Boca magazine January 2021 by JES Media

TALES FROM A KIDNAPPING

BOCAMAG.COM

THE ONLY BOCA RATON MAGAZINE

2021

WHERE TO

EAT NOW • WHERE TO GO • WHAT TO GET • WHO’S NEW

THE SUNSET LOUNGE RISES AGAIN CHEF ERIC BAKER OF REBEL HOUSE

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19 WORLD-CLASS OCEANFRONT RESIDENCES D E L R AY B E A C H , F L O R I D A

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MAKE THE MOST OF HOME Lift Downdraft

YOUR LOCAL SHOWROOM: BOCA RATON

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JANUARY 2021 ›

VOL. 41, ISSUE 1

What and Where You Should be Eating NOW

We scoured the Palm Beaches east and west, north and south, far and wide, for the buzz-worthy places and faces cooking up new eats for a new year. By MARIE SPEED

Into the Sunset

For decades, West Palm Beach’s Sunset Lounge was grand central for legendary Black musicians touring the segregated South. After a nearly $13 million upgrade, the historic venue’s curtain is ready to rise again. By JOHN THOMASON

Notes From a Kidnapping

Forty-six years after the ordeal, Boca Raton snowbird Jack Teich recounts the harrowing abduction that drained his bank account—and left his life hanging in the balance. By JOHN THOMASON

Our Kitchen and Bath 2021 section features a marriage of functionality with aesthetics and innovation for two rooms that are having a moment following a stay-at-home year. By ROBIN HODES

Coal-grilled swordfish from Lionfish

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AARON BRISTOL

Florida Home & Design

11/30/20 1:56 PM

JANUARY 2021 ›

VOL. 41, ISSUE 1

111

108

28 20 Editor’s Letter

108 Backstage Pass

136 Hometown Hero

Taking South Florida’s culinary temperature inspires memories of the many gastronomic delights that have made the region a vibrant melting pot of international cuisine.

An animated bandleader and a gregarious storyteller, new Symphonia Principal Conductor Alastair Willis brings history, theatricality and multimedia engagement to a new decade of orchestral performances.

In honor of the 10th anniversary of the American Association of Caregiving Youth, we toast its tireless founder—and nationally acclaimed CNN Hero—Connie Siskowski.

By JOHN THOMASON

By MARIE SPEED

23 The Local Meet the advocate who has devoted her life to assisting Down syndrome families, a first-generation college graduate with a future in civic life, and an artist who works in marble, felt and corner pockets. Plus, locals share their New Year’s bucket list items, why the tricked-out golf car is the new four-wheeled status symbol, and much more. By JAMES BIAGIOTTI, MARIE SPEED AND JOHN THOMASON

111 Eat & Drink Our review-driven guide to the finest dining in South Florida spotlights Warike Peruvian Cuisine and the revamped Sundy House. Plus, cocktail artisans share the hottest mixed drinks for 2021, and our continued“Taking a Break”series features beachfront locales from Delray to Pompano.

Chef Eric Baker, photography by Aaron Bristol

By LYNN KALBER

132 Social

Winter accessories in Florida are less about cold, and more about cool. Look at these style busters.

A mask requirement didn’t stop Boca Raton celebrities from hoofing it for charity, while two local organizations showed their appreciation for first responders and hospital patients.

Photography by AARON BRISTOL

By JAMES BIAGIOTTI

32 The Look

ON THE COVER:

32 bocamag.com

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January 2021

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BACIAMI

Classic Collection

954.205.7310 baciamimoda.com /baciami.couture

14 Join us online!

Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.

Don’t miss Boca on everything from FACEBOOK (facebook.com/ bocamag) to INSTAGRAM (@bocamag) and TWITTER (@bocamag) for community news, retail trends, foodie updates and much more.

COMMUNITY NEWS

From new stores at Boca’s Town Center mall to can’t-miss events in the community and everything in between, we’re keeping you in the loop and up-tothe-minute with all things Boca Raton.

LOCAL LIFESTYLE

Need to know where to bring your kids for the day or the best place to shop for a new night-out outfit? Our team of lifestyle contributors runs the gamut from local parents to regional influencers, and they won’t let you miss a thing.

Think our dining guide is long? you haven’t seen anything until you’ve visited our digital version.

ARTS & ENTERTAINMENT

Though COVID has made a dent in our regular coverage of happenings in South Florida's arts scene, our cultural guru, John Thomason, remains committed to keeping you in the know on all things arty and entertainment-y in Boca and beyond.

Boca Raton is anything but sleepy, and Randy Schultz is the go-to for all the city politics, development and business news you need to know. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.

Join the Club: Be a Member

We’ve curated a brandnew membership program tailored just for our loyal readers! We’re redefining what it means to be a subscriber by introducing experiences that go beyond the pages of our magazine. Register at bocamag. com to join this exclusive group and start enjoying a wide array of special discounts, events, giveaways, and more throughout South Florida.

Join us on Facebook @bocamag for live chats with special guests speaking candidly on a variety of topics. To watch previous episodes go to bocamag.com/live DINING KEY $: Under $17 $$: $18–$35 $$$: $36–$50 $$$$: $50 and up

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Get social and follow us @bocamag for the latest on these chats and more!

January 2021

11/23/20 2:38 PM

YOUR

FRESH START BOCA CENTER BEGINS AT

While 2020 was not what we had pictured, it did bring ﬁve fresh new concepts to Boca Center with more shopping options, dining destinations, and opportunities to practice self-care. At Boca Center, you’re at the center of it all!

RELAX Marriott Boca Center

OPENED IN 2020 Copperﬁsh Kitchen | Just Salad | Namaste Nail Sanctuary Peter Coppola presents Peter's Place Hair & Color | Vivo Pizza + Pasta 5150 TOWN CENTER CIRCLE • MILITARY TRAIL — NORTH OF PALMETTO PARK

Stay tuned for what’s to come in 2021…

Happy renew year GROUP EDITOR-IN-CHIEF

Marie Speed MANAGING EDITOR

John Thomason WEB EDITOR

James Biagiotti SENIOR ART DIRECTOR

Lori Pierino GRAPHIC DESIGNER

Oscar Saavedra PHOTOGRAPHERS

Aaron Bristol PRODUCTION MANAGER

Joanna Gazzaneo CONTRIBUTING WRITERS

Robin Hodes, Margie Kaye (promotional writing) VIDEO PRODUCTION/CUSTOMER SERVICE

David Shuff FOOD EDITOR

Lynn Kalber DIRECTOR OF ADVERTISING

Nicole Ruth DIRECTOR OF HOME & DESIGN

Sherry Goodman-Ash DIRECTOR OF MEDIA RESEARCH AND SALES SUPPORT

Bruce Klein ACCOUNT EXECUTIVES

Gail Eagle Karen S. Kintner Reba Larney Tanya Plath DIRECTOR OF COMMUNITY RELATIONS

Olivia Hollaus

To safely book your appointment, call 561-665-4950 or visit TheSeagateSpa.com AT T H E S E AG AT E H OT E L & S PA 1000 East Atlantic Avenue Delray Beach, FL 33483 Let us inspire you!

@TheSeagateHotel

Boca Raton magazine is published eight times a year by JES Media. The contents of Boca Raton magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Boca Raton magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Boca Raton magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

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January 2021

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1000 CLINT MOORE ROAD, #103, BOCA RATON, FL 33487 561/997-8683 (PHONE) • 561/997-8909 (FAX) BOCAMAG.COM MAGAZINE@BOCAMAG.COM (GENERAL QUERIES) PRESIDENT/PUBLISHER

Margaret Mary Shuff GROUP EDITOR-IN-CHIEF

Marie Speed CONTROLLER

Jeanne Greenberg JES MEDIA PRODUCES:

Boca Raton magazine Delray Beach magazine Mizner’s Dream Worth Avenue Boca Raton Chamber Annual Florida Style and Design Salt Lake magazine Utah Bride and Groom Utah Style & Design Salt Lake Visitors’ Guide

FLORIDA MAGAZINE ASSOCIATION 2020 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best overall writing best in-depth reporting best public service feature SILVER AWARD best commentary best overall design best overall magazine best website

....Neither Could We!

BRONZE AWARD best use of photography best custom magazine (Mizner’s Dream)

2019 CHARLIE AWARDS SILVER AWARD best overall design BRONZE AWARD best overall magazine best in-depth reporting best feature writing

FLORIDA MAGAZINE ASSOCIATION 2018 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best commentary SILVER AWARD best department BRONZE AWARD best overall writing best in-depth reporting

Rob

Our 35th Year

Dan

BOCA CENTER ON MILITARY TRAIL OPEN MONDAY - SATURDAY 10-6 561-394-5551 | GROVEOPTICIANS.COM

“We source the world to discover eyewear you won't see anywhere else.” January 2021

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DIRECTORY

Subscription, copy purchasing and distribution

For any changes or questions regarding your subscription, to purchase back issues, or to inquire about distribution points, call circulation at 877/553-5363.

Advertising and event resources

Take advantage of Boca Raton magazine’s prime advertising space—put your ad dollars to work in the premier publication of South Florida. For more information, or to partner with Boca Raton on a community event, call 561/997-8683 ext. 300, or email nicole@bocamag.com.

Custom publishing

Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services, etc. Contact Marie Speed (editor@bocamag.com).

Story queries

Boca Raton magazine values the concerns, interests and knowledge of our readers about the community. Please submit story and profile ideas by email to Marie Speed (editor@bocamag.com). Due to the large volume of pitches, the editor may not respond to all queries. Boca Raton does not accept unsolicited, ready-for-print stories.

Web queries

Submit information regarding our website and online calendar to james@bocamag.com. “Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.” -Dr. K.D.

Letters

Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. Send letters to the address listed below or to Marie Speed (editor@bocamag.com). Letter to the Editor Boca Raton magazine 1000 Clint Moore Road, #103 Boca Raton, FL 33487

Rose Glamoclija, R.N. Founder and Administrator

Arts & entertainment

Where to go, what to do and see throughout South Florida. Please submit information regarding galas, art openings, plays, readings, concerts, dance or other performances to John Thomason (john.thomason@ bocamag.com). Deadline for entries in an upcoming A&E section is three months before publication.

It’s The Personal Touch That Makes The Difference

Offering Quality Private Duty Nursing Care and Care Management Services Since 1993 Available 24 Hours a Day Registered Nurses Licensed Practical Nurses Certified Nursing Assistants Home Health Aides Physical Therapy

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Lic#HHA20196095

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Dining guide

Companions Live-Ins Homemakers Speech Therapy Occupational Therapy

Serving Broward, Palm Beach, Martin & St. Lucie Counties 342 E. Palmetto Park Rd., Suites 1 & 2 Boca Raton, FL 33432

255 Sunrise Avenue, Suite 200 Palm Beach, FL 33480

Fax (561) 347-7567

Fax (561) 833-3460

(561) 347-7566

bocamag.com

••••

People

A photo collage of social gatherings and events in Boca Raton and South Florida. All photos submitted should be identified and accompanied by a brief description of the event (who, what, where, when). Email images to people@bocamag.com.

January 2021

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(561) 833-3430

Our independent reviews of restaurants in Palm Beach, Broward and Miami-Dade counties. A fine, reliable resource for residents and tourists. For more information, contact Lynn Kalber (lynn@bocamag.com).

1/21/20 9:45 AM

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SUBSCRIBERS

First issue

Boca Raton magazine is published eight times a year. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.

YOUR

DOWNTOWN DESTINATION FOR UNIQUE EYEWEAR

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318 E. Palmetto Park Road, Boca Raton 561.338.0081 www.EyeCatchersBoca.com

Eye Exams. Prescriptions filled while you wait. Eye Catchers 1-3SQ BRM1120.indd 1

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If you are interested in purchasing any back issues, please call 877/553-5363, ext. 233, indicating the issue date you would like. The cost of each issue including shipping and handling is $9.95.

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Receive additional savings by subscribing online. Visit bocamag.com for more information. [ For any of the above services, please contact our subscriptions services department. ] CALL TOLL FREE: 877/553-5363 EMAIL: subscriptions@bocamag.com WRITE: Boca Raton magazine Subscription Department 1000 Clint Moore Road, #103 Boca Raton, FL 33487

157 NE 2nd Avenue Delray Beach, FL January 2021

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FROM THE EDITOR

Tastemakers

It’s time to rediscover South Florida’s evolving culinary legacy Written by MARIE SPEED

n this issue, the first of 2021, we take a look at some new developments in the South Florida dining scene, a reminder that even a worldwide pandemic can’t stop innovative new restaurants and artisans in our own backyard from spinning out new concepts and reviving classic ones. It’s been tough in that industry, especially in one of the nation’s “hot spots,” but that’s how it is here. Always has been. From the 1980s when a bunch of chefs known as the Mango Gang (who are practically legends now) introduced us to Floribbean fusion cuisine, and before that, when Burt Rapoport and Dennis Max made “California cuisine” a new standard in dining to even further back, when growing waves of Cuban immigrants brought food here from home, South Florida has been an adventure in culinary discovery. When I moved here decades ago from North Florida, which is still the Deep South, I had no idea I was in for that kind of wallop to my taste buds. I was used to fried chicken and creamed peas, cat’s head biscuits, boiled peanuts, fried catfish and oyster roasts. It was all good, but no match for walking up to your first ventanita for a sugary cafecito, or sitting down to stone crabs and mustard sauce. There are other influences, too, that have flooded our region. Peruvian ceviche, New York pizza, Cincinnati chili, a banh mi sandwich at a fast-food Vietnamese place. Basque is big now, as is Indian food and steaming pho, real French bread. Over the past year, we have found ourselves grinding to a stop, hitting the pause button, retreating behind masks and computer screens and televisions, left to our own devices when it comes to feeding ourselves safely. We almost forgot that these restaurants were still out there, retooling their business plans, opening for takeout and delivery. But still there, still cooking, still conjuring up the flavors that define South Florida. I count this wild and vibrant culinary culture one of the reasons living here is a gift, through good times and bad— which is one more reason to celebrate a new year.

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THE LOCAL

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B O C A C H AT T E R H OT L I S T I N S P I RAT I O N R I S I N G S TA R T H E LO O K BEAUTY A RT I S T DRINKS WHEELS WO RT H T H E T R I P

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24 26 28 30 32 42 44 46 48 50

Pool table artist Dan Brandt

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THE LOCAL

BOCA CHATTER

The day in January most people quit their New Year’s resolutions

28.4 percent of men who say they are too lazy to achieve their New Year’s resolutions —Inc.com, finder.com

TOP 10 NEW YEAR’S RESOLUTIONS

AND BOCA MAGAZINE’S HANDY TIPS ON HOW TO ACHIEVE THEM: 1. EXERCISE MORE Put your phone in another room.

6. SAVE MORE MONEY/SPEND LESS MONEY Put all your change in that one kitchen drawer.

2. LOSE WEIGHT Hide your scale in the closet. Wear those jeans eight days a row until they are so loose you know you’ve lost 5 pounds.

7. QUIT SMOKING This one we can’t help you with; this one you just gotta do.

3. GET ORGANIZED Make a list. Every day. Put items on it like “brush teeth” or “buy Chardonnay” and cross them off when achieved. You will feel so much better. 4. LEARN A NEW SKILL TikTok is easy. 5. LIVE LIFE TO THE FULLEST You know what to do: French fries whenever you want, binge on Netflix, buy the shoes.

8. SPEND MORE TIME WITH FAMILY AND FRIENDS Facebook. Instagram. Zoom. You are already doing this. 9. TRAVEL MORE Well, that’s not your fault. And if push comes to shove, you can always take a road trip to Fort Lauderdale. 10. READ MORE Start with your horoscope, every day; graduate to Jumble and BuzzFeed.

Locals sound off on issues affecting our community.

What is your Number One Bucket List item for 2021? “My answer would be to frolic at the 147th Run for the Roses at the Kentucky Derby 2021!” —FAITH SPENCER, ADMINISTRATOR, WORTH AVENUE ASSOCIATION

“To walk back into classrooms where we are able to either surprise and honor teachers ... or see teachers hard at work with young secondor third-grade struggling readers, watching students gain reading confidence, no matter where they began their reading journey.”

—TRACY SHORE ADAMSKY, FOUNDING PARTNER, ABOVE AND BEYOND ADVERTISING

AARON BRISTOL

—TED HOSKINSON, FOUNDER, ROOTS AND WINGS

“My number one item for 2021 would be to travel again abroad, specifically over to Europe. ... My husband is French, and we go every year to visit his family and our amazing friends, which we missed very much this year.”

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25 Style Watch 2021

1 Akris Wool & Silk

3 Alexander McQueen

Voile Midi Dress $2,990

Wool & Cashmere Midi Dress $4,350

These fashion trends are leaving 2020 in the dust... 1. GEOMETRICS Prints take a graphic bold turn this year. 2. LILAC AND LAVENDER That soft blush of shy lilac is taking center stage.

2 Adriana Iglesias Iba Silk Jacket $1,095

3. MIDI SHAPES That longer length is creeping back—and it’s fabulous.

NEW YEAR:

THINGS TO LOOK FORWARD TO IN 2021

4. STATEMENT HANDBAGS The classic bag lightens up— and gets playful in 2021. 5. JEWEL-TONED GREEN Green means go this year, and is popping up all over the place. 5 Loeffler RanAll available on Saks.com

dall, Camellia Knotted Lamé Sandals $395

4 Tory Birch Accordion Bag $598 Christian Louboutin Embellished Suede Bag $3,990

Sources: stylecaster.com, informa X fashion scoop

• Movie matinees on a rainy Sunday afternoon at Cinemark sharing popcorn with five of your best friends. • Having your passport stamped. • A cold beer at a tiki bar. • Savor the Avenue in Delray Beach.

QUESTIONS TO ASK YOURSELF NOW THAT YOU DID NOT ASK IN 2019 Do I really ever need to wear heels again?

• Having a fancy dinner in a cozy booth at a really good restaurant—inside.

Did I leave at least 20 percent for my server’s tip?

• Happy hour with your office.

Is it a hangover or is it COVID? How many pairs of pajamas am I allowed? Do I really need to go into the office, or will I get more done at home?

January 2021

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THE LOCAL

HOT LIST

“CHARLES AND JACKSON POLLOCK” WHERE: Society of the Four Arts, 100 Four Arts Plaza, Palm Beach WHEN: Jan. 30-March 28 COST: $10 CONTACT: 561/655-7227, fourarts.org

PALM BEACH POETRY FESTIVAL

WHERE: Virtual program WHEN: Jan. 18-23 COST: $12-$15 for public events CONTACT: 561/8682063, palmbeachpo-

He might not be a household name like his mercurial brother Jackson, but Charles Pollock, the eldest of this creative clan, cultivated a diverse artistic practice that spanned decades. Arguably more adaptable than his influential sibling, Charles forged his career as a social realist painter in the 1940s, mastered figural drawings on graphite, and eventually came around to Abstract Expressionism in the years leading to his death, in 1988. This exhibition, originated by the Society of the Four Arts, features 70 paintings and works on paper by“Pollock the Elder,”as well as an illuminating gallery of works by Jackson Pollock that delve beyond the furious drip paintings for which he is most known.

etryfestival.org

Events have been canceled left and right since the coronavirus pandemic began, but this Delray Beach institution is refusing, to paraphrase a particular poem, to go gentle into that good night. It may not be happening in Palm Beach County this year, but the Palm Beach Poetry Festival continues its rich legacy of workshops and performances in the accommodating world of cyberspace. Participants tuning in digitally will find six days of craft talks and readings, including from special guest poet Gregory Orr, who will perform with musical backing from indie-folk trio the Parkington Sisters.

NOTE:

Some of these events may end up being canceled or postponed due to COVID-19. Please confirm before purchasing tickets and/or attending. —Ed.

bocamag.com

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Denny Laine

cutline

DENNY LAINE

WHERE: Arts Garage, 94 N.E. Second Ave., Delray

Beach

WHEN: 7 p.m. COST: $35-$45 CONTACT: 561/450-6357, artsgarage.org

“Untitled M24” by Jackson Pollock

“AN IRRESISTIBLE URGE TO CREATE” WHERE: Boca Raton Museum of Art, 501 Plaza Real, Boca Raton WHEN: Jan. 26-Sept. 6 COST: $10-$12 CONTACT: 561/392-2500, bocamuseum.org Jean-Michel Basquiat was once a bona fide “outsider” artist, creating transient graffiti emblems and selling his works for $10 on the streets of New York. In 2017—long-dead, of course—Basquiat became the highest-selling artist of all-time, with an untitled work netting $110.5 million at auction. The 86 pieces comprising “An Irresistible Urge to Create: The Monroe Family Collection of Florida Outsider Art”showcases the once and future Basquiats of the Sunshine State, the un-repped folk and street artists creating dynamic work outside the traditional art market. You can also experience “Glasstress II,” the sequel to the museum’s 2016 exhibit of monumental glass-based artworks, many completed on Murano.

