Boca Magazine March/April 2019 by JES Media

OUR LAST COWBOYS: AN OKEECHOBEE LEGACY

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DOUGLAS ELLIMAN L E A D S THE MARKET

OUR SALES SPEAK VOLUMES We are the largest independent, non-franchise brokerage in the nation and #1 in Palm Beach Count y for sales volume. 1111 LINCOLN RD, MIAMI BEACH, FL 33139. 305.695.6300 © 2019 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 SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. IF YOUR PROPERTY IS CURRENTLY LISTED WITH ANOTHER REAL ESTATE BROKER, PLEASE DISREGARD THIS OFFER. IT IS NOT OUR INTENTION TO SOLICIT THE OFFERINGS OF OTHER REAL ESTATE BROKERS. WE COOPERATE WITH THEM FULLY. EQUAL HOUSING OPPORTUNITY SOURCE: BROKERMETRICS® RESIDENTIAL TOTAL SALES VOLUME FROM 1/1/2018-12/31/2018

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features MARCH/APRIL 2019 ›

VOL. 39, ISSUE 3

Renaissance Woman The belated publication of her 90-year-old oral history of slavery prompts a renewed look at vivacious writer Zora Neale Hurston—who was a product of Florida long before conquering Harlem’s literary scene. By JAN ENGOREN

Florida Cowboy

A third-generation cattle farmer shares insights from the range life with Boca—and allows our photographer full access to the sprawling pastures, groves and wetlands he calls home. By MARIE SPEED Photography by JERRY RABINOWITZ

Rattle & Hum

There’s no better way to imbibe the snowy peaks and sundry wildlife of the Canadian Rockies than from the comfort of a luxury locomotive. By CHRISTIANA LILLY

Special Section: Spring Design

Read about the cowboy life, page 74.

Stay ahead of the home-design curve with curated highlights of the season’s top trends, from dark designs to earthy colors. Plus: Why a Yankee legend’s Coral Gables mansion is a grand slam in style. By ROBIN HODES and BRAD MEE

March/April 2019

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departments MARCH/APRIL 2019 ›

VOL. 39, ISSUE 3

109

24 Editor’s letter

59 Feel Good

153 The Scene

There are regions of Florida far removed from yoga studios and gourmet markets—as the editor rediscovered when she ventured into the state’s great wide open.

We explore why pickleball is a net gain for locals of all ages, digest the benefits of the latest superfoods, and develop a workout with the best views Boca has to offer.

By MARIE SPEED

By LISETTE HILTON

A legendary pop group headlined the most anticipated gala in Boca, a philanthropic company supported 10 nonprofits during its Day of Giving, and more charitable gatherings.

27 The Local

109 Backstage Pass

An award-winning volunteer shares her survival from a history of abuse, a skilled yachtsman recalls a harrowing rescue on the high seas, and a young comic book writer inks her breakthrough. Plus, clink a glass at the Boca Bacchanal, visit Disney World’s latest fantasyland, and more spring-y happenings.

The creator of“Cocaine Cowboys”brings the Miami Drug War to the stage in a worldpremiere play. Plus, Shakespearean ballet, Nazi hunters, standup legends and much more in a jam-packed A&E calendar.

By GARY GREENBERG, CHRISTIANA LILLY, PORTIA SMITH, MARIE SPEED and JOHN THOMASON

42 Dress Code Breezy colors, light and bright accessories and a fresh take on casual dressing enlivens this season’s spring fashion.

117

By CHRISTIANA LILLY

160 My Turn The author salutes a retiring Boca Raton icon who transformed health care for countless South Floridians. By JOHN SHUFF

By JOHN THOMASON

117 Dining Guide Our review-driven guide to the finest dining in South Florida spotlights The Venu, Café Centro and La Cigale. Plus, which restaurant will win our shepherd’s pie Challenge? The luck of the Irish will prevail. By LYNN KALBER

Photography by AARON BRISTOL

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March/April 2019

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Our Italian sectional shown here in oyster leather with thick contrast stitching and a bronze contemporary leg is only one of our many offerings found in our contemporary leather and motion collections. There are endless configurations and leathers to be found from many well-known top manufacturers to help you create your unique designer look.

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Web Extras

Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.

FIND US ON SOCIAL

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MEDIA

Don’t miss Boca on everything from FACEBOOK (facebook.com/bocamag) to INSTAGRAM (@bocamag) and TWITTER (@bocamag) for community news, retail trends, foodie updates and much more. JERRY RABINOWITZ

BOCAMAG COM

HOME ON THE RANGE For this issue, we visited the ranch of Wes Williamson, just outside of Lake Okeechobee (you can see it in our photo spread on page 74). To hear more about the ups and downs of running a massive family ranch, visit bocamag. com/march-april-2019.

BOTTOM’S UP! Want to try some Oak & Cane rum from page 52? The all-American company gave us a delectable recipe for a cocktail to try at home. Visit bocamag.com/march-april-2019.

Best Bites Think our dining guide is long? You haven’t seen anything until you’ve visited our digital version. We’ve got critic-reviewed restaurants from Jupiter to Miami on the web. Visit the food tab to view the guide.

