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“It’s like you’re in your own Florida oasis.” – Irene Harper, resident since 2017
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Peace of mind. It’s our mission at St. Andrews Estates. With on-campus dining options, on-site healthcare professionals and tailored wellness programs, our residents’ well-being is our first priority. Our oasis of privacy, nature and gracious living choices surround residents with comfort and a special sense of security. Best of all, St. Andrews Estates is part of Acts Retirement-Life Communities, a strong and stable non-profit that provides Acts Life Care®, which protects your nest egg even if your needs change. Give us a call. We’d love to chat with you.
(561) 609-0010 AboutActs.com/BocaMagazine
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WATERFRONT WONDER. DISCOVER BOCA.
RECEIVE UP TO A $500 RESORT CREDIT* A modernized Mediterranean Resort Village spanning over 300 acres, Boca Raton Resort & Club has every imaginable amenity to offer today’s luxury traveler. This summer, experience the newly transformed Yacht Club, a half-mile private beach, 13 bars and restaurants, award-winning Waldorf Astoria Spa, Quest Kids camp and the FLOWRIDER wave simulator. For reservations, visit BocaResort.com or call 561.447.3000.
@bocaresor t #bocaresor t B O C A R E S O R T.COM
Š 2020 Hilton
Earn a $100 complimentary resort credit per night stayed, up to 5 nights, with the Discover Boca offer. Two night minimum stay required. Maximum complimentary credit earned $500 per stay. Visit bocaresort.com for complete terms and conditions.
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9 VOL. 40, ISSUE 5
OSCAR SAAVEDRA
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The Boca Interview Acclaimed hoops journalist Ira Winderman, on the Heat Beat for more than 30 years, shares insights and expertise from his courtside career. By JAMES BIAGIOTTI
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Fashion
Resort fashion never looked better than against the backdrop of the city’s beloved icon, the Boca Raton Resort & Club. Photography by BILLY COLEMAN
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Perennial paradise, hucksters’ clearinghouse, refuge of choice for sleepy retirees and hedonistic partiers—the Sunshine State is all this and much more.
Meet the detectives, photographers, forensic anthropologists and cleaning crews that help bring justice—and a return to normalcy—to victims of South Florida’s most gruesome crimes.
Beginner’s Guide to Florida
By MARIE SPEED
Crime Scene Heroes
By JOHN THOMASON
May/June 2020
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VOL. 40, ISSUE 5
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18 Editor’s Letter
32 The Look
107 Eat & Drink
Sheltering in place under the specter of the coronavirus has allowed the editor to celebrate life’s smaller details. By MARIE SPEED
Spring offers a wide range of footloose kicks—for men and women—and a few classics making a comeback, like Papa’s favorite fishing hat.
20 #LoveBoca
48 Feel Good
Our review-driven guide to the finest dining in South Florida spotlights Rebel House and Taverna Kyma. Plus, why the chef of Benny’s on the Beach traded a life of high finance for one of culinary heat, and six Indian herbs sure to spice up any meal at home.
Boca magazine highlights its partners with a series of fun events—including a guacamole-and-gelato soiree to celebrate the spring issue of our sister publication, Worth Avenue.
Finally planning that 5K? Read this expert advice before pounding the pavement. Plus, a nutritionist breaks down the reasons superfoods are so super, and a health counselor explores how to prepare for hurricane season without pushing the panic button.
By JAMES BIAGIOTTI
By LISETTE HILTON
23 The Local A Boca Raton power couple helps lift the homeless out of poverty, a charity goes to the dogs, and a Deerfield Beach restaurateur has a vision for reinvention. Plus, tips to own summer following the migration of the snowbirds, suggestions for Florida’s best-kept vacation secrets, and more. By JAMES BIAGIOTTI, GARY GREENBERG, JEN HILL, MARIE SPEED and JOHN THOMASON
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95 Backstage Pass A former Metallica bassist’s“retirement” in Jupiter is anything but: Jason Newsted’s second act is well underway, from fine art to an eclectic new band. By JOHN THOMASON
101 Social In our society roundup, a national museum celebrated the lives and courage of Holocaust survivors, a nonprofit hosted a spa day to benefit underprivileged children, and local dignitaries toasted the culmination of a luxury development’s first phase of construction. By JAMES BIAGIOTTI
By LYNN KALBER and JAN NORRIS
126 My Turn The author honors Mother’s Day and Father’s Day with observations gleaned over a half-century of parenting his remarkable children. By JOHN SHUFF
ON THE COVER FASHION: Lola hat from Michelle Farmer at the Boca Resort, Maliparmi blazer and pants, Le Sarte Pettegole shirt, all from Filly + Colt; ring from Yvel Jewelry PHOTOGRAPHER: Billy Coleman FASHION STYLIST: Danny Santiago, Artist Management MODEL: Fruzsina Molnar, Select Model Management HAIR & MAKEUP ARTIST: Eddy Munster, Artist Management using MAC Cosmetics
4/3/20 9:49 AM
AQUA COLLECTION Natural multi-color aquamarines in 18k satin-ďŹ nish gold
Town Center Mall
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12 Web Extras
FIND
Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.
US ON SOCIAL MEDIA
AARON BRISTOL
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.
BOCA ASKS IRA
TAKING THE PLUNGE
Join the Club: Be a Member
Ira Winderman
We couldn’t fit every answer into this issue’s Boca Interview with the Sun Sentinel’s basketball guru Ira Winderman (page 52), so we’re sharing a few more of his insights at bocamag.com/may-june-2020.
King Brown, one of the Crime Scene Heroes featured in this issue (page 74), explains how his forensic photographs helped put a rapist behind bars. Visit bocamag.com/ may-june-2020 for the whole story.
King Brown
bocamag.com
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Best Bites 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.
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.
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.
May/June 2020
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GROUP EDITOR-IN-CHIEF
YOUR
DOWNTOWN DESTINATION FOR UNIQUE EYEWEAR
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
318 E. Palmetto Park Road, Boca Raton 561.338.0081 www.EyeCatchersBoca.com
CONTRIBUTING WRITERS
Gary Greenberg, Lisette Hilton, Jan Norris, John Shuff VIDEO PRODUCTION/CUSTOMER SERVICE
David Shuff FOOD EDITOR
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DIRECTOR OF ADVERTISING
Nicole Ruth DIRECTOR OF HOME & DESIGN
Sherry Goodman-Ash DIRECTOR OF MEDIA RESEARCH AND SALES SUPPORT
Bruce Klein ACCOUNT EXECUTIVES
Elise Benson Karen S. Kintner Angelika Laskawska Tanya Plath SPECIAL PROJECTS MANAGER
Gail Eagle MARKETING DIRECTOR
Sai Lo DIRECTOR OF COMMUNITY RELATIONS
Olivia Hollaus
Boca Raton magazine is published eight times a year by JES Media. The contents of Boca Raton magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Boca Raton magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Boca Raton magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.
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••••
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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May/June 2020
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FROM THE EDITOR
Going Viral
A few thoughts from love in the time of coronavirus Written by MARIE SPEED
nything I write now in this space is going to be old news in about three minutes at the rate this corona thing is going—much less when this magazine appears on the newsstands some time from now. So what do I say? That it’s May now, and the world has turned upside down? I missed the Delray Affair, a Broadway play, several meetings and my niece’s wedding in Austin. I learned how to make hand sanitizer. I walked through Publix, and they were out of cottage cheese and Tide. And low-sodium V-8. These are not items one would normally associate with Armageddon, but then I heard otherwise normal people say even after Italy’s death toll had exceeded China’s that all this was waaaaaaay overblown. As Dave Barry says, you can’t make this stuff up. As I write this, we are still waiting for the worst to pass, most of us in self-imposed home exile. I am consumed by the news, the numbers, the rapidly changing social landscape. I am also beginning to notice something I have not felt in a long, long time: the sense that we are all unified against a common enemy as opposed to each other. Oh, that’s not to say we don’t have our deep-seated political differences, but there is something bigger happening now—right now—in our own homes and neighborhoods and communities. People decorating for Christmas because lights cheer their neighbors up. People helping homebound seniors get a hot meal, restaurants paying their furloughed employees so they can survive. There is a great wave of kindness and compassion at work now—I see it every day. And I have missed that. I also see in myself a renewed sense of sheer joy in the smallest of things. When the big stuff is overwhelming, you kind of have to hone in on the everyday details—at least I do. So here are a few of the things that have illuminated my days in solitary: • Finding an orchid I had tucked away in a random bush blooming like crazy. • Re-watching Jane Austen movies. • Watching the tabebuia tree blanket my driveway with yellow blossoms every time a breeze moves through it. • Opening an envelope when I am paying bills and reading letters in big print that say: This Is Not A Bill. • Hearing the sprinkler system go off all on its own. And stop 20 minutes later. This never gets old. Ditto the icemaker. • Good olive oil. • Beating every light east from 95 to A1A. And the bridge. • My bath soap from Santa Maria Novella Farmacia. • Both dogs asleep in their beds, snoring a little. My list goes on, modest as it is, but it’s my list, my ordinary day-to-day life, my refuge from the storm all around us. I hope it has passed by the time that you read this.
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LOVE BOCA
WORTH AVENUE SPRING 2020 ISSUE
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WHAT: Worth Avenue Spring Launch Party To celebrate the launch of the Spring 2020 issue of Worth Avenue magazine, guests came together for a cocktail party at Esplanade. Coyo Taco and Private Chef Services provided light bites, and Piccolo Gelato served delectable desserts. Guests also enjoyed glasses of three different varieties of Setteanime wine. WHERE: Esplanade
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1. Private Chef Services provided light bites 2. Chef Michael and Lisa Marie from Private Chef Services 3. Guests were treated to Setteanime wines throughout the event. 4. Gemma Maxine and Lisa Schmidt 5. Coyo Taco brought an impressive slate of snacks, with chips and guacamole and street tacos.
AARON BRISTOL
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6. Angelika Laskawska, Gail Eagle, Karen Kintner 7. Piccolo Gelato provided dessert for the evening. 8. Michael Maus, Ann Maus and John Maus 9. Guests came together at Esplanade to celebrate the launch of the spring issue of Worth Avenue magazine. 10. Chris Berry and Ashley Berry 11. Mark Sirchio, Daniel Jones and Beate Hernandez 12. Nick Parra and Janx Matalia
May/June 2020
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THE LOCAL B O C A C H AT T E R H OT L I S T C H A R I T Y S P OT L I G H T CHANGEMAKER T H E LO O K BEAUTY ROLE MODEL DRINK WO RT H T H E T R I P
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Kayaking near Everglades City (page 46)
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THE LOCAL
BOCA CHATTER
3 NEW RESTAURANTS* WE LOVE Who knows when things will get back to normal but when they do, here are three places we are craving.
“Summer, after all, is a time when wonderful things can happen to quiet people. For those few months, you’re not required to be who everyone thinks you are, and that cut-grass smell in the air and the chance to dive into the deep end of a pool give you a courage you don’t have the rest of the year. You can be grateful and easy, with no eyes on you, and no past. Summer just opens the door and lets you out.”
—DEB CALETTI, HONEY, BABY, SWEETHEART
RAVISH IN LANTANA is brought to you by Lisa Mercado, who used to run the Living Room, a whimsical Boynton spot with a dedicated following. This fun hangout on Ocean Ave. comes complete with
music, a natural airy charm and a menu with all the favorites you’d never make for yourself. Scotch eggs. Gorgonzola chips. The exact shepherd’s pie from Boca’s Red Lion Pub—and that’s just for starters. This may be your new favorite answer when you just don’t know where to go. 210 E. Ocean Ave., Lantana, 561/588-2444
LA BOULANGERIE BOUL’MICH, in Town Center mall, is your answer to the food court—and a big step up. This French bakery has a “Latin twist,” which means you can get a gourmet empanada OR a chocolate almond croissant; we say that’s a beautiful thing. Plus pastries and soups to omelets, salads and sandwiches, and a sinful dessert selection. 6000 Glades Road, Suite 1048-A, Boca Raton, 561/430-6934 PROPER GRIT at West Palm’s The Ben is a chophouse with a slight southern accent and a full focus on Florida. Try great apps and steakhouse faves like pork chops and steak and seafood selections (black grouper!), but don’t forget your hometown roots with Byrd Dewey’s skillet cornbread. 251 N. Narcissus Ave., West Palm Beach, 561/655-4001
Locals sound off on issues affecting our community.
What is the best-kept secret about summer in South Florida?* “The best thing about summers in South Florida is baseball season! The Miami Marlins have a beautiful stadium, and it’s air-conditioned. It’s the best way to watch baseball in Florida.” —DANA GRIFFITH, ELEMENTARY SCHOOL TEACHER
“The best-kept summer secret is that it doesn’t slow down…there are lots of great events and restaurant specials to keep everyone busy!” —CARY ROMAN, CEO, LIVINGFLA. COM, THEGOURMETCLUB.COM
“I am sharing a local spot I just discovered after living here many years! I discovered Okeeheelee Park, on Forest Hill past Military. Beautiful lakes stocked with bigmouth bass, paddleboarding, endless trails, big shady trees, dog park, water skiing and a shark wake park. It’s perfect for play in the summer sun.” —CHRISSY BENOIT, GENERAL MANAGER, FEEDING PALM BEACH COUNTY
bocamag.com
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May/June 2020
4/3/20 10:30 AM
25 Florida FUNshine Destinations* An Hour Away
NORTON MUSEUM OF ART One of the Southeast’s premier art museums, the Norton Museum of Art is big and new and 30 minutes up the road. It has been a cultural fixture in West Palm Beach since 1941, but how often do we go? Now is the time to slip out of the heat and into the (very) cool world of fine art and big ideas. 1450 S. Dixie Highway, West Palm Beach, 561/832-5196, norton.org
MARGARITAVILLE It’s summer, and that means real Florida, cold drinks, flip-flops and our perpetual homage to singer, songwriter and author Jimmy Buffett, who is ours. Period. So what better time to head to Margaritaville Hollywood Beach Resort and belly up to the oceanfront deck of the Landshark Bar & Grill or the 5 O’Clock Somewhere Bar & Grill, a dockside bar on the Intracoastal—complete with sunsets, a Water Taxi stop and a launch pad for paddleboarding and kayak excursions. 1111 N. Ocean Drive, Hollywood, 954/874-4444
AIRBOAT RIDES It’s getting buggy in the Everglades, but that never stopped anyone from an airboat ride (they outrun mosquitos) to see the birds and gators and summer gladescape. You can book one on the southern end of the Loxahatchee preserve with “Wild Lyle”if you want to stay close to home (you must book online), or trek down to Holiday Park and meet the Gator Boys. Wild Lyle’s Everglades Tours, 561/271-1880, evergladesboattours. com; Everglades Holiday Park, Fort Lauderdale, 954/434-8111, evergladesholidaypark.com
LION COUNTRY SAFARI Some of us actually go to Lion Country often; who can resist wild animals drifting through Florida scrub, ostriches pecking at your windshield? Not this girl. America’s first drive-through safari park is home to more than 900 animals, a petting zoo and giraffes you can feed by hand. Beat that. 2003 Lion Country Safari Road, Loxahatchee, 561/793-1084
10 THINGS WE LOVE ABOUT SUMMER
1. Lobster mini-season July 29-30. 2. Horseracing (or as we like to call it, hat season) is in full gallop, even with the Kentucky Derby postponed. We're still hoping for The Preakness May 16, and the Belmont June 6. 3. Sneaking down the beach at night looking for turtle tracks. 4. Floating on something retro and inflatable in the summer ocean that is calm as a millpond and clear and blue. 5. That stretch of five meltingly hot days when you have to stay inside and watch “Law & Order” reruns. In the daytime.
Florida
Rest of America
Flip-flops
Vans
Rash Guard or Bahama shirt
Light sweater tied around neck
Happy Hour dockside
Picnics
Beach day
Lake day
Lifeguard hat
Yankees cap
Windshield guard, tinted windows, A/C on high
Top down on the convertible
DEET
Skin So Soft
Yeti tumbler with ice water
Small Aquafina bottle
8. Proper Ice Cream.
A UV buff
Coppertone
8. White everything.
Blue Costa Del Mar shades
Ray-Bans
Knocking down coconuts
Berry picking
6. You can get into Two Georges on a Saturday afternoon. 7. When everyone knows it’s too hot to go to Key West but they do anyway because it is almost affordable.
10. 2020 summer movie sequels “Top Gun” and “Ghostbusters”
* Many destinations and places noted in this column were closed at press time due to COVID -19. Please call ahead before you go. —Ed
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THE LOCAL
“LOBBY HERO”
WHERE: Palm Beach Dramaworks, 201 Clematis St., West Palm Beach WHEN: May 22June 7 COST: $77 CONTACT: 561/514-4042, Writer Kenneth Lonergan is best known for his contributions to the movies—like his Oscar-winning drama “Manchester by the Sea.” But he’s written no less compelling works for the stage, including “Lobby Hero,” a four-character moral minefield that premiered off-Broadway in 2001. It’s set in the foyer of a drab, middle-class housing development in New York, where a security guard looking to put his life back together; his exacting African-American supervisor; a swaggering police officer; and the female rookie cop he has taken under his wing all converge. Over the course of the tumultuous play, their uneasy conversation will expose nerves and secrets, keeping everybody on edge.
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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••••
HOT LIST
ALANIS MORISSETTE, GARBAGE & LIZ PHAIR
Alanis Morissette
WHERE: iTHINK Financial Amphitheatre, 601-7 Sansbury’s Way, West Palm Beach WHEN: June 18, 7 p.m. COST: $34-$120.50 CONTACT: 561/795-8883, ticketmaster.com This triple bill is part nostalgia for the post-grunge alternative sound of the mid to late ‘90s, and part reminder that the three artists belting out poetic breakup songs and earworm melodies are still vibrant 25 years later. Alanis Morissette just released her first new album in eight years, but her set is a historic one: Every night, she’ll play her Grammywinning breakthrough Jagged Little Pill in its entirety, in honor of the album’s 25th anniversary. Garbage, whose “Stupid Girl” and “I Think I’m Paranoid”reached rock-radio ubiquity in the ‘90s, returns after last year’s afternoon scorcher at SunFest; and Liz Phair, the feminist indie standard-bearer known for her vulnerable and candid merger of rock, folk and pop, is supporting her first album in 10 years.
The Surfrajettes
AN EVENING WITH JIM CARREY
WHERE: Arsht Center, 1300 Biscayne Blvd., Miami WHEN: May 9 COST: $42 CONTACT: 305/949-6722, arshtcenter.org
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THE HUKILAU
WHERE: B Ocean Resort, 1140 Seabreeze Blvd.,
Fort Lauderdale WHEN : June 3-7 COST : $15-$119 for single events, $219-$499 for five-day passes CONTACT: thehukilau.com Each June, Fort Lauderdale becomes a Polynesian paradise, welcoming aloha-shirted pilgrims to one of the nation’s preeminent conventions for all things South Pacific. The Hukilau is full of rum tastings, beach buffets, lectures, burlesque shows and classes on everything from art to libations. More than 20 tiki bars will be serving up colorful concoctions throughout the festival, hailing from places like Paris (The Dirty Dick), San Francisco (Zombie Village) and even Delray Beach (Death or Glory). Live music is everywhere, and the lineup includes surf and lounge legends like Eddie Angel, the Surfrajettes and Los Freneticos. There’s no better time to enjoy a summer staycation with some of the happiest people you’ll meet.
