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2015 Foodie Preview DELRAY’S BEST CHEFS & TRENDS
FIVE CITY LEADERS STEP UP
PLUS:
KID STYLE, GHOST WALKS & MORE!
Chef/Owner John Paul Kline from 3rd & 3rd 3
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[ bocamag.com ]
july + august
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ASKELLIMAN.COM © 2015 Douglas Elliman Real Estate. All material presented herein is intended for information purposes only. While, this information is believed to be correct, it is represented subject to errors, omissions, changes or withdrawal without notice. All property information, including, but not limited to square footage, room count, number of bedrooms and the school district in property listings are deemed reliable, but should be verified by your own attorney, architect or zoning expert. Equal Housing Opportunity.
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contents september/october 2015 62 50
44
style
Back-to-school style for the kids is as easy as one, two, three. PHOTOGRAPHY BY AARON BRISTOL
editor’s letter
BY MARIE SPEED
31
hot list
A new community garden as well as girls and pearls and ghost stores are all part of our insider’s fall lineup.
BY BILL CITARA
BY LIBBY VOLGYES
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up close
home
It’s a good idea to be counter intuitive when it comes to selecting surfaces for the kitchen. BY BRAD MEE
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new kids on the block
out & about
These five community leaders are steering Delray in new directions.
From parties and fundraisers to a very special Harvest Dinner, Delray was out on the town the past few months.
BY RICH POLLACK
BY TARYN TACHER
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dining guide
Our review-driven guide is your best navigational tool for great area restaurants.
snapshots
Smile big—our papparazzi are here, there and everywhere!
110
my turn
The author confesses to a singular weakness—and pledges to turn over a new leaf.
BY TARYN TACHER
38
dine
BY JOHN THOMASON
BY DOROTHY MACDIARMID
37
foodie preview
This Fat Rooster is something to crow about.
Meet a very ghoulish guy and a quartet with impressive strings attached.
Step out before the crowds come and experience the best dining Delray has to offer.
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Delray is all about destination dining—check out the hottest restaurants and chefs, this season’s trends and other delicious news of note.
50 28
44
calendar/top five
BY JOHN SHUFF
A new season means stepped-up arts and entertainment with Japanese robots, Stitch Rock and more.
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BY JOHN THOMASON
Nancy Dockerty is turning the library on its ear— in a good way.
COVER PHOTO BY: Eduardo Schneider
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BY RICH POLLACK september/october 2015
Wake Up and Feel the Coffee. group editor-in-chief marie speed editor kevin kaminski managing editor john thomason web editor taryn tacher senior art director lori pierino art director nancy kumpulainen photographers aaron bristol eduardo schneider libby volgyes production manager mandy wynne production coordinator valentine simon contributing writers bill citara libby volgyes dorothy macdiarmid brad mee rich pollack john shuff contributing photographer emiliano brooks
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delray beach magazine
senior advertising consultants georgette evans, georgette@bocamag.com bruce klein jr., brucek@bocamag.com rebecca valenza, rebecca@bocamag.com
JES publishing
Book your appointment today 561.404.7335 | TheSeagateSpa.com Open daily 8:00 a.m.– 8:00 p.m.
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group advertising director tim schwab, tim@bocamag.com
advertising consultant karen jacaruso, karen@bocamag.com
– 25-minute Eye-Awakening Treatment
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marketing/events coordinator bianca romano
7/24/15 3:42 PM
Delray Beach magazine is published six times a year by JES Publishing. The entire contents of Delray Beach magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Delray Beach magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Delray Beach magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.
september/october 2015
JES publishing
president/publisher
margaret mary shuff group editor-in-chief
marie speed
controller
jeanne greenberg
circulation director
david brooks
subscription coordinator
kat algeo
customer services/video editor
david shuff
JES publishing
1000 Clint Moore Road, Suite 103 Boca Raton, FL 33487 561/997-8683 bocamag.com publishers of Boca Raton Delray Beach Mizner’s Dream, Worth Avenue Greater Boca Raton Chamber of Commerce Annual Salt Lake, Utah Bride and Groom Utah Style & Design
2 great locations: downtown and the beach
2014 CHARLIE AWARDS FLORIDA MAGAZINE ASSOCIATION charlie award (first place) best overall magazine (Boca Raton) best overall writing (Boca Raton) best overall use of photography (Boca Raton)
silver award
best redesign (Boca Raton)
bronze award
best cover (Boca Raton) best overall online presence (Boca Raton) best feature (Boca Raton) best custom consumer magazine (Worth Avenue)
2013 CHARLIE AWARDS charlie award (first place)
best overall online presence (Boca Raton) best department (Boca Raton)
silver award
best overall magazine (Boca Raton) best column (Boca Raton)
bronze award
best online video (Boca Raton)
2012 CHARLIE AWARDS charlie award (first place)
best feature (Delray Beach) best overall magazine (Boca Raton) best photographic essay (Boca Raton)
silver award
best online presence (Boca Raton) best use of photography (Boca Raton)
bronze award
best in-depth reporting (Boca Raton)
525 East Atlantic Avenue, Delray Beach 561-276-4123 800-552-2363 thecolonyhotel.com colonyhotel_dbm0714.indd 1
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2011 CHARLIE AWARDS charlie award (first place)
best new magazine (Delray Beach) best custom magazine (Worth Avenue)
bronze award
best overall magazine (Boca Raton)
september/october 2015
Devoted to Healing, Defined by Results
Expert Diagnosis Progressive Treatment Complete Privacy
Photography by Lemore Zausner
Depression, Anxiety Bipolar Disorder Eating Disorders, Addiction, DBT
Raul J. Rodriguez M.D.
The Delray Center Clinical Team
Diplomate, American Board of Psychiatry & Neurology Diplomate, American Board of Addiction Medicine
DELRAY CENTER FOR HEALING 888-898-8432 • DelrayCenter.com 403 S.E. 1st St., Delray Beach, FL 33483
ABSOLUTE MAKEOVER REFINISH YOUR OLD PATIO FURNITURE TRANSFORM YOUR OUTDOORS
POWDER COATING • SANDBLASTING • LARGE SELECTION OF METAL FINISHES CUSTOM FABRIC CUSHIONS • SLINGING • STRAPPING
SERVICES DIRECTORY Delray Beach magazine is published six times a year, with January/February, March/April, May/June, July/August, September/October and November/December issues. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.
[ subscription, copy purchasing and distribution ]
For any changes or questions regarding your subscription, to purchase back issues, or inquire about distribution points, call circulation director David Brooks at 877/5535363.
[ advertising resources ]
Take advantage of Delray Beach’s prime advertising space—put your ad dollars to work in our award-winning publication. For more information, contact Tim Schwab (tim@bocamag.com).
[ custom publishing ]
Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services and/or locations, etc. Contact Marie Speed (editor@bocamag.com).
[ story queries/web queries ]
BEFORE
Delray Beach magazine values the concerns and interests of our readers. Story queries for the print version of Delray Beach should be submitted by e-mail to Marie Speed (editor@bocamag.com) or Kevin Kaminski (kevin@ bocamag.com). Submit information/queries regarding our website to Taryn Tacher (taryn@bocamag.com). We try to respond to all queries; but due to the large volume that we receive, this may not be possible.
AFTER
[ letters ]
Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. We reserve the right to withhold any letters deemed inappropriate for publication. Send letters to the address listed below, or to Marie Speed (editor@bocamag. com).
[ calendar ]
Where to go, what to do and see in Delray Beach. Please submit information regarding fundraisers, art openings, plays, readings, concerts, dance or other performances to editor Marie Speed (editor@bocamag.com). Deadline for entries in an upcoming calendar section is three months before publication (e.g., to list an event in July/August, submit info by April 20).
PRIVATE RESIDEN RESIDENCES NCES • HOTELS CONDOS • COUNTRY CLUBS
[ dining guide ]
Restore your patio furniture for a fraction of the cost of replacement. Save money and the environment. C ALL FO R A F RE E E STIM ATE
Our independent reviews of restaurants in Delray Beach. A fine, reliable resource for residents and tourists. For more information, contact Marie Speed.
[ out & about ]
A photo collage of social gatherings and events in Delray Beach. All photos submitted should be clearly identified and accompanied by a brief description of the event (who, what, where, when); photos will not be returned. E-mail images to people@bocamag.com. Or mail photos to:
954.917.2715 1254 N.W. 21st Street | Pompano Beach, Fl 33069 | www.absolutepowdercoat.com
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“Out & About” Delray Beach magazine 1000 Clint Moore Road, Suite 103 Boca Raton, FL 33487
september/october 2015
Lifestyle Desired. Lifestyle Delivered. Our home is not just a place we lay our heads down at night. It is our sanctuary, our escape, a reflection of who we are. Beautiful homes inspire us to dream, to realize our desires. As a top producing luxury agent, Jennifer Kilpatrick understands no detail is too small to overlook. She has learned how little touches and special features can make a house a dream home. Because only by understanding who you are, can we understand what home means to you. She knows how to deliver the lifestyle you desire and promote the lifestyle you live. Lifestyle desired. Lifestyle delivered.
561.573.2573
jennifer.kilpatrick@corcoran.com
Jennifer Kilpatrick
Jennifer is proud to be ranked as one of the
“Best Real Estate Agents In America – 2015” by Real Trends
[ letters ] I have to tell you that I really enjoy the articles that you write. I am not big on these types of things in most magazines that I read, but yours are so well done. I look forward to the next month to see how you so eloquently get your point across. … I have learned so much about the past and present of a town that I really enjoy visiting. As a newcomer, it just puts everything into perspective. You make me fall in love with Delray Beach even more every time I read your words. —Dollene M. Ewing
Marsha Love’s sentiment at the end, “I do wish that we had fewer developers, because it seems to be just about money,” was bold, and I commend you for running it. As my Palm Trail neighborhood faces the mother of all projects, Atlantic Crossing, with one surface road in and out (even though it is the size of Mizner with 13 ins and outs), we cannot help but feel in the eye of the storm. Then there are the three signs ... on the road to hell? We are all hunkering down and hoping for the best. Best regards. —Benita Goldstein
“Once this is gone, it’s nevere going to com ’t back. You canat re-create wh we had.” r eduardo schneide
A DELRAY WELCOME
may/jun
A BEACHGOER’S SOUND-OFF I just had to write and tell you the May/June issue was sensational. I was reading it on our favorite beach and was so involved I could not even look up to make sure my husband was not overcome by the huge waves or hit by a random surfer on Sunday. Your editor’s message about old and new resonated throughout the issue, as you know. Ms.
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LOVE FROM LOVE Thank you for finding me and my family interesting enough to merit an article (Up Close, May/June issue). We are both grateful and flattered. Hopefully, this will encourage more people to visit Cason Cottage. —Marsha Lynn Love
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september/october 2015
KUDOS FROM WOO CREATIVE I was able to read the article you wrote about me (Up Close, July/August issue). … I have to say that no one has really listened to me the way you evidently did. Because you couldn’t have written that article without listening. You really captured my journey and what is important to me. —Ryan Boylston
CITY WATCH As always, Randy Schultz’s “City Watch” blog, which runs twice a week at bocamag.com, generates its share of feedback: On FAU’s student district: “FAU students are the most important people that need to be involved in the planning of 20th Street. There’s too much emphasis on upscale in this city, and it prices out actual college students. If the City builds Mizner Park 2.0 there, it is a failure. If the City builds University Commons 2.0 there, it is a failure.” —Boca Owl
Woo in the shark tank
Though its focus is on helping other brands become more succes sful, Woo is curren tly helping to bring its own original produc ts to market, including a “Joust Umbrella” with a handy retractable cover. One of its employees illustrates childre n’s books on the side. Boylston is hoping to turn his office into an “incubating space. ”
der
Thank you for your insightful editor’s letter “Old vs. New” (May/June issue). It is encouraging to read your thoughts and concerns over the dismantling of our seaside paradise by unscrupulous developers and a city government bent on its destruction. … Our story of Delray, regrettably, is unfolding in ways so many of Delray’s citizens deplore. Nothing is respected by our city planners, including the sacredness of our way of life and our money. A famous saying from a very wise grandfather comes to mind: “If it ain’t broke, don’t fix it.” There are countless opportunities to sustain and grow the best of what Delray is and what it could be without continuing the current road to destruction, if only elected officials would listen to their hearts and not fall prostate before developers and outside influencers. Thank you for being a voice on behalf of so many who love our city. —A Concerned Citizen
eduardo schnei
ARREST THE DEVELOPMENT
july/aug
ust 2015
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7/28/15 12:46 PM
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[ editor’s letter ] B Y M A R I E S P E E D
foodie preview
This season, slip into something delicious and patronize our stellar restaurants—while you can still get a table.
I
still think of September as the start of the year, because that was when we used to go back to school—right after Labor Day. You bought new shoes (and were allowed to wear them home, your old shoes in the box), a plaid dress or two (unless you wore a uniform) and school supplies, still a weakness. A notebook, one of those clear vinyl pouches to hold your pencils, a Sheaffer fountain pen with Peacock Blue ink cartridges, book covers, rulers, protractors, erasers. Kids probably don’t use any of that stuff anymore for all I know, but I recall September as one of my favorite times of the year. Here in Delray, September is the calm before the storm—the tail end of an endless summer, and the absolute dead zone when it comes to dining, hotels and travel. Which is the perfect reason to present our Foodie Preview of the Season in this issue—so our faithful readers are reminded of the gastronomic wonders we have here, and may be inspired to finally try this place or that one, while the getting’s still good. It wasn’t too long ago that you could count our restaurants on one hand, from Boston’s to Ken & Hazel’s to The Annex, Splendid Blendeds and Damiano’s. Today, we have an embarrassment of riches, with about one gazillion restaurants, each one better than the last, many of them explored in this issue, from our rising epicurean stars to tried-and-true local faves. In a few weeks, maybe a month or so, the great Southern Migration will be upon us, and you won’t be able to get into a restaurant on Atlantic Avenue. We say go now and enjoy Delray’s special brand of deliciousness. We’ll see you there. And there. And there.
5 (MORE) THINGS I LOVE ABOUT DELRAY: 1. The Sail Inn’s new ladies’ room. (They said it would never happen.) 2. The Cuban wrap at Papa’s Tapas. 3. The great service at Shutter Services— I am thinking of you, Barry Horvath. 4. The chef’s garden at 3rd and 3rd. 5. “Singers & Songwriters,” hosted by Marie Nofsinger, Thursday nights at Tim Finnegans.
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Looking for the most rewarding country club membership? Just add water.
HOTEL • SPA • BEACH CLUB • COUNTRY CLUB • YACHT CLUB • RESIDENCES Annual resort, golf, and associate* memberships are now available at the world-class Seagate Country Club. Members enjoy: • 18-hole championship course and practice facilities • Legendary golf instructor, Craig Harmon • Har-Tru tennis courts
• • • •
Seagate Country Club and Beach Club access Selection of world-class dining venues Kids’ golf and tennis programs 4,200 sq. ft. fitness center, classes, and pools
For more information, please contact Membership Director, Kate Park, at 561-666-3385, kpark@seagatedelray.com or visit SeagateGolfMembership.com
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hot list NEWS AND NOTES FROM DELRAY BEACH
Fall Finds
Artist and dressmaker Arianne Brown
september/october 2015
delray beach magazine
AARON BRISTOL
Our autumn highlights include building community through a garden, running shoes and a party full of girls and pearls.
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[ hot list ] B Y D O R O T H Y M A C D I A R M I D
RAMONA LARUE Who’s that girl? Ramona LaRue is not just
AARON BRISTOL
another name, another dress shop. It’s artist Arianne Brown’s tribute to her mother, Ramona “Mona” LaRue, with whom she got her start hand-painting silk dresses to sell on the streets of Coconut Grove. Arianne started Ramona LaRue as a way to cope with her mother’s death and pay homage to her craft of hand-painted silk pieces. While the prints are now professionally transferred to silk, each design starts off with a one-of-a-kind painting, watercolor or sketch. The flowy maxi dresses, dramatic caftans, edgy pants and tops in bold prints are elegantly bohemian—and perfect for our tropical lifestyle. 530 E. Atlantic Ave., Delray Beach, 786/564-5206, ramonalarue.com
CHILDREN’S GARDEN
The Delray Beach Children’s Garden grand opening is Sunday, Sept. 20, about four months since its ground breaking in May. It’s the culmination of many Saturdays of volunteers hard at work at the half-acre site. Behind the cheerful picket fence is an aquaponics garden, a raised bed labyrinth designed and built by Eagle Scout Marcus Fuller, and a central fountain designed by local artist Lorraine Marks. This garden was designed and built by children—and is the only community children’s garden in Palm Beach County. We predict it’s going to grow on all of us. 137 S.W. Second Ave., Delray Beach, delraybeachchildrensgarden.org
GHOST HUNTING
Marilyn Egan will take you to the dark side this fall with the Wicked Delray Ghost Tour. Egan shares some happily haunted spots, as well as a few darker tales of doom and nefarious behavior with tours that swing by the former Power’s Lounge (aka Buddha Sky Bar), Johnnie Brown’s, The Blue Anchor Pub and the tracks of the East Coast Railway in search of lingering spirits. The one-hour walking tour ($20 per person) is at 8 p.m. Friday and Saturday nights, starting at Veterans Park. 802 N.E. First St., Delray Beach, 561/666-7906, wickeddelrayghosttours.com
september/october 2015
CUBE GARDEN Just because summer is over and it’s back to work and school doesn’t
mean you can’t still enjoy the outdoors. Delray’s favorite organic champion, Jason McCobb, aka “Farmer Jay,” has a desktop garden perfect for your workplace. Made from cedar, the garden measures 2 feet by 1 foot. Any greens, lettuces or herbs can grow in planters, but the chic trend is to grow microgreens. That means tender baby greens like kale, radish, romaine and collards—all only inches from that trusty office stapler. Maintenance is simple; all you have to do is water regularly and sing to it. Pick one up at Delray Green Market ($75). 561/396-0210, info@myfarmerjay.com
GIRLS & PEARLS For some big girl fun for a great cause,
join event chair and philanthropist Nilsa McKinney at the fourth annual Girls, Pearls, Hats & Heels event at Seagate Country Club on Thursday, Oct. 8. This shopping and lunchby-the-bite extravaganza is not only a fundraiser for the Delray Public Library, it’s also a day in recognition of Breast Cancer Awareness Month. The proceeds benefit the Delray Beach Public Library’s education programs and the Bethesda Hospital Foundation for breast cancer treatment. To purchase tickets, visit delraylibrary.org.
