This week on Check Please South Florida, fresh and flavorful, Peruvian Japanese fusion in lake park.

One of those places where you should not judge a book by its cover.

A seasonal meal, you can enjoy in the salt air in Lantana.

Everything was so fresh And it was so delicious.

And order up a good time at this crab shack in Stuart.

Step away from the hustle and bustle of life and relax.

Cultural culinary secrets and global flavors.

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

Additional funding for Check Please South Florida is provided by George and Helen Weaver and the friends of south Florida PBS.

I was actually really surprised by how tasty it was.

My mouth is watering just thinking about it.

It was nothing like I've ever had before.

It feels like a taste of Florida.

It was the size of a bathtub.

Hello, I'm Michelle Bernstein and welcome to Check Please South Florida, the show where 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 recommends his or her favorite spot, and then the other two go to check them out and see what they think.

This week, when production director Nicolynn Kuper needs a relaxed night out, she heads to her lowkey neighborhood bistro near the beach.

She says the chefdriven menu offers seasonal dishes, prepared simply and thoughtfully with portions that are perfect for sharing with a friend or a date.

An air traffic controller, Shane Ahearn, says you will definitely want to touch down at his craft beer hole in the wall in Martin County for the daily fish specials.

And, of course, if you're lucky, you'll also enjoy some great live music.

But you will always get service with a smile.

But first, land surveyor, Andre Raymond, scouted out a place for us with a cool vibe and the freshest ceviche in town.

The unique menu offers a fusion of Peruvian and Japanese specialties in a modern setting, that just may surprise you.

It's in Lake Park and it's called Ceviche Arigato.

My name is Rosemary Batzel.

I'm the owner of Ceviche Arigato.

My mother's Japanese and my father is, is Peruvian.

I grew up in Peru and there's a Japanese culture.

My grandpa was a chef.

My grandma was a chef.

My uncle, my mother.

My mother owns restaurant since I'm a little kid.

So, when I finally wanted to open my own, that's when I came with this idea.

The ambiance I wanted to welcome everybody.

As you see, there is no, like, very typical Peruvian or Japanese.

We tried to fusion both cultures.

Ceviche Arigato is a very welcome place.

Where you can experience great food, great ambience and great service.

Woo.

So when you first walked into this place, you just, you got a real surprise.

Right?

I did completely surprised.

I thought, like, I was in Miami Beach.

Uh, very trendy, a lot of people in there.

I thought about doing a role, a sushi role, [michelle] Mmmhmm But I opted, instead, to go mostly with Peruvian items.

[michelle] Okay.

Peru actually has the second largest Japanese population in South America behind, uh, I think Brazil.

Behind Brazil.

Yes.

The Japanese and Peruvian cuisine is, actually they call it Nikkei Cuisine and it's and it, yeah, Oh and it's, and it's something that they have been doing for many, many years.

[andre] Oh.

and it's just so delicious because it, it has so many flavors that work well together.

So I started out with what they call le Leche de Tigre.

Of course, you can have it as spicy as you wish.

And I opted to go low spice.

[michelle] Okay.

[andre] I did not take my chances on [michelle] Okay, yeah, okay [andre] You know, having to blow my nose, the rest of the evening.

Low spice.

It was good.

Nicolynn, what did you start with when you went?

You were with a big group, right?

[nicolynn] I, yeah, I took a few of my girlfriends and we wanted to try a little bit of everything.

So the sampler included a tempura shrimp and avocado sushi roll.

Okay.

[nicolynn] There was a, like, mashed potato, avocado, [michelle] Papa de Ana?

[nicolynn] Cream.

Yes.

[andre] Mhm [michelle] Yeah [nicolynn] Yes.

That's exactly it.

[michelle] Which means stuffed potato.

[nicolynn] It was amazing.

[michelle] So it's actually a mashed potato that you fill with, in this case, [nicolynn] Avocado.

It was amazing.

It was incredible.

It also included another potato, [michelle] Cousa.

Maybe.

Yes, exactly.

Everything was excellent.

We loved it.

So what else did you have?

The chicharrone calamari, which is simply calamari.

[michelle] Well, it's crispy.

Yeah.

[andre] It is crispy.

