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Does your financial plan prepare you for the life you want to live in retirement?
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“It’s like you’re in your own Florida oasis.” – Irene Harper, resident since 2017
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A gracious neighborhood specially designed for the best years of life, St. Andrews Estates is a premier, not-for-profit Acts RetirementLife Community. With a myriad of activities and amenities, St. Andrews Estates is a community of warm and wonderful people who can’t wait to help you celebrate the good life. Call us to discover all we have to offer in an expansive oasis of abundant nature and resort-style living right in the heart of Boca Raton. We’ll tell you all about Acts Life Care®, which provides a full continuum of care while protecting your nest egg as needs change. Find out how you can come home to St. Andrews Estates.
(561) 609-0010 AboutActs.com/BocaMagazine
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[YOUNITED] EVEN APART, WE STAY TM
TM
Making Strides is more than just a walk – it’s a movement. While this year’s Strides season may look a little different, our passion and mission remains the same – to end breast cancer. With so much uncertainty, our progress is at risk. We need you!
JOIN THE MOVEMENT Sign up now: MakingStridesWalk.org/southpalmbeachfl Follow us on Facebook @MSABCSouthPalm
Join our first-ever virtual Making Strides celebration, to be livestreamed from Boca Raton Innovation Campus on October 31, 2020, at 10 a.m. on Facebook @MSABCSouthPalm. Join us and learn why our progress cannot be put on hold.
©2020, American Cancer Society, Inc.
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SEPTEMBER/OCTOBER 2020 ›
VOL. 40, ISSUE 7
52
58
72
From recruiting athletes on Zoom to potentially playing to an empty stadium, new FAU Football coach Willie Taggart begins his tenure during a surreal time.
Our comprehensive tribute to Italian cuisine celebrates every facet of this ubiquitous Boca Raton staple, as we explore regional differences, local chef secrets, reader favorites and much more. (Warning: Reading may increase daily carb intake.)
To borrow a line from a certain restaurant chain, you can have it your way. These artisans in Boca and beyond specialize in custom-made clothing, cars, food, accessories and art, with one-of-a-kind treasures tailored to fit.
By JAMES BIAGIOTTI, MARIE SPEED AND
By JAN ENGOREN
By JAMES BIAGIOTTI
Mangia!
JOHN THOMASON
Bespoke
AARON BRISTOL
The Boca Interview
Tammy Apostol from TA Couture
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SEPTEMBER/OCTOBER 2020 ›
44
103
97
18 Editor’s Letter
97 Backstage Pass
128 My Turn
The editor pays her respects to John E. Shuff, Boca magazine’s founder—a giant in South Florida media whose bold vision and prizewinning products live on.
Programming against the grain of most homogenized music festivals, the originators of Miami’s III Points prepare another once-in-a-lifetime lineup—even while a once-in-a-lifetime pandemic threatens its future.
Rest in peace John E. Shuff, Boca magazine’s pioneering founder, husband, father, grandfather and 2020 award-winning My Turn columnist.
By MARIE SPEED
21 The Local Boca’s top scare-master designs his latest local haunt, COVID-19 doesn’t stop a burlesque performer’s stripped-down act, and Hard Rock Stadium unveils luxury accommodations for cheering on the ‘Fins. Plus, fall fashion trends, tailgating from home, healing music and much more. By JAMES BIAGIOTTI, JENNIFER BISHOP, MARIE SPEED and JOHN THOMASON
30 The Look Welcome autumn in style with frilly boots, statement-making sweaters, glamorous sunglasses and haute handbags. Photography by AARON BRISTOL
By JOHN THOMASON
103 Eat & Drink Our review-driven guide to the finest dining in South Florida spotlights the nouveau seafood of High Dive. Plus, we mix it up with an ace cocktail artisan, discover the best cooking tools from two of South Palm Beach County’s top chefs, crack open the benefits of the Big Green Egg, and more. By LYNN KALBER
122 Social A rock legend helped transform this year’s Boca Regional fête into a Ball for the ages, Uptown Boca tops off a development milestone, and the Junior League of Boca Raton makes a donation to 19 nonprofits in need. By JAMES BIAGIOTTI
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VOL. 40, ISSUE 7
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September/October 2020
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Precision Cancer Care When you have cancer, you want to fight it with the world’s most state-of-the-art therapies. Thanks to our partnership with Miami Cancer Institute, you now have direct access to the first and largest proton therapy program in South Florida, in which more than 500 patients have already been treated, as well as one of the first two operational MR-Linac installations in North America and the region’s most advanced CyberKnife. And because your health matters most, our customized safety measures will ensure you feel comfortable while you receive the best cancer care in a safe environment. All the latest cancer-fighting technology paired with the experts you know and trust — that’s the world’s best cancer care, right here in South Florida, at Boca Raton Regional Hospital’s Lynn Cancer Institute.
BRRH.com/Proton
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12 Web Extras
Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.
FIND US ON SOCIAL MEDIA
THE PALM BEACH POST VIA ZUMA WIRE
Don’t miss Boca on everything from FACEBOOK (facebook.com/bocamag) to INSTAGRAM (@bocamag) and TWITTER (@bocamag) for community news, retail trends, foodie updates and much more.
Best Bites
Coach Willie Taggart
REGIONAL FLAVOR
Continue your journey through Italy (page 58)—the European culinary capital at bocamag.com/september-october-2020.
OVERTIME
For more on Coach Willie Taggart (pictured above) (page 52). Visit bocamag.com/ september-october-2020 for the rest of the story.
Think our dining guide is long? You haven’t seen anything until you’ve visited our digital version. We’ve got critic-reviewed restaurants from Jupiter to Miami on the web. Visit the food tab to view the guide.
IN A PICKLE
Visit bocamag.com/september-october 2020 for Lindsay Autry's pickled shrimp recipe (page 23).
BESPOKE ADDITIONS
This issue’s “Bespoke”feature (page 72) spotlights artisans who design custom-made products. Visit bocamag.com/ september-october-2020 for more of our region’s made-to-order purveyors.
Stubbs & Wootton Stubbies can be personalized
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City Watch
Boca Raton is anything but sleepy, and Randy Schultz is the go-to for all the city politics, development and business news you need to know. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.
Join the Club: Be a Member We’ve curated a brandnew membership program tailored just for our loyal readers! We’re redefining what it means to be a subscriber by introducing experiences that go beyond the pages of our magazine. Register at bocamag.com to join this exclusive group and start enjoying a wide array of special discounts, events, giveaways, and more throughout South Florida.
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1 7 1 4 3 CA S S AVA WAY B OCA R ATON, F L 33 4 8 7 4 BED | 5FULL + 2HALF BATHS | MEDIA ROOM | 5,659 SQFT | $2,995,000 New construction fully furnished single-story home with sweeping golf and lake views on a quiet cul-de-sac in Bocaire Country Club. This sophisticated, contemporary home by award-winning home builder Ellish Builders boasts 5,659 square feet of luxurious living space (7,401 total square feet). The bright, spacious home features soaring ceilings, 4 bedrooms, 5 full and 2 half baths, media room, gourmet Kitchen with custom Bar for entertaining, Subzero/ Wolf appliances, gas cook top, private Club Room/Office, luxurious Master Suite with his and her baths and walk-in closets, Quartz countertops, 48 x 48”porcelain tile and wood flooring, hurricane impact windows, heated pool with spa, and a 3-car garage with additional golf cart space.
Susan Demerer REALTOR®
M: 561.213.6347 O: 561.544.3810 susan@BEXRealty.com www.BEXRealty.com
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4800 N Federal Hwy, Suite A-100 Boca Raton, FL 33431
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GROUP EDITOR-IN-CHIEF
Marie Speed MANAGING EDITOR
John Thomason WEB EDITOR
James Biagiotti SENIOR ART DIRECTOR
Lori Pierino GRAPHIC DESIGNER
Oscar Saavedra PHOTOGRAPHER
Aaron Bristol PRODUCTION MANAGER
Joanna Gazzaneo CONTRIBUTING WRITERS
Jennifer Bishop, Jan Engoren, Margie Kaye (promotional writing), Mary Malouf VIDEO PRODUCTION/CUSTOMER SERVICE
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“Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.” -Dr. K.D.
Lynn Kalber DIRECTOR OF ADVERTISING
Nicole Ruth DIRECTOR OF HOME & DESIGN
Sherry Goodman-Ash DIRECTOR OF MEDIA RESEARCH AND SALES SUPPORT
Bruce Klein ACCOUNT EXECUTIVES
Rose Glamoclija, R.N. Founder and Administrator
Elise Benson Karen S. Kintner Tanya Plath SPECIAL PROJECTS MANAGER
Gail Eagle It’s The Personal Touch That Makes The Difference DIRECTOR OF COMMUNITY RELATIONS
Offering Quality Private Duty Nursing Care and Care Management Services Since 1993 Available 24 Hours a Day Registered Nurses Licensed Practical Nurses Certified Nursing Assistants Home Health Aides Physical Therapy
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••••
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
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Boca Raton magazine is published eight times a year by JES Media. The contents of Boca Raton magazine are copyrighted and may
magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.
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September/October 2020
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1000 CLINT MOORE ROAD, #103, BOCA RATON, FL 33487 561/997-8683 (PHONE) • 561/997-8909 (FAX) BOCAMAG.COM MAGAZINE@BOCAMAG.COM (GENERAL QUERIES) PRESIDENT/PUBLISHER
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Fostering collaboration, critical thinking, and 21st century skills.
Boca Raton magazine Delray Beach magazine Mizner’s Dream Worth Avenue Boca Raton Chamber Annual Salt Lake magazine Utah Bride and Groom Utah Style & Design Salt Lake Visitors’ Guide
Isabelle (7th Grade) says when she is participating in Science labs, she feels like a real scientist, something she wants to be someday.
FLORIDA MAGAZINE ASSOCIATION 2020 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best overall writing best in-depth reporting best public service feature SILVER AWARD best commentary best overall design best overall magazine best website BRONZE AWARD best use of photography best custom magazine (Mizner’s Dream)
2019 CHARLIE AWARDS SILVER AWARD best overall design BRONZE AWARD best overall magazine best in-depth reporting best feature writing
FLORIDA MAGAZINE ASSOCIATION 2018 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best commentary SILVER AWARD best department BRONZE AWARD best overall writing best in-depth reporting
Visit www.sjsonline.org to learn more about St. Joe’s
Your School for Educational Excellence! Saint Joseph’s Episcopal School 3300-B South Seacrest Boulevard Boynton Beach, Florida 33435
561-732-2045
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DIRECTORY
Subscription, copy purchasing and distribution
For any changes or questions regarding your subscription, to purchase back issues, or to inquire about distribution points, call circulation at 877/553-5363.
Advertising and event resources
Take advantage of Boca Raton magazine’s prime advertising space—put your ad dollars to work in the premier publication of South Florida. For more information, or to partner with Boca Raton on a community event, call 561/997-8683 ext. 300, or email nicole@bocamag.com.
Custom publishing
Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services, etc. Contact Marie Speed (editor@bocamag.com).
Story queries
Boca Raton magazine values the concerns, interests and knowledge of our readers about the community. Please submit story and profile ideas by email to Marie Speed (editor@bocamag.com). Due to the large volume of pitches, the editor may not respond to all queries. Boca Raton does not accept unsolicited, ready-for-print stories.
5940 SW 19th Street, Plantation FL 33317
954.967.8629 • www.TobyZackDesigns.houzz.com
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Submit information regarding our website and online calendar to james@bocamag.com.
Letters
Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. Send letters to the address listed below or to Marie Speed (editor@bocamag.com). Letter to the Editor Boca Raton magazine 1000 Clint Moore Road, #103 Boca Raton, FL 33487
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Draperies • Custom Made
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Arts & entertainment
Where to go, what to do and see throughout South Florida. Please submit information regarding galas, art openings, plays, readings, concerts, dance or other performances to John Thomason (john.thomason@ bocamag.com). Deadline for entries in an upcoming A&E section is three months before publication.
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 Lynn Kalber (lynn@bocamag.com).
People
A photo collage of social gatherings and events in Boca Raton and South Florida. All photos submitted should be identified and accompanied by a brief description of the event (who, what, where, when). Email images to people@bocamag.com.
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September/October 2020
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SUBSCRIBERS
First issue
Boca Raton magazine is published eight times a year. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.
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Once in a while, production, transportation or the postal service may delay delivery. If you don’t get an issue, or if your magazine is repeatedly late, please call and report your problem to our subscription department at 877/553-5363 or send an email to subscriptions@bocamag.com.
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If you have already paid your bill and then receive a new bill, here’s what you should do: 1. If you have paid your bill within the past four weeks, ignore the new invoice. (The computer simply has not given your account credit quickly enough.) 2. It’s most likely that your payment and our notice just crossed in the mail. Check the date on the notice to see when we mailed it. 3. If you get another bill or renewal notice, call our subscription department at 877/553-5363, or send an email to subscriptions@bocamag.com, and we will straighten out the problem.
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You’ll find a subscription to Boca Raton magazine makes a thoughtful and useful gift that lasts throughout the year. If you’d like more information about giving a gift subscription, please call our subscription department at 877/553-5363.
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Receive additional savings by subscribing online. Visit bocamag.com for more information. [ For any of the above services, please contact our subscriptions services department. ] CALL TOLL FREE: 877/553-5363 EMAIL: subscriptions@bocamag.com WRITE: Boca Raton magazine Subscription Department 1000 Clint Moore Road, #103 Boca Raton, FL 33487 September/October 2020 LeAnn & Lina Real Estate 2-3V BRM0920.indd 1
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bocamag.com
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FROM THE EDITOR
Remembering
Boca magazine’s founder leaves a legacy of empathy and innovation Written by MARIE SPEED
John Shuff in his "sit ski" with his instructor years ago in Park City, Utah
bocamag.com
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••••
henever the phone rings, I still think it might be John Shuff. I keep forgetting that he is gone now, that after all these years my sparring partner, my buddy, my taskmaster, will never call me up and ask me what’s going on or complain about something we could have done better. I will not hear the steady hum of his motorized wheelchair coming down the hallways or meet him for lunch at The Gazebo or Arturo’s. He won’t send me emails that make me crazy or tell me stories I’ve heard 100 times before. He will be only this powerful and silent presence, a man in another room, a constant in my life for 30 years who has gone missing now. We started off at loggerheads when he first hired me. It wasn’t a year before he tried to fire me. (I fought him on that one, too.) I used to like to blame it partly on his MS, which I did not understand until one day he told me he had dreams about running again. He was young, and it was summertime, and he ran and ran and ran. That is when I began to have some kind of idea what it must have been like for him to be in that wheelchair, day in and day out, for decades. Everyone knows he was bristly and could be difficult. But he also had the knack—at least in my life—of showing up at times you found yourself adrift. I have evidence of this: When I cleaned out my desk a few years go, I found two crumpled white linen handkerchiefs stuffed in random drawers. They were John Shuff handkerchiefs, ones he had handed to me at my desk when he had found me in tears after my dad died, and another time upon my divorce. He always had beautiful white linen handkerchiefs, and I wonder how many of them I went through. There was the dinner he had for me on my 20th anniversary, the exotic Moroccan lantern he bought me from a shop on Worth Avenue, the times he forgave me for glaring typos or misspelled words or that time I jumped on his lap when I found out I was going on an African safari. I have a thousand stories about John Shuff—I think we all do—and another thousand things I learned from him. He’d tell me to “keep your powder dry”when I’d get upset; he said to“plan your work and work your plan.”He believed in the upside, he believed in the “art of the possible.” And it is that art of the possible I choose to hold close today, a picture in my mind when I close my eyes of John Shuff as a young man, in the summertime, running and running and running.
September/October 2020
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THE LOCAL B O C A C H AT T E R CHARITY S P OT L I G H T E X P E RT T H E LO O K BEAUTY S C A R E TAC T I C S DREAM MAKER C O M F O RT F O O D DRINK S P O RT S
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Ruby Tesla
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THE LOCAL
BOCA CHATTER
SEPTEMBER-OCTOBER: THE NEW NORMAL THIS YEAR
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$
million How much the stone crab industry generates annually
COLLEGE FOOTBALL
WHAT IT’S SUPPOSED TO BE LIKE: You sit in a stadium with a zillion other fans, or you hit a local sports bar with all the bells and whistles (think Old Key Lime House) to cheer on your favorite team. HOW YOU CAN DO IT THIS YEAR: Stadiums will likely be empty, and your sports bar may be socially distanced if it’s offering up games at all. You can still tailgate from your couch; college football will still be the best reason to celebrate fall. If it actually happens this year.
THE GALA
WHAT IT’S SUPPOSED TO BE LIKE: Crowded cocktail hour—when you actually mingle and talk to everyone—followed by relatively stuffy surf-and-turf dinner, boring announcements (usually extolling donors and sponsors) and a loud dance band that will, we promise, do one Motown set, a line dance and“Sweet Caroline.”
STONE CRAB SEASON
WHAT IT’S SUPPOSED TO BE LIKE: It starts Oct. 15, and nothing is as great as that first claw dipped in mustard sauce. HOW YOU CAN DO IT THIS YEAR: This, my friends, will not change. Bon appétit!
HOW YOU CAN DO IT THIS YEAR: We know that Boca’s Ballroom Battle is going full-on virtual—and televised! Other galas may face social distancing requirements and the reluctance to attend large gatherings and other challenges that would threaten their viability. Stay tuned. We predict some creative solutions.
Locals sound off on issues affecting our community.
How will this post-COVID fall be different for you than a year ago? “The main obstacle of fall this year compared to last year will be conducting business as usual while making sure not to be careless when it comes to physical contact.”
—ROSA MADRIGAL, MANAGER, PAPA’S TAPAS, DELRAY BEACH
“We’ve had to be much more creative and progressive in sales because of the virus. We’re utilizing the internet to reach a more widespread clientele, so the biggest difference this fall is that we’ll be doing most of our business online, like delivery and virtual tastings.” — STEPHANIE MAROTTA, FLORIDA SALES MANAGER, DAVID FROST WINE AARON BRISTOL
—PARKER RICHARDS, REALTOR, COLDWELL BANKER
“After months of isolation, I will be more aware of my blessings!”
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••••
September/October 2020
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5. La DoubleJ $1,355
Fall Fashion Trends
4. The Row $6,390
1. So not Squint Eastwood, so chic 2020, the poncho is back this year in everything from knit to velvet. 2. The equestrian look is big, with lots of knee-high riding boots and fitted suits. 3. The skirt suit makes a comeback, but that old boxy look is long gone. Think belted blazers, minis, cropped jackets. 4. The leather trench coat. Swoon. 5. There is a little Little Women style, too, with floral overcoats in brocade, floral and wool. 6. Slouchy boots; were they ever not great? —glamour.com
All available on Saks.com
F
6 Paris Texas $750
3. Monse Jacket $2,350 Monse Skirt $1,150
2. Balmain Jacket $2,295 Valentino Boot $1,795
1. Saint Laurent $3,290
TAILGATING FROM HOME
or those of you who’ve had enough home cooking during our ongoing marathon quarantine, a takeout tailgate may be the best way to enjoy your perfect Saturday watching the SEC (or one of those other conferences), assuming it's a go this year. (At press time it was still up in the air). We have a couple of things you can make beforehand on this list, but the rest is a matter of ordering—and picking up—before kickoff.
