SeaSpray Restaurant Opens at the Waterstone Resort & Marina

Posted By : denise/ 33

Hello Foodie Friends,

Savor Our City’s Marketing Director Jennifer Ouvrard and Founder/Chief Foodie Officer Denise Righetti

Well it’s been a while since I have attended an organized media dine, understandably so since we have been in a pandemic. We are very fortunate here though in South Florida as our restaurants and businesses have been open and operating at full capacity much sooner than most other cities of comparable size. I for one am very excited to get back out and attend new restaurant openings and food & wine festivals and share my discoveries with you. This post is about my preview of the Waterstone Resort’s brand new SeaSpray restaurant (Boca’s ONLY waterfront dining) which is serving up local cuisine with casual coastal elegance. We were treated to a lovely selection of cocktails, appetizers, an entree of our choice and every dessert on their menu. Spoiler alert: this place impressed every one who attended this media dine. And it’s about time we finally had a waterfront dining option that actually served decent food and didn’t just rely on their location to draw people in. Read: great views + great food  + service = new fave go-to spot!!!

SeaSpray is bringing Boca Raton everything it never had but always secretly needed, an intracoastal escape made of equal parts glamour and laid-back charm.  Developed by Evolution Hospitality as part of an extensive half a million dollar renovation to Waterstone Resort & Marina, SeaSpray is led by VP of F&B/acclaimed Executive Chef Kelley Randall, who developed an innovative, sustainably-minded menu rooted in traditional staples highlighted by local seafood. “You can come by boat or by car, have a bunch of burgers, order fresh salads and quality seafood options or reserve an 8pm seating and dine more formally, for steak, grilled Mahi or other quality entrees. There’s both glitz and familiarity — but it’s a breezy vibe,” says Randall.

PEAR MARTINI   Absolut Pear, St. Germaine, Sour

PLANTER’S PUNCH Captain Morgan’s Spiced Rum, Orange and Pineapple Juices, Grenadine

PINEAPPLE JALAPEÑO  El Jimador Tequila, Giffard Liqueur, Lime

GRILLED OCTOPUS  chorizo, fingerling potato, olives, cilantro-scallion vinaigrette

PEAR TORTELLINI  truffle cream sauce, rosemary, parmesan. Photo Credit: Gyorgy Papp

STICKY CAULIFLOWER sesame soy glaze, toasted sesame seeds, scallions

HUMMUS   warm pita bread, smoked paprika, chili oil

SKIRT STEAK FRITES   chipotle marinade, chimichurri, rosemary parmesan fries

SIMPLY GRILLED SALMON. sweet potato mash, broccoli, Vermont maple glaze

FLOURLESS CHOCOLATE CAKE  dark chocolate sauce, whipped cream

KEY LIME PIE   crumble, sorbet, raspberries, mango puree

APPLE COBBLER   salted caramel gelato, dulce de leche

CAMPFIRE S’MORES  marshmallows, chocolate bar, graham crackers Photo Credit: Gyorgy Papp

 

Executive Chef Kelley Randall   Photo Credit: Gyorgy Papp

Menu highlights include shareable plates such as Sticky Cauliflower with sesame soy glaze, toasted sesame seeds and scallions; Grilled Octopus with chorizo, fingerling potato, olives, cilantro-scallion vinaigrette; and Pear Tortellini with truffle cream sauce (to die for; probably my fave dish of the night), rosemary, parmesan; “Handhelds” like the Mahi Reuben with tangy cabbage slaw, 1000 island dressing, served on marbled rye bread and the Seaspray Burger with prime beef, aged cheddar, iceberg, red onion, tomato, signature sauce, served on a brioche bun; and Mains including Chicken Paillard with romaine, orange segments, fennel, red grapes, toasted almonds, mustard vinaigrette; Skirt Steak Frites with chipotle marinade, chimichurri, rosemary parmesan fries; and Frutti di Mare with lobster, gulf shrimp, clams, mussels, linguine, spicy San Marzano sauce, parmesan crostini. Executive Chef Kelley thoughtfully created a menu that took into consideration people with special diets such as Gluten-Free, Vegetarian and Vegan, which are all easily identifiable on the menu.