Delray After Dark
Honey, the newest incarnation of a decade-old Avenue nightclub, formerly Delux, continues to draw late-night crowds, dare I say ... like bees to honey? Before midnight, Honey is a sophisticated lounge offering delicious craft cocktails and tasty bites from a menu created by local culinary superstar Nick Morfogen of 32 East. As the night sets in, this chic spot becomes a beatthrobbing night club. The hybrid concept doesn’t end there. Rustic woodwork reminiscent of a beehive is woven with modern chrome accents. There’s even an open-air patio in the back with a tree as the centerpiece. At Honey, inside meets outdoors, new meets old, it’s hot and cool at this Avenue sweet spot. With its first anniversary approaching, look forward to some merry celebrations this month. 16 E. Atlantic Ave, Delray Beach, 561/270-7187, honeydelray.com
LISA’S LINE
We’ve always loved Lisa B & Co.’s spa services (especially those perfect pedicures!), but now Lisa Bunte has her own product line— which means you can enjoy that fabulous pampering at home. Simple ingredients like papaya, geranium, kiwi, sage and cucumber extracts are combined with collagen, biotin and amino acids proven to help bring out the best in your skin—like a super-charged smoothie for your face. The cleanser, toner, scrub, eye cream, and day and night creams are paraben-free, fragrance-free and made in the USA. Every ingredient nourishes your skin so your face looks and feels smoother, hydrated, brighter and more youthful. 155 N.E. Second Ave., Delray Beach, 561/266-9666 september/october 2015
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[ hot list ]
SPOTLIGHT: Annie Burke began running in 1985 when she was nearly 180 pounds. At 5-foot-2, she was well beyond the height and weight requirement to enter the police academy—which she was determined to do. But little by little, by running one block at a time, Burke dropped 65 pounds in seven months. At the age of 19, Burke joined the police department in Delray Beach. After 27 years of service, she retired as a captain in 2012 as one of the highest-ranking women in law enforcement. Now the owner of Delray Beach Running Company, her labor of love helps her continue to serve the community. What makes her run:
“The more you run, the more you love running. The sport of running has always been there for me. It’s been my best friend during the darkest, most difficult times of my life, and there to complement me during the good times as well.”
Her favorite run:
“Starting at Atlantic and Swinton avenues, near the store, north to Gulfstream Road, south to Northeast Eighth St., east to the beach, then south on A1A to Linton Boulevard, over the bridge to Congress Avenue and then east on Atlantic back to the store.” (About 10 miles).
How Delray Beach Running Co. gives back:
“We are involved with several community organizations, including donations of shoes to charities benefiting foster children, as well as foundations for breast cancer and brain research.”
How the store helps people run: “We offer three group runs per week. Everyone is always welcome, and it is always free. We also offer free marathon training plans and coaching, and a stateof-the-art computer-based gait analysis system to properly measure and assess runners and walkers to ensure the perfect fit and identify bio-mechanical issues that may present.”
GO WEST
You don’t have to go far for a taste of the islands at Papalani Hawaiian Gelato, which offers an array of fresh artisanal gelato, coffees and chocolates in exotic flavors like mango, coconut and macadamia nut. Gelato here is organic, dairy-free, glutenfree, GMO-free and vegan—and unbelievably creamy and rich. The restaurant also offers a breakfast menu that includes buttermilk Belgian waffles, fresh tropical fruit salad, steel-cut oatmeal and pastries. The Shoppes at Addison Place, 16950 Jog Road, Suite 111, 561/536-5866 34
delray beach magazine
SAY CHEESE
Do not even try to resist Melt—a shrine to America’s most beloved comfort food, the venerable grilled cheese sandwich. Oh, you can be a classicist and get a cheddar melt, but Melt takes things to whole new levels: the French onion melt, loaded baked potato or Buffalo chicken melt. The pulled pork with coleslaw and pickles is yet another divine indulgence. And sandwiches are served with an optional petite cup of soup for dipping. Of course they are. 1880 N. Congress Ave., Suite 108, Boynton Beach, 561/806-6635, meltcgc.com
september/october 2015
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snapshots
Tecca Sullivan and Kimberly Rickett at Hooch and Paired Bites
EMILIANO BROOKS
Edgar An, Tayler Mariner, Paul Kilgallon, Jennifer Ligeti, Susan Caruso and Diane Paez at Sunflower Creative Arts Learning Center ground breaking
Meg Luther and Nick Maida at Great Futures Brunch at International Polo Club Palm Beach
Jean Sharf and Judith Ripka Berk at It’s What You See luncheon
september/october 2015
JACEK PHOTO
LILA PHOTO
Second Annual Winter Harvest
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[ calendar ] B Y J O H N T H O M A S O N
Top 5
These diversions will add sizzle to your early fall.
[5] Lachlan Patterson
Where: Palm Beach Improv, 550 S. Rosemary Ave., West Palm Beach When: Oct. 22-25 About: Although he performed his first stand-up material at age 19, comedy wasn’t always paying the bills for Lachlan Patterson. His cycle of short-lived professions has included bartending, waiting tables, construction work, landscaping, valet parking and flower delivery. When he auditioned the second time for “Last Comic Standing,” in 2014, he was walking dogs for a living. The NBC series would open new doors for the Canadian funnyman, taking him all the way to the finals, a “Last Comic Standing” national tour and headlining shows like this one. But if comedy hadn’t worked out, he could always have been a model: Even before his success on the show, he earned a reputation as comedy’s living Ken doll, and judge Keenan Ivory Wayans referred to him on TV as a “mannequin.” He plays up his matinee-idol looks in his routines about everyday life, sexuality and gender differences, approaching familiar subjects with new and inspired insights, arrestingly cutting observations and a gift for pantomime. Cost: $20, plus two-drink minimum Contact: 561/833-1812, palmbeachimprov.com
[4]
[3]
“Picnic”
“This Place: Israel Through Photography’s Lens”
Where: Palm Beach Dramaworks, 201 Clematis St., West Palm Beach When: Oct. 9-Nov. 8 About: This 1953 play by William Inge—aka the “Playwright of the Midwest”—is set in his native Kansas, and it’s an alternately amusing and heartbreaking snapshot of mid-century American life. The play’s magnetic center is usually Hal, the archetypal handsome outsider, who drifts into a small town just as it is preparing for a Labor Day picnic and proceeds to upset its proverbial apple cart. Eventually played on Broadway by a thenunknown Paul Newman, Hal falls for a woman who is already spoken for, and she falls for him in return, inciting the first of several moral conflicts the play investigates. Though Hal is the showiest role, most agree that “Picnic” is primarily a female play; Ellen Burstyn, who starred in a New York revival in 2012, referred to its “heavy masculinity in a feminine arena.” Set in the backyard between neighboring houses—there is no actual picnic in “Picnic”—the play won a Pulitzer Prize and has been cherished as a quintessential American classic in the half-century since its premiere. Cost: $55-$77 Contact: 561/514-4042, palmbeachdramaworks.org
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Where: Norton Museum of Art, 1451 S. Olive Ave., West Palm Beach When: Oct. 15-Jan. 17 About: Is there a region on Earth more polarizing than Israel? The nation is many things all at once: the cradle of Christianity, the Jewish holy land, the contested homeland of the Palestinians. It’s a place where three religions mingle in a melting pot that doesn’t melt, where global advances in science and technology share tenuous cultural space with ancient Biblical prophecy. Even the word “Israel” is a political lightning rod, a debate-stirrer, a campaign position. French photographer Frederic Brenner knows that for a region this complicated, his camera alone couldn’t represent its myriad complexities. So he invited 11 fellow photographers from around the world—from the U.S., France and England but also places like Slovakia, the Czech Republic and South Korea—to spend six months in Israel and document what they saw. The resulting exhibition, “This Place,” is perhaps the world’s most comprehensive and heterogeneous portrait of this divisive nation, one that dives deeper than the knee-jerk headlines. And in another coup for the Norton, the exhibit will make its American debut here in Palm Beach County. Cost: $5-$12 Contact: 561/832-5196, norton.org
september/october 2015
[2] Stitch Rock
When: Oct. 3 Where: Old School Square Vintage Gymnasium, 51 N. Swinton Ave., Delray Beach About: There aren’t many places you can find a gaggle of dementedlooking plush dolls, heart-shaped plaques depicting smooching skeletons, pieces of octopus jewelry and an airbrushed likeness of Bryan Cranston in “Breaking Bad,” all sharing the same offbeat oxygen. But Delray is a town weird enough to support a cash-and-carry indie craft fair like Stitch Rock, now entering its ninth venerable year. All of these items and much, much more lined the tables of some 80-plus vendors in recent years, drawing lines around the block for what has become the Vintage Gymnasium’s signature annual event. And we haven’t even mentioned the copious T-shirts, pins, coasters, records, pinup paintings, homemade jams and plenty of cupcakes, both decorative and edible. The vendors often have as many safety pins on their bodies as in their craftwork, and at least half the items in the gym look like they wandered from a Tim Burton set. For unique gifts, we can’t agree more with the event’s tagline: “Skip the Mall, Shop Indie!” Cost: $5 Contact: rockthestitch.com
From left: Lachlan Patterson, “Picnic,” an image from “This Place,” Stitch Rock and Anais Mitchell
september/october 2015
[1] Anais Mitchell
Where: Arts Garage, 180 N.E. First St., Delray Beach When: Oct. 24 About: Any singer-songwriter who happens to be named after the provocative writer Anais Nin already has me at hello. And after listening to a few of her songs, this 34-yearold chanteuse from Vermont will capture your heart, head and everything else. Part of the indie-folk revival movement that also includes Iron & Wine, Fleet Foxes and Bon Iver (whose singer, Justin Vernon, has collaborated with her), Mitchell’s stripped-down aesthetic layers her fragile, pixie bleat over spartan guitar, piano and simple percussion, so her effortlessly visual lyrics can take center stage. Her 2010 release “Hadestown” is an ambitious, post-apocalyptic concept album inspired by the myth of Orpheus and Eurydice, and many of her tunes are rustic narratives that touch on mortality as easily as sexuality (“Shepherd,” “Hobo’s Lullaby,” “Your Fonder Heart”). She even slips in a few wry references to politics, like the first lyric on her debut album “Hymns for the Exiled:” “I could tell you stories like the government tells lies/ah, but no one listens anymore.” We certainly are. Cost: $25-$40 Contact: 561/450-6357, artsgarage.org
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[ calendar ]
On & Off the Avenue NOW THROUGH SEPT. 13: “JAPAN’S ROBOT KINGDOM” AT MORIKAMI MUSEUM & JAPANESE GARDENS, 4000 Morikami Park Road; $9-$15 museum admission; 561/495-0233, morikami.org. Robots have enjoyed a rich residence in the minds of Japanese science-fiction writers and film producers for many decades, and “Japan’s Robot Kingdom” explores this multifaceted field in all directions, from its pop-culture past to its innovations of the future. Visitors can even meet Paro, the Morikami’s very own therapy robot.
NOW THROUGH SEPT. 27: “EWW! WHAT’S EATING YOU?” AT SOUTH FLORIDA SCIENCE CENTER, 4801 Dreher Trail N., West Palm Beach; $12.95-$16.95; sfsciencecenter.org. This exploration of the interaction between humans and parasites takes a scientific and fun approach to an unsettling topic, featuring oversized models, interactive activities, preserved and live specimens, case studies and cutting-edge treatment applications.
SEPT. 5: OTIS CADILLAC AND THE EL DORADOS AT ARTS GARAGE, 180 N.E. First St.; 8 p.m.; $25$35; 561/450-6357, artsgarage.org. Legendary octogenarian roots-rocker Cadillac performs classic R&B and vintage rock-n-roll, emulating musical revues of the ’50s and ’60s with assistance from his 11-piece band, the El Dorados, and his female vocal ensemble, the Seville Sisters.
SEPT. 11: SUSHI & STROLL SUMMER WALKS AT MORIKAMI MUSEUM, 4000 Morikami Park Road; 5:30 p.m.; $6-$8; 561/495-0233, morikami.org. The Morikami opens its Japanese Gardens to guests for a discounted rate at this popular summer program, which offers rare craft sake selections—sparkly, creamy or canned—and roaring taiko drum performances by Fushu Daiko.
SEPT. 12: LASER CONCERTS AT DEKELBAUM PLANETARIUM AT SOUTH FLORIDA SCIENCE CENTER, 4801 Dreher Trail N., West Palm Beach; 6:30,
NOW THROUGH JAN. 3: “GOING PLACES: TRANSPORTATION DESIGNS FROM THE JEAN S. AND FREDERIC A. SHARF COLLECTION” AT NORTON MUSEUM OF ART, 1451 S. Olive Ave., West Palm Beach; $5-$12; 561/832-5196, norton.org. Gregarious art collector Frederick Sharf and his wife Jean have long been obsessed with the explosion of transportation in the mid-20th century, devoting a sizable chuck of their thousands of collectibles to this industrious period of travel history. The Norton showcases their collection of more than 100 model cars, planes and trains at this edutaining exhibition.
DANIEL LATEULADE
ENJOY THESE OTHER SEPTEMBER AND OCTOBER ACTIVITIES IN AND AROUND OUR FAVORITE CITY.
7:30 and 8:30 p.m.; $8-$10; 561/832-1988, sfscience center.org. The South Florida Science Center’s laser concerts are the only place in Palm Beach County to stare up at a curved cosmos and watch squiggly lines take the form of zombies, dancers, monstrous mothers and strawberry fields forever. The Sept. 12 programs close the summer season with laser concerts featuring the music of Led Zeppelin, Michael Jackson and Pink Floyd.
SEPT. 15: VAN HALEN AND KENNY WAYNE SHEPHERD AT CORAL SKY AMPHITHEATRE, 6017 Sansburys Way, West Palm Beach; 7 p.m.; $51 and up; ticketmaster.com. With a lineup that is mostly restored to its mid-’70s glory, Van Halen features the triumphant return of David Lee Roth and Eddie Van Halen, supporting their epic 2015 live album “Tokyo Dome Live in Concert.” Blues legend Shepherd opens the show.
SEPT. 16-17: “DOUBLE INDEMNITY” AT ARTS GARAGE, 180 N.E. First St.; 7:30 p.m.; $25-$35; 561/4506357, artsgarage.org. Double indemnity insurance clauses have never seemed as sexy or sleazy as they did in this classic noir story, filmed by Billy Wilder in 1944. The landmark thriller, about an insurance salesman and a femme fatale who conspire a murder scheme, was also adapted for radio; Arts Radio Network will present the radio play, performed by professional actors complete with vintage microphones and inventively produced sound effects.
SEPT. 23: LUNCH & LEARN: ONLINE LEAD GENERATION AND E-MAIL MARKETING AT GREATER DELRAY BEACH CHAMBER OF COMMERCE, 140 N.E. First St.; 11:45 a.m. to 1 p.m.; $10-$20; 561/278-0424 ext. 105, delraybeach.com. Rob Shaner of Adgenics will speak about driving traffic to your website, retaining visitors as clients, and receiving the most return on your online investment.
OCT. 3: TROY ROBERTS AT ARTS GARAGE, 180 N.E. First St.; 8 p.m.; $25-$35; 561/450-6357, artsgarage.org. This vocalist and tenor saxophonist from Down Under was the only Australian finalist in the Thelonious Monk International Jazz Saxophone Competition, and he has collaborated with jazz superstars from Aretha Franklin to Sammy Figueroa.
OCT. 3 Troy Roberts
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GETTY IMAGES
SEPT. 15 Van Halen
KEVIN J. MIYAZAKI
OCT. 6 TO JAN. 31 Wendy Maruyama
OCT. 6 TO JAN. 31: “WENDY
OCT. 10: SLAM ALLEN AT
MARUYAMA: EXECUTIVE ORDER 9066” AT MORIKAMI MUSEUM & JAPANESE GARDENS,
ARTS GARAGE, 180 N.E. First St.; 8 p.m.; $25-$35; 561/450-6357, artsgarage.org. Bluesman Allen follows in the tradition of his musical father and uncles, performing on the legendary Chitlin’ Circuit and establishing himself with faithful covers of Otis Redding and Howlin’ Wolf tunes, along with originals that evoke the genre’s heyday.
