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

3800 Ocean Offers So Much More Than Stunning Views

Posted By : denise/ 70

Hello Foodie Friends,

I am excited to share with you part one of a two-part series on my experience at the Marriott on Singer Island. I had been invited by the property’s PR firm for quite some time now to come experience a meal at their signature restaurant, 3800 Ocean and I finally was able to make that happen. Let me tell you, it is well worth the 45-minute drive it took us from South East Boca. Speaking for myself and I’m guessing that many of you might fall into this category as well, when it comes to deciding on where to dine, hotel restaurants may not be on the forefront of your mind with the multitude of choices that abound. Well, I’m here to set the record straight and possibly get you to rethink this notion forever more. 3800 Ocean at the Marriott Singer Island is as good as it gets and shouldn’t just be enjoyed by visiting guests, but by us local foodies as well.

The Marriott Singer Island has several dining experiences available:

  • 3800 Ocean: Ocean views share the spotlight with South Florida’s abundant harvest at the resort’s signature restaurant. The 3800 Ocean menu reflects a “collective kitchen” inspired by the cultural backgrounds of each of its chefs – from New England and Long Island to Mexico and Jamaica – who bring their own personal influences to a rich bounty of local seafood and produce. Complementing the menu is an extensive wine list. Elegant interiors and an expansive covered patio give guests a choice of dining environments. Open for breakfast, lunch and dinner.
  • Kitchen Table: This one-of-a-kind experience, for groups of no more than five, takes diners with adventurous palates into the 3800 Ocean kitchen for a five-course menu created on the spot by the executive chef. The dinner typically spans three hours and is priced at $69 per person, with cocktail and wine pairings on request. Available Thursday through Saturday evenings; reservations required a minimum 24 hours in advance.
  • 3800 Ocean Lounge: An inviting gathering spot for guests and locals, the lounge serves a casual lunch menu daily, exotic cocktails and bar fare every evening, and happy hour Monday through Friday.
  • Reef Tiki Bar: A casual menu of Pacific Rim cuisine is offered on the beach, complemented by cocktails handmade with fresh juices. The resort’s signature Coconut Island Breeze is served here in a fresh cracked coconut and is a popular choice at the bar’s Bubbles on the Beach happy hour. Open for lunch and happy hour daily.
  • Lagoon Cantina: Fresh-made margaritas, Mexican specialties and grilled fare are the draw at this poolside, Caribbean-style cantina. Open for lunch to resort guests and spa members/guests only.
  • Ocean Breeze Café: Starbucks drinks, pastries, salads and wraps are served to guests seeking a quick bite on the go.

In case you’re not familiar with Singer Island, it’s a peninsula (barrier island) on the Atlantic coast of Palm Beach County, Florida, in the South Florida metropolitan area. Most of it is in the city of Riviera Beach, but the town of Palm Beach Shores occupies its southern tip. The Marriott Singer Island Beach Resort & Spa is Palm Beach County’s only all-suite beachfront hotel, with the Atlantic Ocean on one side and the Intracoastal Waterway on the other, it offers a wealth of opportunities for adventures on land and sea.

Our server was Fran. Fran was very nice, attentive and funny to boot!
                    This was our gorgeous view.

 

 Seafood Ceviche
Tostones Rellenos

 

3800 Ocean has a VERY extensive & impressive wine list along with a whole lot of hand crafted cocktails and bourbons to choose from. For starters, we tried the seafood ceviche and the tostones rellenos. Both were superb dishes. I could have stopped right there (along with the glass of New Zealand Sauv Blanc) and had been a happy camper, but wait…there’s more…

The 3800 Salad with fried chickpeas, macadamia nuts, grilled chicken, feta and avocado was outstanding
So was the Harvest Salad with salmon and pickled beets

 

Even though I was already quite stuffed, I just had to make room for what has to be one of the most creative desserts I have ever had. The S’mores pot de creme. Take a look at this beauty! House Made Marshmallow, Graham Shortbread, Chocolate Pot De Crème, Biscoff Malto (OMG, Yum!!!)