ERIN GO BRAGH St. Patrick’s Day is more than just green beer and booze—not that we’re opposed to that. But it’s also a day to indulge in some classic Irish dishes. Head to bocamag.com/march-april-2019 for Gordon Ramsay’s shepherd’s pie recipe.

City Watch

Boca Raton is anything but sleepy, and Randy Schultz is the go-to for all the city politics, development and business news you need to now. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.

Joe Villatico of Oak & Cane

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GROUP EDITOR-IN-CHIEF

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MANAGING EDITOR

John Thomason WEB EDITOR

Christiana Lilly Please call for details

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SENIOR ART DIRECTOR

Lori Pierino GRAPHIC DESIGNER

Alecsander Morrison PHOTOGRAPHER

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George Otto CONTRIBUTING WRITERS

Jan Engoren, Gary Greenberg, Lisette Hilton, Robin Hodes, Brad Mee, John Shuff, Portia Smith CONTRIBUTING PHOTOGRAPHER

POP UP SHOP at the Boca Resort and Boca Beach Club November through April every Friday thru Sunday.

Jerry Rabinowitz VIDEO PRODUCTION/CUSTOMER SERVICE

David Shuff FOOD EDITOR

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Lynn Kalber DIRECTOR OF ADVERTISING

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Bruce Klein ACCOUNT EXECUTIVES

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Boca Raton magazine is published six times a year by JES Media. The contents of Boca Raton magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Boca

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1000 CLINT MOORE ROAD, #103, BOCA RATON, FL 33487 561/997-8683 (PHONE) • 561/997-8909 (FAX) BOCAMAG.COM MAGAZINE@BOCAMAG.COM (GENERAL QUERIES) PRESIDENT/PUBLISHER

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FLORIDA MAGAZINE ASSOCIATION 2017 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best column (City Watch) best department (Backstage Pass) best overall online presence SILVER AWARD best overall design best overall writing best use of photography best redesign best in-depth reporting (South Florida Rocks!)

FLORIDA MAGAZINE ASSOCIATION 2016 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best overall magazine best editorial/commentary (City Watch) best overall use of photography SILVER AWARD best feature design best overall design best overall writing

COLLECTION of CASUAL CONTEMPORARY AUTUMN CASHMERE BRODIE MAJESTIC LOLA & SOPHIE DREW MAC JEANS RINO & PELLE TOLANI GOLD HAWK MARRAKECH AVENUE MONTAIGNE

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DIRECTORY

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Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services, etc. Contact Marie Speed (editor@bocamag.com).

Story queries

Boca Raton magazine values the concerns, interests and knowledge of our readers about the community. Please submit story and profile ideas by email to Marie Speed (editor@bocamag.com). Due to the large volume of pitches, the editor may not respond to all queries. Boca Raton does not accept unsolicited, ready-for-print stories.

Web queries

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Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. Send letters to the address listed below or to Marie Speed (editor@bocamag.com). Letter to the Editor Boca Raton magazine 1000 Clint Moore Road, #103 Boca Raton, FL 33487

Arts & entertainment

Where to go, what to do and see throughout South Florida. Please submit information regarding galas, art openings, plays, readings, concerts, dance or other performances to John Thomason (john.thomason@ bocamag.com). Deadline for entries in an upcoming A&E section is three months before publication.

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Dining guide

GARDEN SHOPS 7050 W PALMETTO PARK RD (AT POWERLINE) BOCA RATON FL 33433 (561) 447 4117

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Our independent reviews of restaurants in Palm Beach, Broward and Miami-Dade counties. A fine, reliable resource for residents and tourists. For more information, contact Lynn Kalber (lynn@bocamag.com).

People

A photo collage of social gatherings and events in Boca Raton and South Florida. All photos submitted should be identified and accompanied by a brief description of the event (who, what, where, when). Email images to people@bocamag.com.

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19 WORLD-CLASS OCEANFRONT RESIDENCES

ARTIST’S CONCEPT

Ocean Delray has become the most highly-anticipated residential of fering in South Florida. This visionar y oceanfront enclave, designed by award-winning architect Randall Stof f t, seamlessly blends modern sophistication with natural, coastal elements. Intelligent living spaces, beautiful surroundings, and ex traordinarily chic design await just 19 for tunate homebuyers. It’s the first and only oppor tunit y for contemporar y, modern design on the ocean in Delray Beach.

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ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF THE SELLER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES TO BE FURNISHED BY A SELLER TO A BUYER OR LESSEE. All dimensions, features, and speciﬁcations are approximate and subject to change without notice. Brokers warmly welcomed.

