Courtesy of Burtons Grill & Bar.

Burtons Opens Today, Duffy’s in West Boca Set to Open Late October

Burtons Grill & Bar opens today in Boca Raton

Courtesy of Burtons Grill & Bar.

Courtesy of Burtons Grill & Bar.

Along with stone crab season starting, we have a new Boca Raton restaurant opening today.

Burtons Grill & Bar opens in the Park Place shopping center (just north of Fresh Market there in a standalone spot), at 5580 N. Military Trail. This is the first Florida location for the company, which has popular venues in Virginia, North Carolina, Massachusetts, New Hampshire, Connecticut and South Carolina and is expanding to Maryland.

The menu is “contemporary American” and is known for its vegetarian, Paleo, gluten-free and kids’ menus, as well as half portions available. There’s a nightly “Chef’s Whim” menu that allows the chefs to feature their own creative combinations.

Dishes will include the Street Corn Woodstone (pictured), roasted local corn topped with cumin crema, cilantro, Applewood smoked bacon, mild cheddar and cotija cheese, along with burgers, fish, salads, soups, pasta and more.

Read a review by Boca magazine’s associate editor here.

West Boca Duffy’s Sports Grill set to open Oct. 27

Courtesy of Duffy's.

Courtesy of Duffy’s Sports Grill.

On Oct. 27, Duffy’s Sports Grill will open a West Boca location at 20465 S. State Road 7, which is the 35th restaurant for the family-owned group. The 36th location just broke ground in south Port St. Lucie.

The new Boca restaurant has 9,000 square feet with indoor and outdoor seating for 324 customers, which includes a lakefront patio. Of course, there will be many TV screens with satellite sports shows, 20 beers on tap and two-for-one drinks all day every day in the bar and cocktail areas. The menu includes the popular Ahi Tuna Poke Bowl (pictured), burgers, baby back ribs, lobster tacos, salads and more. Take-out will be also be available.

 


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
Superfood Salad at Burton's; photo by Allison Lewis

Burtons Grill & Bar Opens Today and You Need to Go Now

It finally happened: Burtons Grill & Bar is now open at 5580 N. Military Trail in Boca’s Park Place shopping center. You’ll recognize it immediately because it’s at the far corner of the plaza, detached and on its own food island of sorts, in the parking lot. But it’s perfect for such a stand-alone, unique restaurant.

This is the first Florida location for owner Denise Baron Herrera, who has been with the company since its infancy. She originally started at Burtons as a chef, and most of the recipes on the menu today are her originals. Like the house salad, a customer favorite with freshly cut romaine and iceberg lettuces, sweet cherry tomatoes, colorful peppers, cucumbers blue cheese and crispy applewood smoked bacon in a simple mustard dressing. Or the General Tso’s cauliflower covered in thai chili sauce and served with a creamy ginger aioli, the short rib grilled cheese, or the crab cakes, chock-full of real, fresh crab.

The best part? Nothing tastes too heavy or too filling. Executive Chef Winston Guerrero and his staff are doing an amazing job melding flavors and ingredients while keeping dishes light and fresh.

Burtons aims to please, not only with food, but with excellent service, convenient take-out options and elegant, casual decor. They offer gluten-free, vegetarian and paleo menus, along with a kid’s menu and regular menu. Entrees can be split without charge and take-out orders are ready in 15 to 20 minutes. There’s plenty of seating throughout the main dining room, the two bars and the extensive outdoor patio. During the week, happy hour runs from 4-7 p.m. with discounts on drinks and plates.

If you’re still not convinced, take a look through the images below. Then, head over to Burton’s. Like, right now. Are you still reading?? Hurry up and go get a seat!

Superfood Salad at Burton's; photo by Allison Lewis

Superfood Salad at Burtons; photo by Allison Lewis

Interior of Burton's Grill; photo by Allison Lewis

Interior of Burtons Grill; photo by Allison Lewis

Key Lime Pie at Burton's; photo by Allison Lewis

Key lime pie at Burtons; photo by Allison Lewis

Executive Chef Winston Guerrero holds crab cakes at Burton's Grill; photo by Allison Lewis

Executive Chef Winston Guerrero holds crab cakes at Burtons Grill; photo by Allison Lewis

