Think about the food just in your state. It probably differs from one spot to another, based on who settled where and when, what they grew, where they originally came from, and what resources they had. History, people, preferences, and culture all play into regional food, and that’s what makes exploring it so interesting and diverse. And with road trips on the rise, digging into the food scene wherever you’re going, or wherever you live, can be a rewarding and delicious reward.
If you want to learn more about food, wherever you go, there are a couple of steps you can take. For starters, you can always contact your favorite food gurus here at Savor Our City. Additional resources are local eats apps or local bloggers, who may also have a presence on social media sites such as Instagram. Many food magazines also have good regional recommendations. Want more tips? This graphic offers some ideas to get you traveling, eating, and enjoying what food has to offer.
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.
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
I was lucky to visit The New England Seafood Shack in the NY Bagel Factory in Coral Springs recently. This the ideal spot for the many transplants in the South Florida area from the Northeast. This little hidden gem is sure to satisfy any craving for the beloved foods from back home. Choose between two authentic traditional favorites from up north all in one place – bagels (just like they would find on the streets of Brooklyn) and now popular seafood specialties from New England.
A HIDDEN GEM IN CORAL SPRINGS
NY Bagel Factory in Coral Springs has tucked the New England Seafood Shack right inside their traditional delicatessen. Favorites such as Monstah Lobstah, Clam Chowda, Crab Cakes, Fish & Chips, Fried Clams, and Stuffed Quahog are just a few of the items that can be found on their menu.
I was fortunate to have been invited to sample some of this New England fare over the Memorial Weekend with a couple friends. Chef Steven LaBiner of the former Hobo’s Fish Joint hosted a Pop-Up over the holiday weekend where he created a wonderful menu which featured his popular Clam & Lobster Bake. Chef Steven and NY Bagel Factory also gave an extra 20% off the “Clam Bake + Lobster Special” to all First Responders to express their appreciation for their hard work and dedication.
CHECK OUT THE LOBSTER ROLL FESTIVAL GOING ON THIS WEEKEND
Due to the tremendous response they received for the Seafood Bake this Memorial Day weekend, the NY Bagel Factory has now permanently added the Monstah Lobstah to their. This is a monstah meal filled with 9oz. of meaty lobster served inside out or on a toasted and buttered bun. But the most exciting news of all, is they are having a Lobster Roll Festival this weekend to celebrate.
Plans are in the works to turn the deli into a full seafood restaurant during the dinner hours. I hear they will also have a raw bar live music. Stay tuned for more updates on this…believe me, you don’t want to miss anything coming from The New England Seafood Shack in the NY Bagel Factory.
Be sure to go to the Lobster Roll Festival this weekend. To get more infomation on the NY Bagel Factory and The New England Seafood Shack visit them online at: www.newyorkbagelfactory.com
GROUPS ARE INTEGRATING CULINARY EXPERIENCES INTO THEIR TRAVEL PLANS
Sure, the Roman Colosseum is astounding, but is it a better religious experience than assaulting your taste buds with fiery Nashville hot chicken? And certainly, the Eiffel Tower is breathtaking, but is a journey to Paris more enriching than biting into slow-cooked Texas barbecue?
The answer to those questions depends on what kind of traveler you are.
For as long as wanderlust has existed, travelers have largely chosen their destinations for traditional reasons (IE: visiting the Roman Colosseum and Eiffel Tower). In recent years though, culinary travel, which was once a niche market, has significantly increased in popularity.
Erik Wolf, executive director of the World Food Travel Association, says in the 2019 WFTA State of the Food Travel Industry Report, consumers are more obsessed than ever with quality food and drink products and experiences. And because of this, food and beverage now make a profound impact on the experience that most travelers have today. Citing its 2016 Food Travel Monitor survey, the WFTA says 93 percent of respondents participated in a unique food or beverage activity while traveling in the previous two years, a considerable increase over past studies. That same survey found 80 percent of leisure travelers had been motivated to visit a particular destination because of a culinary activity or attraction.
