Square One, SQ1 for Short

Posted By : denise/ 101

Hello Foodie Friends,

Today’s Boca Food Find is Square One or SQ1 for short. Previously home to Brewzzi’s Restaurant, Square One’s central location on Glades Road, just west of 95 in the Glades Plaza underwent a $1 million renovation buildout of the over-6,000-square-foot space to create a stunning upscale-casual dining experience suitable for a variety of dining occasions.

SQ1’s co-founders and best friends Eric Clark and Chef Jon Greening bring more than 30 years of combined industry expertise to the restaurant, utilizing their combined knowledge to provide a uniquely guest-driven dining experience. The restaurant came to fruition during a fateful meeting between the two, realizing they would literally be starting at “square one” to turn their dream of opening a unique yet approachable restaurant into a reality.  “After working in and opening restaurants from Washington, D.C., to the Pacific Northwest, Jon and I are excited to refresh the Boca executive dining scene while offering incredible value to all of our guests,” says owner Eric Clark. “We want Square One to be a restaurant that people visit multiple times per week for lunch, dinner, happy hour or brunch – we pride ourselves on delivering an exceptional experience across the board.”

With Chef Jon at the helm of Square One’s kitchen, the restaurant rotates their culinary offerings seasonally featuring locally-sourced ingredients that highlight diverse flavor combinations at a friendly price point. The diverse menu is also complemented by an expert-curated wine list and mixology program. Offerings range from shared plates to brick oven pizza fired to order, to fresh fish and dry aged steaks, and a rotating menu of weekly lunch specials. Chef Jon’s menu items are chosen for flavor prominence, locally-available ingredients and approachability, while the reimagined restaurant space – brought to life by Eric’s vision – presents an open and inviting setting complemented by similarly cheerful staff.

I was recently invited to dine at SQ1 by the restaurant’s PR firm. We had a lovely dining experience which started off with some cool cocktails followed by the Brick Oven Brussels Sprouts that Eric himself recommended. They did not disappoint. I have to say that ever since Brussels became an “in” thing, I am amazed at how much I am digging them. What I thought was unique about SQ1’s version is their sweet n sour glaze and the use of cashews and cilantro. It also comes with pancetta which I love, but if you do not eat meat, I’m sure they will leave them out if you request it.

For our entrees, we tried the Red Wine Braised Short Rib served with mashed Yukon Gold Potato, Baby Carrots, English Peas and Veau Jus. It was so tender and juicy. To me, it was elevated comfort food that hugged me from the inside with each new bite! The other entree was the Slow Braised Beef Ragu served on house-made pappardelle with caramelized fennel, cherry tomato confit, ricotta and basil. The flavors were terrific, although the pasta was a little too al dente for my personal preference. For dessert, we had a tough decision since there were several great choices. We were extremely pleased with our selection of the classic creme brule.

  An indoor-outdoor bar provides ample space for drinking, dining and working – outfitted with electrical outlets, USB ports and a WiFi booster to facilitate connectivity. Two brick ovens flank the main kitchen, which are responsible for the flavorful char on every pizza ordered, and have been burning 24 hours a day since the building’s opening in 1997. Executives, families and networking groups will find a number of options to facilitate private dining, meetings or celebrations from a central open elevated dining room to a completely-enclosed glass room outfitted with technical capabilities, custom wood conference table and chic velvet seating.

Complementing the culinary menus is an expertly-curated wine list features wines by the bottle and by the glass at various price points, as well as a roster of craft beers and inspired mixology program.

 

Square One has additionally partnered with Vero Bottled Water Purification Systems

throughout the restaurant, which uses reverse osmosis filtration for a superior sip while contributing directly to the Whole World Water Charity in support of international clean waters.

Now open for lunch, dinner, happy hour and Sunday brunch, Square One is located in Glades Plaza at 2222 Glades Road, Boca Raton, FL 33431. Hours are Mon. – Thurs. 11:30a.m. – 10p.m.; Fri. & Sat. 11:30a.m. – 11p.m.; Sun. 11a.m. – 10p.m.

For more information or to make a reservation, call 561-923-9176 or visit www.squareonerestaurants.com.

