INSIDER'S GUIDE TO delicious

There is something for everyone in the portfolio of fine and fun dining at The Boca Raton

BY NILA DO SIMON

Flybrid Ge

CONCEPT: Exclusive to guests of Yacht Club and Club members, Flybridge is a fine dining concept that features two menus: one that is seafood-focused with the option of a meat dish, and the second menu that is purely vegetarian, with the option to switch between the menus.

VIBE: A quiet easygoing clubby feel with a marine-themed décor and exclusivity. WHY WE LOVE IT: Designed with subdued elegance in mind, Flybridge offers wide views of the Intracoastal and the Atlantic Ocean, and feels like a fresher version of the private club motif.

FROM CHEF PETER ANNEWANTER, EXECUTIVE CHEF OF FLYBRIDGE:

“I recommend guests let the menu sink in and perhaps immerse themselves with the vegetarian menu, which features delectable flavors and creative presentations that will surprise them.”

Burger Bar

CONCEPT: Adjacent to the FlowRider wave simulator at Harborside Pool Club, Burger Bar is a convenient counter-style restaurant that features high-quality burgers, hot dogs and more.

VIBE: Relaxed, casual and packed with flavor

WHY WE LOVE IT: There’s nothing better than an easy yet reliable dining experience— poolside. French fries never tasted so good.

SIGNATURE DISH: Smashburger, a juicy burger that’s grilled to perfection and sandwiched between a potato bun.

DON’T MISS: The Boca Whip, a soft-serve fruit ice cream that’s available in four distinct flavors and served on a cone.

FROM CHEF ROENBECK, DIRECTOR OF CULINARY OPERATIONS AND RESORT EXECUTIVE CHEF: “Burger Bar is where you’ll find All-American favorites, like a smashburger, crispy chicken sandwiches, griddle hot dogs, and old-fashioned milkshakes. If you’re looking for a delicious, casual meal, then you’ve found the spot at Burger Bar.”

Principessa Ristorante

CONCEPT: A signature dining collaboration between The Boca Raton and Major Food Group, Principessa Ristorante presents classic Italian dishes prepared in magnificent style, and features a range of handmade pasta, an extensive gelato selection and a world-class wine list.

VIBE: The restaurant’s waterfront location, Venetian glass chandeliers and graceful al fresco outdoor bar are reminiscent of a grand 1930s villa on Lake Como.

WHY WE LOVE IT: An ultimate treat-yourself dining experience, Principessa Ristorante is awash in romance with its classic setting and menu selections of Italian fare.

SIGNATURE DISH: Veal Milanese and Spicy Scampi Capellini

DON’T MISS: Branzino, Bolognese, pizzas, beef carpaccio and tonno crudo.

FROM CHEF ADAM PILE, CHEF DE CUISINE OF PRINCIPESSA

RISTORANTE: “Order family style, and try as many dishes as you can. I believe our style of cuisine, as well as our service team and location right on the water, all set us apart from the other restaurants on property. The view overlooking Lake Boca is also stunning at night.”

The Flamingo Grill

CONCEPT: Major Food Group puts a fresh and whimsical spin on the classic American steakhouse—with a little tropical nuance—to create a memorable experience, which includes servers dressed in pink tuxedo jackets.

VIBE: Glamorous and innovative.

Havana-meets-1930s-New York.

WHY WE LOVE IT: The menu— and the atmosphere—is sumptuous without being stuffy. From the bright-tiled flamingo mosaic to a menu of American favorites and a wide-open terrace, this is style—with substance.

SIGNATURE DISH: The prime rib is prepared with a housemade Montreal seasoning and roasted to perfection. Enjoy all the accompaniments, like au jus, Dijon mustard and a creamy horseradish sauce.

DON’T MISS: The roasted salmon served with horseradish and fresh tomato; the zesty half chicken served with roasted garlic vinaigrette; the porterhouse steak for two is a great option for couples to share. For side items, we recommend the haricots verts with black garlic, creamed Brussels sprouts and crushed potato royal. Finally, the banana flambé is a sweet finale. It includes a tableside presentation of flambeéd bananas in banana syrup that’s poured over a trio of ice creams, and topped with sprinkles and cherries.

FROM CHEF CHRIS MORAIN, CHEF DE CUISINE OF THE FLAMINGO GRILL: “The Flamingo Grill will transport guests back to a golden era with the chic ambience, food and service. We aim to provide our guests a 1960s chophouse experience with our tableside service and re-imagined classic entrées.”

Japanese Bocce Club

CONCEPT: Created in partnership with Major Food Group, Japanese Bocce Club is a can’tmiss spot with sushi and more prepared by highly skilled chefs who use their deft touch to create a memorable meal.

VIBE: Playful and sleek with a swanky minimalist edge that defines elegant contemporary dining. And a nightclub current running just under the surface.