4000 Morikami Park Road; $9-$15 museum admission; 561/495-0233, morikami.org. Maruyama, a thirdgeneration Japanese-American artist and furniture maker, created this three-pronged reflection on the titular executive order, which authorized the internment of tens of thousands of American citizens of Japanese ancestry in 1942. The exhibition includes sculptures evoking internment camps, reinterpretations of period photos by Dorothea Lange and Toyo Miyatake, and an installation of 120,000 recreated paper ID tags suspended from the ceiling.
OCT. 10-25: “COME BLOW YOUR HORN” AT DELRAY BEACH PLAYHOUSE, 950 Lake Shore Drive; various show times; $30; 561/272-1281, delraybeachplayhouse.com. A shy 21-year-old man, still dependent on his parents, decides to move in with his older playboy brother and adopt his freewheeling persona. The debut comedy by Neil Simon, “Come Blow Your Horn” introduced his comedic style to Broadway, while establishing his cherished formula of clashing opposites.
OCT. 6 TO JAN. 31: “JIMMY TSUTOMU MIRIKITANI” AT MORIKAMI MUSEUM & JAPANESE GARDENS, 4000 Morikami Park Road; $9-$15 museum admission; 561/495-0233, morikami.org. As a complement to the “Executive Order” exhibition, the Morikami honors Mirikitani, who lost his friends and family during the internment camps but survived to make art for decades later, inspiring many with his ability to survive hardship through creativity.
OCT. 16: SOFIA REI AT ARTS GARAGE, 180 N.E. First St.; 8 p.m.; $25-$35; 561/450-6357, artsgarage. org. Latin Jazz singer Rei hails from Buenos Aires, and she brings folkloric influences from South America into a unique sound that finds harmony between jazz, world music and electronica. She receives an added boost of variety from her onstage ensemble, a cast of international talent from North and South America.
OCT. 9: LUMINARY GALA AT DELRAY BEACH MARRIOTT, 10 N. Ocean Blvd.; 7 p.m.; $175-$5,500; 561/279-0907, delraybeach.com. The Greater Delray Beach Chamber of Commerce will celebrate 90 years of chamber business at this annual awards ceremony for the city’s business luminaries, supplemented with gourmet food, fine wine, entertainment and dancing.
OCT. 17: LANTERN FESTIVAL IN THE SPIRIT OF OBON AT MORIKAMI MUSEUM & JAPANESE GARDENS, 4000 Morikami Park Road; 3 p.m.; $10-$15;
OCT. 9-25: “MEET ME IN ST. LOUIS” AT LAKE WORTH PLAYHOUSE, 713 Lake Ave., Lake
561/495-0233, morikami.org. The Morikami’s five-hour tribute to departed loves ones will include a street fair with shopping, games and children’s activities; taiko drumming by resident percussionists Fushu Daiko; vendors offering Asian and American delicacies; and, most significantly, the symbolic writing of messages to those that have crossed over, delivered in paper lanterns across the Gardens’ tranquil lake.
Worth; $23-$38; 561/586-6410, lakeworthplayhouse.org. Get a jump-start on the yuletide season with this musical based on the hit MGM film. The heartwarming classic set during the 1904 World’s Fair features standards such as “The Trolley Song” and “The Boy Next Door.”
OCT. 18: MOSCOW JAZZ ORCHESTRA AT ARTS GARAGE, 180 N.E. First St.; 8 p.m.; $25-$45; 561/450-6357, artsgarage.org. Saxophonist Igor Butman, recognized as Russia’s leading jazz personality, founded this jazz orchestra in 1999 and has ushered it to global acclaim. In this rare South Florida appearance, the Moscow company’s 16 members will continue to push the boundaries of mainstream jazz.
OCT. 19-28: “I REMEMBER IT WELL” AT DELRAY BEACH PLAYHOUSE, 950 Lake Shore Drive; various show times; $30; 561/272-1281, delraybeachplayhouse.com. A musical revue of songs by Lerner and Loewe, “I Remember It Well” includes iconic show tunes from “My Fair Lady,” “Gigi,” “Camelot,” “Brigadoon” and “Paint Your Wagon.”
OCT. 24-NOV. 15: “SEX WITH STRANGERS” AT ARTS GARAGE, 180 N.E. First St.; various show times; $25-$40; 561/450-6357, artsgarage.org. The debut production of the rebranded Theatre at Arts Garage will focus on lust as a weapon. Written by Laura Eason and directed by Genie Croft, “Sex With Strangers” is a twisty, complex thriller about the dangerous attraction between a twenty-something sex blogger and his mentor, an obscure novelist in her 40s.
OCT. 16 Sofia Rei
september/october 2015
CARLOS PRIO FOR FIELDDOMINANCE.COM
OCT. 10 Slam Allen OCT. 17 Lantern Festival
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W H AT
Special Advertorial
YOU?
Photography by Angie Myers Content by Rich Pollack
DR. ANTHONY DARDANO D.O., F.A.C.S. Aesthetic and Reconstructive Plastic Surgeon
RES ID EN C E
Coastal Boca Raton
WHAT HE D O ES
Dr. Dardano is a double board-certified plastic and reconstructive surgeon with a Boca Raton-based practice that specializes in all aspects of aesthetic facial, breast and body surgery. “I am always looking for new ways to provide my patients naturallooking and long-lasting results,” he said.
OFF D U TY
When he’s not working, Dr. Dardano can be found taking an early morning walk on the beach or enjoying a variety of water sports. “I love the beach,” he says. During football season, you’re likely to find him tailgaiting in the parking lot of Sun Life Stadium before Miami Dolphin games.
CLAIM T O FAME
Dr. Dardano has been in private practice for more than 15 years and has held almost every medical leadership position at Boca Raton Regional Hospital. He is the current president of the hospital’s medical staff and is also an associate professor at Florida Atlantic University’s new College of Medicine. “Surgical education is one of my passions,” he said.
INDULGEN C E RID E W HY HE CHOSE B MW WORDS TO LIVE B Y
“I love to cook,” he says. “I love to prepare a meal for friends or family and have everyone enjoy it.” His specialties: Seafood paella and just about anything cooked on an outdoor grill.
2015 BMW 528 M Sport, white with black leather interior. “It has a lot of zip to it,” he says.
“My BMW suits my lifestyle. It is the ideal car to drive to work every day and a lot of fun to drive on the way to dinner in Miami or Palm Beach on a Saturday night. The team at Vista BMW in Coconut Creek always works around my schedule and ensures that I never have to sacrifice my time in the operating room to sit in a waiting room,” he said.
“To quote Vince Lombardi: ‘The only place success comes before work is in the dictionary.’ ”
www.drdardano.com
[ style ]
g n i k a m the ade
gr
Earn extra credit by going back to school in style.
photography by aaron Bristol
Monnalisa knit dress, $195, Scotch R’Belle striped shirt, $48, sweater, $128, and pants, $88, all from With Bells On; Joy Folie rain boots, $80, Wee Ones pink bow, $16, Stephen Joseph backpack, $24, all from Once Upon a Time; leggings from Gymboree, $16.95; Milk and Soda leather purse, $59.99, and Toke shoes, $57, from Elegant Child
Rain boots, $32.95, and shoes, $26.95, from Gymboree; Mayoral shorts, $35, and johnnie-O polo shirt, $49, both from Elegant Child; knit hoodie, $68, parka, $72, lunchbox, $32, and khaki pants, $46, all from Once Upon A Time delray beach magazine
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[ style ]
Sunglasses, $10.95, headband, $6, navy and yellow bow, $9, all from Gymboree; Navy and yellow tank dress, $52, and white sunglasses, $12, all from Once Upon A Time; Castell navy sandals, $78, and Melissa silver shoes, $54, from Elegant Child; Scotch R’Belle navy belted dress, $80 and maxi cardigan, $62, from With Bells On
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september/october 2015
Blue hat, $11.99, gray socks, $3.25, and shoes, $28.95, all from Gymboree; silk tie, $28, sweater vest, $45, and blue pants, $47, all from Once Upon A Time; sweater, $27, blue buttonup, $33, lobster shorts, $34 and polo shirt, $33, all from Elegant Child
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[ style ]
Dinosaur hat, $12.95, and hoodie, $32.95, from Gymboree; golf belt, $28, and lobster hybrid shorts, $43, from Once Upon A Time; Dinosaur backpack, $32, Tailor Vintage hoodie, $37, Tailor Vintage reversible shorts, $42, and Scotch Shrunk polo, $46, all from Elegant Child
Pineapple bracelet, $9, and leggings, $16.95, from Gymboree; fedora, $36.50, from Once Upon A Time; Silver Star sandals, $78, zigzag dress, $68, and flower headband, $16, all from Elegant Child; jeans, $110, and Scotch R’Belle striped blouse, $49, all from With Bells On
ONCE UPON A TIME: 313 N.E. Second Ave., Delray Beach; 561/808-7449; onceuponatimedelray. com GYMBOREE: 9173 W. Atlantic Ave., Delray Beach; 561/865-8883; gymboree.com WITH BELLS ON: Polo Club Shoppes; 5050 Champion Blvd., Suite F9, Boca Raton; 561/367-3120 ELEGANT CHILD: 59 S. Federal Highway; Boca Raton; 561/416-0152; elegantchildboca.com
ART DIRECTORS/STYLISTS: NANCY KUMPULAINEN, LORI PIERINO
[ dine ] B Y B I L L C I T A R A
southern comfort
Gary Rack’s new Fat Rooster gives us something to crow about.
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here’s a reason it’s called “Fat Rooster,” not “Skinny Chicken.” After all, Gary Rack’s latest dining venture is an unadulterated paean to Southern cuisine, perhaps the crowning glory of American regional cookery and a lusty, rib-sticking, lip-smacking celebration of fat, calories, cholesterol and fried, fried, fried. If you’re looking for healthy-vegetarian-flaxseed-yoga pants kind of food, well … you’ll have better luck finding moo goo gai pan on Fat Rooster’s menu. But if you’re willing to loosen your dietary belt (also the one holding up your pants) you’ll find all those fats, calories and cholesterol wrapped up in a crisp-golden deep-fried package that can taste really, really good. Though Southern cookery has a certain old-fashioned, retro rep to live down, in many ways it’s as thoroughly modern as anything coming out of Thomas Keller’s kitchen. It’s as multiculti as the United Nations, borrowing culinary influences from the Spanish, French and English, from Native and African-Americans. It’s as local-seasonal-sustainable as a cuisine gets, relying on what could be grown, raised, caught and produced within a fairly limited geographical area. The current fad for “nose to tail” eating has nothing on the cuisine of the South. In many ways it’s quite literally nose and tail eating, most of the good stuff in-between having historically gone to the local aristocracy, leaving so-called “lesser” parts for 50
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Counter-clockwise from above: Octopus a la plancha; Scott Pierce, chef at Social House; banana cream pie; featured dishes of the day, posted above the bar
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Pictured: Gary Rack Opposite (from top): Fried chicken and waffles; Fat Rooster’s chicken sandwich, voted “Best in America” by the Restaurant Hospitality website
FAT ROOSTER
204 E. Atlantic Ave., Delray Beach, 561/266-3642 HOURS: Sunday through Tuesday 9 a.m. to 10 p.m., Wednesday 9 to 12 a.m., Thursday through Saturday 9 to 2 a.m. PRICES: Entrées $17 to $34 WEBSITE: thefatrooster.com
those who worked their fields and tended their houses and raised their children. All of which is another way of saying that Southern cooks have hundreds of years of experience making crispfried silk purses out of leftover sow’s ears. It’s perhaps then appropriate that a restaurant serving cuisine of such humble antecedents takes over the space previously occupied by a purveyor of the pricy luxury of lobster (though it is worth noting that way back when lobster itself was so plentiful it was actually considered humble fare too). In any event, the formerly prim and proper Linda Bean’s Perfect Lobster has undergone a makeover of Joan Rivers proportions, the surprisingly small space given a retro-rustic feel with rough plank floor and ceiling, chandeliers made of clear glass bottles and Edison lights dangling from what look like miniature wagon wheels, and a dining room that sets mismatched chairs around so-tacky-they’rehip-again Formica-topped tables. The menu partners Southern classics with variations on a classic theme, from fried green tomatoes and shrimp-n-grits to wings tossed with sorghum barbecue sauce and short rib meatloaf. Those fried green tomatoes—three thick slices, tart and firm under a crunchy cornmeal crust—double down (or even triple down) on Southern generosity by arriving under a mantle of effulgent remoulade studded with fat chunks of blue crab. It’s a match surely made in heaven, or at least the upper reaches of the stratosphere. september/october 2015
Nodding in a more, ah … southerly direction are the Rooster’s “wicked” deviled eggs, furiously whipped yolks in jiggly white boats crowned with sweet-tart pepper relish and separated by planks of sweet-salty candied bacon. Shrimp-n-grits, a Lowcountry favorite, here gets a savory beer-based gravy rather than the creamy tomato-based sauce found at some other establishments. It better sets off the briny sweetness of fresh-tasting jumbo shrimp, which share space with slices of smoked ham and button mushrooms. The grits are smooth as a baby’s bottom and richer than the House of Saud; you probably don’t want a calorie count, so don’t think about it and keep eating. Fried chicken—half-breast, wing, leg, thigh—picked up a bit more oil than it should from the fryer, but there was no denying the moist, tender meat beneath a crisp, bronze, herb-tinged flour jacket. A handful of house-made pickles help cut all the richness, and a little ramekin of whiskey-infused honey helps add to it. You might save that whiskey honey for dessert; banana pudding could use the help. Basically a luxuriant but bland pudding stuffed into a mason jar with ’Nilla wafers, thick slices of banana and a cloud of oddly stiff whipped cream, it promised rather more tooth-aching sweet endings than it delivered, which just might help you stay more skinny chicken than, you know … fat rooster. delray beach magazine
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[ up close ] B Y J O H N T H O M A S O N
delray string quartet Anchored at our own Colony Hotel, these globetrotting musicians always have strings attached.
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he Delray String Quartet has been a fixture in South Florida’s classical music culture since 2003, even if the “Delray” part of the group’s name can almost seem like a misnomer. After all, none of its players live in its titular city: Cellist Claudio Jaffe lives in West Palm Beach, violinist Mei Mei Luo is based in Davie, and violinist Tomas Cotik and violist Richard Fleischman reside in the Miami area. Yet local audiences, who have been attending their resident performances at the Colony Hotel for the past 11 years, refer to them simply as “The Delrays.” “It has happened a lot throughout history,” says Cotik. “The Miami String Quartet was pretty much everywhere besides Miami. The Cleveland String Quartet were a long time in the Northeast. The Tokyo String Quartet plays all over the place. The St. Petersburg [Russia] Quartet is based in the States. The Latin American quartet is in Pittsburgh. It’s a branding thing.” The brander, in this case, is Don Thompson, a Delray Beach resident, retired industrialist and avid music lover who watched in despair, along with everybody else, as South Florida’s famed Florida Philharmonic Orchestra folded, in 2003. Thinking it would be more economical to launch a quartet than another symphony orchestra, he contacted the FPO’s Luo, who then corralled three of its string players who were looking for work. All that remained was a name. “A friend of mine owns the Colony Hotel, and she said, ‘let’s have the concerts there,’” recalls Thompson. “I said, ‘Let’s call it the Delray String Quartet.’ We didn’t mention the word ‘Beach,’ because internationally that wouldn’t go over so well.” A dozen years later, with its 12th season promising to be one of its most exciting yet, Luo is the group’s only remaining original member. But the current lineup, which has been performing together since 2010, is the Quartet’s most international collective: Luo was born in China, Jaffe in Brazil, Cotik in Argentina and Fleischman in Flushing, N.Y. “We always keep that [internationalism] in the context of what it is that we do as performers of classical music,” Jaffe says. “We typically play German music, French music, Italian music. But then it’s special when we bring music from our native countries.” To that end, the Quartet begins its five-pronged 2015-2016 season Nov. 1 at the Colony with a program titled “Music of Spain and South America,” which includes compositions from Villa Lobos and Ginastera, as well as Astor Piazzolla’s “Tango Ballet.” In December, the quartet switches gears com-
pletely for a program of Dvorak and Korngold. In January, the company will perform modern composer Richard Danielpour’s “Quartet No. 7”—a world-premiere piece written for the Delrays, which they recorded over the summer—while the fourth and fifth programs will conclude the season with heavy hitters like Schumann and Mozart. “I have a lot of experience in programming,” says Fleischman, who has already written preliminary sketches for the 2016-17 calendar. “It’s like preparing a great meal, and seeing how one appetizer flows into the entrée, to see if it’s actually going to work. It is a challenge, because personally, I would love to play primarily 20th and 21st century music. But considering a good, balanced program for who our audiences are, it’s come down to a formula of a novelty, something classical, and then either a 19th or early 20th century big Romantic work, which we can play pretty well.” Local music critic Gregory Stepanich has covered the quartet from the beginning. “They try to do good rep, but they also do a good bit of lighter music,” he says. “Thompson is a huge operetta fan, so you’ll find them doing arrangements of things like Lehar waltzes. It’s cheesy, but Thompson pays the bills, so they deal with it.” Indeed, whenever the cash flow isn’t really, well … flowing, Thompson keeps the operation in the black. “I’m the bank,” he says. “We have a lot of loyal people who come in at a thousand bucks a clip, or $500, whatever they want to come up with. But at the end of the year, I balance the budget.” For the industrious musicians, the Delray String Quartet is a part-time job, and one of many: When asked what they do outside of the Quartet, Flesichman joked, “I serve burgers.” Luo and Fleishman hold top posts in the symphonies of Miami City Ballet and Florida Grand Opera, Cotik travels the world as a soloist, and Jaffe spends a month playing in his native Brazil. But the quartet holds a special place in their musical consciousness. “The string quartet really does hold an almost sacred place, because it’s music in an almost distilled form,” Jaffe says. “You don’t have the brass and the percussion and the huge amounts of color resources. It’s only those four voices—soprano, alto, tenor, bass—as simple as it ever was. And from those resources, you have to create all these different expressions. “So I think throughout music history, the quartet has always been treated with very special care. The great composers—even if they were great symphonists and wrote operas—when they approached the quartet it was always very special. The access to this repertory, as musicians, is an honor.”
