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We are pledged to the letter and spirit of U.S. policy for the achievement of equal housing opportunity throughout the nation. We encourage and support an affirmative advertising and marketing program in which there are no barriers to obtaining housing because of race, color, religion, sex, handicap, familial status or national origin. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, REFERENCE SHOULD BE MADE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. Obtain the property report by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. This offering is made only by the prospectus for the condominium and no statement should be relied upon if not made in the prospectus. This is not an offer to sell, or solicitation of offer to buy, the condominium units in states where such offer or solicitation cannot be made. Prices, Plans and specifications are subject to change without notice.
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september/october 2013, Vol. 33, Issue 5
features
86
The ABCs of SouTh floridA CuiSine
From avocados and fish dip to oysters and zucchini blossoms, an alphabet soup of foodie influences gives our part of the Sunshine State a unique culinary ID. by bill citara
98
Dries van Noten top, $795, and Miu Miu glasses, $370, from Saks Fifth Avenue, Town Center at Boca Raton; Lanvin earrings, $690, from Neiman Marcus, Town Center; Eileen Fisher turtleneck, price upon request, from Lord & Taylor, Mizner Park
ouT of The ShAdowS
What fall fashion trends lack in over-the-top color, they more than make up for with eye-catching drama.
photography by billy coleman
108
CAn You reAd MY Mind?
Break on through to the other side with Boca Raton as it explores the world of psychic readings with prominent local mediums—and a renowned skeptic. by john thomason
116
A TAle of Two CiTieS
It may be the country’s smallest state, but Rhode Island boasts its share of bigtime history and charm—as embodied by Providence and Newport. by marie speed
follow the leader
[ bocamag.com ]
21
sept./oct. 2013 vol. 33 no. 5
departments
36 Mail
Readers comment on recent issues of Boca Raton.
38
135 dining guidE
Editor’s lEttEr
Don’t leave home without it— our comprehensive guide to the best restaurants in South Florida.
More than ever, community is at the forefront of the newlook Boca Raton magazine. by kevin kaminski
51
41HoMEtown
Celebrate the people, businesses and benevolence that give our community its identity—including the new director at Caridad and a woman who donned a hard hat to succeed in a maledominated industry.
51
sHop talk
165 out and about
You might just see some familiar faces in our snapshots from talked-about social events in and around Boca Raton. by cassie morien
175 spEEd buMps
The rites of fall, compared to years ago, leave the author in a school daze.
Find out why leather is all the rage, become a bare-faced beauty, and make a fashion statement in the corporate world.
by marie speed
by brenna fisher
An overwhelming trip to the grocery store serves as a reminder to scale back and simplify life.
59 fEEl good
Discover the benefits of an MMA workout, plus learn how to deal with stress.
176 My turn by john shuff
69
by lisette hilton
63 HoME basE
Add a touch of Greek island decor to your South Florida interior.
by brad mee
69 florida tablE
A top chef puts a gourmet spin on the art of brown-bagging. Also, we deconstruct a favorite local dish and savor craft beer.
Biergarten
by bill citara Beverly Raphael
76facE tiME
Meet the owner of Jazziz and the student leaders of Round Square. by kevin kaminski and john thomason
80 tHE Boca intErviEw
Randy Schultz, longtime editor of the editorial page at the Palm Beach Post, weighs in on bias in the news, local issues and more. by marie speed
48 22
[ bocamag.com ]
121backstagE pass
Step inside our favorite offbeat Boca establishments, plus check out the hottest events in September and October.
On the cOver stylist: David A. Fittin, Artist Management/Miami art dirEctor: Lori Pierino ModEl: Karina Gubanova, Front Management/Miami stylist assistant: Steven Rehage Hair and MakEup: Tony Lucha fasHion: Marc Jacobs dress, $995, Givenchy pants, $1,120, and Lanvin earrings, $690, from Neiman Marcus, Town Center at Boca Raton; Eileen Fisher turtleneck, price upon request, from Lord & Taylor; Celine purse, $4,250, from Saks Fifth Avenue, Town Center; necklace, $68, from Kiosk, Palm Beach
by john thomason september/october 2013
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bocamag.com WEB ExTRAS
Check out these bonus items unique to bocamag.com, related to stories in the September/October issue of Boca Raton or pertaining to area events:
From left: Beth Harple and Francia Mayorga at last year’s Tastemakers event at Mizner Park.
TASTEMAKERS AT MIZNER PARK: Join us in downtown Boca and sample fare at some of Mizner Park’s top restaurants during this annual two-night event (Sept. 24-25) presented by Boca Raton magazine. Visit miznerpark.com for VIP ticket information.
BEHIND THE HARD HAT: Awardwinning businesswoman Beverly Raphael, owner of general contracting firm RCC Associates (page 48), sits down for an indepth interview with Boca Raton on life after the death of her husband and succeeding in a male-dominated industry. SPECIAL RECIPE: Learn how to make mango chicken empanadas with step-bystep instructions from the Empanada King, Lawrence Males (page 46).
MATTERS OF OPINION: Check out the rest of our Boca Interview with Randy Schultz (page 80) as the editorial page editor at the Palm Beach Post discusses the stories that have most affected him, issues facing Palm Beach County—and much more.
The Boca Minute Video editor Jen Stone puts readers “in the know on where to go” in South Florida with the latest installment of “The Boca Minute,” seen exclusively at bocamag.com.
24
[ bocamag.com ]
FIND US ON FACEBOOK
Keep up with the latest happenings around town, find out what’s trending locally, check out photos from events and store openings—and enter to win prizes throughout the year—by keeping tabs on our Facebook page (facebook.com/bocamag).
september/october 2013
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bocamag.com The Naked TruTh featuring Angela Lutin
I’m a terrible cook, and my boyfriend keeps asking me to make him dinner. I “faked” it once by ordering and [serving food from a restaurant]. Now, he thinks I’m a culinary queen. Do I come clean, or should I keep skirting the issue? —Takeout Queen Stop pretending you’re Rachael Ray! Maybe I’m wrong, but I know plenty of men, and I’ve never heard one utter, “She couldn’t cook so I had to dump her.” He probably will find it cute and endearing that you did the takeout switch-a-roo, but that’s a hard gig to keep up, and eventually he will catch on. Better to tell him now. Lies, even little white ones, don’t belong in a relationship. As for your culinary prowess, there is help: Whole Foods and Publix both host cooking classes, and there are also private lessons
available if you prefer to hone your skills solo. But if you are convinced that cooking is just not for you, don’t worry. I haven’t cooked a meal in years—and I’ve never had anyone tell me that’s a deal breaker.
My boyfriend never says my name when we are having sex. Not once. Should I be concerned? I feel like that’s a little strange. —J.J. Listen, as long as he’s not saying someone else’s name, I see no reason why this is a big deal. ... Everyone’s bedroom style is different. As a couple, you get to explore what works, what doesn’t, and what really turns each of you on. If hearing your own name whispered softly in your ear when you are in the throes of passion is incredibly sexy for you, then just ask him to say your name.
FoLLow us
The green goddess, aka, Alina Z.
/ boCamaG
STAy coNNecTed To The coMMuNiTy wiTh our TeAM oF BLoggerS:
Dining: Bill Citara breaks down the tri-county restaurant scene every Monday, Tuesday and Friday. And the Green Goddess, Alina Z., dishes on healthy living.
[ bocamag.com ]
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 (MTV’s “Made”; Bravo’s “Millionaire Matchmaker”), 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 A&E: John Thomason takes readers inside the arts with concert, exhibition and movie reviews, cultural news and profiles every Monday, Wednesday and Friday.
26
abouT The Naked TruTh
DElrAy BEAch:
Shopping:
Marie Speed reports every Thursday on news and events in the Delray world.
Discover upcoming trunk shows, store openings, moneysaving tips and fashion trends Tuesday through Thursday with the style staff at Boca Raton— and check out what’s happening on the New York fashion front with Jo Peswani.
community: Health editor Lisette Hilton delivers local news from the worlds of exercise and medicine every Wednesday, and our in-house team keeps you on top of events and happenings in and around Boca throughout the week.
trAvEl: Visit bocamag.com for local resort news, special deals, international escapes and weekend getaways.
september/october 2013
Key to the cure Get the shirt. Shop the weekend. Show your support. Join Saks Fifth Avenue in the fight against women’s cancers. Get the shirt, designed by emilio Pucci, available exclusively at Saks Fifth Avenue this october. then shop Thursday to Sunday, October 17 to 20, when Saks will donate 2% of sales to local and national women’s cancer charities.* Special thanks to Jennifer Aniston, the 2013 Ambassador for eIF’s Women’s cancer research Fund and Saks Fifth Avenue’s Key to the cure.
*Saks will donate 2% of participating vendor sales up to $500,000 from thursday to Sunday, october 17 to 20, along with 100% of Key to the cure t-shirt sales from october 1 to December 31, to the entertainment Industry Foundation for the Key to the cure campaign. Visit saks.com/Kttc to learn more. CALL 800.429.0996, VISIT SAKS.COM, DOWNLOAD THE SAKS APP OR FIND US ON FACEBOOK, TWITTER AND SAKSPOV.COM.
the [only] boca raton magazine group editor-in-chief
marie speed
editor
kevin kaminski
assistant editor
john thomason
video editor
jen stone
web editor
stefanie cainto senior art director
lori pierino
photographer
aaron bristol
production manager
adrienne mayer
production assistant
lisa law
contributing writers
brenna fisher, lisette hilton, rich pollack, john shuff
contributing photographers
billy coleman, cristina morgado michele eve sandberg, scot zimmerman food editor
bill citara
home editor
brad mee
editorial interns
brittany ackerman, maddie flager, sarah frank
sales director
mark gold
account managers
georgette evans matthew krane national account manager
carey mckearnan
director of special publications
bruce klein jr.
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special projects manager
gail eagle
JES publishing
561/997-8683 (phone) 561/997-8909 (fax) www.bocamag.com
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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. groveopticians_brm0913.indd 1 28 [ bocamag.com
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september/october 2013
SEPT. 27 & 28 From the runway to your way, it’s Simon Fashion Now presented by Braman Motocars Palm Beach Bentley & Rolls Royce. Enjoy a weekend of spectacular fashion shows, giveaways, makeovers, instore events and more! Featuring great stores like Bloomingdale’s, Macy’s, Neiman Marcus, Nordstrom, Ann Taylor, Anthropologie, bebe, Brooks Brothers, Caché, GUESS, Juicy Couture, Lilly Pulitzer, Porsche Design, Talbots, Tommy Bahama, and Wolford.
simon.com/sfn #SFNBOCA Two miles easT of The fl Turnpike and one mile wesT of i-95 in Boca raTon, fl Shopping Line® 561.368.6000
JES publishing
president/publisher group editor-in-chief controller circulation director subscription services
margaret mary shuff marie speed jeanne greenberg david brooks david shuff
JES publishing
5455 N. Federal Highway, Suite M Boca Raton, FL 33487 561/997-8683, www.bocamag.com publishers of
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Big event? We have you covered! Boca Raton magazine covers the hottest events in South Florida. visit bocamag.com for exclusive videos, pictures and blogs of the following events and much more! Allianz Championship Boca Bacchanal Boca Ballroom Battle Caribbean Cowboy Ball Chris Evert Raymond James Pro-Celebrity Tennis Classic Country Club Chef Showdown Delray Beach International Tennis Championships Festival of the Arts Junior League of Boca Raton’s Woman Volunteer of the Year Palm Beach Food & Wine Festival South Beach Wine & Food Festival Savor the Avenue
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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.
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[ subscription, copy purchasing and distribution ] For any changes or questions regarding your subscription or to purchase back issues, call subscription services at 855/276-4395. To inquire about distribution points, ask for circulation director David Brooks at 877/553-5363.
[ 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 sales director Mark Gold (mark@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).
ROYAL PALM PLACE Boca raton 561-367-9600
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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.
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[ web queries ] Submit information regarding our website and online calendar to Kevin Kaminski (kevin@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 ] 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 ] 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. horizentherapeutics-1/3sq_brm0913.indd 32 [ bocamag.com ]
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7/24/13 4:57 PM
september/october 2013
Boca's Brand New
ECOOFRIENDLY ORGANIC HAIR SALON coming to Mizner Plaza, August 2013
services [ 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 855/276-4395, or send an e-mail to: subscriptions@ bocamag.com.
[ if you have questions about your invoice ... ]
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7/18/13 9:39 AM
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 855/276-4395, 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 855/276-4395. You can also change your address online at bocamag.com.
M. DAMAS, M.D.
temporary or seasonal: Please send us your complete permanent address, your complete temporary address and the dates that you want your issues forwarded.
SEA BLUE NEUROLOGY CENTER, P.A. Georgetown University School of Medicine Graduate University of Pennsylvania Residency Fellowship, Johns Hopkins University
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DrDamas_BRM0913.indd 1 34 [ bocamag.com
]
7/17/13 11:48 AM
september/october 2013
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mail Spread the Word I love Boca Raton magazine. I’ve lived and worked in Boca Raton for 28 years. [The magazine] captures all that comprises our great town. —Steven Rosenthal Senior vice president Wells Fargo Private Bank
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from the heart 7/19/13 11:19 AM
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Thank you for the great article [“Peanut Gallery,” A&E post, June 19]. On behalf of the entire Art and Culture Center staff and board, thank you so much for your ongoing support of the center and our programs. You’ll be pleased [to know that] we had quite a number of visitors from the Boca area [for the “Pop Culture in Peanuts” exhibition], and I’m attributing that to your article. —Joy Satterlee Art and Culture Center Hollywood
7/23/13 9:21 AM
The [June 17 Heart concert at Cruzan Amphitheater] was, without question, one of the best performances ever seen in South Florida. Ann Wilson’s voice was as sharp and [as] powerful as it was in the 1970s, and Nancy is as sexy and savvy as ever on guitar. Heart’s [Led] Zeppelin tribute was mind-blowing, and Jason Bonham is the real deal. Awesome review [“Heart Gets the Led Out,” A&E post, June 18] bocamag.com! —Julie M. on bocamag.com
too Strange The “Strange But True” [section of The Boca 100, July/August issue] was disgusting. Please don’t repeat this ... I would have much rather seen that space go to helping find lost children. —Danika Dahl Facebook Editor’s notE: The aforementioned section of our “Boca 100” story was a list of 10 surreal crimes and episodes that occurred in South Florida since last September. We didn’t commit the acts; we just wrote about them.
facebook feedback • Linda Drake and Hector Cuevas Ramos were among those who “liked” John Thomason’s A&E blog, “Record Time” (June 28), about FAU’s Recorded Sound Archives. • Florida Coast Coffee “liked” Lisette Hilton’s “The Fit Life” blog (June 26) about the new Doghouse Multisport Training Center in Delray Beach. september/october 2013
SAVE THE DATE
Experience the Atlantic Grille, where dining has a style all its own.
TasTemakers of mizner Park When: Sept. 24 & 25, 6:30 to 9:30 p.m. Where: Mizner Park, downtown Boca Raton Hosts: Boca Raton magazine, Mizner Park, Downtown Boca What: Two nights of culinary treats, wine and cocktails, and a festive atmosphere courtesy of several of Boca’s finest restaurants. Guests purchasing a Tastemakers pass receive one tasting/pairing per restaurant. Participating restaurants: The Cheese Course, The Dubliner, Jazziz, Kapow! Noodle Bar, Karma Sushi Steakbar, Max’s Grille, Racks Downtown Eatery + Tavern, Tanzy, Truluck’s, Uncle Julio’s, Villagio Tickets: VIP passes for $30; purchase at participating Tastemaker restaurants or at miznerpark.com.
The Recipe for a Perfect Evening ONE PART STYLE • ONE PART TASTE • ONE PART RHYTHM
simon fashion now When: Sept. 27 & 28 Where: Town Center at Boca Raton What: Fashionistas, mark your calendars! This weekend of fashion shows, beauty and product demonstrations, swag bag opportunities, in-store offers—and even a contest pitting student fashion designers against one another—is not to be missed. For additional info: Visit simon.com/simonfashion-now
keY To The CUre When: Oct. 17–20 Where: Saks Fifth Avenue, Town Center at Boca Raton What: The 15th annual charity shopping weekend has raised more than $33 million nationwide for cancer research. At the Town Center store, 2 percent of all sales from the four-day event will benefit Boca Raton Regional Hospital’s Christine E. Lynn Women’s Health and Wellness Institute. For more information: 561/393-9100
Delray’s hottest bar scene • Seasonal menu • live entertainment featuring Orson Whitfield Open Daily | Happy Hour 4 – 7 pm Delray’s Best Brunch Sat & Sun 9 am – 2:30 pm For information or reservations: theatlanticgrille.com | 561-665-4900 At The Seagate Hotel, 1000 E. Atlantic Ave.
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7/18/13 6:15 PM 7/19/13 9:44 AM
Go Pink LUnCheon When: Oct. 25 Where: Boca Raton Resort & Club, Boca Raton What: The 10th anniversary of the women’s health event that benefits cancer programs at the Christine E. Lynn Women’s Health & Wellness Institute will feature an appearance by actor Rob Lowe. Tickets: $150 For more information: Visit brrh.com/ gopink.aspx; for sponsorship info, call 561/955-5168 follow the leader
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7/17/13 11:50 AM
[ bocamag.com ]
editor’s letter
[ by kevin kaminski ]
Things Have Changed
A
long with painting “Mona Lisa” and “The Last Supper,” Leonardo da Vinci earned his stripes as the original Renaissance Man by always pushing the envelope. Some 450 years before the first helicopters took flight, da Vinci was illustrating plans for a machine with a screw-like component designed to compress air, that way his contraption could reach the friendly skies. To be fair, he also thought that his floating crosscountry skies would somehow allow people to walk on water, so not every nugget was gold. But give the man who once said “motion is the cause of all life” his due: Da Vinci never stopped to admire his work. He was too busy looking ahead. While no one is confusing Boca Raton with the “Vitruvian Man” on the cultural icon scale, our creative team would like to think we have at least that one element in common with da Vinci. Granted, as Boca Raton embarks on its 34th year of publishing, some things about it remain the same—we still produce the only review-driven Dining Guide (page 135) in our magazine market; our content and design continue to earn major honors from organizations like the Society of Professional Journalists and the Florida Magazine Association; and we stand alone as the only paid-circulation magazine in and around Boca—which means that readers actually choose to spend time with our publication (instead of it mysteriously showing up in your mailbox). But, like da Vinci, we also embrace change and forward progress. Look no further than the September/ October issue of Boca Raton. Notice anything different? Let’s start with a tale of the tape; Boca Raton has gone to a wider page format. It’s not that bigger is always better, but in the hands of our art department—which recently brought home a first-place honor in the category of “Inside Design” at the 2013 Sunshine State Awards—it certainly has the potential to be. The September/October issue also features plenty of fresh design tweaks—font nerds, feel free to contact me with specific questions—as well as a new editorial department to kick off the magazine. The addition of
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“HomeTown” (page 41) gives Boca Raton more opportunities than ever to celebrate our community and introduce readers to people that make our corner of South Florida so distinct and compelling. We recognize that some vignettes will leave our readers wanting more—like in the case of Beverly Raphael, CEO of RCC Associates (page 48)—which is why, more often than not, we’ll be directing readers to bocamag.com for the rest of the story. Woody Allen once quipped that a relationship is like a shark—it has to constantly move forward or it dies. Magazines are the same way. Instead of resting on our laurels, we’ve incorporated renovations that, we believe, will make Boca Raton even more relevant in the eyes of our faithful readers. Da Vinci died about 384 years before the Wright Brothers made their first powered flight. He was restricted by the technology of his times but not by the limits of his imagination. “It had long since come to my attention that people of accomplishment rarely sat back and let things happen to them,” da Vinci said. “They went out and happened to things.” Enjoy the latest happening in our magazine’s long, storied and ever-evolving history—and let us know what you think about the new look of Boca Raton.
september/october 2013
Dear Boca, er. h t e g o t e b l Soon, we’l Can’t wait. k r o Y w e N , e Lov
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hometown [ 41 local hero • 42 boca by the numbers • 44 meet the expert • 46 what’s cooking • 48 behind the biz ]
The People’s Champion After years of giving gang members a fighting chance at a better life, Laura KaLLus brings her spirit of possibility to Caridad Center.
T
For more oF our interview with Laura KaLLus, visit bocamag.com. follow the leader
o residents of the hardscrabble Washington, D.C., neighborhood in which Laura Kallus lived 18 years ago, they were criminals and lowlifes, Salvadorian gang members known to sell cocaine and heroin on street corners. But to an idealistic anthropology major working on her master’s degree at George Washington University, they were a curiosity. So the North Carolina native boldly gained the trust of the group’s leader and began conducting history interviews for a college paper that would double as the first documented information on Latino gangs in D.C. “I learned of sexual abuse, feelings of worthlessness, domestic violence issues; they shared so much intimate information,” Kallus says. “I couldn’t just publish my paper and go on about life. I was transformed by their stories—and by the fact that nobody was doing anything to help improve their lives.” Thus began a lifelong mission to help empower the marginalized of society, a journey that prompted Caridad Center in west Boynton Beach to name Kallus executive director in December. Kallus hopes that her background—she spent more than a decade advocating on behalf of Haitian youth gangs in Miami-Dade County—will be a bridge for the region’s everexpanding Haitian immigrant population, which could benefit from the comprehensive medical and social services that Caridad makes available to the working poor and uninsured of Palm Beach County. “The potential is here [at Caridad] to develop programs that can help to break the cycle of poverty,” says the mother of two, sons Skye (8) and Luca (1). “It’s a lofty vision, but that’s our goal.” —Kevin KaminsKi
[ bocamag.com ]
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home town [ Boca By the NumBers ] What’s happening in our
community this fall? The numbers below tell part of the story.
9.24
$30
That’s all it costs to snag a VIP ticket to this year’s Tastemakers at Mizner Park event (Sept. 24–25), hosted by Boca Raton magazine. Tickets guarantee access to distinct culinary offerings, as well as wine/cocktail pairings, at 11 Mizner Park restaurants. Visit miznerpark.com for more information.
On the last Tuesday of September (and again on Oct. 22), the Greater Boca Raton Chamber of Commerce presents “Smart Talk for Women.” A maximum of 25 businesswomen will meet at Ruth’s Chris Steak House in Mizner Park and conduct roundtable discussions on everything from marketing practices to pricing services and products (the Sept. 24 topic). Call 561/395-4433 to reserve a spot.
1,000
No. 111
delegates
Delegates from some 100 schools on six continents will descend on Boca Raton from Oct. 6–12 for an epic educational gathering. For more on Saint Andrew’s School’s role as host of the prestigious Round Square Conference, turn to page 78.
10+years
When the song “We Are Young” by the indie/alt band Fun. reached the top of the charts in March 2012, it marked the first time in more than a decade that a rock band scored a No. 1 single with its debut entry on the Billboard Hot 100. Catch the Grammy Award winners at Mizner Park Amphitheater on Sept. 18. Turn to page 121 for more A&E news.
20-2-1
The men’s soccer team at Lynn University returns 10 letter winners this fall from last season’s team that not only notched 20 wins in 23 games but also
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captured the college’s 20th national championship (and fourth for the soccer program), defeating Saginaw Valley State last December for the Division II crown.
90,000
That’s where USA Today ranked Florida Atlantic University in its preseason rundown of 125 Division I-A college football teams. Secondyear coach Carl Pelini has 15 returning starters, but the Owls need better play in the trenches on both sides of the ball— and an answer to their quarterback question—to improve on last season’s 3-9 mark. FAU plays its first home game against Middle Tennessee on Sept. 21.
Expect to see the Kathryn Krickstein Pressel MammoVan making its share of house calls in October during National Breast Cancer Awareness Month. The mobile mammography van contributes to the some 90,000 diagnostic breast-care procedures conducted through the Institute for Women’s Health & Wellness at Boca Raton Regional Hospital. Call 561/9555153 to schedule a MammoVan visit for your community, business or at an event.
september/october 2013
home town [ meet the expert ]
On With the Shoe
S
hannon Boueri
may not have known what the future held for her in eighth grade, but her classmates sure did. There on the wall of her high-end boutique—Footcandy Delray Beach (104 S.E. First St., 561/278-5545)—is a framed prediction that would have made Nostradamus proud. “Shannon will open a shoe store,” reads a prophecy that dates back to the 1980s, before Boueri left her native New Orleans—and long before her shoe collection at home reached a total of which even its owner has lost count. “I’ve always loved shoes,” Boueri says. “Even when I was in grade school, I was known for my shoes. Back then, whenever we went to parties, Shannon always had her shoes on.” Today, Boueri is parlaying that love into a destination store in what is becoming known as the SOFA (South of Atlantic Avenue) district, with footwear from top designers such as Jimmy Choo, Manolo Blahnik and Stuart Weitzman— and designer handbags that can run into the thousands of dollars. Shoe-a-holics will find everything from $50 flip-flops and crystal-studded flats to a pair of $1,100 Giuseppe Zanotti platforms with 7-inch stiletto heels. “There are a lot of women just like me,” Boueri says. “They’re crazy for shoes. They come here because they’re fashion forward, have a sense of style and believe that shoes express who they are.”
shoe i caN’t live without
Giuseppe Zanotti “Marilyn” $1,095
“Simply delicious! This shoe is a work of art.”
—rich Pollack
Shannon SayS For Date Night Jimmy Choo “Fayme” $1,095
“Sexy, stunning, and makes a statement.”
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girls’ Night out
Stuart Weitzman “Visual” $425
“A fun, flirty, trendsetting shoe that shows off a fabulous pedicure.”
at the Beach
Power luNch
Footcandy “Bliss” $65
Giuseppe Zanotti “Punto” $695
“Gorgeous flat in yummy colors to go with any swimsuit.”
“Black and white, with a killer suit, says ‘I’m in charge.’”
september/october 2013
Diamonds aren’t her best friend…
Dr. Dardano is.
Anthony N. Dardano D.O., F.A.C.S. not an actual patient
Excellence in Aesthetic and Reconstructive Plastic Surgery DOUBLE BOARD CERTIFIED 951 NW 13th Street, Suite 4D • Boca Raton, FL 33486 Phone: (561) 361-0065 • www.drdardano.com Become a fan of Dr. Dardano on Facebook
home town [ what’s cooking ]
Empanada Time
Learn how to make empanadas Like the king himseLf by visiting “web extras” at bocamag. com for maLes’ very own mango chicken empanada recipe.
C
hef Lawrence MaLes was probably
hard-wired to make perfect empanadas from the start. A rich Jamaican-Cuban background gave him the basics; an education at Johnson & Wales in Miami polished his culinary skills. And in 2007 he made his first empanada—on a whim. “I saw the frozen [pastry discs] at a [local Caribbean market],” says the Boca resident.
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“I thought, ‘How come you never made your own empanadas?’ So I started producing my empanadas one variety at a time.” After first wowing his family, Males started a one-man personal chef business and added the empanadas to the Caribbeaninspired menu. “I brought some samples of the original beef empanadas to my wife’s doctor’s office for the staff to try,” he says. “They loved them, and the offers for more kept
coming in. They were even generous enough to refer my services to their colleagues. Before you knew it, I was catering dozens of my empanadas around town.” Today, Males is the self-proclaimed “Empanada King” (a title he has trademarked). See for yourself why the name fits by contacting Males at chefthyme@ hotmail.com. —marie speed
home town [ behind the biz ]
Beverly Raphael President, CeO Of rCC AssOCiAtes
A
fter a decade-plus of growth and success that has firmly established her general contracting company as a gold standard, one with national cachet, it’s easy to forget that Beverly Raphael took over as president of RCC Associates amid life-altering grief—and patronizing contentions that a woman with zero background in construction should leave the hard-hat business to the men. “My competitors used my inexperience against me,” the Boca resident says. “But it backfired.” Did it ever. Within a decade after the 1998 death from inoperable brain cancer of Richard, her husband and the company’s founder, Raphael would lead RCC—specializing in retail and restaurant projects (such as The Cheesecake Factory and Gary Rack’s establishments)—to revenues nearly five times greater than when she took the reins. The recent recipient of the Wharton Club of South Florida’s prestigious Entrepreneur of the Year award (the first local woman to be so honored) shares with Boca Raton some of the challenges of those early years at RCC. —kevin kaminski
■ More than 650 people attended Richard’s
[memorial service]. I thought, “Don’t you dare cry; you’re the one they’re looking at to make a decision about the company.” I didn’t want to be perceived as being weak, as someone who would fall apart during difficult circumstances. That was the moment of clarity for me [about keeping the company]. I could feel Richard pushing me to hold it together.
