Avalon Restaurant is a welcome addition to Delray Beach’s Atlantic Ave.
Hello Foodie Friends,
I’m super excited to introduce you to Avalon, a beachy, coastal inspired steakhouse influenced by Montauk flair and Nantucket panache presenting approachable elegance and attentive hospitality that officially opened on Tuesday, February 23rd on Delray Beach’s famed Atlantic Avenue.
Conceptualized by New York’s veteran hospitality operators Host Restaurants, the 30-year visionaries behind award-winning dining institutions including Scarpetta, Campagnola, American Cut, Bill’s Townhouse, and many others, Avalon showcases the best in land and sea from all coasts with modern dishes taking star at the dinner plate inside an atmosphere designed to radiate approachable, unstuffy elegance.
Affectionately named Avalon, after the legendary island in the Arthurian legend, a place of haven and purity fabled for its restorative healing powers, Avalon is intent on providing guests a new comfort-minded steakhouse experience designed to evoke an air of modern tranquility and escapism through the art of delivering upon a great quality night out.
“At Avalon, we want you to linger longer, enjoy your time here and not feel pressured to rush your meal. Dinner was made to savor; life is too short to not enjoy a great quality steak,” explains Host Restaurants President and Founder Curt Huegel.
Avalon brings a robust, sustainably-sourced premium selection of prime, organic, grass fed, hormone, steroid, and antibiotic free offerings, including steaks, beef, poultry, and seafood to South Florida’s dining scene, anchored by an esteemed 250 bottle wine list for wine lovers of all regions, showcasing sought after labels from unique wineries around the world. Guests who prefer spirit-centric pairings to their meal will also delight in Avalon’s creatively conceived cocktails presenting inventive twists on classic libations.
Avalon’s beachy yet stylish interiors were also designed with intention. Bright, naturally lit and intimate, pristine and nautically-inspired, the atmosphere and palette is soft, soothing and designed to evoke the feeling of relishing in a tranquil and relaxing, stylish day at sea. Elegant neutrals and oceanic blues are topped off by the addition of picturesque coastal greens. The expansive indoor/outdoor bar was designed for laid-back and non-formal easy eating, keeping parties of one and two in mind. There are two traditional dining levels – al fresco street dining for guests who prefer sight-seeing passerbys and second floor dining for a more intimate, social dining experience. All dining areas at Avalon will be implementing the strictest of COVID-19 protocols and are mindful of personal space and superior comfort. 
Avalon has created accessible price points that won’t compromise quality and will honor that premise by always staying innovative and fresh with weekly rotating specials and a unique haven where friends, coworkers and associates can gather routinely to relax and enjoy this exciting new happy hour destination.
Signature dishes at Avalon encompass modern steakhouse classics cooked to preferred temperatures such as Filet Mignon, 28-Day Dry-Aged Prime Ribeye, 36 oz. Tomahawk for 2 , to sustainably-sourced seafood specialties including Whole Roasted Fish of the Day, 32 oz Aged Bone In “Tuna Ribeye”, Scallop Carpaccio with Huckleberry Agro Dolce, Spiced Cashew, Citrus Segments Basil Oil, Marigold, Angry Lobster with Fermented House Sriracha, Ginger, Pullman Toast, to light entrees for those health minded or vegetarian such as Roasted Cauliflower with Tahini, Herb Vinaigrette, Goat Cheese, Basil as well as inventive comfort dishes including Kimchi Fried Rice.
I was invited to Avalon to preview a few select items. Every one of the staff I encountered from the Maitre D to the GM, the Partners and my server was extremely welcoming and gracious. To start off, I had the most tender, succulent octopus I can remember having,..ever. Antonello, one of the Partners brought over a lovely bottle of Sauv Blanc from New Zealand for me to enjoy with the octopus. The pairing made my tastebuds dance and put me in my happy place!
Next out was their Caesar Salad with soft boiled egg on top. This unique presentation was not only gorgeous, but thoughtfully orchestrated. My server Jerry gave me the back story filling me in that their Caesar dressing is the very same one that was created by Caesar Milano from Tijuana, Mexico, who came up with this recipe during Prohibition times. Seriously guys, this dressing is the bomb!
The BLT appetizer caught me eye and I’m sure you can see why! The “B” or bacon is represented by pork belly which was seasoned beautifully and cooked to perfection. Arugula comprised the “L” and the “T” was represented by tomato jam. It was a fun interpretation and a tasty whimsical dish indeed.