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FROM THE EDITOR

The Other Florida A trip into the center of the state is a trip into history —and Florida’s early connection to the land Written by MARIE SPEED

Who owns Cross Creek? The red-birds, I think, more than I, for they will have their nests even in the face of delinquent mortgages ... It seems to me that the earth may be borrowed, but not bought. It may be used, but not owned. It gives itself in response to love and tending, offers its seasonal flowering and fruiting. But we are tenants and not possessors, lovers and not masters. Cross Creek belongs to the wind and the rain, to the sun and the seasons, to the cosmic secrecy of seed, and beyond all, to time ... —Marjorie Kinnan Rawlings ’m not sure when I began to seek out the Other Florida, the one with wild tangled scrub and live oaks, cypress hammocks and tannin-stained rivers. Maybe it was college in Gainesville, which was surrounded by farms and small towns like Archer and Williston and Live Oak and Micanopy. Was it the weekend I spent in Clewiston as a freshman with Quita Mazzina and her family? Or paddling along the Peace River years later, camping in a cow pasture? There is something that changes inside you when you drive past the sleepy cane fields toward the center of the state. The whole shimmery crowded condo-lined coast begins to recede into another dimension as you find yourself nearing Lake Okeechobee and the deep Florida expanse of ranches and farms and fields and history. This is where Wes Williamson and his family have ranched for three generations; some others around here can trace their time back to the 1900s. This is the land of Patrick Smith’s A Land Remembered, and of early Native Americans—a place of old wars and even older rivers. Juan Ponce De Leon first brought cattle to the New World in 1521; today, the state is among the top 20 in national cattle production, with an economic impact estimated at $2.1 billion annually. In some ways, it is the Florida people forget about—only an hour and change away from where we live—but it is the one that speaks most eloquently to the state’s history. We hope our story (page 74) captures some of that magic, and we hope you also visit bocamag.com to read Williamson’s thoughts about the future sustainability of ranching in Florida. Driving back from Wes Williamson’s sprawling ranch, I reminded myself how much I miss tapping into that Other Florida, from the sound of sandhill cranes to the view of Lake O from the Port Mayaca Lock. Exploring South Florida is how we understand where we live—and how we find ourselves loving it even more. We’re happy you’re with us every step of the way.

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1/29/19 5:13 PM

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27 Jim Mattingly (for more, turn to page 36)

THELOCAL B O C A C H AT T E R H OT L I S T VO LU N T E E R R I S I N G S TA R HERO PREVIEW DESIGNER D R E S S CO D E DRINK WO RT H T H E T R I P

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THE LOCAL

BOCA CHATTER

DON’T-MISS EVENTS

1857 Earliest known use of the phrase “spring cleaning”

6,000 How many people attended the Beach Bash last year

558

Sunshine hours recorded in 1948, the sunniest spring on record.

FEB. 28-MARCH 10: FESTIVAL OF THE ARTS This weeklong arts extravaganza has a diverse lineup of artists and writers, from Arturo Sandoval to the Russian ballet, an orchestra playing “Rhapsody in Blue” and even the original “Star Wars”movie accompanied by a live orchestra. For more information, visit festivalboca.org. MARCH 10: BOATING AND BEACH BASH The 11th-annual Boating & Beach Bash for People with Disabilities—the largest event of its kind in the nation—is on again at Boca’s Spanish River Park from 10 a.m. to 3 p.m. Our favorite feel-good event organized by Jay and Lowell Van Vechten will feature Rion Paige, a finalist on “The X Factor,”and Kechi Okwuchi, a Nigerian-American singer and motivational speaker. Other activities include boat rides, special access to the beach and ocean and more. MARCH 25: SAVOR THE AVENUE This popular al fresco dining event takes place at a five-block-long dining table down the center of Atlantic Avenue in Delray Beach, featuring the town’s best restaurants. The event sells out early, so call 561/243-1077 to see if any seats are available.

MARCH 28-31: 34TH-ANNUAL PALM BEACH INTERNATIONAL BOAT SHOW This West Palm waterfront boat show features more than $1.2 billion in yachts, floating bar barges, youth fishing clinics and more. Daily admission $28; twoday ticket $52. APRIL 4-6: BOCA BACCHANAL This iconic weekend celebrating food and wine kicks off with a new Burgers and Bubbles event, followed by the popular (and exclusive) Saturday night vintner dinners at glamorous private homes and a grand tasting at the Boca Raton Resort & Club. Proceeds support education and historic preservation. APRIL 4: TASTE OF THE NATION This top-tier food and wine event at the Kravis Center features the best chefs in our county, plus a VIP private lounge with an exclusive tasting from the five chef co-chairs, Lindsay Autry, Clay Conley, Zach Bell, Julien Gremaud and Tim Lipman. General admission is $150, and VIP tickets ($250) are also available and offer early entry. Visit events.nokidhungry.org.

—tcicapital.com, metoffice.gov.uk, justfuncacts.com Locals sound off on issues affecting our community.

The big Marie Kondo craze of simplifying your life and de-cluttering is taking over. What is the one item you will NEVER throw away? “I will never throw away my waytoo-many Halloween costumes. I’ve never worn any of them twice, but I’m obsessed with dressing up and need a new costume (including wig, jewelry, makeup, etc.) every year, which only adds to the bursting-at-theseams costume bins!”

—PEGGY PETERSON, ACADEMIC EVENTS COORDINATOR, ACADEMIC AFFAIRS, LYNN UNIVERSITY

“The one thing I wouldn’t throw away is a small box of my children’s baby clothes.”