■ After I committed to keep the company, our vice president told me to take one year. They would teach me everything I needed to know. If, after that, I still felt unsure, he told me they’d help me sell the company. He knew I’d fall in love with it.
■ There was a local company that, right after Richard died, started making offers to people at RCC. They’d say, “Beverly [will] run it into the ground.” Our nickname became “The Girls Club.” The joke was that we didn’t have urinals at RCC. But instead of this mass exodus, it pissed [our employees] off. We became the little train that could.
■ [One of my] first meetings was with a company out of New York that was
trying to buy us for next to nothing. The CEO said, “I think you better sell; you don’t know enough about construction.” It was the first time I had to listen to people try and tear Richard’s company into little pieces to devalue it. [They probably] thought I would be grateful for the crumbs they offered me. ... I hated that. When they were done, I said, “I appreciate your interest, but I’m going to decline. I think [RCC] is worth more than you think.”
■ Six months later, that same New York company filed for bankruptcy.
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■ I don’t believe in burning bridges, and I’ll never understand people who do. We all meet each other again in business at some point in time.
Visit bocamag.com for the complete in-depth interView with rcc’s beVerly raphael.
september/october 2013
THIS FALL, ENJOY ANTI-AGING TRICKS AND SOOTHING TREATS.
FALL Package $325 ($392 value) Includes the following treatments and a complimentary pumpkin martini.*
Enjoy the spa even if you’re not a hotel guest. Online gift cards available. 561.665.4950 | theseagatespa.com | Open daily 8:00 a.m. – 8:00 p.m. Located at The Seagate Hotel & Spa, 1000 E. Atlantic Ave., Delray Beach
Condé Nast Traveler Readers’ Choice Awards “2012 and 2013 Top 75 Spas in the U.S.” *Tax and gratuity are not included. Valid Sept. 15 – Oct. 31, 2013, while supplies last. Must be 21 years or older to consume alcohol. State of Florida, Department of Health, Massage Establishment. License # MM 23691
Masquerade Resurfacing Facial | 50 min Pumpkin Enzyme Body Polish | 25 min Body Glow Experience | 50 min Utilizing our Vichy shower Eye Lift Treatment Paraffin Hand Treatment
[ by brenna fisher ]
shoptalk
HIDE & CHIC Versatility makes Leather a great fall/winter staple, just one of the reasons why it’s trending this year. New styles and colors are elevating the leather jacket to a statement piece—like this Donna Karan cropped jacket (Saks Fifth Avenue, Town Center at Boca Raton). Turn the page for more leather inspiration.
for more style tips, visit bocamag.com.
follow the leader
[ bocamag.com ]
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shop talk [ fashion ] [1]
Leather Rules
In addition to jackets, leather is adding edge this fall to everything from dresses and tops to skirts and accessories.
[5]
[2]
[4]
[3]
Save the Date
Designer Phillip Lim is launching a fall collection at target on Sept. 15. It will include more than 100 items for both men and women with a range of prices ($19.99 to $299.99) that will make his modern aesthetic accessible to all.
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Don’t toSS the heeLS! Boca Raton’s Shoe Repair Plus (3011 Yamato Road, Boca Raton, 561/995-8111) specializes in repairs and alterations of designer shoes, bags and even clothing! Have your leather, suede and fabric shoes refinished and cleaned, and fix that pesky nail poking through your favorite pumps.
1. Bohemian-style embroidery makes this cropped lambskin jacket coolly casual. Brianna jacket in navy, $995, Tory Burch, Town Center at Boca Raton 2. When it comes to statement pieces, leather doesn’t get more bold than this Alexander McQueen jacket, $4,475, Saks Fifth Avenue, Town Center. 3. Modern and sleek, this satchel works as well for the boardroom as it does for the boulevard. Smooth French calf Carrington top-handle satchel, $1,195, Michael Kors, Town Center 4. Leather isn’t all rock star-tight pants and moto jackets. The scalloped pattern on this leather skirt is feminine and fun for fall. Leather petal skirt, $208, Lucx Boutique, Royal Palm Place 5. With slimming side panels, you can dare to show off your curves in this form-fitting dress. Splitneck leather dress, $179, Boston Proper, bostonproper.com
the Wait iS oveR
Lord & taylor has been keeping a low profile at the south end of Mizner Park as construction continues, but that’s about to change. The much-anticipated opening of the two-level, 80,000-square-foot store—with a sleek, modern design expected to resemble its flagship on Fifth Avenue in New York—is slated for Oct. 10. Keep checking bocamag.com for details. september/october 2013
3 est & 201 B a’s 012 c o d B 011, 2 e t ina eon 2 m o N Surg etic m os
Wouldn’t it be nice if all decisions were so black and white?
C
• Board Certified Plastic Surgeon • Four Fully-Accredited Operating Rooms • Specializing in the Face/Neck/ Eyes • Recognized as a Master Injector • Over 15 years in Private Practice • Cornell University/ NYU School of Medicine/ Manhattan Eye, Ear & Throat Hospital Visit our website to learn more about Dr. Cabrera
Dr. Cabrera ... the clear choice.
561.393.6400 | 951 NW 13th Street, Suite 4A, Boca Raton, FL | www.pssbocaraton.com
shop talk [ beauty ]
Look Fresh for Fall If the humidity dies down and your makeup is still melting, it’s possible you’re wearing too much. But fear not: The fall runways focused on minimalist makeup where radiant skin was the star. Jennifer Bradley, the Fort Lauderdale-based celebrity makeup artist, confirms that you only need a few core products to achieve flawless-looking skin. 5 StepS to a FreSh Face [ 1 ] prIMer Prep the skin. “The point of a primer is to make the skin look really smooth,” Bradley says. The new proradiance Illuminating Flash Balm from elemis ($60, Nordstrom, Town Center at Boca Raton) is a hybrid moisturizer that can double as a primer.
Jennifer Bradley
[ 2 ] MoIStUrIZer
[ 3 ] FoUNDatIoN
[ 4 ] BroNZer
[ 5 ] hIGhLIGhter
“It needs to be something that’s not oily,” Bradley says. A great double-duty product is the Luminous Dewy Skin Mist from tatcha ($48, tatcha.com) because you can put it on before you apply makeup and afterward to freshen up later in the day.
Don’t over layer. We think of coverage as a foundation, concealer, under-eye concealer and powder. “That’s a lot of layers,” she says. “Just dab on a little more of what you’re using for more coverage.” Bradley always uses her own oilfree Four in one camera ready Foundation ($48, jenniferbradley.com).
“This is where a lot of people make mistakes. They set their makeup with another powder product, and it can age your appearance.” Bradley recommends using just a little non-shimmery bronzer. Bobbi Brown Illuminating Bronzer powder goes on light for the right amount of glow ($38, bobbibrown.com).
Finish the look with a highlighter. Bradley prefers a pink champagne color. “Use it as a base color for your eyes and also at the tops of your cheekbones to accent them and make your eyes look bigger.” Try NarS Illuminator in copacabana ($30, Sephora, Town Center). It’s easily worn over foundation and even can be mixed with it.
HOW TO ADD COLOR
MAKEUP 101 Ladies spend time putting on makeup every day, but how much time do they spend learning proper application technique? Jennifer Bradley just opened The Makeup Bar in Fort Lauderdale, where guests can sign up for classes to learn her step-by-step process for fabulous looking makeup. (255 E. Commercial Blvd., Suite 202, Fort Lauderdale, 855/524-3837)
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[ bocamag.com ]
■ To spice up your everyday look, try a bold red
lip. Helpful hint: If you’re going red, use a more neutral liner. It will set the lipstick to keep it from running and tone down the red to make it more wearable.
■ Try the deep-red nail color trend,
oxblood. Easier to wear than its predecessors (like that almost-black vamp color), the new dark-red hues have more brown in them. OPI’s Lost on Lombard from the fall San Francisco collection does the trick.
september/october 2013
Selective Single?
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shop talk [ InspIratIon ] Get the Look:
Office Attire
The STYLe: Classic highLighTS: fitted blazer, navy or gray slacks, nude pumps
Kylan Ward, senior marketing planner at Office Depot in Boca Raton, has a passion for timeless style when it comes to her work wardrobe.
“
You really only have one chance to make a good first impression [at work]—and you never know who is walking down the halls.
“
Q&A
Toile Time Favorite Blazer, $65, ModCloth, modcloth.com
In Living Monochrome Blazer, $80, ModCloth, modcloth.com
with KYLAN
Shoe philosophy: pretty or practical? “Both. I plan my shoes around my day.” Your closet is on fire. What do you save? “My Jimmy Choo black pumps.”
Modern Trouser, $80, The Limited, Town Center at Boca Raton
Joie pants, $168, Intermix, Town Center
Most important thing about an outfit “Feeling good about it.” Favorite splurge store? “Michael Kors.” Biggest challenge? “I’m 5 foot 3 inches on a good day. To find something that fits right is a challenge.” Platswoon pump, $325, Stuart Weitzman, stuartweitzman.com
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Suede, patent-leather pump, $540, CH Carolina Herrera, Town Center
september/october 2013
THE CUSP EVENT THURSDAY–SUNDAY // SEPTEMBER 26–29
THIS EXCLUSIVE MESH CHAIN NECKLACE IS YOURS with a $300 regular-priced contemporary purchase in CUSP. Plus, receive $50 off when you spend $500 or more.
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FaCe and neCk Botox Exilis Therapy Eyelid Lift Facelift Fraxel Re:pair Laser Resurfacing Juvederm Laser Lift with SideLaze 800/Precision Neck Contouring Sculptra Ulthera skin Care and Laser Center Elite MPX Laser Exilis Therapy IPL Photofacials Laser Hair Removal Laser Vein Removal Sapphire Three Photofacial Sclerotherapy SkinMedica Products VI Peel
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[ by lisette hilton ]
feelgood
noT JusT for KicKs
U
nlike Chuck Norris—or at least the mythology surrounding Chuck— João AmArAl has never made a Happy Meal cry. Nor can he start a fire by rubbing ice cubes together. However, the third-degree black belt and teacher of Brazilian jiu-jitsu does know a few things about mixed martial arts. The lead instructor at BrAziliAn Top TeAm in Boca (450 N.E. 20th St., #119, 561/368-4123) is seeing an increase in MMA interest, both as a sport—and as follow the leader
a training regimen. Not only does MMA provide stress relief and cardio benefits, it also exercises the core (midsection) and major muscle groups. Brazilian jiu-jitsu, in particular, emphasizes the ground-fighting techniques so crucial to the professionals that step inside the octagon. For the average person, Brazilian jiu-jitsu develops “confidence, respect, discipline, selfcontrol, [and helps the individual to get into] great shape,” Amaral says. Given the proliferation of martial arts studios in
South Florida, Amaral advises those interested to pay attention to the background of the instructors. “Preferably, you want to [work with someone] who has fought in the past,” says Amaral, who has battled in tournaments around the world and trained champions in the discipline. “Visit the school; check the environment. Make sure the place is clean, friendly and feel the vibe of it. ... This is a lifestyle. Once you start, you don’t want to stop doing it.” Visit braziliantopteamflorida.com for more info. [ bocamag.com ]
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feel good [ health ]
Winning the Battle of Nerves
Lawrence J. Levy, a licensed psychologist in Boca Raton (561/206-4286; levypsychology.com), weighs in on anxiety issues and how to deal with what can be debilitating angst. Is anxIety natural? Anxiety is the fight or flight system. You’re going to have some anxiety whenever you’re in a situation that causes distress.
What mIght surprIse people about dealIng WIth anxIety?
When it interferes with your functioning. If you’re on the highway, and you have no anxiety, you’re a dangerous driver. If you have too much anxiety, you can’t drive. So, you need enough to increase your awareness but not so much that you’re not able to focus on the task at hand.
That you really can control it without drugs. Nobody ever dies from anxiety, even though you feel you might. It can be controlled by your thoughts. There are medications that are useful for anxiety, but most of them are for short-term use—and they are highly addictive. People self-medicate on alcohol and opiates to get rid of anxiety ... and become reliant on those, never learning to overcome the anxiety. I’m a psychologist. We use therapy to treat anxiety.
What can happen When We’re too anxIous?
What can readers do to help themselves?
You breathe differently, you have skin tingling and butterflies, your heart races and so do your thoughts, so you worry or panic. For example, somebody knows he has a report due in two weeks for his job. If you don’t have any anxiety, you’re not going to get the job done. If you have too much anxiety, you have racing thoughts, panic, and the thought that you’ll never get it done. “If I can’t get this done, I’ll get fired from my job. And if I get fired from my job, my wife will divorce me! If I get divorced, I’ll be living in a cardboard box underneath a bridge!”
The first thing they can do is learn how to breathe properly. People who have panic attacks tend to breathe high up in the chest. I [teach my patients] how to breathe deeply and slowly. Become familiar with your internal dialogue—what you tell yourself that maintains the anxiety. Don’t use: “I can’t,” “I shouldn’t,” “always,” “never” ... those words [indicate] that you’re maintaining anxiety. Also, any of these can help: meditation, yoga, prayer and even journaling. If you write out your thoughts, you can keep them from going around in circles.
When does anxIety become a problem?
DiD You Know?
Women are 60
[ 1 ] ReseaRcheRs found that those who plan ahead and consider how to respond positively to challenging problems tend to suffer less from anxiety than those who ignore, hide or repress their feelings. (source: university of Illinois)
60 %
[ bocamag.com ]
[ 2 ] anxIety dIsoRdeRs aRe a majoR publIc health pRoblem in the u.s. according to the national Institute of mental health, roughly 18 percent of U.S. adults are afflicted with general or social anxiety that is so intense that it warrants a diagnosis.
more on anxIety dIsorders For additional insights into anxiety issues, visit the National Institute of Mental Health (nimh. nih.gov/index.shtml; 866/615-6464).
more likely than men to experience an anxiety disorder.
(source: nImh)
september/october 2013
|
There’s distinguished.
Then there’s distinguished.
When it comes to Healthgrades® annual listing of the country’s hospitals with the best overall clinical performance, there’s distinguished…and then there’s distinguished. That’s because at Boca Raton Regional Hospital, we’ve been named by Healthgrades as a Distinguished Hospital for Clinical Excellence™ — nine years in a row. It’s a claim that less than 1% of the nation’s 5,000 hospitals can make. Boca Raton Regional Hospital. Advancing the boundaries of medicine.
For more information call 561.95.LEARN (955.3276) or visit BRRH.com
The Home Purchase Experts
SM
Buying your home and getting your mortgage is a very big deal. We treat it that way.
Check us out. There’s a good chance we’ll win your business. Guaranteed Rate is America’s No. 1 mortgage company.1 We’ve provided over $50 billion in home loans and have helped hundreds of thousands of home owners with their mortgages. 1
Mortgage Executive Magazine, 2013
Visit guaranteedrate.com/bocaraton or call 1-561-226-4200 for more information.
Download our free eBook Demystifying the Mortgage Process by scanning the QR code here or visiting http://bit.ly/YbCnXO
4400 N. Federal Hwy, Ste 150, Boca Raton, FL 33431 NMLS (Nationwide Mortgage Licensing System) ID 2611 • Alabama Lic# 21566 • AK Lic#AK2611 • AR Lic#103947 - Guaranteed Rate, Inc. 3940 N Ravenswood, Chicago IL 60613 866-934-7283• AZ - Guaranteed Rate, Inc. - 14811 N. Kierland Blvd., Ste. 100, Scottsdale, AZ, 85254 Mortgage Banker License # BK-0907078 • CA - Licensed by the Department of Business Oversight, Division of Corporations under the California Residential Mortgage Lending Act Lic #413-0699 • CO- Guaranteed Rate, Inc. Regulated by the Division of Real Estate, 773-290-0505 • CT - Lic #17196 • DE - Lic # 9436 • DC - Lic #MLB 2611 • FL-Lic# MLD618 • GA - Residential Mortgage Licensee #20973 - 3940 N. Ravenswood Ave., Chicago, IL 60613 • HI Lic#HI-2611 • ID - Guaranteed Rate, Inc. Lic #MBL-5827 • IL - Residential Mortgage Licensee - IDFPR, 122 South Michigan Avenue, Suite 1900, Chicago, Illinois, 60603, 312-793-3000, 3940 N. Ravenswood Ave., Chicago, IL 60613 #MB.0005932 • IN - Lic #11060 & #10332 • IA - Lic #MBK-2005-0132 • KS - Licensed Mortgage Company - Guaranteed Rate, Inc. – License #MC.0001530 • KY - Mortgage Company Lic #MC20335 • LA - Lic #RML2866 • ME - Lic #SLM1302 • MD - Lic #13181 • MA – Guaranteed Rate, Inc. - Mortgage Lender & Mortgage Broker License MC 2611 • MI - Lic #FR-0016637 & SR-0011899 • MN - Lic #MO 20526478 • MS –Guaranteed Rate, Inc 3940 N. Ravenswood Ave., Chicago, IL 60613-Mississippi Licensed Mortgage Company, Lic # 2611 - • MO – Guaranteed Rate Lic # 10-1744 • MT Lic# 2611 • Licensed in NJ: Licensed Mortgage Banker - NJ Department of Banking & Insurance • NE - Lic #1811 • NV - Lic #3162 & 3161 • NH - Guaranteed Rate, Inc. dba Guaranteed Rate of Delaware, licensed by the New Hampshire Banking Department - Lic # 13931-MB • NM - Lic #01995 •NY - Licensed Mortgage Banker—NYS Department of Financial Services- 3940 N Ravenswood, Chicago, IL 60613 Lic # B500887• NC - Lic #L-109803 • ND - Lic #MB101818 • OH – Lic #MBMB.850069.000 and Lic #SM.501367.000 - 3940 N. Ravenswood Ave., Chicago, IL 60613 • OK - Lic # MB001713 • OR - Lic #ML-3836 - - 3940 N. Ravenswood Ave., Chicago, IL 60613 • PA - Licensed by the Pennsylvania Department of Banking and Securities Lic #20371 • RI – Rhode Island Licensed Lender Lic # 20102682LL, RI – Rhode Island Licensed Loan Broker Lic # 20102681LB • SC – Lic #-2611 • SD Lic# ML.04997 • TN - Lic #109179 • TX - Lic # 50426 & Lic # 47207 • UT - Lic #7495184- • VT - Lic #LL6100 & MB930 • VA – Guaranteed Rate, Inc. - Licensed by Virginia State Corporation Commission, License # MC-3769 • WA - Lic #CL-2611 • WI - Lic #27394BA & 2611BR • WV – Lic #ML-30469 & MB-30098 • WY – Lic#2247
homebase
[ by brad mee ]
For some it’s the Aegean’s shimmering azure waters; for others, the dazzling white architecture accented with bright blue. Or, maybe, it’s the simple pairing of rustic elements with chic simplicity. However Greek island style inspires you, it’s easy to integrate into South Florida decor.
follow the leader
Photo Courtesy of sChumaCher
Greek PhilosoPhy
Schumacher’s Greek Key Stripe wallpaper sets the tone for a contemporary Greek-themed space.
[ bocamag.com ]
63
home base
Get the Look From Santorini to Folegandros, Greek islands flaunt brilliant blue waters, rocky beaches and tiny towns shaped by clusters of stone houses, rustic tavernas and whitewashed abodes. Simple, sensational style thrives there. To add a similar allure to your home, consider these design directives. Pick Your Palette Create a pure white backdrop, and add contrasting accents of blue—ranging from royal and marine to cerulean and aqua. Vivid yellow, red and green also work. For an earthier look, choose stone-colored hues as a stage for unrefined wood furnishings and raw interior elements. Each color scheme serves both rustic and contemporary Greek styles.
StaY Grounded Natural elements—including stone, lava and terra cotta tiles—shape the casual, earthy vibe of Greek style. Used on walls, floors, countertops and throughout outdoor living areas, these elements add texture and authentic Aegean character.
BrinG on the MetalS
SiMPlifY Your architecture Fussy and formality have no place on the island. Whether you favor bold, straight lines or organic curves and free-formed arches, the key is simplicity. Reject decorative moldings and fancy window casings, as well as ornate carvings and details.
look to nature
Scot Zimmerman
Used on accents and fixtures, burnished brass, wrought iron and aged gold finishes add sparkle and antiquity to rustic Greek island interiors. Polished nickel gives modern bling to hip versions of the style. ABOVE: A solid white drapery panel provides a dramatic backdrop for an entry table and a mirror mounted on the fabric wall treatment. Stone columns and white concrete floors add rustic yet ultrachic character. LEft: This hip outdoor oasis boasts clean-lined wood furniture, white cushions, painted concrete floors, and raw stone- and lava-covered columns. BELOw: Natural stone insets perform like patterned mosaic tiles to adorn floors.
Favor simple style in wood furniture, along with iron, clay and stone accents. Choose natural fibers—linen, silk, cotton and wool—for upholstery and bedding. Add accents of leather and fur. Whether contemporary or rustic, err on the side of sparse rather than crowded; your interior should be uncluttered.
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september/october 2013
The
Next Look is
Hair & Beauty. www.zprosalon.com | info@zprosalon.com 7600 West Camino Real • Boca Raton, FL 33433 At the Fountains Center
YOURS
home base
Greek Key salt & pepper shakers, Jonathan Adler, jonathanadler.com
Fish salad plate, Sur La Table, Mizner Park, Boca Raton
Del Mar knob, Anthropologie, Town Center at Boca Raton
Behind the Basics
Olivewood salt container, WilliamsSonoma, Town Center at Boca Raton
Santorini’s whitewashed buildings and brilliant blue domes inspire the color palette of many Greek island-style interiors.
Greek needlepoint stool, Jonathan Adler, jonathanadler.com
Melamine dinner plates, WilliamsSonoma, Town Center at Boca Raton
Radcliffe cocktail table, Jonathan Adler, jonathanadler.com
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september/october 2013
BRING YOUR WALLS TO LIFE WITH 3D WALL PANELS
Suncoast Stone has one of the largest selections of pre-cast molds in South Florida. We also manufacture an incredible range of 3D plaster wall panels. If you are looking to add elegance and beauty to your home or business, then visit our factory located in Delray Beach one block north of Atlantic Avenue off Congress.
Call for more information and to receive a free sample.
You will be amazed at all the different styles of stone and plaster products we have to offer. • Fireplaces • Fountains
• Columns • Balustrades • Ceiling & Decorative Moldings
SUNCOAST STONE WALL DECOR AND FIREPLACES
877.328.8482 • SunCoastDecor.com 151 NW, 18th Ave • Delray Beach, FL 33444
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TUESDAY, SEPTEMBER 24 WEDNESDAY, SEPTEMBER 25 6:30-9:30 P.M.
? Two nights of food, wine, cocktails and entertainment featuring > /
mizner park boca raton a modern american bistro
Mizner Park's extraordinary collection of TASTEMAKERS
.
florida table [ 70 gourmet brown-bag lunch • 72 deconstructing the dish • 74 craft beers ]
AAron Bristol
Hop To It
Back in the days when six-packs had nothing to do with abs, a “beer connoisseur” was the guy who displayed old cans of Iron City in his man cave. Today, beer aficionados sample all varieties of craft brews—like the award-winning offerings from Due South (based in Boynton Beach), which are served at Biergarten in Boca Raton. Turn to page 74 for more on these popular brews. Kate Gaines from Biergarten in Boca follow the leader
[ bocamag.com ]
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florida table [ eat ]
The Designer Brown-Bag Menu [ 1 ] Truffled deviled eggs [ 2 ] Chicken Milanese sandwich with garlicky broccolini, Asiago aioli and pickled peppers on toasted ciabatta
Brown Bagging it
[ 3 ] Fresh seasonal fruit with honey and mint
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september/october 2013
T
he brown-bag lunch is a staple of the workday world, something we look forward to about as much as we look forward to going to work itself. But it doesn’t have to be soup out of a can or pallid slices of processed meat between two pieces of squishy bread. Chef James Kampper of Max’s Harvest in Delray Beach (169 N.E. Second Ave., 561/381-9970) has come up with a three-course meal that will delight the palate and help make the daily grind a bit more palatable.
ChiCken ReCipe 1 8-ounce all-natural chicken breast half, sliced horizontally into 2 cutlets 1/2 cup each, flour and seasoned Italian bread crumbs 1 egg, beaten with 2 tablespoons water 1/4 cup olive or canola oil Salt & pepper to taste PreParation: Put chicken cutlets between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper. Dredge cutlets in flour, then beaten egg, then bread crumbs. Sauté in oil until cooked, 2 to 3 minutes per side. Remove from skillet and drain on paper towels. Makes two sandwiches.
Eggs
sandwich
■ If you don’t like eggs, substitute a bit of good-quality hummus and a few pita chips.
■ For the broccolini: Blanch several stems (as many as you like) in boiling water for 15 seconds. Drain and shock in an ice bath. Then sauté in a couple tablespoons of olive oil with two cloves of chopped garlic and a pinch of red pepper flakes until cooked through.
■ Like they do at Max’s Harvest, add a drizzle of truffle oil and a pinch or two of truffle salt to the egg yolks. Top with finely chopped chives. Or use your own favorite deviled egg recipe.
■ Any hearty, coarse-textured artisan bread will work here. Toast lightly under the broiler.
■ For the aioli: Fold a quartercup of finely grated Asiago cheese, zest of half a lemon, and salt and pepper to taste into a quarter-cup of mayonnaise. They make their own mayo at Max’s, but store-bought is fine too. ■ Pick up a jar of pickled banana peppers at your local supermarket. The heat and vinegar bite help offset the richness of the chicken and aioli.
follow the leader
dEssErt
■ Pick whatever fresh fruit is in season: strawberries, raspberries, blackberries, blueberries, pineapple, mango and watermelon. Sprinkle with some chopped mint and drizzle with honey. (Kampper uses McCoy’s Orange Blossom Honey, available at The Boys Farmers Market in Delray Beach.)
Gourmet Leftovers The heaping helpings served at these local favorites make for great day-after lunches. • Cheesecake factory: 5530 Glades Road, Boca Raton, 561/393-0344 • maggiano’s Little Italy: 21090 St. Andrews Blvd., Boca Raton, 561/361-8244 • matteo’s: 233 S. Federal Highway, Boca Raton, 561/392-0773 • Abe & Louie’s: 2200 Glades Road, Boca Raton, 561/447-0024
[ bocamag.com ]
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florida table [ eat ]
t i c n u g r t t h s e n o D c ish e D
GET ThE RECiPE AT boCamaG.Com.
Lobster and Shrimp Fettuccine CheF FReddy SeviLLa of Brio Tuscan Grille at CityPlace in West Palm Beach (550 E. Rosemary Ave., 561/8351511) breaks down one of the restaurant’s most popular offerings. Go to “Web Extras” at bocamag.com for the recipe.
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[ bocamag.com ]
1. Fresh, not dry, pasta: “Fresh pasta has a better taste; it blends better with the ingredients,” Sevilla says. “And it cooks faster too.”
2. Lobster stock: “When you boil lobster with celery and carrot, all the juices, minerals and vitamins are in the water. We use everything out of the lobster; it increases the flavor of the dish.”
3. Parmesan and Romano cheeses: “You want the saltiness of Romano and the cheesy flavor of Parmesan.”
4. Pesto crumbs: “We mix panko with Parmesan and Romano cheeses, plus basil, olive oil, pine nuts and cilantro. It gives the dish a crunchy texture; I like the twist.”