I was offered a lovely Cab to enjoy with my BLT and Steak entree. 
Avalon takes great pride in the quality of the food they serve and I for one was excited to see both wet aged and dry aged steaks on the menu. Do you know what the difference is? Here’s a little fun fact for you: Dry–aged beef is hung in the air to dehydrate at a temperature just above freezing for weeks, or up to months. … Wet aging is a newer technique where beef is vacuum-sealed and refrigerated so that natural enzymes can tenderize the meat. Wet aging takes just a few days, so it’s cheaper than dry aging. So which is better? Well that is a personal preference and I’ll let you make that decision yourself, but this little extra info might be useful: The more common aging method used today is wet–aging, a process in which meat is vacuum-sealed in plastic and allowed to age for 4-10 days, or sometimes longer. Similar to dry-aging, the process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness. Dry aging a steak makes it more tender and flavorful. … Eat a steak that’s been properly dry–aged and there’s really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dry–aged beef puts all other steaks to shame. I chose this incredible 20 ounce dry aged ribeye with a side of truffle Parmesan fries and let me tell you, this steak just melted in my mouth. There really is a noticeable difference when you have a steak of this quality. Bravo Avalon, bravo!
Finally, for dessert, I was presented with an attractive plate consisting of a duo of decadence: cheesecake and chocolate mouse cake. I truly loved both of them and cannot play favorites here, so don’t ask me to! LOL.
Meet the Partners:
Curt Huegel, Creator/Founder
Host Restaurants (Avalon Steak & Seafood and other concepts)
Curt Huegel is a 30-year veteran American restaurateur recognized for award-winning destination restaurant brands such as Scarpetta, Campagnola and American Cut. Huegel, a New Jersey native hailing from Manhattan, has done business with the country’s most respected standalone landlords, casino and hotel developers in premier establishments around the country which include Fontainebleau in Miami to The Cosmopolitan of Las Vegas.
Huegel’s first venue, The Mill opened in 1992, on Manhattan’s Upper East Side. Over the next several years, Huegel expanded his hospitality portfolio, developing key concepts such as Rebar in New York City and Miami, Dakota Bar and Grill and Local, also in Manhattan. In 2008, Huegel founded LDV Hospitality, establishing renowned restaurant brands Scarpetta and American Cut, Luga Caffe, Dolce Italian. Under his leadership, LDV expanded globally and partnered with celebrity chefs like Alain Allegretti, Scott Conant and Marc Forgione.
In late 2013, Huegel sold LDV and started Host restaurants, bringing together concepts including Bill’s Townhouse, Campagnola, Printers Alley, Lucy’s and Galli. Host’s portfolio ranges from eateries with a storied New York City history and classic Italian cuisine, to mid-market galleys, wine bars, Italian Cafes and steakhouses to new concepts, such as Printers alley, which brings a Nashville- themed country music bar to Times Square. With each venture, Huegel keeps his customers top of mind, always striving to exceed his guests’ and the industry’s expectations. Host Restaurants average venue square footage ranges from 1600 square feet to 1200 square feet, with their newest brand, Avalon, an elegant yet approachable steakhouse concept with a Hamptonite flair expected to launch in Delray Beach’s famed Atlantic Avenue, January 2021.
Antonello Paganuzzi
Director of Operations, Avalon Steak & Seafood
Antonello Paganuzzi is formerly the Director of Operations for LDV Hospitality for over 10 years. Paganuzzi holds over 25 years of experience under his belt, working for Le Cirque and the Maccioni family for over 14 years, bringing a keen insight into the hospitality industry and a high standard of service, acquired over the years from leadership positions as some of the most impressive fine dining establishments in New York, Las Vegas, Miami & London.
Avalon is now open for dinner and happy hour 7 days a week from 5pm with brunch to come at a future date. For more information, visit www.avalondelray.com.
They are located at 110 East Atlantic Avenue, Delray Beach, FL 33444 (561) 593-2500
Until we eat (and drink) again…
I send you delicious wishes, xo
Denise
Lionfish Restaurant Opens on the Ave in Delray Beach
Hello Foodie Friends,
I get asked all the time for restaurant recommendations and often I am asked for the name of a good seafood restaurant. Of course this should come easy, being that we are located on the coast. But up until now, I really hadn’t found one that just rolled off my tongue. But today, I am super excited to share with you my new favorite seafood restaurant which recently opened in Delray Beach, FL. It’s called Lionfish.