MENU
• Smoked fish dip from Old Dixie Seafood. This is the best there is, period. 7000 N. Dixie Highway, Boca Raton, 561/988-0866 • Cracked-out corn dip is decadent, creamy and beyond easy to throw together (see recipe, right). • Chicken wings from Bru’s Room come in all stages of hot, from mild to Brutonium. We like the Triple Threat flavor or the garlic and Parmesan, but they are all stellar. 35 N.E. Second Ave., Delray Beach, 561/276-3663; 123 N.E. 20th Ave., Deerfield Beach, 954/420-5959
• Potato skins, also from Bru’s Room, come topped with a mix of cheddar and Monterey Jack cheese, bacon bits and sour cream • Pickled shrimp from Chef Lindsay Autry’s the Regional Kitchen and Public House, 651 Okeechobee Blvd., West Palm Beach, 561/557-6460. Or, if you want, you can make it yourself from her recipe (bocamag.com) • Cupcakes from Jodi’s Cupcakes & More, 2831 N. Federal Highway, Suite 10, Boca Raton, 561/416-5559
CRACKED-OUT CORN DIP
1 8-ounce package cream cheese, softened 1 1-ounce package Original Ranch dressing mix 3/4 cup cooked chopped bacon 2 cups shredded cheddar cheese 1 16-ounce container sour cream 3 1/2 cups frozen corn kernels, thawed Preheat oven to 400ºF. Lightly spray 2-quart baking dish with cooking spray. Combine all ingredients in bowl; mix well. Transfer to 2-quart baking dish; cover with aluminum foil. Bake dip 25 to 30 minutes or until hot and bubbly. Source: plainchicken.com, the savvycouple.com
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THE LOCAL
CHARITY
Senior Service
Russell Coyne and Jeff Kaye bring world-class music to local nursing homes Written by JOHN THOMASON
W
hen 86-year-old Martin Coyne, a retired businessman, co-founded Healing Sounds of Music in 2018 as a project to consume his downtime, he knew he was onto something. These days, the internet and major psychological journals are flush with articles and studies promoting just that: the healing qualities of music as a surgical palliative, as a speech recovery tool following stroke or traumatic brain injury, as a memory trigger for Alzheimer’s patients. “Music has tremendous powers to heal. I think it’s pretty universal,”says Martin’s son, Russell Coyne.“Because when you hear music, especially something you heard when you were younger, it transports you back, more often than not, to something happy, that you remember fondly from years past. … They started doing studies on it, each coming up that music has tremendous properties to heal the mind—and when the mind’s healed, a lot of times the body follows.” Martin Coyne started Healing Sounds to bring music’s pleasurable and therapeutic qualities to an underserved
demographic: the residents of assisted-living facilities. Healing Sounds of Music began two years ago with a free concert inside Five Star Premier ALF. Funded by Martin’s own Coyne Family Foundation, the organization employs professional local musicians led by SYMPHONIA Artistic Director Jeffrey Kaye, who curates each concert’s eclectic program. “I start out thinking if I was playing a recital in Carnegie Hall, what would be good for the body, soul, mind and spirit?”Kaye says. “They hear piano trios, quartets, a brass group in December, a jazz band, a rhythm section, show tunes. In 45 minutes, hopefully they’re moved a little, they hear something virtuosic, and also something refreshing or nostalgic.” Martin died in 2019, but the organization has lived on, and expanded, under Russell’s leadership. Monthly performances in Five Star, which many residents have cited as the highlight of their month, led to future concerts at the Atrium at Boca Raton, and others on the books at Stratford Court of Boca Pointe and ManorCare that had to be canceled due to the coronavirus. Not one to easily bow down from a challenge, Kaye suggested his musicians perform outdoors during the early stages of the pandemic. They
played two well-received al fresco concerts, with residents listening from their windows, before the full quarantine prevented all nursing home visits. “Ladies were on their balconies, having a glass of wine, 50 feet from us,” Kaye recalls, adding that “it’s been hard, the last few months, not being there. [Outdoor concerts] might be the first step back. A brass group doesn’t need amplification.” Coyne, too, is anxious to resume programming for an audience whose options for live entertainment are limited even in the best of circumstances.“This is a target market that’s not able to get out much a lot of times,” he says.“A lot of these people are facing end of life at some point; their health is deteriorating. And I’m sure a lot of them were very active in going to concerts and shows. So it brings a bit of a depression onto a lot of them, not being able to do what they used to do. “So to bring in these professional musicians, who are world-class, and play great music that brings them back to when they were younger and in better times, it’s really uplifting to watch.” To support Healing Sounds of Music, visit healingsoundsofmusic.org and click “Donate.”
AARON BRISTOL
Russell Coyne
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SP0TLIGHT
Stripped Down Ruby Tesla’s electric performances bring sex appeal to pop-culture staples Written by JOHN THOMASON
B
urlesque artist Ruby Tesla wasn’t going to let a quarantine prevent her from doing what she loves—performing stripteases for rooms full of strangers. Only this time, at a May event organized by a Miami producer, she would have to do so from a distance. “Bored No More: A Burlesque Variety Show” featured Tesla and seven of her peers creatively adapting their work for Zoom. The“room”was sold out, in a virtual sense—approximately 90 patrons. Tips wafted into the performers’ digital wallets in real time, courtesy of apps like Venmo. The event even had a liquor sponsor; VIPs received bottles and swag. Tesla danced in her living room to a Rob Zombie track with an unprintable title, seductively removing a homemade red-and-black costume. She finished her show on the patio, where she shot sparks from one of her few pieces of remaining attire: an angle grinder attached to a belt. “I got more out of it than I expected to,” says Tesla, 32, of Lake Worth Beach.“The first time I did an online show, I thought, is this going to be really awkward? But even just knowing people are watching makes a difference.” The coronavirus pandemic has been a seismic change of pace for Tesla, who is accustomed to traveling almost monthly for gigs. Though she performs regularly at venues like the Kelsey Theater in Lake Park, she is revered in the burlesque world from New York to New Orleans to her native Alaska. Though her routines run a gamut from glamorous Jazz Age attire to fetish wear, she is especially adept at “nerdlesque”—the subgenre, popular at comic conventions, of disrobing as a colorful character from pop culture. “I’m probably most known for my Ursula from ‘The Little Mermaid,’ and I do a few Star Wars characters,”she says.“I do Yoda, and I’m working on a stormtrooper. I’ve become pretty well
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known for my Edward Scissorhands.” In that routine, made up in the chalky visage of Johnny Depp’s iconic outsider and with cumbersome blades for hands, Tesla enlists the audience’s help in removing her costume—a comedic effect not unlike Tesla’s Marge Simpson, in which she downs bottles of wine before stripping down to her bluecoiffed birthday suit. Indeed, comic-book and sci-fi nerds love Tesla’s work. She is stage-named after the pioneering inventor Nikola Tesla, whose face is tattooed on her right arm. She has earned the nickname “the scientist of sexy”—offering themes“from Prohibition to Playstation,”and catering to a fan base unlikely to patronize a strip club. “It can be an open door to people who are maybe not as comfortable in a highly sexually charged setting,”she says.“Maybe they have hangups about it, for whatever reason, and it can help people get past that. I’ve had people come up and thank me for that, at shows.” Tesla quietly works in video production during the day, does not give out her birth name, and describes herself as an “introvert.” She nonetheless has always been drawn to the performing arts. She grew up as a theatre kid in Alaska, and after moving to Florida for college, she acted in a production at the Lake Worth Playhouse. She discovered burlesque at 18 when she attended a performance by striptease legend RubberDoll at Miami Beach’s Exxotica adult-entertainment convention.“I was completely blown away,”she recalls.“I knew I wanted to do something like that.” Unlike theatre, she says,“I realized there’s this stage art form that doesn’t require me to sacrifice my entire existence for a period of several months of rehearsals. I could create my own acts, and I could do it on my own time.” While traditional strippers have long been painted as victims of circumstance, Tesla sees her performances as inherently feminist acts where she controls the narrative for those five or six minutes. “A lot of people have come into [this field] feeling like they didn’t have a good sense of body autonomy, either from a bad relationship or about upbringing—and there are a lot of things about burlesque that can help you take control of your body and your own sexuality in a way that can be very empowering ... whether the audience picks up on that or not.”
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“My latest costume only has three things I take off—it’s two gloves and a gown. Everything else is just pasties and a body harness. And it’s all about the tease.” — Ruby Tesla
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EXPERT
The Anxious Child
Anxiety is the leading health concern in kids these days; here’s how to help Written by JENNIFER BISHOP, LMHC
H THREE TIPS ...
to help your child manage feelings of anxiety in the moment: • Practice taking deep breaths • Take a break and get moving • Do some artwork
ere in my private Boca practice, I see more children and teens with anxiety disorders than any other mental or behavioral health concern. (In fact, the Centers for Disease Control says 7.1 percent of children have been diagnosed with anxiety.) Children and teens are stressed on many fronts, from being challenged socially and academically to facing physical changes in their development and grappling with the demands and pressures of social media. They face the challenge of fitting in and being accepted, and have to learn to balance family dynamics. And, on top of all that, they are plagued— like their adult
counterparts—with an uncertain and tumultuous society. Getting help for children who suffer from anxiety can be tough, as anxiety can present as a constellation of negative behaviors. Adults can be quick to spot the problematic behaviors, but don’t always see the underlying anxiety that drives them. Kids don’t necessarily know how to connect the dots between a racing heart, a stomachache or feeling dizzy with anxiety. And, even if they confess to being worried or anxious, they may not know the “why”or be able to verbalize “what”is making them feel that way. Too often we bombard them with questions they simply cannot answer, which only makes their anxiety worse. So, how do we recognize anxiety symptoms in children and teens?
The good news is that childhood anxiety is very treatable, especially with early intervention. Child-Centered Play Therapy (CCPT) and Expressive Arts Therapies are very effective for children, because play is their natural way of communicating. The therapist enters the play world, helping them understand and resolve their anxiety. Children are able to express their experiences and feelings through a natural, self-guided and self-healing process that leads to better social integration, growth and development. By learning to spot the sneaky signs of child anxiety, identifying triggers of anxiety, increasing self-awareness and teaching effective coping skills, children and teens can be empowered to manage their anxious feelings independently.
Here’s a list of some of the behaviors and symptoms children and teens may present that could indicate an anxiety disorder: • Frequent stomachaches, headaches, muscle pains, etc. • Inappropriate anger and irritability for their age or the situation at hand • Needy, clingy, easily overwhelmed behavior • Isolation from friends and activities, like canceling plans, avoiding social hangouts, practices, sleepovers, no longer wanting to do things they used to enjoy • Shutting down in group settings • Chronic fatigue • Poor concentration • Having obsessive thoughts, like they can’t let something go • Refusal to go to school • Asking frequent or repetitive questions • Worry or fear about separation from parents/caregivers • Having high expectations for self, including school and sports • Unable to make decisions • Having difficulties during transitions, including tantrums • Frequent trips to the bathroom or nurse • Bossy or controlling behavior • Trouble falling asleep or staying asleep • Issues with bedwetting • Worrying about school performance, maybe not turning in homework that was completed
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THE LOOK
CHRISTIAN LOUBOUTIN black leather bag, $954, Saks Boca Raton VALENTINO belt bag, $1,875, Saks Boca Raton BOTTEGA VENETA padded shoulder bag, $3,800, Saks Boca Raton
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Chain Gang Bags this fall get linked in
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••••
September/October 2020
7/31/20 10:50 AM
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FROM TOP: MARC JACOBS, $160, Eye Catchers Optique Boca Raton SALVATORE FERRAGAMO, $295, Eye Catchers Optique
Sunny Side Up
These big glammy shades are just what your peepers needed this year
ETNIA BARCELONA, $345, Eye Catchers Optique
FENDI, $390, Saks Boca Raton JIMMY CHOO, $300, Saks Boca Raton
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September/October 2020
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THE LOOK
Booting Up
Ladies kick back this fall in dazzly boots inspired by the West
CALLEEN CORDERO lace-up boot, $655, Filly & Colt, Boca Raton ALEXANDRE BERMAN tan boot, $850, Saks Boca Raton BAND OF GLORY $89, Sunday State Style
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THE LOOK
Graphic Content Sweaters spell it out this year
RD STYLE Funday sweater, $106, Sunday State Style WOODENSHIPS tacos and tequila sweater, $132, Wish and Shoes, Delray Beach WOODENSHIPS starfish sweater, $125, Wish and Shoes UNWINE doggy sweater, $136, Barbara Katz
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September/October 2020
7/31/20 10:51 AM
TOGETHER WE ADVOCATE LEAD CONVENE LISTEN SPEAK UP AND CARE for those in need. Get involved at jewishboca.org or call 561-852-3100 for more information
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THE LOOK
s e n i l d a e H g n i k Ma to eturn r a are eces lized way i p e i m me ti —the civ o s d clock e han Thes hing the watc
FROM TOP: IWC Portuguese Chronograph in stainless steel, JAY FEDER JEWELERS, Boca Raton BREITLING Galactic in stainless steel, JAY FEDER JEWELERS CARTIER yellow gold Roadster Chronograph on yellow gold bracelet, JEWELS IN TIME, Boca Raton ROLEX gold and steel Submariner with oyster bracelet, JEWELS IN TIME, Boca Raton TUDOR Black Bay Fifty-Eight Navy with “snowflake” hands, from MAYORS Boca Raton
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BEAUTY
At First Blush
Faces are bright this season with earth and sky-inspired colors—and a subtle natural shimmer Written by MARIE SPEED
MAC SMALL POWDER BLUSH in Bright Response is one version of a simmering orange that’s turning up this season on eyes AND cheeks. $17, available at Macy’s.
PHYSICIANS FORMULA MINERAL WARE PRESSED POWDERS let you put your best face forward—SPF 30 and talc-free. $14.99, from Ulta.
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O! MEGA BRONZE COCONUT PERFECT TAN BRONZER by Marc Jacobs is a buttery matte bronzer that creates an even, silky glow. $49, available at marcjacobsbeauty.com or wherever Marc Jacobs products are sold.
BARE MINERALS PINK SKY BLUSH is sunset and shimmer rolled into one glowy face. $29, available at Ulta, Sephora or bareminerals.com.
September/October 2020
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SCARE TACTICS
Oh, What a Fright
A peek behind the curtain of Boca Raton’s favorite haunt Written by JOHN THOMASON
B
illy Groeneveld’s day job is generally un-scary: He’s a chief risk officer for a large security firm. For his part-time moonlighting gig, he loosens the tie and stocks up on creepy clown makeup, witch wear and faux hatchets, looking for ways to activate our lizard brains in his 20,000-square-foot hall of terror. Since 2012, Groeneveld and his wife, Karen, have run Enigma Haunt, the only haunted walkthrough in benign Boca. The experts at ScareFactor.com have rated Enigma the No. 1 haunted attraction in Florida on the strength of its novel approach—a two-story,
ON STAGING HIS FIRST HAUNTS IN HIS HOME: I had bonfires going outside, my
son was swing from harnesses in the trees, I had my daughter coming up out of the pool from an overturned boat. We were able to do crazy stuff. … It would get more sophisticated every year, but one thing we always did was cook hot dogs for everybody that came through the haunt.
ON THE ENIGMA HAUNT DIFFERENCE: It’s important to make it an interactive experience, and bring in enough realism as we can. It’s the realism of the makeup, it’s the smells. We go through a lot of improv with the actors. We’ve never been overly gory, but we want to get all five senses. You’re immersing the people into an alternative reality, where they’re trying to decide what’s real and what’s not.
ON GOING PRO: What has changed in going into Enigma Haunt is the level of sophistication
of the type of props. We have 12 compressors, a lot of pneumatic props, 100 different actors.
multi-themed, sensory-stimulating experience, part of which involves a blackout floor with nothing but supplied glowsticks lighting the way. Groeneveld’s history as a scare-chitect began long before he went pro, when he spent 15 years in his various homes in Orlando and Lake Worth transforming his family garage into an interactive Halloween netherworld. In this conversation, he discusses his frightful history, what makes Enigma special, and more.
HIS MOST FORMATIVE HALLOWEEN MEMORY: Everybody remembers their first haunt-
ENIGMA HAUNT
1751 N. Military Trail, Boca Raton 855/994-2868
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ed house. When I was 9 years old, I went trick or treating. I went to somebody’s garage, in the ‘70s, and they had sheets hanging up with holes in them, and you stuck you hand in there; they said it was brains, and it was spaghetti. You stuck your hand in another hole, and it was eyeballs with ketchup. I walked out of the garage, and they gave me a boiled hot dog. I’m sitting there, all dressed up, having just touched brains. I thought, this is the greatest holiday ever.
ON THE PSYCHOLOGY OF FEAR: Everybody wants to be afraid, but everybody wants to be safe. A lot of them are pretty brave, right before they walk in that front door, thinking, ‘this is all fake. I’m not worried. This is gonna be fun. I love getting scared.’ A lot of times we’re hitting these people so hard at the beginning, they turn around and they’re done. They thought they could handle it, but they can’t. ON INTEGRATING A COVID THEME THIS YEAR: I’ve never wanted to be controver-
sial. I’m not a believer that any press is good press. A couple years ago we had a haunt called“Pandemic.” It was more like a zombie apocalypse pandemic, with hillbillies infected and turned into zombies. We don’t want that on the forefront. We want them to escape the fears we have nowadays rather than feed off of them. I want to give them an escape—to Dracula, to a zombie, to an insane clown. Those are things that pull you away from the scary stuff today.
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Billy Groeneveld
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AARON BRISTOL
DID YOU KNOW?
The Haunted Attraction Association, of which Billy Groeneveld is vice president, has its own awards show, the “Oscares.” Each year, it recognizes outstanding contributions to the scare industry, with categories such as “Vendor Excellence”—last year’s recipients included Dapper Cadaver and Closed Casket Studios—the Home Haunt Award, and a Lifetime Achievement Award.
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DREAM MAKER
Weed Control
He’s a southern boy who made good—and is making Boca Raton better along the way Written by MARIE SPEED
F
rank Weed says he’s a “redneck from South Carolina,” but it’s clear he comes with a whole different pedigree once you start checking off the career stops. First of all, Weed graduated from the prestigious University of North Carolina at
the early Arvida takeaways were “know your purchaser, design for their needs, be nimble, change quickly, have integrity with everyone.” Next, Weed took a job with Zaremba, then National Homebuilder in Atlanta. And that is where he met former
in 2016, and now he’s kneedeep in one of Boca’s most transformational projects, the Mandarin Hotel and the Residences at the Mandarin (only the eighth in the world), where he takes care of the development approval and other processes.
Chapel Hill and got his MBA at Emory—and after that, has embarked on a real estate development career that has taken him from Boca to Boston, Australia to Colombia and back a few times. He’s worked with Jack Nicklaus and Greg Norman, and any number of impressive companies, but closer to home he cut his teeth with some of Arvida’s brightest lights back in the day—John Temple, Chuck Cobb, Scott Morrison—men who helped shape Boca Raton into the kind of resort community it is today. These days, Weed is vice president of development and construction at Penn-Florida, overseeing Via Mizner and Mandarin Hotel and its residences, slated to open at the end of 2021 or early 2022. Weed landed in Boca in 1980, working with Arvida as director of builder programs, responsible for communities like Millpond and Timbercreek, Paseo and others, later doing the Addison and Boca East projects. He says
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Boca Raton Resort & Club GM Scott Morrison, with whom he developed one of the first extended-stay concepts, called the Welcome Inn America. “Scott and I did three Welcome Inn Americas between 1990 and 1993—they were very successful—and then we sold [the group] to Wayne Huizenga. We took stock and Wayne went on to make it Extended Stay America. I was the worker bee and Scott was the hotel bee, so I built them and he managed them,”Weed says. After that successful deal Weed moved to Princeton, New Jersey to head a conglomerate real estate group but returned to Florida and took over the ultra-exclusive Fisher Island in Miami, which he describes simply as“Fairyland.” Weed’s career continued to take to him to other opportunities, including real estate partnerships with golfers Norman and Nicklaus, but he met Penn-Florida President and CEO Marc Gensheimer
He likes to say he left Boca in 1985 “when I thought it was too crowded,” but today he says it’s actually much better. “It has changed dramatically, but I think it’s actually a much nicer place to live from the standpoint of schools that are top, businesses that are top, U.S. Customs at the airport— and the many people who want to live downtown now.” Weed says the Mandarin is selling well (prices range from $2 million to $20 million), and Penn-Florida also has another project in the wings, the upscale University Village north of FAU, which he hopes to take on. He’d like to end up in Boca with his wife and six children, going back and forth to their second home in Cape Cod. We asked him if he had any idea why he was so good at what he did, and he said simply,“I try to listen before I offer an opinion.” Pretty astute for a redneck from South Carolina.
AARON BRISTOL
Know your purchaser, design for their needs, be nimble, change quickly, have integrity with everyone.” —Frank Weed
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COMFORT FOOD
Onion Soup
This savory French staple is slow cooking at its best Written by MARY MALOUF
T
WHERE TO GET ONION SOUP (usually)
in Boca-Delray
MONET CAFÉ 7050 W. Palmetto Park Road, Boca Raton, Suite 31 561/368-1740
ime, not money, is the fundamental ingredient in onion soup. The ingredients couldn’t be simpler: onions, broth, cognac or brandy, some herbs, a crouton and some cheese. But this isn’t a fast food—you need three cups of thinly sliced yellow onions, and you need to cook them slowly in butter until they are soft and clear and then further until they are brown and caramelized. This can take 40 minutes or more, and you have to watch them so they don’t burn. After deglazing with a brandy (you can use wine, but brandy or cognac deepens the flavor), you stir in stock, and really, this should be homemade, too. So back up the whole production a day. You can use boxed beef stock, but reduce by 1⁄4 so it will be more intense, and drop a bay leaf in it. Without the long-simmered flavors of onions and stock, your soup will be a pallid failure—as it so often is. Season to taste, put the boiling soup into crocks and top with a slice of sturdy French bread which you will have already toasted, and top that with plenty of shredded Gruyere. Run it under the broiler or use your propane torch like a champ to brown the cheese. There. Now eat the soup with the same attention it took to make it.
INGREDIENTS 3 cups sliced thinly yellow onions ¼ cup unsalted butter (some use olive oil; I like butter) ¼ cup white wine or 2-3 tablespoons Cognac 6 cups strong beef stock 1 bay leaf Salt and pepper 12 slices country French bread or baguette, depending on size of your crocks 2 cups shredded Gruyere cheese Follow the instructions, left. (Yes, there are ways to cheat. One of them is called for by none other than Julia. You know, Child.) • Add 2 tablespoons sugar to the onions when browning. • Add 2 tablespoons balsamic vinegar to browned onions. • Add 1-2 tablespoons Kitchen Bouquet or similar product before final simmer. Take your time. Time is the most important ingredient in onion soup.
