This longtime Fort Lauderdale favorite sits quietly and modestly smack dab in the middle of the Sunrise Boulevard traffic loop; Canyon is so inconspicuous that if you blink you’ll miss it. Thus making it one of those favorite places for locals who know how to maneuver the traffic and parking. This Southwestern adobe-esqe structure lures in legions of fans for its prickly pear margarita and keeps them there with its unyielding menu of interesting food options.
Canyon’s menu has always been known for its fusion of flavors; imaginative uses for chipotle, wasabi, jalapeño, and a host of other dynamic culinary elements fuel the menu for some very creative dishes. We got to Canyon about 7:30 on a Wednesday night, all but one table was taken, it was near a table, sitting a very loud gaggle gals and I knew I wasn’t going to be able to deal with that so we opted to sit at the bar and have dinner. Which worked out perfectly for us, we were two of four people at the bar and practically had the bartender’s undivided attention.
We started with the Maine Lobster and Avocado Salad with a warm bacon vinaigrette; the was the dish we fought over.
Moving onto one of the popular menu items, the Chicken Tostada with goat cheese, arugula, and carmalized onions; drizzled with an avocado white truffle crema. I see how this simple dish is a big hit with its flavors and textures.
Next we had and order of Mussels, a chefs special that evening and the Swordfish. The picture of the mussels did not do the dish justice, so no picture but it was an excellent dish with tender sweet mussels, my only gripe, not enough broth. I like to scarpetta, you know, take a piece of bread and sop up all the fabulousness left in the bottom of the bowl. No Mussel broth scarpetta, no Mussel broth fabulousness. So I set my sights on the Swordfish with White Beans and Sausage Crumbs, which was a very good dish; there was enough of the white bean potage, if you will, to satisfy my scarpetta urge. That sort of made up for the mussel mishap.
Serving only dinner, Canyon does not accept reservations, if you go, be prepared to wait, with a prickly pear margarita, of course.