I was frustrated after visiting chef Pushkar Marathe’s Stage concept in Palm Beach Gardens a few years ago. It was disappointing knowing that if I ever wanted to marvel at his dishes again, I’d have to commit to an extensive drive. (Don’t get me wrong, I’ll travel for food, but South Florida traffic has become overwhelming.) So, when I heard early last year that he was opening an outpost in Boca, I was ecstatic. I waited a year for the grand opening, but it was definitely worth it.
Located in Midtown Boca’s bustling Restaurant Row, Stage (pronounced staaj, as in a culinary intern, not a platform for performers) features a polished design divided into three distinct areas: an expansive, vibey bar; a serene dining room; and a spacious covered patio.
As we perused the menu, we appreciated that it features several local farms like Kai-Kai Farm and Naga Gardens. While some restaurants can get away with average food if the service is exemplary, both were equally impressive here. Our waiter captivated us with his knowledge of the menu, passion for the dishes he recommended, and how he coursed our meal. The dishes are meant to be shared, but the experience was never rushed or overwhelming.
We started with the spicy tuna bomb ($23) and Naga lychee ceviche ($19). Both dishes intrigued us, especially when our waiter confessed the bomb was something he’d never tasted anywhere else, and that the ceviche was sans fish. With these two dishes, I understood why Marathe was a semifinalist for a James Beard Award. His creativity and execution were on full display. The tuna is marinated in spicy soy for a light kick, topped with creamy avocado and stuffed into four bite-size airy puffs, inspired by the Indian puri bread. Visually, the ceviche looks like raw fish. I feared it would be too sweet, because Marathe replaced the fish completely with lychee pieces, but it wasn’t. The fruit’s sweetness and the sauce’s citrus notes are perfectly balanced, and the Thai chili adds a subtle level of spiciness, while the cucumber and onion provide a refreshing crunch.
Replacing the customary chicken, the tandoori Niman Ranch churrasco ($45) was still marinated in yogurt and spices, making it extra tender and juicy with mild, smoky undertones. It’s served with a tomato and onion salad topped with blue cheese, which allowed me to slather some blue cheese on the steak without the cheese overwhelming the meat’s flavor. Another classic, Ela’s butter chicken masala ($26), served in a tomato cashew curry, is accompanied by basmati rice that I eagerly drenched in the creamy sauce. While it delivered in flavor, there was room to up the spice.
If you love bananas, the deconstructed Banoffee pie ($12) is an excellent end to the meal—an indulgent dessert with roasted bananas and white chocolate dulce de leche topped with a graham cracker crumble.
I can’t wait to go back for that ceviche that replays in my dreams. Thank you, chef Marathe, for not making me trek north for it.
IF YOU GO
5377 Town Center Road, Boca Raton; 561/409-2376
PARKING: Valet, lot parking
HOURS: Tuesday – Sunday: Lunch 11:30 a.m. – 4:45 p.m.; Sunday, Tuesday-Thursday 11 a.m. – 9 p.m.; Friday and Saturday 11 a.m. – 10 p.m.; Closed Mondays
PRICES: $12 – $69
WEBSITE: stagekitchenandbar.com
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