Lionfish, the beloved San Diego hotspot boasting a fresh-catch menu meshed with seasonal ingredients, has opened the doors to its second location in the heart of downtown Delray Beach, Florida.
Situated along the famed Atlantic Avenue, Lionfish has been twice-recognized as a James Beard Foundation Smart Catch Leader, offering a sea-to-table approach with a mouthwatering menu served in the form of simplistic yet expertly-flavored coastal cuisine. The Delray Beach location is led by esteemed restaurant and entertainment specialists, Clique Hospitality.
Originally slated to open before the onset of the coronavirus pandemic, the new timeline has allowed Lionfish to deliver the best possible product to an eagerly-awaiting audience. In addition to a socially-conscious, locally-sourced menu, Lionfish is continuing to contribute to ocean conversation by serving its namesake dish in a variety of delicious appetizers and entrees. The rare, delectable white flaky fish is a species that is ravaging the ocean by devouring fellow sea life and damaging coral reefs.
“We are so thankful to call Delray Beach our new home, having recently established our second corporate headquarters here, and can’t wait to show locals and tourists alike the coastal dining experience that is Lionfish,” says Andy Masi, founder of Clique Hospitality. “Opening this fall has allowed us to launch with our full brand concept versus having to restrict menus and offerings during the pandemic.”
Guests of Lionfish can expect a menu of wild-caught catches from the surrounding Atlantic Ocean coupled with grass-fed meats and fresh ingredients from local farmers, ranchers and regional purveyors inside a high-energy, sophisticated atmosphere. A full beverage menu of cutting-edge cocktails along with time-honored classics is served by a team of master mixologists. In addition, guests can sip from an all-encompassing wine list and a vast array of craft beers.
Executive Chef Jose “JoJo” Ruiz of Lionfish’s San Diego location serves as Corporate Chef with locally-renowned Chef Johnny Demartini overseeing the kitchen as Executive Chef.
About Clique Hospitality
Clique Hospitality, founded by Andy Masi, is a collaboration of talented food and beverage professionals who have helped shape the dining and nightlife landscape along the West Coast for the past two decades. Masi has dedicated his life to making guests feel that a simple night out was more than just a memory, but also an experience. Clique is a boutique hospitality and marketing company with operations in Las Vegas, NV, San Diego, CA and Delray Beach, FL. Clique specializes in approachable dining that sets trends, rather than following them. In its partnerships with many of the country’s most prestigious hospitality corporations, including MGM Resorts International, Cosmopolitan Las Vegas,Hotels, Montage Resorts, and Red Rock Resorts, Clique is transcending hospitality through service, quality, and trendsetting design.
Had to try a dish with the namesake in it. We really enjoyed this ceviche. The secret to the deliciousness of this ceviche we were told is the use of key lime in the curing process which gives it a little more tartness but balances out the sweetness of the coconut agave.
What a lovely combination of flavors. Clever spin on a traditional caprese salad. This Asian inspired version was very tasty.
I like to think of myself as somewhat of a Sushi Pizza Connoisseur. I try this dish wherever I go when I see it on a menu. This one served at Lionfish is definitely one of the best. It’s a close runner up to the one at Pubbelly. I really enjoyed the truffle mustard aioli and the micro shiso added a nice textural component.
Oh my! These mini lobster rolls are heavenly! The petite buns are made especially for Lionfish and are the perfect vessel for this scrumptious lobster salad. Delish! Great for sharing or enjoying as a meal on your own.
This was a fun interactive experience cooking your food over the hot rock. There are two Hot Rock options; the Wagyu Beef and the Giant King Oyster Mushrooms with Smoked Miso.
The aioli coated the hot rock shrimp, rather than being served as a dipping sauce. You could detect its essence but I believe a side of this sauce for dipping would go a long way. I’m sure they would bring one out if asked.
And now on to dessert….soooo many interesting selections…
Oh my gosh. Words just fail to do this dessert justice. A deconstructed key lime pie. We savored every single bite!
Just when you think you had the perfect dessert,, one that can’t be topped, you take a bite out of this one. Wow! We loved the creativity of the presentation of this dessert and the sundae itself with all the little crumble bites was awesome! Our message in the bottle read, “Save A Reef, Eat A Lionfish! #GetHooked”
Well there you have it folks. This new seafood restaurant on the Ave gets two thumbs up and our stamp of approval. If you haven’t been there yet…what are ya waiting for? Enjoy and tell Sean the Manager that your friend Denise from Savor Our City sent ya!