“People are more aware of food than ever before,” said Matthew Stone, hospitality and tourism professor at California State University, Chico. “From the Food Network and the Travel Channel, people are so familiar with the food part of travel.
“Food is a way to connect with the culture,” Stone added. “In this time where we want to live like a local and travel like a local, food gets us connected to locals. I don’t need to visit the Willis Tower every time I go to Chicago, but I can go back to my favorite pizza place or find a new café. When I go back to Paris, I’ve seen the Mona Lisa and I don’t have to see it again. But I will go back to restaurants that I’ve been to before. Some attractions are static, but food isn’t.”
Another reason culinary travel seems to have spiked in recent years is its appeal to modern travelers from a social and social media standpoint.
“Everyone can enjoy food and go to a restaurant together,” said Stone, who is also the lead research advisor for the WFTA. “It’s one thing you can do while traveling that is social. Museums aren’t necessarily social, neither is the opera or symphony. You are together in the same place but you don’t get to interact the same way we do over food.
“Culinary is a really cool way to not only connect with the locals, but to connect the people of your group together,” Stone added. “Culinary gives you shared experiences. Cooking classes, festivals, specialized tours. Younger generations are going to more food fests and wine fests. When they attend these fests, even for a short period of time, they feel like they are in on the local culture.”
“All travelers eat and drink,” said Jane Connelly, project manager for the WFTA. “They can return home with memories of chain hamburgers and chain coffee or they can leave with memories, photos and video of unique and memorable food and drink experiences.”
When asked the primary reasons behind the burgeoning culinary movement, Connelly lists social media as one of the most prominent examples. With Facebook reporting 2.4 billion monthly active users (88 percent of which are mobile users) and Instagram having 1 billion monthly active users, there is a hefty number of people snapping and perusing photos. This inspires food-savvy travelers to up their eating game when they are on vacation.
With so many social media lovers arranging restaurant and café reservations while traveling, destinations and tour operators are embracing the trend. Ninety percent of experts polled by the WFTA agreed that because of the importance of food and drink to a region’s sociocultural and environmental framework, food tourism should play a greater role, namely to educate visitors while they are being fed or entertained.
“Some of things we are seeing is more specific food tours,” Stone said. “It might be taking a food and wine tour of France or you can go to California or Belgium and have experiences no one else is having but you. Groups are adding biking food tours or connecting art and food onto a tour. We are also seeing more focus on production, like olive oil and cheese (tours), going beyond simple wine tours. Even regular attractions are doing more specific things. Sierra Nevada now offers a sustainability tour and a beer lovers tour.
Tour operators’ emphasis on culinary tourism has proven beneficial to themselves, destinations and the travelers alike. Which suggests the culinary tour market will only continue to grow.
“Overall, culinary travelers are spending more,” Stone said. “With culinary travel, you’re more likely to go to a sporting event or see performing arts. If (operators) can identify culinary travelers, they can identify travelers who will spend more money.”
“Culinary tourism is a win-win-win type of industry,” Connelly added. “If done correctly, all players involved will enjoy the benefits of culinary tourism. For food-loving travelers, they get to carry with them unforgettable memories and experiences for the rest of their lives. For tour
operators, they get to support local business and help preserve a destination’s culinary culture. And for the small business involved, they get an increase of clients and visitors who value the storytelling and people behind the small businesses.”
Freshness, flavor and an aphrodisiac touch that brings you back to life! This is how Peruvians describe a return to life! Saxsay Cafe’s Ceviche Mixto is a traditional dish of sea foods finely cut and doused a touch of lemon and bathed in the delicious sauce of Peru.
Saxsay Cafe knows there are always good reasons to celebrate with family and friends so why not take advantage of their two private spaces for a group, or just come in to enjoy the cozy familial atmosphere. Do not forget to try their weekend specials.