5. Gulf shrimp: “They’re betterquality shrimp” and the perfect option for this particular dish.
6. Toss the pasta with the sauce: “You want to incorporate fresh pasta into the sauce, that way you get flavor with each bite.”
september/october 2013
A recipe
healthy
for
babies Signature Chefs Auction
®
benefiting the March of Dimes cHeF cHair
Bruce Feingold DADA
FeatureD cHeFs chef Michael Grasso chef Michael Wright Truluck’s Chop’s Lobster Bar chef patrick Broadhead chef anthony Hoff Max’s Grill City Fish Market chef Brian nelson chef Jonathan Walko Abe & Louie’s Ruth’s Chris chef carmine Dicandia chef caleb Holman The Capital Grille Kapow Noodle Bar chef rey De la Osa Publix Aprons Cooking School Wine pairings by sommelier chef lee Blakley The Perfect Pairing
Thursday, ocTober 24, 2013 • 6:30 – 10p.m.
Mizner park cultural arts center $195 per person $2,000 for table of ten For information on sponsorship opportunities, tables or tickets visit: marchofdimes.com/florida call: Susan Bardisa 561-290-0907 event chairs Lee and Marcia Haskin, Crossroads Financial
top corporate partner Publix
thank You to Our sponsors
West Boca Medical Center DMI Partners Peak Seven Advertising Toshiba Business Solutions Dave Batelaan in honor of Donna Batelaan Boca Raton Magazine
The mission of the March of Dimes is to improve the health of babies by preventing birth defects, premature birth and infant mortality. MARCH OF DIMES IS AN OFFICIALLY REGISTERED 501 (C)(3) ORGANIZATION. A COPY OF OUR OFFICIAL REGISTRATION AND FINANCIAL INFORMATION MAY BE OBTAINED FROM THE DIVISION OF CONSUMER SERVICES BY CALLING 800-435-7352 WITHIN THE STATE. REGISTRATION DOES NOT IMPLY ENDORSEMENT, APPROVAL OR RECOMMENDATION BY THE STATE OF FLORIDA. REGISTRATION NUMBER CH569.
florida table [ drink ]
Best in Brew
Mike Halker won dozens of local amateur brewing competitions before opening Due South Brewing Co. (2900 High Ridge Road, Boynton Beach, 561/463-2337) in April 2012. Today, he creates 20 different “core” and seasonal beers that are served at restaurants all over the county. And to think, before he started all this, he didn’t even like beer. The brewmaster breaks down some of his top creations for Boca Raton.
MOST POPULAR CafÉ ole espresso porter This smooth, tasty vanilla porter is aged in a used spirits barrel before the espresso treatment, producing a lighter, more complex offering than your traditional stout. If you’re looking for a good craft beer to go with dessert, try this with cheesecake, ice cream or brownies.
Category 3 Ipa
Caramel Cream ale
Honey VanIlla WHeat
“A hoppy beer but enough malt to balance the hoppiness,” Halker says. “It’s 6 percent [alcohol], so it’s not too big. You can sit down and drink several of them. It’s hot down here; we drink because we’re thirsty.” Try it with “moderately spicy” food: Thai, Mexican, and the like. “It can stand up to those flavors.”
“Just what it sounds like, a malty beer with a hint of sweetness,” Halker says. “It’s fuller bodied with a soft vanilla finish. A very easy-drinking beer.” Credit milk sugar, added during the brewing process, for the ale’s creaminess. “It goes with just about anything, especially pizza and red-sauce pastas.”
“We use honey from an aviary in Loxahatchee,” Halker says. “Very light, very smooth beer with a nice finish; it’s our version of a transitional beer. If somebody isn’t real crazy about beer, it’s a way for us to bring them in.” The “delicate flavor” makes it a good companion to light cheeses.
ON TAP OktOBerfeSt: A German-style lager, the only lager Halker makes, to commemorate the annual German festival of suds. ISle Of MaGOurDO: Just in time for Thanksgiving is Due South’s seasonal pumpkin ale, a tribute to an old fishing buddy.
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go soutH
The following local establishments all serve Due South beers. • The Backyard: 511 N.E. Fourth St., Boynton Beach, 561/740-0399 • Biergarten: 309 Via De Palmas, Boca Raton, 561/395-7462 • City Oyster: 213 E. Atlantic Ave., Delray Beach, 561/272-0220 • Hullabaloo: 517 N. Clematis St., West Palm Beach, 561/833-1033 • Park Tavern: 32 S.E. Second Ave., Delray Beach, 561/265-5093 • Yard House: 201 Plaza Real, Boca Raton, 561/417-6124
september/october 2013
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facetime [ by john thomason ]
Michael Fagien
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hen asked about South Florida’s jazz scene, Michael Fagien offers a blunt and seemingly grim diagnosis: “We don’t have a jazz scene in South Florida.” He goes on to say that “jazz clubs don’t work. There are a few very successful jazz clubs, but I can count them on my hand. The jazz club model is about bringing [a national act] in and selling enough tickets [to cover] marketing and overhead. Most of the time, you can’t! So you have to have things other than the jazz club that make it work.” So why then is Fagien singing a different tune about his newest venture, Jazziz Nightlife at Mizner Park (jazziznightlife.com)? For starters, he’s convinced it has enough “other things” while still offering state-of-the-art acoustics for touring jazz musicians. The space defies preconceived notions (like cramped seating, minimalist menu offerings and a perpetual haze of cigarette smoke) of traditional jazz venues. Jazziz bears the accoutrements of a high-end restaurant-lounge: a menu of house-made comfort food with gourmet twists, a piano bar, and separate bars for caviar, Champagne and cigars, all facing an expansive stage with 20 colorful spotlights illuminating it. So far, Fagien’s formula, which might be summed up as “more is more,” has been working. Since opening in May with sold-out performances by singeractress Molly Ringwald, the venue has attracted such eclectic luminaries as Grammy winner Larry Carlton; Kevin Eubanks, of “The Tonight Show” fame;
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and Jon Secada, the Miami-bred Latin pop star—all performing for crowds of no more than 200. “The reason people pay $95 to see David Sanborn is because there’s not another venue in the world where you have this kind of ambience, this kind of food, and you’re this close to David Sanborn,” Fagien says. For the lifelong music geek, Jazziz Nightlife represents his career apotheosis: the realization of his dreams since he entered the music business in the early 1980s. It was then, while enrolled in the University of Florida’s medical school, that he founded Jazziz magazine, with a financial assist from Gatorade inventor Dr. Robert Cade. Jazziz would top its competitors in circulation and help bridge the gap between casual music fans and hardcore jazz aficionados, with its conversational writing style and magnetic covers. One cover depicted an illustration of Kenny G, the best-selling saxophonist often dismissed by jazz purists, with six arrows shooting into his chest and the headline “Oh my God, they killed Kenny!” But the magazine’s most influential calling card lies in Fagien’s decision to polybag his issues with compilation CDs of music featured in its pages. Jazziz was the first magazine to do it, and it’s now become de rigueur for music and gaming magazines worldwide. “We had no idea what we were doing in 1983; we had no idea that we actually even invented it,” Fagien recalls. “The idea was, instead of making mixtapes for a few friends, how about making CDs for a couple hundred thousand?” Having fostered countless
connections in the jazz scene, Fagien pooled his magazine profits in a record label—i.e. music—in 1995, running it with jazz guitarist Lee Ritenour. He later sold the label to Universal and moved to Boca Raton in the late 1990s, opening his first jazz-themed restaurant: Jazziz Bistro in the Seminole Paradise complex, with Burt Rapoport dishing the food. Forced to vacate the property after a change of ownership at Seminole Paradise, Fagien reached out to Charlie Siemon about launching a different kind of Jazziz in Mizner Park, improving on his bistro’s formula. “The similarities are [that] both clubs licensed the Jazziz name, both had a stage, and they both served food and beverages. I think it ends there,” Fagien says. “It wasn’t a stage like this. We booked national acts every couple of months. Here we have live music nightly, national acts every week, and there’s a true integration between the music and the fine dining experience.” Ever since Fagien entered the music business, his chief desire has been turning people on to new music. To that end, Jazziz Nightlife is an extension of his polybagged magazines of the early ’80s. It seems to be working, even if South Florida doesn’t have a jazz culture. “We brought in [Grammy-nominated jazz quartet] Fourplay, and we got a pretty decent turnout,” he says. “I can tell you that only 25 percent of the people here were die-hard Fourplay fans. But I can tell you that of the 75 percent that weren’t familiar with Fourplay, at least three-quarters of them are now Fourplay fans. They got the experience.”
AAron Bristol
Owner, Jazziz nightliFe
september/october 2013
Modern Jazz Masters
Michael Fagien weighs in on the top five jazz artists playing today. Pat Metheny: “He’s one of the few artists who pushes the envelope of new music creation and composition while holding on to a large and diverse core audience.” DonalD Fagen: “Not necessarily a jazz artist, but his music demands and includes some of the most imaginative jazz musicians injecting their skills into his Steely Dan and solo projects.” esPeranza sPalDing: “She has figured out how to make music popular without pandering, and interesting without being academic.” KirK WhaluM: “The best sounding sax player, period. Kirk’s got the right chops, attitude and sensibility.” JaMie CulluM: “One of Britain’s better kept secrets; he’s got the voice, the look and can run around the piano like a track star.”
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facetime [ by kevin kaminski ]
Round Square Comes to Boca
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hat separates Nairobi from Boca Raton extends well beyond the approximately 8,000 miles of geographic distance. But expect that line—and countless others—to blur this October as students at Saint Andrew’s School welcome representatives from six continents to our backyard for a thoughtprovoking conference like no other. Two years after gaining entrance into Round Square—the prestigious international organization that empowers (primarily high schoolaged) students to become responsible, forwardthinking citizens of the world—Saint Andrew’s will host an annual event (Oct. 6–12) expected to draw nearly 700 student delegates and another 300 educators to town from schools as far away as Australia, Japan and Kenya. Saint Andrew’s students who’ve attended prior Round Square conferences call the weeklong agenda nothing short of life-altering. “It really opened me up to people I never expected to talk to,” says William Leas, who attended the 2011 event in London. “You’re discussing topics that you might never discuss with students from India and South Africa. Nothing else compares to it.” “I went to Kenya [for a spring 2012 event] and lived with a Nairobi family for a week,” says student Charlotte Dowell. “I left Africa with a completely new sense of my life and the things I hold dear. ... Here, someone may cry if an iPhone breaks. Those students had nothing—and they were singing and smiling.”
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Although international delegates won’t have the chance to ride camels on the beach, as Dowell did in Africa, the South Florida version of Round Square promises enlightening discussions and experiential activities that not only speak to our corner of the country but also that play into the conference theme, “Waves of Change.”
What is It?
Only a select number of leading schools around the world (roughly 100) participate in Round Square, an organization with roots in the experiential and visionary philosophies of renowned German educator Kurt Hahn. Saint Andrew’s School, invited to join in 2011, is one of only seven North American member schools. Round Square promotes personal growth, awareness and responsibility in students—building blocks for their future—through the ideals of international understanding, democracy, environmental stewardship, adventure, leadership and service to others. “If the conference were two sides of a coin, one side would be the U.S.—democracy, community service, environmental concerns,” says Nick Dorn, director of student leadership at Saint Andrew’s and the 2013 Round Square
chair. “The flip side will hopefully inspire other countries to approach their problems in a whole new way.” Dorn adds that America’s entrepreneurial spirit, evident in the roster of keynote speakers, will be an underlying thread that runs throughout the week. “We want to make that contagious for the rest of the world,” he says. At a recent planning meeting, Dorn was the only adult in the room. That’s because students set the Round Square agenda and, as much as possible, run the show. “They’re not only student leaders, they’re conference commandos,” Dorn says. “They’re going to be on the ground, keeping their eyes on the other delegates and making sure they’re getting the most out of their experience.” Students aren’t the only ones destined to experience the impact of Round Square. Upward of 250 local families will serve as host parents for student delegates. Parents can provide lodging for up to two students, but each student must come from a different cultural background, per Round Square protocol. It’s just one more way that Round Square inspires participants to think beyond their borders in pursuit of common—and higher—ground. “When else would you be exposed to over 50 countries [in one setting],” says Sophia Lukes, who’s on the student steering committee with Leas and Dowell. “I was in a dorm room [in London] with about 10 girls, and each one was from a different country. You begin to realize, despite our cultural differences, just how similar we all are.” september/october 2013
AAron Bristol
Saint andRew’S SChool playS hoSt to the woRld at an elite eduCational ConfeRenCe wheRe StudentS Set in motion the waveS of Change.
2013 Round Square International Conference When: Oct. 6–12, 2013 hoSt SChool: Saint Andrew’s School (3900 Jog Road, Boca Raton, 561/210-2000, saintandrews.net) theme: “Waves of Change” AttendeeS: Approximately 1,000 student and adult delegates, representing some 40 countries AgendA: In addition to daily speakers, panel discussions and breakout sessions, students will participate in offsite events in and around Boca that encompass three categories— adventure activities, environmental initiatives and community service. Keynote speakers include Adam Braun, founder of the nonprofit Pencils for Promise (building schools in Africa, Asia and Latin America); Jessica Jackley, CEO of Kiva (peer-to-peer microlending website); and Peter Diamandis, founder of the X Prize Foundation (private spaceflight).
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Left: Nick Dorn Below (from left): Jake Gottsegen, Macie Tendrich, Tyler Papera, Jacob Sami (standing), Savannah Sheehy, Will Leas, Sam Henschel, Bailey Cohen (standing), Nate Low, Sophi Lukes (standing), Charlotte Dowell, Albert Green
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theBOCAinterview [ by marie speed ]
Manning the Post As esteemed editor of the editoriAl pAge At the Palm Beach Post, Randy Schultz is never At A loss for words—or opinions.
R
andy Schultz, 61, started his career at the height of journalism’s glory days, the era of Woodward and Bernstein, The Washington Post, Watergate— a far cry from today’s shrinking newsrooms, ailing newspapers and digital media boom. In 1974, the year Nixon resigned, Schultz took a job as a sportswriter for the Miami Herald after graduating from the University of Tennessee. Two years later, he began what would become a long and respected career at the Palm Beach Post, moving up the ladder from sports columnist to special projects reporter, city editor, assistant managing editor and managing editor. Since 1990, he has been editor of the editorial page. He and his wife, Shelley, are longtime residents of Boca Raton; their two children are grown. Schultz has seen firsthand the dramatic shift in American media, brought starkly home in 2008 when 300 Palm Beach Post employees were either laid off or given early retirement. It is a trend that has continued throughout Florida and the nation, with well over 1,000 jobs lost from the Post, the Sun-Sentinel and the Miami Herald in our region alone. We asked Schultz to weigh in on the state of the media—as well as some of the issues facing South Florida today.
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On hOw the demise Of newspapers affects cOmmunities I have an obvious proprietary interest in the future of the American newspaper, but I do believe that newspapers are essential to a democracy. I should extend that to TV, because local TV stations are similarly stressed as traditional legacy media. … Newspapers in whatever form must not just survive but be resilient. You have a lot of
politics, not government. That’s why they miss all the stories about governance.
On hOw the editOrial page wOrks We are reporters who happen to be writing opinion. Not news. Some editorials are more analytical; some are more passionate. “We” is an editorial board of four people who meet formally twice a week and informally all the time. ... That page is definitely the opinion of
“I think you just have to wake up in the morning, if you’re an editorial writer, in a mood to care about something. Because that’s what you do.” websites and bloggers who focus on national stories, but you just don’t have anything like that to look at the legislature, to look at Palm Beach County, Boca Raton, West Palm Beach, the South Florida Water Management District. Aside from the obvious financial need that we have, people who love newspapers [believe] they are there to do community work. There is a smaller Washington press corps today, but ... they are still covering Washington; they’re just covering the wrong things––
the Palm Beach Post—not Randy Schultz. ... Anyone can write about the IRS scandal and the national stuff, but we tend to focus on the things that have the interest here. In foreign stuff, that’s the Middle East and the Caribbean. Nationally, it’s a lot about Social Security and Medicare for obvious reasons, given the demographics. And health. And right now that is the Affordable Care Act, because it’s a big story nationally—but it’s an even bigger story in Florida, given all the politics of it. september/october 2013
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theBOCAinterview On bias in the news and the “mainstream” media I think the news pages of most metro newspapers are within two to three degrees of center either way. I think some readers are far more to one side or the other. For example, if you are as far to the left as Ed Schultz, then you see a mainstream position on Social Security and Medicare as right wing. If you are where Bill O’Reilly is, then a mainstream position on Social Security and Medicare is way to the left. As far as editorial pages, I think the dominating feature for metro newspapers is just a general skepticism of people in power. ... The key to an editorial page is making sure you run all views. If you have the whole range of views, then I think you are doing your job. There are news organizations that have a financial interest in disparaging newspapers and traditional media because they brand themselves as the “real” truth tellers. These tend to be more right-wing media, but some left-wing media also. That’s part of their branding: “Come to us because they aren’t serving you.”
On memOrable cOntrOversies he’s cOvered In 1996 there was a move to sell [then-] Boca Raton Community Hospital to Tenet Healthcare Corp. Carol Hanson was the Boca mayor, and the rest of the council pretty much sat quiet and Carol howled—as only Carol could howl. And so did the newspaper. It sure appeared to us that there were overlapping trustees on the Boca Hospital Board and Lynn University. It seemed persuasive to us that the deal was going to be run as kind of a Lynn thing, and there were going to be people on the board who were going to operate the foundation and make some money doing it, and that the interest of the hospital and, of course, the community, had become
“I believe that newspapers are essential to a democracy. Newspapers in whatever form must not just thrive but be resilient.” secondary. We said this is really, really, really bad. Bob Butterworth was attorney general, and he sent down an assistant attorney general named Cecile Dykas who said it was a community asset and therefore fell under the purview of the attorney general, and the sale never happened. I think that’s one of the best things that never did happen—especially now when you see how it has changed.
On why the Post did nOt endOrse a presidential candidate in the last electiOn That decision was not an order from Cox Corporate, our parent company. And it wasn’t because we were afraid of anything. For one thing, presidential endorsements don’t change anybody’s view; people know whom visit bocamag.com fOr mOre Of the randy schultz interview, including his thOughts On wikileaks and the stOries that have affected him emOtiOnally.
Schultz Unedited Best newspaper: The New York Times Media hero: Edward R. Murrow Last Book: A Perfect Spy by John Le Carre Bucket-List trip: Antarctica (“I’ve been on every continent but that one.”) Favorite way to spend saturday Morning: “In the gym at Youfit in Boca, which is a very mid-market cross-section of people. There is a group of guys I see in there, and we talk sports. Nobody brings up the newspaper, and I’ve got an hour and a half just to work the stress away.”
they are going to vote for. We decided to try something different. We had one editorial board member make the case for Romney, another make the case for Obama. And some people were mad because we didn’t endorse Obama, some people were mad because we didn’t endorse Romney. People were mad because we didn’t endorse at all.
On its lack Of sOuth cOunty cOverage We are not covering Boca and Delray as rigorously as we did five years ago. But I would not say we have abandoned them. We cover Boca business, we cover Boca sports, we cover FAU. … I think if you asked Mary Jane Saunders [this spring], she would say we’re covering Boca. But it’s a little more pick-and-choose. News coverage decisions are not mine, because I am the editorial page editor. As the paper moves more toward digital I think that will change. It’s no surprise to anyone that newspapers are in an incredible transition period right now. That’s going to be going on long after I am done working at the Palm Beach Post.
On editOrial hOt buttOns One overriding theme of the paper has been the protection of Florida’s environment. Boca Raton has a very good history in this area. In fact, 40-some-odd years ago, when people began to see the condos going up on the ocean, they bought up all the land and formed the Greater Beach Taxing District. Today, one of the great sights in Palm Beach County and Boca is to go up A1A on a weekend morning and see people walking and running and biking and strolling. You can’t lose that. I have no patience with politicians who go to the legislature and just figure the environment is an afterthought. Everyone says we live in paradise—well, we’ve done a pretty good job in the last 40 or 50 years of trying to screw up paradise to a fare-thee-well. ... I think you just have to wake up in the morning, if you’re an editorial writer, in a mood to care about something. Because that’s what you do.
On the mOst pOlarizing issues in palm beach cOunty Mizner Park was a very polarizing issue in 1988 and 1989. We did a lot of coverage on Mizner Park––we wrote editorials supporting it. Honest to God, I cannot imagine Boca Raton without Mizner Park now. It hasn’t come continued on page 174
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fall fashion preview
Fall 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.
roberto coin personal appear ance ⁄ ocToBer 31 Saks Fifth Avenue is honored to welcome world-renowned Italian jewelry designer Roberto Coin back to Boca Raton. Mr. Coin will be previewing his latest collection, Pois Mio, an ultra modern design with a touch of vintage elegance. The designer will be on hand to meet one on one with clients. For more information or to schedule an appointment, please call 561/620-1320. Saks Fifth Avenue • Town Center at Boca Raton, 5800 Glades Road, Boca Raton 561/620-1320 • saks.com
omega Omega, the prestigious Swiss brand and member of Swatch Group Ltd., the world’s leading watch manufacturer, was founded in 1848. For more than 160 years, the brand has been synonymous with excellence, innovation and precision. It’s the only watch brand to be associated with the conquest of space, and the brand that since 1969 has produced the “Moon Watch” —the one and only watch worn on the moon. Faithful to its original pioneering spirit, Omega continues to make technical and watchmaking history with innovation in areas as diverse as sports timing, precision technology, and design—innovations that led to the conquest of ocean depths and space. Learn more about OMEGA from the specially trained staff of the OMEGA Boutique with locations in Aventura Mall, Town Center at Boca Raton and coming this October 2013 to Worth Avenue.
OMEGA Boutiques • Aventura Mall, Town Center at Boca Raton, Worth Avenue (coming October 2013) 866/733-5790 • omegawatches.com
a special promotional section
lord & taylor gr and opening in mizner park / october Lord & Taylor is coming to Mizner Park in October. Along with its well-edited collections from designers and famous brands, the store offers value that goes far beyond price and a shopping experience designed to put you first. The Grand Opening is scheduled for October. Until then, get acquainted at lordandtaylor.com. Lord & Taylor • Mizner Park, 200 Plaza Real, Boca Raton lordandtaylor.com
the beauty event neiman marcus / september 12-18 The time to stock up on all your fall face products is now, during The Beauty Event—Sept. 12 through Sept. 18 at Neiman Marcus. Not only will you receive a Neiman Marcus tote stocked with beauty samples when you spend $100 or more on makeup or fragrances, but each counter also offers curated cosmetic gifts with purchase. This is the perfect opportunity to visit our exclusive new Tom Ford Beauty Counter, where you can indulge in the most luxurious and distinctive fragrances and color pallettes.
Neiman Marcus • Town Center at Boca Raton, 5860 Glades Road, Boca Raton • 561/417-5151 • neimanmarcus.com
birks muse collection Make your mark with the BIRKS MUSE diamond-stacked pendant, exclusive at Mayors. This vintage-inspired, fashion-forward necklace is set in 18-karat white, yellow and rose gold and makes a timeless statement. Discover the entire BIRKS MUSE Collection at Mayors.
Mayors • Town Center at Boca Raton, 6000 Glades Road, Boca Raton 561/368-6022 • mayors.com
a special promotional section
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south florida of
Cuisine South Florida is an alphabet soup of foodie influences, each element delivering something important (and delicious) to our collective table. What we don’t grow, raise or make at home, we can bring in from our neighbors’ backyards—like beef from Central Florida or oysters from the Panhandle. It all makes for a diverse mix that gives our part of the Sunshine State its culinary identity ... from A to Z.
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A
D
is for
Avocado
Rich, creamy, nutty-tasting, the avocado is a sexy fruit; perhaps that’s why the ancient Aztecs dubbed it huacatl (“testicle tree”). What’s called the “Florida avocado, grown commercially mostly in Miami-Dade and Collier counties,” is actually more than 56 different varieties, though we do grow a small percentage of Hass, the predominant avocado from California. Most Florida avocados are larger than their California counterpart, with smooth green skin, lower fat content and fewer calories. Nothing says “avocado” like “guacamole”—and nothing says “guacamole” like “Super Bowl.” Americans consume an estimated 8 million pounds of guacamole on Super Bowl Sunday; spread over a football field, it would be almost 12 feet deep. Ick.
☛Get It Here
Rocco’s Tacos: 5250 Town Center Circle, Boca Raton, 561/416-2131 Uncle JUlIo’s: 449 Plaza Real, Boca Raton, 561/300-3530 TIJUana FlaTs: 22191 Powerline Road, Boca Raton, 561/465-2723
B
is for
Beef
Our native love for a thick, juicy steak is bolstered by the beefeating proclivities of many Latin American immigrants, whose rodizios and churrasco fit right in with our steak houses and filet mignon. Though South Florida is hardly cattle country, local restaurants and their customers are prime consumers of beef raised in Central and North Florida, whether grass-fed Angus beef from Deep Creek Ranch in DeLand, 28-day aged beef from Florida Fresh Meat Co. in Ocala or French-bred Parthenais beef from family-farm cooperative Arrowhead Beef in Chipley.
☛Get It Here
Max’s HaRvesT: 169 N.E. Second Ave., Delray Beach, 561/381-9970 (Deep Creek Ranch) caFé cHaRdonnay: 4533 PGA Blvd., Palm Beach Gardens, 561/627-2662 (Florida Fresh Meat Co.) Boca RaTon GReen MaRkeT: Royal Palm Place, October through May (Arrowhead Beef)
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C
is for
Cuban coffee
Coffee has been grown in Cuba for more than 200 years, ever since French colonists fled the Haitian Revolution for the island in the late 18th century. Due to the American embargo, “Cuban” coffee today is made with beans from anywhere other than Cuba. But the basic cafecito—espressostyle brew heavily sweetened with raw sugar and crowned with espumita (a rich foam created by whisking a few drops of coffee with sugar)—is giving aficionados the same electric jolt it always has.
is for
Dolphin
No, we’re not talking Flipper. This is dolphin the fish, aka mahi-mahi, a colorful, prolific, fast-swimming species whose strength makes for exciting fishing and whose firm, mild-flavored flesh makes for equally fine eating. It’s typically the main component of an iconic Florida dish, the fish sandwich. It also takes well to the grill, coming off to be dressed down as a humble taco or tricked out with everything from Key lime sauce to pesto. Make sure your grill is hot and your fish is room temperature, that both grill and fish are lightly oiled, that you let the fish grill without touching it until it releases easily with the quick stab of a spatula, and that you flip it only once and remove it from the grill just slightly undercooked (its residual heat will finish the cooking).
☛Get It Here
deck 84: 840 E. Atlantic Ave., Delray Beach, 561/665-8484 sandBaR aT BosTon’s: 40 S. Ocean Blvd., Delray Beach, 561/278-3364 PB caTcH: 251 Sunrise Ave., Palm Beach, 561/655-5558
☛Get It Here
cUBan caFé: 3350 N.W. Boca Raton Blvd., Boca Raton, 561/750-8860 PadRIno’s: 20455 State Road 7, Boca Raton, 561/451-1070 Havana: 6801 S. Dixie Highway, West Palm Beach, 561/547-9799
september/october 2013
Robert Farriss of Farriss Farm
☛Get It Here
HerItAGe Hen fArm (SvetlAnA SImon): 8495 S. Haverhill Road, Boynton Beach, 561/767-9000 fArrISS fArm: 561/352-6028; Robert and Paula Farriss sell their eggs (and much more) at the West Palm Beach and Palm Beach Gardens green markets.
E
is for
Eggs
Backyard chicken coops are the hottest foodie trend since the invention of sun-dried tomatoes. But if you can’t stand the thought (or the sounds or smells) of your own flock of cluckers, Svetlana Simon and Robert Farriss are here to help. Both offer farm-fresh organic eggs with deep golden yolks and indescribably rich, eggy flavor—a far cry from those tasteless supermarket spheroids. For an elegant appetizer or part of a special brunch, carefully cut the tops off a pair of organic eggs, pour out their contents and softly scramble with lots of butter, salt, pepper and finely chopped chives. Spoon the scrambled eggs back in the shells and top with crème fraîche and a dollop of caviar. Stand up in a bed of rock salt and serve.