Lionfish is open daily starting at 4pm and serving Brunch on Saturdays & Sundays from 10am – 3pm, with dinner served until 11pm on Sats and 10pm on Suns. They are located at 307 E Atlantic Ave Delray Beach. 561.639.8700
Until we eat again…
I send you delicious wishes, xo
Denise
WISSOTZKY’S EXOTIC CHAI TEAS
Hello Foodie Friends,
On occasion we do gourmet product reviews and today’s post is on Wissotzky’s Exotic Chai Teas. I was sent a variety box to try out which is what I did over the last couple of months. While I enjoyed them all, the Pumpkin Spiced Chai proved to be my favorite. Here’s a little more about the teas. Please share with us what your favorite is and whether you tried it hot, cold with milk or other non dairy substitute.
WISSOTZKY’S EXOTIC CHAI TEAS QUENCH CONSUMERS’ THIRST FOR INDULGENT HOT AND ICED BEVERAGES
New Varieties Bring Intriguing, Spicy Warmth to Cold Winter Days And Delicious Refreshment in Spring & Summer
Four intoxicating varieties are perfect to start off your day, for an afternoon pick me up or an after dinner treat. Simply brew and serve with milk and sweetener as desired or serve them over ice for a flavorful iced beverage.
Salted Caramel Chai: a sweet and savory beverage redolent of warm cinnamon, ginger root, cloves, sea salt, and cardamom.
Ginger and Turmeric: the earthy flavor of turmeric (known for its health benefits) blended with ginger root, cinnamon, cloves, and cardamom.
Spiced Nana Mint: robust, flat-leaf Mediterranean mint complemented by cinnamon, ginger root, cloves, cardamom, and pepper.
Pumpkin Spiced Chai: a toasty balance of cinnamon and ginger with pumpkin pieces, cloves, cardamom, black pepper, and chili. Bayonne, NJ, JUNE 19, 2019– With today’s exploding fascination with international cuisines, American palates are increasingly eager to experience bolder, spicier flavors. That’s why more and more consumers are indulging in chai tea – a blend of aromatic herbs, spices and black tea that can be enjoyed, as Indian custom dictates, sweetened with milk or iced for a uniquely refreshing experience.
Wissotzky Tea Company is satisfying our mass demand for chai – and need for convenience – with its new Artisan Spiced Tea collection. Each blend artfully pairs hand-selected premium black tea leaves with market spices, herbs, and other natural ingredients. Each carefully crafted blend is packed in a delicate pyramid tea bag that allows for the perfect release of aroma and flavor.
How to Make The Perfect Iced Tea
Hot-Brewed:
Bring 8 cups water to a simmer; remove from the heat and add 6 tea bags. … Let steep about 4 minutes, until it’s the strength you like. Remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
Cold-Brewed:
Combine 8 cups cold water and 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it’s the strength you like. Remove the tea bags.
Serve in Tall Glass with Lemon wedge or a few berries for an extra kick of flavor.
Like all Wissotzky products, the Artisan Spiced Tea collection is OU kosher and non-GMO. It is available in packs of 6 per case (MSRP $4.99 per 16-serving box).
Wissotzky, Family owned and operated since 1849. Wissotzky travels the world’s tea gardens and exotic spice markets to deliver exceptional blends for tea lovers everywhere.
Its products are distributed by KAYCO (www.kayco.com), the leading purveyor of kosher foods in the U.S.
Wissotzky Tea is an international, family-owned tea company based in Israel with offices in London and the United States. It is the leading tea distributor in Israel. Founded in 1849 in Moscow, Russia, it became the largest tea firm in the Russian Empire.
Until we drink again…
I send you delicious wishes, xo
Denise
The Balcony Las Olas Rolls Out All New Menu Items
Hello Foodie Friends,
My Assistant Marti & I were invited to The Balcony, a vibrant New Orleans-Inspired restaurant on Las Olas Blvd which opened approximately 8 months ago to check out their new menu which recently launched and now features even more dynamic dishes including some American favorites and tapas for sharing. To celebrate the launch of their new menu, The Balcony is offering a buy one entrée, get one 50% off special on Monday, March 25–Thursday, March 28 from 4–7 p.m.