“It’s like preparing a great meal, and seeing how one appetizer flows into the entrée, to see if it’s actually going to work.”
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STRING TIME
SO-MIN KANG PHOTOGRAPHY
The Quartet performs its 2015-2016 season on Nov. 1, Dec. 13, Jan. 4, Feb. 28 and March 11 at the Colony Hotel, 525 E. Atlantic Ave., Delray Beach. Additional performances will take place at All Saints Episcopal Church, 333 Tarpon Drive, Fort Lauderdale. Tickets run from $35 for a single performance to $150 for the full season. Call 561/213-4138 or visit delraystringquartet.com.
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IF YOU GO WHAT: Fright Nights WHERE: South Florida Fairgrounds, 9067 Southern Blvd., West Palm Beach WHEN: Oct. 9-31 TICKETS: $10-$25 CONTACT: 561/793-0333, myfrightnights.com To audition to become a scareactor in this year’s Fright Nights, bring two forms of ID to McInnis’ casting call Sept. 12 at Coral Sky Amphitheatre, on the Fairgrounds site.
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[ up close ] B Y J O H N T H O M A S O N
Craig McInnis The creative director of Fright Nights knows his way around South Florida’s best local haunts.
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ach year, around this time, Craig McInnis gets into character. He dons denim overalls and chalk-white facial makeup, with one eye bloodshot and the other an inky black. A painted smile snakes around both sides of crooked, rotting teeth, which rest above a gnarly beard. On his head, googly eyes spring from a weathered stovepipe hat, a durable Party City accessory that has gloriously outlasted its shelf life. Most of the time, as a West Palm Beach artist straddling the border between fine and outsider art, McInnis looks like a barista from your favorite independent coffee shop—oval face, thick black glasses, hipster beard. But for a few weeks in October, McInnis becomes Eggman, the demented white-trash mascot of Fright Nights, the popular haunted attraction at the South Florida Fairgrounds. Usually, when McInnis promotes Fright Nights on television, radio and the Internet, he does so as Eggman. “He is based on a guy I used to work with when I used to paint houses—this raging alcoholic of a painter,” says McInnis, 42. “Eggman is an ex-rodeo clown and ex-short-order cook—this is all backwoods Georgia, of course. He’s lazy, half in the bag, uncouth, sexist, all that stuff. He’s a monster. So he’s fun to play.” It’s a summer afternoon, and McInnis is sitting in his apartment near the fashionable Northwood Village district. He’s wearing a grey Fright Nights T-shirt emblazoned with one of his paintings—a demonic skull sprouting horns, with a gaping black void for a mouth. He’s literally a walking advertisement for the Halloween attraction, which launched in 2001 and regularly attracts 35,000 annual attendees from the coveted 12-to-30-year-old demographic. Returning visitors enjoy the event’s carnival rides, midway games, funnel cakes and especially the themed haunted houses, complete with high concepts, bloody tableaux and dozens of “scare-actors” popping out of the homes’ nooks and crannies. “It’s PG-13 but with a touch of R,” McInnis says. “We don’t swear. We don’t touch. But we do cross all kinds of politically correct boundaries as much as we can. I want people to go, ‘Eww, are you kidding me? What’s wrong with these people?’ If I don’t get that, I’m not doing my job.” McInnis joined Fright Nights, which is a coproduction between the Fairgrounds and Live Nation, in 2004 as a haunt painter and scare-actor. A year
later, he was offered the opportunity to conceive an entire house, which he called The Smiths, about a family of serial killers. By around 2006, he was hired as Fright Nights’ full-time creative director. As such, Eggman’s ratty headpiece isn’t the only hat he wears; McInnis’ job description includes haunt design, character design, special effects, makeup, branding, marketing and graphic design. He works with a videography team to create movie trailer-like promos for the haunts, and he books midway talent and live bands. If one man is most responsible for the local ascendency of the event, it’s McInnis. “Quite frankly, the branding [used to be] corny—drippy fonts and the usual spook monster crap,” he recalls. “I thought, no, it’s got to be edgy, it’s got to be gritty, it’s got to look underground. Kids are so overwhelmed with imagery all year that they’re jaded, and rightfully so. By the time we get them, we’d better come out of the box swinging. Last year I had incubators with dead babies in them. It’s horrible, but in the context of Halloween? Phenomenal.” In his first years with Fright Nights, McInnis would repeat popular haunts year after year, only with new twists. These days, he challenges himself and his sixperson creative team to conceptualize entirely new haunts every October. Some are inspired by sci-fi books, horror movies and the news, because, as McInnis says, “nothing is scarier than reality.” This year, the four haunts include concepts about a virus outbreak and the New Orleans bayou, along with an exploration of the realm between the earth and the underworld and a macabre spin on George Orwell’s Animal Farm. At the time of our interview, in a notebook on McInnis’ desk, he had scrawled the props he still needed for the latter haunt: pig heads, horse heads, sides of beef, dead dog, bathtubs, old fridge. To top it off, McInnis hires scare-actors—more than 100 in total—and supplies the most prominent ones with backstories just like Eggman’s. “It’s overboard, but it helps when you’re coaching someone,” he says. “Instead of going, ‘Pop out and say boo,’ well, his dad used to beat up on him all the time, so he’s got an anger problem, and anyone who comes into his area of the house should be treated as such. The [scare-actors] don’t want just the dialogue; they want the whole narrative, from top to bottom. “It’s still just a plywood maze at the end of the day, so we really have to put a lot of frosting on that thing.”
“[The branding] has got to be edgy, it’s got to be gritty, it’s got to look underground.”
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SOME NEW FACES IN DELRAY BEACH ARE STIRRING UP THE CITY—AND LOOKING TOWARD THE FUTURE.
New Kids On The Block STORY BY RICH POLLACK PHOTOGRAPHY BY EDUARDO SCHNEIDER
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JEFF GOLDMAN
Chief | Delray Beach Police Department
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elray Beach Police Chief Jeff Goldman doesn’t mind having a little fun every now and then, especially when it comes to connecting with the community his department serves. Goldman came to the Delray Beach Police Department 26 years ago when he was 20, and has lightened things up a little since taking the reins last fall as chief. He played off an old stereotype when he started a community outreach program, Donuts with Delray PD, and he’s not above posting selfies or hamming it up with business leaders, homeowners or members of the local ser-
“My vision is to work hand in hand with our community.” vice club. In short, he’s just as comfortable sitting down with concerned residents as he is standing before the city commission. Still, communication outreach is serious business for the chief, who has prioritized relationship-building with residents in order to better achieve his department’s overarching goal. “My vision is for our police department to work hand in hand with our community
to ensure public safety for residents, businesses and visitors,” he says. Building trust and strong relationships between the community and the more than 150 sworn officers in the department is the cornerstone of Goldman’s approach to law enforcement. “I want the community to know us before 911,” he says. “It makes it easier to talk to us when there is an emergency.” To that end, he has rolled out a “Walk and Talk” program, in which officers are asked to spend at least 15 minutes out of their cars every day to meet with residents. He has also rearranged the road patrol structure so that officers are assigned to the same area every time they’re working, giving them a chance to build a rapport with residents. These programs tie into the department’s focus on intelligence-led policing, designed to help officers stay ahead of crime. Much of the work is done through data analysis using the latest technology, but it’s also done the old-fashioned way. “We want to know where the opportunities for crime exist,” he says. “You get that from talking to people.” Goldman came up through the ranks, earning a master’s degree in criminal justice along the way. He is a strong believer in accountability, both for his employees and for the department as a whole. “This is a customer-service profession,” he says. “You always have to be taking inventory.”
DONALD COOPER City Manager | Delray Beach
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onald Cooper never planned on becoming a city manager. Instead he considered going into medicine or possibly getting a job working for a government agency such as the CIA. But at the urging of a professor at the University of Colorado, Cooper went into the master’s of public administration program. “During graduate school I decided that if I were going to go into government work, probably the most effective role would be at a local level,” says Cooper, 65, who became Delray Beach’s city manager in January. “You can actually make a difference.”
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That opportunity has been one reason Cooper stays in a profession that, after 40 years, can leave its practitioners overwhelmed and in political crosshairs. “This can be a difficult and unrewarding job, so you have to take the long view that you can improve the quality of life for people,” Cooper says. “The demands are 24/7 on both you and your family, but at the same time, the job can be immensely satisfying.” Now in the twilight of his career—he’s made it clear that he will not take another city manager’s job—Cooper is charged with running a city that he says still has a lot of challenges both internally and externally. september/october 2015
JEFF COSTELLO
Executive Director | Delray Beach Community Redevelopment Agency
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ver the course of nearly 30 years, city planner Jeff Costello has seen Delray Beach thrive while many communities around it have struggled. He knows there is no secret recipe for success, but if there were one, collaboration would be a key ingredient. “What makes Delray great is that we work together as a community to achieve what’s best for the city as a whole,” he says. “That requires compromise and consensus-building. We’ve been able to do that here.” Compromise, collaboration and consensusbuilding are also critical to the success of the Delray Beach Community Redevelopment Agency, an organization that Costello, 51, has led since taking over as executive director in January. Charged with eliminating blight, creating a sustainable downtown and encouraging economic growth in an area of about 2,000 acres east of Interstate 95—about 20 percent of Delray Beach—the CRA has been a driving force in helping to revitalize the city’s downtown area as well as implementing improvements in neighborhoods within its district. Costello, who served as assistant CRA director for eight years before his promotion to his current position, previously spent 17 years in the city of Delray Beach’s planning department, as well as two years working for a private developer. He says he is proud of what the CRA has achieved over the years, but he is quick to point out that there’s still more to be done.
“The way we continue to be successful is by building on our achievements,” he says. “We have a lot of opportunities to build upon what we’ve done in the past.” As assistant CRA director, Costello helped oversee several major projects, including improvements to West Atlantic Avenue such as the development of Libby Wesley Park, the installation of the “gateway” art sculptures at I-95, and the planning for Uptown Atlantic, a $25 million three-block project, just east of the interstate. While much of the attention the CRA receives involves its work along Atlantic Avenue, Costello points out that it also has been involved in revitalizing neighborhoods elsewhere within its district. One example is the Carver Square neighborhood, where homes built on an illegal dump were demolished and residents relocated after their houses began sinking. Now, after eight years of demolition, remediation and planning, the CRA is in the process of building 20 single-family, affordable homes in the area. Revitalizing older neighborhoods adjacent to the core business area is a priority for Costello, who is also focused on making enhancements
throughout the city, including along North Federal Highway and in the city’s arts district. For Costello, working in concert with the city, with its residents and with other organizations is essential. “At the end of the day, you may not solve all the problems, but you do your best—working with others—to do what’s best for businesses and the community.”
“Right now, we have a lot of internal issues to deal with,” Cooper says. “Until we correct those, we can’t move forward on other issues.” Internally, Cooper is leading a culture change designed to smooth out and speed up some of the processes within city government. For example, he has led efforts to revamp and centralize the city’s purchasing processes so that some purchasing-related tasks previously handled by individual departments are now the responsibility of the purchasing department staff. “We need to take a more modern approach as opposed to doing business as usual,” he says. “We just don’t have the resources anymore. We need to be more efficient.” Cooper has been challenged by a turnover of
senior staff, with head vacancies he needed to fill in the planning, community improvement, information technology and human resources departments. He’s also working to ensure that policies the city has in place are being followed, especially after an ethics investigation began into concerns that some city employees or their relatives benefited from contracts they struck with the city through their private businesses. “Getting the house in order and changing the culture is just one task,” he says. Although he’s been on the job for less than a year, Cooper has overseen what he sees as successes, including the transition to a new company responsible for garbage and trash pickup as well as a clear plan for improvements to the public beach.
Cooper, who spent 20 years as the city manager in Port St. Lucie as well as more than a decade as a city manager in Colorado, believes Delray Beach also has made progress on a few sticky issues, including limiting the number of downtown special events and helping to solve some parking issues. He predicts that within three years, much of the development east of Swinton Avenue will be completed, which should help ease traffic. He also believes that within that time frame, the city will become more responsive to residents, the beach will evolve from good to great, and redevelopment will take place on West Atlantic Avenue. “The issues in Delray Beach can be solved,” he says. “They just can’t be solved in a couple of months.”
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MITCH KATZ
City Commissioner | Delray Beach
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or Mitch Katz, seeking a seat on the Delray Beach City Commission last March was as much about the future as it was about the present. Katz had been active in the city since moving here 13 years ago—serving as president of his Bexley Park homeowners association for nine years and as chair of the city’s education board—but he stepped up to the commissioner’s race when he perceived the city was lacking leadership. “I thought either I help make it work better so I can help my children want to stay and raise their families here, or we would end up having to move away,” he says. Now, about six months into his three-year term, Katz is making it a point to be visible and accessible to the residents he serves. He is likely to be seen at a Kiwanis meeting or a Chamber of Commerce breakfast gathering, and it’s not unusual to see him meeting privately with
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residents eager to share their views. “I represent the interest of our residents,” he says. “I need their input to make the right decisions.” Throughout his conversations, Katz, 44, frequently talks about maintaining what Delray Beach has achieved over the last quartercentury and the quality of life it offers. “Delray Beach is a small town with a lot of people,” he says. “I want to try to preserve that as much as possible.” The freshman city commissioner, with a day job working for a company that helps colleges and universities build online programs, says he is pleased to see residents getting involved in the city and packing city commission meetings. He’s also encouraged by an increase in the number of residents applying for positions on city advisory boards. “People want to be involved,” he says.
“They’re realizing the only way they can make a difference is by stepping up to the plate.” Katz says that resident involvement has created what he calls a “new era” in Delray Beach. “There was a time when developers decided the future of Delray Beach,” he says. “Now the citizens are deciding the future growth and direction of the city.” He points to several projects, including the contested Atlantic Crossing development, where resident input has had an impact on development plans. Going forward, Katz would like to see the city work toward compromise and balance when it comes to growth, and to see improvements to the city’s infrastructure and more progress on the economic development front, especially along the Congress Avenue corridor. “It’s not that we’re doing badly,” he says. “After all, everyone wants to be in Delray. But we can do better.”
september/october 2015
JOAN GOODRICH
Economic Development Director City of Delray Beach and Delray Beach Community Redevelopment Agency
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t didn’t take long for Joan Goodrich to realize that Delray Beach is different than other communities she’s been involved with during her 30 years working for government and business organizations in South Florida. “Small business is big business here in Delray,” says Goodrich, Delray Beach’s economic development director. “We recognize that the sweet spot in the market, given our quality of life here in Delray, is all about smaller companies.” Knowing that 93 percent of the companies in Delray Beach employ fewer than 30 people, Goodrich’s strategy is focused primarily on attracting similar businesses to the area. That’s not to say she will turn away companies that want to move their corporate headquarters here, along with hundreds of employees. In fact, Goodrich is currently working with a 25-member communityled taskforce to determine the future of the Congress Avenue corridor—an area once home to Office Depot’s corporate headquarters—and make it a major employment center where people can live and work. Delray Beach is also in the process of possibly becoming home to the iPic Theaters’ corporate headquarters, which would add about 200 jobs to the community and more than 250,000 square feet of office space. Still, Goodrich, 53, sees Delray’s niche in the South Florida business market as the hub for small entrepreneurial businesses. “We love smaller, innovative, entrepreneurial companies and businesses,” she says. In just an eight-month window beginning last October, Goodrich and Elizabeth Burrows, the city’s economic development manager, have assisted 24 businesses with either moving to new locations or navigating through city processes. These businesses account for close to 600 jobs with an economic impact of about $6.2 million. “Right now we’re working with more than 70 business owners who are looking to grow a business, start a business or relocate a business here in Delray,” says Goodrich, whose department reports to both the city and the CRA. She is quick to point out that these businesses represent a diversity of segments within the market. “We’re talking about so much more than retail,” she says. Goodrich, who previously worked on economic development issues for the Greater Fort Lauderdale Alliance, sees a bright future ahead for Delray Beach. She predicts over the next decade that Delray’s downtown will continue to thrive, the Congress Avenue corridor will be vibrant and other areas of the city, including the north Federal Highway area, will grow. “Delray Beach is an extraordinary jewel right here in South Florida,” she says. “What makes it stand out is its people, their passion and their desire to work together to make things better.”
“Small business is big business here in Delray Beach.”
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This season’s guide to everything delicious in Delray Beach!
LIBBY VOLGYES
By Libby Volgyes
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Clockwise, from top: 3rd and 3rd’s swordfish crudo; escargot bruschetta; pappardelle with bolognese sauce and smoked olive jar with marinated feta
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he most fun little town in America also has some of the best restaurants—and emerging and established chefs—in South Florida. Here’s our trusty guide to what’s hot on the dining scene this season, and where to go on those nights when all you want is a reservation at 8.