Until we eat again,

I send you delicious wishes, xo

Denise

Harvest Seasonal Grill Introduces Their New Spring Menu

Posted By : denise/ 109

Hello Foodie Friends,

It was this time last year that I wrote about Harvest Seasonal Grill and their opening in Delray the previous Fall. Since then, I’ve been back numerous times to enjoy the creative seasonally-inspired dishes of Executive Chef Bill Ring.

I was invited to dine as a guest of The Gab Group, the PR firm representing Harvest. I brought along my long time foodie friend and newcomer to the blogging scene Patrice from @ForkAndACork. We started off with our choice of cocktails. When I saw the rosé sangria was back on the menu, I immediately chose that for my selection. I’m not ordinarily a fan of rosé, but when Reba, Harvest’s Marketing & Events Manager, first introduced this Rosé Strawberry Rhubarb Sangria last year, it was love at first sip. The key is to make sure that the glass has lots of ice and is served super chill too! Patrice enjoyed her Red Mango Apricot Sangria very much as well.

Next, we decided on a couple apps: the Thai sesame beef lettuce wraps and the sweet pea & avocado toast. The Thai beef wraps were the star of the two for me.

 

 

For the entrées, we tried the cedar roasted salmon which was seasoned and cooked to perfection! We both really loved this dish and I also really enjoyed how Chef Bill prepared the side of veggies (squash, zucchini & carrots). The second entrée was not necessarily a new dish, but the Super Grain Bowl is now being presented in a new fashion and can be found under the “bowls” section. We chose chicken as our protein but you can select the protein of your choice. The dish, in our opinion, was a little dry and needed some more of the sauce that it came with. Once our server brought us over some more and we were able to incorporate it into each bite, it was quite yummy.

 

The signature tray of mini desserts was brought our way to tempt us. There were so many wonderful varieties to choose from and we chose the chocolate salted caramel mousse and the walnut fudge brownie. Both were soooooo good!!!!

 

 

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Be sure to check out my previous write up on Harvest Seasonal Grill to get a little more info on the restaurant.

Harvest Seasonal Grill is located in the Delray Place shopping plaza at 1841 S. Federal Highway, #402, Delray Beach, FL 33483. For more information or to make a reservation, call (561) 266-3239 or visit www.harvestseasonalgrill.com.

Until we eat again…

I send you delicious wishes, xo

Denise

 

True Food Kitchen is Truly Exceptional

Posted By : denise/ 142

Hello Foodie Friends,

I had the great pleasure of being invited to the pre-opening of the latest True Food Kitchen, this one, the first to open in Boca Raton, is located at the Boca Town Center; its philosophy is simple: Food should make you feel better — not worse — and you shouldn’t have to sacrifice taste to live a healthier lifestyle. I am happy to report that I wholeheartedly concur. I enjoyed every single bite and left feeling terrific and yearning for my next visit back.

Co-founded by integrative medicine expert Dr. Andrew Weil and nine-time James Beard Award nominee for Restaurateur of the Year Sam Fox, True Food Kitchen’s progressive and flavor-forward menu is rooted in the principles of Dr. Weil’s anti-inflammatory diet and caters to foodie palates and preferences with a variety of gluten-free, vegetarian and vegan offerings for brunch, lunch, dinner and cocktails.
Based on the principles of the anti-inflammatory food pyramid, True Food Kitchen’s regularly rotating menu underscores the brand’s commitment to merging wholesome seasonal ingredients and simple preparations to let guests experience produce at the peak of its freshness and flavor.
The cocktail list is well thought out and the ingredients are super fresh and you can tell the difference for sure! On this initial visit, my companion and I tried the Pomegranate Mule and the Ginger Margarita. Thumbs up for both. (Side note: on my next visit back, I was torn between one of their non alcoholic Refreshers – the Pomegranate Chia Limeade and a cocktail. My server told me not to fret, I could have both. You can have your alcohol of choice added to any of their Refreshers & Teas to make it your special blend. I love that!).
 