[michelle] Chicharrone, which is usually pig skin.

[andre] Right.

[michelle] But it's interesting, in Peru, which, I worked in Peru a little bit, but chicharrone, they call that chicharrone of chicken.

Chicharrone of calamari.

[andre] Right.

It seems to be a catch all of anything that's fried.

[michelle] Skin, anything crispy fried.

Right, right.

Was it delicious?

It was.

And it came with a bit of a tarter sauce.

[michelle] Oh, okay.

[andre] dip.

And of course, one of the Peruvian things seems to be a lot of marinated onions.

So what'd you think of the place?

I mean, you're with a bunch of girls and you've got this trendy fun, [nicolynn] It was the first time for all of us.

Uhhuh A huge space.

And it had a huge bar, as well.

[michelle] Mmmhmm And it was familyfriendly.

A lot of families were there for dinner.

Okay.

[nicolynn] It's an odd, it was an odd kind of like ambiance.

Like the TVs.

And, [michelle] It's almost like a Peruvian Japanese sports bar, it sounds like.

[andre] Almost.

[nicolynn] Kind of, yeah.

Does that make sense?

So did you have any main course?

[nicolynn] I ordered the Aji de Gallina.

[michelle] Uhhuh.

[nicolynn] That was really good.

It's a cream sauce on top of shredded chicken.

[michelle] Chicken [nicolynn] Chicken?

[michelle] Mmmhmm.

[nicolynn] It was nice.

It was very nice.

Over white rice.

[michelle] Lovely.

One of my friends ordered Nikastyled, fried rice, [andre] Fried rice.

[nicolynn] Vegetarian style [michelle] Oh, like um, almost a chifa.

[andre] Yes.

[nicolynn] That's what it is.

And there was a smokey flavor to it.

It was excellent.

[michelle] Mmmhmm, I wonder where that came.

[nicolynn] It was so good.

[michelle] Yum.

Yes.

My friend often gets that every time he comes there.

I'll definitely go back for that.

And the portions are huge.

[andre] Right.

Any cocktails?

[nicolynn] I ordered a margarita.

[michelle] Okay.

[nicolynn] Just because it's just my goto.

[michelle] Right.

But there is like the Peruvian de Cure that they offered.

You had a Pisco sour?

[andre] My wife had the Pisco sour.

I didn't even know what a Pisco sour was, but she says, oh yeah, this one's a good one because they really have the egg white.

[michelle] The froth.

[andre] Froth, uhhuh.

[michelle] So it's made with egg whites only for the froth part, so that you shake it so much that the egg white almost becomes kind of meringuey on the top.

[nicolynn] Oh, cool.

Yeah.

[michelle] And it has their Peruvian liquor, and lime.

And it's just so yummy.

I did taste it and it tasted good.

Yeah.

How's the parking?

[andre] Oh, plenty of parking.

[nicolynn] Perfect.

It's in a strip mall.

Yeah.

[michelle] Right.

It's perfect parking for around dinnertime.

[michelle] Okay.

You both had dessert.

What did you have?

I had the Cr me br l e de quinoa.

[michelle] Oh, there was quinoa inside of the Cr me br l e?

[nicolynn] So the base was quinoa and then the custard and then the br l e. [michelle] How was that?

[nicolynn] It was so good.

I love the texture of the quinoa.

[michelle] I never knew.

I never even thought to do that.

[nicolynn] It was really good.

[michelle] That's very cool.

It was excellent.

[michelle] How about you?

[andre] Well, before I had my dessert, I wasn't done eating yet.

[michelle] Okay.

So talk to me.

So for my main course, I had what's called, seca SECA.

The Reese, is it RES?

[michelle] El Seca Res [andre] Yeah.

[michelle] Stressist cau [andre] So beef stew.

The sauce is cilantrobased.

So it's very green.

And, of course, on the side, white beans and the onions.

It's one of my favorites there.

So they do have sushi and they have [andre] They, they have tons of sushi rolls.

I've typically gotten the Miami roll when I get a roll.

[michelle] Uhhuh [andre] And they have a chicken soup, which has got the biggest pieces of chicken I've ever seen.

So it's interesting.

