Boca Raton magazine by JES Media

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March/april 2013, Vol. 33, Issue 2

features

114

How Does It Feel?

Seven South Florida residents spare no detail when it comes to unforgettable experiences in their lives— from being abducted at machete point to escaping the death grip of a jaguar to being blamed for 9/11. as told to emily j. minor

128

Double vIsIon

The Ann Norton Sculpture Gardens in West Palm Beach provides a picturesque backdrop for spring’s hottest fashion. photography by leonardo corredor

136

ParaDIse, PolynesIan-style

More than five decades after the Mai-Kai restaurant opened in Fort Lauderdale, South Florida’s passion for tiki culture remains unabated. Boca Raton examines our love affair with Polynesian pop, embodied by the spring Hukilau extravaganza. by gaspar gonzález

roBiN Moore

Why is this Boca resident fighting for the amphibian population? Find out on page 177.

follow the leader

[ bocamag.com ]

177

march/april 2013 vol. 33 no. 2

departments

40 Mail

Readers comment on articles in recent issues of Boca Raton.

42 Editor’s lEttEr

Once again, local residents share deeply personal stories with Boca Raton, a privilege that we never take lightly.

by kevin kaminski

CurrEnts

Boca Raton keeps you connected to South Florida with the latest trends, tips and news in five categories. 45 shop: Form-fitting fashion discoveries for every body type 51 Body: Tips, news and expert advice for dealing with menopause 57 hoME: How to color your garden party with decorative outdoor flourishes 63 travEl: Aspen’s latest draw for South Florida ski enthusiasts; local travel buzz 69 a&E: Inside the local world of classical music; the Hot List

77 Florida taBlE

Classic cocktail party snacks— think cheese balls and deviled eggs— make a comeback, raise a glass to James Bond’s favorite cocktail, check out what’s happening on the local restaurant front and see how the Key lime pie stands up to the Boca Challenge.

100 FaCEs

Meet a young singer following an “Idol”-less path, the co-founder of a healthy meal delivery company and the man responsible for the annual Boating & Beach Bash for People with Disabilities.

by kevin kaminski, marie speed and john thomason

106 spotlight

Susan Spencer-Wendel, a former Palm Beach Post reporter who is battling ALS, chronicles her year of living with joy.

by marie speed

145

dining guidE

Don’t leave home without it— our comprehensive guide to the area’s best restaurants, including new reviews of 75 Main in Delray and Brio in Boca Raton.

177 our town

Spend time with the local people and organizations that make our community so special—including a Glamorous Gourmet involved with this year’s Boca Bacchanal and an animal activist gone Wild. Plus, check out this edition of Boca Bargains and Boca by the Numbers.

[ bocamag.com ]

An interview in the March/April issue of Boca Raton brings the author face to face with true courage.

by marie speed

192 My turn

An era filled with violence, crime and scandal has deprived our youth of the simple joys of childhood.

by john shuff

On the cOver PhOtOgraPher: Leonardo Corredor StyliSt: David A. Fittin, Artist Management/Miami MOdel: Karina Gubanova, Front Management/Miami clOthing: Giambattista Valli dress, from Saks Fifth Avenue, Town Center at Boca Raton; pin and bracelet, from Anthropologie, Town Center; all prices upon request Shot on location at Ann Norton Sculpture Gardens, West Palm Beach

by kevin kaminski and cassie morien

183 pEoplE

You might just see some familiar faces in our snapshots from talked-about social events in and around Boca Raton.

by cassie morien 28

191spEEd BuMps

77 march/april 2013

Boca Raton, town centeR Mall, 5800 Glades Rd. call 561.393.9100, VIsIt saKs.coM/BocaRaton, download tHe saKs aPP oR FInd Us on FaceBooK, twItteR and saKsPoV.coM.

LANVIN

BOCA RATON

bocamag.com WEB ExTRAS

Check out these bonus items unique to bocamag.com, related to stories in the March/ April issue of Boca Raton or pertaining to area events: THE GREEN GODDESS: Join our resident health-food blogger, Alina Zhukovskaya, as she dishes dietary tips, local restaurant news and special recipes every other Wednesday. THE BOCA MINUTE: Video editor

Jen Stone keeps readers “in the know on where to go” by spotlighting the most buzz-worthy events throughout the community. Click on the “Video” link for the latest installment.

HOW DOES IT FEEL? Boca Raton shares some of its all-time favorite vignettes from its long-running “How Does It Feel?” series of features.

POLYNESIAN POP: We have more tiki-inspired tidbits from our feature in this issue (page 136).

HAVE BLOG, WILL TRAVEL: Click on our “Travel” link for the inside scoop on everything from hotel openings and local getaway specials to exotic escapes and cruise news.

Alina Zhukovskaya

FESTIVAL OF THE ARTS: Check in with bocamag.com for updates, previews and video reports connected to the cultural event of the year in Boca (March 7–16).

Do you LIKE Boca Raton magazine? Write on our Facebook wall: [ ] Johndavid hensley suggested that we include a “Best Chef” category as part of our Readers’ Choice Awards.

[ ] steven Clemons and stephanie d’angelo liked our video from the Trump Invitational equestrian event at The Mar-a-Lago Club. [ ] Broward motorsports wished us Happy New Year! [ ] Kim pinto, Jeffrey adams, Celina gamBle and Jodi swanK all like Marie Speed’s blog “Swank Farms Goes Swanky.”

/ bocamag 30

[ bocamag.com ]

march/april 2013

bocamag.com The Naked TruTh featuring Angela Lutin

Can guys and girls ever be friends? —Harry and Sally Dear H&S: Yes, but it’s not always going to be easy. Inevitably, one or both of you will develop feelings for the other—but, as the gods of romance and fate would have it, those feelings usually don’t occur at the same time. So does this mean we should never be friends in the first place? Not necessarily. Opposite sex friendships provide a sounding board, a point of view and a comfort that we can’t get from a friend that shares our anatomy. A large part of any relationship, romantic or otherwise, is the enjoyment we receive from being in another’s company. But as Harry famously said in the movie, “The sex part always gets in the way.”

I’m dating this guy, and I’ve noticed on my Instagram newsfeed that he is “liking” girls’ photos, including his ex, as well as bathing suit shots. This isn’t acceptable, is it? —Instacreep Dear IG Pro: No, it’s not OK. Your guy’s behavior is disrespectful. It’s the Internet version of hitting on another girl at the bar while you are in the bathroom! You have every right to ask him not to “like” provocative pictures of other women. If he disagrees or gets angry, it’s time to take a hard look at your relationship. If he creeps in plain sight, he will certainly creep when you aren’t looking.

abouT The Naked TruTh

Follow Boca Raton’s popular dating blogger, Angela Lutin, every Thursday at bocamag.com. No topic is off limits for the single mom, television personality, relationship coach and advice columnist, who shoots from the hip about everything from dating in the workplace to problems in the bedroom. Send your questions to nakedtruth@bocamag.com.

bLoG CeNTraL

Stay connected to the community with our team of bloggerS: A&E: John Thomason

DElrAy BEAch:

Shopping:

takes readers inside the arts with concert, exhibition and movie reviews, cultural news and profiles every Monday, Wednesday and Friday.

Marie Speed reports every Thursday on news and events in the Delray world.

Discover upcoming trunk shows, store openings, money-saving tips and fashion trends Tuesday through Thursday with Jo Peswani and Cassie Morien.

Dining: Bill Citara breaks down the tri-county restaurant scene—from new reviews to the latest buzz—every Monday, Tuesday and Friday.

[ bocamag.com ]

communiTy: Health editor Lisette Hilton delivers local news from the worlds of exercise and medicine, and our in-house team keeps you on top of events and happenings in and around Boca throughout the week.

ENTER TO WIN!

Visit our Facebook page each month for chances to win tickets, gift cards and more!

TrAvEl: Visit bocamag.com for local resort news, special deals, international escapes, weekend getaways and other travel updates.

march/april 2013

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the [only] boca raton magazine group editor-in-chief

marie speed

editor

kevin kaminski

assistant editor

john thomason

web editor

cassie morien video editor

enza cOsta

jen stone

senior art director

lori pierino

art director

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adrienne acton

production assistant

lisa law

contributing writers

gaspar gonzĂĄlez lisette hilton emily j. minor john shuff

contributing photographers

leonardo corredor, adam finkle, robin moore, cristina morgado, rebekah westover food editor

bill citara

home editor

brad mee

account managers

allison albaijes, georgette evans national account manager

carey mckearnan

director of special publications

bruce klein jr.

special projects manager

gail eagle

JES publishing 561/997-8683 (phone) 561/997-8909 (fax) www.bocamag.com

magazine@bocamag.com (general queries) kevin@bocamag.com (editorial) Boca Raton magazine is published seven times a year by JES Publishing. The entire contents of Boca Raton magazine is 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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march/april 2013

jewels in time ShoppeS at the Sanctuary

4400 n. Federal highway, Boca raton, Florida 33431 (1/4 mile south of yamato road, on the east side of the street)

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JES publishing

president/publisher

margaret mary shuff group editor-in-chief

marie speed

controller

jeanne greenberg

circulation director

david brooks

subscription services

david shuff

hours: Monday - Wednesday 10aM - 6pM

Boca Raton ResoRt & cluB Main ResoRt loBBy

tHuRsday - satuRday 10aM - 8pM

JES publishing

5455 N. Federal Highway, Suite M Boca Raton, FL 33487 561/997-8683, www.bocamag.com publishers of

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

eXclusiVely FoR MeMBeRs & Hotel Guests

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Thank You for making 2012 a huge success!

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march/april 2013

ServiceS [ directory ] Boca Raton magazine is published seven times a year, with February, March/April, May/June, July/August, September/October, November and December/January issues. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.

[ subscription, copy purchasing and distribution ] For any changes or questions regarding your subscription or to purchase back issues, call David Shuff in subscription services at 877/553-5363. To inquire about distribution points, ask for circulation director David Brooks at the same number.

[ advertising resources ] Take advantage of Boca Raton’s prime advertising space—put your ad dollars to work in the premier publication of South Florida. For more information, contact manager Carey McKearnan (carey@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 and interests of our readers. Story queries for our print version should be submitted by e-mail to Marie Speed (editor@ bocamag.com) or Kevin Kaminski (kevin@bocamag. com). We try to respond to all queries, but due to the large volume that we receive, this may not be possible.

[ web queries ] Submit information regarding our website and online calendar to Cassie Morien (cassie@bocamag.com).

[ letters ] Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. We reserve the right to withhold any letters deemed inappropriate for publication. Send letters to the address listed below, or to Kevin Kaminski (kevin@ bocamag.com). Letter to the Editor Boca Raton magazine 5455 N. Federal Highway, Suite M Boca Raton, FL 33487

[ arts & entertainment ]

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Where to go, what to do and see throughout South Florida. Please submit information regarding fundraisers, art openings, plays, readings, concerts, dance or other performances to A&E editor John Thomason (john.thomason@bocamag.com). Deadline for entries in an upcoming Arts & Entertainment section is three months before publication (e.g., to list an event in July/August, submit info by April 20).

[ dining guide ] SHOPS AT BOCA CENTER ON MILITARY TRAIL (Next to Rocco's Tacos Restaurant and Uncle Tai's Restaurant)

561-394-5551 Open Mon-Wed 10-6 Thurs-Sat 10-9 GroveOpticians.com

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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 Marie Speed or Kevin Kaminski.

[ 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). E-mail images to people@bocamag.com.

march/april 2013

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[ directory ] tHANK yoU For SUBScriBiNG to BOCA RATON MAGAZiNe! We appreciate your business, and we want you to get the most from your subscription. This customer guide will help you contact us for all your subscription needs.

[ first issue ] Your first issue will be mailed four-to-six weeks after receipt of your order. Subsequent issues will arrive every other month and monthly in November and February.

[ missing or late issues ] Once in a while, production, transportation or the postal service may delay delivery. If you don’t get an issue, or if your magazine is repeatedly late, please call and report your problem to our subscription department at 877/553-5363, or send an e-mail to: subscriptions@bocamag.com.

[ if you have questions about your invoice ... ] If you have already paid your bill and then receive a new bill, here’s what you should do: 1. If you have paid your bill within the past four weeks, ignore the new invoice. (The computer simply has not given your account credit quickly enough.) 2. It’s most likely that your payment and our notice just crossed in the mail; check the date on the notice to see when we mailed it. 3. If you get another bill or renewal notice, call our subscription department at 877/553-5363, or send an e-mail to subscriptions@bocamag.com, and we will straighten out the problem.

[ change of address ] permanent: If you are changing your address, send us your complete old address, complete new address, including ZIP code, and the effective date of the change. You can also leave us a message with your old and new address by calling 877/553-5363. temporary or seasonal: Please send us your complete permanent address, your complete temporary address and the dates that you want your issues forwarded.

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

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[ gift subscriptions ] You’ll find a subscription to Boca Raton magazine makes a thoughtful and useful gift that lasts throughout the year. If you’d like more information about giving a gift subscription, please call our subscription department at 877/553-5363.

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[ online subscriptions ] 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 E-mail: subscriptions@bocamag.com Write: Boca Raton magazine Subscription Department 5455 N. Federal Highway, Suite M Boca Raton, FL 33487

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mail Give to Live As a subscriber to your terrific magazine, thank you on behalf of our charity, The Giving Tree, for including us in your page of Hometown Heroes in the [December/ January] issue. ... It was written that we provide Christmas gifts for the residents of Boca Island East and Dixie Manor, among other agencies. However, after Boca Island East changed from a public-housing unit, we no longer are involved with them. We work with many agencies, including Guardian Ad Litem, Home Safe, Jewish Family Services, Healthy Moms/Healthy Babies, Caridad Center and Twin Palms. Because of the generous citizens of our area, we are able to help so many. Suzy Broad, Judy Gordon, Linda Berger Boca Raton

HonorinG GiseLLe

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1/18/13 10:34 AM

“Before you and your staff from Boca Nursing Ser vices star ted taking care of Helen and I, we existed; now we are living again! Thank you, Rose.” -Dr. K.D.

steLLa ruLes John [Antonini, VP/GM of Saks Fifth Avenue, Boca Raton] and I [were] thrilled with the amazing editorial coverage of Stella McCartney in your December/January issue. Thank you again and again. Stacy Atwater, marketing director Saks Fifth Avenue, Boca Raton Rose Glamoclija, R.N. Owner and Administrator

correction • In the photo on page 158 of “The Call of the Wild” feature (December/January), Aneth McCarthy is holding a kinkajou. Also, The Acreage is a residential/agricultural community with ZIP codes in Royal Palm Beach, West Palm Beach and Loxahatchee.

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I salute the courage [of Giselle Meza; Faces, December/January issue] for telling [her] story. Truly, [she is] a victim turned victor. Sian Raghoo bocamag.com

(561) 833-3430 Fax (561) 833-3460

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When: March 11 Where: Boca Raton Resort & Club What: The 23rd annual event benefits the Crohn’s & Colitis Foundation of America and features a mammoth silent auction with more than 100 items—and guest speaker Jenna Bush Hager. Tickets are $125 per person. Contact: 561/218-2929, ccfa.org march/april 2013

YMCA PrAYer BreAkfAst When: March 12 Where: Boca Raton Resort & Club What: Olympian Shannon Miller, one of the all-time great gymnasts in U.S. history, will be the keynote speaker at this annual breakfast to benefit YMCA of South Palm Beach County. Tickets are $80. Contact: 561/237-0944

Honoring tHe Hero in All of Us When: March 21 Where: Ruth’s Chris Steak House, Mizner Park, Boca Raton What: This fundraiser benefits the American Red Cross of the Palm Beaches and Treasure Coast region and includes a cocktail reception, delicious dinner stations, and silent and live auctions. Sponsorships run from $1,000 (two tickets) to $7,500 (table of eight); single tickets are $150. Contact: 561/650-9105

sAvor tHe AvenUe When: March 28 Where: Atlantic Avenue, Delray Beach What: Take a seat at the longest dining table in Florida as the area’s top restaurants present a feast with special wine pairings. Boca Raton and Delray Beach magazines are hosts of this annual event. Tickets (depending on the restaurant) run from $75 to $165. Contact: 561/243-1077, downtowndelray beach.com

lAs olAs food & Wine festivAl When: April 19 Where: Las Olas Boulevard, Fort Lauderdale What: The 18th annual street festival, presented by Bombay Sapphire and Premier Beverage Company, promises culinary treats from more than 70 area restaurants and some 45 tables with wine offerings. Proceeds benefit the American Lung Association’s local programs. Tickets are $100. Contact: lasolaswff.com

209 E. Palmetto Park Road, Boca Raton, FL 33432 561.392.1902 evelynrolleder_brm0313.indd 1

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JlBr golf ClAssiC When: April 19 Where: Via Mizner Country Club What: The fifth annual fundraiser that supports programs by the Junior League of Boca Raton includes 18 holes of golf and a killer “Vegas-style” after-party with casino games. Contact: golf@jlbr.org follow the leader

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editor’sletter [ by kevin kaminski ]

Share and Share Alike G

eorge Brett was more than halfway through his Hall of Fame baseball career with the Kansas City Royals when I approached the third baseman following a spring training practice in 1985. He had done thousands of interviews; I was turning on my tape recorder for the first time as a journalist—or, more accurately, an aspiring journalist, since I’d yet to earn a dime in the profession. Not that I deserved a dime. On a scale where Mike Wallace of “60 Minutes” fame was the gold standard of grilling, my interview style back then ranked somewhere between a high school yearbook editor and Jerry Lewis in “The Nutty Professor.” I dropped my carefully prepared list of questions, written out in longhand the night before, about a half-dozen times; I fumbled my words; and I probably said “you know” a gazillion times. But you know what? Brett was cool. Incredibly cool. He gave me 45 minutes of his time, just he and I on a bench next to the batting cage. He described, in great detail, the art of hitting. He talked about how frustrating it was to not yet have a World Series ring (the Royals would finally win one that fall). And, at the end of our conversation, he started joking about the hair-care products I used—because, then as now, my hair did not budge, even in gale-force winds. Some 28 years later—through tenures as an NFL beat writer, an editor and writer for national sports publications, and a regional magazine editor—I remain humbled whenever it’s time to don the reporter’s hat. People don’t have to open up to those of us who do this for a living. George Brett didn’t. He could have blown me off with a few one-word answers and called it a day. Instead, he shared a part of himself—just as thousands upon thousands of people have done in the pages of Boca Raton magazine during its 33 years of existence. This issue is no exception, as we revive one of the editorial staff’s all-time favorite features—“How Does it Feel?”—starting on page 114. This is the fourth time during my seven years in the editor’s chair that we’ve called on local residents to share first-person accounts of episodes that range from touching to dramatic to downright harrowing. Over the years, people have been brave enough to share how it feels to weigh 600 pounds or hit rock bottom as a drug addict or be the lone survivor of a small plane crash. A police woman

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once described what it’s like to pose as an undercover prostitute. And a nudist told us that “a regular beach, where people wear bikinis, is way more sexual. It’s the suppression that causes the obsession.” This edition of “How Does It Feel?” may include some of the most powerful vignettes we’ve yet to publish—but they’re not the only examples of people opening up in this issue—or, for that matter, in any issue of Boca Raton. On page 106, former Palm Beach Post reporter Susan Spencer-Wendel, diagnosed with Lou Gehrig’s disease in 2011, discusses life and death, eloquently and poignantly, with Marie Speed. Our group editor also speaks with Jay Van Vechten (page 100), founder of the Boating & Beach Bash for People With Disabilities, about the day he crushed five of his vertebrae. To say that we’re honored when individuals share personal, revealing episodes with our writers would be an understatement. Our sources have consistently put their trust in our hands; hopefully, we’ve rewarded that faith—and enlightened our community in the process. Trust us, it’s a responsibility that we never have, and never will, take lightly. Enjoy the issue.

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currents [ by cassie morien ]

shop Sizing You Up

The worlds of fashion and produce may seem like apples and oranges to some. But as most women can attest, itâ&#x20AC;&#x2122;s also pears and bananasâ&#x20AC;&#x201D;at least when the discussion turns to body types. Turn the page to identify your fruit-based (or hourglass) figure, and then learn how to dress for your shape.

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currentsSHOP

Find Your Shape It doesn’t take a closet-blasting visit from Stacy and Clinton, of TLC’s “What Not To Wear,” to create a more

practical and form-fitting wardrobe. The secret is understanding your body type. ernie Sulpizio—creative director for Boston Proper, the Boca-based retailer of women’s apparel and accessories—helps to outline the best styles for each shape. (Look for a Boston Proper store, coming soon to Town Center at Boca Raton.)

You Are An Apple If:

 You have a full bust and wide shoulders.  You have an undefined waist.  Your upper body is larger than your lower body.

1. Layer clothing to add volume; this can be done with cardigans and belts.

1. To balance the top half of your body, add volume to your hips by looking for skirts with ruffles or pleats.

2. Full skirts give the illusion of curves.

2. Avoid vertical stripes on bottom.

3. Use belts to help accentuate your waist.

3. Buy flared or wide-legged jeans and pants.

4. Scoop and sweetheart necklines work best; stay away from square collars.

4. Tone down broad shoulders with soft, draping blouses and tunics.

5. Avoid dressing from head to toe in one color.

5. Play with patterns on the lower half of your body.

6. Look for pieces with bold patterns and prints.

6. Wear an unbuttoned cardigan and V-necks to help draw the eye down.

7. Show off your legs with a range of shorts, capris and slim pants.

“If a woman is [an apple], she wants something very slim on top, even showing off the shoulder—and then drawing in the waist and fuller on the bottom,” Sulpizio says.

THe LOOk This cobalt blue body suit ($118) draws the attention from the shoulders down to your middle. To complete the look, throw on a pair of wide-leg, dark denim jeans and a bright heel. WHere TO geT iT: Lucx Boutique, 307 S.E. Mizner Blvd., Boca Raton, 561/368-6364

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 Your waist, hips and shoulders are all similar width.  You are on the slimmer side.  You have a long, rectangular torso

Style tipS:

You Are A BAnAnA If:

“You want to do anything you can to draw in the waist,” Sulpizio says. “A wrap dress would be ideal, because it creates all this ruching around the waistline. You probably want that fuller silhouette on the bottom. You are creating an illusion with all of these things.”

THe LOOk This bold, side-swept sheath dress ($98)—with a unique neckline and side ruching—provides the illusion of curves. WHere TO geT iT: Ann Taylor, Town Center at Boca Raton, 6000 Glades Road, 561/391-0785

march/april 2013

“You should be comfortable in your body. I love a woman who embraces her curves. Accentuate them in every single way. You want to be happy at whatever size you are.”—Ernie Sulpizio

You Are A PeAr If:

You Are An HourGLASS If:

Style tipS:

2. Go for dark-wash denims and straight-leg trousers.

2. Look for clothing that has banding above the hips.

3. Avoid stitching, embellishments and wide pockets on your lower half.

3. Avoid wearing baggy clothing.

 Your hips are wider than your bust.  Your shoulders are narrow.  You often need a smaller clothing size for your upper body than your lower body. 1. Look for empire-waist dresses (that stop just above the knee) and jackets that hit the top of your hip.

1. Look for tops that accentuate the waist. Wrap-style dresses best complement your curves.

4. Invest in tailored, highwaist pants, preferably in a boot-cut style.

4. Halter-style and strapless dresses/tops look best on your shape.

5. Accessorize outfits with wide or skinny belts.

5. Look for tight, A-line skirts.

6. Keep the attention to your middle.

6. Invest in big necklaces and earrings to draw attention to your upper body.

7. Buy soft, clingy fabrics.

“Embellishment [heading into spring] is getting bigger—big gemstones, big brooches and big pieces of jewelry,” Sulpizio says. “[Pears] want to draw a lot of attention up to the neckline and the shoulders. Create a very slimming silhouette on the bottom.”

The Look This black, sequin-detailed top ($158) shows off shoulders with an interesting cut and emphasizes the top half of the body with a little sparkle. Where To geT iT: Lucx Boutique, 307 S.E. Mizner Blvd., Boca Raton, 561/368-6364

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 Your bust and hips are the same size.  You have a narrow, well-defined waist.  You have a large bust and large hips.

“A new favorite skirt shape is the accentuated long pencil skirt, which ends well below the knee,” Sulpizio says. “It is very nipped at the waist and hugs you the whole way down. It elongates, draws the eye towards the waist and then down towards the ankle.”

The Look The peplum looks great on almost every shape, but especially an hourglass figure. This polkadot print ($68) accentuates the waist and draws attention to the hips. Where To geT iT: Ann Taylor, Town Center, 6000 Glades Road, 561/391-0785

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currents [ by lisette hilton ]

body Roll With the Changes

Some women sail through menopause. Others suffer with every imaginable symptom. Experts say it’s a time for self-awareness— including the realization that there are modern methods to deal with the big “M.” Turn the page for advice on how to cool hot flashes, calm mood swings and feel your best.

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currentsBODY

From hypnosis to aromatherapy, there’s help in Boca for the symptoms brought about by midlife hormonal changes. Hypnotic SuggeStionS The challenge: Night sweats, hot flashes Problem solved: Hypnosis can help cut hot flashes by as much as 74 percent, according to a study published last October in the scientific journal Menopause. “Suggestions are given to the client [during hypnosis] that effectively reduce and eliminate the symptoms after the session is over,” says ginny l. goldman, a certified hypnotist at New Age Center for Hypnosis. “Also effective is the use of visualizations, such as telling the client to imagine she is standing outside on a cool evening, feeling the cool breeze blowing against her face and neck. ... With continued practice, the client [can] eventually just think the words ‘cool breeze’ to stop the oncoming hot flashes.” Price: $200 for the first session/$150 for subsequent sessions. Package pricing is available. conTacT: New Age Center Hypnosis, 2799 N.W. Boca Raton Blvd., Suite 213, Boca Raton; 561/613-6224, newagecenterforhypnosis.com

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Making ScentS The challenge: Hot flashes, mood swings, irritability Problem solved: Relief is only a mist away, according to geraldine Whidden, owner of Nature’s Symphony Aromatherapy. She recommends misting, or lightly spraying, hydrosols, which are the distillation water from plants. Try rose-geranium or rose, because those are hormone-regulating and help to lift your spirits. Peppermint hydrosol, with its cool blast, is good for hot flashes or a fever. Whidden also suggests the use of essential oils—along with inhaling them or putting drops in a bath, you can mix them in a massage oil base and rub the mixture over the lower back, lower abdomen and inner thighs. Whidden recommends rose-geranium, clary-sage or cypress oils for symptoms of menopause. Price: The hydrosols mentioned are $17.50 for 4 ounces; essential oils range from $7 to $50 and up. conTacT: Nature’s Symphony Aromatherapy, 48 N.E. First Ave., Suite A, Boca Raton; 561/393-0065, nsaroma.com

More tHan a Feeling The challenge: Overall wellness Problem solved: Quell menopause symptoms with tips from denise baron, an integrative wellness coach with Rachel’s Wellness: ■ Alternate nostril breathing to balance hormones. ■ Eat fresh and organic foods in season. ■ Take daily naps for 12 to 20 minutes. ■ Try restorative yoga poses to calm/cool. Price: Free for more advice: Rachel’s Wellness, 21359 Falls Ridge Way, Boca Raton; 561/451-5300

Hair ye, Hair ye! The challenge: Hair thinning and loss Problem solved: Local hair-restoration physician Alan Bauman says that women often notice menopause-related changes to their volume, quality and coverage of hair. “What is scary is that you can lose 50 percent of your hair before it’s noticeably different to the naked eye,” he says. Hairgrowth therapy can involve nutritional supplementation, nonchemical/ noninvasive low-level laser therapy or prescription topical treatments. In serious cases, consider a hair-transplant technique called NeoGraft FUE, Bauman says. Price: Up to $65/month for nutritional supplements; $500 to $3,000 for laser devices; $5,000 to $15,000 for NeoGraft FUE. conTacT: Bauman Medical Group, 6861 S.W. 18th St., Suite 102, Boca Raton; 561/394-0024, baumanmedical.com march/april 2013

We’re

mor e than

mammograms

Performing over 90,000 diagnostic procedures a year, we’re the region’s leader in breast care. But at the Christine e. Lynn Women’s health & Wellness Institute we’re so much more. Like our Center for Pelvic health, where we offer the latest in clinical assessment, screening and diagnostic testing. We provide a host of non-operative treatments for a variety of urogynecologic disorders. But if your condition warrants surgery, the Center presents minimally invasive treatment options, such as our da Vinci® robotic surgery system, the most experienced program in Palm Beach County. Our doctors, nurses and physical therapists are all specialists in pelvic floor disorders. In fact, the Center’s medical staff features the only fellowship-trained urogynecologist in the area. all of this in an atmosphere that places a premium on service and caring for the unique needs of women at every stage of their lives. The Christine E. Lynn Women’s Health & Wellness Institute. We’re more than mammograms.

6 9 0 M E A D O W S R O A D , B O C A R AT O N | 5 6 1 . 9 5 5 . 4 H E R ( 9 5 5 . 4 4 3 7 ) | B R R H . c o m

currentsBODY

navigating “the change” Local professionals weigh in on issues related to menopause. [ 1 ] Are we there yet?: Many

[ 2 ] Different strokes:

define menopause as the point at which a woman has gone at least one year without a period. But, wait, says local gynecologist Fernando recio. “[Women] should have blood drawn on at least three occasions within [that] year; your blood work has to consistently show that your estrogen and progesterone have fallen into the menopausal range,” Recio says. The rule of thumb, Recio adds, is “like mother, like daughter.” Women often reach menopause about the age their mothers did.

Hot flashes, night sweats, mood swings—these symptoms often indicate menopause. However, they’re not the only signs. Foggy thinking, anxiety, new aches and pains, and sleep disruption also can be symptoms of menopause, according to JeFFrey Thackrey, an antiaging and preventive medicine doctor with BodyLogicMD in Fort Lauderdale. “Women need to be aware that although these signs may be more subtle, they can definitely affect the quality of one’s life,” Thackrey says. “Exercise, a healthy diet and the right supplements can minimize the impact of these symptoms for some; for others, hormone balancing may be indicated.”

[ 3 ] LAst resort: Hormone replacement therapy is last in a line of options for treating symptoms of menopause, according to Frederick r. SilFen, a Boca Raton gynecologist and obstetrician. Silfen says affordable, over-the-counter supplements—including soy, evening primrose oil and the herb black cohosh—can help. “We only recommend hormone replacement therapy if we are unable to treat symptoms with over-the-counter [products],” he says.

