Hello Foodie Friends,
Being that I spend much of my time traveling between East Boca and East Delray, with so many restaurant choices available, it takes a little coaxing if you will, to get me to venture out west. But then again, I am an adventurous foodie, always open for a foodie field trip, especially when there’s a chance that my next fantastic meal could be there just waiting for me to discover. Last week I was invited to attend a Media/Blogger dinner at Henry’s, located in the Shoppes at Addison Place on Jog Road in Delray Beach. This was my first time dining at Henry’s. Now even though it was my first, I already had pretty high expectations coming into this evening due to the fact that it is part of Rapoport’s Restaurant Group, (Bogart’s Bar & Grille, which I reviewed last month, Deck 84, Burt & Max’s, Apeiro Kitchen & Bar (Delray & now in Midtown Miami), Max’s Grille (co-owner) and coming this fall to Boca, Rappy’s Deli) led by veteran restaurateur Burt Rapoport who has worked very hard at building his brand by providing high-quality affordable cuisine, a welcoming ambiance, attentive service and as such, has received numerous accolades and has been developing loyal patrons for over 30 years.
On this night, we were introduced to Henry’s new Executive Chef Warren Lee and treated to a sampling of several of the new additions created by Chef Lee for the winter seasonal menu. Chef Lee has also made revisions to some of Henry’s popular favorites. This is Chef Lee’s first full menu roll out since coming on board with Rapoport’s Restaurant Group as Executive Chef this past summer.
The first dish to arrive on our table was the Lobster and Shrimp Flatbread. Here’s what I posted on Instagram:
Ladies & Gentlemen, I am pleased to announce that @henrysdelray under the direction of @chef_butchlee has produced the finest, tastiest flatbread to ever hit my pie hole! #genious #lobster &#shrimp #flatbread with roasted garlic purée, fresh tomatoes, Swiss & Parm, mozzarella & old bay sauce. #magnifico
The Tuna Napolean came next. I loved this dish too. Diced tuna, cucumber, avocado, scallions, ponzu sauce and crispy wontons. I thought the dish was not only visually appealing, but it was light and well balanced.
The Poached Pear and Crispy Goat Cheese was another home run appetizer! The mixed greens topped with candied almonds and dried cranberries with the honey citrus dressing was lovely, as were the poached pears and the crispy goat cheese. This appetizer was thoughtfully constructed and the result was a perfectly balanced plate with ingredients that really complimented one other very nicely.
Now it was time to move on to the entrées. We were each presented a plate with a sampler of three new entrées- Caramelized Onion Crusted Snapper, Smoked Short Rib and Chicken Saltimbocca. Now, given the choice of these three proteins, I would ordinarily go straight for the short rib and expect that would be the highlight for me. But what surprised me was, although the short rib was definitely delicious, the caramelized onion crusted snapper was the star of the night. It was simply, AMAZING!!! I’m not even a snapper fan…um…well I wasn’t, until this dish single-handedly turned me into one. Lol.
In case you have never witnessed a Media/Blogger Dinner before, it’s not unusual to see bloggers fidgeting with their plates to capture the perfect picture. What is spectacular here is this ginormous Six-Layer Carrot Walnut Cake that these foodies are capturing.
In addition to the Carrot Cake, we got to try the Classic Key Lime Pie, the Coconut Cream Pie and the Warm Chocolate Molten Cake. While I have to admit to only trying two out of the four desserts, I can certainly attest to the deliciousness of the Coconut Cream Pie with Oreo Cookie Crust and the Warm Chocolate Molten Cake (which is regularly served with vanilla bean ice cream and chocolate sauce.)
Kudos to the Chef and his staff for executing such a lovely tasting for us this evening. Thank you to Henry’s GM Darin Chesley and Shaina Wizov for hosting us. I have already made plans with some friends to return there with them. Lobster & Shrimp Flatbread here we come!
Henry’s was named after Burt’s dog Henry and this picture I included here in this post can be found hanging on the wall of the restaurant immediately to the right of the entrance as you walk in.
Henry’s can seat 140 guests inside and 50 additional guests outside.
Happy Hour is available anywhere in the restaurant Monday – Saturday from 12-12:30pm and Monday – Sunday 4:30 – 6pm (at the bar), 5- 6pm (in the Dining Room). Half priced drinks and a bar bites menu is offered.
10 for $10 Lunches – You can enjoy 10 lunch entree options priced at $10 each, including a beverage Monday through Friday from 11:30am – 2:30pm, Saturday 12pm – 2:30pm.
Kids Eat Free ALL Day – Sunday – Thursday, with the purchase of an adult entree.
$20 3-Course Prix Fixe – Available daily between 5 – 5:15pm. Choose from Henry’s favorite starters, popular entrees and Chef’s choice dessert.
Henry’s is located at 16850 Jog Road, Delray Beach, FL 33483 561-638-1949 www.HenrysofBocaRaton.com
Until we eat again…
I send you delicious wishes, xo