F
is for
Fish Dip
For decades, all manner of Florida fish—marlin, mahi, amberjack, mullet, sailfish—have given themselves up to be smoked and processed with cream cheese, mayonnaise and assorted seasonings (depending on the chef ), creating this rich, thick, creamy spread that’s a staple of bars, seafood shacks and casual restaurants from Key West to Pensacola. Smeared on a chip, cracker or triangle of pita bread, it’s a true taste of Old Florida.
☛Get It Here
Blue AncHor: 804 E. Atlantic Ave., Delray Beach, 561/272-7272 Grumpy Grouper GrIll: 224 N. Third St., Lantana, 561/547-5171 old dIxIe SeAfood: 7000 N. Dixie Highway, Boca Raton, 561/988-0866 follow the leader
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AAron Bristol
Potato-Crusted Grouper
With truffled cauliflower puree, colored cauliflower, asparagus and roasted garlic thyme cream sauce Recipe courtesy of 50 OCean, Delray Beach Fish 24 ounces of grouper, portioned into 6-ounce pieces 1 cup flour 6 ounces egg wash 2 Yukon Gold potatoes, peeled and shredded on cheese grater Salt and pepper to taste Preparation: Pat dry and season each piece with salt and pepper. Dredge each grouper in flour, shaking off any excess. Brush egg wash over one side of each dredged grouper. Evenly coat thin layer of shredded potato over egg-washed side. Sear crusted grouper, crust-side down, in large nonstick skillet on medium-high heat. Sear until golden brown or desired crust doneness. Turn fish and cook for 1 minute. Place groupers in oven at 375 degrees until desired doneness.
Truffled Cauliflower Puree 1 large white cauliflower, florets only 1 lemon, juiced 4 ounces heavy cream 1/2 ounce white truffle oil Salt and pepper to taste Preparation: Clean cauliflower. Remove core and outer leaves. Cook cauliflower thoroughly in medium sauce pan filled with salted water and lemon juice. Drain cauliflower and place in blender with remaining ingredients for puree. Blend and season to taste. Set aside until ready to use. Roasted Garlic Thyme Cream Sauce 1 1/2 quart heavy cream 4 ounces garlic, whole cloves roasted and pureed 1/2 bunch thyme, picked and chopped 1 lemon, juiced Salt and pepper to taste Preparation: Reduce cream in medium sauce pan until it coats back side of spoon. Add remaining ingredients and season. Cook for another 5 minutes on medium-low heat; continue stirring to avoid sticking. Hold hot until ready to serve.
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G
is for
Grouper
This large, reef-dweller is the Cadillac of the Florida fishery, which supplies some 85 percent of the grouper caught in the U.S. Its flaky, subtly flavorful flesh makes it a favorite of piscinecentric diners. This, combined with its slow maturation, makes grouper expensive, susceptible to over-fishing and often mislabeled by restaurants that swap it out for lesser species. It’s an extremely versatile fish, taking as well to the grill as it does the oven and sauté pan.
☛Get It Here
boneFIsH GrIll: 21065 Powerline Road, Boca Raton, 561/483-4949 cIty oyster: 213 E. Atlantic Ave., Delray Beach, 561/272-0220 50 ocean: 50 S. Ocean Blvd., Delray Beach, 561/278-3364
H
is for
Hearts of Palm
This pricy, hard-to-find delicacy—the milky-white core of the sabal palm—was once known as “swamp cabbage” and considered fit only for a poor man’s table. Today, sabal palms are protected under Florida conservation law (the process of removing the single core kills the tree), but there still is some local production. Canned and jarred hearts of palm, mostly from Costa Rica, are more readily available and less expensive. Fresh hearts of palm are typically boiled, sliced and tossed in a salad with a vinaigrette.
☛Get It Here
local Harvest: localharvest. org/fresh-hearts-of-palm-C18720 (fresh hearts of palm) WHole FooDs Market: 1400 Glades Road, Boca Raton, 561/447-0000 (jarred hearts of palm)
I
is for Iceberg
Lettuce
OK, South Florida doesn’t produce a lot of this crisp, refreshing, pale-green lettuce (most of it is grown in California and Arizona). But it is an important crop in the Everglades Agricultural Area south of Lake Okeechobee, which accounts for about 15 percent of U.S production. Though it may not be as trendy as more designer greens, you don’t have to go very far around here to find a restaurant that serves a big, fat wedge of iceberg drenched in blue cheese dressing and gilded with bacon, tomatoes and hardboiled egg.
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J
is for
Jerk
This jerk isn’t the guy doing 50 mph in the fast lane of I-95, it’s the spicy, pungent, wickedly flavorful signature dish of Jamaica, yet another tasty sign of the Caribbean influence in South Florida. Blending sweet, tart, fiery and herbal, jerk can be a wet marinade and a dry rub; it refers both to the marinade/seasoning and the finished dish. It’s potent enough to send you down I-95 at 50 mph without benefit of a car.
☛Get It Here
rocksteaDy: 1179 S. Federal Highway, Boca Raton, 561/910-1562 IrIe IslanD: 106 N. Olive Ave., West Palm Beach, 561/650-8111 sPIce & tea excHanGe: 426 Plaza Real, Boca Raton, 561/910-1289 (jerk spice rub)
Morton’s tHe steakHouse: 5050 Town Center Circle, Boca Raton, 561/392-7724 PatIo Delray: 800 Palm Trail, Delray Beach, 561/279-0880 abe & louIe’s: 2200 Glades Road, Boca Raton, 561/447-0024 follow the leader
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Mangoes at Truly Tropical
K
Key Lime Pie is for
No one really knows for sure, but it’s probable that the tiny yellow limes Citrus aurantifolia were first brought to the Florida Keys by the Spanish in the 16th century. Which Conch came up with the idea of squeezing the bracingly tart juice out of these little devils, blending it with eggs and sweetened condensed milk and pouring the result into crushed graham cracker crust, isn’t known either. But as the lime juice actually “cooks” the eggs, it was the perfect dessert for a part of the country that didn’t get refrigeration until 1930. Whether given the traditional topping of meringue or the more nouveau gilding of whipped cream, it remains the perfect South Florida dessert.
☛Get It Here
Houston’s: 1900 N.W. Executive Center Circle, Boca Raton, 561/998-0550 J. AlexAnder’s: 1400 Glades Road, Boca Raton, 561/347-9875 old Key lIme House: 300 E. Ocean Ave., Lantana, 561/582-1889
☛Get It Here
L
is for
Lobster
We love our “bugs” in South Florida. So maybe our warm-water spiny crustaceans don’t have as much meat as their cold-water New England cousins, and maybe they’re not quite as tender or richtasting. But you can catch your own in the waters from Key West to West Palm Beach, and there’s nothing better than bringing a batch of impeccably fresh Panulirus argus home and boiling them up—or, even better, splitting them down the middle, drenching them with flavored butter and searing them quickly on the grill.
truly tropIcAl: 2750 Seacrest Blvd., Delray Beach, 561/278-7754 HAtcHer mAnGo HIll: 1908 Hypoluxo Rd., Lantana, 561/588-6098 ZIll’s mAnGoes: 197 S.E. 27th Ave., Boynton Beach, 561/737-9419
M
is for
Mango
Though mangoes have been grown in Florida since the late 1800s, in India and Southeast Asia they go back in history to 4000 B.C. Commercial production in Florida was never that large, but over the years it has diminished due to hurricanes,
development and cheaper foreign competition. Backyard mango trees, however, still flourish all over the state, supplying friends and neighbors with fruit that makes the tart, stringy imported mangoes pale by comparison. Also, there still are a handful of local farms (see above) where you can get the real, ripe Florida article.
☛Get It Here
cAllAro’s steAK House: 717 Lake Ave., Lake Worth, 561/588-9730 cod & cApers: 1201 U.S. Highway 1, North Palm Beach, 561/622-0994
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is for
Navel oranges
Christopher Columbus didn’t just discover the New World, he introduced the first orange seeds to Florida, which were planted at the Spanish settlement in St. Augustine. In the years following, orange groves spread throughout the state, mostly in Central Florida, where now we grow more than half the oranges in the U.S. There are several different varieties—Valencia, Hamlin, Pineapple, Sunstar among them—the majority of which go to the production of juice. But if you’re peeling and eating a ripe, juicy orange, it’s probably a navel, the No. 1 eating orange in Florida.
☛Get It Here Al’s FAmIly FArms: 2001 N. Kings Highway, Fort Pierce, 800/5443366 PAlm BeAcH Groves: 2730 S. Ocean Blvd., Palm Beach, 561/868-2778 sPyke’s Grove: 7250 Griffin Road, Davie, 954/583-0426
O
is for
Oysters
Apalachicola doesn’t rhyme with oysters but it should. The tiny Gulf Coast town where the Apalachicola River drains into the Bay is the nexus of a longtime, mostly family-run industry that harvests more than 2.6 million pounds of oyster meat annually, 90 percent of Florida’s oysters and 10 percent of the national supply. tHe BAckyArd: Apalachicola oysters are big 511 N.E. Fourth St., Boynton and meaty, with a mildly briny Beach, 561/740-0399 aroma and flavor; they’re just rIGGIns crABHouse: as good grilled or baked (a la 607 Ridge Road, Lantana, Rockefeller) as they are slurped 561/586-3000 straight from their shells.
☛Get It Here
J&J seAFood BAr & GrIll: 634 E. Atlantic Ave., Delray Beach, 561/272-3390
P
is for
Pink Shrimp
Shrimp is the most popular seafood in the country, with the average American eating 4 pounds of it every year. The economic impact of the Florida shrimping industry is equally impressive. In 2011, almost 20 million pounds of shrimp were harvested, with a value at dock of more than $43 million. There are four main species of shrimp caught off the Florida coast, but the biggest of all is the pink, also called the Key West Pink because they’re most prolific in the waters off the Southernmost City. With their pale pink shells encasing unusually sea-sweet meat, our local pink shrimp are huge—no matter how you cook them.
☛Get It Here
mAx’s GrIlle: 404 Plaza Real, Boca Raton, 561/368-0080 cAPtAIn FrAnk’s seAFood mArket: 435 W. Boynton Beach Blvd., Boynton Beach, 561/7323663 toP oF tHe PoInt: 777 S. Flagler Drive, West Palm Beach, 561/832-2424
Apalachicola oysters from J&J Seafood Bar & Grill
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Quail “Cordon Bleu” Recipe courtesy of BuCCan, Palm Beach
4 quail, legs separated from torso 8 slices speck, thinly sliced 2 ounces Gruyère cheese, grated 2 cloves garlic, finely chopped 1/4 sprig rosemary, finely chopped 4 ramps or green onions
The rich, slightly gamey quality of quail is perfect for this heartier recipe.
Preparation: In small mixing bowl, combine garlic and rosemary (this will serve as marinade for quail). Rub garlic/ rosemary mixture onto torso and legs of quail. Stuff each torso with 1/2 ounce of grated Gruyère. Take 1 slice of speck and wrap torso vertically, making sure to cover open cavity. Take second slice of speck and wrap it around horizontally. Repeat process for three remaining quail. Keep wrapped torsos and legs separate. Beurre BlanC 2 shallots finely minced 2 sprigs thyme 4 whole black peppercorns 2 cups dry white wine 1/2 cup white wine vinegar 1/4 cup heavy cream 1/2 pound unsalted butter, diced 1 tablespoon whole grain Dijon mustard Salt to taste
AAron Bristol
Preparation: Put shallots, wine, vinegar, thyme, and peppercorns in sauce pot and reduce until almost dry. Add cream and reduce by half. Reduce heat to low and whisk in butter 1 cube at a time until all butter is used. Season with salt and mustard.
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To Finish: Grill legs through and bodies to medium rare. Allow bodies to rest 5 minutes. Toss ramps or green onions in olive oil, season with salt and pepper, and grill. Spoon some of mustard beurre blanc onto plate and place grilled quail body on one end of plate and 2 legs crossed on opposite side of plate. Garnish with grilled green onion over top. september/october 2013
Q
is for
Quail
There’s not a lot of undeveloped land in South Florida, let alone undeveloped land that’s suitable for the Northern Bobwhite, the quail most often found in Florida and the Southern states. But in the Panhandle and Central Florida, quail hunting is a popular sport, though you likely won’t find those birds outside the hunters’ kitchen. Their dark, rich, slightly gamey flesh takes well to hearty preparations like Buccan’s quail “Cordon Bleu,” while their tiny, brown speckled eggs, higher in proteins and vitamins than chicken eggs, are the perfect counterpoint to Cut 432’s classic steak tartare.
☛Get It Here
Buccan: 350 S. County Road, Palm Beach, 561/833-3450 cut 432: 432 E. Atlantic Ave., Delray Beach, 561/272-9898 HerItaGe Hen Farm (quaIl eGGs): 8495 S. Haverhill Road, Boynton Beach, 561/767-9000. Also available at the Delray Beach Green Market.
R
is for
Reuben
It’s said that the Reuben sandwich was invented in the early 1900s by a guy named Reuben, who owned a delicatessen on Broadway in New York City. Or maybe by an Omaha poker player in the 1920s. Who knows? Either way, the idea of slapping corned beef on rye and adding Swiss cheese, sauerkraut and Russian dressing became a staple of Jewish delis in the Big Apple. It was only a matter of time before their owners and customers retired to South Florida, bringing a taste for their beloved sandwich with them.
☛Get It Here
nestor’s DelI: 7050 W. Palmetto Park Road, Boca Raton, 561/391-0999 tooJays: 5030 Champion Blvd., Boca Raton, 561/241-5903 (and two other Boca locations) FlakowItz BaGel Inn: 1999 N. Federal Highway, Boca Raton, 561/368-0666
S
is for
Stone Crab
If there’s one food item that’s synonymous with South Florida it’s Menippe mercenaria, aka, the stone crab. Crack its ironhard, neon-orange, white- and black-tipped claws, and you get a fist-sized chunk of sweet, tender meat that tastes like ocean-going candy. Even better, the crab gets to live to produce another claw; on average, the stone crab can grow a new claw four or five times over its lifespan. Virtually all the stone crab claws consumed by ravenous tourists and locals come from waters off the Keys and the west coast of Florida during a season that runs from Oct. 15 to May 15. If you’re jonesing for a taste of sweet, succulent stone crab, hang in there. Relief is just around the corner.
☛Get It Here
truluck’s: 351 W. Plaza Real, Boca Raton, 561/391-0755 cHops loBster Bar: 101 Plaza Real South, Boca Raton, 561/395-2675 pop’s FIsH market: 131 W. Hillsboro Blvd., Deerfield Beach, 954/427-1331
T
Stone crabs from Captain Frank’s Seafood Market
is for
Tomatoes
Disappointment, thy name is tomato. At least to anyone who’s bitten into a glossy red supermarket tomato only to find it a mealy, watery, tasteless thing that’s an insult to agriculture and palate alike. But there are South Florida farmers who are growing heirloom tomatoes that taste the way a tomato should. In these parts, the Big Tomato is Farmhouse Tomatoes’ Walter Ross, whose hydroponic heirloom tomatoes, grown in giant greenhouses in Lake Worth (561/9686971), are beloved by local chefs and green market customers alike.
☛Get It Here
Burt & max’s: 9089 W. Atlantic Ave., Delray Beach, 561/638-6380 mozart caFé: 7300 W. Camino Real, Boca Raton, 561/367-3412 west palm BeacH Greenmarket: 101 S. Flagler Drive, West Palm Beach
Walter Ross of Farmhouse Tomatoes
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The Girls Strawberry U-Pick
U
is for
U-pick
If you can’t grow your own, the next best thing is to pick your own. From working farms where urban dwellers could pick their own tomatoes or strawberries or lettuces or whatever used to be scattered throughout South Florida. Over the years their numbers have diminished, even as more and more food-conscious South Floridians are determined to eat seasonally and locally. To make DIY harvesting more palatable to city slickers not used to tramping through the dirt, local U-Picks grow their fruits, herbs and veggies in easily accessible (and mess-free) containers.
☛Get It Here
THe GIrls sTrawberry U-PIck: 14466 S. Military Trail, Delray Beach, 561/496-0188 Honeybee’s HydroPonIc U-PIck: 15550 Okeechobee Blvd., Loxahatchee, 561/795-3399 bedner’s Farm FresH markeT: 12033 U.S. 441, Boynton Beach, 561/733-5490
V
is for
Norman Van Aken
Dubbed the “Father of New World Cuisine,” a blend of the Latin, Caribbean, Asian, African and American flavors that stir the pot in South Florida, Norman Van Aken is as responsible as any chef for putting the area on the country’s culinary map. Born and reared in a small town in Illinois, he came to Key West at 21 and never looked back. In 1995, he opened Norman’s in Coral Gables, where his intricate, exotic dishes wowed local and visiting foodies for a good dozen years. Today, he still owns Norman’s in Orlando, and is chef-director of Tuyo restaurant in Miami. With son Justin, he recently penned a culinary love letter to Key West, My Key West Kitchen.
W
is for
Waterfront dining
There’s something about dining within sight of the water—canal or harbor, bay or ocean, even man-made lake—that just seems to make food taste better. Lucky for us, we’re blessed with an abundance of water and restaurants that offer a sterling view of it, from casual, inexpensive cafés to upscale emporiums of white-tablecloth dining. So raise a cold beer, a fine wine or even a deck 84: 840 E. Atlantic Ave., glass of water to the mysterious but Delray Beach, 561/655-8484 welcome synergy of H2O and food. dUne deck caFé: 100 Those landlocked diners don’t know N. Ocean Blvd., Lantana, what they’re missing.
☛Get It Here
561/582-0472 caFFé lUna rosa: 34 S. Ocean Blvd., Delray Beach, 561/274-9404
☛Get It Here
TUyo: 415 N.E. Second Ave., Miami, 305/237-3200
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X
is for
Xylophone
Xylophone? Listen, it’s better than X-rated movies, which, honestly, is the only notable thing South Florida produces that begins with an X. And we won’t talk about those in a family publication.
Y
is for
Yellowtail Snapper
With its distinctive pink and yellow stripes and bright yellow tail, this ubiquitous Florida reef fish is as pretty to look at as it is tasty to eat. It can be caught in waters up and down the Florida coast, though it’s most commonly found in waters off the Keys. Its flesh is flaky and mild-tasting; with an average size of 3 pounds and under, it also takes well to roasting whole or cooking on the grill.
☛Get It Here
Zucchini blossoms from Bedner’s market
PrIme CatCH: 700 E. Woolbright Road, Boynton Beach, 561/737-8822 Ke’e GrIll: 17940 N. Military Trail, Boca Raton, 561/995-5044 Sundy HouSe: 106 S. Swinton Ave., Delray Beach, 561/272-5678
Z
is for
Zucchini Blossoms
The good news is that zucchini grows like a weed in our sunny South Florida climate. The bad news is that they’re usually the size of baseball bats and about as tasty. The great news is that the best part of the zucchini plant is ready and waiting long before the Louisville Slugger stage. That would be the zucchini blossom, a fragile, vivid green-orange flower with a delicate herbal flavor that’s delicious simply sautéed in butter and even better when stuffed with a mild cheese like ricotta, dipped in a light batter and quickly deep-fried. Now, that’s a home run.
☛Get It Here
Bedner’S Farm FreSH marKet: 12033 U.S. 441, Boynton Beach, 561/733-5490 d’anGelo trattorIa: 9 S.E. Seventh Ave., Delray Beach, 561/330-1237 dorSIa: 5837 N. Federal Highway, Boca Raton, 561/961-4156
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Striking, statement-making pieces bring evening shade to the forefront of fall fashion. Photography by Billy Coleman
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Stella McCartney dress, $2,465, Prada shoes, price upon request and Prada handbag, $3,150, from Saks Fifth Avenue, Town Center at Boca Raton; Lanvin earrings, $690, from Neiman Marcus, Town Center; Eileen Fisher turtleneck and Calvin Klein stockings, prices upon request, from Lord & Taylor, Mizner Park, opening Oct. 10
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Michael Kors dress, price upon request, and Lanvin earrings, $690, from Neiman Marcus; Clements Ribeiro embellished collar, $355, from Kiosk, Palm Beach
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Manouch top, $505, from Kiosk; Rag & Bone skirt, $290, and Lanvin earrings, $690, from Neiman Marcus; Eileen Fisher turtleneck and Calvin Klein stockings, prices upon request, from Lord & Taylor; Prada shoes, price upon request, from Saks Fifth Avenue
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Vintage Ala誰a jumper, and vintage Dior coat, prices upon request, from Serendipity, Boca Raton; belt, $72, from Kiosk; Eileen Fisher turtleneck and Calvin Klein stockings, prices upon request, from Lord & Taylor; Prada shoes, price upon request, from Saks Fifth Avenue
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Celine dress, $1,450, Peter Pilotto fur, $18,200, from Saks Fifth Avenue; Eileen Fisher turtleneck, price upon request, from Lord & Taylor; bracelets, price upon request, from Banana Republic, Town Center
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Stella McCartney dress, $1,165, and Lanvin earrings, $690, from Neiman Marcus; Marni coat, $1,470, Marni handbag, $792, from Saks Fifth Avenue
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Dress, price upon request, from Gucci, Worth Avenue, Palm Beach; belt, $72, from Kiosk; Lanvin earrings, $690, from Neiman Marcus; Eileen Fisher turtleneck, price upon request, from Lord & Taylor; bracelets, price upon request, from Banana Republic
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Tibi leather top, $398, Lanvin earrings, $690, and Etro pants, $570, from Neiman Marcus; George Angelopoulos handbag, $1,350, and glasses, $425, from Kiosk; Eileen Fisher turtleneck, price upon request, from Lord & Taylor
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Dries van Noten top, $795, Alexander McQueen skirt, $875, Prada shoes, price upon request, Marni necklace, $685, all from Saks Fifth Avenue; Lanvin earrings, $690, from Neiman Marcus; Eileen Fisher turtleneck and Calvin Klein stockings, prices upon request, from Lord & Taylor
StyliSt: David A. Fittin, Artist Management/Miami Art director: Lori Pierino Model: Karina Gubanova, Front Management/Miami StyliSt ASSiStAnt: Steven Rehage Photo ASSiStAnt: Polo Sivori hAir And MAkeuP: Tony Lucha
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?
Can You Read My Mind Psychic readings in South Florida are at an all-time high, but what separates legitimate practitioners from supernatural frauds? Boca Raton breaks on through to the other side with three prominent South Florida mediums—and the nation’s chief skeptic.
By John Thomason
pproximately 7 p.m. on a recent Sunday, psychic medium Joseph LoBrutto III begins burning sage in a small classroom of the Sunshine Cathedral complex in Fort Lauderdale. The classroom’s door is locked, and all of the windows are duct-taped with black plastic tarp, as if preparing for a mild hurricane. Once the evening’s event commences, nothing and nobody is supposed to enter the room—nothing living, that is.
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Joseph LoBrutto
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England; it’s part of a weekend of events hosted by the Metaphysical Chapel of South Florida. Under the soft glow of a single spotlight in a pitch-black room, LoBrutto is about to enter a trance and allow spirits to physically take shape on his person, through a veil of ectoplasm that he says will appear in front of his face. LoBrutto has said that, in the past, guests have seen departed loved ones, Native American chiefs, Asian women, Abraham Lincoln—even a tiny baby—transpose themselves in front of LoBrutto. At one event, LoBrutto recalls, 45 people watched him levitate a table 5 inches off the ground.
michele eve sandberg
oBrutto, whose genial face is framed by the flowing black mane of a romancenovel cover model, has gathered about a dozen paying visitors for a “Spirit Transfiguration Séance,” a supernatural performance with roots in Victorian
He tells us we may also see flashes of light, objects materializing out of nowhere (called apports, or gifts from the spirit world) and random knocks on the walls. Needless to say, not every medium can do this. Some will say that no medium can do this; it’s one of the more incredulous phenomena in an already incredulous field. As the spotlight casts LoBrutto’s face in a barely perceptive flicker, tonight’s event begins with an inexplicable smell: a perfumelike fragrance wafting through the air that LoBrutto says is another common occurrence of spiritual contact. For the next 35 minutes, backed by a steady musical drone, it looks as if LoBrutto’s face is being molded like Play-Doh into an ever-changing Rolodex of visitors, few of them sticking around for more than a second. Guests call out what they see, per LoBrutto’s request: “I just saw my father.” “I saw my son.” “I see a pregnant lady.” “I see a Mongolian man.” What we see is either a spiritual breakthrough or a parlor trick. Occam’s razor suggests we didn’t witness spirits materializing on a man’s face so much as fall under the spell of optical illusions as our eyes struggle to adjust to the darkness. No apports appear, nobody hears any strange knocks, and a chair, positioned for a levitation, does not move. This evening reflects a perennial problem in the world of psychic mediumship: the elusive nature of psychic assertions. A man cannot claim to be a concert pianist without the burden of proof, but anyone can purport to be a psychic. Believers often accept claims with wobbly evidence, if any evidence at all. Nevertheless, psychics are a booming industry. The website bestpsychicdirectory. com, a respected resource for “reputable and legitimate” psychics and mediums, lists 47 individuals in Florida (LoBrutto among them)—and that’s not including the dozens more that do not pass the site’s rigorous muster. A CBS News poll in 2009 found that more than 57 percent of Americans believe in psychic phenomena that cannot be explained by science; for survey participants younger than 65, the number jumps to 62 percent. Even more strikingly, a 2005 Gallup poll concluded that three in four Americans profess at least one paranormal belief, with ESP, ghosts and telepathy among the most credulous. september/october 2013
A CBS News poll in 2009 found that more than 57 percent of Americans believe in psychic phenomena Psychics are here to stay, whether you like them or not.
Seeing Red
LoBrutto’s approach to psychic craftsmanship is serious and divine; by contrast, the Rev. Edward “Red” Duke is the eccentric jester of the South Florida psychic community. A bumper sticker on his Mercury Mariner states, “God wants spiritual fruits, not religious nuts.” A loquacious beanpole with a mop of gray hair that was once a signature ginger, Duke is the founder of a healing center called the Haven for Spiritual Travelers. He is a professed energy healer, and upon entering his sweltering Fort Lauderdale home, he hands me a folder stuffed with thank-you letters from clients whose ailments were healed after visiting the Haven. “These are testimonials, if you want them,” he says. “Or you can use them to pick up cat crap. Don’t make any difference.” Before our interview begins, Duke produces an oversized photo of himself in action, a version of which is placed on the homepage of his website. In it, a much younger “Red” is clutching a man’s hand, while a mysterious orange glow surrounds the two figures, pulsating in a squiggly line toward the other man’s neck. He believes that line is the literal manifestation of his healing ability, invisible to the naked eye and only appearing under a camera’s lens. “This was taken in my backyard, when I was doing a medicine wheel on a full moon,” he says. “That’s real. We don’t do anything false here, or my mama would come from her grave and kick my butt.” follow the leader
Duke is 85, and he’s been through it all. During his deployment in the U.S. Navy, he suffered radiation poisoning from nuclear tests while stationed in Bikini Atoll, part of the Marshall Islands in the Pacific Ocean; it left him sterile, and today he’s partially deaf. He claims to be an alien abductee, probed several times by extraterrestrials. Three-quarters Cherokee, Duke’s reputation as a healer began unintentionally, like a superhero’s origin story. As Duke tells it, the first sign arrived in 1968, when he was working as a carpenter for a construction project in the Fort Lauderdale-Hollywood International Airport when “the tools in my belt started rattling. The hammer jumped out of my hand and went across the floor, and I tried to pick it up. I walked outside, and there was a friend of mine, an elder gentleman named Harry. I looked at him, and all of a sudden his shirt opened. His flesh had a hole, and it closed like that. I’ve been a kook ever since.” This remains a dubious story to buy, even for those who believe. But Duke’s life changed from that day forward. He became an ordained reverend in 1970, and in 1977, he incorporated the Haven out of the stucco home in Fort Lauderdale in which he still resides. He says he receives calls “24/7” from new and repeat customers who are in need of healing. They contribute whatever they can. “My mother said, ‘You have the healing ability, but you cannot charge for pain,’” he says. “We’d like to have a $75 donation for our work ... but if you give us a nickel, we’re satisfied, and if you give us $500, we’re satisfied. A guy came up here once in a limousine, asking ‘What do you charge for a healing?’ I said, ‘We’re cheaper than a funeral.’”