LA CIGALE 253 S.E. Fifth Ave., Delray Beach 561/265-0600 LA NOUVELLE MAISON 455 E. Palmetto Park Road, Boca Raton 561/338-3003
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July/August 2020
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DRINK
Celery adds crunch—plus it’s so healthy
The perfect olive makes all drinks better
Bacon helps nudge the Bloody into the breakfast category
A fat shrimp is a regional Florida necessity The pickle may be this drink’s secret weapon
The Bloody Mary
E
veryone claims to have invented the Bloody Mary, from Ferdinand Petiot at the King Cole Bar in New York in the 1960s, when it was called the Red Snapper, to Ta-Boo in Palm Beach, where it was supposedly concocted to offset Barbara Hutton’s hangover. Wherever it came from, it’s safe to say it’s likely been around since the 1920s, and is now a brunch staple. On occasion, depending on how elaborate its garnishes, it may qualify as brunch on its own.
The spiced rim is yet another flavor kick
THESE ARE OUR TIPS FOR A GREAT BLOODY: • Aficionados swear by Sacramento tomato juice, but we love our store-bought Zing Zang, although Beefamato and Clamato are good too. (2 parts vodka to 4 parts tomato juice) • Add Tabasco, horseradish, Worcestershire sauce, celery salt, salt and pepper and pickle juice. Some people also like a spot of chili powder, some like a squeeze of lemon. • Must be served cold, and made by the pitcher. Ernest Hemingway, who said he introduced the Bloody Mary to Hong Kong in 1941, says a pitcher is the smallest batch you should ever make. “If you get it too powerful, weaken with more tomato juice. If it lacks authority, add more vodka.”
Sacramento tomato juice or Zing Zang
• Garnishes: Celery, of course, but these days the sky’s the limit. See right.
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SPORTS
Frills For Fins Fans Attending Miami Dolphins games has never been more luxurious—or more exclusive Written by JAMES BIAGIOTTI
M
iami is not a city to be outdone when it comes to luxury experiences, and ever since the massive renovation to Hard Rock Stadium, Dolphins fans with disposable income—and we mean a lot of disposable income—have the opportunity to enjoy games at Hard Rock Stadium in unparalleled style. The crown jewels of the newly renovated stadium are The Nine suites, named because there are literally only nine of them, and the 72 Club, named, of course, for the Dolphins’ perfect season in 1972. On any given game day, The Nine suites are the hottest ticket in South Florida, with amenities that can make even the most indulgent among us salivate. As Dolphins CRO Jeremy Walls tells us,“We tried to create the most high-end suite experience in the NFL. That was our goal.” Designed to look and feel like lounging on the back of a yacht, the open-air suites are between the 30-yard lines and hold up to 20 people during games, concerts and other events hosted at the stadium. For Super Bowl LIV, which took place at Hard Rock Stadium this past February, it cost nearly $1 million to reserve one of The Nine suites. Though there are long waiting lists to reserve spaces in both The Nine and the 72 Club, we can— and do—still yearn for these extravagant game-day experiences while we wait for another season to (hopefully) kick off in the fall.
AMENITIES OF THE NINE:
• Complimentary black car service to and from games • Exclusive lanes to bypass traffic upon arrival and departure from the stadium • 20 tickets per suite • Personal in-suite concierge for all game day requests • Right of first refusal to book your suite for concerts and other events at Hard Rock Stadium • Premium all-inclusive food and beverage • Exclusive event invitations • Away-game trip invitations
AMENITIES OF THE 72 CLUB:
• Exclusive lanes to bypass traffic upon arrival and departure from the stadium • Field-level standing area accessible before, during and after games • All-inclusive food and beverage • Larger, more comfortable seats with in-seat service
Just a few of the world-class, allinclusive dining options at The Nine
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51 Clockwise, from top left: the back of an open-air suite in The Nine, plush 72 Club seating, the view from one of The Nine suites, and the indoor club for The Nine members.
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THE BOCA INTERVIEW
NEW FAU FOOTBALL HEAD COACH
WILLIE TAGGART
IS COMMITTED TO CONTINUING THE OWLS’ HOT STREAK DESPITE PANDEMIC SETBACKS
WRITTEN BY JAMES BIAGIOTTI
ne could be forgiven for drawing comparisons between the storylines of college football and those of a soap opera—the triumph, betrayal, abandonment and spectacle that can define just the coaches is enough to make even a casual fan’s head spin. Over the past decade, few head coaches in college football have experienced the dramatic ups and downs of the profession more than Willie Taggart, the new leader of the Florida Atlantic University Owls football team.
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THE BOCA INTERVIEW
aggart began his career in football as a player, starting at quarterback for all four of his collegiate years at Western Kentucky University. After graduating in 1998, he was an assistant coach at his alma mater and then Stanford, before returning to WKU in 2010 for his first head coaching job. But it wasn’t until he left WKU for the University of South Florida that Taggart gained national recognition as a head coach.
In his four years as head coach of the USF Bulls, Taggart drastically improved the little-known program, eventually reaching the apex of a 10win season in 2016. But the story of his career was still just beginning. The 44-year-old father of three left USF before the bowl game that concluded that successful season to assume the head coach position at Oregon for a brief one-year stint, before quickly defecting to fill the void left by Jimbo Fisher at Florida State. But his tenure lasted only 21 games in Tallahassee before being ousted mid-season last year. After
compiling a record of 9-12 and presiding over the team’s first season without reaching a bowl game in nearly 40 years, the notoriously demanding fan base had seen enough. FAU now has a history of signing coaches with significant name recognition who have fallen from grace. Lane Kiffin used the Owls program as a landing pad after a tumultuous exit from Nick Saban’s Alabama program, eventually defecting back to the SEC after three fruitful seasons that included two conference championships. Two days after Kiffin’s resignation, the school hired Taggart as its fifth head coach. In June, Boca spoke to Coach Taggart about the struggles of taking over a football program amid the COVID-19 pandemic, what to expect from FAU Football this season (if there is a season), and what makes college football in Boca Raton so different from the rest of Florida.
How do you like living in Boca so far?
JC RIDLEY/CSM VIA ZUMA WIRE
I haven’t really gotten a chance to experience Boca the way I wanted to yet, but I’ve seen enough to know that I’m going to enjoy it here once we get back to some kind of normalcy. … I’m just really excited to get our players back and continue to get to know them better.
What is it about the FAU program that attracted you to come down to Boca?
“I can’t imagine living in an America without football. That just doesn’t seem right.” bocamag.com
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Well, it’s a young program, it’s proven that it can be a winner on a consistent basis, and it’s in the heart of football recruiting down here, in Broward, Dade and Palm Beach County. And after meeting with the administration, you could tell they had big goals, big dreams for our program and where they want to go. You have to consider how many years of football we’ve had here and how far we’ve come as a program. It says a lot about our program and its growth and where we can go with it.
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55 What aspects of the program that were already in place when you arrived are the most exciting for you?
JIM RASSOL/THE PALM BEACH POST VIA ZUMA WIRE
You look at the new facility that we’ve been able to move into, it’s big time. The facility will allow our guys to get better. I really like this football team. When I got the job and I was able to watch them during bowl practices, I saw a football team that enjoyed each other and loved having fun and being around each other, and that stood out to me from a coaching standpoint. And typically, the hardest part of taking over a program has always been changing the culture, getting the guys to care and love for one another, and you don’t need to do that part down here. ...And they’ve been winning, and that’s the ultimate goal.
Now that you’re at FAU, you’ve been a head coach in three different major regions of Florida. How does being in Boca compare to Tallahassee and Tampa? I think that accessibility to get to your school, from a recruiting standpoint, is great here. You talk about Dade and Broward and Palm Beach County, probably 60 percent of the top talented football players in the State of Florida come from this area. It’s almost like you can get on your bicycle and ride down the street and you’ll pass by five or six great players. It’s also easier for kids to get here, and that’s so important.
and parts of campus through FaceTime. It isn’t necessarily ideal, but we try to give them what we can, despite the pandemic. And it seems like it’s worked so far.
Were you able to do any recruiting before the shutdown?
What does the day-to-day routine look like for a college football head coach during the pandemic?
We had one Junior Day where we had some guys come in, and after that we were planning on having guys come in for spring ball, but then everything shut down. … But it really didn’t stop. We continued to recruit with Zoom calls and FaceTime, we’ve been able to do some campus tours just with our phones, and we’ve been able to show guys our new facility
Well, I think the only difference right now is that we can’t meet with recruits. And before we really couldn’t do anything with our players other than meetings. So we’ve been doing Zoom meetings now, instead of having them in meeting rooms ... and we’re meeting as a staff…We didn’t have spring ball, so from that standpoint we’re still
From left: Taggart attending the Boca Raton Bowl in 2019, with former FAU head coach Howard Schnellenberger, and during his introduction as the new Owls head coach.
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THE BOCA INTERVIEW
2
far behind, especially with a new staff and new schemes and trying to get them implemented. It’s a little tougher Number of FAU when you can’t get out on conference the practice field and actualchampionships in ly do those things. So we’re the last three seasons trying to get creative with how we’re teaching and making sure we’re not overloading our guys, and we’re trying to give them a foundation so that when they Number of FAU do come in to training camp football head they understand some things, coaches since so we can execute and be the program’s inception efficient enough to build off of some of those things.
5
.444 All-time FAU football winning percentage
What are your thoughts on potentially playing games without fans in attendance?
Honestly, I haven’t really thought about it. Things are changing daily, and for a while there was a question about whether we would even be having a season, but now we’ve got our players back. A lot of guys are keeping a positive attitude and banking on us having fans in the stadium.
Are you excited to coach your son, Willie Taggart Jr., who recently committed to FAU as a freshman? I’m excited, because it’ll be the first time I get to coach him…I’m excited to have him around, and to know that he’s going to be taken care of still, and I’m sure his mom is excited knowing that she doesn’t have to go to two different places every other weekend, trying to watch my games or his games. You know, I think he would have won that battle—she probably wouldn’t have come to my games... He asked me whether he’s supposed to call me ‘dad’ or ‘coach,’ and I told him I’m always his dad. He can call me either one. I’m always his dad, I’m always his coach. I’m always trying to help him.
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Do you think down the line it will be difficult to be impartial if he’s competing for a starting role? I think if you bring a kid here and tell him he’s not gonna play or compete for anything, you’re not going to get the best out of him. We’re going to treat them all fairly. He understands that, too. There won’t be any favoritism or anything like that. It’s never been that way for him. I always push him to compete against the best and to prove himself, and that’s like all of our guys: We’re going to grade them every day. Like I always tell them, they watch the same film we watch, and they’re at the same practices that we’re at, so it shouldn’t be an issue from that standpoint.
What did you take away from your time as head coach at Florida State? Make sure you hire the right staff, and try to win as fast as they want you to win. There was never a timetable, or at least it wasn’t told to me, when we had to win. I guess for me that’s a kind of tough question, because we didn’t get the chance to finish what we started. I thought we were on our way, I thought there were some things we could have done better and some games we let get past us, but I thought from an overall standpoint our football
teamwas headed in the right direction. We had a young team. Just from experience in the past, changing culture takes time, and we just didn’t have the time to continue to change that culture. But all of it’s a blessing, all of it’s a learning lesson, all of it. I feel like I’ve been blessed to get another opportunity, and I’m looking forward to taking advantage of it.
What kind of long-term aspirations do you have for the program? Again, just keep winning, keep winning championships. I know for myself, I want to get some hardware…Just keep improving as a program, and I think at the rate we’re going there’s no telling where our program will be in the next three to five years.
Do you think it’s an attainable goal to get the team ranked? I think that’s a nice goal to have. You think about the team last year finishing 27th, I think that’s another step in the right direction… Some things are out of our control, but winning, that’s something in our control. We’ve gotta win, and then I think those things will take care of themselves, from a ranking standpoint.
THE TOUCHDOWN READERS
The Touchdown Readers program gives free game tickets to students who read at least four books over the summer. Taggert says, “It’s just another way to try to get people involved in FAU football, and help them to come to FAU football games, and we’re trying to get some of these young people involved. They’re the future. If we can get them to start young, and get them excited and involved, there’s no telling where things will be in our future.”
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“All of it’s a blessing, all of it’s a learning lesson, all of it. I feel like I’ve been blessed to get another opportunity, and I’m looking forward to taking advantage of it.” As a coach, how significant is your role in ensuring that your players are academically successful? It’s huge. It’s everything to me. Football ain’t gonna last, and you see it all the time. Guys go off and have great careers and then you don’t hear anything about them, or they’re not getting jobs, and that’s a stigma I want to change. I don’t want our guys just to get degrees. There’s plenty of people getting degrees, but they’re not getting jobs or having a career. I want to try to change that. Rather than saying I have a 90-per-
cent graduation rate, I’d like to say I have a 90-percent job-getting rate here at FAU. We’ve got to do our part by preparing them to get real jobs, and not just letting them think that football is the only education they need. It’s much deeper than that. These guys have the rest of their lives ahead of them, and we’ve got to help teach them about understanding that. I think that’s part of being a coach and part of being a mentor, showing them the way and helping our guys get to where they’re trying to go in life.
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Taggart with a player while head coach of the Florida State Seminoles
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Our Italian primer has everything you ever wanted to know about great Italian cuisine Written by JAMES BIAGIOTTI, MARY MALOUF, MARIE SPEED & JOHN THOMASON
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here’s a reason Boca has at least 50 Italian restaurants. Some say it’s all those New Yorkers. Others point to trends in cooking—especially gourmet pizza. But we know why: It’s everyone’s favorite food. And it’s made with love. Here’s what you need to know to put a little of that love in your life.
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60 Boot Camp: Geography It turns out there’s no such thing as Italian cuisine—not with 20 diverse regions in the country and a population of almost 60 million. Northern Italy has a whole different set of influences than Southern Italy, and Sunday gravy is simply not the national dish. Here’s a look at Italy’s 10 most prominent regions—and a typical dish from each. (For more regions and regional foods, go to bocamag.com)
Region: CAMPANIA
WHERE IT IS: Southeast coast WHAT IT IS KNOWN FOR: This ancient
land was settled by the Greeks and is the site of Mount Vesuvius and Pompei; its fertile volcanic soil produces bountiful vegetables like famous San Marzano tomatoes, figs and lemons. This is where Naples is, the hallowed birthplace of pizza (page 63). TYPICAL DISH: Pizza, buffalo mozzarella
Region: EMILIA-ROMAGNA
WHERE IT IS: North central WHAT IT IS KNOWN FOR: Known as
“Italy’s food basket,”this is foodie heaven, with bragging rights for prosciutto, mortadella, Parmigiano-Reggiano cheese and Balsamic vinegar. Many consider this region to offer “classic Italian” dishes. TYPICAL DISH: Bolognese sauce, tortellini
nean foods including porcini mushrooms, pine nuts, anchovies and a “delicate”olive oil. The bread here is typically focaccia bread. TYPICAL DISH: Chickpea flatbread
Region: LOMBARDY
WHERE IT IS: North central WHAT IT IS KNOWN FOR: Italy’s in-
dustrial region and its fashion capital, Milan favors risottos and polenta, veal, beef, butter, cow’s milk cheese and freshwater fish. TYPICAL DISH: Risotto, osso bucco
Region: PIEDMONT
WHERE IT IS: Northwest corner WHAT IT IS KNOWN FOR: This
(Bagna caôda) made by slowly cooking chopped garlic with oil and butter, anchovies, peeled walnuts and served with Jerusalem artichoke, endive, sweet pepper and onion in a terracotta pot.
Region: UMBRIA
WHERE IT IS: Central WHAT IT IS KNOWN FOR: Called “the
green heart of Italy,” its specialties are pork, black truffles and guanciale (cured pork jowl). TYPICAL DISH: Tagliatelle with truffles
region—and its white truffles—has somewhat elegant cuisine, lovely wines like Barolo and Barbaresco, and makes great chocolate desserts. TYPICAL DISH:
“Warm dip”
Region: LAZIO
WHERE IT IS: West central coast WHAT IT IS KNOWN FOR: Rome is
Top: Pizza, bruschetta, chickpea flatbread; right, Tagliatelle with mushrooms and truffles
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here, with three coins in the fountain, Julius Caesar, the Colosseum, tiny Fiats and more, but the cuisine is relatively simple, with lots of lamb and pork, vegetables and sheep’s milk cheese. TYPICAL DISH: bruschetta, spaghetti alla carbonara, artichokes alla Roman
Region: LIGURIA
WHERE IT IS: Northeast coast WHAT IT IS KNOWN FOR: Mediterra-
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61 Piedmont
Lombardy Liguria
s n o i g e R of
Emilia-Romagna
y l a t I
Tuscany
❤ Umbria Lazio
Puglia Campania
Sardinia
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62 Geography cont. Region: PUGLIA
WHERE IT IS: The heel of the boot WHAT IT IS KNOWN FOR: This is
southern Italy’s “bread basket” with wheat, semolina flour, vegetables, olive oil, fava beans, broccoli rabe and lamb dishes. TYPICAL DISH: Orecchiette pasta with turnip tops; rustic breads
Below, orecchiette pasta; right, panzanella
Region: SARDINIA
WHERE IT IS: Island off central west-
ern coast
WHAT IT IS KNOWN FOR: This island offers wild game like boar and mountain goat as well as lamb dishes, sheep’s milk cheese and a spiral-shaped busiati pasta. Seafood is also plentiful. Typical dish: Pilau, a“couscous-like” dish, made much the way risotto is
Region: SICILY
WHERE IT IS: Island off the southwest
coast
WHAT IT IS KNOWN FOR: The largest island in the Mediterranean, Sicily hearkens back 10,000 years before Don Corleone lived there. Its food has Greek, Arab, Spanish and French influences and favors antipasti, pasta and rice dishes, and stuffed and skewered meat. It is also known for its candied fruits and marzipan. TYPICAL DISH: Caponata, veal Marsala, pasta with sardines
Region: TUSCANY
WHERE IT IS: North central coast WHAT IT IS KNOWN FOR: This is one
of Italy’s art and cultural treasures, highlighted by Florence, home of Michelangelo, Leonardo Da Vinci, the Medicis. Its food has been described as the “art of understatement” with spices like thyme and fennel, and is well known for its ravioli, tortelli and fish and seafood. Not to mention Chianti, Dr. Lecter’s favorite. TYPICAL DISH: Pecorino cheese, steak alla fiorentina, panzanella (bread salad to you)
You Love These Dishes We asked our social media followers to tell us their favorite dishes at their favorite local Italian restaurants: Olga Adler: “Calamari a la plancha at Elisabetta’s.” 32 E. Atlantic Ave., Delray Beach, 561/560-6699 Fern Schwartzman Tracy: “Matteo’s shrimp oreganata— best ever!” 233 S.
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Federal Highway, Boca Raton, 561/392-0773 Sallvatore DeeJay Sao Asaro: “Chicken Française at Pizza Time—best hands down!” 1001 S.W. Second Ave., Suite 7000, Boca Raton, 561/3919240 Ingrid Fulmer: “Gnocchi at Casa D’Angelo.” 171 E. Palmetto Park Road, Boca Raton, 561/996-1234
Sherry Zepatos: “Langostino oreganata at Trattoria Romana.” 499 E. Palmetto Park Road, Boca Raton, 561/3936715 Jan Savarick: “Pasta fagioli at Mario’s Osteria—molto delizioso!” 1400 Glades Road, Suite 210, Boca Raton, 561/239-7000 Shawn Feinstein: “Tanzy’s fiocchi—swoon-worthy.”
301 Plaza Real, Boca Raton, 561/299-3000 Debbie Pisani-Kip: “Eggplant parmigiana at Nino’s.” 7120 Beracasa Way, Boca Raton, 561/392-9075 Lauren Hellstern: “Pear Pasta at Prezzo,” 5560 N. Military Trail, Suite 300, Boca Raton, 561/314-6840
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63
T he
y r o t S a z Piz
The real birth of pizza came about in Naples, Italy, between the 1700s and 1800s when the locals, most of whom were very poor, bought flatbreads with different toppings like anchovies and tomatoes and garlic from street vendors near the waterfront. This food was considered pretty much the dregs of cuisine until it got a thumbs-up from a pair of royals who were slumming. According to Gayle Turim on history.com: “Italy unified in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the traveling pair became bored with their steady diet of French haute cuisine and asked for an assortment of pizzas from the city’s Pizzeria Brandi, the successor to Da Pietro pizzeria, founded in 1760. The variety the queen enjoyed most was called pizza mozzarella, a pie topped with the soft white cheese, red tomatoes and green basil. From then on, the story goes, that topping combination was dubbed pizza Margherita.” That started off a new appreciation for pizza, which migrated to the United States in the 1940s with Italian immigrants who started making it in places like New York and Chicago and Boston, among others. Today, pizza is practically an American icon, with regional variations, inventive toppings and heated arguments on who does it best. We’re happy to call it our own.