For a stratospheric spell in the 1990s, Jim Carrey was arguably the most popular actor in America: an elastic gesticulator whose mastery of infantile heroes and gonzo villains would earn him a then-record $20 million a picture. But fame has its flipside. While artistic triumphs (“The Truman Show,”“Eternal Sunshine of the Spotless Mind”) followed, so did bouts with depression, the suicide of a loved one, a wrongful-death lawsuit filed against him. Now 58, Carrey refracts his roller-coaster career into a new novel, Memoirs and Misinformation, about a“character” named Jim Carrey who hopes to rebound from a professional slump by accepting a role in an Oscar-hopeful art-house picture, until“the universe has other plans.” Carrey has said of this fictionalized meta-memoir,“none of this is real, and all of it is true,”and it is set against the backdrop of the literal end of the world. At this appearance, Carrey will discuss the novel with his co-author, Dana Vachon.
Jim Carrey
May/June 2020
4/3/20 10:43 AM
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THE LOCAL
CHARITY SPOTLIGHT
Pet Project
Wendy Derhak match-makes for pets in need Written by JOHN THOMASON
W
I have to convince people that senior dogs rock. Even if you only have a dog for a year or two, that time could be so awesome. When you’re welcoming a senior dog into your home, it’s a gift.”
AARON BRISTOL
— Wendy Derhak
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endy Derhak has the most reliable alarm system on her block—a canine chorus that treats any new visitor with the urgency of a four-alarm fire. Seven dogs, spanning a spectrum of sizes and breeds and personalities, live on her property in Jupiter, all with hearty voices, and all with hard-luck backstories who are today living happy, transformed lives. Elvis, a 4-year-old shepherd mix, was, in Derhak’s words, a “nutter”when she adopted him from a highkill shelter in Louisiana. She tamed his aggression, and now he’s a“total lovebug”who brightens the days of local seniors and schoolchildren. A Teddy Roosevelt Terrier named 2-2 came to Derhak after an inquiry from the West Palm Beach Police Department. The dog was living with a homeless man who could no longer care for him. When she first encountered 2-2, Derhak recalls,“he was half this weight, and wasn’t neutered, and he had fleas, and he smelled horrible.”These days, he’s a model pooch. Derhak has stories like these about all of the animals in her nonprofit, the Pet Cottage, which she started in 2012 after the death of a friend, a senior woman who had owned two beloved 17-year-old cats. Derhak adopted the felines; in the process, she recognized the need for a nonprofit that rehomed pets after the deaths of their owners. She has since expanded the Pet Cottage’s mission to find new homes for pets whose owners suffer from a disability or have been deployed in the military. Derhak sees herself as a matchmaker who works diligently to link these pets with the guardians—often single or widowed seniors in need of companionship—that will provide their new forever homes.“No one does exactly what we do,” she says.“We check on them regularly. We go to the vet with them. We take them to the groomers, bring them food. The person’s getting checked on the same as the pet, so it’s a winwin-win.” Derhak, who runs the operation out of her Jupiter home with the help of volunteers and a board, is currently responsible for 29 dogs and cats in 16 homes. Sometimes, because Derhak’s vetting process is so rigorous, it can take six months to rehome a pet. Derhak has always been a caretaker. She earned her degree in Early Childhood Education from the University of New Hampshire, where she ran a childcare center and, later, started a fitness center for seniors.“I worked with young children, then with senior people, then with pets,”she says.“The one thing they have in
common: You need to have a lot of patience.” Derhak has ambitious plans for its future, should an angel investor arise—namely a 3-acre sanctuary complete with residences, guest house, groomer, veterinary technician, play areas and memorial garden, which could be established, she says, with $500,000. Derhak herself is used to sacrificing much—like vacations—for the greater good of her beloved animals. “This is a lifestyle,”she says.“You live and breathe this. It’s 24/7. “I really feel like it’s exactly what I’m supposed to be doing. I feel like everything I’ve done has led me to this. And I truly love it. It’s so rewarding.”
May/June 2020
LOCAL CHARITY SPOTLIGHT MJ20.indd 28
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in Boca Raton at Dr. Clive Rosenbusch’s state-of-the-art office. The laser stimulates deep structural support layers of the skin–including those typically addressed in a surgical facelift–to lift, tone and tighten loose skin around the mouth, chin, lips, and jawline. The procedure is done from inside of the mouth without disturbing the surface of the skin in a short in-office procedure.
Dr. Clive Rosenbusch Dr. Rosenbusch has over 30 years of experience focusing on cosmetic dentistry and has extensive training in using the Fotona Dual Wavelength Laser. Dr. Rosenbusch is a member of the American Dental Association, Academy of General Dentistry, Implant Prosthodontic Section of ICOI, and the Florida Dental Association. He is a Diplomat of the ICOI (International Congress of Oral Implantologists). Member of The Seattle Study Club. Masters level in Aesthetic Dentistry at the Rosenthal Institute in New York
Call 561-394-7888 or visit us at cliverosenbuschdds.com to learn more about Fotona Smoothlase Facial Rejuvenation and Smile Makeover. 2499 Glades Rd, Ste 307, Boca Raton, FL 33431 Across the road from Town Center Mall
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THE LOCAL
CHANGE MAKER
Homeless Lives Matter
A powerful Boca benefactor helps disadvantaged locals rebuild themselves Written by GARY GREENBERG
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im Batmasian has been changing the lives of the less fortunate for years, so it was natural to call his new advocacy program for the homeless Changing Lives. “Nobody’s going to rent a place to people on the street because they have no money and no credit,” says the Boca Raton-based real estate mogul.“I rent to them because I know they’re OK. They sign an agreement saying they’re going to go to church, AA meetings, job programs … whatever it takes for them to get back on their feet.”
to lift themselves out of poverty, drug addiction, domestic violence or whatever else plagues them. “There’s a fine line between helping people and enabling them,” says Sam Soto, a social worker who came to Boca from Rhode Island to serve as director of Changing Lives. “You need to develop a program where there is accountability and discipline, where people don’t just get things, they earn things.” Along with shelter, Changing Lives connects the needy with job counseling, substance abuse
unteers is Don Anderson, who was once a homeless, hardcore drug addict.“I was trying to get clean and heard about a billionaire in Boca who gave out jobs,”Anderson says.“I had five cents in my pocket and was suicidal. I met Mr. B., and a little over a month later I had a job and was able to rebuild my life.” About five years have passed since then, and Anderson now manages Investments Limited’s commercial properties in Broward County. He’s also a facilitator for Celebrate Recovery, an interna-
God has just blessed this program, sending all these resources and people to help transform lives.”
— Jim Batmasian
Batmasian and his wife, Marta, certainly have the means to help out. Through their company, Investments Limited, they own some 300 properties, most of which are right here in Boca Raton. The power couple has sparked controversy over the years, but they’re also among the city’s leading benefactors. They’ve founded and/or given generously to a host of charitable organizations, with Changing Lives being the latest. “I didn’t believe it until I went to the housing projects knocking on doors,”says Batmasian.“I saw these families with four kids and a single mother with no education who had to deal drugs to bring food home. I didn’t know that could exist eight blocks from my office.” He decided to do something about it, and founded Changing Lives in mid-2019. The fledgling charity has spawned a growing network of facilities, services, ministries and volunteers designed to provide the underprivileged with the tools
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programs, legal help, mental and physical therapy, and more.“I have a network of 4,000 tenants,”says Batmasian.“I have doctors, lawyers, therapists, businesspeople, you name it. If everybody gives a little bit of their time, it adds up to a lot.” Several of them show up for Changing Lives’ weekly Compassionate Care gathering at Boca’s First United Methodist Church, where the homeless are invited for breakfast, showers, haircuts, laser pain therapy, counseling, clothing, reading glasses and plenty of moral support from volunteers. “It’s a blessing,”says Kelly Bonbon, who’s been living on the streets of Delray Beach.“I had a good job as a roofer, but when my OCD (obsessive compulsive disorder) got worse, I lost everything—my family, my car, my job. Here, I got a good meal and a line on some jobs and counseling for my OCD. Having so many people willing to help gives you hope.” One of those big-hearted vol-
tional substance abuse program. Another volunteer is Lesly Morales. Nearly two decades ago, she and her mom Judith were victims of domestic violence and pretty much down and out when they ran into Batmasian at a gas station. “My mom was trying to fill up our car, and her credit card was denied,” recalls Lesly, who was 8 years old at the time.“She started sobbing, and Mr. B. was at a nearby pump and heard her. He filled up the tank and told my mom where to find help.” Now, Lesly and Judith both work for Batmasian, and volunteer for Changing Lives.“I was helped, and if I can pay it forward, why not?” says Lesly. And Batmasian is the ringleader, cajoling and no doubt twisting an arm or two to get people involved. “God hit me in the head to open my eyes to the problem,” he says.“And God has just blessed this program, sending all of these resources and people to help transform lives.”
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THE LOCAL
THE LOOK
Head Over Heels Our heels are having a moment here
For local, in-store availability of these products, please visit their websites for more information or store locator.
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MOSCHINO pump, $630, bloomingdales.com
CULT GAIA triple bauble heel, $428, saksfifthavenue.com
CHRISTIAN LOUBOUTIN block-heel PVC mules, $845, saksfifthavenue.com
AARON BRISTOL
MOSCHINO abstract face sandals, $775, bloomingdales.com
May/June 2020
4/3/20 11:10 AM
Apparel and Desig�er Boutiques and Specialt� Stores
A Plethora of Inter�ational Cuisine
Fine Jewelr� and Ar� Galleries
A Lifest�le Destination... Boca Raton Landmark for Over 6 Decades in the Hear� of Dowtown
Health and Beaut� Salons and Spas
Live Enter�ainment
Lux�r� Residences and Class A Offices Federal Highway, South of Palmetto Park Road. Downtown Boca Raton. www.royalpalmplace.com - For Infor�ation Call (561) 392.8920
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18k yellow gold earrings with purple and green amethyst and citrine, $2,740, 18k yellow gold ring with natural white diamonds, $4,875, both from YVEL USA, Town Center at Boca Raton
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THE LOOK
Drop Dead Gorgeous
Summer gemstones and classic diamonds add sparkle this season
May/June 2020
4/3/20 11:10 AM
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THE LOCAL
THE LOOK
NEON
Blazing brights are here to stay this summer
JUDITH LEIBER COUTURE neon full-bead clutch, $2,495, neimanmarcus.com VILAGALLO Bremen Fairytale Silk Scarf, $78, Wish & Shoes, Delray Beach, wishandshoes.com ALICE cat eye sunglasses, $40, Sunday State Style, Delray Beach, sundaystate.com STELLA MCCARTNEY neon platform slingback sandals, $765, saksfifthavenue.com CHRISTIAN LOUBOUTIN neon mesh mules, $795, neimanmarcus.com
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May/June 2020
4/3/20 11:10 AM
PLASTIC SURGERY OF THE FACE
creating a natural, healthy and more youthful appearance
with feminine artistry, grace and aesthetic sensibility
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Individualized Treatment
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Non-surgical Aesthetics And Expert Injector of BotoxÂŽ and Dermal Fillers
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THE LOCAL
THE LOOK
Slide Into Summer
Men’s sandals get a little upgrade with designer details
MALIPARMI pink double-breasted blazer, $505, Filly & Colt VERONICA BEARD tweed blazer, $645, Neiman Marcus
CLOCKWISE FROM TOP: GIVENCHY strappy slide, $375, saksfifthavenue.com MCM slide, $275, saksfifthavenue.com GUCCI Pursuit matelasse slide, $480, bloomingdales.com BURBERRY Furley check slide, $260, bloomingdales.com VERSACE baroque print slide, $350, neimanmarcus.com GIUSEPPE ZANOTTI snake-embossed leather slide, $295, neimanmarcus.com
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May/June 2020
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The Hemingway Hat
ERNEST HEMINGWAY COLLECTION,JOHNF. KENNEDY PRESIDENTIAL LIBRARY AND MUSEUM
This long-billed sportsman’s cap is making a comeback as a classic outdoors accessory
T
he long-billed Swordfish hat made by Quaker Marine has been a fisherman’s go-to since 1949, but it became iconic after a Life magazine profile of Ernest Hemingway wearing it hit the stands. It appears a variation of this hat was worn by Hemingway everywhere from fishing in Cuba to hunting in Africa. Or, as the man himself said once, “Wouldn’t it be pretty to think so?”
OYSTERMAN in Nautical Red, $58, SWORDFISH in brown houndstooth wool with suede brim, $58, OYSTERMAN in natural with straw brim, $58, all from Quaker Marine Supply, quakermarine.com
May/June 2020
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BEAUTY
THE LOCAL
FACE TIME
Mario Badescu’s facial spray trio for travel is now a must-have, with a “re-energizing” Rosewater Facial Spray, the cool-down Green Tea Facial Spray and the antioxidant Lavender Facial Spray with soothing botanicals. Use in succession, and put your best face forward. $19, Ulta, Bloomingdale’s
NECK LOVE
There are a zillion pillows you can use on that plane flight, but one that always ends up on everyone’s Top 10 list is the simple, packable Daydreamer inflatable neck pillow. From $20 at Amazon.com
MULTI-TASKER
The Alleyoop Multi-Tasker four-in-one makeup brush may be tiny, but it has a mighty purpose. Not only does it function as a blending sponge and power brush, but when you twist these off, clever little brow and eyeshade brushes are nested inside. $24, meetalleyoop.com
Travel Products We Love Try these handy go-with products and accessories for summer travel— when traveling is normal again!
GETTING UNFRAZZLED
The Amika Un.Done Volume and Matte Texture Spray is one ounce of de-frizzing pump-up-thevolume hair spray that is perfect for on-the-go glam. $25, loveamika. com, Sephora, Walmart
Written by MARIE SPEED
TAKE FLIGHT
These comfy shoes are all over the internet, and people swear by them—and the hype is well founded. Allbirds’ Wool Runners are marketed as soft, odor-minimizing, moisture-wicking, cool in the heat, warm in the cold, flexible and eco-friendly. They are simple, good-looking and great for summer or winter travel. And they can walk you comfortably wherever you want to go—without looking like a nerd. $95, allbirds.com
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UP, UP AND AWAY
It’s a cult favorite now—and for good reason. Away luggage is partnered with Peace Direct, “a nonprofit building peace in areas of conflict around the world.” The bag itself is also visionary, at least if you believe its fans. It has a durable yet light and slightly flexible polycarbonate shell, combination lock, 360-degree spinner wheels, interior compression system, hidden laundry bag and two compartments, and comes in a variety of sizes and colors. You can personalize them, too. Join the movement. From $225 to around $600 at awaytravel.com.
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RESTAURATEUR
Danielle Rosse
Oceans 234 rides a tide of success—despite the challenges Written by MARIE SPEED
W When you have the resources as a business, it’s kind of your responsibility to give back to the community that supports you. By supporting them, they support you—it’s very cool.” —Danielle Rosse
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hen we talked to her, Danielle Rosse suspected she was only days away from closing her restaurant in the face of the spreading coronavirus. Owner of the sleek Oceans 234 in Deerfield Beach, Rosse was matterof-fact about that eventuality. Things change. People adapt. After all, it was only 14 years ago she was just a waitress there, at what was then known as The Ranch House, a self-described “wayward teen”who hightailed it to South Florida from Philadelphia in 1998. Back then, the modest restaurant on the ocean had stellar views but unremarkable food, and she was starting at rock bottom. But that would change. “Regardless of what my role has been here, I always had an overarching sense of responsibility. Anything that came around me, I had to take care of it. As I took on more and more responsibility, before you knew it I was managing everything.” Along the way she married the owner’s son, who managed the place. The two were midway through plans to build a whole new version of it (Oceans opened in 2001) when he died two days shy of their first anniversary. Her mother-in-law was ready to sell—unless Danielle stayed on. “My mother-in-law gave me the opportunity to do my own thing while I was manager of the restaurant—and then I was able to open another restaurant—The Whale Bar—out in Parkland. We had a great six-year run out there, and then the housing crisis happened, and Parkland was hit very hard.” Rosse, now 39, says she sold The Whale Bar and was on the fence for a few years but finally decided to “make the jump and run with it,”buying Oceans 234 in 2012. Next up was an equally daunting plan: a sweeping renovation, from tabletops to menu. “For me, it was time to grow up, it was time to elevate our food, time to elevate our atmosphere—and it was time to not be another restaurant that just depended on the view.” Those changes have paid off; today, Oceans 234 tastes as pretty as it looks, with a seafood-driven menu Rosses describes as“super fresh and clean,”a reflection, no doubt, of her own personal fitness regimen, which she has cultivated for years. “When I first started fitness, it was about how I looked aesthetically. As I learned more, the less it became about how I looked, and the more it became about how I felt. When you take care of your body you feel so much better ... from a self-esteem standpoint, and you function better in your life.” The parallels between Rosse’s disciplined approach to well-being and the success of her restaurant are no accident. Neither is her longtime belief in community involvement. “I got involved in 2010 with the Deerfield Chamber; they taught me so much about what it means to give back and how when you have the resources as a business it’s kind of your responsibility to give back to the community that supports you. By supporting them, they support you—it’s very cool.” And Rosse would know; A few days after our interview she closed the restaurant and launched a pop-up market to serve people throughout the crisis.
May/June 2020
3/31/20 3:24 PM
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Terms, conditions and fees for accounts, programs, products and services are subject to change. This is not a commitment to lend. All loans are subject to credit and property approval. Certain restrictions may apply on all programs. This offer contains information about U.S. domestic financial services provided by Citibank, N.A. and is intended for use domestically in the U.S. 1
Final commitment is subject to verification of information, receipt of a satisfactory sales contract on the home you wish to purchase, appraisal and title report, and meeting our customary closing conditions. There is no charge to receive a SureStart Pre-approval. However, standard application and commitment fees will apply for the mortgage loan application. ©2020 Citibank, N.A. NMLS# 412915. Member FDIC and Equal Housing Lender. Citi, Citi and Arc Design and other marks used herein are service marks of Citigroup Inc. or its affiliates, used and registered throughout the world.
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LS O E C TA ILO N
D R SI N U KB S E C T I O N
Anti-Energy Drinks Put that Red Bull down Written by JEN HILL
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eed a little lift but don’t want to be buzzing at bedtime? Before you knock back a commercial energy drink with all that sugar, caffeine, taurine and heck knows what else, consider kicking back with an anti-energy drink, designed with the opposite purpose. “In a stressed-out world full of uppers and stimulants, more energy isn’t always the answer,” relays CEO/co-founder of KAIVAI, Doug Quezada. Discovering the benefits of drinking kava led his team to create a popular version. Kava is often considered gritty and bitter, but KAIVAI makes it much more palatable, adding ingredients like hibiscus, cinnamon and monk fruit. Forgo the Bull. And chill.