After lunch, we were given a tour of the property which we really appreciated. The grounds are gorgeous and although non hotel guests are invited to dine at 3800 Ocean, you must be staying at the property in order to access these other areas:

Photo credit: Marriott Singer Island

 

Photo credit: Marriott Singer Island

 

        

Later this summer I will be coming back to stay overnight in order to fully immerse myself into all the amenities that this lovely beachfront property has to offer. Stay tuned for part two of this feature highlighting this hot staycation destination.

Until we eat again…

I send you delicious wishes, xo

Denise

Experience A Unique Fusion of Asian, Caribbean & French Cuisine at MoBu Fusion Cafe

Posted By : denise/ 86

Hello Foodie Friends,

Head Chef and co-owner Monique Buchbinder (the name MoBu is derived from the first two letters of her first and last name), earned her degree from the French Culinary Institute in Manhattan prior to working as a chef at Per Se (the sixth highlest Michelin rated restaurant) and at the famed Nobu in Miami (yes, you might say there might have been a tad bit of influence behind her restaurant’s chosen name) before deciding to become a private chef taking on catering jobs and hosting dinner parties in Manhattan, Naples and Miami. She began cooking for a gentleman named Bruce who moved to South Florida from New York. When Chef Monique expressed her interest in opening her own restaurant one day to Bruce, he realized her talent in the kitchen was too good to keep all to himself and decided to help back her. Bruce’s daughter, Brooke, MoBu’s General Manager and Marketing Director, handles the front of house and community events, while Chef Monique makes magic in the kitchen. In addition to making dishes that are filled with flavor, Chef Monique makes dishes that are sensitive to healthy diets and food allergies, including nut-free and gluten-conscious (gc) items in addition to vegan, organic, vegetarian diets. Seasonally inspired, beautifully plated, and sourced from some of the world’s most vibrant cultures, Mobu’s dishes leave guests filled with a revitalized love for cuisine and community.

Sourcing foodie favorites from Asian, French, and Caribbean cultures, MoBu Fusion Cafe in Boca Raton is where folks come to enjoy international cuisine in an elegant local atmosphere. Using fresh ingredients as her brushes and plates as her palettes, Chef Monique only works with the best food suppliers so you can expect to always enjoy the most delicious and freshest ingredients. From beautifully presented appetizers and main dishes, to tantalizing desserts, you will be in food heaven.

Relax and unwind in their beautiful patio dining area, where you will be surrounded by nature & water. This is where our group of bloggers gathered for a brunch tasting. Every dish that was brought out had a flare to it and each was exceptional. We started out with an Amuse Bouche of Tuna Poke (gc) artfully plated on a black slate. Next was the Banana Bread French Toast, which was my personal favorite. On top of this most wonderful gluten-conscious French toast (which I still can’t get over had little to no gluten) was bananas foster, Marsala wine, whipped cream and berries. I believe I am drooling as I am writing this now. lol! Our next course was a Crab Egg Benedict which featured lovely lump crab cakes topped with poached cage-free eggs and a delicious hollandaise sauce. The final tasting of the day was the Tuna Poke Bowl which was made with sushi grade tuna loin, on top of quinoa, brown rice, avocado, sesame seeds and cucumbers.

In addition to their wonderfully yummy brunch menu, they have a simple yet well thought out dinner menu as well with wonderful selections from land to sea. MoBu’s first 5 course Chef’s Table dinner is scheduled for this Friday evening, April 20th. For details, click here.

 

MoBu Fusion Cafe is located at 1159 South Federal Highway in Boca Raton.  Delivery is available through Delivery Dudes. Catering is also available.

Hours of Operation: Tue, Wed, Thu: 5-9pm;  Fri: 5-9:30pm; Sat: 11am-3pm & 5 – 9:30pm; Sun: 11am -3pm & 5 – 9pm

Brunch is served on Saturdays & Sundays from 11am – 3pm

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

 

3 of Hearts Brings Elevated Comfort Food to Downtown Lake Worth

Posted By : denise/ 119

By Chloe Sommers and Ashley Taylor

 

The city of Lake Worth has a winning card up its sleeve when it comes to competing for your dinner spending dollars- a tapas bar for comfort food and board games named .

 

Located at 510 Lucerne Avenue, their style has a modern farmhouse flair of which TV house-flipper Joanna Gaines would be proud. 3 of Hearts offers tapas-style shareable plates and an entire wall of board games to enjoy. Specializing in elevated comfort food, they also have specialty cocktails. It’s the perfect choice for an evening out with friends as the menu is full of items which are served in 3’s.