The stand out dish for me, which I got on both my visits and will continue to come back for is the charred cauliflower. Just get it and you will thank me, I promise! We also really liked the Winter Squash Toast. The Inside Out Quinoa Burger was outstanding, and so was the service. My friend and I were sharing multiple plates and after the server described the dish as stacked, we asked if she thought we could split it. She not only said yes but offered to have them split it for us in the back. It was incredible. I had the Moroccan Chicken, which I felt could have benefitted from simmering a little longer in order to have the full Moroccan flavors incorporated. We also tried the grilled steak tacos and these were very tasting and filled us up sufficiently without feeling bloated.
I have been telling all my friends about this place, whether they have issues with inflammation or other dietary restrictions or not. It’s 100% legit. Check it out and let me know what you think.

Hours of Operation

Mon – Thurs: 11am – 10pm

Fri: 11am – 10pm

Sat: 10am – 10pm

Sun: 10am – 9pm

Brunch: Sat & Sun | 10am – 4pm

Founders:

Sam Fox, Fox Restaurant Concepts

Dr. Andrew Weil

ABOUT

True Food Kitchen is a health-driven, seasonal kitchen & scratch bar merging nutrient-rich ingredients with a seasonal menu that rotates regularly to let guests experience great-tasting ingredients at the peak of their freshness and flavor. Rooted in the principles of Dr. Andrew Weil’s anti-inflammatory food pyramid, the full-service restaurant caters to nearly every food preference with a variety of gluten-free, naturally organic, vegetarian and vegan offerings. True Food Kitchen’s scratch bar is brimming with a wide selection of fresh-pressed fruit and vegetable juices, seasonal cocktails, wine and local beers. The open kitchen brings guests closer to its culinary craft while the outdoor patio pairs fresh food with fresh air.

MENU

True Food Kitchen is known for its healthy, seasonal fare and signature dishes like the include the Spaghetti Squash Casserole, Sustainable Seabass, Tuscan Kale Salad, Grilled Fish & Grass-fed Steak Tacos and the Inside Out Quinoa Burger, among many others. The menu also features a handful of seasonal items like the Roasted Heirloom Carrots, Winter Squash Toast, Butternut Squash Pizza and Seasonal Ingredient Salad as well as a variety of bowl options featuring a diverse range of flavor profiles including the Ancient Grains, Cashew Pad Thai, Spicy Panang Curry and the Teriyaki Quinoa.

True Food also features antioxidant-packed desserts like the famed Flourless Chocolate Cake and the seasonal Squash Pie. Weekend brunch highlights include the Smashed Avocado Toast, Sunrise Bowl, and the Quinoa Johnny Cakes. Behind the scratch bar are natural juices, teas, and refreshers all of which can be paired with organic and gluten-free spirits for a delicious cocktail ripe with flavor including the Citrus Skinny Margarita, Pomegranate Mule, Orchard Bourbon Sour and the Farmers Market Sangria.

The Kids Menu features creative, kid-friendly dishes like the Almond Butter, Banana & Apple Sandwich, Mozzarella & Organic Tomato Pizza and the Chicken Teriyaki Bowl to name a few.

ATMOSPHERE

True Food Kitchen at Town Center at Boca Raton features a lively dining room with 175 seats and an open kitchen designed to bring guests closer to the restaurant’s culinary craft. An outdoor covered patio will seat approximately 66 guests in season. Indoors, natural woods and vibrant, localy-inspired artwork add a contemporary touch to the earthy color scheme, natural elements and greenery, including indoor/outdoor garden basins filled with fresh herbs and spices. Eco-friendly materials are utilized throughout the restaurant, such as the hardwood floors, which are made of reclaimed wood, and dining chairs made of recycled soda bottles.

DR. ANDREW WEIL

A world-renowned leader and pioneer in the field of integrative medicine, Dr. Andrew Weil is a best-selling author and editorial director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. One of Dr. Weil’s national bestsellers,

“True Food: Seasonal, Sustainable, Simple, Pure”, is an inspiration to all dishes served at True Food Kitchen. The restaurant closely adheres to Dr. Weil’s anti-inflammatory diet and pyramid, which aims to counteract chronic inflammation and help people achieve and maintain optimum health.

