It’s been a busy week for this Foodie Girl. Kicking the week off with Temper Grille followed by a wonderful tasting at Harvest Seasonal Grill set up for me by the company’s PR firm. I was super excited to finally make it in there after passing by it a gazillion times on my way from Boca to Delray to conduct my tours and then after meeting Reba, Harvest’s Marketing & Events Manager at the Flavors event last month.
Harvest Seasonal Grill & Wine Bar, a seasonally changing, farm to table concept serving wood fired steak, poultry, seafood, vegetarian and gluten free dishes offering guests locally-grown options typically under 500 calories.
The upscale-casual restaurant, whose mantra “Know Your Farmer, Know Your Food” is apparent in every detail, has vowed to change its offerings with the seasons (every three months), with menu items reflective of the time of year and produce available. The day of my visit was the first day the Spring Menu was being rolled out. Since opening in the Fall, Harvest has had a slight menu change for winter, but nothing like the overhaul of this new Spring menu I was told, where a good majority of the items have changed. That’s good for most and harder to accept by some who are sorry to see their favorites no longer on the current menu. I have a feeling though that those who are busy mourning the loss of their faves, will soon find new ones to enjoy and before long, their old faves will be back in season. I personally love the idea of keeping menus rotating, keeping them fresh with whatever bounty the current season has to offer, so kudos to Harvest Seasonal Grill for introducing this fresh new concept. Their awesome menu features mostly 500-calorie or fewer dishes, seasonally changing options that are made using the freshest ingredients around, and sourced from the 75 local farmers the eatery works with. Amongst them is Swank Farm and those who follow me know I love Swank Farm and their series of Farm-to-Table SWANK Table events.
Harvest Seasonal Grill accommodates a vast range of dietary needs with allergy-friendly and gluten-free concessions, vegan items and dairy-free offerings. Additionally, they offer an extensive menu of organic wines by the glass, along with craft-brewed draft beers, and a cocktail menu boasting seasonally rotating libations made with fresh fruits and herbs. Reba had suggested we try a flight of their Sangrias. Always open for suggestions, I said sure and before long these two beauties were placed in front of us. I started with the White one and it was not your typical white wine Sangria. Very pleasant. I liked it. Then I made my way over to the Rose one. I have to admit, I never had a Rose Sangria before. White ones and Red ones, but never any Rose…until now. Folks, I can’t express in words how DELICIOUS this one was. You’re just gonna have to trust me on this and go in and try it out for yourself. Period, end of story, lol!
I fell in love with the calamari. Don’t let the word “spicy” in the title deter you from trying this dish if you are sensitive to heat. Just ask them to go light on the spice. That way they can adjust it so that it is very subtle. The white wine and lemon juice broth it comes with is soooooo good!!! The calamari were cooked perfectly and I love the healthier presentation to frying. The tuna poke was good, but not my favorite; I think it was the texture of the sweet & sour cucumber dressing that threw me. I had to dig a little to find the avocado in the Avocado & Artichoke Dip. But the flavors were nice and once I found the avocado, I was happy. I thought the herbed Naan chips were really unique and a nice flavorful accompaniment. The Pesto Caprese Flatbread was so light and packed with fresh herbs. I loved the crispiness of the flatbread and the flavor combination. This one was a winner for sure!
So I ordered the Cedar Plank Salmon and it was delicious. I really enjoyed the Paddi Pan (green squash) too. My dining companion ordered the BBQ Braised Short Rib and when I asked him what he thought, he said that it tasted like meatloaf. Meatloaf?!? So I reached over with my fork to give it a try. Well I’ll be darned, the bbq sauce did resemble the old school sauce that topped many a meatloaf back in the day. Sauce aside, the short rib was slow cooked and very tasty all on its own.
With so many wonderful selections, I chose the Chocolate Salted Caramel Mousse. This did not disappoint!
This popular farm-to-table eatery and wine bar may be new to Florida (we got lucky that they chose Delray Beach the place to open their first one in FL), but they have been wildly successful in other parts of the country with six other locations including four in PA (where the company is based) and one in NJ. For exact locations, click here.