A Psychic GlossAry Know your terms before delving into the “other world.” Psychic: Lying outside the sphere of physical science or knowledge; immaterial, moral, or spiritual in origin or force MediuM: An individual held to be a channel of communication between the earthly world and a world of spirits channeler: One who speaks for nonphysical beings or spirits clairvoyance: The ability to perceive matters beyond the range of ordinary perception eMPath: Someone with the psychic ability to sense the emotions of others reiki: A system of touching with the hands based on the belief that such touching by an experienced practitioner produces beneficial effects by strengthening and normalizing certain vital energy fields held to exist within the body Mandalas: A Sanskrit term for geometric shapes representing energy Sources: Merriam-Webster, Jolie DeMarco, Rev. “Red” Duke
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Rev. Edward “Red” Duke
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he stories Duke shares of the asthmas, cancers, hernias and heart conditions he claims to have cured—and the testimonials singing his praises—are more compelling than watching him in action. The reading he gives me is unfocused; it mostly consists of vague generalities and random names that fail to connect. He also has an insecure habit of reiterating, again and again, unprompted variations on the claim that “we are real, there’s no doubt about it.” My reading ends with a brief discussion about my father, who was then in the final stages of esophageal cancer. I ask Duke if he can help him. He asks me what my father likes to do. Dad was an expert gambler, having published a number of instructional books about blackjack and poker. Duke tells me to imagine him playing cards—and to send that positive energy his way. Within days, my father, who was then very frail and inactive, decides to visit the Isle Casino in Pompano Park for some video poker for the first time in months. While playing, Dad said afterward, he completely forgot about his pain.
A blooming talent Some of the abilities asserted by Boca Raton business owner Jolie DeMarco are no less astounding than Red Duke’s, though it’s safe to say that her operation is a bit more organized. Channeling her spiritual passion into a successful business, DeMarco runs My Flora Aura, a sprawling “mindful healing center.” Eight rooms with pastel walls house everything from psychic readings, massage therapy and acupuncture to yoga, reiki circles and crystal foot baths, where visitors plunge their feet into tubs of 500 crystals. “I want people to be more serene in life,” says DeMarco, 42, her long blond locks dangling in pigtails. “That’s my goal—if everyone would be nicer to one another, we’d have a better place to live.” At the front of DeMarco’s center, there’s also an organic tea bar serving more than two dozen fairtrade varieties, and a mini market offering chakra candles, meditation CDs, sage and various incenses, tarot decks and books ranging from Treating Cancer With Herbs to Crystal Healing For Animals. DeMarco hears information from spirits clairaudiently and sees visions in her mind’s eye; along one wall hang 30 colorful mandalas that DeMarco says she was commanded to paint through her spirit guides. follow the leader
Jolie DeMarco (standing)
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James Randi
efore opening the center, in 2010, DeMarco spent nearly 20 years as one of the area’s most sought-after florists, working as Donald Trump’s in-house floral manager for two of them. Like LoBrutto, she had been sensitive to spiritual energies as a young person, but it took a string of hardships over a three-year stretch—mold poisoning, melanoma and cervical spine surgery—for DeMarco to devote her life to more important matters. Her spirit guides “kept telling me to do something different. They made me sick … they laid me up, so I started listening. I am thankful for the experience, actually.” Her guides also told her to write a book quoting verbatim from the messages she was given. In The Second Shift, she predicts that, “by 2025, we’re all going to be telepathic. We’re not going to need cell phones anymore.” Statements like these may drive skeptics and telecom companies mad, but, as they
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say, only time will tell. At any rate, DeMarco has amassed a strong following, with events six days a week at prices ranging from $5 to $125. It’s easy to see why: She’s a likable, kind person who is regularly surprised and humbled by her own abilities. “I’m getting chills right now!” is her most common phrase whenever the spirit moves her. My personal reading with her is deadon, the best I’ve received from any South Florida psychic. She captures my personality, work ethic, and my parents’ current health conditions and states of mind in ways that no pre-visit Internet search could affirm—without any input from me about my father or mother.
The challenger Of course, there is another side to the “other side”—those who believe it doesn’t exist. They dismiss claims of the afterlife and consider psychic ability to be the pseudoscientific bunk of charlatans and mentalists. One of the country’s most prominent deniers is 85-year-old James Randi, a South Florida resident who has been throwing a wet blanket over the work of popular psychics since 1996 through his nonprofit, the James Randi Educational Foundation (JREF).
Randi knows a thing or two about tricking people. Before retiring at 60, he had spent more than four decades as a magician and escapologist. During his time as “The Amazing Randi,” he accrued two Guinness records: for encasing himself in a block of ice for 55 minutes and for locking himself in an underwater casket for an hour and 44 minutes. He was prompted to start his foundation after being asked to field questions about the validity of popular psychics like John Edward and Uri Geller. He accuses psychics of three deceptive methods: cold reading (throwing out a random name or initial during gallery readings and seeing where it goes), warm reading (basing a reading on a person’s physical appearance and mannerisms) and hot reading (obtaining information about a person beforehand). He revels in exposing the psychics he believes are frauds; his foundation website is updated weekly with videos revealing predictions by Edward or controversial psychic Sylvia Browne that turned out to be false. A witty, gnomish atheist with a trademark Viking beard and unruly eyebrows, Randi lives on a two-acre property in Plantation that september/october 2013
he shares with his partner Deyvi, a modern artist from Venezuela. He leads me up his staircase, drinking coffee from a mug that reads, “I’m a coffee mug now, but in a previous existence I was a beautiful Ming dynasty vase … yeah, sure.” Upstairs is his colossal Isaac Asimov Library, a treasure trove of some 4,000 offbeat books, organized by author and topic, from abductions to witchcraft. Some may find compelling evidence in many of these books; for Randi, they’re all fuel for his skeptical fire. Randi’s strongest defense of his position is the JREF Million-Dollar Challenge, a stillunclaimed monetary prize for anyone that can prove psychic ability under supervised, thirdparty scientific conditions. There have been hundreds of official, notarized applications, but none have passed the preliminary test to move on to the “official” test. “We don’t say that anything doesn’t exist,” Randi says. “We simply say, if you say it does exist, prove it. If you were offering a million dollars for somebody to do something like running a sewing machine, something you do every day to make a living, wouldn’t you think
you’d have a line outside your door?” A lot of psychics do not take Randi seriously. He’s also been accused of changing his million-dollar test whenever a psychic performs well on the preliminary exam. “No matter what I would do, he’d find something wrong with it,” LoBrutto says. “It doesn’t matter. I could get his mother to a T, and he’ll find something.” In her book Impossible Realities, paranormal advocate Maureen Caudill writes that “I have a friend who is an amazing psychic, and he actually applied for that challenge. Before he could be accepted to go for the million-dollar prize, he had to go through an increasing series of tests, and repeatedly, the criteria for the tests were changed as he accomplished more and more. ... Realizing that anyone who demonstrated any real psychic talent would always be weeded out, my friend gave up.” When asked to respond to this passage, Randi denies the charge, saying, “These people never name anybody. They just say, I have a friend, and they make this kind of description.” (I e-mailed Caudill twice asking for the name
Trickery of The Trade The psychic world is rife wiTh fraudulenT pracTiTioners; here’s how To avoid being scammed.
Genuine psychics, if they exist, often have to play defense against detractors. It doesn’t help that when stories about psychics make mainstream news, they tend to slant, like most news, negative. If the local news covers psychics at all, it’s usually when they’re arrested for fraud, like the case of Fort Lauderdale’s Rose Marks and her family of fortune tellers, who this past February pled guilty to running a $25 million fraud scam. The American Federation of Certified Psychics and Mediums found that 2,137 psychics/mediums have had “trouble with the law” over the past five years. The profession’s local power players know how to spot crooks in their midst. Laura Mendelsohn, a notable psychic in Delray Beach, says, “In my little definition of mediumship, if you see a medium hold your hand, it’s an amateur signal. Any psychic or medium that holds your hand shows me they don’t know how to work, that they’re not working with energy.” Joseph LoBrutto says that, “The swindlers charge a grand amount at first, and they keep you coming. They say there’s a curse on you, and to remove this curse, it will cost this much money.” “Usually, [a fraud will] ask you too many questions at first,” adds Jolie DeMarco. “I have heard of people going online and looking up people’s information. I’m sure there’s all kinds of ways now to access people’s information.” Charlatans may give the entire profession a bad name, but LoBrutto believes the proof is in the pudding—aka the specific details he generates. “You have bad doctors out there, but it doesn’t mean all doctors are bad.”
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of her friend; while she did respond, she never provided the friend’s name). At any rate, when Randi’s number is up, he’ll be resting easy and expecting nothing: “I just believe we die, and that’s the end of it.”
Grandma’s ghost LoBrutto first saw dead people when he was a child. At age 10, after his grandmother passed away, he saw her, plain as day, sitting on his bed. “I realized this is not right; I’m seeing a ghost,” says LoBrutto, 50, who lives in Wellington. “I shut down, and I stopped seeing them for the longest time.” His conduit reopened in his 20s thanks to his now ex-wife, who was interested in metaphysics. He started taking channeling classes, and on the way back from his cousin Joe’s funeral, Joe materialized in the passenger seat of LoBrutto’s car. “He said, ‘Please give my wife a message.’ The message was very validating, and from there, the doors didn’t close. I started having people come over, and I started giving readings to small groups.” LoBrutto began to journal his experiences channeling his spiritual “masters.” He turned them into a self-published book, Is There More to Life … Than What We Know?, which became a surprise hit on Amazon and has undergone multiple printings. It wasn’t long before a German company called Medium Channel tested LoBrutto’s abilities, ranking him the best in Florida. His phone would ring off the hook after that, and it hasn’t stopped much; these days, a personal mediumship session with LoBrutto runs $250. “The people who come to me are hurting, and they want to heal,” he says. “The message is not that your grandmother came through, and she says she loves you. The message is that she has five children, and she talks about the time that she went to Canada with you, or France with you ... or ‘do you have that special ring with the gold or ruby in the center?’ That’s my type of reading. It’s all evidential that way. “Most people [say] that meeting with me just for the hour is more than a year’s worth of therapy.” Visit bocamaG.com for more on mediums, includinG a Visit with respected delray beach psychic laura mendelsohn.
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Castle Hill Lighthouse on Rhode Island's rocky coast
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›› PROViDENCE WhERE TO STay Providence Biltmore: A downtown classic, circa 1922; 11 Dorrance St., 401/421-0700
WhERE TO DiNE Parkside Rotisserie and Bar: 75 S. Main St., 401/331-0003 Zooma: 245 Atwells Ave., 401/383-2002
NEWPORT
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WhERE TO STay Vanderbilt Grace: A luxury 33room boutique hotel; 41 Mary St., 401/846-6200 The attwater: A contemporary and hip B&B; 22 Liberty St., 401/847-3132
WhERE TO DiNE Muse, at the Vanderbilt Grace Hotel: 41 Mary St., 401/846-6200 La Forge: 184 Bellevue Ave., 401/847-0418 Black Pearl: Bannister’s Wharf, 401/846-5264 Flo’s Clam Shack: 4 Wave Ave., Middletown, 401/847-8141
TOURS Get the lay of the land and book a narrated trolley tour, some of which include mansion visits, through Viking Tours, 401/8476921 or vikingtoursnewport.com.
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A view of downtown Providence from the river that runs through it
A Tale of Two Cities Rhode Island proves that the best things do come in small packages. By Marie Speed
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aybe people tend to forget about Rhode Island on their way to Martha’s Vineyard or Lake Winnipesaukee in New Hampshire. Tucked like a pocket hanky between Connecticut and Massachusetts, this little state may be overlooked, but it has long held its own as a charming and historic destination. After all, Rhode Island has lobster, too, and clam chowder and lighthouses and plenty of stalwart founding fathers. In fact, this tiny state may have been founded on the biggest principle of them all: religious freedom. A statue of Roger Williams, founder of the state of Rhode Island and Providence Plantations (its full name) overlooks the capital city of Providence from a vantage point high above at Prospect Terrace Park. Williams, an early advocate of the separation of church and state, was the first abolitionist in the 13 colonies and founded the first Baptist church. It’s a legacy that helped define the Rhode Island spirit, from the captains of industry who
built mansions in Newport to the independent thinkers at Rhode Island School of Design, Johnson & Wales University and Brown University in Providence. Today, a trip to Rhode Island still can be defined as a tale of those two cities: Providence and Newport. Providence is compact and walkable with a newly revamped downtown intended to maximize the Providence River bisecting it. In fact, several times a year, a public art installation by Barnaby Evans called WaterFire lights up the night; 100 or so braziers hovering on the surface of the river are stacked with fragrant wood and lit, making for a romantic evening illuminated by well-spaced bonfires blazing on the water. There are scores of funky small restaurants and shops downtown, but one of the most popular attractions is the Rhode Island School of Design (RISD) museum and store. The museum is an impressive institution with cutting-edge exhibits that span the ages and collections that feature everything from [ bocamag.com ]
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a second-century Roman figure of Hermes to an Eames chair. And it’s all capped off by a visit to the museum store, which features only products designed by RISD students. Even the most discriminating visitor would be hard-pressed to resist ice-cube trays shaped like a Titanic/iceberg combo, or a Toucan can opener. The fact that Providence is a college town gives it a certain exuberance not normally associated with New England, yet it’s grounded, too, in the old cobblestone streets winding down to the harbor, or in the swan boats bobbing in the ponds at pastoral Roger Williams Park. Another favorite Providence destination is Federal Hill, an Italian neighborhood dating from 1788 which today is block after block of Italian restaurants as well as a few landmarks like Scialo Brothers bakery, ca. 1916, which still makes everything from scratch in brick
Did You Know?
Rhode Island was the first of the original 13 colonies to officially declare its independence from Great Britain, making its historic stand on May 4, 1776.
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This page: The picturesque Newport harbor (above); baking bread on Federal Hill in Providence. Opposite page: Sailing in Newport
NicHolaS Millard
ovens built in the 1920s. Antonelli Poultry slaughters chicken and rabbits on the spot, and will dress them for you. Venda Ravioli (“the umbilical cord to Italy”) offers a grocery of great Italian products like olive oil and breads and a wall-sized glass case of every kind of homemade ravioli imaginable. Finally, there is DePasquale Plaza, a courtyard with outdoor tables and party lights that brings the spirit of the neighborhood to life most evenings. Newport is only 23 miles south of Providence, although it may as well be worlds away. Founded in 1651, it was a major port city by the mid-18th century—with a glamorous and checkered history. Once revered for its freedom of worship by Jews escaping the Spanish Inquisition, it has the oldest standing synagogue in the country. Yet it was also the center of the slave trade in New England, and Benedict Arnold was its first governor.
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Travel Buzz
Check out what’s hot at resorts in and around Boca—including some specially priced spa treatments.
BILLy BLAck
eau My! Spend the final days of summer in a state of discounted bliss at eau Spa, the pampering paradise inside eau Palm Beach resort (100 S. Ocean Blvd., Manalapan, 561/5404960). Through Sept. 25, Eau Spa is offering 50-percent-off prices on five signature treatments, including the 90-minute “One Love Facial” ($210, regularly $420) and the 155-minute “Queen of Hearts” experience ($238, regularly $476), which features a one-hour Hammam massage and a one-hour “Eau Naturale” facial. In addition, the spa is running $99 “early bird” specials and $97 “night owl” specials for 50-minute massages or facials booked at 9 a.m., and 7 p.m., respectively. Visit eauspa.com for more information.
Still, Newport is probably best known for its romantic gilded age, when the who’s who of American aristocracy built mansion after mansion along Bellevue Avenue. It became synonymous with “Mrs. Astor’s 400” list of accepted society and, later, with sailing (the America’s Cup was defended here several times). In addition to hosting the first U.S. Open golf championship, it’s also home to the Newport Folk Festival (where Bob Dylan went electric in 1965) and Newport Jazz Festival— plus, it was where John F. Kennedy married Jacqueline Bouvier in 1953. Today, the windswept romance of Newport is alive and well. It has the pedigree of a well-appointed resort town, with the historic charm of an old seafaring port. The palatial mansions still loom along Bellevue and some are open for public tours. (The most famous is The Breakers, the wildly extravagant Vanderbilt home.) The Newport Historic District has the highest concentration of colonial homes in the nation, many which have been restored through grants made by former Newport resident Doris Duke. This area is home to follow the leader
the International Tennis Hall of Fame and the Naval War College. Although most of the old moneyed families are gone now, and the line dividing new money from old has long disappeared in America, there is still a small but proud contingent in Newport, living in restored historic houses, gathering at the private Bailey’s Beach Club. For the rest of us, there is Cliff Walk, a dramatic pathway high above the ocean along the rugged cliffs that is about as New England as you can get; only a three-masted schooner on the horizon would top the view. Newport also has its simple charms—like clam chowder at the Black Pearl or fried clams at Flo’s Clam Shack. There is great food in Newport, from the stellar Jonathan Cartwright cuisine at Muse to stuffies (a quahog clam minced and mixed with pepper and chouriço, then baked) at La Forge. And then there is the lobster. There is never too much lobster. In short, Newport has it all, from down-home seagoing charm to more refined resort offerings. Like Rhode Island, it presents a very big experience in a relatively small package. In fact, it may be your new favorite New England.
HoT for TeacHerS: A Delray Beach resort is making the grade with local educators this summer. The Seagate Hotel & Spa (1000 E. Atlantic Ave., 877/577-3242) is offering 20-percent-off room rates (starting at $179 per night) and 20-percent-off spa treatments to area residents with a valid teacher ID. The resort also is extending a 10-percent room discount and $25 gas credit to all in-state residents. Both deals are good through Sept. 30; visit theseagatehotel.com for more information. Take a STand: For those seeking a getaway that combines fitness and relaxation, Pelican Grand Beach resort (2000 N. Ocean Blvd., 954/568-9431) in Fort Lauderdale invites guests to “Paddle Away” through Dec. 31. The package, based on a minimum two-night stay (starting at $249/night), includes breakfast for two at Ocean2000—as well as tickets for a one-hour stand-up paddleboarding lesson from nearby Standup Paddle Surf School.
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backstagepass [ 122 take 5 • 124 hidden entertainment gems • 126 the hot list ]
Cutting Edge
West Boca’s Slow Burn Theatre Company has gradually made a name for itself by presenting provocative, ambitious and unusual musicals rarely attempted by regional theaters—like this past year’s “Sweeney Todd.” Just in time for his 2013-2014 season, Patrick Fitzwater, co-artistic director of the renegade company, discusses Slow Burn’s fiery niche (see page 122).
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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Matthew Korinko and Karen Chandler in “Sweeney Todd”
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backstage pass
take5 Patrick Fitzwater
Co-founder, Co-artistiC direCtor, slow Burn theatre Company
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hen it opened in early february of 2013, there was no south florida theatrical production with more wild acclaim than “side show,” a cultish 1997 musical resurrected by west Boca’s slow Burn theatre Company. dramatizing the story of daisy and Violet hilton, the real-life conjoined twins who became circus performers during the Great depression, “side show” received the kind of kudos reserved for companies with decades of professional experience: “the production values would not be out of place on west 47th street” (Around Town); “there is more passion pouring off the stage in slow Burn’s thrilling ‘side show’ than in 10 other musicals we’ve seen in the past year put together.” (floridatheateronstage.com) and yet, hardly anybody saw it. the show came and went in an eye blink, running for just two weekends in the remote west Boca performing arts theatre on the campus of west Boca high. despite the overwhelming plaudits for this and other shows—its production of sondheim’s “into the woods” was viewed as a triumph—slow Burn never has received a Carbonell award nomination in its four years of existence. that’s because its shows have not had long enough runs to be eligible. that will change this year, as two of its shows—“next to normal” and “Chess”—will travel to the aventura arts & Cultural Center for additional performances, making them Carbonell-eligible. it’s the next step for a company deserving of such attention. on the heels of “next to normal,” which opens the theater’s 2013-2014 season oct. 18 in west Boca, co-founder patrick fitzwater describes his company’s increasingly edgy brand.
Q1
How did Slow Burn get its name? [Co-founder] Matthew [Korinko] came up with the term. What a slow burn is, in musicaltheater terms, is after a scene reaches its climactic emotional level and there’s nothing else to do in the scene, it usually bursts into song, and that’s called a slow burn. We thought it was a fitting name for a musical company.
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Q2
Do you feel your company has a certain identity in the South Florida scene? Yes. I think mostly this year has set our identity. I think our calling is the musicals that are not overproduced, that you might have missed off-Broadway, or maybe they didn’t justify getting a national tour because they were too risky for the tour houses.
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Q3
That said, you have done shows that are quite well-known in the past. What are your thoughts on emulating other great productions or inventing your own wheel? I don’t believe in remounting anything just for the sake of remounting it. I think a lot of theater companies take the easy way out, to remount a video or remount what they saw on tour. I don’t want to produce anything that looks like another piece of work, because that’s just kind of stale.
Q4
How have the mostly short runs of your shows impacted the company? It’s been beneficial. We’ve been praised for being fiscally responsible. The Carbonells are great, but it wasn’t worth coming out of the gate swinging just to get these accolades. To build such a company from nothing—we were two boys from St. Louis who didn’t know a single person down here and started with an audience base of zero—and in three years ... to build up the reputation and the following we have, I think the Carbonells are just going to take us to the next level.
Q5
What’s been your proudest achievement with Slow Burn? I would say the respect that we get from the community down here. It’s fun to be the “Rent” or the “Avenue Q” on Broadway—the little guy that everybody’s keeping their eye on, going up against the machine of “Wicked,” which could be the bigger theaters, like Maltz Jupiter, with their endless dollars. To be held accountable with them, with the small budgets that we have, I think that’s my proudest moment.
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aaron bristol
Visit bocamag.com to read about what attracted Patrick Fitzwater to the shows in slow burn’s 2013-14 season.
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[ boca’s hidden gems ]
offbeat Intrigue Here’s an inside look at three unique venues operating outside of Boca Raton’s well-traveled districts.
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[ 1 ] A MoMent of Zen
A concert at the Funky Buddha Lounge & Brewery
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A brand expert would be hard-pressed to find a better name for a hip venue than the Funky Buddha Lounge & Brewery (2621 N. Federal Highway, 561/368-4643), a moniker that suggests offbeat fun, Zen, relaxation and beer. For the past six years, the Buddha has been all of these things. Ryan Sentz, the venue’s founder, can’t take credit for the dynamite name. In 2008, he took over a struggling venue called The R&R Tea Bar and Funky Buddha Lounge, truncating the unwieldy title and adding a brewery a couple of years later. It serves more than 100 microbrewed beers and sodas, not to mention hookahs, kava, tea and food. The Funky Buddha has survived on almost no advertising, and Sentz says word-of-mouth recommendations still draw new costumers. If
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[ 3 ] PuPPy Love
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The bar at Lion and Eagle Pub
they come for the appetizers and tobacco pipes, they stay for the live entertainment: the Funky Buddha’s Wednesday comedy night has become legendary among South Florida’s standups; it’s one of the most respected and courteous stages in town. Monday nights feature improv jam sessions, and local and national recording artists perform on weekends. Reggae superstar Pato Banton, Austin rockers Bright Light Social Hour and homegrown indie sensations Surfer Blood have all graced the Funky Buddha stage. All the while, the venue has deliberately avoided easy, money-generating trappings. “There were leaner times when we were approached by people who wanted to do karaoke or cover bands,” Sentz says. “They said ‘It’ll pack the place, it’s what people want.’ But it’s not what we want.” Sentz’ success story has paid off: In June, he opened a second, larger location, the Funky Buddha Brewery, in a 19,000-squarefoot industrial space in Oakland Park.
[ 2 ] Hear it roar On weekend mornings, during peak soccer time, it’s common for the Lion and EagLE Pub (2401 N. Federal Highway, 561/447-7707) to open its doors shortly after the crack of dawn. By 7 a.m., the small, narrow watering hole is likely to be overflowing with jersey-wearing fans of real football—European soccer, which is featured on a quartet of flat-screen TVs in a follow the leader
standing-room-only environment. These matches have become one of the Lion and Eagle’s trademarks. Simon Allen, a former British soccer player who emigrated to the States on an athletic scholarship, founded the pub 20 years ago, and it quickly became a haven for U.K. expats and soccer nuts like him. Simon’s brother, Robert, bought the pub in 2008 and began to make cosmetic changes to bring in larger audiences, including wood flooring, a streamlined menu, HD televisions, and the expansion of the pub from a beer and wine establishment to a full liquor bar. “I want to accommodate the girl who wants to drink the martini, the hipster kid who wants to drink something that no one else carries,” Robert says, “or the soccer fan that wants a place to drink at 6 in the morning.” The regulars love its best-kept-secret status, not to mention the variety. Where else can patrons listen to indie-folk musician Keith Michaud one night (he performs Thursdays), enjoy a hearty English breakfast the next morning (complete with bangers, Irish bacon and even black pudding), and join the soccer addicts for a match the following night?
Visit bocamag.com to learn about an offbeat Venue specializing in an acrid but helpful root beVerage.
With a posh location in Royal Palm Place, the Showtime Performing ArtS theAtre (503 S.E. Mizner Blvd., 561/394-2626) is not tucked away off the beaten path—but it is a receptacle for surprisingly unusual entertainment. Operating since 2006 primarily as a children’s theater, Showtime has accrued numerous awards for its youth programs, and it teaches indispensable classes in theater, dance, music and voice. Last year, the venue branched into adult theater with a critically acclaimed production of the geeky, self-reflexive comedy “[title of show]”—which is actually the name of the show. It also welcomed Sick Puppies, a Bocabased improv troupe that will celebrate its one-year anniversary in October. Founded by local comedian Casey Casperson after the dissolution of his previous troupe, Laughing Gas, Sick Puppies’ monthly performances at Showtime (usually on the second Friday) feature 10 actors fielding suggestions from the audience and engaging in creative improv games, from inventing material on-the-spot based on short standup sets from a guest comedian to performing an original story with each troupe member providing only one word at a time.
3
A recent Sick Puppies performance at Showtime
With a capacity of 125, there’s not a bad seat in Showtime, and Sick Puppies’ shows frequently sell out. “What makes it perfect for improvisational theater is the balcony,” Casperson says. “You’d never imagine that a boutique theater like this would offer such a luxury, but it allows all the audience members to be no more than 50 feet away from the stage. “The moment I saw the theater, I knew it had to be the home of our new troupe.”
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backstage pass
hotlist Sept. 15 Depeche Mode
Depeche MoDe Where: BB&T Center, 1 Panther Parkway, Sunrise Details: The boys in Essex’s Depeche Mode should be considered musical prophets. The band formed in 1980, emerging during a period when electronic music was still novel—the inchoate realm of spacey ambient artists like Brian Eno and introverted navel-gazers like Kraftwerk. Depeche Mode deserves almost sole credit for popularizing electro, bringing it onto the dance floor where it’s remained ever since. The group’s innovations have paid off in spades: With a whopping 49 songs on the U.K. singles chart, Depeche Mode has sold more than 100 million albums and singles worldwide, making it the bestselling electronic act of all-time. Songs like “Personal Jesus” and “Master and Servant” took controversial approaches to religion and sexual fetishes, which only increased the band’s status as the most ominous of pop stars: It’s goth music for non-goths. The group is supporting its 13th studio album, “Delta Machine.” tickets: $35.75–$85.75 contact: 954/835-8000, thebbtcenter.com
Fun.