King Umberto and Queen Margherita
Culinary Vocabulary 101
These five terms come up a lot in Italian kitchens. Learn them, and increase your fluency in “restaurant Italian.”
MILANESA: dredged in crumbs and sautéed, as they do in Milan
POPULAR DISH: Veal Milanese
FLORENTINA: in the style of Florence—which usually indicates there’s going to be spinach somewhere, unless it refers to the mammoth steak that is the signature dish of Florence POPULAR DISH: Chicken Florentine BOLOGNESE: a meat sauce, a ragu, and refers to Bologna, where it’s made with wine POPULAR DISH: Pasta Bolognese with ground beef ACETO: an acidic vinegar accompaniment—aceto Balsamico is a reliable version—used in both main courses and salads POPULAR IN: Pollo con l’aceto AGRODOLCE: a sweet and sour sauce POPULAR IN: striped bass September/October 2020
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64
y r a n i l u C rder La THE STAPLES OLIVE OIL, which merits a whole article in and of itself, is a kitchen staple in Italian cooking, especially what cooks call EVOO—extra-virgin olive oil—which is taken from the first pressing of the olives, using only force, no chemicals or heat. Experts say to look for the harvest date on the bottle, which should be within the past year, and buy your olive oil from a trusted source to ensure it is indeed extra-virgin olive oil. TIP: You don’t need to use EVOO when you’re cooking with olive oil—oil labeled “pure” is fine for that. Save EVOO for salads, as a final flavor finish for vegetables, or drizzle it over grilled steak. BALSAMIC VINEGAR
is from Modena, Italy— it’s dark, viscous and one of the most plagiarized ingredients on the grocery shelf. It’s made from grape must, the detritus left over from crushing wine grapes, then aged several years in oak barrels. Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia) are protected by the EU’s Protected Designation of Origin. Others may be mixed with wine vinegar. TIP: For most uses, the protected vinegars are just too expensive—save them for drizzling over cheese or strawberries.
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GARLIC is key here and not the pre-chopped kind in a jar. A fresh head of garlic should be tightly packed with the cloves close together and no green sprout. TIP: Slice in thin ovals for a stronger flavor, chopped for a subtler flavor. Most chefs mash the cloves with the broad end of a chef’s knife. If you’re using it raw, be sure to remove the center sprout; cut the clove in half lengthwise and you’ll see it. It can taste bitter. Be very careful never to burn it when sautéing, as you’ll just have to start over. WINE is for cooking. And the cook. And forget about“cooking wine;” there is no such thing in good Italian food. TIP: Use pinot grigio for cooking seafood, Chianti for meat and tomato dishes, and don’t use anything but Marsala if the recipe calls for it.
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65 HERBS
BASIL may be the most beloved herb in Italian dishes; it especially loves to belly up with lemon and tomato and garlic. TIP: Add this to a simple aglio e olio pasta for the perfect finish. And cut it into chiffonade: Roll the leaf lengthwise, then cut across to form thin strips.
ROSEMARY is fragrant and soft, divine with porchetta or mushroom risottos. You should be able to find it fresh, or grow it in a pot. TIP: You can also tie fresh rosemary up with a ribbon and put it in your underwear drawer as a sachet.
BAY LEAVES are best used in slow cooking dishes and you can get them at any grocery store. TIP: Drop the whole leaves into the pot and remove before serving.
OREGANO is a strong aromatic herb, often grown at home in garden pots, and used fresh or dried in primarily southern Italian cooking. TIP: Dried oregano actually has more flavor than fresh.
PARSLEY, specifically flat Italian parsley, should be used fresh and goes with just about anything. TIP: Chopped parsley adds a fresh accent to soups, pastas and grilled meats and vegetables. —hellofresh.com
PARMIGIANO -REGGIANO is a pro-
ANCHOVIES are much misunderstood by people who think they are too “salty”or fishy;” when used correctly, they add a savory depth to tomato sauces. TIP: Never, ever leave them out of Caesar salad, or it’s not a Caesar salad.
PROSCIUTTO is the ham that went to college when it comes to Italian cooking; it’s dry-cured and is usually eaten raw in antipasto or with melon. TIP: Ignore the fat; that’s what makes prosciutto so good.
PANCETTA could be called Italian bacon— they’re both pork belly. But pancetta is saltcured. TIP: Dice a little bit and render it to use as a flavor base for sauces.
CAPERS give a salty boost to pasta dishes and salads. TIP: Capers are actually the bud of a flower; after it blooms and fruits, you have caper berries, a very different thing. We like caper berries—the bigger ones—for more hearty dishes.
HOT PEPPER in Italy is red pepperoncino flakes to spark up a sauce. TIP: In most Mexican and American cooking, seeds are removed before using peppers. But pepper flakes include the seeds as well as the fruit—the seeds are what pack the punch.
PORCINI MUSHROOMS are rich and
PROTEIN
RICOTTA is mild and creamy Italian cheese which is versatile and obedient—it is good in desserts as well as savory dishes. TIP: Go ahead and live: try a dollop on your Bolognese.
tected name—don’t fall for anything called Parmesan. The huge wheels, made from cow’s milk by law, must be aged one to three years. TIP: You can use the less expensive Grana Padano like Parmigiano-Reggiano.
FRUITS & VEGGIES
TOMATOES are integral to many Italian dishes. Today, most swear by canned San Marzano tomatoes, although every cook has a favorite brand. TIP: San Marzano tomatoes are plum tomatoes grown in California, but they come out very close to the top in taste tests.
LEMONS are all over Italian dishes in fresh simple sauces as well as salad dressings and desserts. TIP: Squeeze a little into your meat sauce to give it more acidity—sometimes tomatoes can be too sweet.
meaty and find their way into all kinds of stews and pasta and risottos. TIP: You’ll mostly find dried ones in American markets. Bring them to life by soaking in hot water first.
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66 The Art of the Italian Cocktail Substitute the orange juice with a peach puree and mix with Prosecco. Serve in a flute with an optional peach garnish.
Although Italy is renowned for its extravagant wines, it’s also managed to export a staggering number of cocktails over the years that have gone on to become staples around the world. Here are a few of our favorites.
1 part gin 1 part Campari, 1 part sweet vermouth Garnish with an orange twist and serve in a rocks gla ss. 1 part Campari 1 part sweet vermouth spla sh of club soda Garnish with an orange twist and serve in a highball gla ss.
Negroni
The Negroni is the go-to Italian cocktail for many amateur bartenders, and for good reason. This classic drink is best enjoyed as an apéritif.
3 parts Prosecco 2 parts Aperol 1 part soda water.
Americano
Accounts of this cocktail’s storied history place its origins in Gaspare Campari’s bar in Milan, Italy in the mid-1800s, but it was originally known as the Milano-Torino.
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Bellini
This cocktail was born in Venice, and is a delightful spin on the more standard, brunch-y, Champagne-based Mimosa.
Garnish with an orange twist and serve in your wine gla ss of choice.
Aperol Spritz
This cocktail is known for its radiant coral hue, and has made a major comeback in recent years due to its refreshing taste and simple recipe.
Limoncello
A classic apéritif, this lemon-based liqueur is produced primarily in Southern Italy, and is best enjoyed neat. You can’t go wrong.
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67 Italian Wines
As selected by Shawn Miller of Vineyard Brands, these six Italian wines cover a wide range of regions in Italy, and are available at restaurants and retailers throughout Palm Beach County.
BORGO SCOPETO CHIANTI CLASSICO
This wine is dark ruby red and comes from grapes from the heart of the Chianti Classico region in the center of Tuscany. It has overtones of wood, vanilla and cocoa with a cherry finish, and pairs well with semi-hard cheeses and red meats.
GRADIS’CIUTTA PINOT GRIGIO
This straw-yellow white wine has copper reflections, and is made with grapes grown in the vineyards of Friuli-Venezia Giulia in northeastern Italy. It has notes of peaches and ripe apples, and pairs well with antipasti, soups, fish baked in the oven, and main courses with white meats.
UMANI RONCHI “VELLODORO” PECORINO
This white wine is derived from grapes grown in Montepagano in the region of Abruzzo, and is defined by its high-acidity, low-productivity grapes. Pairs well with fish dishes, fresh cheeses, pasta, and legume soups.
CAPARZO ROSSO DI MONTALCINO
This deep ruby-colored wine comes from vineyards to the north and south of Montalcino, Tuscany, with notes of violet, raspberries and pomegranates. Pairs well with red meats, pasta with meat sauces, legume-based soups and aged cheeses.
MASSOLINO BAROLO
This garnet-colored wine is derived from Nebbiolo grapes grown in Serralunga d’Alba in the Piedmont region of northwestern Italy. Pairs well with red meats, dishes dressed with truffle, fresh egg pasta and meat sauce, and with risotto.
TENUTA DI FESSINA ROSSO
This light ruby-colored wine comes from grapes grown in the shadow of Mount Etna in Sicily, and has notes of coriander and wild berries. Pairs well with white meat dishes.
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68 Rules & tools To say Italians are particular about protocol would be an understatement; here are a few rules from local Italian kitchens:
From JOYCE SHELFO (from the DiGregorios family, Sicily): • Absolutely do not cook if you are angry. People will get sick. • The answer to the age-old argument is: It’s sauce, NOT gravy. • You can bake meatballs, but they taste better fried. • It is best to grate cheese (Locatelli Pecorino Romano, etc.) just before the meal. (I was the one who had to grate the cheese on Sunday. I HATED that job … bloody knuckles.)
10 must-have tools 1
A wooden spoon. This is for everything, even the occasional spanking, if required.
6
Wooden cutting board
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From CARLA CIPRIANI BLACK (Abruzzo) • Don’t sing at the kitchen table or you’ll get a crazy husband. • Don’t adjust the cook’s seasoning. • Be at the ready to cook and serve dinner for 12 at a moment’s notice, even in quarantine.
From ANTHONY DARDANO, D.O., FACS (Calabria) • It’s OK to dip bread in a pot of sauce while cooking to taste it. • It’s OK to clean your plate with bread; it’s called scarpetta. • Mom or grandma is queen of the kitchen. Period. • Never fill up on bread or antipasto, because there are 10 more courses coming.
all products available at surlatable.com
in an Italian kitchen
2
Cast iron pots and pans
7
From MICHAEL MARTIN (from the Destefanos family, Calabria): • When you bake bread, cut three crosses into the surface of the dough before it’s put to rest to rise (not-so-subtle symbolism) • Never put cheese on a fish dish ... southern Italian cheeses are stout, and the delicate fish is easily overpowered. • There is no cream in Alfredo—which is really al burro—it’s just butter, cheese and pasta water. • If you spill salt, take a pinch and throw it over your left shoulder. • No one makes a better sugo than your nonna.
Dedicated skillets, one for fish, one for red meat, one for fowl. Never use the cast iron for different meats.
3
Scolapasta (colander)
8
Cylindrical and tapered rolling pins
4
Espresso pot
9
A wet stone for your knives; the knives get a pass before each use.
5
A box grater for cheese and shaping Christmas turdilli
10
A really big stockpot
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69 gnocchi
penne
conchiglie
rigatoni
gomiti
tortiglioni
chifferi
gemelli
creste
w o n K Y ou r e l d o No garganelli
fusilli
cavatappi
francesine
farfalle
fettuccine sagnarelli
cannelloni lasagne
pappardelle spaghetti
alfabeto
stelline
spighe
gobetti
filini
radiatori
rotelle
lunghi
capellini
ditalini tagliatelle
tortellini
ravioli
funghetti
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Mama Gizzi Pasta
MARCELLA HAZAN’S RED SAUCE RECIPE
Marcella Hazan, who changed the way we cook Italian food, has published The Classic Italian Cook Book (1973) More Classic Italian Cooking (1978) and, collected in one volume, Essentials of Classic Italian Cooking, in 1992. Her 1997 book Marcella Cucina won the James Beard Foundation Book Award for Best Mediterranean Cookbook and the Julia Child Award for Best International Cookbook the following year. Craig Claiborne once said of Hazan’s work: “No one has ever done more to spread the gospel of pure Italian cookery in America.”
Leah Gizzi (above), executive chef and owner of Mama Gizzi Pasta (2212 Dixie Highway, Lake Worth Beach, 561/642-9996) offers gourmet homemade pasta and imported products from Italy, wholesale food products to restaurants as well as catering. Her specialty ravioli alone are worth the trip.
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INGREDIENTS 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt DIRECTIONS: Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
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71 What Makes Italian Food So Beloved ?
We posed this question to the top chefs of four Palm Beach County restaurants. Here’s what they had to say.
ARTURO GISMONDI,
“THE FIRST THINGS TO come to mind are Sunday dinner. Family. Variety. Salt-of-the-Earth ingredients from the Mediterranean. Abundance. Informal—you can eat off somebody’s plate, taste the pasta first. “It’s been interesting, having a French restaurant and Italian restaurant, and watching the takeout [during the pandemic]. The Italian is just comfort. You’re not ordering French food in these times … that speaks for itself. It’s just warmth. It’s easy.”
“ITALIANS ARE ALL ABOUT FAMILY. They work together, live together, laugh together, and sometimes even fight together. But no matter what, Italians will always sit down and eat together. Even if you aren’t Italian, at the end of the day, you can always appreciate family. And that’s what shines through in our cuisine. It’s comfort food for all people.”
MICHELE MAZZA, corporate executive chef, Il Mulino New York/ Boca Raton, 451 E. Palmetto Park Road, Boca Raton, 561/338-8606: “ITALIAN FOOD IS A SENSORY experience with enticing aromas of simple, fresh ingredients, herbs, olive oil, Parmigiano Reggiano and sauces made from local farmers’ finest tomatoes. You can taste our handmade pastas prepared with a lot of love. Our guests’ senses go wild eating al fresco in Boca Raton! We serve our authentic Abruzzi-inspired Il Mulino classic dishes with a focus on Mediterranean seafood from the coast of South Florida using traditional recipes with a modern twist.”
LISBET SUMMA,
chef, Elisabetta’s, 32 E. Atlantic Ave., Delray Beach, 561/560-6699; also culinary director, Big Time Restaurant Group: “THE DEVOTION to a dish or an entire genre of cuisine springs from familiarity and tradition. One naturally has the strongest affinity for and attachment to dishes they grew up with. When we’re cooking at the restaurants, I tell the crew, often and loudly, ‘we’re not making food, we’re making memories!’ “For many generations, the traditions of Italian cooking have been embedded in the foundation of home cooking and restaurant cuisine in America. The first great wave of influence harkens back to the arrival of immigrants from southern Italy, escaping fascism and poverty. The wave of new citizens brought with them their knowledge, their traditions and in fact their seeds. Like seeds propagating by wind, cuisine has always become rooted by its disciples, creating pockets of influence. “Oh, and spaghetti is fun to eat, so parents have always had a go-to solution to their exhaustive picky eaters. I myself was so enamored of spaghetti and meatballs that I dedicated an entire extra-credit research report to the history of this dish in the eighth grade—much to the delight of the entire teachers’ lounge of Deerpath Elementary.”
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AARON BRISTOL
ROSARIA GISMONDI, co-owner, Arturo’s Ristorante, 6750 N. Federal Highway, Boca Raton, 561/997-7373:
AARON BRISTOL
owner, Trattoria Romana, 499 E. Palmetto Park Road, Boca Raton, 561/393-6715; also La Nouvelle Maison and Luff’s Fish House:
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Tammy Apostol bocamag.com
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73
ve ke suit. i t c e /adj a bespo k ō p bəs -made, / e ·spokcustom . e b . pokel order; e goods s e b n of dividua bespok o i t i g n n Defi ade to ior sellin 1. m aking 2. m
Having something custom-made just for you is a luxury you can find right here at home in South Florida Written by Jan Engoren Photography by Aaron Bristol rue bespoke items are custom-made and fit to each client’s specifications. Bespoke is exclusive and expensive—think the suits of Savile Row, the tailors of Hong Kong or the haute couture houses in Paris or Milan. The earliest records of bespoke clothing are for corsets and footwear in the 1700s. Handmade clothing, shoes, millinery, furniture and other items were the norm, until they became less expensive to mass-produce. Today, the term “bespoke”has evolved, and now applies to anything from cocktails to vacations to manicures—and a number of local companies are keeping the tradition alive. Here are a few of our favorite, local bespoke items.
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Tammy Apostol at work
TA Couture
D
esigned with a sense of luxury, Tammy Apostol’s couture gowns, hats and fascinators are developed“with a vision to make every woman’s fashion dream come true.”Apostol, who began her career in Venezuela as an assistant designer for Christian Dior, incorporates sustainable fabrics and materials to create eco designs. She also custom-designs hats and fascinators. “Wearing a hat shows you have the confidence to be seen,”says Apostol.“Once you put on a hat, your personality and behavior changes to reflect your new style.” Everything is handmade and designed in her atelier in downtown Miami, where she has her showroom and fitting room, design studio and offices. Movie stars and opera singers sport her creations, and local TV anchor Tiffany Kenney wore a red off-theshoulder TA Couture silk gown to a Moulin Rouge Gala in Palm Beach. For Lady Rowena Finlayson of the Bahamas, whose husband, Sir Garet ‘Tiger’ Finlayson, was knighted by the Queen of England, Apostol created a complete outfit— an Audrey Hepburn-esque baby blue felt hat paired with a coat dress in baby blue silk wool topped with white silk jersey gloves. Her straw is imported from Asia and South America, wool felt from England, silk from India and Italy and lace from France and Italy. She incorporates the finest fabrics, custom beading and intricate embroidery. Visit tacouture.com.
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Isabelle RamsayBrackstone
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75 Lili Bermuda Perfumery
B
orn in St. George, Bermuda in 1928, this island perfumery opened its first Palm Beach location last August at 323B Worth Ave. Inspired by the languid lifestyle of Bermuda, the bespoke fragrances incorporate native flowers such as frangipani, Bermudian loquat, sandalwood, bermudiana and passion flower, and are custom-blended under the direction of master perfumer Isabelle Ramsay-Brackstone. “Art reflects environment,”she says, and Bermuda’s authenticity is present in every bottle created by hand. Custom-made bespoke fragrances can take up to six weeks for the fragrance to sit and blend. Ramsay-Brackstone’s Palm Beach location is designed with Bermuda in mind.“Sit, take your time, stay for a while, maybe sip a Dark & Stormy, and choose your own piece of paradise,” she says. Custom hand-painted bottles and packaging, such as its signature $900 gift basket with Bermuda’s Goslings rum set in a large clamshell decorated with orchids and pink sand from the island, accompany the unique fragrances. Custom gift sets start at $300, and clients include brides, wedding parties, hotels and corporations. For the Hamilton Princess & Beach Club in Bermuda, Ramsay-Brackstone formulated a rose fragrance that became the hotel’s signature scent. For Ramsay-Brackstone, it’s all about creating a sensorial experience.“There is no science for this,”she says.“It is all about feeling that personal connection.” In Bermuda, Ramsay-Brackstone offers a four-hour master class on creating a personal fragrance, and has worked with a well-known gin house to create a custom fragrance inspired by the fragrant notes of the gin. She believes fragrance is a multi-sensorial experience, and has paired her fragrances alongside food, dessert, tea and cocktails. Each custom fragrance is a labor of love for Ramsay-Brackstone.“It’s all about how the senses come together and complement each other,” she says. Visit lilibermuda.com.
Cheryl Maness
The Cake Lady
F
rom cakes in the shape of quilted Chanel bags, complete with an edible double-C logo, to baby blue cakes for new baby boys, to more whimsical cakes of cartoon characters, Cheryl Maness, aka The Cake Lady, custom-makes and bakes bespoke cakes and cupcakes for special occasions. Using fondant accents, edible gold, pearls, metallics and other jeweled accents, Maness spares no detail in creating custom cakes with top-notch ingredients such as organic fruit, fresh buttercream (“the real thing,” says Maness), high-quality flour, natural organic coconut and real German chocolate. A six-tier wedding cake with buckets of whipped cream and raspberries for 600 people? No problem. A wedding dress cake with a bodice of gold and white pearls with edible fondant? For Maness, should we say … a piece of cake? She works from her home with her partner, Allen (Buddy) Maness, and says, “We provide excellent service with excellent products that taste as good as they look.” Her cakes are a favorite of party planners and yacht chefs in the know who call her for their special clients. Her personal favorite? “Chocolate, chocolate and more chocolate. “Bring it,”she adds.“Chocolate ganache filling with buttercream on the outside. It’s so moist and rich, a small slice is all I need.”Visit thecakeladywpb.com.
