Monthly Archives: July 2015

Raise a Glass! Yard House is Shaking & Stirring Things Up!

Hiya Foodie Friends,

With so many places to dine in Boca, a restaurant’s gotta do what a restaurant’s gotta do to keep their name in the forefront of their fans and do whatever it takes to lure new ones in. This was the case for me and Yard House. I received an invite from the PR firm representing the restaurant to come check out some of their new menu items as well as their new collection of handcrafted cocktails that launched earlier this month. The Yard House nearest me is the one in Mizner Park in Boca Raton. I had been to Yard House in the past, but it had been a while.

Yard House, an award-winning restaurant known for its creative cuisine and vast selection of draft beer, debuted its collection of new handcrafted cocktails using premium spirits and its own house-made citrus agave blend coupled with seasonal fruits and veggies nationwide July 13th.

“The art of cocktailing has returned,” said Gregory Howard, manager of beverage for Yard House.  “In recent years shows like Mad Men and Boardwalk Empire have given new life to long forgotten drinks.  Just like a good meal, creating a great cocktail also requires using premium ingredients as well as a seasoned bartender who knows his or her craft.” Howard and his team collaborated with Executive Chef Carlito Jocson in creating the new cocktail collection, which includes:

Blood & Smoke – a blood orange and ancho chili spiced margarita made with Del Maguey “Vida” Mezcal, El Jimador Silver Tequila, Ancho Reyes, Monin Blood Orange, house-made citrus agave and aromatic bitters poured into a salt-rimmed glass
Bourbon Berry Sour – made with Buffalo Trace Bourbon, house-made citrus agave, Dekuyper Razzmatazz, orange bitters with fresh raspberries for added […]

Toojays Deli Celebrates 35 Years!

Hello Foodie Friends,

Founded in 1981, by Jay Brown and Mark Jay Katzenberg, (the two “Jays” who combined their names to form the brand that has become synonymous with Deli) TooJay’s has become a Florida institution, serving diners traditional delicatessen fare for 35 years. Now in 26 restaurants throughout the state, the original location was established on the island of Palm Beach, where it is still open and flourishing today.

In addition to all your favorites from corned beef piled high on thick slices of freshly baked rye to classic Reubens and chicken noodle soup; TooJay’s offers a host of lighter entrées as well as a diverse catering menu, a famed selection of freshly baked desserts, and homestyle comfort food entrees.

I was recently invited to dine at TooJays to experience their brunch. My friend had never been to a TooJays before and for me, it’s been a while since I’ve had something other than my usual bagel, lox and cream cheese – so this was something that we both were looking forward to.  Upon our arrival, we were greeted warmly by the hostess who, once I informed her we were there for our 10:30am tasting, smiled and acknowledged that Eddie the GM was expecting us. Eddie came by to say hello and after we were seated let us know that we were free to try whatever we wanted from the menu. Our server Macie soon came over and asked if she could get us started with some coffee or Mimosas. We graciously accepted her offer of Mimosas. We were off to a good start. The breakfast menu had lots of interesting items to choose from and was categorized as follows: Omelettes & Eggs, Morning Specials (primarily a variety of French Toasts & Waffles), Breakfast […]

Boca Landing at the Waterstone Resort

Hello Foodie Friends,

Waterstone Resort & Marina, a new, art-deco inspired waterfront resort with sophisticated coastal design and breath taking 180 degree views of Lake Boca and the Intracoastal Waterway (formerly the Boca Raton Bridge Hotel), recently welcomed Executive Chef Matt Mixon, who brings with him a new creative passion, innovative culinary vision and a new menu to Waterstone Resort & Marina and the onsite restaurants, Boca Landing and Waterstone Bar & Grill.

With a French and Italian family background, Chef Matt brings a new direction and creative cultural influences to the cuisine offered at Waterstone Resort & Marina. A graduate of the world-renowned Le Cordon Bleu in Paris, France studying advanced culinary arts, Chef Matt went on to become chef de tournot at PGA National Resort & Spa and banquet sous chef at the Boca Raton Resort & Club before joining Waterstone Resort & Marina.

“Mixon has a deep passion for what he does combined with superior education and experience,” says Greg Kaylor, Waterstone’s General Manager. “We are excited for him to join the Waterstone team and add his influences from his French and Italian heritage to our cuisine.” As executive chef, Matt will oversee all food & beverage outlets, including meetings and special events’ catering, weddings, in-room dining and the poolside dining at Waterstone Bar & Grill.

I toured the property when it first opened and had been back once for dinner, but was super excited when I received an invite from Waterstone’s PR firm to come back in and try out some of the new menu items since Chef Matt took over as Executive Chef.

Boca Landing restaurant provides guests with upscale dining in an art-inspired, water-centric atmosphere. Orchestrated with local ingredients, fresh flavors and dynamic textures, the menu features seafood caught off of […]

Yoko San Hibachi, Sushi & Sake Lounge

Hello Foodie Friends,

I recently attended a media/blogger luncheon for the newly reopened Yoko San, now under new ownership/management, in Downtown Boca. The event was organized by Yoko San’s PR firm, Transmedia Group and guests were escorted to the small room to the left of the entrance where we each took a seat around the two hibachi tables. Soon after the guests had arrived, Corey Simpson, Yoko San’s new owner was introduced. Corey, an affable gentleman from the Island of Jamaica, is a new restaurateur, who had started out as an investor in Yoko San who took over full time operations when the restaurant reopened the end of January under new management. One could easily tell that Corey’s main objective is to ensure that each and every guest that visits Yoko San has an exceptional experience.

Our first course was miso soup followed by salad with ginger dressing; not surprising, pretty traditional and served at just about every hibachi restaurant. I’m torn between yearning for a fresh new take on the traditional Japanese soup and salad- something completely unique from what every other restaurant of this kind serves and the feeling of keeping with tradition; knowing that people have come to expect and count on these staples when they come to a place like this. What’s your take on this? Are you a traditionalist or someone who prefers more modern twists?


Next, a couple of trays of sushi (spicy tuna roll and CA roll) were brought out. To me, they were pretty standard, nothing that really delivered a WOW factor. They do have quite an impressive list of sushi rolls on the menu however, so I will have to come back and try some of the more exotic offerings.

Finally the Hibachi Chefs came out and […]

By |July 10th, 2015|food, Sushi|0 Comments|
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