KOMBUCHA
Kombucha is fermented tea + sugars + SCOBY (symbiotic culture of bacteria and yeast) bacteria resulting in a slightly sweet, vinegary carbonated beverage. FOUND AT: Available at multiple locations, including Fresh Market or at health-ade. com.
PHOTO ADAM FINKLE / STYLING JEANINE MILLER
KAVA ROOT
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Kava root extract comes from a Pacific Islands shrub. Its extract produces a non-alcoholic, non-addictive drink said to improve mood and ease anxiety by upping feel-good neurotransmitters like dopamine and serotonin. WE LIKE: KAIVAI. FOUND AT: drinkkaivai.com
MATCHA
A stone-ground Japanese green tea that has 137 times more antioxidants, the amino acid L-theanine (known to enhance mood in a good way) and caffeine (works with L-theanine for added focus and stress reduction)—take that! FOUND AT: rishi-tea.com
March 2020 May/June 2020
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The Barron River in Everglades City
WORTH THE TRIP
Three Small -Town Getaways
Shake off the buzzy East Coast and nuzzle up to some Old Florida charm Written by MARIE SPEED
I
f travel isn’t front and center yet on people’s agendas, there is a solution. Try rediscovering your own backyard for a little easy, close-to-home diversion. These small-town destinations will take you just down the road—but into some other worlds entirely. MATLACHA This impossibly bright little artist colony in Lee County between Pine Island and Little Pine Island off Cape Coral on the mainland is just short of three hours from
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Boca, but may as well be on another planet. Matlacha was once a fishing village, in the South Florida days people made a living fishing for mullet instead of selling real estate. When a 1992 ban on net fishing was enacted, those days were over. The mullet fishermen burned their boats, and the town reinvented itself as “a funky arts community that likes to fish,” according to one description. This is a place to wander through the art galleries and little boutiques, maybe rent a paddleboard, stay overnight if you have a
hankering. A popular choice is the modest and comfy Bridgewater Inn with its big porch, or go a few miles north on Pine Island to the Tarpon Lodge in Bokeelia, which is the top pick for both food and lodging. Other people like Sandy Hook Fish & Rib House, Bert’s, Blue Dog Bar & Grill—but there are plenty of places to get your fish on. This is tiny, laid-back and a great day trip. EVERGLADES CITY/CHOKOLOSKEE Thirty miles east of Fort Myers along the Ten Thousand Islands
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47 ca. 1906 and the site of the 1910 ambush and murder of infamous local cane farmer and renegade Ed Watson. Everglades City is about two hours and change west of Miami, and is your Everglades getaway. Summer can be dicey because of the mosquitos, but go once it cools down for a little swamp magic. MOUNT DORA A little farther afield, about 3 hours and 20 minutes northwest of Boca Raton past Orlando, is the picturesque town of Mount Dora, a New England-esque Thornton Wilder kind of place overlooking Lake Dora, one in a dazzling chain of Central Florida lakes. The town is on higher ground than most of Florida, and it even feels as if it’s from somewhere else, full of vintage Victorian and Craftsman houses and a downtown historic district.
DON JOHNSON
south of the Tamiami Trail is an old fishing village—Everglades City—and the even tinier Chokoloskee Island. Everglades City was the county seat for Collier County from 1923 to 1961, when it was moved to Naples after Hurricane Donna. The tiny town, gateway to the Ten Thousand Islands, still has a few classic old buildings from that era, the shimmering Barron River and the iconic Everglades Rod & Gun Club (have a drink there and check out the lobby), which dates from the 1890s. It is a longtime fishing getaway, and even weekenders can charter a fishing guide. It also has airboat tours, Everglades boat tours into Chokoloskee Bay and Florida Bay, kayaking through mangrove tunnels in the nearby Turner River, swamp hikes in the Fakahatchee Strand or Big Cypress swamp. There are plenty of dining options, from stone crabs (in season) at a fish shack on the Barron River to a platter of fried everything at City Seafood or the Triad Seafood Market & Café. Across a narrow causeway is Chokoloskee, with a population of about 300 and the famous Ted Smallwood store—now a museum—that was once a trading post
Mount Dora is known for its antiquing, among other pastimes, and is the kind of place you want to go for a weekend rather than a day trip. The Lakeside Inn (ca. 1883) is its most famous hotel and is in the middle of everything, but there are plenty of B&Bs and other accommodations. There are many small restaurants, some modest, some beloved, but try the striking, art-packed 1921 Mount Dora, part of the Mount Dora Modernism art complex. As far as diversions, it’s mostly lake boating and bass fishing or shopping, but there is tons to do all year long, from the Mount Dora History Museum to more festivals than South Florida has in the winter: Annual Arts Festival (February), Annual Taste of Mount Dora (May), Seafood Festival (September), Scottish Highlands Festival (November) and many, many more. But the ginormous Antiques and Collector’s Extravaganza, hosted three times a year in November, January and February by Renninger’s Antique Center and flea market, just outside town, is a legendary Mount Dora draw. Visit whattodoinmtdora.com for more information.
ABOVE: The historic Donnelly House in Mount Dora
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BELOW LEFT: An artist’s studio in Matlacha
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FEEL GOOD
WELLNESS
The Panic Before the Storm
This hurricane season, heed this anxiety-reducing advice before it’s too late
Anastasia Leondis
Written by LISETTE HILTON
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une 1 marks the first day of hurricane season, the nail-biting six months of the year when people here wonder if Southeast Florida will take a direct hit from any of the storms crossing the Atlantic Ocean. Boca Raton-based mental health counselor Anastasia Leondis says she gets more calls during hurricane season because fear triggers anxiety, an extreme sense of fear and worry about something that has not yet happened. Constant warnings to prepare, predictions from meteorologists, social media chatter and the dreaded cone tracking storms that might be headed toward our coast can send anxiety levels through the roof, way before any imminent or demonstrable danger. It’s not that people shouldn’t pay attention. But those who are anxiety-prone should know when information is beneficial and when
it’s harmful. Signs of information overload include feeling anxious and stressed and having problems concentrating, according to Leondis, who in addition to practicing mental health counseling for 24 years, provides disaster mental health services with the American Red Cross during hurricanes, tornadoes and more. Her advice? Prepare early with food, water and other recommended items. But also prepare for your mental health by knowing what you can and can’t handle. “For some people, that might mean acknowledging that they don’t want to stay in their homes,” Leondis says.“They may say, ‘Let me be proactive and schedule a weekend away and just take a mini vacation to step away from the chaos and impending storm.’” Those who choose to ride out the storm or don’t have the choice to leave should make sure they
have a plan in place for what they’ll do to remain as calm as possible. Stay connected with family, friends and social activities during the uneasy times of hurricane season. Try and maintain as normal a routine as possible, getting enough sleep, staying active, etc. Don’t become isolated, and don’t think of alcohol and recreational drugs as coping mechanisms.“They actually may make things worse in terms of our emotional and mental health,”Leondis says. Don’t engage in rumors; inaccurate information only fuels anxiety. Abide by the government’s evacuation orders. Beyond that, it’s a matter of making informed decisions; pre-planning is better than making impulsive decisions purely on emotion and fear.“If panic and fear set in, be prepared with calming practices that work for you,”Leondis says.
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THERE’S A NAME FOR THAT Lilapsophobia is an abnormal fear of tornadoes or hurricanes. Lilapsophobia is considered the more severe type of astraphobia, which is a fear of thunder and lightning.
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Compassionate Care. Orthopedic Excellence.
The region’s most experienced and comprehensive pediatric orthopedic team As one of the largest and most comprehensive pediatric orthopedic practices in Florida, The Nicklaus Children’s Hospital Orthopedic Surgery Program can skillfully provide state-ofthe-art and compassionate care for your athlete’s orthopedic concerns. With the assistance of a dedicated support staff, our pediatric orthopedic surgeons perform over 1,400 surgical procedures each year. The department also conducts an additional 34,000 outpatient visits annually, including the management of more than 6,000 fracture cases. The Nicklaus Children’s Orthopedic Surgery Program is identified among the best in the nation, according to U.S.News & World Report’s 2019-20 “Best Children’s Hospitals” rankings. The Program provides diagnosis and management for: • Sports medicine • Fractures
• Hip disorders (hip dysplasia, Perthes disease, etc.)
• Scoliosis and spinal disorders
• Cerebral palsy
• Foot disorders (clubfeet and more)
• Neuromuscular disorders
• Trauma
• Genetic skeletal disorders
• General orthopedic conditions • Limb deformities and limb length discrepancies
Services Available at: Nicklaus Children’s Hospital Nicklaus Children’s Aventura Care Center Nicklaus Children’s Miramar Outpatient Center Nicklaus Children’s Palm Beach Gardens Outpatient Center Nicklaus Children’s Pediatric Specialists at Coconut Creek Nicklaus Children’s Sports Health Center located in Pinecrest Nicklaus Children’s West Kendall Outpatient Center
For more information or to schedule an appointment, call the Nicklaus Children’s Hospital Orthopedic Surgery Program at 305-662-8366 or email orthokids@nicklaushealth.org
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SUB D SI EETC T I O N
Four Fab Food Groups
A nutritionist breaks down superfoods into the nutrients keeping us healthy
Sareen S. Gropper
Written by LISETTE HILTON
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here’s no shortage of information about superfoods. But how about superfood groups—those culinary categories that help define a healthy diet? Registered dietician, nutritionist and FAU professor Sareen S. Gropper says the following food groups provide essential nutrients the body needs to maintain health and prevent disease.“Diets should contain a variety of foods within a food group and across food groups to ensure adequate nutrient intakes, promote health, and [to] reduce risk of chronic diseases,” she writes in an email to Boca magazine.
VEGGIES AND BERRIES. Diets high in leafy green vegetables, as well as berries, contain hundreds of phytochemicals including anthocyanins, flavanols, flavonols, isothiocyanates, lignans and phenolic acids, to name a few. These compounds help prevent heart disease, cancer and neurodegenerative diseases, according to Gropper. GREEK YOGURT AND KEFIR. These are good sources of protein, and they provide some calcium, riboflavin, potassium and other nutrients. “The bacteria in these foods help create a favorable environment within the intestine that reduces inflammation and encourages the growth of healthy bacteria,” she says. BEANS, BEANS. Legumes and lentils provide some protein and are rich in fiber, low in fat and offer many phytochemicals, including isoflavones and tannins. “Consumption of legumes several times per week (at least two to four) is recommended by the DASH diet, the Mediterranean diet and the MIND diet,” Gropper says.
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OMEGA-3 FATTY ACIDS, such as eicosapentaenoic acid and docosahexaenoic acid, help prevent platelet aggregation, reduce inflammation and can help reduce blood pressure in those with hypertension. Omega-3 fatty acids also might reduce triglycerides in those with high serum triglycerides, she says. “Cold-water fatty fish are an excellent source of these fatty acids,” Gropper says.
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FITNESS
Going the Distance Planning on running your first 5K? Read this first Written by LISETTE HILTON
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here are plenty of great 5K races to run throughout the year in South Florida. Three annual events in Boca Raton, each supporting worthy causes, include the Run From The Rays 5K and 1-mile run/walk in April, the Run For The Ribbons 5K/1-mile on June 7, and the Devil Dog 5K run/walk on Sept. 27. For those who are really keen to focus on the 3.1-mile distance, these three races have joined to form the We Run Boca 5K Trilogy. Sign up in 2021 before the Run From The Rays 5K and get in all three events for $75, which is $30 less than what it would cost to sign up for the events individually.
PUTTING A LITTLE SPRING IN THAT 5K STEP
World-class runner and Boca Raton resident Sonja Friend-Uhl spends her days helping runners achieve their best times. Friend-Uhl, who also is Florida Atlantic University’s track and field coach, shares her five favorite tips for improving one’s 5K time. 1. SET YOUR TARGET, OR RACE GOAL. Placing, achieving a specific time or simply finishing are possible goals. But be specific, and write it down in a place you’ll see it often.“Research proves this strategy leads to a much higher rate of success,”Friend-Uhl says. 2. MAKE A PLAN. Know at the outset your fitness level. If hiring a coach isn’t an option,
Friend-Uhl recommends turning to credible books or resources, like therunningwarrior. com or mcmillanrunning.com. More experienced runners could start by running a time trial, she says. 3. BUILD IT, AND BETTER TIMES WILL COME. Friend-Uhl says that 90 percent of the 5K race distance is fueled by one’s aerobic system. Beginners might start with walk/runs at 20 to 30 minutes at a time and build to 45 to 60 minutes. More advanced runners might increase weekly mileage from 25 miles a week (running three to four days out of seven) to 30-45 miles per week (running five to seven days out of seven). 4. IMPROVE RUNNING ECONOMY. “This is perhaps the most overlooked strategy to running a better 5K, ”Friend-Uhl says.“… Many distance runners, and most beginners, don’t think about power or raw speed when they consider preparing for a 5K.” Proven ways to improve running economy and stride efficiency include doing: - HILL SPRINTS (short and fast exaggerated arm swing, and powerful strides and knee lift). These should last no more than 15 to 30 seconds. Recover fully before starting another. [Once a week or every 10 days], do a proper warmup and six to eight hill sprints, per session. - FORM DRILLS. Basic form drills include fast skips, high knees, butt kicks, bounding, single leg hops, and“fast feet”ladder drills. Perform
each drill for about 30 meters; then, walk back to recover. Friend-Uhl says,“Even doing these once a week before an interval workout can have a great impact.” - SHORT SPRINTS FROM 60 TO 200 METERS (or 10 to
40 seconds on average) at maximum speed with a complete recovery of two minutes or more after each.“Focus on good form throughout these short sprints: chest up, eyes forward, drive the elbows back and lift the knees,”Friend-Uhl says.
Friend-Uhl in action
- RUNNING INTERVALS AT THE 5K RACE PACE. Running race pace intervals
prepares the body and mind to manage the exertion and discomfort of the 5K distance at a full effort.
5. TIPS FOR ACHIEVING TOP RESULTS:
Intervals should be 400 meters to 1 mile or from two minutes to six minutes in duration. Interval pace should be based on your most recent race or time trial. Run rest intervals half to two-thirds the duration of the work interval. The combined distance of the race pace intervals, per workout, should be 3 to 4 miles total—every seven to 10 days.
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THE BOCA INTERVIEW
From agonizing lows to the summit of the basketball universe, this acclaimed sports journalist has been running point on the Miami Heat for the Sun Sentinel for more than 30 years BIAGIOTTI
AARON BRISTOL
Written by JAMES
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53 Ira Winderman at the Arena
here’s the Miami Heat. And then there’s Ira. Nearly every single time the Miami Heat have stepped onto the court for a game, Ira Winderman has been in the stands—with a pen and paper handy. He’s been covering the Heat for the Sun Sentinel since before Miami’s NBA team even played its first game—and he’s seen just about everything over the past 30-plus years. Winderman was there for the team during its early expansion years, and he was there 25 years ago when Pat Riley arrived. He documented the entire Dwyane Wade era, and he suffered from the press box through two dismal 15-win seasons. He covered the franchise’s first championship in 2006 and four consecutive NBA Finals, including two ending with South Beach’s very own Big Three hoisting the Larry O’Brien Championship trophy. Through all of the ups and downs of Miami’s 31-some seasons, Winderman has been one of the only true constants. Perhaps even more impressive than Winderman’s longevity is his prolific output. He has produced thousands— maybe tens of thousands—of articles, blogs, columns, and radio and television interviews. His online Ask Ira column is beloved by Heat devotees and haters alike, and his postgame recaps have been a staple of the Sentinel’s sports section since pro basketball first came to the 305. Winderman has been in every active NBA stadium, and flown more than four million miles in the course of his work. Along the way, he’s been honored by the Florida Sports Writers Association and
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the Pro Basketball Writers Association. After all these years, he is as much of an institution in sports journalism as the Miami Heat are in professional basketball. Now, the onetime Boca writer—Winderman penned a Boca Interview on LeBron James for us back in 2013—has come full circle. As the race to the NBA playoffs began to heat up, Winderman spoke to Boca magazine about his career in sports journalism, the Heat’s most legendary icons, and the team’s prospects of finding playoff success this year.
How did you get into sports journalism?
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Caron Butler during his time with the Heat
I got into sports journalism when I literally showed up, on day one—I mean the first day I was on campus—at SUNY-Binghamton, now called Binghamton State, up in New York. I walked into the newspaper office and I said,“I want to write
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sports.”They gave me an assignment before classes even began, and I’ve been doing it ever since.
How significantly has your job changed in the decades that you’ve been covering the Heat? I’d say for the first 20 years, I was in a newspaper rhythm: Gather all the information I could through the course of a day and evening, synthesize it to the best possible newspaper story or stories. Work on it, re-work on it, edit it, re-edit it, and then every morning know the best possible work I could do for the last 24 hours would be in the morning paper. For the last 15 years or so with the internet, it’s become a completely different job, and it’s almost like everything is living in the moment. If something happens now, you write it now. If you need to get more information, instead of waiting to complete the assignment, you do the assignment and you constantly update the assignment. So, more of a sort of rhythmic pace became a 24-hour, seven-day-a-week, 365-day kind of approach to it, and it’s unceasing. But I enjoy it, because I’m a type-A personality. … If something requires change, I’m going to evolve. Honestly, just like the game itself has evolved. It’s almost in lock-step. Basketball, when I was covering it 10 years ago, 20 years ago, 30 years ago, is as different a game as the work I did 10, 20, 30 years ago.
After all these years and all the games you’ve attended, can you still watch basketball for fun? I’ll watch basketball, I’ll follow it on my phone when I’m on the road, I hope the planes have TVs so I can watch basketball. You know, the one thing I almost find insulting is when people say
to me ‘How can you do the same thing for 30 years?”And my answer to them is, ‘If it was the same thing, I wouldn’t do it.’ Every game is different. Every game has its own script. To me, it’s something different every single time I show up at the Arena.
Of all your years in this role, what stands out the most? The best thing, that I felt most fulfilled writing, was when the Heat drafted a player out of Connecticut named Caron Butler in 2002, and I started to read his story: how he had been incarcerated as a youth, how he had an ankle bracelet, had been shot. There were rumors on draft night that he fell to the Heat in the draft because he still had bullet fragments in him. And I traveled to Racine, Wisconsin, where he’s from, and I went to the youth prison where he was held for several years. I learned about what he went through, I spoke to his family, I went to the community center, and I just got such a holistic feeling for the player that to this day, Caron and I, whenever we see each other, we just embrace. Because when you feel a person’s journey and what he’s been through, it makes you realize that it is more than a game. … The kind of thing that I’ve enjoyed, more even than the games themselves, is getting the chance to tell the story, and to see players years later and how things turned out for their families, and how they’ve gone in that direction. That, to me, is as rewarding as any triple-overtime buzzer-beater by a player.
