Toro by Chef Richard Sandoval - Dania Beach — Restaurant in Dania Beach

This review is long overdue. I first visited Toro several years ago, likely right after it opened, and I had a great experience. We went in for a couple of cocktails and appetizers, and I remember the appetizers being so delicious and generously portioned that we were full without ever ordering entrées. The drinks were creative and equally delicious. The service back then was fantastic too. I’m not sure why I never returned. I think it’s because Toro is a bit off the beaten path and not close to where I usually go.

Fast forward to now, my friend and I decided to return. Toro is located inside a hotel and feels like a hidden gem. When we arrived, the lighting was dim and cozy, and the space felt intimate despite having two large parties of about 20 guests each dining at the same time. We were greeted by MC, who truly gave us the best service I’ve had in a long time. Even while assisting those two big groups, she was incredibly attentive and made sure we had everything we needed. She even advised us to put our order in before the large parties so our food wouldn’t be delayed. That’s the kind of service that makes a lasting impression.

We started with the sweet corn empanadas, which come three to an order and are actually pretty large. We each had one and took the third home. They were perfectly crunchy, not greasy at all, and filled with manchego cheese and avocado purée, aji amarillo, served with a chimichurri sauce that tied everything together. Next, we had the ceviche amarillo, which MC recommended, and it was phenomenal. It featured hamachi, cucumber, red onion, and mango, and the balance of flavors was so refreshing and vibrant. It’s one of those dishes you keep thinking about after the fact.

For the entrées, I ordered the lomo saltado. It came with beef tenderloin, stir-fried peppers, red onion, tomato, creamy rice, cilantro, and crispy potato strings. I’ve had lomo saltado before but never with creamy rice, and let me tell you, it was absolutely incredible. The combination of flavors and textures was something I’ve never experienced before. I honestly think it was one of the best meals I’ve ever had. My friend ended up eating off my plate because mine was better than hers. She ordered the zarandeado yellowtail snapper with adobo marinade, cabbage slaw, grilled avocado, radish, and charred lemon. It was beautifully presented and very fresh, but we both felt it lacked flavor. It was light and clean but not bold or spicy, which I usually prefer. If you like milder dishes, you’ll probably love it, but it just wasn’t for me.

Even though we were absolutely stuffed, dessert is always a must. We chose the churros, which came with cinnamon sugar, dulce de leche, and a small scoop of coconut gelato. The gelato was honestly the highlight. I would have eaten a whole bowl of it if I could. The churros themselves were fresh and crispy, not greasy, and the dulce de leche was rich and delicious even though I’m not usually a fan of it.

The cocktails were just as impressive as the food. We had four different specialty drinks, one of which was an espresso martini made with tequila. Each drink was smooth, well-balanced, and didn’t have the overpowering taste of tequila, thanks to the high-quality house tequila they use.

All in all, Toro completely blew me away. The food, the drinks, the service, the ambiance, everything was top tier. MC was a dream of a server, Richard went out of his way to make us feel welcome, Danny added such a unique personal touch with educating us on the different tequilas and of course, the chef for an unforgettable meal. Toro may be a little hidden, but it deserves to be packed every night. If you’re on the fence, let this be your sign to go. I’m already planning my next visit.

Thank you to the entire team for an...

As a local, the allure of TORO had whispered to me for ages, its reputation a tantalizing mystery I had yet to unravel. Despite countless intentions, fate always seemed to intervene, until finally, a serendipitous evening arrived.

Accompanied by a dear friend and guided by curiosity and anticipation we ventured into Dania, FL where near Ft Lauderdale International Airport is the Hotel Meridienne and its signature restaurant TORO. Stepping through TORO's doors, we were immediately enveloped in an atmosphere alive with warmth and vibrancy. The hum of conversation mingled with the clinking of glasses, setting the stage for an unforgettable experience.

Our journey began at the bar, where a skilled bartender doubled as our gracious server, effortlessly navigating the bustling scene with a deft touch. Their attentive presence ensured our every need was met, elevating our evening from ordinary to extraordinary.

As we settled into our seats, anticipation mounted, and with eager anticipation, we delved into TORO's culinary offerings. The smoke-infused tequila fashion beckoned, a symphony of flavors dancing on the palate with each sip, a tantalizing prelude to the feast that awaited.

First to grace the bar was the octopus, a masterpiece of culinary craftsmanship. Tender tendrils intertwined with crunchy purple potatoes, each bite a harmonious blend of texture and taste, leaving us craving more.

Next, the rock shrimp arrived, a delightful juxtaposition of crunch and tang. Enrobed in a tangy sauce, each morsel delivered a burst of flavor, leaving our taste buds tingling with delight.

And then, the pièce de résistance: the beef skewers, a testament to the artistry of the grill. Perfectly grilled to tender perfection, each bite was a revelation, the smoky aroma mingling with the rich, savory flavor of the meat.

As we savored the last lingering moments of our meal, gratitude filled our hearts, a profound appreciation for the culinary journey we had embarked upon. TORO had exceeded every expectation, a culinary haven where dreams became reality and memories were made.

In the end, TORO wasn't just a restaurant; it was an experience—a testament to the power of exceptional food, impeccable service, and the joy of shared moments with cherished company. And as we bid farewell to this culinary oasis, we knew that our paths would inevitably lead us back, drawn once more by the promise of culinary delight and the...

We were really excited to try this restaurant when we heard it had opened. Finally a new Pan-Latin restaurant -- something other than the usual Italian place in this town!

Here’s what we ordered with my comments included below:

Signature Cocktails Mercado – Tanteo habanero tequila / passion fruit / agave nectar / hibiscus-rosemary foam / serrano

Machu Picchu – Barsol pisco / St. Germain / lime / jalapeño / grape

These drinks were adorned with beautiful garnishes and blended a curious mix of flavors. I had the Mercado and it was on point! A little tart and not too sweet just how I like it!

Chilled & Raw Ceviche Nikkei – tuna, ponzu, red onion, sweet potato, avocado

Really nice ceviche dish that had a very generous tuna portion. The saltiness of the ponzu and soya sauce in the dish were subdued by the sweet potato – proof that this menu has been well thought out!

Anticuchos (Latin style charcoal grilled skewers) Spanish Octopus – aji panca adobo, Peruvian potato salad, cilantro sauce

This octopus was sensational! It was grilled to perfection; so very nice and tender with a lovely smokey taste and fruity flavour from the aji panca pepper. The potato salad had a nice hint of spiciness to it; which I really enjoyed.

Appetizers Peruvian Fried Chicken – aji panca, mango-habanero pico, white bean puree

Resembling a boneless chicken wing, these came beautifully plated sitting on top of the white bean puree which provided a nice flavour contrast to the aji panca pepper sauce.

To Share Pan de Queso (Brazilian cheese bread with house-made chimichurri sauce)

Do not get me started on the Pan de Queso! We ordered it last, before dessert; which turns out is when the GM, Niray Bedoya, recommends they be ordered. They’re so good, you’ll just want to eat more and spoil the rest of your appetite.

Dessert Dulce de Leche Cheesecake – Oreo powder / cappuccino sauce / Mamey ice cream Corn Flan – guava-cheese ice cream / caramelized popcorn / hibiscus-mezcal sauce

Mascarpone cheese was used to give this cheesecake its velvety texture. First time tasting the mamey fruit ice cream, which tasted like a blend of sweet potato and persimmon. The corn flan was good too, the presentation was corn done 3 ways – my favorite was the house made caramel popcorn!

Definitely try this place out. Bon Appetit!

Find me on Instagram for full photos of this review! ...