Canyon Southwest Cafe

New Times Broward-Palm Beach Reviews and News

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  South Florida's Best Cocktails: We Travel Between Beaches and Barstools to Find the Best of What's Shaken and Stirred

  By Tara Nieuwesteeg | Thu, June 09, 2011

  A good cocktail, like any important creation, reflects the culture in which it was created. A carefully prepared libation should dutifully represent its region of origin, but here in South Florida, pubs and plush lounges are sprinkled across our p... More >

• 100 Favorite Dishes: No. 44 -- Tuna Tartar From Canyon Southwestern Cafe

  By Jamie Long | Mon, April 18, 2011

  As a countdown to the Best of Broward Palm Beach 2011, coming in June, Clean Plate Charlie is serving up a hundred of our favorite dishes in South Florida. Send your own nominations to Deirdra.Funcheo More >

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  Canyon Southwest Café Is Worth Its Wait in Gold Dust

  By Gail Shepherd | Thu, July 23, 2009

  Editor's note: We've got a new restaurant critic here at New Times. John Linn has been something of a protégé to Gail Shepherd over the years. Now Shepherd's moving over to become a staff writer for us, and Linn's stepping into the role of restaur... More >

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  Dessert Hearts

  By Gail Shepherd | Thu, December 06, 2007

  I just got back from Brooklyn, where street gluttons wait patiently in line 100 minutes or more to crowd into a dinky storefront parlor for the pizza at Di Fara. The old guy behind the counter, Dom DeMarco, is spry and focused; his Neapolitan hand... More >

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  Two Funerals and an Opening

  By Jen Karetnick | Thu, July 04, 2002

  And the slump is on. Two old-time eateries have fallen into the sinkhole we call our local economy: The 26-year-old Left Bank closed June 3, and the 18-year-old Burt & Jack's served its last supper June 29. September 11, natch, is being blamed for... More >

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User Reviews

4 User reviews

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  Marqus

  | Thu, December 30, 2010

  Besides having the best margarhita in town....don't just take my word for it as they have been reader voted best every year....there Tex-Mex, if they want to call it that, style of cooking renders some of the finest dishes to be found. The veal I had was done to perfection with a sauce of unique, delightful flavor. The interior is small and intimate giving an overall cozy, warm feeling. The service staff are polite, have a thorough knowledge of the chefs offers, and professional in every way. It is on the upper end of the price scale but so is the quality of the food and the service, which makes it a reasonable value.

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  Lyza Latham

  | Mon, August 23, 2010

  YUMMY! Gotta try their prickly pear margaritas and be sure to save room for their signature bread pudding.

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  Chef Carlos

  | Fri, September 11, 2009

  right near il mulino

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  bpbnewtimesbestof

  | Wed, May 06, 2009

  "Life is uncertain. Order dessert first," goes the old saw. Restaurants are uncertain, too, so you'd best order your dessert from Canyon. Anything as delicious as Canyon's bread pudding, for instance, should be in a morality-free zone: It's OK to eat all of it. Without sharing. At some indecent hour. Thankfully the pudding is large and varied enough to constitute a well-balanced meal on its own. Served in a bowl the size of a kiddie pool, it cavorts up and down every tier of the food pyramid: dairy in the cream, protein in the eggs, bread in the bread, vegetable in the chocolate, fruit in the berries, and booze in the booze. Canyon chef Chris Wilber and his staff have been turning out happy variations on this bread pudding for years. Along with toasted pecan pie, homemade ice cream, and vanilla bean cheesecake, it's just one of the reasons customers sometimes wait an hour or two at Canyon for a table. Go after the rush is over, around 9:30 p.m., and you can get right to it.

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