Are there any other players that you’ve forged personal relationships with over the years? In the early years, it was a different game. When it was people making—and I don’t want to minimize this—tens and hundreds of thou-
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sands of dollars, it was just a little easier to try to relate. Former Heat center Rony Seikaly, I’d go to his house down in Miami and we’d play tennis, and it didn’t seem that different. Now when you’re dealing with millionaire players, they’re simply living different lives. They’re very good people, I enjoy being around them, but socially, it would just be awkward to sort of be their friends ... I think the players I forged the greatest relationships with over the years have been players from the earlier years of the Heat, and a lot of the end-of-bench guys, who I just hope for them that they get their chance. … To see that they’re earning a little, they’re getting their chance to get to live a little bit of their dream a piece at a time.
How exhausting is a full season for you, especially if the team makes a deep playoff run? I can’t answer that for one reason: It almost never ends. It’s become a year-round cycle. Think about it: The season ends, then I’m off to the draft combine, then I’m writing about the draft, then I’m getting ready for free agency, then I’m out in Las Vegas for two weeks for summer league, then I’m writing about the free agents when they have their press conference when they come in. Maybe you get a month to decompress in August, then first thing in September, guys are back and getting ready for camp. So it’s become like the NFL, with all they do with their combine and their draft. It’s such
The Miami Heat's “Big Three,” Dwyane Wade, Chris Bosh and LeBron James, sporting championship rings
a 12-month season, I find myself almost trying to exhale a little bit during the season, because there isn’t that natural break that there used to be. … There is no finish line. It just starts all over again.
How do you think that the Heat stack up against other major NBA franchises? I think they have been [on par with the NBA’s legendary franchises] since 2006. Once they had the championship breakthrough where they were able to bring in Shaquille O’Neal with Dwyane Wade and win the championship, it sort of showed that, hey, this is for real down here. This isn’t just“Hey, we’re gonna go to South Beach, have a good time, guys are gonna get a suntan,
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From left: Miami Heat Owner Micky Arison, Coach Erik Spoelstra, and President Pat Riley
and that’s gonna be it.”Instead, it turned into a basketball mecca to a degree, and then they were able to lure LeBron James and Chris Bosh, and they won those titles in 2012 and 2013. I think in the last 15 years or so, the Heat have been on par with any franchise when it comes to the professionalism that they have, the championship success that they’ve had. I think over the last 15 years it really has changed. Of course, the Lakers have the history, the Knicks have the history, the Celtics have the history, but I think in the last decade
and a half or so in the NBA, the Heat has been recognized as much as any team as far as overall success.
What do you think has been the most important factor in that success? I think it’s time the Heat raised a banner to Pat Riley. This September will be the 25th anniversary of when he signed on as Heat president, as coach, and that’s where it started. That’s where the culture changed. That’s where the Arison family
started spending more and got more involved. I know there’s a preceding seven-year history of the Heat, which is obviously significant or else there wouldn’t be a Heat, but this is Pat Riley’s franchise. It’s like the Cleveland Browns, who named the Browns after Paul Brown and his family, and what they did for the franchise. This could be the Miami Rileys right now, because what Pat did is change everything down here to the point that it’s not just a football town, solely, anymore.
How do you think Erik Spoelstra compares to other great NBA coaches?
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Erik Spoelstra to me is a Hall of Fame coach, based on playoff success, based on what he’s done with various rosters and different forms of teams and reloaded teams. I think he is as good as any coach this side of Greg Popovich in the NBA right now. He’s had teams that were coming off 15-victory seasons, and he turned them around. He dealt with Chris Bosh losing two seasons of his career and then having to retire because of the blood clots. He’s been through so much, including losing LeBron James and building it back up. And you saw, when Dwyane Wade’s number was retired, how close those two have grown. That’s what you want from a coach. I’ve had some differences with Erik over the years, but I would never deny the fact that he is a great NBA coach.
When the mayor of Miami named Seventh Street after Dwyane Wade, he said that it was “on behalf of the greatest athlete in the history of South Florida.” Do you agree with that statement? I have the age and the time down here that I obviously can look at the
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57 Dwyane Wade at the Heat’s 2006 championship parade
Having been with the team for its entire history, what did those championships mean to you? I enjoy it all. I enjoy the up times, I enjoy the down times. I enjoy the championships for this reason: The good people who I know who might not even be involved in the basketball side of it, for them it was meaningful. For them, those were special moments. Whether it’s the guys on the broadcast team, or some guys behind the scenes, there was just a great feeling in the arena on those nights when they won the championships. That’s when I looked around the arena and saw the smiles of the people that I get to work with on all those game nights. But I also enjoyed the 15win seasons. There are still stories and interesting things there. I think championships probably matter more to others, honestly, than they do to me.
Do you think that this Heat team [would have been]* in a position to make a deep run in the playoffs this year? That’s a tough question. I think this team can compete with
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natural comparison to Dan Marino. And, for as much as Dan Marino accomplished, I think when you look at championship lineage, the fact is this: South Florida has had three championship parades for Dwyane Wade when he won championships with the Heat. They had none with Dan Marino. So, I think that matters. I think it’s been the unfair thing for Dan Marino throughout his post-career. But that’s the reality: Dwyane Wade delivered championship parades to South Florida. So yeah, I think that does put him a notch above. And I don’t disagree with the mayor.
The kind of thing that I’ve enjoyed, more even than the games themselves, is getting the chance to tell the story.” anyone in the east, and they’ve showed that. The fact is they have home and road victories over the 76ers, over the Raptors, over the Pacers, and over the Bucks. But I’m not sure this team has that second definitive scoring star that you need in the playoffs when the opposition says ‘we’re gonna shut down this one guy.’ Who else is going to stand up? I love Bam Adebayo as a hustle player, as a contributor. But I’m not sure that if opponents are able to lock down Jimmy Butler, that there’s another guy who can step forward in a seven-game series. So I think the Heat can be competitive in any playoff game, but I’m not so sure about in any playoff series, depending on the matchup.
Could you ever see yourself moving on to
cover a different team or a different sport? Probably not after 32 years of being this invested. As long as there’s a Sun Sentinel and a Sun Sentinel sports department and they’ll have me, I think I’m comfortable enough in the rhythm of what I do that, honestly, I would hate to give up that institutional knowledge. I would hate to go cover another team or go to another sport. I would almost feel naked not to have 32 years of knowledge of the team off the top of my head. To constantly have to go to the team media guide, and the reference book and the stats book, as opposed to just knowing “oh yeah, he’s gonna break Brian Shaw’s three-point record,” because you know it. I think that’s the kind of thing that has made this special. When you live it all. … I don’t want to give that up.
* This interview took place before the suspension of the 2019-2020 NBA season due to the coronavirus pandemic. As of press time, it was unclear when, or if, the season would resume. —Ed.
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Color Commentary Our 2020 take on resort fashion is all about bright florals and saturated color bursts P H O T O G R A P H Y B Y B I L LY C O L E M A N FASHION STYLIST DANNY SANTIAGO PHOTOGRAPHED AT THE BOCA RATON RESORT & CLUB
Johanna Ortiz dress and Saint Laurent boots from Saks Fifth Avenue at Boca Town Center; bracelet and ring from Yvel Jewelry
MODEL: Fruzsina Molnar, Select Model Management HAIR & MAKEUP ARTIST: Eddy Munster, Artist Management using MAC Cosmetics STYLIST ASSISTANT: Sindia Pérez, Ahisha Marinakis PHOTO ASSISTANT: Miguel Mori, Joseph Arizmendi ART DIRECTOR: Lori Pierino
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OPPOSITE PAGE: Eugenia Kim headband from Neiman Marcus; sunglasses from Grove Opticians; Dries Van Noten jacket and dress as well as shoes from Saks Fifth Avenue at Boca Town Center; necklace, earrings, bracelet and ring, all from Yvel Jewelry Marchesa dress and Judith Leiber Couture clutch from Neiman Marcus at Boca Town Center; necklace and bracelets from Diamonds by Raymond Lee
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62 Lola hat from Michelle Farmer at the Boca Resort, Maliparmi blazer and pants, Le Sarte Pettegole shirt, all from Filly + Colt; ring from Yvel Jewelry
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Top and pants by Stella McCartney from Saks Fifth Avenue at Boca Town Center, necklace, ring and earrings from Yvel Jewelry and sunglasses from Grove Opticians
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Valentino top and Brandon pant from Neiman Marcus at Boca Town Center, earrings, ring and bracelet from Diamonds by Raymond Lee
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Dress from Deborah James, necklace and earrings from Diamonds by Raymond Lee, shoes by Stuart Weitzman from Saks Fifth Avenue at Boca Town Center
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Lola hat from Michelle Farmer at the Boca Resort, swimsuit by Zimmermann from Saks Fifth Avenue at May/June 2020 • • • • bocamag.com Boca Town Center
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70 The Weather SEASONS: It’s all too common to say South Florida has no seasons, but this is not true. We have a snowbird season from November through April and a take-back-the-neighborhood season from May through the summer. Our winters occur in two-day intervals, the summer is roughly three years long, and there is the Mean Season that peaks between August and November in which we are terrified weekly by roving Cat-5 hurricanes. THEN THERE’S THE HEAT. Everyone here from someplace else (and almost everyone is from someplace else) says,“It’s not the heat; it’s the humidity”—which make most of us want to scream. It is the heat and it is the humidity, but you will get used to this combo, and if you cannot, you should probably move to Tucson where it’s only the heat. THE GULF STREAM is closer to our coast than anywhere in the world, and we have daily afternoon storms, and we have trade winds. These three factors keep our summers measurably cooler than those, for example, in midtown Manhattan. Or Atlanta. So one last time: Summers get a bad rap here. You will even grow to love them.
Who We Are
CITY
DEMOGRAPHIC
KNOWN FOR
Must-Have Attire & Gear
1. Two pairs of flip-flops (one nice, one for the beach) 2. Sunglasses. Many pairs. And forgo the designer ones; you will lose them in about 36 hours on average. 3. For women, Botox and fillers and the more the better. For men, shave everything. 4. Cooler to keep at all times in the car in case a guy is selling fresh shrimp by the side of the road. 5. Folding windshield screen. 6. Sunscreen. Duh. And DEET bug spray. 7. Lululemon, whether you work out or not. 8. Umbrella in your car that you will need every day in the summer but will never use. 9. Tervis Tumblers 10. Board shorts and a Nomad T-shirt
SLOGAN
LANDMARK
Boca
New Yorkers, refugees from Miami, Old Boca survivors, hedge funders
mega-houses, duck lips, good restaurants, private wealth managers
“If you’ve got it, flaunt it.”
Boca Raton Resort & Club
Delray
Michigan transplants, Bahamas descendents, kava queens
downtown, private clubs, resort wear, endless Sunday brunch
“Tito’s, please.”
Atlantic Avenue
Fort Lauderdale
Old Florida stalwarts, Russians, boat people
Sprawl, The Strip, Wilton Manors, water taxis
“It’s five o’clock somewhere.”
The Beach
Palm Beach
Manhattan to Newport; Chicago; Pittsburgh
No socks, strong jawlines, trust funds and cocktail hour
“Have it delivered.”
The Breakers
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71
The Regions: Where we are
Even though most tourists think Florida is all palm trees, beaches and Jimmy Buffett cover bands, the rest of the state couldn’t be any more different.
THE PANHANDLE is actually an appendage of Alabama, with some good old Florida-boy politics thrown in the closer you get to Tallahassee, which is the state capital that no one can get to from here. The Panhandle used to be known for Apalachicola oysters before the bay was decimated by overfishing, but the beaches, made of fine white sugar sand, are the prettiest in the state. NORTH FLORIDA is actually rooted in the South, much like the Panhandle, but its inhabitants are waaaaaay younger than those in South Florida and prone to really good parties, like Florida-Georgia weekend and the TPC at Sawgrass. This region also used to have drive-through liquor stores that would make you a cocktail for the road, before everyone got so fussy about it. This is where you go for boiled peanuts, Mayport shrimp and fried chicken. CENTRAL FLORIDA
is comprised of several distinct areas, from Orlando smack dab in the center, to the Suncoast— the St. Pete-Tampa area—to the Space Coast (Cape Canaveral) to the east and a whole bunch of semi-rural
counties with retirement communities in what used to be big orange groves. Add in cattle ranches and horse farms, a state prison or two, lots of fast food chains and the University of Florida, and there you have it. People from South Florida typically only go to Central Florida for their biannual trek to Disney or Universal.
THE KEYS are where South Florida goes to unwind, drink too much or just escape—no matter how many times South Florida thinks it will never go back again because Duval Street is too cheesy. We all know that driving to Key West is almost as good as getting there, crossing bridges from island to island, the water a million shades of lavender and turquoise, the world getting less and less
like itself the further south you go. The Keys is a region, but it’s one in your head, too, one that usually involves no shoes and happily poor decisions.
SOUTH FLORIDA is everything between about Jupiter and Key Largo and includes wildly different worlds, from Miami (crazy, Latin, sexy and congested), Fort Lauderdale (early South Florida tourism in a time warp), Palm Beach (the 1 percent living large), Boca Raton (big houses, foreign cars, lots of New Yorkers), Delray (party town with small-town vibe), etc. South Florida may be at the southern tip of the state, but a huge chunk of its people are from the Northeast—and the islands, and Central and South America. And Middle Earth.
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72 What We Eat Grouper and mahi sandwiches
15 Things To Know 1. Always allow yourself an extra 20 minutes on your commute to allow for bridge openings and closings.
2. Learn what the lifeguard flags mean, and always check for sea lice in the ocean in
Stone crabs
the summertime; if you go in anyway, make sure you change your suit and shower right away. What are sea lice? No one knows. But they itch like crazy in all the wrong places.
Bud’s fried chicken
3. If you want to feel like you live in the South Florida melting pot that is our world, turn
Medianoches Two-for-one anything V&S Italian subs
to WLRN-91.3 on weekdays around 9 p.m. when you are driving home from an event and can listen to the Creole news on Radyo Lekol.
4. You will learn to covet hurricane shutters, even the ugly ones. You will lovingly exercise them once a year, before hurricane season starts. 5. Publix is more than a grocery store; it is our Way of Life.
Conch chowder
6. If the temperature drops below 45 degrees, know that iguanas in the trees may fall on your head, cold-stunned. Plan to clean them up in the morning. Better yet, take them out with your .22 and do us all a favor.
Honeybells
7. What also sounds like dead bodies dropping in your yard are coconuts;
Whale fries
hire someone to clean them out of your palms before hurricane season.
Rock shrimp Really healthy stuff if you are under 28 or believe GMOs are killing us
8. Cold fronts are always the top story on the six o’clock news; opening your windows for the first time since last winter is a genuine moment, like baby’s first steps.
9. Never let your dogs out in the yard alone if you’ve seen a Bufo/Cane toad; if your dog gets ahold of one, rinse its gums immediately and head to the doggie ER.
10. That’s a waterspout, not a tornado; it will likely dissipate before it makes landfall. No need to run to the cellar, which is good since we do not have cellars.
11. Do not feed the seagulls. Not. Ever. 12. Do not touch those pretty blue jellyfish with the long tendrils. 13. The A1A streetlights in Boca are not out; they are just turned off during turtle nesting season. And leave the turtles alone: No flashlight, no petting, no selfies. 14. Once you drive across the county line on I-95 into Miami-Dade County (right about Ives Dairy Road), all bets are off. This is where traffic rules go to die; this is where Mad Max lives.
15. The best oranges known to man are called Honeybells, and they are harvested in January.
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73 Traditions We Love FANTASY FEST: The annual no-holds-barred parade in Key West preceding Halloween—in which a hefty percentage of participants are almost naked and airbrushed—is a party everyone has to attend at least once. LOBSTER SEASON: The eagerly awaited mini lobster season is always the last Wednesday and Thursday in July (this year, 7/29 and 7/30) when it’s legal to catch our favorite local seafood. In our neck of the woods, the limit is 12 lobster per day per person, with a saltwater fishing license and a lobster permit. In terms of size, the carapace (the part you might call the head) has to be larger than 3 inches, and you can’t keep any lobster that is egg bearing.
HAPPY HOUR: There is anecdotal evidence that happy hour was invented here, but whether you buy that or not, we have certainly perfected it, if only because we have tiki bars, waterfront views and a whole sub-population that is on vacation at any given time of the year. See next item. A PHRASE THAT MAKES SOUTH FLORIDIANS REACH FOR A GUN:
BOATS & BAR HOPPING: Whether you are rafting up a gazillion boats on a sandbar for an al fresco ocean party (this happens every weekend somewhere) or motoring from one waterfront restaurant to the next one, it’s all sunshine and salt air and cold drinks and diesel fumes when you barhop in South Florida.
“This is how we do it up North.”
The Dark Side FOR DECADES NOW, South Florida has
been synonymous with scams and fraud and white-collar crime, from Medicare and mortgage fraud to identity theft (193 per 100,000 residents in 2013), phony marriages, Ponzi schemes, boiler room operations, fake tax returns (46 times the national average), even the brazen robberies of mail carriers. No one knows why, but it may be the perfect storm of a whole lot of money, unsuspecting seniors, a transient population and organized crime from a wide range of ethnic groups. Plus, the weather is so nice. An Associated Press
report from the New York Post quoted revered South Florida history professor Paul George as saying the region’s bad reputation dates to the “land speculation boom of the 1920s, when alligator-infested swampland was marketed to Northerners as a slice of tropical paradise.” “It goes back to the roots of Miami. It’s always been a place for starting over again,”George said. “People move here either from the north or the south. People have some anonymity, maybe they think they can pull off something here.”
ENVIRONMENTAL THREATS: Florida is
Ground Zero for sea level rise and has done just about anything it could in its history to annihilate its natural world. From draining the Everglades and developers relentlessly (still) paving paradise to rampant suburban sprawl, overbuilding, water pollution and the onslaught of exotic species (we have annual python hunts), the state has made a mess of itself. If you live here, you know that it’s past time to fight back and reclaim South Florida.
RUDENESS: No, you are not imagining it. In fact, in Florida, people tend to get increasingly
less charming the farther south you go. There is also an inverse relationship in Boca Raton between the number of transplanted New Yorkers and the level of civility, a trend that now extends to Fort Lauderdale and Miami. You will get honked at and bullied in the checkout line at most stores, and stealing your parking space is a contact sport. Everyone talks loudly into their cellphones— no matter where they are—and at parties, you may see people routinely shoveling hors d’oeuvres into their handbags. All this is perfectly normal. Our advice? Ignore it. Be nice. Set an example.
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When a violent crime is committed, it takes a team of specialized individuals with strong constitutions to investigate the scene, document the findings, analyze the results and, finally, return the crime scene back to “normal.” Four Floridians share how they do it. Written by JOHN THOMASON
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75
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76 “[VIOLENT CRIME] SLOWS DOWN, AND YOU JUST NEVER KNOW WHEN IT’S GOING TO ERUPT AGAIN. THREE WEEKS AGO FOR US WAS SUPER-BUSY. WE HAD TWO HOMICIDES AND ONE ATTEMPTED MURDER WITHIN A FIVE-DAY PERIOD. FOR US, THAT MAKES US VERY BUSY IN THE MAJOR CASE UNIT.”