—SUZY “STILL HOPING FOR GRANDCHILDREN” WIBERG

“I would never throw away the book The Prophet from Kahlil Gibran. This book was published in 1923, and the content is still so relevant that it’s my go-to book for reflection; I just open the book randomly and read quotes that are always full of meaning and wisdom.”

—ANTHONY PETITONE, MARKETING DIRECTOR, IPIC

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Spring Style Watch

March brings the opportunity to venture outside of your comfort zone and experiment with new colors, prints and styles that make a true South Florida statement

VEUX White Fox Sunglass Flats

Aqua Blu Australia Divinity Long Sleeve Dress

JETS Swimwear One-piece Wrap

FIVE WAYS TO CELEBRATE ST. PADDY’S DAY

1 Go to the Delray St. Patrick’s Day Parade down Atlantic Avenue at 2 p.m. March 16. 2 Have some shepherd’s pie at the Dubliner, Mizner Park (for Gordon Ramsay’s recipe, visit bocamag.com/marchapril-2019). 3 Try some Irish soda bread for breakfast; buy it at Publix and Whole Foods.

Retro Chic Turn back time with asymmetric prints and cutouts, which are back with a vengeance in swimwear.

Peacock Flair

4 Watch one (or more) of these Irish movies: “The Commitments,” “Ryan’s Daughter,” “The Quiet Man,” “My Left Foot,” “The Crying Game” or “Waking Ned Devine,” among others.

Pops of color poolsode paired with busy prints light up the patio this season.

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Passage and arrive in Antarctica. Abercrombie & Kent offers a supreme luxury experience, complete with Zodiac visits to smaller islands, a full expedition crew, sumptuous accommodations and onboard lectures. Experience a real adventure, and drift off the edge of the world as we know it. Call your travel agent or visit abercrombiekent.com

5 Drink a Guinness. Or five.

March/April 2019

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THE LOCAL

HOT LIST

William Close & the Earth Harp Collective

“Rooming House” WHERE: Kravis Center, 701 Okeechobee Blvd., West Palm Beach WHEN: March 29-30 COST: $35

WHERE: Wold Performing Arts Center at Lynn University, 3601 N. Military Trail, Boca Raton WHEN: March 9-10 COST: $50-$70 CONTACT: 561/237-9000, lynn.edu ‘New age’ sounds like old age next to the mystical musicality of William Close, who combines sound and architecture with his signature playable sculptures. Watching a Close performance—and many tuned in to watch his musical experiments on“America’s Got Talent,”where he was a finalist—is like seeing a concert beamed in from another dimension. Even the names of his invented instruments, like the Drum Orb, the Percussion Jacket, the Aquatar and the Drumbrella, seem like science-fiction argot, and he’s developed more than 100 of them. For his Lynn University appearance, he’ll bring along his“Earth Harp,”which is regarded as the longest stringed instrument on the planet, and whose strings extend out into the audience. The New York Times likened the experience to“being in a giant cello.”

CONTACT:

561/832-7469, kravis.org In the unique dance-theatre hybrids of Chicago’s Lucky Plush Productions, thespian hoofers engage in philosophical debates and contemporary sociopolitical inquiries, all while moving in casually mesmerizing formations and balancing each other in dramatic lifts. “Rooming House,” Lucky Plush’s newest work, finds its dancers riffing on everyday people who accomplish extraordinary things, from defecting to Cuba to saving someone’s life in a rescue operation.

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Jeff Tweedy WHERE: Parker Playhouse, 707 N.E. Eighth St., Fort Lauderdale WHEN: March 15 COST: $45-$55 CONTACT: 954/462-0222, parkerplayhouse.com For much of its quarter-century in the music business, Wilco has been a band that is both Starbucks-approved and cult-worshipped, enjoyed by audiophiles and casual listeners, folk purists and rock snobs, potheads and hip parents. At the center of its success has been frontman and singer-songwriter Jeff Tweedy, who has shepherded the group’s evolution from alt-country titans to experimental futurists and adult-alternative staples. But only now, after more than 20 albums, has he released his proper debut solo record, Warm, an album that retraces his roots. Lead singles “Some Birds”and“I Know What It’s Like” find the introspective songwriter tackling world-weary confusion with insight and humor, with a timeless Americana sound that conjures Jackson Browne, Gram Parsons and Tom Petty at their peaks. Expect to hear plenty of stripped-down Wilco tunes among the generous set list.

Florida Grand Opera’s “Frida” WHERE: Parker Playhouse, 707 N.E. Eighth St., Fort Lauderdale WHEN: March 28 and 30 COST: $25-$99 CONTACT: 800/741-1010, fgo.org

If anyone had a life tailor-made for the baroque melodrama of opera, it’s Frida Kahlo. The most revered painter in Mexico’s history led a complicated existence: She suffered from polio; survived a debilitating traffic accident; married fellow Communist artist Diego Rivera, forming a tempestuous union which she escaped through bisexual philandering; and endured more than 30 operations for medical problems that would end her life at 47. Her legacy has only brightened since her passing, thanks to works like composer Robert Xavier Rodriguez’s“Frida.”The opera traverses the milestones and tragedies of the artist’s life and career. The music draws on Mexican and Spanish folk styles as well as Broadway show tunes.

