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.
Today’s feature is on Boon’s Asian Bistro in West Delray Beach, FL. (W. Atlantic Avenue and just east of the Turnpike) There is another Boon’s (related) in West Boca on 441, however, this one has a completely different menu. Boon’s Asian Bistro features cuisines from all over Asia, including Japan, China, Thailand and the Philippines.
Boon’s embodies Buddha’s philosophy to seek happiness through peaceful harmony with themselves and the environment. In this respect, they strive to provide sustainable, antibiotic & hormone-free food where guests’ complete satisfaction is their mission. They strive to be a place where even the unexpressed wishes or needs of their guests are fulfilled. Their pledge is to provide a dining atmosphere where guests will not only enjoy the highest quality of fresh, locally sourced foods from farms and artisans from around the world but provide a fun, relaxed environment where traditional dining norms are ignored and/or broken.
I was recently invited to dine as a guest of the restaurant during their soft opening. My companion and I had the opportunity to sample a nice cross section of the menu.
Tuna tartare with Casava Chips. This appetizer was very light and fresh and each component of the dish complemented each other. I especially loved using the Casava chips to scoop up each bite.
The Tom Kha Gai soup was outstanding. Full of flavor and mushrooms that have been cooked, as compared to most places that serve this dish with uncooked mushrooms. I believe the cooked mushrooms added another layer of depth and flavor.
Lobster roll. Most lobster rolls I have had contain battered & fried lobster inside the roll; this one utilized Maine lobster that had been poached in its shell and was very light. It was a lovely presentation, and I liked it, but it wasn’t a stand out item for me.
Tofu Tempura with a peanut dipping sauce. Nice and light.
I thought my favorite fish was Chilean Sea Bass until I met this beauty. May I introduce to you North Atlantic Black Cod. Have you ever had this fish? Well, it has now catapulted to first place in the category of my favorite fish dishes, thanks to Boon’s. I especially loved the glaze that coated the fish. Yummo!
The filet mignon was cooked to a perfect medium rare. It was wonderful.
The fried rice was excellent! I especially liked the grilled pineapple pieces that were included.
The Crispy Duck was seasoned and cooked to perfection!
This delicious dessert concoction is called the Buddha’s Candy ice cream sundae. It has all kinds of whimsical things thrown in for fun such as cotton candy, marshmallows and pop rocks.
Boon’s Asian Bistro Delray is located at 7959 W. Atlantic Avenue, Delray Beach, FL 33446
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 the show was about to begin! Chef Victor proceeded over the table where I sat, where he began to humor us with his funny takes on “Japanese Egg Roll” and “Butter Fly” (you’ll have to sit at one of the hibachi tables there to fully appreciate these jokes). We each were given two shrimp, fried rice, hibachi vegetables and chicken & steak for our main course. There are lots of combos to choose from; just take a look at their menu to see what I mean. Everything that we were served on the hibachi was terrific. Midway through service, the Chefs switched tables and we now had the opportunity to experience Chef Billy’s charm. He’s quite the character and we’ll just leave it at that. I highly recommend you make a reservation for one of the hibachi tables, it’s quite the experience.
Corey had shared with us that they have quite the international collection of chefs back there in their kitchen. Vietnamese, Thai and somewhere else I cannot recall. He said that it’s both wonderful and challenging at the same time as sometimes he can’t understand a word that’s spoken when he goes back there, lol!
Yoko San is open for lunch, dinner and brunch on Sundays. They also have weekly special events such as Brazilian Nights every Friday night with Live Music and Drink Specials. Happy Hour drink specials every day from 5-8pm. Also every Monday, Thursday, Saturday & Sunday from 8 – 10pm- buy 2 cocktails/beer or wine and receive a sushi roll for FREE! Ladies Nights Wednesdays- Ladies enjoy 1/2 off sushi from 7 – 9pm and Free drinks from 9 – 11pm. Finally, Latin Night Thursdays – for more information on these events, please visit their website or call them at 561-430-3565