Delicious stuffed grilled zucchini appetizer at Burton's; photo by Allison Lewis

Delicious stuffed grilled zucchini appetizer at Burtons; photo by Allison Lewis


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Allison Lewis is the associate editor at Boca Raton Magazine and a native St. Louisan. She earned a Bachelor of Journalism and a Master of Arts in Journalism from the University of Missouri in Columbia, Mo. In her spare time, Allison enjoys cooking, playing Ultimate frisbee, reading, traveling and watching sports.
DeconDish

How to Make a Bloody Good Chocolate Cake With Pastry Chef Kursten Restivo

DeconDish


This recipe comes from our Deconstructing the Dish story in the September/October 2017 issue. For content like this, subscribe to the magazine

Recipe by Kursten Restivo, head pastry chef of the Palm Beach Marriott Singer Island Beach Resort & Spa. Photography by Aaron BristolVideo by David Shuff.

For the chocolate layer cake

  • 1 ½ cups + 3 tbsp cake flour
  • 1 cup + 2 tbsp all purpose flour
  • 3 cups sugar
  • 1 cup + 2 tbsp black cocoa powder
  • 1 tbsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 ½ cups mayonnaise
  • 3 Eeggs
  • 1 ½ tsp vanilla extract
  • 1 ½ cups hot coffee

Preheat oven to 350 degrees F. Grease two 8-inch cake pans and cut out two 8-inch parchment rounds to place on the bottom of each pan. Sift cake flour, all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. In a separate bowl, whisk together mayo, eggs and vanilla. Add wet ingredient into dry and whisk until combined; mixture will be thick. Fold in hot coffee just until combined. Separate mix evenly (about 4 cups per cake pan) between two 8 inch cake pans. Bake for about 45 minutes or until cake springs back when touched or toothpick inserted in center comes out clean. Cool completely.

Strawberry Curd

  • 4 cups strawberry puree, strained
  • ½ cups sugar
  • 2 tbsp cornstarch
  • 3 eggs
  • 2 egg yolks
  • 3 tbsp unsalted butter

Whisk together sugar and cornstarch in a saucepan till lumps are gone, add in strawberry puree, and cook untill the puree/sugar mix comes to a simmer. In a separate bowl, whisk together eggs and egg yolks. Add a little of the hot strawberry liquid to the egg mixture then add the egg mixture back into the pot. Cook, stirring constantly until the curd has thickened. Remove from heat, strain over butter and stir until butter is melted and curd is completely combined. Pour into a bowl, cover directly with plastic wrap and let chill in refrigerator until set and completely cool, about 2-3 hours, or overnight. This can be made the day before.

Swiss Meringue Buttercream

  • 8 large egg whites
  • 2 cups sugar
  • 1 tsp. vanilla
  • 3 pinches salt
  • 5 sticks unsalted butter, room temperature and cut into small chunks
  • Black gel food coloring, as needed

Combine whites, sugar, vanilla and salt in a bowl over a double boiler. Whisk until mixture is hot to the touch (175 degrees F) and the sugar has dissolved completely. Pour mixture into bowl of stand mixer fitted with a whisk attachment, whisk at high speed until mix has cooled completely and a nice shiny, stiff meringue has formed. Add in butter in little pieces at a time and mix until all butter has been incorporated and the mix has come together. The buttercream may separate but if you keep mixing, it will come back together.

White Chocolate Ganache

  • 1/3 cup heavy cream
  • 5 oz white chocolate, chopped
  • Red gel food coloring, as needed
  • Brown gel food coloring, as needed

Combine heavy cream and chocolate in microwave safe bowl. Heat in 30 second increments until chocolate has fully melted and the mixture is combined. Add in colors until a nice “blood red” color has been reached. Can be made ahead of time and reheated/melted when ready to use.

Chocolate Spiderweb

  • Black candy melts, as needed

Grey Chocolate Blood Splatter Shards

  • White chocolate candy melts, as needed
  • Black chocolate candy melts, as needed
  • Red gel food coloring, as needed
  • Vodka or clear vanilla extract, as needed

Melt white and black candy melts together to create your desired grey color. Once melted, spread onto a piece of parchment paper until it’s nice and thin but still able to hold shape once set. Once it sets, flip it over onto another piece of parchment paper and peel off the original piece so you now have the flat side facing up. Mix the vodka or extract with the red food color to create almost like a paint. Wear gloves (highly recommended) and dip your fingers in the paint. Flick your fingers onto the white chocolate to create “blood splatter.” That’s the fun part! Let dry. Once dry break into random sized shards to be used to decorate the cake.