English singer, songwriter and multiinstrumentalist Denny Laine has haunted the halls of rock ‘n’ roll since 1957, from co-founding the melodic mop-toppers the Moody Blues to recording with Wings for the entirety of its tenure. In between, he worked on lesser-known cult acts such the Electric String Band and Ginger Baker’s Air Force, but it’s his work with Paul and Linda McCartney for which he is most remembered, including his co-writing credit on the No. 1 holiday favorite “Mull of Kintyre.”On this “Songs and Stories”tour, the spry 75-year-old shares intimate renditions of tunes from his illustrious career as well as revealing yarns from his life in showbiz. Untitled work by Bryant “Bubba” Gowans

January 2021

11/30/20 2:27 PM

DELRAY’S SEAFOOD DESTINATION

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To make reservations or to order carry out, call 561.665.4900, visit TheAtlanticGrille.com, or find us on OpenTable.

Your health is our top priority. To learn about the measures we’re taking to protect guests, visit TheAtlanticGrille.com/Safety. The Seagate Hotel & Spa 1000 East Atlantic Avenue Delray Beach

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THE LOCAL

INSPIRATION

Gold Standard

Gail Marino is a tireless advocate for Down syndrome families Written by MARIE SPEED

My goal is long after I am gone that this organization is still running, because it brings tears to my eyes when parents come up to me and say, ‘I don’t know what I would do without this organization.”’

AARON BRISTOL

—Gail Marino

he story of longtime Boca resident Gail Marino and the organization she founded, Gold Coast Down Syndrome, began with her own story— one that started in a hospital room in New York after she had delivered a daughter with Down syndrome. Kim Marino was an early baby, and Gail’s husband was away on a business trip. Gail was alone when they told her. “When Kimberly was born it was devastating. I was very sheltered—everything had been wonderful up to then. I could not understand what happened; I knew nothing about Down syndrome—and then it was called mongolism—it sounded like some weird disease from another country. The first thing I thought was ‘What in the world did I do wrong?’” People who visited told her she should not keep her child; doctors advised her that the baby should be institutionalized. (“It would be best for the family. It would be better for the child.”)“None of that made any sense to me whatsoever,” she says.“I knew in my

heart I would never do that.” When her husband Gary finally arrived at the hospital, she says it was a moment she will never forget. “He called the doctor, who told him everything he told me, and he said to the doctor, ‘What do you think? That if our child was born not perfect that we were just going to give that child up? That’s never going to happen. We are going to take this child home, we are going to love this child, and do whatever we can do for this child to make her life better.’ I fell in love with my husband all over again.” The family moved to Boca Raton in 1979, and by 1980, Gail had begun“her thing,”which later became Gold Coast Down Syndrome, an organization that has been a lifeline for families with Down syndrome children. She began by learning all she could about the condition, and quickly became an advocate for her daughter, pushing to have her included, with support, in school classes, as opposed to segregated with other myriad kinds of “disabled” children, which was the norm in those days. She read everything the Down Syndrome Congress disseminated, and talked to doctors and lawyers. She learned that every child with Down syndrome was an individual with strengths and weaknesses and specific needs. Gold Coast Down Syndrome has been providing support, information and programs for families ever since, from initial birth through navigating education to the latest medical findings to available services and therapy. Kim Marino is 45 now. (Doctors said she would not live past 40.) Gail said some of the things she has learned working with her daughter include speech and communication, inclusivity—making sure her daughter is included in everything—manners, instilling independence and responsibility, and the importance of getting a job, which she still struggles with. “I took every stage of Kim’s life and worked on how to include her—we try to do that for everybody through the group,”she says.“My goal is long after I am gone that this organization is still running, because it brings tears to my eyes when parents come up to me and say, ‘I don’t know what I would do without this organization.’” We asked her what keeps her going. “Gandhi said ‘My life is my message,’” she answered.“I think I’ve had that attitude. My mother taught me that little acts of kindness and serving others is how love is shown. I’ve always done that in everything I’ve done. So I just keep on.”

Kim and Gail Marino

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786.350.9161 myersstevensinteriors.com info@myersstevensinteriors.com Miami, FL

THE LOCAL

RISING STAR

The Next Kamala Harris? An enterprising FAU graduate eyes a career of public service Written by JOHN THOMASON

First-gen students are very resilient. They’re always going to strive to be better academically. But how can we connect to first-gen students personally? ... The best way ... is to create a community of first-gen students that relates on the same level.” —Neasha Prince

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ime and again, during our conversation with recent FAU graduate Neasha Prince, the 22-year-old scholar spoke of her desire to be “of service” to others—projecting a selflessness, and a civic engagement, that has long been embedded in her DNA. Born in Fort Lauderdale to parents of Haitian origin, Prince ascended through South Florida’s public schools while being raised by a then-single mother who worked two to three jobs to support Prince and her older sister. In high school, she became vice president of DECA, an international organization that prepares bright students like her to be college- and career-ready. And she twice won the student-body presidency, on a platform of “producing change for people that don’t have the access or the resources to do it themselves.”FAU’s marketing team likes to describe her as“the next Kamala Harris.” “To this day, I see myself in that position, always being a helping hand to anyone that I can,”she says.“It doesn’t matter who it is. I always see myself being an act of service and change for a particular community.” When Prince enrolled at FAU in 2017, she became the first in her family to attend college, double-majoring in sociology and psychology. She received a pivotal assist through the university’s Kelly/Strul Emerging Scholars Program, which selected Prince for a full ride—one of only 15 recipients in her cohort. “Neasha has a presence that is rather amazing,”says Aubrey Strul, cofounder of the scholarship program.“When you talk to her, there’s an amazing decency that shines through. She is one of the most marvelous human beings I have ever had the pleasure to meet.”

Prince started to shake things up at FAU a semester into her tenure, by cofounding First & Proud, a nascent program designed to assist first-generation students like her. The university had wanted to establish a new office to help first-gen students scholastically, but Prince had broader ideas— to expand the program’s scope to other aspects of participants’ well-being. “First-gen students are very resilient,”she says.“They’re always going to strive to be better academically. But how can we connect to first-gen students personally? What’s going on at home? What’s going on mentally? What’s going on emotionally? And the best way to combat those stigmas is to create a community of first-gen students that relates on the same level.” Prince launched a series of meetups, initially on campus and then at the nearby Strikes bowling alley, where first-generation students, a majority of them people of color, mentor each other and discuss the joys and challenges of collegiate life. The group has ballooned to 1,400 members. “It shocks me that a lot of universities don’t have a first-generation student success network, whether it’s an Ivy League or not,”she says. “We’re still at the beginning stages of this fight for first-generation students. It’s a matter of allowing universities to say yes, and it’s also a matter of students like myself, throughout the country, to put forth that change.” First & Proud is the crown jewel of many accomplishments Prince achieved during her time at FAU. She spent the summer of 2019 at an internship at the Kellogg Company in Chicago, where she helped design an app to bring the community together; Strul says he paid for her

Neasha Prince

lodging, which wasn’t covered in the internship, out of his pocket. She also led FAU’s Student Government Multicultural Programming Board, with a budget in excess of $125,000; and studied abroad in Israel in 2019 as part of a task force of Black student leaders that aims to eliminate anti-Semitism through global education. Now that she’s graduated, Prince is spending a gap year volunteering in Connecticut with AmeriCorps, before moving on to law school. “If the key to great leadership lies in serving others, Neasha has proven herself to be a great leader already,”Strul says.“Everything Neasha does sets an example for other students on campus.” As for the Kamala Harris comparison?“It’s something I want to keep in the back of my mind,”she says.“I would not be surprised if I ended up falling into a position of some sort of higher office.”

January 2021

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11/30/20 2:39 PM

MARCUS NEUROSCIENCE INSTITUTE.

STAY CLOSE TO TOP NEUROLOGICAL CARE. STAY CLOSE TO YOUR NEIGHBORHOOD. The high-tech diagnostic tools and minimally invasive technologies utilized by Marcus Neuroscience Institute at Boca Raton Regional Hospital are among the many innovations we use to find the treatment solution that’s best for you. Our highly trained experts are leading the way in neurological research and advanced therapies, taking a personalized approach to treatment, delivered with the heart of Baptist Health and close to you. We’re also proud to serve as the primary site for Florida Atlantic University’s neurology residency program. Together, we’re training the next generation of neurologists and neuroscientists, who will help improve quality of life and contribute to lifesaving research in the neurosciences. Spectrum of services and conditions treated: Alzheimer’s and Memory Disorders / Brain Aneurysm Screening / Brain and Spinal Tumor Care / Epilepsy and Seizures Center / Movement Disorders / Multiple Sclerosis / Neurology / Neuromuscular Disorders / Neuro-Oncology / Spine Care and Back Pain / Stroke

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THE LOCAL

THE LOOK

Blue is the New Black

These navy purses add a classic snap to winter accessories

CHLOE bag, $1,890, Saks Boca Raton BALENCIAGA bag, $2,250, Saks Boca Raton

AARON BRISTOL

YSL suede bag, $2,150, Saks Boca Raton

bocamag.com

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January 2021

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THE LOCAL

THE LOOK

Bootie Call

These stylish little boots go happily from day to night

PEDRO ANTON pink bootie, $230, Wish and Shoes PEDRO ANTON taupe bootie, $230, Wish and Shoes

AARON BRISTOL

GIANVITO ROSSI black bootie, $1,075, Saks Boca Raton

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January 2021

11/23/20 9:21 AM

THE LOCAL

THE LOOK

ver eo ak

m ld bo

oly Wo

ts a ge er ov ull ep Th

& ld Wi

R D STYLE sweater, $122, Sunday State Style, Delray Beach MINKPINK turtleneck sweater, $89, Sunday State Style Black sweater, $235, Filly & Colt, Boca Raton

AARON BRISTOL

REPLIKA white shirt, $305, Filly & Colt, Boca Raton

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THE LOCAL

THE LOOK

ALEXANDER MCQUEEN scarf, $420, Saks, Boca Raton black/white stripe scarf, $34, Barbara Katz, Boca Raton PRETTY PERSUASIONS scarf, $40, Barbara Katz, Boca Raton AEXANDER MCQUEEN scarf, $420, Saks, Boca Raton BINDYA NEW YORK scarf, $250, Saks Fifth Avenue, Boca Raton

It’s a Wrap

A chic little wrap is all you need for South Florida's evening chill

bocamag.com

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January 2021

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MORE COMFORT EVERY DAY MORE COMFORT EVERY DAY

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THE LOOK

FROM TOP: CHRISTIAN LOUBOUTIN blue loafer, $1,395, Saks Fifth Avenue, Boca Raton GUCCI loafer, $830, Saks, Boca Raton BALENCIAGA mule, $695, Saks, Boca Raton CHRISTIAN LOUBOUTIN black loafer $895, Saks, Boca Raton

LOCAL LOOK JAN20 (1) copy.indd 40

Loafing Around

Slip into something comfortable this seasonâ&#x20AC;&#x201D;that looks good

11/30/20 3:12 PM

THE LOCAL

BEAUTY

Crème de la Crème

Slide into 2021 with these self-indulgent face creams Written by MARIE SPEED

othing is more extravagant than a wildly expensive face cream—and women everywhere are lapping them up. In fact, the global skin care market is expected to exceed $180 billion within the next few years. Here are five skin care products that almost cost that much—but no one needs to know that. Live a little.

LA PRAIRIE White Caviar Crème Extraordinaire, $580, from Saks Fifth Avenue. This light anti-aging cream contains botanical alfalfa concentrate, which is described as being“as efficient as retinol,” which is skin care’s best proven friend. CLÉ DE PEAU BEAUTÉ La Crème, $550, from Macy’s, claims to“harness the power of skin intelligence” to yield more radiant skin. Key ingredients include retinol ACE, hyaluronic acid and squalane, as well as the somewhat more inspiring “skin-empowering illuminator powered by precious Platinum Golden Silk.”

PERRICONE MD Intensive Overnight Moisturizer, $179, perriconemd.com, promises to deliver“time-released nutrition”while you sleep, hydrating and smoothing along the way.

bocamag.com

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SHISEIDO Future Solution LX Total Regenerating Cream, $285, from Bloomingdale’s. This night cream has what Shiseido calls its“youth-prolonging ingredient, SkingenecellEnmei,”as well as Japanese botanicals like Uji green tea extract, Oshima Sakura leaf extract and Hokkaido Angelica root extract.

January 2021

11/20/20 3:22 PM

THE LOCAL

ARTIST

Right on Cue

Dan Brandt’s billiard designs elevate pool tables to playable art Written by JOHN THOMASON

ith his glasses, bald head and bristly walrus moustache, Dan Brandt has often been likened to Santa Claus. He doesn’t mind the analogy, because it extends, he says, beyond his Dickensian appearance. “The Santa [comparison] is probably a very good thing, because there is magic in what I do,” he says.“Santa’s coming, and this is the ultimate toy.” He’s referring to his career as the founder and CEO of Billiards

Brandt’s client list includes Al Gore and Pat Riley, luxury hotels around the world, and HBO, where he created a table for the series “Ballers.”Because he possesses rare tables dating back centuries, he was tapped by the Rolling Stones’ management to install a vintage snooker table backstage so the rockers could enjoy their favorite tabletop game before their concerts. (“Don’t speak to them unless they speak to you,”Brandt was explicitly warned; the Stones did chat with

for the Ralph Nader-inspired Oregon State Public Interest Research Group, and represented solar providers in front of the Federal Energy Regulatory Commission. He eventually left the profession, citing the cumbersome nature of the court system to effect change, but he sees a link between his work as a“green”attorney and his career as a billiards artisan. “As you can tell, I’m not shy,” he says.“I install every single table that we produce, except overseas.

I have a love for the game, but I have more of a love for the wood...I am going to continue this until the day I die. Art is immortal. After I’m dead and gone, the art is going to be here.”

by Brandt, a fixture in bespoke pool-table design for the past 30 years. With a staff of four“elves”in his nondescript Fort Lauderdale workshop, and a few dozen specialty designers he keeps on retainer, Brandt maintains a prolific and international business anchored by a lofty philosophy:“I’m not going to sell you a pool table. I happen to build something that is functional as a pool table, but I build art.” Every Billiards by Brandt table is one-of-a-kind—a playable status symbol designed to each customer’s specifications, whether it be a veiled marble table for a patron in Venice, or a 1920s-style Narragansett table for a home in the Florida Keys. He has designed ultra-modern tables, restored classic 1950s tables with polished aluminum and walnut, and designed a table for Paramount Pictures with the studio’s logo embedded into the felt. He has even created seaworthy tables for private yachts.

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Brandt, who found them“wonderful people.”) All of this, Brandt says, with little to no investment in advertising or marketing.“I don’t have to worry about sales coming in,”he says.“I love sales. But the sales find me. The best way is word of mouth. The 1 percent’s going to brag to somebody else: ‘You know what I’ve got, and you don’t have?’” Brandt gleaned knowledge of the business at an early age. His father, Wes, was a national service manager for Brunswick in the 1960s, and he traveled around the country repairing bowling alleys and pool halls. Young Dan would often tag along, watching dad shoot pool with Jackie Gleason and learning how to attach cue tips to wooden sticks. But Brandt’s own entry into the billiards business was not so direct. He pursued a career in law instead, becoming a legal aid attorney and environmental lawyer. He worked

I’m talking to [my clients]: ‘What is your hobby? What charitable giving do you do? What do you do for the environment?’And when these people, who are uber-wealthy, are trapped in their own home with me, they have to listen to me. … Then I can get them to think in terms of, what are you doing in relationship to why you’re here? “It’s non-confrontational,” he adds.“People want to be able to do the right thing, if they’re given the vehicle to do it, and they trust the person giving them the information.” As for the game of billiards itself? “I have a love for the game, but I have more of a love for the wood,” he admits. At 69, he shows no signs of capping that love for the raw materials that beautify man-caves and make memories.“I’m going to continue this until the day I die,”he says, adding,“art is immortal. After I’m dead and gone, the art is going to be here.”

ANDREW INNERARITY

— Dan Brandt

January 2021

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Dan Brandt, Founder and CEO of Billiards by Brandt

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THE LOCAL

DRINKS

Mocktail Artist

Enjoy a well-crafted cocktail without the next-day repercussions Written by JAMES BIAGIOTTI

es, some of us here at Boca magazine may be of the opinion that the best part of any cocktail is the alcohol. But the truth of the matter is that there are plenty of options out there for people who want to enjoy the taste and experience of a well-crafted drink without imbibing—and without that day-after cocktail flu.

BLUSHING ARNOLD PALMER While the alcoholic version of this classic iced tea and lemonade mixture is usually referred to as a John Daly (just add vodka), this concoction spices up the original without adding alcohol. Turn any normal Arnold Palmer into a refreshing mocktail by adding a splash of grenadine before serving. For the best presentation, serve in a mason jar on ice with a lemon wedge.

MOCK CHAMPAGNE This simple alternative to a festive favorite is great for any occasion that merits celebrating. Start with a ginger ale base, and add splashes of white grape juice and pineapple juice. Be sure to serve in a champagne flute for added effect.

VIRGIN SANGRIA This well-known chooseyour-own-adventure concoction is simple enough to make: Gather your preferred selection of citrus, berries and other fruits, chop them up, and soak, refrigerated, in wine for at least a few hours. In this case, substitute wine with a mixture of 1 part club soda (or Sprite for added sweetness) and 1 part white grape juice.

DRY OLD FASHIONED The mocktail version of this old reliable drink is simple yet ingenious. Follow the standard recipe for your favorite version of the Old Fashioned (bitters, orange and optional sweetener and/or cherry,) but swap the whiskey base for over-brewed (think 20 minutes steeping vs. a normal 5) barley iced tea.

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LOCAL MOCKTAILS JAN21.indd 46

MOCKSCOW MULE The copper mug is mandatory, the vodka not so much. For this drink, retain the ginger beer base of the original cocktail (but make sure to use the non-alcoholic kind), splash in a healthy amount of lime juice, and substitute the vodka with club soda or the sparkling water of your choice. Garnish with a lime wedge and enjoy over ice.

January 2021

11/20/20 3:53 PM

Custom solutions for better living 561.405.0092 californiaclosets.com B O CA R ATO N 1904 S Federal Hwy

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WHEELS

Riding in Style These aren’t your grandfather’s golf carts Written by JAMES BIAGIOTTI

Clockwise, from top: Garia Supersport, Garia Mansory Currus, and Garia Courtesy

bocamag.com

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LOCAL GOLFCARTSJAN21.indd 48

he days of hopping in a bare-bones golf cart to hit the links may not be behind us, but the old-school golf cart is. Golf carts have evolved by leaps and bounds from the fleets of beige buggies many of us still picture when thinking of them, transforming into a symbol of affluence that can rival one’s primary vehicle as a statement purchase. And yes, it is now“car,”not “cart.”As Jason Zangre of Sunshine Golf Car in Delray Beach points out, dropping that “t”is an important distinction: One simply pushes a cart, but you drive a car. In recent years, golf cars have become as popular for cruising off the course as they are for getting to the next tee. Street-legal golf cars are all the rage these days, especially right here in Boca Raton, where residents can often be seen using them to cruise the neighborhood. Twenty-five miles per hour is the max speed for street-legal golf cars, so they may not be the quickest way to make it to your destination, but they’re certainly the most laid-back. In a way that’s almost bespoke, the customizations that one can apply to their golf car are boundless—literally millions of combinations are available at Sunshine Golf Car alone. Want a street-legal six-seater that you can use to take the family out to dinner? You can do that. Looking for a four-seater with a front trunk that can double as a cooler for

those hot summer days on the course? You can have that too. Need a killer sound system? No problem. Digital display? Consider it done. Seating arrangements vary from two to eight occupants, and can even include a canopy over the back seats so that passengers don’t get soaked on rainy Florida afternoons. And when it comes to the power source, advancements in lithium batteries have made older, more maintenance-intensive batteries obsolete, and some models even offer gas-powered engines to eliminate charging altogether. From the material of the seats to a custom paint job, the possible customizations are endless. These days, it’s not uncommon for a single golf car purchase to run the buyer upwards of $20,000, and the market is continuing to expand. Sunshine Golf Car, with locations in Delray Beach and Stuart, is the premier retailer for golf cars in Palm Beach County. The dealer carries E-Z-GO, Star and Cushman brands at its South Florida locations, but it also offers the luxury Scandanavian brand Garia—widely considered the Rolls-Royce of golf cars. Trying to turn some heads in the neighborhood? Cruising in a top-of-the-line golf car, replete with all the bells and whistles, is a surefire way to do it.