Miami City Ballet
MiaMi city Ballet prograM i: First Ventures
oct. 25–27
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Where: Broward Center for the Performing Arts, 201 S.W. Fifth Ave., Fort Lauderdale Details: Miami City Ballet will launch its 2013-2014 season with one of its most anticipated company premieres: Christopher Wheeldon’s masterful 2003 ballet “Polyphonia,” set to the frenzied piano music of Gyorgy Ligeti. The piece is said to signify the choreographer’s transition from emerging talent to celebrated artist, and the eight-dancer ensemble showcases his geometric movements and bracing sense of surprise. The program also includes two George Balanchine pieces: “Serenade,” his Tchaikovsky-scored American debut from 1934; and “Ballo della Regina,” his 1978 ballet set to music from Verdi’s opera “Don Carlos,” which is known for the extremely difficult choreography of its female lead. tickets: $20–$175 contact: 954/462-0222, browardcenter.org
september/october 2013
Fun.
Sept. 18
Where: Mizner Park Amphitheater, 590 Plaza Real, Boca Raton Details: Superfluous punctuation aside, Fun. is surely one of the most appropriate band names in pop-music history, encapsulating this New York City’s trio’s upbeat, stress-busting jubilance. Fun. rose from the ashes of unsung rock band The Format with a 2009 release, “Aim and Ignite,” that was received with polite applause. It wasn’t until 2012, however, with the release of “Some Nights” and its No. 1 single, the ubiquitous “We Are Young,” that this clever indie-pop group finally reached its stratospheric ascent into Top 40 radio dominance. Fun. went on to win the coveted 2013 Grammy for Best New Artist, and its confetti-strewn live performances are not to be missed. Tegan and Sara, the cultish indie duo from Calgary, will open the show. tickets: $39.50 contact: ticketmaster.com
oct. 8– Santa Fe Jan. 5 art colony: early american modernists in new mexico Where: Boca Raton Museum of Art, 501 Plaza Real, Boca Raton Details: John Sloan, the celebrated realist painter from New York, and Edward Hopper, his East Coast colleague known for muted urban portraits brimming with straight lines and melancholy, are among the American artists who went west in the early 20th century. Attracted to the multiculturalism,
the wide-open spaces and the majesty of the natural land, these artists and others settled in Santa Fe, where they helped create a nascent art colony separate from the more-established art culture in Taos. This exhibition, organized by the Boca Raton Museum of Art and containing upwards of 40 pieces, runs an eclectic gamut from Santa Fe “Old Guard” artists to realists like Hopper and Sloan, on through to modernists such as Stuart Davis, who took inspiration from jazz for his abstract paintings. aDmission: $5–$8 contact: 561/392-2500, bocamuseum.org
X-Scream Halloween: aftershock
oct 12–nov. 2
Where: G-Star School of the Arts, 2030 S. Congress Ave., West Palm Beach Details: Each October, the film school transforms into this themed carnival, which the Travel Channel recognized in 2008 as one of the “13 Scariest Haunted Attractions in America.” Now in its eighth year, the event will feature new additions, such as roving “scare-actors.” This year, G-Star will envision a post-apocalyptic landscape, lorded over by independent despots and militias— until the inevitable mutant uprising, that is. tickets: $13 adults, $5 children contact: 561/967-2023, xscreamhalloween.com
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7/18/13 3:55 PM
presents
ifty Tables Under The Stars Reserve Your Seat
Thursday, November 7, 2013 Dine under the stars at The Shops at Boca Center’s newly designed courtyard, featuring some of the center’s finest restaurants and music by various ensembles from the Lynn University Conservatory of Music. Guests may select from three-course, prix-fixe menus accompanied by adult beverage pairings. Join hundreds of other guests for an extraordinary dining experience. Make your reservations today!
For more information, visit bocacenter.com/fiftytables or call 561.361.9804
WHERE & WHEN
Event Details SHOPPING
Location: The Courtyard at The Shops at Boca Center on Military Trail in Boca Raton Date: Thursday, November 7, 2013 Rain Date: Wednesday, November 13, 2013 Time: 5:30-9 p.m.
Boca Center invites you to arrive early and explore the vibrant and exclusive boutiques and galleries. Enjoy special store offers during the evening’s festivities.
Event Charity: Lynn University Conservatory of Music; a portion of the proceeds of each restaurant will be donated to Lynn Conservatory of Music (estimated 500 reservations).
5:30-6:15 p.m. After checking in, enjoy a complimentary glass of champagne and prepare to enjoy a beautiful evening!
RESERVE YOUR SEAT Review the restaurant prix-fixe menus in this section to make your dining selection. Contact the restaurant of choice to book your dining reservation. A credit card payment in full is required to complete your reservation. All reservations are NON-REFUNDABLE. Seating is limited and guests must be 21 or older. Go to bocacenter.com/fiftytables or contact one of the following restaurants: BRIO Tuscan Grille: 561.392.3777 English Tap & Beer Garden: 561.544.8000 Morton’s The Steakhouse: 561.392.7724 Rocco’s Tacos & Tequila Bar: 561.416.2131 Uncle Tai’s: 561.368.8806 HOW TO CHECK IN Arrive the evening of Nov. 7, and make your way to the entrance of the courtyard; there will be check-in tables for each restaurant. A host/ hostess will help guests locate their seat under the stars. Check-in with the host/hostess to receive a Fifty Tables bracelet. Show the bracelet to receive a complimentary glass of champagne during guest check-in. MORE INFORMATION Contact 561.361.9804 or visit bocacenter.com/fiftytables
GREET, TOAST & DINE!
6 p.m. Seating begins. 6:15 p.m. Welcome comments from Dr. Kevin Ross, President of Lynn University. 6:30-9 p.m. Three-course dinner to be served with adult-beverage pairings from Boca Center’s finest restaurants while guests enjoy music by various emsembles from Lynn University Conservatory of Music. Attire: Cocktail attire. PARKING Complimentary valet parking is available at Boca Center’s main stand in front of the courtyard. Self-parking is available in front of the shops or inside the parking garages at Boca Center.
Reserve your seat
100
$
*
A ppetizer
• Beef Carpaccio served with field greens, capers, Mustard Aioli and Parmigiano-Reggiano • Paired with Sartori “Family Reserve” Pinot Grigio
Entrée
• Grilled Swordfish Fresca with farro, spinach and a tomato basil vinaigrette • Paired with Sketchbook Pinot Noir
Dessert
• Tiramisu Espresso-Soaked Ladyfingers, finished with mascarpone & cinnamon • Paired with Cinzano Prosecco To reserve your seat, please call 561.392.3777
Reserve your seat
85
$
*
A ppetizer
• Crispy Calamari Fries served with a spicy pepper aioli
Entrée
• Baked Gluten-Free Maryland-Style Crab Cakes served with fresh green beans and wild rice
Dessert
• Raspberry Cheesecake *Craft Beer pairing included with the courses To reserve your seat, please call 561.544.8000
Reserve your seat
135
$
*
A ppetizer
• Caesar Salad, classic dressing
Entrée
• Center-Cut Filet Mignon served with steamed fresh jumbo asparagus, hollandaise sauce & lyonnaise potatoes
Dessert
• Double Chocolate Mousse *Wine pairing included with the courses To reserve your seat, please call 561.392.7724
A ppetizer
Reserve your seat
• Braised Short Ribs and wild mushrooms over a charred jalapeño and Cabot cheddar tamale • Paired with Rojo Sangria
105
$
*
Entrée
• Lobster, Crab & Shrimp Molcajete with roasted vegetables, charred tomato, spinach, white rice, citrus rojo • Paired with Ranch Water-Patron Silver, soda water, fresh-squeezed lime juice
Dessert
• Blueberry Churros, vanilla gelato, blackberry glaze • Paired with Fresh Watermelon-Infused Margarita To reserve your seat, please call 561.416.2131
Reserve your seat
A ppetizer
• Steamed Shrimp Dumpling • Diced Chicken Lettuce Wrap
95
$
*
Entrée
• Uncle Tai’s Crispy Beef, Jumbo Shrimp and Asparagus in white wine sauce • Chunked Chicken (Hunan style)
Dessert
• Sesame Fried Banana and ice cream *Wine pairing included with the courses To reserve your seat, please call 561.368.8806
Gingerbread Holiday Concert Featuring the
Lynn University Philharmonia Orchestra
Sponsored by Bank of America Presented by Lynn University Friends of the Conservatory of Music
3 p.m., Sunday, Dec. 8, 2013 Boca Raton Resort & Club - Great Hall
TICKETS: $35 561-237-9000 | www.lynn.edu/events
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Be in the Center of it: Events, Specials, Happenings. Follow The Shops at Boca Center on Facebook or via Inside Track at www.bocacenter.com
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MOBILE BOCA RATON whERE to eat, whAT to do, hOw to get there
LocaL Review
Use any smartphone for instant access to Boca Raton magazine’s independent reviews of the best restaurants.
SeaRch in StyLe Looking for a place to dine is made easy with different search categories to help you.
Get theRe faSt Really hungry? geo location finds restaurants nearest to you. Call and make a reservation directly from the app.
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Boca Raton’s
insider advertising • promotions • events
Sept. 1 Oct. 31
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2013 TICKET BOOK TUESDAY, SEPTEMBER 24 & WEDNESDAY, SEPTEMBER 25 6:30 - 9:30 PM Two nights of food, wine, cocktails & entertainment featuring Mizner Park’s extraordinary collection of TASTEMAKERS
tastemakers at mizner park
Visit Mizner Pvark on Sept. 24-25 for its signature culinary event, two nights of food, wine and cocktails, and entertainment—plus exclusive dining offers at Mizner Park's extraordinary collection of Tastemakers. Tickets available Aug. 1 at participating restaurants for $30 per person, or go online at miznerpark.com. Dining offers are good from Aug. 1 through Oct. 31. Mizner Park • 327 Plaza Real, Suite 365, Boca Raton 561/362-0606 • miznerpark.com
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The holidays will be here before you know it! Smooth those forehead lines, plump those lips and soften those parentheses! $75 off any Botox, Dysport or Filler treatment. Offer valid Sept. 1 through Oct. 31. Call today for an appointment. Some restrictions apply. Dr. Rafael C. Cabrera 951 N.W. 13th St., Suite 4A, Boca Raton 561/393-6400 • pssbocaraton.com
Oct. 17-20
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plan your special event
La Cigale is prepared to host your private dinner party or corporate meeting in one of our versatile private rooms. Our private rooms accommodate 10 to 150 people for those events where you need a personal and quiet space. 253 S.E. Fifth Ave., Delray Beach 561/265-0600 • lacigaledelray.com
The Food Network New York City Wine & Food Festival presented by FOOD & WINE is back Oct. 17–20. Enjoy intimate dinners, decadent tastings, unique brunches and late-night parties hosted by some of the world’s best chefs. Don’t miss this unforgettable weekend of food, fun and fighting hunger. Schedule, tickets and charity info at nycwff.org. 866/969-2933 • nycwff.org
Visit bocamag.com/events for more information.
diningguide
[ 136 ceviche review • 140 racks fish house review • 144 ice cream spots • 150 sports bars • 152 discovery • 154 burger challenge ]
Small-bite Success
The culinary spirit of 13th-century Spain is alive and well at Ceviche Tapas Bar in Delray Beach, where delicious small plates rule the day. Turn the page for food editor Bill Citara’s review of this buzzworthy dining destination.
stars next to restaurants in the guide: Boca raton Hall of famer
follow the leader
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aaron bristol
Chef Antonio Escobar
dining guide
review CEVICHE TAPAS BAR & RESTAURANT
Ceviche de la Casa
116 N.E. Sixth Ave., Delray Beach, 561/894-8599
B
ack in 13th-century Spain, diners slapped a piece of bread on their wine glass to keep the flies out. Hundreds of years later, that origin story has culinary ties to a six-unit chain serving up more than 100 different small plates from St. Petersburg to Delray Beach. That’s more or less the trajectory of Ceviche Tapas Bar, which debuted 16 years ago in Tampa and last year took over the old Falcon House spot to dish a roster of Spanish and neo-Spanish tapas, a word meaning “to cover,” which explains the wine glass and flies thing. Ceviche does have the tapas angle covered like, well ... a slice of bread. There’s its trademark ceviche, artfully presented in an oversized stainless steel martini glass, not overly generous but expertly done, shrimp, scallops, calamari and bits of fish gently “cooked” in lime juice and a bit of garlic. It’s very fresh, not too tart, a cool antidote to South Florida’s bruising summer heat and humidity. You could say the same about a decent gazpacho, coarse-textured and sunny-tasting. A/C for the palate. Other classics include albondigas—veal, pork and chorizo meatballs that are admirably savory, if rather dry, rescued by a mildly spicy tomato sauce. The
tortilla Espanola, an egg-bound wedge of potatoes and sweet onions, comes off unexpectedly fishy and odiferous, perhaps due to the addition of bacalao. Tapas may be uniquely Spanish but the joys of fried food are universal. Call them gambas bravas or popcorn shrimp, crustaceans fried crisp and greaseless with spicy aioli are morsels of instant gratification. Ditto for papas fritas (aka, potato chips), thin rounds of crunchy-salty spuds that wilt quickly in the humid air, so move even more quickly to embellish them with accompanying nuggets of pungent blue cheese. One advantage of a meal of small plates is having appetite left for dessert. To that end,
Ceviche’s tres leches takes the cake—and then some. This multilayered skyscraper of cream-moistened cake and ethereal meringue stops all tableside conversation, save for the orgasmic noises of delight coming from those savoring it. If your fellow diners make like flies and start swarming, try covering it with a piece of bread. —Bill Citara
IF YOU GO PrIce ranGe: $3.95–$16.95 (tapas), $14.94–$34.95 (entrées) credIt cards: All major cards HOUrs: Mon.–Thurs. 4 p.m.– midnight, Fri. 4 p.m.–2 a.m., Sat. 5 p.m.–2 a.m., Sun. 5–10 p.m. Left: The patio at Ceviche Right: Fruit-filled sangria
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september/october 2013
r i s tO r a N t e
For 30 years the family tradition continues...
distiNguished restauraNt Of NOrth america
Authentic itAliAn cuisine New elegaNt OutdOOr PatiO available perfect for After dinner drinks + cigArs
Open daily for dinner and lunch (M-F) and special events for parties of 6-150. Live music nightly.
6750 North Federal Highway, Boca Raton | 561-997-7373 | www.ArturosRestaurant.com
dining guide Giant soft pretzels at Biergarten
Dining Key $ Inexpensive: Under $17 $$ Moderate: $18–$35 $$$ Expensive: $36–$50 $$$$ Very Expensive: $50 +
palm beach county boca raton abe & louie’s—2200 W. Glades Road. Steaks. This outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody’s business. Two of the best are the bone-in ribeye and New York sirloin. Start with a crab cocktail, but don’t neglect side dishes like steamed spinach and hash browns. • Lunch Mon.–Fri. Dinner nightly. Brunch Sun. 561/447-0024. $$$
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 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. $$
bonefish grill —21069 Powerline Road. Seafood. Market-fresh seafood is the cornerstone—like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-9142; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$
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cristina Morgado
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. Dinner daily. 561/997-7373. $$$
brio tuscan grille —5050 Town Center Circle. Italian. The Boca outpost of this national chain of 100-plus restaurants does what it set out to do—dish up big portions of well-made, easily accessible Italianesque fare at a reasonable price. If you’re looking for bruschetta piled with fresh cheeses and vegetables, house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, and a creditable version of the classic tiramisu, you’ll be one happy diner. • Lunch Mon.–Fri. Dinner daily. Brunch Sat.–Sun. 561/392-3777. $$ 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. $$$ casa d’angelo —171 E. Palmetto Park Road.
Italian. Angelo Elia’s impeccable Italian restaurant is a delight, from the stylish room to the suave service to the expansive wine list, not to mention food that’s by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like fat prawns wrapped in pancetta and grilled. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce. • Dinner nightly. 561/338-1703. $$$
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, 561/8023838; 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
september/october 2013
“I F YOU M A K E GR E AT FOOD T H E Y W I L L COM E ” Walking distance from the Boca Resort Dinner nightly 5:30 - 10 p.m. Sunday - Thursday • 5:30 - 11 p.m. Friday - Saturday Private Rooms Available for Parties of 6 - 45 499 East Palmetto Park Rd, Boca Raton • 561-393-6715 www.trattoriaromanaofbocaraton.com
dining guide
review Below: The market-priced shellfish platter
RACKS FISH HOUSE & OYSTER BAR 5 S.E. Second Ave., Delray Beach, 561/450-6718
I
don’t want to say Gary Rack has the gastronomic Midas touch, but if you look hard you can see a stack of gold bricks brushing up against the ceiling of his latest restaurant endeavor. That would be Racks Fish House & Oyster Bar, and though there aren’t really any gold bricks in the smartly designed dining room, Rack certainly has struck gold with this updated throwback to the classic fish shacks of yore. No surprise here. The low-key design by Rack favorite Karen Hanlon offers enough visual interest to keep the eye happy but doesn’t fight for your attention. The ambience is urban without the grit, suburban without the snooze, attracting a crowd that splits evenly between young hipsters and hip oldsters. Service is neighborly and accommodating, and if not always hugely efficient ... well this is South Florida. And the food? For the most part, it rocks. What doesn’t rock comes chiefly from the fryer: skinny truffleParmesan fries as limp as a politician’s handshake, fried Ipswich
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clams that left an oil slick on the plate worthy of BP. What does rock is everything else, starting with the oysters, available any way you want. On the half-shell, like a dozen plump, glistening Kumamotos that tasted like salty sea candy. Deep-fried, like the crisp, greaseless specimens piled onto a remouladeslathered po’ boy that deliciously channels the Big Easy. Gently
IF YOU GO PrIce ranGe: Entreés $18–$36 credIt cards: All major cards HOUrs: Sun.–Thurs. 11:30 a.m.–10 p.m., Fri.–Sat. 11:30 a.m.–11 p.m. poached, like the tender nuggets swimming in a lightly creamed, assertively spiced oyster stew, which is poured out of gleaming steam kettles that recall New York’s iconic Grand Central Oyster Bar. A taste of old San Francisco was there in Racks’ crab Louie
(given the faintly ridiculous spelling of “LOO-ey”). The wedge of iceberg lettuce with tomatoes, bacon, blue cheese and plenty of sweet-tasting crabmeat was as good as anything I’ve had at Tadich Grill. You also can get a regular salad, plus a nicely grilled artichoke with piquant, lemony aioli. Entrées don’t take the day off either, though they can take a bite out of your wallet. One evening’s seafood casserole clocked in at $32, an impressive sum but worth it for a wealth of perfectly cooked seafood—lobster, shrimp, crab, scallops, fish—practically spilling out of its miniature castiron skillet and easily sufficient to gorge two. A slab of impeccably fresh, ex-
pertly grilled swordfish bore a $33 price tag, a bit steep considering its less-than-impressive size. Desserts don’t seem to be a particular focus here. There’s carrot cake, brownie, Key lime pie ... meh. In fairness, though, the pie was damn good. Not too tart, not too sweet, flecked with lime zest, topped with an ethereal cloud of whipped cream. Racks rocks. Midas does it again. —Bill Citara
september/october 2013
Innovative Italian small plates from the culinary maestro behind Casa D’Angelo
Addison Place | 16950 Jog Road, Suite 115F | Delray Beach, FL 33446 www.dangelopizza.com Other Locations: 4215 N. Federal Highway | Ft. Lauderdale, FL | 954.561.7300 Country Isles Shopping Center | 1370 Weston Road | Weston, FL | 954.306.0037
Opening Fall 2013
dining guide 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. 561/395-2675. $$$$
cuban café —3350 N.W. Boca Raton Blvd. Cuban. Diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $
grand lux cafe —Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; breakfast on Saturday and Sunday. 561/392-2141. $$
Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$
kapow noodle bar—431 Plaza Real. Pan-Asian. This wickedly stylish Asian-inspired gastropub delivers a delicious and inventive punch to the taste buds. Among the hardest hitters are green tea-cured salmon with micro and fried basil and longan berries stuffed with yuzu kosho gelee, and cheesecake springrolls with a nothing-exceeds-like-excess banana caramel dipping sauce. • Lunch and dinner daily. 561/3477322. $
American. Dishes range from tasty chicken dishes and main-plate salads to seafood options like pistachiocrusted snapper or simply grilled yellowfin tuna. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$
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. $$$
houston’s —1900 N.W. Executive Center Circle.
kee grill —17940 N. Military Trail. American. The
American. With rustic features like butcher-block tables and comfy padded leather booths, Houston’s has created a “nonchain” feel, although there are more than 40 nationwide. The menu is straightforward—big burgers on sweet egg buns, Caesar salad, roasted chicken, filet mignon—but it’s not lacking in ingenuity. • Lunch and dinner daily. 561/998-0550. $$
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. 561/9955044. $$$
the grille on congress —5101 Congress Ave.
josephine’s —5751 N. Federal Highway. Italian.
Buzz Bites i
la rosa nautica —515 N.E. 20th St. Peruvian. Expect no ambience, no pretensions, low prices and food that satisfies on a very high level. Good starters include antichuchos, chunks of grilled beef heart, and causa, a terrine-like layering of mashed potatoes and chicken salad. Ceviche and the lomo saltado are among the best in South Florida. • Lunch daily. Dinner Tues.– Sun. 561/296-1413. $$
la tre —249 E. Palmetto Park Road. Vietnamese. For
Flame on: Fans of Wendy
Rosano’s late, lamented Cucino Mio in West Delray have something to smile about with the debut of Terra Fiamma (9169 W. Atlantic Ave., 561/495-5570) in the giant Delray Marketplace shopping complex. The 200-seat restaurant boasts an indoor-outdoor bar, wood- and gasfired pizza ovens (wood for thin-crusted Neapolitan-style pies, gas for hearty pizzas a la New York), a mozzarella bar featuring four different kinds of luscious cheese and a private dining room. More interesting stuff: Cheese and charcuterie plates, an array of nifty “Italian tapas,” a selection of five meatballs (beef, veal, pork, turkey and Buffalo chicken), plus an assortment of pastas, entrées and desserts. Oh, and Terra Fiamma? “Earth” and “flame.” —BIll CItArA
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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. $$
la villetta —4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas. Try the signature whole yellowtail snapper encrusted in sea salt, deboned tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/3628403. $$
legal sea foods —6000 Glades Road. Seafood. This faux-New England-ish seafooder in 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. 561/4472112. $$
le rivage —450 N.E. 20th St. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Lunch Tues.–Fri. Dinner nightly. 561/6200033. $$ maggiano’s —21090 St. Andrews Blvd. Italian. It’s the neighborhood spot where families congregate for great food 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 Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town. • Dinner daily. 561/392-0773. $$ max’s grille —404 Plaza Real, Mizner Park. Contemporary American. Though its signature California-influenced cookery and “American bistro” ambience are no longer furiously trendy, this stylish restaurant is as popular as ever due to consistently tasty and well-prepared food. Dishes run haute to homey, from seared-raw tuna to meatloaf wrapped with bacon. And don’t miss the luscious crème brûlée pie for dessert. • Breakfast, lunch and dinner daily. Brunch Sat.– Sun. 561/368-0080. $$ 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. $$$
new york prime —2350 N.W. Executive Center Drive. Steak house. This wildly popular Boca meatery packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner daily. 561/998-3881. $$$$ september/october 2013
All-Natural, Always Delicious!
7000 W. Camino Real, Boca Raton, FL 33433 (at the Fountains Center) www.butcherblockgrill.com | info@butcherblockgrill.com
Call Us Today
561.409.3035
dining guide nick’s new haven-style pizzeria —2240
One of Sloan’s masterful ice cream concoctions
N.W. 19th St. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $
ovenella —499 S. Federal Highway. Italian. Fernando Davila’s modestly stylish ristorante promises “a new take on Italian classics.” Pizzas from the oak-fired oven are a joy, and vegetarian lasagna is good enough to make the meat version obsolete. Don’t miss one of the inventive cocktails, like a sweet-smoky-salty baconmaple old fashioned. • Lunch Mon.– Fri. Dinner daily. 561/395-1455. $$
pellegrino’s —3360 N. Federal Highway. Italian.