Our server Myana (pronounced like Bryanna), was super nice and very knowledgeable about the menu items. The cocktail list was quite extensive and loaded with lots of interesting concoctions. Marti had the Sazerac which was made with Angel’s Envy Bourbon, Pernod Absinthe, Peychaud’s Bitters & Lemon ($15) I opted for the Pink Pearl which was made with Stoli Elit Vodka, Disaronno, Fresh Strawberries & Lime ($15). They were both excellent. Off to a great start. Then GM John and Chef Simon came over to welcome us and let us know that they would be sending out a variety of items for us to try and informed us if there was anything else we saw on the menu that we wanted to try, we were welcome. We were in for a treat for sure!
First out was the gumbo soup. This soup hit all the right notes and flavor profiles for me. It was a great surprise since I had never been one to fancy gumbo before. The warm crusty bread was a nice compliment as well. Great job, Chef! Next up was the Natchitoches Beef Pies (beef empanadas). Natchitoches is a city in Louisiana that is famous for making these little pillows of heaven. They were packed with flavor and I enjoyed the garlic dipping sauce it came with. The other sauce, we were given advance warning, was hot so I stuck to the garlic one. The crab cakes were not only adorable but very tasty. The perfect shareable dish. Chef sent out their signature salad, the Mardi Gras Peach & Berry. What a gorgeous salad; it just popped with color. Chef Simon explained to us that he pickles and poaches the peaches in the peak of season so that he is able to use them year round. We both really liked the freshness of each component of the salad. Our next tasting was the Baton Rouge Beef Sliders and the Shrimp Po Boy. The beef sliders were topped with housemade bacon jam, abita beer cheese, caramelized onion and pickled serrano (I actually didn’t know there was a serrano pepper in there, so if you’re a wimp like me in the spice/heat department, don’t worry). This burger was THE BOMB!!! I am love with it for sure. The Shrimp Po Boy, on the other hand, lacked a little flavor for me and out of all the dishes we tried, was my least favorite. But not to worry, we got right back on track again with the Lobster Bisque made with cognac cream. It was heavenly and I would highly recommend this dish. It ranks up there as one of my favorite lobster bisques of all times. Marti had never tried fried green tomatoes before and I’m a fan when done right and boy did these deliver in the flavor department. They too, raised the bar on which all fried green tomatoes will forever be judged. OK, I’m sure by now you’re wondering how in the world we could still fit anything into our bellies, right?!? Well, we couldn’t resist at least trying a beignet. When you think of beignets, most undoubtedly the famous place in New Orleans, you know the one comes to mind. After popping one of these lovelies in my mouth, I just closed my eyes and within seconds, I began to feel as if I had been transported to New Orleans. These beignets were served with 3 unique dipping sauces; berry jam, spiced chocolate and orange marmalade.
Besides the Lobster Bisque, other new menu items include Vegetable Dumplings, Braised Meatballs, Chicken Cobb Salad, Oyster Po’Boy and more.
“This new and diverse menu offers something for everyone!” said Kim Bokamper, former Miami Dolphins player and partner in PDKN Restaurant Group, which owns The Balcony. “Boasting the savory tastes of New Orleans along with American favorites, the menu merges a variety of appetizing flavors within many unique dishes.”
Both the lunch and dinner menus offer the following new dishes:
Tapas: Vegetable Dumplings with sweet serrano chili sauce ($12), Coconut Crusted Shrimp with sweet mango serrano sauce ($15), and Braised Meatballs with house made tomato sauce ($13).
Soup: Lobster Bisque with cognac cream ($7 on lunch menu; $8 on dinner menu)
Salad: Chicken Cobb with avocado, Applewood smoked bacon, Point Reyes blue cheese, egg, heirloom tomato, romaine lettuce, and creamy Cajun dressing ($14 on lunch menu; $16 on dinner menu); Seared Ahi Tuna with heirloom tomato, cucumber, arugula, and lime dressing ($16 on lunch menu; $18 on dinner menu).
Hand Helds: Oyster Po’Boy with heirloom tomato, lettuce, Meyer lemon remoulade, and fries ($15 on lunch menu; $16 on dinner menu); The Burger with lettuce, tomato, onion and fries ($1 add cheese, $2 add Applewood smoked bacon) ($12 on lunch menu; $14 on dinner menu).
Sides: Mash ‘n’ Collards with Applewood smoked bacon, mashed potato, and collard greens ($7); Fries with moonshine ketchup ($5); Mashed Potatoes with cream and butter ($6); and Sautéed Brussels Sprouts with pecan maple glaze ($7).