 

The number three is special to the family-run operation. Simply called the ‘boss’, Robyn explained that three represents her, her sister, and the memory of her little sister. She passed away before the restaurant became a reality, but encouraged Robyn to go after her dream in the first place. “This opened the idea of the three theme, to keep my sister involved.”

 

At our visit to the restaurant, we started with the Wine Fashioned and White Herb Sangria. The Wine Fashioned was a fruity take on the classic Old Fashioned. The blend of red and port wines was delicious and didn’t compromise the smoky notes characteristic of the classic drink. Popular in the summer, their signature honey sage sangria was refreshing with plenty of supple fruit on the bottom.

 

As for the food, they have a jam-packed selection. Homemade by Chef John, they even offer the recipe to make our personal favorite, the strawberry basil jam. The Chef is also Robyn’s nephew. When it comes to working with so many of her family members supporting her Robyn said, “it’s great to have so many people you trust to put their heads together to think through an idea or problem.” It works like a family unit because they compliment each other, yet aren’t afraid to disagree. “We talk through things,” she added, “there’s no threat to challenge each other since there’s unconditional love there.”

 

Another signature trend on the menu is their fun flips from savory to sweet. On the savory side, we loved the oven dried tomato and the drunken mushroom duxelle jams. Served with perfectly crisped crostini, it was a beautifully plated gourmet spread. Don’t feel like sharing? Meat ragu, chicken 3 ways, or a good-old burger and a pickle are also on the menu.

 

Catch their weekly trivia night on Tuesday’s from 7:30-9:30. We suggest coming in early to grab a prime table outside and ordering their grilled cheese fingers (you’ll thank us later).

 

Hours: T-F 3pm-10pm, Sat 2pm-11pm, Sun 11am-4pm (brunch)

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

Have you ZipBopped & Bingsoo’d yet?

Posted By : dnice/ 161

Hello Foodie Friends,

I am sorry for the big lapse between blog posts. So much has been happening with the expansion of Savor Our City. We are getting very close to rolling out our new website and are super excited to make the big reveal. Stay tuned to that…

I had the chance to go into the new Paris Morning Bakery in Boca, located on Powerline in the plaza between Camino Real and Palmetto Park Rd. We’ve been following each other for a little while on Instagram and I was excited to receive an invitation from them to come in for a tasting.

I hadn’t had a chance to thoroughly look over the menu in advance and didn’t know much about the restaurant prior to my arrival. I did know they served Bubble Tea and I also knew they had pastries. I assumed with a name like Paris in the title that they’d be French pastries. To my surprise, I learned that the food inspiration comes from Korea, where the company’s corporate team are from.

I had the opportunity to meet James the Manager of the Boca location. We had a nice long chat as I got to sample some of the menu offerings. Had to start with the Bubble Tea. They had soooooo many wonderful flavors that it was hard to make a decision. Well, that’s not entirely true. It wasn’t such a hard decision to make once I saw “Passion fruit” listed. For those of you who have been reading my posts for some time, you know that I have an obsession for all things truffle: truffle Parm fries, truffle honey, truffle aioli and the list goes on and on. Well here’s another something that I’m totally “passionate” about – it’s Passion fruit. I just adore this fruit juice. So, once I saw it on the Bubble Tea menu, it was a no brainer. It was every bit as good as I hoped! I sampled several of their pastries which they have packaged so nicely with little samples and descriptions found beside each one. Smart and Yummy!

 

James took me up to the counter and introduced me to Zipbop, (pronounced Jeep Bop) authentic Korean Dishes served with rice in a 24oz cup with different fresh ingredients. There were several zipbop dishes to choose from. I tried the eel and the Korean beef.

While both dishes were served warm and had nice flavor and texture, the eel was my favorite. I felt like I was eating a deconstructed eel sushi roll. It was amazing. I couldn’t stop eating it.

Although I did not have room to try all these wonderful cakes, (they do look scrumptious, don’t they?) I did have a change to try a couple bites of the Cappuccino mouse and the Green tea macaron. The mouse was chock full on cappuccino flavor, while the macaron had a bit of a different texture for me. It was a bit cold on the inside and hard on the shell. Not sure if that is how they are normally served. I would have to try another one to know for sure.