SAM FOX

True Food Kitchen is the realization of creative visionary and Fox Restaurant Concepts founder, Sam Fox, known for his passion for great food, design, lifestyle and hospitality. An eight-time James Beard Award nominee for Restaurateur of the Year, and New York Times best-selling cookbook author, Sam was recently named one of the 50 most influential people in the restaurant industry by Nation’s Restaurant News for the second consecutive year, is the 2014 recipient of the Richard Melman Innovator of the Year Award by Restaurant Hospitality magazine, and the 2015 recipient University of Arizona Executive of the Year by Eller College of Management.

Online & Social:

Website: www.truefoodkitchen.com   www.truefoodkitchenbocaraton.com 

Instagram: @true_food_kitchen

Facebook: facebook.com/TrueFoodKitchen

Blog: www.truewellnessbytrue.com

Denise

Mojito Bar combines classic Cuban cocktails with Nuevo Latin Cuisine

Posted By : dnice/ 113

By Steve Pike

Come for the mojitos, stay for the food. That’s my advice for guests at the new Mojito Bar restaurant at Sawgrass Mills in Sunrise, Fla. Renowned Chef Douglas Rodriguez has fused his signature Nuevo Latin Cuisine with the classic Cuban cocktail for a terrific indoor and outdoor dining experience.

http://themojitobar.com

Located on the edge of some of Sawgrass Mills’ more popular store, the vibrant and colorful Mojito Bar is an ideal spot for people watching, as well as lunch and dinner.

The experience begins, of course, with the mojitos. Mojito Bar has a deep selection of mojitos, led by the Classic served with DonQ Cristal rum; the robust Coconut mojito features DonQ. Try them each in Mojito Bar’s 24-ounce glass and you might never want to leave. If you’re looking to take the experience up another notch, Mojito Bar serves its namesake cocktails in a souvenir 32-ounce light-up tower glass.

Now on to the food. Start with the Smoked Pineapple Guacamole that has unbelievable flavor thanks mostly to the pineapple that’s smoked for up to eight hours before being served.

Smoked Pineapple Guacamole

“Not your typical guacamole,’’ said Mojito Bar Manager Bar Jose Reigosa.

The Smoked Pineapple Guacamole is just one example of Rodriguez’s menu that also features dishes such as Cuban Sandwich on a Stick, Short Rib Soft Tacos (my favorite), Mojito Shrimp Ceviche and Brazilian Coconut Seafood Casserole.

“Douglas brought us a menu to match who we are,’’ Reigosa said.

It’s a perfect match.

Steve Pike is an award-winning food and travel writer at Spike’s Peek’s: The Art of Travel (www.myspiketravel.com). He lives in Delray Beach, Fla.

 

 

Tommy Bahama is Serving Up The Aloha Spirit

Posted By : dnice/ 130

Hello Foodie Friends,

While on my trip to Orlando last week, I got invited to participate in an impromptu tasting by my Instagram friend Chef Matt Oakley from Tommy Bahama. It was an honor and I was so excited to meet Chef Matt and taste his food since I began following him on Instagram.

I was immediately shown the “Aloha” spirit when I walked through the doors and was greeted warmly by the hostess who proceeded to ask if I was Denise.  With a big smile, I answered yes and then was asked to follow her to a table that had been set up for me.

Left: Pineapple Paradisio Martini  / Center: Coconut Cloud Martini  / Right: Mai Tai Rum Concoction

The Pineapple Paradisio, made with Bacardi Pineapple and St. Germain Elderflower was waiting for me on my table when I arrived. As I progressed through the tasting, two other cocktails were presented. The Coconut Cloud, made with Ron Matusalem Platino, Stoli Vanil, Cruzan Coconut and Cream of Coconut and the Mai Tai, made with Flor de Caña 4 Year, Orgeat, Orange Curaçao, Lemon, Lime, Pineapple and a Dark Rum Float. Although I am not familiar with several of the above mentioned ingredients, that didn’t stop me one bit from enjoying them immensely! (Don’t worry, not all three cocktails were consumed to their entirety during my tasting)

After meeting Chef Matt and chatting with him for a bit, he told me that Tommy Bahama and their restaurants serving Island fare have been around since 1993; the first one opened in Naples, FL. Today they can be found spreading the Island cheer all around the globe. This Tommy Bahama happened to be the company’s Research & Development for their restaurants and Chef Matt works closely with their corporate chef to create some of the menu items. (The pork belly and the Peanut Butter Pie below are two of his own creations).