8425 W Commercial Blvd, Tamarac, FL 33351
Hours: Sunday through Thursday 11:30AM – 9:00PM | Friday and Saturday 11:30AM – 10:00PM
Earlier this year, just in time for SuperBowl LIV longtime LA-headquartered taco bar PinkTaco (on INSTA #pinktaco) debuted their newest location and officially brought the VIP party to Miami. The party began with an exceptional South Beach-style opening at 1200 Ocean Drive, Miami Beach, FL 33139. Celebrities were everywhere and cheered as Snoop Dog arrived, and he was, of course, greeted by a raucous Miami Beach welcome.
Prior to Snoop’s arrival guests were served Pink City’s epically delicious tacos all made from scratch with local farm-fresh ingredients. Inside the opening’s main visual feature, a Patron tequila ice sculpture, shaped as if it was an architectural detail taken directly from one of the beautiful Art Deco hotels nearby. World-famous Ocean Drive is the heart of Miami Beach’s historic art deco district and filled with restored Art Deco hotels. Some guests drank Patron’s famous tequila as the sculptural ice melted drip by drip or slowly filled their cups. The mixed drinks included Something Pink made from Patron Estate with fresh prickly
pear puree, a perfect cooling adult beverage and accompaniment to expertly seasoned and cooked tacos.
The bar has front row tables outside to see and be seen on Ocean Drive. You can’t miss their famous pink neon sign at the entrance on the corner of Ocean Drive and 12 th street. And parked on the corner is the PinkTaco food truck which is for hire to cater your party or event. The pink hued walls inside thrum with vibrant mural wall art and don’t forget to look up at the ceiling. The pink neon theme, oh so South Beach, is carried through the bar’s interior walls and actual pink neon signage. When you’re seated at the bar look up to admire the Chicano-style artwork, reminiscent of Day of the Dead celebrated each year in Mexico on November 1 st including art in tribute to Mexico’s famous 1920s painter, Frida Kahlo.
1.21.20 Blogpost Pink City Taco VIP opening
Some of the more interesting and deeply rich and tasty bites included Queso Bean Dip, the Pink Taco with achiote chicken, black beans, avocado, arbol salsa, cotija cheese and habanero picked onions on fresh corn tortillas. The “pink” in the name Pink Taco is from the pickled red onions, which add a zesty bite to the taco.
We also sampled Carne Asada and Al Pastor tacos. This is the real deal just like SoCal Mexican food. Pink Taco Miami serves lunch, dinner, drinks, dessert and brunch daily. Tuesday is Taco Tuesday and every day you can enjoy happy hour margaritas,
beer, sangria and an array from tasty morsels their menu from 3 p.m. to 7 p.m.
I had the opportunity to sail on Royal Caribbean’s newly refurbished Oasis of the Seas over the Christmas/Hanukkah holidays. Wow!!! What a ship! It was a 7 night Eastern Caribbean cruise sailing from Miami calling on Labadee (their private island off Haiti), San Juan and St. Thomas. There were three days at sea so it was a very leisurely itinerary which meant lots of time to just chill on deck and enjoy the plethora of amenities and activities on board. Some of my highlights: our cabin. We had a lovely balcony cabin and the room was quite spacious. “Central Park” on deck 8 was quite spectacular. I was impressed with the amount of trees and foliage found on this deck that opened up to the sky. This deck is where several of the Specialty Dining restaurants could be found as well as the top floor of the “floating” bar that traveled up and down between decks 5 and 8. The Boardwalk was a lot of fun as well with a Carousel and game booths and a few other specialty restaurants including Johnny Rockets and a candy store. The Aqua Theater is also located on this deck at the end of the Board Walk in the back of the ship. The show they do is terrific!!! The soundtrack, amazing! It’s a free show and one of the best I have seen, on land or at sea. I would suggest making a reservation early on and sometime towards the beginning or middle of the cruise as opposed to the end as sometimes the weather sailing back into Miami may get a little rough and they might have to move some reservations around if rough weather is expected.
We also enjoyed the ventriloquist, Ronn Lucas . He was both hysterical and amazing. The way he threw his voice was mind-boggling. We also enjoyed one of the comedians who is from Miami. His name is Nery Saenz. Not only was he funny as all heck, but clever tool. He knows he has a name that’s not easy to remember, but what is easy to remember is “What Was That Guy’s Name?” So he bought that domain and that’s literally how I just looked him up for this post.