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77 THE GUMSHOE
DETECTIVE MARCO VILLARI
detective in the Boynton Beach Police Department’s major case squad since 2015, Marco Villari is never truly off the clock. He is required to keep his cellphone on at all times, and he’s grown accustomed to 3 a.m. wakeup calls alerting him to the latest homicide, shooting, stabbing or robbery. If that doesn’t keep him busy enough, he’s also been a member of the department’s SWAT Team—the elite group of officers called in for hostage-and-rescue or active shooter situations, as well as high-risk search warrants—since 2014. When he’s not dealing with a fresh crisis, Villari, 37, digs through files of cold cases (a term he doesn’t care for) in hopes of discovering new leads, his passion for his work an outgrowth of the relationships he builds with the victims’ families.“I still have old cases I’ve picked up from other detectives, and I’m super close with those families,” he says.“I really want to get them some kind of justice.”
A
ON RESPONDING TO A TYPICAL HOMICIDE
Typically, it happens when I’m off duty. We get called in, and told there’s a homicide, and we respond to the scene. So once we get to the scene, the road patrol officers have already done their initial findings. Sometimes the person is deceased on scene, and the body’s there when we arrive; sometimes they’re transported to the hospital, and we’ll assess the scene, and go to the hospital. You want to see the victim and what the injuries are. And then you get right into interviewing.
ON THE CHALLENGES OF PUBLIC—INSTEAD OF PRIVATE—CRIME SCENES
They do change, because your main focus is canvassing, and figuring out who in this area could have seen something. It’s typical that even though people have seen it, they don’t want to be involved. It’s scary to be a witness to a murder, and you’re scared that if this guy knows you’re cooperating with the police, he could do harm to you or your family. And we understand that. Unfortunately, there’s not really a good method for keeping people confidential when it comes to trying these cases. If you have a witness, they’re going to need to get up there and speak [in court], or else they don’t count.
AARON BRISTOL
ON ADOPTING DIFFERENT PERSONAS WHEN INTERVIEWING SUSPECTS
You may be dealing with white-collar people, or you may be dealing with drug dealers, and you need to get them as comfortable as possible. There’s times when a rough approach works, and times when a soft approach works, and you don’t always win. Sometimes you misgauge, and it doesn’t work out in your favor. I have another partner who’s a rough guy. We’re always trying to figure out who’s going to be the rough-approach guy. But sometimes you’re both nice; sometimes you both get heated. There’s no set way. … You just feel them out.
ON ONE OF HIS MOST HIGH-PROFILE CASES
One that sticks out to me is a liquor store murder, where an old man was murdered. He was 79, retiring that night. I knew him prior to the murder, so it was hard for me to work it. His family is beautiful; they’re such nice people. That motivates me. A lot of the homicides we work involve drugs, and the victim was involved in something that led to this action. Then you have some that are a true victim, that had nothing to do with it, and this was one of them. He was just working, a simple sweetheart of a guy, and some guys killed him.
ON THE 24/7 NATURE OF THE JOB
Everything happens at the worst times. I’ve missed family functions. I missed my kid’s first soccer game. I’m really lucky, because my wife is the rock of my household, so I could leave, and my wife will take care of the kids, take care of the house, take the kids to soccer. Some of these detectives and officers are single dads, are moms with babies, and it’s harder for them. When we get those calls in the middle of the night, we pitch in to help each other.
ON TAKING WORK HOME WITH HIM
I’m so passionate about my job that when I get home I’m constantly thinking of stuff. My wife is really interested in my job, so she likes to talk to me about my day. She’s one of those civilians that always wanted to be an FBI agent or a detective. She likes to give me feedback about the cases. Some guys say it’s not good to bring your work home. I kind of like venting, and talking to her about stuff—getting a person’s feedback that’s not super“in the box.” My wife wishes I were more upset when I get called out. It almost seems like I’m happy, and that angers her. But I truly enjoy waking up and coming to work. I enjoy the friends I work with. And I have so much passion for the job.
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78 THE BONE COLLECTOR HEATHER WALSH HANEY
H
ON THE NATURE OF THE JOB
It’s not a field that is for everyone. A medical examiner friend of my mentor … had told me once that one can make a very good living doing something that others don’t want to do. That is definitely the field of forensic anthropology, because it is a grueling, meticulous field that deals with the parts of death that most people would never want to experience.
ON FGCU’S BONE FARM
Our bone farm is a large parcel of land that was donated to the university almost 10 years ago. Right now, we have over 70 human remains donations, [and] the remains are buried, which allows them to skeletonize as they would in a graveyard. They still need some rendering or cleaning and brushing and labeling. The facility helps us do that with a little less hard work on our hands—and blistering our hands, and having sore knuckles from the process of rendering by hand.
ON THE DONATIONS SHE RECEIVES
The human remains donations that we have are all different. Sometimes I have someone who had a living will, and they’ve passed in hospice care. So when they come, they look just as though they are sleeping. Then we bury them. Other times, what’s happened is they may have been the victims of a crime, or … it’s a natural death, but they weren’t discovered for days or weeks. So they can be in various states of decomposition, where they might be partially skeletonized. They might be just bloated. They might be mummified. It really is the full spectrum of what happens to us after death. Usually they tend to be mummified to fresh—rarely completely skeletonized. They may be stained a little bit still with blood and tiny holes that mark the surfaces of the bone. So they still need cleaning, or they would still need to be buried so that the bones will dry out a little bit and can become something we would want to touch and educate with.
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ON THE EDUCATIONAL BENEFITS OF HER WORK
My students learn how the differences in vegetation can mask or make it easier to find clandestine burials in a controlled setting. When I take them into the field, they learn to recognize different kinds of scavenger tracks. They learn how to read soils, so they can understand when soil has been disturbed. They learn … how insects still find their ways deep into the soil, or burrow up from the burial. This setting really helps me give them the safest, most controlled environment, where they can appreciate all the variables that impact our ability to first find a clandestine grave, then recover it, and understand what processes we would need to use in the laboratory to get the most information out of the remains that’s possible.
ON THE SMELLS OF HER JOB
I have used the expression with my students that one becomes nose-blind, in that I don’t smell it. The smell does not bother me in my work, and I’ve noticed with my students who are in the lab, while someone new might come in and smell something, it doesn’t bother us. But forensic anthropologists work with decomposing remains. It’s typically when time has created human remains that are unrecognizable visually is when the medical examiner will call us in. The forensic anthropologist helps in the most gruesome of cases.
ON THE EMOTIONAL ASPECT
I’ve helped on a lot of child cases, where I feel like I could cry. But I can’t cry out there. But I’m not afraid of my emotions, and I think even as early as 10 years ago, no one was supposed to have emotions about these cases. And the fact is that we’re all human. I think it helps us to be better as scientists, and to hold ourselves ethically accountable and morally accountable when we react as humans, and we don’t lose touch with the fact that the victims were living, breathing mothers and fathers and children—as are the perpetrators of crimes.
JAMES J GRECO
eather Walsh Haney is Florida’s preeminent forensic anthropologist, a career that has brought her from the rubble of 9-11 to the aftermaths of Hurricanes Katrina and Wilma to her more recent work on the Christy Luna cold case. From her home base on Fort Myers’ Florida Gulf Coast University (FGCU), she has been the principal investigator on more than 500 forensic anthropology cases, working in tandem with 14 Florida Medical Examiner Districts, including West Palm Beach. Her job often brings her on the field to work with law enforcement to uncover clandestine burials; 2019, she said, was her busiest year on record, with 15 recoveries. And, as chair of FGCU’s Department of Justice Studies, Walsh Haney runs the university’s “bone farm,” one of seven such facilities in the nation, in which she buries and exhumes donated cadavers for research—and the next generation of forensic anthropologists.
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79 “I HAVE NEVER SEEN IT AS MORBID WORK, BECAUSE TO ME, DEATH IS PART OF LIFE, AND I AM CERTAIN IN MY HEART AND IN MY BRAIN THAT THERE IS MORE TO US THAN OUR CORPOREAL REMAINS. I KNOW THAT I WILL CONTINUE TO LIVE ON AFTER MY BODY PASSES. IT DOESN’T SCARE ME.”
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80
WEB EXTRA: For an in-depth account of how Brown’s photographs led to the capture and conviction of a perpetrator, visit BOCAMAG.COM/MAYJUNE-2020. bocamag.com
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81 THE PHOTOGRAPHY KING KING BROWN
nspired by the detective shows, like “Quincy,” that he consumed in his youth, King Brown took an early interest in forensic studies, earning an associate degree in Crime Scene Technology from Miami-Dade Community College. While his corrected vision prevented him from pursuing a career in law enforcement when he graduated, in 1973—Brown wears contact lenses—he secured a civilian position as a crime scene technician for the City of Hollywood in 1986. Today, he is the crime scene supervisor for the West Palm Beach Police Department, a position he has held for the past 20 years. While his job can be a gruesome one, Brown doesn’t have to worry too much about taking his work home with him: His wife, Dawn Watkins, is a retired forensic supervisor for the City of Palm Beach Gardens, and was the first female forensic photographer to be officially certified by the International Association for Identification. Together, they run Watkins & Brown LLC, a private business offering forensic education and training; Brown also teaches crime scene investigation at Palm Beach Atlantic University.
I
ON HIS PROTOCOL
The unit deals with homicide on down—suicide, dead bodies, murder, rape, robbery. We respond to the scene and meet with the officer that’s on scene or the detective, find out the particulars of the case, and at that point we start the documentation, either by notes or by diagrams, and then by photography, and usually if it’s a homicide, by 3D laser scanner.
ON WHAT MAKES A GREAT FORENSIC PHOTOGRAPHER
[You have to know] the basics and the avenues of photography— shutter speed, f-stop, your lenses, what each of them can do, and know that you’re ready to take a good photograph, not just snap a picture; being able to know when I need more depth of field, when there’s motion blur in the image. Nowadays it’s beautiful, because you have digital cameras where you can zoom in and see whether or not you have a good forensic image. In the past when we had to use film, you didn’t have that avenue.
ON CHANGES IN FORENSIC DEMOGRAPHICS
AARON BRISTOL
One of the big things is women. Women are very drawn to this, and they do a phenomenal job as crime scene investigators, because they’re very tenacious, and they go after the evidence bigtime. In my staff, there’s four guys and nine women.
ON A CASE THAT HAS STUCK WITH HIM
After 35 years, not a lot shocks me. But if someone asks,“what scene has ever really gotten to you?,”it was a traffic accident. Years ago, a grandma and grandpa were going to church. They took the baby with them, didn’t bother putting the baby in the car seat, and were holding the baby in grandma’s lap. Somebody cut them off, they collided, both grandma and grandpa were transported to the hospital, and they called me for the injuries. I was doing my photographs, and heard the baby, which was stuck underneath the dashboard. We called for rescue, they came and got the baby out, brought the baby to the hospital. The thing that got me was the photograph of the baby, because both of the femurs, which are the major weight-bearing bones of the body, were snapped in half. I can see it to this day. The baby survived, with two broken legs.
ON CRIME SCENES IN WEST PALM BEACH VS. HOLLYWOOD
It’s amazing to look at man’s inhumanity to man, and how as it’s progressed in the 35 years. We saw some pretty cold killings in Hollywood. But it’s nothing compared to some of the cold killings in West Palm Beach, which are just without emotion.
ON WHETHER HE BELIEVES FORENSIC PHOTOGRAPHS SHOULD BE RELEASED TO THE PUBLIC
I don’t, because in essence the more images are released in that area glorifies the bad guy. I’m a firm proponent that of these school shootings, you don’t release the name of the [shooter]. You don’t give them any notoriety. Because the reason they’re doing it is for the notoriety.
“PHOTOGRAPHY... CAPTURES A SCENE, TRANSFERS IT TO THE DETECTIVES, TO THE POLICE OFFICERS, TO THE COURT, TO THE JURY, TO THE JUDGE, AND ALLOWS THEM ALL TO SEE IT, BECAUSE EVERYBODY TAKES PICTURES. PHOTOGRAPHY IS A UNIVERSAL LANGUAGE NOW.” May/June 2020
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82 THE CLEANER EARL SHOOK
I
ON SHOOK’S TRANSITION FROM LAW ENFORCEMENT INTO BIOHAZARD REMOVAL
[Before] I retired from law enforcement, I was on a call, and it was a very horrific scene where a person stabbed this businessman 30-something times, and then they tried to clean it up afterward, to cover up the crime scene. In the back of my mind, I was like, how is a family member going to walk into that, and deal with that? Once I retired, I ended up inquiring about the industry, and I came across the founder of our company, who was a firefighter and had the same experiences. So we connected, and I ended up buying into the franchise.
ON “PEELING THE ONION”
We had a decomposition where … someone died on a mattress. When you pull back the onion, it’s just layers and layers. You have to keep going as deep as you can. … to the floor, where it leaked through the mattress. We had to cut out the bed frame, and take out the springs from the mattress. We cut up the plywood, the
flooring, searching for additional biohazard waste material. And then underneath was some insulation, so we had to take up the insulation. Then we thought we had it, but we ended up taking the air duct out. It’s very deceiving; a lot of times, people will call and ask,“How much is it going to cost?”You can’t give them a price, because you don’t know what you’re going to get yourself into until you start the job.
ON A CASE HE CAN’T FORGET
One of them was a suicide, where somebody jumped off the 16th floor of a building. They made it across and hit a cabana, and their leg snapped. It was such a large area that it impacted. They’re all unique in their own way. They all have their own story, on why, or how, or if it was a relationship issue, a person who lost their job, their loved one. Sometimes you don’t learn about it; other times families will open up. We never ask what happened. We just go in and do our job.
ON DEALING WITH GRIEVING FAMILIES
I went on a job where a son committed suicide in front of his mom and stepdad. We comforted [the mom]; she cried on our shoulder. And you have to be there to listen. You can’t say anything or do anything to help them; just let them get it off their chest. My son was there helping me, and she gave me a hug and said,“Be thankful for every day, and tell your son that you love him every day, because you don’t know when it’s the last day.”
“I LOOK AT IT AS, I’M PROVIDING A SERVICE FOR SOMEBODY, AND I’M HELPING SOMEBODY. I TRY TO DISCONNECT THE FACT THAT IT’S BLOOD THAT YOU’RE CLEANING UP. BUT YOU’RE NOT HAVING TO LOOK AT A BODY WITH THEIR EYES OPEN, LOOKING AT YOU. IT’S A LOT MORE TRAUMATIC WHEN YOU SEE THE BODY WITH HOLES OR CUT MARKS.” bocamag.com
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AARON BRISTOL
t’s safe to say that few of Earl Shook’s clients are happy to see him. As the owner of a Margate franchise of Steri-Clean, a national biohazard removal company, Shook is the final link in the crime scene chain. After homicide detectives and forensic analysts have done their jobs—and after the bodies have been bagged—Shook and his colleagues are summoned by grieving families to scrub out the remnants of death. Shook (pictured right, crouching) opened the business, which services Palm Beach County to south Broward, in 2018 after retiring from a career in law enforcement. In addition to decomposition cases, he also handles cases of extreme hoarding, rodent infestations, and pretty much any unsanitary condition in a home or vehicle. On the job, he wears standard-issue PPE (personal protective equipment) and a full-face respirator. He deploys an ozone machine to kill noxious odors, and because certain jobs involve penetrating the foundations of a house, his tools include all manner of bolt cutters, sledgehammers and chippers. He travels in an unmarked white van, so as not to draw attention from neighbors. “We try to be as discrete as possible, so nobody knows what has gone on,” Shook says.“We try to make it as normal as it can be.”
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Private Family Rooms (only 3 rooms left out of 8)
Our private family rooms offer dignity and honor to the family, and are reserved for private remembrance and reflection. Each room has six side-by-side crypts (space for 12, caskets or urns) and private, gated entrances.
Serving All Faiths since 1971 Call today to schedule a tour 561-391-5717 I look forward to the opportunity to serve you. Beth Osborne – Manager
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M EN AT W O RK
Men Who Make It Happen Get to know our select group of Men at Work, who are fortunate to have found their careers to be their calling, and lucky enough to spend the majority of their time dedicated to making their clients happy. Learn about their varied professions and passions that keep them driven to wake up and “work it� each day.
SPO N SO RED C O N TEN T
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Willie the Bee Man While he has been stung over 18 million times (Haha), Willie has been enjoying the sweet taste of success for over 18 years.
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Bee Removal Specialist
swarm of bees often numbering the thousands does not present worry or fear for Willie the Bee Man. In fact it’s just another exciting day at work. Willie removes bees from anywhere they choose to call home from Miami to Indian River, in attics and trees, barbeque pits and bicycle sheds. He once removed a hive the size of a VW Beetle! As soon as Willie gets a call from a panicked home or business owner bothered by swarming bees, he suits up in his protective gear and heads out to locate the trail leading to their hives. The first goal is to try and save the hive by calming the insects with smoke before exposing the nest. Then, layer by layer, he cuts apart the honeycomb and transports it to a safe location. Florida’s Department of Agriculture began recommending Willie to property owners with bee problems after he registered as bee keeper back in 1993. He learned on the job and at monthly bee keeper meetings spent with fellow enthusiasts. A board member of the Certified Pest Control Operators Association of Florida, Willie attends and teaches continuing education classes and supports WLRN. NPR and the Wick Theater. While he has been stung over 18 million times (buzz, buzz) at least, Willie has been enjoying the sweet taste of success for over 18 years, and jokes that while most men his age have a beer belly, he proudly boasts a honey belly; just one of the benefits his job affords!
Willie the Bee Man, Inc. • Willie Sklaroff • 2380 NE 195th Street • Miami, FL • 561-571-2337 • Williethebeeman.com
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“Our goal is making the creation of a client’s dream home a pleasurable and rewarding experience”
Marc Julien
Marc Julien Homes, LLC
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arc Julien is a luxury home builder with a unique ability to transform a client’s vision into a magnificent self-expression of architecture and interior design. Marc Julien has built over 65 homes totaling $90 million in construction with a market value of $200 million. “Our goal is making the creation of a client’s dream home a pleasurable and rewarding experience,” explains Marc. Exquisite masterpiece homes built by Marc Julien exude his signature modern style in a glance, as they grace neighborhoods from Boca Raton to Jupiter and beyond. Their awe-inspiring architecture and design services include luxurious amenities from landscape lighting and entry gates to wine rooms and home theaters.
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When Marc Julien builds a home he takes the time to understand the individual needs, desires and lifestyle of each client in order to provide a home that seamlessly integrates into their lives. When you work with Marc Julien Homes, you benefit from the creative methodology, drawings coordination, value engineering, quality workmanship, sustained man- power and concise construction schedule. He works relentlessly from design development to the conclusion of construction with strict coordination between all of the construction documents in order to reduce exposure to costly change orders and construction delays. The home will be built to standards and far exceed expectations. At Marc Julien Homes, the commitment to perfection is just the way they do business, every project, every time.