WHY WE LOVE IT: Japanese Bocce Club has figured out the perfect combination of upscale fun with phenomenal Japanese cuisine. An added bonus? The possibility of playing a bocce game under the stars at the adjacent courts.

SIGNATURE DISH: Crispy Rice

Spicy Tuna

DON’T MISS: The steamed lobster dumplings may be beyond, but you have an impressive backup menu with a prodigious offering of flavorful Asian food.

CHEF TAKAO SOEJIMA, CHEF DE CUISINE OF JAPANESE BOCCE CLUB: “The restaurant is a unique experience unlike any of the other signature restaurants at the resort, and offers a nightlife ambience. The music and vibe is upbeat but still provides the elegance of a fine-dining establishment. The party atmosphere is felt as soon as you enter and pass the sleek Rockwell-designed sushi counter into the dining room. The food and craft cocktails are masterfully executed.”

Mb Supper Club

CONCEPT: An ode to a traditional supper club—complete with over-the-top classics like lobster thermador and the kind of mood-lighting torch singers love. Great live entertainment and classic American dishes.

VIBE: Intimate and engaging, a music box of a room, complete with vintage silver serving carts, sexy stylized jazz-era decor and a rotating schedule of live musicians and entertainers.

WHY WE LOVE IT: It’s one of the resort’s best-kept secrets, tucked down an unassuming corridor—with an exclusive entrance for Club members. And the menu harkens to an era when people traveled first-class on a liner to go abroad—and dressed for dinner.

SIGNATURE DISH: The filet of beef à la Wellington for two, carved at the table and served on a delicious celery mousseline with accompanying vegetables and port wine reduction.

DON’T MISS: The duck with three textures: a confit breast with a braised leg and crispy skin in a delicious coat of potato dough as a dumpling. There’s also an arctic char with fennel pollen risotto and spinach leaves.

FROM CHEF PETER ANNEWANTER, EXECUTIVE CHEF OF MB SUPPER CLUB:

“This supper club reminds me of the good ol’ days. We’re trying to bring classic dishes into the present, like with our shrimp cocktail, which tastes as it should but comes in a completely new look.”

Harbor House

CONCEPT: The chameleon of dining experiences at The Boca Raton, Harbor House is a no-reservation restaurant that features Florida- and Caribbean-inspired cuisines that have the option of being dressed up or down with a great bottle of wine—while dining to live weekend music.

VIBE: Cool, relaxed and energetic.

WHY WE LOVE IT: It doesn’t get any more Florida than this. Harbor House is adjacent to the water, with vibrant interiors and outdoor lounges that maximize Intracoastal views.

DON’T MISS: Corn-Crab Hushpuppies, Prasini Salad, Umami Dumplings, WoodRoasted Eggplant, Smokestack Burger, Peruvian Chicken, and Mushroom and Truffle Pizza.

FROM CHEF ROBERT MASTROSIMONE, CHEF DE CUISINE OF HARBOR HOUSE: “There is something for everyone at Harbor House. Be sure to check out our daily features, which include a sustainable catch, a butcher block chef’s cut, and the daily chef-inspired ceviche and gazpachos.”

Palm Court

CONCEPT: A vibrant social meeting space within Cloister.

VIBE: A celebration of lounge life in a sophisticated setting that embraces the building’s original Spanish Colonial-style architecture—but is wide-open and airy with a sleek central bar and big water views.

WHY WE LOVE IT: With its savory and sweet menu, and expertly prepared drinks, Palm Court is an ideal meeting point to converse with friends in a beautiful atmosphere.

SIGNATURE COCKTAIL: The espresso martini. Made with cocoa rum, and a dark and white chocolate liqueur base, the martini is finished and accompanied with fresh shaven/sliced cocoa.

DON’T MISS: The Europeanthemed Mediterranean Mule, which consists of vodka, Montenegro Amaro, lemon and muddled strawberry that’s shaken and strained over ice and topped with ginger beer. Also, try the “1926 WIT,” brewed exclusively for The Boca Raton in honor of the year it was built. It’s created by the local Barrel of Monks Brewery, and has a bready tang with hints of orange peel and coriander.

FROM RAY DOLAN, EXECUTIVE CHEF OF RESORT DINING: “We are a true 1926-inspired European lounge that greets members and guests with the ultimate Boca Raton experience. Whether they want to dine in for a petite bite or have a cocktail before or after dinner, Palm Court offers the best of all experiences.”

SADELLE’S

CONCEPT: Sadelle’s is a quintessential New York City upscale deli experience designed by Major Food Group that serves breakfast and brunch in a garden-style setting, with a touch of glamor.

VIBE: Bright, eclectic dining space with indoor and outdoor seating.

WHY WE LOVE IT: Four words: Made-in-house bagels. The culinary team goes through painstaking labor to create in-house bagels that have made them famous around the nation.