Guests can indulge in a mixologist-curated list of craft cocktails every bit as exciting as the menu. Think Signature Cocktails like Dark & Stormy with Goslings dark rum, ginger beer, lime and Pomegranate Martini with Tito’s, Palma liqueur, Grand Marnier; Frozen libations like Bailey’s Colada with Oak & Cane rum, pineapple, coconut, Baileys float (reminds me of my days of working on board cruise ships; the crew were privy to a secret concoction called the “BBC” which stood for Bailey’s Banana Colada) and Mudslide with New Amsterdam Vodka, Kahlúa, Baileys, ice cream, chocolate; Margaritas such as Pineapple Jalapeño with Dulce Vida Tequila, muddled jalapeno, pineapple juice, lime and Blue Lagoon with Casamigos tequila, Blue Curacao, pineapple juice.

As for design, the 2,000-square-foot-eatery’s unmistakable nod to both modern tropical and vintage chic makes for a uniquely casual-meets-luxurious experience with fully outdoor covered and patio dining an expansive outdoor bar and gorgeous private dining room accommodating up to 20. Think Beverly Hills intermingled with Tulum style. With both traditional elegance and fun, edgy and cool vibes present, the ambience embraces older and newer generations alike. Each piece of furniture at SeaSpray is unique, custom-designed by the team to dress the experience, while spot lights, neon signs and soft champagne lighting create a myriad of differing atmospheres all within one space, fashioning a sweetly intimate mood in a social setting.

The space embraces South Florida’s tropical nature. There are different spaces for different people and moods. Seating is arranged in such a way that everyone will have a gorgeous view, and each nook and cranny feels different. The idea is to feel like you’re in your own backyard, overlooking the intracoastal.

Onsite, an oversized mural by local artist Gabriela Benatar spanning seven walls total, celebrates South Florida in its entire splendor, highlighting the local flora and fauna and speaking to the constant evolution of both our surroundings and ourselves, celebrating nature while bringing a little bit of the outside in. The mural took two months to complete.

Happy Hour is M-F from 4-6pm (except holidays) with select wines, well cocktails and draft beers available for $7 as well as a number of yummy appetizers, including my favorite the pear tortellini, for just $7 as well. You will definitely want to visit (or revisit) this wonderful location next time you are in the area. Be sure to look out for me there and if you spot me, come say hi!

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

You’re Gonna Get a Kick Out Of This New Café

Posted By : denise/ 162

Dear Foodie Friends,

There’s a special little gem that recently opened up in Royal Palm Place in Downtown Boca called Kixi Café. It’s owned by long time friends and now business partners Kate Nguyen and Lixii Sun. Lixii is the owner of Kanpai, located at the intersection of Federal Hwy and Palmetto Park Road in Downtown Boca. Kate, a former employee of Lixii’s at a previous restaurant, found herself out of work due to COVID and when Lixii told Kate she was opening up a new Café, Kate wanted to be a part of it, and the friendship project began. The name Kixi comes from the union of the two friends’ names.

Kixi Cafe is a boutique café that offers a whimsical food and drink menu in a picturesque dining room decorated with velvet sofas and a beautiful peony wall with additional seating in their outside lavender garden.

Happy Tea with Scones (raspberry rose, blueberry lavender)

 

Blue Moon Milk Tea and Lavender Milk Tea both garnished with edible flowers.
Interior of Kixi Cafe
Smoked Salmon Avocado Toast – Smashed avocado, sun-dried tomatoes, poached egg, truffle oil, everything but the bagel seasoning, micro greens, truffle balsamic glaze
Shrimp and Grits – Cajun Jumbo Shrimp, cheesy grits, bacon crumble, sofrito
Chicken & Croffles – Crispy organic chicken breast marinated in house spices and placed upon waffle-pressed croissant, and served with a house made brown butter syrup, fresh berries and crispy basil.

Kixi’s Cafe has an incredible menu is is open for breakfast, lunch and brunch and is open Tue – Sun 8am – 4pm. It’s a perfect gathering place for friends on any occasion. A Champagne Bar will be opening inside Kixi’s Cafe soon.