“Dirt”

  • Oreo Crumbs, as needed

VIDEO

Cake Assembly

  1. Take your cooled chocolate cakes and cut off the tops so you now have a level surface. Cut the two cakes in half evenly so you have four layers of cake total.
  2. Separate your buttercream into two bowls. Color one bowl of buttercream black, and color the other one a medium gray color. Put the black buttercream into a plastic piping bag and start to build your cake.
  3. Make a border around the bottom layer of cake with the black buttercream. Place about 1 ¼ cups of strawberry filling into the center of the border and spread evenly.
  4. Continue with each layer until you have reached the top layer, so once the cake is built you should have four layers of cake, and three layers of filling. Place in refrigerator to set, about 30 minutes.
  5. Fill up another piping bag with the gray buttercream and refill your bag with more black buttercream.
  6. Once cake is set, remove from cooler and pipe the black food coloring around the outside bottom of the cake until about the middle of the cake. Then pipe the gray buttercream around the top portion of the cake. Take an offset spatula or bench scraper and smooth out the sides of the cake until the sides of the cake are completely smooth and the top is level. You are going for an “ombre” look, where the dark cream gradually blends into the lighter buttercream. Place cake in the freezer while you prepare the ganache.
  7. Prepare ganache (see above recipe). Once made, take out cake, place ganache in a piping bag, cut a very small hole and pipe around the edge of the cake so the ganache “drips” down the side. Once you have gone around the entire cake, fill in the top with the remaining ganache. Put in refrigerator to set. While you wait, melt the black candy melts. Once melted take out the cake, place the candy melts in a piping bag or a parchment piping bag and pipe a spiderweb design on the top.
  8. Once the spider web design has been piped, place your blood splatter shards on the cake as desired. Sprinkle Oreo crumbs around shards as desired to create a “dirt” effect.
Chef Christian Quinones. Courtesy of Bistro Ten Zero One.

Dine for Puerto Rico and California This Month and Make a Difference

Casa D’Angelo: “Dine for a Cause”

Chef Angelo Elia. Courtesy of Casa D'Angelo.

Chef Angelo Elia. Courtesy of Casa D’Angelo.

Early in his career, Chef Angelo Elia worked in Puerto Rico for several years, and the island has a special place in his heart. He put together a four-course menu with wine pairings for Oct. 16, and this Casa D’Angelo/Boca dinner will be a fundraiser with 100 percent of the proceeds benefiting UNICEF USA Puerto Rico Relief.

The dinner menu includes choices such as beef carpaccio, pan-seared scallops, smoked mozzarella ravioli, risotto, branzino piccata, veal rollatini and more. Tickets are $150 per person and reservations are required; seating starts at 6 p.m.

171 E. Palmetto Park Road, Boca Raton; 561/996-1234

Bistro Ten Zero One: “Puerto Rico in My Heart”

Chef Christian Quinones. Courtesy of Bistro Ten Zero One.

Chef Christian Quinones. Courtesy of Bistro Ten Zero One.

Chef Christian Quinones of Bistro Ten Zero One in West Palm Beach watched as his homeland of Puerto Rico was torn apart during Hurricane Maria. Along with that was the knowledge his 4-year-old daughter was on the island during the storm, too. His family was able to bring her to Florida, but Chef Quinones wants to send help to those still trying to survive there. To do that, he’s created “Puerto Rico in My Heart,” a fundraiser at the West Palm Marriott on Oct. 26, from 7 to 10 p.m.

Other participating chefs include Chef Sean Brasel of Meat Market, James King of Latitudes at Delray Sands, and Rafael Velasquez, formerly of Makoto. There will be live music, a silent auction, dancing and more. Tickets are $50 in advance, $60 at the door and include food and drinks. Tickets are available here.

Bistro Ten Zero One, West Palm Marriott, 1001 Okeechobee Blvd.; 561/833-1234

32 East hosts dinner to benefit Napa/Sonoma fire victims

32 East. Photo by Aaron Bristol.

32 East. Photo by Aaron Bristol.

A special wine dinner on Oct. 22 hosted by 32 East will donate both dinner proceeds and the money raised by a wine raffle to the American Red Cross, which will use the funds to help victims of the Napa/Sonoma wildfires. General Manager John Bates was just in Sonoma in June, and knows a lot of his customers have personal memories of the area. The dinner, starting at 7 p.m., costs $120, and the restaurant will fit in as many diners as they can to maximize the results.