Coconut Shrimp..Tiger Shrimp coated in light beer batter with shredded coconut, accompanied by a Mango Chutney and Island Slaw composing of cabbage, red onion, cilantro, jicama and dressed with a lime vinaigrette. I am in love with this “world famous” appetizer dish and could eat it all day long. But today, I had to resist and just have the one-biter presented to me so I could move on…


Ahi Tuna Taco..Crispy Wonton Taco Shell, Yellowfin Tuna dressed in a mix of Soy Sauce, Sesame Oil, Cilantro, Capers, Ginger, Garlic and a hint of Chipotle Pepper. Topped with Red Bell Pepper, Scallions and a Wasabi Lime Avocado Cream Sauce.  Every component of this dish came together to create the perfect bite. It was well thought out and executed. Oh yeah and so cute too! You can find these under their Appetizer section. Chef Matt shared with me that Tommy Bahama is big on sourcing their fish from those who practice sustainability. Today’s tuna that I was served was line caught from Costa Rica. All of their fish is fresh and they never serve anything more than 3 days old. Gotta like that!

Macadamia Nut Crusted Goat Cheese…Laura Chenel Chevre coated in toasted Wailea Valley Plantation Macadamia Nuts warmed in Clarified Butter and served with a Papaya Mango Chutney and Soy Glaze paired with Lavash Flatbread. The combination of Macadamia nuts, clarified butter and goat cheese was amazing and the sweetness from the mango salsa truly made my tastebuds get up and do the Happy Dance. This is an awesome appetizer dish!


Pork Belly..Duroc Pork Belly braised in Soy Sauce and Brown Sugar. Seared then served on a Brioche Toast, topped with Pickled Vegetables, accompanied by a Sriracha Aioli.  I LOVED LOVED this dish. The pork belly was lean, which is a welcome change to the usual fatty pieces served these days. The combination of flavors from the sweet sauce used in the braising of the pork belly to the pickled vegetables placed on top, to the slight heat from the sriracha aioli on the finish, all had their part in creating a really tasty, balanced dish. You’ll be able to find the pork belly in sliders only during their IT (Island Time) Happy Hour, each day from 4-6pm.


Yellowfin Tuna Salad.. Brown Chile Crusted Tuna, Kale, Roasted Corn, Quinoa, Toasted Almonds, Avocado, Island Slaw, Field Greens and dressed with a Soy Sesame Vinaigrette. The tuna had a lovely sear on it and was a wonderful accompaniament to this creative version of a field greens salad.


Kona Crusted Ribeye..Ribeye Deckle seasoned with a Kona Coffee Rub, the seared in cast iron. Served on a Cauliflower Chive Mash Croquette with White Miso Butter and accompanied by a Horseradish Aioli. Just when I think I’ve had the best bite of the day, Chef Matt goes and screws things up for me by presenting this little beauty. This here is just heaven on a plate. The rib eye was cooked absolutely to perfection and melted like butter in my mouth. I loved his cauliflower mash croquette creation and the horseradish aioli. You can find this Kona Crusted Ribeye entrée on their lunch and dinner menus.


And finally…the Peanut Butter Pie..Whipped Peanut Butter, Salted Pretzel Crust, Callebaut Chocolate Ganache, Red Hawaiian Sea Salt and White Chocolate Mousse Whipped Cream. Oh my!!! Chef Matt really hit all the right notes on this one that is for sure. Loved the sweet and salty and creamy and crunchy contrasts that came together in harmony in a single bite.

I wish that Tommy Bahama would open a restaurant closer to where I live in Boca Raton, as the closest one to us here in South Florida is in Jupiter.  But in the meantime, with future travel plans in the works to Orlando, you can count on my making plenty of stops back here to this one in Pointe Orlando to visit my pal Chef Matt.