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Trends to Watch
As far as cuisines go, as the Cuban craze hits the rest of the country, you can expect to see Lowcountry cuisine making a splash, Badaracco says. “Lowcountry” refers specifically to the Georgia and South Carolina coasts. And the pickling boom that started last year? Expect it to continue. What—you still don’t make your own kimchee? But it’s not just pickling that is holding court: smoked, fire-roasted and charred foods will be popping up. “If you can soak it in acid or vinegar or set it on fire, you’re right in the moment,” Badaracco says. The craft cocktail fever continues to swell, and drinking local remains hot—whatever it is you’re drinking. Local breweries continue to explode, and you’ll start to see local distilleries for whiskey and gin pop up in the darnedest places. And while we’re talking about cocktails, look for agave-based spirits, with South America and Mexico leading the way this year. That means more tequila and pisco gaining in popularity, according to David Bouchard, principal bartender at The Cooper in Palm Beach Gardens (see “Worth the Drive,” page 76). Finally, if you thought it was weird dining out with everyone’s iPhone, you ain’t seen nothing yet. Restaurants will start to experiment with technology in a major way in the coming year with iPads at the table or the ability to preorder a drink without waiting at the bar. The trend that we can’t wait for: nose to tail OR root to stalk cooking (using the whole animal—or plant). A few chefs in the area already are hinting about this practice—which I’d like to point out hit the rest of the country, um, years ago. Just look at all the cookbooks on Amazon. It’s good for the environment, good for sustainability, good for hipsters—plus it’s giving the chefs new parts to play with. Win-win.
This season, as kale lingers on despite all our best predictions, here’s what to watch for in the coming year: Great grains—as in ancient—will be all over area menus. Look for spelt, sorghum, amaranth, emmer, teff, freekeh and chia. Quinoa, we hardly knew ya. And then there’s hemp. The boom of high-protein hemp seeds might mean that one day, not too far off, you’ll be seeing hemp tequila and hemp protein powder. According to Suzy Badaracco, president of Culinary Tides, a company that forecasts trends for the food industry, fringe meats such as rabbit, goat and bone broth will be big. And edible weeds that capitalize on the foraging trend might be filling up your salad bowl: dandelion, sorrel and purslane, oh my.
Above: Silver Lining cocktail and Negroni (inset), both from The Cooper. Right: roasted grass-fed marrow bones, onion crust, ipa mustard, herbs and toast from The District
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“Craft cocktail fever continues to swell, and drinking local remains hot.”
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“To cook a brisket is a little bit of an art form.”
Four Chefs to Watch
EDUARDO SCHNEIDER
BRYAN TYRELL Smoke
Smoke’s awardwinning barbecue is becoming a Delray favorite.
september/october 2015
The journey that brought Bryan Tyrell to serve as reigning pit master at Smoke BBQ (8 E. Atlantic Ave., 561/330-4236) started in a small town near Kansas City, with a population that has never topped 4,700. It was so small that elementary classes were held in a one-room schoolhouse; Tyrell, in fact, was the only child in his second grade. He also was spellbound watching his mom cook gravy in the kitchen of the family farm. But his barbecue journey would start 51 miles up Highway 169 with Jeff Steahney, the owner of Joe’s Kansas City Bar-B-Que, “arguably one of the best barbecue places in the world,” according to Tyrell. He joined Steahney’s barbecue team (if you know anything about competitive barbecue, then you already know how this story ends), and they started winning championships. A lot of championships. Steahney left Joe’s to open Oklahoma’s Joe’s Bar-BQue, and he took Tyrell with him as smokehouse manager, teaching him to make championship competitionquality barbecue in a restaurant. The skills he learned in Oklahoma have made his time in Delray legendary. “I like cooking; I’m very good at barbecue,” Tyrell says. “I do like doing other things, so I take variations off the smoked meats, like enchiladas, tamales. I love doing Cajun food as well as Tex Mex.” The most popular items at Smoke, and coincidentally Tyrell’s favorite items to cook, are ribs and brisket. “To cook a brisket is a little bit of an art form,” Tyrell says. “Number one: You have to get the right amount of rub on it. Two: You have to make sure your temperature on your smoker is consistent. Three: You have to be able to pull it at the right temperature and cut it right.” delray beach magazine
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CRISTINA MORGADO
MICHELE EVE PHOTOGRAPHY
“I want guests to try something [new], whether it’s ingredients or flavor combinations.”
ERIC BAKER Max’s Harvest There’s a small movement going on at Max’s Harvest (169 N.E. Second Ave., 561/381-9970), and it’s coming from the gentle, prodding hands of Eric Baker. “Sometimes I like to take risks,” the restaurant’s executive chef says. “I want guests to try something [new], whether it’s ingredients or flavor combinations.” Recently, Baker put Florida alligator on the menu and served it Milanese style: with warm spinach, capers, compressed peaches and with a n’duja vinaigrette (n’duja is a soft salami from Calabri). The alligator is raised on a farm in central Florida specifically for eating.
“These are sweet and tender like you couldn’t imagine,” Baker says. “It’s kind of rewiring guests’ perceptions.” This daring chef traces his lineage to classical training: He got his start at the fine dining beacon Café Boulud in Palm Beach and slowly worked his way south, working at the W in Fort Lauderdale, then opening up the Lobster Bar Sea Grille. “I like the personal environment of the smaller restaurant; the interaction of our guests is much more personal and intimate, and I really enjoy that,” Baker says. “You can see firsthand the effect you have on your guests: You play off each other. In a big restaurant, it becomes almost a machine life, and you lose that intimacy. Max’s Harvest has been the perfect place for me. I got really lucky.”
AARON BRISTOL
Clockwise from top: Chef Baker’s wild salmon and his Korean beef wrap
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AARON BRISTOL
“A lot of [Mediterranean] food is rustic and family-oriented.”
Apeiro’s executive chef-partner got his start picking off leaves of thyme with tweezers in a four-star restaurant when he was about 14. “After two weeks I told him I thought I had it down,” David Blonsky remembers. The chef responded by questioning whether a life in the kitchen was right for him. Years later, and with many kitchens under his belt, that answer seems to be an unequivocal “yes.” Apeiro (14917 Lyons Road, 561/501-4443) opened in January in west Delray—one of the latest Burt Rapoport ventures that celebrates Mediterranean food with a sleek, clean, modern interior. But Apeiro is so much more than a Greek salad. “Apeiro is progressive Mediterranean,” Blonsky says. “A lot of that food is very rustic and family-oriented— taking those cooking techniques and profiles and combining them together, so (it’s) Mediterranean with heavy influences from Spain, Italy, Turkey and Greece.” The most popular dishes are the Spanish octopus, the lamb ribs, the bunuelo, the kebabs and the pasta that is made in-house every day. Blonsky personally praises the lamb ribs, octopus, lamb kebabs and the branzino: “the simplicity, the flavors are so strong, so dominant.” Already, another location of Apeiro is set to open in Miami in the fall. september/october 2015
JERRY RABINOWITZ
DAVID BLONSKY Apeiro
Clockwise from top: Apeiro and its chef David Blonsky; grilled octopus from Apeiro
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“Being in Florida, I really like to focus on Florida food: Florida ingredients, especially coastal ingredients.�
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BLAKE MALATESTA 50 Ocean It’s romantic … the image we like to paint of 50 Ocean’s executive chef, Blake Malatesta. That he grew up on a sugarcane farm in LaPlace, La. That he spent summers in New Jersey watching fruit ripen on trees. That all these experiences gave him the drive to create a restaurant reflecting local ingredients. “Being in Florida, I really like to focus on Florida food: Florida ingredients, especially coastal ingredients,” Malatesta says. “We take a lot of ingredients (from) around the area: Our beef comes from Clewiston, our chicken comes from Kissimmee. We try not to play with it too much—we do it very simple. We just
try to highlight the flavor of the ingredients.” Malatesta’s playful Southern roots and Florida cooking peek out in dishes such as the Surf and Turf Tacos—the turf presents as braised pork belly served with “to the minute” corn and mango salsa and chile-bacon aioli and blackened local cobia. The former Upper Deck space underwent an extensive renovation a few years ago to become the dreamy restaurant we know today (50 S. Ocean Blvd., 561/2783364). Above Boston’s on the Beach, the floor-to-ceiling windows offer sweeping ocean views. Throw in a pecky cypress ceiling, bamboo floors and a captivating blue onyx bar with a built-in saltwater aquarium, and you’re beginning to understand how the interior of 50 Ocean echoes the ocean-based cuisine of Malatesta.
LIBBYVISION.COM
Clockwise from top: 50 Ocean’s salmon tartare, chef Blake Malatesta, and 50 Ocean’s fresh wahoo, grilled and steamed in a banana leaf
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Three Delray Restaurants with Stars in their Eyes MICHAEL HAYCOOK The Grove
AARON BRISTOL
Here’s what makes The Grove so magical: Chef-partner Michael Haycook understands that to create an abiding loyalty in each of his guests, he must first ignite their passion for what is special about this treasured little restaurant. And that fire comes from the kitchen and the people who tend it. “We’re proud of the food we do, and 80 percent of the menu is geared toward the general population, and 20 percent we save for ourselves,” Haycook says. The menu is rotated every few weeks to make it interesting for both the customers and the chefs, giving the kitchen an emotional and creative outlet. Haycook recognizes the emotional intensity that comes from working in the kitchen. “I think cooking in restaurants should be emotional,” he says. “The great thing about being a chef is having that creative outlet: When you can’t exercise that, you’re a robot.” Haycook’s time spent cooking in Carmel means he brings a Northern California sensibility to The Grove (187 N.E. Second Ave., 561/266-3750), with both food and wine proclivities, since he doubles as the restaurant’s sommelier. At only 28 seats, it’s also an intimate experience. “Our philosophy is to invite people in,” Haycook says. “It’s ... like you’re in our house, our kitchen and we’re taking care of you. For us, it’s about doing something we love. Our regulars come in two or three times a week. It’s about relationships.”
CRISTINA MORGADO
John Paul Kline had a hit from day one when he opened 3rd and 3rd (301 N.E. Third Ave., 561/3031939), and executve chef Jessie Steele gets it. Steele knows that his minimalist restaurant kicks to a different beat; step into the kitchen on any given night, and it’s pretty loud. “I did the stuffy, perfectly set-up plates every night. It’s just boring. And I think the new generation doesn’t want that,” Steele says. “What we’re doing—bare table, really good food, really good drinks, loud [inside]—it’s totally different from the fine dining restaurant, but you’re still getting the fine dining food.” Steele changes the menu every day based on whatever he feels like cooking. “I just do my own thing,” he says. “We’re smoking everything we can get our hands on. It doesn’t all work,” he says. “We smoked some fruits that just didn’t work out. Our pork that we do is awesome. We started smoking grains and polenta and farro; we try it from a raw state, smoke it, then cook it as you normally would.” 3rd and 3rd encourages small plates and sharing plates and keeps a phenomenal burger and pulled pork on the menu every night. The rest is Steele’s whim.
Left: Swordfish Crudo from 3rd and 3rd in Delray Beach. Top: Chef Michael Haycook, The Grove; above, The Grove’s pan-seared swordfish
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JESSIE STEELE 3rd and 3rd
EDUARDO SCHNEIDER
CRISTINA MORGADO
NICK MORFOGEN 32 East For the past 15 years, 32 E. Atlantic Ave. (561/2767868) has been the foodie address in Delray Beach. “Lots of people come here on special occasions, lots of people have proposed here and keep coming back on their anniversaries,” says executive chef Nick Morfogen. Known for his to-die-for scallops, Morfogen adheres to the guidelines of “as fresh as possible” and “as local as possible.” “The farmers and I just seem to influence each other,” Morfogen says. “We work together. They’re asking me now what I might want them to grow for me. Sometimes I say ‘I want curry leaves,’ or ‘how come no one’s growing vanilla beans?’” In addition to scallops, the restaurant pumps out prosciutto-wrapped (seasonal) fruit straight from its wood-burning oven.
“I burn a lot of wood and charcoal, more than most restaurants,” Morfogen says. “That’s as prehistoric as you can get.” Morfogen stays inspired by watching industry leaders and takes his cues from observing other chefs. “I enjoy the evolution of this business, and I enjoy watching the young guys around the world do interesting things that I never thought of.”
“The farmers and I just seem to influence each other. They’re asking me now what I want them to grow for me.”
From left: 3rd and 3rd’s crispy chicken with peanut red curry and its chef, Jessie Steele with chef/ owner John Paul Kline; chef Nick Morfogen from 32 East and his seared yellowfin tuna on red curry coconut “creamed corn” with rice noodle salad
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10 Local Faves [ 1 ] BRULÉ BISTRO
I’ve got a little bit of a restaurant crush on Brulé Bistro (200 N.E. Second Ave.). Maybe because they check off every box: house-made cheese (and sausage and desserts), a menu that changes almost twice a week based on what’s available and delicious right now, total utilization of the animals and a dynamic chef duo with incredible synergy. Executive chef-partner Suzanne Perrotto and chef de cuisine Jason Binder craft stunning dishes such as Solace Farm duck egg served over a three-day brined pork belly (braised and crisped) atop a bed of aerated local corn puree, all resting carefully on top of a pickled red pepper and pea shoot salad. “We don’t just change the menu, we try to transform to what we’re inspired by, in the front of the house and the back,” says Reny Hodan, Perrotto’s partner and fiancé.
[3]
[ 2 ] DADA
Maybe it’s the giant banyan tree in the front yard—or maybe it’s because executive chef/partner Bruce Feingold knows just how to challenge our culinary palates while providing outstanding comfort fare, like the habanero maple-glazed salmon that has been a menu staple for 15 years. Of course we also love Dada (52 N. Swinton Ave.) because of the darling historical house and the funky rooms, but so much of it is Feingold and his funky-comfort inspired menu. We give in. You win, Dada.
EDUARDO SCHNEIDER
LIBBYVISION.COM
PAPA’S TAPAS
With its small, intimate seating and brightly colored walls, Papa’s Tapas (259 N.E. Second Ave.) is a locals’ gem, with specials like paella, mariscadas and, of course, tapas. And don’t miss the show at the end of the night: “We do a big show for Mom and Dad (‘Papa’ Cristobal Parra and wife Susie) when they leave on the weekend and everyone’s clapping in the kitchen,” says daughter Annie Kolensky, the general manager. “Everyone looks forward to seeing Papa. He’s got the magic touch.”
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There’s never a wrong time to visit Park Tavern.
Clockwise from opposite page: Executive chef Suzanne Perrotto and chef de cuisine Jason Binder from Brulé; smoked fish dip from Park Tavern; Kannika Sudnaen, Pen Susskind and Siree Sudnaen from Ziree Thai; ceviche from El Camino; sangria from Papa’s Tapas; and Dada’s dining room
[4]
PARK TAVERN
There’s never a wrong time to visit Park Tavern (32 S.E. Second Ave.), set back from bustling Atlantic Avenue in the heart of downtown; it’s the perfect place to bring your family, your colleagues, your date and your dog. Popular dishes include the smoked fish dip; the chopped salad, which incorporates a lot of greens from Swank and Pontano farms; and the burger, prime rib and cheesesteak.
[5]
ZIREE THAI
Ziree Thai and Sushi (401 W. Atlantic Ave.), owned by four sisters and a brother, is a family restaurant in every sense of the word. “We have a lot of locals who come here, and when you walk in, it seems like family,” says Siree Sudnaen, the youngest sister. Ziree is known for its panang and green curry. The pad Thai was once its best-seller but now the pad see-ew—Thai wide rice noodles sautéed with sweet soy sauce, eggs and broccoli—is the most popular item.
EDUARDO SCHNEIDER
[6]
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EL CAMINO
Executive chef Victor Meneses describes El Camino like this: “It’s (as) if my mother went to culinary school. It’s a lot more authentic than the other Mexican restaurants around, a little more technique.” Think smoked brisket nachos, more than 200 different types of tequila, and margaritas that flow to the tune of chile guava made with reposado, guava nectar, lime, muddled habanero and agave. This is what makes us fall in love with El Camino (15 N.E. Second Ave.). “My initial goal for El Camino was to show people that Mexican food doesn’t have to be ‘slop on a plate,’ that you can still give really good authentic stuff without going to a hole in a wall—to broaden people’s horizons on Mexican cuisine.”
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[7]
J & J RAW BAR & GRILL
AARON BRISTOL
Owners Tina and John Hutchinson (he’s also executive chef) met at the Raw Bar they now run together—but first, she was a customer in love with his cooking. Fastforward a decade and you’ve got a marriage, a daughter and a fantastically successful, locally loved seafood restaurant (634 E. Atlantic Ave.) tucked neatly into the east end of Atlantic Avenue.The menu is seafood-heavy with standout specials, like lobster with a black bean sauce.
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EDUARDO SCHNEIDER
From left: Mussels at J&J Raw Bar and Grill; City Oyster’s Tim Baur and Wayne Pasik; the giant meatball at Vic & Angelo’s
[8]
CITY OYSTER
We love City Oyster (213 E. Atlantic Ave.) because it churns out high-quality, consistent seafood while maintaining rock-star, see-and-be-seen status. We’re quite taken with the sweeping, comfortable wooden bar and the sprawling terrace—oh-so-perfect for people-watching on a weekend. Bonus: All their delicious carbs (think breads, pies, pastries, pastas and yes, even the crackers) are made in-house upstairs in their bakeshop.