March/April 2019

2/1/19 1:57 PM

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LOCAL

VOLUNTEER

From Victim to Advocate

Woman Volunteer of the Year Jeannette DeOrchis’ tumultuous journey Written by CHRISTIANA LILLY

I knew that God had a plan for me, and that someday I would escape, and that ... there was a better life for me, somehow, somewhere. That kept me alive.” — Jeannette DeOrchis

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s a little girl in Pompano Beach, Jeannette DeOrchis grew up in fear. From the age of 4 to 12, she was sexually and physically abused by her father. “I was kicked, thrown, cut, beaten, knocked out, and then I was sexually abused whenever my mother left the house,”she says. When she was 10, she hatched a plan to escape. For two years, she skipped lunch at school and saved the money—she was going to buy a plane ticket to run away to her aunt’s home in Massachusetts. Thankfully, when she turned 12, her father moved out and there was no need for her great escape. This, DeOrchis says, was her foray into finance. Today she is the senior vice president of Morgan Stanley Wealth Management in Boca Raton and the winner of the 2018 Junior League of Boca Raton’s Woman Volunteer of the Year Award. She was recognized for her volunteerism with Aid to Victims of Domestic Abuse, where she has served as a board member, chair for its annual luncheon, and guest speaker at community groups and schools. During the years of abuse, school was a refuge for DeOrchis, a place where she excelled and was praised by her teachers. She attended American University in Washington, D.C. on a scholarship and graduated cum laude with a degree in finance. “I knew that God had a plan for me and that someday I would escape and somehow there was a better life for me, somehow, somewhere,”she says of her education. “That kept me alive.”

DeOrchis moved back to Florida, where she became a financial adviser. Unfortunately, she married a man who was“addictive, abusive, adulterous and alcoholic.” The two had a daughter together, Krysta, and, wanting a better life for her daughter than she had, she started the divorce process when Krysta was 10. However, even with a restraining order, mother and daughter lived in hiding for two years. DeOrchis left for work before sunrise, parked her car at different buildings, had her assistants answer the phone at work, and stayed with her mother in the evening. “He at the very least wanted to seriously injure me and at the most kill me,”DeOrchis remembers.“It was a terrible feeling being hunted like an animal with your little daughter in tow.” Thankfully, after two years, he lost interest and she was able to raise her daughter peacefully. Today, Krysta is an attorney in New York and happily married. DeOrchis realized she could do good with her experience as a survivor of domestic violence and abuse. She volunteered with AVDA, where she joined the board, helps with the budget, and serves as chair of its annual Heart of a Woman Luncheon. She also speaks at community functions about domestic violence, including one event with 100 women who were escaping abuse. “I said to them, ‘If you forget everything I said to you this evening, never forget that no one can ever steal your faith and your education. No one can take those two things away from you,’” she says.

March/April 2019

1/29/19 6:02 PM

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LOCAL

RISING STAR

Panel Discussion “In western comics, a lot of the times we’re tokenized, or we’re a background character with no substance. So I wanted to write stories that I cared about and that I thought my friends and family would care about.” — Jamila Rowser

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Comic book writer Jamila Rowser’s culturally specific slices of life Written by JOHN THOMASON

n writer Jamila Rowser’s debut comic book, Wash Day, there are no superheroes, no zombies, no apocalyptic narratives. It’s about Kimana, a 26-year-old black woman from the Bronx, her roommate and her hair. Not much happens in the 35 black-and-white pages—Kimana wakes up, washes and dries and curls her proud, enormous ‘do, buys some milk, smokes some weed with her roommate, and avoids beseeching texts from an errant boyfriend—and yet it feels monumental, even joyous. Its novelty lies in its very ordinariness. “When I’d read these stories, I wanted to see myself in more of them,” says Rowser, 31, of her entrée into comics. “In western comics, a lot of the times we’re tokenized, or we’re a background character with no substance. So I wanted to write stories that I cared about and that I thought my friends would care about. “Hair is one of the most contested parts of our body,”she adds. “There’s so much going against our hair and how we care for it and how we wear it, and I wanted to have a comic

to celebrate the endurance that, in spite of everything we go through, we decide to put so much time into this. I wanted something for us that’s positive.” Without any connections to the big comic book publishers, Rowser funded Wash Day on Kickstarter last year with an initial goal of $5,000, to cover printing, packaging and shipping. She met the goal within 48 hours; by the time the drive ended, 720 backers pledged more than $16,000, which compensated a paycheck for her graphic artist Robyn Smith, and a Spanish-language translation. “I did not think it was going to do so well,” Rowser says.“I thought it was too niche of a topic. But then I think that’s what helps people catch on. A lot of people who don’t typically read comics could relate to [it].” Rowser herself arrived at comic-book fandom later than many in her generation. Her mother served in the Air Force, and she grew up in Holland, Germany, Hawaii, California and New York, moving every three to four years. Access to comic books wasn’t always easy; it wasn’t until she settled in New York

