WPBT-Channel 2’s Check, Please! South Florida launched its 11th season this week, with chef-host Michelle Bernstein and her diner-critics checking out more than 30 restaurants over the next two months.
You can catch a repeat of the season premiere, featuring Market 17 in Fort Lauderdale and Molina’s Ranch in Hialeah at 7:30 p.m. Thursday or 5:30 p.m. Saturday.
The show has added a free mobile app, downloadable at checkpleasefl.com. Here’s the rest of the lineup, with shows orginally airing at 7:30 p.m. Mondays:
• Monday: Oli’s Fashion Cuisine, Wellington; Tacos al Carbon, Lake Worth; La Fontana, Coral Springs.
• March 3: Café at Books & Books, Miami Beach; Giovanni’s Café, Pembroke Pines; Nemesis Urban Bistro, Miami.
• March 10: Rice Fine Thai & Asian Fusion, Boynton Beach; Vic & Angelo’s, Delray Beach; Mustard Seed Bistro, Plantation.
• March 17: Pubbelly, Miami Beach; Captain Jim’s Seafood Restaurant & Market, North Miami; A La Turca, Hollywood.
• March 24: Mimosa, Boca Raton; Tatu Asian Bar & Grill, Hollywood; Udipi Cafe, Plantation.
• March 31: Taco Beach Shack, Hollywood; Cut 432, Delray Beach; Rosie’s Bar & Grill, Fort Lauderdale.
• April 7: Café Bonjour, South Miami; Costa Peruana, Hialeah; City Hall, Miami.
• April 14: Leila Restaurant, West Palm Beach; Ian’s Tropical Grill, Stuart; Grease Burger, Beer & Whiskey Bar, West Palm Beach.
• April 21: Dapur Asian Tapas & Lounge, Fort Lauderdale; Lost & Found Saloon, Miami; Renzo’s of Boca, Boca Raton.
Greek to us
You can get your spanokopita, souvlaki and mousaka on from 11 a.m. to 11 p.m. Friday and Saturday and noon to 9 p.m. Sunday at the 36th annual Saint Sophia’s Greek Festival, 2401 SW Third Ave., Miami. Admission is $7 ($5 with coupon), free to children 12 and under; stsophiamiamifest.org.
New & noteworthy
• EVOOBottega, an olive oil and balsamic vinegar shop, celebrates its grand opening at 1564 S. Dixie Hwy., Coral Gables, from 4:30 to 7:00 p.m. Thursday; 305-663-6666.
• The Counter Custom Built Burgers, a California-based chain, has opened its second South Florida outlet at 18717 Biscayne Blvd., Aventura; 786-657-7976.
• Smoothie King has rolled out new store designs at Dolphin Mall, 11401 NW 12th St., Miami, and 2202 E. Oakland Park Blvd., Fort Lauderdale; smoothieking.com.
Deals & doings
• Tongue & Cheek, 431 Washington Ave., Miami Beach, presents a lunch edition of its Kitchen Collab series at noon Friday with Food Network Restaurant: Impossible host Robert Irvine joining chef-owner Jamie DeRosa at the stove. Cost of the three-course meal is $75 plus tax and tip, with beverage pairings $25. Reservations are requested at 305-704-2900.
• Acqualina Resort & Spa, 17875 Collins Ave., Sunny Isles Beach, hosts a Joseph Phelps Vineyards wine dinner at 7 p.m. Sunday with a four-course menu by new executive chef Dewey LoSasso starring wood-grilled Wagyu beef tenderloin. Tickets are $175 plus tax and tip, with reservations due by Thursday at 305- 918-6860.
• Cantina Laredo at The Village at Gulfstream, 501 Silks Run, Hallandale Beach, celebrates National Margarita Day by offering its Cointreau-spiked Tres Amigos version, usually $12.25, for $8 on Saturday and Sunday; 954-457-7662.
• Fort Lauderdale’s Funky Buddha Brewery has created a signature beer, Fuhgeddaboudit Red, for Anthony’s Coal Fired Pizza’s 17 South Florida locations; acfp.com.
• Bobby’s Burger Palace at Dadeland Mall, 7535 North Kendell Dr., Kendall, is now serving bottled beers, including craft labels, and glasses of house wines for $4.50; 305-667-4617.
• Grace Della, founder of Miami Culinary Tours, reports that she has added a Wynwood tour to her offerings; visit miamiculinarytours.com for details.
Holy Cross Hospital’s Fresh Inspirations Café, 1000 NE 56th St. in Fort Lauderdale begins a monthly series of healthy-cooking demonstrations from 3 to 3:45 p.m. Thursday with executive chef Daniel Hendon. They’re free and include a take-home recipe card. Reservations are requested at 954-351-4782.
Compiled by Food Editor Kathy Martin. Send news to kmartin@MiamiHerald.com by noon Monday for consideration in next week’s column.