Inside Hormone Therapy

here’s a twist on the traditional synthetic hormone replacement therapy, usually based on estrogen and progesterone, or estrogen only. Today’s women can have a custom-made hormone cocktail, called bioidentical hormone therapy. “With DNA technology, we have the ability to formulate estrogen, progesterone, testosterone, and another hormone called DHEA, which comes from the adrenal gland,” says Boca-based gynecologist Fernando Recio. “You get a hormonal panel of a woman in her late 40s or early 50s that has menopausal symptoms, and, according to her levels, you are able to compound a cream or pill to replace those hormones for the patient— and create a circulating hormone level of a woman in her mid-30s.” There are considerations. While synthetic hormone replacement therapy has a long and controversial track record, bio-identical therapy has no longterm data. So, the health effects—good or bad—are not known. Recio estimates bio-identical hormones cost between $50 and $60 a month and each blood-work panel needed to create and maintain the correct hormone balance is about $250. Two to three of those panels are needed, he says.

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[ 4 ] fooD for thought: Part-time Palm Beach resident alySSa dweck, an obstetrician/ gynecologist in Westchester County, N.Y. and co-author of the book V is for Vagina, says avoiding some foods and drinks can halt mild hot flashes and night sweats. The culprits, according to Dweck: red wine (go for clear alcohol instead), the food additive monosodium glutamate, spicy foods and caffeine.

1,200

Calcium levels need to increase after menopause so that women can maintain bone health. Women 51 and older need 1,200 milligrams of calcium per day, according to womenshealth.gov.

Continuing EduCation Check out these helpful websites for more information related to menopause. ›› The American Congress of Obstetricians and Gynecologists: http://pause.acog.org ›› The U.S. Department of Health and Human Services’ Office on Women’s Health: womenshealth.gov/menopause/ symptom-relief-treatment ›› For information on bio-identical hormone replacement therapies from the Food and Drug Administration: fda. gov/ForConsumers/ConsumerUpdates/ ucm049311.htm

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currents [ by brad mee ]

home Garden Party

Spring in South Florida is the perfect time for homeowners to wine, dine and entertain outdoors. Let Boca Raton bring your backyard to life with 10 decorative ideas.

Rebekah WestoveR

Select your Site

Choose your yard’s “wow” spot and plant your party there. Move to the pool’s edge, under a bougainvillea-covered arbor or to the middle of the lawn surrounded by flaming tiki torches and create the perfect staging area.

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currentsHOME

breatH of fresH air, Part i

The following ideas will help color your outdoor garden party with decorative style and natural flourishes.

PreP a Color Palette

Harness tHe Power of tHe bloom

Rebekah WestoveR

Establishing a color story from the start makes choosing fabrics, flowers and tabletop elements much easier. Be inspired. Against a classic black and white backdrop, fresh green, bright yellow and shots of cobalt blue reflect the season’s hues: grass, water and sun—the perfect mix.

Pass on a static centerpiece and create multiple arrangements imaginatively staged at the center of the table. Black orb vases can stack to become taller; try candlesticks topped with spheres of mums; or incorporate clear cylinder vases and classic orchids, which add elegant arching blooms.

run witH it

Use a strip of fabric to fashion a simple runner for your outdoor table. Begin with a white tablecloth, top it with a colorful runner, and add tabletop elements, glass candlesticks and a punchy mix of flower arrangements.

Play flower ball It takes four simple steps to display a sphere of mums.

soak a 4-inch oasis ball in water until saturated (about 30 minutes).

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Cut flowers with short stems from stalks of yellow daisy poms (available at florists’ shops and grocery stores).

Insert a “mohawk” of buds around the center of the sphere to create a linear guide. add adjacent bands of flowers until the ball is covered.

stage on a candleholder. Remove sphere every other day and water thoroughly before returning it to the display.

march/april 2013

currentsHOME

Breath of fresh air, Part ii

Treats, props and style pops add splendor to any outdoor festivity.

Dish it UP

Springtime offers delicious opportunities to create fresh, easy-to-make treats for your gettogethers. Here are three of our favorites.

THE drink: Pour sparkling water over ice cubes made from diluted orange juice concentrate.

layer, layer, layer

Even a tailored tabletop benefits from layers. Try adding dimension with a black charger that serves as a frame, visually separating the white dinnerware from the tablecloth. A green napkin, trimmed in Greek Key and adorned with a single daisy pom, tops the presentation.

THE dip: mix the ingredients below, and fill the inside of a hollowed-out artichoke half; dip leaves (from the artichoke) in the mix.

AdAm Finkle

THE dEssErT: Spoon a scoop of lemon sorbet into a halved, hollowed-out lemon shell. Garnish with mint and serve on a small bowl of ice.

Use pillows to add pops of color and style-defining pattern. Whether you bring pillows from indoors or upholster some with outdoor fabrics, decorative pillows perform as jewelry in an outdoor setting.

Work in Whimsy

Every style has its own props; in this case, staged tennis rackets amp up the partyâ&#x20AC;&#x2122;s playful vibe. (Croquet mallets would provide the same flavor.) Choose elements that suit your style, but use them sparingly.

shoP for ProPs Visit these local shops for display ideas and the perfect pieces for your party.

Patio.com 3060 N. Federal Highway, Boca Raton, 561/395-8035

PoP With PilloWs

RebekAh WeStoveR

1/2 cup plain yogurt 1/2 cup mayo 1 teaspoon onion, grated 1 teaspoon curry powder 1/8 teaspoon cumin

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SPruce Home & Garden Mizner Park, 407 Plaza Real, Boca Raton, 877/633-2236

BeacHcomBer art

Sunniland Patio

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march/april 2013

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travel

currents [ by kevin kaminski ]

Rocky Mountain High

Of the four ski areas that comprise one of the country’s most celebrated travel destinations—Aspen, Colo.—one stands taller than the rest. But even though Snowmass has it all over its brethren when it comes to altitude and acreage, the venerable resort area was falling short in other areas. See what Snowmass did to regain its cool.

The view from the Westin Snowmass

Aspen’s Big Four snowmass: 8,104 feet, base elevation; 12,510 feet, summit elevation; 3,332 acres aspen mountain: 7,945 feet, base elevation; 11,212 feet, summit elevation; 675 acres aspen highlands: 8,040 feet, base elevation; 11,675 feet, summit elevation; 1,028 acres buttermilk: 7,870 feet, base elevation; 9,900 feet, summit elevation; 470 acres

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[ bocamag.com ]

currentstravel

sweet On snOwmass

Check out what’s new on the resort front—and on the slopes— at this Aspen haven.

1. Out with the Old With its 21 lifts and 94 trails, Snowmass typically handles three times as many ski days as the other members of Aspen’s “Big Four” combined. Locals, however, agree that the traffic had taken its toll on picturesque Snowmass Village, some 20 minutes from downtown Aspen—especially on the resort front. Enter the adjacent Westin and Wildwood resorts, a joint venture between Starwood Capital Group and Wasserman Real Estate that dropped a cool $55 million on renovations that have the village buzzing.

Also in Aspen/ snowmAss ›› At times, it seems like there’s

more ski instructors in Aspen than visitors. That’s because aspen skiing company (800/525-6200, aspensnowmass.com) covers all the bases—from working with terrified beginners to dealing with thrill-seekers looking for a steep-slope adventure. Don’t hesitate to call on mike waters (mwaters@aspensnowmass.com), who recently took expert care of a skier in the former category. XXXXXXXX ›› Kudos to st. regis aspen (970/920-3300, stregisaspen.com) for its innovative Chef’s Club, a must-dine experience in conjunction with Food & Wine that brings together a rotating group of the magazine’s “Best New Chefs” to curate seasonally inspired menus. The winter rotation included “Iron Chef America” participant Jonathon Sawyer and Matthew Lightner of New York City’s Atera. ›› Check out aspenchamber.org for last-minute spring ski deals, summer activities or info about next winter’s ski season.

[ bocamag.com ]

A winter evening at the Westin

2. westin tO the rescue The 151-room Wildwood—with its hipster design, contemporary art and popular watering hole (The Bar)—will appeal to the boutique crowd. But the Westin side (800/525-9402, westinsnowmass.com) is the revelation, especially given that locals describe the former tenant (Silvertree) as the leisure suit of area resorts, stuck as it was in a 1970s time warp. No more. The 254 rooms—each with killer slope-side views (including a few ski-in, ski-out suites)— play it chic, with trademarked Heavenly beds, baths and showers, and interiors that recall Starwood’s “W” brand.

3. But that’s nOt all Snowmass veterans will tell you that guests can stay in their village for a fraction of what it costs to hang in downtown Aspen. The problem is keeping them there. On the dining front, Westin hopes to do just

that with Snowmass Kitchen, a 237-seat restaurant that’s home to a daily breakfast buffet, ski-in/ski-out lunches and a dinnertime mix of contemporary American fare and intriguing Euro/Asian selections. The recently opened Ranger Station, steps from the mountain, is heaven-on-tap for craft brew aficionados with offerings from New Belgium Brewing in Fort Collins—and to-die-for giant pretzels and waffles.

4. the little things Part of the Westin charm is in the details, like the lower-level valet, which takes care of your ski equipment for the duration of your stay. Or the partnership with New Balance that allows guests to borrow shoes and exercise garb while at the resort. Or a kid’s club—the only one in the area—that offers activities throughout the day and into the evening. Snowmass is flying high again; and the Westin is a big reason why.

Snowmass Kitchen

march/april 2013

“Thank You for Giving Me My Life Back” It’s been three months since I had hip replacement surgery, and I’m back doing the things I love most. Thanks to the dedicated team at the Bethesda Orthopaedic Institute, I received state-of-the-art care that had me out of bed just 6 hours after surgery. With wonderful surgeons, specialty trained orthopaedic nurses, a comprehensive therapy program and all private rooms, Bethesda’s team gave me everything I needed to reclaim my life.

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currentstravel

Four Seasons Resort Palm Beach

Travel Buzz

The latest news from area resorts includes a prime polo package, a nod to one resort’s wedding expertise, some sushi mania— and more. Saddle up A partnership between Four Seasons Resort Palm Beach (2800 S. Ocean Blvd., Palm Beach, 561/582-2800) and International Polo Club Palm Beach is giving guests an opportunity to experience the sport of kings in regal fashion. Through April 21, the five-star oceanfront resort is offering three packages (each requiring a minimum threenight stay) that incorporate the Wellingtonbased polo club. The “Stay & Play with the Best” option, available Tuesdays through Fridays, includes a personalized polo lesson; “A Perfect Polo Picnic,” also Tuesdays through Fridays, features a gourmet feast and a meet-andgreet after the polo match; and the “UltraVIP Sunday Brunch” (Sundays only) includes the jaw-dropping brunch offerings, preferred seating for the match, meet-and-greets and access to the after-party at Mallet Grille. In addition to a deluxe room at the Four Seasons, guests also receive an official polo bag and La Martina polo jersey and a bottle of Champagne. Package rates are subject to change and based on dates and availability; at press time, a three-night weekend stay in mid-April started at $829 per night.

Wedding day at the Wyndham Deerfield Beach Resort

BeST in Show

More fun Than ever

Congratulations to Wyndham Deerfield Beach Resort (2096 N.E. Second St., 954/4282850) for snagging a major honor in the wedding world. WeddingWire, a top online marketplace for the industry, recognized the Wyndham with one of its 2013 “Bride’s Choice Awards” in the category of ceremony and reception venues. Even sweeter is the fact that selections are made based on accolades from clients that post on WeddingWire, which boasts more than 1 million reviews. “These businesses were chosen by our bridal community for their responsiveness and dedication to their clients over the past year,” notes Timothy Chi, CEO of WeddingWire. “We are honored to recognize Wyndham Deerfield Beach Resort.”

There’s still time to take advantage of Delray Beach’s turn as “Most Fun Small Town in America” (as voted by Rand McNally and USA Today)—especially at Seagate Hotel & Spa (1000 E. Atlantic Ave., 561/665-4800). Through April 30, the Seagate is offering a two-night package (promo code: FUNTWN) that crams all sorts of activity into 48 hours. The fun-fest includes: two-hour boat rental at Gulfstream Boat Club; tickets to the latest exhibitions at the Cornell Museum of Art; mini golf at Puttin’ Around; 80-minute “rain” massages at Seagate Spa; dinner at the Seagate’s oceanfront Beach Club; and kayak rentals and snorkeling equipment from Delray Beach Water Sports Rentals (or beach cruisers through Richwagen’s Bike & Sport). Book your reservations at least two weeks in advance. The package price, $1,520, does not include parking and resort fees.

aniMal awareneSS SiSpa at the Palm Beach Marriott Singer Island Beach Resort & Spa (3800 N. Ocean Drive, 561/340-1755) is continuing its Give Back Program, in which charitable organizations receive proceeds from designated pampering treatments. Through March 31, the beneficiaries include three Palm Beach County groups passionate about animal welfare—Big Dog Ranch Rescue, Passion for Paws and Peggy Adams Animal Rescue League. SiSpa guests who purchase one of the following treatments—50-minute oxygen facial, any waxing service or the 80-minute warm stone massage—can select which of the three charities to support.

[ bocamag.com ]

march/april 2013

Got a minute? Give it to your kids.

LILA PHOTO

The Cook family of West Palm Beach: Christopher Cook, Jan-Marie Coniglio Cook, Topher Cook, Piper Cook & Calvitt Cook

Spending time with your children today helps you stay connected tomorrow. Seventy-two percent of kids in families who donâ&#x20AC;&#x2122;t eat dinner together are more likely to use tobacco, alcohol and drugs.

Dinnertime is family time, well spent. A prevention fact by Hanley Center, The Center of Excellence serving families for 25 years.

www.hanleycenter.org | 866-4HANLEY

“This completely changed the experience from a great night out to a VIP Red Carpet Experience! WOW!” — Trip Advisor

Step Up to a New Level With the all-inclusive Club Level, everything you need for a carefree evening at the theater is included in the price of your ticket: • Private lounge access • Premium open bar • Plentiful hors d’oeuvres

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• Desserts and coffee • Viewing windows from inside the lounge

• Extra-plush theater seat • Valet parking • A world-class performance!

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Academy of St. Martin in the Fields Mar. 18

Yo Gabba Gabba! Live! Mar. 23 & 24

The Addams Family Apr. 9 - 21

War Horse May 7 - 19

Scooby-Doo Live! Musical Myseries June 15 & 16

For tickets, call our AutoNation Box Office at 954.462.0222 or choose Club Level when selecting your seats at BrowardCenter.org.

BrowardCenter.org/ClubLevel

currents [ by john thomason ]

a&e arts

e n t e rta i n m e n t

Instrumental Health

Ten years ago, Palm Beach County’s classical music scene lost a cultural treasure. Turn the page for a look at the institutions that have picked up the pieces—and kept this melodious music vibrant.

More A&e coverAge At bocAMAg.coM Visit bocamag.com for all your local A&E coverage, including John Thomason’s Monday breakdown of the upcoming week’s cultural events; movie, concert and theater reviews; interviews with local entertainers—and much more.

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Jon Robertson conducting the Lynn Philharmonia

[ bocamag.com ]

spotlight currentsa&e

Strings attached

A decade after the closing of the financially strapped Florida Philharmonic Orchestra dealt a crushing blow to the cultural arts in South Florida, several institutions have helped to restore its legacy and chart new territories. Here’s a look at five local entities preserving our region’s vibrant classical music culture.

The Boca RaTon Symphonia History: After the 2003 closing of the beloved Florida Philharmonic Orchestra, local music director Marshall Turkin began to assemble a more financially stable symphony serving south Palm Beach County. With a prominent assist from Boca philanthropists Edith and Martin B. Stein, Turkin birthed the Boca Symphonia in 2004. Its inaugural season closer, “A Night in Vienna,” drew a record-setting 4,000 music fans to Mizner Park, and the symphonia has since expanded its education, outreach and programming. WHat makes it unique: “[People] are used to the terms ‘symphony,’ ‘orchestra,’ ‘ensemble,’ etc. But a symphonia is just a smaller symphony,” says Molly Foreman, board member at the Boca Symphonia. “When people hear us, they can’t believe we are just 38 to 42 70

[ bocamag.com ]

musicians making all the large, glorious sound. This is an orchestra capable of playing the most intricate of classical music one moment, and exciting jazz or a light Strauss waltz the next.” next concerts: Compositions by Respighi, Mozart and Shchedrin on March 4; compositions by Dillon, Dvorak and Beethoven on April 21, both at the Roberts Theatre at Saint Andrew’s School in Boca Raton. contact: 561/376-3848, bocasymphonia.org (turn to page 74 for an interview with the symphonia’s principal conductor, Philippe Entremont)

palm Beach Symphony History: Palm Beach County’s oldest surviving symphony was launched in 1974 with just a few concerts per year and a part-time conductor. Subsequent leaders like Ethel S. Stone, and John and Joan Tighe helped raise the orchestra’s stature into the area powerhouse it is today, with lavish concerts at some of the county’s most glittering cultural and historic venues. WHat makes it unique: “We don’t have a standing

roster, meaning we can program creatively, as we did this year with an orchestra of 14 in February to 86 in April,” says Michael Finn, the symphony’s executive director. “Hopefully we don’t mix up the stages, and endeavor to put the small orchestras on the small stage, like the church, and large orchestras on the large stages, like the Kravis.” next concerts: An “Art After Dark” appearance March 21 at the Norton Museum of Art; “Palm Beach Rhapsody” Symphony Gala Concert, with music from Gershwin, Puccini, Harbison and others, March 28 at The Mar-a-Lago Club in Palm Beach; and an “Inspired by Spain” program featuring Chabrier, Ravel, RimskyKorsakov and Falla, on April 9 at the Kravis Center. contact: 561/655-2657, palmbeachsymphony.org

lynn philhaRmonia History: The performance arm of Lynn University’s famed conservatory was founded in 2000 when it took over the financially unmoored Harid Conservatory’s music program. The philharmonia plays six symphonic concerts per year at the Wold Center on the Lynn campus. Jon Robertson, the

dean of music at Lynn, has helped to transform the conservatory into a worldclass institution. WHat makes it unique: “One of the interesting aspects of our conservatory is its size,” Robertson says. “We’re able to do things here that Juilliard cannot do, because it’s so large. It cannot say that every single person that comes to the institution will, for every semester or quarter, play chamber music.” Students from 18 countries make up Lynn’s current philharmonia, and more than 95 percent of graduates move on to careers in music performance. next concerts: Benjamin Britten’s “The Turn of the Screw,” with the Palm Beach Opera, April 12 and 14; Koussevitzky’s Concerto, with double bassist Timothy Cobb, April 20 and 21, both at the Wold Performing Arts Center on the Lynn campus. contact: 561/2377000, lynn.edu

SeRaphic FiRe & FiReBiRd chamBeR oRcheSTRa History: After the folding of the Florida Philharmonic Orchestra, conductor march/april 2013

Clockwise from above: Seraphic Fire, Palm Beach Symphony and the Delray String Quartet

Patrick Dupre Quigley set out to prove that South Florida could sustain a professional music ensemble. So he formed Seraphic Fire, a choral group headquartered in Miami that performs regularly in Boca Raton. The chorus is entering its second decade of presenting vocal music to South Florida, their angelic singers belting out everything from Gregorian chants to newly commissioned works. What makes it unique: Despite an administrative staff of just four people, Seraphic Fire has established its national recognition: A 2005 collaboration with pop artist Shakira reached No. 5 on the Billboard 200, making the group the first classical ensemble to crack the follow the leader

Billboard list in 15 years. In 2011, the group received two Grammy nominations. next concerts: “Vivaldi & the Soprano: Vocal Fireworks,” March 21; “The Golden Age of Spain: A Legacy of Spanish Music,” April 11, both at St. Gregory’s Episcopal Church in Boca Raton. contact: 305/2859060, seraphicfire.org

Delray String Quartet history: Don Thompson, a coproducer on the record-breaking offBroadway musical “The

Fantasticks,” founded this homespun string quartet eight years ago as yet another institution that arose from the ashes of the Florida Philharmonic. It has performed intimate, chatty shows from Delray Beach to Coconut Grove ever since, quietly establishing itself as a string quartet of the highest caliber. What makes it unique: The quartet’s members hail not only from all over South Florida but have staked their reputations around the world. With a music director and first violinist from Shanghai, a second violinist from Buenos

Aires, a cello player from Rio and a violist who trained at Juilliard and the Curtis Institute of Music in Philadelphia, the Delray String Quartet is a melting pot of musical culture. next concerts: Compositions by Mozart, Handel-Halvorsen, Liszt and Glazunov, March 15 at All Saints Episcopal Church in Fort Lauderdale and March 17 at the Colony Hotel in Delray; compositions by Handel, Debussy and Saint-Saens, April 14 at the Colony Hotel and April 19 at All Saints Episcopal Church. contact: 561/2134138, delraystring quartet.com [ bocamag.com ]

currentsa&e

the HOT list “ThE radical camEra: nEw York’s phoTo lEaguE” Where: Norton Museum of Art, 1451 S. Olive Ave., West Palm Beach Details: The period of 1936 to 1951 was a tumultuous one in United States history, encompassing the Great Depression, World War II and the beginnings of the Red Scare. The Photo League, a co-op of amateur and professional photographers, was around to capture America’s profound changes, operating in the epicenter of the action: New York City. The League’s members journeyed across the five boroughs and beyond, searching for faces, stories and causes, always fighting for social justice march 14while shooting the JunE 16 unfettered truth. This exhibition, jointly curated by the Columbus Museum of Art and the Jewish Museum in New York City, presents 150 vintage photographs. tickets: $12 adults, $5 students contact: 561/832-5196, norton.org Esperanza Spalding

april 19

EspEranza spalding Where: Arsht Center, 1300 Biscayne Blvd., Miami Details: In February 2011, jazz singer Esperanza Spalding stunned the music world when she won the Best New Artist Grammy, upsetting Justin Bieber and Mumford & Sons to become the first jazz performer to win the award. Not bad for a high school dropout from Portland who trained her voice primarily by singing in the shower. A lovely, big-haired melting pot of music and culture, Spalding sings in English, Spanish and Portuguese, and plays intimate jazz on her instrument of choice, the upright bass. tickets: $35–$95 contact: 305/949-6722, arshtcenter.org

[ bocamag.com ]

An image from the New York Photo League “Salome”

march 15-17

“salomE” Where: Kravis Center, 701 Okeechobee Blvd., West Palm Beach Details: This one-act opera by Richard Strauss, based on Oscar Wilde’s biblically inspired play about Salome, Herod and the severed head of John the Baptist, shocked theatergoers with its dramatic power, eroticism and necrophilic implications when it premiered in 1905. Audiences revolted, lead actresses refused to perform the notorious “Dance of the Seven Veils,” and conductors watched their creations tastefully neutered. Needless to say, our morals have loosened since then, and “Salome” has become a popular selection for the operatic repertoire. Internationally renowned soprano Erika Sunnegårdh will star in this Palm Beach Opera production. tickets: Starting at $20 contact: 561/832-7469, kravis.org

march/april 2013

exTreme grace

MiaMi international FilM Festival Where: Various movie theaters in Miami March 1-10 Details: In honor of its 30th anniversary, the festival will honor Sweden’s Lasse Hallstrom, whose art-house classic “My Life as a Dog” premiered at the Miami Film Festival in 1984 and established his international reputation. This time, he’ll be presenting “The Hypnotist,” a promising crime drama. The festival also will pay tribute to Spanish director Fernando Trueba, who will make his 10th appearance at the MIFF. The 10day event also features a symposium on the Chinese film industry. tickets: Vary by event contact: 305/237-3456, miamifilmfestival.com

Kultur Festival

March 2-9

Where: Florida Atlantic University, 777 Glades Road, Boca Raton Details: The festival celebrates Jewish culture across eight days of concerts, films, author events and more. Highlights include: “Second Avenue Jazz ’n’ Jive” (March 3), which showcases the Klezmer Company Orchestra performing alongside the Ebony Chorale of the Palm Beaches. tickets: Vary by event contact: 800/564-9539, fauevents.com

“lungs”

k R avi s ce nTe R w e sT pa lm Be ach a prIl 5 - 7

skyler lubin

Corps Dancer

louRdes lopez Artistic Director

TIckeTs from $20

miamicityballet.org (305) 929-7010 toll-free: (877) 929-7010

SPONSORED IN PART BY THE STATE OF FLORIDA, DEPARTMENT OF STATE, DIVISION OF CULTURAL AFFAIRS, AND THE FLORIDA COUNCIL ON ARTS AND CULTURE. 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. REGISTRATION DOES NOT IMPLY ENDORSEMENT, APPROVAL OR RECOMMENDATION BY THE STATE. MCB REGISTRATION NUMBER: CH1034. PHOTO: SkYLER LUBIN, PHOTO © GIO ALMA.

561-832-7469 kravis.org

March 15april 12

Where: Arts Garage, 180 N.E. First St., Delray Beach Details: “Lungs” is a play rife with millennial anxieties. Penned in 2011 by young British playwright Duncan Macmillan, it captures a Generation Y couple’s debate about whether to bring a child into a world that seems on the brink of global disaster and political unrest—where starvation, economic insecurity and anxiety over carbon footprints are considerations to furthering bloodlines. “Lungs” is paired down to its essence: a bare stage with no costume changes and characters named “M” and “W” for man and woman. tickets: $35–$40 contact: 561/450-6357, artsgarage.org follow the leader

p r o g ram IV: b r o a d way a nd ba llet The contrast of Robbins’ endlessly beautiful Dances at a Gathering with Balanchine’s wildly entertaining, Slaughter on Tenth Avenue.

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The Boca Minute Be in the know on where to go.

with Jen Stone Check out bocamag.com/videos for the lowdown on upcoming events and promotions in our area. bocaminute_brm0213.indd 1

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currentsa&e

Philippe Entremont PrinciPal conductor, Boca raton SymPhonia

hen Philippe Entremont spoke to Boca Raton recently, he kept his responses short and precise, not wasting a word. the legendary pianist and conductor, 78, had just suffered a debilitating bout of bronchitis and was still taking it easy. But you can bet it didn’t slow down his playing—his primary voice being those 88 black and white keys. “What is good about music is that there is no language barrier,” he says. “it can be understood by everybody. it is the international language.” Entremont is a fine spokesman for classical music’s internationalism, having performed on five continents, led orchestras in three nations and played at one olympics— the 2008 games in Beijing, where he was one of 10 pianists who joined in the “the piano extravaganza of the century.” Born in France to a pianist mother and a conductor father, Entremont grew up with orchestration in his blood, and he scored his first music prize at age 12. Enriching stints with the Vienna chamber orchestra and new orleans Symphony orchestra eventually led him to Boca raton, where he has been the principal conductor of the Boca Symphonia (561/376-3848, bocasymphonia.org) since 2010. this year alone, Entremont has conducted rossini, copland, mozart and Beethoven, with help from star soloists from around the world. next on his schedule is a march 24 program of respighi’s “the Birds,” mozart’s “Flute concerto no. 1 in G major” and Shchedrin’s “carmen Suite” at the roberts theatre at andrews hall (Saint andrew’s School, 3900 Jog road, Boca).

You’ve had such a long and distinguished career. Others in your position might have retired by now. What motivates you to still do what you do? For a musician, retirement doesn’t exist. I’m not thinking of it. That means instant death. It keeps me going and in good shape, and that’s it.

[ bocamag.com ]

This is an endless story. Music education has to be done in schools. Big music schools are meant for professionals, as you know, but music is an art that has to be taught, like painting and theater.

It was an extraordinary event. Classical music was very well-represented for the occasion. That was the only Olympics that I’ve ever attended, and it was wonderful. For me, the border doesn’t exist, that’s for sure. I have been everywhere except in North Korea and Cuba.

How has music education changed since you were young?

What was it like performing at the 2008 Olympics in Beijing?

How does Boca Raton, and its classical music culture and symphonies, compare with some of the major institutions you’ve worked with? Boca Raton is a unique place; this is a very large community of people living very nearby, something like 2 million people. This is large, and there aren’t many orchestras left in the state. This is why we have to promote and to continue the orchestra.

Is there a particular composer or piece that you get the most joy out of conducting? I never conduct anything I don’t like. I don’t see the point. Unfortunately, I like a lot of things. What is very important in my eyes is the quality of the orchestra. We have the best musicians around, and they make a very, very good orchestra. Boca Raton should be proud of that.

march/april 2013

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PR ESENT ED BY

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[ 78 cheese/eggs 80 the big drink 82 the buzz 84 the boca challenge ]

floridatable [ by bill citara ]

Retro Bites

Anything that sticks around long enough will probably become cool all over again. The VW Beetle. The vinyl album. The martini. Add to that list the little dishes of Mom and Dadâ&#x20AC;&#x2122;s cocktail parties. Cheese balls. Deviled eggs. Onion dip. Swedish meatballs. Turn the page for a celebration of two of these old but new-fashioned party favorites. Deviled eggs from Maxâ&#x20AC;&#x2122;s Harvest

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floridatable

Svetlana Simon, owner of Heritage Hen Farms

Have a Ball

Sure it suffers a bad rap, but update the cheese ball with any of these four easy-to-make recipes, and this classic may become a favorite as you entertain throughout the season. By Mary Brown Malouf

DevileD eggs Recipe couRtesy of chRis MiRacolo, executive chef, Maxâ&#x20AC;&#x2122;s haRvest 169 N.e. secoNd ave., delRay Beach, 561/381-9970

12 to 16 Heritage Hen Farms chicken eggs 6 tablespoons mayonnaise 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons shallot, peeled and minced 1 1/2 tablespoons Champagne vinegar 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 tablespoons fresh chives, minced 1 tablespoon truffle oil PreParation: Bring large pot of generously salted water to rapid boil. Set time for 10 minutes 45 seconds. Place eggs in basket and gently lower into water, being careful not to crack eggs. Start timer and prepare bath of ice water. When timer goes off, remove eggs immediately from pot and place in ice bath. Allow to chill thoroughly. When chilled, carefully remove yolks while keeping whites intact. Yolks should weigh 6 ounces. If not, cook more eggs until proper weight is reached. Place whites cut-side down on sheet pan and place in refrigerator. Add yolks and remaining ingredients to food processor and blend until smooth. Just before serving, place yolks in disposable piping bag; pipe into whites or place spoonful of yolk in each.