The following new dishes are available only on the dinner menu:
Main Plates: Half Roast Chicken with red beans and rice ($19); Shrimp ‘n’ Grits with Carolina BBQ shrimp and cheese grits ($26); 8 oz. Filet Mignon with Mash ‘n’ Collards, crispy onions and Madeira sauce ($32); 14 oz. Prime New York Strip with sautéed mushrooms and fries ($38); Grilled Salmon with corto poached potatoes, sautéed Brussels sprouts, and Meyer lemon herb butter ($28); Grilled Ahi Tuna with glass noodles, stir fry vegetables, and sesame seeds ($36); and Pan Seared Chilean Sea Bass with corto poached potatoes and Sicilian ragout ($39).
Side: Glazed Sweet Potatoes with toasted pecans and marshmallow ($7).
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Some noteworthy mentions: Sunday Jazz Brunch, “Sip, Tipple, Savor” Happy Hour (1/2 off drinks and bar bites, M-F 4-7pm), Tableside Crepes Suzette and Bananas Foster every day after 4pm.
Daily Specials:
Mon (all day) 50% off signature cocktails, Kids Eat Free
Tue (all day) $6 Burgers, $3 Beers: Corona/Light, Heineken/Light, $5 Dixie Vodka Cocktails
Wed HUMP DAY ALL DAY HAPPY HOUR 50% OFF DRINKS & BAR BITES, $5 HUMPSTER HURRICANES, 50% OFF BOTTLES OF WINE (bottles $100 & under), $9.99 SHRIMP PO’BOY & DRAFT BEER
Thu (7pm – close) Ladies Night: FREE Tito’s Vodka Cocktails, FREE Bubbles – Live Music – DJ
Fri (2 – 5pm) Ditch Friday: $3 Abita Draft Beer, $4 House Wines, $5 Tito’s Vodka Cocktails & Martinis, Happy Hour: ($4 – 7pm Half off Drinks & Bar Bites
There’s actually more, so to get a complete list or for more information about The Balcony and its new menu, visit www.thebalconylasolas.com or call (754) 200-6344.
ABOUT THE BALCONY
The Balcony, a PDKN Restaurant Group concept, offers a New Orleans-inspired restaurant with a twist. Located on trendy Las Olas Boulevard in Fort Lauderdale, this two-story restaurant features the dynamic tastes of New Orleans, which blends French, Spanish, West African, Amerindian, German, Italian, Irish and Vietnamese ingredients. Guests enjoy New Orleans-style small plates, craft cocktails and live music. The Balcony is owned by former Miami Dolphins player Kim Bokamper and his three partners, who also own Bokamper’s Sports Bar & Grill, with locations in Fort Lauderdale, Miramar, Plantation, Naples, and Estero. The Balcony is located at 1309 E. Las Olas Boulevard, Fort Lauderdale FL 33301. The restaurant is open Monday-Wednesday from 11:30 a.m. to 1 a.m.; Thursday-Saturday from 11:30 a.m. to 2 a.m. and Sunday from 10:30 a.m. to 12 a.m. For more information, visitwww.thebalconylasolas.com or call (754) 200-6344.
ABOUT PDKN RESTAURANT GROUP
PDKN Restaurant Group was founded by former Miami Dolphins player Kim Bokamper and his three partners, P.J. Kavanagh, Damon DeSantis and Noel Cullen, in 2008. Following Bokamper’s successful sports and broadcasting career, he was approached by current partner Kavanagh about furthering his brand through a restaurant. The first Bokamper’s Sports Bar & Grill was founded in 2008 in Plantation, Florida. Today, the group owns five Bokamper’s restaurants locations in Florida: Fort Lauderdale, Plantation, Miramar, Naples, and Estero ― all dedicated to providing exceptional service, great food, and an unparalleled atmosphere for friends, families and sports fans of all ages. PDKN Restaurant Group also owns and operates The Balcony, a New Orleans-inspired restaurant on Fort Lauderdale’s Las Olas Boulevard and Bo’s Beach, featuring fresh seafood and stunning ocean views on Fort Lauderdale Beach.