Marc Julien Homes, LLC • 755 NW 17th Ave. Suite 107 • Delray Beach, FL • 954-200-7758 • Marcjulienhomes.com
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“The CDH operation is world-class design perfection delivered. I personally see to it.”
Rael Lubner
Operations Manager
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live Daniel Home’s award-winning Boca Raton showroom is home to a magnificent world of design options. It is here that Operations Manager Rael Lubner is in his element, surrounded by exquisite furniture, accessories, area rugs, kitchen and closet designs, custom window treatments, wall coverings, flooring, gift boutique, art bar, and lighting.
“From the moment a client walks in the door, whether to purchase a rug or renovate their home from the flooring to the chandeliers, my job is to make sure the designer’s only concern is serving the client’s needs,” explains Rael, a 15 year CDH veteran. “We make sure our design team is fully supported. On the back end, we do it all from account management, to inventory and installation. In the showroom, we ensure our clients are appropriately paired with the ideal designer for every nuance of each project or purchase.”
Photo Paulette Martin
In the glorious showroom, a curated team of design professionals provide their expertise to enhance and beautify any space a client desires. Behind the scenes, Rael serves to ensure every detail of the selection and buying experience is executed flawlessly and the design dreams of every client are expertly fulfilled.
Rael’s dedication to Clive Daniel Home’s business is a family affair, inspired by multi-generations of craftsmanship, manufacturing and retail from his family’s South African homeland. “The CDH operation is world-class design perfection delivered. I personally see to it,” exclaims Rael.
Clive Daniel Home • 1351 NW 2nd Avenue • Boca Raton, FL • 561-440-4663 • Clivedaniel.com
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Jack Dell’Accio
Essentia Natural Memory Foam Mattresses
“the only mattress to offer all six key elements needed for the body to truly kick into recovery mode”
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ack Dell’Accio is the Founder and CEO of Essentia, the world’s only natural memory foam mattress. He developed his brand in response to his own personal experience of having seemingly healthy family members suddenly begin a battle with cancer. Of the many elements in our home environment that could make us sick, Jack explored the one that he knew he could help make better; the mattress. Knowing that you spend a third of your life sleeping on what can be the most toxic item in your home is why Jack stepped in to develop Essentia’s patented natural memory foam which is made using only the highest quality natural and organic ingredients to ensure that you are not being exposed to the toxic chemicals. “I ensure that Essentia mattresses also perform better than any mattress on the market, being the only mattress to offer all six key elements needed for the body to truly kick into recovery mode. These include sleeping cool, enhanced pressure relief, increased blood circulation, and now our latest has a grounding and barrier formula protecting from the effects that EMF (Electronic Smog) and data signals (5G) and their effects on blood oxygen flow” Jack explains. The credibility of the quality and performance of the our mattresses is unmatched, with Essentia being a founding member of the Mayo Clinic’s Well Living Lab and receiving many accolades from the leaders in the wellness space.
Essentia Natural Memory Foam • 110 E. Boca Raton Rd. • Boca Raton, FL • 561-571-9300 • Myessentia.com
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“Almost everyone orders our Crispy Brussel Sprouts with Miso-yaki Sauce... Come in and try them, and you’ll be addicted,”
Andrew Marc Rothschild
Yellowtail Modern Asian Cuisine and Sushi
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orld-class culinary expertise and decades of foodservice equipment experience proved to be the perfect combination for the creation of Yellowtail Modern Asian Cuisine and Sushi in Delray Beach. In 2016 when Chef Andrew Marc Rothschild and Michael Turetzky met, they hit it off immediately and decided to open a restaurant and differentiate themselves from others with creativity and superior quality products sourced from around the world, often paying twice what other restaurants do, with their top grade tuna for example. Chef Andrew is a life-long chef and two-time recipient of Esquire Magazine’s Best New Restaurants and a critically acclaimed culinary figure at notable upscale dining destinations in New York (River Café), Chicago (Gordon, The Marc) and South Florida (The Forge, Bourbon Steak). “Being in the presence of great chefs from some of the finest restaurants in the world, including Emile Jung at Au Crocodile and George Blanc has been an intoxicating experience and certainly some of the highlights of my career,” Chef boasts. In their casual, upscale restaurant Yellowtail, Chef Andrew’s culinary craft inspires a devoted following who enjoy Asian cuisine with Japanese, Thai and Chinese flavors, prepared with French technique. “Almost everyone orders our Crispy Brussel Sprouts with Miso-yaki Sauce before they even open the menus. It’s is our biggest seller. Even though brussel sprouts are a pretty common and trendy dish these days, but our method of preparation is very unique. Come in and try them, and you’ll be addicted,” he suggests. Yellowtail Modern Asian Cuisine and Sushi • 7959 W. Atlantic Ave • Delray Beach, FL • 561-501-6391 • Yellowtail-sushi.com
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Staycation in the Florida Sunshine! We never take for granted the tropical beauty that surrounds us! That’s why so many locals choose to staycation in the sunny splendor of our beaches and resorts. Now, more than ever, a breath of fresh ocean air, toes in the sand, or laid back chilling poolside in a cozy boutique hotel are the perfect ways to relax and rejuvenate. Rain or shine, stellar shopping, fine intern tional dining and entertainment add to the allure for the ultimate getaway experience. Take a look at these great staycation options and make your reservation to bask in the beauty found in our own back yards!
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95 B A C K S TA G E PA S S
Bruce Cockburn, performing May 22 at Broward Center
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Jason Newsted
Metallica’s longtime bassist reinvents himself in laid-back Jupiter Written by JOHN THOMASON
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s Jason Newsted likes to say, “I retired when I was 38. And I left a beautiful, breathing corpse.” And where, you ask, does a millionaire bassist go to settle down? South Florida, of course. Metalheads—they’re just like us. Newsted, who spent 15 years with Metallica before parting ways with the band in 2001, has played stadiums in 55 countries and all 50 states, each performance a two-and-a-half-hour testament to his endurance. He’d typically soak three to
“When they mention it to their grandson that a guy from Metallica lives in their neighborhood—no, it can’t be. They believe the Doobie Brothers, Creedence. But the guy from Metallica lives by Grandma? No.” —Jason Newsted
four T-shirts a night in sweat, contribute guttural backing vocals, and headbang so many times that he eventually gave himself whiplash. It’s a different world in 2020. From his home studio in Jupiter Inlet Colony, he now leads the Chophouse Band, a mostly roots-rock quartet with a song catalog as eclectic as its audience. He plays for local charities, not personal profit. Instead of arenas, the Chophouse performs at cozy venues around the corner, like the Maltz Jupiter Theatre or Tequesta’s Lighthouse ArtCenter, where in February a standing-room-only audience of 278—from seniors to kids in Metallica shirts—listened to a mix of reimagined country and Americana staples (“Seminole Wind,”“Folsom Prison Blues”), Tom Petty-esque originals and, finally, bona fide heavy metal, rattling the roof of the art gallery—where, in the next room, Newsted’s visual art, a vocation he picked up while recovering from a shoulder injury, hung for purchase. He was dressed for a cocktail party, in crisp dress shirt and sport coat, and he dedicated one of his ambling originals to his wife, Nicole, a fellow-artist. A love song? From a metal guy? Get used to it: These days, Newsted is all about confounding expectations.
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WHAT APPEALS TO YOU ABOUT JUPITER?
These particular 244 homes in this little enclave have their own police station. It’s one way in, one way out. … The police come by to see if they can hang with us, and people gather by the mailbox, and bring a beer, and listen. That’s the vibe. People don’t go,“turn that shit down!”It’s exactly the opposite.
HOW DEEP IS YOUR SONG ARCHIVE WITH THE CHOPHOUSE?
I keep two bibles—heroes, and my songs. I try to stay at about 100 in the bible of heroes—everything from Zeppelin to John Prine to Dolly Parton. My [personal] song bible is probably between 24 and 32, most of them in the last 10 months. The band’s favorite band collectively is Jason Isbell & the 400 Unit. I’ve become friends with [Isbell] over the past couple of years, and taken time to learn 20 of his songs. We always perform at least one in the set, trying to make it my own—kind of the idea with all of them.
ARE THERE FANS WHO HOPE YOU PLAY METALLICA STUFF?
I f**k with them every once in a while. I’ll do one figure of a song.
WHAT KIND OF FULFILLMENT DO YOU GET FROM PLAYING IN INTIMATE THEATERS?
I could do a stadium here, or a tour of arenas, depending on who asks me at what time. But I play by my own rules. ... I already went to the top of that mountain. Those guys can continue to carve paths in that mountain, and climb higher. But … I did that. I’m still living, breathing, happy right now, coming up on my 57th birthday.
I’VE HEARD YOUR VISUAL ART REFERRED TO AS A HOBBY. IS THAT HOW YOU SEE IT?
It’s not a hobby. I pretty much make pictures five days a week. In 2010, I started selling pieces, and I was surprised at what they paid for things then. In 2010, the most expensive was $15,000. In 2018, I sold a piece for $110,000. I learned a lot about the business very quickly. There’s a lot of similarities to rock ‘n’ roll; it’s show business. It doesn’t matter so much how much it’s sold for as what it’s hanging with. So if my picture’s hanging with Picasso and Basquiat, and they send me a picture of mine hanging next to my heroes—I would have given it for free.
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SE B A CC TKISOTNA G E PS A US B S E C TC IAOLNE N D A R
Through June 14:
Through June 14:
Through June 28:
Through June 30:
“Eye to I: Self-Portraits From the National Portrait Gallery” at Boca Raton Museum of Art, 501 Plaza Real, Boca Raton; $10-$12 admission; 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.
“Edward Steichen: In Exaltation of Flowers” at Boca Raton Museum of Art, 501 Plaza Real, Boca Raton; $10-$12 admission; 561/3922500, 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.
“Robert Rauschenberg: Five Decades from the Whitney’s Collection” at Norton Museum of Art, 1450 S. Dixie Highway, West Palm Beach; $15$18 museum admission; 561/832-5196, norton. org. The godfather of Pop Art, Rauschenberg was once the art world’s preeminent reductionist, and later favored a kitchen-sink approach to artistic maximalism. This accessible retrospective traces his voluminous career, decade by decade, from the ‘50s to the ‘90s.
“Divine Beings” at Norton Museum of Art, 1450 S. Dixie Highway, West Palm Beach; $15$18 museum admission; 561/832-5196, norton. org. This series of six works by Asian artists— including sculptures and paintings—spotlights their depictions of spiritual concepts in Buddhism and Hinduism, including their likenesses of gods, demigods and animals, from tigers and horses to dragons and phoenixes. It is presented within the Norton’s five esteemed Chinese galleries.
Nicki Parrott
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.
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“Eye to I”
“In Exaltation of Flowers”
“Cultural Encounters”
May 12-17:
May 13:
May 13:
May 18:
“Summer: The Donna Summer Musical” at Arsht Center, 1300 Biscayne Blvd., Miami; various show times; $35-$125; 305/9496722, arshtcenter.org. Concluding the Arsht Center’s Broadway season, this jukebox musical about the record-breaking disco diva follows her tempestuous love life and meteoric ascent to dance music superstardom—dividing her life story into three pivotal stages of her career.
“The Jane Froman Songbook: A Song in My Heart” at Wold Performing Arts Center at Lynn University, 3601 N. Military Trail, Boca Raton; 7:30 p.m.; $40$55; 561/237-9000, lynn.edu. Valerie Lemon, a modern but nostalgic and elegant cabaret act, will perform the songs of Jane Froman, a contralto-voiced star of radio and the Ziegfeld Follies, who is remembered as Missouri’s “First Lady of Song.”
Gold Coast Jazz: Nicki Parrott Trio at Broward Center for the Performing Arts, 201 S.W. Fifth Ave., Fort Lauderdale; 7:45 p.m.; $55; 954/462-0222, browardcenter.org. Award-winning Australian bassist and jazz vocalist Parrott, whose sublime style has been praised by the likes of Les Paul, leads her elegant trio, consisting of drummer Ed Metz Jr. and pianist Rossano Sportiello, through beloved jazz standards.
José Andrés at Broward Center for the Performing Arts, 201 S.W. Fifth Ave., Fort Lauderdale; 7:30 p.m.; $55-$65; 954/462-0222, browardcenter.org. In surely the most delicious presentation in Broward College’s 2020 Speaker Series, two-star Michelin chef and humanitarian José Andrés is as admired for his tireless work on global hunger issues as he is for his culinary innovation—both contributing to his status as one of Time’s 100 Most Influential People for 2012 and 2018.
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May 10:
“Bandstand” at Broward Center for the Performing Arts, 201 S.W. Fifth Ave., Fort Lauderdale; various show times; admission TBA; 954/4620222, browardcenter. org. Broadway Across America concludes its Broward season with this fleet-footed, feelgood musical, which won the 2017 Tony Award for Best Choreography. It’s set in post-World War II America, where a rootless veteran attempts to rebuild his life by entering a talent competition with a band of fellow-soldiers.
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.”
“Little Women” radio play at Lake Worth Playhouse, 713 Lake Ave., Lake Worth Beach; 7 p.m. Saturday, 2 p.m. Sunday; $15-$25; 561/586-6410, lakeworthplayhouse.org. Louisa May Alcott’s beloved novel, newly repopularized thanks to Greta Gerwig’s Oscar-nominated movie adaptation, enjoys a rare revival of its original radio play rendition, focusing on sisters Jo, Meg, Amy and Beth growing into womanhood while their father fights in the Civil War.
“Cultural Encounters” at Morikami Museum and Japanese Gardens, 4000 Morikami Park Road; 10 a.m. to 5 p.m.; $9-$15 museum admission; 561/495-0233, morikami. org. Artists who have migrated from Asia to the Americas are the subject of this wide-ranging summer exhibition. It includes paintings, works on paper, sculptures, installations and mixed-media work from Asian-born artists now residing in 10 Latin American countries, and it illustrates how global dialogue influences their art.
“Lu Over the Wall” screenings at Morikami Museum and Japanese Gardens, 4000 Morikami Park Road, Delray Beach; 11 a.m. and 2 p.m.; $5; 561/495-0233, morikami.org. A Sundance Film Festival selection in 2018, this visionary anime feature from director Masaaki Yuasa lends a modern, hallucinogenic spin on a classic fairytale about a mermaid who swims ashore and joins a middle-school rock band, forming a bond with its lonely but talented keyboardist.
Robert Rauschenberg exhibit
“Bandstand”
Jose Andres
“Summer: The Donna Summer Musical”
May 22:
May 23:
May 23:
May 29-31:
May 31:
Bruce Cockburn at Broward Center for the Performing Arts, 201 S.W. Fifth Ave., Fort Lauderdale; 8 p.m.; $35-$45; 954/4620222, browardcenter. org. The Canadian singer-songwriter’s lyrical passions—among them human rights, environmental issues, politics and Christianity—are as diverse as his generic leanings, which cross rock, folk, jazz and worldbeat music. On this retrospective tour, the 74-year-old talent celebrates his landmark 50th year as a recording artist.
Mike Zito’s Big Band at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $25-$45; 561/395-2929, funkybiscuit.com. Award-winning blues guitarist Zito earned respect among his peers and fans for writing about his battles with addiction and triumph of sobriety on his 2018 album First Class Life. The St. Louis native’s latest project is Rock and Roll: A Tribute to Chuck Berry, a star-studded celebration of the proto-rocker.
The Lumineers at iTHINK Financial Amphitheatre, 601-7 Sansburys Way, West Palm Beach; 7 p.m.; $53$330; 561/795-8883, westpalmbeachamphitheatre.com. The string-enhanced folkrock group behind such No. 1 hits as “Ophelia” and “Cleopatra” tours in support of its latest LP, III, an ambitious concept album presented as a three-chapter narrative saga that takes the band’s tight songwriting in intricate and atmospheric new directions.
Robert Dubac’s “The Book of Moron” at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; various show times; $50; 844/672-2849, miznerparkculturalcenter.com. A monologist whose craft has been compared to Mark Twain and Lily Tomlin, Dubac acts as philosopher and social critic in his stage comedy “The Book of Moron,” in which he inhabits multiple guises in a deconstruction of our socalled “idiocracy.”
Delray String Quartet “16 Strings and 88 Keys” at St. Paul’s Episcopal Church, 188 S. Swinton Ave., Delray Beach; 3 p.m.; $40-$50; maspconcerts.org. The Quartet will join special guests for an afternoon of piano masterpieces, including Enrique Granados’ “Piano Quintet in G minor, Op. 49” and Schumann’s “Piano Quintet in E-flat major, Op. 44.”
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May/June 2020
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June 4-July 5:
June 5:
June 5-21:
June 5-6:
Summer Shorts at Arsht Center, 1300 Biscayne Blvd., Miami; various show times; $45-$60; 305/949-6722, arshtcenter.org. This favorite warm-weather tradition celebrates its 25th year of bringing eclectic 10-minute comedies, dramas and musicals to Miami. To honor this benchmark, producing company City Theatre is presenting two Summer Shorts programs: one featuring “greatest hits” shorts from the past quarter-century, the other a customary evening of new works.
Founders’ Day at Flagler Museum, 1 Whitehall Way, Palm Beach; noon to 5 p.m.; free; 561/6552833, flaglermuseum. us. In honor of its anniversary, the historic former home of Henry Flagler opens its doors to the public at no cost, allowing visitors to tour the museum’s first floor, view its permanent collection of Gilded Age art, and hop aboard Flagler’s private railcar.
“Footloose the Musical” at Broward Center for the Performing Arts, 201 S.W. Fifth Ave., Fort Lauderdale; various show times; $49$65; 954/462-0222, browardcenter.org. A Tony-winning pop-rock score elevates this explosive musical based on the 1984 film, about a high school boy who moves from Chicago to a small farming town, falls in love with a local girl and disrupts her preacher father’s infamous ban on dancing. Produced by Slow Burn Theatre.
Tom Segura at Palm Beach Improv, 550 S. Rosemary Ave., Suite 250, West Palm Beach; various show times; $35; 561/833-1812, palmbeachimprov.com. Segura, a top-charting comedian with a loyal following and a gifted command of long-form comic narrative, is the co-host of the podcast Your Mom’s House, and has three Netflix specials to his credit. At these discounted performances, he’ll be working out new material.
Tom Segura
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The Doobie Brothers
The Black Crowes
June 9:
June 10:
June 12-13:
June 30:
The Doobie Brothers and Michael McDonald at iTHINK Financial Amphitheatre, 601-7 Sansburys Way, West Palm Beach; 7 p.m.; $37-$323; 561/7958883, westpalmbeachamphitheatre.com. The Doobies, decades-long mainstays of classic-rock radio and the hitmakers of “Listen to the Music” and “Black Water,” celebrate this year’s overdue induction into the Rock & Roll Hall of Fame by hitting the road with their off-and-on lead vocalist McDonald, who has brought a blueeyed soul influence to their eclectic sound.
