DVASH

8208 Glades Road, Boca Raton

561/558-9199 dvashboca.com

Serving authentic Mediterranean fusion cuisine to a loyal following continues to spell sweet success for self-taught chef Ilan Cohen, who ran the landmark Falafel Bistro & Wine Bar in Parkland for more than a decade before closing its doors because of the COVID-19 pandemic.

Thankfully, plans for a sister restaurant were already in the works and, last fall, the Cohens opened DVASH (“honey” in Hebrew), showcasing a modern twist on classic Mediterranean cuisine.

Like its predecessor, DVASH serves a mix of authentic, made-to-order Mediterranean favorites in a setting that Cohen designed to feel like you’re in his home. Top-selling menu items include skewered lamb kabob with a wine reduction, pine nuts and roasted garlic mash; vegan tofu scramble with spinach, mushrooms, red bell pepper, onions and herbs; and Middle Eastern-style risotto with lentil, mushrooms, onions and quinoa.

“I love cooking mostly vegan with flavorful, fresh herbs, even though we have amazing traditional options for meat eaters as well,” says Cohen, who ran a successful restaurant in his native Jerusalem before coming to the U.S. in 2006.

Cohen is joined by his wife, Lauren, of 30 years, who oversees all of the house-made desserts. “She’s very passionate about baking, which comes through everything on our menu. Her pumpkin bread pudding? The taste is insane.

“For me, it’s fun creating and serving the delicious Mediterranean dishes that I grew up with and learned to make from my grandmother. Not many people in this world love what they are doing, but we’re having fun doing what we love.”

SIGNATURE DISH: Grilled Lamb Chops

Lamb chops served with roasted garlic mash, grilled asparagus and mint pistachio; Marscarpone pancake with sweet mascarpone and berries with rose petal compote

SURE THING: Roasted Eggplant Carpaccio

Eggplant carpaccio served with raw tahina, roasted chestnuts, crushed tomato and cilantro on Jerusalem sesame bagel

LIVING ON THE EDGE: Jerusalem Tofu Burger

Tofu burger served on ciabatta with hummus, herb tahini and sautéed onions with sliced potato fries

A refreshing newcomer to the downtown West Palm Beach restaurant scene, Planta opened in April 2021 to rave reviews for its tasty take on plant-based food.

“We like the phrase ‘healthy hedonism,’” says Nicole Rotondaro, Planta’s executive restaurant leader for all four Florida locations. “Meaning, we like being a guilty pleasure without all the guilt by translating everyday flavors in a healthy way for our guests.”

Everyday flavors like their take on crispy, spicy bang bang shrimp, which is made using broccoli prepared in a tempura-like batter and served with sweet chile and peanut sauce, demonstrate that “plant-based” can be savory and incredibly tasty. Another star favorite is the black bean-based Planta Burger, made with a proprietary crispy rice blend that creates the perfect density and consistency of a traditional burger.

“It’s amazing what you can make from beans, mushrooms and oats and be absolutely delicious and savory,” Rotondaro says. “Who knew, right?”

Created by Founder/CEO Steven Salm and Co-Founder/Executive Chef David Lee, the first Planta restaurant opened in Toronto, Canada in 2016 followed by nearly a dozen locations in North America. “We’re happy to be at the forefront of the plant-based lifestyle,” says Rotondaro. “We’ve always referred to ourselves as plant-based versus vegetarian or vegan, which represents our overall approach to being Earth-friendly and Earth-conscious.”

The Planta brand widened its West Palm Beach offering last year by launching a happy hour menu at its Oasis area, which features a fun 40-seat outdoor covered bar with a full menu. “It’s something that people aren’t used to, having plant-based options along with cocktails. It’s been a huge success,” Rotondaro says.

Planta’s on-trend model isn’t limited to its menu offerings. All takeout packaging is sustainable, biodegradable and carbon-neutral. Its sustainability initiatives include recycling and composting at every location. “A Miami-based composting service comes twice a week to collect our scraps that are composted at their main facility. It’s such a cool program that we’re super happy to be a part of.”

SIGNATURE DISH: Bang Bang Broccoli

Fresh broccoli florets prepared in a tempura batter, served with sweet chile and peanut sauce

SURE

THING:

Planta Burger