January 2021

11/20/20 3:57 PM

The first impression of any space starts at the front doors. Delray Beach • 561-494-0820 4900 Linton Blvd., Ste. 28

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WORTH THE TRIP

The Glass Menagerie

A whimsical West Palm hotel pays homage to an eccentric author and animal lover Written by JOHN THOMASON

A Manchego bites from Proper Grit; below, poolside Spruzzo restaurant

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monument of glass, steel and pixie dust, The Ben was chiseled from the stuff of legend. The waterfront West Palm Beach hotel, which opened a year ago, is named after the Ben Trevato, a Victorian-style mansion that once occupied an edge of swampland in Boynton Beach. Its owner, author Byrd Spilman Dewey, settled into the estate in 1887 and nurtured an environment of raucous parties and elite salons cluttered with a menagerie of animals. Roughly translated from Italian, ben trevato means“a story well invented,”and the history of this proto-B&B is full of Barnumesque yarns. In one such tale, a baby elephant sauntered onto the property, clomped its way through the ornate trappings and rifled through the sock drawers. According to the hotel’s P.R. material,“hushed whis-

pers passed around the room tell of people riding crocodiles through halls with glittering chandeliers.” The literal location of the Ben hotel is more prosaic: It’s on the site of the former West Palm Beach City Hall. But the visionaries behind it have successfully channeled the nostalgic whimsy of the Dewey chateau. Designer Malcolm Berg, who won a 2019 NearMuse Award for Boutique Hotel Design from Luxury Travel magazine, mixed concrete with delightfully anachronistic neon in an effort to combine, in Sales Director Thom Stewart’s words, “the luxury of Palm Beach with the grittiness of Old Florida.”The lobby features a dark-wood fireplace, animal-themed trinkets, a playable chess set and a towering shelf of antique books straight out of Arthur Conan Doyle, but take a second look at the bookshelf: It’s also a

work of modern art, with a person’s face sprayed across the bindings. All of the artwork adorning the Ben’s walls has been carefully chosen, and in some cases commissioned, to harken to the Dewey home and its beastly reputation. In one, a flock of sheep has taken over a sitting room. In another, an enormous flamingo scrapes the sky with the actual Ben Trevato well below; a pint-sized elephant is sitting incongruously on the bird’s head.

January 2021

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Clockwise from above: elevator lobby, event space, lobby and exterior

Dewey’s most famous book is the children’s adventure Bruno, about her beloved dog. In the Ben, there’s an oversized papier-mâché likeness of Bruno perched on every floor, just outside the elevators, alongside a rotary phone and giant novelty hourglass. It makes for the hotel’s most popular photo op. Of course, a quality hotel needs to be more than a high-concept museum, and the Ben offers plenty of modern amenities alongside its quirky history. The rooftop pool, with its wavy, embedded chairs, adjacent cabanas and million-dollar view of The Breakers across the Intracoastal, is a popular hangout day and night. Monogrammed Ben bicycles, in Miami Hurricanes colors with helmet and knapsack provided, are free to rent, and are a great way to access the Flagler Memorial Bridge onto Palm Beach, just minutes away. For foodies staying at the hotel, the Ben offers two in-house alternatives to the bevy of restaurants just outside its doors. Nightly, the Ben’s upscale option, Proper Grit, opens, helmed by Executive Chef Andre Sattler, formerly of Miami’s Acqualina and Mandarin Oriental. His seasonal beet and goat cheese salad is one example of subtly innovating a classic: Its two main ingredients go together like a“Grease”hit, but it’s the nuanced details—cilantro and lemon crème fraiche and toasted walnuts—that lift it over the top,

creating an off-“beet”salad that is both bold and light on its feet. More casual options are available at the poolside Spruzzo, including the dynamite Manchego bites, which look like tater tots and taste like a more erudite version of mozzarella sticks. For breakfast—or weekend brunch—back at Proper Grit, do not miss the French toast, an indulgent way to start any morning, complete with spiced mascarpone, melt-y spheres of butter, fresh maple syrup and sprinkled berries. It’s the sort of gastronomic nirvana that, like leashed crocodiles and tiny elephants, lingers in your dreams.

PUP PERKS

The Ben is a dog-friendly hotel that goes the extra mile to make Fido happy. The $100 pet fee includes free takeaways both practical and adorable, from rubber collapsible water bowls to waste pickup baggies in their own carrying cases to cotton doggie bathrobes that match those provided for human guests. Post-COVID crisis, pet owners can expect to receive a signature Ben dog treat and a letter “written” by Bruno, canine companion of Mrs. Dewey.

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AARON BRISTOL

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Yellowfin tuna tiradito from Lionfish

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What and where you should be eating

Now

Start your new year with the trending dining and foodie destinations everyone is talking about Written By Marie Speed

e all have our favorites, classics like Arturo’s and Trattoria Romana and Gazebo to blockbusters Elisabetta’s and Max’s Grille, local hits J&J Raw Bar & Grill and Driftwood, among many others. But here’s a list of newer places you may want to try, some a little drive away, others in your own neighborhood. We say it’s time to shake off 2020 and get out and add a few new food and dining discoveries to your repertoire.

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10 Buzz-Worthy Restaurants LIONFISH, 307 E. Atlantic Ave., Delray Beach (561/865-7066), is the buzziest sea-to-table purveyor on the buzziest of South County thoroughfares, where the titular invasive species—spearfished off Atlantic waters and served whole—is only the beginning of the restaurant’s flavor-rich menu of American and Asian influences. Chef Johnny Demartini, late of Max’s Harvest among other notable restaurants, curates the eclectic menu, serving everything from a deconstructed burger inspired by a California fastfood chain to tableside Hot Rocks to vegan specialties.

Uncle Pinkie’s fried rice from Rebel House; right, Eric Baker

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REBEL HOUSE, 297 E. Palmetto Park Road, Boca Raton (561/353-5888), has always been, well, a rebel in the city’s dining scene, with an eclectic menu and an imaginative take on décor and dining. With Chef Eric Baker at the helm now, its culinary pedigree has ratcheted up a few notches, but it’s still fun, still fresh— just more yummilicious.

Lionfish is a community restaurant with intention and a commitment to sustainability… I would consider our whole crispy lionfish one of our house specialties, being that it’s so unique and delicious. It cannot be caught through traditional fishing methods; instead, these fish need to be hand-speared. —Johnny Demartini, Lionfish

Try the pork cheek empanadas, the Mongolian beef lo mien, the bouillabaisse, the duck l’orange. Or anything on the menu. It’s a winner and continues to be a downtown dining linchpin.

ALMOND, 207 Royal Poinciana Way, Palm Beach (561/355-5080) is stylish and chic with updated classic French food,“ethnic street food” and a menu that is fresh and seasonal and locally sourced. You’ll find everything from curried mussels and kimchi fried rice to three different takes on steak frites. This is new Palm Beach dining—with a creative menu. SUNDY HOUSE, 106 S. Swinton Ave., Delray Beach (561/272-5678), has always been the prettiest restaurant in the area—and one of the most romantic—with its dramatic tropical gardens, its porch and gazebo dining. But now it has a celebrated chef, James Strine, formerly with Café Boulud, Buccan and Grato, to ramp up the dining. And it is ramped. The new Taru at Sundy House offers locally sourced cuisine with a confluence of Caribbean, Latin and Southern American flavors in a fun menu you’ll love. You can get pompano and chips, Florida Bouillabaisse, oysters, ribs and a dish that is already getting its own Hollywood star: the Dynamite rice, with pork belly, lump crab and Japanese Furikake seasoning, for starters. Time to get back to the garden, as the song says.

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55 We don’t usually send our readers this far up the road, but VOODOO BAYOU in Downtown at the Gardens, 11701 Lake Victoria Gardens Ave., Suite 5095, Palm Beach Gardens (561/888-6703), is worth the drive. This is mouthwatering Cajun/ Southern food with a menu that we need, just need, about now. Think charred okra, gumbo, jambalaya, fried chicken, po’ boys, redfish, gator tail. And beignets. Of course beignets. The South may be gone, but it’s not forgotten here, mon cher. HENRY’S, 229 Royal Poinciana Way, Palm Beach (561/206-1896), is the Breakers’ newest restaurant (named after Henry Flagler, of course) that now occupies what was once Testa’s in Palm Beach. This could be your catcher’s mitt for all things comfort food—but with an elevated level of culinary panache. There’s a raw bar, sandwiches (they call them“handhelds”—after all, this is Palm Beach),

stalwarts like beef Wellington and chicken pot pie. But we’re going for the pigs in a pretzel dough blanket with the“warm pilsner cheese fondue.”Yikes.

Meatballs from Rose’s Daughter

Nothing like a pandemic to bring out the craving for mom’s comfort food, which is Chef Suzanne Perrotto’s specialty when it comes to her newest restaurant, ROSE’S DAUGHTER, 169 N.E. Second Ave., Delray Beach (561/271-9423). Perrotto, a Cordon-Bleu trained chef who also owns the popular Brulé restaurant across the street, grew up with her family’s homemade Sunday Italian dinners as well as their trattoria in New York, so this is food from memory, food from mom, food that will send you home warm and fuzzy and coming back for more. Perrotto offers everything from handcrafted (and certified) Neapolitan pizza to “mom’s manicotti,” lamb meatballs, chicken Parm—all the classic mainstays.

“When you walk through the door, you just focus on forgetting about your troubles. Now it’s time to work together and create together and make things happy. It starts with our staff. It’s a philosophy that works. We won’t put up with anything else.” —Suzanne Perrotto, Rose’s Daughter

Smoked salmon pizze from Henry’s

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56 STAGE, 2000 PGA Blvd., Suite 5502, Palm Beach Gardens (561/408-3685), is another hike to the north, but we are excited about this one. Number one, it offers small plates; number two, the menu features cuisine from here, there and everywhere—spiced churrasco, fried chicken, Korean barbecue ribs, chana masala and tons more. This is truly global cuisine (with plenty of American mainstream options) or, as Chef Pushkar Marathe says,“The way I see Stage is like it’s a big tree. The branches are my travels all over the world, but the roots are deep in India.”

“My vision is to bring all the experiences and all the different cultures through my traveling and combining them with my Indian roots—to bring eclectic and unique food to Palm Beach Gardens. There is no set of rules we follow—just flavor-forward cuisine. We are known for our chicken liver pâté—it’s a must—it’s different than most pâtés. The technique of pâté is French, but we do it with yogurt and Indian spices.” —Chef Pushkar Marathe, Stage

Dining at Stage

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YELLOWTAIL MODERN ASIAN CUISINE & SUSHI, 7959 W. Atlantic Ave., Delray Beach (561/501-6391), is gaining fans by the legion for its fresh and flavorful Asian menu. All the usual suspects are there, but each dish is exceptionally well-wrought, from a battery of salads and curry dishes from the wok to classic rolls and all-time standard favorites like pad woon sen, Tom Yum soup and those flash-fried“popcorn” rock shrimp you dream about.

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Copperfish Kitchen

COPPERFISH KITCHEN in the old Uncle Tai’s space at Boca Center, 5259 Town Center Circle, Suite 143, Boca Raton (561/391-3474), is getting rave reviews—even though it opened in a pandemic. Copperfish prides itself on “responsibly caught, sustainable and exceptionally fresh seafood and shellfish”that it sources from across the county, in addition to Florida. There is

a raw bar, elaborate shellfish towers and a wide-ranging number of fish entrees—with a menu for landlubbers as well. The next time someone asks where to get really good seafood (the second most-asked question in South Florida, after where to get good Chinese), you won’t have to scratch your head—this fine dining newcomer is a sure bet.

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Vegan Wonders

VEG EATS FOODS, 335 E. Linton Blvd., Delray Beach (561/562-6673) Nondescript in everything but the ingredients and the flavor, the strip-mall sanctuary for plant-based foodies is located in a foot-traffic backwater. But those who discover it inevitably return for its seasonally changing menu of locally sourced comfort-food favorites, which work meatless magic on your taste buds. Try the Smothered Mushroom Burger, which makes dairy cheese seem downright obsolete, and the banh mi, made with pea protein-based sausage. THE NEW VEGAN, 528 N.E. Second St., Delray Beach (561/404-5301) Husband-and-wife restaurateurs Rahein and Patricia Jones’ landmark restaurant, thriving for seven-plus

years off Delray’s main drag, is a frill-less space committed to a non-GMO, non-dairy, non-wheat, non-soy, non-gluten, non-everything-that’sslowly-killing-us philosophy. The owners’ palate-pleasing menu pulls off typically carnivorous favorites like “chick’n”and waffles and a“toona melt” (with hearts of palm as the base) while maintaining their hearty profiles. And the Jones’ stir-fried rice puts literally every Chinese restaurant to shame. FARMER’S TABLE, 1901 N. Military Trail, Boca Raton (561/417-5836) This farm-to-table outpost nestled on the ground floor of the Wyndham Boca Raton is not a 100-percent vegan restaurant, but it is rich in plantbased apps and entrees—so much so

that the few meaty items feel like bottom-of-the-menu concessions for the rare unenlightened diner that enters its premises. If it’s in season, the cauliflower brie flatbread (sin a little and eat the cheese) is a splendid mélange of salty and sweet, and the adjacent Farmer’s Table Express is tops for grab-and-go grub.

Coconut vegetable curry soup from Veg Eats Foods

Chef Michael Schenk of Farmer’s Table

Raj vegan meatball dish from Farmer’s Table

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Specialty Markets We Love & What to Get There THE GOURMET MARKET, 2800 N. Federal Highway, Boca Raton, 561/609-2680 This small market, which also serves sandwiches and quiche, is a Francophile’s dream, with imported cheeses like Brie de Meaux Alba Truffle, foie gras and, yes, a large selection of truffles (French and Italian) fresh during the season. They are also rumored to have the best French baguettes—baked fresh daily—in addition to hard-to-find French brands of mustards and other goodies. JOSEPH’S, 6000 Glades Road, Boca Raton, 561/347-2314 Who doesn’t love an Italian specialty food market? Joseph’s new location at Town Center is larger than the old one, but its personal touch still shows, from the 60-some entrees/side dishes presented daily (everything from pastas to chicken Parm and stuffed artichokes) to pizza from scratch, produce, seafood, wines and cheeses, the works. BEDNER’S, 10066 Lee Road (Boynton), 561/733-5490; 381 N.E. Third Ave. (Delray), 561/501-5177 Bedner’s is one of those stops that doesn’t feel like an errand; it’s too much fun. Farm-fresh produce in

Bedner’s Market

“Both of us are the French food lovers. We are passionate about what we do, from making fresh quiches (French style) every day to the weekends, when Cathy cooks a French dish and uses our own imported foods. Now we are so happy to live in Boca Raton; we meet the most interesting people in South Florida and share our knowledge with them.” —Nikolas and Catherine Vernet, The Gourmet Market

season, boiled peanuts, wine and beer, breads, selected meats, Kirby cukes, sunflowers, orchids, heirloom tomatoes, and on and on. The original market out west borders the Bedner farm with u-pik-em options and fresh ice cream and kid diversions—not to mention the Loxahatchee preserve next door. The smaller Delray downtown market is more tailored to the suburban-craftbeer-lunch-to-go crowd, but they are both local treasures.

and lobster, Captain Frank’s with Canaveral shrimp, scallops, hogfish (and how-to advice on cooking all of the above). Pop’s Fish Market, 131 W. Hillsboro Blvd., Deerfield beach, 954/427-1331; Old Dixie, 7000 N. Dixie Highway, Boca Raton, 561/9880866; Captain Frank’s, 435 W. Boynton Beach Blvd., Boynton Beach, 561/732-3663.

Fish dip

THE BIG THREE: CAPTAIN FRANK’S, POP’S, OLD DIXIE We have stellar fish and seafood markets here, so there’s no excuse not to revel in fresh seasonal seafood pretty much year round. We go to all of them and love them all. You can get anything at any of them, but we associate Old Dixie with homemade smoked wahoo fish dip and stone crabs, Pop’s with fish tacos

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59 Lobster roll

Sushi from Yakitori

Your Takeout Faves Cocktails in a bag from DEATH OR GLORY give new meaning to feeling “in the bag”—but in a good way. 116 N.E. Sixth Ave., Delray Beach, 561/808-8814 Those home smoked ribs from CAESAR’S RIBS in Delray are redefining ‘que in South County. 37 S.W. Fifth Ave., Delray Beach, 561/5777561 The Lobster Roll from GOURMET KILLER DOGS is winning rave reviews—but all the hot dogs here are first-rate. 4057 W. Atlantic Ave., Delray Beach, 561/513-1761 The chicken pot pie from FLYBIRD was a quarantine comfort food standby. 335 E. Linton Blvd., Suite B-13, Delray Beach, 561/243-1111 For a tasty spin on your salad, you’ll love the Chicken Shawarma Salad from JUST SALAD. 5050 Town Center Circle, Boca Raton, 212/244-1111 CONTE’S may have closed its deli, but it’s more than made up for it with its delish New York pizza. 309 N.E. Second Ave., Delray Beach, 561/562-5132

MARIO’S chicken meatballs with ricotta and a big gorgonzola salad equal takeout heaven because, as one fan put it,“Can you really ever have too much cheese?”1400 Glades Road, Suite 210, Boca Raton, 561/239-7000 Fellow office workers in Boca report that on Fridays for lunch, everyone takes advantage of Super Gyro Day at SOUVLAKI FRESH in Downtown Boca. 122 N.E. Second St., Boca Raton, 561/395-1906 MAX’S GRILLE made a splash this year with its Thursday prime rib takeout deal. 404 Plaza Real, Boca Raton, 561/368-0080 Boca’s ANOTHER BROKEN EGG goes off the charts with its beignets—so much better than poor old whole wheat toast. 508 Via De Palmas, Suite 76, 561/405-6940 YAKITORI is a happy never-fail takeout choice, with tasty food pods like sushi, tempura and Hong Kong Wok noodles. 271 S.E. Mizner Blvd., 561/544-0087.

FLORIDA:

things We Love In Season NOW

1 Stone Crabs

6 Bell Peppers

2 Strawberries

7 Red Snapper

3 Tomatoes

8 Florida Grouper

4 Avocados

9 Grapefruit

5 Honeybells

10 Broccoli

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Artisans At Their Best

Dan Ramos of BUTCHER AND THE BAR has found a new passion at his trending retail butcher shop and bar in east Boynton (510 E. Ocean Ave. Unit 101, Boynton Beach, 561/9037630). Formerly at fine restaurants like Sundy House in Delray and Market 17 in Fort Lauderdale—as well as Red Splendor, where he was known for his bone broth and sausages—Ramos is touting his “whole animal”butcher initiative from“clean” regionally sourced meats, in keeping with his longtime involvement with the local slow food movement. He’s making the food writers swoon, and his sandwiches and house-made condiments are blowing people away. ROGIE PIEROGIES are handmade pierogies (Polish dumplings filled with potatoes and other fillings) made by Bob Buzek from his grandmother’s recipe. Long a Delray GreenMarket fave—and you can also get them at Bedner’s—Buzek opened his own

store this fall at 1445 N. Congress Ave., Suite 11, Delray Beach. He says his most popular flavors“are the traditional potato and cheddar and potato and onion, but our loaded potato made with bacon, cheddar and scallions is quickly gaining popularity.” MARIANNE GOURMET, at 803 George Bush Blvd., Delray Beach (561/278-3349), has prepared frozen foods and apps and great sandwiches and salads, but we’ve been a slave to the famous legendary cannot-stop-eating epic garlic spaghetti for 20-some years now, a bird’s nest of fine brown noodles with the most devastating garlic flavor ever concocted on the planet. And don’t bother asking; they will not share the recipe. EMIL’S EUROPEAN SAUSAGE KITCHEN, 124 N. Federal Highway, Deerfield Beach (954/422-5565), has been making every kind of imaginable sausage for decades as well as a whole gamut of prepared

foods (German potato salad comes to mind), but the sausages are why we go to Emil’s. All of them are

“We are a full-service whole animal butcher shop that believes in a case-to-kitchen food philosophy for bringing the butcher shop into the bar for our food program. During the day we prepare a daily changing craft sandwich menu that makes everything from scratch. This includes making our mayonnaise, ketchup, mustards and pickles all from scratch too. This way of running our kitchen is not an easy commitment, but we feel the benefits outweigh the challenges in providing high quality food. … It’s funny. We went into our first week with the idea of a daily changing menu, and one of our opening sandwiches was a porchetta on ciabatta. That sandwich has become so popular that we can’t take it off now.” —Daniel Ramos, Executive Chef, Butcher and the Bar

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OLD SCHOOL BAKERY has been around since 1997 under the direction of baker Billy Himmelrich (trained at the Hotel Ritz in Paris) and has been one of South Florida’s go-to places for all kinds of breads forever, so if you are over making your own pandemic sourdough, head to 45 N. Congress Ave. in Delray Beach (561/2760013), and be dazzled by its “crusty”artisan breads, pan breads, pastries, focaccia, crisps, baguettes, and on and on. We have a soft spot for the olive rosemary bread, but you can’t go wrong with this old-school standard.