[ bocamag.com ]

march/april 2013

[ 1 ] Mediterranean cheeSe Ball 4 ounces goat cheese, softened 4 ounces cream cheese, softened 2 teaspoons fresh rosemary leaves, finely chopped 1 teaspoon cracked black pepper Coating: 3/4 cup toasted pine nuts Serve with toasted pita chips.

[ 2 ] Spicy cheeSe Ball

[ 3 ] Blue cheeSe Ball

8 ounces shredded pepper jack cheese 3 ounces cream cheese, softened Pinch of salt 1 clove garlic, mashed 1/2 small jalape単o, seeded and diced Coating: 3 tablespoons pure chile powder, 2 teaspoons cumin and 1 cup tostadas, pulverized in a food processor Serve with sturdy tostadas.

8 ounces cream cheese, softened 3 ounces crumbled blue cheese 4 tablespoons dried cherries, chopped Coating: 3/4 cup chopped toasted walnuts Serve with cocktail toasts or water crackers and a nip of port.

inSTRUCTiOnS

AdAm Finkle

in food processor, blend softened cheeses and flavorings for each cheese ball. Scrape mixture into bowl, cover and put in refrigerator to firm up. When consistency is just about like clay, mold cheese into sphere and roll it in coating. (You may have to pat coating onto ball.) Cover and refrigerate until serving time.

follow the leader

[ bocamag.com ]

floridatable

The Back STory

big drink the

The Vesper

Recipe couRtesy of chRis hildebRandt, piñon GRill 6000 Glades Road, boca Raton, 561/391-7770

3 ounces Gordon’s gin 1 ounce vodka 1/2 ounce Lillet Blanc Dash bitters 1 slice lemon peel

AARon BRISToL

InstructIons: Shake first four ingredients with ice in cocktail shaker. Strain into deep martini glass and garnish with lemon peel.

“Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” These are instructions for making a Vesper martini as written in 1953 by Ian Fleming in Casino Royale for a certain British agent named Bond. James Bond. After veering off the cocktail path in movies like “License to Kill”—where Timothy Dalton’s 007 ordered, believe it or not, a Budweiser with lime—Bond returned to his roots in the 2006 movie “Casino Royale,” with Daniel Craig’s character ordering this classic martini made with the relatively obscure Lillet, a French aperitif that’s a blend of wine and various fruit liqueurs. As befitting a man of 007’s appetites and stamina, the Vesper (named after girlfriend Vesper Lynd) is a fiercely potent concoction, with the vodka mellowing the more strident herbal and juniper flavors of the gin—and the Lillet giving the drink a softer, fruitier character. Just remember: “Shaken, not stirred.”

[ bocamag.com ]

march/april 2013

Celebrating our 11th Annual Wine & Food Weekend!

SIP, SAVOR & BID

through the event’s world-class weekend of The Bacchus Bash, Vintner Dinners and The Grand Tasting.

Benefiting

The Heritage Education & Historic Preservation Programs of the Boca Raton Historical Society & Museum

Event Tickets & Info

March 22-24, 2013

Tickets on sale now! BocaBacchanal.com 561-395-6766, ext. 101

THE 2013 FEATuRED CHEFS & VInTnERS

Paula Dasilva 1500° at Eden Roc Renaissance Miami Beach, FL

EriC DistEfano

PEng looi

ChristoPhEr PontE

ChristoPhEr ProsPEri

PiEro PrEmoli

miChEllE wEavEr

Geronimo Santa Fe, NM

August Moon Chinese Bistro & Asiatique Louisville, KY

Cafe Ponte Clearwater, FL

Metro Bis Simsbury, CT

Pricci Atlanta, GA

Charleston Grill Charleston, SC

Count PatriCk D’aulan

luCiano CastiEllo

thiErry rosEt

Cynthia lohr

rEnÉ sChlattEr

ChristoPhEr w. silva

Alta Vista Winery Argentina

Castello Banfi and Vigne Regali Tuscany, Italy

Champagne Charles Heidsieck Reims, France

J. Lohr Vineyards & Wines San Jose, CA

Merryvale Vineyards Napa Valley, CA

St. Francis Winery & Vineyards Sonoma Valley, CA

Like us!

/BocaBacchanal

@BocaBacchanal

2013 Partners

Promotional Partners: atlas Party rental, Greater Boca raton Chamber of Commerce, livingfla.com, sun-sentinel

floridatable

Arthur Avenue pizza at Damiano

buzz the

Damiano (3011 Yamato Road, 561/613-6460), the old Assaggio del Forno in west Boca, which went from contemporary Italian to traditional Italian-American when partner Dennis Max split and turned it over to colleague John Williams. The look is a little more cozy, taking after the menu by former Prime and Bova chef Peter Masiello. That means such familiar items as thin-crusted pizzas with the usual assortment of toppings, lasagna and eggplant Parmigiana, veal piccata and shrimp scampi, cannoli and tiramisu. There’s Sunday brunch and family-style dining on Sunday evenings. As they say, you can lead a horse to water, but you can’t make him eat orecchiette.

KOsher symphONy: Proving kosher cuisine is not just a onenote wonder is Boca newbie Mozart Café (7300 W. Camino Real, 561/367-3412), which is dishing up “Israeli-Mediterranean” fare that’s both health-oriented and contemporary. The spot is the third for proprietor Shimi Avni, joining Mozarts in Sunny Isles Beach and Hollywood. The idea is to help “expand the boundaries of the kosher dining experience,” says consultant Mike Zikri, which means a menu of everything from “any style” eggs to omelets with soy “salami” to “shakshuka,” a North African dish of eggs poached in spicy tomato sauce. There’s also pizzas, pastas and sandwiches, fish-n-chips and salmon shawarma, so keeping kosher doesn’t have to mean keeping your taste buds in the closet.

New lOve: Showing some love to the old Café Dolce Amore space in downtown Delray is Bistro 241 (241 N.E. Second Ave., 561/272-6100), a stylish, contemporary restaurant serving “Cuisine de Marche” (“Cuisine of the Market”) from Joseph’s Wine Bar & Café partner (and son of Joseph) Elie Boueri. It’s a pretty cool market, judging from dishes like tempurafried squash blossoms stuffed with foie gras mousse, duck two ways with gingerbread bread pudding, and Alaskan halibut with mustard spaetzle and gin-sage sauce. Given the Joseph’s connection, the wine list should be pretty cool—and it is, with choices like Landmark Overlook Chardonnay, Primus Carmenere, Justin Isosceles Bordeaux blend and a nice little selection of dessert wines and ports.

[ bocamag.com ]

cristina Morgado

Newly Old-FashiONed: That’s pretty much the deal with

CasiNO COOKery: Rolling the dice on the newly refurbished Lake Worth Casino is Mulligan’s Beach House Bar & Grill (10 S. Ocean Blvd., 561/588-4130), a fun and family-friendly beachfront spot from Central Florida restaurateur George Hart. The interior—walls painted seafoam green, stylized fish portraits, giant central bar with a colored glass top in a whimsical wave design—gives Mulligan’s the feel of an upscale yet casual and comfortable fish shack. Of course, there’s that killer ocean view. The menu doesn’t take any gambles, but it does stick to familiar faves at breakfast, lunch and dinner—from eggs Benedict, biscuits and gravy, burgers and a variety of sandwiches to wraps and fish tacos to seafood-centric entrées like coconut shrimp and crabstuffed grouper. ThaT’s yOur Cue: Let’s be honest. South Florida is not exactly a hotbed of fine barbecue establishments, but West Palm Beach nightlife maven Cleve Mash and partner Shannon Miller hope to change that. Their contribution is Bobbi Sue Bar B Que (223 Clematis St., 561/838-9099), an outpost of real old-fashioned barbecue that opened in the space that was once home to Reef Road Restaurant & Rum Bar. Named for Mash’s fiancée Bobbi Sue Ellis, the spot boasts a rustic-funky look with hardwood flooring, old whiskey barrels, a back-porch replica dining area, vintage neon signs and a giant mural of the restaurant’s busty blond “mascot.” Oh, and there are TVs galore for local sports junkies. The menu covers all the smoky, savory barbecue bases, from St. Louis spareribs to Duroc baby backs, Texas-style smoked brisket, Southern fried chicken, pulled pork, smoked sausage, and shrimpn-grits. A quartet of sauces run from St. Louis sweet to Carolina mustard. Buzz thinks that barbecue bed might be getting warmer.

march/april 2013

C C C CHEF COUNTRY CLUB OUNTRY

LUB

HEF

SHOWDOWN

SHOWDOWN Hospice of Palm Beach County Foundation wishes to thank Boca Raton magazine forCsponsoring Annual Country Club OUNTRY Cthe LUB2nd CHEF Chef Showdown and for their continued support as our esteemed media partner on our South County fundraising events. We are indeed fortunate beneficiaries!

SHOWDOWN

COUNTRY CLUB CHEF

SHOWDOWN

1625 South Congress Avenue, Suite 100, Delray Beach, FL 33445 • Tel 561.265.6042 • Fax 561.265.6001 • hpbcf.org

floridatable the boca challenge

key lime pie N

ecessity can be a real mother. Take dessert-loving fishermen in Key West back in the late 1800s. They had limited provisions, nothing to cook on, no refrigeration and an abundance of tiny yellow fruits that had to be carefully plucked from trees studded with hundreds of sword-sharp thorns. So they created Key lime pie. That, at least, is one story. Fishermen, being out on the water with no ovens or refrigerators, cobbled together a dessert that required neither, using only eggs, the juice of those tiny yellow limes and a product that had only recently found its way to the end of the island chain—sweetened condensed milk. They whipped up the egg yolks, whipped in the milk, then whipped in the juice, which “cooked” the eggs and thickened the mixture to a custard-like consistency. That’s it. No graham cracker crust (which has to be baked) and no whipped cream topping either. (It’s likely the leftover egg whites were whipped up and used to top the pie.) Not bad for a bunch of fishermen who had little but their own inventiveness. Celebrating that inventiveness, also the uncommon lusciousness of what is now the state pie of Florida, we’ve made Key lime pie this month’s Challenge. Pies were judged on crust, filling, topping and value, then given an overall score. Necessity can be the mother of pleasure too. —Bill Citara

CRUST

FILLING

TOPPING

VALUE

TOTAL

More like a Key lime chiffon pie than the classic custard with whipped cream/meringue topping but not bad. Very light and airy but still good limey flavor. $4.99

FLANIGAN’S N/A

HOUSTON’S

Good, nutty-tasting graham cracker crust can’t quite make up for Key lime filling that’s smooth and creamy but mouth-puckeringly acidic. Pretty pricy at $8.

HOwLEy’S

Good crust, nice presentation with rosette of whipped cream and lime slice, but oddly bland filling makes the whole less than the sum of its parts. $4.75

J. ALExANdER’S

Crunchy cinnamon and pecan-laced crust is an excellent base for lush, not-too-tart filling and whipped cream topping. Pushing it, though, at $8.

OLd KEy LImE HOUSE

You’d think a restaurant named Old Key Lime House would do a killer Key lime pie—and you’d be right. A classic done just the way it should, well worth $6.99.

ratings:

fair

Flanigan’s, 45 S. Federal Highway, Boca Raton, 561/395-4699

[ bocamag.com ]

good

Houston’s, 1900 N.W. Executive Center Circle, Boca Raton, 561/998-0550

very good

Howley’s, 4700 S. Dixie Highway, West Palm Beach, 561/833-5691

excellent

J. Alexander’s, 1400 Glades Road, Boca Raton, 561/347-9875

Old Key Lime House, 300 E. Ocean Ave., Lantana, 561/582-1889

march/april 2013

If The Shoe Fits, LIVE IT! At Broken Sound Club

hatever your passion or interest…your active enviable home life, business life, sporting life, and social life complement each other perfectly at Broken Sound club. Known as the “friendly” club for its signature blend of warmth, elegance and genuine hospitality, this award-winning private gated golf and country club community offers a choice of 27 lushly landscaped intimate residential villages, each with its own character. all are just minutes away from its main clubhouse with indoor and outdoor dining, two Audubon Sanctuary certified signature golf courses, a new two-acre $6 million poolscape with bistro and $7 million 35,000-square-foot spa and fitness center, and 23 tennis courts. It’s all here, but if you need to leave…this 5-Star Platinum Club of America is just a few miles from Boca’s burgeoning Class A office parks and vibrant Downtown, pristine beaches, a-rated public and award-winning private schools, two universities, sports arenas and stadiums, and an exciting world of shopping, dining, art and culture, recreation, and nightlife. For a video tour

Why LIVE LIFE Anywhere Else! 2 4 0 1 W i l l o W S p r i n g S D r i v e , B o c a r at o n , F l 3 3 4 9 6

(561) 241-6800 | BrokenSoundcluB.org Fa c e B o o k . c o m / B r o k e n S o u n d l I v I n g

Boca Raton’s

insider advertising • promotions • events

verDi jeWelers

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Horan capital management

Investors historically make the wrong investment decisions at the wrong times for the wrong reasons. Break the cycle of bad investment decisions; start the New Year off right – get the advice you need. Call Patrick Horan at 561/ 350-1410 to discuss Intelligent Investing for the 21st Century – it’s a proven strategy based on the investment principals of Warren Buffet and Benjamin Graham. 6111 via venetia n., Delray Beach 561/350-1410 • horancm.com

spank! tHe FiFty sHaDes paroDy

This hilarious new musical at the Broward Center for Performing Arts brings all the naughty fun of the book to life. This new imagining of the characters bring sharp-witted comedy, musical numbers, steamy and fun Chippendalesstyle performances from the hunky leading man, plus lots of surprises! Don’t miss the girls’ night out of the year! 201 sW 5th avenue, Fort lauderdale 954/468-2552 • BrowardCenter.org

european auto services, inc.

Not all service facilities can offer as wide a range of professional services as we can. We are truly a one-stop service center. We can detail, diagnose, maintain, repair and restore your European motorcar with absolute precision. 2740 n.W. First ave., Boca raton 561/416-6099 • european-auto-service.com

Visit bocamag.com/events for more information.

p r es e n t

A n n uA l

Savor

the

Avenue ~Reserve Your Seat~ Thursday, March 28, 2013 Guests can select from prix fixe menus accompanied by adult-beverage pairings from more than a dozen restaurants. Choose which menu appeases your palette, and make your reservation today! Join hundreds of other guests seated at Floridaâ&#x20AC;&#x2122;s longest dining table, right down the middle of famed Atlantic Avenue! For more information on this event, visit bocamag.com or downtowndelraybeach.com or call 561/243-1077. First come, first serve!

Sponsored By:

We ask that you savor responsibly.

event Details Where & When

Location: Downtown Delray Beach on East Atlantic Avenue from Swinton Avenue to East Fifth Avenue (U.S. 1) Date: Thursday, March 28, 2013 Rain Date: Friday, March 29, 2013 Time: 5:30–9:00 p.m. Event Charity: The Office Depot Foundation, which strives to make a positive impact on children, families and communities (www.officedepotfoundation.org). Restaurants will donate $5 for every reservation made at the event (estimated 1,000 reservations).

reserve Your seat

Review the restaurant prix fixe menus within this section to make your dining selection. Contact the restaurant of choice to make your dining reservation. Seating is limited. Guests must be 21 or older. Last day to reserve seating is Thursday, March 21, 2013. Menus also available online at bocamag.com and downtowndelraybeach.com.

hoW to CheCk in

Arrive the evening of March 28 and make your way to the restaurant location on East Atlantic Avenue. Each restaurants’ tables will be set near their physical location. Check in with the host/hostess to receive your Savor the Avenue bracelet. Show the bracelet to receive a complimentary cocktail at your restaurant at 5:30 p.m.

shopping

Downtown Delray Beach invites you to arrive early and explore the city’s vibrant, charming downtown, an area filled with unique boutiques and galleries! Meet the beautiful shopkeepers that make this a one-of-a-kind destination.

greet, toast & Dine!

5:30–6:15 p.m.—After checking in, enjoy a complimentary drink during the welcome reception provided by each participating restaurant. Locate your seats at Florida’s longest dining table, and prepare to enjoy a beautiful night! 6:00 p.m.—Seating begins. 6:15 p.m.—Welcome comments, Grand Toast, Table Decor Contest Winner announcement, raffle drawing 6:30–9:00 p.m.—Four-course dinner to be served with donated custom adult-beverage pairings Attire—Downtown Delray Beach evening casual

parking

Public parking lots and garage parking are available, as well as some valet locations. Atlantic Avenue will be closed during the event. Side streets will remain open for vehicle access. Visit downtowndelraybeach. com/parking for additional parking information. Old School Square Parking Garage: Northeast First Street and Northeast First Avenue ($5.00 for the evening) Robert Federspiel Garage: Southeast First Aveune

more information

Savor the Night Hotel Packages available at The Sundy House and The Colony Hotel and Cabana Club. Call the Downtown Development Authority at 561/243-1077 or visit downtowndelraybeach.com.

Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

32 East

150

u r se

32 E. Atlantic Ave. / 561-276-7868 / 32east.com

e rv

Fantastic food, sophisticated design, a full-service bar and a prime location combine to make 32 East one of South Florida’s top restaurants. Award-winning chef Nick Morfogen presents a fresh approach to his innovative contemporary American style.

1} Welcome Drink: American 75: Tito’s handcrafted Texas vodka, lemon juice, California “Champagne” & Pontano Farm mint 2} Grand Toast: Zonin Prosecco, Brut, NV Italy 3} Hors D’oeuvre: Crispy Fanny Bay oyster, pan-seared diver scallop & Gulf shrimp on English pea puree Drink: Davis Bynum, Russian River Valley, Chardonnay, 2010 5}

4} Appetizer: Torchio pasta in borolo braised beef short rib ragu with wilted greens & melting fontina Drink: Fattoria il Casolare, San Lorenzo, Italy, Sangiovese/Montepulciano, 2011 5} Entrée: Wood-grilled Colorado lamb rack & broccolini on truffle potato puree with pearl onion wine sauce Drink: Marques de Casa Concha, Peumo, Chile, Carménère, 2009 6} Dessert: Valrhona chocolate mousse cake with port wine berry reduction Drink: Housemade crème de menthe grasshopper

50 ocEan

50 S. Ocean Blvd. / 561-278-3364 / 50ocean.com

Breathtaking ocean views await you at Delray Beach’s only second-floor restaurant and bar overlooking the beach. Ignite your culinary imagination with island-inspired creations presented by a knowledgeable four-star staff.

u r se

e rv e

1} Welcome Drink: Cucumber Breeze: Bacardi Superior Rum, fresh-squeezed lime and pineapple juices, seltzer 4}

2} Grand Toast: La Marca Prosecco, Italy 3} Hors D’oeuvre: Lobster lemon drop: Maine lobster tail, cucumber citrus salad, lemon vodka essence & candied ginger Drink: Ecco Domani Pinot Grigio, Italy

4} Appetizer: Artisan cheese & charcutrie board: imported & domestic cheeses, house-cured meats & seafood Drink: La Crema Pinot Noir, Monterey 5} Entrée: Shrimp Lyonnaise: Madagascar prawn, smoked potato puree; or braised short rib: orzotto, truffle mousse Drink: Kaiken, Malbec, Mendoza, Argentena 6} Dessert: Truffle garden: assorted handmade truffles & confections, sweet soil, edible flora & fawna Drink: Schloss-Vollrads, Riesling, Kabinett, Rheingau, Germany Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

buddha sky bar

1} Welcome Drink: Tozai Typhoon (Junmai sake) 4}

217 E. Atlantic Ave. #3 / 561-450-7557 / buddhaskybar.com

e rv

u r se

Buddha Garden, an extension of Buddha Sky Bar, is an Asian concept with design and cuisine influences rooted in Chinese and Japanese interpretations. Asian accents complement the authenticity of the cuisine featuring dim sum, sushi, & wok selections from our “ from-scratch” kitchen, plus Delray Beach’s first Binchotan charcoal grill.

2} Grand Toast: Whitehaven Sauvignon Blanc, New Zealand, 2012 3} Hors D’oeuvre: King Shu Mai (2): blue crab, lobster, shrimp, pork & asparagus Drink: Murrieta “The Whip” (White Blend), Livermoore Valley, 2011 4} Appetizer: Baked scallop (2): blue crab, Parmesan, yuzu, spicy aioli & tobiko

Drink: Starmont, Napa Valley, 2010 5} Entrée: Truffle wasabi prime filet mignon: 6-ounce prime beef tenderloin with truffle oil & lobster mashed potatoes Drink: Paraduxx Z blend, Napa Valley, 2009 6} Dessert: Chocogoma: black goma sponge cake, milk chocolate custard, candied pecan, goma ice cream, chai tea bubbles Drink: Morimoto Hazelnut Beer, Rogue, Oregon

cabana el rey

1} Welcome Drink: Cedilla Acai Berry Sangria

e rv

105 E. Atlantic Ave. / 561-274-9090 / cabanarestaurant.com

u r se

No need to go to South Beach for a “ fantastic” Nuevo Latino cuisine, “awesome mojitos” and a “ hot,” “always buzzing” scene.

2} Grand Toast: Torreoria Cava, Spain 3} Hors D’oeuvre: Tapas Tasting Platter: coconut-crusted jumbo shrimp, skirt steak skewer, empanada & ceviche

Drink: Xplorador Sauvignon Blanc 6}

4} Appetizer: Lobster Bisque or Cabana Salad: hearts of palm, queso blanco, tomato, red onion, black olive & black bean vinaigrette Drink: Xplorador Chardonnay Vibrant 5} Entrée: Churrasco: skirt steak marinated in garlic & fresh herbs or Mero Chileno: pan-seared Chilean sea bass Drink: Xplorador Carmenere 6} Dessert: Flan or tres leches Drink: Xplorador Moscato

Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

caffé luna rosa

u r se

1} Welcome Drink: Caffé Luna Rosa cocktail

34 S. Ocean Blvd. / 561-274-8898, ext. 12 / caffelunarosa.com

e rv e

Caffé Luna Rosa is the Italian restaurant on the beach and the oldest Italian restaurant in Delray Beach. Caffé Luna Rosa offers an oceanview dining experience where great food and a great environment come together.

2} Grand Toast: Champagne 3} Hors D’oeuvre: Sesame seared ahi tuna, julienne vegetable salad & citrus ponzu dipping sauce Drink: Foss Marai Prosecco D.O.C. Treviso 4} Appetizer: Pontano Farms arugula salad, honey-spiced pecans, roasted Bosc pears, imported Gorgonzola cheese Drink: San Pietro Sauvignon Blanc 5} Entrée: All-natural slow-roasted sliced beef filet,topped with Maine lobster & bernaise sauce, asparagus & roasted potatoes Drink: Nemesio Cabernet Sauvignon 6} Dessert: Housemade New York cheesecake with graham cracker cookie crust, fresh whipped cream & caramel sauce Drink: Chateau Villefranche Sauternes

city oyster & sushi bar

1} Welcome Drink: 44 North Huckleberry Vodka 3}

2} Grand Toast: Jaume Serra, Cava Brut, Spain 3} Hors D’oeuvre: Assorted sushi Drink: Mohua, Sauvignon Blanc, New Zealand

4} Appetizer: Grilled flatbread with pesto, roasted peppers, artichokes & goat cheese 6}

Drink: Tahuan, Malbec, Mendoza, Argentina 5} Entrée: Pan-seared bronzini, cannelini beans, spicy Italian sausage, tomatoes, fennel, escarole & EVOO Drink: Marqués De Cáceres Rioja Reserva, Spain 6} Dessert: Poached pear filled with mascarpone & port wine glaze Drink: Cupcake Vineyards, Moscato D’ Asti Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

e rv

$ yo

213 E. Atlantic Ave. / 561-272-0220 / cityoysterdelray.com

u r se

This upscale venue follows the rules of hip dining: Great ambience, stylish surrounding and a terrific menu. The seafood arrives daily from local purveyors and fisheries in the Northeast.

cut 432

1} Welcome Drink: Oli-O: Death’s Door vodka, E.V.O.O., muddled orange, basil leaves, cane syrup

u r se

432 E. Atlantic Ave. / 561-272-9898 / cut432.com

e rv e

CUT 432 continues to please. It’s been five years since CUT 432 opened its glass doors and began to challenge the idea about what a steak house could and should be. It offers succulent cuts of beef, inventive dishes and a great wine list.

2} Grand Toast: Naveran, Cava, Spain, 2010 3} Hors D’oeuvre: Sweet pea agnolotti with sautéed pea leaves & popcorn shoots Drink: Fernand Girard, Sancerre, Loire Valley, 2011 4} Appetizer: Maryland blue crab & Florida shrimp “Louis” cocktail with local avocado Drink: Byron, Chardonnay, Santa Maria Valley, 2010 5} Entrée: Beef Wellington, Harris Ranch filet mignon, braised savoy cabbage, truffled scallop potatoes & foie gras emulsion Drink: Bianchi, Petite Sirah, Paso Robles, 2008 6} Dessert: Chocolate brioche bread pudding soufflé with bourbon vanilla ice cream Drink: EOS, “Tears Of Dew,” Napa Valley, 2007

linda bean’s perfect maine

200 E. Atlantic Ave. / 561-276-2502 / lindabeansperfectmaine.com

u r se

e rv e

Delray’s newly remodeled quaint Maine restaurant serving trap-to-table meals. Guaranteed Maine seafood is pulled right from our wharves in Port Clyde, Maine assuring the best possible product. Our newly expanded menu also features a variety of items for non-seafood lovers for lunch and dinner dining.

1} Welcome Drink: Maine Woods Sangria - Greystone Cellars California Merlot, balanced with woodsy scents and ripe fruit 2} Grand Toast: Sparkling White Sangria - tart carbonated combo Greystone Cellars Chardonnay & lightly sweet, elegant citrus 3} Hors D’oeuvre: Stuffed squash blossoms with smoked mussels, sweet corn and Swiss chard 5}

Drink: Greystone Cellars Sauvignon Blanc - aromas of pear & citrus with bright acidity, Meyer lemon & a hint of white peach 4} Appetizer: Vegetable flatbread with goat cheese, roasted sweet potato, grilled onions & oven-crisped kale on toasted naan Drink: Greystone Cellars Sauvignon Blanc - aromas of pear & citrus with bright acidity, Meyer lemon & a hint of white peach 5} Entrée: Lobster risotto with vanilla butter; poached lobster tail atop creamy mushroom & asparagus risotto Drink: Greystone Cellars Chardonnay - apple, roasted nuts, stone fruit with bright citrus, rich butterscotch & guava aromas 6} Dessert: Warm blueberry crisp topped with chocolate granola, served with a side of sweet bay laurel ice cream Drink: Greystone Cellars Cabernet Sauvignon - vanilla, cream soda & blackberry aromas & loaded with sweet berry flavors Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

max’s harvest

Farm to fork; simple, sustainable, local fare.

u r se

1} Welcome Drink: Watermelon Patch (ginger liquor, Svedka Clementine, fresh lemon juice)

169 N.E. 2nd Ave. / 561-381-9970 / maxsharvest.com

e rv e

2} Grand Toast: Backyard Mango Bellini with Poema Cava 3} Hors D’oeuvre: Broward bocconcini, artisanal salumi, artichoke & spring vegetable giardiniera Drink: 2011 Hogwash Rose 4} Appetizer: 72-hour braised beef cheek, sweet corn ravioli, canaveral rock shrimp & micro arugula Drink: 2010 Banfi Chianti 5} Entrée: Palmetto Creek Farms porcetta, warm Swank Farms spigarella salad, pancetta vinaigrette & honeyed heirloom carrots Drink: 2009 Van Duzer Pinot Noir 6} Dessert: Valhrona caramelia-roasted banana bread pudding, Florida strawberry-vanilla gelato, Meyer rum anglaise Drink: 2011 Conundrum by Caymus Proprietary Blend

park tavern

1} Welcome Drink: French 85: apricot infused cognac, lemon essence, topped with sparkling wine 2} Grand Toast: Angry Orchard “Crisp Apple Cider” (Ohio) ABV 5 percent 3} Hors D’oeuvre: Smoked fish spread, local radish and crusty garlic bread Drink: Ommegang “Hennepin Saison” (New York) ABV 7.7 percent 4} Appetizer: 27-hour gumbo with Cajun-spiced pork belly & Key West pinks Drink: Oskar Blues “G’ Knight” (Colorado) ABV 8.7 percent 5} Entrée: Braised oxtail pot pie with forest mushrooms, celery root and cave-aged cheddar biscuit Drink: Bianchi, Petite Sirah, Paso Robles, 2008 6} Dessert: Bacon donuts dipped in dulce de leche with maple bacon ice cream Drink: Tap 357, Canadian Maple Rye Whiskey Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

e rv

$ yo

u r se

32 S.E. 2nd Ave. / 561-265-5093 / parktaverndelray.com

Park Tavern is a neighborhood restaurant offering seasonally inspired, farm-fresh comfort food with an intense focus on craft beers, seasonal cocktails, and small-production wines.

prime

1} Welcome Drink: Cucumber Martini

e rv

105

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110 E. Atlantic Ave. / 561-865-5845 / primedelray.com

Discover the age of decadence at PRIME, Delray’s first and only authentic prime supper club. This glamorous supper club, inspired by the 1940s, promotes dining as a social experience. The largest restaurant on Atlantic Avenue, PRIME, brings the best of land and sea to guests with spectacular yet affordable menu selections.

2} Grand Toast: Cupcake Prosecco 3} Hors D’oeuvre: Chesapeake Bay crab cake: roast corn relish, sauce remoulade Drink: Darcie Kent Sauvignon Blanc 6}

4} Appetizer: Roast beet carpaccio: thin-sliced heirloom beets, arugula, capers, dijon creme Drink: Darcie Kent Chardonnay 5} Entrée: Harris Farms filet mignon: potato au gratin, asparagus, lobster bernaise Drink: Silver Oak Alexander Cabernet 6} Dessert: Prime dessert sampler: chocolate mousse, carrot cake, apple crumb, pecan pie Drink: Taylor Fladgate 10 Year Old Tawny Port

racks

fish house + oyster bar

1} Welcome Drink: Strawberry Fields 2} Grand Toast: Prosecco 3} Hors D’oeuvre: Mini lobster rolls with celery & old bay Drink: Sauvignon Blanc, Clifford Bay 4} Appetizer: Crab L00-ey with scallion, cucumber & egg Drink: Chardonnay, J. Drouhin 5} Entrée: Trout almondine with horseradish mash & apple butter Drink: Albarino, Martin Codax 6} Dessert: Nutty brownie with dark-chocolate sauce & caramel Drink: Taylor Fladgate 10-Year-Old Tawny Port Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

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5 S.E. Second Ave. / 561-450-6718 / racksdelray.com

A New England seafood house featuring Prohibition-style cocktails and Grand Central Oyster Bar-inspired steam kettles, RACKS Fish House + Oyster Bar features a unique, nouveau-nautical decor along with a responsibly sourced ocean-to-table menu that excites and inspires.