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76 John Maus
Michelle Farmer Collaborate
F
armer collaborates with her clients to create one-of-akind, bespoke dresses, including wedding gowns—hence the name“Michelle Farmer Collaborate.” “We create luxe pieces at a luxury price point,” says Farmer. “These are one-of-a-kind investment pieces you will wear for a lifetime. It’s all about the fit, fabric and fabulousness.” Her custom, original fashion designs are known for their beautiful fabrics and flattering, cut-on-the-bias fit. Her line includes richly hued blouses, flowing dresses, chic shorts, statement pants and gowns. With an atelier on Dixie Highway in West Palm Beach, everything is made in the U.S., with fabrics imported from haute-couture fashion houses in France, Italy and New York. Clients include the late Palm Beach philanthropist Jacqueline“Jackie” Desmarais, Lizzie and Todd Meadow, luxury brand marketer Shamin Abas, Manhattan socialites Louise Grunwald and Beth Stern (wife of Howard Stern) and celebrity models Brooke Shields and Heidi Klum. In addition to Palm Beach, Farmer has locations in the Boca Raton Resort & Club, Bridgehampton and Southampton, the Dorado Beach Resort in Puerto Rico, and Greenwich, Connecticut. Prices range from $2,500 to $10,000. Visit michellefarmer.com.
Maus & Hoffman
C
atering to the bespoke Florida customer, U.S. presidents, mob bosses, Kentucky Derby winners and famed French fashion designer Hubert de Givenchy, Maus & Hoffman was founded in 1940 with the idea to“always offer the best.” More than 75 years later, John Maus, his kids and three nephews are doing just that. With stores in Palm Beach, Fort Lauderdale, Naples and Vero Beach, Maus & Hoffman caters to the high-end Florida market with lighter fabrics accommodating the climate. The retailer’s fabrics are sourced from Loro Piana in Vialla, Italy, where the world’s finest textiles are created in historic textile mills such as Carlo Barbera or Vitale Barberis Canonico, established in 1663. “Italy has an art, soul and skill that no other country can match when it comes to textiles,”says Maus. He remembers fellow détaillant Stanley Marcus, former president of Neiman Marcus, flying in to Palm Beach from Dallas to buy a woman’s white cashmere sweater made in Scotland from the finest Chinese yarn.“Stanley was an arbiter of everything fine,” Maus remembers.“We offer something no one else offers in terms of quality, design and service. ... and an ability to deliver a garment built to our customers’ specifications—an experience they can’t find elsewhere.”Visit mausandhoffman.com.
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Michelle Farmer
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77
McLaren Special Operations
T
(MSO)
Jim Horton
hink James Bond meets Palm Beach. McLaren Special Operations (MSO), the luxury British sports car and supercar manufacturer with a location in Palm Beach, creates bespoke luxury cars for Formula One supercar aficionados and the 007s among us. From Halo cars (high-tech accomplishments that show off the best of the best) to high-performance Q cars, the ultra-rare $3 million Aston Martin Valkyrie (the fastest-lapping street-legal car in the world) to the $1 million McLaren Senna, and the new electric Jaguar I-pace or F-pace, these cars are what magical mystery dreams are made of. From custom exteriors, design and application, special finishing techniques, personalized patterns, striping, graphics and blends to unique wheel colors and brake calipers, these bespoke models are truly exceptional. For a private, unnamed collector, MSO returned the McLaren F1 GTR Longtail “25R,” a veteran of the 1997 24 Hours of Le Mans, to its full, historically correct glory. Jim Horton, manager of the Palm Beach location, says,“our cars are for the individual looking for singularity, something that is a personal reflection of their desires and tastes in an automobile and something others can only dream of owning.”Visit jaguarpalmbeach.com.
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From left, Perry, Debbie and Ted McLelland
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79 McLelland Saddlery
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ebbie, Ted and Perry McLelland are fifth-generation saddle makers with more than 150 years’ experience crafting custom saddles. Founded in 1892, the company has been fitting both horses and riders in South Florida since 1958. During the Depression, the company survived by handcrafting leather mailbags for Florida’s barefoot mailmen. Now, much like a dressmaker, these craftsmen (and women) hand-cut prime American hides into pieces of a pattern, fitting them onto a saddle tree, taking measurements of both the horse and rider to ensure a custom fit. The product is then hand-tooled and customized with gold, sterling silver or stainless steel hardware and hand-engraved. The McLellands also custom-make bridles, halters, buckles and handtooled belts, and custom-fit and shape cowboy and Western hats. With customers coming from the U.S., Canada, Europe and South Africa, it’s no wonder the McLellands are booked a year in advance. Prices for a custom fit and made saddle start at $3,500. Well-known clients include country music singer Lynn Anderson, singer Rose Garden, racecar driver Kyle Petty, Walmart founder Sam Walton’s daughter, Dolly Parton, the late Burt Reynolds, Dinah Shore and Buck Taylor. To date, their most exotic, bespoke $43,000 saddle was all tooled by hand and decorated with rubies, diamonds and other precious stones. Visit mclellands.com.
Ricardo Grimes
Ricardo Custom Clothing
P
(For the Discerning Fashion Animal)
AARON BRISTOL
icking up where Morty Sills left off (custom tailor to Michael Douglas as Gordon Gekko in the 1987 film “Wall Street”and the real-life Wall Street wolves), Ricardo Grimes is the Morty Sills of Olive Ave. Creating men’s custom clothing for retired Wall Street investment bankers, men-about-town, anonymous billionaires, athletes and CEOs who care about making a fashion statement, Grimes says while true bespoke tailors are an anachronism, custom-made clothing is still very much alive. Clients choose the quality of their fabric, buttons, lining, width of lapel, construction and the design and fit of their suit, sport coat or shirt, which Grimes then sends overseas for fabrication. For former Wall Streeter and client, Robert J. Barrett III, Grimes recreated a “Morty suit,”from a Ralph Lauren advertisement. Not to mention a cobalt blue velvet sport coat with pink lining for Paul Simon. With suits ranging from $1,500 to $5,000, Grimes says,“anyone can aspire to be bespoke.” Visit ricardocustomclothing.com.
WEB EXTRA: For more bespoke artisans—of shoes to olive oil—visit BOCAMAG.COM/ SEPTEMBER-OCTOBER-2020.
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80 Bespoke Furniture Co. of Boca Raton
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here to find a 10,000-pound solid marble cantilevered fountain for a client’s private residence in Miami Beach? No problem for Nancy Vallejo, president of Bespoke Furniture Co. She literally moves mountains. Sourcing from her contacts in Mexico, the marble was extracted from a mountain, driven 18 hours to Mexican marble artisans and then shipped by boat to Miami. It was all in a day’s work for Vallejo, who travels from Istanbul to Mexico to Bali in search of one-of-a-kind handmade furniture pieces, lighting and millwork. Fusing a tradition of artisan craftsmanship with unique custom designs, Vallejo custom-designed the lobby of the luxury residences Midtown 2, in downtown Miami, and the San Juan Hotel in South Beach, and is currently at work custom-designing a 7,000-square-foot home and interior for Miami’s Kosher Kingdom royalty, Philip and Michelle Einhorn. “The story behind it—the effort and energy it takes to create something unique and special—is what we do,” says Vallejo.“Working within their budget, we give our clients something spectacular.”Visit bespokefurnitureco.com. Nancy Vallejo
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81 Kari Shipley
F
rom kudus, pangolins and leopards to family-friendly cats and dogs, Delray Beach artist Kari Shipley creates original bespoke pet portraits, and donates the proceeds to Community Greening, an urban forestry nonprofit co-founded by her son Matt Shipley and partner Mark Cassini. She painted Palm Beach trial attorney Karen Terry’s golden retriever at the beach. For attorney Jack Scarola (where her husband, John Shipley, is of counsel), she created a portrait of a kudu and leopard from a photo she shot in the South African bush. One of her favorite portraits is of her son Walker’s 4-year-old Boston terrier, Taco.“He’s the funniest dog I’ve ever met,”she says. Shipley spends hours with her subjects.“I like to capture them at a moment when they feel relaxed, or when they’re doing something naughty,” she says. She derives inspiration from French painter Léon Danchin, known for his drawings of sporting dogs, and English painter George Stubbs’ classic,“Whistlejacket,” a masterpiece of an Arabian chestnut stallion racehorse. She paints from photos in her studio near the beach or at her second home in the mountains in Lake Toxaway, N.C. Her biggest pet challenge? Working with longhaired black dogs.“It’s very difficult to capture their expression behind all that hair.”Call 561/789-6641 or email jwmship@hotmail.com.
Kari Shipley
Nomad Surf Shop
EDUARDO SCHNEIDER
‘̒I
t’s a lifestyle—it reflects the beach, the ocean, surfing, tropics and being laid-back,” says Ryan Heavyside, co-owner of Nomad Surf Shop in Boynton Beach. Founded in 1968 by Ron Heavyside, the shop has become an icon in the community and is now run by his two sons, Ronnie and Ryan, who grew up surfing and crafting hand-made surfboards. After measuring your height and weight and evaluating your surfing experience, the two set about designing the perfect custom board for each individual. Bespoke touches include personal images or designs under the fiberglass. Ryan’s all-time favorite custom board is one with an airbrushed portrait of his dad, which hangs in the shop to this day. East coast surfing champion Carmen Irving and local veteran surfer Baron Knowlton have made their mark on a custom Nomad board. Heavyside has also custom-designed boards for Jimmy Buffett and Rod Stewart; for Kenny Chesney, he created a custom board with tour memorabilia. Ron Heavyside’s original hollow wooden boards with plywood decks and pine rails are part of the collection of the Surfing Florida Museum in Lake Park. Visit nomadsurf1968.com.
Ryan Heavyside
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Now on view through Jan. 3, 2021
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Blues Beatles, performing Sept. 25 at Funky Biscuit
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SB EA C TC IKOSNT A G E S PU AB S S E C T ITOANK E 5
David Sinopoli & Erica Freshman
In a precarious year for live entertainment, the founders of III Points ready their most exciting lineup yet Written by JOHN THOMASON
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mpossible to pigeonhole, brimming with surprises, and dancing on the edge of musical frontiers, Miami’s III Points has snowballed, over five events in six years, into the premier music festival in Florida. Founders David Sinopoli and Erica Freshman started III Points in 2015, bringing bands like Gorillaz and the XX to South Florida for the first time, and sprinkling in nearly-as-rare concerts from Erykah Badu, Herbie Hancock and Unknown Mortal Orchestra. In addition to the music, III Points is also an interactive art fair, last year hosting a psychedelic roller rink, an
“We truly love these bands. We want to see these bands here, so …. I probably sent 100 emails to the Gorillaz until I finally got them to say yes. You have to send 100 for them to know who you are, and put it on the radar when they’re doing their planning. You have to stay in the front of their minds.” —David Sinopoli immersive sound bath and light show. On March 3 of this year, Sinopoli and Freshman announced what would be their most impressive lineup yet—with performances from the Strokes, Robyn and Wu-Tang Clan—hosted over two nights in May. Just weeks later, the coronavirus would shutter everything. As they watched their peers in the industry either cancel their festivals altogether or reschedule them, Sinopoli and Freshman opted for the latter, working feverishly behind the scenes until, like magic, a revised lineup and dates—Oct. 16-17, 2020—materialized in late March. In this conversation, the founders explain how they did it, and why III Points remains an impressive outlier in the festival scene.
FROM THE VERY BEGINNING, WHAT WAS YOUR VISION FOR III POINTS?
Sinopoli: We just set out to give a home for local musicians to perform, and to bring acts that were voided
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from our city. As we’ve gone on, and festivals have become a lot more commercialized—you see the same menu on every festival across the board—we try to get something that looks and feels different.
WHAT’S THE LOGIC BEHIND THE NAME III POINTS?
Sinopoli: At the time I was very much into sacred geometry and conspiracy theory research. We had a lot of friends that were doing art installations based around surveillance and tracking and synchronicity. That was a lot of the aesthetic. On top of it, the triangle logo and the name were trying to find this intersection of art, music and technology, and the three points of connection we built the festival on.
WHO WAS THE EASIEST BOOKING OF 2020, AND WHO WAS THE MOST CHALLENGING?
Sinopoli: The easiest booking was Wu-Tang Clan. We have a long relationship with them; we just had to make the money make sense for them. The hardest was probably the Strokes. They’re very picky, they don’t tour a lot, and there’s not much flexibility on what they’ve got to get paid.
WHAT WAS IT LIKE IN MARCH, WHEN YOU HAD TO MAKE DIFFICULT DECISIONS?
Freshman: We were
pretty proactive. David and I were talking every day, and we could see that … things were shifting. And we knew that for safety reasons, and to make the wise business decision, moving it made the most sense. Sinopoli: I went through the top 15 acts on the bill and made sure they had the availability. Of that, 80 to 90 percent could do it. We started moving act by act down the list, having three or four conversations going at the same time. … Out of the 110 we had, we only lost six or seven.
ARE YOU PLANNING ON THE POSSIBILITY THAT OCTOBER MIGHT NOT HAPPEN EITHER—IF FOR INSTANCE WE GET A SECOND WAVE OF THE VIRUS?
Sinopoli: We need to be very cautious and follow the data and the local and state governments on what they’re allowing us to do. And if there is that chance that our gathering could cause a problem, or be unsafe for somebody, we’re going to plan to pack it up and do May of 2021. But Erica and I continue to hold hope.
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PHOTO BY - ADINAYEV.COM
III Points founders, Erica Freshman and David Sinopoli
Scenes from last year’s III Points festival
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Through Dec. 31:
Through Jan. 3:
Sept. 3:
“Eye to I: Self-Portraits From the National Portrait Gallery” at Boca Raton Museum of Art, 501 Plaza Real, Boca Raton; free through September, $10-$12 admission October and later; 561/392-2500, bocamuseum.org. Artists have often focused their tools—cameras, palettes, chisels—on themselves, and this exhibition compiles self-portraits from the early 20th century to the present, from artists as varied as Joseph Albers, Edward Hopper, Elaine de Kooning and Diego Rivera.
“Philip Haas: The Four Seasons” at Society of the Four Arts Sculpture Garden, 2 Four Arts Plaza, Palm Beach; 10 a.m. to 5 p.m.; free; 561/655-7226, fourarts. org. Contemporary artist Haas reinterprets Italian court artist Arcimboldo’s 16th-century portraits of four figures whimsically rendered in seasonal fruits and vegetables. Haas’ delightful three-dimensional throwbacks to Arcimboldo consist of fiberglass sculptures crafted with seasonal flora.
“Edward Steichen: In Exaltation of Flowers” at Boca Raton Museum of Art, 501 Plaza Real, Boca Raton; free through September, $10-$12 admission October and later; 561/392-2500, bocamuseum.org. Before he ascended to the top celebrity photographer of the Gilded Age, Steichen was a painter of florid distinction, as this collection of rare panels reveals. Completed in an Art Nouveau style that married gold leaf and matte tempera, the large-scale paintings were commissioned in 1911 and are only now available for public view.
Grace Field: “Seasons of Love” at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $36.05-$46.35; 561/483-9036, bocablackbox.com. A triple-threat Broadway star with a vocal range fit for rock-operatic bombast, Field has worked with stars from Whoopi Goldberg to Alan Menken to Audra McDonald. She’ll perform favorites from shows including “Rent,” “Jesus Christ Superstar,” “Hair” and “Tommy.”
“Eye to I”
NOTE: Some or most of these events may end up being canceled or postponed due to COVID-19. Please confirm before purchasing tickets and/or attending. —Ed. bocamag.com
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“Philip Haas: The Four Seasons”
“In Exaltation of Flowers”
“Grace Field: “Seasons of Love””
Oct. 1:
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Oct. 2-4:
Oct. 3-4:
Jessica Lynn at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $36.05$46.35; 561/483-9036, bocablackbox.com. This up-and-coming country starlet, whose instrumental repertoire includes piano, guitar, harmonica and drums, has already shared stages with Keith Urban, Brad Paisley, ZZ Top, Loretta Lynn and many more. For this tour, she’ll perform with her family band: husband on lead guitar, father on bass and mother on backing vocals.
Nightrain: The Guns ‘n’ Roses Experience at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $36.05-$46.35; 561/483-9036, bocablackbox.com. From Axl Rose’s remarkable six-octave vocal range to Slash’s signature carnivalesque top hat, this tribute to Rock & Roll Hall of Famers Guns ‘n’ Roses endeavors to replicate every detail of the band’s stadium-ready sound, in settings that are more intimate and personal.
Tortuga Music Festival on Fort Lauderdale Beach; various start times; $138-$239; tortugamusicfestival.com. Rescheduled from its annual April residency on Fort Lauderdale Beach, this country-centric sunand-sand jamboree is hoping the city can once again welcome large gatherings to enjoy Luke Bryan, Miranda Lambert, Tim McGraw, Pitbull, Barenaked Ladies and dozens more.
“Tovah is Leona” at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; 3 and 8 p.m. Saturday, 2 p.m. Sunday; tickets TBA; 844/672-2849, miznerparkculturalcenter. com. Tovah Feldshuh, a six-time Tony and Emmy nominee whose credits include “The Walking Dead” and “Crazy Ex-Girlfriend,” shares her highlights from her Broadway-bound musical “Queen of Mean,” in which she portrays flamboyant hotel tycoon Leona Helmlsey.
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CeCe Teneal & Soul Kamotion: “The Essence of Soul Music” at Arts Garage, 94 N.E. Second Ave., Delray Beach; 3 p.m.; $35-$45; 561/4506357, artsgarage.org. Rousing vocalist Teneal’s uplifting musical project blends rhythm and blues, soul and funk styles, spreading messages of positivity through a blend of originals and inspired covers. She tours with Soul Kamotion, a three-piece band of keyboard, bass and guitar.
Ana Popovic at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $35-$55; 561/3952929, funkybiscuit. com. The exotic, Belgrade-born singer and guitarist has become a major player in the international blues community. She is touring in support of her latest release Like It On Top, a concept album honoring empowering female role models that peaked at No. 2 on the Billboard top-selling blues charts.
Blues Beatles at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $30-$50; 561/3952929, funkybiscuit. com. This unorthodox tribute band from Brazil is unafraid to transform many sacred cows of the Beatles’ catalog—“Yesterday” is a slow-burning but undeniable blues scorcher, and “Eleanor Rigby” is all but unrecognizable in parts—adding its genre-bending testament to the Fab Four’s pliable melodies and international appeal.
Tom Papa at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 7 p.m.; $45-$60; 561/483-9036, bocablackbox.com. The only standup comic to have two TV specials directed by none other than Rob Zombie, this versatile talent is as comfortable hosting podcasts and radio and TV shows—everywhere from SiriusXM to the Food Network— as he is appearing in hit comedies from “Analyze That” to “Top Five.”
Brand X at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $35-$55; 561/3952929, funkybiscuit.com. Once a side project for legendary drummer Phil Collins, this space-age jazz fusion quintet has enjoyed three iterations, drawing fans from the prog and metal worlds on the strength of its speed-driven, adventurous musicianship. Original members Percy Jones and John Goodsall lead the group on its second reunion tour.
Tom Papa
Ana Popovic
Blues Beatles
Brand X
Oct. 9-11:
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Oct. 17:
Jon Lovitz at Palm Beach Improv, 550 S. Rosemary Ave., Suite 250, West Palm Beach; $30-$40; 561/833-1812, palmbeachimprov.com. From his formative years with the influential troupe the Groundlings to his six years on “Saturday Night Live” to his dozens of film, stage and TV credits, this versatile talent has hit all the bases of modern comedy, developing a dry, sardonic, perceptive style.
Josh Hoyer and Soul Colossal at Arts Garage, 94 N.E. Second Ave., Delray Beach; 7 p.m.; $35-$45; 561/4506357, artsgarage. org. Tennessee-born funk-soul brother Josh Hoyer surely isn’t the reincarnation of James Brown, but at his most impassioned, Hoyer’s vocal cords seem possessed by the Godfather of Soul’s. Appearing on “The Voice” in 2017, he turned two chairs, making it to the second round under Blake Shelton’s tutelage.
“The Great Love Debate” at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $25$35; 561/483-9036, bocablackbox.com. Podcaster Brian Howie, author of How to Find Love in 60 Seconds, blends entertainment and selfhelp in this interactive stage show, which explores the ever-changing world of love, sex, dating and relationships in 2020, including the “lost art of personal live conversations.”
Walter Trout at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 9 p.m.; $40$60; 561/395-2929, funkybiscuit.com. In his five-decade career, this indefatigable blues guitarist has performed with Canned Heat, Percy Mayfield and John Mayall. His latest release, Survivor Blues, is a selection of 12 deep-cut covers from pioneers in the pantheon of blues, played in Trout’s reverential style.
Lantern Festival: In the Spirit of Obon at Morikami Museum, 4000 Morikami Park Road, Delray Beach; 3 to 8 p.m.; $12-$20; 561/495-0233, morikami.org. The Morikami’s five-hour festival honoring the passing of loved ones will include a street fair with games and children’s activities, taiko drumming by Fushu Daiko, folk dancing performances and a vendor marketplace. The evening ends with guests writing messages to deceased loved ones and floating them in paper lanterns across a tranquil lake.