[9]
CAFFÉ LUNA ROSA
Some of us actually remember its early days when Luna Rosa (34 S. Ocean Blvd.) had ice cream up front. But those days are long gone, and the beachside landmark is beloved by locals and tourists alike for its great breakfasts, lunches and sumptuous dinners—as well as its staff and its chef, Ernie DeBlasi, not necessarily in that order. Besides, there is nothing like strolling down a sidewalk and dining right across from the ocean—an experience that is rarely available these days.
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At Vic & Angelo’s, the menu is extensive and so is that great downtown Italian vibe.
VIC & ANGELO’S
Vic & Angelo’s (290 E. Atlantic Ave.) has our favorite outdoor bar and easily our favorite meatball (“John’s Mom’s Giant Meatball”) and is one of those great Delray answers to whatever mood you’re in. The lobster risotto is a winner, and you can even get a modest chicken paillard if you are dieting. Artisan pizzas are baked at 900 degrees in a coal-fired oven and you can get a little baked, as well, if you’re in the mood one of these great Sunday afternoons. The menu is extensive—and so is that great downtown Italian vibe. september/october 2015
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Worth the Drive THE COOPER
Palm Beach Gardens Since its 2014 opening, The Cooper (4610 PGA Blvd., Suite 100, 561/622-0032) has been packing them in. Under the careful stewardship of executive chef Adam Brown, the restaurant practices a farm-to-table principle that requires strong relationships with local farms. This heavy emphasis on fresh vegetables resonates in almost every dish, and an incorporation of local seafood also influences the menu—such as in the Amelia Island Shrimp Spaghettini and Local Yellowtail Snapper. Throw in a happening brunch scene ($10 bottomless Bloody Marys on Sunday) and you’ve got an all-around winning restaurant.
COOLINARY CAFÉ
“Executive chef Clay Conley will meet every expectation you can possibly envision—and then some.” 76
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Palm Beach Gardens
Tim Lipman, executive chef and owner of Coolinary Café (4650 Donald Ross Road, #110, 561/249-6760) wants you to understand a sense of place when you dine at his restaurant. Growing up in a small town on the east coast of Florida, he remembers how his parents would often grill up a bushel of Indian River clams with friends—the weekend hum of food, family and football percolating through. It’s those memories that drive Lipman today in his quest to bring local Florida cuisine to his guests on a specials menu that can change twice a day. It’s also one of the few restaurants, if not the only one, that has rabbit september/october 2015
on the menu, highlighting Lipman’s glorious Florida-boy roots. Also strong contenders for his diehard regulars: his timeless Southern fried chicken and waffles made with jalapeño cheddar waffles, or delicate pan-roasted wild mushrooms with garlic broth, melted greens and polenta.
DISTRICT TABLE AND BAR Stuart
LIBBYVISION.COM
It’s difficult not to hear about the District Table and Bar (A900 S.E. Indian St., 772/324-8357) once a group of foodies get together. The restaurant is so seasonal, however, that it’s best not to fall too deeply in love with chef Jason Stocks’ dishes, as they may be gone by the time you return. It’s also loaded with charm: Southerninspired, seasonally based, ingredient-driven.
BUCCAN Palm Beach
From its sophisticated yet unpretentious atmosphere to the truly prodigious service, it’s easy to get swept away in a landslide of expectations at Buccan (350 S. County Road, 561/833-3450) before your first small plate even hits the table. Fortunately, executive chef Clay Conley will meet every expectation—and then some. Now in its fourth year, the restaurant manages to be Palm Beach’s darling while not being too Palm Beach-y. Prices are manageable, the service worthy of the stars that frequent it and, always, the focus remains on the drool-worthy food: shareable, seasonal, so, so good. Next door is Imoto at Buccan. “Imoto” means “little sister” in Japanese—or “delicious sushi.” To say we’re excited about Conley’s next venture “Grato,” a Modern Italian restaurant opening soon on Dixie Highway, doesn’t even begin to cover it.
Clockwise from opposite page: The Walking Dead cocktail from The Cooper; inside The Cooper; chef Jason Stocks from District Table and Bar; ice cream sandwiches from District; trio of lamb from Café Boulud and steak tartare from Buccan.
CAFÉ BOULUD
CRISTINA MORGADO
Palm Beach
september/october 2015
Café Boulud (The Brazilian Court, 301 Australian Ave., 561/655-6060) is a perennial Old Florida favorite, and with executive chef Rick Mace at the forefront, prepare to be challenged. Since moving to Florida two-plus years ago, Mace began studying the indigenous flavor of Florida, pulling his team into the research and crafting a menu based around this. Dishes that might stand out from this escapade include local black drumfish with shrimp and Minorcan sausage rice pilaf; blackened mahi with garbanzo beans, spring onions, radish and avocado; and local sheepshead with callaloo, coconut and ladyfinger banana Jamaican curry. delray beach magazine
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[ home ] B Y B R A D M E E
counter culture
Calcutta marble brightens a warm, modern kitchen with its white, elegantly grained surface.
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SCOT ZIMMERMAN
Is there a harder working surface in the home than the kitchen countertop? Not a chance. Countertops not only have to stand up to sharp knives, hot pans and unavoidable spills, but they also have to do it all with beauty and ease. Making the correct decision requires equal parts information and inspiration, so we offer both to help you make the perfect choice for your kitchen.
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SURFACE AREA, PART I
SCOT ZIMMERMAN
What are the pros and cons of various countertop materials? Delray breaks it down.
Bright light gleams across thick Calcutta marble countertops with matching backsplash.
Concrete countertops complement white cabinets and wood accents to shape this kitchen’s upbeat farmhouse style.
White Caesarstone provides a chic, low-maintenance countertop for a family’s kitchen.
MARBLE
CONCRETE
ENGINEERED QUARTZ
PROS
■ Timeless beauty ■ Heatproof ■ Waterproof
CONS
■ Expensive ■ Easily stained unless sealed ■ Scratches
PROS
■ Broad range of colors, forms and finishes ■ Scratch- and heatresistant ■ Easily customized
CONS
■ Heavy ■ Possible cracking ■ Must seal to protect from stains and scratches ■ Can be expensive
PROS
■ Cleans easily ■ Low to no maintenance ■ Stain-, heat- and scratch-resistant ■ Broad range of colors, textures and patterns
CONS
■ Relatively expensive ■ Less natural looking than stone
COUNTER ATTACK
Don’t let a countertop search weigh you down—bring a little know-how to the selection process.
3 Be yourself: Determine Don’t 4 Variety is the spice: 5 The finish line: Consid1 For starters: Begin with 2 Come together: The your lifestyle when choosing restrict yourself to one er optional finishes to change a your most important element—a pattern, texture and color of granite slab, white oak flooring or rich cherry cabinets—and build your material palette from there. Make certain one element dominates while others play supporting roles. Because countertops often unify a kitchen’s design, choosing your material early in the design process can make the selection of other elements much easier.
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a countertop material should complement other key elements in the kitchen. For example, pairing visually active granite with a mosaic tile backsplash or boldly grained oak cabinets can create pattern overkill.
countertop materials. Busy families, active cooking and frequent entertaining demand more durable and carefree countertop materials than those suitable for lesser-challenged kitchens.
material. Using multiple materials can add character and functionality to a kitchen. A granitetopped island pairs perfectly with a nearby wood-topped chopping area and marbletopped baking center.
material’s look. Honing granite softens the stone’s appearance and makes it less reflective— therefore, it’s less difficult to keep looking clean. Similarly, troweling concrete and distressing nickel add character. Ask professionals about the choices available.
september/october 2015
Celebration by the Sea
South Florida’s premier beachside event! Saturday, October 10, 2015 6:00 – 9:00 p.m. The Delray Beach Club Aloha means affection, peace, compassion, and mercy. This is what hospice is all about. Support our mission and join us for a magical, Hawaiian-themed evening under the stars! $150 per person | Valet Parking | Cocktail Attire For additional information or to purchase tickets please call 561-494-6887 or visit hpbcf.org/celebration. For sponsorship opportunities call Lauryn Barry at 561-494-6884 or Mary Coleman at 561-416-5037.
Benefiting
[ home ]
SURFACE AREA, PART II
SCOT ZIMMERMAN
BENJAMIN MOORE
Here are three more popular countertop choices—with pluses and minuses for each material.
Stainless-steel countertops and anodized aluminum cabinets create a decidedly modern edge for this spacious kitchen.
The eye-catching granite countertops of this double island add color and pattern to the white, airy kitchen.
The island’s wood countertop adds a natural element to the bright, modern kitchen.
STAINLESS STEEL
GRANITE
WOOD
PROS
■ Resists heat and stains ■ Antibacterial ■ Durable
CONS
■ Can scratch and dent ■ Can be expensive unless sealed
PROS
■ Durable ■ Heat-resistant ■ Natural beauty with endless patterns and colors available
CONS
■ Requires sealing and regular maintenance ■ Expensive
GET IT HERE
PROS
■ Accommodates cutting and chopping without dulling knives ■ Less noisy than stone ■ Long-lasting
CONS
■ Requires regular wiping, disinfecting and oiling ■ Susceptible to stains, moisture, heat and acidic elements
Check out these local sources for high-style countertop surfaces. ■ CASALE MARBLE IMPORTS (750 S.W. 17th Ave., Delray Beach, 561/2727600): Inventory includes granite, marble, onyx, travertine, soapstone and other exotic slabs in hundreds of color configurations.
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■ MARBLE SYSTEMS (2010 W. Atlantic Blvd., Pompano Beach, 954/9799530): Countertop selections for indoor and outdoor rooms, including metal, marble, quartz and much more.
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■ KEYS GRANITE (1147 Gateway Blvd., Boynton Beach, 561/3758887): Cut-to-size slabs in a variety of material, from limestone and granite to marble and onyx.
■ DISTINGUISHED KITCHENS AND BATHS (178 Glades Road, Boca Raton, 561/278-3000): The Design Center works with specialists in cultured stone, granite, marble and more.
■ PREMIUM KITCHENS (7400 N. Federal Highway, Boca Raton, 561/465-2539): The Boca showroom features a wide variety of chic, modern collections.
■ ULTIMATE KITCHEN AND BATH (1000 Clint Moore Road, Suite 105, Boca Raton, 561/998-7711): Services include granite and solid-surface countertops, as well as backsplashes.
september/october 2015
4th Annual
[ out & about ] B Y S T E FA N I E C A I N T O
CIRCLE OF HOPE
WHERE: Delray Beach WHAT: The Delray Dunes Golf and Country Club was
the site for the Women’s Circle annual gala, which raised $160,000 for underserved women in the community. The event featured dinner, a silent auction and dancing.
Jo Neal, George Kramer, Phyllis Spinner Kramer, Steve Harris, Barbara Armour, Patti Harris, Nancy Freeman and William Earnhart
Peggy Martin, Sharada Shankar-Alducin and Helen Babione
Jane Robinson, Catherine Jacobus, Barbara Whittaker and Joan Weidenfeld
Mary Blum and Peter Blum
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BARBARA MCCORMICK
Paula and Jim Sackett
Tony Keller and Enid Atwater
Valerie Enlow, Eric Harbaugh and Michele Harbaugh
Kim Hobin and Alana Spindel
Bill Bathurst, Blake Malatesta, Millie Wikinson, Mark DeAtley and Steve Miskew
HOOCH AND PAIRED BITES
WHERE: Delray Beach WHAT: 50 Ocean paid tribute to moonshine
JANIS BUCHER
during a special dining event that benefited the Delray Beach Historical Society. Guests were treated to moonshine-inspired cocktails and paired appetizers by executive chef Blake Malatesta, all while learning about the famed Southern spirit.
september/october 2015
Debbie Roy and Bob McDonald
[ out & about ]
GREAT FUTURES BRUNCH
WHERE: Wellington WHAT: Guests of International Polo Club Palm
Beach dressed in their Sunday best for the Great Futures Brunch. The fundraiser brought in more than $175,000 for the Neil S. Hirsch Boys & Girls Club, allowing the organization to send 150 kids to camp.
Nacho Figueras, Neil Hirsch, Jaene Miranda, John Wash and John Walsh Kelly Spencer, Caitlin Mertzlufft, Lauren Kohley, Brittany Garcia and Shannon Spencer
Maddie Stutzman and Charlotte Stutzman
Mallory Owens, Jessica Haft, Erica Haft and Alexis Solmo
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LILA PHOTO
Arghavan Welch
WAYSIDE HOUSE SPRING BOUTIQUE AND TRUNK SHOW WHERE: Delray Beach WHAT: The Wayside House combined
fashion and fundraising for its annual boutique and trunk show at Old School Square. This year’s event, held at the Delray Center for the Arts, raised more than $150,000 for patients of the women’s addiction treatment center.
Karen Sywolski and Bob Sywolski
Sandra Powell and Gay Bridges George McElroy and Lisa McWhorter
Barbara Backer and Patricia McElroy
JIM GREENE
Judy Wheatley, Liz Gardiner and Joyce Hamilton
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[ out & about ] SECOND ANNUAL WINTER HARVEST WHERE: Delray Beach WHAT: The Delray Beach Historical Society
hosted its “Second Annual Winter Harvest” to showcase the lush agriculture that is very much part of Delray’s history. After the “Farmer Showcase,” guests enjoyed a five-course meal prepared by some of Delray’s finest chefs.
Debbie and Bill Bathurst Harvest dinner
EMILIANO BROOKS
Laura, Norma and Roy Simon
Connor and Ryan Lynch
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Harvest vegetables
Roland Yee and Kristen Ulin McWhorter Nancy Vera, Maggie Dickenson, Karen Cruz and Kristen Stanley
Steve and Stephanie Miskew
september/october 2015
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[ out & about ]
IT’S WHAT YOU SEE LUNCHEON WHERE: Lake Worth WHAT: The Cultural Council of Palm Beach County hosted a catered luncheon
featuring art collector, Beth Rudin DeWoody. The renowned philanthropist and curator shared her experience with buying and collecting through a moderated discussion with council president, Rena Blades.
Beth Rudin DeWoody and Rena Blades Abigail Trenk and Melinda Trucks
Sallie Korman and Bert Korman David Breneman and Donna Plasket
JACEK PHOTO
Christina Keogh and Kelly Rooney
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4th Annual
Girls, Pearls, Hats & Heels
Save the Date(s) Wednesday, October 7th (6:00 – 9:00 PM)
& Thursday, October 8th (10:30 AM – 2:00 PM) AT THE SEAGATE COUNTRY CLUB
Join us for this signature two-day event in recognition of Breast Cancer Awareness Month Girls, Pearls, Hats & Heels VIP Preview Night Wednesday, October 7, 2015 (6:00 -9:00 PM)
Men don’t feel left out…this event is not just for “Girls”. Join us for the VIP Preview Cocktail Party which includes an evening of surprises, with the first peek at the elegant and exclusive shopping, VIP special auction hosted by Frank McKinney and much, much more …
www.delraylibrary.org/VIP
Nicole Pasqual, VIP Preview Night Chair
Girls, Pearls, Hats & Heels Survivor’s Circle
Jan Kucera, GPHH Event Founder
Pay tribute to loved ones, friends, and family that have experienced breast cancer by joining the Girls, Pearls, Hats & Heels Survivor’s Circle. Survivor Circle honorees will be greeted at the special VIP check-in, receive a signed, limited edition Marrero Collection couture scarf and be recognized at the event and in the event program. For more information and to join the
Survivor’s Circle: www.delraylibrary.org/Survivor
Girls, Pearls, Hats & Heels
Thursday, October 8, 2015 (10:30 AM - 2:00 PM) Gather your girlfriends, put on your pearls, hats and heels and enjoy a fun filled afternoon of shopping for the latest fashions, with complimentary bubbly, a chance at winning something fabulous at the famous Footcandy Shoewall, and lunch-by-the-bite all in a luxurious country club setting. www.delraylibrary.org/GPHH
Nilsa McKinney, GPHH Event Chair
For more information visit us online or call (561) 266-0799 Karen Rogers, Honorary Chair
Live Entertainment
Catch Delray’s Best Brunch! Saturday & Sunday 9:00 a.m.– 2:30 p.m. Dine alfresco amidst the breeze or enjoy live acoustic guitar stylings indoors on Sundays. Admire our stunning aquariums as you dine in tropical tranquility. Sweet, savory, or seafood, our vast brunch selection will cater to any appetite!
For information or reservations, visit TheAtlanticGrille.com or call 561-922-7748.
Tuesday: 8 p.m. – 10:30 p.m. Doo-wop, Joey Dale and The Gigolos Wednesday: 7:30 p.m. – 11:30 p.m. Orson Whitfield Thursday: 8 p.m. – 11:30 p.m. Blues Night, Atlantic Blues Band Friday: 8:30 p.m. – 12:30 a.m. Orson Whitfield Saturday: 8:30 p.m. – 12:30 a.m. Orson Whitfield and Emelee Sunday: 11 a.m. – 2 p.m. Acoustic Guitarist
OPEN FOR DINNER DAILY | HAPPY HOUR 4:00 – 7:00 P.M.