“What makes my products special is that I try to make high-quality, all-natural products. I do not use any artificial ingredients in my sauces, no high-fructose corn syrup or corn syrup, and no artificial preservatives. My motto is, if you can’t pronounce an ingredient, it does not go into my products.” — John Holbrook, Pitbullbbqsauce.com

Darrin and Jodi Swank

made of all-natural ingredients with no fillers, no MSG, no nitrates, no preservatives—just the real stuff. SWANK FARMS has a new product this year—premade salads from its produce. Now certified by the Department of Agriculture as a“salad maker,” Jodi Swank says she is serving up

“five-ingredient”salads, including Bibb lettuce with goat cheese, Swank strawberries, toasted walnuts, Swank carrots and Swank baby romaine with watermelon radishes, beets, olives, edible flowers and Swank Asian lettuce mix. Fresh out of the fields is hard to beat. Buy them at the farm on Saturdays, 14311 North Road, Loxahatchee.

John Holbrook is making waves with his all-natural PITBULL BARBECUE SAUCE at local green markets. He makes two sauces (we love the mustard-based Carolina version), two hot sauces and three sugar-free dry rubs, and you can buy them all online (if the markets are closed) at pitbullbbqsauce.com. He also delivers locally.

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OSCAR SAAVEDRA!

A legendary West Palm Beach nightclub is ready for its second act Written by JOHN THOMASON

The Sunset Lounge in its heyday

n air of nobility surrounded the African-American ballrooms and juke joints of the Jim Crow south. Baltimore had the Royal Theatre; Atlanta, the Royal Peacock. There was the Harlem Duke Social Club in Mobile; Club Paradise, in Memphis; the Ritz, in Jacksonville. The Palm Beaches had the Sunset Lounge. Originally christened the Sunset Royale nightclub, the Lounge was the centerpiece of West Palm Beach’s historic Northwest neighborhood, on Eighth Street just west of Rosemary Avenue. Just over the bridge on Palm Beach island, Blacks may have been relegated to second-class citizens cleaning the mansions of their white employers. But within the doors of the Sunset, they were guests of honor, as they witnessed some of the most influential musicians in American history holding court.

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Lionel Hampton, at top, and Duke Ellington, bottom, performing at the Sunset Lounge

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One night, it might be Louis Armstrong; the next, Cab Calloway. Later on, Ray Charles or James Brown would appear, almost always for a single night only, in performances that raged until 2 in the morning. News of the concerts spread the old-fashioned way, through word of mouth in the neighborhood’s cultural exchanges, its barbershops and barbecue restaurants and social clubs. Venues like the Sunset Lounge were key links on the“chitlin’ circuit,”the informal touring route for Black jazz, blues and soul stars to ply their trades in the segregated south. To this day, debate continues as to the respectability of the chitlin’ circuit, whose venues ranged from elegant concert halls to tobacco barns, warehouses and makeshift venues with no running water. Author Preston Auterbach, in his lively chronicle of the era, The Chitlin’ Circuit and the Road to Rock ‘n’ Roll, summarizes the negative perception of the circuit, the emphasis his:“Artists were relegated to the chitlin’ circuit. Working it was a grind. Even its title is depressing, derived from what black people call a hog’s small intestine, the cuisine of relegation. This chitlin’ circuit seemed to be an unpleasant place, located in our nation’s bowels, and better left unexplored.” The Sunset Lounge was anything but. With its high ceilings, barreled roof, neon lighting and arched windows, it was a cathedral of culture, welcoming tuxedoed men and gowned women—of all races—to its cavernous ballroom. For headlining acts like Duke Ellington and Count Basie, the floor would be jampacked with 1,000 attendees shoulder-to-shoulder. “I have been in West Palm Beach since 1962, and that was the only place that persons of my ethnicity were allowed,”recalls Ike Robinson, former city commissioner of West Palm Beach.“We couldn’t go to the

GREG LOVETT/THE PALM BEACH POST VIA ZUMA WIRE

BRUCE R. BENNETT/THE PALM BEACH POST VIA ZUMA WIRE

Breakers. We couldn’t go to Bradley’s. We couldn’t go to the Everglades Club. “A lot of people think the Sunset was the entertainment mecca, and it was,” Robinson adds.“But I think the Sunset was the cultural equator. The Sunset provided for the community to come together, intermingle, socialize and learn. I’m talking about the bougies, the potentates, the workingman, the people who serve the people in Palm Beach.”

Clockwise from top left: A rendering of the revitalized Sunset Lounge, the Lounge before renovation, and an aerial view of the reconstruction

he Sunset Lounge may soon regain its status as a community linchpin. The two-story building, whose star power gradually dimmed following desegregation, is in the final touches of a massive restoration from

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From top, Dennis and Thelma Starks, patrons at the Sunset Lounge bar, the original building

the West Palm Beach Community Redevelopment Agency. The CRA, which purchased the property in 2016, has pooled $12.5 million into a revitalization and expansion of the Lounge, in what is the largest public-private investment in the history of the Northwest neighborhood. “When the agency purchased the property, we recognized we would have to completely remove all of the interior improvements,”says Genia Baker, project manager for the Northwest district.“We had to gut the entire structure, making way for re-establishing the original floor plan. Based on community input, the agency mission was to make the Sunset Lounge a community focal point and entertainment venue, as it was from inception. We recognized there was little open space in the community, so we purchased the property directly south of the Sunset.” She’s referring to the new Heart & Soul Park opposite the Lounge, with a playground, benches, water feature, green space and a piano-key pathway, to the tune of an additional $15 million in CRA investment. The response from Northwest residents has been overwhelmingly enthusiastic. “[The Sunset] is the jewel and heart of the community,”Baker says.“The community is extremely excited about the notion that this will be, first of all, preserved, and then reopened back to its old glory.” The Sunset’s origins date to 1926, when businessman Robert Saunders opened the property as a garage and service station with a rooftop garden. A ballroom and second-floor mezzanine with a bandstand were added a few years later, eventually eclipsing the venue’s original purpose.“There was this demand, and it snowballed into this wonderful place,” says Frederike Mittner, historic preservation planner for the city of West Palm Beach. By 1936, jazz pioneers like Walter Barnes and his tuxedoed Royal Creolians would play the Sunset, with concert tickets running 55 cents; top-of-theline acts ran $1.25 per person. Saunders did not live to see the Sunset reach its pinnacle: in 1936, he was shot and killed, inside the lounge, by a disgruntled employee. Five thousand people attended his funeral. Dennis and Thelma Starks, who inherited the property from Robert’s widow in 1947, would shepherd the venue into its apex of influence.“They elevated it to the cultural center of the community,”

"The Sunset was really a pseudo-religious institution, beside the church and the family." bocamag.com

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67 Right, Duke Ellington and his band, and bottom, Joe Turner and Friends, perform at the Sunset

Ike Robinson says.“It was under their tutelage. … The Sunset was really a pseudo-religious institution, beside the church and the family.” Thelma Starks, who died in 2018, often shared memories of the Lounge with the media.“My husband always insisted you dress properly at the Sunset,”she told a reporter, in 2002. “You didn’t come in looking like you were going to a picnic. He wanted you to come in with a coat on, a tie on and no hat. …When Louis Armstrong performed, more whites than anyone else turned out to attend. Everyone dressed up to go there. It was so glamorous.”With its 16-foot-high ceilings, polished wood walls and red drapes, the Sunset sought to rival whites-only ballrooms in its scale and elegance. Its sense of propriety extended to guests’ behavior. As longtime patron Emmett Cooper recalled to the Palm Beach Post in 1990,“There were certain things you just did not do at the Sunset, like swearing or using profane language and things like that.” As late as 1992, artists like Bobby Bland toured the Sunset—tickets ran $10—but its day-to-day prominence dwindled following the dissolution of the chitlin’ circuit.“The circuit as we’ve come to know it … was eliminated by degrees as urban renewal programs eviscerated once vital black neighborhoods nationwide,” Lauterbach writes, in The Chitlin’ Circuit and the Road to Rock ‘n’ Roll.“Reminders of black Main

Street’s importance to American culture were erased from sight.”

he new Sunset Lounge will be nothing if not a reminder of that importance, when it reopens this spring. The project is contracted to Cooper Construction Management & Consulting, a firm operated by one of the county’s largest African-American-owned general contractors.“There is a particular richness in its history, with roots in jazz and the many talented, legendary, African-American artists who performed here, so powerfully expressing their joy, their pain and their hope for a better day,”says Vice President Veronica Cooper.“This project moves me in a special way.” The project will increase the original Lounge’s capacity by 7,200 square feet, constituting a lobby, kitchen, broadcasting room, green room and dressing room, in addition to the restored bar and ballroom. Local music producer and programmer Darryl Bey hopes to recapture its history as a catch-all for Black music.“We’ll be doing R&B, blues, gospel, jazz, maybe some hip-hop,”he says. The CRA anticipates the venue will be used for music lessons, art exhibitions and performing arts classes. The progress toward these goals was visible on a sweltering morning last summer, as construction workers in hardhats and face coverings labored on cranes and ladders. On the ground floor, Baker pointed out a relic that was uncovered during the stripping down of the property: the remnants of a drink menu, chiselled into the concrete, revealing that a gin fizz, once upon a time, cost 20 cents.“It’s our intention to recreate that somewhere in the building,”Baker says. Upstairs, more wall text survived, in giant letters: “No dancing allowed in balcony,”a reminder, perhaps, of Thelma Starks’ strict rules for attendance— another something borrowed as the Sunset Lounge continues, we hope, to make history.

A LIST OF ARTISTS THAT FAMOUSLY PLAYED AT THE SUNSET LOUNGE: “Cannonball” Adderley Louis Armstrong Count Basie James Brown Cab Calloway Ray Charles Nat King Cole Duke Ellington Ella Fitzgerald Lionel Hampton BB King Ike & Tina Turner Joe Turner

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A KIDNAPPING Boca snowbird Jack Teich remembers his terrifying week in captivity Written by JOHN THOMASON

ack Teich was just 33 years old on Nov. 12, 1974, but he remembers that evening with stark clarity. Rain spattered the windshield of his 1971 Lincoln coupe as he arrived at his craftsman-style house on Kings Point, Long Island. It was 6:40 p.m.—dusk. Autumn leaves clung to the wet ground. Teich was returning home from work, as usual, from his post as vice-president of his family business, the steel fabrication company Acme Steel. Everything seemed normal except for the car that had been following him for several blocks, and that came to a stop behind his own. As Teich exited his car, a voice called out: “Excuse me, do you know how to get to Northern Boulevard?”

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70 eich hesitated in his driveway, and before he knew it, the speaker, a Black man of 5-foot-7-inch height, had stepped out of his car. A dark green ski mask disguised his features, and he pointed a long-barreled pistol at Teich. “Come on, you’re coming with us,” he demanded.“Get over here, or we’re going to blow your head off—now!” So began one of the highest-profile kidnap-for-ransom cases in modern American history. Teich would spend a harrowing week in captivity, an ordeal he recounted, some 46 years later, in his memoir Operation Jacknap, released last year.

moment he was forced at gunpoint into the backseat of his captors’ vehicle. He has thought about how he could have handled the encounter differently, but with his wife and two small children steps away, he always arrived at the same result. “I knew at that moment, I either had to go with them, or I had to take off,” he recalls.“There were woods behind my house that I was very familiar with. It was dark; I could have taken off and lost them in the woods. However, I said to myself, if I do that, will they go into my house? We’re 25 feet from the kitchen door. “I would do the same thing today. I wouldn’t take the chance.”

As he recalls today,“I felt that as the days wore on, maybe not the first day or two, that I wasn’t coming out of there. They’d just throw a match into the room, or the apartment, and the building would go up, and that would be the end of it.” At their destination, Teich’s captors walked their blind prey approximately 30 stairs up until they reached a door. They undid two locks and ushered Teich into a room; he remembers his dress shoes clacking against the hard floor. His most vocal kidnapper, the man he would refer to as the Keeper, wrapped chains around his feet, locked two padlocks around his ankles and shuffled him into a closet. He locked a third pad-

I felt that as the days wore on, maybe not the irst day or two, that I wasn’t coming out of there. They’d just throw a match into the room, or the apartment, and the building would go up, and that would be the end of it. “About two years ago, I got a calling that said, I need to document this, as much as I can, for my children and grandchildren,” says Teich, a Boca Raton snowbird, in a Zoom conversation with Boca magazine. “My five grandchildren knew nothing about it. My daughter wasn’t born yet. It was something that was never a topic of conversation in the house. It was just too painful to talk about. “Friends had questions over the years but never had any answers. They were either reluctant to ask the question, or if they did ask the question, they didn’t get a full, complete answer. So I said, ‘it’s about time.’” The kidnapping itself spanned just two minutes from the time Teich pulled into his driveway to the

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RELIVING THE TRAUMA

In the getaway car, Teich curled into a fetal position as his abductors—two Black males—slapped handcuffs on him, removed his glasses and covered his eyes with patches of putty. They headed toward an abandonment tenement 45 minutes away, in what would later be determined was the West Bronx. At first, they promised it was a simple robbery, and that they’d let him go after 20 minutes. Teich found himself in a dire situation. For the entire commute, he heard a gasoline can sloshing on the floor of the backseat, and as he writes in Operation Jacknap, he imagined“the flammable cardboard covering my body. I tried not to let my mind go there.”

lock to a chain around his neck. Later estimated at 2 by 5 feet, this would be Teich’s prison cell for the next three days. He was given a modicum of food, which he didn’t eat—not out of protest but for lack of appetite. When nature called, he was provided a pail lined with a plastic bag. He managed to pass the time, keeping a keen ear out for noises— subway sounds, garbage trucks—that might help identify the location later. “Even though the room was dark, the body slept so many hours a day, and it was up so many hours a day,” Teich says.“And there was a radio on in the other room constantly, so I would hear the time of the day, or a news broadcast. I thought of the family, the children. I tried to think of happy thoughts, as much as I could.”

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NEW YORK DAILY NEWS

His first 24 hours in the closet were met with a barrage of questions from the Keeper—about his financial records, his stock portfolio, his company revenues. Teich’s Jewish faith regularly surfaced among the Keeper’s rants, as he peppered his victim with anti-Semitic slurs. It didn’t take long for Teich to realize that he wasn’t a random robbery victim from a fairly affluent Long Island neighborhood. His kidnappers, who subscribed to a Black Nationalist ideology, had political motivations too. They set Teich’s ransom at $750,000, which they vowed would go to “poor Black people” that, in the Keeper’s mind, had been oppressed by Jewish overlords like Jack Teich of Acme Steel.

THE DROP-OFF

Celebrity kidnappings were briefly in vogue. A year before Teich’s abduction, John Paul Getty III had been held in Italy for a record $17 million, and his captors ultimately settled for a $2.2 million ransom. The same year Teich was kidnapped, Patty Hearst was kidnapped by the Symbionese Liberation Army. But as Teich says,“it’s a very rare crime. Like the police told me, ‘there aren’t textbooks, or courses, that we give on kidnappings.’There’s no two that are the same.” Teich’s ransom, at three-quarters of a million dollars, is equivalent to $4 million in today’s currency. It fell on Jack’s wife, Janet, and brother, Buddy, to communicate with the

kidnappers back on Long Island, under the advisement of local and state police and the FBI. Just like in a movie, the kidnappers recorded ransom tapes of Teich holding the day’s newspaper and reciting a script of the kidnappers’ demands. Teich’s family borrowed the ransom money from Acme’s employee profit-sharing fund, obtaining the balance in just two days. Under the Keeper’s orders, they delivered the money, at a predetermined time, to a locker in bustling Penn Station. The law enforcement operation was massive, with more than 450 undercover agents, detectives and police officers descending on the railroad station, eager to spot their suspect walking off with the moneybag. None were able to capture him, owing to a

Teich and his wife Janet, soon after his release

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Janet and Jack Teich following Jack’s release

“I am certain that had the news broke all over the newspapers, and they’d be looking for me all over the place, that I would not have come out alive. There’s absolutely no question in my mind.” technical snafu with their communication devices. The Keeper, donning a long coat and fedora, disappeared into the crowd carrying 8,200 bills in a vinyl bag. To their meager credit, the kidnappers kept their word. After three

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days in the claustrophobic closet, and four in a slightly upgraded adjoining room—on a musty mattress, padlocked to a bed frame—Teich finally saw the light of day. His captors drove him to a random spot in an African-American neighborhood,

slathered his face with shoe polish— so he wouldn’t look conspicuous— left him on the side of the road, and instructed him to count to 50. Teich writes that he was “half expecting a bullet to the back of my head. But it never came.” He walked

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73 to a nearby motel, where he was picked up by more than two dozen FBI and police vehicles carrying more than 60 agents. Teich tells Boca that had events transpired differently, he wouldn’t be around to tell his story.“I am certain that had the news broke all over the newspapers, and they’d be looking for me all over the place, that I would not have come out alive. There’s absolutely no question in my mind. The [kidnappers] would have gotten too nervous. They were too militant. And lives meant nothing to them.”

THE AFTERMATH

It took nearly two years for law enforcement to uncover the mastermind behind the kidnapping: Richard Williams, Teich’s “Keeper.” A 43-year-old academic, real estate agent and Korean War veteran, Williams’ embrace of radical politics and anti-Semitism warped, in Teich’s view, a person of promising potential. Diligent policework led to the arrest of Williams in September 1976, the day he left Los Angeles in a motor home, heading northeast. He had been under surveillance for six months. As Teich writes,“Williams stopped to service the 32-foot motor home at Barstow Tire & Break before crossing the Mojave Desert. He went inside a free man and came out in handcuffs.” The events following the arrest are rich in cinematic detail. First, Williams was found with $10,300 of Teich’s marked money on his person. Next, the motorhome was taken to a nearby dealership, when a repairman noticed chipped paint around some screws on the vehicle’s overhang. He climbed a ladder, removed the screws, and another $10,000 in marked hundred-dollar bills rained down. An additional $18,000 was found in a wheel well. Williams’ trial began on March 1, 1978, then one of the longest trials

in Nassau County history. After 17 weeks, 43 witnesses and 123 pieces of evidence, the jury deliberated for two days, and returned with a guilty verdict on all three counts—kidnapping, conspiracy and grand larceny. Williams ultimately served 21 years in prison, during which time he struck up a penpal relationship with, in Teich’s estimation, a“lonely spinster,”and married her. She happened to be white. Williams’ accomplice, a friend named Charles Berkley, is the direct link to Teich: He worked for Acme Steel for 15 years as an engineer, and had left the company two years before the kidnapping. Unknown to Teich at the time, Berkley had distributed Black Nationalist literature at Acme, and had accrued knowledge of the firm’s finances. He was indicted for the crimes, but the indictment was overturned on a technicality. Elements of the case remain unsolved. The site of Teich’s captivity has never been identified. He suspects that at least three accomplices assisted Williams in the kidnapping scheme, but only Williams has been tried. Just $38,000 of the ransom money has been returned. For Teich, the damage from his kidnapping resulted in PTSD symptoms only alleviated by intensive therapy. He attributes the experience to his first heart attack, which he suffered at 38. But sharing his story, first to private groups and then in book form, has proven cathartic. These days Jack and Janet Teich enjoy a comfortable life, but with a level of peripheral unease that may never leave them. “Over the years, [the trauma] didn’t go away, but it allowed me to function pretty much close to normal,”he says.“I look in my rearview mirror all the time, especially when I turn in and out of my driveway. It’s one of the things I have to do—I see what’s lurking behind me. It’s just something we live with.”