For more info, visit Kixi Cafe on Facebook or their website (coming soon)

They are located in Royal Palm Place at 171 SE Mizner Blvd. Boca Raton (in between Giovanni’s Pizza and Edward Jones Investments).

 

Until we eat again…

I send you delicious wishes, xo

Denise

Tasty Tamarac – Tamarac’s Inaugural Best Appetizer Competition Kicks Off May 1st

Posted By : denise/ 161

Hello Foodie Friends,

I am excited to announce that Savor Our City has been contracted to assist the City of Tamarac on a 6 month marketing initiative geared towards helping their mom and pop restaurants who have been struggling during the pandemic. We are pleased to share with you “Savor The Flavors Of Tamarac” which will highlight the many unique flavors (global cuisines) found throughout Tamarac. Our first initiative kicks off on May 1st with “Tasty Tamarac”, a Culinary Competition for the Tastiest Appetizer.

 

Who will receive this inaugural People’s Choice Award? From May 1 – 16, locals and visitors alike will have an opportunity to cast their vote for their favorite American appetizer. Not only will the competing restaurants stand a chance to win a custom plaque and bragging rights for a year, but those who participate by going to at least one restaurant in each Flavor Category (American: May 1 -16; Asian: May 17-31; Caribbean: June 1 – 14; Italian: June 15 – 30 and Latin July 1 – 15) and casting their vote (voting instructions available at FlavorsOfTamarac.com and at each participating restaurant) will be automatically entered into a drawing to win a restaurant gift certificate pack valued at $100.

 

Contenders : American Flavors (May 1 – 16)

 

Char Hut

A family-owned business with a reputation for giving back to charitable causes in the community, Char Hut is known for not only serving the leanest, most delicious burgers in town, but also features a menu of choices including chicken, sides, sweets, combo meals, salads and more. Char Hut credits its staff for delivering a great experience for their customers. They employ quality-minded people who want to be part of a winning operation and the future growth of our business Char-Hut plans to expand throughout Florida in the coming years and is hiring at this time.

Competition Appetizer: Onion Rings

Address: 10000 West McNab Road, Tamarac, FL 33321

Phone # 954-720-5566

Hours of Operation: Dine-in: Open at 50% capacity / Take Out

Walk in for take out: Monday – Sunday: 11:00am – 9:00pm

Drive-through: Monday – Sunday: 11:00am – 9:00pm

 

Chowtime Grill & Buffet

With a wide assortment of American, Asian & Seafood specialty items on the buffet (self-service at the buffet is available once again with gloves provided for patrons’ use), there’s no shortage of incredibly fresh and tasty dishes to select from at a great value.

 

Competition Appetizer: Stuffed Blue Crab  

 

Address: 6997 W Commercial Blvd, Tamarac, FL 33319

Phone # 954-721-8688

Hours of Operation: Mon – Thu, Sun 11am – 9:30pm; Fri – Sat 11am -10:30pm

 

Smoothie Jungle Café

Smoothie Jungle Café opened in 1988 by a Brazilian who had the notion of combining the ideas of fresh fruit smoothies and delicious, healthy eating into one fast-casual concept; Smoothie Jungle Café serves delicious healthy preservative-free food at an affordable price, fast. Brazilian fruit favorites such as Açaí, Amazon Cherry and Smoothie Jungle’s own “Brazilian Chicken Salad” are a few of the many wonderful items you will find on the menu here.

 

Competition Appetizer: Shrimp & Corn Chowder Soup

 

Address:   3208 W. Commercial Blvd Tamarac, FL. 33309

Phone # 954-714-1115

Hours of Operation: Mon – Fri 8am – 5pm; Closed Sat -Sun

 

 

Wingstop

For over 20 years, Wingstop has been the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of their famous sides. For people who demand flavor in everything they do, there’s only Wingstop – because it’s more than a meal, it’s a flavor experience.