Gift cards are available at TheAtlanticGrille.com/GiftCards Located at The Seagate Hotel 1000 East Atlantic Avenue, Delray Beach
dining guide Your resource for Greater Delray Beach’s finest restaurants
staff pick HABIT BURGER 1801 S. Federal Highway, 561/265-0934
Santa Barbara charburger
IF YOU GO HOURS: Mon.–Sun. 10:30 a.m. –10 p.m. WEBSITE: habitburger.com
september/october 2015
O
ne more way to feed our insatiable burger habit is the new Habit Burger, which opened this summer in the Delray Place shopping center just off Linton Boulevard. The Delray Habit is the first East Coast/South Florida location for the California-based chain, which operates 115 burger joints in four Western states. It’s part of an ambitious expansion plan to add several Habits in Florida cities on both coasts and in the central part of the state. Following in the footsteps of other “fast casual” eateries like Chipotle, Habit touts its fresh, high-
quality foods prepared on-premises, from neverfrozen burgers grilled over an open flame to freshmade salads and dressings to trans-fat-free fries and onion rings. In addition to several styles of “Charburgers,” from teriyaki to avocado and cheese, there are also sammies made with house-marinated chicken and tri-tip, plus line-caught tuna, along with side and entrée-sized salads. Habit also features a complimentary condiment bar where diners can jazz up their burgers and sandwiches. —Bill Citara
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[ dining guide ]
DINING KEY $ Inexpensive: under $17 $$ Moderate: $18 to $35 $$$ Expensive: $36 to $50 $$$$ Very expensive: $50+ DELRAY BEACH 3rd & 3rd—301 N.E. Third Ave. Gastropub. John
32 east—32 E. Atlantic Ave. Contemporary American. At a time when chefs and restaurants seem to be constantly shouting their own praises, Nick Morfogen and 32 East go quietly about their way of serving thoughtfully conceived, finely crafted dishes with a minimum of fuss and artifice. The menu changes daily, but recent examples of Morfogen’s culinary expertise include Potana Farm crispy squash blossoms on eggplant caponata and Greek-style locally speared black grouper with red beet hummus and tzatziki. When the food is this good, you don’t need to shout. • Dinner daily. 561/276-7868. $$$
50 ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to 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 daily. Brunch Sun. 561/278-3364. $$
angelo elia pizza • bar • tapas—16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthypungent mélange of pears, pancetta, gorgonzola, sundried figs and mozzarella. • Lunch Tues.–Sun. Dinner daily. 561/381-0037. $
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CRISTINA MORGADO
Paul Kline’s quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, shrimp and chorizo skewers with corn puree, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta. • Dinner Mon.–Sat. 561/303-1939. $$ Salmon from Atlantic Grille
apeiro kitchen & bar—14917 Lyons Road. Mediter-
buddha sky bar—217 E. Atlantic Ave. Pan Asian.
ranean. Burt Rapoport has another winner, and west Delray diners have another reason to stay in their neighborhood with the debut of this stylish, contemporary Mediterranean eatery. With former Chicago toque David Blonsky as chef and partner, Apeiro’s menu spans the entire Mediterranean, with dishes like Moroccanspiced lamb ribs, 14-ounce double-cut pork chop 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 daily. 561/501-4443. $$
Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chineseinfluenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. • Dinner Wed.–Sun. 561/450-7557. $$
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 deliciously 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. $$
brulé bistro—200 N.E. Second Ave., Suite 109. American. This chic and casual bistro tucked away in the Pineapple Grove district of Delray Beach serves modern American cuisine, artisan wines, craft beers and hand crafted cocktails. This intimate neighborhood bistro has the culinary IQ of a very fine restaurant. It is local Delray at its best, with entrées like Snake River Kobe flank au poivre to Maine lobster bisque with fennel pollen. • Lunch and dinner Mon.–Sun. 561/274-2046. $$
burgerfi—6 S. Ocean Blvd. American. The burger at this snappy oceanfront bistro—all-natural Black Angus beef—is A big hit, whether a single “All the Way” burger or the $10 Ultimate Cheeseburger, which is a pair of ground brisket burgers, plus Swiss and blue cheeses. You can customize your burger too, choosing from a roster of free add-ons like mayo, relish and grilled onions, and from a list of “premium” toppings. • Lunch and dinner daily. 561/278-9590. $
burt & max’s—9089 W. Atlantic Ave. Contemporary American. Burt Rapoport and Dennis Max have struck gold with their first collaboration in years, bringing an accessible and affordable brand of contemporary comfort food to the underserved denizens of west Delray. A few dishes from Max’s other restaurnat, Max’s Grille, have made the trek, like the hearty chopped salad and baconwrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner daily. Sunday brunch. 561/638-6380. $$$ cabana el rey—105 E. Atlantic Ave. Cuban tropical. Little Havana is alive and well in Delray. The menu is september/october 2015
The Office is a modern American gastropub that serves delicious, gourmet comfort food, in a setting reminiscent of a luxurious home office. Menu favorites include an array of juicy burgers, inventive salads, swell sandwiches, wonderful appetizers, mouthwatering seafood, chicken and beef entrees.
Vic & Angelo’s serves up delectable, rustic Italian cuisine, including soulsatisfying house-made pastas, crispy, thin-crust pizzas, refreshing salads, fresh fish and seafood, and enticing veal and chicken dishes, in a warm and welcoming setting.
• Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Dine Indoors or on the Patio
• Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Brunch Served Saturday & Sunday • Indoor and Outdoor Dining
201 E. Atlantic Ave. • Delray Beach • 561-276-3600 theofficedelray.com
290 E. Atlantic Ave. • Delray Beach • 561-278-9570 4520 PGA Blvd. • Palm Beach Gardens • 561-630-9899 vicandangelos.com
[ dining guide ]
cabo flats—Delray Marketplace, 14851 Lyons Road.
Mexican. Mexican cuisine often has more personas than Madonna. This highly stylized cantina adds another— that of California’s Chicano culture. All your favorite Mexican dishes are there, as well as enormous margaritas but also niftier items like the crispy tuna tacos. • Lunch and dinner daily. 561/499-0378. $
caffé luna rosa—34 S. Ocean Blvd. Italian. This favorite is always lively, and alfresco dining is the preferred mode. Entrée choices are enticing, but we went with the house-made pasta alla vodka with pancetta, tomato and basil. Also delicious was the costoletta di vitello, a center-cut 14-ounce veal chop lightly breaded and served with San Marzano tomato sauce. • Brunch and dinner daily. 561/274-9404. $$
casa di pepe—189 N.E. Second Ave. Italian. A welcoming staff, familiar Italian dishes done right and moderate prices define this cozy spot with a spacious outdoor patio. Two could share the fist-sized meatball with freshtasting tomato sauce and dollop of milky basil, before moving on to house-made linguine with clams, tender veal Francese and one of the best versions of tiramisu this side of Veneto. • Dinner Mon.–Sat. 561/279-7371. $$ city oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with jumbo lump crab cake, jalapeño cheddar
Deck 84
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grits, asparagus and peperonata. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$
your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads or the thick and juicy 10-ounce special blend burger. And the waterfront location can’t be beat. • Lunch Mon.– Fri. Brunch Sat.–Sun. Dinner daily. 561/665-8484. $
cut 432—432 E. Atlantic Ave., Delray Beach. Steak house. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner daily. 561/272-9898. $$$
el camino—15 N.E. Second Ave. Mexican. This sexy,
dada—52 N. Swinton Ave. Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turned-restaurant is, as they say, a trip. • Dinner daily. 561/330-3232. $$
d’angelo trattoria—9 S.E. Seventh Ave. Italian. Don’t go here expecting all the tired old “Italian” culinary clichés; open your palate to more authentic and exciting Roman-style cuisine, like roasted veal bone marrow with brisk caper-parsley pesto, creamy-dreamy burrata with roasted fava beans and watercress salad, the classic tonnarelli cacio e pepe (“cheese and pepper”) and the best gelato this side of a real Roman trattoria. • Dinner daily. 561/330-1237. $$
deck 84—840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between
bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in crisp, delicate fried skin and set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And do check out the margaritas, especially the half-and-half blend of smoky mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$
fifth avenue grill—821 S. Federal Highway. American. Since 1989, this upscale tavern has been a Delray favorite. The straightforward menu focuses on entrées, especially the famed Allen Brothers beef; choose from numerous cuts and preparations—and add a lobster tail for good measure. • Lunch and dinner daily. 561/265-0122. $$
greek bistro—1832 S. Federal Highway. Greek. If you care more about well-prepared, generously portioned and fairly priced food than Opa!-shouting waiters, you’ll love this modest little restaurant. Flaky, overstuffed spanikopita and miraculously light and delicate beef meatballs should be at the top of your appetizer list, and though entrées don’t always reach those heights, both a long-braised lamb shank and grilled whole snapper are certainly satisfying. And the baklava is great. • Lunch and dinner daily. 561/266-8976. $ the grove—187 N.E. Second Ave. American. The Grove offers excellent food, the kind that gives hope that our part of South Florida can be a culinary destination on par with the best in the country. There’s excellent service too, and an equally commendable wine list, one that boasts by-the-glass selections actually worth drinking. The menu changes biweekly and, like the restaurant, lacks even a crumb of pretension— and is uniformly excellent. • Dinner Tues.–Thurs. 561/266-3750. $$$
JERRY RABINOWITZ
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. $$
henry’s—16850 Jog Road. American. This casual, unpretentious restaurant from Burt Rapoport in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything— from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$ house of siam—25 N.E. Second Ave. Thai. The normally riotous flavors of Thai cuisine are muted at this charming, family-friendly spot, but that seems september/october 2015
When you plan a special occasion or holiday party— you deserve a catering experience that exceeds expectations. Max+Hansen blends impeccable style with premier event planning expertise. Let our team turn your party or event into an exemplary one. We cater dozens of preferred venues—including private residences, for parties of 30 to 3,000.
Dennis Max – Award-winning Restaurateur; Max’s Grille, Max’s Harvest, Max’s SOHO Bill Hansen Catering – 2015 Caterer of the Year; BizBash Florida Readers Choice Awards
Contact Honey Ackermann | 561-756-9474 | honey@themaxgroup.com
[ dining guide ] to suit diners just fine. Dishes, well-prepared and generously portioned, include steamed chicken and shrimp dumplings with sweet soy dipping sauce and crisp-fried duck breast in a very mild red curry sauce. • Lunch Mon.–Fri. Dinner daily. 561/330-9191. $$
focus, Mastino also dishes an array of small plates, from an achingly rich mac-n-three cheeses to a hearty “Old School” meatball with tomato sauce and ricotta to plump littleneck clams in a garlicky white wine-olive oil broth. • Lunch Fri.–Sun. Dinner daily. 561/921-8687. $
il girasole—1911 S. Federal Highway. Northern Italian. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for 30 years. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the calves brains. • Dinner Tues.–Sun. 561/272-3566. $$
max’s harvest—169 N.E. Second Ave. Contemporary American. Restaurateur Dennis Max, instrumental in bringing the chef- and ingredient-driven ethos of California cuisine to South Florida in the 1980s, is again at the forefront of the fresh, local, seasonal culinary movement. Max’s Harvest soars with dishes like savory bourbon-maple glazed pork belly, goat-cheese croquettes with red chili-guava jelly and grilled local swordfish with orange cumin vinaigrette. • Dinner daily. 561/381-9970. $$
j&j seafood bar & grill—634 E. Atlantic Ave. Seafood. This local favorite on the Avenue—owned by John Hutchinson (also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$
max’s social house—116 N.E. Sixth Ave. Gastropub. Dennis Max has hit on a winning formula at this residence-turned-restaurant that has seen its share of incarnations. Expect inventive farm-to-fork small plates, artisan cocktails and craft beers, and a hip, urban vibe. Highlights include house-made pimento cheese with pickled tomatoes, the Wagyu beef hot dog, thick and juicy all-American burgers and gum-tender braised short rib with killer mac-n-cheese. Banana cream pie is so ridiculously luscious you’ll wish they served it in a gallon bucket instead of a mason jar. 561/501-4332. $$
the office—201 E. Atlantic Ave. Contemporary American. It’s a safe bet that your office is nothing like this eclectic gastropub, unless your office sports red leather and cowhide chairs, more than two dozen craft
jimmy’s bistro—9 S. Swinton Ave. Eclectic. Jimmy’s cheerily unpretentious atmosphere applies to the eclectic menu, which flits from China to Italy to New Orleans at will. Best bets are a lovely salad of ripe tomatoes and fresh, milky house-made mozzarella; a rich, elegant version of lusty Cajun etouffee; and caramelized bananas in puff pastry with silken vanilla ice cream and chocolate sauce. • Dinner daily. 561/865-5774. $$ la cigale—253 S.E. Fifth Ave. Mediterranean. This kitchen turns out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are simply glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple. • Dinner Mon.–Sat. 561/265-0600. $$
latitudes ocean grill—2809 S.Ocean Blvd., Highland Beach. Contemporary American. This seaside restaurant at the Delray Sands has long been an unfussy local favorite—with a jaw-dropping view. Think gold standard faves like calamari, mom’s chicken soup, stuffed portabello, steaks, chops, the always-great yellowtail snapper. • Breakfast, lunch and dinner Mon.–Sat. Brunch Sun. 561/278-6241. $$ lemongrass bistro—420 E. Atlantic Ave. PanAsian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this original Lemongrass and its three younger siblings some of the most popular restaurants around. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. $ mastino—25 N.E. Second Ave. Italian/pizza. While pizza from the restaurant’s oak-fired oven may be the 98
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[ dining guide ] sundy house—106 S. Swinton Ave. Contemporary American/Mediterranean. It’s always been historic, with a changing lineup of top chefs. These days the Sundy House menu is a “soulful” blend of Mediterranean flavors and Southern comfort food—served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$$
Tryst
terra fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, hearty, well-prepared Italian-American cuisine are front and center at Wendy Rosano’s latest venture. Among the pleasures you should enjoy are delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/495-5570. $$
AARON BRISTOL
tramonti—119 E. Atlantic Ave. Italian. With its roots
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. 561/2763600. $$
park tavern—32 S.E. Second Ave. Contemporary American. The guys from Cut 432 have done it again with this hip, casual modern American tavern. The menu is tightly focused and tightly executed, whether Maryland crab cake featuring fat chunks of succulent crab or a behemoth slab of tender, juicy prime rib for a near-saintly $29—or the decadent soft pretzel bites. • Dinner daily, brunch Sat. and Sun. 561/265-5093. $$
the porch—85 S.E. Sixth Ave. Italian. The concept is simple: fresh, honest, inviting food. The husband-wife team of Heinrich Lowenberg and Pamela Lomba delivers with classic and creative dishes, alike. Highlights include house-made capellini and the cocoa-dusted tiramisu. • Dinner daily. 561/303-3647. $$
prime—110 E. Atlantic Ave. Steak/Seafood. Prime has a neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. • Dinner daily. 561/865-5845. $$$ 100
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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. $$$
scuola vecchia—522 E. Atlantic Ave. Neopolitan pizza. This bright pizza and wine place makes a certified and serious Neopolitan pizza—according to standards set forth by The Associazone Pizzaliola Napolentani (APN). That means light flavorful dough, spanking fresh imported ingredients—and about as far away as you can get from the American smeary cheesy greasy version. • Lunch and dinner Tues.–Sun. 561/865-5923. $ smoke—8 E. Atlantic Ave. Barbecue. With famed pit master Bryan Tyrell manning the smoker, this joint smokes every other barbecue spot in South Florida. Pretty much everything that comes out of Tyrell’s three-wood smoker is good, but his competition-style ribs are porky-smoky-spicy heaven, the Sistine Chapel of rib-dom. Crisp-greaseless house-made potato chips, meaty baked beans and plush-textured banana-coconut pudding are also excellent. The ambiance is an inviting blend of Southern hospitality, urban chic and sports bar. • Lunch and dinner daily. 561/330-4236. $$
in New York’s Angelo’s of Mulberry Street, this venue is always packed. Homemade stuffed manicotti is aromatic and glorious. Tramonti’s platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zucchini and potato croquettes, is terrific. • Lunch Mon.–Sat. Dinner nightly. Outdoor dining. 561/272-1944. $$
tryst—4 E. Atlantic Ave. Eclectic. It’s tough to beat this hotspot with the lovely outdoor patio, well-chosen selection of artisan beers and not-the-usual-suspect wines, and an eclectic “gastropub” menu of small and large plates. Try the fried green tomato caprese. • Dinner nightly, brunch Sat. and Sun. 561/921-0201. $$
vic & angelo’s—290 E. Atlantic Ave. Italian. Vic’s Buffalo mozzarella, house-made pastas and San Marzano tomatoes are first-rate, and execution is spot on. We are especially partial to the deservedly famous “John’s mom’s meatball.” Portions are substantial, so expect leftovers. • Lunch and dinner daily. 561/278-9570. $$$ BOYNTON BEACH bar louie—1500 Gateway Blvd. Eclectic. Attempting to split the difference between happening bar and American café, Bar Louie mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. • Lunch and dinner daily. 561/853-0090. $
china dumpling—1899-5 N. Congress Ave. Chinese. The dim sum basket is an absolute must-try. Meanwhile, the pork dumplings and shrimp dumplings are not to be missed. • Lunch and dinner daily. 561/737-2782. $ prime catch—700 E. Woolbright Road. Seafood. Simple pleasures soar—full-belly clams, fried sweet and crispy, or a perfectly grilled piece of mahi or bouilseptember/october 2015
Women of Grace Join Us As we celebrate volunteerism and honor five local women whose outstanding service inspires and enriches our community. Over the past 15 years more than 10,000 guests have attended this esteemed Luncheon that has raised over $1 million dollars to benefit Bethesda’s Center for Women and Children. Be part of the rich tradition of service in Palm Beach County!
Wednesday, November 11, 2015
16th Anniversary Luncheon at the Mar-A-Lago Club 10:30 A.M. Reception | 11:30 A.M. Luncheon
Frank McKinney holds one of the babies whose life was saved from equipment purchased from Women of Grace proceeds.
