This week on "Check, Please!

South Florida",# a southern inspired menu in Pompano Beach.

It is just a bright, colorful place.

[Michelle] Fresh and classic seafood in Davie.

This was probably the best crab# cake I've I've ever eaten.

[Michelle] And Mexican fair in Fort Lauderdale.

Their quality of Mexican food is, for me, is fantastic.

[Announcer] Cultural, culinary secrets and global flavors.

We# have a passion for blending ingredients and seasonings from around the world.

[Announcer 2] Additional funding for "Check, Please!

South Florida" is provided by# the Friends of South Florida PBS.

We were just really in heaven.

That was the best bread curry I've ever had.

It was snapper.

It was tasted so fresh.# I was going in between each dish.

The home fries were out of this world.

It was just perfect.

Hello, I'm Michelle Bernstein, and welcome# to "Check, Please!

South Florida".

The showroom regular people from all over South# Florida recommend and review their favorite restaurants.

So this is how the show# works.

Every week we have three guests, each recommend his or her favorite spot, and# then the other two go to check them out and see what they think.

Today we're coming to you# from season three alum Hullabaloo Restaurant in beautiful downtown West Palm Beach.

Thank you# Hullabaloo for hosting us today.

This week, coordinator Christian Seiglie assures us that# we will enjoy quality dishes and an inviting atmosphere at his Fort Lauderdale pick.# Business owner, Ryan Feigenblatt is ready to share his goto spot for friendly service and# delicious seafood classics.

But first educator, Trevor Davis says that his spot should be on the# top of your list thanks to their tantalizing menu, and chic contemporary concept.

It# has taken Pompano Beach by storm, and it's called South Bar and Kitchen.

Hi, my name's Mike Linder, owner of South Bar and Kitchen in Pompano Beach, Florida.# So the concept, Southern food, quintessential southern menu, fried chicken, shrimp and grits,# banging biscuits, a hundred year old building, a hundred year old tree.

And we redesigned the# building, redesigned the area, and we're really kind of putting some effort into growth in the# area.

So Pompano's kind of my area.

I grew up here.

I know everybody within the area.

Pompano is# the next hot thing.

A lot of things are happening here.

South's happening here.

We're right by the# beach.

People are moving down to Florida.

People are loading in Pompano right now.

So it's a great# spot, great area.

We're just west of the beach and it's kind of redeveloping.

So there's a lot going# on here.

Lot of buildings going up, lot of high rises and Pompano's hot.

Approachable atmosphere,# comfortable restaurant, great indoor/outdoor space.

SFL is our group name.

And it's not because# of South Florida.

It's service, food, location.

Service always comes first.

So we got the food,# we got the location, so we nail service and that, that's kind of the most important part of every# day.

And, and that's what we talk about every day and focus within our restaurant.

But South# Bar and Kitchen is just simple, approachable, interesting restaurant.

Meet us under the tree.

Trevor, talk to me.

So I know that you love the aesthetic of the place and the# vibe of the place.

Tell me why.

When you first walk in it's, it's, I don't# know, it has like a very modern and like, kind of hip feel to it.

It doesn't seem# like anything in the area surrounding it.

The restaurant itself seems like it's kind# of just in the middle of nowhere almost.

Is it kind of new?

I'm not entirely It's new for you.

It's new for me.

Okay.

Yeah, I've only been there like three or four times.

Okay.

But every time we go there you kind# of, you feel like you're.. like spot that's, it's great for date night.

Ryan, what'd you think of when you walked in?

Well What did you think about it?

I mean, it is just a bright, colorful place.. You have, you know, beautiful gold and green# accents and it's just, it's very open.

And, and let me tell you, it was hopping.

Christian, tell me about it.

You enter the restaurant, the# interior is really bright, colorful, lots of blues, some reds, not too dark.

It sounds like it makes you happy, the second you walk in.

Very, very spacious.

Okay.

Yeah.

So Trevor, tell me what you# had this l..

