feb. 6 2012 0421

 
  

501 Silks Run, Hallandale Beach, FL 33009, 954-457-3920

Quality meats and fresh seafood served in generous portions, prepared simply and beautifully

 

feb. 6 2012 021feb. 6 2012 026   feb. 6 2012 0371

feb. 6 2012 0421

bar

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

By Jana Soeldner Danger

Quality meats and fresh seafood served in generous portions, prepared simply and beautifully without a lot of complicated sauces or sculptural presentations, make up the excellent fare at III Forks. The chic, stylishly cozy restaurant is on one of the curved streets of Gulfstream Village in Hallandale Beach, a location that offers visitors an interesting place to stroll among upscale shops before or after dinner.

Not surprisingly, the menu offers classic favorites probably designed to appeal to the clientele who frequent the nearby racetrack, but there are enough variety and creativity so that just about everyone should find something to enjoy. On a recent weekday evening, the dining room filled up with business men and women, couples, groups, and a family with a small child. The ambience is such that you can feel comfortable if you enjoy dressing up, but will be equally at ease if you prefer casual attire.

A hallway lined with floor-to-ceiling, glassed-in wine racks leads to one of the dining rooms, while another dining area is part of an L shape open to the bar.  Although the restaurant is large, the divided dining areas keep the spaces feeling cozy and intimate. Black leather banquettes and chairs flank wood-topped tables, and lighting is soft, but not so dim that it makes reading the menu difficult. The wine list is extensive with a wide price range, and a fair selection offered by the glass.

Starters

Immediately after you are seated, servers bring a whole loaf of warm, fresh bread and butter to the table.  We began our meal with the luscious lobster bisque ($10.95), some of the best we have had. Seasoned with cumin, black pepper and garlic, the lush, creamy broth had an ample amount of fresh, sweet lobster meat, and a touch of brandy instead of the usual sherry gave the soup a dusky, layered fullness.

A seafood medley ($17.95), which was also very good, offered an opportunity to sample on one plate three items that are also offered as individual appetizers. It contained two large, very fresh shrimp served with remoulade and chili sauces, a plump, meaty scallop wrapped in smoky, just-a-mite-too-salty bacon, and a mild crab cake made with just enough breading to hold the shellfish together.

Other starters include ahi tuna ($14.95); French onion soup ($9.95); beef croustades ($11.95); and several salads ($8.95-$9.95).

Entrees

Florida grouper ($38.95) was a special the night we visited. The thick, meaty piece of fish was scrumptious--very fresh, and very simply yet perfectly cooked to moist, firm flakiness. The accompanying pasta dressed with pesto sauce, however, was the only disappointment of the evening—it was bland and lacked flavor.

Steak is a focus at III Forks, and all the beef served is corn fed, USDA Prime that is aged 28 days.  A thick, tender, bone-in ribeye ($37.95) was excellent; nicely charred outside, juicy and perfectly cooked to the requested medium-rare inside. It was extraordinarily flavorful, and red meat aficionados should adore it. The steak came with a choice of sauces; we picked the blue cheese, which was nicely tangy and rich, but quite unnecessary with such a tasty piece of meat.

Among the other choices for a main course are 8- or 12-ounce filet mignon ($32.95 and $38.95); Atlantic salmon ($29.95); rack of lamb ($42.95); 10- or 16-ounce prime rib ($26.95 and $35.95); chicken-fried (yes, chicken-fried) prime rib ($26.95); vegetable ravioli ($16.95); a burger or French dip sandwich ($14.95); Chilean sea bass ($32.95); cold water lobster tail (market price); roast chicken ($19.95); double-cut pork chop ($21.95); shrimp platter ($24.95); scallops ($29.95); New York strip steak ($39.95; and pepper steak ($34.95).

When servers bring entrees, they also offer slices of fresh tomatoes. Otherwise, however, unless the menu states otherwise, most sides are a la carte. At $8.50 each, they can drive up the cost of a meal that is already fairly pricey. Side portions are generous, however, and one dish is more than enough to share. We tried fresh asparagus, which was nicely crisp-tender and garnished with toasted almonds. Fresh spinach sautéed in butter was wonderfully garlicky.

Desserts

Desserts (all $8.95) are made in house. The six-layer chocolate cake was duskily delicious; moist, dark chocolate cake separated by dark, creamy chocolate frosting. For those who believe dessert can be something other than chocolate, there are bread pudding, cheesecake, pecan cake and crème brulée.

III Forks offers a great combination of excellent food paired with professional, knowledgeable and attentive service. Quality is high, and the overall dining experience is quite memorable.

 

III Forks

bar

Address: 501 Silks Run, Hallandale Beach, 33009

Phone: 954-457-3920

Cuisine: Classic American

Prices: Appetizers $99.5-$17.95; entrees $14.95-$39.95; desserts $8.95

Liquor: Full bar & extensive wine list

Hours: Sun.-Thur. 5-10 p.m.; Fri.-Sat. 5-11 p.m.

Service: Professional & attentive

Credit cards: All major

Add comment


Security code
Refresh

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
__________________
  twitter facebook
 

 

The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

Advertisement

 

 


 
Deering.Moon
 
 food-tours
 
 
ad michelle.jpeg
 
Miami's Community Newspapers
 
 

 

 
  


   

 
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

Web Site By: ExitosEmpresariales.com

 

RocketTheme Joomla Templates