Until we eat (and drink) again…
I send you delicious wishes, xo
Denise
Tanzy Unveils Fresh New Menu w/ Delicious New Brunch, Lunch, Dinner & Dessert Items
Hello Foodie Friends,
I was recently invited to dine at Tanzy’s, located inside the iPic Theaters in Mizner Park, to check out their new weekend brunch offerings. I’ve enjoyed a meal or two at Tanzy’s before but this was my first time experiencing their brunch. It was a Saturday (and who doesn’t like the idea of a leisurely Saturday brunch catching up with good friends?!?) and I was totally stoked to be able to bring my girlfriend who I hadn’t seen in a super long time to join me for this brunch tasting. With so many wonderful dining choices available in Mizner Park, you might forget that Tanzy is there unless of course, you are going inside the iPic Theaters to catch a movie. While Tanzy is a great dining option for your pre or post-movie experience, I am here to set the record straight that Tanzy should be on the top of your list for a wonderful meal to be enjoyed whether your plans include a movie or not. Case in point: the epic weekend brunch, happy hour bar bites, lunch and of course, dinner.
Tanzy’s artisanal Italian cuisine focuses on garden-fresh modern Italian flavors in an elegant, yet relaxed social environment where friends, family and colleagues can gather to enjoy good conversation, good food & creative cocktails. Tanzy’s new menu features fresh new classics alongside time-tested favorites by award-winning Chef and Chief Operating Officer of iPic Entertainment. Diners will delight in inspiring flavors where seasonal ingredients are the star in every dish, artfully prepared by melding contemporary techniques with classic Italian influences; the resulting flavor profiles are modern and unique. Master Bartender and Advanced Sommelier Adam Seger crafts an unparalleled beverage program with local beers, an expertly curated wine list and stunning farm-to-glass handcrafted cocktails.
We started off with a Bloody Mary and a Peach Bellini. Then our server Julia surprised us with this beauty. An Italian Ice Mimosa made with liquid nitrogen. Check out the baby spoon that came with it, so cute! Can you say “Wow” factor?!?
So we were off to a good start. Julia explained the menu to us and it was difficult I must say to choose because so many items caught my eye. The bread basket contained an assortment of baked items which offered a good variety, so we chose that. OMG, without exaggeration, my friend and I ate one bite of the banana nut muffin and our eyes truly bugged out. It was without a doubt the best banana nut muffin we both had ever eaten. Man, I am salivating just a little right now as I recall how scrumptious it was, lol!
Another really really fantastic item was the candied bacon. It had a slight amount of heat and the perfect amount of sweetness. Loved it! I have to give Tanzy kudos for this because try as I have, I cannot seem to perfect the art of making candied bacon.
The infamously decadent French Toast, pictured below on the left, lived up to its title. It was made from thick sliced brioche bread stuffed with whipped mascarpone and assorted fresh berries. It reminded me a little of the one they make at Tucker Dukes which I just adore, but better, in my humble opinion. We ordered the eggs benedict, which came with our choice of crispy prosciutto, spinach or smoked salmon. We chose the salmon. The rich velvety Hollandaise sauce covered the English muffin halves like a warm comforting blankie. Yum!
Next up was the burrata & San Daniele prosciutto which came with a compressed melon, arugula and adorned with beautiful fennel flowers. It was almost too pretty to eat (almost, haha)! The spinach-ricotta gnudi was calling out to us from an early glance at the menu, so we heeded the call and gave in. Oh my, this was so worth having to do extra laps and burpees the next day!
Well, we didn’t quite make it to the dessert tower, but there’s always the next time.
I encourage you to check out their new lunch and dinner menus on their website and make your plans to visit there at your earliest chance. You won’t be disappointed, I can pretty much say this with 100% confidence.
