15 February 12-18, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | PLAN YOUR WEDDINGS | CORPORATE EVENTS SOCIAL EVENTS Dream Event VIEW OUR EVENT SPACES WWW.THERUSTYPELICAN.COM at 3201 RICKENBACKER CWY, KEY BISCAYNE, FL 33149 | 305.361.3818 BE SOCIAL WITH US! /RUSTYPELICANMIAMI 15 Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ FORT LAUDERDALE AHOY MATEY Black Jack’s Rum Bar & Grille has officially dropped anchor in Flagler Village, bringing a rum-soaked, Caribbean-leaning gastropub to one of Fort Lauderdale’s most walkable neighborhoods. And it might be one of the most exciting Fort Lauderdale restaurant openings of 2026 yet. The new outpost marks the second loca- tion for the pirate-inspired bar and restau- rant, expanding from its original home in Davie and proving that, when done right, pi- racy can be downright delicious. Owned and operated by Deanne Crosby alongside Ted Sabarese and Ted Sabarese II, with food and beverage director Russ Twin- ing steering both the kitchen and bar, Black Jack’s Rum Bar & Grille balances playful swagger with serious culinary and cocktail chops. The Fort Lauderdale opening has al- ready earned early buzz, including attention from the Sun Sentinel, which highlighted the bar’s rum-forward program and elevated ap- proach to comfort food. Despite the Jolly Roger-inspired logo outside, Black Jack’s avoids full-on pirate kitsch. Inside, the space leans clean and coastal, with industrial finishes, brass lan- tern lighting, aqua- marine epoxy floors, and wood-stained tables that subtly evoke island life rather than a theme-park attraction. Crosby says the goal was to make guests feel as if they’ve landed on Exuma Island, not boarded a Disney ride. The menu mirrors the Davie original, a lineup of American gastropub favorites brightened with Caribbean and Latin flavors. Standouts include snapper fish and chips with lemon-cilantro aioli, mojo pork, wings, burgers, and rotating weekly specials that have already built a loyal following. Heartier plates range from sous-vide baby back ribs finished on the grill with passionfruit rum barbecue sauce to a huli- huli-glazed pork chop and a churrasco-style steak with chimichurri. Cuban, Bahamian, and Argentine influences appear throughout, from conch fritters and ropa vieja to choripanes and frita Cubana burgers. At the bar, rum is the undisputed star. A dramatic rum wall showcases roughly 380 bottles, including rare and aged expressions from Jamaica, Barbados, Guyana, and be- yond. High-end pours include a 30-year Flor de Caña and the storied Black Tot Last Con- signment, while the cocktail list keeps things balanced and approachable. Signature drinks like “Davie Jones’ Locker” sit alongside mocktails and classic riffs designed to pair seamlessly with the food. Now docked at 505 NE Third Ave., Black Jack’s Rum Bar & Grille feels right at home in Flagler Village, offering a polished yet playful neighborhood hang where great food, great rum, and a little swagger all sail together. Black Jack’s Rum Bar & Grille. 505 NE Third Ave., Fort Lauderdale; 954-839-8919; black- jacksrumbar.com. NICOLE LOPEZ-ALVAR ▼ WYNWOOD SPICE UP YOUR LIFE Rishtedar has never been the place for a quiet dinner conversation. Since opening in Wyn- wood, the Chilean-born Indian restaurant has built a reputation for clay-pot curries and dramatic presentations. Now, the team is tak- ing that energy and giving it its own room right next door. Rishtedar 305 is officially open adjacent to the main dining room, operating as a stand- alone bar with a spice- driven cocktail list. It is the same team on the same block, but the focus here moves from the dinner ta- ble to music, lighting, and drinks. Rishtedar 305 operates independently of the res- taurant, with its own iden- tity and weekly schedule. Thursdays are Bollywood Beats, with modern Bolly- wood music and a louder party feel. Fridays turn into Vimana, described as a darker, moodier night with softer lighting and electronic sets. Saturdays go full weekend mode, naturally, with higher-energy music and a clubbier crowd. Keeping with the theme, the bar’s drinks treat cocktails like performances as well. Sig- nature drinks include the “Spicy Mango Mar- garita,” the “Masala Mule,” and the “Huerto Hindú.” Zero-proof drinks are also available, including “Watermelon Holi Heat” and “Mango Masala Mirage.” The food menu sticks to late-night com- fort food, starting with sandwiches like the “Butter Chicken Crispy,” made with crispy chicken in butter chicken sauce, melted cheese, onions, and pickles. The “Murgh Tikka Sandwich” features chicken with to- mato, avocado, and mayo, and the Sheek Kab- bab Sandwich piles lamb seekh kebab with cheddar, pickled onions, and watercress. Vegetarians get a range of great options, too, including the “Bengan,” a crispy eggplant sandwich with achari mango pickle sauce, | TASTE TEST | ▼ Café Black Jack’s Rum Bar & Grille photo A fun rum-based cocktail at Black Jack’s in Fort Lauderdale.
