Start with a “Honey, I’m Home!” and add some sea devils, then some wahoo “tonnato,” move onto a buffalo ribeye, maybe a Kurobuta porterhouse and end with a hand-shaken coconut daiquiri or some to-die-for sea salt caramel gelato.
Enjoy a spring-menu dinner at 50 Ocean (50 S. Ocean Blvd., Delray Beach; 561/278-3364), gazing at the waves while eating Executive Chef Blake Malatesta’s dishes made with locally sourced food (Okeechobee pigs, Clewiston beef, for example), drinking cocktails created by Mixologist Millie Wilkinson, and just generally having a terrific time.
A bit of detail: “Honey, I’m Home” (pictured, courtesy of Gyorgy Papp) combines Jack Daniel’s Honey, crème de cacao, pineapple juice, and crème de banana; sea devils are local deviled eggs stuffed with smoked salmon mousse and fried Ipswich clams, with bacon and mascarpone; the “tonnato” is an Italian-style fish spread, capers and lemon dill aioli on a grilled truffle baguette. The Kurobuta porterhouse is a grilled heritage black pig dish that’s tender and unforgettable, as is the buffalo ribeye (pictured, courtesy of EMA), which is served with sweet potato gnudi, butter bean Florentine and coffee-onion jam.
And of course, there’s more, but that should be enough to make this seaside restaurant a must on your next trip to dinner. There’s a reason Chef Blake won the recent countywide Feast of the Sea competition, and it’s all on the plate. The moon shining on the waves outside your window is just icing on this cake.
