In a world where personal health, environmental awareness, and animal welfare are becoming increasingly important, many individuals are embracing vegetarianism. While dietary choices are personal and can vary widely, the reasons for choosing a vegetarian lifestyle often stem from two interconnected factors: emotional motivations and health considerations. Both play a significant role in why people choose to adopt plant-based diets and maintain them long-term.

The Challenges of Eating Out and Staying Vegetarian

While many people adopt a vegetarian lifestyle with great enthusiasm, sticking to it can sometimes be challenging—especially when dining out. In many restaurants, the vegetarian options may be limited, or dishes that seem vegetarian may contain hidden animal products like broth or gelatin. This can lead to frustration and even temptations to abandon the diet momentarily in social situations.

Overcoming these obstacles often requires preparation and self-advocacy. Researching restaurant menus ahead of time, asking questions about ingredients, or suggesting vegetarian-friendly venues can help navigate dining situations without compromising one’s values. With more restaurants now catering to plant-based diets, the options are steadily improving, making it easier to stay on course.

Research Restaurants

Embrace the diversity of flavors and textures available to you! Exploring Plant-Based Options
When dining out, explore the various vegetarian dishes available. Many cuisines naturally offer a range of plant-based options:Italian: Think of hearty pasta dishes, risottos, and Caprese salads.
Indian: Dishes like palak paneer, samosas, and lentil dal are not only filling but packed with flavor.
Middle Eastern: Options such as hummus, tabbouleh, and falafel are delicious and satisfying.
Asian: Many Asian cuisines feature tofu and vegetable stir-fries, sushi rolls, and curry dishes.

Navigating restaurant menus as a vegetarian opens up a world of flavors and experiences. Here’s how to make the most of your dining adventures while embracing a vegetarian lifestyle.

Don’t Hesitate to Ask Questions
When you’re unsure about a dish, ask your server for more information. Many chefs are happy to accommodate dietary preferences and can often modify dishes to make them vegetarian-friendly. Inquiring about ingredients ensures you know exactly what you’re eating, helping you stay true to your vegetarian commitment.

Share and Discover
Dining out is more fun when you share! Invite friends or family to join you and order a variety of dishes to sample. This not only allows you to explore different flavors but also encourages those around you to try new vegetarian options. You might be surprised by how many people enjoy plant-based dishes!

You can enjoy dining out while staying true to your vegetarian values. So next time you’re planning a meal, dive into the rich tapestry of vegetarian dining and savor every bite of your journey!

Cheers!

Jennifer Ouvrard

The post Vegetarianism: A Guide to Eating Out appeared first on Savor Our City.

Culinary tourism has seen explosive growth in recent years, reaching a staggering $805.9 billion globally in 2022, with expectations for continued expansion. Travelers are increasingly eager to explore destinations through their culinary landscapes, from local restaurants and farms to traditional food tours. At Savor Our City, we are more than thrilled to be at the forefront of organizing, booking and embarking on such journeys. Read on for our insights and predictions on this burgeoning trend.

Local food exploration offers an unparalleled way to immerse oneself in a culture, destination, or community. With today’s travelers leaning towards experience-driven tourism, it’s no surprise that food tourism is emerging as a leading trend in 2024 and beyond. From 2024 to 2030, food tourism is projected to be the fastest-growing segment of luxury travel, with an annual growth rate of 7.6%. This segment attracts travelers across generations, offering experiences such as sampling unique foods, dining at Michelin-starred restaurants, and participating in culinary events like cooking classes and food festivals.