The Bionic Bar was really quite the spectacle. Drinks were made literally by robots. Check it out.IMG_5301÷
Other highlights include the Spotlight Lounge. We found ourselves here on a few nights enjoying some sing-a-long games akin to name that tune. Was a lot of fun. I also went on the slides (both wet and dry). Didn’t get around to trying the surf rider, maybe next time…
We mostly ate at the Windjammer Cafe since there was such a variety and no waiting. We did eat in the dining room a couple times and we ate at the Hibachi restaurant which turned out to be a bit of a disappointment for us. Not because the food wasn’t good, but because the large party they had scheduled to seat with us,,, with never showed up, so it was just the two of us and not much of a “show”.
For excursions, we just kinda did our own thing. Total beach day at Labadee. In San Juan, we walked around Old San Juan, visited some local shops, headed over to El Morro Fort and decided to get henna tattoos on our way back to the ship. In St. Thomas, the weather was kind of iffy, so we were fortunate to have gone on our own to Coki Beach to get a little snorkeling in before the rain. We heard the planned water shore excursions were cancelled.
Back on the ship, I got a little lucky in the casino at the craps table. I’m not much of a gambler but sure had fun making a bunch of people a bunch of money with a lucky 20-30 minute roll. Beginner’s luck?!?
All in all, my friend and I had a wonderful cruise. I’m looking forward to my next adventure coming up in February; Destination: New Orleans for Mardi Gras. Stay tuned…
I was invited back to Harvest Seasonal Grill & Wine Bar, in Delray Beach for the recent launch of their new seasonal menu and to try out some brand new additions to the menu spearheaded by their new Executive Chef Amit Jain.
Their new fall menu features an assortment of seasonal dishes including new additions such as Vegan/Vegetarian, Gluten Free Farm-To-Table Dishes, refreshing cocktails and over 40 wines available by the glass available throughout the fall season. As the seasons change, you can always look forward to a bountiful new menu at Harvest Seasonal Grill & Wine Bar. The fall menu features dishes that use local, seasonal ingredients resulting in the freshest, tastiest, most nutritious meals possible in a celebration of autumnal produce. Enjoy flavorful new flatbreads, salads, entrees and more –with plenty of gluten-free, vegetarian and vegan options now available. Fall menu highlights include: Plant-Based Spicy “Chorizo” Flatbreadbell pepper, kalamata olive, micro basil, vegan mozzarellaKennet Square Mushroom “Cheesesteak” sharp provolone, roasted bell pepper, caramelized onion, pickled banana pepper, hoagie roll Pasta-less Vegetable Lasagnabutternut squash, horseradish-pumpkin seed pesto, macadamia nut “ricotta”, spinach, tomato sauce, vegan mozzarella, crispy plantain Seared Everything-Spiced Ahi Tuna orange soy-glazed carrot, wild rice, snow pea, winter radish Butternut Squash Soup toasted pumpkin seed, local honey Grass-Fed Bison Burgerbaby Swiss, shiitake mushroom, truffle aioli, fresh poppy seed onion roll Pumpkin Raviolibutternut squash purée, sage brown butter, dried cranberry, baby spinach, toasted pumpkin seed, gingerbread dust Impossible Meatloaf celery root purée, sweet & spicy ketchup glaze, roasted sweet potato, haricot vert.
My companion and I were seated in Jake’s section again, who was our wonderful server from our visit last Fall. You can read about that post here. My companion enjoyed the wine that Jake had recommended so much on our last visit that she ordered it again. Involuntary Commitment Cab Franc. Me? I went with one of their Fall specialty cocktails, the Apple Martini. The apple slice garnish was not only pretty but soaked up all the deliciousness that lay underneath.