City for college that she discovered comics like Sandman, Transmetropolitan and The Invisibles, adult series from DC’s Vertigo imprint, which would lay the bedrock for her future writing. Three years ago, after graduating from the New York Institute of Technology with a degree in Communication, Roswer moved to Boca Raton to be near her mom. She found a job running social media for a health care corporation, and after-hours her creativity flourished: 2018 saw the release of not only Wash Day but her tonally opposite follow-up, the sci-fi comic Wobbledy 3000, a colorful extraterrestrial comedy whose protagonist, LaToya, realizes that twerking at her favorite interstellar nightclub isn’t as easy as it looks. “I wanted to de-sexualize twerking and show the funny side of it,” she says.“It’s actually really

hard. It’s exercise, and your thighs get sore, and you get really tired, even though the song is halfway done. I wanted to have a short comic that highlighted this moment that a lot of folks go through when they’re trying to twerk through a song but they’re not fit enough to do so.” Rowser continues to showcase her versatility as an artist; her next comic, which is still gestating at the time of this writing, deals with depression and black identity in America. “I feel like the stories I want to create are all very different, but they’re related to things I’ve experienced as a woman of color,” she says.“They’re connected in that sense. I want to be able to have a comic collection that there’s something for everybody there. That’s where I’m headed.”

March/April 2019

2/1/19 10:53 AM

LOCAL

HERO

Sea Worthy

A talented yachtsman reflects on his heroism in the face of a perfect storm

I was basically underwater, because the boat was so far over that the waves were rushing up to my nostrils. But if I let Peter go, I knew he was gone.” — Jim Mattingly

Opposite page, Mattingly today; inset, Mattingly looks to the sky from the deadly 1979 Fastnet race, with Ted Turner, right

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elmsman Jim Mattingly has been sailing since the age of 12, when he starting racing dinghies in his native Wisconsin. By the time he was 24, he had become an alternate in the 1968 Olympics. It was around this time that he met a fellow upstart, a doggedly competitive sailor named Ted Turner—yes, that Ted Turner. “I got to meet him in the early days of dinghy sailing,”says Mattingly, who is now retired in West Palm Beach.“We used to call him Teddy Turtle, because he would always flip over. We competed against each other a lot.” By the late ‘70s, however, Turner had evolved into a skillful skipper, and Mattingly became one of his trusted crewmates. Mattingly sailed on Courageous, the boat, captained by Turner, that won the 1977 America’s Cup, the Kentucky Derby of yacht racing. This duo would continue to make history in its next major competition, in 1979: The endurance-testing Fastnet Race. Unlike the 24-mile, two-hour America’s Cup, the Fastnet, which begins on the Isle of Wight and winds down the southern coast of England, spans 608 miles and takes four days to complete. Turner and Mattingly were among the 19 yachtsmen onboard the

appropriately named Tenacious.“That trek up the coast was miserable, because it was 20 knots beating us, and the tides were incredible,”Mattingly says.“Plus it was drizzly and kind of foggy, so it was demoralizing for the crew.You’d get off watch and your hands would be shriveled up from the cold and the water.” The worst was yet to come. The 1979 Fastnet would go down as the

the 303 boats capsized. Twenty-four yachts were abandoned by their crews, and five sank. As Mattingly remembers it,“I had the graveyard watch, which was from midnight to 4 a.m. Before I’d go up on any watch, Turner and the navigator would bring me an update as to what they heard on the weather. At midnight before I went up, Turner said, ‘Mattingly, it’s

deadliest ocean race in history. A severe storm gathered strength in the Atlantic Ocean, battering the vessels with hurricane-force gales on the second night of the Fastnet. In his book Fastnet, Force 10, John Rousmaniere writes,“Steep waves as high as 50 feet formed towering breakers that collapsed on boats and sailors like surf on a beach, hurling 20,000 pounds of water onto hulls that, on average, weighed about 15,000 pounds.”One-fourth of

going to be hell out there tonight. ... It’s going to be so bad out there that 20 people are going to die.’” Turner’s forecast was ominously accurate. Eighteen men—15 competitors and three first responders—lost their lives during the 20-hour ordeal. But Tenacious suffered no casualties, thanks in large part to Mattingly’s role onboard. “I was always responsible for the safety of the boat and how far you could push it,”he says.“I knew what strains might be acceptable. Every

little aspect that could go wrong, we addressed.” When the boat’s navigator, Peter Bowker, broke that procedure by working without a safety vest, Mattingly saved his life.“I was steering the boat, and there was a wave coming, and I couldn’t steer away from it—it was going to come smashing down on the boat. “It knocked the boat over 90 degrees so the mast was almost in the water. Then it washed Peter out of the well of the cockpit. He went over my left shoulder, and I grabbed him, because I had a harness on, but I had my other hand on the wheel. I was basically underwater, because the boat was so far over that the waves were rushing up to my nostrils. But if I let Peter go, I knew he was gone. So I hung on to him, and both of us ended up wedged between the deck and the top of the stern pulpet rail. I bent the steering wheel 90 degrees back.” Not only did Tenacious end the experience relatively unscathed—it also won the race. In the tragedy’s aftermath, Turner projected an aura of control during media interviews, telling the New York Times,“It was a big sea all right. But we pressed on and never thought about stopping racing. One or two were seasick, but at the height of the storm we had a steak dinner.”