Dishes will include Maine scallops, chicken cacciatore, venison loin, grilled tenderloin of beef, and Kilwin’s dark chocolate truffles for dessert. Each diner is asked to bring a bottle of wine for the raffle. Reservations are required.

32 E. Atlantic Ave., Delray Beach; 561/276-7868

Oktoberfest dinner features Funky Buddha beer

Courtesy of Funky Buddha.

Courtesy of Funky Buddha.

Join Burt & Max’s Executive Chef, Patrick Broadhead, as he pairs dinner dishes and local brews from Funky Buddha Brewery for a four-course event. On Oct. 19 at 6:30 p.m., there will be five beers at this Buddha-Fest that include some exclusive releases not sold in stores or other restaurants. Cost is $55 per person, and space is limited, so reservations are required. Call Amber Clark, director of marketing, at 561/826-1790.

9089 W. Atlantic Ave., Delray Marketplace, Delray Beach


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
SB-Seafood-Festival-227

Try Miami’s TOP 20 Seafood Restaurants in ONE Day at the South Beach Seafood Festival

The 5th Annual South Beach Seafood Festival is back just in time to kick off South Florida’s stone crab season. The festival starts October 17-21, 2017 and includes dinners and various events, ultimately leading up to Friday’s Chef Showdown and Saturday’s South Beach Seafood Festival.

Stage---Sobe-Seafood-2

All photos provided by the South Beach Seafood Festival.

 

This is the time where the best seafood restaurants, chefs and foodies bring their talents to South Beach. Enjoy pop-up cafes from Miami’s best restaurants and dishes.

 

SB-Seafood-Festival-227

Participating restaurant/food vendors for Saturday October 21st’s festival include:

  • A Fish Called Avalon
  • Café Avanti
  • CIBO
  • CJ’s
  • Dragonfly
  • Joe’s Stone Crab
  • La Moderna
  • Lobster Bar Sea Grille
  • Meat Market featuring Miami Smokers
  • Naked Zone featuring Naked Taco, Naked Crab, and Naked Lunch
  • Nikki Beach
  • Papa’s Raw Bar
  • Poseidon
  • Red the Steakhouse
  • Rusty Pelican
  • Toro Toro
  • Trulucks
  • Whole Foods Market

SB-Seafood-Festival-194

 

Saturday’s festival also includes a daytime party, all while enjoying complimentary all-day open bar. Need I say more? Just in case, here’s just some of the events we’re looking forward to:

  • Kendall Jackson, La Crema, and Cambria Wine pairing experiences
  • Live bands at the main stage
  • iHeart Radio DJs at the Jack Daniel’s Beach Club
  • Life-size beach games
  • Chef demonstrations in the Whole Foods Market Culinary Showcase Kitchen
  • The Coca-Cola Dance Club
  • Jackson Family Wines sensory garden experience, and so much more—right on the sand!

SB-Seafood-Festival-336

 

Festival tickets start at $45, which includes full admission and complimentary all-day open bar. All tickets can be purchased for all events at www.sobeseafoodfest.com.

PLUS use the code: BOCAMAG to get 20% off your purchase! You’re welcome!


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Boca Magazine- Marketing Manager
Sugarfina4

Sugarfina Gourmet Candy Shop will Make Your Inner Child Cry of Happiness

Sugarfina4

Sugarfina isn’t your average candy store. It’s not the fantastic candy shoppe with the overflowing soda taps and spools of candy buttons that Charlie Bucket stops into on his way home from school.

While geared toward adults, it’s not 50 Cent’s version of a candy shop either.

Devoid of kitsch, and decidedly simple, Sugarfina at Town Center is Boca’s newest gourmet candy shop.

When I learned about the store, opening today, I became very excited. Even now, my eyes widen slightly just thinking about my visit there yesterday. I am a candy lover and food lover, so Sugarfina’s promise of a premium artisan candy selection from around the world excited me in ways that touched the core of my being.

I was overwhelmed by the specialty candies in the store: Champagne gummy bears from Germany made with Dom Perignon, Single Malt Scotch Cordials with a real Scotch center, lacquered Sugarfina Pearls that shone, grapefruit flavored Pink Flamingo gummies. I had to hold back tears. (It was also my birthday yesterday, so I was especially happy to be essentially receiving the best gift ever.)

At a special preview party yesterday, I was able to create my own 3-piece Bento Box. This was the best birthday gift I have ever gotten.

