{"id":848,"date":"2015-07-26T23:22:46","date_gmt":"2015-07-26T23:22:46","guid":{"rendered":"http:\/\/galleychef.org\/?p=848"},"modified":"2019-10-09T23:24:59","modified_gmt":"2019-10-09T23:24:59","slug":"thirteen-restaurant-and-bar-2","status":"publish","type":"post","link":"https:\/\/galleychef.org\/index.php\/thirteen-restaurant-and-bar-2\/","title":{"rendered":"THIRTEEN RESTAURANT AND BAR"},"content":{"rendered":"<h1>Thirteen Restaurant and Bar<\/h1>\n<p>Thirteen \u00a0Restaurant and Bar just opened their doors a few weeks ago with a steak and chop menu that is out of this world! \u00a0I had the 14 oz. butter and sage braised bone in chop served on mashed parsnips with apple butter and grilled garlic asparagus. \u00a0This 4 inch thick chop was so tender I could cut it with a spoon! \u00a0It\u2019s my understanding that the \u00a0chef takes \u00a0the \u00a0time to brine the chop, the result being the juiciest and most tender chop \u00a0ever! \u00a0Thirteen is located at 2390 Wilton Drive \u00a0in Wilton Manors and is not to \u00a0be confused with 13 Even, \u00a0the sister \u00a0restaurant a few blocks south. \u00a0The fried chicken sliders are \u00a0amazing. \u00a0They take a \u00a02-bite,\u00a0house-made, cheddar biscuit and stuff it with fried chicken tossed in Sriracha maple syrup. Yum! If \u00a0that doesn\u2019t do it for you, you \u00a0can always try Thirteen\u2019s twist on traditional hummus made with peanuts and\u00a0served with Naan, carrots, cucumbers and sweet, spicy cherry peppers. \u00a0The entree prices \u00a0range from $14 (for \u00a0a burger) to $28 dollars \u00a0(for \u00a0filet mignon or ribeye) \u00a0Especially \u00a0tantalizing is \u00a0the Sunday \u00a0brunch menu with fried green tomatoes, \u00a0biscuits and gravy, crab benedict and all you can drink $15 mimosas. \u00a0The entree prices \u00a0range from $14 (for \u00a0a burger) to $28 dollars \u00a0(for \u00a0filet mignon or rib eye) www.thirteenwilton.com\/menu-page\/ They don\u2019t take reservations so you can \u00a0pop in \u00a0any evening between 4 and \u00a010PM. \u00a0(11PM on Friday and Saturday night)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thirteen Restaurant and Bar Thirteen \u00a0Restaurant and Bar just opened their doors a few weeks ago with a steak and chop menu that is out of this world! \u00a0I had the 14 oz. butter and sage braised bone in chop served on mashed parsnips with apple butter and grilled garlic asparagus. \u00a0This 4 inch thick &hellip; <a href=\"https:\/\/galleychef.org\/index.php\/thirteen-restaurant-and-bar-2\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">THIRTEEN RESTAURANT AND BAR<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[754,756],"tags":[],"_links":{"self":[{"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/posts\/848"}],"collection":[{"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/comments?post=848"}],"version-history":[{"count":1,"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/posts\/848\/revisions"}],"predecessor-version":[{"id":849,"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/posts\/848\/revisions\/849"}],"wp:attachment":[{"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/media?parent=848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/categories?post=848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/galleychef.org\/index.php\/wp-json\/wp\/v2\/tags?post=848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}