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32 S.E. Second Ave. / 561-274-7258 / salt7.com

SALT 7 is the evolution of dining. Our concept presents Prime steaks, award-winning sushi and premium cocktails in a trendy upscale atmosphere. We pay attention to every detail to ensure your experience is remarkable from the moment you step into the restaurant.

1} Welcome Drink: Worthington Watermelon Martini: Finalndia vodka infused with watermelon and cucumber 2} Grand Toast: Lamarca Prosecco 3} Hors D’oeuvre: Tuna poke: tuna tartare appetizer with scallions, onions & avocado in a citrus ponzu with fried plantains Drink: Darkhorse Chardonnay 5} 6}

4} Appetizer: Seaweed salad: organic seaweed with shaved carrots and a cities ponzu in an edible bowl Drink: Starborough Sauvignon Blanc 5} Entrée: Prime 6-ounce filet with pan-seared jumbo sea scallops in white wine sauce with side of salted sautéed spinach Drink: Bridlewood Pinot Noir 6} Dessert: Greek tempura battered donut holes with honey drizzle and crushed pecans Drink: Bridlewood Pinot Noir

solita delray

25 N.E. Second Ave. / 561-899-0888 / solitaitalian.com

$ yo

Enjoy the tastes of SoLita, “South of Little Italy,” where our Italian-American recipes have been passed down for generations. We splurge on the freshest and finest hand-picked ingredients, and our tasty, made-to-order dishes will take you to an experience you can only get at our “ home.”

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1} Welcome Drink: Sexy Grapes: Kettle One vodka, muttled red grapes, lemon, lime, sour & splash of simple syrup 2} Grand Toast: Ruffino Prosecco 3} Hors D’oeuvre: “Old School” meatballs: SoLita’s house made meatballs with tomato basil sauce and ricotta cheese Drink: Kim Crawford Marlborough Sauvignon Blanc

4} Appetizer: Eggplant stack: layered crispy eggplant with tomato, arugula, shaved Parmigiano, olive oil & aged balsamic drizzle Drink: Greg Norman Pinot Noir 5} Entrée: Veal Valdastano: procuitto & mozzarella, mushroom marsala sauce; or lobster Franchese: lemon butter sauce on spinach Drink: Estancia Cabernet Sauvignon 6} Dessert: Housemade bread pudding drizzled with walnuts and a warm Jack Daniel’s cinnamon sauce Drink: Ruffino Mosacto D’Asti Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

sundy house

1} Welcome Drink: Mango Caipirinha

106 S. Swinton Ave. / 561-272-5678 / sundyhouse.com

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With its magnificent views and superb culinary creations, dining at the Sundy House (a historic landmark) is an experience to be remembered. The renowned Sundy House restaurant features globally inspired fare under the direction of Executive Chef Lindsay Autry and an extensive wine list, to be savored indoors or al fresco.

2} Grand Toast: Veuve Du Vernay Brut Rosé 3} Hors D’oeuvre: Swank butter lettuce cups with confit chicken, shaved vegetable slaw & house hot sauce

Drink: Champagne Delamotte Brut 4} Appetizer: Ricotta gnocchi “carbonara” with jamon serrano, pea tendrils, shiitake mushrooms 6}

Drink: Louis Michel & Fils Chablis Premier Cru “Vaillons” 5} Entrée: Grilled cobia with fiery tomato farrotto, wilting greens, scallion vinaigrette Drink: Mohua Pinot Noir, Central Otago, NZ 2009 6} Dessert: Lemon pound cake with whipped goat cheese, citrus salad Drink: Royal Tokaji “Mád Cuvée” 2009

The office

1} Welcome Drink: Pink Slip 2} Grand Toast: Champagne Domaine Ste. Michelle Brut 3} Hors D’oeuvre: House-made chicken shu-mai dumplings with ponzu sauce Drink: Chateau St. Michelle Chardonnay 4} Appetizer: Corvina ceviche Drink: Columbia Crest Sauvignon Blanc 5} Entrée: Free bird herbed chicken, confit purple potato, baby vegetables, natural jus Drink: Chateau St. Jean Pinot Noir 6} Dessert: Oreo cheesecake with fresh berries Drink: Bartenura Moscato Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

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201 E. Atlantic Ave. / 561-276-3600 / theofficedelray.com

The Office is a modern American gastro pub, a charmed neighborhood watering hole that is comfortable and where the food is as important as the drink. Not quite a bar and not quite a restaurant, The Office is offering a casual-meets-refined atmosphere.

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1} Welcome Drink: Xante Bellini

119 E. Atlantic Ave. / 561-272-1944 / tramontidelray.com

Tramonti Ristorante is the offspring of one of New York City’s most popular, successful and much loved Italian restaurants, located in Little Italy, “Angelo’s of Mulberry St.” Mr. Gino Silvestri, co-owner for over forty years, has now created Tramonti with his son Marco. We deliver outstanding and innovative cuisine using only the freshest ingredients.

2} Grand Toast: Rotari 3} Hors D’oeuvre: Meatballs in braciola sauce or eggplant scivé scivé or mozzarella, tomatoes & roasted peppers Drink: Coastal Vines Pinot Grigio 4} Appetizer: Gnocchi Sorrentina or rigatoni vodka Drink: Coastal Vines Pinot Grigio or Pinot Noir 5} Entrée: Veal Champagne or flounder Francese or chicken portobello Drink: Coastal Vines Pinot Grigio or Pinot Noir 6} Dessert: Cannoli or tiramisu or cheesecake Drink: Coastal Vines Pinot Grigio or Pinot Noir

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1} Welcome Drink: Angel’s Envy “Mad Manhattan”

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4 E. Atlantic Ave. / 561-921-0201 / trystdelray.com

Tryst is a local restaurant with a neighborhood pub feeling. We offer lunch, dinner, happy hour and late-night bites. The menu is inspired by the rich bar culture of Europe, with an emphasis on seasonal, mostly local, farm-fresh ingredients.

2} Grand Toast: Domaine Carneros Blanc De Blanc 3} Hors D’oeuvre: Crispy chickpea-battered asparagus with caper aioli Drink: Domaine Carneros Blanc De Blanc 4} Appetizer: Duck confit & morel mushroom bruschetta, big leaf arugula with warm rosemary vinaigrette Drink: St. Bernardus Prior 8 Belgian Double 5} Entrée: Grilled filet mignon and skillet-seared bacon-wrapped scallop, fava bean creamed corn, pea tendrils with truffle oil Drink: Honig Cabernet Sauvignon 2010 6} Dessert: Toasted coconut cake with vanilla macerated berries and lemon anglaise Drink: Calera Late Harvest Viogner 2007 Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

union

1} Welcome Drink: Cucumber Watermelon Pinnacle vodka mojito

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8 E. Atlantic Ave. / 561-330-4236 / uniondelray.com

Union specializes in moderately priced Asian fusion dishes, unique rolls designed by a Nobu-trained sushi chef at the newly opened Candyfish Sushi and specialty cocktails. Union translates Japanese, Chinese, Thai and Korean flavors to the American palates in a fun and casual environment.

2} Grand Toast: Fiji Apple Sake 3} Hors D’oeuvre: Pan-seared Union crab cake with lemon garlic aioli Drink: Blackstone Merlot 4} Appetizer: Tuna sashimi salad with mixed greens, radish, plum tomatoes, micro greens with Candyfish vinaigrette Drink: Brancott Sauvignon Blanc 5} Entrée: Happy Boat: lobster, scallops & salmon delicately grilled with steamed vegetables & garlic pepper sauce Drink: Robert Mondavi Private Reserve Chardonnay 6} Dessert: Triple layer chocolate cake Drink: Cotton candy martini and peanut butter and jelly martini sampler

vic & angelo’s

1} Welcome Drink: Angelo’s Bellini: Prosecco, peach purée & aperol

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2} Grand Toast: Prosecco Lunetta

Drink: The Crossings Sauvignon Blanc 4} Appetizer: Beet salad with Sicilian pistachio and ricotta salata 6}

Drink: Coppola Pinot Grigio Bianco 5} Entrée: Wood-grilled, fontina-crusted veal chop served with roasted cipollini and pancetta spinach Drink: Coppola Rosso 6} Dessert: Apple baked in phyllo with pear and pecan filling, topped with white truffle gelato and raspberry coulis Drink: Coppola Moscato Rosé

Price is Per Person and does not include tax or tiP. We ask that you savor resPonsibly.

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3} Hors D’oeuvre: Colossal white shrimp toast, white wine, fresh lemon, peas, toasted garlic with micro greens

290 E. Atlantic Ave. / 561-278-9570 / vicandangelos.com

Vic & Angelo’s Grand Italian Coal Oven Enoteca features big-city Italian dining in the heart of South Florida. Our menu items are inspired by a desire to transform the American approach to fine Italian dining into a memorable experience that pays homage to the authentic culinary traditions of Italy.

Healthy Appetitesâ&#x20AC;Ś Healthy Communities The independent, non-profit Office Depot Foundation is proud to be the charitable beneficiary of the Fifth Annual Savor the Avenue in Delray Beach. Your generous support helps us make a difference to children, families and communities in South Florida and around the world.

Thank you for joining us at Floridaâ&#x20AC;&#x2122;s Longest Dining Table once again this year! www.officedepot foundation.org Facebook: www.facebook.com/officedepot foundation Twitter: @officedepot fndn

faces

a few minutes with the people who help define south florida

Jay Van Vechten

Founder, Boating & Beach Bash For PeoPle With disaBilities

is legion of friends and his Facebook fans all know Jay Van Vechten has never met a stranger. They know he was a mega PR guru in New York, the kind of guy who palled around with Lucille Ball and Bob Hope. Whose Rolodex only had two tabs: M and S—for Movers and Shakers. But what people may not know is that along the way—through all the glitz of those early high-rolling years—would be lessons that would help him later, when his life would be upended, lessons that would ultimately inspire him to start an event in Boca Raton called The Boating & Beach Bash. He recalls, early in his career, working with Harmarville Rehabilitation Center, one of his main clients at a Pittsburgh advertising agency. “That changed my life,” he says. “These were my peers coming home from Vietnam missing their legs, missing their arms, some with post-traumatic stress disorder. I was there several times a week talking to the guys, and I realized I just loved that kind of work.” Van Vechten’s career path took him to Miami and then to the Big Apple, working for major firms like Saatchi & Saatchi and BursonMarsteller. By 1979, he opened his own firm, and his first client was Johnson & Johnson. “Johnson & Johnson became the cornerstone of everything my business did,” he says. “For 27 years with 10 different companies, J&J opened doors for me to other pharmaceutical companies. I had a good strong specialty in health care.” Van Vechten went on to handle damage control for the American Dental Association (ADA) in the Kimberly Bergalis case, the young girl who, in 1990, accused her dentist of giving her AIDS. (Van Vechten received a presidential citation for that campaign.) Johnson & Johnson next tapped Van Vechten to help it launch a line of products for people with disabilities—starting with a wheelchair invented by Segway brainchild Dean Kamen 100

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that could “walk” upstairs. “It was a five-year delay,” Van Vechten says. “To keep me busy, my job was to visit every disability organization in the country and learn about what paralyzed veterans do, go to the Special Olympics, go to the Jerry Lewis Telethon, and then start guiding J&J in making donations [and building] partnerships. I took to it like a duck to water.” By this time Van Vechten, wife Lowell (they married in 1991) and his son, Nick, had relocated to Boca. Life was good. And then Van Vechten traveled to San Diego for his J&J client, Vistakon Acuvue contact lenses. He was slated to embark on a countrywide tour replete with a celebritydonated sunglasses exhibit and a focus on UV eye protection. “It was June 2001, and the [exhibit] is opening the next day,” he says. “I walk into the bathroom at 6 in the morning and I hit a wet floor; there had been a leak all night. I spun backwards, and I went over the edge of the bathtub and crushed five vertebrae. I dove forward and shattered the meniscus in both knees. Then I slid into a split and took my right hip out of its socket and landed on my face. “Life changed. Completely. It took me an hour and a half to crawl from the bathroom to get to the phone for help.” Van Vechten’s spine was severely damaged; the chief of neurology at Miami’s Jackson Memorial Hospital said if they operated to insert plates and screws into the spine, he ran the risk of complete paralysis if he ever fell again. “I have had to live with it,” he says. Today, Van Vechten uses a three-wheeled walker and wheelchair; pain is a constant. But it also fuels his passion to help others with disabilities catch a break—if only for a day. “When I joined the city’s board for disabilities, they had an annual event they did every year, which was limited to people who lived

in group homes—intellectual challenges but not physical ones,” he says. “I said, ‘We are missing 80 percent of the disability population.’ We as a board need to be here for everybody—not just for one group. I came up with this idea to do the Boating & Beach Bash.” The idea was to get the disabled, many of whom never leave their homes, out for a day on the water with their caregivers. A cookout at Spanish River Park, a boat ride, a full day of carefree fun—the kind of day most of them never have. That first year, Van Vechten went over to the Yacht Club and asked the dock master if he could help him get some boats. “Seven guys signed up,” he says. “We just put the word out in the community and 350 people showed up. They came with their walkers and wheelchairs and with their service dogs.” The growth has continued, even after the city dropped its support a year ago, ostensibly for budget reasons. Last year, the Bash welcomed 30 boats and nearly 4,500 guests and participants. The fifth annual event, March 16, expects to top those numbers. “There is nothing like this in the country,” Van Vechten says. “It’s become the biggest event in the nation that provides people with disabilities a day at the beach in the sun with their families. And we don’t ask for anything back. This group is the most underserved sector of our society.” It’s a group that is growing, with one in four people in Palm Beach County disabled in some way. And it’s a group that is feeling the full effect of Van Vechten’s life lessons. “In many cases, parents have told us they had never seen their child laugh before,” he says. “You do not forget the joy you see on the faces of children who have never been on a boat before. The boat is going 25 knots, the wind is in their faces, and they raise their arms. Everyone is a star for the day.” —Marie sPeed march/april 2013

2013 Boating & Beach Bash When: Saturday, March 16, 10 a.m. to 3 p.m.

AAron Bristol

Where: Spanish River Park, A1A, Boca Raton What: Free admission, complimentary boat rides, barbecue lunch, live entertainment, kids zone, therapy ponies and service dogs, exhibitors and displays ContaCt: 561/715-2622; boatingbeachbash.com

Above and right: Scenes from last yearâ&#x20AC;&#x2122;s Boating & Beach Bash

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faces Scott Harris

CEo and Co-foundEr, dElivErlEan

AAron Bristol

What’s Next

For now, DeliverLean only operates in the South Florida market, but commissaries are projected to open in New York, California and Illinois in the near future. The company also is rolling out OnJuice, a national, luxury juice brand of organic, cold-pressed fruit and vegetable juices (the bottles run $8 to $10 each).

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or customers of Boca-based DeliverLean, every Monday, Wednesday and Friday morning must feel a little bit like a birthday. That’s because there’s a present waiting just outside the front door. In this case, it’s an insulated food cooler delivered overnight, like milk bottles of yore, by one of the company’s 16 truck drivers operating from Jupiter to Kendall. The black bag is filled with recyclable containers housing three to four meals for that day—dishes like Thai green papaya salad or Asian marinated tofu, beef picadillo or chicken yakitori. The meals are intended to satisfy diners with a complete diet until the next shipment, at a cost of $20.85 per day. It’s not diet food, per se, according to co-founder and CEO Scott Harris. DeliverLean is intended to promote a lifestyle change toward balanced, healthy, frequent eating, including the occasional dessert baked by its kitchen staff. But weight loss is a common result for many. The program’s portion- and caloriecontrolled offerings have attracted the attention of notable locals such as mixed martial artist Rashad Evans, reality TV star Jonathan Cheban and members of the Florida Panthers hockey team. Radio personality Paul Castronovo, of the “Paul and Young Ron” show, said he lost 100 pounds on the meal plan. “We’re excited that we’re making a difference,” says Harris from his desk at DeliverLean headquarters, just east of the main campus at Florida Atlantic University. “The money is an aside. We’re helping sick people get healthy, and that’s our entire initiative and goal here at DeliverLean.” Harris, a 42-year-old entrepreneur with experience in the housing and call-center

fields, developed the idea for DeliverLean in 2011, based on his observations about eating habits in large offices. “I found that it’s really challenging to work and eat clean, because you spend so much time at your desk; most people eat too infrequently, too large [of] a portion, or not at all,” he says. “I found myself most of the time eating breakfast at 2 o’clock. I’d drink coffee all morning, and the next thing you know, I was starving. Then I would sit down to eat a large portion and be exhausted after.” So Harris hired an office chef to cook calorically balanced meals for his staff. Lo and behold, the proof was in the glutenfree pudding: His employees had more energy, more time and functioned better after eating healthy lunches. “I said, ‘Wow, that’s an interesting business model,’” he recalls. “If we could change the way people ate in corporate America, we’d probably have more productive companies. That’s what inspired me to get into this business.” Harris launched DeliverLean with five employees. He now has a staff of 70, from logistics and marketing officers to dieticians, nutritionists and 37 cooks. By January of 2012, the company was shipping 18,000 meals a month to homes and businesses; today, the number is more than 80,000. “I want to change the diet and weightloss paradigm,” Harris says. “It’s flawed. We don’t eat food anymore; we eat foodlike substances. And I think the food is all nutrient-dead. I believe we are part of a solution in teaching people how to eat better. We’re involved in a movement where people are starting to pay much more attention to what they put in their bodies. This should be everywhere.” —John Thomason march/april 2013

FROM BIRDIES to BLACK JACK GO FROM 18 TO A FULL HOUSE

GOLF CLASSIC & CASINO NIGHT

APRIL 19, 2013 VIA MIZNER COUNTRY CLUB

Help us continue to drive the community foreward through support of our initiatives that aid in hunger, child welfare and non-profit support

TO PURCHASE TICKETS AND FOR SPONSORSHIP INFO Visit www.jlbr.org/golf I Call 561-620-2553 I E-mail golf@jlbr.org www.facebook.com/JLBRGOLF

The Casino gaming tables are provided for entertainment purposes only by Casino Party Nights Florida Inc., tel. 813-389-7122. All Donations and proceeds go the The Junior League of Boca Raton. The Junior League of Boca Raton qualifies as a charitable organization under Section 501(c)(3) of the Internal Revenue Code. A copy of the official registration, no. CH2459, and financial information may be obtained from the division of consumer services by calling toll free 1-800-435-7352 within the state. Registration does not imply endorsement, approval, or recommendation by the state.

faces

Olivia de la Garza singer, vocal coach

f and when they write the story of Olivia de la Garza’s career as a vocalist, it won’t have the down-on-her-luck early drama of Jewel, who lived out of her car before hitting it big. Or the destiny’s child quality of one of her idols, Frank Sinatra, who began singing for tips at age 8—standing on top of a bar in a New Jersey nightclub. However, history will show that the Boca resident did it her way—the humble singer who valued craft over spotlight, who preferred classical and jazz to pop, who never thought to borrow a page from the Gagaor-bust playbook. “I love performing,” says the daughter of a Cuban father (Andy) and a Midwest mother (Pam, from Indiana), both of whom played trumpet. “I just don’t like the focus being all on me.” In an era where “American Idol” and “The Voice” dangle the solo dream at auditions throughout the country, de la Garza is a musical anomaly. She has the chops to take center stage at the Arts Garage in Delray Beach, which she did last fall, performing “Songs of Love and Lust”—selections that ranged from “Cuando Me’n Vo” from Puccini’s “La Bohème” to an original five-song cycle composed by a friend from Florida Atlantic University with de la Garza’s prodigious voice in mind. But she’s equally at home behind the

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scenes, working with students as a vocal coach at Bravo Academy of Performing Arts in Boca. Or working toward her certification at Ocean’s Edge School of Worship in Fort Lauderdale, which, upon graduating this spring, could lead to a position as a music director or worship leader at a church. “I know my future is in music; it’s just a matter of how,” says de la Garza, who turns 25 in April. “I’m not yet sure if that will mean as a worship leader or a classical performer. I’m just preparing myself the best I can.” Though she did score a solo at her church Christmas pageant at age 6, much of that preparation, at least through high school, was in the background of musicals like “Funny Girl” and “Damn Yankees” while at Olympic Heights. But as a vocal performance major at FAU, de la Garza had no choice but to stage a one-woman show. Her senior recital, a 60-minute performance before a live audience, included songs in eight different languages—English, Spanish, German, Italian, French, Latin, Hebrew and Gaelic. “[That degree] taught me a lot about discipline,” she says. “Singing, despite what people may believe, is not easy. You can’t adjust it with your hands, like you can with an instrument. You have to get to know your voice and really personalize it and take care of it. ... There’s so much technique

that goes into it—especially for classical singers. We have to think about our placement, our diction, our breathing, our posture, our phrasing. It’s a lot of work.” On her left wrist is tattooed the Greek word for “unconditional love,” a New Testament reference and a reminder to de la Garza of “why I’m here, how I want to treat people and what I want to give to the world.” Though her Christian beliefs clearly are a guiding force in her life, de la Garza is cautious about making statements that cast her in a holier-than-thou light. “Does it bother me what pop music is doing to moral standards?” she says. “Sure. But I never force my beliefs on anyone. That’s not who I am.” Whether she emerges as a solo sensation remains to be seen. Her voice teachers in college and her manager (Drew Tucker, head of the Tucker Academy in Delray Beach) have encouraged her in that direction—and de la Garza says that she will perform again this summer, after wrapping up her yearlong program at Ocean’s Edge. “I don’t feel my voice is so unique and so different that I should be pursuing this ‘career,’” she says. “But, at the same time, if other people feel that way, then by all means I’ll be happy to go for it.” —Kevin KaminsKi march/april 2013

What’s on Olivia’s iPod?

By her own admission, de la Garza is not your typical 25-year-old when it comes to her iPod selections—as these five go-to songs on her playlist attest. “I’m a nerd,” she says. “But I’m OK with it.” [ 1 ] “The Way You Look Tonight,” Frank Sinatra [ 2 ] “Need You Now,” Lady Antebellum [ 3 ] “Arabesque No. 1,” Claude Debussy [ 4 ] “Dare You to Move,” Switchfoot [ 5 ] “Stompin’ at the Savoy,” jazz standard

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spotlight [ by marie speed ]

On Her Own Terms

Former Palm Beach Post reporter SuSan Spencer-Wendel shares her year oF living with joy—while battling lou gehrig’s disease.

growing number of people in South Florida already know Susan Spencer-Wendel’s story, but that number is about to explode when her book, Until I Say Good-Bye, is published this spring in 23 languages, followed by a movie in the works. Both are based on her decision to live purposefully—and with joy—following a 2011 diagnosis of amyotrophic lateral sclerosis, or ALS, also known as Lou Gehrig’s disease. I visited Susan and her husband, John, at her Lake Clarke Shores home under the shade of a handsome backyard chickee hut to see how she was progressing as her book was about to hit newsstands. The question on my mind, like most people who will read her book, was this: How has she been able to face the horror of ALS with no fear and with a conscious choice to embrace every moment? “It’s always been in my nature,” she says, speaking with difficulty. “That’s just the way I have always been. I have always made the right decisions.” She smiles, eyes twinkling. “This was the right decision.” “She’s always done what she wants to do,” says John, by way of translation. “I don’t think it has changed her—it has revealed more of who she really is.” She was Superwoman, after all. Spencer-Wendel was an awardwinning (and great looking) courts reporter with a regular byline in the Palm Beach Post. She had three children (now ages 9, 11 and 15), a handsome husband, and the respect of her colleagues at the paper and throughout criminal justice circles. It was that woman who refused to believe anything was really wrong three years ago, when she noticed something freaky with her hand as she was getting ready for bed one night. She held it up to her husband, a hand that had gone sort of scrawny and pale, tendons and bones showing through. That was in 2009.

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“You have to see a doctor,” John said. Next came the gradual weakening, a twitching of the tongue. Her husband, who had his own dark suspicions that it was ALS, had begun to cut up her food at dinnertime. There were visits to doctors, tests for obscure diseases and, for a period, denial— followed by thoughts of suicide as she began to piece together her symptoms. Finally, there was the official diagnosis that would bring her world crashing down: ALS. Susan Spencer-Wendel was only 44. Two years later, Spencer-Wendel sits in an outdoor chair, tiny and light as a feather. Her body has wasted to stick-thin, but the blue eyes still sparkle, and the smile is dazzling. Despite the ravages of the disease, she is still very much the same woman who had an epiphany two years ago in a Burger King parking lot 20 minutes after getting the bad news. “I had watched Lou Gehrig’s farewell speech of 1939 a number of times,” she writes early in the book. “The one where he declared himself the luckiest man on the face of the Earth, even after ‘catching a bad break.’ Even after being diagnosed with a disease that would rob him of his talent, and then his life ... And then it came to me too, alone, seated on a parking barrier outside Burger King. No, not a muzzy moment, but my life in focus, tack sharp. “Forty-four years of perfect health. I had rarely had a head cold or tooth cavity. Forty-four years, and the sickest I had ever been was after I ate a bad chicken sandwich in South America. I had three easy pregnancies, each producing a rosy pudgy babe. ... I had known abiding love; traveled the world; married a great partner; worked at a job I adored. ... I was alive. I had a year. Maybe more, but I knew I had one more year at least of good health. I determined, right there in the Burger King parking lot, to spend it wisely ... to plant a garden of memories for my family to bloom in their futures.”

march/april 2013

Everyone should keep a list of the little things they love (From Susan Spencer-Wendel’s iPhone, dated March 2012) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

15. 16. 17. 18. 19. 20. 21. 22. 23. 24.

GreG LoveTT/ the Palm Beach Post

25. 26. 27.

Smokin’ hot 4-inch heels The sexy feeling I get while wearing them When Gracie licks my face When no one is screaming at home Starbucks’ chai tea latte skinny Freesia: the smell, the colors Lavender sunsets Any sunset The grace of an orchid A chilled fine white wine A friend to share it with The silly feeling it leaves Sitting by the dryer vent emitting fresh soapy air Chinese potstickers, steamed, not fried, with that soy-based sauce with little green onions A beautifully iced cake, which tastes as good as it looks Italian ice cream cake, preferably A handwritten letter from a friend A steaming bath in a claw foot tub When my dog lies so close to me I can feel her heart beating When my children do the same When anyone I love does that A cup of coffee first thing in the morning. Cream and sugar, please The song “Clair de Lune,” because it reminds me of my sister A pedicure when the lady rubs my feet and calves Shel Silverstein’s book, The Giving Tree When you can see rainbows in the sprinkler mist When someone scratches my head for me

Susan Spencer-Wendel and husband John

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spotlight Road WaRRioR It was then that Spencer-Wendel committed to making a series of “bucket list” trips with her best friend, her sister, her husband and one for each of her children—while writing a book “not about illness and despair but a record of my final wonderful year.” After her June diagnosis, Spencer-Wendel grew weaker; she was unable to lift her laptop and struggled with typing. She took a medical leave from the Palm Beach Post in August 2011; two weeks later, she won a statewide award from the Florida Bar for a body of work spanning 20 years. She took the first trip around that time with her best friend, Nancy, to see the Northern Lights in Canada’s Yukon Territory; a moving account of the trip ran in the Post that Christmas Day. In February 2012, she traveled with John to Budapest, where the couple had lived early in their marriage. That was followed by a cruise with her sister, Stephanie. There were also trips to meet her birth mother

(Spencer-Wendel is adopted) and the family of her late birth father in Greece, in part to determine if her ALS had a genetic origin (it did not). In May, the chickee hut was built—so Spencer-Wendel could have a cool and pleasant spot of her own to continue writing the book she had started. “By then, typing on my iPad was near impossible,” she writes. “My hands grew too tired for the large keyboard. My fingers and palm dragged over the touch screen. I would aim my curled, quivering figure like a sharpshooter over the letter and hope to hell I hit target.” Next came the iPhone. And one right thumb. “I have written 100,000 words the same way you would write a text message,” she says. “I wrote near this entire book that way.” It was also in May that a former colleague from the Post, Charles Passy, wrote a column about Spencer-Wendel’s “bucket list” year in the Wall Street

“I decided that this is the way I want to be, and I am unwavering. I have peace of mind. I have done everything possible to make things easier for my family, and they will all be well taken care of. That’s the only thing that matters. If I die this year, I die this year. There’s nothing I can do about it.”

John Wendel and Susan SpencerWendel at the dolphins encounter

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Susan and her best friend, Nancy, a pivotal figure in the book

Journal, a column that drew national attention and, even better, a seven-figure book and movie deal. It is what has allowed John Wendel to devote himself fully to his wife’s care—and what has given Spencer-Wendel the peace of mind to know that her children will be taken care of when she is gone. But it was more than that; it also was an outlet for her emotions and discoveries—and a way of sharing this “year of living with joy” with first, her family, and then, the world. Spencer-Wendel covers all the bases in her book. She gives credit where credit is due—parents who believed in her, a devoted soul mate of a husband, a sister as close as having another heart, a best friend who would do anything for her. The most tender parts are the chapters about her children, the three people in the world to whom she aims her message of love and inspiration in everyday life, as well as the personal photo albums she helped make for each of them. “I shall linger for the rest of my days over the finished [photo albums], the job done, no longer plowing through,” she writes. “I shall relive my children’s childhoods, as I hope they will one day. I hope they will see in front of them what beautiful people they are. And how much their mother loved them.” Each of the children also got a special march/april 2013

trip with their mother and the family, one they were able to choose. The youngest, Wesley, swam with dolphins; “old soul” middle son Aubrey went to Sanibel; and Marina, 14, went to New York City with her mother—with a special side trip to Kleinfeld Bridal, where one of their favorite television shows, “Say Yes to the Dress,” films. “I didn’t tell her how much I wanted this,” Spencer-Wendel writes. “To visit Kleinfeld. To watch my daughter walk out of the dressing room in white silk and see her, suddenly, 10 years in the future, in the back room before her wedding, is a moment I will never share.” At first it was awkward. The store was a conveyor belt of mammoth white dresses, and both mother and daughter were slightly overwhelmed—and they were not shopping. However, after a few

false starts, Marina disappeared to try on a dress, just for fun. And then the dressing room door opened. “I could clearly see the beautiful woman she will be one day,” SpencerWendel writes. “I simply stared. What do you do in brightline moments, when your loss womps you on the head? When you glimpse a moment you will not live to see? I dipped my head. ‘Breathe,’ I told myself. I looked up. I smiled, and Marina smiled back. I worked my tongue into position to speak. ‘I like it,’ I said. “Marina usually stands with a teenage hunch, but in that dress she stood straight, radiant and tall. ‘You are beautiful,’ I whispered, my tongue barely cooperating. I don’t know if she heard me. I was slurring and fighting back tears. We took some shots. And moved on. A memory made.”