As culinary tourism continues to grow, it’s clear that travelers are more eager than ever to explore local flavors and dining experiences. Here’s what recent surveys by Hilton, American Express, and Visa reveal about the evolving preferences of food-loving travelers:

If you have ever attended one of our culinary events, you know the experience is much more than a journey for your taste buds; we organize culinary adventures that immerse you in the rich flavors, traditions, and cultures of destinations across the United States and around the world. Whether you’re shopping for fresh ingredients with a local chef, harvesting produce, or enjoying family-style meals in vibrant international settings, you pick the location and our experiences offer a unique way to connect with places and people through food. Here are just some of the exciting custom group culinary experiences we can create for you:

 Shopping with a Chef: A Taste of Local Markets – Imagine starting your day with a chef-guided tour of a bustling local market. In cities like New York, San Francisco, or even Paris, this experience allows you to see, smell, and taste the freshest ingredients while learning about the local food culture. Chefs often share insider tips on selecting the best produce, meats, and spices, providing a truly hands-on experience. Afterward, you’ll head back to the kitchen to transform these ingredients into a gourmet meal.

 Cooking with a Chef: Hands-On Culinary Mastery – Taking a cooking class with a local chef is a hallmark of culinary tourism. Whether it’s mastering pasta-making in Tuscany or perfecting gumbo in New Orleans, these experiences offer more than just recipes. You learn techniques passed down through generations and gain a deeper understanding of the cultural significance of the dishes. Cooking with a chef isn’t just about food—it’s about connection, culture, and creativity.

Harvesting Produce: Farm-to-Table Adventures – For those who want to get even closer to their food, harvesting produce to cook with a chef offers a farm-to-table experience like no other. In states like California, Vermont, or Oregon, you can join chefs on farms or vineyards, picking the freshest fruits, vegetables, and herbs. These ingredients become the stars of your meal, highlighting the importance of sustainability and seasonality in cooking.

Family-Style Dining: Sharing and Savoring Together – Family-style dining experiences are a perfect way to connect with others over a shared love of food. In places like Italy’s countryside or the American South, meals are served in large portions, encouraging diners to share and enjoy a variety of dishes. This communal dining style not only allows you to taste more flavors but also fosters a sense of togetherness and community, making the meal even more memorable.

Immersive and Experiential Dining: A Feast for the Senses – For a dining experience that goes beyond the plate, immersive and experiential dining is a must-try. These events often blend food with art, theater, or storytelling, creating a multi-sensory experience. In cities like Chicago or Barcelona, you might find yourself dining in complete darkness, attending a pop-up dinner in an unexpected location, or enjoying a meal paired with live music and performance. These experiences challenge traditional notions of dining, making the meal an unforgettable event.

Food Tours and Foodie Field Trips: Exploring Culinary Landscapes – No culinary tourism experience is complete without food tours and foodie field trips in iconic cities across the nation and abroad. Whether it’s a tapas tour in Barcelona, a pizza pilgrimage in Naples, or a barbecue trail in Texas, these adventures allow you to explore a city’s culinary landscape one bite at a time. Led by local experts, these tours provide a comprehensive view of how food is intertwined with the local culture, economy, and history. You might find yourself visiting local breweries in Colorado, touring chocolate factories in Belgium, or sampling street food in Bangkok. Along the way, you’ll uncover hidden gems, historic eateries, and renowned restaurants, each offering a unique taste of the city’s food culture that might otherwise be missed.

Quite simply, Culinary tourism is a celebration of the diverse and delicious world of food. Each experience offers a unique window into the heart of a culture. By immersing yourself in these culinary adventures, you’ll not only satisfy your appetite but also gain a deeper connection to the places you visit and the people who call them home.

I can’t wait to see where this dynamic and delicious trend takes us. We at Savor Our City are looking forward to exploring the future of food tourism with you. So, pack your bags, bring your appetite, and let us book a culinary journey that will tantalize your taste buds and enrich your travel experiences. Bon appétit!

Jennifer Ouvrard

The post Savoring Our World: Culinary Tourism Trends and Local Foodie Adventures appeared first on Savor Our City.

Last night, I had the pleasure of dining at Sixty Vines in Boca Raton, where I experienced an unforgettable evening of perfectly paired food, wine, and music. Sixty Vines teamed up with The Symphonia, South Florida’s Premier Chamber Orchestra, to deliver a command performance that delighted all the senses.