Head into their Boca store snap a pic and share it to your social media accounts and receive a raffle ticket for a chance to win a new iPhone X. A winner will be drawn on Valentine’s Day.

You can find zipbop and bingsoo at Paris Morning Bakery at any of their 3 South Florida locations:

Address

  • 4900 S. University Dr Unit 110
    Davie, FL 33328

  • (954) 234-2838

Address

  • 4840 N. University Dr.
    Lauderhill, FL 33351

  • (954) 765-6666

Address

  • 22191 Powerline Rd. Bay B-16
    Boca Raton, FL 33433

  • (561) 430-5396

They are open every day from:

Mon:   09:00 AM – 11:00 PM
Tue:    09:00 AM – 11:00 PM
Wed:   09:00 AM – 11:00 PM
Thu:    09:00 AM – 11:00 PM
Fri:      09:00 AM – 11:00 PM
Sat:     09:00 AM – 11:00 PM
Sun:    10:00 AM – 10:00 PM

Until we eat again…

I send you delicious wishes, xo

Denise

Eau Palm Beach Resort & Spa Announces New Executive Chef

Posted By : dnice/ 120

By Steve Pike

Chef David Viviano

“The breadth of David’s expertise made him a natural fit as we continue to further evolve our dining experiences to anticipate the changing desires of our guests,” said Cindy Racco, general manager of Eau Palm Beach Resort & Spa. “His knowledge, passion for people and the art of culinary are a perfect combination for the deeply personal standards of excellence that drives all of us at Eau Palm Beach.”

Most recently, Chef Viviano served as executive chef at Montage Kapalua Bay in Maui. There, he led a team of more than 40 associates, managing all culinary operations across the luxury resort including menu creation and kitchen operations for signature restaurant Cane & Canoe. During his tenure, the oceanfront property was awarded the Forbes Five-Star designation and Cane & Canoe, the Forbes Four-Star designation for two years running.

Previous to that, Chef Viviano held the unique title of “CheF&B’ at the St. Regis Aspen Resort & Spa, where he oversaw all culinary operations and a team of more than 70 professionals. Viviano designed and implemented a successful sustainability program, composting 6,000 pounds per week, the largest in the area. Additionally, Viviano drove the re-conception of the resort’s three-meal-a-day restaurant to traditional Italian, acted as host chef of the renowned Food & Wine Classic in Aspen and took home the gold in 2014 as the winner of the Aspen Mac & Cheese Festival.

Steve Pike (www,myspiketravel.com) is an award-winning food and travel writer. He lives in Delray Beach, Fla.

 

NEIGHBORHOOD GEM: VIC & ANGELO’S IN PALM BEACH GARDENS

Posted By : dnice/ 112
By Steve Pike
Perhaps the best way to describe Vic & Angelo’s Italian restaurant in Palm Beach Gardens, Fla., is to begin at the end. That is, with the eatery’s seemingly lighter than air tiramisu. After all, what serious foodie doesn’t want to start a meal with dessert?But more important, Vic & Angelo’s tiramisu is a great example of the attention to detail Executive Chef Kelley Randall and his staff give every dish.

http://vicandangelos.com/

“There is a lot of love that goes into everything,’’ Randall said.

The tiramisu, for example, is made with 50 percent mascarpone cheese, instead of the 10 to 15 percent most other Italian restaurants use.

“It makes all the difference,’’ Randall said. “And the Bellino Lady Fingers are flown in from Italy. We don’t use the cheap stuff.’’

The same holds true for the entire menu at Vic & Angelo’s, located in PGA Commons. The pastas and sauces each are made fresh in-house, and each pizza is handcrafted with dough from water delivered from Brooklyn and baked in a 900-degree pizza oven.

“I don’t want to discount anything, but the pizza here is unreal,’’ Randall said. “Our pizza chef has been making it the same way since we opened 10 years ago. He’ll never compromise quality.’’

Vic & Angelo’s pizza is baked in a 900-degree oven

That last sentence could serve as Vic & Angelo’s motto. There is a quality in every dish on the menu, from the incredible Stuffed Squash Blossoms, Burrata, and Linguini Fine con Vongole.