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November 2016

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LOCAL

PREVIEW

Back to Its Roots

This year’s Boca Bacchanal has exciting new events and a return to the iconic Boca Raton Resort & Club Written by MARIE SPEED

ho says you can’t go home again? Those of us who remember the first Bacchanals 17 year ago recall that most events were held at the Resort—and this year the popular foodie weekend is returning there, in a big changeup that sounds exciting. Here are the particulars: WHEN AND WHAT: April 4 to 6  Thursday evening (April 4) kicks off the festival with a fun new event reminiscent of a popular South Beach Wine & Food mainstay, “Bubbles & Burgers,” at the Boca Resort’s Beach Club. This event will feature the visiting chefs and a menu of innovative sliders—with lots of Champagne and sparkling wines.

 Friday night (April 5): This is the evening for elegant five-course vintner dinners in private homes and at historic locations, parties revered for stunning décor, private chef and vintner interaction—the works.  Saturday night (April 6): The popular Grand Tasting (with more than 20 restaurants) will be held in the Great Hall of the resort, with a fun Town and Country theme complete with beer garden, and a silent auction in the central corridor. Director of the Boca Raton Historical Society, Mary Csar, says, “It’s all going to flow. … This is a transition year for us, and we’re really excited.”This year, the Grand Tasting will also feature a special dockside VIP party showcasing featured vintners. VIP party guests will also

have the opportunity to tour a luxurious 90-foot Cheoy Lee yacht before they head over to the Grand Tasting. PRICES:  A Patron Package, with a ticket to a Vintner Dinner, the VIP Party, and the Grand Tasting: $500 per person (a $50 savings per person). Through April 6, 2019, guests may also purchase tickets to any of the individual events at regular prices.  Bubbles & Burgers: $75 per person  Vintner dinners: $350 per person  VIP party: $75 per person; VIP tickets are only available to guests who also purchase tickets to the Grand Tasting.  Grand Tasting: $125 per person

WHO BENEFITS: Since its inception, in 2003, the Boca Bacchanal has supported the Boca Raton Historical Society & Museum. Csar says, “The funds that we raise from this year’s event will help the BRHS&M to build new, state-ofthe-art family-friendly exhibits to showcase Boca Raton’s unique history. We are proud that all proceeds from the Boca Bacchanal will go directly back into our community to preserve our history, to educate our children, and to build a sense of place in Boca Raton for generations to come. Boca Bacchanal is a win-win for our community.” For additional information or to purchase tickets, visit bocabacchanal.com or bocahistory. org, or call BRHS&M at 561/395-6766 ext. 101.

Above, scenes from a vintner dinner; right, the Grand Tasting

bocamag.com

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March/April 2019

1/29/19 6:12 PM

ENNIS PLASTIC SURGERY BEAUTIFUL MEDICINE™

Sometimes Pictures Really Are Worth A Thousand Words

ACTUAL PATIENT

Real Self Top 100 Leading Doctors of Cosmetic & Aesthetic Medicine | Transaxillary No Scar on the Breast Augmentation | Top 10 Plastic Surgeon in Florida based on Patient Reviews Leading Plastic Surgeons of the World | America’s Top Plastic Surgeons | Congressionally Awarded Artist | Double Board Certified

L. Scott Ennis, MD, FACS 561-266-4439 | 233 S Federal Hwy, Boca Raton, FL | www.EnnisMD.com

LOCAL

DESIGNER

Mayors’ Crown Jeweler An award-winning jewelry designer on the stories behind the stones Written by GARY GREENBERG

B “I always cry when I tell that story. That $1 stone had more significance to them than all of the diamonds. My work is all about that kind of human connection.” — Bruno Dunlop

MAYORS AT TOWN CENTER MALL 6000 Glades Road, Suite 1119, Boca Raton 561/368-6022

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runo Dunlop has designed more than 10,000 pieces of jewelry, and each one has a story. One of his favorites is about a couple who wanted him to design a ring with a fortune in diamonds set around a $1 amethyst. The man had given his sweetheart the stone as a token of his love when they were teens, but they soon went their separate ways. When they met by chance 25 years later, she still had the cherished amethyst, and it helped to rekindle the romance. “I always cry when I tell that story,”confesses Dunlop, indeed getting a bit choked up. “That $1 stone had more significance to them than all of the diamonds. My work is all about that kind of human connection. I want to create something that deepens the attachment, something with meaning that people will pass down from generation to generation.” Combining that kind of passion with artistic talent has propelled Dunlop, 57, of Coral Springs, to the upper echelons of his profession. The design manager for Mayors Jewelers

has won numerous accolades, including the prestigious De Beers Diamonds International Award. And his work has been worn by royalty, celebrities and commoners alike. “Every person is a different adventure and experience,”he says.“They each have their own story, which I try to capture in my designs and a process that involves time-honored techniques along with modern-day, cutting-edge technology.” Dunlop got a serendipitous start in the profession. The native Brazilian was designing T-shirts in a Rio de Janeiro tourist shop when a walk-in customer wanted a custom-designed aquamarine and diamond necklace. The regular designer wasn’t around, so Dunlop sketched out a piece that resulted in a $450,000 sale. “The owner split the commission with me,” he recalls.“It was pretty hefty, so I went surfing in California, bought myself a motorcycle and became a jewelry designer.” After 11 on-

and-off years at the shop and a heartbreaking divorce, Dunlop moved to South Florida in 1994 and started working for Mayors. It was a good fit. “We’re a high-end company that provides custom design, which is something our competition—places like Tiffany and Cartier—don’t do to the same extent,” he explains.“We develop a personal relationship with our customers. When people go to those big jewelers they’ll refer them to Mayors. They say, ‘Go see Bruno.’”