Seasonally-changing menus are conceptualized by Corporate Executive Chef Joshua N. Short, who offers over ten years of culinary experience to the Harvest team, holding prior positions as a Sous Chef with Hershey Entertainment & Resorts and Executive Chef with The JDK Group. Every dish served at Harvest’s Delray Beach location is executed to perfection by their culinary team, headed by Co-Executive Chefs Bill Ring (formerly of 32 East) and Chef Jeremy Hanson (previously at The Seagate), who work alongside local farmers to highlight the best and brightest flavors each season has to offer.
Harvest Seasonal Grill’s use of sustainable, organic and healthy ingredients doesn’t end with the menu. A truly green concept, the eatery not only features recycled glass bar tops and a beautiful exterior living wall, but also uses all organic cleaning products, recycled paper products and eco-friendly ink on their menus.
Harvest Seasonal Grill is located in the Delray Place shopping plaza at1841 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.
I recently organized and attended a media/blogger tasting at the newly opened Temper Grille restaurant in West Boca and was thrilled to take a seat and experience all the wonderful tapas and delicious wines that would start magically appearing on our tables.
Small Plates…Big taste. Food with Attitude! That’s their motto. Temper Grille features fine wines, a unique tapas menu, and an assortment of dishes that resonate with the Chef’s fiery tastes and attitude.
Temper Grille opened April 2010 in Granger, IN with Chef Sean Kelley and Co-founder Erick Guerra at the helm and has been wildly successful ever since. The name, Temper Grille, is a nod to Chef Kelley whose reputation in the past was that of a loose cannon with a spicy temper. “Yes, it is true,” Kelley laughs a little now. “I was a hothead”. Today the name now serves as a constant reminder of who he was and personifies the bold flavors he serves in each and every dish.
Midwest Living Magazine had this to say about Temper Grille… This intimate tapas-style restaurant has a unique food menu, as well as an extensive beer and wine list, all of which is sure to please any palate. From the house-cured bacon to duck bites and seared ahi tuna, Chef Sean Kelley doesn’t shy away from big flavors – and you shouldn’t either!
Earlier this year, plans to expand to the South Florida market came to fruition, when Chef Kelley and Erick Guerra found the perfect location in West Boca Raton to open their second location. “We are excited to share our culinary vision of an upscale American Fusion Tapas restaurant. Fresh ingredients, bold flavors and always cooked to order, each dish is plated and delivered to your table once it is ready for you to enjoy and share. No heat lamps or microwaves here. Welcome to food with attitude. Welcome to Temper Grille”, says Erick Guerra.
The new Temper is double the size of the one in IN and has full a bar. Although the core menu is much the same, Chef Ryan Emmons, the Executive Chef of the Boca Raton location, is adding his own style and attitude through the feature menu that change Wednesday of each week.
Temper Grille uses fresh ingredients that arrive daily and is always in search of local purveyors and sources that offer the quality, flavor and freshness that makes up each and every dish. The Granger location uses local sources such as duck from Maple Leaf Farms, potatoes from Arthur Snyder’s farm and sauces from Sunny’s Korean. In Boca, Chef Emmons has begun working with local farms and purveyors to bring the freshness of the local market to an already delectable menu.
Wing lovers are in for a treat with what Chef Kelley aims to create some of the best chicken wings in the area. The wings are brined for seven days, wood smoked using a blend of specialty woods, deep fried for a crisp texture and then tossed in one of a few different Temper Grille signature homemade sauces. The sauces range from garlic butter to hotter than even the heat-loving regulars can withstand. “I didn’t want to just make a wing. I wanted to make a statement,” Kelley said, and even with the hottest of the TG sauces, the statement comes through loud and clear and full of flavor.
Temper offers a selection of “bites” such as lobster, shrimp, steak and duck which are a Temper fan favorite and a staple to the restaurant. Others go crazy over the Temper Noodles which are served with a fried egg on top and tossed in one of the signature sauces to spice it up to your liking.
The number one item on the menu, Kelley says, is the signature macaroni and cheese. It is made with scientific precision and, at the same time, lots of love. “That’s what food is,” he explains. He doesn’t just make macaroni and cheese, he takes his brush to it and creates it. He is so secretive about the four cheeses that go into this delightfully decadent mix that not even his closest of family truly know the exact blend. Guests can select from a variety of versions: lobster, roasted pepper, blackened shrimp and smoked pork belly and can also order a gluten-free version, with 24 hours’ advance notice.