Excerpt from Operation Jacknap I dreaded the nights. Then again, it always felt like night because the room was perpetually dark. Only a small hairline crack in the wood covering the window betrayed any sense of daylight. You could just make out a thin golden thread in those early autumn mornings. When it came, it felt like a special gift—a welcome if momentary reprieve from my thoughts and angst. There were moments during my captivity when I felt like I was being sucked into a giant dark hole—a long, huge tunnel. It was metaphysical. Maybe a dream, maybe not. I would lay chained on the closet floor or chained to the metal-frame bed and be transported horizontally into the tunnel. It was as if I were being pulled in by some unstoppable gravitational force. The only thing I could do was to accept my powerlessness. I had no idea what was happening to me. Was I cracking up? Later, I learned it’s a common phenomenon for people who’ve had close brushes with death. All over the world people have reported feeling as though they’ve been sucked into a long hallway or tube, or in my case a tunnel. It shook me to my core. I was getting pulled into my own death, over and over again. It’s truly a miracle I survived, and even more so with my mind relatively intact. My mind also jumped to escape, to freedom. I fixated on how I could break free. I tried and tried to get the handcuffs off. … There were many times when nobody was around. … No voices, no footsteps, nothing. But it was no use. The cuffs were too tight, and the chains were unbreakable. … I was in bondage with no escape.

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SECTION

SUBSECTION

Todayâ&#x20AC;&#x2122;s kitchen is a showplace worthy of important art, as demonstrated in this dreamy design by Nikki Levy. She whipped up a creamy palette for the custom island and pleated stools to accent Viewpoint Cabinetryâ&#x20AC;&#x2122;s white shaker doors around the perimeter. The marble countertops by Stone Nature gleam with high polish and clean-cut edges, while stylish Kelly Wearstler pendants bring drama from overhead.

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Kitchen & Bath

2021

Kitchen and bath design—like other house upgrades—has flourished during our stay-at-home year. Written by ROBIN HODES

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FLORIDA STYLE & DESIGN

KITCHEN & BATH

s we approach the end of a year we aren’t soon to forget, one thing we can agree on is that we’ve adjusted to a new way of life … and how we live at home is no exception. If there’s a silver lining to the cloud of 2020, it’s that home and family are more important now than they’ve been in a long time. The home is now where it’s at. Work, fitness, dining and entertainment—it’s all happening under one roof. As a result of the new normal, two all-important spaces—the kitchen and bath—are seeing a change for the better. Here, we’ve gathered designer tips, rounded up trending products, and identified the latest technology to help you adapt your kitchens and baths to where we are, and where we’re heading.

(above): Levy had toe-kick lighting installed to illuminate the oak floor, which is installed in a herringbone pattern for added visual interest. She selected matte gold hardware to embellish the doors and drawers with sophistication. (right): Levy’s kitchen concept for an upcoming project features a harmonious blend of earthy tones for the cabinetry, and as an unexpected, exciting element with aesthetic appeal and purpose, the island doubles as a fire table.

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THE HUB

Nikki Levy

Devoted clients of Boca Raton’s Nikki Levy Interiors turn to principal Nikki Levy to help them create beautiful spaces. And does she ever. Levy and her team create bespoke, curated rooms with impeccable style and grace, and they do so with incredible passion. The South African-born creator brings not only a global design view that extends far beyond South Florida, but also, as a wife and mother of three, valuable insight on how interior design must not only strive for a beautiful aesthetic but also serve the needs of everyday family living. Levy explains that integrating the kitchen into other communal living spaces—making it the hub of the home—is a worldwide trend.“I see this in California, South Africa, and elsewhere … not just here,” she says.“Gathering in and around the kitchen is not

a new concept; it’s just that we’ve embraced it.” Levy attributes this to the less formal, more downto-earth lifestyles we enjoy nowadays.“The idea of hiding the mess in the background is done,”she states. “People have gotten real.Yes, cooking can get messy, but it has become an event that nourishes the soul.” Design-wise, Levy says things are warming up. “I’m seeing a movement away from the all-white kitchen,”she says.“The white shaker cabinet will be forever, but now I’m also blending in honey, sandy and desert tones.”Additionally, she finds clients are tending toward man-made products due to their durability.“People today are very into the organic and reclaimed, but there’s something to be said for the ‘won’t chip and peel’ aspect of laminate … especially for busy families.”

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KITCHEN & BATH

THE HIDEAWAY The antithesis of the gathering space, the bath is an escape—a place to retreat from the stresses of life. “The master bath should be your one sacred and private space,”Levy advises. Levy is currently loving the use of porcelain (especially on an oversized scale), though she acknowledges that nothing can ever be quite as beautiful as natural stone.“Marble will never be ‘out,’ but some people are put off by the upkeep,”she notes. “Bathrooms have become amazing design spaces,” she remarks. Some of Levy’s designer bath touches include mosaic details for dimension, sconces and

hanging pendants in lieu of traditional vanity lights, and decorative drawer and cabinet pulls“that are like the jewelry.”Whereas the master bath is a place of tranquility, Levy sees the powder room as a fun space where you can create drama and even go a little over the top.“People are in and out of the powder room quickly, so it should have a big wow factor,”she says. As far as wallpaper, she doesn’t waver.“Anybody who doesn’t love wallpaper hasn’t been shown what it can do,”says Levy.“It’s like saying you don’t like nature. That just means you haven’t been to the right space.”nikkilevyinteriors.com

(left): This exquisite powder room boasts a decorative onyx wall installed by Artistic Tile and a honey-toned uplit vanity custom-designed by Nikki Levy Interiors. The organically shaped mirror and woven pendants—both from Palacek—are a nod to nature. (above): Levy’s precious treatment of the master bath—an elegant yet informal modern retreat—includes custom designed and colored cabinetry with black mesh inserts and an expanse of mother-of-pearl on both the vanity and shower wall. (right): The custom table, shapely decorative lamp, and gorgeous Phillip Jeffries wallpaper make this a stunning dressing area. bocamag.com

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TRENDS

Kitchen Trends

The kitchen may be action central when exploring your culinary talents, but it’s also a room where you can whip up some delicious design creations. Here are a few current kitchen trends that have our mouths watering. Written by ROBIN HODES

MIX, BLEND … AND SERVE!

Here’s a fail-safe recipe for singular style: Combine different finishes to give your kitchen cabinetry its own unique flavor. The contrast that results from blending dark and light or glossy and matte adds an individuality that you just won’t find in monochrome. Not to say that sticking to one shade is boring; it can be extremely elegant and appealing when done right. But using varietal finishes is a fun way to spice things up, and according to Jacques Normandin, president of Canam Cabinet Corporation in Boca Raton, many of the interior designers and clients he works with on their custom kitchens are really getting into the mix. canamcabinet.com

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81 SMALL WONDERS

When your guests are hanging out at the kitchen counter, they’ll take a shine to having mini pendants—a raging trend in kitchen lighting at the moment—hanging overhead. Whether they are going solo, lined up, or clustered together, these little stunners make a huge style statement. And with the infinite types available (we especially love the ones imagined by legendary product designers), it’s easy to find the perfect petite fixtures to complement your personal taste. E. F. Chapman Moravian Star 30-inch Pendant by Visual Comfort and Co., shown in“gilded iron”finish, $1,149-$3,645. Available at Capitol Lighting of Boca Raton; 1800lighting.com

FEELING BLUE

Color has been popping up in the most delightful way, as more and more appliance brands are offering new models— or reinventing the classics—in a variety of hues. Whether it’s a refined and muted tone or a bold and punchy one, a touch of color in the kitchen is a trend we’re feeling big-time. An item that’s recently caught our eye is Big Chill’s 1900 Series 48-inch Classic Stove in French blue with brushed brass accents. No matter what’s cooking, this sleek, efficient, oversized stove adds a classic vintage flair and brings extra joy to special occasions as well as the everyday meal. Available in natural gas or propane. $7,295; bigchill.com

RETRO FIT

The resurgence of mid-century modern design is not just trending … it’s pervasive. Architects, designers and home décor enthusiasts can’t help being obsessed with the fun geometrics, pops of color and clean lines that characterize this most popular style era. We think that vibrant ceramic tiles like the Kiln Minnow Collection from Modwalls—handmade and glazed right here in the U.S.A. and available in a vast palette of more than 105 colors—is a fabulous throwback, and a very on-trend fit, for your kitchen backsplash. $39.95 per square-foot; modwalls.com

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Luxury Bath

When we’re all so busy moving at “the speed of life,” the bathroom is a haven—the one place in the home that’s truly dedicated to the time-out. Whether you’re starting your day with an invigorating shower or ending it with a de-stressing soak in the tub, you want to do it in the most beautiful environment possible. Of course, not everyone can afford to blow their whole design budget on the bathroom, but we thought it would be fun to dream a little and see just how luxurious things can get. Allow us to indulge you as we present the ultimate in bath design. Welcome to your sacred space.

DOUBLE YOUR PLEASURE

Fit for a king and queen, the Amalfi freestanding tub by Victoria + Albert is a modernized take on the traditional freestanding clawfoot tub. The sleek silhouette makes a stunning design statement, but this tub does so much more. The extended backrest is angled to support the head and shoulders when in a reclining position; the construction uses ENGLISHCAST™, which is an insulating material that’s naturally warm to the touch; and, perhaps best of all, at just 64 and a quarter inches long, you might even have enough room to put two of them in your master bath! Price upon request, available through Millers Elegant Hardware, Boca Raton; eleganthardware.com

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83 FIXTURE THIS

Anything touched by the hands of celebrated French architect and product designer Philippe Starck is a gold standard in design, so it goes without saying that if you want fixtures that are designed to both ergonomic and aesthetic perfection, AXOR Starck is for you. Launched in 1994 with an emphasis on simplicity and a deep respect for water as the source of life, the timeless collection is as relevant as ever. Visit axor-design.com for a local dealer.

ANTIQUE SHOW

To give a bathroom or powder room its own unique personality, switching out the standard vanity for an antique washbasin is a look we love. Catchpole & Rye is a British brand we discovered that does just that with authenticity and impeccable craftsmanship. When restoring an old cottage, the owners found the thrill of the hunt when rummaging through salvage yards in England, and developed a sheer admiration for how these antique pieces were made back in the 1800s. Our pick is the Pyford Washstand, available as a single or double sink and fully customizable with the beautiful marble and finish of your choice. For inquiries and pricing, visit catchpoleandrye.com.

GO FOR IT

Toto’s Neorest 750H Dual Flush with Actilight technology is an intelligent toilet (yes, you heard that right) that features all the bells and whistles. It uses an integrated UV light and special glaze to break down dirt and grime in the bowl, then rinses it clean with electrolyzed water. Other features include an automatic lid lift and flush, adjustable heated seat, air purifying system and warm water sprays. List Price: $13,870; available through Next Plumbing Supply, Deerfield Beach; nextps.com

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TRENDS

On the Surface: Kitchen & Bath Surfaces and Tile Beauty really is skin deep; these trending kitchen surfaces are at your fingertips as long as you know the right brands and where to buy them.

NY STATE OF MIND

South Florida, and Boca in particular, is amply populated with New York transplants; those longing for their city slicker days will feel right at home with Silestone by Cosentino’s Loft Series. The collection is designed to capture the essence of urban neighborhoods in all their raw beauty. Our favorite, Nolita, celebrates the spirit and strong architectural identity of the area (North of Little Italy) it’s named for, and is defined by an avant-garde mix of elegant and industrial, fashioned with clean lines and colored in shades of white and pale grey. Available through Home Depot, Lowe’s, and Stone & Quartz, Boca Raton

ALL IN THE FAMILY

In 1948, the Bedrosian family began providing tile and selling materials to contractors and builders in Central California, and has grown into one of the largest porcelain and stone importers and distributors in the U.S. The texture of Calix, the drama of Casablanca, and the blush of Momoiro are a few selections we love. Available at Bedrosians Tile & Stone, Lighthouse Point; bedrosians.com

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85 Minds of their Own: Smart Kitchen and Bath Appliances Keeping pace with busy modern living, smart appliances are big now, a mix of ingenuity, precision and purposeful design. Forget about fumbling in the dark for the light switch, accidentally burning the turkey, or scalding your skin in the too-hot shower. Those are things of the past. “Smart appliances provide useful notifications about how the appliance is running and when it needs to be serviced, which saves energy by notifying you when something’s been left on, and saving you from downtime if something needs repair,”says Ferguson Bath, Kitchen and Lighting Gallery of Boca Raton’s showroom manager, Joseph Voccola.“Remote monitoring is another advantage." Aside from convenieince, Bluetooth, Wi-Fi and voice-activated technology through Google Home or Alexa can add a little fun to your daily routine.“Many showering systems now have Bluetooth capabilities so you can catch up on the news, stream podcasts and more,”Voccola says. Here’s a look at some of the high-tech innovations.

CLEAN-UP GENIUS

PHOTOS COURTESY OF FERGUSON BATH, KITCHEN & LIGHTING GALLERY

Cove 24-inch Dishwasher, MSRP: $2,265. WiFi-enabled and with a mobile app to remotely activate, monitor wash cycles, track detergent and rinse levels; hidden touch controls and display for a streamlined look; floor light indicates cycle status and LED-lit interior to provide better interior visibility E Smart Designer Wall Mount Hood w/Perimeter Venting, MSRP: $1,219. Wi-Fi connected and operated via smartphone or voice control; remotely change lighting and fan speed settings; “Chef Connect”feature automatically activates vent and surface lighting

FAVORITE SOAPS

Toto “Sensor Operated” Soap Dispenser, MSRP: $366.10. Eliminates contact during hand-washing and minimizes spread of germs; features an easy access, effortless soap refill system

ACTION CENTRAL

Kohler Verdera, MSRP: starting at $1,065.35. Part of the Kohler Konnect range of smart home products; Alexa-enabled to customize lighting and provide entertainment via voice control

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FLORIDA STYLE & DESIGN

PRODUCTS

WELL SUITED

They’re as smart and sophisticated as a tailored tweed jacket, but don’t let the cool urban vibe of this sophisticated four-piece Triangle Towel Set by DKNY fool you. The plush jacquard material—embellished by rows of tiny geometrics—is actually quite warm and fuzzy. $62.99, available at Nordstrom at Boca Raton Town Center or nordstrom.com

EMPTY NEST

Christofle’s Mood 24-Piece Flatware Set, “nested” in a stunning egg-shaped stainless steel container, ensures a special occasion—even if it’s a socially distanced one. $1,490; available at Bloomingdale’s at Boca Raton Town Center or bloomingdales.com

DATE NIGHT

It may have been too much of a good thing this year, but who says hanging out at home can’t be action-packed and/ or romantic? This chic setup for two will look amazing alongside your modern kitchen. When two of Sklar’s sleek Monroe Barstools are paired with its Crystal Pub Table, your home becomes the trendiest spot in town for cocktails or intimate dining. Prices on request, available at Sklar Furnishings, Boca Raton. sklarfurnishings.com

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LIL GEMS

The Trousseau Collection of decorative door/drawer pulls by London-based luxury brand Haute Deco boasts intricate metal lacework encased within a layer of Cristalle glass. hautedeco.com

THE COAST IS CLEAR

The Radiance Collection by Tim Carder for Lenox was inspired by the beach, with sand-and-sea tones evoking a refreshing ocean breeze and a leisurely stroll along the shore. Each exquisite piece bears lustrous gold detailing. Dinner plates, $41 each, accent plates $42 each, bowl, $40, mugs, $38 each, all available at Bloomingdale’s at Boca Raton Town Center or bloomingdales.com

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RIBBON CANDY

The platinum-like finish of this pendant by Quoizel—part of the brand's Ribbon Series—has got the metallic look neatly tied up in a perfect bow. From $231, available at Allied Kitchen and Bath, Fort Lauderdale. alliedkitchenandbath.com

THE LOOKING GLASS

A little vanity never hurt anybody. The Anji Square Mirror from Uttermost features a faux bamboo frame in a trendy sunburst pattern, finished in metallic silver with a subtle burnished glaze. $586, houzz.com

WHOLE LATTE LOVE

PUT A RING ON IT

Beaded Starburst napkin rings by Kim Seybert in radiant gold are an opulent enhancement to any table setting. $16, available at Bloomingdale’s at Town Center or at bloomingdales.com

The handsome Nespresso Gran Lattissima by De’Longhi looks amazing on the counter, and more importantly, features nine one-touch recipes and a fresh milk system that puts your bold, aromatic and creamy concoction of choice right at your fingertips. $449.25, available at Bloomingdale’s at Town Center or bloomingdales.com

COMPLETE TRANSPARENCY

Evocative of mid-century modern furniture design, the en vogue Sir Gio dining table— designed by Philippe Starck for Kartell— features a customizable layered crystal top (shown in bronze) and shapely thermoplastic technopolymer base that splits into four legs. Price upon request, available at Sklar Furnishings, Boca Raton; sklarfurnishings.com

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he magic and mystique of Worth Avenue is as vibrant and inviting as it has been for ions with its glamorous history and timeless temptations found door to door. Take a closer look at a few of the Faces of Worth Avenue and learn about what makes their addition to this notorious address “Worth” the trip! Marianna Abbate can tell you everything you ever wanted to know about Worth Avenue, as the reigning PR queen and Co-founder of Luxury PR Group/ Regan Luxury. Marina St. Barth will tempt you with her kaleidoscope of colorful resort wear and designer fashions inspired by her worldly travels and artistic sense of style. And when it comes to the eclectic and unusual, you won’t want to miss Patti Esbia Antique & Estate Jewelry for an aweinspiring statement piece or accessory to show off and treasure! Turn the pages and get to know more about these fabulous Faces of Worth Avenue...then make sure to stop by and stay a while...

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he Legacy Dinner Series, a collaboration between award-winning Chef Andrew Marc Rothschild of Yellowtail, Modern Asian Cuisine and Chef Emerson Frisbie will continue its successful rollout into 2021, having already executed more than a half dozen dinners to the critical acclaim of food critics, restaurant professionals and locals in the Delray Beach restaurant scene. The series was designed to provide a platform for young rising Chefs negatively affected by the impact Covid-19.

16-18 people who eagerly pre-purchase tickets to secure their spots. The chefdriven tasting menu consists of six to eight courses, curated with wines and spirits, for $195 per person. All standard COVID-19 safety protocols are followed, with the dining room strategically downsized. The intimate ambiance adorned with white tablecloths and high end tableware reflects the kind of upscale dining found in the best restaurants around the world.

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Alastair Willis The Symphonia passes the baton to a new principal conductor Written by JOHN THOMASON

IF YOU GO

WHAT: Symphonia concerts WHEN: Jan. 10, Feb. 7 and March 28, 3 p.m. WHERE: Roberts Theatre at Saint Andrews School, 3900 Jog Road, Boca Raton COST: TBA; details may change due to COVID-19 CONTACT: 561/376-3848, thesymphonia. org

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How did you acquire your passion for classical music? I was born into a musical family. My dad loved jazz, and my mother could play a little bit of piano. But then my sister started picking up the French horn, and became quite good, and now plays with a small band called the Berlin Philharmonic. It wasn’t long before we all went from the piano to other instruments; she

to the horn, me to the trumpet. I sang in choirs, played in orchestras, loved music, and thought I might pursue a career as a trumpeter or singer. But having had the privilege of playing and singing for conductors who were really inspiring, and made the music jump off the page, [I thought], maybe I could do that for others. So I gave up my trumpet and my place in the bass section of the choir, and

moved to the front, and haven’t looked back. What does it take to learn how to be a conductor? One of the things I love about my job is that I’m constantly learning. Every single music lesson you have, from whatever age you start, is relevant to conducting. Every single concert I’ve gone to, I’ve learned something from—whether it’s good or bad. And so, conducting is an accumulation of everything that we continue to learn. And what keeps it fresh, of course, is not just finding freshness in old classics, but the new composers of today. We must be giving them a voice, become connected to the current times through them. What does it mean to bring freshness to a classical work? You’ve always got to put the music first. For me, musicians will always respond if a conductor is being true to the score. How many times are you being true to the score? Hopefully every single time. But for me, where the freshness comes, let’s say a piece I’ve done 20 times, Beethoven’s Fifth Symphony: When I’m doing it next I will open that score and pretend it’s the very first time I’m doing it. Then I can help

find the freshness for that piece for the orchestra, and hopefully that will translate to the audience. Does part of your work involve sharing the backstories of these compositions with the audience? What I’ve been asked to do recently is something called“New Directions,” which takes the concert experience a little further. It’s almost like we put the program notes into the program itself, and I become a little character, or a composer. There’s a through-line sometimes, and we visit a musical city, let’s say, and we invite the audience to suspend their imagination. We make it theatrical, and use multimedia. It’s engaging and educational and entertaining on so many levels. Has your team been thinking of alternatives if you’re unable to have live performances for part or all of the season? We haven’t stopped thinking about that since March 2020. We’ve got to put safety first, and we are and we will—we’ve got no choice. Concerts may have to be performed in a different way, or in a different place, or a different time. We’re looking at all sorts of opportunities.