For Chef Amit Jain, a perfect meal at Harvest Seasonal Grill & Wine Bar begins with a flatbread. The Palm Beach County native, who has been working in restaurants since he was a young boy, knows good food when he sees it. Born in Freeport, Bahamas, Jain moved to Wellington, Floridawith his family early into his childhood, a place where he would eventually begin his career and find his calling. Some might call the westside city “rural” but for Jain it formed his love of animals while working and living on a farm, and is a reason why Harvest’s menu, with ingredients always sourced from responsible farmers, fisheries and butcheries, speaks to him. A graduate of Florida Atlantic University withprevious stints in notable establishments including Palm Beach’s Table 26 and Todd’s by Todd English,Jain has cooked for the likes of former President Bill Clinton, Michael Jordan, Bill Gates, Alan Jackson and more. Yet, the now Boynton Beach resident feels most at home as Executive Chef at Harvestwhere he says he wants to help continue to create a space where everyone is welcomed.“Organic, hormone-free, all-natural, and grass-fed all add to the uniqueness of our menu,” says Chef Jain. “We support all local businesses that provide sustainable clean products that we can share with our guests under the motto “Farm to Table for everyone”.Today, Jain and his wife, Brooke, along with their two children, Willow and Rowan, live amongst 10 horses, three barn cats, two dogs and a potbelly pig named Pirate on their ranch. When he’s not in the kitchen, Jain can be found working on the farm. Next up is a move to add hens to their clan for fresh eggs as well as plant vegetables to sustain their family meals and guests
Harvest Seasonal Grill is a Pennsylvania-born harvest-centric eatery and wine bar. The farm-to-table concept offers a mostly under 500 calorie, seasonally-changing, local menu; 50+ wines by the glass; seasonal cocktails and local beer; along with eco-friendly décor, a patio, bar dining and private dining
Harvest Seasonal Grill & Wine Bar: Delray Place, 1841 S. Federal Hwy. #402, Delray Beach, FL 33483. (561) 266-3239
So in closing, if you are hankering for some good healthy farm to table fare that changes seasonally, be sure to get yourself over to Harvest Seasonal Grill. You are sure to find many items to please your palate just as we did.
Savor Our City was recently invited to attend a media dinner at 26 Sushi & Tapas in Surfside for the launch their new menu.
Since 2014, 26 Sushi & Tapas has been and remains one of the Miami dining scene’s best kept secrets. This unique Latin-Asian fusion eatery is 100% certified Kosher,serving the vibrant, flavorful Japanese-Peruvian cuisine known as Nikkei. But those in the know – kosher or otherwise – have embraced the restaurant for its casually chic ambiance, wallet-friendly pricing and delicious cuisine. Now, with newly-appointed ChefMiguel Gomez at the helm, the restaurant is unveiling a refreshed menu featuring creative additions to abundant offerings.
“The goal with 26 was to go beyond what many think of as ‘kosher food,’” says owner Morris Kaplan. “We wanted to provide something exciting and different to that community but also deliver a compelling and delicious menu for everyone. We’re excited about the new menu and hope it keeps our loyal fans engaged and gives folks who never gave us a try a great reason to come in.”
The menu remains vast, offering plenty to explore and countless ways to mix & match to create a unique, immersive experience for each diner. Signature favorites – like the Nitro “Scallops” made from tempura battered scallops, rocoto aioli, sweet sauce,mixed greens and sesame seeds. Corvina Lettuce Wraps, made with Flounder tempura, Asian slaw, cashew pistachio crumble and aji amarillo aioli. Both of these items were extremely tasty, crowd pleasers for sure!
Tuna Tower and Truffle Tiradito – remain. They’ve been huge sellers for years and are going nowhere. Joining them on the playing field are their new hot and cold tapas including: Causa Krab Tower – cold, savory potato layer cake typical in traditional Peruvian cuisine, served with Krab salad and fresh avocado;
Nikkei Tuna Salad with fresh greens, enoki mushroom, carrot, and tri-colored peppers tossed in ponzu sauce and topped with sesame seeds; and Nao Ceviche Ball – traditional Corvina ceviche cured in a house-made leche de tigre, red onion, lime juice and aji limon then tempura battered with panko and deep fried. This was a really unique dish and fun to eat too!