CURRENT PROMOTION: All Tommy Bahama retail locations with restaurants have implemented a 20% off retail purchases with proof of a sales receipt at the restaurant, valid on the same day. So eat, shop & save all you Tommy Bahama fans. You’re welcome!

IT = Island Time, Tommy Bahama’s version of Happy Hour. Available EVERY DAY between 4-6pm where you can belly up to the bar and partake in great bites and cocktails such as:

House Wines $5

Signature wines $7

Selected beer $4

Well Drinks $4

Martinis $7

Classic Cocktails $6

Small Plates:

  • Ahi Tuna $7

  • Blackened Fish Tacos $6

  • Angus Burger Sliders $6

  • Macadamia Goat Cheese $5

  • Jerk Chicken Lollipops $5

  • Pulled Pork Quesadillas $5

I want to thank my friends at Tommy Bahama in Orlando for hosting me during my recent trip to Orlando. It was my very first time eating at a Tommy Bahama and I can’t wait to come back again. To visit this location:

Pointe Orlando
9101 International Dr
Orlando, FL 32819

RESTAURANT HOURS & PHONE

321.281.5888
Open: 11:30 AM daily
Happy Hour: 4-6 PM daily


STORE HOURS & PHONE

321.281.5886
11 AM – 10 PM Mon-Sat
12 PM – 8 PM Sun


For other locations, visit Tommy Bahama’s website.

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

Saquella Cafe…more than just great coffee, breakfast & lunch!

Posted By : dnice/ 117

Hello Foodie Friends,

I had the opportunity to attend a blogger event at Saquella recently to be introduced to some new items that are being added to their menu so I can share them with you.

As many of you know, I spend a lot of time in the Downtown Boca area, particularly in Royal Palm Place and Mizner Park where I conduct my culinary tours. Saquella, located in Royal Palm Place, is the go-to-place for friends to gather for coffee and breakfast and a leader in the culinary scene here in Boca since they opened their doors back in 2005.  They are recognized as a leader because of their philosophy which has been from the start and continues to be that they are always looking for new ways to innovate and evolve.

When Saquella first opened, the concentration was on their superior blends of coffee, innovative drinks and highly skilled baristas. They prided themselves on this and created the tagline, “Your First Cup of Coffee & Much More…” 12 years later, they have evolved into a full service breakfast, lunch, brunch and dinner restaurant. While still providing the same quality drinks that they became known for, they are getting the word out that they are so much more. While Saquella has always been farm to table long before that name became in vogue, they developed a new tagline to better reflect the Cafe’s evolution and current offerings, “Scratch Kitchen & Bake Shop…”

Saquella has always drawn an International clientele and has become a landmark at the plaza, along with its neighbor across from them, Biergarten Boca.  There’s a good chance if you live in Boca or travel to this area that you’ve been to Saquella, but what you many not know is that they are open for dinner and they have a full liquor license. Yep, you heard (well, technically read, correct).  Myself and my fellow food bloggers were treated to several dishes prepared by Saquella’s Executive Chef Dave Fogel.

To get the night started off, we were each served a Cran Martini. It felt like we were celebrating Thanksgiving for a moment. What a lovely hue of red and what a novel idea of serving fresh cranberries in a cocktail in the Spring.  I loved the tartness that the fresh cranberries provided. This martini drank like a Cosmo. I would highly recommend it.

 

Left to right: Goat cheese croquette served with toasted crostini and a ginger fig balsamic jam; Medi platter consisting of assorted grilled veggies, hummus, pita and a lavender Dijon dressing; Shakshuka, a typical Middle Eastern egg dish

The above dishes were not only gorgeous to look at and photograph, but each and every one of them was incredibly flavorful. I enjoyed them all. They all make for great sharing plates. The Shakshuka had melted mozzarella, which is something owner Avi had decided to add and boy are we glad he did. This addition took an already pretty awesome dish and elevated it to the next level Yum!

