This cozy, artfully rustic and modern restaurant is one of the few restaurants in the U.S. that has a Josper oven, a pricy, charcoal-fired grill-oven hybrid that cooks foods quickly at high heat to retain maximum flavor and texture. It works like a charm on chicken, resulting in remarkably crisp skin and tender meat, as well as on fist-sized shrimp you can customize with one of several sauces. Don’t miss house-made potato chips with cheddar fondue and feather-light profiteroles filled with caramel and pumpkin mousse
Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. Entrées come with soup, salad, a sorbet course and fresh breads. We love the prime rib.
The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée.
At a time when chefs and restaurants seem to be constantly shouting their own praises, Nick Morfogen and 32 East go quietly about their way of serving thoughtfully conceived, finely crafted dishes with a minimum of fuss and artifice. The menu changes daily, but recent examples of Morfogen’s culinary expertise include plump scallops given an elegant bouillabaisse treatment and fork-tender venison with a terrific Asiago-fig risotto. When the food is this good, you don’t need to shout
John Paul Kline’s quirky, individualistic, obscurely located liuttle place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fair includes plump scallops with caramelized mango sauce, shrimp and chorizo skewers with corn puree, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit
The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to duck confit egg rolls and well-executed potato-crusted grouper. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed.
This outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody’s business. Two of the best are the bone-in ribeye and New York sirloin. Start with a crab cocktail, but don’t neglect side dishes like steamed spinach and hash browns.
Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like giant shrimp with tomatoes, cannellini beans, rosemary and an exceptionally well-done risotto.
This posh restaurant in the luxurious Seagate Hotel & Spa mines quality ingredients for maximum flavor. A light, chunky gazpacho with soothing cucumber cream is perfect warm-weather dining. It’s also hard to resist the gum-tender meat ringed by a silken potato purée. The butterscotch-white chocolate bread pudding with rum crème anglaise (an occasional special) is pure wickedness
The kitchen tricks out its luxurious Asian-European-Contemporary American menu with flashes of “molecular gastronomy.” Look for dishes like brioche-crusted yellowtail snapper with cuttlefish, chorizo brandade and squid ink “charcoal.” While looking out over the stunning expanse of Biscayne Bay from the chic, elegant dining room, look over the equally stunning wine list, which reads like an encyclopedia of the world’s great vintners
The restaurant at this club-dining spot won’t leave you singing the blues, but it will leave you wishing for more than a spoonful of the lusty flavors of its Southern/New Orleans cuisine. Punch up the flavors of pan-fried catfish and shrimp with jambalaya sauce and chicken-fried chicken on a bed of mac ’n’ cheese, and you could let the good times roll. Buffalo wings, fried pickle chips and luscious banana bread pudding are good bets
Attempting to split the difference between happening bar and American café, Bar Louie mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions.
Barton G., an event impresario with a flair for serious theatrics, has fashioned his unique restaurant with fun and interesting fare. Choices include popcorn shrimp—served with real popcorn in a movie-theater container. Desserts look like props from “Pee Wee’s Playhouse.”
Bice continues to hold the title of favorite spot on the island for the see-and-be-seen crowd. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, sautéed chicken breast and stuffed rack of lamb. The wine list features great vintages.
Part vaguely German beer garden, part all-American sports bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and an upscale burger featuring Florida Wagyu beef, knockwurst, cheddar cheese and more
This small, sophisticated restaurant continues to impress with competently presented food. The menu is surprisingly diverse, with everything from seafood chowder, burgers and pizza to cherry-glazed breast of duck.
The bistro is all Euro-chic decor—blond wood, mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal fish and seafood. Don’t forget the phenomenal wine list.
With the convivial ambience and hearty good food of an authentic Parisian bistro, this inviting, unpretentious restaurant deserves its local popularity. Mussels are a specialty, and roasted duck is excellent too.
This is one of the best spots around for waterside dining; the two-for-one lunch special makes it one of the most affordable. Choose from a raw bar, fish nearly every which way, as well as daily, seasonal fish specials.