Also debuting, several new sushi additions including the Nigiri 5-star – Chef’s choice of five nigiri selections served atop sushi rice;
Tropical Roll – tuna, salmon, kiwi, guava and dynamite sauce topped with tuna and rocoto aioli;
Crispy Kani Roll – soy paper, plantains, avocado, scallions and cream cheese topped with Krab tempura, masago and curry aioli; Sandra Roll – a rice-less roll with Krab salad, avocado, cream cheese, and tempura topped with fresh tuna; and the Acevichado Roll – Whitefish tempura, sweet potato and avocado topped with Corvina ceviche. A word to the wise – the new rolls may be amazing but you would be missing out BIG TIME if you didn’t have their popular Maduros con CocoRoll – flounder tempura, avocado and cream cheese topped with sweet fried plantains and coconut flakes – Just order it, you’ll thank me later!
Two unusual offerings worth a try: Sushi Burritos, which come in two styles – the Saltarito with sautéed salmon, fried egg, plantains, French fries and guacamole and the Three Amigos – fresh raw tuna, salmon and Hamachi with guacamole, scallions and a chimichurri ponzu – and the new Sushi Sandwich. Meant to be eaten with the hands, it consists of salmon, mango, avocado, scallion and dynamite sauce, layered between “slices” of pressed rice, served with guava dipping sauce.
New larger plates include Branzino Livornese – fresh Branzino filet served on a pool of fragrant Livornese sauce of capers, Kalamata olives, garlic and cherry tomatoes, dressed with house-made shakshuka and served with potato wedges; Tuna Kovi, sesame-crusted, seared tuna served on a bed of quinoa risotto huancaina, topped with pico de gallo and a balsamic reduction; and a sweet & sour Red Snapper, grilled and served with grilled vegetables and rustic mashed potatoes.
The restaurant’s vibrant desserts have also received a seasonal upgrade; not to be missed offerings include a fresh Strawberry Pavlova served with whipped cream and the sinfully creamy Goat Cheese Ice Cream.
Apart from updated summer offerings, 26 Sushi & Tapas also boasts an impressive, four-hour long Happy Hour available Sunday through Thursday from 5PM-9PM. The Surfside mainstay has updated their Happy Hour food selection to include several Tapas-style items priced between $6 and $8 dollars. Guests 21 and over can enjoy 2-for-1 drink specials depending on the day:
Sunday: “Sunday Funday” – 2-for-1 Mimosas (available all day)
Looking to spice up your next soiree or corporate event? As a premiere service caterer, diners can bring the 26 Sushi & Tapas experience to any home, office, or event space. The restaurant’s versatile catering menu offers a wide variety of crowd-pleasing options and can accommodate special ordering requests allowing guests to customize menus that make the most of an event and reach budgeting goals. For more information, contact Natalia Suarez at (305) 570-2626 or email her at firstname.lastname@example.org.
26 Sushi & Tapas is located at 9487Harding Avenue in Surfside, FL. The restaurant serves breakfast, lunch and dinner Sunday through Thursday: 9AM-10:15PM; Friday: 9AM-2:30PM (closed for Shabbat) and Saturday: 9:15PM-11:45PM. Happy Hour is available Sunday through Thursday from 5PM to 9PM. Follow 26 Sushi & Tapas on Instagram: @26Sushi_Tapas and Facebook: @26SushiTapas; Telephone: (305) 570-2626; http://www.26sushitapas.com/
It’s that time of the year again…you know, the one when kids are off from school, the days get longer and hotter, tourists go home cutting our commute times in half (SoFla) and local businesses start extending the best offers. Ah…Summer in South Florida!!!
Yours truly kicked off summer with my two new team members, Marti my personal assistant and Jennifer my marketing & branding specialist. Time for some company bonding and what better place to host a little staycation retreat than at the Wyndham Deerfield Beach Resort, who happens to be a new partner of Savor Our City’s. (More on that later…)
After checking into the room, I met the girls at The Patio Bar & Grill for some happy hour drinks and lite bites. Lucky for us, when we checked in, we were given some complimentary drink coupons and once we used those up, drinks were still half-off making the already great wine at $6 a glass even tastier at $3 (SCORE!!!)