Competition Appetizer:  Fried Corn


Address: 5720 North University Drive, Tamarac, FL 33321

Phone # 954-388-5815

Hours of Operation: Daily 11am – midnight

 

 

 

Woodmont Country Club

Woodmont Country Club is located in a very serene and beautiful section of the town of Tamarac, FL. The 27 holes of championship golf designed by Von Hagge & Devlin are guarded by large trees, and majestic ponds which meander throughout the property. Many varieties of bird and wildlife find their habitat here at Woodmont. Challenging golf experienced in a tranquil setting, along with country club amenities, is the essence of Woodmont C.C..

 

Competition Appetizer: Butternut Squash Roll

 

Address: 7801 NW 80th Ave. Tamarac, FL 33321

Phone # 954-722-4300

Hours of Operation: Daily 7am – 6pm

 

 

 

Contenders: Asian Flavors (May 17 – 31)

 

China Star

China Star Chinese Restaurant offers authentic and delicious tasting Chinese and Asian cuisine with affordable pricing. Choose to take-out or delivery (dine-in is not available during COVID). China Star is known for its variety in taste and high quality fresh ingredients.

Competition Appetizer:  Fried Chicken Wings

Address: 4233 W Commercial Blvd, Tamarac, FL 33319

Phone # 954-765-6401

Hours of Operation:  M-Th 11am – 10:30pm;

Fri – Sat 11am – 11pm; Sun 12pm – 10:30pm

 

 

Fortune Dragon

Chinese staples turned out in a spacious, strip-mall dining room with traditional Asian decor. Choose to take-out or delivery (dine-in is not available during COVID). Chinese dumpling commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the northern provinces; they are most commonly steamed, pan fried, deep fried, or boiled.

Competition Appetizer:  Pork Dumplings (pan fried or steamed)

Address:  7178 N University Dr, Tamarac, FL 33321

Phone # 954-721-7338

Hours of Operation: Monday- closed; Tue-Sat. 11:00 am to 9 pm; Sunday 1pm to 9 pm (Take Out & Delivery Only during pandemic)

Starting May 11th, in-dining will be re-opened with the above posted hours, with extended weekend hours (Fri – Sat 11:30am – 10pm)

 

 

Hong Kong City BBQ

Serving authentic Chinese food. Dim sum and Chinese Barbecue are the house specialties.

 

Competition Appetizer:  Crispy Fried Shrimp

A

ddress: 301 N State Road 7, Tamarac, FL 33319

Phone #  954-777-3832

Hours of Operation:  Monday- closed; Tue-Fri 11 am to 11 pm; Sat -Sun 10:30am to 11 pm

 

Lemon N Spice

Fresh Halal food prepared daily. Chaat corner in venue. Catering and party venue (capacity 150 people) available!

Samosas are flaky and tender fried and are one of the most popular recipes in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty, delicious snack.

Competition Appetizer:  Vegetable Samosa

Address: 7130 N University Dr, Tamarac, FL 33321

Phone # (954) 388-5193

Hours of Operation:  During Ramadan (until May 13th) Mon – Thu 11:30am – 9pm; Wed: Closed; Fri – Sat 11:30am – 9pm.

Regular Hours: Mon – Thu 11:30am – 9pm; Fri – Sat 11:30am – 10pm

 

Pho Hoa

At Phở Hòa, their passion is simple: to make a healthy Vietnamese phở noodle soup offering the same robust flavors and aromas of traditional phở. That’s why they’ve revolutionized the way phở is made; using top-grade meats to create a healthier soup broth that’s lower in calories and cholesterol. Their signature broth is paired with fresh locally sourced produce, high quality ingredients and spices to produce the perfect bowl of phở. Phở Hòa is the Health Conscious Choice™.

 

Vietnamese Yellow Pancakes are crepe-like pancakes that bring a light rice batter and ample fillings together for one tasty, crispy breakfast or snack!

 

Competition Appetizer:  Yellow Pancake

Address: 5435 FL-7, Tamarac, FL 33319

Phone #  954-739-9888

Hours of Operation:  Daily: 10am – 8:30pm; Closed Tuesdays

 

Sushi Raku

Are you in the mood for delicious food using fresh ingredients at an affordable price? If so, then we are the spot for you. Sushi Raku offer scrumptious food to our diners that can be enjoyed in our restaurant or picked up for a fantastic feast in the comfort of your home. Our menu features many mouth-watering dishes including amazing specials like our award-winning house specialty sushi and rolls. We love doing our part to feed the local community. Try us out today, you will not be disappointed!