It seems like they have things that you could take home and be a little more homey and Peruvian, [andre] Yeah and then they have things that are a little more like for a night out.

Oh.

So let me tell you about dessert.

[michelle] Tell me about dessert.

Then tell me about the prices.

[andre] So, I went with the Peruvian, which is called picarones.

These are in the shape of a handmade donut.

[michelle] Minis?

[andre] Oh, probably mediums.

[michelle] Uhhuh [andre] They're immersed in syrup.

[nicolynn] ] Oh, nice.

[andre] So it's, it's it's a good one.

So how did you think of the prices?

Huge portions, like I said, and the prices are very reasonable.

Well, Andre is Ceviche Arigato was your pick.

Sum it up for me, please.

A surprise.

One of those places where you should not judge the book by its cover.

Nicolynn?

The portions are huge.

Come hungry.

They're, the dishes are excellent.

And I definitely would go back, especially for the fried rice.

You can spice up your evening at Ceviche Arigato, located at 1447 10th street in Lake Park with an additional location in Weston.

Opens daily for lunch and dinner.

Reservations are accepted and the average price for dinner without drinks is about $45.

I can't imagine loving Peruvian food more.

And I'm so excited to bring you this recipe of Papa a la one Kaina.

Now, this recipe is done in a lot of different ways.

And if you're Peruvian, just, just cover your eyes a little bit.

I make it a little different.

It's a little more American in style, but everyone who tastes my sauce for one Kaina goes crazy.

So let's make it.

We're gonna start out with some evaporated milk.

I might need more, but we'll see.

We also have some sauteed onions and garlic just lightly, no color on it.

Just cooked until they're soft.

We'll put those into the blender, as well.

Okay.

Next, we've got some cream cheese going right in with that.

This stuff.

This is called Ajia Mario They're spicy, but they're not crazy spicy.

It also gives you a beautiful yellow hue to your sauce.

So where my recipe usually you'll see, just has about two spoonfuls, I'm just gonna go with three because I like it a little spicer, and I love that beautiful yellow color.

Next salt.

You really need a lot of salt in this.

But it also gets saltine crackers, um, and you just wanna kind of crush them in.

I think I've got it all.

Let's puree.

All right.

I'm gonna give this a little.

It's so yummy.

I love this stuff.

Mm, wow.

And it's actually spot on.

So I'm gonna actually pour this down 'cause I like loads of it.

And then I've got these beautiful potatoes that are simply roasted and I'm just gonna set them right on top.

You can serve them on their own or of course, alongside a sliced steak and go a little crazy and have some fun.

It needs nothing else.

Pabla saka one Kaina I love you.

Now, production director, Nicolynn Kuper, wants to direct your attention to her spot for a fresh scratchmade meal, packed with highquality ingredients and tons of flavor.

She loves the changing menu of this little neighborhood hideaway.

It's in Lantana and it's called Oceano kitchen.

[jeremy bearman] I handle the daily menu, which is about six or seven items with a really solid team that I have here.

And it's really only three of us that cook every night on the line.

And then Cindy does all the pastries during the day and out of this small, little restaurant, which is really only about 500 square feet in here and another 500 square feet on our deck, we do about 130, 140 people on a busy night.

We were working in New York together and we met there working at ah, for Daniel Belu at Rivi Bistro, which was his third restaurant at the time.

We fire up our woodfired oven here.

That's sort of really the heart of this kitchen.

All we work with is really that woodfired oven.

Plus we have a smoker outside, which we're gonna fire up today to do some pork shanks on.

We have so much fish here locally, that we try to use fish that's out of the waters right here.

And when we don't, we want something that's really unique.

One of the things that just came into season is Columbia River king salmons.

And what we're gonna do is we're gonna cure it with salt and citrus and some dill.

And then what we're gonna do is actually gonna slice it and we're gonna make it, do a pizza with it.

We have a little saying on, on the menu that says modifications politely declined.

And it's sort of our way of saying, listen, we've put things together.

We've created the way that we feel like it's best eaten.

And we hope you come here and enjoy it that way.

So you love it there.

Right?

[nicolynn] I love it.

There.

You say it's always a pleasure.

I love it because the menu is small, very small menu.

They have their straight shooter pizza on their daily menu every day.