Started off with a lovely glass of Sauvignon Blanc and peel & eat shrimp and the tuna tartar (ahi tuna, spicy mayo, BBQ teriyaki glaze, cucumbers, avocado, wonton, wakame slaw) ooooh so yummy! Here’s a closer look at it…
We continued to enjoy ourselves for 3 solid hours at which point we decided to take a stroll up the street to a place called Barracuda which Jennifer used to visit frequently and wanted us to check out. We had just enough room in our bellies to try another cocktail and a sample platter of assorted tapas. Our server was friendly and was happy to engage in conversation with us. I would definitely go back.
Get Your Eat On… Patio Bar and Grill, a popular casual restaurant facing the beach and the ocean, features traditional American cuisine and has an extensive & impressive list of tropical drinks. Burger Craze restaurant features a nice bar, burgers, wings, and hot dogs. If you’re in the mood for more upscale Italian cuisine, then Café Med restaurant, under the helm of Chef Lilo Teodosi, has got you covered. To round out the night, or on a nice hot summer afternoon, have an authentic Italian gelato at the very popular Vaniglia E Cioccolato Gelateria where there’s something for everyone. Wanna sample them all? Well guess what?!? You can do that on “A Taste of Wyndham Deerfield Beach” – a new food tour that started up about a month ago. It is open to the public and tickets must be purchased in advance. It is offered every Thursday evening from 5:30pm – 8:30pm (unless otherwise stated) for $65pp. The price includes a full meal with food & alcohol tastings at all four activations within the Wyndham Deerfield Beach Resort with a local Savor Our City guide, a goodie bag with special offers from area businesses and from the restaurants sampled, a stroll along the International Fishing Pier, and gratuities.
Besides boasting three distinctive restaurants on its premises with entirely different menus and different cuisines and a gelateria, other amenities include a hot tub, a spa and an outdoor pool and bar, as well as a 24/7 fitness center and a business center.
Let me tell you about the room. I was given a room with floor to ceiling windows and man did I have a spectacular view. The room was very pleasant, modern and had an ocean like vibe. The Resort underwent a complete renovation in 2011. Not sure if you know this or not but the Wyndham Deerfield Beach Resort is independently (privately) owned. It was built by the Chase Family who have owned and operated it since its opening day.
Every room at the Wyndham Deerfield Beach Resort has floor-to-ceiling windows (either ocean view or city view), Wi-Fi and flat-screen TVs, as well as minifridges and coffeemakers. Suites have additional bedrooms and separate living areas as well. Some feature ocean views. Room service is available.
The Resort is a full-service hotel with 172 rooms, a ballroom, and meeting space, totaling about 4,500 square feet which can accommodate weddings up to 180 people and meetings up to 250 people.
The next morning was quite magical, awakening to this…
This beach front property is centrally located, halfway between Fort Lauderdale and West Palm Beach and are approximately 20 or 30 miles away from both airports.
Its location is just one aspect that sets the resort apart. The Resort is located directly across from a very quaint, pristine, safe, clean beach – one of the nicest ones in south Florida. There’s a village-like atmosphere here; the height of the buildings is limited to 55 feet, so there are no tall buildings, skyscrapers, etc. It looks like old Florida and reminds folks just how things used to be, yet with modern and clean buildings. There are shops, restaurants, entertainment, sporting activities, all within walking distance.
The Wyndham Deerfield Beach Resort is especially proud of its reviews, as they should be. They have received excellent reviews and are very proud to have been the number one hotel on Trip Advisor in Deerfield Beach for five consecutive years.
In 2016, they were voted Wyndham Property of the Year – the number one Wyndham hotel in the system. They also received the Best of Wyndham Award for their reviews, not just on Trip Advisor but compiled from data originating from a combination of all the reviews from all different sites.
To book a stay at The Wyndham Deerfield Beach Resort, click on this link to be taken to their website.