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HIGH DIVE REVIEW ON TREND TA B L E TA L K D I S COV E R I E S
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High Dive West Palm
550 S. Rosemary Ave., Suite 236, West Palm Beach, 561/437-1437
I F YO U G O PARKING: Rosemary Square parking garages; tickets are validated for two hours’ parking by restaurant staff HOURS: Wed.-Fri., 5 p.m. till close; Sat.Sun., noon till close PRICES: $13-$45 WEBSITE: highdivewestpalm.com
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H
igh dives require a leap of faith, jumping into deep waters with timing and grace. That sums up the winning equation for Jeremy and Cindy Bearman, who opened High Dive West Palm in January 2020. Like its sister restaurant, Oceano Kitchen in Lantana, it was an immediate hit, due to the talented duo’s efforts both in the kitchen and in turning a large, bright space from abandoned to coveted. As with all great performances, there’s more than meets the eye. The Bearmans are a highly experienced team: Jeremy was executive chef at NYC’s Rouge Tomate, earning it a Michelin star for six years; Cindy was executive pastry chef at Jean Georges’ ABC Kitchen in NYC. They both worked for Daniel Boulud in New York, and both
worked at top venues in Las Vegas; we’re lucky to live in the spot they picked to open both restaurants. Unlike Oceano, where the complete menu changes daily, High Dive has regular, memorable dishes that are sticking around— thank goodness. The Maine lobster rolls ($25), bursting with lobster on a griddled brioche with lemon aioli and Old Bay chips, usually poke their heads up in any conversation about the restaurant; everyone loves them. The list of favorites should grow to include the Maryland crab cakes ($26) with gribiche sauce, lemon, dill, slaw and fries. These are creamy, not crispy, and melt away into your palate. One of the daily specials we hope to see again are the octopus bao buns ($21): sweetish buns, tender octopus and salty-sweet hoisin sauce, where the sauce cuts
the doughy-ness of the buns and everything is layered with flavor. It’s a combo not usually seen on menus, but it works oh-so-well. That’s the way each dish seems to be created: How will it taste from all angles? A perfect bite was apparent in the construction of the local mahi plate ($21), with smashed fingerling potatoes, rapini, hazelnut romesco sauce and scallion vinaigrette. In one mouthful, you get tangy, tender, then crunchy rapini. Cindy Bearman’s carrot-zucchini cake ($9) with white chocolate cream cheese frosting and rum-soaked currants, is sweet, light and airy. There is a burger on the menu, but most dishes feature seafood and are meant to be shared. High Dive has a large inside seating area, and a capacious outdoor patio area—all socially distanced.
AARON BRISTOL
Written by LYNN KALBER
Clockwise, from top: Octopus bao buns, local mahi plate, Maryland crab cakes and Maine lobster roll
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located in the 5 Palms Building | 455 E. Palmetto Park Rd., Boca Raton (561) 338-3003 | LNMbocaraton.com offerING Complimentary Transportation To & From Area Hotels
private parties up to 50 People top 100 Restaurants for foodies in america
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106 COOKBOOKS WITH CLARITY SOUS VIDE COOKBOOK: 575 Best Sous Vide Recipes of All Time, by Rachel
Collins. Originally published in 2018 and then updated in 2019, this cookbook spans from simple to more complicated recipes, ranging from siu-style Chinese baby-back ribs to scallop curry and citrus yogurt. The only downside? No photographs. Self-published, Amazon, $15. BIG GREEN EGG COOKBOOK: Celebrating the Ultimate Cooking Experience, by Big Green Egg Inc.; Andrews McMeel Publishing; updated 2014. This book has recipes that run the gamut from appetizers to desserts, and a vegetarian section. Beautiful photos. Online cost: $38.
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ON TREND
Sous Vide & the Big Green Egg Home cooking accessories are back in vogue Written by LYNN KALBER
A
housebound world was forced to find out which family members had quality cooking skills earlier this year. At that point, some cooking methods were trending as the old(er) became new again. Prime among these were sous vide and the Big Green Egg. Both have similarities that make them stand out from other cooking methods: The dishes cooked these ways are known to be tender, moist and full of flavor. They both gained popularity in the 1970s, and both are modeled on cooking techniques that are decades—if not centuries—old. Neither is fastfood-friendly, but they do turn out spectacular results. Here’s a breakdown of why these methods have a fanatical following, and how much it would cost you to become a follower.
SOUS VIDE
Used in many restaurants, this low-and-slow method of lowering food in a sealed bag into hot water for a long period of time means even cooking while maintaining moisture. For instance, using sous vide (French for“under vacuum”) to cook a ginger duck breast will take 2 hours at 135 degrees. Cooking a whole poached chicken would take 6 hours at 150 degrees, plus a 10-minute roasting in a 450-degree oven to brown it, since sous vide cooking doesn’t brown meat. The food is put in a vacuum
bag (you don’t need special bags; Ziplocs will work), lowered into a hot water bath (again, specific tools are not needed for this) and the temperature regulated (this does need a certain device). PROS: Can be used with any kind of food, from eggs to fish to vegetables and all meats. Cooks items evenly, retains natural juices and nutrients. Specific cooking times and temps are easily controlled. CONS: Cooking takes longer than other cooking methods. Doesn’t brown meats. A special tool is required to keep the water at a consistent temperature during cooking. COST: The precision cooking (heating) tools sell between $85-$145, depending on the manufacturer and extras (Wi-Fi, etc.). They are available online or in Target, Best Buy and gourmet food stores.
1,200 degrees. The temperature is achieved fairly quickly, and the draft doors allow surprisingly specific heat control. Food cooks pretty quickly, unless you want the ribs to cook for a few hours, and then low temps are used. PROS: Can be used with all kinds of food and multiple ways of cooking. Food retains moistness, tenderness and, of course, meats are browned. Easy to clean. Temperature is easy to regulate. CONS: It’s expensive, and the larger sizes are very heavy. Wheeled racks are sold to be able to move them. Numerous accessories are available. COST: The Mini (smallest cooking surface, at 10 inches) is $399. The largest (29 inches of cooking surface) retails for $1,999. Upside: These have been handed down in families, because they are fairly indestructible.
THE BIG GREEN EGG
Enthusiasts call themselves Eggheads, and this ceramic cooker has a cultlike following for a reason. Built in the shape of an egg and colored a dark green, this can grill, bake and smoke foods—and make pizzas—regulated by two air draft doors. The idea of cooking in ceramic is reminiscent of Moroccan tagines, also known to produce tender, flavorful meals. The BGE is heated by charcoal especially formulated for this use, and the larger eggs (there are seven sizes) can reach temps of
Sous vide heating unit, available at Sur La Table; the Big Green Egg
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RESTAURANT DIRECTORY
DINING GUIDE Palm Beach County BOCA RATON Abe & Louie’s —2200 Glades Road. Steakhouse. All Americans are endowed with certain inalienable rights, among them the right to a thick, juicy, perfectly cooked steak. At this posh, comfortable (and expensive) meatery, the USDA Prime steaks are indeed thick, juicy and perfectly cooked, also massively flavorful and served in enormous portions. Don’t miss the New York sirloin or prime rib, paired in classic steakhouse fashion with buttery hash browns and ubercreamy creamed spinach. Chased with an ice-cold martini or glass of red wine from the truly impressive list, it’s happiness pursued and captured. • Lunch/brunch Sun.-Fri., dinner nightly. 561/447-0024. $$$$
Arturo’s Ristorante—6750 N. Federal Highway.
AARON BRISTOL
Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like the veal shank served on a bed of risotto. • Lunch Mon.–Fri. Dinner nightly. 561/997-7373. $$$
Lobster club sandwich from Abe & Louie’s
Bluefin Sushi and Thai—861 N.W. 51st St., Suite 1. Sushi/Thai. Arrive early for a table at this Asian hot spot— it’s popular with no reservations for parties fewer than six. Don’t skip the tempura lobster bomb, big in both size and taste. The ginger snapper will impress both Instagram and your stomach. Try the chicken satay and pad Thai. Bluefin offers a variety of dishes from multiple cultures, all well done. • Lunch and dinner daily. 561/981-8986. $$ Boca Landing —999 E. Camino Real. Contemporary
DINING KEY $: Under $17 $$: $18–$35 $$$: $36–$50 $$$$: $50 and up
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American. The Waterstone Resort & Marina’s signature restaurant, Boca Landing, offers the city’s only waterside dining and shows off its prime location and views. Heavy on small plates, the menu features tuna crudo, fried calamari and a killer cheese and charcuterie board. Probably the best dish, though, is the charred filet mignon with a red wine bone marrow reduction, with wickedly luscious house-made hazelnut gelato coming in a very close second. • Dinner nightly. 561/226-3022. $$$
Burtons Grill & Bar —5580 N. Military Trail. New American. Known for its reliable food as well as its non-gluten, Paleo and “B Choosy” kids menu, the first Florida location for this restaurant is deservedly crowded, so make reservations. Don’t miss the General Tso’s cauliflower, the pan-seared salmon (Paleo), the crab cakes or the Key lime pie. Popular half-portions are available, too. • Lunch and dinner daily. 561/465-2036. $$
Butcher Block Grill—7000 W. Camino Real. Steakhouse/Contemporary American. This casual steakhouse with a Mediterranean twist, an all-kosher menu, and a local, seasonal, sustainable ethos gives the stuffy old-fashioned meatery a swift kick in the sirloin. Beef here is all-natural and grass-fed, delivering big, rich, earthy flavor. Seafood, whether raw (tuna tartare) or simply grilled (wild-caught salmon), is palate-pleasing as well. • Lunch and dinner daily. 561/409-3035. $$$
The Capital Grille —6000 Glades Road. Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from the pan-fried calamari to the restaurant’s signature spin on the Cobb salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.– Fri. Dinner nightly. 561/368-1077. $$$
Casa D’Angelo —171 E. Palmetto Park Road. Italian. Chef Rickie Piper, who has mastered the menu and cuisine of this fine-dining staple for more than a decade, knows when to say when with both plating and ingredients. His dishes, including the sides and accompaniments, are visually appetizing and aromatic. A grilled veal chop easily 3 inches thick proved tender and juicy, and the wild mushrooms served alongside in a marsala added earthiness. • Dinner nightly. 561/996-1234. $$$ Casimir French Bistro —416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange or beef bourguignon, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. This is a local favorite, and may we add they have what is as close to real French bread as anyplace in Boca? • Lunch and dinner daily. 561/955-6001. $$$
Chez Marie French Bistro—5030 Champion Blvd. French. Marie will greet you at the door of this nicely decorated, intimate, classic French restaurant tucked in the corner of a strip shopping area. This feels like an intimate neighborhood bistro and is a welcome discovery. From escargot encased in garlic butter, parsley and breadcrumbs to a tender duck a l’orange to an unforgettable crepe Suzette, you’ll be in Paris all evening. Voila! Also on the menu: pan-seared foie gras, tasty onion soup, seabass Bouillabaisse, coq au vin, rack of lamb, salads and more desserts. • Dinner nightly. 561/997-0027. $$
Chops Lobster Bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. At this upscale downtown restaurant, steaks are aged USDA Prime—tender, flavorful
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109 and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Nova Scotian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. Let’s face it: Trendy menus come and go, but a great steakhouse is a win-win on all occasions. • Dinner nightly. 561/395-2675. $$$$
Everyday Favorites For an affordable bite at any time, consider these durable chains and homegrown Boca favorites—where the attire is understated and reservations are rarely necessary.
Cuban Café—3350 N.W. Boca Raton Blvd., Suite B-30.
Biergarten—309 Via De Palmas, #90. German/Pub. Part vaguely German beer garden, part all-American sports
Cuban. One thing Boca needs more of is coffee windows—and real Cuban restaurants. Which is undoubtedly why diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $
bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $$
Domus Italian Restaurant—187 S.E. Mizner Blvd. Italian. The “Best Spaghetti & Meatballs Ever” dish is pretty darn close to being just that. Who says we have too many Italian restaurants? The burrata with tomato carpaccio, melt-in-yourmouth Dover sole almondine, orecchiette con sausage and linguine vongole are part of a very good menu. From Sicilian fish salad to veal piccata, a light calamari fritti to chicken Parmesan, you can find something for all appetites. Save room for the tartufo. • Dinner nightly. 561/419-8787. $$$
Dorsia—5837 N. Federal Highway. Continental. The simple pleasures of the table—good food, personable service, comfortable ambience—are what this modestly stylish restaurant is all about. The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly. 561/961-4156. $$
Farmer’s Table—1901 N. Military Trail. American. Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Choice short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast, lunch and dinner daily. 561/417-5836. $$
Frank & Dino’s —39 S.E. First Ave. Italian. The Rat Pack is alive and well here in both décor and soundtrack. So, too, are traditional Italian dishes such as Dentice oreganata, capellini Pomodoro and tiramisu. But you may want to get there early for one of the longest happy hours around (11:30 a.m. to 6:30 p.m. weekdays) for Damiano meatballs, filet mignon sliders or antipasto misto between lunch and dinner. • Lunch Mon.-Fri.; dinner nightly. 561/218-4636. $$$
Gary Rack’s Farmhouse Kitchen—399 S.E. Mizner Blvd. American. Natural, seasonal, sustainable. You’ll enjoy the varied menu, and won’t believe it’s made without butters or creams. Try the too-good-to-be-true buffalo-style cauliflower appetizer, the seared salmon or buffalo burger, and have apple skillet for dessert. Healthy never tasted so good. • Lunch and dinner daily. 561/8262625. $$
Grand Lux Cafe —6000 Glades Road, inside Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; brunch on Saturday and Sunday. 561/392-2141. $$
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Bonefish Grill—21065 Powerline Road. Seafood. Market-fresh seafood is the cornerstone, like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. Brunch on Sundays. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-1310; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ The Cheesecake Factory—5530 Glades Road. American. Oh, the choices! The chain has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes, from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711). $$ Nick’s New Haven-Style Pizzeria—2240 N.W. 19th St., Suite 904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out of Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $$ P.F. Chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at the Boca outpost of P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$
The Sandwich Shop at Buccan—350 S. County Road, Palm Beach. Takeout stop. Like big sister Buccan Italian restaurant, the Sandwich Shop is full of flavor and builds your favorite sandwich with just a touch of delicious creativity you won’t find elsewhere. Owned by celeb chef Clay Conley and partners, the menu has hot or cold sandwiches, salads, sides and drinks (both alcoholic and non). Good-sized portions mean the Italian and prosciutto subs include leftovers if you have some willpower.• Lunch daily. 561/833-6295. $$
Shake Shack—1400 Glades Road. American. We’re not sure there is really any such thing as a bad burger joint and when you have a really good one—like Shake Shack— there’s a little piece of heaven just a short order away. Shake Shack in University Commons has great all-Angus burgers, non-GMO buns, and a frozen custard that makes grown men weep. Throw in some crinkle-cut fries and life is the way it should be. And the outdoor patio is a definite bonus in these times. • Lunch and dinner daily. 561/932-0847. $ Steve’s Wood Fired Pizza—9180 Glades Road. Italian. With an emphasis on fresh, local ingredients and rigorous preparation—the hand-rolled dough rises for three days before use—this reliable purveyor offers varieties of ‘za that are both familiar and novel, from BBQ chicken and veggie primavera to Mom’s White Roasted Garlic and the Mupsa (mushroom, pepperoni and sausage) . • Lunch and dinner Tues.-Sat., dinner Sun. 561/483-5665. $$
Tap 42—5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed, but don’t let that discourage you. The kitchen here executes the hell out of a short, simple all-day menu. Grilled salmon chopped salad with tomatillo ranch dressing is delightful, as is guacamole studded with fat chunks of bacon and charred corn. Same goes for decadent shrimp mac-n-cheese. The wicked-good chocolate bread pudding with salted caramel sauce would be the envy of any Big Easy eatery. • Lunch Mon.-Fri. Brunch Sat.-Sun. Dinner nightly. 561/235-5819. $
True—147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad.• Dinner Tues.-Sun. 561/417-5100. $$
The Grille On Congress—5101 Congress
Houston’s —1900 N.W. Executive Center Circle. Con-
Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$
temporary American. Convenient location, stylish ambience and impeccable service are hallmarks of this local outpost of the Hillstone restaurant chain. There are plenty of reasons why this is one of the most popular business lunch spots in all
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Mix It Up
A master mixologist discusses the best bar hacks Written by LYNN KALBER
T
AARON BRISTOL
here was nothing as elegant as Nick (William Powell) making a martini for Nora (Myrna Loy) in the 1930s-1940s “Thin Man” films. “The important thing is the rhythm. Always have rhythm in your shaking,” he explains to a group of bartenders. “A Manhattan you shake to foxtrot, a bounce to two-step time. The dry martini you always shake to waltz time.” Beautifully clothed, he could whip up cocktails or after-dinner liqueurs on trains, in hotel rooms or at home. “I’ll be with you in two shakes of a cocktail,” says Nora. They brought cocktail crafting to a mass audience. They made it look like fun, and they made it look easy. The fun part comes with the alcohol, while a home bartender can practice making it look easy with the proper bar tools. “People drink with their eyes first,”says Annie Blake, partner in Delray’s Death or Glory, where classic cocktails and crafted drinks are in the spotlight.“Whether you’re making cocktails for yourself or some friends, it doesn’t take a tremendous amount of effort to up your game on preparation and presentation. … Proper tools make execution easier and more precise, which makes for better drinks.” Blake is a self-confessed“bar tool nerd,”and her home bar is a thing of beauty and infinite drink possibilities. She’s also vice president for Cocktail Kingdom, a leading provider of barware and bar accessories. She shared some of her essentials with us, and the reasons behind her choices.
Annie Blake
1. A JIGGER. First and foremost, a jigger is something I always have. When working with multiple spirit cocktails, like a Last Word or a Negroni, it’s key to have the correct proportions. My workhorse is the Cocktail Kingdom Japanese Style Jigger. ($9.99) 2. A SHAKER, MIXING GLASS AND BARSPOON. For shaken cocktails, the home bartender can use a cobbler shaker. For stirred cocktails, you want to have a mixing glass and a barspoon. You can always stir in a pint glass, but that’s no fun. The Seamless Yarai Glass is great. A proper barspoon helps with an elegant, silent stir. Just please, no barspoons with the red tops. They have no balance and less style. (Shaker, $78.99; mixing glass, $44.99; barspoon, $17.99) 3. A STRAINER. You want to have a strainer with a tight coil to avoid having a float of ice chips on top of a drink. Nothing ruins a shaken daiquiri like a mouthful of ice. The Koriko Hawthorne Strainer is a great choice. Easy to use and clean, and it works for both shaken or stirred cocktails. ($15.99) 4. A JUICER. You’re going to want to have a decent juicer. Don’t fight trying to hand-squeeze citrus. ($19.99) 5. For presentation, I use either A ROCKS GLASS OR A COUPE GLASS for cocktails at home. Please let the world be rid of the conical martini glass. It’s not the original martini glass, and it’s difficult to carry and drink from. (Coupe glass, $41.99; rocks glass, $31.99) 6. A PEELER FOR GARNISHING. Garnishes aren’t all for show. The expression of citrus oils on an Old Fashioned is the difference between a good and great drink, and it takes about 10 seconds. You don’t need to spend a lot of money. Just get one that works. ($3.99) 7. AND FINALLY, ICE! If you want to get really fancy and order clear ice, Mixology Ice has absolutely great products. For me personally, I always just have some 2-by-2-inch cubes in the freezer. The larger cube keeps the drink cold but dilutes the cocktail much slower than your traditional ice cube you’d get from your refrigerator. Who wants to rush to finish their cocktail before it’s over-diluted? I also have an ice ball maker at home. It makes a perfect sphere, and it’s always a fun party trick. ($299.99) All products available at cocktailkingdom.com
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E AT & D R I N K RESTAURANT DIRECTORY of Boca, including menu items like Cajun trout, the mammoth salad offerings and the tasty baby back ribs. • Lunch and dinner daily. 561/998-0550. $$$
Il Mulino New York Boca Raton —451 E. Palmetto Park Road. Italian. From the four pre-menu bites to the after-dinner coffee from freshly ground beans, this is a white-tablecloth venue that delivers on its upscale promises. Try the langostino, the red snapper, the risotto, the pasta, or go for the ceviches, caviars and seafood tower. Save room for dessert and complimentary lemoncello. Make a night of it. • Lunch and dinner daily. 561/338-8606. $$$
French Continental
Jimmy’s Fries to Caviar —6299 N. Federal Highway. Contemporary American. Going one better than soup to nuts defines Jimmy Mills’ Boca restaurant, an easygoing, affordable bistro in the old Darbster space that really does offer fries, caviar and more. Four varieties of fish eggs are shown off nicely crowning a quartet of deviled eggs, while the thick-cut fries complement a massively flavorful, almost fork-tender hanger steak in the classic steak frites.Try the seasonal soups as well. • Dinner Tues.-Sun. 561/617-5965. $$
Josephine’s —5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$
Kapow! Noodle Bar—431 Plaza Real. Pan-Asian. This Asian-inspired gastropub delivers an inventive punch to the taste buds. Among the hardest hitters is its angry shrimp dumplings and the char sui pork belly bao bun. The Saigon duck pho is yet one more reason to go. • Lunch and dinner daily. 561/347-7322. $$
Established 1981
Rediscover the classic
4199 N. FEDERAL HWY. s BOCA RATON s 561.395.6033 s KATHYSGAZEBO.COM KATHYs GAZEBO_1-3sq_BRM_0320.indd 1
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Kathy’s Gazebo Café —4199 N. Federal Highway. Traditional French. Elegance, civility and very good food meet here for dinners that last at least two hours, and it’s worth it. Try the Dover sole (pricey, but it won’t disappoint), the escargot, coq au vin if it’s a nightly special, gazpacho, duck, veal, lobster and more. Don’t forget the rich, well-crafted desserts. Classical dining at a longtime standard; jackets recommended. • Lunch Mon.-Fri. Dinner Mon.-Sat. 561/395-6033. $$$
Ke’e Grill —17940 N. Military Trail, Suite 700. Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$ La Nouvelle Maison—455 E. Palmetto Park Blvd. French. Elegant, sophisticated French cuisine, white-glove service and a trio of stylish dining rooms make Arturo Gismondi’s homage to Boca’s storied La Vieille Maison the home away from home to anyone who appreciates the finer points of elegant dining. The cuisine showcases both first-rate ingredients and precise execution, whether a generous slab of silken foie gras with plum gastrique, posh lobster salad, cookbook-perfect rendition of steak frites and an assortment of desserts that range from homey apple tart to bananas Foster with chocolate and Grand Marnier. • Dinner nightly. 561/338-3003. $$$ La Villetta—4351 N. Federal Highway. Italian. This is a
Established 1991
OPEN DAILY! BREAKFAST, LUNCH & DINNER 80 S. Federal Highway • Deerfield Beach, FL • (954) 480-8402
www.olympiaflamediner.com
well-edited version of a traditional Italian menu, complete with OlympiaFlameDiner_BRM 0720.indd 1
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homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$$
Le Rivage —450 N.E. 20th St., Suite 103. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly. 561/620-0033. $$
Loch Bar —346 Plaza Real. Seafood. This sister restaurant to Ouzo Bay includes fried oysters, moules frites and Maryland crab cakes. The bar offers literally hundreds of whiskeys, a noisy happy hour crowd and live music most nights. • Lunch and dinner daily. 561/939-6600. $$ Louie Bossi’s—100 E. Palmetto Park Road. Italian. This jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$
Luff’s Fish House—390 E. Palmetto Park Road.