At a special preview party yesterday, I was able to create my own 3-piece Bento Box. This was the best birthday gift I have ever gotten.

“My favorite thing is the way the candy connects to the customer,” says Chip Adams, Suagrfina District Manager for the Midwest. “It makes adults feel like children again when they’re in the store.”

The candy I sampled was superb. Co-founders Rosie O’Neill and Josh Resnick, who are married, were inspired to open a candy store as magical as Willy Wonka’s factory that also focuses on premium ingredients and a global perspective. Everything tasted like its description. Grapefruit Atomic Sours were crusted in a mouth-puckering shell and filled with a surprisingly true-to-flavor citrus gummy. Rosé gummies tasted like Sunday brunch.

While Sugarfina is perfect for Boca in every sense—luxury product, great for gifts, fancy and unique—the only nostalgia element I experienced was the fact that it’s candy. Candy has the power to transfix and transport people back to their childhood. It also has a type of staying power. For example, I find Necco Wafers to be revolting. Yet my parents, who grew up buying them with spare change, still love them despite their objective terrible-ness.

One display was devoted entirely to gifts for guys. Chocolate covered almonds disguised as martini olives were particularly fun.

One display was devoted entirely to gifts for guys. Chocolate covered almonds disguised as martini olives were particularly fun.

I’m a product of the 90s, so I will always and forever love gross candy like Baby Bottle Pops and Fun Dip. SweeTARTS, Sour Patch Kids and Nerds, none of which taste like their designated flavors, will always be good to me. But the fact that everything at Sugarfina tastes like it’s supposed to shook up my artificially flavored palate. My foodie sensibilities quelled that initial shock.

Sugarfina is sleek and beautiful, with lots of white space and candy neatly stacked in Lucite cubes, but was perhaps too minimalist for me. When I walk into candy stores like IT’SUGAR in Delray, I get giddy just looking at all the crap around me. If you want a less visually assaulting candy store experience, Sugarfina will absolutely offer you a chic, relaxing environment to browse some of the best candy you’ll probably ever taste. Perks like Thursday happy hour, where you can sample a candy flight, customizable Bento Boxes for gifts, and clearly labeled dietary information like vegan and kosher designations, make Sugarfina even more enticing to the Boca Raton sweet tooth.

Though it doesn’t compare to my true childhood favorites, I still left Sugarfina with a smile I couldn’t contain.


Sugarfina at Town Center mall, on the first floor next to Bloomingdales, is the second location in Florida. It is open from 10 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 6 p.m. on Sunday.

Sugarfina carries an entire line of insanely adorable Hello Kitty candies.

Sugarfina carries an entire line of insanely adorable Hello Kitty candies. All photos by Shayna Tanen.

Shayna is the Web Editor of Boca Magazine. She is a 20-something sorta-recent graduate from the University of Florida with a degree in journalism. Most of her time is spent fawning over cats and kittens; cooking food at home for her family; and observing Florida’s greatest asset: nature.
Photo provided by Sardinia.

Sardinian Miami-Based Restaurant to Open in Delray This Month

New Sardinia Enoteca venue to open in Delray Beach

Photo provided by Sardinia.

Photo provided by Sardinia.

With a Sardinia Enoteca Ristorante on Miami Beach (pictured), co-owners Antonio Gallo and Pietro Vardeu decided it was time to take a trip north. They are scheduled to open another location in Delray Beach this month.

This Italian venue will have a wood-burning oven and an open kitchen. The menu will include dishes such as spaghetti bottarga, paella de agnello (lamb), grilled octopus, and a salt-crusted branzino that’s deboned tableside. The restaurant is in the South Delray Shopping Center and has 150 seats. They will serve dinner daily at first, and follow that by starting lunch service sometime in November.

3035 S. Federal Highway, Delray Beach

Rocco’s margarita helps National MS Society

Photo provided by Rocco's Tacos.

Photo provided by Rocco’s Tacos.

In January 2018, Rocco’s Tacos owner Rocco Mangel will accept the MS Hope Award, a national honor given to a volunteer for generous efforts within the MS community. It’s personal for Mangel, who was diagnosed with MS in 2016.

He’s giving back by donating 100 percent of the profits from the MS Miracle Margarita ($11.50, pictured), which has Cedilla Acai Liqueur to add a bit of a healthful taste, too. The margarita is available at all Rocco’s locations.