TODD ROSENBERG

s Alastair Willis knows all too well, anything can happen in the mercurial world of live music. “A reed for an oboist could break in the middle of a solo, and we’ll all hear that,” he says.“Or a bubble of water might still be in the brass instrument, and we can all hear that. We want to make it as perfect as possible, but live things can happen. And that’s what makes it so thrilling.” The Grammy-nominated conductor, whose day job is music director of the South Bend Symphony Orchestra in Indiana, has been one of the Symphonia’s most charismatic guest conductors since he first raised the baton for the Boca Raton orchestra in 2005. In 2020, Willis’ innovative ideas—including the “New Directions” programs combining live Symphonia music with theatre, storytelling and visual art—helped lead the organization to appoint him as its third principal conductor and artistic adviser. “Alastair is a well-respected and outstanding conductor who has developed quite a following amongst our supporters,”says Annabel Russell, executive director of the Symphonia.“The way he shares his knowledge and love of music with our audiences, along with his amazing vitality and artistic creativity, will enable the Symphonia to develop and grow a broader and more diverse audience base.” With three more of the Symphonia’s concerts slated for this season, Willis discusses his love of conducting, even in an uncertain future for live events.

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One of the things I love about my job is that I’m constantly learning. Every single music lesson you have, from whatever age you start, is relevant to conducting..” —Alastair Willis

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Warm cider donuts from Taru at Sundy House

EAT & DRINK TA R U AT S U N DY H O U S E R E V I E W WA R I K E P E R U V I A N B I S T R O R E V I E W TA B L E TA L K D I S COV E R I E S

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REVIEW

Shrimp and grits; inset, Chef James Strine

Taru at Sundy House 106 S. Swinton Ave., Delray Beach, 561/272-5678

I I F YO U G O PARKING: Valet or on the street HOURS: Mon.-Fri., 4 to 10 p.m.; Saturday brunch, 10 a.m. to 2 p.m.; dinner 5 to 10 p.m.; Sunday brunch 10 a.m. to 5 p.m. PRICES: Brunch, $9-$24 WEBSITE: sundyhouse.com

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seem to be following Chef James Strine around Palm Beach County. It’s not stalking, it’s just eating good food that this invariably inventive chef adds to various menus. Strine headed up the kitchen at Grato in West Palm Beach in 2016, then opened Hai House in Palm Beach, then went to The Trophy Room in Wellington. That was all after his earlier years at Café Boulud. He’s now putting his creations on the Taru restaurant in Delray Beach. Take the opportunity to benefit from all this experience and try the brunch (or dinner) at popular Sundy House in downtown Delray, home of the newly launched Taru. The surroundings are extraordinary, and I can’t think of another spot in Delray to match them.

Outside dining means sitting in a botanical garden, with small gazebos housing two to six diners, set along a pond or bamboo glade. Brunch means bottomless drinks ($15 per person) that can be mixed-and-matched during the meal: mimosas, Bloody Marys, sangria, frosé (frozen rosé) and frozen mules. Start with those, then move onto the warm cider donuts with cinnamon sugar and apple compote ($8). These are light, airy dough balloons and could be a meal if you lack willpower. But push on and try the shrimp and grits with onions, peppers, and pan gravy ($21). If you’re a grits connoisseur, you’ll taste the butter and cream, and see small yellow bits of corn in these smooth and decadent grits. The pan gravy is light and flavorful, with a scat-

tering of scallions over the eight tender shrimp. Even the simple is elevated here. The smoked salmon plate ($19)— an everything bagel, whipped cream cheese, red onion, tomato, capers—arrives with heirloom tomatoes, which boosts both the attractiveness of the plate as well as the flavor. Small things, like the thinly sliced loops of red onions, are easy to lay on top of the whipped cream cheese, also a step up in the flavor department. The menu also has eggs Benedict, prime rib toast, Taru burger, Nutella French toast and more. There are plenty of both sweet and savory options. At Taru, nature is invited into the restaurant, while Chef Strine brings the flavor.You can’t miss with either. Put brunch back in your week.

AARON BRISTOL

Written by LYNN KALBER

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Clockwise from bottom: Crocante de Lucuma dessert, Aji de Gallina and Arroz con Mariscos

E AT & D R I N K

REVIEW

Warike Peruvian Bistro 2399 N. Federal Highway, Boca Raton, 561/465-5922 Written by LYNN KALBER

I I F YO U G O PARKING: Parking lot HOURS: Tues.-Thurs., noon to 8 p.m.; Fri.Sat., noon to 9 p.m.; Sunday, noon to 8 p.m. PRICES: entrees $15-$34 WEBSITE: warikeboca.com

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eat a lot of fresh food, but the meals on an Amazon cruise I took in the 1990s are my standard when remembering some of the freshest dishes of my life. It was fish caught off the ship, chicken and meat purchased from families on the riverbank, locally grown vegetables and herbs. It was Peruvian cooking, as the ship and crew were based in Iquitos, Peru. Those memories are what drew me to Warike Peruvian Bistro, a small restaurant that opened two years ago in a small strip shopping center. Owned by Chef/Owner Roxana Benvenuto and her son, Carlo Chiarella, the décor is modern— black and white with clean lines. A Clasico Warike Sour ($10.50) started my meal with this tart, traditional drink made from pisco

(Peruvian base liquor), lemon juice, sugar, egg whites and garnished with bitters. The crispy, tender, fried calamari rings arrived with house-made Peruvian tartar sauce and aji Amarillo sauce, made with the spicy Peruvian pepper, both of which enhanced the calamari. The Aji De Gallina ($16), a traditional comfort food, was just that. Made from shredded chicken breast, walnuts, Parmesan and creamy aji Amarillo sauce, this would be comfort at any meal. It’s served with a sliced boiled egg, boiled potatoes and white rice. The walnuts in the sauce provided a deeper taste with the pepper sauce, and altogether it was delicious. The Arroz con Mariscos ($23) arrived with mussels, calamari, shrimp, the sharp/sweet aji panca

pepper, onions, sofrito, Parmesan, lime juice and brown rice laced with peas. This was enough for two people, with the seafood tender and full of flavor. The Crocante De Lucuma cheesecake, called “the gold of the Incas,” tastes like a rich, caramel custard drizzled with chocolate. Lucuma is a Peruvian fruit touted to contain lots of beneficial health qualities. Not that we were even thinking about that; we were too busy with a sweet ending to a very good meal. Peruvian food, thankfully, has made a huge impact in local dining communities. Add Warike to your restaurant rotation, but make a reservation, because this venue fills up quickly, especially for dinner.

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TABLE TALK

Salud!

Three local mixologists on how 2021 is shaking up Written by LYNN KALBER

hile the past year wasn’t friendly to new cocktail trends, we are still in the second iteration of the Roaring ‘20s, so 2021 has a better chance of bringing happy surprises to our glasses.

To help you decide what to try in the New Year, we turned to three local talents for their predictions. When you cozy up to your local bar, in your house or down the street, raise a toast to these waves of creation.

DAVE WEISBERG, mixologist, Johnnie Brown’s, 301 E. Atlantic Ave., Delray Beach; 561/243-9911; johnniebrowns.com

The Last Word from Johnnie Brown’s, mixologist Dave Weisberg

NEW TRENDS? This year is definitely going to see a large influx of small batch spirits from neighborhood distilleries that are popping up everywhere. People are all about supporting local, and I think it’s great to be able to incorporate the small local farms for herbs, fruits and the like. In 2020, low ABV cocktails really started to gain in popularity; however, I think that 2021 will only see this grow exponentially overall as compared to this year. NEW INGREDIENTS? I believe that fermenting is going to play a huge part in the evolution of cocktails. I’m using fermented chiles in a few different things that I’m playing around with, such as a fermented ghost pepper-infused agave. I’m not sure just yet what I want to do with it, but it’s always fun to experiment. Another item that I’m also using is a fermented habanero to make a habanero mango shrub for an upcoming cocktail. OLD-SCHOOL CLASSIC COCKTAILS have been taking the world by storm yet again, where we’re definitely seeing more and more variations of Old Fashioneds, Manhattans and so forth. I definitely see a lot more classic tiki cocktails returning, such as the Mai Tai, where I’ve noticed a bunch of different bars putting them on menus and even adding their own twist to it. At Johnnie Brown’s, we have one that’s pretty killer called The Pineapple Express. It’s one of our most

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popular cocktails and tastes like a vacation in paradise—plus it’s really photo-worthy, because it’s served inside a full pineapple. YOUR FAVORITE COCKTAIL? It’s hard to actually choose a favorite drink, because I’m an equal opportunist when it comes to alcohol. However, I’d probably say The Last Word. It’s a sick gin cocktail that’s crisp and citrusy, and features one of my favorite ingredients, green chartreuse.

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Old Fashioned from Avocado Grill, bartender Peter Gochee

VINCENT TOSCANO, bartender, American Craft Aleworks, 200 Clematis St., West Palm Beach; 561/4255799; americancraftaleworks.com NEW TRENDS? Batching cocktails is the future.

PETER GOCHEE, bartender, Avocado Grill, 125 Datura St., West Palm Beach; 561/6230822; avocadogrillwpb.com NEW TRENDS? One trend I am already seeing is more of a switch to premium brands. Drinking at home during the pandemic, many have enjoyed more expensive brands of wine and spirits. People have become accustomed to the taste and will continue to enjoy premium beverages when they dine out now. NEW INGREDIENTS? People want fresh, local and somewhat healthy ingredients in their cocktails with a focus on sustainability. Small brands, local beer and wine are flourishing. Monk fruit for sweetness is growing in popularity as well. It is keto friendly, has zero glycemic index and, unlike stevia, has little to no aftertaste. In addition, bartenders are now producing their own ingredients such as bitters, syrups, etc. that are taking cocktails to a whole other level. TRADITIONAL COCKTAILS COMEBACK? I can see variations of classic drinks being prevalent in the upcoming year. Aged rum in a Manhattan or tequila in sangria. ... Being creative with your cocktails is a positive byproduct of the pandemic arising from not always being able to get ingredients you want or need. Plus, not being able to work for a few months allowed me extra time to be more creative at home, and that creativity I am excited to share with my guests at Avocado Grill.

NEW INGREDIENTS? I’m not sure about new, but there will definitely be a comeback of Port wine (red or white) in our cocktails. Like a classic Boulevardier (equal parts bourbon, Campari, sweet vermouth), but instead of vermouth a red port, which makes the cocktail more complex and less sweet.

Classic Boulevardier from American Craft Aleworks, bartender Vincent Toscano

TRADITIONAL COCKTAILS COMEBACK? The old classics never left. They’ve always been and will be part of our inspiration with different twists and variations. YOUR FAVORITE COCKTAIL? Absinthe is my favorite! I tried my first absinthe when I was 7 years old. I was born in Pontarlier (France), where absinthe was made. I’ve always been fascinated about the way the absinthe was served with the traditional absinthe fountain, absinthe spoon and sugar cube. It’s a slow and sexy process that makes the perfect cocktail from my point of view.

YOUR FAVORITE COCKTAIL? Right now my favorite drink is the Old Fashioned. There is something about simply stirring a spirit with a little sugar and bitters that speaks to me. The possibilities are endless. I prefer a mezcal Old Fashioned with a hint of spice, the mellowing of agave and reposado.

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RESTAURANT DIRECTORY

DINING GUIDE Palm Beach County BOCA RATON Abe & Louie’s —2200 Glades Road. Steakhouse. All Americans are endowed with certain inalienable rights, among them the right to a thick, juicy, perfectly cooked steak. At this posh, comfortable (and expensive) meatery, the USDA Prime steaks are indeed thick, juicy and perfectly cooked, also massively flavorful and served in enormous portions. Don’t miss the New York sirloin or prime rib, paired in classic steakhouse fashion with buttery hash browns and ubercreamy creamed spinach. Chased with an ice-cold martini or glass of red wine from the truly impressive list, it’s happiness pursued and captured. • Lunch/brunch Sun.-Fri., dinner nightly. 561/447-0024. $$$$

AARON BRISTOL

Arturo’s Ristorante—6750 N. Federal Highway.

Lobster Bomb from Bluefin Sushi and Thai

Italian. 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 the veal shank served on a bed of risotto. • Lunch Mon.–Fri. Dinner nightly. 561/997-7373. $$$

Bluefin Sushi and Thai—861 N.W. 51st St., Suite 1. Sushi/Thai. Arrive early for a table at this Asian hot spot— it’s popular with no reservations for parties fewer than six. Don’t skip the tempura lobster bomb, big in both size and taste. The ginger snapper will impress both Instagram and your stomach. Try the chicken satay and pad Thai. Bluefin offers a variety of dishes from multiple cultures, all well done. • Lunch and dinner daily. 561/981-8986. $$ Boca Landing —999 E. Camino Real. Contemporary

DINING KEY $: Under $17 $$: $18–$35 $$$: $36–$50 $$$$: $50 and up

American. The Waterstone Resort & Marina’s signature restaurant, Boca Landing, offers the city’s only waterside dining and shows off its prime location and views. Heavy on small plates, the menu features tuna crudo, fried calamari and a killer cheese and charcuterie board. Probably the best dish, though, is the charred filet mignon with a red wine bone marrow reduction, with wickedly luscious house-made hazelnut gelato coming in a very close second. • Dinner nightly. 561/226-3022. $$$

Burtons Grill & Bar —5580 N. Military Trail. New American. Known for its reliable food as well as its non-gluten, Paleo and “B Choosy” kids menu, the first Florida location for this restaurant is deservedly crowded, so make

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reservations. Don’t miss the General Tso’s cauliflower, the pan-seared salmon (Paleo), the crab cakes or the Key lime pie. Popular half-portions are available, too. • Lunch and dinner daily. 561/465-2036. $

The Capital Grille —6000 Glades Road. Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from the pan-fried calamari to the restaurant’s signature spin on the Cobb salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.– Fri. Dinner nightly. 561/368-1077. $$$

Casa D’Angelo —171 E. Palmetto Park Road. Italian. Chef Rickie Piper, who has mastered the menu and cuisine of this fine-dining staple for more than a decade, knows when to say when with both plating and ingredients. His dishes, including the sides and accompaniments, are visually appetizing and aromatic. A grilled veal chop easily 3 inches thick proved tender and juicy, and the wild mushrooms served alongside in a marsala added earthiness. • Dinner nightly. 561/996-1234. $$$ Casimir French Bistro —416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange or beef bourguignon, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. This is a local favorite, and may we add they have what is as close to real French bread as anyplace in Boca? • Lunch and dinner daily. 561/955-6001. $$$

Chez Marie French Bistro—5030 Champion Blvd. French. Marie will greet you at the door of this nicely decorated, intimate, classic French restaurant tucked in the corner of a strip shopping area. This feels like an intimate neighborhood bistro and is a welcome discovery. From escargot encased in garlic butter, parsley and breadcrumbs to a tender duck a l’orange to an unforgettable crepe Suzette, you’ll be in Paris all evening. Voila! Also on the menu: pan-seared foie gras, tasty onion soup, seabass Bouillabaisse, coq au vin, rack of lamb, salads and more desserts. • Dinner nightly. 561/997-0027. $$

Chops Lobster Bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. At this upscale downtown restaurant, steaks are aged USDA Prime—tender, flavorful

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119 and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Nova Scotian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. Let’s face it: Trendy menus come and go, but a great steakhouse is a win-win on all occasions. • Dinner nightly. 561/395-2675. $$$$

Everyday Favorites For an affordable bite at any time, consider these durable chains and homegrown Boca favorites—where the attire is understated and reservations are rarely necessary.

Cuban Café—3350 N.W. Boca Raton Blvd., Suite B-30.

Biergarten—309 Via De Palmas, #90. German/Pub. Part vaguely German beer garden, part all-American sports

Cuban. One thing Boca needs more of is coffee windows—and real Cuban restaurants. Which is undoubtedly why diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $

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 the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $$

Domus Italian Restaurant—187 S.E. Mizner Blvd. Italian. The “Best Spaghetti & Meatballs Ever” dish is pretty darn close to being just that. Who says we have too many Italian restaurants? The burrata with tomato carpaccio, melt-in-yourmouth Dover sole almondine, orecchiette con sausage and linguine vongole are part of a very good menu. From Sicilian fish salad to veal piccata, a light calamari fritti to chicken Parmesan, you can find something for all appetites. Save room for the tartufo. • Dinner nightly. 561/419-8787. $$$

Dorsia—5837 N. Federal Highway. Continental. The simple pleasures of the table—good food, personable service, comfortable ambience—are what this modestly stylish restaurant is all about. The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly. 561/961-4156. $$

Farmer’s Table—1901 N. Military Trail. American. Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Choice short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast, lunch and dinner daily. 561/417-5836. $$

Frank & Dino’s —39 S.E. First Ave. Italian. The Rat Pack is alive and well here in both décor and soundtrack. So, too, are traditional Italian dishes such as Dentice oreganata, capellini Pomodoro and tiramisu. But you may want to get there early for one of the longest happy hours around (11:30 a.m. to 6:30 p.m. weekdays) for Damiano meatballs, filet mignon sliders or antipasto misto between lunch and dinner. • Lunch Mon.-Fri.; dinner nightly. 561/218-4636. $$$

Gary Rack’s Farmhouse Kitchen—399 S.E. Mizner Blvd. American. Natural, seasonal, sustainable. You’ll enjoy the varied menu, and won’t believe it’s made without butters or creams. Try the too-good-to-be-true buffalo-style cauliflower appetizer, the seared salmon or buffalo burger, and have apple skillet for dessert. Healthy never tasted so good. • Lunch and dinner daily. 561/8262625. $$

Grand Lux Cafe —6000 Glades Road, inside Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; brunch on Saturday and Sunday. 561/392-2141. $$

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Bonefish Grill—21065 Powerline Road. Seafood. Market-fresh seafood is the cornerstone, like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. Brunch on Sundays. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-1310; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ The Cheesecake Factory—5530 Glades Road. American. Oh, the choices! The chain has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes, from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711). $$ Nick’s New Haven-Style Pizzeria—2240 N.W. 19th St., Suite 904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out of Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $$ P.F. Chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at the Boca outpost of P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$

The Sandwich Shop at Buccan—350 S. County Road, Palm Beach. Takeout stop. Like big sister Buccan Italian restaurant, the Sandwich Shop is full of flavor and builds your favorite sandwich with just a touch of delicious creativity you won’t find elsewhere. Owned by celeb chef Clay Conley and partners, the menu has hot or cold sandwiches, salads, sides and drinks (both alcoholic and non). Good-sized portions mean the Italian and prosciutto subs include leftovers if you have some willpower.• Lunch daily. 561/833-6295. $$

Shake Shack—1400 Glades Road. American. We’re not sure there is really any such thing as a bad burger joint and when you have a really good one—like Shake Shack— there’s a little piece of heaven just a short order away. Shake Shack in University Commons has great all-Angus burgers, non-GMO buns, and a frozen custard that makes grown men weep. Throw in some crinkle-cut fries and life is the way it should be. And the outdoor patio is a definite bonus in these times. • Lunch and dinner daily. 561/932-0847. $ Steve’s Wood Fired Pizza—9180 Glades Road. Italian. With an emphasis on fresh, local ingredients and rigorous preparation—the hand-rolled dough rises for three days before use—this reliable purveyor offers varieties of ‘za that are both familiar and novel, from BBQ chicken and veggie primavera to Mom’s White Roasted Garlic and the Mupsa (mushroom, pepperoni and sausage) . • Lunch and dinner Tues.-Sat., dinner Sun. 561/483-5665. $$

Tap 42—5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed, but don’t let that discourage you. The kitchen here executes the hell out of a short, simple all-day menu. Grilled salmon chopped salad with tomatillo ranch dressing is delightful, as is guacamole studded with fat chunks of bacon and charred corn. Same goes for decadent shrimp mac-n-cheese. The wicked-good chocolate bread pudding with salted caramel sauce would be the envy of any Big Easy eatery. • Lunch Mon.-Fri. Brunch Sat.-Sun. Dinner nightly. 561/235-5819. $

True—147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad.• Dinner Tues.-Sun. 561/417-5100. $$

The Grille On Congress—5101 Congress

Houston’s —1900 N.W. Executive Center Circle. Con-

Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$

temporary American. Convenient location, stylish ambience and impeccable service are hallmarks of this local outpost of the Hillstone restaurant chain. There are plenty of reasons why this is one of the most popular business lunch spots in all

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Taking a Break and Heading South

In part two of her local culinary travels, our food critic hits two beachfront favorites Written by LYNN KALBER

GYORGY PAPP

e hit the coastal road again—this time heading south—for some staycation eating and drinking, without airplanes or trains to worry about. There are enough places to see the waves, so the ride along A1A is worth the extra bit of time. Your blood pressure will thank you.