AARON BRISTOL
Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$
Funghi Misti pizza from Louie Bossi’s
Madison’s —2006 N.W. Executive Center Circle. American. This location is something of a Bermuda Triangle for restaurants, with at least four restaurants preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, and service that is as professional as it is personable. • Lunch and dinner daily. 561/994-0808. $$$
Maggiano’s —21090 St. Andrews Blvd. Italian. Do as the Italians do, and order family-style: Sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, a salad, two pastas, two entrées and two desserts. The menu also includes lighter takes on staples like chicken parm, fettuccine alfredo and chicken piccata. • Lunch and dinner daily. 561/361-8244. $$
Only in Boca
The cheesesteak at Rebel House is made with rib-eye and truffled “wiz.”
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Max’s Grille —404 Plaza Real. Contemporary American. After 24 years in Mizner Park, This modern American bistro is a true local classic. The food and decor are both timeless and up to date, and the ambience is that of a smooth-running big-city bistro. Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$ Morton’s The Steakhouse—5050 Town Center Circle, Suite 219. Steakhouse. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$
New York Prime —2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery Monday, Monday packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner nightly. 561/998-3881. $$$$
Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$ Rafina—6877 S.W. 18th St. Greek. If you find the ambience of most Greek restaurants to be like a frat party with flaming cheese and ouzo, this contemporary, casually elegant spot will be welcome relief. Food and decor favor refinement over rusticity, even in such hearty and ubiquitous dishes as pastitsio and spanakopita. Standout dishes include the moussaka, the creamy and mildly citrusy avgolemono soup and the precisely grilled, simply adorned (with olive oil, lemon and capers) branzino. • Lunch and dinner daily. 561/409-3673. $$
Rebel House —297 E. Palmetto Park Road. American Eclectic. As wild visually as it is in the kitchen, this place rocks on all points. Start with the popcorn flavor of the day (instead of bread) and don’t miss the cauliflower Caesar salad, Uncle Pinkie’s Fried Rice, the lobster meatballs or whatever duck option is on the menu. You can’t miss with these dishes. • Dinner nightly, brunch Sat.-Sun. 561/353-5888. $$
This popular spot is swanky, but the rustic Italian fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes” are on the new menu, as are butternut squash ravioli and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/239-7000. $$
Ristorante Sapori —301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$
Matteo’s —233 S. Federal Highway, Suite 108. Italian. Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town. • Dinner nightly. 561/392-0773. $$
Ruth’s Chris —225 N.E. Mizner Blvd., Suite 100. Steakhouse. Not only does this steakhouse favorite emphasize its New Orleans roots, it also distinguishes itself from its competitors by just serving better food. The signature chopped salad has a list of ingredients as long as a hose but they all work together. And how can you not like a salad topped with crispy fried onion strings? Steaks are USDA Prime and immensely flavorful, like a perfectly seared New York strip.
Mario’s Osteria—1400 Glades Road, Suite 210. Italian.
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The white chocolate bread pudding is simply wicked. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 651 Okeechobee Blvd., West Palm Beach, 561/514-3544; 661 U.S. Highway 1, North Palm Beach, 561/863-0660.) $$$$
Seasons 52—2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is firstrate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch and dinner daily. 561/998-9952. (Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852.) $$
Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. Chef/owner Jonathan Fyhrie has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, this restaurant’s staying power proves the pull of a beautiful space, amazing food and special attention from a talented staff. The velvety lobster bisque is a signature dish. The night’s options can include rack of lamb, filet au poivre, wild Scottish king salmon, crispy duck and more, all done beautifully. Plan on a two-to-three-hour dinner. It’s worth it. • Dinner nightly. 561/347-6260. $$$$
Sushi Ray —5250 Town Center Circle, Suite 111. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $22. • Lunch Mon.–Fri., dinner nightly. 561/394-9506. $$
Tanjore Indian—500 Via de Palmas. Indian. Six different kinds of naan bread let you know this isn’t your usual Indian menu, and the naan itself is a light bite of heaven. House-roasted and ground spices help make the seafood, chicken, lamb and vegetarian dishes memorable. Try the Angarey tandoori chicken and the side dish of aromatic white rice with cumin seeds. Smooth rice pudding with candied almonds and raisins let you end the meal with a sweet light bite. • Lunch and dinner daily. 561/288-5800. $$ Tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. The scarletta pepper steak and bone-in pork chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. For dessert, try the red velvet bread pudding and your choice of a trio of sorbets. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/922-6699. $$
Taverna Kyma—6298 N. Federal Highway. Greek/ Mediterranean. Hankering for a traditional Greek meal, and a menu that offers just about everything? This is where you want to try the meze plates (cold, hot, seafood, veggie), saganaki, grilled entrees and kebobs. From the taramosalata to the branzino and pastitsio, servings are generous and good. Don’t forget dessert. • Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$ Trattoria Romana —499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$
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Twenty Twenty Grille—141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/990-7969. $$$
Villagio Italian Eatery —344 Plaza Real. Italian. The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$
Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 200 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $$
WEST BOCA Boon’s Asian Bistro—19605 N. State Road 7. Japanese/Thai. This is one of two Boon’s (the other is in Delray Beach), and it’s where the rush to eat excellent sushi started. The fast-moving staff is choreographed to deliver dishes such as shrimp pad Thai that’s light, delicate and happily filled with shrimp. The Thai fried rice is unusually delicate too, with lots of egg, and is some of the best around. The sushi rolls are as fresh and inventive (try the Daimyo roll) as they are beautifully presented. Go early or call for a reservation. • Lunch Mon.-Fri. Dinner nightly. 561/883-0202. $$ City Fish Market—7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner nightly. 561/487-1600. $$
Ditmas Kitchen—21077 Powerline Road. Contemporary kosher. This west Boca restaurant is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good casual food, and no dairy products are used. Try the Hibachi salmon, all-kale Caesar salad, the shnitzel sandwich. • Dinner Sun.-Thurs. 561/826-8875. $$$ La Ferme—9101 Lakeridge Blvd. French/Mediterranean. Classic style and classically oriented French cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with the foie gras terrine and proceed to lamb rack or pan-seared salmon with braised baby artichokes. C’est délicieux. • Dinner nightly. 561/654-6600. $$$
Oli’s Fashion Cuisine —6897 S.W. 18th St. Modern American. With the unusual name comes a menu sporting lobster risotto to tuna tacos, grilled mahi and more. There are Italian, vegetarian, steak, flatbreads, salads and desserts, all pleasing to the eye and palate. Inside is a bit noisy, so try the outdoor, lakeside patio for a quieter meal. • Lunch and dinner daily, breakfast weekends. 561/571-6920. $$
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Buzz Bite I Take Out & Take Home
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ombination restaurant-butcher-deli venues are popping up all around, with an idea of catching your business no matter what you’ve got in mind. In West Palm Beach, there’s the Butcher Shop Beer Garden & Grill, or the Okeechobee Steakhouse and Prime Barbecue compound. Now Boynton Beach will join the combo crowd with The Butcher & The Bar, 501 Ocean Ave., Boynton Beach, with the butcher shop part of this space opening first with meats, salads and sandwiches. A bar and restaurant are part of the plan. Customers can enjoy our (slightly) cooler weather and sit at the outdoor patio, where distancing will be observed. At the butcher shop will be cuts of beef, pork, chicken, sausages, ground meats, pickled goods, bone broths and more. Bottled beer and wine will be available, too. This venue has a kitchen headed by Executive Chef Daniel Ramos, who you may recall from his tenure as exec chef at Delray Beach’s Sundy House, then Market 17 in Fort Lauderdale. Most recently, he was at Quail Ridge Country Club and then started Red Splendor, which focused on bone broth and sausage products. —Lynn Kalber
Oliv Pit Athenian Grille—6006 S.W. 18th St. Modern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino. • Lunch and dinner daily. 561/409-2049. $$
Tempura House—9858 Clint Moore Road, #C-112. Japanese/Asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$
Villa Rosano—9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sop-
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DISCOVERIES
Tool Time
Two top chefs share the accoutrements no home cook should be without Written by LYNN KALBER
W
ith a laser focus now on what’s happening in our kitchens, it’s a good time to assess the tools you have around you, and to maybe request a few new things as holiday gifts! We asked two local chefs for their ideas about the must-have tools for home kitchens. There’s one tool they both put on their lists. If you have everything listed here, your kitchen will be prepared for most cooking scenarios.
ESSENTIALS
GO-TO TOOLS
Executive Chef/Co-owner Lisabet Summa oversees Elisabetta’s on Atlantic Avenue in Delray Beach. She’s one of the partners in Big Time Restaurant Group, which also owns Louie Bossi’s, City Cellar, Rocco’s Tacos and more. These are her top four home kitchen tools, along with an explanation and suggestions for where to find them.
Executive Chef Anthony Williams oversees Boca Raton’s Kapow! Noodle Bar, part of the Sub-Culture Group that includes Dada, Dubliner, Howley’s, Hullabaloo and more. He lists his top five kitchen tools for home cooks, which get down to the basics.
A JAPANESE MANDOLINE: “I buy mine from Fortune Cookie on Forest Hill in West Palm, an amazing Asian grocery store that has a beautiful knife section, along with tools for sushi making and a great selection of saké and saké cups. And they have a complete grocery selection. Mandolines are very sharp, so be very careful and don’t cut the piece of vegetable down so far that you cut your finger!”
A GOOD QUALITY (AND SHARP!) 7-INCH CHEF KNIFE: “This is the perfect size for butchering meats and filleting fish, but can also handle peeling and cutting vegetables. Not too big and not too small (my Goldilocks of knives).”
A PIANO WIRE WHIP: “This is my favorite souvenir from France, but since you’re probably not traveling right now, Bed, Bath & Beyond is a good source for kitchen tools, or Sur La Table. A piano whip is a flexible wire that whips air into things.”
Cuisinart mandoline $80
French whisk
$16 A WOODEN SPOON: “I collect wooden spoons whenever I find a market that features a wood carver. I love to shop handmade artisanal goods. I gave a beautiful set to each of my stepkids for Christmas last year. There’s something about the feel of a good wooden spoon, especially for stirring things like a risotto ... “I have (them) from many different markets I’ve visited. It’s an addictive collection! I even find them at secondhand stores. It seems wooden salad bowl sets were a thing that went out of fashion as a Olivewood cook’s wedding gift, but are coming back with the interest spoon in handmade artisanal goods! I never put them in $25 the dishwasher.”
THE HEAT-RESISTANT RUBBER SPATULA: “The name says it all. You can use it to stir sauce, flip your fish, and if you’re one of those people who likes to leave no sauce behind, a rubber spatula is magic!”
Cristel utility knife $120
Silicone spatula $8.96
A SET OF 12-INCH TONGS: “To put it simply, it’s an extension of your arm and hand.” A GOOD CUTTING BOARD: “Last, but certainly not least, is the trusty cutting board. My mom always told me, ‘you’d better put a cutting board down whenever you’re cutting or putting raw or cooked meat or fish on my countertops!’
Siliconetipped tongs $14.50
Walnut cutting board $164.95
All products available at surlatable.com
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115 ping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.-Sat. Dinner nightly. 561/470-0112. $$
BOYNTON BEACH Bar Louie—1500 Gateway Blvd., #100. Eclectic. Attempting to split the difference between happening bar and American café, Bar Louie in the sprawling Renaissance Commons complex mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. In South Florida’s world of trendy and expensive bistros, this is a welcome relief. • Lunch and dinner daily. 561/853-0090. $
Driftwood—2005 S. Federal Highway. Modern American. Take food combos that sound unusual (popcorn sauce, avocado chocolate ice cream) but that taste wonderful and you’ve got Chef Jimmy Everett’s ideas on the table. They don’t last long, because they taste terrific. Try the smoked swordfish, the lobster with pickled okra, ricotta dumplings, the burger with gouda, the grilled octopus and pastrami’d chicken breast with roasted cabbage. • Brunch Sun. Dinner Tues.-Sun. 561/733-4782. $$
Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Famed chef and South Florida culinary godfather Mark Militello is back at Josie’s after a brief stint at Boca’s Prezzo, and his magic in the kitchen of this cozy, old-school Italian restaurant is duly noted. His influence is evident in the daily specials, but old favorites like beefy short rib meatballs, an upmarket version of the classic San Francisco cioppino, and Josie’s signature veal Bersaglieri (veal medallions with artichokes, olives and roasted peppers in lemon-white wine sauce) don’t fail to satisfy either. • Lunch Mon.-Sat. Dinner nightly. 561/364-9601. $$
Prime Catch—700 E. Woolbright Road. Seafood. Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$
Sushi Simon—1628 S. Federal Highway. Japanese. It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$
DELRAY BEACH 3rd and 3rd—301 N.E. Third Ave. Gastropub. This quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit. • Dinner Mon.-Sat. 561/303-1939. $$
Buzz Bite II Bowl Game
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oining the build-it natural eateries is SoBol, 9224 Glades Road, Boca Raton. Opened in the summer, this is the second Palm Beach County location for the franchise chain started in 2014. It specializes in açaí bowls, fruit smoothies and green bowls, and has 37 other locations open in the Northeast. The Boca venue is the first for owners Rob and Michelle Meadows, who hope to add more SoBols in the future. The other Palm Beach County SoBol is in Wellington. —Lynn Kalber
not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$
Angelo Elia Pizza • Bar • Tapas— 16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthy-pungent mélange of pears, pancetta, Gorgonzola, sun-dried figs and mozzarella. • Lunch Tues.-Sun. Dinner nightly. 561/381-0037. $ Apeiro Kitchen & Bar—14917 Lyons Road. Mediterranean. West Delray diners have another reason to stay in their neighborhood with this stylish, contemporary Mediterranean eatery. Apeiro’s menu spans the entire Mediterranean, with dishes like Moroccan-spiced lamb ribs, 14-ounce double-cut pork chops, and fluffy meatballs adorned with tomato sauce, ricotta and pesto. The apple crostata, baked in a wood-burning oven, is one of the best desserts in town. • Dinner nightly. 561/501-4443. $$
Atlantic Grille—1000 E. Atlantic Ave. Seafood/Contemporary American. This posh restaurant in the luxurious Seagate Hotel & Spa is home to a 450-gallon aquarium of tranquil moon jellyfish and a 2,500-gallon shark tank. Savor inventive cuisine that takes the contemporary to the extraordinary. Bold flavors, inspired techniques and the freshest ingredients make every meal a culinary adventure. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$
The Banyan—189 N.E. Second Ave. American.
50 Ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck
Snuggled under its namesake banyan tree in Pineapple Grove, this modern restaurant boasts a bright pink neon bar with bright cocktails, too. Try the purple Aviation gin cocktail paired with the Maryland crab bites or the Yum Yum Shrimp with spicy-sweet sriracha aioli. Sliders, tacos, mac trios and flatbreads do not disappoint. Order the crème brûlée cheesecake if it’s available. • 561/563-8871. $$
at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should
Beg for More Izakaya —19 S.E. Fifth Ave. Japanese Small Plates. The large sake, whisky and beer menu here pairs beautifully with the small plates full of everything except sushi. No sushi. And that’s fine. Try the takoyaki (octopus balls),
the crispy salmon tacos and anything with the addictive kimchi, such as the kimchi fried rice. There are pasta, teriyaki and simmered duck with bok choy dishes—or 16 varieties of yakitori (food on skewers). You’ll be back to beg for more. • Lunch and dinner daily. 561/563-8849. $$
Brulé Bistro —200 N.E. Second Ave. Contemporary American. The regular menu of this Pineapple Grove favorite always has satisfying dishes. Its specialties include crab tortellini with black truffles, chicken meatballs with coconut broth and cashews, plus signature dessert pistachio crème brùlée. Spirits and house cocktails steeped in speakeast style are paired with an ever-changing menu. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$
Buddha Sky Bar —217 E. Atlantic Ave. #3. Pan Asian. Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner nightly. 561/450-7557. $$
Burt & Max’s —9089 W. Atlantic Ave. Contemporary American. This bastion of contemporary comfort food in west Delray is approaching local landmark status, forging its own menu while borrowing a few dishes from Max’s Grille, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner nightly. Sunday brunch. 561/638-6380. $$
Cabana El Rey—105 E. Atlantic Ave. Cuban tropical. Little Havana is alive and well in Delray. The menu is a palette-pleasing travelogue, including starters like mariquitas (fried banana chips) and main courses such as seafood paella (think mussels, shrimp, clams, conch, scallops and octopus). • Lunch and dinner daily. 561/274-9090. $$
Caffe Luna Rosa—34 S. Ocean Blvd., Delray Beach. Italian. This multiple Delray Beach-award winning restaurant has sparkling service, comfort food taken to a higher level, and a setting just steps from the Atlantic. Open since 1993, and a success since then, they dish up big flavors in a tiny space, so call for reservations. Try the calamari fritto misto, then the rigatoni pomodoro and leave room for dessert. Or come back for breakfast. • Open daily from breakfast through dinner. 561-274-9404. $$
City Oyster —213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with a jumbo crab cake. This is the place to see and be seen in Delray, and the food lives up to its profile. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$ Cut 432—432 E. Atlantic Ave. Steakhouse. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner nightly. 561/272-9898. $$$
Dada—52 N. Swinton Ave. Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms, too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turnedrestaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$ September/October 2020
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Deck 84—840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $
Joseph’s Wine Bar —200 N.E. Second Ave. Med-
El Camino —15 N.E. Second Ave. Mexican. This sexy,
L’Acqua —110 E. Atlantic Ave. Italian. You’ll get what you pay for here: very good Italian food in an upscale, modern, cool gray and white restaurant that is a refreshing change from busy Atlantic Avenue. The antipasti (bread, balsamic/honey dipping sauce, Parmesan chunks, bruschetta) are so good, they could be dinner. But save room for the pollo Parmigiana, the scallopine piccate al limone, the four kinds of risotto, and dessert. • Lunch and dinner daily. 561/563-7492. $$$
bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$
Safe Seafood
Latitudes offers outdoor, socially distanced dining—with a view.