Creamed Corn with Red Pepper Sauce Lobser Bites: Sauteed Lobster finished in a Garlic Cream Sauce and served on a bed of Smashed Potatoes and served with Naan points.
Chef Kelley and Erick Guerra are collectors and aficionados and you can spend about as much as you want on a bottle of wine from their collection. “Through the years we have developed very close relationships with some of the top winemakers in the world and are working on crafting a one of a kind menu sure to please wine enthusiasts of all levels and complement our one of a kind cuisine”, said Erick. An entrepreneur and investor, Erick Guerra owns a number of different companies and recently released a ultra-premium tequila and rum brands which are featured at the restaurant. “We proudly serve both of our award-winning brands, Don Cheyo Tequila and Jav’s Rum, and have a number of cocktails and dishes infused with them”, Erick says.
Temper Grille’s staff provide attentive, informed service, the kind that helps a newcomer work through the menu and understand it better. It’s not easy to find such service and a treat when it works. “It’s that service that really defines a restaurant,” Kelley said. I would concur. Our server Brenna, was the best in the biz if you ask me. Not only was she exceptionally attentive to our needs, but she kept us laughing and entertained throughout the evening. I will certainly request Brenna on my next visit back, you can count on that!
Temper boasts a happy hour every day from to and half priced wine bottles, $100 or less, every Tuesday. They currently have live DJ’s every Friday and Saturday and are currently searching for musicians to play live on their music stage. They remain fairly active in their social media pages and constantly update followers with upcoming events, feature menus, drink specials and more. “Be sure to log into our free guest wifi and join our loyalty program to begin earning free food and drinks and receive invites to our special events and wine dinners”, says Erick.
Temper boasts a happy hour every day from 4pm to 6pm and half priced wine bottles, $100 or less, every Tuesday. They currently have live DJ’s every Friday and Saturday and are currently searching for musicians to play live on their music stage. They remain fairly active in their social media pages and constantly update followers with upcoming events, feature menus, drink specials and more. “Be sure to log into our free guest wifi and join our loyalty program to begin earning free food and drinks and receive invites to our special events and wine dinners”, says Erick.
Temper’s dishes range in price from $8 to $20 and the check average is $65 to $70.
Temper Grille is located at 9858 Clint Moore Rd. in Boca Raton. (561) 717-8081
They are open Tues – Thurs 4pm – 10pm, Fri – Sat 4pm – 12am and closed Sun & Mon
Hello Foodie Friends, it was just last month that I was invited to visit a little hidden gem South of Fifth in Miami Beach called Santorini by Georgios and I am already dreaming of my next visit back! It was a gorgeous day that my friend Laura and I visited and the only thing better than the weather was the hospitality, food and ambience.The spacious, indoor/outdoor restaurant tucked ay inside the Hilton Bentley was entirely redone with outdoor, poolside and beachside service available.
Santorini by Georgios restaurant presents authentic, fresh Greek and Mediterranean cuisine that is locally sourced and fresh seafood is caught daily. Executive Chef, Owner and Creator Georgios Vogiatzis offers a menu of recognizable, yet creative dishes for breakfast, lunch, dinner and weekend brunch in a lively, upscale-casual pool and beachside atmospherecomplimented by friendly and professional service.
Santorini by Georgios prides itself on defining what true quality food is with their fresh cuisine, in addition to exceeding every one of their customers’ expectations. Whether it’s a girls’ afternoon luncheon (which is what Laura & I came for), an after work happy hour get together, or a romantic dinner for two, Santorini by Georgios will make sure the challenge to delight their clients is met.
To complement each dish,Georgios has created a refreshing selection of cocktails with in-house made purees and infusions. The beverage program includes full beer and wine lists, as well as large exotic fruit cocktails sold in unique hollowed-out pieces of fruit, such as pineapples and watermelons. (We tried the Pineapple but we had our eye on the Watermelon which I’m sure we’ll try the next time we’re there). The “Giant Bowl” menu also consists of beautifully crafted cocktails in bowls large enough to share – perfect for taking that “I’m on vacation” Instagram photo.