An Evening of Harmony

The event, aptly named “Harmony & Vines: A Symphony of Flavor,” featured a meticulously curated four-course menu, with each dish paired with a carefully selected wine and live music from The Symphonia. This collaboration resulted in an extraordinary fusion of culinary art and orchestral music, creating a unique and immersive dining experience.

The menu

First Course: Fried Chicken & Caviar

• Paired with Sesenta Cava from Spain

• Accompanied by music from Spain

The evening began with a surprising yet delightful combination of fried chicken and caviar. The effervescence and acidity of the Sesenta Cava cut through the richness of the fried chicken, while the music from Spain set an elegant and festive tone for the night.

Second Course: Shrimp Campanelle

• Paired with Stemmari Pinot Grigio from Sicily

• Accompanied by music from Italy

Next up was the Shrimp Campanelle, a vibrant dish that was perfectly complemented by the delicate flavors and citrus notes of the Stemmari Pinot Grigio. The accompanying Italian music added an extra layer of authenticity and romance to the course.

Third Course: Pork Tenderloin

• Paired with Lange Pinot Noir from Oregon

• Folk Music accompanies this course

The third course featured a succulent pork tenderloin served family style along with glazed carrots and crispy smashed potatoes (some of the best I’ve ever had) paired with Lange Pinot Noir. This light to medium-bodied red wine, known for its fruity and spicy flavors, beautifully balanced the pork’s richness. The folk music provided a warm and rustic ambiance, enhancing the overall experience.

Fourth Course: Deviled Affogato

• Paired with Saint Andre from France

• As does the music from France that will accompany this course

For dessert, we indulged in a Deviled Affogato paired with Saint Andre. The combination of chocolate, coffee, and French wine was simply divine,(and if I’m being completely honest, I’m still thinking about it as I write this) and the French music added a touch of sophistication to the final course.

Sixty Vines: The Winemaker’s Restaurant

Sixty Vines is a place where great food, wine, and company come together to create unforgettable moments. Known as “the winemaker’s restaurant,” they deliver wine country-inspired cuisine paired perfectly with 60 wines on their sustainable tap system. Guests are invited to be transported to the greatest wine regions around the globe with pours and pairings tailored to their palates.

A Nationwide Experience

Sixty Vines is not just limited to Boca Raton. With locations across the country and several more openings planned for this year, this unique dining experience is accessible to many. Each location maintains the restaurant’s commitment to sustainability and offers a similar menu that showcases the best in food and wine pairings.

Conclusion

Indulge in an experience where every bite, sip, and note work in perfect harmony.

The Harmony & Vines event at Sixty Vines was a truly memorable evening, showcasing the seamless blend of culinary excellence and musical artistry. If you have the opportunity to attend a similar event or simply dine at Sixty Vines, I highly recommend it. For more information and to find a location near you, visit SixtyVines.com. For more information about The Symphonia, visit TheSymphonia.org

Until we eat & drink again…

I send you delicious wishes, xo

Denise

The post Harmony & Vines – A 4 Course Symphony of Flavors appeared first on Savor Our City.

Stepping into Planta, I was greeted by an ambiance that seamlessly blended chic design with a welcoming atmosphere. As I perused the menu, memories of past visits flooded my mind, particularly the delightful crispy cauliflower tots that had left a lasting impression. Although absent from the current menu, I was eager to explore the new offerings that awaited.

My dining experience at Planta was nothing short of extraordinary. I indulged in a trio of delectable dishes that showcased the culinary prowess of the chefs. The ahi watermelon nigiri tantalized my taste buds with its harmonious blend of flavors, while the chick’n fried mushroom bao bun offered a delightful twist on a classic favorite. However, it was the unagi eggplant that truly stole the show, captivating both my palate and imagination with its rich umami notes and impeccable execution.