What is ALS? The basics: Amyotrophic lateral sclerosis, or ALS, is a disease of the nerve cells in the brain and spinal cord that control voluntary muscle movement. ALS is also known as Lou Gehrig’s disease. causes: No one is sure, but 1 out of 10 cases are thought to be due to a genetic defect. The other times, the cause is unknown. WhaT happens: In ALS, nerve cells (neurons) waste away or die and can no longer send messages to muscles. This eventually leads to muscle weakening, twitching and an inability to move the arms, legs and body. The condition slowly gets worse. When the muscles in the chest area stop working, it becomes hard or impossible to breathe. incidence: ALS affects approximately 5 out of every 100,000 people worldwide. sympToms: Loss of muscle strength and coordination that eventually gets worse and makes it impossible to do routine tasks such as going up steps, getting out of a chair or swallowing. Muscles used for breathing or swallowing may be the first affected. As the disease gets worse, more muscle groups develop problems. Other symptoms include weakness, cramps, paralysis, slurring of words, twitching of tongue and weight loss. TreaTmenT: No known cure. A medicine called riluzole helps to slow down the symptoms. prognosis: Over time, people with ALS progressively lose the ability to function and care for themselves. Death often occurs within five years of diagnosis. About 1 in 4 patients survive for more than five years after diagnosis.

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choices The book debuts March 12, and the movie is next. Sitting under her chickee hut, a damp breeze whispering in the palm fronds, Spencer-Wendel looks almost childlike, swallowed by the large teak outdoor chair. She says she was a little adrift when the book was completed and, now, she is “trying to figure out” where she is exactly. She admits that, as the disease has progressed, it has gotten harder to maintain that live-in-the-moment joy. “But why choose to be miserable?” she says. “It is mind over matter. You must master the mind. Do you know that TV show, ‘My 600-lb Life?’ I relate to those people. They are disconnected from their bodies. It is the same way for me.” She cannot tell you why she is able to face ALS without flinching, or how she has a reservoir of joy in the face of it. She says simply that it is in her nature. “Some of this is from my parents as well as the nature of my birth mother— our natures are very, very similar,” she says. “My parents taught me goodness and being kind to people, and it’s also the hard work they instilled in me. ... I should have been a Buddhist. I believe desire is the root of all suffering. Wanting, wanting, wanting will drive you crazy. “I decided that this is the way I want to be and I am unwavering. I have peace of mind. I have done everything possible to make things easier for my family, and they will all be well taken care of. That’s the only thing that matters. If I die this year, I die this year. There’s nothing I can do about it.” When asked if she has thought about how she would like to make that exit, Spencer says she “thinks about it often.” And she is compiling a list of books she wants read to her by her friends when she can no longer talk. “I want visitors to read to me,” she says. “And lots of iTunes.” In the meantime, there is a Keys trip in April to watch manatees, a movie to be made, and more afternoons in the magical sway of a chickee hut, with friends, family, children—and making every minute count. “I have my moments,” she says, the smile widening, blue eyes shining. “But I am not afraid of anything. I am not afraid to die. It is a chance to know the secret of the universe—what’s on the other side.” [ bocamag.com ]

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How Seven South Florida residents—from a kidnapping victim to the woman whose life was forever changed by the 2000 election—spare no detail when it comes to sharing intimate and often defining experiences. As told to Emily J. Minor Photography by Aaron Bristol

To Be Theresa LePore ThErEsA LePorE

ForMEr PALM BEAch counTy suPErvisor oF ELEcTions—And dEsignEr oF ThE 2000 PrEsidEnTiAL BuTTErFLy BALLoT I was at a luncheon, and some lady comes up to me. “Are you going to hit me,” I said, “or are you going to be nice to me?” We had a good conversation. Usually, I kind of hesitate when people [ap-

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proach] me. I can’t always judge what their reaction is going to be. I’ve gotten some really ugly, hateful mail. And death threats. [People have said that] I have the blood of thousands of men and women on my hands. That I put Bush in office, both terms. That 9/11 was my fault. I lost so many friends over what happened [during the 2000 presidential election], and some people today still don’t speak to me when I see them. I think what upsets me the most is that I was on several task forces for balloting—and the idea was to make the ballot easier for the people to read.

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How Does It Feel? To Be Heckled

To Be Theresa LePore (cont.) A couple days after [the Nov. 7, 2000 election], I remember going upstairs to the county attorney’s office. There’s a back elevator. When we came down and the elevator door opened, there were 60 or 70 of these SWAT guys, and all these flashbulbs were going off. The press had found me. People were screaming, “There she is! There she is!” They were calling me names and trying to grab at me. That was the first time I realized the enormity of what was happening. I kind of lost it. One of the cops said, “Get it out. Dry your tears, and then get back out there.” By Thursday [of that election week], some of my top people came to my office and said, “Did you drive?” Apparently, they had intercepted a threat. I didn’t drive my car for probably six or seven weeks after that. When I finally did, I had nails in all four of my tires. That’s one of the memories that’s burned in: riding home with a sheriff’s car in front of me and a sheriff’s car behind me. I’m still very cautious when I go places. I’m always looking around. I never drive the same route twice; if I’m going to church, I’ll always go a different way. I always back into parking spaces because it’s easier to get out. I don’t go to a lot of big places unless I know it’s at a time when it’s not very busy. I joke that I have to tip well because everybody knows who I am. It’s never gone back to the way it was before that day. Today, I’m involved with a lot of nonprofits, but I’m mostly in the background, helping with events and [serving on boards]. People used to ask me for [political] support or endorsements, but I always said no. I still have a stigma attached to me; I don’t want someone to lose an election because of that. I’ve always been one to use everything as a learning experience. It’s just wasted energy thinking about all the negative stuff. If I did, I’d be curled up in a ball somewhere. Note: LePore is working on a book that details her experiences involving the 2000 election.

The famed “hanging chads”

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On Stage

Dave Williamson

stanD-up comeDian, husbanD, father of tWo Somehow, hecklers think that whatever they blurt out is going to be funnier than the jokes you’ve spent years crafting. As a standup, you feel disrespected—but you’re also annoyed because it throws off everything in the show. You have to take the time to get the show back to where you want it to be. When you’re starting out, heckling is one of the hardest things to overcome. You’re already insecure, so you almost feel like you deserve it. That’s bad, because confidence is such a big part of being a comic. Often, I try to ignore [hecklers]. If you don’t break your stride, if you don’t react, the crowd won’t either. If it continues, you realize, “All right. I’m going to have to deal with it.” Now you have to put them in their place until they realize they’re not going to win. The best way is to get the crowd to turn on that person. The crowd paid money to hear the comic—not to watch the comic have a conversation with the drunk. If the heckler upsets the crowd enough, they’ll start shushing him. [The problem] is the nice-guy heckler. Even the experienced comic doesn’t like that. I had this guy sitting up front and [blurting out], “Gonna be a great show! I know what you’re talking about! You’re the man!” It went on and on. He just kept agreeing and agreeing—but out loud. If you’re too mean to the nice guy, you look like a jerk. I just said, “Hey man, looks like you’re having a good time.” Then I physically moved away from [that side of ] the stage. You have to regain control. More often than not, it’s a guy trying to get attention, wishing he were a stand-up. Or it’s a drunk girl. If there is a bachelorette party in the crowd, rest assured you will have to stop the show at least once. One night, I was about to lace into a guy who I thought was drunk. Then he started talking about his motorcycle crash—and his brain injury. We talked about it for a second, then I moved on. You’re not going to make a brain injury funny.

march/april 2013

Special thanks to The Funky Buddha Lounge & Brewery in Boca Raton

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Taylor Stevens (left) and husband Donald Cavanaugh

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How Does It Feel? To Be in a Gay Marriage Taylor STevenS

InTerfaITh mInISTer/execuTIve dIrecTor, lake WorTh InTerfaITh neTWork I came from a very religious home, so I’m an abomination. That’s what the Bible calls me. I remember [as a child] praying until my eyes were squeezed shut so tight I didn’t think I could open them again. My little hands would just be clenched, and I would ask God to not let me be this way. But I was always gay. I was never heterosexual. I came out when I was 19 or 20. That’s when my mother knew and my family and my friends. But I feel like, at 55, I’m still constantly faced with coming out, with being authentic, with living in a world where I’m not fully accepted. I’m married to an activist. We [wed] a few years ago in Massachusetts. I wanted to marry him based on the kind of commitment I wanted to make with him. But it also felt, and continues to feel, like I’m making a political statement. People notice when I say, “husband.” At the same time, in the English language, the appropriate label for the man I married is “husband.” [Many gay men] say “partner,” but that sounds like a business arrangement instead of the union that’s in my heart. Even in casual conversations, I’m faced with how transparent to be. A heterosexual woman married to a man [doesn’t think twice about what to call him.] For me, it’s still risky. How safe is this? Am I strong enough in myself to stand up to whatever I’m going to be met with? I dance between that. I’m a minister, so I’m aware of where people are in their unconsciousness. And I guess part of my mission is to further the rights of humanity, but I want to do that gently. I don’t want to push myself in people’s faces. I buried one husband already. (Note: He died of complications from AIDS.) We were living in Florida, and I had no legal rights. That was the love of my life at the time; I lost him, and it never felt like it got fully acknowledged. This time around, I have a certificate that says I’m legally married. I’m sorry if that makes some people uncomfortable, but that’s who he is to me. We have matching wedding rings. And every time somebody notices, I come out again. I guess coming out is a day-by-day process, and there’s a part of me that’s not comfortable with that. Today, I’m prevalent in the media. I’m a big political issue. I’m a Broadway musical. I’m a TV show. I’m “Glee.” follow the leader

From the Boca Vault how does It feel: To Weigh 600 Pounds “The average person wouldn’t know that ... we’re not stupid. We’re not dirty. We’re not failures. That we’re not a waste of life. We have feelings.” —Michael Stanco, January 2008 issue

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How Does It Feel? To Be Abducted in the Middle of the Night Jessica carbone-McKinney Wife, victiM’s rights advocate

It was July 1, 2007. About 2:30 in the morning. (Note: Carbone-McKinney was 27 at the time.) I was asleep in my bed, and I heard the keys in the door. My first thought was that it was my mom and dad because they had keys to my apartment. I was waiting for them to say, “Hi honey. ... Something’s happened to [so-and-so].” All of the sudden, the maintenance man stepped into my bedroom. Three weeks earlier, he had been to my apartment to fix my air conditioning. [Now], he had a machete in his hand. He shoved me down and [waved] the machete in my face, [then] he zip-tied my hands behind my back. He wanted money, but there wasn’t any. He was fumbling through my purse looking for my car keys; he wanted me to drive to my ATM. It took a little while, and I realized that the zip tie on my right hand was loose enough that I could get my hand out. But I waited. You try to think ahead. He took me downstairs and put me in the passenger seat. As he got in, that’s when I pulled my hand free and took off running. I’m 5-10 and was 130 at the time. He was 6-5 and about 230. I was screaming my head off. I remember thinking, “Please. Somebody hear me. Somebody turn on their light.” But nobody came. He caught up with me and actually pulled me down from behind by my jaw [near] the maintenance shed. “You’ve just made this a lot worse for yourself,” he said.

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He took me to a [nearby, empty] apartment that backed up to a lake. I actually prayed that he was going to throw me in the water. I’m a scuba dive master; kicking with my legs is what I do. I figured that was my best option. But he pulled my shorts and underwear back, and that’s where he raped me for the first time. He put me back in the car and started driving to all these different places. At one point, we stopped at a gas station. By now, my lips were beyond swollen. I remember looking at people in the other cars and thinking: “Somebody’s got to see this.” Of course, no one ever does. The zip ties were [back on and] really tight; I was losing feeling in my wrist. I tried to rub my blood into the stitching of the car seat. I finally got him to a Bank of America drive-through, and I took out two transactions, $300 each time. I shoved my face right into the ATM, trying to get on the camera. When he took me home, he raped me again. It sounds crazy, but I offered him a beer. I thought if I could actually get him to drink it, his DNA would be left on the bottle. He never did. He made me shower while he watched. Then he walked out of the apartment. I crawled on the floor, pulled down the phone and called my mom and dad. They called the police. He got three life sentences plus 32 years. Note: The website feelnoshame.org, launched by Carbone-McKinney and her mother, is dedicated “to the strength and determination of women who have suffered the physical and emotional pain of sexual assault and domestic abuse.” Carbone-McKinney and her husband are expecting their first child this spring.

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How Does ItAttendant Feel? To Be a Flight In a Post-9/11 World Becky WoodBridge flight attendant for more than 25 years With a major airline

From the Boca Vault how does it feel: To Walk on The Moon “The surface of the moon is like exceptionally fine talcum powder ... If you scuff it, the particles shoot out in straight, little Newtonian trajectories.” —Dr. Edgar Mitchell, Apollo 14 astronaut, January 2009 issue

I had a flight to Paris about three years ago where the alarm went off in the bathroom. Those things don’t go off very easily—you can go in there and smoke a cigarette and it won’t go off. I smelled the smell, and my first assumption was: “We’re on fire.” We had to go into emergency mode until we found out the real source. We didn’t know if we were under attack or if the airline was testing us to see how fast we would “react.” [It turned out to be an 18-year-old passenger doing some kind of free-basing.] When I got to Paris, I was sick the whole layover. It was the adrenaline. I was sick from that rush of adrenaline. The one thing that most people don’t realize is that we are reminded of terrorism every time we go to our office. We are exposed to the fears and the concerns of something bad happening. Other people go to work and forget. We don’t. The industry has changed because of 9/11. And I think the airlines used that to re-create the way the industry is run. All the airlines did it. They

said, “Oh, 9/11. Oh, fuel costs. Oh, security. Oh, bankruptcy.” But it was business. They took so much from the passengers. So now passengers are upset [the minute they board]. They pay baggage fees that used to be part of the ticket. Security has removed their shampoo and makeup. A first-class passenger pays $2,000 for a ticket and wants chicken, and there’s no chicken. The chicken is big. It stands for something. People aren’t getting what they feel like they’re entitled to get. They have a reason to be upset because they feel jostled and rushed and deprived. This is why airline travel is brutal on flight attendants right now. We deal with 256 angry, defensive passengers in a confined tube. They can be mean. They can be rude. And they can be [unreasonable]. One passenger said to me, “I need a blanket for my daughter. She’s cold.” We were getting ready to land, and there [wasn’t an available blanket]. She said, “Then give me your sweater.” There were six of us, and we just stood there. We thought we’d heard it all. “No,” I finally said. “I don’t have anything on underneath this.”

visit bocamag.com for more “how does it feel?” stories, including the survivor of a lightning strike.

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Special thanks to Universal Jet Charter and Fort Lauderdale Executive Airport.

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How Does It Feel? To Hold a Human Heart Michael carMichael

chief of cardiovascular surgery/Medical director, Bethesda MeMorial hospital The heart is a muscle, so it feels very firm and beefy. It’s like you’re grabbing someone’s bicep after they’ve worked out. Most people don’t realize it, but the heart also is covered with a thin layer of fat tissue that gives it a cushion while it’s beating in the chest. But that’s from a purely clinical and medical perspective. From a personal standpoint, it feels like an obligation. As a cardiovascular surgeon, [patients literally] put their heart in my hands. It’s a humbling responsibility. Though we do heart surgery with less risk than having your ruptured appendix removed, people think about life and death a lot more when they have a heart operation. It goes back to biblical times; the heart is referred to as the center of the soul. If you remove somebody’s heart and put in somebody else’s, people want to know: Is it going to change my person124

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ality? Is it going to change the color of my hair? My eyes? It’s not just, “Oh, you’re going to operate on this muscle in my chest.” It’s much more than that. I did my first heart transplant when I was 32 [Carmichael is 60 now]. In those early days, I would actually harvest the heart right from the donor and bring it back for the recipient. That was a very scary experience. [Today,] the donor heart [arrives] in an Igloo cooler where it’s bathed in ice, and then I sew it in. But [there’s a period of time where] you have somebody’s chest cavity open—and there’s no heart in there. It’s an empty chest cavity. To then see the blood return to that organ that was basically limp and lifeless ... to watch it start beating again. ... To see the patient sitting up in the chair the next week ... Just thinking about it, it wells up in me. What does it feel like to hold someone’s heart? It’s a physical thing. It’s an emotional thing. It’s a psychological thing. And it’s a spiritual thing. If you don’t believe in God, you certainly might after performing heart surgery. To me, it’s a religious experience. march/april 2013

Special thanks to Bethesda Heart Hospital in Boynton Beach.

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How Does Itby aFeel? To Be Mauled Jaguar Paul Fisher

West Palm Beach gallery oWner, animal rights activist

From the Boca Vault how Does it Feel: To Clean a Crime SCene “Once you decompose, you turn into a big green water balloon. Your gases, tissue and water want to be released—so you pop. [The mix] saturates sofas, chairs, carpet, and it gives off an ammonia smell similar to pet urine.” —Brian Moister, owner, Bio-Clean Services, January 2008 issue

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We were touring a private wildlife refuge [December 2010] and about to leave when someone yelled, “Get out!” I was standing next to a jaguar’s cage; the cat had escaped, and it lunged at me. Within two seconds, the cat had my head in her mouth. It weighed about 200 pounds and was in her prime. I knew that kind of cat would try to take its prey by the neck and break it. I had just enough time to bring up a hand to cover the back of my neck. The cat’s fangs were buried, and all I could see was the inside of [her] mouth. One canine had me at the right cheekbone; the other canine was in the top of my head. So that’s how she was holding me, by the entire left side of my face. You always hear people say, “It felt like slow motion.” But it didn’t. It felt like normal time, and at no time did I feel anger or fear or physical pain, even though by now my face was torn wide open. My brain seemed to be operating on a couple of different levels. On the one hand, it was rational. I could hear some screams in the background, but I was mostly concentrated on myself and the cat and keeping my vital areas protected. I knew I had to jam the cat’s mouth in a way that she couldn’t complete the bite. I was also hyper aware. I could feel every beat of her heart—and of my heart. I could feel her every breath on my face. At least one person was on the animal to get her off me; in the instant that I felt the bite release, I sprung up from the ground. I saw my reflection in a window, and I could see my cheekbone and everything down to my jaw was exposed. I used to be an emergency medical technician, so I pressed into my face and worked all the skin back up over the wound until the edges lined up again. And then I held direct pressure until I got to the hospital. I practiced martial arts most of my life. You never think something like this is going to happen, but in the instant that it does, you have to be ready. I was on the ground for maybe 20 seconds. There’s no time to think. Whatever training you have [kicks in]. Every possible thing that I could have done right is exactly what happened. It took more than 50 stitches to sew me back together; there was damage to my nerves and lymphatic muscles, but people hardly notice now. I never really talked about it publicly. I didn’t want anything to happen to the cat. march/april 2013

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Two fashionistas are better than one when it comes to showcasing the fanciful floral thread that runs through this springâ&#x20AC;&#x2122;s style selections. Photography by Leonardo Corredor Shot on location at Ann Norton Sculpture Gardens, West Palm Beach

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Left: Gianni Versace skirt, from Serendipity, Boca Raton; Giambattista Valli top, from Saks Fifth Avenue, Town Center at Boca Raton and Palm Beach; purse and necklace, from Kiosk Palm Beach, Worth Avenue; Prada sunglasses, from Edward Beiner, Town Center; shoes, from Aldo, Town Center. Right: Dolce & Gabbana skirt, from Neiman Marcus, Town Center; belt, from Saks Fifth Avenue; Gianni Versace bustier and Dior jacket, from Serendipity; Prada sunglasses, from Edward Beiner; shoes, from Aldo; necklace, from Anthropologie, Town Center; all prices upon request

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Left: Dolce & Gabbana dress, Valentino purse and Marc Jacobs floral top, from Neiman Marcus; necklace, from Anthropologie; cuff, from Macyâ&#x20AC;&#x2122;s, Town Center. Right: Dolce & Gabbana dress, from Saks Fifth Avenue; Marc Jacobs top and Valentino purse, from Neiman Marcus; cuff, from Macyâ&#x20AC;&#x2122;s; large flower, from Z Gallerie, Mizner Park, Boca Raton; all prices upon request

Lanvin dress and Lanvin necklace, from Neiman Marcus; Anne Klein jacket, from Bloomingdaleâ&#x20AC;&#x2122;s, Town Center; Marni necklace, from Saks Fifth Avenue; gold flower cuff, from Anthropologie; shoes, from Aldo; Paula Cademartori purse, from Kiosk Palm Beach; all prices upon request

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Right: Jil Sander dress and Akris jacket, from Saks Fifth Avenue; Lanvin necklace and Lanvin bracelet, from Neiman Marcus; shoes, from Aldo; choker, from Anthropologie. Left: Guy Laroche dress, from Serendipity; Lafayette jacket, from Neiman Marcus; shoes, from Aldo; necklaces and cuff, from Anthropologie; all prices upon request

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StyliSt: David A. Fittin, Artist Management/Miami Art directorS: Lori Pierino, Kathleen Ross ModelS: Olga B, Next Model Management/Miami; Karina Gubanova, Front Management/Miami StyliSt ASSiStAnt: Steven Rehage Photo ASSiStAnt: George Riveron hAir And MAkeuP: Marco Testa at Artist-Management.net using Oribe Haircare and Mac Cosmetics MAnicuriStS: Rosmery Pamplona and Grace Hogan, Colorist Hair Studio & Spa, Palm Beach and West Palm Beach, coloristhairstudio.com Special thanks to Ann Norton Sculpture Gardens (253 Barcelona Road). For more information, call 561/832-5328 or visit ansg.org.

left: Alice + Olivia dress, from Neiman Marcus; necklace, from Kiosk Palm Beach; Tom Ford sunglasses, from Edward Beiner. right: Giambattista Valli skirt, from Saks Fifth Avenue; Robert Rodriguez shirt, from Neiman Marcus; Dior floral underpinning, from Serendipity; necklace, from Kiosk Palm Beach; cuff, from Macyâ&#x20AC;&#x2122;s; all prices upon request

WEB EXTRA

visiT BocAmAg.com FoR A look BEhind ThE scEnEs AT ouR FAshion shooT

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Paradise, Polynesian-Style America’s rum-swilling, aloha shirt-wearing love affair with tiki culture has deep roots—past and present—at the iconic Mai-Kai in Fort Lauderdale. By Gaspar González

t looks like a production of “South Pacific” run amok. Inside the Mai-Kai Restaurant in Fort Lauderdale, sailors in white uniforms are spinning Betty Grable look-a-likes on the dance floor, while guys in loud Hawaiian aloha shirts and women in Polynesian-inspired dresses cavort over huge tropical rum drinks. Both sexes show off tattoos of palm trees, hula girls, and South Sea scenes on their arms and legs. Not the temporary kind, either; the real deal, cousins to the ones Sailor Jerry used to ink on Hotel Street in Honolulu back in the 1940s. In a corner of the Molokai Bar, a lithe, blonde contortionist in a grass skirt and bikini top does a burlesque routine, arching her back until her golden locks are almost sweeping the floor, while a goatee-bearded bandleader with a beatnik air pounds out a jungle-tinged tune on the vibes. follow the leader

Welcome to Hukilau. The event, held each spring in Fort Lauderdale (this year’s festivities run from June 6–9), is the largest annual gathering of “Polynesian pop” devotees on the East Coast. “This is my favorite part,” says Christie White. “Looking at everyone that has spent their money and their time coming from all over the world to celebrate with us, and seeing them have a good time. That’s when I know I’ve done my part.” White, a buxom redhead who is, by turns, cheerful, demanding and doting—one gets the feeling she’d make a great Cub Scout den mother—is the co-founder and organizer of Hukilau, which launched in 2002. Tonight, she’s wearing a vintage 1960s sleeveless print dress, the better to show off the tattoo on her upper right arm. “It’s my tribute to Eli Hedley,” White explains. “He carved the Moai tiki outside the Aku Aku [ bocamag.com ]

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The Mai-Kai, circa 1960

Jorge rubiera

Courtesy of the Mai-Kai

Christie White

Restaurant in Las Vegas, which is now gone. So I decided to get the whole Aku Aku sign, and that was done by an artist by the name of Hoffa.” From somewhere in the crowd, White hears her nickname, “Tiki Kiliki,” and she spins away. For the uninitiated, Polynesian pop encompasses all facets of America’s 20thcentury obsession with the South Pacific. It’s more than just aloha shirts, tattoos and dashboard hula girls—it’s also rum cocktails, backyard luaus, Martin Denny records and, of course, tikis, those ubiquitous carved representations of island gods. The fascination with the latter is such that popsters refer collectively to their various pursuits as tiki—or “tiki culture”—and to themselves as tikiphiles. This near-religious fervor for paradise, Polynesian-style, might seem a bit odd, until one recalls how big a phenomenon tiki was the first time around.

The Rum Connection

A vintage drink menu

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The man who kick-started it all was Raymond Ernest Beaumont Gannt, a peripatetic Texan who’d spent the 1920s hotfooting it around the Caribbean before opening a bar in Hollywood, Calif., in 1934. Gannt’s idea was to capture the romance of the South Sea—which had long been a lure for artists and writers, including Paul Gauguin and Herman Melville—and pour it into a glass. To do it on the cheap, he relied on the one spirit in oversupply following the recent repeal of Prohibition: rum.

“People bought rum during Prohibition because it was the only bonded alcohol they knew wasn’t going to kill them,” says Jeff “Beachbum” Berry, noted author of numerous books on tiki mixology. “After Prohibition ended, the rumrunners had tons of this stuff that they could no longer unload.” Gannt bought the suddenly plentiful spirit by the barrel and mixed it with different combinations of fruit juices and syrups, taking as his inspiration the Cuban daiquiri and other Caribbean drinks he had encountered on his travels. “He took the holy trinity of Caribbean mixology—rum, lime, and sugar—and turbocharged it,” Berry says. “All of a sudden, a three-ingredient drink became a 14-ingredient drink.” Gannt called his creations “rum rhapsodies,” christening individual concoctions with such fanciful names as the zombie. So what if the drinks had nothing to do with Polynesia? Nobody had to know. While he was at it, he invented a new persona for himself, one that fit the business. Because “Raymond Ernest Beaumont Gannt” was a mouthful—and no doubt would have made for a very expensive sign—he decided to call his place Don the Beachcomber. His new name? Donn Beach, naturally. The extra “n” was a flourish, like the flower garnish on a tiki drink. Don the Beachcomber, located near Hollywood’s Egyptian Theatre, reeled in the swells, including Tinseltown’s A-list: Charlie Chaplin, Joan Crawford, Marlene Dietrich and Howard Hughes, among others. It march/april 2013

wasn’t long before imitators cropped up, stealing not only Donn’s drink concept, but his decor, a kind of beach-shack chic dominated by bamboo furnishings and nautical elements. One of these imitators was an enterprising saloon owner from Oakland, Victor Bergeron, who, ripping another page out of Donn’s book, took to calling himself “Trader Vic.” His eponymous restaurant would grow into a national chain and do for Cantonese cuisine what Don the Beachcomber had done for Caribbean drinks—convince people this was what they would find in the islands of the South Pacific, if only they could get there. (Bergeron also made a lasting contribution to the tiki drink menu: the mai tai, which he unveiled in 1944.) The Polynesian-themed restaurants were a brilliant novelty, to be sure, but one that might have died out had it not been for World War II. “Almost all of the GIs who fought in the Pacific, the ones who made it back, had fond memories of Hawaii,” explains Berry. “It was this wonderful new world they could have never have hoped to see.” One of those GIs, writer James Michener, mythologized the experiences of his fellow soldiers in Tales of the South Pacific. Published in 1947, the book became an instant best-seller and won the Pulitzer Prize. Two years later, the musical “South Pacific,” with songs by Rodgers and Hammerstein, opened on Broadway. By the 1950s, Polynesia was a national

Sven Kirsten

preoccupation. Hundreds of themed restaurants sprang up from coast to coast, each with a more elaborate design. “One of the things that fascinates me about tiki style is how these places inspired each other,” says Sven Kirsten, author of the influential The Book of Tiki, which helped launch the current tiki revival (and coined the term “Polynesian pop”). “They had giant tikis, huge Easter Island heads with flaming topknots, and waterfalls. Tiki was a unique way of reinventing Polynesia; people could really go wild with their imaginations.”

Enter the Mai-Kai In 1956, two brothers from Chicago, Bob and Jack Thornton, influenced by boyhood visits to Don the Beachcomber’s Windy City outpost, went wilder than anyone had before, plunking a million-dollar bet on a near-rural stretch of U.S. 1 in Fort Lauderdale. Their vision? That this three-acre tract would become America’s grandest Polynesian palace: the Mai-Kai. They started with the architecture. Diners, the Thorntons decided, would sit under an enormous A-frame roof—a modernist interpretation of a native hut—while in the outside garden, giant tikis would keep watch over a tropical jungle of palm trees, wild orchids and waterfalls. The whimsy would extend to the Molokai Bar, just off the main dining room, where sarong-clad serving girls would move about in a space rigged to resemble the below-deck of a sailboat riding out a storm at sea, complete with faux rain streaming down the windows. The rain, like everything else, was an illusion; a pump system kept the water going. (It still does.) Eventually, every inch of the place would be covered with tiki carvings, masks, and other Polynesian artifacts. “There’s a design, something going on in every corner of this restaurant,” says current owner and general manager Dave Levy. “It’s like Disney World— for grown-ups, of course.” He’s referring to the drinks, another element the Thorntons spared no expense in developing. Or maybe developing isn’t the

Trader Vic’s Mai Tai

Jeff Berry

courTesy of Jeff “BeachBum” Berry

1 ounce fresh lime juice 1 ounce Rhum Clément V.S.O.P. Martinique rum 1 ounce Appleton Estate Extra Dark Jamaican rum 1/2 ounce orange Curaçao 1/4 ounce orgeat syrup 1/4 ounce sugar syrup

Jorge rubiera

Considered the foremost expert on tiki mixology, Jeff “Beachbum” Berry is the author of several books, including Beachbum Berry’s Grog Log, Intoxica!, and Sippin’ Safari: In Search of the Great “Lost” Tropical Drink Recipes ... And the People Behind Them. This is his take on Trader Vic’s classic 1944 mai tai recipe.