SIGNATURE DISH: The largerthan-life Challah French Toast.

DON’T MISS: The LEO omelette, which features farm-fresh Florida eggs, sautéed onions and housecured lox. Also, the three-tiered plateau of smoked fish is an absolute delight.

FROM CHEF WILL COX, EXECUTIVE CHEF OF SIGNATURE RESTAURANTS: “Sadelle’s bustling atmosphere, fresh bagels, towers of house-cured salmon and Bloody Mary cart ‘wow’ our members and guests with an unexpected dining experience.”

Maison Rose

CONCEPT: An artfully crafted macaron and chocolate shop created by The Boca Raton’s pastry department.

VIBE: Maison Rose’s pastel-pink boutique transports members and guests into a wonderland of enchanting desserts.

WHY WE LOVE IT: An exceptional level of artistry and technique goes into each delightful and decadent sweet.

SIGNATURE DISH: The Boca Raton Chocolate Box, which includes the resort’s five hotel logos in chocolate and placed in a caviargold tin.

DON’T MISS: The macaron of the month, which is always a very special product, such as a gold leaf and Champagne macaron.

CHEF SEBASTIEN FENEYROL, EXECUTIVE PASTRY CHEF: “Maison Rose is a luxury pastry shop in Florida that serves the freshest macarons and high-quality bonbons. Our team also specializes in cake design and a monthly chocolate sculpture that’s put on display.”

Marisol

CONCEPT: The open-air Marisol restaurant at Beachside invites guests to indulge in signature seaside bites, refreshing Greek mezze and Mediterranean-inspired cocktails.

VIBE: Beachside chic and ocean breezes meet incredible Mediterra-

CLOCKWISE nean flavors and sparkling Greek dishes at Marisol; it’s where Emily would go if she were on Santorini instead of in Paris.

FROM TOP LEFT: Marisol roasted beet salad; Palm Court's Mediterranean mule; The Boca Raton Chocolate Box from Maison Rose; Sadelle's made-in-house bagels.

WHY WE LOVE IT: We can hear the ocean and feel the sunshine from any seat at Marisol. It’s fresh and creative food with a world-beating view.

SIGNATURE DISH: The Greek lamb chops served with crispy lemon fingerling potatoes, wild mint, garden herbs, sumac onions and tzatziki.

DON’T MISS: The bread pudding French toast served with a honey citrus sauce, mint and lobster and tarragon pangrattato; the rib-eye steak tacos with citrus- and spice-rubbed grilled rib-eye, smoky tomatillo chipotle salsa, caramelized onion and cilantro on corn tortillas.

FROM CHEF GONZALO RIVERA, EXECUTIVE CHEF OF BEACH CLUB: “We really promote local and sustainable as possible, with a tremendous bounty of local seafood. Flavors of the Mediterranean are showcased in our delicious creations.”

Beach Club Lounge

A beachside location where a globally inspired menu blends in harmoniously with the undulating waves.

VIBE: An easy, effortless space for dinner and drinks with friends amid gorgeous ocean views.

WHY WE LOVE IT: The contemporary lounge maximizes a cool coastal vibe—and delivers a lively, imaginative menu.

SIGNATURE DISH: Some of the star dishes are the mini local fish taquitos with beer-battered local fish, chipotle aioli, cabbage slaw, avocado salsa, and ci- lantro; the local fish crudo with passion fruit and blood orange sauce, Meyer lemon oil, avocado aioli and pickled jicama; and the short rib and cantimpalo chorizo empanadas with mojo aioli and truffled hot sauce.

DON’T MISS: Roasted king crab legs slathered with Moroccan spiced butter and basil.

FROM CHEF GONZALO RIVERA, EXECUTIVE CHEF OF BEACH CLUB: “The Beach Club lounge represents many parts of the world. I like to call it ‘tapas from around the world.’ This is a very relaxing place to get delicious small bites paired with our curated cocktails and a gorgeous view.”

Mulligans

CONCEPT: Mulligans is the quintessential 19th hole (A.K.A. “restaurant”) on the turn for golfers.

VIBE: A casual venue with a beautiful view of the golf course and sunsets.

WHY WE LOVE IT: It has a small but diverse menu with all-American smashburgers, hotdogs, creative healthy salads and deli sandwiches—plus delicious tacos.

SIGNATURE DISH: Caesar turkey burger on a potato bun.

DON’T MISS: An assortment of craft beers as well as the classic Arnold Palmer, which has house-brewed iced tea with Florida lemonade, extra fresh lemons and crushed ice.

FROM CHEF ANDREW ROENBECK, DIRECTOR OF CULINARY OPERATIONS AND RESORT EXECUTIVE CHEF: “If you’ve had a challenging golf round and need a little support— like a classic Arnold Palmer— come to Mulligans, where we’ll add a twist (i.e., vodka) to make it a John Daly.”