During my time at Planta, I had the pleasure of uncovering some hidden treasures that added an extra layer of excitement to the dining experience. I learned that the restaurant features a special monthly menu, highlighting seasonal ingredients and innovative creations that showcase the culinary team’s creativity.

Additionally, the revelation of an all-you-can-eat sushi experience every Monday evening for a remarkably affordable price of $27 per person piqued my interest. When combined with the overlapping Happy Hour, it presents a tantalizing opportunity to indulge in a feast without breaking the bank.

To delve deeper into the culinary wonders awaiting at Planta and explore their diverse menu offerings, seasonal specials, and upcoming events, I highly recommend visiting their website. There, you’ll find a wealth of information that will enhance your dining experience, including detailed descriptions of their dishes, insights into their commitment to sustainability, and opportunities to make reservations.

Additionally, the website provides valuable insights into Planta’s various locations across the country, allowing you to discover the nearest culinary haven in your area, whether it’s nestled in the vibrant streets of Coconut Grove, the bustling beaches of Miami, or the picturesque neighborhoods of Fort Lauderdale and West Palm Beach.

In conclusion, my visit to Planta’s Fort Lauderdale location was a testament to the restaurant’s commitment to excellence in plant-based dining. From the impeccable service to the innovative dishes that delighted my palate, every aspect of the experience exceeded my expectations. Whether you’re a dedicated vegan, a curious omnivore, or simply someone with an adventurous spirit, Planta offers a culinary journey that is not to be missed. I eagerly anticipate my next visit, eager to explore more of the culinary delights that await at this esteemed establishment.

Until we eat (and drink) again…

I send you Delicious Wishes, xo

Denise

The post Foodie Find: PLANTA appeared first on Savor Our City.

Like Superman, everyone of us has our own kryptonite, and in my world, mine is bread! I grew up eating sandwiches for lunch and  as my palate matured over the years, I began experimenting in the kitchen coming up with clever new concoctions. I would start of with something basic like a grilled cheese sandwich and then making a few simple tweaks (from upgrading the bread, spreading butter or mayo on the outside of the bread before cooking in the pan, to utilizing a caramelized onion jam)  I was able to elevate that classic sammy into a gourmet masterpiece. Yes, sandwiches are my jam! So when I received an invite to come check out Press Gourmet Sandwiches in Boca, it was a no brainer. The motto at Press Gourmet is every sandwich, every salad, every side is handmade to order with only the freshest, natural, best ingredients. Each sandwich is handcrafted to order. All of their meats are slow roasted to perfection. Chicken is marinated and cooked to order and all sauces and toppings are prepared daily. They consider themselves to be a five-star gourmet experience in a fast casual setting – eat in or take out.

The back story:  It all started at Johnson & Wales University when Rand and Chris met. They noticed from their name tags and they were both commuting from Delray Beach to Miami. So they started to carpool; those rides together to Miami were where their friendship really started. After only a few weeks of carpooling Chris and Rand decided to move into Chris’s apartment near Johnson & Wales University.

In only a few short months they had become best friends living together in Miami. During culinary school Rand and Chris excelled to the top of their class, becoming the go-to guys to get things done.
Every Tuesday, the food trucks would set up on the campus at JWU and serve to all of the students. Chris and Rand became immediately attached to the food trucks, asking all of the owners questions every time they came out. In their heart they knew someday they would open up a food truck of their own.

Soon after, Rand was asked to work as a sous chef for a husband of one of his professors. He was a private chef to the rich and famous in Miami. It only took one year before the clients asked Rand to be the head chef, at the age of 22. One of the first things that he did was to make Chris his sous chef. This was a time in their lives that they would never forget. Chris and Rand were living half the year in Miami and the other half in New York City while cooking for the rich and famous.