Frozen yogurt may be all the rage, but when it comes to satisfying a sweet tooth few things beat the ice cream treats available at these South Florida spots. Sloan’S Address: 329 Plaza Real, Boca Raton, 561/338-9887 The store: Sloan’s offers flavors you won’t find anywhere else, such as Peppermint Pattie Chunk and Almond Joy. Delectable dish: S’mores sundae: Three scoops of ice cream, hot fudge, marshmallow, graham crackers, whipped cream and a cherry
Carvel Address: 9176 Glades Road, Boca Raton, 561/482-1600 The store: With its simple menu and famed ice cream cakes like “Fudgie the Whale,” Carvel remains a family favorite. Delectable dish: Chocolate Crunch Carvelanche: Chocolate soft-serve ice cream blended with chocolate crunchies
Cherry SmaSh Address: 8000 Wiles Road, Coral Springs, 954/346-0999 The store: Filled with vintage signs, soda fountains and cash registers, visiting Cherry Smash feels like time-traveling into the 1950s. Delectable dish: Cherry Smash sundae: Purple Haze ice cream, black cherry sauce, hot fudge and a cherry cordial
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AAron Bristol
here’S the SCoop Cold Stone Creamery Address: 2101 N. Federal Highway, Pompano Beach, 954/783-4200 The store: You make the call at Cold Stone, which creates your custom concoction on the spot—mixing flavors and ingredients on a frozen granite stone. Delectable dish: Cookie Doughn’t You Want Some: French Vanilla ice cream, chocolate chips, cookie dough, fudge, caramel
maggie moo’S Address: 2422 N. Federal Highway, Fort Lauderdale, 954/537-0100 The store: With inventions such as the ice cream cupcake and ice cream pizza, this parlor serves the familiar dessert in unique and delicious ways. Delectable dish: Snowcap blush cupcake: Strawberry ice cream, yellow cake, marshmallow cream
JaxSon’S Address: 128 S. Federal Highway, Dania Beach, 954/923-4445 The store: Founder Monroe Udell continues to infuse this South Florida classic, open since 1956, with old-fashioned charm and family-style ambience. Delectable dish: Chocolate Suicide: Death by Chocolate ice cream, chocolate brownies, hot fudge, whipped cream, chocolate chips —MAddIe FlAger
The bold, brash flavors of New York-style ItalianAmerican cuisine are as in your face as a Manhattan cabbie at this low-key favorite of chef-owner Bobby Pellegrino, nephew to the clan that owns the legendary Rao’s in East Harlem. Pungent smells of garlic, anchovies, tomatoes and peppers fill the air; dishes like the rarely seen spiedini alla Romana, chicken Scarpariello and seafood spaghetti in Fra Diavolo sauce fill your belly and tantalize your taste buds. Don’t miss the house-made desserts. Dinner Tues.– Sun. 561/368-5520. $$$
p.f. chang’s —1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$
piñon grill —6000 Glades Road. Contemporary 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. Brunch Sat.–Sun. 561/391-7770. $$ racks downtown eatery + tavern —402 Plaza Real. Contemporary American. Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homier offerings like burgers and pizza, fiery Buffalo-style calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone’s campfire favorite, s’mores. • Lunch and dinner daily. 561/395-1662. $$ 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. • Dinner Tues.–Sun. 561/392-1110. $$
september/october 2013
red the steakhouse —1901 N. Military Trail. Steak house. While it does provide the level of comfort, luxury and beef-centric cuisine affluent carnivores demand, Red does so with a lighter, fresher and more casual touch. It also serves some of the best—and best cooked—steaks in town. Try the succulent, gum-tender steak tartare. Meat not on your menu? Gulf shrimp in a seductive white wine-garlic-Dijon butter sauce will have you lapping up every last drop. Do the giant donut holes for dessert. • Dinner daily. 561/353-9139. $$$ 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. 561/9943495. $$ ristorante sapori —301 Via de Palmas, Royal
South Florida’s Top Seaside Italian Restaurant Readers’ Choice Winners: 2012 Best ItalIan Best sunday Brunch Best WIne lIst 2013 Best ItalIan
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Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milan and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$
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 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. $$$
34 S. Ocean Blvd, Delray Beach • 561-274-9404 caffelunarosa.com • facebook.com/caffelunarosa Open 7 days, serving Breakfast, Lunch, Dinner and Weekend Brunch. Live Entertainment • Valet Parking Available
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ruth’s chris steak house —225 N.E. Mizner Blvd. Steaks. This is a refreshing departure from the ambience common to many steak houses; the room is comfortable, and conversation is possible. Naturally, we come here for the steak (they are sublime), but the lobster and fish are great. All your favorite sides are here, too. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 661 U.S. Highway 1, North Palm Beach, 561/863-0660; CityPlace, West Palm Beach, 561/514-3544) $$$ 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) $$ sushi ray—5250 Town Center Circle. Japanese/ Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $20. • Lunch Mon.– Fri. Dinner daily. 561/394-9506. $$
--------------------------RESERVAT IONS SUGGESTED
(561) 265- 0 6 0 0 WWW. LACIGALEDELRAY. C O M
253 S.E. 5 TH AVENUE DELRAY BEACH, FL 33483 2 1/ 2 B L O C K S S O U T H O F A T L A N T I C A V E N U E
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 honey balsam-
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dining guide ic chicken wings with grilled onions and blue cheese; and linguine in deliriously rich and creamy pesto. • Lunch and dinner daily. 561/826-2625. $$
Plato Gordo from Uncle Julio’s
tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific ricotta-stuffed fried squash blossoms. Pan-seared branzino and massive bone-in veal chop are excellent, and the ethereal rosemary beignets with rosemary-olive oil gelato are luscious and cutting edge. • Lunch Mon.–Fri. Dinner daily. Brunch Sat.–Sun. 561/922-6699. $$$
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 (slow-cooked 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. $$$ uncle julio’s —449 Plaza Real, Mizner Park. Mexican. Taking Tex-Mex cuisine gently upscale with betterquality ingredients and more skillful preparation, this colorful eatery offers more than the usual suspects. You can get frog’s legs and quail, as well as beef and chicken fajitas, and one of the only palatable tamales around. • Lunch and dinner daily. 561/300-3530. $
uncle tai’s —5250 Town Center Circle. Chinese. In an area with more cookie-cutter Chinese restaurants than cookies, Uncle Tai’s stands out for the elegance of its decor, the professionalism of its service and its careful preparation of familiar and less-familiar dishes. The “specialties” section of the menu has exciting dishes, like the Hunan vegetable pie, finely minced veggies sandwiched between sheets of crispy bean curd skin, and Hunan-style lamb, whose seared and succulent meat shows off the kitchen’s skill in the use of wok qi. • Lunch and dinner daily. 561/368-8806. $$$ 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
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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 peoplewatching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$
vino —114 N.E. Second St. Wine Bar/Italian. An
phuket thai restaurant —Palms Plaza, 22191 Powerline Road. thai. It’s nothing to look at—just another little restaurant in another west Boca strip shopping center. But appearances can be deceiving; this restaurant serves excellent and authentic Thai cuisine in a cozy and unpretentious atmosphere. • Lunch Mon.–Fri. Dinner nightly. 561/447-8863. $$
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 breaded and fried artichoke hearts, and ravishing ricotta and fig-stuffed ravioli with prosciutto, balsamic syrup and brown butter. • Dinner Tues.–Sat. 561/869-0030. $
sybarite pig—20642 State Road 7. Contemporary american. A labor of love, pork and beer, everything at the Pig but the coarse-grain mustard is made in-house, from the bread for sandwiches to the eclectic sauces to the variety of terrific sausages. Creamy cotechino, savory duck and subtly spicy “Hellswine” are among the standouts. Dinner Tues.–Sun. Brunch Sun. 561/883-3200. $
vivo partenza —1450 N. Federal Highway. Italian. On the heartier side of the menu is an appetizer of three giant meatballs in a well-made 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. $$
tempura house —9858 Clint Moore Road, #C-112. Japanese/asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$
WeSt BoCa
villa rosano —9858 Clint Moore Road. Italian. You
city fish market —7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafoodfriendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner daily. 561/487-1600. $$
can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.–Sat. Dinner daily. 561/470-0112. $$
september/october 2013
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dining guide 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. 561/8530090. $ 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 delicious, 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. $$
sushi simon —1614 S. Federal Highway. Japanese. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$
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. $$$ 50 ocean —50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to duck confit egg rolls and well-executed potato-crusted grouper. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.–Sat. Dinner daily. Brunch Sun. 561/278-3364. $$
75 main —270 E. Atlantic Ave. Contemporary american. After a rocky start, this Atlantic Avenue sibling of Zach Erdem’s celebrity magnet Southampton parent is the equal of any restaurant in town, thanks mostly to the work of chef-turned-restaurant doctor Mark Militello. The food is less about breaking new culinary ground than being really delicious—whether grilled artichoke with frothy lemon beurre blanc, immaculately fresh tuna tartare, or salmon with a subtly tart-sweet balsamic-honey glaze. • Lunch and dinner daily. 561/243-7975. $$$
atlantic grille —1000 E. Atlantic Ave. Seafood/ Contemporary american. This posh restaurant in the luxurious Seagate Hotel & Spa mines quality ingredients for maximum flavor. Don’t miss the summer menu, which is available through Sept. 30. Among the popular entrées—pan-seared sea scallops, grilled
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shrimp with soba noodles and pan-roasted hanger steak. The peaches and cream Belgian waffle is pure wickedness. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$
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. • Dinner Mon.–Sat. 561/279-7371. $$
buddha sky bar—217 E. Atlantic Ave. Pan asian.
city oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as crab-stuffed shrimp with jalapeño cheddar grits, bacon, shiitake mushrooms and warm vinaigrette. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$
Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chineseinfluenced 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 daily. 561/450-7557. $$
cabana el rey—105 E. Atlantic Ave. Cuban tropical. Little Havana is alive and well in Delray Beach. The menu is a palette-pleasing travelogue. Mariquitas (fried banana chips) are a tasty way to start your meal. For dinner, seafood paella is a winner, with mussels, shrimp, conch, octopus, scallops and clams. And the churrasco is terrific. • Lunch and dinner daily. 561/2749090. $$
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. 561/274-9404. $$
Buzz Bites ii Third is a charm: The
restaurant-eating spot at the corner of Northeast Third Street and Northeast Third Avenue in Delray Beach may have just met its match in the person of chefcaterer John Paul Kline and his latest venture, 3rd & 3rd (301 N.E. Third Ave., 561/303-1939). It’s a somewhat obscure location, even more obscure without a sign. But if you remember any of the space’s previous tenants—Blacktip Reef, Ay Caramba, Monterey Grill, the Annex, Elwood’s Dixie Barbecue—you’ll probably find it without too much trouble. Complementing the restaurant’s off-the-eatin’-path address is its artsy decor and casual, easygoing charm. Don’t let that fool you, though. Kline’s food and drink are right-n-tight, from a roster of craft beers, cocktails, and New and Old World wines to dishes like duck confit with blood-orange gastrique, sea scallops with thyme butter and corn succotash, and shrimp-and-chorizo skewers with sweet chili glaze. —bIll CItara
cut 432 —432 E. Atlantic Ave. Steak house. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner daily. 561/2729898. $$$
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. $$
deck 84 —840 E. Atlantic Ave. Contemporary american. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the steallar flatbreads, the thick and juicy 10-ounce special blend burger or homey apple cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.– Fri. Brunch Sat.–Sun. Dinner daily. 561/665-8484. $
dig —777 E. Atlantic Ave. Contemporary american. This organic-healthy-sustainable eatery is all about “Doing It Green” with dishes like plump pan-seared diver scallops with pineapple-mango salsa. The different greens mixes at the salad bar are crisp and pristinely fresh. • Lunch Mon.–Sat. Dinner daily. 561/279-1002. $$
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. $$ greek bistro —1832 S. Federal Highway. Greek. Flaky, overstuffed spanikopita and light and delicate beef meatballs should be at the top of your appetizer list, and though entrées don’t always reach those heights, both a long-braised lamb shank and grilled whole snapper are certainly satisfying. And the baklava is great. • Lunch and dinner daily. 561/266-8976. $
the grove —187 N.E. Second Ave. Contemporary american. Chef-partner Michael Haycook and chef Meghan O’Neal change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with sundried tomato tapenade is merely terrific, as are rosy
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slices of gum-tender duck with cauliflower gratin and nickel-sized coins of crisp-chewy shiitake mushroom. • Dinner Tues.–Sat. 561/266-3750. $$
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. $$
up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sun. 561/272-3390. $$
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 caramelized bananas in puff pastry with silken vanilla ice cream and chocolate sauce. • Dinner daily. 561/865-5774. $$
house of siam —25 N.E. Second Ave. Thai. The
la cigale —253 S.E. Fifth Ave. Mediterranean. True
normally riotous flavors of Thai cuisine are muted at this family-friendly downtown spot, but that seems to suit diners just fine. Dishes, well-prepared and generously portioned, include steamed chicken and shrimp dumplings with sweet soy dipping sauce and crisp-fried duck breast in a very mild red curry sauce. • Lunch Mon.–Fri. Dinner daily. 561/330-9191. $$
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. $$
il girasole —1911 S. Federal Highway. Northern Italian. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for 30 years. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the frogs legs. • Dinner Tues.–Sun. 561/272-3566. $$
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
lemongrass bistro —420 E. Atlantic Ave. PanAsian. 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. 561/2785050. (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 bourbon-maple glazed pork belly, and crispy-skinned wild sockeye salmon with yuzu-truffle vinaigrette. • Dinner daily. Brunch Sat.–Sun. 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—or the decadent pretzel bites, perfect for the cocktail hour munchies. • Lunch and dinner daily. 561/265-5093. $$
Our Luxury Events and Concierge Services are not about compromises, they are about getting what you desire whenever you desire it. Your happiness is our success, so let us help you:
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dining guide Bru’s Room
prime —110 E. Atlantic Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking restaurant will fully live up to its name. • Lunch and dinner daily. 561/865-5845. $$$ sundy house —106 S. Swinton Ave. Contemporary American. “Top Chef” Lindsay Autry and pastry chef Sarah Sype have transformed the Sundy House menu into a “soulful” blend of Mediterranean flavors and Southern comfort food—served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try the crispy whole branzini, the roasted bone marrow or any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$ tramonti —119 E. Atlantic Ave. Italian. With its roots in New York’s Angelo’s of Mulberry Street, this venue is always packed. Homemade stuffed manicotti is aromatic and glorious. Tramonti’s platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zucchini and potato croquettes, is terrific. • Dinner daily. 561/272-1944. $$
Fan Fare Root for your favorite pro and college football teams this fall at neighborhood spots in and around Boca. Our Place 2901 North Federal Highway, Boca Raton, 561/750-9745 Fan favorite: Philadelphia Eagles Menu MVP: Original Philly cheese steak with American cheese and onions Extra points: Weekend deals include Friday fish-n-chips, poolside burgers or prime rib on Saturdays, and a Sunday roast beef dinner special.
Packy’s sPOrts Grill 11379 W. Palmetto Park Road, Boca Raton, 561/482-0052 Fan favorite: New York Jets Menu MVPs: Packy’s Bavarian pretzel sticks, served with honey mustard and cheese sauces, as well as Packy’s homemade chips Extra points: Weekday happy hour runs from 11:30 a.m. to 7 p.m.; ask about Packy’s poker nights, trivia and wing nights, and karaoke.
Bru’s rOOm 35 N.E. Second Ave., Delray Beach, 561/276-3663 Fan favorites: Florida Gators, Miami Dolphins Menu MVP: Award-winning wings, served
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with countless sauce options—from X-Hot and XX-Hot to teriyaki and Parmesan garlic to a special sauce of BBQ, sweet-n-tangy and hot mixed together (with grilled wings topped with minced garlic) Extra points: Join the “Bru’s Cru” and receive discount opportunities—as well as access to VIP events and parties.
miller’s ale HOuse 1200 Yamato Road, Boca Raton, 561/988-9142 Fan favorites: All teams during NFL/ college season Menu MVP: Zingers, aka boneless chicken wings, served with sauces that include: Mount St. Helens, zesty garlic, honey BBQ, Jamaican jerk and sweet Thai chili Extra points: Members of the Raving Fans Club receive free gifts, birthday surprises, and more by signing up online.
BOstOn’s On tHe BeacH 40 S. Ocean Blvd., Delray Beach, 561/278-3364 Fan favorite: New England Patriots Menu MVPs: Clam chowder, New England clambake, Ipswich steamers, lobster po’ boy Extra points: Check out the live entertainment, including “Blue Tuesdays” with Famous Frank; music on other nights ranges from reggae and rock to jazz and country. —BrIttAny ACkErmAn
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 chipotle-mayonnaise sauce. • Lunch Mon.–Fri. Dinner nightly. 561/921-0201. $$
union —8 E. Atlantic Ave. Pan-Asian. This purveyor of “Asian comfort food” has brought in wacky-maki expert Candyfish Gourmet Sushi as a restaurant-within-arestaurant. Salt-and-pepper calamari, pot stickers with panang curry sauce and “volcano” chicken wings are well-prepared. Candyfish’s sushi rolls blend all manner of fish and shellfish with cream cheese, fruits and veggies. • Dinner Tues.–Sat. 561/330-4236. $$ 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, house-made 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. $$$
LAkE worth couco pazzo —915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic; house-smoked mozzarella—breaded, fried and presented with a tangy tomato-basil fondue—is equally tasty. • Dinner nightly. (Tues.–Sun. during summer). 561/585-0320. $$ 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
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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. $$$
safire asian fusion —817 Lake Ave. Pan-Asian. This stylish little restaurant offers food that gently marries East and West, plus a roster of more traditional Thai dishes and inventive sushi rolls. Menu standouts include tempura-fried rock shrimp or calamari cloaked with a lush-fiery “spicy cream sauce.” Expect neighborly service and reasonable prices. • Lunch Tues.–Fri. Dinner Tues.–Sun. 561/588-7768. $
LANTANA the station house —233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 8 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely. • Dinner nightly. 561/547-9487. (Other location: 1544 S.E. Third Court, Deerfield Beach, 954/4209314) $$$
PALM BEACH bice —313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, sautéed chicken breast and stuffed rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ buccan —350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). But they’re all good. Dinner daily. 561/833-3450. $$
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. $$$
crème—will make your taste buds do a happy dance. • Dinner Mon.–Sat. 561/833-8800. $$
chez jean-pierre —132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-and-beseen 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. $$$
cucina dell’ arte —257 Royal Poinciana Way. Italian. The wide range of items on the menu and the great quality of Cucina’s cuisine, combined with its fine service, ensures a fun place for a casual yet delectable meal—not to mention being a vantage point for spotting local celebs. • Breakfast, lunch and dinner daily. Outdoor dining. 561/655-0770. $$ 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. $$$
hmf—1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with house-made fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos, Korean-style short ribs and terrific butterscotch panna cotta. The wine list is encyclopedic. Dinner daily. 561/290-0104. $$
imoto —350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras 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. $$ leopard lounge and restaurant —The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$
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. $$$
nick & johnnie’s —207 Royal Poinciana Way.
cha cha’s —150 Worth Ave. Latin/Tapas. A variety of small plates, from Mexican tacos and Argentine empanadas to Spanish potatoes make up the menu of this elegant yet casual pan-Latin eatery. The best dishes—crusty-creamy papas bravas, savory shrimp and scallion crêpe, buttery cauliflower and fennel gratin, and indecently luscious dulce de leche pot du
renato’s —87 Via Mizner. Italian with continental
follow the leader
Aloha Kakou.
Contemporary American. Expect flavorful, moderately priced California-esque cuisine in a casual setting with affordable wines and young, energetic servers. Try the short-rib or jerk chicken quesadillas as appetizers, and don’t miss the four-cheese tortellini as a main course. • Lunch and dinner Mon.–Sat. Breakfast Sun. 561/6553319. $$
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
massages Body TreaTmenTs holisTic services facials nail care
themauispa.com 2100 NW Boca Raton Blvd. Boca Raton, FL 33431 561.395.7733 Scan for monthly specials!
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dining guide 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. $$$
the restaurant — Four Seasons Resort, 2800 South Ocean Blvd. Contemporary American. With casual, yet refined ambience, this is the premier dining
venue at Four Seasons Palm Beach. Savor fresh Atlantic seafood in a contemporary setting complemented by innovative cocktails. Don’t miss the mouthwatering dessert selections. Live entertainment on Saturday nights. • Dinner Mon.–Sun. 561/533-3750. $$$$
ta-boó —2221 Worth Ave. American. This self-described “American bistro” is less typical “American” res-
taurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$
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. $$$
pAlm beACh gArdens cabo flats —11701 Lake Victoria Gardens Ave. mexican. Mexican cuisine often has more personas than Madonna. This highly stylized cantina adds another—that of California’s Chicano culture. All your favorite Mexican dishes are there, as well as enormous margaritas, but also niftier items like the terrific tuna ceviche in “tomatillo broth.” • Lunch and dinner daily. 561/624-0024. $ café chardonnay—4533 PGA Blvd. Contemporary American. This longtime stalwart never rests on its laurels. Instead, it continues to dish finely crafted American/Continental fare with enough inventiveness to keep things interesting. The popular herb-andDijon-mustard rack of lamb, regular menu items like duck with Grand Marnier sauce, and always superlative specials reveal a kitchen with solid grounding in culinary fundamentals. • Lunch Mon.–Fri. Dinner daily. 561/627-2662. $$
west pAlm beACh
discovery TABLE 26
1700 S. Dixie Highway, West Palm Beach, 561/855-2660
T
ake a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, stir well and serve at a modest West Palm Beach address, and you have Eddie Schmidt’s and Ozzie Medeiros’s Table 26. Veterans of the dining scenes on both islands of the rich and famous, Schmidt and Medeiros offer their high-end clientele a soothing blend of modestly inventive cuisine dished up in a casually elegant blue-and-white dining room that brings to mind Ralph Lauren lounging in a cabana at the beach. The menu takes its cues from all over, whether a tangy, substantial chopped Greek salad or delightful riff on Pad Thai that involves delicately fried calamari, an Asian-esque slaw, crunchy peanuts and soy-ginger aioli. Plump seared sea scallops arrive with an earthy truffle vinaigrette and asparagus spears as big around as a baby’s arm, while two giant crab cakes get a simple mustard sauce and some of the best sweet potato fries you’ll ever eat. If peach cobbler seems rather bland and watery, consider that you’ve just dined on two of the country’s most exclusive islands for the price of dinner. —bIll CItArA
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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 chicken-fried 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. $$
café centro —2409 N. Dixie Highway. Italian. There are many things to like about this modest little osteria—the unpretentious ambience, piano nightly after 7 p.m., the fine service, the robust portions and relatively modest prices. And, of course, the simple, satisfying Italian cuisine. The kitchen breathes new life into hoary old fried calamari, gives fettucine con pollo a surprisingly delicate herbed cream sauce, gilds snowy fillets of grouper with a soulful Livornese. • Lunch Mon.–Sat. Dinner daily. 561/514-4070. $$
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Rose Glamoclija, R.N. Owner and Administrator
fuku —215 Clematis St. Pan-Asian. In Japanese, the name means “good fortune”; the most fortunate among you will sample a special of thin-sliced raw scallop that you cook at your table on a hot river stone after first dunking the fish in shoyu. There’s also a commendable version of rock shrimp tempura and a pretty presentation of gado-gado, an Indonesian mixed-veggie salad with a sweetish peanut sauce for dipping. • Lunch and dinner Mon.–Sat. 561/659-3858. $$
Offering QuaLity Private Duty nurSing Care anD Care ManageMent ServiCeS
leila —120 S. Dixie Highway. Mediterranean. Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. Take your Turkish coffee to the patio for an arguileh (water pipe) experience. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$
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china beach bistro —409 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 skin, tender meat and house-made pancakes, the food here is a revelation. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/833-4242. $
“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.
(561) 833-3430 Fax (561) 833-3460
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. $$
pistache —101 N. Clematis St. French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as mussels mariniere, coq au vin and steak tartare. • Brunch Sat.– Sun. Lunch and dinner daily. 561/833-5090. $$ 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. $$
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CLEANING DIAMOND GRINDING HONING SEALING
rocco’s tacos —224 Clematis St. Mexican. Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and some 150 tequilas. Tacos feature house-made tortillas and a variety of proteins. Made-to-order guacamole is a good place to start, perhaps followed by a grilled yellowtail (an occasional special) with mango-pineapple salsa. • Lunch Mon.– Fri. Dinner nightly. 561/650-1001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2133; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $
top of the point —777 S. Flagler Drive. Contemporary American. The food is not only good but surprisingly adventurous, and the service is exceptional at this Intracoastal spot. Though there are plenty of steaks for the more conservative of palate and edgier offerings, like smoky grilled octopus with “Catalan salad.” • Dinner Tues.–Sat. 561/832-2424. $$$
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dining guide the boca challenge
burgers
I
s there anything more American than the hamburger? OK, sure, there’s the flag, the Empire State Building, the Liberty Bell. Mom, baseball, apple pie. But the mighty patty certainly is in the discussion. Though once mostly the province of McFranchises and clueless backyard barbecuers, chefs and restaurateurs of real talent and distinction are now applying their considerable skills to improving the humble meat hockey puck. Three examples recently set up shop in our little corner of paradise. One is Danny Meyer’s Shake Shack, the third Florida outlet of the 16-unit chain by the New York-based Meyer. Another is Butcher & the Burger, from Chicago chef Allen Sternweiler. The third is Shula Burger by hometown hero Don Shula, who needs no introduction. For this Challenge, we kept things simple—basic patty, bun, cheese and standard house toppings. Burgers were judged on the quality of the meat and toppings (bun included), the flavor and texture of the burger as a whole, and value. All we could say at the end was, God Bless America! —BILL cITARA
BURGER
TOPPINGS
OVERALL
VALUE
TOTAL
The closest to a homemade burger. Big patty tastes like real beef, thick slice of ripe tomato, crispy lettuce and choice of cheeses. A very good burger, but it’s a bit pricy compared to the others at $8.95.
BUTchER & ThE BURGER
What a fast-food McBurger would taste like if made with fresh, quality ingredients and assembled with care. But the small patties are not overly flavorful and can’t stand up to the gloppy American cheese. $4.85.
ShAkE ShAck
The Don scores. Big, thick and beefy, cooked pink and juicy in the center and topped with lettuce, tomato, pickle and American cheese on a soft but sturdy bun. Other condiments you apply yourself. Great value at $6.49.
ShULA BURGER
ratings:
fair
good
Butcher & the Burger: 6000 Glades Road, Town Center at Boca Raton, 561/416-5554
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very good
Shake Shack: 1400 Glades Road, University Commons, Boca Raton, 561/923-0847
excellent
Shula Burger: 14917 Lyons Road, Delray Marketplace, Delray Beach, 561/404-1347
september/october 2013
dining guide
CoCoNUT CrEEK
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. $$
so consistently popular; it’s the homey, satisfying food that goes into those mouths. The menu changes, but you can always count on home cooking with a gourmet spin, like pork tenderloin with raspberry jalapeno sauce, or coconut-crusted snapper. Go all out with any of a dozen or so unique and decadent desserts, cakes and pies. • Lunch Mon.–Fri. Dinner Wed.–Sat. 954/5643663. $$
nyy steak —Seminole Casino Coconut Creek, 5550
by word of mouth —3200 N.E. 12th Ave. Eclec-
café martorano —3343 E. Oakland Park Blvd.
N.W. 40th St. Steak house. The second incarnation of this New York Yankees-themed restaurant swings for the fences—and connects—with monstrous portions, chic decor and decadent desserts. The signature steaks, dry-aged for 21 days, are a meat lover’s dream; seafood specialties include sautéed sea bass, Maine lobster and Alaskan king crab. Don’t miss the NYY Steak 151 volcano for dessert. • Dinner Mon., Thurs.–Sun. 954/977-6700. $$$$
tic. It’s not just the words from the mouths of satisfied customers that make this obscurely located restaurant
italian. Standouts include crispy calamari in marinara sauce, tender meatballs and sweet-buttery scampi with huge shrimp, followed by intensely flavorful veal osso buco. Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients. Waiters whisper the night’s specials as if they’re family secrets. • Dinner daily. 954/561-2554. $$
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. $$ 3030 ocean —Harbor Beach Marriott Resort, 3030 Holiday Drive. american. The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée. • Dinner nightly. 954/765-3030. $$$
Buzz Bites iii
café sharaku —2736 N. Federal Highway. fusion.