Below is a sample of some of the new menu items which include fresh pastas, mains and antipasti to share:
- Beet Agnolotti mascarpone-potato filling, poppy seed, black winter truffle, parmesan ($28)
- Spinach-Ricotta Gnudi roasted mushrooms, basil pesto, gorgonzola cream, grana padano ($24)
- Yellowtail Crudo passionfruit splash, crispy shallot, radish, micro cilantro, grapefruit, herb oil ($16)
- Steamed Mussels shallots, garlic, pernod cream sauce, tarragon, grilled focaccia ($16)
- Black Grouper Puttanesca San Marzano puttanesca sauce, basil, Kalamata olives, capers, orzo, sautéed spinach ($25)
- Crab Stuffed Whole Lobster crab-lobster stuffing, seasonal vegetables, lemon-garlic butter (MKT)
- Truffled Polenta parmesan cream, chives, truffle oil ($8)
Pair Chef Yard’s new dishes with inspired beverages by celebrated mixologist Adam Seger. New additions include:
- Famous Mojitos Italiano – mint, Italian herbs from our herb garden, exotic citrus in a range of flavors, as single servings or punch bowls to share ($8-80)
- Spiked Italian Ice think boozy liquid nitrogen gelato in limon, passion-ginger, strawberry-mojito, blood orange-pomegranate, chocolate-espresso-maldon ($15) and spirit-free ($10)
- The Kiss vodka-spiked lemon berry Arnold Palmer ($12 glass/36 bottle/65 punch bowl)
- Gin Gin Mule New Amsterdam gin, homemade ginger beer, apple salsa ($12); luxe with Bombay Sapphire ($15)
- Spice and Ice ancho-infused tequila, mango, ginger, habanero, 7-spice ($15)
And of course, no trip to Tanzy would be complete without elegantly crafted desserts by Executive Pastry Chef James Rosselle. Try these sweet new show-stopping cakes:
- Raspberry Infiniti Cake raspberry red velvet cake, raspberry buttercream, farmers market raspberries, raspberry sauce, whipped cream ($12)
- Concord Cake chocolate mousse, chocolate meringue, chocolate cake, chocolate ganache, chocolate sauce, whipped cream ($12)
- Warm Olive Oil Cake apricot glaze, blood orange cream, vanilla scented citrus segments, honeycomb ($12)
Enjoy Tanzy’s new menu Mon. – Thurs. 11:30 a.m. – 10 p.m.; Friday 11:30 a.m. – 11 p.m.; Sat. 11 a.m. – 11 p.m.; Sun. 11 a.m. – 10 p.m.; Sat./Sun. Brunch 11 a.m. – 3 p.m.
Tanzy Boca Mizner Park: 301 Plaza Real, Boca Raton, FL. (561) 922-6699
Until we eat (and drink) again…
I send you delicious wishes, xo
Denise
Experience A Unique Fusion of Asian, Caribbean & French Cuisine at MoBu Fusion Cafe
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
3 of Hearts Brings Elevated Comfort Food to Downtown Lake Worth
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
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.
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
Coast On Over to Coastal for Brunch at The Atlantic Hotel & Spa
Hello Foodie Friends,
It’s been some time since my last post. It’s that time of the year again when we get so crazy busy with all the wonderful food and wine events to cover on top of all the extra visitors who come into town and book us for our culinary tours and experiences. We have been working hard on creating a brand new website which will soon be launched and we have been growing our company both geographically as well as team members, but more on that in the next newsletter.
Today, it’s all about our visit to Coastal Restaurant located inside the Atlantic Hotel on Ft. Lauderdale Beach. I was invited to experience the brunch there by the PR firm representing the restaurant, which is located in the previous Beauty and the Feast spot, for those of you who remember that one.
I love brunches, particularly buffets (as opposed to a la carte) and especially ones that have as great a variety as Coastal. What I REALLY liked about Coastal’s brunch was that in addition to the marvelous options on the buffet, they have a menu of select a la carte plates every Sunday with a couple staple items that appear each Sunday such as bananas foster french toast and chicken & waffles and other specialty items such as eggs benedict, tacos and pancakes that change each Sunday. On this day, they were serving a crab cake benedict, pulled pork taco and chocolate chip pancakes. Lucky for me, they make these a la carte items in really cute small portions so you can try one of each (like I did) without feeling (too) guilty. LOL!
The pricing is extremely reasonable for just $39.95 per adult and $19.95 for children 12 & under. You can add bottomless Bloody Marys, Mimosas, & Bellinis for just $18.98 or $5/glass. What’s more, they offer 3 hour complimentary valet parking! How great is that?!? They have live music too. The buffet is available from 11am – 3pm. Definitely worth checking out!
Well, there you have it. Not only does Coastal have a great view of the ocean, but the decor is clean and inviting, the staff is friendly and attentive and the food is excellent. What more can you ask for? If you’re looking for somewhere to go this Valentine’s Day, they have some pretty awesome couples packages available, including a Gourmet Picnic Dinner on the Beach, Oceanfront Dinner at Coastal, and Three Spa Atlantic Packages, starting at Only $120. Valid Feb 11th – 18th, no overnight stay required.
For more info, contact eatcoastal.com.
Coastal is located inside The Atlantic Hotel & Spa, 601 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304 (954) 567-8070.
Until we eat again…
I send you delicious wishes, xo
Denise
Saquella Cafe…more than just great coffee, breakfast & lunch!
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.
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!
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!
Peach Cobbler French Toast made with Challah bread with peaches baked into the bread
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