Congrats to Burt Rapoport and company, who in late May will be heading to New York to prepare dinner at the James Beard House. Along with Da Man himself will be chefs Jon Greening (Deck 84), Jay Prisco (Bogart’s), Ben Burger (Henry’s), and David Innes (Rapoport Restaurant Group’s pastry chef). The menu will prominently feature Florida ingredients in dishes like black grouper paella, roasted Jackman Ranch Wagyu beef tenderloin and trio of citrus mousses (mice?).
Long-time Rapoport partner (and current partner in Burt & Max’s) Dennis Max has a little news too. New Max’s Harvest (169 NE 2nd Ave., Delray Beach, 561/381-9970) chef Eric Baker has begun to put his own stamp on the restaurant’s farm-to-fork menu, adding dishes like a warm kale Caesar salad with toasted quinoa and crispy white anchovy and “high on the hog pork duo,” with roasted pork loin and shoulder, black bean chorizo, succotash, roasted sweet plantain and charred scallion vinaigrette.
New stuff too at Fork & Knife (99 SE Mizner Blvd., 561/405-6542), the “modern comfort food” specialist in Boca Raton. There’s a new weekend brunch menu with dishes like Captain Crunch french toast and brisket hash topped with three fried eggs, plus new lunch and dinner menus, including a decadent-sounding burger that comes gilded with a fried egg, crispy onion straws, bacon jam and the house burger sauce. FYI, I had dinner at F&K the other night and had a damn fine meal, from the savory shrimp ‘n’ grits to the crisp-tender fried chicken atop a golden waffle to the truly wicked banana pudding studded with sliced banana and vanilla wafers. Good stuff there. . . check ‘em out.