Located in Miami Beach’s South of Fifth Avenue, or “SoFi” as locals call it – the enclave South of Fifth Street – is a vibrant destinationand the ideal place for millionaires to live in Miami Beach.
-Valet parking available
-Take-out service is available
–Happy Hour seven days a week
-Weekend brunch with omelette and waffle stations
-Weddings and private event reservations
Well there you have it. We savored every bite we ate and every sip we drank. We truly felt we were transported to the Mediterranean and are very much looking to going back again soon.
They are located at 101B Ocean Drive, Miami Beach, Florida 33139, inside the Hilton Bentley Miami/South Beach.
I was recently invited back to BRIO for a tasting of some new menu items and to share with you a new promotion that they have going on in all their Palm Beach County locations now through April 15th. I’ll get to the promotion in a minute. On this particular dine, my companion and I who have eaten at BRIO on several occasions decided to start out with a “Flirty Cosmo” which is made with absolute Mandarin, pama, pomegranate liquor, fresh lime and fizz 56. It was a delicious cocktail and one we both would recommend.
We decided to try the Burrata & Ciabatta appetizer which was beautifully plated and was a wonderful combination of creamy burrata, roasted tomatoes, EVOO and grilled ciabatta for $10.95. I enjoyed building my own bruschetta by layering the tomatoes onto the ciabatta and topping with the creamy burrata. I was in heaven!
Our server Jake was a huge fan of their Brussels sprouts, claiming these are the very ones that got him to eat brussels sprouts. With a recommendation like that, how could we not try them as well? We asked him to bring us a side of these which he graciously offered to do, although now that I’m writing this, I only see it listed as a side option to their entrees. The Maple Balsamic Brussels Sprouts were very tasty and I would highly recommend you try them.
For entrees, my companion had the Center-Cut Filet Mignon (Comes in 6 oz. $24.75 & 8 oz. $29.50) and comes with one side. He chose the Yukon Gold Mashed Potatoes. My companion ordered his steak medium rare but it came out pretty rare, so we did ask for a bump up. I would recommend ordering this steak medium. We ordered the mushroom marsala sauce to top the steak and it was a nice compliment.
For my entree, I selected the Pasta Alla Vodka. The pasta that was used for this dish, explained to me by Elvin, the GM at the Boca BRIO location, was a sacchetti, (a little purse in Italian) filled with ricotta, spicy tomato Parmesan cream sauce (not too spicy, trust me), crispy pancetta and basil for $18.95. You can opt to add a protein to this entree and the chicken I ordered really was a wonderful compliment to this very tasty dish. I would highly recommend it!
And now on to the current promotion they are running here at the Palm Beach County locations:
Present Special “A Variety of Flavors” Lunch and Dinner Menu, Available Feb. 28–April 15
BRIO Tuscan Grille is offering an array of new dishes for the “A Variety of Flavors” promotion, taking place Tuesday, Feb. 28 through Saturday, April 15. The lunch and dinner menus present two exciting new appetizers, three entrées (including two mouthwatering seafood dishes), and a divine dessert.
“With our ‘A Variety of Flavors’ lunch and dinner menus, our guests can enjoy unique flavors with a Tuscan twist, including mouthwatering seafood dishes, for a limited time,” said BRIO Tuscan Grille Chef & Culinary Director Alison Peters.
The menus include:
Calamari Fritto Misto: Peperoncini, aioli, Pomodoro; $10.75 at lunch, $11.75 at dinner
Spicy Shrimp & Eggplant: Pan seared shrimp, Romano crusted eggplant, black pepper cream; $11.50 at lunch, $12.50 at dinner
Peroni Beer-Battered Fish & Chips: North Atlantic cod, fries, Brussels sprout slaw; $17.95 (pictured below)
Lobster & Black Pepper Shrimp Ravioli: Spicy black pepper cream, spinach, grape tomatoes; $19.95 (pictured above)
Butterscotch Budino: Italian for “pudding,” Marcona almonds, caramel, vanilla whipped cream; $3.95
Serving as perfect complements to these special dishes are BRIO’s exquisite wine selections. Suggested wines are the light, fruity and elegant Sketchbook Pinot Noir (Mendocino, California); and the lush and silky Benziger Family Winery Chardonnay (Sonoma, California).