Mix ingredients in shaker. Add at least 2 cups crushed ice. Shake well for around 10 seconds. Pour unstrained into a double old-fashioned glass. Sink spent lime shell in drink; garnish with mint sprig.

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Courtesy of ron LiCudine AAron BristoL

Clockwise from top left: A dancer at Hukilau; Mireille, during her dancing days in the 1960s; party-time at the Mai-Kai back in the day; legendary bartender Mariano Licudine

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Courtesy of the Mai-Kai

right word. “They poached a guy named Mariano Licudine, who was one of Donn’s most trusted employees,” recounts Berry. Licudine, a Filipino who reportedly once worked as a chauffeur for Stan Laurel and Oliver Hardy, had been the number two bartender at Don the Beachcomber’s Chicago restaurant since the late 1930s. That long tenure meant he knew exactly what went into Donn’s rum rhapsodies—even though those recipes were so jealously guarded that the bar staff mixed drinks from a batch of numbered, not labeled, bottles. Licudine’s résumé earned him near carte blanche with his new employers. “The Thorntons were building the restaurant when they got him, and they said, ‘Here’s where the bar is going to be. How do you want it?’” Berry says. “They were so grateful to have this living key to the tropical kingdom of secret knowledge.” The Mai-Kai—a Hawaiian expression meaning “the finest”—opened Dec. 28, 1956. It was an instant hit. “The first night, they had to have the police out here, because the traffic was a half-a-mile backup in each direction,” recalls Mariano Licudine’s son, Ron. Four years later, the Mai-Kai added the only thing it was missing: a Polynesian stage show. One of the first dancers brought in was a striking Tahitian named Mireille, who, it turned out, never intended to be a dancer. “A friend and I came for a New Year’s Eve party,” she remembers, “and the next thing I know, I was told to go practice for a show. follow the leader

‘But I’m not a dancer,’ I told them. My friend said, ‘Just do it.’ So I did.” All of this happened while Bob Thornton— of the two brothers, the more hands-on owner—was away in Europe. When he returned, he called Mireille into his office. “He told my interpreter, ‘You tell her, she’s beautiful, but she’s not a dancer,’” she says, laughing. However, Mireille had gotten to like Fort Lauderdale, “so I start crying, and Bob starts rubbing his chin. He says, ‘Please tell her not to cry. I can’t stand it.’” He agreed to give his beautiful nondancer two weeks to improve. She did. “I was very determined to have that job,” Mireille says. She was equally determined to keep it. She went from being one of the show’s featured performers to its choreographer. Along the way, she also became Mrs. Bob Thornton. (They remained married until Bob’s death in 1989; Mai-Kai owner Dave Levy is her son from a previous marriage.)

Rise and Fall The Mai-Kai became a must-stop on the South Florida party scene. Celebrities from Johnny Weissmuller to Jackie Gleason to Joe Namath came to soak in the atmosphere—and the rum. “The Mai-Kai served the most rum of any restaurant in the United States,” says Ron Licudine, who would Mai-Kai owner Dave Levy

How to Spot a polyneSian popSter MoSt tikipHileS belong to one—if not Several—of tHe following groupS.

Urban archaeologists: The advance guard of the revival, these popsters treat tiki as a lost civilization, unearthing any and all signs of what once was: postcards, menus, matchbooks and souvenirs from the Polynesian palaces of yore. collectors: Close cousins to the archaeologists, tiki collectors can be found trolling eBay late at night, thrift stores in the afternoon and estate sales on the weekend. Brian Marsland, who has close to a thousand vintage tiki mugs in his collection, says competition for the rarest specimens can be fierce: “Somebody out there has probably paid $1,200 to $1,500 for some mug at some point.” Vintage MaVens: The male maven favors aloha shirts, 1960s sport coats and straw fedoras; the female maven, Polynesian and Asian-inspired dresses and midcentury jewelry and handbags. Tattoos are optional.

artists: Polynesian pop draws creative types of all stripes—photographers, filmmakers, graphic designers, tattoo artists and tiki carvers. Among the most prominent artists are Shag, Kevin Kidney, Bosko, Mark Ryden, and Derek Yaniger. scenesters: Connoisseurs of exotica music and rum rhapsodies, these tikiphiles can be found at Polynesian palaces and tiki events the world over: the Mai-Kai, the Tonga Room in San Francisco, any Trader Vic’s, and, of course, Tiki Oasis and Hukilau.

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If the tiki scene has the equivalent of a Bond Girl, it’s Marina the Fire-Eating Mermaid, the redheaded siren who performs regularly at the Sheraton Fort Lauderdale Beach Hotel’s Wreck Bar (equipped with porthole views of the pool) and whose adventures—underwater and on land—have developed a cult following. Growing up in the Caribbean, Marina DuranAnderson began free diving at age 3. From there, her life seemingly became one adventure—and occupation—after another: firefighter, emergency medical technician, Polynesian dancer at the Hawaiian Inn in Daytona Beach and, later, at

the Mai-Kai. Most recently, she became ringleader of the “MeduSirena Pod” at the Wreck Bar (a Fort Lauderdale institution ever since its star turn in the spring break classic “Where the Boys Are”). How exactly does one become a fire-eating mermaid? “Naturally, I’m a swimmer first, but I thought it would be interesting to be a glamour girl that ate fire,” Marina says, matter-of-factly. “For the most part, fire-eating performances tend to be rough around the edges, but to have a girl in an evening gown doing a fire-eating act? I thought, ‘If no one else is doing it, I’m going to start.’ So it just kind of came together.”

know. “That’s a fact. You could go through 300 bottles in one night.” Johnny Carson, another regular, was known to imbibe more than his share, and occasionally get carried away with the stage show. “He sometimes took his shirt off and danced a little bit Tahitian,” reminisces Pasefika Iosia, a fire dancer and musician who performed at the Mai-Kai for 40 years. Carson and company weren’t the only ones having fun. Tiki culture became the escape hatch for the American postwar middle-class. “It was a form of anti-modernism,” Kirsten

Denny Moynahan

Naturally. While she keeps the swimming and fire-eating separate, Marina notes the two share an attraction inherent to Polynesian pop: “Transporting people and letting them forget about their immediate surroundings is the whole basis of tiki—to feel like you’re someplace else, like you’re experiencing something new,” she says. “If it works, then I’ve done my job.” For more on Marina, go to medusirena.com. For a schedule of her appearances, contact the Wreck Bar at the Sheraton Fort Lauderdale Beach Hotel (1140 Seabreeze Blvd., Fort Lauderdale, 954/524-5551).

says. “It was the opposite end of the modern world of chrome and plastic, the world of the man in the gray flannel suit. You could go to these places, which were like caves, and become a primitive again.” By the early 1960s, tiki—in all its guises—was arguably the biggest pop culture phenomenon in the U.S. On TV, “Hawaiian Eye,” a series about a detective agency based in America’s newest state, was a smash. Elvis Presley, back from his Army hitch, went native in “Blue Hawaii.” And piano player Martin Denny, leader of the house band at Henry Kaiser’s Shell Bar in Oahu, became a recording star with a series of albums that combined Latin rhythms with croaking frogs and shrieking birds. Then came the second half of the ’60s: the Civil Rights struggle, women’s equality, Vietnam. It was too much for tiki. For the younger generation, the action was elsewhere: at antiwar rallies, Monterey and Woodstock. The restaurants that had driven the craze were torn down or converted. Of the great midcentury palaces, only a handful survived: the Tonga Room in San Francisco, the Mai-Kai and (until it was demolished in 2000) the Kahiki in Columbus, Ohio. Only 20 years after the high point of tiki,

Marina, in her element

AARON BRISTOL

Meet the Fire-eating MerMaid

Plastic Paradise

Writer Gaspar González is also an award-winning filmmaker. His latest documentary, in collaboration with Brett O’Bourke, is “Plastic Paradise,” the first film to chronicle the rise, fall and resurgence of Polynesian pop. Filmed in Los Angeles, New York and South Florida, the doc features interviews with such tiki notables as Sven Kirsten, Jeff “Beachbum” Berry, Denny “King Kukulele” Moynahan, Otto von Stroheim and Christie “Tiki Kiliki” White, as well as art direction by well-known artist and designer Kevin Kidney. “Plastic Paradise” will air on PBS affiliates nationwide; a screening also is slated for Hukilau 2013 in Fort Lauderdale (June 6–9).

march/april 2013

A fire-tossing dancer at last year’s Hukilau event

evidence of America’s once boundless love affair with Polynesia was hard to find, save for “Magnum P.I.” and old Don Ho albums people hadn’t bothered to throw away.

That all changed in the 1990s, when 20- and 30-something creative types in Southern California—where there were still echoes of the past, like the famed Tiki-Ti bar on Sunset Boulevard in Hollywood—began embracing the playful sensibility of 20th-century tiki. Among the earliest of the new-wave adherents were Kirsten, a cinematographer, and Berry, a Hollywood script doctor; the artists Shag and Kevin Kidney; and event promoter Otto von Stroheim. Too young to have swigged rum rhapsodies during tiki’s heyday, they were nevertheless just old enough to remember those fantasy-fueling restaurants from their respective hometowns. In some cases, this childhood curiosity was reawakened by the casual discovery of an item at a garage sale or local thrift store: an old menu, postcard or mug from one of the demolished palaces. That’s when the digging began. “People were obsessed with finding out everything they could about these lost places,” says Brian Marsland, an early participant in the tiki revival who now lives in Melbourne Beach. Eventually, these nascent tikiphiles began finding each other on eBay—where competition for Polynesian pop artifacts was stiff— and on websites like Tiki Central, a kind of cyberspace neighborhood lounge. It was on Tiki Central that the disciples of Donn Beach and Trader Vic began giving themselves nicknames. “Everybody was called something different than who they really are,” says Hukilau organizer White, explaining that her handle, Kiliki, simply means “Christie” in Hawaiian. Other tikiphile names are more evocative: Bamboo Ben. Basement Kahuna. Tipsy McStagger. For some, the growing subculture had its roots in an earlier one. “If you look at the punk rock scene in the ’80s, I think the bottom line was, ‘I want people to know that I’m an individual,’” explains Denny Moynahan, who performs at tiki events as King Kukulele, a ukulele-strumming, wisecracking emcee. follow the leader

AARON BRISTOL

Back to the Future

The 48-year-old muses that now that he and his friends are “a little too old for shocking people,” the way they once did as punks, they set themselves apart by donning vintage Hawaiian shirts and tiki accoutrements. The West Coast tiki set mixed a love of exotica and free-flowing rum with other pursuits, like historic preservation. One particular effort, a weekend party in 2000 intended to convince the owners of the tiki-themed Caliente Tropics motel in Palm Springs not to redo the property in a Southwestern Tim Glazner

style—the thought still gives tikiphiles the creeps—eventually grew into Tiki Oasis, the largest Polynesian pop gathering anywhere. Organized by von Stroheim and now held in San Diego every August, it attracts between 2,000 and 3,000 of the tiki faithful. That party scene is what White and Tim “Swanky” Glazner, both in their 30s at the time, were looking to recreate, albeit closer to home, when they came up with the idea for Hukilau. “Those of us on the East Coast would hear about a tiki event at the Tonga Room [and other events] ... and we were just craving that need to be around other people like ourselves,” says White, who lives in Alabama. The first Hukilau, in 2002, wasn’t meant to be much more than an extended Fridaynight happy hour at Trader Vic’s in Atlanta. Much to the amazement of its two organizers, however, the get-together turned into a weekend-long happening. “It was a huge success,” says Glazner, a systems analyst based in Knoxville, Tenn. Quite a few tikiphiles made the trip from Florida and, according to Glazner, all said the same thing: “You’ve got to come to the Mai-Kai.” continued on page 190 [ bocamag.com ]

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fashion preview

Spring is in the air along with changing fashions. Check out Boca Raton magazine’s guide to the hottest local fashion events and the latest trends available at these fine retailers.

saks FiFth avEnuE

Edward BEinEr-OlivEr PEOPlEs These special-edition celebratory sunglasses feature a bold design, including a substantial acetate frame front with intricately filigreed metal details. The end piece is engraved with a custom scroll design, and the temple is adorned with a plaque used for the first time on an Oliver Peoples frame. Available at Edward Beiner, Purveyor of Fine Eyewear, Town Center at Boca Raton. Town Center at Boca Raton 6000 Glades Road, Boca Raton 561/391-0011 • edwardbeiner.com

Meet jewelry designer, Katy Briscoe from March 13-14 and view her exquisite collection of handcrafted jewelry. About Katy Briscoe: Katy takes a personalized approach to every piece she designs. The collection is a form of true self-expression, created with perfection and backed with spiritual commitment and quality. Highlyskilled craftsmen hand-make every piece, and each stone is carefully chosen by the designer. Town Center at Boca Raton 5800 Glades Road, Boca Raton 561/620-1320 • saks.com/bocaraton

a special promotional section

dining south fla.

guide

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75 main review brio tuscan grille review healthy bites artsy dining club red spotlight only in boca: rebel house neighborhood pick discovery

Tuna tacos at 75 Main

cristina morgado

75 MAIN

stars next to restaurants in the guide: Boca raton Hall of famer

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Mark Militello, one of the original “Mango Gang” chefs that helped to change the course of South Florida cuisine, is adding to his legacy in Delray Beach. Turn the page for food editor Bill Citara’s take on Militello’s addition to the Atlantic Avenue restaurant scene.

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dining

guide

Kit Kat cake inset: Mark Militello

review

75 MAIN

270 E. Atlantic Ave., Delray Beach; 561/243-7975

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crIstINA MorgAdo

he image of a lone man riding quietly into town to save the townsfolk’s bacon is as thoroughly, iconically American as Mom, apple pie and barbecue chicken pizza. Now, it may be hard to imagine Mark Militello as John Wayne, but replace the six-shooter with a chef’s knife, the chaps with an apron, the starring role in dozens of hit movies with the starring role in a dozen or so hit restaurants and, well … I think you get the idea. The bacon that one of South the menu, train the kitchen staff Florida’s most skilled and celand make sure the food stands ebrated chefs has ridden into up to the competition’s. It was town to save belongs to 75 Main, a smart move that’s paid off in the Atlantic spades, as even Avenue sibling the simplest IF YOU GO of restaurateur dishes show Zach Erdem’s off the quality PrIce ranGe: Southampton of ingredients Entreés $20–$44 celebrity magand care in their credIt cards: net of the same preparation All major cards name. Since that marked HOUrs: Sun.–Wed. opening a year Militello’s own ago, 75 Main’s restaurants. 10:30 a.m.–11 p.m., path has been Take 75 Thurs.–Sat. 10:30–2 a.m. a little rocky, Main’s tuna going through tartare, a several chefs and hugely generous struggling to find its niche in portion of impeccably fresh the ever-challenging Delray dintuna chopped in a coarse dice, ing market. (In the rear of the dressed with only a bit of olive restaurant is a lounge, where oil, lemon and capers, set atop the party gets started at 10 p.m. mashed avocado and plated with every Friday and Saturday night a few squiggles of aioli. It’s not and continues until 3 in the about reinventing the culinary morning). wheel but being really delicious. Enter Militello, who Erdem And it is. brought in last October to rework Grilled artichoke is even sim-

Mark Marks the spot

pler but no less delectable, its mild-flavored flesh smoky from the grill, given texture by a scattering of crunchy bread-crumb gremolata and elegance by remarkably light, frothy lemon beurre blanc. A pair of goldencrusted pan-fried crab cakes are all crab and almost no cake, set off by twin sauces—spicy chipotle-lime aioli and horseradish crème fraîche—then topped with tomato salsa and baby arugula. Balsamic and honey-glazed Coho salmon could have been an overwrought mess, but the subtlety of the sweet-tart glaze (really more of a broth) let salmon’s distinctive, meaty flavor shine through. It came with ricotta gnocchi as big as a baby’s fist yet surprisingly delicate despite their size, plus a trio of multicolored heirloom carrots and asparagus spears. Pineapple upside-down cake was pleasant enough if rather dry. But budino—creamy-dreamy

If you’ve dined out in South Florida any time over the past 20 years, you’ve either eaten Mark Militello’s food or that of chefs who have worked for or with him. Michelle Bernstein, Tim Andriola, Hedy Goldsmith and Kris Wessel are just a few of the toques who have come out of his kitchens. One of the original “Mango Gang” who put South Florida on the national culinary map in the 1980s, Militello had several eponymous local restaurants that went belly up with the economic downturn, but he’s back in force with the restaurant consulting company, SyntuitiveMJM.

rum-laced Italian pudding in a small parfait glass layered with crushed graham crackers and unctuous caramel—that’s the kind of treat your sweet teeth dream about. Bacon, saved. Don’t miss 75 Main. —Bill Citara

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Dining Key $ Inexpensive: Under $17 $$ Moderate: $18–$35 $$$ Expensive: $36–$50 $$$$ Very Expensive: $50 +

palm beach county boca raton abe & louie’s —2200 W. Glades Road. Steaks. This outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody’s business. Two of the best are the bone-in ribeye and New York sirloin. Start with a crab cocktail, but don’t neglect side dishes like steamed spinach and hash browns. • Lunch Mon.–Fri. Dinner nightly. Brunch Sun. 561/447-0024. $$$

arturo’s ristorante —6750 N. Federal Highway. 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 giant shrimp with tomatoes, cannellini beans, rosemary and an exceptionally well-done risotto. • Lunch Mon.–Fri. 561/997-7373. $$$ assaggio del forno—3011 Yamato Road.

Italian. West Boca gets a casual, contemporary café featuring with-it Italian-esque dishes and ubiquitous Italian-American favorites. Try the swordfish with tapenade and sautéed spinach, rib-sticking rigatoni with Sunday gravy, and an estimable rendition of the classic tiramisu. The three-course, $29.95 prix fixe menu is one of the best deals in town. • Lunch and dinner daily. 561/613-6460. $$

biergarten—309 Via De Palmas. German/ pub. Part vaguely German beer garden, part all-American sports 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 148

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pretzel with a trio of dipping sauces and an upscale burger featuring Florida Wagyu beef, knockwurst, cheddar cheese and more. • Lunch and dinner daily. 561/395-7462. $

bistro provence —2399 N. Federal Highway. French. With the convivial ambience and hearty good food of an authentic Parisian bistro, this inviting, unpretentious restaurant deserves its local popularity. Mussels are a specialty, and roasted duck is excellent too. • Dinner nightly. 561/368-2340. $$

bonefish grill—21069 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. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-9142; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ the capital grille —6000 Glades Road. Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from Wagyu beef carpaccio to a lighter version of the hardy chopped salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.–Fri. Dinner daily. 561/368-1077. $$$ carmen’s—999 E. El Camino Real. continental. The Rat Pack lives and the view of the Intracoastal is sublime at this throwback restaurant on the top floor of the Bridge Hotel. The menu mixes the familiar with a few more modern updates. Favorites include a mild-tasting Caesar salad and tender charbroiled filet mignon. Cocktails are a strong suit. • Dinner Thurs.–Sat. 561/368-9500. $$$ caruso ristorante —187 S.E. Mizner Blvd. Italian. Former Chicago chef-restaurateurs Lillo and Gina Teodosi bring big-city dining to town. The ambience is welcoming, the service rigorously professional and the food is so lovingly prepared it makes even the most familiar dishes special. Among them: a farm-fresh caprese salad, giant truffle-perfumed veal chop and zabaglione that’s made to order. The light,

feathery, delicate gnocchi are merely the best in South Florida. • Lunch Mon.–Fri. Dinner daily. 561/367-7488. $$$

casa d’angelo —171 E. Palmetto Park Road. Italian. Angelo Elia’s impeccable Italian restaurant is a delight, from the stylish room to the suave service to the expansive wine list, not to mention food that’s by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like fat prawns wrapped in pancetta and grilled. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce. • Dinner nightly. 561/338-1703. $$$ the cheesecake factory—5530 Glades Road. american. Oh, the choices! The chain even has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes—from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711) $$

chops lobster bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. Steaks are aged USDA Prime—tender, flavorful 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 Australian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with crab. • Dinner nightly. 561/3952675. $$$$

cuban café—3350 N.W. Boca Raton Blvd. cuban. 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. $ curries & more—217 E. Palmetto Park Road. Indian. There’s a lot more than just curries at this cozy Indian restaurant—crisp, beignetlike pakoras, perfect for dipping in one of three mild but flavorful chutneys; tender and juicy grilled meats and poultry; an array of palatepiquing vegetarian dishes. The curries are good, too. • Lunch and dinner Tues.–Sat. Dinner Sun. 561/392-2999. $ march/april 2013

Restaurant & Lounge

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Itâ&#x20AC;&#x2122;s a new day at 75 Main. New menu. New management. Attentive service and eclectic food. Enjoy fine dining in our inviting restaurant or getup and dance in our comfortably chic lounge. Delight in our late night tapas menu. Youâ&#x20AC;&#x2122;re invited to experience the fusion of Southampton warmth and South Florida cool.

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561-243-7975

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Lobster and shrimp fettuccine

review

BRIO TUSCAN GRILLE 5050 Town Center Circle, Boca Raton; 561/392-3777

Outside Brio Tuscan Grille

CRISTINA MORGAdO

he rise of the celebrity chef, the growing farm-to-table movement, the ever-increasing number of chefowned and operated restaurants, and the emergence of Big Food Media all say a lot about the evolution of food and dining in this country. What may say more, however, is reswell-prepared with good-quality ingreditaurants like Brio Tuscan Grille at The ents and served in generous portions for a Shops at Boca Center. Let’s face it, most reasonable price. American diners are not It’s food for people who card-carrying “foodies.” just want something good IF YOU GO They couldn’t tell an Iron to eat, who otherwise Chef from Chef Boyardee. would be left to the gristly PrIce ranGe: They’re not the ones suckministrations of downscale Entreés $11.95–$28.95 ing up foams and sous chains or overly romanticredIt cards: vide lamb and designer cized Mom-n-Pops. All major cards pork belly at this week’s One of Brio’s signatures HOUrs: Sun.–Thurs. 11 trendy big-city restauis its bruschetta, crispy a.m.–10 p.m. Fri.–Sat. 11 rants. slabs of grilled bread with a.m.–11 p.m. Which is why Brio is a variety of toppings. My important. It’s not Mario favorites were the pepBatali dishing obscure eronata with goat cheese Italian regional specialties. and roasted red pepper with It’s a chain of more than 100 restaurants in mozzarella and balsamic drizzle, though 30 states, with a menu of easy-to-like riffs the pepperoni, olive and mozzarella and on classic Italian dishes that are generally steak, gorgonzola and arugula were per-

fectly fine too. Caesar salad was properly made with pale inner leaves of romaine and a creamy, garlicky dressing. Chopped salad boasted a good red wine vinaigrette but arrived with soggy greens. Lobster and shrimp fettuccine was delightful, chunks of tender lobster and finger-sized shrimp in a tangle of housemade pasta coated with a rich, spicy lobster butter sauce. “Chicken under a brick” was a whole, boneless, skinless breast, dense-textured and juicy but napped with an unnecessary (and mediocre) “mushroom marsala sauce.” “Dolcino” (i.e., petite) desserts hit and missed, the latter was a shot glass filled with too-sweet chocolate-caramel cake; the hit was layered with delicious tiramisu. Viva la evolution! —Bill Citara

Tuscany as TheaTer If the folks at Brio spared any expense on their enormous restaurant it’s hard to see where. More than 250 diners can sit in a grandly theatrical space that features chocolate-colored cypress floors, Venetian-plastered walls, a rotunda-like ceiling hung with diaphanous streamers, multiple columns and archways, and a huge exhibition kitchen. There’s also a spacious bar that opens to The Shops at Boca Center courtyard and a covered outdoor terrace that seats another 100.

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Lamb lollipops from DIG

healthy bites

gary woo asian bistro—3400 N. Federal Highway. Chinese. Everything about this popular restaurant is restrained—the ambience, the decor, the presentations. And the food can be that way, as well. Still, the ingredients and preparation are first-rate. Try the duck spring rolls to start, and then enjoy steak kew or Grand Marnier prawns. • Lunch Mon., Wed.–Fri. Dinner Wed.–Mon. 561/368-8803. $$

cristina Morgado

grand lux cafe —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; breakfast on Saturday and Sunday. 561/392-2141. $$

The farm-to-table movement has gained enough traction to spawn several local restaurants dedicated to whole foods. Here are a few springtime choices. Organic Kitchen 1880 N. Congress Ave., Boynton Beach; 561/364-1900 The dish: This healthy new spin on fastcasual food in Renaissance Commons is already gaining a broad fan base. It’s not fancy, nor particularly imaginative in terms of the menu, but it is hearty, inexpensive (most entrées hover in the $8 to $9 range), and it’s a welcome alternative to burger joints and taco stands. You can choose from a number of bowls with protein and rice, or get a side of organic mac-n-cheese, hummus, guacamole and more. The beefstuffed portobello bowl is a crowd pleaser, but we stand by the vintage brown rice and veggies throwback to 1971.

green gOurmet 16950 Jog Road, The Shoppes at Addison Place, Delray Beach; 561/455-2466 The dish: Chef/owner Joey Giannuzzi, once the executive chef at Henry’s, opened Green Gourmet in 2009 and has attracted a healthy following for his all-natural prepared foods. Green Gourmet’s highly affordable menu, which changes daily, is comprised of organic salads, sandwiches and wraps, as well as burgers, sides and snacks.

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Darbster 8020 S. Dixie Highway, West Palm Beach; 561/586-2622 The dish: This clever raw food and vegan restaurant hearkens back to the innovative cooking of healthfood restaurants in the 1960s and 70s, when aggressive flavors were designed to compensate for meatless menus. Darbster makes heavy use of gardein in its menu, which is a natural food made of grains, soy protein, veggies and spices that shows up in everything from “wings” to “sliders.” The menu is ambitious and broad, with everything from seared scallops to palm cakes (made from hearts of palm), sandwiches, living (raw) foods and pastas and quinoa loaf.

Dig 777 E. Atlantic Ave., Delray Beach; 561/279-1002 The dish: “Big flavors—small footprint” is DIG’s motto, and it delivers with a menu that is heavy on whole foods and includes meats as well as vegetarian choices. We love the flatbread and the panini, and we’re encouraged that organic here does not mean mealy and tasteless (as is sometimes the case in “health food” restaurants). Go for the house signature Moqueca—tofu and veggies with rice noodles, red curry and more. —MArIe SPeed

the grille on congress —5101 Congress Ave. American. Dishes range from the aptly named “big ass” T-bone steak (a generous 32-ouncer) to more healthful options like pistachio-crusted snapper or simply grilled yellowfin tuna. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$ houston’s—1900 N.W. Executive Center Circle. American. With rustic features like butcher-block tables and comfy padded leather booths, Houston’s has created a “nonchain” feel, although there are more than 40 nationwide. The menu is straightforward—big burgers on sweet egg buns, Caesar salad, roasted chicken, filet mignon—but it’s not lacking in ingenuity. • Lunch and dinner daily. 561/998-0550. $$ jake’s stone crab—514 Via de Palmas, Royal Palm Place. Seafood. Jake’s has made a name for itself with delicious claws and excellent service. Crusty hash browns and nutmegflavored creamed spinach are fine accompaniments. Lobster and filet mignon surf-n-turf comes generously adorned. • Dinner Wed.–Sun. 561/347-1055. $$$ josephine’s—5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly, except Tues. 561/988-0668. $$

kapow noodle bar—431 Plaza Real. Pan-Asian. This wickedly stylish Asian-inspired march/april 2013

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gastropub delivers a delicious and inventive punch to the taste buds. Among the hardest hitters are green tea-cured salmon with micro and fried basil and longan berries stuffed with yuzu kosho gelee, and cheesecake springrolls with a nothing-exceeds-like-excess banana caramel dipping sauce. • Dinner daily. 561/347-7322. $

kathy’s gazebo café—4199 N. Federal Highway. Continental. This local stalwart smoothly rolls along with its signature blend of French and Continental dishes. The ornate, formal dining room and equally formal service are anomalies these days but are comforting nonetheless. Classic dishes like creamy lobster bisque, house-made duck paté, broiled salmon with sauce béarnaise and dreamy chocolate mousse are as satisfying as ever. • Lunch Mon.– Fri. Dinner Mon.–Sat. 561/395-6033. $$$ kee grill—17940 N. Military Trail. American. The attraction here is carefully prepared food that is satisfying, flavorful and reasonably priced. The fist-sized crab cake is a good place to start, followed by sea bass with a soy-ginger-sesame glaze. • Dinner nightly. 561/995-5044. $$$

la rosa nautica—515 N.E. 20th St. Peruvian. Expect no ambience, no pretensions, low prices and food that satisfies on a very high level. Good starters include antichuchos, chunks of grilled beef heart, and causa, a terrine-like layering of mashed potatoes and chicken salad. Ceviche and the lomo saltado are among the best in South Florida. • Lunch daily. Dinner Tues.– Sun. 561/296-1413. $$ la tre—249 E. Palmetto Park Road. Vietnamese. For almost two decades, this elegant little spot has been celebrating the delicate, sophisticated flavors and textures of traditional and contemporary Vietnamese cuisine. A house signature, shrimp tossed with coriander curry pesto, is an inspired riff on Vietnamese classics. Service and wines match the refinement of the cuisine. • Dinner nightly. 561/392-4568. $$ la villetta—4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas. Try the signature whole yellowtail snapper encrusted in sea salt, deboned tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$

legal sea foods—6000 Glades Road. Seafood. This faux-New England-ish seafooder in 154

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Town Center mall satisfies with a roster of fresh fish and shellfish, well prepared and competently served by an earnest young staff. The signature clam chowder is made in corporate kitchens but is still better than most, while crab cakes chock-full of sweet-tasting crab and hardly any binders have even fewer equals. There’s a selection of DIY fish and sauces too. And for dessert, what else but Boston cream pie? • Lunch and dinner daily. 561/447-2112. $$

le rivage—450 N.E. 20th St. 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. • Lunch Tues.–Fri. Dinner nightly. 561/620-0033. $$

maggiano’s—21090 St. Andrews Blvd. Italian. The concept is that of a neighborhood spot where families might congregate for great food, fun music and a good time. 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, two salads, two pastas, two entrées, two vegetables and two desserts. • Lunch and dinner daily. 561/361-8244. $$

mario’s osteria—1400 Glades Road. Italian. This popular spot is swanky in its reincarnation, but the rustic Italian and Italian-American fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes”—basically deconstructed eggplant Parm—are on the new menu, as are posh veal osso buco ravioli in truffle cream sauce and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/239-7000. $$

matteo’s—233 S. Federal Highway. Italian. Matteo’s brand of hearty Italian and ItalianAmerican 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 daily. 561/392-0773. $$ max’s grille—404 Plaza Real, Mizner Park. Contemporary American. Though its

signature California-influenced cookery and “American bistro” ambience are no longer furiously trendy, this stylish restaurant is as popular as ever due to consistently tasty and well-prepared food. Dishes run haute to homey, from seared-raw tuna to meatloaf wrapped with bacon. And don’t miss the luscious crème brûlée pie for dessert. • Breakfast, lunch and dinner daily. 561/368-0080. $$

morton’s the steakhouse—5050 Town Center Circle. Steak house. 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. The star of the beef show is the giant bone-in filet mignon, which trumps with unusually deep and meaty flavor. The side of Grand Marnier soufflé is a cloud of luscious, citrus-y beauty that says while beef may be what’s for dinner, I am what’s for dessert. • Dinner daily. 561/392-7724. $$$

new york prime—2350 N.W. Executive Center Drive. Steak house. This wildly popular Boca meatery 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 daily. 561/998-3881. $$$$ nick’s new haven-style pizzeria—2240 N.W. 19th St. 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 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. $

ovenella—499 S. Federal Highway. Italian. Fernando Davila’s modestly stylish ristorante promises “a new take on Italian classics.” Pizzas from the oak-fired oven are a joy, and vegetarian lasagna is good enough to make the meat version obsolete. Don’t miss one of the inventive cocktails, like a sweet-smoky-salty bacon-maple old fashioned. • Lunch Mon.– Fri. Dinner daily. 561/395-1455. $$ p.f. chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao march/april 2013

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out availab

561-368-2900

WWW.NICKSPIZZERIABAR.COM 2240 NW 19th St.