“Beautiful: The Carole King Musical” at Kravis Center, 701 Okeechobee Blvd., West Palm Beach; various show times; $65; 561/832-7469, kravis.org. “Beautiful” explores King’s rise from being part of a hit songwriting team with her husband, Gerry Goffin, to becoming one of the most successful solo acts in music history. It includes hits such as “Natural Woman,” but what makes this Tony-Award winning musical stand out is that it portrays its subject as a real person—a reluctant star who still manages to shine.
Ryan Niemiller at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; various show times; $36.05-$46.35; 561/483-9036, bocablackbox.com. This comedian was born with a disability in both of his arms—a defect he has been happy to exploit for laughs in his career as the so-called “cripple threat of comedy.” Candidly addressing his condition through humor about dating and acceptance, Niemiller finished third in season 14 of “America’s Got Talent.”
The Black Crowes at iTHINK Financial Amphitheatre, 601-7 Sansburys Way, West Palm Beach; 8 p.m.; $53-$278; 561/795-8883, westpalmbeachamphitheatre. com. Seven years after a commercial and personal falling-out led to the dissolution of blues rockers the Black Crowes, brothers Chris and Rich Robinson have reconciled—and are celebrating the 30th anniversary of their breakthrough album Shake Your Money Maker by playing the record in its entirely on this world tour.
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Margaret Mary Shuff and Marta Batmasian
Mark Martorell and Seth Ellis
JUNIOR ACHIEVEMENT LIGHT UP THE NIGHT
Ronny Nuñez and Juan Tagle
Monica McNerney and Chris Cavanagh
WHAT: Light Up the Night 2020 was a beautiful evening under the banyan trees at the Addison with tasty bites, great networking and live entertainment. The event was hosted by Junior Achievement, and celebrated Margaret Mary Shuff and Marta Batmasian as honorees for their business success, mentorship, and passion for giving back to the community. WHERE: The Addison
JASON LEIDY / MIDDLE RIVER ARTS PHOTOGRAPHY
Olivia Hollaus, Jeanne Greenberg, Nicole Ruth, Angelika Laskawska
Al Zucaro and Yvonne Boice
John Ray III, Diana Metcalf, Greg Thompson
Chris Hayes and Lex Wheeler
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Spanish River High School students Fayrooz Shajaraty and Julia D’Avila Andrade, Holocaust survivor Lilly Appelbaum Malnik, St. Andrew’s School student Cameron Newman
“WHAT YOU DO MATTERS” DINNER WHAT: The United States National Holocaust Memorial Museum hosted its 2020 “What You Do Matters” Dinner at Boca West Country Club to honor Holocaust survivors. More than 650 guests, including dignitaries, educators, philanthropists, community leaders, Holocaust survivors and students, came together to support the effort to keep the memory of the Holocaust alive.
JACQUELINE MARIE PHOTOGRAPHY FOR U.S. HOLOCAUST MEMORIAL MUSEUM
WHERE: Boca West Country Club
Naomi Kikoler, director of the museum’s Simon-Skjodt Center for the Prevention of Genocide, and Maziar Bahari
Holocaust survivor Saul Dreier (center) is pinned with a boutonnière by Spanish River High School student Natalia Aharon (left) and Park Vista High School student Maxwell Tammany (right).
Terry and Jim Rubinstein, Shelly and Bill Himmelrich, Julie Peyton & Don Tolep
Vera and Herb Karliner, Maziar Bahari, Robert Tanen
A room filled with more than 650 people from across the state of Florida and beyond raised their candles high and pledged to the nearly 60 Holocaust survivors at the event that their messages and legacies will live on.
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Debbie Lewis, Nancy Karp, Beth Wagner
Keith Lyons, Bill Doyle, Dave Manuchia, John Corners, Joshua Bartram
16TH ANNUAL TOUCH A HEART SPA DAY WHAT: The Touch a Heart Foundation, which focuses on supporting and enriching less-fortunate children in South Florida, hosted its 16th-annual Spa Day charity event at The Oaks at Boca Raton. This year’s event hosted 300 attendees who enjoyed a day of relaxing, shopping, lunch, spa services and more. This year’s event raised approximately $65,000 to sustain and grow the Touch a Heart Foundation’s programs. Executive Director Jennifer Kaufman, Oaks General Manager Rich O’Neil, founder Deborah Perlman
EDG PRINT / CLIFFORD COLEMAN
Michelle Kane, Randi Sponder, Nina Yeckes, Stacey Lundy
WHERE: The Oaks at Boca Raton
Raffle and auction room
Ayelet Mullen, Atlanta Viskar, Jennifer Kaufman, Casey Shore, Linsey Desich, Laura Sobel, Karen Marrero
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Yoel Shargian and Noam Ziv
ALINA RESIDENCES CELEBRATION WHAT: Guests came together at ALINA Residences in Boca Raton to celebrate the topping off of the first phase of construction, as the project reached nine stories. The first phase of the project is slated for completion by the end of 2020 and will include 121 luxury residences.
Yoel Shargian, Caprice Weber, Gus Rubio, Sandra Arguello, Noam Ziv
WHERE: ALINA Residences
DAVID SUTTA PHOTOGRAPHY
Senada Adzem, Ingrid Carlos
Andy Thomson, Robert Weinroth
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Pamela Weinroth, Irvin Lippman
Jessica Del Vecchio, Noam Ziv, Yoel Shargian, Robert Weinroth, Pamela Weinroth, Andrea Levine O’Rourke, Andy Thomson
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105 BRESKY BASH AT MIZNER PARK WHAT: The second-annual Bresky Bash took place at Mizner Park and brought nearly 200 attendees together to raise money for the Legal Aid Society of Palm Beach County. Guests enjoyed cocktails and a live musical performance of the top hits from the ‘60s, ‘70s and ‘80s in a program titled Decades Rewind. The event was produced by the Law Offices of Robin Bresky. WHERE: Mizner Park Deby Goldfarb, Jeff Goldberg
Cliff Moitt, Kellie Kuecha
Holly Gershon, Tobi Lebowitz, Wilnar Julmiste, Sean Lebowitz
Robin Bresky, Bob Bertisch Ralph Behr, Gary Broidis
Randall Burks, Jennifer Fulton, Jonathan Mann, Robin Bresky, Silvia Habaue, Glenda Black, Cat Neymeti, David Martin
May/June 2020 issue. Vol. 40, No. 5. 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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AARON BRISTOL
REBEL HOUSE REVIEW TAV E R N A K Y M A R E V I E W C H E F S P OT L I G H T D I S COV E R I E S
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Uncle Pinkie’s fried rice, Rebel House
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Clockwise, from top: cauliflower Caesar salad, Thai crispy duck, Key Lime brulee
E AT & D R I N K
Rebel House
297 E. Palmetto Park Road, Boca Raton, 561/353-5888 Written by LYNN KALBER
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I F YO U G O PARKING: Parking lot HOURS: Mon.-Fri., 4 p.m. to midnight; Sat.-Sun., 11 a.m. to 3 p.m. and 4 p.m. to midnight PRICES: $15-$32 WEBSITE: rebelhouseboca.com
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REVIEW
f you’re called the Rebel House, you can’t be ordinary. That was the idea from this restaurant’s founder, Mike Saperstein, when he opened in 2012. Popular local chef/restaurateur Eric Baker bought the House, in 2019 and it’s still not ordinary. It’s still really, really good. Always one of my favorite venues, the Rebel House is as wild visually as it is in the kitchen: an open ceiling with pipes crisscrossing, the familiar slogan “Life tastes better against the grain”still reminding diners they’re about to have an adventurous culinary experience. When the unusually flavored smoked bacon popcorn hits the table (a welcome change from a bread basket), all bets are off, and all appetites are whetted. The cauliflower Caesar salad ($13) mixes crispy quinoa, anchovies, peppadews, greens and a light, creamy dressing for a crunchy, tangy bowl that appealed to our entire table. Same with the Uncle
Pinkie’s Fried Rice ($21), with house-made pastrami, chives, peas, pineapple, cashews, carrots and egg strewn throughout the rice. Speaking of Uncle Pinkie, he turns out to be Mazie’s uncle. Mazie, of course, is the name of Chef Baker’s grandmother as well as the West Palm Beach restaurant that Baker started in 2018 (he left that to buy Rebel House). Rumor has it that Uncle Pinkie may make an appearance in deli format at the yet-to-be-built food hall in Delray. Relatives aside, Baker has taken the menu and put his own spin on everything. The lobster meatballs ($19) are made with lobster and crab and very little breadcrumbs, with some goat cheese, vodka sauce and naan. All the flavors combine in rich bites to make one possessive about the dish. A flank steak special ($32) was marinated in chimichurri, with salsa verde on top and polenta on the side. The hanger steak with frites ($29) on the menu was tender, but laid on
Chef Eric Baker
top of a fairly generic sauce that wasn’t needed. “If you want to see how good a chef is, eat his duck,” said my friend. She’s right. So I tried the Thai crispy duck ($32) with red curry, butternut squash and farro. The curry was flavorful but subtle, and didn’t overwhelm the fork-tender duck. All desserts are made in-house, and the Key lime brûlée tasted like cheesecake, which was a good thing. The only thing in the “con” list was the amazing amount of noise in the restaurant. It was hard to hear the person sitting next to me. But rebels can be loud.
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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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Taverna Kyma
6298 N. Federal Highway, Boca Raton, 561/994-2828 Written by LYNN KALBER
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I F YO U G O PARKING: Parking lot HOURS: Mon.-Fri., 11 a.m.-10 p.m.; Sat.-Sun., 4-10 p.m. PRICES: mezes, $6$38; entrées, $20-$38 WEBSITE: tavernakyma.com
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or more than 10 years, you’ve been able to eat traditional Greek food in a setting reminiscent of community dining. Taverna Kyma seats a lot of hungry people, with the door opening every 10 minutes to let in another crowd eager for homemade hummus and warm pita bread. Lesson here: Get there early (there are no reservations for tables smaller than five). Your choice of meze plates includes cold, hot, seafood, vegetable, plus salads, saganaki, fresh catch, grilled entrees and kebobs. And family-style menus are intended to feed four or more (starting at $35 a person), but that’s only if nobody is greedy. There is still a belly dancer on Friday and Saturday nights, and Greek music all the time. There’s kefalotyri saganaki ($10), the famous flaming cheese dish, but no flames, alas. Sizzling when it
arrives, the large portion satisfies a gooey craving. As does the cold pikilia dish ($17) of spreads: tzatziki, taramosalata (pink, caviar spread), tirokafteri (spicy feta, orange), melitzanosalata (green, eggplant). Missing was dolmades (stuffed grape leaves) that were mentioned on the menu (tirokafteri was substituted). And that’s the way the meal goes, as it does in good Greek restaurants: When specials run out, other items are offered and substituted. It’s not about bad choices; it’s the fresh food business, in which Taverna Kyma excels. This is the kind of food Greek mothers cooked for their children. The presentation is ordinary, but the food isn’t. Tables are close together; the noise level is high. Lesson here: Sit outside for a quieter meal. The sautéed shrimp meze ($13) is rich with three large shrimp, flavorful and presumably terrific over rice.
Fish are served with head and tail on; the branzino can be deboned at the table and is one of the most popular dishes here. Tender lamb ribs ($13) are cooked medium, in a ladolemono sauce (olive oil/lemon) that doesn’t add much flavor. There are platters serving two: seafood platter ($62, lobster, shrimp, mussels, calamari, scallops, tilapia, octopus), and meat platter ($58, chicken, beef, pork, lamb), plus more-traditional single entrées such as pastitsio, moussaka, gyro. After rich food, sweetness is needed, provided by galaktoboureko ($6), in the form of two good-sized honey-covered phyllo rolls dusted with sugar and cinnamon. Or the housemade rice pudding ($7), with vanilla & cinnamon, a prime comfort food. If you’re craving a taste of Greek, put Taverna Kyma on your map.
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CHEF SPOTLIGHT
Jeremy Hanlon
This globetrotting chef eschewed a cushy Wall Street salary for the scrappy bustle of restaurant kitchens Written by JAN NORRIS
I’m not a flashy person when it comes to food. I like to allow the ingredients to speak for themselves. I think I have a unique twist.” — Chef Jeremy Hanlon
BENNY’S ON THE BEACH 10 S. Ocean Blvd., Lake Worth Beach 561/582-9001
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J
eremy Hanlon is proud of the fact that he started out as a dishwasher. The chef at Benny’s on the Beach, a mainstay on the Lake Worth Beach pier, says he didn’t come up with home cooking as inspiration, though his mom was a decent cook who worked to get dinner on the table. Hanlon learned about fine food early, going out to dinner with his dad in his native Bridgewater, New Jersey.“My mom was busy taking my brothers and sisters to practices and things, so I went to dinner with my dad. I got introduced to beef carpaccio when I was 10,”he says. Food was just an afterthought, he says, and a love for numbers manifested early on. He went to college for finance, and got a job on Wall Street at Merrill Lynch. While in the city, he cooked for his brother and his friends on days off, while exploring the exploding restaurant scene. “The Food Network changed everything back then,” he recalls. Soon realizing food had replaced numbers as his passion, he quit his job, enrolled in culinary school, and went to work as a dishwasher—against all advice from family and friends.“I think my salary was $70,000 at Merrill Lynch. I decided to leave, get paid $9.50 an hour and go to culinary school,” he says. He picked up kitchen shifts whenever possible, working in the famous restaurants of the day, learning by querying every worker and chef. Eventually, he landed a job on a line at Zoe’s in SoHo. It was there, after entering a food contest, that he caught the attention of a judge: renowned chef Charlie Trotter. Hanlon didn’t win, but the chef
was impressed, and offered him an externship in his kitchen.“That,” Hanlon says,“changed my life.” Afterward, Hanlon was referred to Trotter’s friend, Daniel Boulud. The rest is straight out of the work-hard-get-ahead textbook. The young cook would go on to stage in famous kitchens in Europe and the U.S. before reuniting with Boulud, this time in Palm Beach, where he workd with Chef Zach Bell. His next move took him overseas with Darden Restaurants, opening TGIF-like concepts.“I traveled to 31 countries in three years. About 4 million miles. I not only was introduced to amazing ingredients and techniques, and perspectives on food, but also learned how important the business concept was.” But Florida called again. He was named chef of Benny’s on the Beach when the pier reopened in 2013. He prefers a straightforward culinary style.“I’m not a flashy person when it comes to food,”he says.“I like to allow the ingredients to speak for themselves. I think I have a unique twist on things.” Benny’s menu notes that there no modifications to dishes outside of specific dietary needs. Hanlon’s not so ego-driven he won’t change a dish, but would like diners to give his creations a try before modifying them“just because they can.” He does love the challenge of cooking for vegetarians. “When I was at Daniel, I was the entremetier, responsible for
the vegetables. When people came in and ordered vegetarian, it was my time to shine. I’d go into my arsenal of vegetables and put together a plate. It would be awesome.” He’s satisfied at his career choice.“I made a decision, and now, being successful, I’m following my dream. “I went against everything that everyone thought I should do, and I’m proudly following the trail.”
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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. $$$$
Arturo’s Ristorante—6750 N. Federal Highway.
EDUARDO SCHNEIDER
Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like the veal shank served on a bed of risotto. • Lunch Mon.–Fri. Dinner nightly. 561/997-7373. $$$
Mussels from Boca Landing
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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115 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. $$$
Dorsia—5837 N. Federal Highway. Continental. The
Bonefish Grill—21065 Powerline Road. Seafood. Market-fresh seafood is the cornerstone, like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. Brunch on Sundays. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-1310; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ Brio Tuscan Grille—5050 Town Center Circle, #239. Italian. The Boca outpost of this national chain does what it set out to do—dish up big portions of well-made, easily accessible Italian-esque fare at a reasonable price. If you’re looking for bruschetta piled with fresh cheeses and vegetables or house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, you’ll be one happy diner. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/392-3777. $$
The Cheesecake Factory—5530 Glades Road. American. Oh, the choices! The chain has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes, from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711). $$
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. $$
Nick’s New Haven-Style Pizzeria—2240 N.W. 19th St., Suite 904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out of Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $$
Farmer’s Table—1901 N. Military Trail. American.
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) $$
Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Choice short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast, lunch and dinner daily. 561/417-5836. $$
P.F. Chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at the
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. $$
Frank & Dino’s —39 S.E. First Ave. Italian. The
Tap 42—5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not
Rat Pack is alive and well here in both décor and soundtrack. So, too, are traditional Italian dishes such as Dentice oreganata, capellini Pomodoro and tiramisu. But you may want to get there early for one of the longest happy hours around (11:30 a.m. to 6:30 p.m. weekdays) for Damiano meatballs, filet mignon sliders or antipasto misto between lunch and dinner. • Lunch Mon.-Fri.; dinner nightly. 561/218-4636. $$$
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. $
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. $$
True—147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad.• Dinner Tues.-Sun. 561/417-5100. $$
Grand Lux Cafe —6000 Glades Road, inside
The Grille On Congress—5101 Congress
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. $$
Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$
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Houston’s —1900 N.W. Executive Center Circle. Contemporary 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 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
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Indian Summer Spice up your culinary life with the flavors of India Written by JAN NORRIS
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f you open a typical spice cabinet in the U.S., you’ll find a handful of spices. Prominent up front will be granulated garlic, some dried basil, chile powder, sage left over from Thanksgiving one year, rosemary, cilantro, cumin—possibly cinnamon and nutmeg for baking. Open a spice cabinet in India, and it’s an entire world of spices and herbs and potions— secret family blends, medicinal bottles and packets of seeds. The cost of those spices in India are breathtaking compared to America’s. Chefs who travel have been known to carry theirs in a locked case. The flavors they create, evocative of all things exotic about India, can be incorporated into anyone’s kitchen. Here’s a rundown of favorites, and ways to use them.
1. CAROM SEEDS (AJWAIN): Not really seeds, but a fruit pod of the plant that resembles parsley. They’re quite fragrant, and bitter, eaten raw; they are spicy (i.e. hot). They’re used in breads, specifically parathas, and in dishes with green beans or lentils. 2. CLOVES: These are used medicinally,
especially for mouth pain. Used in savory and sweet foods, they are an important part of the dry“master blend” called garam masala. Indian chefs cook them in oil to release their oils, along with peppercorns, cinnamon and cardamom. This mixture shows up in curries and simple rice pilafs.
3. CORIANDER: This spice is found in nearly
every Indian kitchen. The round seeds (from the coriander plant) are roasted in a dry pan over high heat until they pop and move in the pan. They’re then ground and used often with chicken and fish dishes; the citrus flavor complements both. Try it in chicken tikka masala.
4. CARDAMOM: Both the
green and black varieties are used for cooking. These sweet, slightly perfumey pods (green) are often found in desserts such as pudding. The pods are cracked to release their seeds, which are then crushed to release their oils. Black cardamom is used more judiciously. Only the seeds are cooked, often with meats, as the smoky flavor complements braised or char-grilled meat. Try them with lamb.