So I started off, my wife and I, we# ordered some cocktails.

So I had, I believe it's called the, the 95 South.

It's# like an espresso martini kind of thing.

Okay.

For appetizers, we had the boudin rolls.

I love boudin.

Every# ..

Normally boudin's usually serve as like a, like a# ball of some sort, or like, even just as like in sausage form.

They do theirs almost like a, it's# like an egg roll kind of thing.

So it has like, almost like that crispy wonton experience.

We were talking blood sausage, right?

I'm not sure if they used like true blood sausage# for it, but it, it comes out delicious.

And so it's sounds it's very flavorable, very savory.

Dipping sauce, maybe?

It did have like a jalapeno# relish on top of it.

Oh, okay.

That was, that was quite refreshing with it, so.

[Mic.. [Trevor] For my main course, I had the spicy# chicken sandwich.

They seem to want to advertise.

They're mostly known for their fried chicken.

[Michelle] Okay.

And so it comes out as like a, a double dip style# fry.

So it's got like that really crispy exterior on it.

And the spicy chicken, it's got like a# sauce slide over.

It's almost like a buffalo style but not real buffalo.

Spice level is really# comfortable.

It wasn't anything too overwhelming.

I loved it, it was great.

[Michelle] Ryan?

Yeah, so I, I went for brunch on a weekend and I# got a lot of variety.

So we started out with the biscuits, which I believe everyone gets at the# brunch, the ultimate brunch.

The berry jam that those came with were absolutely unbelievable.

[Michelle] Tasted homemade?

Yeah, it was definitely fresh and just a burst of# flavor.

The biscuits themselves, they were room temperature.

I prefer them a little warmer.

Okay.

But still very good.

Nice and flaky and moist.# And also had the, the blue crab benets.

[Trevor] Oh, man those are good.

Yeah, those were I've those in the past.

[Ryan] Yeah, crispy and nice.

[Michelle] So like a crab donut?

[Ryan] Basically.

Yeah, kinda.

Wow.

Yeah.

Who doesn't like that?

Outstanding, yeah.

Okay.

[Ryan] And the fried green tomatoes r.. Actually, I started off first# with a coconut ube mocktail.

[Michelle] Wow, that's interesting.

[Christian] I've never had a mocktail before.

[Michelle] And ube, was it bright, blue purple?

[Christian] It caught, it caught my eye on the menu.

[Michelle] Okay.

Did it have the bright color?

It was a purple color.

Yeah.

So very coconuty flavor.

And# she also, I asked her, well, what's in the mocktail?

And she said they either# put like sweet potato or like regular potatoes.

Well that's what ube is.

I didn't know that.

Yeah.

Yeah.

It, it is an actual# sweet potato from Asia, okay.

It was delicious.

It was delicious.# And then I had a nice cheeseburger with fries.

The burger was delicious.

[Michelle] Single patty or double patty?

It was a single patty.

Okay.

[Christian] The fries nice# and crispy, not greasy.

Did anybody have dessert?

We had the banana pudding parfait.

If you like really sweet things, I think it might# be in line with what you're interested in.

Christian, what'd you think of prices?

The prices were moderate.

The burgers, I mean they were moderately priced.

For the quality# of the food, they were moderately priced.

And how was service?

Very good.

Yeah?

I mean these were seasoned bartenders.

I sat, I grabbed the bar seat during a# one .. And I have to say I'm allergic to nuts.

So when,# whenever I see a, a restaurant employee that's knowledgeable in the ingredients and able to# accommodate that, that really goes a long way.

And parking?

Parking, I've never had an issue with parking.

They have a large parking lot# right outside the front.

There's street parking all around.

And this time, we were able to park# like right in front of the front door, so.

That's great.

Alright, well Trevor, South Bar and# Kitchen was your pick.

Sum it up for me please.

I think it's a, it's a fun hopping date night spot# that's really cool for like good southern comfort food with a little bit of a modern twist to it.