My favorites? The Gigante Meatball with Ricotta, Bell Pepper, Garden Basil, San Marzano Gravy; the Burrata made with local burrata cheese; and the Four Cheese Pear Tortelloni with White Truffle Zabaglione and shaved truffles.

Burrata

Oh yes, the tiramisu.

Regardless of your dish selections, it all adds up to the restaurant’s commitment to quality.

“I think a lot of people have the idea that we are just a pizza joint or a restaurant higher on the spectrum,’’ said Assistant General Manager Kevin McSweeney. “I think we cater to a clientele that’s casual and elegant. This is a neighborhood gem.’’

Steve Pike (www.myspiketravel.com) is an award-winning travel and food writer. He lives in Delray Beach, Fla.

 

Costa brings bold, bold flavors to Palm Beach

Posted By : dnice/ 106

David Valencia has been in restaurant kitchens for the past 14 years – a relatively short time by executive chef standards – but the 33-year native of Colombia has experience far beyond those years. Valencia, executive chef at Costa Palm Beach, has cut his teeth at such fabled restaurants as The Modern in New York City and trained under Michelin-starred chef Alain Ducasse.

He later joined renowned hospitality group EMM Group to open Catch with Top Chef Winner Hung Huynh in New York and Miami and was Chef de Cuisine at Meat Market Palm Beach before opening Costa (with owner and veteran Palm Beach restaurateur Sascha Bennemann) earlier this year.

Chef David Valencia

All of Valencia’s high-powered training and learning is paying off at Costa, located on the second floor of The Esplanade on Palm Beach’s trendy Worth Avenue.

“Modern Mediterranean’’ is how Valencia describes Costa’s menus, which feature several of what might be considered Valencia’s “signature’’ dishes. Among them is the amazing Salt Baked Branzino, a three-pound Crispy Pork Shank (for two) and for lunch, an off-the-chain Lamb Burger.

“I wanted to bring something different with a lot of different flavor profiles – big bold flavors,’’ Valencia said.

Those bold flavors certainly come out in dishes such as the Salt Baked Branzino served with arugula emulsion, grilled lemon, olive caper tomato relish. It’s a terrific explosion of flavors that has many guests telling friends, “Get the Branzino,’’ when they go to Costa.

“I’ve been doing something similar (in terms of preparing the Branzino) for the past seven or eight years,’’ Valencia said. “For whatever reason, this is the dish people come back for. I didn’t expect it to be like that.’’

And don’t fret. The full fish is for presentation purposes only.

The Crispy Pork Shank goes back to Valencia’s childhood days in Colombia.

“Pig was my thing,’’ Valencia said with a smile. “We had a big farm and we had a pig for every big holiday.’’

Valencia’s Crispy Pork Shank is cured in salt, garlic and spices for 24 hours and cooked for three to four days to allow the meat to tenderize. When customers order it, Valencia flash fries the pork shank to get the skin extra crispy. It’s then presented to the guests table side and returned to the kitchen where in the inside meat is prepared for serving.

The result?

“You’ll never have a better piece of pork,’’ Valencia said.

I’m certainly not going to disagree. If you’re into pork, the Crispy Pork Shank is a “must have’’ on the Costa menu. Same with the Branzino if you’re into fish.

Some of my other favorites? The Hamachi (served with finger lime, avocado, sumac and cilantro) as an appetizer. The Moroccan Lamb Stew is outstanding. And you can’t leave without having the House Hummus served with house made Naan Bread.

House made Hummus with Naan Bread

A good way to get to know the Costa menu is to take advantage of its Summer Menu (3 p.m. to 7 p.m.), which features items such as the Hamachi and House Hummus, as well as Jumbo Shrimp Cocktail and Chicken Escalope (grilled chicken breast, zucchini, eggplant, herb puree, arugula, lemon), each for 50 percent off the regular menu prices.

“I don’t change the quality or the sizings,’’ Valencia said. “That menu is a real treat for somebody to try something that’s not as expensive and to try something maybe they haven’t had before.’’

One taste of Valencia’s big, bold flavors, however, and they’ll be back.

Steve Pike (www.myspiketravel.com) is an award-winning food and travel writer. He lives in Delray Beach, Fla.