It's like fresh San Marzano tomatoes with amazing mozzarella, fresh.

[michelle] So straight shooter because it's so simple.

It's like.

[nicolynn] Simple and perfect.

[michelle] Everybody wants a pizza.

Okay.

[nicolynn] It's like made with like to perfection.

And that's always on their menu and everything else changes.

And so they always have a meat dish, a fish dish, a salad and an appetizer.

So they have about six or seven items on the menu.

[michelle] Well, that's small.

[nicolynn] And then three desserts that also change daily.

[michelle] Every day?

Does it change?

Wow.

[nicolynn] It's very eclectic and very inventive.

So most of the seating is outdoors and it's on like a patio.

[michelle] So it's almost like you're in someone's home.

[nicolynn] It does.

Patio.

Patio.

[andre] Yeah.

What I felt like, is like a restaurant in Europe.

[nicolynn] Okay.

[andre] We were sitting in a cafe restaurant right on the street then we're right on ocean avenue.

So you have a fair amount of traffic going back and forth to the island.

So what did you have the last time you went Nicolynn?

They had a short rib lasagna.

[michelle] Mmmm.

[nicolynn] It was excellent.

And then we finished with their zucchini carrot cake.

And it was light.

[michelle] I think you got me at that.

[nicolynn] It was really, everything was just excellent.

I try to go once every few months just because it's kind of a Trek.

[michelle] Well also to see what's on the menu.

Right?

[nicolynn] Right.

It's probably fund to just check out and, Try everything.

See what's going on.

Yeah.

Of course.

Well, they're good about posting the menu online.

Oh, are they?

Every day.

So you gotta look it up and see what's what on.

What on social?

On their website.

They have a website and it's also on Instagram.

So how did you do when you went in?

So we started with a um, [michelle] Was this is your first time?

It was my first time.

[michelle] Oh, great.

[andre] I've driven by the place so many times.

[michelle] What you drive by... [andre] And just didn't even realize it was there.

[michelle] Right.

[andre] Right.

So we started what was a Cole, a cool soup?

You know, the waitress who says, okay, look, you know, we can just bring it out in two bowls.

That's right.

[andre] Two cops rather, which is instead bowl.

[michelle] Why?

Is that something that they don't normally do?

[andre] They don't let you modify.

[nicolynn] Right.

[andre] That's what they don't let you do.

[nicolynn] They politely.

Right.

So I was surprised that, you know, they would put it in two cups or, you know.

No, but listen, hold on.

Changing someone's recipe.

[nicolynn] I see.

[michelle] And, and sharing a bowl of soup is a very different thing.

It's, it's upsetting.

Especially if the chef creates so many things on a daily basis.

And then you go and throw a bunch of hot sauce on it.

[michelle] Yeah, right.

Did you notice that there aren't any salt and pepper shakers?

[andre] Yes.

I noticed that, too.

It doesn't bother me.

And you don't need it.

I do that, too, to my restaurant.

[nicolynn] Oh, good.

Yeah.

It bothers me.

It doesn't bother me if someone asks for it.

I just can't.

I mean, we put that in it.

[andre] Right.

[nicolynn] Right.

Especially before someone tastes it and they're already salt and peppering.

Sure.

I mean, everybody's talent's a little bit different, but.

So what, what did you move onto?

It was a fish of the day.

And the way it works and I'm sure, you know, this for a fact is the things come out one at a time.

[michelle] Sure.

[andre] It did fill us up.

Yeah.

It came in a big bowl.

There was nothing left in the bowl when we were done.

Wow.

It was good.

What did you have for dessert?

We had a lemon, maybe.

Lemon Berry Pie?

And don't let my memory sell those things short.

Cause it was good.

And of course there was nothing left.

So they don't do cocktails.

Right?

[nicolynn] They don't.

Just beer and wine.

[michelle] Beer and wine.

And I think it's really important that we tell people that it's cash only.

[nicolynn] It is cash only.

[michelle] Did you know that before you went in there Andre?

Yes.

[michelle] Oh, okay.

Didn't concern me.

I think they said they have an ATM inside.

[nicolynn] An ATM machine inside.

[michelle] Okay.