Takoyaki or “octopus balls” is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion

 

Competition Appetizer:  Takoyaki (octopus pancake balls)

Address: 10135 W Commercial Blvd, Tamarac, FL 33351

Phone # 954-532-6644

Hours of Operation: Mon – Fri 11:30am – 9pm; Sat 12pm – 9pm; Sun 12pm- 8pm

 

 

Next up: Caribbean Flavors (June 1 – 14)

 

August: FREE City-Wide Food-Centric Scavenger Hunt

 

To stay informed about these and other upcoming events taking place in Tamarac, please text “FLAVORS” to 57838 and/or follow us on our Instagram & Facebook pages @flavorsoftamarac

 

Until we eat again…

I send you delicious wishes, xo

 

Denise

 

Press Gourmet Sandwiches

Posted By : denise/ 147

Hello Foodie Friends,

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.

Competition winning Mac n Cheese Balls
The Sentinel – shredded beef Philly style, the most popular non-chicken sandwich. This was my favorite sandwich for sure.
The CD Salad, named after co-owner Chris, has my favorite ingredients and was delicious. This is the 1/2 portion believe it or not.
The Daily – the most popular of the chicken sandwiches, served with truffle parm fries

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

Bodega Taqueria y Tequila

Posted By : denise/ 160

Hello Foodie Friends,

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.

The dining area inside the restaurant is quite small offering up just one high top communal table, however, there are plenty of picnic tables set up along the sidewalk just outside for guests to sit down and enjoy their meal. Head up to the window of a decked out converted Silver Stream trailer and place your order.
Cervesas and Fruity Flavored Frozen Margaritas are available for your drinking pleasure.
Me with that happy look on my face as I knew I was about to dig in to some tasty food any moment
We tried a sampling of four of their tacos: carnitas (pork), carne asada (steak), pescado (fish) and tequila camarones (shrimp). To my surprise, the tequila camarones were both our faves.
The roasted pork quesadillas with a side of fresh guacamole were terrific.
I’m a huge fan of Mexican Street Corn and this one did not disappoint!
These churros with nutella were highly addictive!
We had no idea what was in store for us when Tyler, the awesome GM, lead us through this door to what appeared to be a graffiti walled “bathroom”…

 

But turned out to be the entrance to this amazing Late-Night Speakeasy!!!! (See details below)

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

Avalon Restaurant is a welcome addition to Delray Beach’s Atlantic Ave.

Posted By : denise/ 228

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: Dryaged 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 wetaging, 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 dryaged and there’s really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dryaged 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.

Me with the best server on The Ave, Jerry

 

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      

Denise enjoys New England Seafood Shack in Coral Springs

New England Seafood Shack In The NY Bagel Factory

Posted By : denise/ 766
NY Bagel Factory in Coral Springs
Coral Springs NY Bagel Factory and New England Seafood Shack

AUTHENTIC NEW ENGLAND SEAFOOD IN NY BAGEL FACTORY

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.

Fresh Biscuits from New England Seafood Shack
NY Bagel Factory and New England Seafood Shack

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.

The Best Clam Chowdah I have probably ever tasted.
Crab Cakes from The New England Seafood Shack

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.

Yummy Desserts from The NY Bagel Factory and New England Seafood Shack
Chef Steven, NY Bagel Factory and New England Seafood Shack

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

 

Harvest Seasonal Grill & Wine Bar Debuts Festive New Fall Menu

Posted By : denise/ 466

Hello Foodie Friends,

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.

Fall Apple Martini ($12) Absolut Eryx Vodka, Domaine de Canton, Ginger, Honey, Lemon, Cinnamon

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.