Elisabetta’s—32 E. Atlantic Ave. Italian. An ornate Italian spot, with classically prepared dishes including spiedini shrimp, burrata de prosciutto bruschetta, costoletta di vitello (veal), a guanciale pizza, cacio e pepe pasta, malfadine Amatriciana and gemelli puttanesca. Portions are large and that, thankfully, goes for the homemade gelati, too. The best seating outdoors is the second-floor balcony overlooking Atlantic Avenue. • Lunch and dinner daily; weekend brunch. 561/650-6699. $$ The Grove—187 N.E. Second Ave. Contemporary American. Chef and sommelier Michael Haycook and Dining Room Manager Paul Strike change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.–Sat. 561/266-3750. $$ Harvest Seasonal Grill & Wine Bar—1841 S. Federal Highway. American. You don’t have to worry about calories (most dishes are under 500), you don’t have to worry about finding something you haven’t tried before (new items are added every three months) and freshness is the silent ingredient throughout. Try the pesto Caprese flatbread, the supergrain salad and the steak or salmon or chicken. Desserts offer big tastes in small jars. • Lunch and dinner daily; brunch on weekends. 561/266-3239. $$
Henry’s—16850 Jog Road. American. This casual, unpreten-
Burrata and vegetable salad with prosciutto from Elisabetta’s
AARON BRISTOL
tious restaurant in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$
Il Girasole—2275 S. Federal Highway. Northern Italian. If you want Northern Italian in a low-key atmosphere, and nobody rushing you out the door, this is your spot. Start with something from the very good wine list. Try the yellowtail snapper, the penne Caprese and the capellini Gamberi, and leave room for the desserts. Reservations recommended. • Dinner Tues.–Sun. 561/272-3566. $$ J&J Seafood Bar & Grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$
Jimmy’s Bistro —9 S. Swinton Ave. Contemporary American. This small gem off noisy Atlantic Avenue is big on taste and ambience, and has been busy since 2009. You can travel the world with dumplings, conch fritters, pork schnitzel, rigatoni Bolognese, étouffée and more. Reservations are recommended at this laid-back, comfortable venue. • Dinner nightly. 561/865-5774. $$ bocamag.com
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iterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb. • Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$
La Cigale —253 S.E. Fifth Ave. Mediterranean. Popular venue since 2001, with Greek and Italian dishes and more. Highlights are seafood paella, roasted half duck and grilled jumbo artichoke appetizer. Lots of favorites on the menu: calf’s liver, veal osso buco, branzino, seafood crepes. Nice outdoor seating if weather permits. • Dinner Mon.–Sat. 561/265-0600. $$ Latitudes —2809 S. Ocean Blvd. Modern American. You should come for both the sunset and the food. This oceanfront restaurant is a gem tucked inside the Delray Sands resort. From the airy, bubbly interior to the raw bar, the décor is soothing and fun. Try the lobster and crab stuffed shrimp, the miso-glazed Skuna Bay salmon, the branzino or the veal Bolognese. • Breakfast, lunch and dinner daily. 561/278-6241. $$$ Lemongrass Bistro—420 E. Atlantic Ave. Pan-Asian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/5448181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $
The Office —201 E. Atlantic Ave. Contemporary American. Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on tap and a menu that flits from burgers and fries to mussels. Don’t miss the restaurant’s winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces. • Lunch and dinner daily. 561/276-3600. $$ Park Tavern —32 S.E. Second Ave. Contemporary American. Check out the high-top seating or bar stools during an excellent happy hour menu that includes deviled eggs, pork sliders, chicken wings and a happy crowd. Entrees are generous and well executed. Try the fish and chips, one of six burgers, fish tacos and more. • Dinner nightly. Brunch Sat.Sun. 561/265-5093. $$ Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially the Maryland-style crab cakes and luscious chocolate bread pudding. Service is strong so with a bit of work this restaurant will fully live up to its name. • Dinner nightly. 561/865-5845. $$$
Racks Fish House + Oyster Bar—5 S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this updated throwback to classic fish houses. Design,
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ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent. • Lunch and dinner daily. 561/450-6718. $$$
Salt7—32 S.E. Second Ave. Modern American. All the pieces needed to create a top-notch restaurant are here: talented chef, great food, excellent service. From the pea risotto to the crab cake to the signature steaks and a lot more, this is a venue worth the money. Thanks goes to Executive Chef Paul Niedermann, who won TV’s notorious “Hell’s Kitchen” show, and his talent is displayed here on the plate. • Dinner Mon.-Sat. Brunch Sunday. 561/274-7258. $$$ Sazio —131 E. Atlantic Ave. Italian. This long-lived venue on crowded Atlantic Avenue is a reason to sit down and take a breath. Then take up a fork and try the linguine with white clam sauce or the ravioli Sazio or grilled skirt steak or pretty much anything on the menu. Prices are reasonable; leftovers are popular. • Lunch and dinner daily. 561/272-5540. $$
Sundy House—106 S. Swinton Ave. Contemporary American. It’s fine dining served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$ Taverna Opa —270 E. Atlantic Ave. Greek. Yes, you
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Buzz Bite III Garden Dining
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etting outside and eating well has become a new goal, and one solution is heading to the Morikami Museum and Japanese Gardens in Delray Beach. These beautiful gardens are opening the Roji-en Japanese Garden, bonsai exhibit and museum store. The Cornell Café is known for its varied menu and good dishes. Garden paths will be one-way only, and masks are required in the museum building and gardens. Sanitizing will be done routinely, and hand sanitizing stations are found throughout the museum. The museum galleries, exhibitions, theater, tea house and Yamato-kan are also on the property. For contact-free visits (you can eat while watching!), see the mobile tour available online at morikami.org/tours. The Morikami Museum and Japanese Gardens are at 4000 Morikami Park Road, Delray Beach; 561/495-0233; morikami.org. —Lynn Kalber
Libby Vision
can order a side of belly dancing and napkin tossing with your moussaka and baklava at this chain. But the moussaka and baklava are very good; so is the rest of the food at the downtown Delray outpost. Also worth your while (and appetite) are
RESTAURANT DIRECTORY
Owned & Operated by Chef Ron & Rhonda Weisheit
Dine-In Tuesday thru Sunday
Every Ingredient Tells a Delicious Story! CURBSIDE ONLY • 20% OFF WHEN YOU MENTION THIS AD
ROYAL PALM PLACE 141 Via Naranjas #45 Boca Raton • 561.990.7969 • twentytwentygrille.com
twentytwentygrille
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appetizers like melitzanosalata, whipped eggplant with orange zest and roasted red pepper, and tarama, a creamy emulsion of bread, olive oil and salmon roe. Whole grilled bronzino is finished with lemon and orange juices for a citrusy flavor boost, while tongue-tying galaktoboureko goes baklava one better by adding vanilla-scented custard to golden, flaky phyllo. • Dinner nightly. 561/303-3602. $$
The Boulud Touch
A portion of all sales at Cafe Boulud during this time go directly to benefit its staff and foundation, Hand in Hand.
Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, well-prepared Italian-American cuisine are front and center here. Enjoy the delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/4955570. $$ Tramonti—119 E. Atlantic Ave. Italian. In a world where restaurants chase trends with the relentlessness of Casanova in full Viagra heat, Tramonti stands out as a classic outpost of authentic Italian cookery. Not trendy hardly means stodgy, however, as evidenced by expertly crafted, robustly flavorful dishes like the signature spiedini di mozzarella Romana, spaghetti al cartoccio and braciole Napoletana. Torta della nonna is a triumph of the highly refined simplicity that lies at the heart of true Italian cuisine. • Lunch Mon.–Sat. Dinner nightly. 561/272-1944. $$$ Veg Eats Foods—334 E. Linton Blvd. Creative Vegan. This is comfort food for everyone; the dishes will impress carnivores, too. Smell the fresh coconut vegetable curry soup, which tastes as good as it sounds. Try the grilled brawt sausage, the Ranch chixn, the banh mi and a Ruben—all from plant-based ingredients that will fool your taste buds. You’ll want to take home some of the prepared meals after you’ve visited, too. • Lunch daily. 561/562-6673. $
LAKE WORTH BEACH Couco Pazzo —915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic. • Dinner nightly. (Tues.–Sun. during summer). 561/585-0320. $$ Paradiso Ristorante —625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu. The Mediterranean salt-crusted branzino is definitely a musttry. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$
Tartare at Bice
LANTANA The Station House —233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are reasonably priced. • Dinner nightly. 561/547-9487. $$$
PALM BEACH Bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ bocamag.com
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Buccan —350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). • Dinner nightly. 561/833-3450. $$$ Café Boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world. Dining is in the courtyard, the elegant lounge or the sophisticated dining room. • Dinner nightly. 561/655-6060. $$$ Café L’Europe —331 S. County Road. Current international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.–Fri. Dinner nightly (closed Mon. during summer). 561/655-4020. $$$ Chez Jean-Pierre—132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-and-be-seen crowd are hallmarks of one of the island’s premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside. Sau oui to profiterolles au chocolat or hazelnut soufflé. • Dinner Mon.–Sat. 561/833-1171. $$$
Echo—230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$
HMF—1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with housemade fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 561/290-0104. $$ Imoto —350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. • Dinner nightly. 561/833-5522. $$ 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. $$
WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.
September/October 2020
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“IF YOU M A K E GR E AT i ta l i a n FOOD T H E Y W IL L COM E ” Offering Complimentary Transportation To & From Area Hotels Open For Dinner Nightly Private Rooms Available for Parties of 6–45 499 East Palmetto Park Road, Boca Raton • 561-393-6715 www.trattoriaromanabocaraton.com
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Tradition never Rosh Hashanah
Friday, Sept. 18 & Saturday, 19 tastedSept. so delicious.
Orders must be placed by Tuesday, September 15.
Yom Kippur
Sunday, Sept. 27 & Monday, Sept. 28
Orders must be placed by Wednesday, September 23.
Make Rosh Hashanah dine-in reservations; seating is limited. Order online and pre-pay for convenient curbside pick-up. Visit toojays.com or you local restaurant to see a full menu.
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So fresh it ought to be slapped!
Curbside takeout and Delivery available yellowtail-sushi.com • Yellow Tail Rest 1-2H BRM0920.indd 1
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/yellowtail_sushi
561-501-6391 7959 West Atlantic Delray Beach, Florida 33446 7/24/20 2:39 PM
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Boca Raton magazine's
insider ADVERTISING • PROMOTIONS • EVENTS
ORIGINAL VINTAGE POSTERS IN BOCA RATON The Ross Art Group has brought its collection of Original Vintage Posters to Boca Raton. The prestigious gallery, formerly located in NYC, specializes in excellent condition advertising from the late 1800s through modern times. Custom archival framing and free design services are also available. Open by appointment. 3100 NW Boca Raton Blvd, Suite 311 • Boca Raton 561.562.4100 • postergroup.com
BOCA LAGO GOLF & COUNTRY CLUB: THE NEW WAY TO CLUB
Now privately owned and reinvented as a vibrant, non-equity club, Boca Lago Golf & Country Club offers affordable membership options not tied to home purchases. The next generation club tees up "social distancing at its best'' through dawn-to-dusk Safe4Play golfing ($11 million invested in new greens/award-winning course design), clubhouse casual/fine dining, member events, activities. A 7,700-square-foot ballroom is ideal for weddings, Bar/Bat Mitzvahs, charity events, business functions.
MAZEL TOV TO OUR 2020-21 WOMEN’S PHILANTHROPY LEADERSHIP
(lL-R) Chair, Karen Dern; Immediate Past Chair, Jill Rose; Campaign Chair, Elyssa Kupferberg We look forward to another inspiring year of working together to transform lives in our Jewish family from down the street to across the globe.
Jewish Federation of South Palm Beach County 561.852.3271 • janiceob@bocafed.org jewishboca.org/women
BOCA’S MOST BEAUTIFUL RETIREMENT COMMUNITY St. Andrews Estates offers residents an oasis-like sanctuary with resort-style amenities, a myriad of gracious living options, award-winning dining and Acts Life Care® which provides a full continuum of care at predictable monthly fees as needs change, all in the heart of Boca. 561.609.0010 • AboutActs.com/BocaMagazine
561.869.8840 • bocalago.com 8665 Juego Way, Boca Raton
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58TH ANNUAL BOCA RATON REGIONAL HOSPITAL BALL WHAT: The 2020 Boca Raton Regional Hospital Ball, which took place back in February, was one of the last great events that we were able to enjoy before the COVID-19 pandemic brought such gatherings to a halt. The 58th-annual Ball was one for the ages, with entertainment by the inimitable Rod Stewart and a new fundraising record of $3.5 million to support the hospital. WHERE: Boca Raton Resort & Club
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1. Mark Larkin, Marilyn and Stanley Barry, Christine Lynn, Dick and Barbara Schmidt, Billi and Bernie Marcus, Toby and Leon Cooperman 2. Mindy Shikiar and Barbara D. Cohen 3. Judy Levis Markhoff and Dr. Stewart Krug 4.Bob Sheetz, Rod Stewart, Debbie Lindstrom 5. Sarah Pollak, Joan Wargo, Freyda Burns
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6. Sandra, Carrie and Marvin Rubin
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7. Jo Ann and Philip Procacci 8. Joe Trubinsky and Holli Rockwell Trubinsky 9. Barton and Shirley Weisman, Mark Larkin, Marcia and Jeff Langley 10. Cheryl Elliot, Nicole Eideber, Barbara Gutin 11.Larry and Diane Feldman, Debbie and Steve Schmidt
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JUNIOR LEAGUE OF BOCA RATON (JLBR) DISTRIBUTES 100,000 DIAPERS TO 19 DIFFERENT NONPROFITS IN PBC WHAT: Due to increased demand as a result of the COVID-19 pandemic, the JLBR Diaper Bank’s volunteers wanted to distribute as many diapers as possible back in April, which led to this distribution of 100,000 diapers in just one day to 19 different nonprofit organizations throughout Palm Beach County. The effort was made possible in part by a donation from Crocker Partners of 1,500 square feet of storage space in its Boca Raton Innovation Campus. WHERE: Boca Raton Innovation Campus
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1. Pierre Caty of Florence Fuller, Margi Cross 2. Junior League volunteers load the Florence Fuller bus. 3. Gina Gubana 4. Margi Cross, Kristen McElwee
bocamag.com
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WHAT: Uptown Boca developers Giles Capital Group, Rosemurgy Properties and Schmier Property Group hosted a topping-off celebration to commemorate Uptown Boca, Boca Raton’s first retail and apartment development in more than 20 years. Guests enjoyed raffles, prizes and lunch served by Fat Boyz Barbecue as they celebrated the construction milestone. WHERE: Uptown Boca 2
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1. Jennifer Tiffeau, Deborah Hampton, Jorgetzy Garaban
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2. Adam Gutin, Brian Hickey, Nic DeSiato, Rob Romagnoli 3. Alex Rosemurgy, Jim Rosemurgy 4. Natasha Vidal, Devon Verde 5. Kelly Wilson, Nic DeSiato, Rick Stephano 6. Mayor Scott Singer, Brian Schmier, Michael C. Taylor, Robert Weinroth, Scott Backman, Rick Giles, Alex Rosemurgy, Ramsay J. Bulkeley
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UNICORN CHILDREN FOUNDATION’S 25TH ANNIVERSARY BALL
MAGICALPHOTOS.COM / MITCHELL ZACHS
WHAT: The Unicorn Children’s Foundation hosted its 25th Anniversary Royal Ball on March 7 at Eau Palm Beach Resort & Spa, inviting guests to come together to celebrate Kodi Lee. Lee was given the Youth Ambassador award for his efforts to support the foundation after he won “America’s Got Talent.” The event was chaired by the Unicorn Children’s Foundation president, Angela Fisher. WHERE: Eau Palm Beach Resort and Spa 2
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1. Adriana Saban, Corey Saban, Matthew Linderman, Yamile Linderman, Lincoln Mendez
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2. Jean-Max Meradieu, Elisa Villegas, Breann Fisher, Thomas Gomez, Rachel Barcellona, Maria Schenck, Whitney Johnson 3. Eli Buford and Larry Petricca 4. Greg and Aubrey Zeigler, Donnie Douglas, Sherie Wagner 5. Rachel Barcellona and Kodi Lee 6. Valeria Rosenbloom and Angela Fisher.
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7. Genevieve Murphy and Milli Hershman September/October 2020 issue. Vol. 40, No. 7. The following are trademarks in the state of Florida of JES Media, and any use of these trademarks without the express written consent of JES Media is strictly prohibited: Savor the Avenue; Tastemakers of Delray; Tastemakers at Mizner; Florida Style and Design; Delray Beach magazine; Boca Raton, South Florida At Its Best; bocamag.com; Florida Table; Boca Raton magazine. Boca (ISSN0740-2856) is published 8 times a year (September/October, November/December, January, February, March, April, May/June and July/August) by JES Media. Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, Boca Raton, FL, 33487. Telephone: 561/997-8683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $24.95/6 issues, $34.95/12 issues (shipping fee included for one- and two-year rates). Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.
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MY TURN
John E. Shuff April 27, 1940 - June 29, 2020
J
ohn Shuff and his wife Margaret Mary launched Boca Raton magazine in the fall of 1981. It quickly became a standard for magazine publishing in South Florida and went on to win numerous awards, and spawn several additional titles. For 40 years, John was the guiding hand of this magazine, and his popular column, My Turn, occupied this final page of every issue. Going forward, we will commemorate his memory on this page by honoring a “Hometown Hero” in this space, a community connection he would have liked. For now, we salute John Shuff as our own hometown hero— in this issue and for every issue we produce.
bocamag.com
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September/October 2020
7/30/20 4:31 PM
ENROLLMENT FOR UNDER 65 & MEDICARE IS COMING SOON!
We Help to Build & Protect Your Future.
Health Medicare Dental Vision Life Long Term Care
Accident Critical Illness Homeowners Automobile Watercraft Pet Insurance
w w w. a p p l e i n s u r a n c e . c o m • 8 8 8 - M Y B L U E 8
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BOCA'S MOST DESIRABLE LIFESTYLE IS UNFOLDING NOW This private oasis is nearing completion and ready to reveal a vast array of indoor and outdoor amenities to enjoy from dusk until dawn. Each impeccably designed residence, villa, and penthouse at ALINA also features its own outdoor space to take alfresco living to an exciting new level. Be the first to experience this retreat just beside the greens of the iconic Boca Raton Resort & Club.
1 to 4 Bedroom Residences Priced from under $1M to over $6M S E L E C T Y O U R R E S I D E N C E A S C O M P L E T I O N D R AW S C L O S E R
Sales and Model Gallery | 300 SE Mizner Blvd, Boca Raton, FL 33432 561.990.2979 | alinabocaraton.com 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. THIS OFFERING IS MADE ONLY BY THE OFFERING DOCUMENTS FOR THE CONDOMINIUM AND NO STATEMENT SHOULD BE RELIED UPON IF NOT MADE IN THE OFFERING DOCUMENTS. THIS IS NOT AN OFFER TO SELL, OR SOLICITATION OF OFFERS TO BUY, THE CONDOMINIUM UNITS IN STATES WHERE SUCH OFFER OR SOLICITATION CANNOT BE MADE. THIS CONDOMINIUM IS BEING DEVELOPED BY ALINA BOCA RATON LLC, A FLORIDA LIMITED LIABILITY COMPANY (“DEVELOPER”). ANY AND ALL STATEMENTS, DISCLOSURES AND/OR REPRESENTATIONS SHALL BE DEEMED MADE BY DEVELOPER AND NOT BY EL AD AND YOU AGREE TO LOOK SOLELY TO DEVELOPER (AND NOT TO EL AD AND/OR ANY OF ITS AFFILIATES) WITH RESPECT TO ANY AND ALL MATTERS RELATING TO THE MARKETING AND/OR DEVELOPMENT OF THE CONDOMINIUM AND WITH RESPECT TO THE SALES OF UNITS IN THE CONDOMINIUM. THE INFORMATION PROVIDED, INCLUDING PRICING, IS SOLELY FOR INFORMATIONAL PURPOSES, AND IS SUBJECT TO CHANGE WITHOUT NOTICE. IMAGE IS ARTIST’S CONCEPTUAL RENDERING. FOR NEW YORK PURCHASERS ONLY, THE CPS-12 APPLICATION FOR THE CONDOMINIUM HAS BEEN FILED WITH THE STATE OF NEW YORK, DEPARTMENT OF LAW (FILE NO. CP18-0136). WARNING: THE CALIFORNIA DEPARTMENT OF REAL ESTATE HAS NOT INSPECTED, EXAMINED, OR QUALIFIED THIS OFFERING. THIS ADVERTISEMENT IS A SOLICITATION FOR THE SALE OF UNITS IN ALINA BOCA RATON: N.J. REG. NO. 19-04-0004. THIS CONDOMINIUM HAS BEEN REGISTERED WITH THE MASSACHUSETTS BOARD OF REGISTRATION OF REAL ESTATE BROKERS AND SALESMEN F-1266-01-01.
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