Sample beer cocktails at Death or Glory

From 7 p.m. to 10 p.m. on Oct. 12, stop by Death or Glory in Delray Beach and receive two complimentary drinks and bar snacks as they launch a new Glenfiddich IPA boilermaker pairing with Copperpoint Brewing Company. The Glenfiddich ambassador (how much fun does that sound?!) Tracie Franklin will be there, too.

116 NE 6th Ave., Delray Beach


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
terra-mare-dish

New Places with New Faces to Dine at in Broward/Miami

Broward County

Terra Mare

terra-mare-dish

Photo provided by Terra Mare.

This new restaurant is open and oceanfront, featuring locally sourced land and sea dishes from Executive Chef Johan Svensson, such as the scallop dish pictured. Read more

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
Okeechobee Steakhouse's Tomahawk steak. Photo provided by Okeechobee Steakhouse.

Okeechobee Steakhouse Celebrates 70 Years With Aged Deliciousness

70-day aged steak tops steakhouse anniversary

Okeechobee Steakhouse's Tomahawk steak. Photo provided by Okeechobee Steakhouse.

Okeechobee Steakhouse’s Tomahawk steak. Photo provided by Okeechobee Steakhouse.

To help cement its claim as Florida’s oldest steakhouse at age 70, Okeechobee Steakhouse is celebrating on Oct. 9 with a special dish, a 70-day, dry-aged Tomahawk steak for two (pictured) for $115. That includes a house salad and potato side, plus a $25 gift certificate to use on another visit.

Okeechobee Steakhouse is noted for giving a free steak meal on your birthday. You do need to show your ID to prove your birth date, but that’s not a lot to ask for a free meal.

2854 Okeechobee Blvd., West Palm Beach; 561/683-5151

Miami Spice program extended after storm

Like our Flavor Palm Beach, the popular Miami Spice Restaurant Program is being extended, courtesy of Hurricane Irma. But the participating Miami restaurants will all be offering special prix-fixe meals through Oct. 31, and that’s the best reason to take a drive south. Lunch and brunch are $23 and dinners are $39.

Find the restaurant list here.


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
Exterior of the newly opened Avant in Pineapple Grove. Photo provided by Avant.

Artsy Restaurant Opens in Pineapple Grove; Flavor PB Deals Extended

Avant open in Pineapple Grove

Exterior of the newly opened Avant in Pineapple Grove. Photo provided by Avant.

Exterior of the newly opened Avant in Pineapple Grove. Photo provided by Avant.

A new restaurant with a different kind of inspiration has opened in Pineapple Grove.

Avant showcases original artistic elements from South Florida artists, inspired by the 1980s NYC guerilla art movement. Owned by both Nxt Big Thing and Society 8 Hospitality Group, it took over the spot of former eatery Solita & Mastino (also a Society 8 venue), and promises “the next progression in restaurants.” Part of the appeal is the dramatic décor, with sculptures, large pieces of artwork and special wood, mirror and fabric touches. The other part of the appeal should be the food, with dishes such as Drunken Mussels (pictured) in pink vodka sauce with pancetta and fries, truffle lobster with tomato bisque, or Bao Buns with Korean BBQ beef. Think I’ll save room to try the croissant bread pudding with Nutella, sweet coconut and whipped cream.

Drunken mussels in a pink vodka sauce. Photo provided by Avant.

Drunken Mussels in a pink vodka sauce with pancetta and French fries. Photo provided by Avant.

The restaurant is open Sunday through Thursday, 5 p.m. to 11 p.m. On Fridays and Saturdays, the kitchen closes at 1 a.m. and the restaurant closes at 1:30 a.m.

25 N.E. Second Avenue, Delray Beach, FL 33444; 561/921-8687

Continuation of Flavor PB specials

Because of Hurricane Irma, the Flavor Palm Beach restaurant special program has been extended into the first week of October, and, for some restaurants, longer than that. Here’s your chance to cash in on these prix-fixe meals if you haven’t already!

Most—but not all—restaurants have extended their prix-fixe specials through Oct. 7. You should check flavorpb.com to double-check which restaurants have these great deals, and you can make reservations from the website, too. Some restaurants are offering their terrific deals for a longer period of time; Through Oct. 22, two of those are the Leopard Lounge at the Chesterfield on Palm Beach and the Pavilion Grille in Boca Raton. Raindancer Steakhouse in West Palm Beach will offer its special through Oct. 30.


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.