Beatrice Werhahn, Chairwoman Nilsa McKinney, Brenda Medore
Sponsorships available. Tickets and more information at BethesdaHospitalFoundation.org, or call 561-737-7733, Ext. 84445 All proceeds will benefit Bethesda’s Center for Women and Children.
Karen Rogers and Dawn Edwards Blue: C1oo M 57 Y 0 K 40
[ dining guide ] in all sizes (up to 8 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely. • Dinner nightly. 561/547-9487. $$$
Veggie Stack from Prime Catch
PALM BEACH bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island for the see-and-be-seen crowd. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$
buccan—350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). But they’re all good. Dinner daily. 561/833-3450. $$ café boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world. Dining is in the courtyard (not available during summer), the elegant lounge or the sophisticated dining room. • Breakfast, lunch and dinner daily. 561/655-6060. $$$
café l’europe—331 S. County Road. Current labaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$
sushi simon—1614 S. Federal Highway. Japanese/ sushi. Local sushi-philes jam the long, narrow dining room for a taste of such impeccable nigirizushi as hamachi and uni (only on Thursdays), as well as more elaborate dishes like the sublime snowy snapper Morimoto and opulent tuna tartare. Creative and more elaborate rolls are a specialty. This is arguably some of the best sushi in Palm Beach County. • Lunch and dinner daily. 561/731-1819. $$
LAKE WORTH couco pazzo—915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic. • Dinner nightly. (Tues.–Sun. during summer). 561/5850320. $$
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paradiso ristorante—625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu. The Mediterranean sea bass branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$
safire asian fusion—817 Lake Ave. Pan-Asian. This stylish little restaurant offers food that gently marries East and West, plus a roster of more traditional Thai dishes and inventive sushi rolls. Menu standouts include tempura-fried rock shrimp or calamari cloaked with a lush-fiery “spicy cream sauce.” Expect neighborly service and reasonable prices. • Lunch Tues.–Fri. Dinner Tues.–Sun. 561/588-7768. $
LANTANA the station house—233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come
international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like Wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Dinner nightly (closed Mon. during summer). 561/655-4020. $$$
chez jean-pierre—132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-andbe-seen crowd are hallmarks of one of the island’s premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside. When your waiter suggests profiterolles au chocolat or hazelnut soufflé, say, mais oui! • Dinner Mon.–Sat. 561/833-1171. $$$
cucina dell’ arte—257 Royal Poinciana Way. Italian. The wide range of items on the menu and the great quality of Cucina’s cuisine, combined with its fine service, ensures a fun place for a casual yet delectable meal—not to mention being a vantage point for spotting local celebs. • Breakfast, lunch and dinner daily. Outdoor dining. 561/655-0770. $$ september/october 2015
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[ dining guide ] echo—230A Sunrise Ave. Asian. The cuisine reverBREAKFAST • LUNCH • DINNER
Daringly Traditional. You crave it. We serve it.
berates with the tastes of China, Thailand, Japan and Vietnam and is spec-ta-cu-lar. Crispy jumbo shrimp with soybean plum sauce is delectable, the Chinese hot and sour soup is unlike any other, and the Mongolian beef tenderloin is perfection. Sake list is also tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$
hmf—1 S. County Road, Palm Beach, American. This posh Adam Tihany-designed space in the historic Breakers resort, an icon of Old Palm Beach, offers imginative small plates and hand-crafted cocktails in an atmosphere reminiscent of the 1950s. • Open daily from 5 p.m. 561/290-0104. $$
Turkey Avocado Sandwich Slow roasted turkey breast, avocado, arugula, tomato with lemon garlic aioli. Exclusively at TooJay’s
imoto—350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. • Dinner daily. 561/833-5522. $$
Since 1981, TooJay’s has been delighting diners with an exciting and eclectic menu for breakfast, lunch and dinner. When the craving strikes indulge in authentic NY–Style deli sandwiches or settle in with slow roasted turkey, old fashioned pot roast and other time–honored comfort food favorites. Friendly, professional service is a part of every meal, so make plans today to join us for “a little taste of home”.
Legendary desserts: carrot cake, black & whites, chocolate Killer Cake.
jové kitchen & bar—2800 S. Ocean Blvd. Contemporary Italian. Jové is named for the Italian god of the sky, and when the folks at the tony Four Seasons decided to remake their premier restaurant, they reached high to offer the kind of food, service and ambience that would appeal to both their affluent older clientele and a younger, hipper, foodie-oriented crowd. Mission accomplished with dishes like the inventive take on octopus marinated and grilled with fennel, red pepper sauce and artichokes. Desserts sparkle too. • Dinner daily. 561/533-3750. $$ leopard lounge and restaurant—The Chesterfield Palm Beach, 363 Cocoanut Row. American. This is British Colonial decadence at its finest. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$
meat market—191 Bradley Place. Steak house.
Boca Raton Polo Shops (561) 241-5903 • Regency Court Plaza (561) 997-9911 • Glades Plaza (561) 392-4181 Locations also in Coral Springs, Plantation, Boynton Beach and West Palm Beach www.toojays.com TooJays_brm0915.indd 1
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“Meat Market” may be an inelegant name for a very elegant steak house, but there’s no dissonance in its food, service or ambience. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of upscale add-ons. Whole roasted cauliflower is an intriguing starter, while a meaty Niman Ranch short rib atop lobster risotto takes surf-n-turf to a new level. Cast your diet to the winds and order the dessert sampler. • Dinner daily. 561/354-9800. $$$$ september/october 2015
JUNIOR LEAGUE OF
BOCA RATON J u n i o r L e a g u e o f B o c a R a t o n’ s 2 8 t h A n n u a l
Woman Volunteer of the Year Luncheon NOVEMBER 6, 2015 BOCA RATON RESORT & CLUB
Designer appearance by Rebecca Taylor and fashion show featuring her latest collection presented by Saks Fifth Avenue Boca Raton Deb Tarrant, Honorary Chair Debbie Abrams & Elizabeth Kelley Grace, Co-Chairs FOR TICKETS AND MORE INFORMATION: 561.620.2553 or WVOY@JLBR.ORG
R
The Junior League of Boca Raton, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and improving the community through effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. The Junior League of Boca Raton qualifies as a charitable organization under Section 501(c)(3) of the Internal Revenue Code. A copy of the official registration, no. CH2459, and financial information may be obtained from the division of consumer services by calling toll free 1-800-435-7352 within the state. Registration does not imply endorsement, approval, or recommendation by the state.
[ dining guide ] Ristorante Experience authentic cuisines of Italy, such as risottos, fresh fish, roasted lamb, homemade desserts and pastas, as well as exotic fare like duck, octopus, Maine lobster and whole Bronzino (Mediterranean Sea Bass). Full liquor Bar Happy Hour: Mon.-Sun. 4-6:30 p.m. 2-for-1 Specials hours Mon.-Sat. 11 a.m.-close | Sun. 4 p.m.-close
25% off entire menu everyday (dine-in) Plus 50% off wine bottles (Sun-Thurs), priced $60 and less!
services Dine In, Take Out, Delivery & Catering location 1602 S. Federal Hwy., Boynton Beach | 561-364-9601 (SE corner of Woolbright Rd. & Federal Hwy.)
Customer appreciation—dine in only, for a limited time.
daily specials josiesristorante.com
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“Who was that celebrity at Mizner Park?”
7/17/15 9:50 AM
“That event last night was amazing!”
nick & johnnie’s—207 Royal Poinciana Way. Contemporary American. Expect flavorful, moderately priced California-esque cuisine in a casual setting with affordable wines and young, energetic servers. Try the short-rib or jerk chicken quesadillas as appetizers, and don’t miss the four-cheese tortellini as a main course. • Lunch and dinner Mon.–Sat. Breakfast Sun. 561/655-3319. $$ renato’s —87 Via Mizner. Italian with continental flair. This most romantic hideaway is comfortably buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan. • Lunch Mon.–Sat. Dinner nightly. 561/655-9752. $$$ ta-boo—2221 Worth Ave. American. This selfdescribed “American bistro” is less typical “American” restaurant or classical French “bistro” than it is poshcasual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honeyginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$ trevini ristorante—290 Sunset Ave. Italian. This is great Italian and an overall warm experience, complemented by a stately but comfortable room and excellent ambiance. We love the crispy fillet of herbcrusted sole in a rich, buttery sauce and the veal scallopini in a lemon caper Chardonnay sauce. • Lunch Mon.–Sat. Dinner nightly. 561/833-3883. $$$
PALM BEACH GARDENS café chardonnay—4533 PGA Blvd. Contemporary American. The newer, more “trendy” restaurants come and go, but this longtime stalwart maintains its consistency—and never rests on its laurels. Instead, it continues to feature finely crafted American/Continental fare with enough inventiveness and inspired execution to keep things interesting. The popular herb-and-Dijon-mustard rack of lamb, regular menu items like duck with Grand Marnier sauce, and always superlative specials reveal a kitchen with solid grounding in culinary fundamentals. • Lunch Mon.– Fri. Dinner daily. 561/627-2662. $$
bocamag.com/tv Your best resource for exclusive videos of events around town, celebrity appearances and much more. BocamagTV-square_2015.indd 1
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WEST PALM BEACH café centro—2409 N. Dixie Highway. Italian. This modest little osteria has an unpretentious ambience, piano nightly after 7 p.m., fine service, robust portions and relatively modest prices. And, of course, simple and well-wrought Italian cuisine. • Lunch Mon.–Sat. Dinner daily. 561/514-4070. $$ 8/4/15 12:29 PM
september/october 2015
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Delray Beach's
insider ADVERTISING • PROMOTIONS • EVENTS
Oct. 15-18
TOOJAY'S GOURMET DELI
On the corner of Tradition and Broadway, you’ll find TooJay’s—a New York inspired delicatessen straight from the streets of the Big Apple. Perhaps you know this haven of comfort food, featuring unique favorites you just won’t find in other restaurants—hand sliced deli meats, soothing matzo ball soup, crisp potato pancakes and so much more! Regency Court Plaza • 561/997-9911 Glades Plaza • 561/392-4181 Polo Shops • 561/241-5903 toojays.com
CAFFE LUNA ROSA
Caffe Luna Rosa, also known as “The Italian Restaurant on the Beach,” was recently awarded the Delray Beach Chamber of Commerce 2014 Restaurant of the year award and is nominated for 2015 Restaurant of the Year. Caffe Luna Rosa serves its award-winning brunch and dinner menus every day. Check out the restaurant's free VIP rewards program. 34 S. Ocean Blvd., Delray Beach 561/274-9404 • caffelunarosa.com
NEW YORK CITY WINE & FOOD FESTIVAL
Tickets are on sale now for New York City’s biggest and best food and wine festival: the Food Network & Cooking Channel New York City Wine & Food Festival presented by FOOD & WINE from Oct. 15–18! nycwff.org
THE SEAGATE SPA
Wake up and feel the coffee with The Seagate Spa’s Wakeup Call package. Relax with a complimentary cup of coffee while enjoying a 25-minute Illy Espresso Body Polish, a 25-minute Eye-Awakening Treatment and a 50-minute Energizing Massage. It’s the wake up call you’ll want! For appointments, please call 561-404-7335 or visit TheSeagateSpa.com. 1000 E. Atlantic Ave., Delray Beach
Visit bocamag.com/events for more information.
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[ my turn ] B Y J O H N S H U F F
Confessions of an infomercial junkie Swearing off a host of miracle products is my next big vow.
I
t’s been months since most people made New Year’s resolutions— and undoubtedly broke them in a matter of days. That’s why I never make them, even though I know they represent an earnest desire to effect positive change in our lives. Many vow to stop smoking, others say they will reduce their booze intake, some attempt to lose that bulging midriff by reducing their Sumo wrestler’s caloric intake to something more in line with a 10-year old’s. Others enroll in Weight Watchers or try Nutrisystem, or take up a vigorous exercise program, retrofitting their family rooms to resemble the football training facility at the University of Miami. Embarking on any weight-reduction program requires commitment, discipline and, in some cases, substantial expense. The results are usually dubious, brought about by a lack of patience (all of us want instant results). In the end most of us just stop the music, leaving the home gym dark, our Lean Cuisines domiciled in the freezer, our personal trainer put out to pasture and our yoga and meditation classes replaced by a long happy hour and a Yanni CD. Recently I promised myself to stop something, and I plan to honor it this time. This one will not be relegated to the junk pile of empty promises I’ve made over the years. It will become the cornerstone for my future commitment to selfdiscipline. Here it is: I’m a TV infomercial junkie, and I have been for years. Every Saturday morning I got in the habit of watching back-to-back programs that featured a host or hostess demonstrating flawlessly performing products to a star-struck studio audience. The hosts were always the same— John, the frenetic twit from Great Britain, and a ditzy blonde named Nancy who evidently got her job on the casting couch. Their performances were so compelling that I purchased a car-waxing compound so resilient it could withstand a flame-thrower. Dutifully, our family tested this claim one Saturday, washing and waxing the car—and then applying a fire starter from the grill to the driver’s side door. The result was a serious burn in the exterior and a trip to the body shop. The juicer I purchased (its wondrous qualities extolled by Jay, who was clearly on happy pills), required a bushel of apples to make a quart of this 110
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elixir. There was so much pulp left in the filter that it stopped up the disposal. Cleaning the machine’s moving parts and strainer required a maintenance crew. We made an apple cake from the leftover pulp and then turned to carrots. After using every carrot in sight at Publix, I made two glasses of this stuff, enough for a romantic toast. But wait, there’s more. In the area of personal care I bought a Health Rider exercise bike and two Ab Rollers (his and hers). I was determined my wife Marg and I were going to look like the specimens demonstrating the Ab Rollers, with stomachs so flat and tight you could bounce a dime off them. After months, I was still the Pillsbury Doughboy. The stationary bike is somewhere in the garage; I think Marg uses it to dry towels. I could go on. The fat buster pills that claimed I could eat everything from Krispy Kremes to fried onion rings and lose weight. The dehydrator that promised I could make turkey jerky cheaper than I could buy it. (I used so much soy sauce marinating the turkey that my blood pressure rose to 160/100.) There was the Whopper Chopper, billed as the ultimate in chopping and dicing veggies, that gave me bursitis in my right elbow after one chopping session. And through it all has been the amazing Ron Popiel, the master of the infomercial, my spiritual guide to the universe of products you cannot resist. Popiel started with The Pocket Fisherman, introduced The Kitchen Magician (the primo slicer and dicer) and the food dehydrator and is now onto the rotisserie oven, a close relative of the convection oven I once bought. That was one of my last big scores—an oven that advertised its uncanny ability to prepare a variety of entire meals for two in mere minutes. I tried pork chops, oven browned potatoes and broccoli for my convection debut. Toasting my wife with a glass of the finest Chardonnay, I eagerly took a bite. It tasted like cardboard. I never used it again. Oh, there are lots more, but that is the end of it. No more Banana Giants, Ab Rockets, Chair Gyms or Insta Spin mops. I am hanging up my remote and swearing off the 800 numbers. As P.T. Barnum once said, “There’s a sucker born every minute.” I’ve earned this label. september/october 2015
Har vest Fest FREE! Live DJ Food, Fun & Games
Presented by
The Greater Boynton Beach Chamber of Commerce
Who is Invited? EVERYONE!
When?
November 14, 2015 10 AM - 5 PM
Where? East side, in front of JC Penney & food court. GreaterBoyntonBeach_dbm0915.indd 1
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Vegso
The Ahrendts Family
Family Foundation
Presented by
5K RUN/WALK, 10K RUN, Kid’s Dash!
Saturday • October 10, 2015 Anchor Park (A1A) 340 South Ocean Blvd. • Delray Beach, FL All Race for Hope Finishers will receive a Finisher’s Medal Register Now Online at www.avdaonline.org 6:30 am Race Day Registration 7:30 am Race Start ®
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[ community connection ]
“People think of a library and they think of books, but our library provides much more than people realize. It offers access to learning to anyone who walks in the door.”
Nancy Dockerty President of the Board, Delray Beach Public Library
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THEN: Shortly after arriving in Florida in
2000, Dockerty joined the Junior League of Boca Raton, serving several roles, including vice president of fund development and eventually president. In 2008, Dockerty joined the board of the Delray Beach Public Library, and in 2013 she chaired the library’s 100th anniversary celebration. She also has served on committees for several other nonprofit organizations, including the George Snow Scholar-
ship Fund, Children’s Place at Home Safe and St. Vincent Ferrer Catholic Church.
NOW:
Dockerty, a commercial mortgage banker in Delray Beach, has been president of the library board since 2013. She is helping lead the Foothold on the Future capital campaign, aiming to raise $500,000 for a major expansion of the library’s children’s department.
september/october 2015
Don’t just vacation. Playcation! Crane’s Beach House Boutique Hotel & Luxury Villas is proud to introduce the “Ultimate Playcation”. We’ve merged exceptional luxury accommodations, award-winning service and true next-level inspiration into a single, incomparable experience. It may just change your life! With the combined savvy of a devoted personal assistant and an upscale concierge, we’ll scour South Florida for the most enlightening and lifeaffirming experiences you can dream up—from serene to sensational, our mission lies in fulfilling your every whim! For full details, give us a call… and bring your Ultimate Playcation to life!
Crane’s Beach House Boutique Hotel & Luxury Villas TF: 866-372-7263 | 82 Gleason Street, Delray Beach, FL 33483 E: info@cranesbeachhouse.com | W: cranesbeachhouse.com
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