Whiskey rebellion:
Channeling two of the world’s most seductive beverages—beer and whiskey—is the new kid in the space formerly home to Gratify gastropub in downtown West Palm Beach. Barrel & Grain (125 Datura St., 561/833-2767) features more than four-dozen craft beers on tap and a hundred or so whiskeys to help wash down a menu of inventive comfort/bar food from ex-Park Tavern chef Kevin Preble. What that means in your mouth are munchies like buttermilk fried oysters with chow-chow and smoked salt, banh-mi duck confit tacos, and espressorubbed hanger steak with chipotleinfused sweet potatoes. Show up for weekend brunch and chow down on such rib-sticking fare as shrimp and grits, fried chicken and waffles, and steak with huevos rancheros. —bill CiTara
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.–Sun. 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. $$ casa d’angelo —1201 N. Federal Highway. italian. Many dishes are specials—gnocchi, risotto and scaloppine. The veal chop is grilled and blanketed in a thick layer of Gorgonzola. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta coated in a light red sauce and bursting with slices of porcini mushrooms. • Dinner nightly. 954/564-1234. $$
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. $$$
bistro 17—Renaissance Fort Lauderdale Hotel, 1617 S.E. 17th St. Contemporary american. This small, sophisticated restaurant continues to impress with competently presented food. The menu is surprisingly diverse, with everything from seafood chowder, burgers and pizza to cherry-glazed breast of duck. • Breakfast, lunch and dinner daily. 954/626-1701. $$
china grill —1881 S.E. 17th St. Pan-asian. “Less
bistro mezzaluna —1821 S.E. 10th St. ital-
eduardo de san angel —2822 E. Commercial
ian. 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. $$
Blvd. Mexican. Try master chef Eduardo Pria’s pansautéed Florida blue crab and yellow corn cakes. As far as soups go, there’s the pasilla-chile-flavored chicken broth with fresh “epazote” (fried corn tortilla strips, sliced avocado, sour cream and homemade cheese). The pan-seared beef tenderloin filet mignon is sublime. • Dinner Mon.–Sat. 954/772-4731. $$$
bongusto ristorante —5640 N. Federal
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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 sesame-glazed lamb spareribs and deeply savory Korean-style kalbi beef. • Breakfast and dinner daily. 954/759-9950. $$$
september/october 2013
dining guide emunah café —3558 N. Ocean Blvd. Kosher, organic. Don’t let the New Age “spirituality” of this renovated restaurant throw you off. Instead, focus on the fresh, organic ingredients that are incorporated into inventive sushi, soups and salads and (mostly) Asianinfluenced entrées. • Lunch and dinner Sun.–Thurs. Sat. late evening hours. Closed Fri. 954/561-6411. $ il mulino —1800 E. Sunrise Blvd. Italian. This modest, unpretentious Italian restaurant doesn’t attempt to reinvent the culinary wheel. Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomatobased sauce. • Lunch and dinner daily. 954/524-1800. $ indigo —Riverside Hotel, 620 E. Las Olas Blvd. Seafood. Enjoy delightful alfresco dining while sampling fresh seafood and exotic specialties. Dependable choices like ahi tuna is joined by more intriguing dishes like sea bass and salmon, and landlubbers will enjoy a selection of steaks and chops. • Breakfast, lunch and dinner daily. 954/467-0045. $$ 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. $$
sea watch —6002 N. Ocean Blvd. Seafood. For a right-on-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive: Sea Watch medley, with lobster tail,
Buzz Bites iV So long: In Boca Raton, say
“Ciao,” to Rosso Italia, the chic, contemporary Italian restaurant next door to Red Steakhouse. And a heartfelt “au revoir,” to another high-profile establishment— Stéphane’s, an elegant French-inspired restaurant that featured local celeb chef John Belleme. Also biting the proverbial dust: Caruso, a once-fine Italian spot that couldn’t survive the departure of founding chef-partner Lillo Teodosi; The Mexican, which first lost partner Dennis Max then closed to be reborn as 101 Cantina; and Jake’s Stone Crab, which even everyone’s favorite crustacean couldn’t save. Gary Woo Asian Bistro is gone too, though Gary Woo Express remains. Bobbie Sue Barbecue and Aleyda’s Tex-Mex in West Palm Beach, and Gol! in downtown Delray also are history. —BIll cITARA
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jumbo shrimp and scallops broiled in butter, garlic and white wine. • Lunch and dinner daily. 954/781-2200. $$
(for two) and the yummy napoleon. • Dinner Tues.– Sun. 954/946-9240. $$$
shula’s on the beach —Sheraton Yankee
seafood world —4602 N. Federal Highway. Sea-
Trader, 321 N. Fort Lauderdale Beach Blvd. Steaks. This steak house on the beach provides what could be the best ocean view in two counties. Meat is the focus, with a compact menu of all your faves, as well as your new favorite steak, Mary Anne: two mouthwatering 5-ounce filets in a creamy cognac and shallot sauce. • Breakfast, lunch and dinner daily. 954/355-4000. $$
food. 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. 954/942-0740. $$$
sublime —1431 N. Federal Highway. Vegetarian. Not only does the menu offer an alternative to animal agriculture, the company’s profits support animal welfare. The haute vegetarian cuisine delivers with dishes like mushroom ravioli and the Tuscan quiche. • Dinner Tues.–Sun. 954/539-9000. $
sunfish grill —2775 E. Oakland Park Blvd. Seafood. Think inventive, sophisticated food, the kind that made the original Pompano Beach restaurant a major destination. Its take on tuna tartare is still the gold standard, and you can’t go wrong with entrées like onion-crusted salmon or the grilled Atlantic swordfish. • Dinner Tues.–Sat. 954/561-2004. $$ 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. 954/4629119. $$
HOllywOOd lola’s on harrison —2032 Harrison St. New American. Chef-owner Michael Wagner reinvigorates quintessentially American dishes with exacting technique and inventive flavor combos. Short ribs braised in Coca-Cola come with thick-cut onion rings and indecently rich, tarragon-laced creamed corn. • Dinner Tues.–Sun. 954/927-9851. $$ 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. 954/929-4010. (Other locations: 700 S. Rosemary Ave., West Palm Beach, 561/820-0002). $$
lAUdERdAlE By THE SEA blue moon fish company—4405 W. Tradewinds Ave. Seafood. This is one of the best spots around for waterside dining; the two-for-one lunch special makes it one of the most affordable. Choose from a raw bar, fish nearly every which way, as well as daily, seasonal fish specials. • Lunch and dinner daily. Brunch Sun. 954/267-9888. $$$
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
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. $$$
romantico ristorante —1903 E. Atlantic Blvd. Italian. This is the perfect setting for good conversation, a glass of wine and delicious food. Fettuccine alla Romantico is hot homemade fettuccine poured into a wheel of Parmigiano-Reggiano. • Lunch and dinner Mon.–Sat. 954/946-9100. $$
wESTON cheese course —1679 Market St. Bistro. 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. $$$$
BAl HARBOUR la goulue —Bal Harbour Shops, 9700 Collins Ave. september/october 2013
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dining guide French. La Goulue means “the glutton,” and this stylish brasserie offers many excuses for gluttony. Luscious foie gras presented in a green apple for one, opulent lobster risotto under shaved black truffles for a third. • Lunch and dinner daily. 305/865-2181. $$$
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. $$$
coconut grove bizcaya grill —Ritz-Carlton, 3300 S.W. 27th Ave. european-American. The versatile menu features “simply grilled” items. The boldly flavored menu also offers “house specialties,” contemporary takes on bistro fare. • Breakfast, lunch and dinner daily. 305/644-4670. $$
corAl gAbleS 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. $$
la palme d’or—The Biltmore, 1200 Anastasia Ave. French. Chef Philippe Ruiz emphasizes modern French fare from the southern regions of France, doing so with classic technique and light-handed manner. The portions are relatively small, encouraging five courses, and guests may design their own custom tastings, with a wide variation in price. • Dinner Tues.–Sat. 305/4451926, ext. 2400. $$$$
ortanique on the mile —278 Miracle Mile. caribbean. Menu highlights include tropical mango salad, spicy fried calamari salad, Caribbean ahi tuna with wasabi potatoes and jerk-spiced Cornish game hen. • Lunch Mon.–Fri. Dinner nightly. 305/446-7710. $$$ 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. $$$$
mIAmI azul —500 Brickell Key Drive. Contemporary American. The kitcheon tricks out its luxurious Asian-European-Contemporary American menu with flashes of “molecular gastronomy.” Look for dishes like brioche-crusted yellowtail snapper with cuttlefish, chorizo brandade and squid ink “charcoal.” While looking out over the stunning expanse of Biscayne Bay from the chic, elegant dining room, look over the equally stunning wine list, which reads like an encyclopedia of the world’s great vintners. • Dinner Mon.–Sat. 305/9138288. $$$$
michael’s genuine food & drink —130 N.E. 40th St. American. At James Beard award-winning chef Michael Schwartz’s unpretentious restaurant,
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you’ll get plenty of genuine satisfaction from genuinely delicious food, exactingly prepared and simply presented. Wood-roasted double yolk farm egg and crispy pork belly are divine. Surprisingly, all the desserts from rock star pastry chef Hedy Goldsmith aren’t rock-star quality, but dining here is such a genuine pleasure it almost doesn’t matter. • Lunch Mon.–Sat. Dinner nightly. Brunch Sun. 305/573-5550. $$
michy’s —6927 Biscayne Blvd. contemporary American. There’s a lot to like about Michy’s. Dishes like creamy truffled polenta with poached egg and bacon are lovely. The wine list is exciting and exceptionally well-chosen, and service is on a level rarely seen in South Florida restaurants. • Dinner Tues.–Sat. Entrées 305/759-2001. $$$
romeo’s café —2257 S.W. Coral Way. northern Italian. There is no menu per se. After ascertaining your food allergies and preferences, Romeo will dazzle you with six courses. We loved the lightly breaded sea bass with lima beans, the risotto with scallops and cilantro, and the penne with capers and porcini mushrooms. Excellent service and a good wine list. • Lunch Tues.– Fri. Dinner Tues.–Sun. Prix fixe six-course menus. 305/859-2228. $$$$
guez, none better than a mix of shellfish with octopus “salami.” Foie gras and fig-stuffed empanadas turn the humble into haute, as does the sublime pork with blacktrumpet mojo. • Dinner nightly. 305/695-9125. $$$$
osteria del teatro —1443 Washington Ave. Italian. The exceptional Northern Italian cuisine at this restaurant has been consistently ranked among the best in Miami Beach. • Dinner nightly. 305/538-7850. $$$
sardinia —1801 Purdy Ave. Italian. The food is exactingly prepared, extraordinarily fresh and always delicious. Whether a selection of high-quality salumi, tube-like macaronis with veal meatballs in a lusty tomato sauce, or superb salt-baked branzino, dishes deliver the kind of soulful satisfaction all the “fusion cuisine” in the world can’t match. • Lunch Mon.–Fri. Dinner nightly. 305/531-2228. $$$ smith & wollensky—1 Washington Ave. Steaks. Cruise ships pass by large picture windows, while a stream of waiters carry thick, juicy, dry-aged steak—filet mignon, prime rib, N.Y. sirloin and rib-eye. Creamed spinach and onion rings are textbook sides. • Lunch and dinner daily. 305/673-2800. $$$$
versailles restaurant & bakery—3555
sushisamba dromo —600 Lincoln Road.
S.W. Eighth St. cuban. Versailles has been one of Calle Ocho’s most popular restaurants since 1971. This is good-to-the-last-black-bean Cuban with a menu the size of the Old Testament. It’s also one of the better people-watching spots in town. • Breakfast, lunch and dinner daily. 305/444-0240. $
eclectic. Blend the influence of Japanese immigrants on Peruvian and Brazilian cuisines, add a dollop of Caribbean and a dash of South Florida, and you’ve got exciting and satisfying food. Sushi doesn’t get any more glamorous than when combining ahi with shiso leaf and a slab of foie gras. • Lunch and dinner daily. Brunch Sat.–Sun. 305/673-5337. $$$
mIAmI beAch barton g. the restaurant—1427 West Ave. contemporary American. Barton G., an event impresario with a flair for serious theatrics, has fashioned his unique restaurant with fun and interesting fare. Choices include popcorn shrimp—served with real popcorn in a movietheater container. Desserts look like props from “Pee Wee’s Playhouse.”• Dinner nightly. 305/672-8881. $$$
casa tua—1700 James Ave. northern Italian. This 1925 Mediterranean Revival property with an oft-changing menu showcases simple, sophisticated ingredients that typify the best of Italian cooking. • Dinner Mon.–Sat. Outdoor dining. 305/673-1010. $$$$
escopazzo —1311 Washington Ave. Italian. Escopazzo is consistently cited as the best Italian restaurant on South Beach—and bills itself as organic, with a raw foods component on the menu. Pasta is the star here, hand-rolled and tossed with far more alluring partners than meatballs or clams—as in pumpkin ravioli with white-truffle cream sauce and pappardelle with buffalo-meat ragoût. • Dinner nightly. 305/674-9450. $$
joe’s stone crab —11 Washington Ave. Seafood. You’re likely to wait a few hours for the privilege of getting a taste of old Florida (not to mention the best stone crabs on the planet). But it’s worth it. Fried oysters, lyonnaise potatoes, creamed spinach and Key lime pie are other specialties. • Lunch Tues.–Sat. Dinner nightly in season. Dinner Wed.–Sun., mid-May– July (Closed Aug., Sept. and half of Oct.). 305/6730365. $$$
ola at sanctuary—1745 James Ave. nuevo latino. Creative ceviches are a signature of chef Douglas Rodri-
yuca —501 Lincoln Road. cuban. Young Cuban Yuca still packs them in—mostly because it remains one of the only places on Miami Beach to partake of upscale Cuban cuisine. There are plenty of old favorites from which to choose—like guava-glazed, barbecued babyback ribs—and they still delight. • Lunch and dinner daily. 305/532-9822. $$
mIAmI lAkeS shula’s steak house —7601 Miami Lakes Drive. Steaks. The coach with the most wins in National Football League history has a very straightforward game plan when it comes to food—large steaks and tasty sides. Classic cuts include a 32-ounce prime rib served on the bone, a 24- or 48-ounce porterhouse and a 16-ounce New York sirloin. 305/820-8102. (Other location: Alexander Hotel, 5225 Collins Ave., Miami Beach, 305/341-6565.) $$$
South mIAmI two chefs —8287 S. Dixie Highway. Continental American. Owner/chef Jan Jorgensen is Florida’s answer to Wolfgang Puck, putting out exquisite Californiastyle cuisine. The menu changes seasonally. Don’t miss the chocolate and Grand Marnier soufflé. • Lunch Mon.–Fri. Dinner Mon.–Sat. 305/663-2100. $$$
see our complete tri-county dining guide—and follow food editor Bill citara’s Blogs—at Bocamag.com.
september/october 2013
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out&about
[ by cassie morien ]
[1]
Fashionably PhilanthroPic
Where: Boca Raton about the event: The South Palm Beach County Chapter of the National Parkinson Foundation hosted a fashion-forward fundraiser inside a penthouse at One Thousand Ocean. Prominent local women, including Christine E. Lynn, were among the models showcasing fashion by Etoile. Lively music, signature cocktails, fine wine and hors d’oeuvres complemented the elegant soiree, which raised $40,000 for National Parkinson Foundation. [ 1 ] Jeff Dowd, Elizabeth Finearty, Kat Meloney, Stu Perlin and Maria Scarola
follow the leader
More event coverage Visit bocamag.com for photo galleries from social events, store openings, charity fundraisers and other community gatherings in and around Boca Raton. To submit images for Out and About, e-mail appropriate material to people@bocamag.com.
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out&about [2]
Fashionably PhilanthroPic (cont.) [ 2 ] Jan Savarick, Cenk Sengun, Christine E. Lynn and Irving Layton [ 3 ] Susan Costanza, Cecelia Lacayo and Vicki Accardi [ 4 ] Sanford and Jeri Cohen [ 5 ] Emily Crandall, Lauren Schachter, Georgia North and Amy Gray [ 6 ] Heidi Rosenberg, Amy Cohen, Annette Fentin and Phyllis Reisner
[3]
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september/october 2013
[1]
South Florida WildliFe Center honored Where: Highland Beach About the event: Senada Adzem’s team at Douglas Elliman Real Estate honored the South Florida Wildlife Center by raising awareness about the baby wildlife season. SFWC provides emergency response, rescue, triage, diagnostics, surgical and other veterinary treatment, recovery habitats, orphan nursery rearing and expert rehabilitative care. The event took place inside the luxurious Toscana condo community.
[ 1 ] Sherry Schlueter, Jeffrey Arciniaco and Senada Adzem [ 2 ] Glenn Gillard, Ardath Rosengarden and Russell Neal
[2]
nCCi ProMoteS healthY eatinG Where: Boca Raton About the event: To celebrate the 40th anniversary of National Nutrition Month, NCCI hosted four company-wide activities to encourage employees to eat healthy. The weekly events, including a farmer’s market, a recipe contest and more, helped raise awareness. NCCI is the nation’s most experienced source of workers’ compensation insurance information.
[ 3 ] Alicia Brooks, Jim Mallon and Megan Potter [ 4 ] Traci Peterson [ 5 ] Kay Sathonpanich and Katherine Williamson [3]
follow the leader
[4]
[5]
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out&about [1]
the event
Where: Boca Raton About the event: Joshua Malina, actor and current star of the ABC show “Scandal,” recently spoke at the Jewish Federation of South Palm Beach County’s inaugural “The Event.” More than 500 guests attended the gathering, which strove to connect the local, vibrant Jewish community.
[ 1 ] Larry and Debra Halperin, Joshua Malina, and Matthew Levin
[2]
Burt & Max’s Grand OpeninG
[3]
Where: Delray Marketplace About the event: Burt Rapoport and Dennis Max, the duo that launched its first South Florida restaurant together in 1980, reconnected once again for Burt & Max’s Bar and Grille in Delray Marketplace. Family, friends and restaurant alums were invited to a VIP opening party at the new 275,000-square-foot eatery.
[ 2 ] Adam and Robyn Resnick-Brown [ 3 ] Richard and Robyn Chwatt, and Jay Green [ 4 ] Steven Mann, Nicki Bonk, Burt Rapoport, Diane Riggs and Eric Clark [ 5 ] Robin Rapoport, Marcy Haupt, Danielle Quinn and Nicole Matos
[4]
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[5]
september/october 2013
[1]
Fashion, Fitness and Faces
Where: Royal Palm Place in Boca Raton About the event: More than 75 guests attended “Fashion, Fitness and Faces,” held at Rod Squad Studio in Boca Raton. Guests donated new or slightly used party dresses, which directly benefited the nonprofit organization Operation Prom. More than 200 gowns were collected to assist five local schools. This is the first year the dress program is being offered in South Florida.
[ 1 ] Renee Duffy, Kristen Gentile, Juliana Scherrer and Tracy Murrison [ 2 ] Anna Marie Murillo and Rod Cortizo
[2] [3]
david Yurman Grand openinG
Where: Town Center at Boca Raton About the event: American fine jewelry and timepiece designer David Yurman celebrated the grand opening of his Boca Raton boutique with a special in-store shopping event. Guests were treated to cocktails and appetizers. David Yurman donated a portion of the evening’s proceeds to St. Jude’s Children Research Hospital.
[ 3 ] Bethany Wallin, Brent Stuart, Cherryl Cannon and John Fleming
[4]
[5]
emb(race)
Where: Florida Atlantic University About the event: Stand Among Friends, a nonprofit organization assisting community members with cognitive and physical disabilities, hosted its third annual fundraising event at the FAU campus in Boca Raton. More than 800 attendees ran, walked, strolled and rolled in wheelchairs and hand-cycles during the day’s 5K, 10K and one-mile family walk. Supporters raised nearly $120,000 for the organization.
[ 4 ] Shawn Friedkin [ 5 ] Marissa Bagg
follow the leader
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out&about [1]
Club RED’s spEakERs sERiEs
Where: Sunrise About the event: The BB&T Center hosted the first installment of the Club RED Speakers Series, featuring a reception with Broward sheriff Scott Israel. Israel discussed new changes and improvements to the community, economic programs, crime statistics, and goals and objectives for the future. His speech was followed by networking, cocktails and hors d’oeuvres.
[1] [2] [3] [4]
Tom O’Connell, Richie Supa and Rick Lassiter Scott Israel and family Andrew Wurtele and Nancy Thies Neil and Toni Goodman, and Lynn and Dennis Landsberg [ 5 ] Lauren Begelman (far right) and staff
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september/october 2013
[1]
SoPretty, SoProm Where: Boca Raton About the event: SoBlo Blowdry Salon hosted a “SoPretty, SoProm” event to benefit Becca’s Closet, the nonprofit that donates special-occasion dresses to girls. Teens and their mothers attended the interactive fashion event, which featured a fashion show of top-selling prom gowns from Madame Bridal.
[ 1 ] Lauren Hooks, Megan Crosby, Cristina Escobar, Lilly Robbins and Ashton Landgraf [ 2 ] Caitlin Macias, Nancy Boyle, Evangeline Bedos, Elana Youshak, Julia Cournoyer and Lucy Smith [ 3 ] Jessica Tilley and Susan Swing [ 4 ] Shari Post and Stac Yagu
[2]
[3]
[4]
[5]
FAU Service AwArd Where: Boca Raton About the event: Bonnie and Jon Kaye of Kaye Communications were presented with the Florida Atlantic University Board of Trustees Service Award at the 2013 Honors Convocation held on the Boca Raton campus. The award recognizes extraordinary service to the college by members of the greater community.
[ 5 ] Troy McLellan, Kelly Smallridge, Bonnie Kaye, Jon Kaye, Kari Oeltjen and Charles H. Hennekens
follow the leader
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Boca Raton’s
insider advertising • promotions • events
Oct. 17-20
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Mint Beauty is a new boutique with a full-service hair salon and spa located in the heart of downtown Boca Raton. Our team is dedicated to delivering award-winning services and prescribing the best products available in the industry, all in a private and relaxed environment. Visit us today and relax in style! 261 E. Palmetto Park Road, Boca Raton 561/405-6994 • mintbeautyboca.com
CASA COSTA CONDOMINIUM
5Th AnnuAl PROPEl GOlF ClASSiC
Join us on Nov. 7 at Via Mizner Golf & Country Club and help support an organization dedicated to transforming Palm Beach County's economically challenged communities, one life at a time. Sponsorship opportunities are available. 2154 n. Dixie highway, Boca Raton 561/995-8553 • propelyourfuture.info
Casa Costa is a luxury condominium located on the picturesque Intracoastal in Boynton Beach. Casa Costa provides an outstanding resort amenity package including a fitness facility, two pools, two private beach clubs and a Jitney service. One-, two- and three-bedroom townhouses range from the $150,000s to the mid-$500,000s. 450 n. Federal highway, Ph-5, Boynton Beach 561/327-4501 • casacostacondos.com
Visit bocamag.com/events for more information.
please join us wednesday, november 13, 2013
theBOCAinterview continued from page 82
to be exactly what people had hoped, but I think it has come reasonably close.
On the tOp issues facing the cOunty For cities, [it’s] pensions, pensions, pensions. Police and fire pensions, specifically. West Palm Beach is talking about increasing its fire fee 400 percent. And the main reason is to pay for pensions. And you want to say, “Why don’t you increase property taxes?” Well, we are already at about $8.5 [per every $1,000 of assessed value], and cities can’t levy more than $10. The deals are way too lucrative. It all stems from something the legislature did 14 years ago. This was the first bill Jeb Bush signed; it was payback for the endorsement by the police and fire unions when he ran for governor back in 1998. Jeb Bush lost when he ran for governor in 1994, and in 1998, the deal between his campaign and the Police Benevolent Association and the firefighters union was “You endorse us, and we will give you this bill.” They had tried the year before, and Chiles had vetoed it.
Police and fire pensions in Florida get money from insurance policies, believe it or not. It’s to help them—the law goes back decades and decades. But in 1999 the legislature said any new money we get from the insurance assessment must go to increased benefits––not just to make the fund more solvent. So that means you essentially build in more expenses. And after that, during the real estate bubble, a lot of cities gave big fat fire contracts because firefighters are key in municipal elections—they turn out votes. So now some cities have firefighters and police officers who can retire with their full pensions in their early 50s. Cities can’t afford it. You are going to see more and more cities going to the sheriff’s office for police protection.
On the future Of jOurnalism The Palm Beach Post has a steady stream of very bright young people who have been great in the newsroom—they are engaged and optimistic and energetic. Journalism schools are teaching them multimedia skills,
how to do data searches and additional skills from what I learned. My hope is that those of us like me can teach them some perspective and interviewing styles that will help them, while we learn some of the stuff that is more familiar to them. When I first went to work for the Miami Herald in 1974, I was all bright-eyed and ready, and I think they still are. I think they believe they will be the pioneers of a new kind of newspaper. September/October 2013 issue. Vol. 33, No. 5. The following are trademarks in the state of Florida of JES Publishing Corp., and any use of these trademarks without the express written consent of JES Publishing Corp. is strictly prohibited: Florida Funshine and Florida Style. Boca (ISSN0740-2856) is published seven times a year (September/October, November, December/January, February, March/April, May/June and July/August) by JES Publishing Corp. Editorial, advertising and administrative offices: 5455 N. Federal Highway, Suite M, Boca Raton, FL, 33487. Telephone: 561/997-8683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $14.95/7 issues, $19.95/14 issues. Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.
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speedbumps [ by marie speed ]
(Old)
l o o h Sc Days
T
his time of year always means back to school to me—the Florida school year used to start after Labor Day, unlike now, when kids lose most of August. Those were the days of Blue Horse notebook paper and transistor radios and drive-in movies and Bass Weejuns; there were no panic buttons in the classrooms, or laptop computers, or anti-bullying campaigns. And an A started at 94—not 89.5. I know that drifting back to the good old days doesn’t fix anything, but it helps me understand why I feel like an alien half the time. And when I look a little closer at schools today, all I can see is how much things have changed.
Dress coDe Then: At Northeast High in St. Petersburg, I remember wearing slacks maybe three times in all of high school—and that was when it was a really cold day and we were given a special dispensation from the principal. Girls wore dresses or skirts, and if your skirt was too short you were sent home. No one except merchant marines had tattoos. Now: Girls look like Joan Jett, except with baby boob jobs and shorts and tats and blue-sprayed hair. Private schools have uniforms, but it’s Baby Phat for everyone else. One Delray high school rulebook actually says, “Shoes are to be worn at all times.”
Back to school has Become a Brave new world for people of a certain age.
oven-roasted chicken, baked ziti and teriyaki chicken. The old days of prehistoric canned green beans have apparently disappeared.
commuNicaTioN Then: We passed notes. Most often, these notes were folded into little hand puppets with mouths and eyes and messages inside. You called someone at his or her house on the telephone and hoped their parents would let them talk to you. Now: Kids are surgically bonded to their cell phones. They IM, text, Instagram, Vine and Facebook. They take pictures of themselves every other minute and post them online. Cybertalk is generally preferred over real talk, especially in groups.
Prom
LuNch
Then: A prom dress was always long, often rendered in dotted Swiss or velvet, and burdened with a regrettable puffiness––as was the hair that took three hours to construct into a massive Grecian Curls updo. Your parents drove you to the prom, unless you were lucky enough to double with someone who borrowed his parents’ car or had his own. Now: The “promposal” is an elaborate staged gesture in which one person asks another to the prom (one recent invitation was delivered via helicopter drop by a local Miami kid), and a stretch limo is routinely hired for the occasion. Prom dresses have become the size of place mats, and the cost of the entire event can exceed the average mortgage payment.
Then: You either brought your lunch or you ate school lunches, but everyone had lunch in the cafeteria. Wednesdays were potato turbate; Fridays were pizza. Everyone had little cartons of milk. A Dixie cup of vanilla ice cream was golden. Now: Times may have changed for the better—the menus I checked out were helpfully printed in English, Creole, Spanish and Portuguese and had a “fresh from Florida component.” Typical entrées were
I’m not sure when the good old days actually stopped, or even if they were that good. But school was a place of safety and dorkyness and angst and hope. Bad kids smoked in the parking lot; good kids joined The French Club. It seemed simpler somehow, as if people still followed some invisible set of the rules. And maybe that’s the biggest change of all.
follow the leader
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my turn
[ by john shuff ]
The Simple Life: Revisited It’s tIme to downsIze, scale back and take thIngs easy.
M
y wife, Margaret Mary, heads to the drug and grocery store at least three times a week, not because she’s a compulsive shopper, but because that’s what it takes to keep things going. Recently, on a whim, I announced that I was going with her. I know I sound like Bush 41 (who famously had never seen a barcode before), but I had not set foot in a grocery store in years—not because I’m above all that, but because it’s not worth the hassle in a wheelchair. So there we were, entering the belly of the beast, a Publix that I later learned on Google likely had in the neighborhood of almost 39,000 items. And I was looking at every one of them. Honestly, I was kind of overwhelmed. Moving along aisle after aisle of products, attempting to make even one small choice, was perplexing. I was so engrossed—in fact, mesmerized by the sheer number of choices—that I lost track of my wife right off the bat in Aisle 2. I spent the next 10 minutes trying to find her; next time I’ll take my cell phone. A grocery store is a marketer’s nightmare; how is anyone capable of establishing brand loyalty for a product amid 39,000 others? Tomato sauce is just one example. The display I faced was over 20 feet long and nearly 7 feet tall. It housed a phalanx of more than 25 neatly stacked sauces: hearty tomato, tomato basil, marinara with spicy sausage, hot Sicilian Italian sausage, mushroom, pomodoro. There was Ragú, Prego and Rao’s brands, as well as the smiling faces of Emeril, Paul Newman and Mario Batali. Coffee wasn’t much better. There were more than 15 choices from Starbucks and at least 20 other brands. There were nine brands of hot dog buns (white and wheat) plus 14 bread choices, including Texas Toast, Country potato and Buttermilk white. In the pharmacy section, there were 15 deodorants, nine kinds of toothpastes, more than 15 facial elixirs and six shelves numbering more than 16 kinds of shampoo. I am starting to think that more choice just equals more confusion. And I bet that most Americans are frustrated and bewildered by the complexity of their lives. The Commerce Clearing House Standard Tax Reporter says it takes 73,954 regular 8 1/2 x 11 sheets of paper to explain the complexity of the U.S. Federal Tax Code. (In 1945, it was 8,200.) The current Affordable Care Act contains, at present, more than
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2,700 pages with an additional 20,000 pages of regulations. Too many choices, too many regulations, too much disclosure, too much stress, too much on the to-do list, too fast a pace. It’s all just too much. That’s why I’m in the simplify, simplify, simplify mode these days. I still make my to-do list, but it’s shorter. I use my time more wisely. I get more rest and do things that I enjoy, while keeping my brain stimulated. Tonight I’m going home and listening to Steve Tyrell’s album, “A New Standard.” The first song is “Give Me the Simple Life,” which starts out like this: “I don’t believe in frettin’ and grievin’/Why mess around with strife/I never was cut out to step and strut out/Give me the simple life.” I’m going to do just that. I’m also going to ask Marg to tell me her secret to shopping without imploding mentally. One more thing: Give the Colony Hotel in Palm Beach a call and ask when Steve Tyrell is returning for an engagement at the Royal Room— that’s one to-do you’ll want to make time for.
Visit bocamag.com to hear steVe tyrell’s Version of “giVe me the simple life.”
september/october 2013
Follow the star. Just minutes from Boca Raton.
At Mercedes-Benz of Delray you get access to nearly 1000 new Mercedes-Benz models in South Florida, all competitively priced. So you can drive the Mercedes-Benz luxury you expect, at a price you may never have expected.
1001 Linton Blvd. • Delray Beach • Just East of I-95 • 877-890-2433 • MBDelray.com Pictures are for illustration purposes only.© 1996-2013 AutoNation, Inc.