Latin Inspired tostada – tuna tartare with smoked Southwest chipotle aioli on a baked wonton Butternut Squash Dip Asiago – caramelized onion, sage, crispy kale, pumpkin seed, on marble rye

 

PLANT-BASED SPICY “CHORIZO” Bell Pepper, Kalamata Olive, Micro Basil, Vegan Mozzarella (gf)

 

Orange Sesame Cauliflower

 

Bacon wrapped Bison meatloaf
PAN-SEARED RAINBOW TROUT Mushroom, Israeli Apple-Celery Slaw, Horseradish-Pumpkin Seed Pesto, Celery Root Purée

 

Seasonal mini desserts: we had the peanut butter mousse with flourless chocolate cake and the chocolate mousse with flourless cake & salted caramel – both gluten free

 

Executive Chef Amit

 

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

MAKE WAY FOR NIKKEI! SURFSIDE’S 26 SUSHI & TAPAS INTRODUCES NEW MENU

Posted By : denise/ 586

Hello Foodie Friends,

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 Chef Miguel Gomez at the helm, the restaurant is unveiling a refreshed menu featuring creative additions to abundant offerings.

Passion Rita Cocktail

“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!

Nitro Scallops & Corvina Lettuce Wraps

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;

Tuna Tower
Causa Krab Tower

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!

Nao Ceviche Balls

Also debuting, several new sushi additions including the Nigiri 5-star – Chef’s choice of five nigiri selections served atop sushi rice;

Nigiri 5-star
Tropical Roll
Tropical Roll

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 Coco Roll – flounder tempura, avocado and cream cheese topped with sweet fried plantains and coconut flakes – Just order it, you’ll thank me later!

Assorted sushi: Karate Kid – Tuna/avocado/scallions/masago/aji amarillo/topped with salmon  El Miamito – Tuna/salmon/mango/coconut flakes/guava sauce/topped with avocado OMG Tuna/avocado/jalapeno/crispy shallots/hamachi & tataki on top/citrus sauce Pink Dragon – Krab tempura/avocado/sweet sauce/topped with dynamite Maduros con Coco – Flounder tempura/avocado/cream cheese/plantains/coconut flakes/sweet sauce

 

Maduros con Coco

 

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. 

Sushi Sandwich

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.

Miso Bass
Strawberry Pavlova

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.

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)
  • Monday: “Mojito Monday” – 2-for-1 Mojitos
  • Tuesday: “Tequila Tuesday” – 2-for-1 Tequila cocktails
  • Wednesday: “Watermelon Wednesday” – 2-for-1 Watermelon Elyx cocktails
  • Thursday: “Whiskey Thursday” – 2-for-1 Whiskey cocktails

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 nsuarez@26sushitapas.com. 

    

26 Sushi & Tapas is located at 9487 Harding 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/

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

A WINE-DRIVEN DINING EXPERIENCE, INSPIRED BY NAPA VALLEY’S WINE COUNTRY

Posted By : denise/ 599

Hello Foodie Friends,

Well I finally made it to Cooper’s Hawk Winery & Restaurant at the newly opened location inside the Galleria Mall in Ft. Lauderdale. Have you been to one yet?

Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the passionate belief that food and wine hold the power to forge lasting connections.

HANDCRAFTED WINE

At Cooper’s Hawk, they understand that great wines begin in the vineyard. Their winemaker and his team travel the globe looking for the very best grapes and when they are particularly impressed – whether it be in Chile, France, California or Washington – they work with the wine grower to begin crafting their one-of-a-kind wine. Their winemaker nurtures each wine according to its individual needs to craft the best wine possible. It’s this philosophy that has led to hundreds of national and international awards for their collection.

MODERN CASUAL DINING

Cooper’s Hawk has created a modern, casual dining experience with warm hospitality in an inviting upscale setting. Their culinary team has designed a contemporary American menu infused with flavors from around the world. Each dish is made fresh in their scratch kitchen, incorporating peak-of-season ingredients, and listed with a bin number to guide you to your selection’s perfect wine match.

NAPA-STYLE TASTING ROOM & ARTISANAL MARKET

Cooper’s Hawk’s Tasting Rooms embrace the rich experience of Napa, providing guests the opportunity to explore and expand their palates and enrich their wine journey. High end decanters, wine accessories, and gifts, along with their very own gourmet food line, allow guests to live the Cooper’s Hawk lifestyle at home.