Left, fresh fish sandwich from Deck 84; right, crunchy salmon roll from Beach House Pompano

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DECK 84

BEACH HOUSE POMPANO

840 E. Atlantic Ave., Delray Beach; 561/665-8484; deck84.com

270 N. Pompano Beach Blvd., Pompano Beach; 954/607-6530; beachhousepompano.com

This popular Delray Beach venue had a huge advantage over competitors as restaurants started opening up in early fall; most of the seating here is outside. The huge decks with turquoise awnings hold a good number of diners even with spacing widened between tables. You can arrive here by boat, car or on foot, as the ocean is just a couple of blocks away, while Deck 84 itself is on the Intracoastal. Adding to the SoFla vibe is some very good food and drinks. From Caesar salad to Kung Pao wings to bacon-wrapped meatloaf, fried chicken, fish sandwich and burgers and more, there’s something here that will taste great as you watch the boats sail past. We tried the Baja fish tacos ($18) accompanied with corvina, a cilantro-lime coleslaw with jalapeño and tomato salsa. The tacos had a nice flavor bite, the slaw and house-pickled jalapeño giving the dish a great kick. We found the same palate-pleasing kind of combos with the Thai tuna salad ($23) in a zippy cilantro-ginger vinaigrette. Next time we need to land at the dock!

This oceanfront venue—it is actually on the beach— opened in 2018 and is part of the restaurant row next to Pompano Pier. It has a sizable deck on the first floor, and a rooftop deck with a great view of the Atlantic that tends to fill up quickly. Because the area has so many restaurants as well as a pier and the beach, parking is at a premium when valet isn’t available, so try a parking garage or beachfront parking where you pay by the hour at a kiosk. Then head for the sushi, sandwiches, burgers, seafood or just the great smoked trout dip with your favorite cocktails. The salt air will join you—and it always makes everything taste better. We were impressed with the char-grilled pita that arrived with the fish dip ($12)—it’s the small details that make a good dish slide into the excellent category. The Folly Beach Sliders ($6 each) contain a blend of short rib, brisket and ground chuck topped with pimento cheese, caramelized onions and a chef’s island dressing that also takes these little babies a couple levels above“just good.”

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E AT & D R I N K RESTAURANT DIRECTORY of Boca, including menu items like Cajun trout, the mammoth salad offerings and the tasty baby back ribs. • Lunch and dinner daily. 561/998-0550. $$$

Il Mulino New York Boca Raton —451 E. Palmetto Park Road. Italian. From the four pre-menu bites to the after-dinner coffee from freshly ground beans, this is a white-tablecloth venue that delivers on its upscale promises. Try the langostino, the red snapper, the risotto, the pasta, or go for the ceviches, caviars and seafood tower. Save room for dessert and complimentary lemoncello. Make a night of it. • Lunch and dinner daily. 561/338-8606. $$$

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Jimmy’s Fries to Caviar —6299 N. Federal Highway. Contemporary American. Going one better than soup to nuts defines Jimmy Mills’ Boca restaurant, an easygoing, affordable bistro in the old Darbster space that really does offer fries, caviar and more. Four varieties of fish eggs are shown off nicely crowning a quartet of deviled eggs, while the thick-cut fries complement a massively flavorful, almost fork-tender hanger steak in the classic steak frites.Try the seasonal soups as well. • Dinner Tues.-Sun. 561/617-5965. $$

Josephine’s —5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$

Kapow! Noodle Bar—431 Plaza Real. Pan-Asian. This Asian-inspired gastropub delivers an inventive punch to the taste buds. Among the hardest hitters is its angry shrimp dumplings and the char sui pork belly bao bun. The Saigon duck pho is yet one more reason to go. • Lunch and dinner daily. 561/347-7322. $$

Kathy’s Gazebo Café —4199 N. Federal Highway. Traditional French. Elegance, civility and very good food meet here for dinners that last at least two hours, and it’s worth it. Try the Dover sole (pricey, but it won’t disappoint), the escargot, coq au vin if it’s a nightly special, gazpacho, duck, veal, lobster and more. Don’t forget the rich, well-crafted desserts. Classical dining at a longtime standard; jackets recommended. • Lunch Mon.-Fri. Dinner Mon.-Sat. 561/395-6033. $$$

Ke’e Grill —17940 N. Military Trail, Suite 700. Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$ La Nouvelle Maison—455 E. Palmetto Park Blvd. French. Elegant, sophisticated French cuisine, white-glove service and a trio of stylish dining rooms make Arturo Gismondi’s homage to Boca’s storied La Vieille Maison the home away from home to anyone who appreciates the finer points of elegant dining. The cuisine showcases both first-rate ingredients and precise execution, whether a generous slab of silken foie gras with plum gastrique, posh lobster salad, cookbook-perfect rendition of steak frites and an assortment of desserts that range from homey apple tart to bananas Foster with chocolate and Grand Marnier. • Dinner nightly. 561/338-3003. $$$

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La Villetta—4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with January 2021

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homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$$

Le Rivage —450 N.E. 20th St., Suite 103. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly. 561/620-0033. $$

Loch Bar —346 Plaza Real. Seafood. This sister restaurant to Ouzo Bay includes fried oysters, moules frites and Maryland crab cakes. The bar offers literally hundreds of whiskeys, a noisy happy hour crowd and live music most nights. • Lunch and dinner daily. 561/939-6600. $$ Louie Bossi’s—100 E. Palmetto Park Road. Italian. This jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$

Luff’s Fish House—390 E. Palmetto Park Road.

AARON BRISTOL

Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$

Grilled Atlantic swordfish from Loch Bar

Madison’s —2006 N.W. Executive Center Circle. American. This location is something of a Bermuda Triangle for restaurants, with at least four restaurants preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, and service that is as professional as it is personable. • Lunch and dinner daily. 561/994-0808. $$$

Maggiano’s —21090 St. Andrews Blvd. Italian. Do as the Italians do, and order family-style: Sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, a salad, two pastas, two entrées and two desserts. The menu also includes lighter takes on staples like chicken parm, fettuccine alfredo and chicken piccata. • Lunch and dinner daily. 561/361-8244. $$

Curb Your Enthusiasm Twenty Twenty Grille’s indoor space is tight; that’s why it now offers three-course curbside meals to go, with salad, entree and dessert for $35.

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Max’s Grille —404 Plaza Real. Contemporary American. After 24 years in Mizner Park, This modern American bistro is a true local classic. The food and decor are both timeless and up to date, and the ambience is that of a smooth-running big-city bistro. Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$ Morton’s The Steakhouse—5050 Town Center Circle, Suite 219. Steakhouse. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$

New York Prime —2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery Monday, Monday packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner nightly. 561/998-3881. $$$$

Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$ Rafina—6877 S.W. 18th St. Greek. If you find the ambience of most Greek restaurants to be like a frat party with flaming cheese and ouzo, this contemporary, casually elegant spot will be welcome relief. Food and decor favor refinement over rusticity, even in such hearty and ubiquitous dishes as pastitsio and spanakopita. Standout dishes include the moussaka, the creamy and mildly citrusy avgolemono soup and the precisely grilled, simply adorned (with olive oil, lemon and capers) branzino. • Lunch and dinner daily. 561/409-3673. $$

Rebel House —297 E. Palmetto Park Road. American Eclectic. As wild visually as it is in the kitchen, this place rocks on all points. Start with the popcorn flavor of the day (instead of bread) and don’t miss the cauliflower Caesar salad, Uncle Pinkie’s Fried Rice, the lobster meatballs or whatever duck option is on the menu. You can’t miss with these dishes. • Dinner nightly, brunch Sat.-Sun. 561/353-5888. $$

This popular spot is swanky, but the rustic Italian fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes” are on the new menu, as are butternut squash ravioli and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/239-7000. $$

Ristorante Sapori —301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$

Matteo’s —233 S. Federal Highway, Suite 108. Italian. Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town. • Dinner nightly. 561/392-0773. $$

Ruth’s Chris —225 N.E. Mizner Blvd., Suite 100. Steakhouse. Not only does this steakhouse favorite emphasize its New Orleans roots, it also distinguishes itself from its competitors by just serving better food. The signature chopped salad has a list of ingredients as long as a hose but they all work together. And how can you not like a salad topped with crispy fried onion strings? Steaks are USDA Prime and immensely flavorful, like a perfectly seared New York strip.

Mario’s Osteria—1400 Glades Road, Suite 210. Italian.

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123 The white chocolate bread pudding is simply wicked. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 651 Okeechobee Blvd., West Palm Beach, 561/514-3544; 661 U.S. Highway 1, North Palm Beach, 561/863-0660.) $$$$

Seasons 52—2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is firstrate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch and dinner daily. 561/998-9952. (Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852.) $$

Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. Chef/owner Jonathan Fyhrie has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, this restaurant’s staying power proves the pull of a beautiful space, amazing food and special attention from a talented staff. The velvety lobster bisque is a signature dish. The night’s options can include rack of lamb, filet au poivre, wild Scottish king salmon, crispy duck and more, all done beautifully. Plan on a two-to-three-hour dinner. It’s worth it. • Dinner nightly. 561/347-6260. $$$$

Sushi Ray —5250 Town Center Circle, Suite 111. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $22. • Lunch Mon.–Fri., dinner nightly. 561/394-9506. $$

Tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. The scarletta pepper steak and bone-in pork chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. For dessert, try the red velvet bread pudding and your choice of a trio of sorbets. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/922-6699. $$

Taverna Kyma—6298 N. Federal Highway. Greek/ Mediterranean. Hankering for a traditional Greek meal, and a menu that offers just about everything? This is where you want to try the meze plates (cold, hot, seafood, veggie), saganaki, grilled entrees and kebobs. From the taramosalata to the branzino and pastitsio, servings are generous and good. Don’t forget dessert. • Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$ Trattoria Romana —499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$

Twenty Twenty Grille—141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/990-7969. $$$

Villagio Italian Eatery —344 Plaza Real. Italian. The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$

Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 200 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $$

WEST BOCA Boon’s Asian Bistro—19605 N. State Road 7. Japanese/Thai. This is one of two Boon’s (the other is in Delray Beach), and it’s where the rush to eat excellent sushi started. The fast-moving staff is choreographed to deliver dishes such as shrimp pad Thai that’s light, delicate and happily filled with shrimp. The Thai fried rice is unusually delicate too, with lots of egg, and is some of the best around. The sushi rolls are as fresh and inventive (try the Daimyo roll) as they are beautifully presented. Go early or call for a reservation. • Lunch Mon.-Fri. Dinner nightly. 561/883-0202. $$ City Fish Market—7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner nightly. 561/487-1600. $$

Ditmas Kitchen—21077 Powerline Road. Contemporary kosher. This west Boca restaurant is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good casual food, and no dairy products are used. Try the Hibachi salmon, all-kale Caesar salad, the shnitzel sandwich. • Dinner Sun.-Thurs. 561/826-8875. $$$ La Ferme—9101 Lakeridge Blvd. French/Mediterranean. Classic style and classically oriented French cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with the foie gras terrine and proceed to lamb rack or pan-seared salmon with braised baby artichokes. C’est délicieux. • Dinner nightly. 561/654-6600. $$$

Oli’s Fashion Cuisine —6897 S.W. 18th St. Modern American. With the unusual name comes a menu sporting lobster risotto to tuna tacos, grilled mahi and more. There are Italian, vegetarian, steak, flatbreads, salads and desserts, all pleasing to the eye and palate. Inside is a bit noisy, so try the outdoor, lakeside patio for a quieter meal. • Lunch and dinner daily, breakfast weekends. 561/571-6920. $$

Oliv Pit Athenian Grille—6006 S.W. 18th St. Modern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino. • Lunch and dinner daily. 561/409-2049. $$

Buzz Bite I How Sweet It Is

s Anna Ross describes her one-woman, online baking business: “It’s late nights and early mornings. And by late, I mean scooping cookie dough till my wrist tells me to stop at 12 a.m. … It’s putting your heart and soul into everything you do.” That passion and dedication last summer started pastry chef Anna Bakes (Instagram: @annabakesfl) on a (sugar!) roll. She previously worked at Aioli, at The Breakers, and also under the tutelage of Zak the Baker in earlier years. She sells boxes of beautiful baked goods for pickup on Sundays, or for a limited delivery area on Sunday afternoons in her Lake Worth Beach area. These sell out quickly, and here’s an example why: She has occasional giveaways of curated goodie boxes. You order online for her special cakes (try the carrot cake!); her homemade Oreolike cookies; her birthday boxes with cupcakes, cookies and creative noshes; and sometimes a Florida box with four Creamsicle whoopie pies, four Key lime bars, and four guava and cheese Pop Tarts. She also bakes an English muffin loaf, mango bread and more—enough to make you the hit of your next BFF brunch. Just message her on Instagram for all the details. —Lynn Kalber

Tempura House—9858 Clint Moore Road, #C-112. Japanese/Asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

Villa Rosano—9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.-Sat. Dinner nightly. 561/470-0112. $$

BOYNTON BEACH Driftwood—2005 S. Federal Highway. Modern American. Take food combos that sound unusual (popcorn sauce, avJanuary 2021

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ocado chocolate ice cream) but that taste wonderful and you’ve got Chef Jimmy Everett’s ideas on the table. They don’t last long, because they taste terrific. Try the smoked swordfish, the lobster with pickled okra, ricotta dumplings, the burger with gouda, the grilled octopus and pastrami’d chicken breast with roasted cabbage. • Brunch Sun. Dinner Tues.-Sun. 561/733-4782. $$

Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Famed chef and South Florida culinary godfather Mark Militello is back at Josie’s after a brief stint at Boca’s Prezzo, and his magic in the kitchen of this cozy, old-school Italian restaurant is duly noted. His influence is evident in the daily specials, but old favorites like beefy short rib meatballs, an upmarket version of the classic San Francisco cioppino, and Josie’s signature veal Bersaglieri (veal medallions with artichokes, olives and roasted peppers in lemon-white wine sauce) don’t fail to satisfy either. • Lunch Mon.-Sat. Dinner nightly. 561/364-9601. $$ Prime Catch—700 E. Woolbright Road. Seafood. Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$

Grilled swordfish from 3rd and 3rd

Caffe Society

In 2020, Caffe Luna Rosa won a TripAdvisor “Best Restaurant” designation on the strength of a year’s worth of complimentary user reviews.

CRISTINA MORGADO

Sushi Simon—1628 S. Federal Highway. Japanese. It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$

porary American. This posh restaurant in the luxurious Seagate Hotel & Spa is home to a 450-gallon aquarium of tranquil moon jellyfish and a 2,500-gallon shark tank. Savor inventive cuisine that takes the contemporary to the extraordinary. Bold flavors, inspired techniques and the freshest ingredients make every meal a culinary adventure. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$

The Banyan—189 N.E. Second Ave. American. Snuggled under its namesake banyan tree in Pineapple Grove, this modern restaurant boasts a bright pink neon bar with bright cocktails, too. Try the purple Aviation gin cocktail paired with the Maryland crab bites or the Yum Yum Shrimp with spicy-sweet sriracha aioli. Sliders, tacos, mac trios and flatbreads do not disappoint. Order the crème brûlée cheesecake if it’s available. • 561/563-8871. $$

Beg for More Izakaya —19 S.E. Fifth Ave. Japanese Small Plates. The large sake, whisky and beer menu here pairs beautifully with the small plates full of everything except sushi. No sushi. And that’s fine. Try the takoyaki (octopus balls), the crispy salmon tacos and anything with the addictive kimchi, such as the kimchi fried rice. There are pasta, teriyaki and simmered duck with bok choy dishes—or 16 varieties of yakitori (food on skewers). You’ll be back to beg for more. • Lunch and dinner daily. 561/563-8849. $$ Brulé Bistro —200 N.E. Second Ave. Contemporary

DELRAY BEACH 3rd and 3rd—301 N.E. Third Ave. Gastropub. This quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit. • Dinner Mon.-Sat. 561/303-1939. $$

Buddha Garden—217 E. Atlantic Ave. #3. Pan Asian. Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner nightly. 561/450-7557. $$

50 Ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck

Burt & Max’s —9089 W. Atlantic Ave. Contemporary

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 rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$

American. This bastion of contemporary comfort food in west Delray is approaching local landmark status, forging its own menu while borrowing a few dishes from Max’s Grille, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner nightly. Sunday brunch. 561/638-6380. $$

Angelo Elia Pizza • Bar • Tapas— 16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthy-pungent mélange of pears, pancetta, Gorgonzola, sun-dried figs and mozzarella. • Lunch Tues.-Sun. Dinner nightly. 561/381-0037. $

Cabana El Rey—105 E. Atlantic Ave. Cuban tropical.

iterranean. West Delray diners have another reason to stay in their neighborhood with this stylish, contemporary Mediterranean eatery. Apeiro’s menu spans the entire Mediterranean, with dishes like Moroccan-spiced lamb ribs, 14-ounce double-cut pork chops, and fluffy meatballs adorned with tomato sauce, ricotta and pesto. ••••

Atlantic Grille—1000 E. Atlantic Ave. Seafood/Contem-

American. The regular menu of this Pineapple Grove favorite always has satisfying dishes. Its specialties include crab tortellini with black truffles, chicken meatballs with coconut broth and cashews, plus signature dessert pistachio crème brùlée. Spirits and house cocktails steeped in speakeast style are paired with an ever-changing menu. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$

Apeiro Kitchen & Bar—14917 Lyons Road. Med-

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The apple crostata, baked in a wood-burning oven, is one of the best desserts in town. • Dinner nightly. 561/501-4443. $$

Little Havana is alive and well in Delray. The menu is a palette-pleasing travelogue, including starters like mariquitas (fried banana chips) and main courses such as seafood paella (think mussels, shrimp, clams, conch, scallops and octopus). • Lunch and dinner daily. 561/274-9090. $$

Caffe Luna Rosa—34 S. Ocean Blvd., Delray Beach. Italian. This multiple Delray Beach-award winning restaurant has sparkling service, comfort food taken to a higher level, and a setting just steps from the Atlantic. Open since 1993, and a success since then, they dish up big flavors in a tiny space, so call for reservations. Try the calamari fritto misto, then the rigatoni pomodoro and leave room for dessert. Or come back for breakfast. • Open daily from breakfast through dinner. 561-274-9404. $$

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Buzz Bite II Your Inside Connection to Quality Provisions

ike Saperstein, owner of Sunshine Provisions wholesaler, has been selling directly to the public since early last summer. If his name sounds familiar, it’s because he was founder and owner of Boca Raton’s Rebel House restaurant, which he sold to Eric Baker in 2020. Saperstein’s company is in Broward County but delivers to Palm Beach County. His products include all kinds of meat, poultry, eggs, dairy, seafood, honey, produce and more. They are top-quality, shrink-wrapped and easy to freeze. During the season, he’s seen Saturdays at the Swank Farms Farmers Market in western Palm Beach County. On his website, he pulls together good deals in packages, whether for holidays or by taste:“Wine & Dine,”“All Grass All the Time,”“Grill and Chill”and more. He has a monthly meat subscription called Fridgestock. If you ate at Rebel House, you know Saperstein is overflowing with creativity and imagination. He’s brought the same qualities to providing quality products. Visit sunshineprovisions.com. —Lynn Kalber

Established 1991

OPEN DAILY! BREAKFAST, LUNCH & DINNER 80 S. Federal Highway • Deerfield Beach, FL • (954) 480-8402

www.olympiaflamediner.com

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Casa L’Acqua—9 S.E. Seventh Ave. Italian. You’ll get what you pay for here: very good Italian food in an upscale, modern, cool gray and white restaurant that is a refreshing change from busy Atlantic Avenue. The antipasti (bread, balsamic/honey dipping sauce, Parmesan chunks, bruschetta) are so good, they could be dinner. But save room for the pollo Parmigiana, the scallopine piccate al limone, the four kinds of risotto, and dessert. • Lunch and dinner daily. 561/563-7492. $$$ City Oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with a jumbo crab cake. This is the place to see and be seen in Delray, and the food lives up to its profile. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$ Cut 432—432 E. Atlantic Ave. Steakhouse. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wetaged beef is appropriately tender and tasty. • Dinner nightly. 561/272-9898. $$$ January 2021

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Dada—52 N. Swinton Ave. Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms, too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turnedrestaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$

AARON BRISTOL

Deck 84—840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $

Sazio

Happy Anniversary

This year, the family-run Il Girasole celebrates its 40th anniversary of bringing Northern Italian delicacies to Delray Beach.