While in New York, Rand and Chris were living on their client’s yacht. Rand really enjoyed living on the yachs, he said, “because it was like a huge house right on the water, that swayed back and forth with the current, just rocking you to sleep”. One year Chris actually rode the boat up for 4 days to New York City, through the rough seas, while still cooking all of the food for the crew. Let’s just say he probably won’t be taking a boat across the country anytime soon!

After three years of being private chefs Rand and Chris caught the entrepreneurial bug. They received so much praise for the food, from some of the most important people in the country. They knew they wanted to bring their food to the masses, but they didn’t quite know how to start a business. So Chris and Rand left their jobs as private chefs to head to Chris’ family’s company, Uncle Giuseppe’s, a chain of Italian supermarkets. While at Uncle Giuseppe’s, Rand and Chris were taught the importance of food costs, business smarts, and the ability to scale larger while remaining consistent with the food throughout different locations.
So they headed back to Florida to start their own business. The location of the first restaurant caused arguments, as they just weren’t sure where to put it. That was when they thought back to when they were in culinary school and the food trucks would come every Tuesday. Rand and Chris thought very hard about what their next move would be. They decided to start a food truck as a proof of concept and to find the best locations for the eventual restaurants to come. They called it Miami Press Gourmet Sandwiches Food Truck. The concept quickly took off, as the Miami Press Food Truck became one of the top trucks in South Florida. It was a dream for Chris and Rand to be able to serve their great food to the masses. They knew that if they used good fresh and local ingredients and prepared the food to order that they would always have people wanting to eat their food.

While the truck was taking off, Rand got the opportunity to go on Food Network and compete in a reality competition cooking show. The show is called Food Truck Face Off, the show is a mix between The Great American Food Truck Race and Chopped. Rand brought one of he and Chris’s signature dishes, the Mac’n Cheese Ball. He won the competition, bringing the spotlight to the Mac n’ Cheese Balls and the already well-known Miami Press Food Truck. The lines became even longer as their food truck became more and more popular by the day.

As the success out grew the food truck, Chris and Rand finally knew it was time to open up a Press Gourmet Sandwiches Restaurant. Press Gourmet Sandwiches, or PGS for short, is a fast casual sandwich restaurant serving pressed sandwiches. All of the sandwiches are made to order from scratch and pressed on ciabatta bread until crispy on top and soft in the middle. It’s made with all fresh and local ingredients.

Press Gourmet Sandwiches has two locations, one in Ft. Lauderdale and one in Boca Raton. They are open Mon – Sat 7am – 8pm, closed Sundays. For more info, check out their website.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Press Gourmet Sandwiches appeared first on Savor Our City.

Today’s post features one of my favorite fast casual foods: tacos!  I received an invitation to dine at Bodega Taqueria y Tequila in Ft. Lauderdale a few weeks ago and I’m happy to share my experience with you today.

Since opening its doors to their original location in South Beach, just steps away from the famed Lincoln Road Mall on 16th Street in 2015, Bodega Taqueria y Tequila, founded by Menin Hospitality’s Keith Menin and Jared Galbut and led by Culinary Director Bernie Matz, has been offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tortas, homemade sodas and authentic beverages in a dynamic, eclectic “puebla” inspired setting.

“We’ve always loved Fort Lauderdale and have been waiting for the right moment and location to open a Bodega Taqueria y Tequila there since we opened our first flagship location in South Beach in 2015,” said Keith Menin, Co-Founder & Principal of Menin Hospitality. “When we saw that they were developing and re-envisioning the riverfront, the new towers, and the Wharf, we found an iconic historic corner that just felt like Bodega. We couldn’t be more excited to welcome guests to Bodega Taqueria y Tequila, Fort Lauderdale.” 