5. MACE: The dried, orange, web-
like covering of the nutmeg seed, it’s delicious dropped into a curry, giving a flavor you’d know as familiar but would probably never guess. Simply chop some and add to rice a few minutes before it’s ready. Use it in pickling fruits and vegetables as well. As for the nutmeg itself, keep them whole and grate them as needed into curries and in baked goods, or to top the lassi—a sweet yogurt drink refreshing in summer with mangoes.
6. FENUGREEK: For curry fans, this is
your spice. With its earthy flavor and aroma, these tiny seeds elevate the Madras curry blend to its proper place among royalty in the spice cabinet. You can’t eat Indian pickles without tasting this seed, too, along with its mate, the mustard seed. When you leave an Indian restaurant, often there is a bowl of seeds by the door to spoon out and chew as a digestif. The leaves of the fenugreek plant are what gives butter chicken its slightly fennel flavor.
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E AT & D R I N K RESTAURANT DIRECTORY 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. $$$
Jimmy’s Fries to Caviar —6299 N. Federal Highway. Contemporary American. Going one better than soup to nuts defines Jimmy Mills’ Boca restaurant, an easygoing, affordable bistro in the old Darbster space that really does offer fries, caviar and more. Four varieties of fish eggs are shown off nicely crowning a quartet of deviled eggs, while the thick-cut fries complement a massively flavorful, almost fork-tender hanger steak in the classic steak frites.Try the seasonal soups as well. • Dinner Tues.-Sun. 561/617-5965. $$
Josephine’s —5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$
Kapow! Noodle Bar —431 Plaza Real. Pan-Asian. This Asian-inspired gastropub delivers an inventive punch to the taste buds. Among the hardest hitters is its angry shrimp dumplings and the char sui pork belly bao bun. The Saigon duck pho is yet one more reason to go. • Lunch and dinner daily. 561/347-7322. $$
Kathy’s Gazebo Café —4199 N. Federal Highway.
Ke’e Grill —17940 N. Military Trail, Suite 700. Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$ 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. $$$ La Villetta —4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$$
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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. $$$
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Le Rivage —450 N.E. 20th St., Suite 103. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly. 561/620-0033. $$
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. $$ Louie Bossi’s—100 E. Palmetto Park Road. Italian. This
CRISTINA MORGADO
jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$
Pizza from Mario’s Osteria
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. $$$$
Madison’s —2006 N.W. Executive Center Circle. American. This location is something of a Bermuda Triangle for restaurants, with at least four restaurants preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, and service that is as professional as it is personable. • Lunch and dinner daily. 561/994-0808. $$$
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. $$
Maggiano’s —21090 St. Andrews Blvd. Italian. Do as the Italians do, and order family-style: Sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, a salad, two pastas, two entrées and two desserts. The menu also includes lighter takes on staples like chicken parm, fettuccine alfredo and chicken piccata. • Lunch and dinner daily. 561/361-8244. $$
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. $$
Mario’s Osteria—1400 Glades Road, Suite 210. Italian.
Ruth’s Chris —225 N.E. Mizner Blvd., Suite 100. Steakhouse. Not only does this steakhouse favorite emphasize its New Orleans roots, it also distinguishes itself from its competitors by just serving better food. The signature chopped salad has a list of ingredients as long as a hose but they all work together. And how can you not like a salad topped with crispy fried onion strings? Steaks are USDA Prime and immensely flavorful, like a perfectly seared New York strip. The white chocolate bread pudding is simply wicked. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 651 Okeechobee Blvd., West Palm Beach, 561/514-3544; 661 U.S. Highway 1, North Palm Beach, 561/863-0660.) $$$$
Max’s Grille —404 Plaza Real. Contemporary American. After 24 years in Mizner Park, This modern American bistro is a true local classic. The food and decor are both timeless and up to date, and the ambience is that of a smooth-run-
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Circle, Suite 219. Steakhouse. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$
Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$
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. $$
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Morton’s The Steakhouse—5050 Town Center
Luff’s Fish House—390 E. Palmetto Park Road. Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$
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. $$
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ning big-city bistro. Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$
Rafina—6877 S.W. 18th St. Greek. If you find the
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.) $$
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Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. Chef/owner Jonathan Fyhrie has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, this restaurant’s staying power proves the pull of a beautiful space, amazing food and special attention from a talented staff. The velvety lobster bisque is a signature dish. The night’s options can include rack of lamb, filet au poivre, wild Scottish king salmon, crispy duck and more, all done beautifully. Plan on a two-to-three-hour dinner. It’s worth it. • Dinner nightly. 561/347-6260. $$$$
Sushi Ray —5250 Town Center Circle, Suite 111. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $22. • Lunch Mon.–Fri., dinner nightly. 561/394-9506. $$
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. $$ Tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. The scarletta pepper steak and bone-in pork chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. For dessert, try the red velvet bread pudding and your choice of a trio of sorbets. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/922-6699. $$
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Taverna Kyma—6298 N. Federal Highway. Greek/Mediterranean. Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades—grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slow-cooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs. • Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$ Trattoria Romana—499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$
Twenty Twenty Grille —141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/9907969. $$$ May/June 2020 Untitled-8 1
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Villagio Italian Eatery —344 Plaza Real. Italian.
Tempura House —9858 Clint Moore Road, #C-112.
The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$
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. $$
Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 200 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $$
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. $$
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City Fish Market—7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner nightly. 561/487-1600. $$
Gougeres from La Ferme
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. $$
La Ferme—9101 Lakeridge Blvd. French/Mediterranean.
Prime Catch —700 E. Woolbright Road. Seafood.
Classic style and classically oriented French cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with the foie gras terrine and proceed to lamb rack or pan-seared salmon with braised baby artichokes. C’est délicieux. • Dinner nightly. 561/654-6600. $$$
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. $$
Oliv Pit Athenian Grille—6006 S.W. 18th St. Modern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino. • Lunch and dinner daily. 561/409-2049. $$
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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. $$$
ern American. With the unusual name comes a menu sporting lobster risotto to tuna tacos, grilled mahi and more. There are Italian, vegetarian, steak, flatbreads, salads and desserts, all pleasing to the eye and palate. Inside is a bit noisy, so try the outdoor, lakeside patio for a quieter meal. • Lunch and dinner daily, breakfast weekends. 561/571-6920. $$
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forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.-Sat. Dinner nightly. 561/470-0112. $$
Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Famed chef and South Florida culinary godfather Mark Militello is back at Josie’s after a brief stint at Boca’s Prezzo, and his magic in the kitchen of this cozy, old-school Italian restaurant is duly noted. His influence is evident in the daily specials, but old favorites like beefy short rib meatballs, an upmarket version of the classic San Francisco cioppino, and Josie’s signature veal Bersaglieri (veal medallions with artichokes, olives and roasted peppers in lemon-white wine sauce) don’t fail to satisfy either. • Lunch Mon.-Sat. Dinner nightly. 561/364-9601. $$
Oli’s Fashion Cuisine —6897 S.W. 18th St. Mod-
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Villa Rosano—9858 Clint Moore Road. Italian. You can be
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. $$
DELRAY BEACH 3rd and 3rd—301 N.E. Third Ave. Gastropub. This quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but
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50 Ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$
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. 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. $$
Batch Gastropub —14813 Lyons Road. Gastropub. Definitely try the homemade batches of cocktails on tap, which give this west Delray gastropub its name. The artisanal mixes boast ingredients such as H.M. Tonic No. 22—the crisp, tangy part of a very good gin and tonic. The heirloom tomato and feta salad is a highlight with Champagne vinaigrette dressing. Also popular are the brisket and short rib burgers, the avocado toast and the chicken Caesar. But the drinks are what you’ll remember. • Brunch Sat.-Sun. Dinner nightly. 561/877-0000. $$ 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. $$
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Buzz Bites I Miami Cocktail Spritzers Drink as Stylishly as They Look
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t’s hot, it’s after work or after a run or on the beach, and you’d like something light and clean, but with a bit of a zing. That’s the idea behind Miami Cocktail Company’s five organic, ready-to-drink, wine-based cocktails: Mimosa Spritz, Bellini Spritz, Margarita Spritz, Sangria Spritz and Paloma Spritz. These sparkling, lightly colored drinks in a can are 110 calories and measure 4.2-percent alcohol. Each has some wine and a lot of fruit juices added. A tasting of the five Miami Beach-colored drinks put the bellini and mimosa flavors at the top of my list. The full-bar versions of these are made with sparkling wines, so it makes sense that these—made with bubbly seltzer—are the closest in taste to those versions. The margarita spritz would be even better with a lime. The sangria would definitely benefit from some cut fruit added in the glass. And the paloma version is the lightest tasting of all, with the rose wine coming in almost as an afterthought. These should be part of your home bar stock, or tucked into a cooler. The can designs are beautiful, and the organic, gluten-free, low-sugar, low-calorie spritzes do give you an alcoholic kick. They are ideal when you’re hosting a party and joining in; these will allow you to be part of the party and still remember to take the appetizers out of the oven. You can find these little pretties (8.4 oz. each) online, and sold as four-packs for $12.99 at Whole Foods, Fresh Markets and Lucky’s Markets. miamicocktail.com/home —Lynn Kalber
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
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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-turned-restaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$
Deck 84—840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $ El Camino —15 N.E. Second Ave. Mexican. This sexy, bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$
CRISTINA MORGADO
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. 561/6506699. $$
Pan-seared swordfish from The Grove
The Grove —187 N.E. Second Ave. Contemporary American. Chef and sommelier Michael Haycook and Dining Room Manager Paul Strike change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.– Sat. 561/266-3750. $$ 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. $$
Henry’s—16850 Jog Road. American. This casual, unpretentious restaurant in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$
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. $$ J&J Seafood Bar & Grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves bocamag.com
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up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/2723390. $$
Jimmy’s Bistro —9 S. Swinton Ave. Contemporary American. This small gem off noisy Atlantic Avenue is big on taste and ambience, and has been busy since 2009. You can travel the world with dumplings, conch fritters, pork schnitzel, rigatoni Bolognese, étouffée and more. Reservations are recommended at this laid-back, comfortable venue. • Dinner nightly. 561/865-5774. $$
Joseph’s Wine Bar —200 N.E. Second Ave. Mediterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb. • Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$
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. $$$ La Cigale —253 S.E. Fifth Ave. Mediterranean. Popular venue since 2001, with Greek and Italian dishes and more. Highlights are seafood paella, roasted half duck and grilled jumbo artichoke appetizer. Lots of favorites on the menu: calf’s liver, veal osso buco, branzino, seafood crepes. Nice outdoor seating if weather permits. • Dinner Mon.–Sat. 561/265-0600. $$ 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. $$
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Buzz Bites II NYC, Bridgehampton’s Almond Now on Palm Beach
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or those who already recognize the Scalamandre jumping zebra wallpaper (it’s orange here!), you now have a Palm Beach Almond to call your own. For the rest of us who have not visited the other two locations in Manhattan and Bridgehampton, you might want to put this restaurant on your to-do list. It’s owned by co-founders Eric Lemonides and Executive Chef Jason Weiner, and promises to stick around for a while. Almond Palm Beach opened in March and looks to overcome the revolving-door-corner where Chuck & Harold’s (way back when) and Maven (only last year) were propped and then closed. It’s the corner spot on Royal Poinciana Way and South County Road on The Island. The menu has the usual—steak frites, spaghetti with lobster, mac & cheese— but also throws in some unexpected dishes (thank goodness), such as halal cart roast lamb, and duck confit Adobo taquitos—those last two under the “street food”concept. Open for dinner: Sun.-Wed., 5 to 9 p.m., Thurs., 5 to 10 p.m.; Sat., 5 to 11:30 p.m. 561/355-5080, almondrestaurant. com. —Lynn Kalber
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Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially the Maryland-style crab cakes and luscious chocolate bread pudding. Service is strong so with a bit of work this restaurant will fully live up to its name. • Dinner nightly. 561/865-5845. $$$
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, 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. $$$
Salt7—32 S.E. Second Ave. Modern American. All the pieces needed to create a top-notch restaurant are here: talented chef, great food, excellent service. From the pea risotto to the crab cake to the signature steaks and a lot more, this is a venue worth the money.
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Thanks goes to Executive Chef Paul Niedermann, who won TV’s notorious “Hell’s Kitchen” show, and his talent is displayed here on the plate. • Dinner Mon.-Sat. Brunch Sunday. 561/274-7258. $$$
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 can order a side of belly dancing and napkin tossing with your moussaka and baklava at this chain. But the moussaka and baklava are very good; so is the rest of the food at the downtown Delray outpost. Also worth your while (and appetite) are appetizers like melitzanosalata, whipped eggplant with orange zest and roasted red pepper, and tarama, a creamy emulsion of bread, olive oil and salmon roe. Whole grilled bronzino is finished with lemon and orange juices for a citrusy flavor boost, while tongue-tying galaktoboureko goes baklava one better by adding vanilla-scented custard to golden, flaky phyllo. • Dinner nightly. 561/303-3602. $$
GREG SCHNEIDER
Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, well-prepared Italian-American cuisine are front and center here. Enjoy the delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/495-5570. $$
Grilled ribeye from Sundy House
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. $$$
PALM BEACH Bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ Buccan—350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). • Dinner nightly. 561/833-3450. $$$ Café Boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world. Dining is in the courtyard, the elegant lounge or the sophisticated dining room. • Dinner nightly. 561/655-6060. $$$ 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. $$$ Chez Jean-Pierre—132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-and-be-seen crowd are hallmarks of one of the island’s premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside. Sau oui to profiterolles au chocolat or hazelnut soufflé. • Dinner Mon.–Sat. 561/833-1171. $$$
LAKE WORTH BEACH
HMF—1 S. County Road. Contemporary American.
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 must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$
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If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are reasonably priced. • Dinner nightly. 561/547-9487. $$$
Echo—230A Sunrise Ave. Asian. The cuisine reverberates with
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. $$
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The Station House —233 Lantana Road. Seafood.
Veg Eats Food—334 E. Linton Blvd. Creative Vegan. This is comfort food for everyone; the dishes will impress carnivores, too. Smell the fresh coconut vegetable curry soup, which tastes as good as it sounds. Try the grilled brawt sausage, the Ranch chixn, the banh mi and a Ruben—all from plant-based ingredients that will fool your taste buds. You’ll want to take home some of the prepared meals after you’ve visited, too. • Lunch daily. 561/562-6673. $
Couco Pazzo —915-917 Lake Ave. Italian. Despite
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the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$
Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with house-made fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 561/290-0104. $$
WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.
May/June 2020
4/2/20 3:49 PM
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126 “You are the bows from which your children as living arrows are sent forth.”
— Kahlil Gibran, “The Prophet”
The author with David, above, Molly and David (center) and with David, right
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MY TURN
On Children, Parenting and Creating Memories
Rearing your own kids—and theirs—can yield valuable lessons in love Written by JOHN SHUFF
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o doubt, over the past 12 years, we’ve been spoiled as grandparents because of the time we’ve spent with our grandchildren, Chloe and Madlyn. They’re getting older. Their interests are changing. The sleepovers are more infrequent. There was a time that visiting Gumbo Limbo was as good as it gets, but those days are over. These days it’s all about soccer, Girl Scout cookies, after-school activities. They’re no longer those sweet-smelling angels you cuddled before bedtime. I ache with the loss of my grandbabies; we all do. It’s called love. Still, we knew from rearing our own children that children are not our possessions, certainly not ours forever. Our kids are merely on lease to us before we deliver them into an uncertain world. And being a good parent is tough. Early on my wife, Margaret Mary, said, “Remember, we’re raising kids, not flowers.”When I look at the pictures of our family over the last 50 years, there is no question she was right; our children are individuals with definite points of view and personalities. Parenting was not my strong suit. I changed a few
archer’s hand be for gladness: for even as he loves the arrow that flies, so he loves the bow that is stable.”
diapers and gave some baths, but that’s the extent of it. However, if I had the chance to do it over, I’d be a better listener, invest in more quality time with them, and take the emotion out of my reaction to their behavior. However, that’s history. There is no magic formula available for raising children. No one has all the answers. Children are marked not only by their genetic backgrounds but also by the environment in which they are raised. Parents are the people who affirm them and give them a positive view of others as well as themselves. Our children are the bridge to the future. Parents who are the happiest, the most content, are those who invested a great deal of time and energy in their children’s lives, the ones who nurtured, listened, supported their kids. They are also the ones who let them go, like so many arrows. As Kahlil Gibran says,“Let your bending in the
ALLOWING CHILDREN TO BE THEMSELVES My son, David, and I are polar opposites. Different personalities, interests, everything. He read when he was 4, and occasionally was summoned to read at adult gatherings. Our neighbor was a pediatrician who loved showcasing this skinny little kid’s ability. While David read from any book put in front of him, the doctor and his guests howled in disbelief. David read everything he could get his hands on. I never read anything but the sports pages of the Cincinnati Enquirer. The first ball I threw to him is still in the spot where it landed. As an adolescent he was infatuated with karate while I collected baseball cards. While he won writing awards in high school, I was playing sports. And when David took
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I like this passage from Full Esteem Ahead: 100 Ways to Build Self Esteem in Children & Adults, by Diana Loomans, which might be helpful in rearing your child. Cut it out and place it on your fridge. It might save you some regrets later. IF I HAD MY CHILD TO RAISE OVER AGAIN:
I’d finger paint more and point my finger less I’d do less correcting and more connecting
Asian studies in college that included courses in Japanese, I cringed, because for me a business major was the only way to go. Given our total incompatibility, I have always respected his interests. I was humbled when he pursued a lifelong dream to work in Japan and become part of its culture. David had a vision, and with dogged persistence it became a reality. Parenting is all about understanding your differences with your children, appreciating their ambitions and giving them high-fives of encouragement for their accomplishments, no matter the magnitude. I really never understood this until my son kissed me on the cheek (I still remember the stubble of his beard rubbing against my cheek) and boarded the plane to Japan. I’d never seen him so excited. What an exhilarating feeling to realize, as a parent, that I was somehow part of my child’s dream. David lived and worked in Japan for five years before returning home, a time he still cherishes.
I’d take my eye off my watch and watch with my eyes
This Mother’s and Father’s Day, recount the memories of your parents. Vow that you will continue their legacy of love and support of your children.
I would care to know less and know to care more I’d take more hikes and fly more kites I’d stop playing serious, and seriously play I’d run through more fields and gaze more at stars I’d see the oak tree in the acorn more often I’d do more hugging and less tugging I would be firm less often, and affirm much more I’d build self esteem first and the house later. The Shuffs’ extended family with John, Margaret, David, Molly, James and Santa; David, Molly, James and children; Margaret Mary Shuff with Molly and David, and Molly Shuff with Ronie
I’d model less about the love of power, and more about the power of love. From this day forth, I’ll cherish it all.
May/June 2020
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