Last May, one of our staff attended Cooper’s Hawk’s Grand Opening in Pembroke Pines. You can read about her visit here.
On this recent visit, my Marketing Director, Jennifer and myself had the pleasure of being treated to a lovely dining experience. We first stepped foot into their market/tasting room which offered a variety of items for every wine lover. I am told that guests are usually treated to a tasting of the wine of the month here in the retail store, but on this particular day and time of our arrival, we didn’t notice any being offered.
As we were shown to our table we passed a tasting barrel that contained Cooper’s Hawk’s signature Bordeaux-style Blend. Guests are treated to a tasting of this special blend straight from the barrel, which is also bottled for wine club members.
Our server Daniel (sorry for chopping your head off Daniel). He was awesome!
We started off with the Artisan Cheese Plate with the Master’s flight, a monthly flight curated by CH’s Master Sommelier, Emily Wines. Cooper’s Hawk Lux Ice Wine · Viognier · Cabernet Sauvignon · Super Tuscan · (This was my second favorite item of the evening)
Trio of Cheeses: Stracciatella, Buttermilk Bleu, Sartori Parmesan, Honeycomb, Black Fig Jam, Grilled Polenta Crostinis
SHAVED BRUSSELS SPROUTS bin 78 Extra Virgin Olive Oil, Shaved Parmesan, Lemon, Marcona Almonds, Balsamic Glaze (My favorite dish of the evening)
HOUSE-MADE MEATBALLS bin 90 Rich Tomato Sauce, Burrata Dolce, Basil, Extra Virgin Olive Oil, Grilled Polenta Crostini
TRIO OF MEDALLIONS* bin 80 Horseradish, Bleu Cheese, and Parmesan-Crusted Filet Medallions, Mary’s Potatoes, Asparagus
Dana’s Parmesan crusted chicken Tomato Basil Relish, Lemon Butter, Betty’s Potatoes, Garlic Green Beans
CARAMEL BANANA BREAD SUNDAE bin 63 Caramelized Banana, Vanilla Ice Cream, Rum Caramel, Candied Walnuts

Meet Emily Wines, CH’s Master Sommelier. (With a name like Wines, it seems as though a career in the wine business was inevitable). Emily’s responsibilities include expanding and strengthening the Cooper’s Hawk Wine Club community, and advancing team members’ knowledge of wine. She serves as the liaison between the company and its individual restaurants, engaging with guests and the brand’s 350,000+ Wine Club members to create unique experiences centered around wine and spirits. She spearheads initiatives designed to enrich the guest journey through education, immersive events, collaborative partnerships and curated lifestyle adventures.
Emily Wines, Cooper’s Hawk’s Master Sommelier
Cooper’s Hawk has a Wine Club which is designed exclusively for their Members who love to explore, share and pair new wines with wonderful food and memorable moments. Wine Club Members enjoy access to extraordinary events and partake in one-of-a-kind experiences in their own cities and around the world. Their Club is a community of friends & neighbors who have a thirst for a life well lived. Some of the benefits of joining their wine club:
  • Members receive monthly wines, insider tasting notes and delicious recipes not available to the general public.
  • Members get rewards with every dollar they spend and points towards dining rewards.
  • Members get access to awesome domestic and international trips to the greatest wine regions
  • Members get invited to spectacular evenings of food and wine featuring celebrity chefs, sommeliers and outstanding cooking demonstrations.
  • Members get gifts on their birthday, Cooper’s Hawk’s anniversary or just to say thanks.
  • Members get special member-only pricing on wine, select retail, catering and carryout.

Memberships start at just $19.99/mo. For more information on membership, as well as a whole lot of useful wine tips and other valuable info, please visit their website.

We enjoyed our visit to Cooper’s Hawk at the Galleria location very much. The staff were very friendly and extremely knowledgeable and the service, food and ambiance were all delightful. I am looking forward to my next visit back.
Until we eat again…
   I send you delicious wishes, xo
Denise