How did you find the prices?

It's handmade, not assembly line food.

So the prices are perfect for that.

Nicolynn, Oceana was your pick.

Go ahead and sum it up for us.

A very casual, quaint restaurant with a limited menu, but the flavors are huge.

And make sure to order the straight shooter pizza.

Andre?

Fresh, fresh, fresh.

I think that is my best description of the food there.

You can check out the seasonal menu at Oceano kitchen located at 201 East Ocean Avenue in Lantana.

Open for dinner Tuesday through Saturday.

Reservations are accepted for larger parties.

It's cash only.

And the average price for dinner without drinks is about $60.

Finally, air traffic controller, Shane Ahern, could not be with us in the studio today.

But he says you are cleared for landing at this little fish shack where you will find daily seafood specials and a fun vibe.

Tucked away in a historic fishing village, it's a spot that can't be missed.

It's in Stuart and it's called Gettin' Crabby at the Stern House.

My name's Marc Lemoine coowner of Gettin' Crabby Port Salerno.

The business started in 2010 with a couple partners merging together from different businesses.

I came in in 2012 or 13 and bought out a partner.

The neighborhood is Port Salerno.

It's an old fishing town.

Well, I didn't know was here until 2008.

The most popular thing is the Royal Red shrimp Shrimp they only harvest during a full moon, live from a thousand feet down, soft, sweet, taste like little main lobsters.

Probably outsells everything 10 to 1.

And then we do a catchoftheday.

And then we do a special, whichever fish we get in with something on top of it: crab meat, shrimp, scallops with a butter chive sauce.

That's our number one and number two selling things.

Gettin' Crabby's just a great joint.

Best seafood around.

Entertainment Thursday, Friday, Saturday.

So it's kind of a hangout, but you leave with good food.

Okay.

So this is your neighborhood.

Right?

This is my neighborhood.

And um... [michelle] Okay.

Do you, do you go to Gettin' Crabby?

I go to Gettin' Crabby very often.

Do you?

And, um, Porto Salerno has a long history of being a fishing village.

Hmm.

I never even heard of port Salerno.

[andre] So you could miss Port Salerno because it's a single traffic light on Dixie, basically, Salerno Road in Dixie.

[michelle] Okay.

And they happen to be on Salerno Road.

[michelle] Oh, that's great.

Okay.

Um, it's a very small building.

So, I'm guessing that it's been around a long time if it's an old fishing village.

[andre] It's been around since the early 19 hundreds.

[michelle] Wow.

And there was a railroad siding that would lead right to the water where the fishermen could load the fish and get it to the, the main line.

It feels like you've gone to the keys and you pull up to it and it's relatively nondescript.

And the parking is in the back.

And there's not a lot of parking.

You end up parking across the street or somewhere else.

But why I continue to go often, even though there's many other dishes that I've eaten there, is the fresh food crab that you have to either call or go to the website or the Facebook page and see if he said the blue crabs are in.

Because they come in, live in a little cage.

Okay.

Sure.

So I've grown up eating blue crabs.

So it's one of my favorite things.

My wife, she didn't wanna mess with it.

But... Well, it does take a while to get through a blue crab.

But if you can deal with it, it is one of the most tasty and delicious adventures.

Have you been before?

No, my first time.

[michelle] And what'd you think?

I thought it was, you know, it was kind of like a beach, beachy, like food shacky, [michelle] Like a shack.

Yeah.

[nicolynn] And they had a lot of knickknacks for sale.

[andre] Right.

[nicolynn] Right?

[andre] Right.

[michelle] Oh, really?

Like what?

[nicolynn] Really cute, like nautical.

[michelle] ] Oh, cute.

[nicolynn] Nautical, like ornaments.

[andre] Stamped, metal fishes that look like a real fish hanging up on the netting.

And I noticed that they had their own hot sauce.

[andre] Right.

Like a variety of them, like five different types.

[michelle] Wow.

That they make?

[nicolynn] That they make.

So what'd you opt for?

A black and mahi sandwich with fries.

We went for lunch and my husband ordered crab cake entree, which it came with two sides, cilantro, lime rice, and their tomato cucumber salad with their homemade basal vinegarette.

[michelle] Yeah.