Bodega Taqueria y Tequila has been revered as one of the hottest Mexican restaurants in America. GQ Magazine has named Bodega “the most popular restaurant in the entire state of Florida for late-night eats”;  InStyle Magazine said it’s one of “4 hot spots worth visiting on your next trip to Miami”; HuffPost called it the “hottest Mexican restaurants in America”; and Elite Daily boasted it as one of “Miami’s hottest nightspots.” A favorite among celebrities, fans include Michael B. Jordan, Niall Horan, Brody Jenner, Diplo, Jamie Foxx, Gabrielle Union, Travis Scott, Nina Agdal, and Joe Jonas, to name a few.

Inside the taqueria, a door leads guests to Bodega’s late-night speakeasy – the perfect spot for happy hour, daytime fun, and late-night debauchery – that features an extensive cocktail menu and live music by local bands and DJs. Signature cocktails include the Pico Picante (Herradura Silver, Ilegal Mezcal, Cucumber, Cilantro, Jalapeno, Lime, Orange Bitters); La Diablita (Don Julio Blanco, Apricot, Blackberries, Ginger, Fresh Lime); and Mezcal Old Fashioned (Casamigos Mezcal, Ancho Reyes, Old Fashioned Syrup). Additionally, every Monday, Bodega is activating ‘Margarita Monday’ specials, where guests can enjoy a curated $5 margarita menu from 6 PM-close. Happy Hour is Monday – Friday from 6 PM – 8 PM, and offers $2 Classic Tacos, $3 Chips & Salsa, $4 Chips & Guac, $4 Bottled Beers, $5 Frozen Margaritas, and $7 Bottled Cocktails.

Open daily from 11:30 AM – 12 AM, Bodega Taqueria y Tequila, Fort Lauderdale mirrors the flagship South Beach location, doubling as a fast-casual taco joint and a late-night speakeasy-style lounge. The front half of the venue is a taqueria featuring an authentic Mexican street food menu created by culinary director and Chef Bernie Matz. Signature menu items consist of Loaded Carne Asada Nachos (Grilled Rib Eye Steak, Chili Queso, Cotija, Red Onion, Tomato, Cilantro, Chili Crema, Sliced Jalapeno); Late-Night Burrito (Guajillo Braised Short Rib, Roasted Pork, Roasted Chicken, Mexican Rice, Black Bean Refrito, Oaxaca Cheese, Potato Sticks, Salsa Rosada); and Steak Chimichurri Tacos  (Grilled Rib Eye Steak, Purple Cabbage, Tomato, Potato Sticks, Radish, Cilantro, Chimichurri Aioli). Guests order from a full-sized, retrofitted vintage airstream trailer turned into a taco truck and then dine in the garage chic seating of picnic tables, neon bar stools, and graffiti walls. In addition to the regular menu, a weekend brunch menu is available.

Bodega Taqueria y Tequila in Fort Lauderdale is located at 21 W. Las Olas Blvd, Fort Lauderdale, FL and can also be experienced in South Beach and in American Airlines Arena.  For more information, please visit BodegaTaqueria.com and follow on Instagram @BodegaTaqueria.

*Hours of operation are in accordance with mandated COVID-19 regulations and are subject to change. 

Until we eat again…

I send you delicious wishes, xo

Denise

The post Bodega Taqueria y Tequila appeared first on Savor Our City.

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.

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      

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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.

https://youtu.be/wAfunNuHMz0

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[/vc_column_text][/vc_column][/vc_row]

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Coral Springs, Florida

Dear Foodie Friends,

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

Be sure to check out our exciting lineup of LIVE ONLINE Experiences coming soon!

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

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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” Flatbread bell pepper, kalamata olive, micro basil, vegan mozzarella Kennet Square Mushroom “Cheesesteak” sharp provolone, roasted bell pepper, caramelized onion, pickled banana pepper, hoagie roll Pasta-less Vegetable Lasagna butternut 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 Burger baby Swiss, shiitake mushroom, truffle aioli, fresh poppy seed onion roll Pumpkin Ravioli butternut 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.

Until we eat again…

I send you delicious wishes, xo

Denise

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