Brandon’s Bistro Blends Black Culinary Legacy With Bold Flavor in Pembroke Pines

By Lisa Luvs Luv

PEMBROKE PINES, Fla. — Brandon’s Bistro co-owned by former NBA player Brandon Knight, along with food blogger Starex Smith (“The Hungry Black Man”) and former NFL player Kayvon Webster feels like arriving at a celebration of culture and cuisine. On a recent evening visit, warm faces welcomed us while smooth old-school R&B played softly overhead.  Upon entering I spotted Executive Chef Gerald Harvey handling a guest’s concern with genuine care, Chef Harvey asked the guest multiple questions while answering the multitude with such patience, he spent a good five minutes going over the specifics of how to prepare the guest’s meal to his particular liking — Most executive chefs would balk at this as it detours from its original preparation-This was a telling moment that spoke volumes about the restaurant’s ethos. 

The bistro’s commitment to honoring Black culinary heritage runs deep. The wine list features only Black-owned wineries, and the walls honor trailblazing Black chefs like Edna Lewis and James Hemings. Hemings, classically trained in France, brought macaroni and cheese to America. Does the last name sound familiar? It should—he was none other than the older brother of the historic Sally Hemings, the formerly enslaved woman freed in Paris and known as Thomas Jefferson’s common-law wife.

Our dinner began with happy hour starters: Bistro Shrimp and Chicken Wings. The shrimp sauteed to perfection was, coated in a glaze laced with sesame and subtle Southern-Asian notes, were an early standout. Flavorful, balanced, and expertly prepared. The wings, while well-seasoned, were less remarkable—solid, but not memorable.

Next came the Braised Short Ribs, plated with a blueberry glaze, brown butter, garnet yam purée, and celery leaf. It was a revelation. I’m not one for sweet-savory blends or yams, but this dish checked me and I had to submit. The richness of the short ribs paired seamlessly with the tart glaze and velvety purée. It had me at hello.

For the final course, I had the Surf and Turf: buttery, well-seasoned lobster alongside boldly spiced lamb chops. The lobster was abundant and tender. The lamb, while slightly chewy maybe a minute or 2 over cooked for my particular preference, brought island warmth with flavors that echoed Trini-style seasoning, especially hints of shado beni.

Too full for dessert, I lingered over a glass of Red Blend from Black Cloud, letting the music and mood round out the night. I spent over 2 hours there because who wants to leave a place  where the vibe is vibing, wine is perfect and the service was warm and while the made-to-order  dishes took time, it was well worth the wait. The only surprising part; The dining room wasn’t packed. This place is easily now a first recommendation for those who ask. It’s low key yet special and great for a date or friends night out. 

Currently located at  207 N Hiatus Rd, Pembroke Pines, FL , Brandon’s Bistro is adding a location to Miramar Towne Center (2300 Civic Center Pl, Miramar, FL 33025). Opening date TBD. 

Brandon’s Bistro is poised for a larger stage and it’s ready. It’s a rare pleasure to find a place where the food, service, history, and atmosphere come together so naturally it seems destined.

5 things you should know: Brandon’s Bistro

• Imaginative Flavors That Work – Unexpected pairings like blueberry glaze and yam purée are bold, creative, and beautifully executed.
  
• Deep Culinary Legacy – The menu and décor honor Black culinary pioneers like Edna Lewis and Alexander Smalls with intention and respect.
  
• Exceptional Value – Generous portions, scratch-made quality, and fair prices make every dish feel worth more than it costs.
  
• Support for Black-Owned Businesses – The bistro exclusively features wines from Black-owned wineries and champions community partnerships.
  
• It’s a Vibe-The music, food and service is unmatchable. It feels like a place where it could feel like home.