[nicolynn] I was salivating when I saw the, the salad and the rice, 'cause it just looked so, just green and beautiful.

[michelle] It just sounds really fresh.

[nicolynn] It was, everything was so fresh and it was so delicious.

I actually ordered a side of the cilantro rice and ate the black and mahi with it.

Weird.

Well after the crabs, could you eat anything else?

Well, crabs were the last part of it.

They have a, a sea crab bisque, which is a, it's a creambased soup.

[michelle] Well, you really went crabby.

[andre] Yes.

[michelle] Okay.

[andre] And, um, we split it, although we just got a cup and it was just loaded with crab.

And then we had the cracked conch.

I did the same and the Ruby jewel shrimp.

They had a special, these red shrimp and there were super juicy.

[michelle] Oh, the Ruby red shrimp.

[nicolynn] Ruby red shrimp.

Excellent.

It was almost like lobster, it tasted... [michelle] Very much so.

Yeah.

[nicolynn] Like lobster.

[michelle] It's a Florida shrimp.

[nicolynn] Okay.

[michelle] And, um, it has almost like a langoustine redness and, and flavor to it.

My wife had, [michelle] Wait, you're still going?

[nicolynn] Wow My wife had a triple tail.

[michelle] Oh I love triple tail.

[andre] She had triple tail.

[michelle] How did they make it?

[andre] I think she had hers blackened.

[michelle] Mm.

[andre] My wife, believe it or not, will get the hamburger from time to time.

And she says, it's one of the best hamburgers she's ever had.

I don't really get a chance to eat there that often.

[michelle] Yeah.

[andre] So when I go [michelle] You go I kind of go all out.

[michelle] Right.

Yeah.

So did you have dessert?

[andre] I did.

Had the coconut rum cake.

[nicolynn] Ooh, yum.

[michelle] Oh yeah.

[andre] It was quite good.

[michelle] How was service?

[nicolynn] Oh, excellent.

Yeah?

The waitress needs a call out.

She was the only one there.

She worked the bar.

It was busy.

We were there for lunch.

Very busy.

She greeted us immediately.

As soon as we entered.

Treated us like we were the only ones there.

We never had to wait for, like it, she was incredible.

She was the most amazing waitress I've ever experienced.

I think I probably had the same waitress.

[nicolynn] Oh.

And so pleasant.

No stress whatsoever.

Lots of people were coming in all at the same time.

She just took it with stride.

She was amazing.

That's awesome.

Wine and beer?

Wine and beer.

[michelle] Oh, in the back?

I mean, you can sit in the back at a bar.

[nicolynn] Okay.

How big is that place?

[andre] Well, you know, you come in the front door, [nicolynn] Right.

[andre] When there's music playing, they're usually right there on their right hand side in the corner.

But then there's a doorway that goes to the back.

[nicolynn] Oh.

[andre] And there's a bar that's probably twice the size of the bar that's up front.

[nicolynn] Okay.

[andre] And a lot of locals that's their Friday afternoon hang out and they're back there.

[nicolynn] Oh, okay.

Well Andre Gettin' Crabby was a place that you frequented.

So gimme a little summation, please.

Definitely an opportunity to step away from the hustle and bustle of life and relax.

Nicolynn?

If you want fresh seafood and a cold beer, good at Gettin' Crabby.

They have... And, also, don't forget to order their cilantro lime rice.

That's a must.

Well, you can grab your cracker and get to work at Gettin' Crabby, located at 41, 10 Southeast Salerno Road in Stuart.

Open for lunch and dinner every day, but Monday.

Reservations are not accepted.

And the average price for dinner without drinks is about $45.

I've had such a wonderful time with the two of you.

I wanna thank my guests, Andre Raymond and Nicolynn Kuper, For more about the restaurants and recipes featured in the show, or if you'd like to apply to be guest reviewer, visit us at www.CheckPleaseFL.com and, as always, find us on Facebook and Instagram.

Join us next time for 3 new guests recommending 3 of their favorite restaurants right here on Check Please South Florida.

I'm Michelle Bernstein.

Salu you two.

And I'll see you all then.

Salute.

Cheers.

Cultural culinary secrets and global flavors.

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