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Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$

Jimmy’s Bistro —9 S. Swinton Ave. Contemporary American. This small gem off noisy Atlantic Avenue is big on taste and ambience, and has been busy since 2009. You can travel the world with dumplings, conch fritters, pork schnitzel, rigatoni Bolognese, étouffée and more. Reservations are recommended at this laid-back, comfortable venue. • Dinner nightly. 561/865-5774. $$

Joseph’s Wine Bar —200 N.E. Second Ave. Med-

El Camino —15 N.E. Second Ave. Mexican. This sexy,

iterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb. • Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$

bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$

La Cigale —253 S.E. Fifth Ave. Mediterranean. Popular venue since 2001, with Greek and Italian dishes and more. Highlights are seafood paella, roasted half duck and grilled jumbo artichoke appetizer. Lots of favorites on the menu: calf’s liver, veal osso buco, branzino, seafood crepes. Nice outdoor seating if weather permits. • Dinner Mon.–Sat. 561/265-0600. $$

Elisabetta’s—32 E. Atlantic Ave. Italian. An ornate Italian spot, with classically prepared dishes including spiedini shrimp, burrata de prosciutto bruschetta, costoletta di vitello (veal), a guanciale pizza, cacio e pepe pasta, malfadine Amatriciana and gemelli puttanesca. Portions are large and that, thankfully, goes for the homemade gelati, too. The best seating outdoors is the second-floor balcony overlooking Atlantic Avenue. • Lunch and dinner daily; weekend brunch. 561/650-6699. $$

Latitudes —2809 S. Ocean Blvd. Modern American. You should come for both the sunset and the food. This oceanfront restaurant is a gem tucked inside the Delray Sands resort. From the airy, bubbly interior to the raw bar, the décor is soothing and fun. Try the lobster and crab stuffed shrimp, the miso-glazed Skuna Bay salmon, the branzino or the veal Bolognese. • Breakfast, lunch and dinner daily. 561/278-6241. $$$

The Grove—187 N.E. Second Ave. Contemporary American. Chef and sommelier Michael Haycook and Dining Room Manager Paul Strike change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.–Sat. 561/266-3750. $$

Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/5448181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $

Harvest Seasonal Grill & Wine Bar—1841 S. Federal Highway. American. You don’t have to worry about calories (most dishes are under 500), you don’t have to worry about finding something you haven’t tried before (new items are added every three months) and freshness is the silent ingredient throughout. Try the pesto Caprese flatbread, the supergrain salad and the steak or salmon or chicken. Desserts offer big tastes in small jars. • Lunch and dinner daily; brunch on weekends. 561/266-3239. $$

The Office —201 E. Atlantic Ave. Contemporary American. Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on tap and a menu that flits from burgers and fries to mussels. Don’t miss the restaurant’s winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces. • Lunch and dinner daily. 561/276-3600. $$

Henry’s—16850 Jog Road. American. This casual, unpreten-

Park Tavern —32 S.E. Second Ave. Contemporary American. Check out the high-top seating or bar stools during an excellent happy hour menu that includes deviled eggs, pork sliders, chicken wings and a happy crowd. Entrees are generous and well executed. Try the fish and chips, one of six burgers, fish tacos and more. • Dinner nightly. Brunch Sat.Sun. 561/265-5093. $$

tious restaurant in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$

Il Girasole—2275 S. Federal Highway. Northern Italian. If you want Northern Italian in a low-key atmosphere, and nobody rushing you out the door, this is your spot. Start with something from the very good wine list. Try the yellowtail snapper, the penne Caprese and the capellini Gamberi, and leave room for the desserts. Reservations recommended. • Dinner Tues.–Sun. 561/272-3566. $$

Lemongrass Bistro—420 E. Atlantic Ave. Pan-Asian.

Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly

J&J Seafood Bar & Grill—634 E. Atlantic Ave.

named for its heart of the action location, neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially the Maryland-style crab cakes and luscious chocolate bread pudding. Service is strong so with a bit of work this restaurant will fully live up to its name. • Dinner nightly. 561/865-5845. $$$

Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options.

Racks Fish House + Oyster Bar—5 S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in

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127 Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this updated throwback to classic fish houses. Design, ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent. • Lunch and dinner daily. 561/450-6718. $$$

Rose’s Daughter—169 N.E. Second Ave. Italian. While not your traditional Italian trattoria, it is a place to find new favorites and revisit old standards updated with delicious ingredients and high standards. Try the Monet-colored lobster risotto, or house-made pasta, pizza, bread and desserts. From the mushroom arancini to the tiramisu, you will be glad Owner/Chef Suzanne Perrotto is in the kitchen. Indoor and outdoor seating. • Dinner Wed.-Sun. 561/2719423. $$ Salt7—32 S.E. Second Ave. Modern American. All the pieces needed to create a top-notch restaurant are here: talented chef, great food, excellent service. From the pea risotto to the crab cake to the signature steaks and a lot more, this is a venue worth the money. Thanks goes to Executive Chef Paul Niedermann, who won TV’s notorious “Hell’s Kitchen” show, and his talent is displayed here on the plate. • Dinner Mon.-Sat. Brunch Sunday. 561/274-7258. $$$ Sazio —131 E. Atlantic Ave. Italian. This long-lived venue on crowded Atlantic Avenue is a reason to sit down and take a breath. Then take up a fork and try the linguine with white clam sauce or the ravioli Sazio or grilled skirt steak or pretty much anything on the menu. Prices are reasonable; leftovers are popular. • Lunch and dinner daily. 561/272-5540. $$

Buzz Bite III ‘Ponic Button

ooking for a new source for fresh greens and more? Hooked on ‘Ponics, an indoor aquaponic farm in Boynton Beach, sells fresh sprouts, microgreens and salads, herbs, honey, kombucha, sauces, oils, vinegars, spices, salts, peppers, sugars, coffee and tea. Plus bath salts and skin salves—all of that from a family-owned farm that sprung from a dream in 2015. The microgreens and sprouts include wheatgrass, sunflower, cilantro, broccoli, purple shiso, wasabi mustard, red radish, alfalfa, arugula, carrot, pea, kale, leek, amaranth, dill, purple kohlrabi, bok choy, bull’s blood beet, basil, rainbow chard, borage and a 5-sprout salad mix. Aside from being a beautiful growing scene, all this is healthy and local, local, local. Visit the storefront and don’t overlook the growlers of green juice. Hours are Mon.-Fri., 9 a.m. to 6 p.m.; Sat., 9 a.m. to 4 p.m. The owners will deliver to your home or office. Hooked on ‘Ponics, 1054 Gateway Blvd., Suite 104, Boynton Beach; 561/460-1450; hookedonponicsllc.com. —Lynn Kalber

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Facials • Make Up Applications • Waxing Eyelash Extensions • Microblading Holistic Body Treatments • Foot Detox Melt Method for Pain • Reflexology Feng Shui • Cooking Classes • Spa Parties

Enjoy spa services and wellness classes in the privacy of your home luckygirlbathandbeauty.com

RESERVE YOUR SPA APPOINTMENT 410-251-6977 January 2021

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Sundy House—106 S. Swinton Ave. Contemporary American. It’s fine dining served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$ Taverna Opa—270 E. Atlantic Ave. Greek. Yes, you can order a side of belly dancing and napkin tossing with your moussaka and baklava at this chain. But the moussaka and baklava are very good; so is the rest of the food at the downtown Delray outpost. Also worth your while (and appetite) are appetizers like melitzanosalata, whipped eggplant with orange zest and roasted red pepper, and tarama, a creamy emulsion of bread, olive oil and salmon roe. Whole grilled bronzino is finished with lemon and orange juices for a citrusy flavor boost, while tongue-tying galaktoboureko goes baklava one better by adding vanilla-scented custard to golden, flaky phyllo. • Dinner nightly. 561/303-3602. $$

Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, well-prepared Italian-American cuisine are front and center here. Enjoy the delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/495-5570. $$

Tramonti —119 E. Atlantic Ave. Italian. In a world where restaurants chase trends with the relentlessness of Casanova in full Viagra heat, Tramonti stands out as a classic outpost of authentic Italian cookery. Not trendy hardly means stodgy, however, as evidenced by expertly crafted, robustly flavorful dishes like the signature spiedini di mozzarella Roma-

RESTAURANT DIRECTORY

na, spaghetti al cartoccio and braciole Napoletana. Torta della nonna is a triumph of the highly refined simplicity that lies at the heart of true Italian cuisine. • Lunch Mon.–Sat. Dinner nightly. 561/272-1944. $$$

Veg Eats Foods —334 E. Linton Blvd. Creative Vegan. This is comfort food for everyone; the dishes will impress carnivores, too. Smell the fresh coconut vegetable curry soup, which tastes as good as it sounds. Try the grilled brawt sausage, the Ranch chixn, the banh mi and a Ruben—all from plant-based ingredients that will fool your taste buds. You’ll want to take home some of the prepared meals after you’ve visited, too. • Lunch daily. 561/562-6673. $

LAKE WORTH BEACH Couco Pazzo —915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic. • Dinner nightly. (Tues.–Sun. during summer). 561/585-0320. $$ Paradiso Ristorante —625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu. The Mediterranean salt-crusted branzino is definitely a musttry. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$

LANTANA The Station House —233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are reasonably priced. • Dinner nightly. 561/547-9487. $$$

PALM BEACH Bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ Buccan—350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). • Dinner nightly. 561/833-3450. $$$ Café Boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world.

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January 2021

Mike Flaugh Landscape Architect

129 Dining is in the courtyard, the elegant lounge or the sophisticated dining room. • Dinner nightly. 561/655-6060. $$$

sliders. Sushi selection is limited but immaculately fresh. • Dinner nightly. 561/833-5522. $$

Café L’Europe —331 S. County Road. Current international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.–Fri. Dinner nightly (closed Mon. during summer). 561/655-4020. $$$

Leopard Lounge and Restaurant—The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$

Echo—230A Sunrise Ave. Asian. The cuisine reverberates with

Meat Market—191 Bradley Place. Steakhouse.

the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$

“Meat Market” may be an inelegant name for a very elegant and inventive steakhouse but there’s no dissonance in its food, service or ambience. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of sauces, butters and upscale add-ons. Whole roasted cauliflower is an intriguing starter, while a meaty Niman Ranch short rib atop lobster risotto takes surf-n-turf to a new level. Cast your diet to the winds and order the dessert sampler. • Dinner nightly. 561/354-9800. $$$$

HMF—1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with housemade fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 561/290-0104. $$ Imoto —350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras

Renato’s—87 Via Mizner. Italian with continental flair. This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan. • Lunch Mon.–Sat. Dinner nightly. 561/655-9752. $$$

Ta-boo —2221 Worth Ave. American. This self-described “American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the

see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$

WEST PALM BEACH Banko Cantina —114 S. Olive Ave., West Palm Beach. Northern Mexican. Start with the Adelita cocktail and don’t look back. The bacon-wrapped shrimp, the Al Carbon steak tacos and the house guacamole add up to a full-flavor dinner. The west-facing rooftop bar is a nice sunset option, and the Pan de Elote (homemade sweet cornbread with vanilla ice cream and berries) is a delightful end to the evening. • Dinner daily. 561/355-1399. $$ Café Centro —2409 N. Dixie Highway. Modern American. A cornerstone in the Northwood neighborhood, this venue draws because of a complete package: food, drinks and great nightlife and music. Take some char-grilled oysters, add shrimp pesto capellini or a marinated pork chop with polenta, plus local singing fave Tessie Porter, and you have a fun and delicious night out. • Lunch Mon.–Sat. Dinner nightly. 561/514-4070. $$

WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.

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PAMELA HIGER-POLANI, ESQ.

Local Estate Planning, Trusts & Probate Attorney President & Founder of Brain Bowl Events, Inc., a 501(c) (3) not-for-profit organization What motivated you to start BRAIN BOWL EVENTS, a non-profit to increase Alzheimer’s awareness in our community? Although Alzheimer’s remains one of the least understood and discussed diseases, it is one of the leading causes of deaths in our country. As the Founder and Past Chairperson of the BOCA WALK TO END ALZHEIMER’S for the Alzheimer’s Association, which I began in 2013 and chaired for several years thereafter, I realized that this issue is so relevant and crucial in our community. The walks were not simply not enough to raise the awareness we need around this horrific disease. We also needed (and still do!) events to educate those in the professional, legal and overall community. I created and continue to chair events through BRAIN BOWL to help families impacted by Alzheimer’s disease or a related neurocognitive disorder. BRAIN BOWL remains the only South Florida organization benefiting other local Alzheimer’s related non-profits and initiatives to raise funds and awareness in our community. Is this a personal story in terms of a family member having Alzheimer’s for you? Why is raising money and awareness so important to you? As a native Floridian, raising two children in this State, I am beyond concerned about the economic, medical and emotional toll this horrific disease will place on my beloved Home State. All diseases in our country are devastating but Alzheimer’s is uniquely impacting our South Florida community. Thirty-five percent (35%) of the population in South Florida is over the age of 65, nearly 4x the national average. This is significant because 1 in 3 individuals over the age of 65 in our community will be impacted with Alzheimer’s and/or Dementia. As taxpayers, we are simply not ready for the Silver Tsunami that

Together, We WILL End Alzheimer’s TODAY! is overwhelming our health care and financial systems. While every other major disease in our country is on the decline, Alzheimer’s is dramatically on the increase! Although my family has not been directly impacted, as a resident, taxpayer and Elder Law Attorney in this State, I see how Alzheimer’s impacts each of us! As such, my wonderful committee and I work tirelessly to help ensure We Save One Memory at a Time! Have you ever done anything like this before? Starting a walk, and then your own non-profit? No, but my passion for fighting Alzheimer’s definitely stems from my legal work. In my law practice I often help those confronting capacity issues, such as Dementia, Parkinson’s and Alzheimer’s. One of the services I often offer is to travel to clients, to address their Estate Planning concerns. When I enter their homes. I see what is happening and how hard the disease is on the caretakers, too. I try to help people understand what they need to do to avoid guardianships. You have to plan for the unthinkable. How can anyone predict catastrophe? For instance, early-onset Alzheimer’s impacts those under age of 65. This is NOT old-timers. Protecting yourself both Legally and Financially remains so important! With Covid, do you still plan on hosting events? Can people still become involved in the organization? If so, how do they contact you? YES and YES!!! As much as things change, our dedication and commitment to End Alzheimer’s stays the same!! My committee and I are planning several events, all socially distant or online, to increase awareness and funds. We always need Sponsors, Volunteers and Committee members! Please Support Our Vision of a World without Alzheimer’s, Parkinson’s and Dementia!

If interested, please go to our website: BrainBowlEvents.org or contact me directly at Pamela@LawPHP.com / 561.496.4222

facts about ALZHEIMER’S we all need to know but probably do not?

One in 11 men will be 1. diagnosed with Alzheimer’s in their lifetime.

Cancer, along with all of 2. the other significant causes of death in our country, is on the decrease; only Alzheimer’s is on the increase. As we extend our lifetimes longer and longer, Alzheimer’s threatens to destroy the very memories and reasoning on which we built those lives.

As your brain becomes 3. corrupted from the disease, unlike many other diseases, there is no way that a person can possibly take care of himself or herself while battling its effects. In fact, it takes nearly 5 caregivers per patient for proper attention to be given, making Alzheimer’s one of the most expensive diseases anyone will ever have to face.

In Florida, we have 4. approximately 580,000 people living with Alzheimer’s — and 150,000 of them are living in our county. In fact, 17.5% of our State is over the age of 65 — in South County that number jumps to 35%, nearly 4x the national average.

Estate and Financial 5. Planning are truly necessary at every age to

address the legal needs that someone facing this disease might have. Disturbingly, we are seeing people diagnosed younger and younger with Alzheimer’s. Our keynote speaker a few years ago was 18 when her mother was diagnosed at 49 with early-onset Alzheimer’s. This is no longer an “old person’s” disease.

BRAIN BOWL EVENTS, INC. IS A TAX-EXEMPT 501(C)(3) NOT-FOR-PROFIT ORGANIZATION. REGISTRATION #CH7588. A COPY OF THE OFFICIAL REGISTRATION AND FINANCIAL INFORMATION MAY BE OBTAINED FROM THE DIVISION OF CONSUMER SERVICES BY CALLING TOLL-FREE (800) 435-7352 WITHIN THE STATE OR BY VISITING HTTPS://WWW.FLORIDACONSUMERHELP.COM. REGISTRATION DOES NOT IMPLY ENDORSEMENT, APPROVAL, OR RECOMMENDATION BY THE STATE. BRAIN BOWL EVENTS RECEIVES 100% OF EACH CONTRIBUTION WITH 0% RETAINED BY A PROFESSIONAL SOLICITOR. SPONSORED CONTENT

TOGETHER,

we build

a better community in

South Palm Beach County and a

brighter future for the next generation.

Join us at jewishboca.org

or call 561-852-3100 for more information.

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2020 BOCA BALLROOM BATTLE

WHAT: The highly anticipated Boca Ballroom Battle is one of our favorite local events, and this year its dancers became TV stars right in front of our eyes. For the first time ever, this year’s Ballroom Battle was not live at the Boca Raton Resort & Club, but instead held at the WPTV Channel 5 Studios and broadcast on television as a result of the COVID-19 pandemic. Kirsten Stanley and Steve Bernstein were crowned the winners of this year’s contest, which raised a new record total of more than $660,000 for the George Snow Scholarship Fund. WHERE: WPTV Channel 5 Studios

VIVIIMAGE PHOTOGRAPHY

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6 8

1. Tara Lucier, Kirsten Stanley, Ross O’Connor, Kyle Stewart, Steve Bernstein, Dr. Gwenesia Collins, Bill Donnell, Robin Bresky 2. Tim Snow, Dr. Minelle Tendler, Kirsten Stanley, Joe Veccia, Fran Nachlas, Eddie Ventrice 3. James Brann and Kirsten Stanley

4. Bill Donnell and Sayra Vazquez Brann 5. Dr. Gwenesia Collins and James Brann 6. Robin Bresky and James Brann 7. Kyle Stewart and Sayra Vazquez Brann 8. Steve Bernstein and Sayra Vazquez Brann 9. Ross O’Connor and Sayra Vazquez Brann 10. Tim Snow, Dr. Minelle Tendler, Steve Bernstein, Joe Veccia, Fran Nachlas, Eddie Ventrice

11. Tara Lucier and James Brann

January 2021

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NB CARES IN THE COMMUNITY WHAT: Wearing a mask all day can take a toll on anyone’s skin, and the problem can be even worse for those who are fighting on the front lines of the COVID-19 pandemic. Nourishing Biologicals, a skin care company based in North Florida, has done its part to address that issue by reaching out into the community during the pandemic to support local frontline workers. Through its newly launched NB Cares program, the company recently donated more than 2,000 health and skin care products to the men and women of the Palm Beach Fire & Rescue Department. WHERE: Palm Beach Fire & Rescue Station

1. Natalia Sadowski and Christian Sadowski 2. Nourishing Biologicals employees with members of the Palm Beach Fire & Rescue Department 3. Tina Rutland

JUNIOR LEAGUE OF BOCA RATON MEMBERS WRITE LETTERS FOR BOCA REGIONAL HOSPITAL PATIENTS WHAT: Junior League of Boca Raton Self Esteem Committee members, along with other members of the Junior League, wrote nearly 500 cards for patients at Boca Raton Regional Hospital. Visitation was limited in the hospital at the time, and the cards were delivered to patients with their dinner trays in an effort to brighten the patients’ days.

GYORGY PAPP

WHERE: Boca Raton Regional Hospital

Jayme Weekly, Mark Larkin, Maureen Mann, Robin Mautino, Phyllis Sandler, Shielle Traverso, Cristy Stewart-Harfmann and Sam Eckhart

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January 2021 issue. Vol. 41, No. 1. The following are trademarks in the state of Florida of JES Media, and any use of these trademarks without the express written consent of JES Media is strictly prohibited: Savor the Avenue; Tastemakers of Delray; Tastemakers at Mizner; Florida Style and Design; Delray Beach magazine; Boca Raton, South Florida At Its Best; bocamag.com; Florida Table; Boca Raton magazine. Boca (ISSN07402856) is published 8 times a year (September/October, November/December, January, February, March, April, May/June and July/ August) by JES Media. Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, Boca Raton, FL, 33487. Telephone: 561/997-8683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $24.95/6 issues, $34.95/12 issues (shipping fee included for one- and two-year rates). Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.

January 2021

11/30/20 5:10 PM

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