•

Glades Plaza Suite 904 • Boca Raton, FL 33431

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had simply eaten at 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) $$

piñon grill—6000 Glades Road. Contempo-

rary American. The menu seemingly lists every recent trendy dish to come out of modern American restaurant kitchens, but Piñon succeeds with spot-on execution, mammoth portions and reasonable prices. Try the grilled artichokes with a zippy Southwestern-style rémoulade, a pair of giant crab cakes with more of that good rémoulade or a chocolate-peanut butter pie that is the irresistible definition of lusciousness. • Lunch and dinner daily. 561/391-7770. $$

Art of the Meal

Most of South Florida’s best arts venues are a hop, skip and jump from prime dining. Here are some places to enjoy a preshow meal or a postconcert nightcap. SoLitA

tArPon Bend

25 N.E. Second Ave., Delray Beach; 561/899-0888 Cultural ConneCtion: If you decide against bringing your own alcohol to a show at Arts Garage in Pineapple Grove (which is allowed), consider taking advantage of happy hour (discounted drinks from 5 to 7 p.m.) at SoLita across the street. Don’t miss the popular Sexy Grapes: a cocktail of muddled grapes, lemon, lime, simple syrup and vodka. Killer app: Diners rave about the eggplant stack antipasto, designed to feed a family with crispy eggplant, fresh mozzarella, tomato, arugula, shaved Parmesan and extra-virgin olive oil.

200 S.W. Second St., Fort Lauderdale; 954/523-3233 Cultural ConneCtion: A fiveminute walk from Broward Center for the Performing Arts, Tarpon Bend has been a Riverwalk hot spot for 14 years. The seafood restaurant is known for its legendary two-for-one happy hour, which lasts from 4 to 7 p.m. Sundays to Thursdays and 4 to 9 p.m. Fridays and Saturdays. Killer app: Regulars recommend the one-of-a-kind Mexican shrimp margarita, with chilled shrimp in a tomato-tequila chili sauce with black beans, avocado and tortilla chips.

PAMPAS

CAfé At BookS & BookS

651 Okeechobee Blvd., West Palm Beach; 561/444-2147 Cultural ConneCtion: Located in the former McCormick & Schmick’s space, Pampas Brazilian Grille and Churrascaria opened in November next to the Kravis Center, and it’s the perfect place to order some exotic nosh before or after a show. Recommended drinks include the signature Brazilian Caipirinha rum cocktail, made with sugarcane and fresh lime. Killer app: The structure is a little different at this Brazilian steak house, with most diners starting out with meat and vegetable rodizios skewered tableside. The fun, shareable “side items” include steamed mussels, Brazilian ceviche and Frango taquitos.

265 Aragon Ave., Coral Gables; 305/442-4408 Cultural ConneCtion: Aside from the obvious—the café is in South Florida’s iconic bookstore, which features talks and signings from legendary literati—the café also is across the street from the Coral Gables Art Cinema, whose patrons love its ease, affordability and atmosphere. Live bands perform everything from jazz to world beat music on Friday and Saturday nights. Killer app: Chef Allen’s mac-n-cheese is comfort food well deserving of its toque’s imprimatur, and the sweet and the savory mesh beautifully in the Granny Smith apple quesadilla.

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—John ThomASon

racks downtown eatery + tavern—402 Plaza Real. Contemporary American. Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homier offerings like burgers and pizza, fiery Buffalo-style calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone’s campfire favorite, s’mores. • Lunch and dinner daily. 561/395-1662. $$

raffaele—508 Via De Palmas. Italian. The simplicity of true Italian cuisine is on display— from sea-sweet lump crab and earthy-tasting green beans lightly dressed with lemon juice and olive oil to squid-ink tagliolini with delicate tomato sauce and shellfish. Oven-roasted quail wrapped in pancetta and stuffed with sausage, pine nuts and raisins is exquisite. • Lunch Mon.– Fri. Dinner daily. 561/392-1110. $$ red the steakhouse—1901 N. Military Trail. Steak house. While it does provide the level of comfort, luxury and beef-centric cuisine affluent carnivores demand, Red does so with a lighter, fresher and more casual touch. It also serves some of the best—and best cooked— steaks in town. Try the succulent, gum-tender steak tartare. Meat not on your menu? Gulf shrimp in a seductive white wine-garlic-Dijon butter sauce will have you lapping up every last drop. Do the giant donut holes for dessert. • Dinner daily. 561/353-9139. $$$ renzo’s of boca—5999 N. Federal Highway. Italian. The buzzword is fresh at Renzo’s. Fish is prepared daily oreganata or Livornese style, sautéed in white wine with lemon and capers or grilled. Homemade pasta is artfully seasoned, and Renzo’s tomato sauce is ethereal. • Lunch Mon.–Fri. Dinner nightly. 561/994-3495. $$ ristorante sapori—301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milan and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$ ristorante saporissimo—366 E. Palmetto Park Road. Tuscan. This little restaurant is making culinary magic. Here, a taste of Italy is brought to life with rabbit cacciatorá (Tuscany style), veal ossobuco, homemade pasta with march/april 2013

Catch a New Year of Live Entertainment Tuesday through Saturday Tuesday: 8 – 11 pm Doo-wop Joey Dale and The Gigolos Wednesday: 8 – 11 pm Orson Whitfield Thursday: 8 – 11 pm Blues Night Joey Gilmore, Orson Whitfield and Andrew Brennan Friday: 8:30 pm – 12:30 am Orson Whitfield Saturday: 8:30 pm – 12:30 am Orson Whitfield with Janene Caramielo

The Recipe for a Perfect Evening ONE PART STYLE • ONE PART TASTE • ONE PART RHYTHM

Delray’s hottest bar scene • sensational seasonal menu • live entertainment • 2,500-gallon shark tank

For information or reservations, visit theatlanticgrille.com or call 561-665-4900 At The Seagate Hotel, 1000 E. Atlantic Ave. Å Scan for special offer

Open Daily (Lunch & Dinner) • Happy Hour 4 – 7 pm • Delray’s Best Brunch Sat & Sun 9 am – 2:30 pm

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wild boar sausage, and a tasty rack of venison. Homemade desserts, including tiramisu, panna cotta and zuppa ingles, will take your breath away. Service is out of this world. • Dinner nightly. Outdoor dining. 561/750-2333. $$$

rosario’s—145 S.E. Mizner Blvd. Italian. The quality of ingredients is as impressive as the skill that goes into each dish. Often fusty and rubbery clams casino is light and fresh-tasting. Per-

ciatelli Amatriciana is hearty, meatyxxxxxxxxx and finely crafted, while the signature chicken Rosario’s (with sausage, potatoes and peppers) is full of old-fashioned goodness. Effortlessly competent service and unpretentious ambience add to the experience. • Dinner daily. 561/393-0758. $$

ruth’s chris steak house—225 N.E.

houses; the room is comfortable, and conversation is possible. Naturally, we come here for the steak (they are sublime), but the lobster and fish are great. All your favorite sides are here, too. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 661 U.S. Highway 1, North Palm Beach, 561/863-0660; CityPlace, West Palm Beach, 561/514-3544) $$$

Mizner Blvd. Steaks. This is a refreshing departure from the ambience common to many steak

seasons 52—2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, 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) $$

Better Off red

Club Red at the BB&T Center elevates the entertainment experience.

n its never-ending quest to deliver an experience within the event, Sunrise Sports & Entertainment has launched Club Red at the BB&T Center, an exclusive and all-inclusive membership that features everything from lower-level seating for hockey games and concerts/shows at the 20,000-seat Sunrise arena to VIP valet parking and a private arena entrance with early access privileges. That’s just for starters. Members of Club Red also gain entrance to a posh, 12,000-square-foot lounge that makes the “upscale” food/ drink mezzanines at other arenas look like glorified pretzel stands. This place has everything: countless flat-screen TVs, über-chic decor, VIP concierge service, an all-inclusive bar (for everything except premium spirits), and peoplewatching opportunities that rival a redcarpet premiere.

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Best of all, the lounge has all-youcan-eat cuisine, courtesy of chef Orlando Morales, that spans the globe—as well as an entire wing of the room. On a recent concert night, offerings included grilled chicken tandoori, shrimp and grits, four-cheese lobster ravioli, clams with Spanish chorizo, mushroom risotto, a carving station with marinated beef tenderloin, a cheese/cold cuts/ olive station—and a dessert table that had to be seen to be believed. “It was over the top, and exactly what we expected from the finest club in South Florida,” said Michael Ralby, managing director of investments at Oppenheimer & Co. in Boca Raton, after attending an opening-night celebration. “From the first moment we entered Club Red we knew our choice was a right one for entertaining and experiencing both sporting and concert events with our clients and prospective clients.” For those individuals or companies interested in Club Red, call 954/835-7277. —KevIn KAmInSKI

stéphane’s—2006 NW Executive Center Circle. French. Stéphane Lang-Willar’s contemporary brasserie dishes both French and American classics in a stunningly beautiful space that fairly purrs with big-city sophistication. Gallic specialties include perfect takes on salad Lyonnaise and bouillabaisse, as well as lustfully meaty and tender prime rib with fully loaded baked potato. Check out the innovative iPad wine list and sinful trio of crème brûlées for dessert. • Lunch Mon–Fri. Dinner daily. Brunch Sat.–Sun. 561/893-8838. $$ sushi ray—5250 Town Center Circle. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a easonable $20. • Lunch Mon.–Fri. Dinner daily. 561/394-9506. $$

table 42—399 S.E. Mizner Blvd. Italian. A contemporary Amer-Italian osteria with pizza describes Gary Rack’s reborn Coal Mine Pizza. The menu is compact but offers mix-and-match opportunities done with great attention to detail—like irresistible chicken wings spiked with lemon, scallions and Parmesan; and linguine in deliriously rich and creamy pesto. • Lunch and dinner daily. 561/826-2625. $$

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 march/april 2013

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and cheese fanatics, also does terrific ricottastuffed fried squash blossoms. Pan-seared branzino and massive bone-in veal chop are excellent, and the ethereal rosemary beignets with rosemary-olive oil gelato are luscious and cutting edge. • Lunch Mon.–Fri. Dinner daily. Brunch Sat.–Sun. 561/922-6699. $$$

taverna kyma—6298 N. Federal Highway. Greek/Mediterranean. Few present Greek cuisine better. Expertly prepared dishes cover

the spectrum of Mediterranean cuisine, from cold appetizers (dolmades; grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slowcooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs. • Lunch and dinner daily. 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 cozy dining room is a welcome respite from the outside world, and service is at a level not always seen in local eateries. Pay attention to the daily specials, especially if it includes impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner daily. 561/393-6715. $$$

truluck’s—351 Plaza Real. Seafood. This stylish and sophisticated Mizner Park restaurant applies the steak house formula of classy, clubby ambience, formal service and an extensive wine list to seafood from across the nation, generally with success. Crab is the specialty here and there are myriad versions—stone, Dungeness, Alaskan, soft-shell and more. Crispy soft-shells stuffed with crab and andouille are very good, if served without a drizzle of ketchup-y sauce on top. • Dinner nightly. 561/391-0755. $$$

Foie gras

cristina Morgado

uncle julio’s —449 Plaza Real, Mizner

ONLY IN BOCA REBEL HOUSE 297 E. Palmetto Park Road, Boca Raton; 561/353-5888

f you think Boca Raton is an unlikely place for a rebellion, you haven’t been to Rebel House. Partners Michael Saperstein and Evan David, the duo behind way-cool hotspots Charm City Burgers and El Jefe Luchador, have used the artsy-kitschy, fun-n-funky House to launch a revolt against boring, overpriced food; boring, design-by-numbers decor; and boring, stuffy atmosphere. Just look around. Over here are walls splashed with graffiti and a cartoon mural of Madame Justice calling her troops to revolution. Over there is a headless mannequin in pasties and fishnets, and a beat-up wooden cartcum-coffee table. In the dining room are a jumble of mismatched tables and chairs that look like they’ve been salvaged from a local flea market.

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All that’s great, but even revolutionaries gotta eat. And you can eat very well at Rebel House. Pork belly tater tots ($9) are plump little advertisements for Lipitor, but you can’t stop eating them. Ditto for the sinfully luscious pan-seared foie gras ($15). “OG” chicken and biscuits ($13) arrives as pieces of golden, crisp-tender clucker with cheddar-jalapeño biscuits and outrageous candied bacon syrup. If this be rebellion, I’ll have a second helping. —BIll CItara

Rebel Favorites • 24-hour beef short ribs ($18) • Tandoori spiced salmon ($18) • Florida shrimp “gambas” ($16) • Black truffle ravioli ($18) • Duck breast with ginger root ($18)

Park. Mexican. Taking Tex-Mex cuisine gently upscale with better-quality ingredients and more skillful preparation, this colorful eatery offers a bit more than just the usual Mexican culinary suspects. You can get frog’s legs and quail, as well as favorites like beef and chicken fajitas, and one of the only palatable tamales around. • Lunch and dinner daily. 561/300-3530. $

uncle tai’s—5250 Town Center Circle. Chinese. In an area with more cookie-cutter Chinese restaurants than cookies, Uncle Tai’s stands out for the elegance of its decor, the professionalism of its service and its careful preparation of familiar and less-familiar dishes. The “specialties” section of the menu has exciting dishes, like the Hunan vegetable pie, finely minced veggies sandwiched between sheets of crispy bean curd skin, and Hunan-style lamb, whose seared and succulent meat shows off the kitchen’s skill in the use of wok qi. • Lunch and dinner daily. 561/368-8806. $$$ villagio italian eatery—344 Plaza Real. Italian. The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$ march/april 2013

vino—114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 250 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes tasty breaded and fried artichoke hearts, a trio of Italian sliders (topped with three different cheeses), ravishing ricotta and fig-stuffed ravioli with prosciutto, balsamic syrup and brown butter. • Dinner Mon.–Sat. 561/869-0030. $ vivo partenza—1450 N. Federal Highway. Italian. On the heartier side of the menu is an appetizer of three giant meatballs in a wellmade San Marzano tomato sauce that could easily serve as an entrée. More delicate fare includes a brilliantly prepared salmon. Do the zabaglione with fresh berries for dessert. • Lunch Mon.–Fri. Dinner nightly. 561-750-2120. $$ West Boca city fish market—7940 Glades Road. seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood

house. The whole package is here: friendly and efficient service, lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. Do sample the fresh oysters and the plump crab cake. Simply griddled fish is an honest, uncomplicated pleasure. • Lunch Mon.–Fri. Dinner daily. 561/487-1600. $$

phuket thai restaurant —Palms Plaza, 22191 Powerline Road. thai. It’s nothing to look at—just another little restaurant in another west Boca strip shopping center. But appearances can be deceiving; this restaurant serves excellent and authentic Thai cuisine in a cozy and unpretentious atmosphere. • Lunch Mon.– Fri. Dinner nightly. 561/447-8863. $$ tempura house —9858 Clint Moore Road, #C-112. Japanese, asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

villa rosano —9858 Clint Moore Road. Italian. Step into the dining room, and you could 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 daily. 561/470-0112. $$

Boynton Beach bar louie —1500 Gateway Blvd. eclectic. Attempting to split the difference between happening bar and American café, Bar Louie mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. • Lunch and dinner daily. 561/853-0090. $ china dumpling—1899-5 N. Congress Ave. chinese. The dim sum basket is an absolute must-try. A choice of signature steamed dumplings are likewise spot on. The steak kew is deli-

Award-winning pizza is only the beginning at Tucci's Pizza located in the heart of downtown Boca Raton! Create your own or select one of the Special Pizzas. Plus, we have a full menu, from Fire-n-Coal Wings to Escarole-n-Beans. Come see why we we're voted Best Pizza by Boca Raton magazine readers! Open daily for lunch and dinner.

50 N.E. First Ave. • Boca Raton • 561-620-2930 • tuccispizza.com

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cious, and the clay pot casseroles are enticing. • Lunch and dinner daily. 561/737-2782. $

prime catch—700 E. Woolbright Road. Seafood. Simple pleasures soar—full-belly clams, fried sweet and crispy, or 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. $$ sushi simon—1614 S. Federal Highway. Japanese/sushi. Local sushi-philes jam the long, narrow dining room for a taste of such impeccable nigirizushi as hamachi and uni (only on Thursdays), as well as more elaborate dishes like the snapper Morimoto and tuna tartare. Creative and more elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$ delrAy beACh 32 east—32 E. Atlantic Ave. Contemporary American. At a time when chefs and

restaurants seem to be constantly shouting their own praises, Nick Morfogen and 32 East go quietly about their way of serving thoughtfully conceived, finely crafted dishes with a minimum of fuss and artifice. The menu changes daily, but recent examples of Morfogen’s culinary expertise include plump scallops given an elegant bouillabaisse treatment and fork-tender venison with a terrific Asiago-fig risotto. When the food is this good, you don’t need to shout. • Dinner daily. 561/276-7868. $$$

50 ocean—50 S. Ocean Blvd. Seafood. The

former Upper Deck 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 duck confit egg rolls and well-executed potatocrusted grouper. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.–Sat. Dinner daily. Brunch Sun. 561/278-3364. $$

Cove Shopping Center, 301 S.E. 15th Terrace, Deerfield Beach; 954/570-6101

ust when you think you’ve heard it all, someone turns you on to a great little neighborhood find. That’s what happened when celeb auctioneer Neil Saffer told me that he and his family go to Casa Maya Grill so often they practically hold stock in the place. This comfy restaurant in Deerfield does things right and offers a full Mexican menu that is as fresh and wellexecuted as any I have seen in recent memory. The menu is dutifully inclusive, with all the favorites—including quesadillas, tacos, rellenos, burritos, tortilla soup, salads and fajitas. The margaritas are exactly as they should be, which sounds like faint praise, but I mean exactly that: They are perfectly made, fresh and eminently drinkable (unlike the common bar version, which is like sucking a fake salted lime.) The food is fresh, the salsa expertly wrought, and I can personally vouch for the ceviche, soft steak tacos and the enchiladas. If there were one item that I

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buddha sky bar—217 E. Atlantic Ave. Pan Asian. Don’t miss a meal at this stylish Asiameets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Wagyu tenderloin 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 Wed.–Sun. 561/450-7557. $$

cabana el rey—105 E. Atlantic Ave. Cuban

neighborhood pick

Casa Maya Grill

atlantic grille —1000 E. Atlantic Ave. Seafood-Contemporary American. This posh restaurant in the luxurious Seagate Hotel & Spa mines quality ingredients for maximum flavor. A light, chunky gazpacho with soothing cucumber cream is perfect warm-weather dining, and though braised short ribs with mashed potatoes is heartier fare, it’s hard to resist the gum-tender meat ringed by a silken potato purée. The butterscotch-white chocolate bread pudding with rum crème anglaise (an occasional special) is pure wickedness. • Lunch and dinner daily. 561/665-4900. $$

would say is required sampling, it would be the guava cheesecake, which has a song named after it: “If loving you is wrong, I don’t want to be right.” In short, if fresh well-grounded Mexican in a cozy, casual atmosphere is what you are craving, head to Casa Maya and unwind. It’s a great little treasure. —MArIe SPeed

The Casa Maya TwisT [ 1 ] PiPian verde burrito: lean chicken breast with a pumpkin seed and cilantro sauce [ 2 ] Mayan taco: achiotemarinated pork with pickled red onions [ 3 ] tuluM enchilada: soft corn tortillas with shredded chicken or steak and a sauce of tomato and roasted jalapeños with adobo and melted cheese [ 4 ] Fish veracruz: fresh fish fillet in a light tomato sauce with capers, black olives, chopped shrimp and cilantro

tropical. Little Havana is alive and well in Delray Beach. The menu is a palette-pleasing travelogue. Mariquitas (fried banana chips) are a tasty way to start your meal. For dinner, seafood paella is a winner, with mussels, shrimp, conch, octopus, scallops and clams. And the churrasco is terrific. • Lunch and dinner daily. 561/2749090. $$

caffé luna rosa—34 S. Ocean Blvd. Italian. This favorite is always lively, and alfresco dining is the preferred mode. Entrée choices are enticing, but we went with the penne alla vodka with pancetta, tomato and basil. Also delicious was the costoletta di vitello, a center-cut 14-ounce veal chop lightly breaded and served either Milanese or parmigiana. For dessert, you can’t go wrong with the cheesecake imported from the Carnegie Deli. • Breakfast, lunch and dinner daily. 561/2749404. $$

casa di pepe—189 N.E. Second Ave. Italian. A welcoming staff, familiar Italian dishes done right and moderate prices define this cozy spot with a spacious outdoor patio. Two could share the fist-sized meatball with fresh-tasting tomato sauce and dollop of milky basil, before moving on to house-made linguine with clams, tender veal Francese and one of the best versions of tiramisu this side of Veneto. • Dinner Mon.–Sat. 561/279-7371. $$ march/april 2013

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 crab-stuffed shrimp with jalapeño cheddar grits, bacon, shiitake mushrooms and warm vinaigrette. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$

cut 432—432 E. Atlantic Ave., Delray Beach. Steak house. 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 daily. 561/272-9898. $$$

d’angelo trattoria—9 S.E. Seventh Ave. Italian. Don’t go expecting the tired old “Italian” culinary clichés at Angelo Elia’s wickedly stylish trattoria. Instead, open your palate to more authentic and exciting Roman-style cuisine, like roasted veal bone marrow with brisk caper-parsley pesto, creamy-dreamy burrata with roasted fava beans and watercress salad, the classic tonnarelli cacio e pepe (“cheese and pepper”) and the best gelato this side of a real Roman trattoria. • Dinner daily. 561/330-1237. $$

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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 steallar flatbreads, the thick and juicy 10-ounce special blend burger or homey apple cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner daily. 561/665-8484. $

fifth avenue grill—821 S. Federal Highway. American. Since 1989, this upscale tavern has been a Delray favorite. The straightforward menu focuses on entrées, especially the famed Allen Brothers beef; choose from numerous cuts and preparations—and add a lobster tail for good measure. • Lunch and dinner daily. 561/265-0122. $$ gol! the taste of brazil—411 E. Atlantic Ave. Steak house. The classic churrascaria formula—grilled meats, served until you can’t eat another bite—is done efficiently and quite satisfyingly. Start off at the well-provisioned salad bar, which offers more than three dozen follow the leader

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preludes to meat eating, among them wellmade calamari and ham salads, and rich and delightfully old-fashioned four-cheese chicken. Meats with a bit of fat are the best choices, especially the garlicky sirloin, slices of mediumrare flank steak and hugely flavorful beef ribs. • Dinner daily. 561/272-6565. $$

discovery

Super Dave’S Diner 2150 N. Dixie Highway, Boca Raton; 561/544-0940

greek bistro—1832 S. Federal Highway. Greek. Flaky, overstuffed spanikopita and miraculously light and delicate beef meatballs should be at the top of your appetizer list, and though entrées don’t always reach those heights, both a long-braised lamb shank and grilled whole snapper are certainly satisfying. And the baklava is great. • Lunch and dinner daily. 561/266-8976. $

henry’s—16850 Jog Road. American. This casual, unpretentious restaurant from Burt Rapoport 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. $$

his is an item one writes with reluctance because it is tantamount to opening Pandora’s Box—soon, every Tom, Dick and Harry in Boca will show up here, ruining your chances of ever again getting a seat at lunchtime. That’s because Super Dave’s is small (only a few tables) but with a big, big heart—and even bigger slabs of ribs. We are talking barbecue, folks, in the Land Of Seared Tuna and Lettuce Wraps. We are talking cornbread, pulled pork, conch fritters, baked beans, pigeon peas and collards. We are talking Soul Train meets Southern barbecue, and Super Dave Harmon has done it up right. Harmon has been around—he’s cooked at Ernie’s, Fifth Avenue Grill,

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Macaroni Grill and Carrabba’s, among others. But this little diner in an old strip center on Dixie is his home turf now (he opened in 2011), and the word is out: We now have barbecue that is actually good. Super Dave’s offers a combination of island food with barbecue and Southern cooking that is uniquely South Floridian; for example, you won’t find Brunswick stew, but you can get cracked conch. The tea is sweet, the portions are as big as the prices are small, and there is a warm down-home feeling that undoubtedly emanates from Harmon himself. If this were not a magazine based on the tenets of undying reader service, we would have kept this to ourselves. But we thought you should know that good

barbecue has arrived in Boca. Lunch and dinner is served Tuesday through Saturday but Dave’s closes early on Wednesdays for Bible study. —MArIE SpEEd

Super Dave’S SpecialtieS [ ] Marinated hickory smoked ribs [ ] Tender sliced smoked beef brisket [ ] Cracked conch [ ] Chicken wings with “Super” sauce [ ] Pulled pork and pulled chicken sandwiches [ ] Jumbo Buffalo shrimp

house of siam—25 N.E. Second Ave. Thai. The normally riotous flavors of Thai cuisine are muted at this family-friendly downtown spot, but that seems to suit diners just fine. Dishes, well-prepared and generously portioned, include steamed chicken and shrimp dumplings with sweet soy dipping sauce and crisp-fried duck breast in a very mild red curry sauce. • Lunch Mon.–Fri. Dinner daily. 561/330-9191. $$ il girasole—1911 S. Federal Highway. Northern Italian. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for 30 years. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the frogs legs. • Dinner Tues.–Sun. 561/272-3566. $$ j&j seafood bar & grill—634 E. Atlantic Ave. Seafood. This local favorite on the Avenue—owned by John Hutchinson (also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sun. 561/272-3390. $$ jimmy’s bistro—9 S. Swinton Ave. Eclectic. Best bets are a lovely salad of ripe tomatoes and fresh, milky house-made mozzarella; a rich, elegant version of lusty Cajun etouffee; and march/april 2013

caramelized bananas in puff pastry with silken vanilla ice cream and chocolate sauce. • Dinner daily. 561/865-5774. $$

la cigale—253 S.E. Fifth Ave. Mediterranean. True professionals turn out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple. Watching your server skillfully debone an impeccably fresh Dover sole is almost as satisfying as eating it. • Dinner Mon.–Sat. 561/265-0600. $$

lemongrass bistro—420 E. Atlantic Ave. Pan-Asian. 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, 561/544-8181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $

max’s harvest—169 N.E. Second Ave. Contemporary American. Dennis Max, instrumental in bringing the chef and ingredient-driven ethos of California cuisine to South Florida in the 1980s, is again at the forefront of the fresh, local, seasonal culinary movement. Max’s Harvest soars with dishes like plump Cedar Key clams with house-made tasso, savory bourbonmaple glazed pork belly, and crispy-skinned wild sockeye salmon with yuzu-truffle vinaigrette. • Dinner daily. 561/381-9970. $$

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. $$

park tavern—9 S.E. Second Ave. Contemporary American. The guys from Cut 432 have

done it again with this hip, casual modern American tavern. The menu is tightly focused and tightly executed, whether Maryland crab cake featuring fat chunks of succulent crab or crisply sautéed pork belly with apricot mostarda. Don’t miss the behemoth slab of tender, juicy prime rib for a near-saintly $29. • Dinner daily. 561/265-5093. $$

prime—110 E. Atlantic Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking restaurant will fully live up to its name. • Lunch and dinner daily. 561/865-5845. $$$

sundy house—106 S. Swinton Ave. Contemporary American. The comfortingcontemporary food deserves notice too, realized in such dishes as expertly fried calamari with

Fresh, beautiful, savory... The word is out. New Executive Chef Lindsay Autry’s inspired culinary creations are making heads turn! With her slow food philosophy, southern soulfulness and a dash of Mediterranean, the experience is truly sublime. Dine al fresco amid paradise in the Taru Garden or in one of three distinct dining rooms which capture the essence of this awe-inspiring landmark. If you want to stay awhile, you’ll ﬁnd our eleven enchanting guest cottages and renowned Cenote “living” pool just what you need to feel pampered.