Left to right: Sunflower seed crusted chicken; Quinoa crusted salmon on a bed of beet & goat cheese purée; Short rib served atop asparagus & asiago risotto

Again, aren’t these plates just gorgeous? The Sunflower seed crusted chicken was cooked to perfection and topped with an Ammoglio, an Italian version of salsa which was drizzled with a garlic confit. The Quinoa Crusted was delicious as was the beet purée found underneath. The short ribs had been cooked for 6 hours which imparted an amazing flavor and were fork tender.  The asparagus asiago risotto was cooked to perfection and wonderful!

A lovely bottle of Beringer Merlot was poured for this evening’s tasting.

Peach Cobbler French Toast made with Challah bread with peaches baked into the bread

Affogato Photo courtesy of Saquella Cafe
Chef Dave did an outstanding job executing our amazing tasting menu.

Saquella is open 7 days a week, Mon – Sat 7am – 10pm & Sun 10am – 4pm.

They are located in Royal Palm Place, 410 Via De Palmas, Boca Raton. You can visit their website or call (561) 338-8840.

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

 

 

 

DISARONNO Day

Posted By : dnice/ 147

Hello Foodie Friends,

DISARONNO turned the literal translation of amaretto ‘a little bitter’ into something sweet for amaretto enthusiasts in Delray in honor of National Amaretto Day, this past Wednesday, April 19th. DISARONNO, the original amaretto since 1525, hosted a self-guided bar tour in Delray for DISARONNO Day, which also happens to be National Amaretto Day. During the bar tour, revelers were able to enjoy cocktails such as the Italian Margarita, Bourbon Sour and DISARONNO Breeze.

Starting off at City Oyster at 5pm, DISARONNO Day participants were also able to visit Tramonti32 East, Luigi’s Coal Oven Pizza, and Buddha Sky Bar as part of the official tour. Guests were provided a DISARONNO Sour Jar in which they could enjoy the cocktails and take it home as a keepsake souvenir. In addition, guests were given a DISARONNO t-shirt.

I started off at one of my favorite places on “The Ave”, City Oyster & Sushi Bar where bartender extraordinaire Wayne Pasik poured me the Bourbon Sour to get this party started. Nice pucker to it. Off to a good start!

 

Next, I headed over to Tramonti where Timothy crafted the DISARRONO Breeze for me. This was made with DISARRONO of course and sour mix, Zonin Prosecco & Bitters. It was delicious!

Next up was 32 East. As I pulled up a seat at the bar, I could no sooner get out the words “DISARRONO” when the lively group of guys hanging out at the bar next to me blurted out “we would like to buy you that drink”. While I was flattered, I explained that I was participating in this tour and before I finished, they repeated their kind offer. Then it dawned on me, they were from DISARRONO. Dave, Ed, Matt and the rest of the gang were so much fun to hang out with.

 

Left to Right: Dave & Ed from DISARRONO at 32 East
DISARRONO over ice

Following 32 East, I made my way to Luigi’s Coal Fire Pizza. Here, bartender Ryan poured me an Italian Margarita. How fitting in an Italian restaurant. The drink was great and so was Ryan!

The final stop on this amaretto tasting tour was Buddha Sky Bar where Chrissy got real creative and made me an impromptu cocktail featuring DISARRONO. She came up with a Black Cherry Collins – made with DISARRONO, passion fruit puree, agave, a splash of grenadine and muddled blackberries and raspberries. I think this one my favorite creation of the night. Way to go Chrissy!

 

I want to thank the folks at DISARRONO for inviting me to participate in this cool bar tour. I think I see some synergy here with my culinary tours. Can’t wait to explore the possibilities of collaborating with them again.

Here are a few recipes of the signature DISARONNO cocktails that were featured on the tour. Enjoy and drink responsibly!

DISARONNO SOUR

2 parts DISARONNO

1 part fresh lemon juice

¼ part simple syrup

Fill a Disaronno Sour Jar with ice. Pour in Disaronno and then the fresh lemon juice. Add a teaspoon of sugar. Stir and garnish with lemon slice.

BOURBON SOUR

1 oz. DISARONNO

1 oz. Bourbon

1 oz. Lemon Juice

½ oz. Simple Syrup

Shake all ingredients with ice, and pour over a highball glass with ice and garnish with a lemon or orange slice

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise