Boulud Sud, Daniel Boulud’s Mediterranean-inspired restaurant, encourages summertime socials. Putting an elevated spin on tired taco nights, its weekly Tapas Tuesday (5-8 p.m.) replaces cervezas with rosé and Tex-Mex with chef Clark Bowen’s gourmet bar bites. His diverse menu laps the seaside coast: harissa-spiced lamb meatballs, non-traditional tabbouleh with cauliflower and figs, and a tuna and avocado tartine further lightened for the season with grapefruit. All the Spanish classics (serrano ham, pan con tomate, pata negra- and béchamel-stuffed croquetas) are also available, with live Spanish guitar to complete the fantasy express. For larger appetites, monthly wine and beer dinners continue July 18. Wynwood Brewing Company’s pairings range from its new Laces IPA with Florida pompano and gnocchi, to a Lock On lager and bourbon cocktail with peach sorbet crumble.
255 Biscayne Boulevard; 305.421.8800; bouludsud.com
BAL HARBOUR BAGS
Valextra, a Milanese house for luggage and leather accessories founded by Giovanni Fontana in the Thirties, unveiled a flagship store in Bal Harbour. It’s the only U.S. location outside Bergdorf Goodman in New York. Structured, geometric styles for men and women are both minimal and artistic with an architectural slant. Offbeat colors such as ochre and powder pink also make it a favorite of the creative class. To mix it up, the brand introduced add-ons in the form of little charms and magnets to reinvent iconic lines like Brera totes, the boxy Passepartout and trapezoid-shaped Iside. Several designs come in signature martellato calfskin and feature collaborations, such as Spring/Summer 2018’s toothpaste squiggles by British designer Bethan Laura Wood to decorate handles and clasps (pictured).
9700 Collins Avenue; 786.275.6419; valextra.com
ROBATA ROUND TWO
South Florida fare’s Asian invasion shows no end in sight. Etaru, its latest entry, is the Fort Lauderdale follow-up to the original location that bowed less than a year ago in nearby Hallandale Beach. The successful Japanese concept for charcoal-grilled cuisine (robatayaki) was created by the same restaurateur behind Zuma and Roka London. He imported the latter’s chef, Luca Spiga, to helm Etaru Las Olas’ kitchen. Spiga brings his former eatery’s signature black kampachi sashimi with yuzu truffle dressing, which passed the test at the first Etaru. Other raw dishes include traditional sashimi and maki rolls, along with summery salads like seaweed and watercress in honey and sancho dressing. Robata options are grouped into four sections to accommodate many diets. Wine-soaked Sunday brunches are popular too.
500 East Las Olas Boulevard; 954.477.8068; etarurestaurant.us
Need a relaxing place to park the family on the Fourth of July? The Breakers Palm Beach’s Independence Day package returns July 2-8. Like a cruise meets camp, the luxury hotel organizes nonstop activities around the holiday’s main celebration: a barbecue, carnival with music, face painting and a bounce house, and the grand finale, magical fireworks over the water. Parents can be pampered at the spa and enjoy a romantic dinner, while children (divided into shortboards aged 3-5; and longboards aged 6-12) attend Camp Breakers with lunch or dinner included. Kids also love the playground and arcade. In between lavish buffets and ice cream cones, family fitness is encouraged with historic bike rides around the island and guided reef snorkeling. Souvenirs made at arts and crafts workshops preserve vacation memories.
One South County Road; 855.213.2895; thebreakers.com