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zesty Moroccan-style aioli; savory rack of lamb crusted with herbs, mustard and horseradish; and pistachio-crusted salmon with marinated fennel, artichoke, sherry wine and a citrus gastrique served with black rice. Portions are enormous. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$

tramonti—119 E. Atlantic Ave. Italian. With

Aloha Kakou.

its roots in New York’s Angelo’s of Mulberry Street, this venue is always packed. Homemade stuffed manicotti is aromatic and glorious. Tramonti’s platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zucchini and potato croquettes, is terrific. • Lunch Mon.–Sat. Dinner nightly. Outdoor dining. 561/272-1944. $$

tryst—4 E. Atlantic Ave. Eclectic. It’s tough to beat this hotspot with the lovely outdoor patio, well-chosen selection of artisan beers and not-the-usual-suspect wines, and an eclectic “gastropub” menu of small and large plates. Try the crisp-fried rock shrimp with chipotlemayonnaise sauce. • Lunch Mon.–Fri. Dinner nightly. 561/921-0201. $$

union—8 E. Atlantic Ave. Pan-Asian. This purveyor of “Asian comfort food” has brought in wacky-maki expert Candyfish Gourmet Sushi as a restaurant-within-a-restaurant. Saltand-pepper calamari, pot stickers with panang curry sauce and “volcano” chicken wings are well-prepared. Candyfish’s sushi rolls blend all manner of fish and shellfish with cream cheese, fruits and veggies. • Dinner Tues.–Sat. 561/330-4236. $$

vic & angelo’s—290 E. Atlantic Ave. Italian. God is in the details at this upscale trattoria, and He doesn’t miss much, including stellar service and an outstanding wine menu. Ingredients like Buffalo mozzarella, housemade pastas and San Marzano tomatoes are first-rate, and execution is spot on. Try the “Old School” meatball to start, the whole-wheat tagliatelle with garlic and chili-infused olive oil and the perfectly cooked veal chop. Portions are substantial. • Lunch and dinner daily. 561/278-9570. $$$

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LAkE worth 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 ver-

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sion of a Northern Italian classic; house-smoked mozzarella—breaded, fried and presented with a tangy tomato-basil fondue—is equally tasty. • 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 sea bass branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$

safire asian fusion—817 Lake Ave. PanAsian. This stylish little restaurant offers food that gently marries East and West, plus a roster of more traditional Thai dishes and inventive sushi rolls. Menu standouts include tempura-fried rock shrimp or calamari cloaked with a lushfiery “spicy cream sauce.” Expect neighborly service and reasonable prices. • Lunch Tues.–Fri. Dinner Tues.–Sun. 561/588-7768. $

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 8 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely. • Dinner nightly. 561/547-9487. (Other location: 1544 S.E. Third Court, Deerfield Beach, 954/420-9314) $$$

PALM BEACh bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island for the see-and-be-seen crowd. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, sautéed chicken breast and stuffed 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 march/april 2013

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burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). But they’re all good. Dinner daily. 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. Dining is in the courtyard (not available during summer), the elegant lounge or the sophisticated dining room. • Breakfast, lunch and dinner daily. 561/655-6060. $$$

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. $$$

cha cha’s—150 Worth Ave. Latin/Tapas. A variety of small plates, from Mexican tacos and Argentine empanadas to Spanish potatoes make up the menu of this elegant yet casual pan-Latin eatery. The best dishes—crustycreamy papas bravas, savory shrimp and scallion crêpe, buttery cauliflower and fennel gratin, and indecently luscious dulce de leche pot du crème—will make your taste buds do a happy dance. • Dinner Mon.–Sat. 561/8338800. $$

chez jean-pierre—132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-and-be-seen crowd are hallmarks of one of the island’s premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside. When your waiter suggests profiterolles au chocolat or hazelnut soufflé, say, mais oui! • Dinner Mon.–Sat. 561/833-1171. $$$

cucina dell’ arte—257 Royal Poinciana Way. Italian. The wide range of items on the menu and the great quality of Cucina’s cuisine, combined with its fine service, ensures a fun place for a casual yet delectable meal—not to mention being a vantage point for spotting local celebs. • Breakfast, lunch and dinner daily. Outdoor dining. 561/655-0770. $$ follow the leader

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echo—230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. Crispy jumbo shrimp with soybean plum sauce is delectable, the Chinese hot and sour soup is unlike any other, and the Mongolian beef tenderloin is perfection. Sake list is also tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$ imoto —350 S. County Road. Asian Fusion/ Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. The mille-crêpe cake is 20 layers of lacy, mango-sauced goodness. • Dinner daily. 561/833-5522. $$

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. $$

nick & johnnie’s—207 Royal Poinciana Way. Contemporary American. Expect flavorful, moderately priced California-esque cuisine in a casual setting with affordable wines and young, energetic servers. Try the short-rib or jerk chicken quesadillas as appetizers, and don’t miss the four-cheese tortellini as a main course. • Lunch and dinner Mon.–Sat. Breakfast Sun. 561/655-3319. $$

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. $$$ the restaurant— Four Seasons Resort, 2800 South Ocean Blvd. Contemporary American. With casual, yet refined ambience, this is the premier dining venue at Four Seasons Palm 168

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Beach. Savor fresh Atlantic seafood in a contemporary setting complemented by innovative cocktails. Don’t miss the mouthwatering dessert selections. Live entertainment on Saturday nights. • Dinner Mon.–Sun. 561/533-3750. $$$$

ta-boó—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-andbe-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. $$ trevini ristorante —290 Sunset Ave. Italian. Maitre d’ Carla Minervini is your entrée to a warm experience, complemented by a stately but comfortable room and excellent food. We love the crispy fillet of herb-crusted sole in a rich, buttery sauce and the veal scallopini in a lemon caper Chardonnay sauce. • Lunch Mon.–Sat. Dinner nightly. 561/833-3883. $$$

pAlm beACh gArdens cabo flats—11701 Lake Victoria Gardens Ave. mexican. Mexican cuisine often has more personas than Madonna. This highly stylized cantina adds another—that of California’s Chicano culture. All your favorite Mexican dishes are there, as well as enormous margaritas, but also niftier items like the terrific tuna ceviche in “tomatillo broth.” • Lunch and dinner daily. 561/624-0024. $

sense of gastronomic adventure to Wellington. Every dish sports an element that will tickle your taste buds, whether crunchy Asian slaw on ahi poke flatbread or beguiling lemongrass-kaffir lime vinaigrette with a slab of various blackened fish. • Lunch and dinner Mon.–Sat. (Dinner only during summer months) 561/793-9394. $$

WesT pAlm beACh b.b. king’s blues club—550 S. Rosemary Ave. American. The restaurant at this club-dining spot won’t leave you singing the blues, but it will leave you wishing for more than a spoonful of the lusty flavors of its Southern/New Orleans cuisine. Punch up the flavors of pan-fried catfish and shrimp with jambalaya sauce and chickenfried chicken on a bed of mac ’n’ cheese, and you could let the good times roll. Buffalo wings, fried pickle chips and luscious banana bread pudding are good bets. • Lunch and dinner daily. 561/420-8600. $

cabana las palmas—533 Clematis St. nuevo latino. With its bold, vibrant decor and flavors, this colorful restaurant is a treat for the palette and palate. Must-orders include mariquitas, thin, crispy plantain slices that are the irresistible Cuban answer to potato chips; cookbook-perfect ceviche of shrimp, octopus and calamari that shows how chili heat can be both fiery and subtle; and the signature “Coco Cabana,” a habanero and coconut milk-infused curry with a wealth of veggies, tubers and fat, succulent shrimp. • Lunch and dinner daily. 561/833-4773. $$

café chardonnay—4533 PGA Blvd. Contemporary American. This longtime stalwart never rests on its laurels. Instead, it continues to dish finely crafted American/Continental fare with enough inventiveness to keep things interesting. The popular herb-and-Dijon-mustard rack of lamb, regular menu items like duck with Grand Marnier sauce, and always superlative specials reveal a kitchen with solid grounding in culinary fundamentals. • Lunch Mon.–Fri. Dinner daily. 561/627-2662. $$

café centro—2409 N. Dixie Highway. Italian.

WellIngTOn

china beach bistro—407 Northwood Road. Chinese. South Florida may not be a hotbed of fine Chinese cuisine, but anyone who loves the incredibly diverse, sophisticated food of the Middle Kingdom should be fired up about this chic restaurant. From exquisite dim sum (like steamed chicken and mushroom dumplings perfumed with kaffir lime leaf) to a superb version of Peking duck with impossibly crisp

pangea bistro—10140 W. Forest Hill Blvd. Contemporary American. Add culinary influences from the tropics, Europe, Asia and Latin America to a trio of chefs from the Four Seasons Palm Beach, plus one Venezuelan designer-turned-restaurateur, and the result is this smartly modern bistro that’s bringing a real

There are many things to like about this modest little osteria—the unpretentious ambience, piano nightly after 7 p.m., the fine service, the robust portions and relatively modest prices. And, of course, the simple, satisfying Italian cuisine. The kitchen breathes new life into hoary old fried calamari, gives fettucine con pollo a surprisingly delicate herbed cream sauce, gilds snowy fillets of grouper with a soulful Livornese. • Lunch Mon.–Sat. Dinner daily. 561/514-4070. $$

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leila—120 S. Dixie Highway. Mediterranean. Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. Take your Turkish coffee to the patio for an arguileh (water pipe) experience. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$

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marcello’s la sirena—6316 S. Dixie Highway. Italian. You’re in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. Another top choice is the chicken breast, pounded thin and filled with fontina and prosciutto. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/5853128. $$

pistache—101 N. Clematis St. French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as mussels mariniere, coq au vin and steak tartare. • Brunch Sat.–Sun. Lunch and dinner daily. 561/833-5090. $$

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rhythm café—3800 S. Dixie Highway. Casual American. Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison. • Dinner Tues.–Sun. 561/833-3406. $$

rocco’s tacos—224 Clematis St. Mexican. Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and some 150 tequilas. Tacos feature house-made tortillas and a variety of proteins. Made-to-order guacamole is a good place to start, perhaps followed by a grilled yellowtail (an occasional special) with mango-pineapple salsa. • Lunch Mon.–Fri. Dinner nightly. 561/650-1001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2133; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $ top of the point—777 S. Flagler Drive. Contemporary American. The food is not only good but surprisingly adventurous, and the service is exceptional at this Intracoastal spot. Though there are plenty of steaks for the more conservative of palate, the edgier offerings, like follow the leader

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What’s NeW iN 2013

smoky grilled octopus with “Catalan salad,” are definitely worth going out on a limb for. • Dinner Tues.–Sat. 561/832-2424. $$$

Maine lobster. For dessert, try the popular roasted banana crème brûlée. • Dinner nightly. 954/765-3030. $$$

umi fishbar + grill—2401 PGA Blvd.

bistro 17—Renaissance Fort Lauderdale

Local restaurateurs aren’t letting arugula grow under their feet when it comes to opening new dining establishments of all shapes, sizes and cuisines. Here are a few of the debuts slated for this year (at press time, most of these restaurants had yet to open).

Asian fusion/sushi. The tired Asian fusion genre is worked so carefully and sensitively here that it all seems new again. Choices abound on the fusion and sushi menus, but highlights include fluffy Chinese-style pork buns with heritage pig filling, terrific Mexican-style corn cooked on the robata grill and Nobu-esque sake-miso-marinated sea bass that’s a symphony of delicate and lusty flavors. • Dinner daily. 561/472-7900. $$

Hotel, 1617 S.E. 17th St. contemporary American. This small, sophisticated restaurant continues to impress with competently presented food. The menu is surprisingly diverse, with everything from seafood chowder, burgers and pizza to cherry-glazed breast of duck. • Breakfast, lunch and dinner daily. 954/626-1701. $$

Terra Fiamma: Former Cucina Mio owner Wendy Rosano returns with an Italian restaurant in the Delray Marketplace. meaT markeT: This Palm Beach outpost of the hip, upscale steak house in South Beach is said to be “sexy and elegant.” Expected to open in the fall. BurT & max’s: A Max’s Grille spinoff in Delray Marketplace from expartners Burt Rapoport and Dennis Max. racks Fish house & oysTer Bar (now open): Downtown Delray gets even richer with this New England-inspired seafoodie. shake shack: New York restaurateur Danny Meyer’s acclaimed casual burger joint should be slinging patties in mid-2013. segreTo: This Italian eatery in Boca was scheduled to open in January. Jazziz: A $6 million redo of the old ZED 451 space in Mizner Park creates a cool-sounding jazz club-restaurantlounge. red Brick grille and shula Burger: Both are expected to open at the Delray Marketplace complex. el PaTron canTina mexicana: This is expected to take over the old surf shop on East Atlantic Avenue. rockn’ angels: This live music venue, bar and restaurant is coming to the old Blu Reef Bar & Grille space in Boca.

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browArd county deerfield beAch brooks—500 S. Federal Highway. continental. Brooks remains a reliable source for fine cuisine. Guests may choose from an à la carte menu or the more economical “complete menu,” which includes first course, entrée and dessert and a bottle of wine. There also are plenty of alternatives to seafood, including duck, rib-eye or rack of lamb. • Dinner Wed.– Sun. 954/427-9302. $$$

tamarind asian grill & sushi bar —949 S. Federal Highway. Asian. Quiet and soothing, this multicultural venue serves sushi, sashimi, yakitori and wide-ranging Japanese appetizers, but Tamarind also presents a full menu of Thai classics and a sake lounge. Try the complex masaman curry. Finish with the red bean or green tea ice cream. • Lunch and dinner daily. 954/428-8009. $$

fort lAuderdAle 15th street fisheries—1900 S.E. 15th St. Seafood. Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. Entrées come with soup, salad, a sorbet course and fresh breads. We love the prime rib. • Lunch and dinner daily. 954/763-2777. $$ 3030 ocean—Harbor Beach Marriott Resort, 3030 Holiday Drive. American. The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted

bistro mezzaluna—741 S.E. 17th St. italian. The bistro is all Euro-chic decor—mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal fish and seafood. Don’t forget the phenomenal wine list. • Lunch and dinner daily. 954/522-6620. $$

bongusto ristorante—5640 N. Federal Highway. italian. This is a well-kept secret, featuring dishes that will meet the standards of those who savor authentic Italian. Mussels with scallions, garlic and heavy cream sauce is an appetizer highlight. Involtini capricciosi—tender-rolled veal stuffed with spinach, prosciutto and fontina cheese—is equally satiating, while the yellowtail snapper oreganatta melts in your mouth. • Dinner Tues.–Sat. 954/771-9635. $$ by word of mouth—3200 N.E. 12th Ave. eclectic. It’s not just the words from the mouths of satisfied customers that make this obscurely located restaurant so consistently popular; it’s the homey, satisfying food that goes into those mouths. The menu changes, but you can always count on home cooking with a gourmet spin, like pork tenderloin with raspberry jalapeno sauce, or coconut-crusted snapper. Go all out with any of a dozen or so unique desserts, cakes and pies. • Lunch Mon.–Fri. Dinner Wed.–Sat. 954/564-3663. $$

café martorano —3343 E. Oakland Park Blvd. italian. What’s the magic that has people lining up? We pondered the question over crispy calamari in marinara sauce, tender meatballs and sweet-buttery scampi with huge shrimp, followed by intensely flavorful veal osso buco. Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients. Waiters whisper the night’s specials as if they’re family secrets. • Dinner daily. 954/561-2554. $$ march/april 2013

For an

café sharaku—2736 N. Federal Highway. Fusion. This Japanese-French restaurant features sophisticated offerings, from an ethereal bay scallop soufflé with an unctuous sauce Americaine to roasted duck breast with a divine port-foie gras sauce. • Dinner Tues.–Fri. 954/563-2888. $$

canyon—1818 E. Sunrise Blvd. Southwestern. Billed as a Southwestern café, this twist on regional American cuisine offers great meat, poultry and fish dishes with distinctive mixes of lime, cactus and chili peppers in a subtle blend of spices. The adobe ambience is warm and welcoming, with a candlelit glow. • Dinner nightly. 954/765-1950. $$ casablanca café—3049 Alhambra St. American, Mediterranean. The restaurant has an “Arabian Nights” feel, with strong Mediterranean influences. Try the peppercorn-dusted filet mignon with potato croquette, Gorgonzola sauce and roasted pepper and Granny Smith relish. • Lunch and dinner daily. Outdoor dining. 954/764-3500. $$ casa d’angelo —1201 N. Federal Highway. Italian. Many dishes are specials—gnocchi, risotto and scaloppine. The veal chop is grilled and blanketed in a thick layer of Gorgonzola. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta coated in a light red sauce and bursting with slices of porcini mushrooms. • Dinner nightly. 954/564-1234. $$

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chima—2400 E. Las Olas Blvd. Steaks. The Latin American rodizio-churrascaria concept— all the meat you can eat, brought to your table— is done with high style, fine wines and excellent service. The prime rib, sausages, filet mignon, pork ribs and lamb chops are very good. • Dinner daily. 954/712-0581. $$$

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china grill—1881 S.E. 17th St. Pan-Asian.

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“Less is more” is not the mantra of this huge edition of Jeff Chodorow’s iconic nouveau pan-Asian eatery. The food, too, is all about more—more of it, more flavor and more satisfaction with dishes like plum and sesameglazed lamb spareribs and deeply savory Korean-style kalbi beef. • Breakfast and dinner daily. 954/759-9950. $$$

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eduardo de san angel—2822 E. Commercial Blvd. Mexican. Try master chef Eduardo Pria’s pan-sautéed Florida blue crab and yellow corn cakes. As far as soups go, there’s the follow the leader

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pasilla-chile-flavored chicken broth with fresh “epazote” (fried corn tortilla strips, sliced avocado, sour cream and homemade cheese). The pan-seared beef tenderloin filet mignon has so much gusto, it’s far too much to consume in one sitting. • Dinner Mon.–Sat. 954/772-4731. $$$

emunah café —3558 N. Ocean Blvd. Kosher, organic. Don’t let the New Age “spirituality” of this renovated restaurant throw you off. Instead, focus on the fresh, organic ingredients that are incorporated into inventive sushi, soups and salads and (mostly)

Casual Corner

Asian-influenced entrées. • Lunch and dinner Sun.–Thurs. Sat. late evening hours. 954/5616411. $

hi-life café —3000 N. Federal Highway. American. Get ready to enjoy delicious food and excellent service inside this unpretentious but pretty venue. Check out the Cajun kisses, jalapeños stuffed with cheese and wrapped in bacon. Hi-Life has a nice contemporary wine list with good choices by the glass. • Dinner Tues.–Sun. 954/563-1395. $$ il mulino—1800 E. Sunrise Blvd. Italian. This modest, unpretentious Italian restaurant doesn’t attempt to reinvent the culinary wheel. Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomato-based sauce. • Lunch and dinner daily. 954/524-1800. $

indigo—Riverside Hotel, 620 E. Las Olas Blvd.

South Florida has its share of restaurants with a friendly, neighborhood vibe and highquality cuisine at reasonable prices. Here are some of our favorites. Brewzzi Generous portions of Italian and American fare—from thin-crust pizzas and homemade pasta fagioli to the mile-high Brewzzi meatloaf sandwich—put this bistro a step above the rest. Then there is the famed microbrewery, which keeps this locally owned chain crowded throughout the year. The popular Boca Blonde Lager blends Saaz and Hallertau hops into a smooth, crisp brew. 2222 Glades Road, Boca Raton, 561/392-2739; CityPlace, West Palm Beach, 561/366-9753

Burgerfi As much as you’ll enjoy the view (the beach is right across the street), the menu is even better with huge, all-natural Angus beef burgers, “hipster dogs,” dozens of toppings, fresh-cut fries, beer, wine, shakes, frozen treats and much more. 6 S. Ocean Blvd., Delray Beach, 561/278-9590

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CariBBean grill The Grill feels like a Little Havana lunchroom with daily specials that could feed a family of eight—including lots of yellow rice, pork, and plantains and beans. This is a family-style plastic-tablecloth kind of place with no pretensions. 1332 N.W. Boca Raton Blvd., Boca Raton, 561/362-0161

Toojay’s gourmeT Deli Like a nice warm bowl of chicken soup, TooJay’s is there for you when you need a little comfort food, such as matzo ball soup, chopped liver, more than a dozen salads, burgers and chicken sandwiches, a to-die-for Reuben and stuffed cabbage. Don’t forget the legendary black and white cookies or any of the killer pastries. 5030 Champion Blvd., Boca Raton, 561/2415903; 2200 Glades Road, Boca Raton, 561/392-4181; 3013 Yamato Road, Boca Raton, 561/997-9911; 419 Lake Ave., Lake Worth, 561/582-8684; 2880 N. University Drive, Plantation, 954/423-1993; Boynton Beach Mall, 561/740-7420; The Mall at Wellington Green, 561/784-9055; 313 Royal Poinciana Plaza, Palm Beach, 561/6597232; Downtown at the Gardens, Palm Beach Gardens, 561/622-8131

Seafood. Enjoy delightful alfresco dining while sampling fresh seafood and exotic specialties. Dependable choices like ahi tuna is joined by more intriguing dishes like sea bass and salmon, and landlubbers will enjoy a selection of steaks and chops. • Breakfast, lunch and dinner daily. 954/467-0045. $$

johnny v—625 E. Las Olas Blvd. American. Johnny Vinczencz made his mark at Boca’s Maxaluna and Max’s Grille and (the former) De La Tierra at Delray’s Sundy House. Now in his own restaurant on Las Olas Boulevard, Vinczencz has evolved. As for the impressive wine list, Johnny V has more than 600 selections. • Lunch and dinner daily. Outdoor dining. 954/761-7920. $$

sea watch—6002 N. Ocean Blvd. Seafood. For a right-on-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive: Sea Watch medley, with lobster tail, jumbo shrimp and scallops broiled in butter, garlic and white wine. • Lunch and dinner daily. 954/781-2200. $$ shula’s on the beach—Sheraton Yankee Trader, 321 N. Fort Lauderdale Beach Blvd. Steaks. This steak house on the beach provides what could be the best ocean view in two counties. Meat is the focus, with a compact menu of all your faves, as well as your new favorite steak, march/april 2013

Mary Anne: two mouthwatering 5-ounce filets in a creamy cognac and shallot sauce. • Breakfast, lunch and dinner daily. 954/355-4000. $$

sublime—1431 N. Federal Highway. Vegetarian. Not only does the menu offer an alternative to animal agriculture, the company’s profits support animal welfare. The haute vegetarian cuisine delivers with dishes like mushroom ravioli and the Tuscan quiche. • Dinner Tues.–Sun. 954/539-9000. $ sunfish grill—2775 E. Oakland Park Blvd. Seafood. Think inventive, sophisticated food, the kind that made the original Pompano Beach restaurant a major destination. Its take on tuna tartare is still the gold standard, and you can’t go wrong with entrées like onion-crusted salmon or the grilled Atlantic swordfish. • Dinner Tues.–Sat. 954/561-2004. $$

timpano italian chophouse —450 E. Las Olas Blvd., #110. Italian. Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes. • Lunch Mon.–Fri. Dinner daily. 954/462-9119. $$

HOllywOOd lola’s on harrison—2032 Harrison St. New American. Chef-owner Michael Wagner reinvigorates quintessentially American dishes with exacting technique and inventive flavor combos. Potato skins go upscale with purple potatoes that are filled with sun-dried tomato crème fraîche and caviar. Short ribs braised in Coca-Cola come with thick-cut onion rings and indecently rich, tarragon-laced creamed corn. • Dinner Tues.–Sun. 954/927-9851. $$ taverna opa—410 N. Ocean Drive. Greek. Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance. • Dinner nightly. 954/9294010. (Other locations: 700 S. Rosemary Ave., West Palm Beach, 561/820-0002). $$

lAuderdAle-by-tHe-SeA blue moon fish company—4405 W. Tradewinds Ave. Seafood. This is one of the best spots around for waterside dining; the follow the leader

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two-for-one lunch special makes it one of the most affordable. Choose from a raw bar, fish nearly every which way, as well as daily, seasonal fish specials. • Lunch and dinner daily. Brunch Sun. 954/267-9888. $$$

LIGHTHOUSE POINT le bistro —4626 N. Federal Highway. Global. This eclectic menu has French, Moroccan and Indian influences. Michelin-trained chef/ owner Andy Trousdale prepares everything to order. We love beef Wellington (for two) and the yummy napoleon. • Dinner Tues.–Sun. 954/946-9240. $$$

seafood world—4602 N. Federal Highway. Seafood. This seafood market and restaurant, more suited to a pier, offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish. • Lunch and dinner Tues.–Sun. 954/9420740. $$$

POmPaNO bEacH calypso restaurant —460 S. Cypress Road. caribbean. This bright little dining room and bar (beer and wine only) has a Caribbean menu that is flavorful, imaginative— and much more. Calypso offers a spin on island food that includes sumptuous conch dishes, Stamp & Go Jamaican fish cakes and tasty rotis stuffed with curried chicken, lamb or seafood. • Lunch and dinner Mon.–Fri. 954/942-1633. $ darrel & oliver’s café maxx—2601 E. Atlantic Blvd. american. The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. The peppered sea scallops appetizer is a must, as is Café Maxx’s cheese plate. Main courses offer complex flavor profiles, such as the sweet-onion-crusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily. • Dinner nightly. 954/782-0606. $$$ romantico ristorante—1903 E. Atlantic Blvd. Italian. This is the perfect setting for good conversation, a glass of wine and delicious food. Fettuccine alla Romantico is hot homemade fettuccine poured into a wheel of ParmigianoReggiano. • Lunch and dinner Mon.–Sat. 954/946-9100. $$ 174

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wESTON

cOraL GabLES

cheese course—1679 Market St. bistro.

caffe abbracci—318 Aragon Ave. Italian. The dining room is handsome and understated, a fitting ambience for Miami’s movers and shakers. That’s just part of the draw of Abbracci, though the regional Italian fare has achieved its own status as some of the best in the Gables. You can’t go wrong with the porcini risotto or the pounded veal chop “tricolore.” • Lunch Mon.– Sat. Dinner nightly. 305/441-0700. $$

Locals flock here for the made-to-order bistro sandwiches on fresh baguettes, daily quiche selections and cheese plates. Favorites include the applewood-smoked bacon with goat cheese brie sandwich and the Spanish salad with manchego, orange slices and black olives. • Lunch and dinner daily. 954/384-8183. (Other location: Mizner Park, 305 Plaza Real, #1305, Boca Raton, 561/395-4354.) $

mIamI-dadE county avENTUra bourbon steak—19999 W. Country Club Drive. Steaks. Michael Mina’s elegant steak house in tony Turnberry Isle features impeccable service, an encyclopedic wine list and a roster of USDA Prime Angus, Wagyu and Kobe steaks. Try the feather-light beignets accompanied by cookbook-perfect crème brûlée and chocolate pot du crème. • Dinner Mon.–Sun. 786/279-6600. $$$$ baL HarbOUr

la palme d’or—The Biltmore, 1200 Anastasia Ave. French. Chef Philippe Ruiz emphasizes modern French fare from the southern regions of France, doing so with classic technique and light-handed manner. The portions are relatively small, encouraging five courses, and guests may design their own custom tastings, with a wide variation in price. • Dinner Tues.–Sat. 305/4451926, ext. 2400. $$$

ortanique on the mile —278 Miracle Mile. caribbean. Menu highlights include tropical mango salad, spicy fried calamari salad, Caribbean ahi tuna with wasabi potatoes and jerk-spiced Cornish game hen. • Lunch Mon.–Fri. Dinner nightly. 305/446-7710. $$$

pascal’s on ponce—2611 Ponce de Leon Blvd. French. When Pascal Oudin ran the kitchen at the Grand Bay Grand Café, his tropical take on French cuisine earned him national acclaim. Now, he offers a more streamlined, but still contemporary, French menu. We definitely suggest the sea scallops, which are topped with short ribs and served with truffle sauce. • Lunch Mon.–Fri. Dinner Mon.–Sat. 305/444-2024. $$$

la goulue—Bal Harbour Shops, 9700 Collins Ave. French. La Goulue means “the glutton,” and this stylish brasserie offers many excuses for gluttony. Luscious foie gras presented in a green apple for one, opulent lobster risotto under shaved black truffles for a third. • Lunch and dinner daily. 305/865-2181. $$$

mIamI

baY HarbOUr ISLaNd

azul—500 Brickell Key Drive. contemporary

the palm— 9650 E. Bay Harbor Drive. Steaks. The portions are giant, but you’ll surely clear your plate of 3- to 7-pound jumbo Nova Scotia lobster or a tender filet mignon. S&S cheesecake shipped from the Bronx is pure heaven. • Dinner nightly. 305/868-7256. $$$

cOcONUT GrOvE bizcaya grill—Ritz-Carlton, 3300 S.W. 27th Ave. European-american. The versatile menu features “simply grilled” items. The boldly flavored menu also offers “house specialties,” contemporary takes on bistro fare. • Breakfast, lunch and dinner daily. 305/644-4670. $$

american. The kitcheon tricks out its luxurious Asian-European-Contemporary American menu with flashes of “molecular gastronomy.” Look for dishes like brioche-crusted yellowtail snapper with cuttlefish, chorizo brandade and squid ink “charcoal.” While looking out over the stunning expanse of Biscayne Bay from the chic, elegant dining room, look over the equally stunning wine list, which reads like an encyclopedia of the world’s great vintners. • Dinner Mon.–Sat. 561/918-8288. $$$$

see our complete tricounty dining guide at bocamag.com.

march/april 2013

Please join us to celebrate The Delray Beach Public Library’s

100 Birthday th

Thursday, April 11, 2013 at 6:30 PM Cocktails · Dinner-By-the Bite · Live Music For more information visit our website at www.delraylibrary.org or call 561.266.0775

OurTown celebrating people from all walks of life who make our community proud

FrOg Wild In her never-ending quest to raise

awareness for the plight of animals on the brink of extinction, Boca’s own Gabby Wild turned to a renowned Hollywood makeup team and a National Geographic photographer for her latest campaign. Turn the page for more on the Cornell Veterinary School student’s “Metamorphosis” on behalf of the at-risk amphibian population.

robin moore