Along with jewelry design, Dunlop has a passion for surfing and regularly travels to Indonesia and other exotic locales to ride some of the best waves on the planet. “Surfing is like a religion,” he says.“It makes you perceive the world in a different way. Things have meaning beyond their dollar-value. When I create a piece of jewelry, it has significance behind it. That’s the most important thing.”

March/April 2019

1/29/19 6:18 PM

Thank you

The magnificent new Christine E. Lynn University Center is now open! The Lynn University community is grateful for the contributions of Christine Lynn and generous donors who made it possible.

lynn.edu/ucenter

THE LOCAL

DRESS CODE

Birds of a Feather Get showy this spring with vibrant jewels.

Green teardrop earrings, $395, necklace, $98, both from Cristino Fine Jewelry Boca Teal earrings, $550, purple, green and pearl earrings, $975, both from Nina Raynor Delray

Dress Code Wardrobe Stylist JENNA DEBRINO/ HOT PINK STYLE

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1/31/19 2:10 PM

RO AL PALM PLACE TM

Your Style For Life

Fun, Fashionable and Fabulous! International Restaurants Fashion Boutiques Fine Jewelry Fine Art Salons & Spas Specialty Shops Financial & Legal Services Class A Oï¬&#x192;ces Luxury Rental Residences PETS WELCOME!

Federal Highway, South of Palmetto Park Road, Downtown Boca Raton www.royalpalmplace.com

THE LOCAL

DRESS CODE

Sliders

Easy footwear is our pick for spring comfort — with a stylish spin.

Necklace, $450, BALETTI bag, $795, both from Nina Raynor Delray GUCCI mules, $790, from Saks Boca RAS sneakers, $320, Filly & Colt

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March/April 2019

1/31/19 2:10 PM

The Saint Andrew’s School Advantage Compassionate and strong teaching and learning leads to our 85% admittance rate among U.S. colleges ranked as “Most Competitive” or “Highly Competitive.” Saint Andrew’s students don’t need a magnifying glass to see their future success.

Saint Andrew’s School MIND, BODY, SPIRIT

Recognized as a leading independent school in the Episcopal tradition, Saint Andrew’s School is a day and boarding school for students in grades Pre-K through 12 3900 Jog Road

Boca Raton, Florida 33434

561.210.2000

www.saintandrews.net

THE LOCAL

DRESS CODE

Straw clutch, $335, SERPUI clutch, $225, both from Nina Raynor SAINT LAURENT bag, $2,190, Saks Boca COCLICO shoes, $375, Filly & Colt

Let the funshine in with these happy sunlit accessories.

Mellow Yellow

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TOGETHER, WE HONOR THE PAST. The Jewish Federation of South Palm Beach County works to ensure the wellbeing of all members in our community, especially our most vulnerable. Together, we provide lifesustaining services and opportunities for engagement. We remember and honor the memory of those who came before us and make sure that â&#x20AC;&#x153;Never Againâ&#x20AC;? truly means never again. Together we connect the past, present and future so that our children and grandchildren will have a strong and vibrant Jewish community far into the 21st century and beyond.

Get involved at jewishboca.org or call 561-852-3100 for more information

THE LOCAL

DRESS CODE

Back to the Garden

Step into this seasonâ&#x20AC;&#x2122;s retro sandals

PRADA sandals, $590, CHRISTIAN DIOR sandals, $650, both from Saks Boca CALLEEN CORDERO sandals, $425, Filly & Colt

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THE LOCAL

DRESS CODE

DRESS CODE RETAILERS: FILLY & COLT, 7050 W. Palmetto Park Road, Boca Raton,

561/447.4117

SAKS FIFTH AVENUE, Town Center, 5800 Glades Road, Boca Raton, 561/393-9100 NINA RAYNOR, 1031 E. Atlantic Ave., Delray Beach, 561/276-5714 CRISTINO FINE JEWELRY, Mizner Park, 421 Plaza Real, Boca Raton, 561/2105222

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It’s In the Bag These over-the-shoulder fashion statements are functional and trendsetting.

LOEWE elephant bag, $1,390, CULT GAIA straw bag, $98, SAINT LAURENT bucket bag, $1,290, all from Saks Boca

March/April 2019

1/31/19 2:10 PM

DOCTORS THAT MAKE

a difference

Our facility is first rate. Our technology is world class. But in the final analysis, it’s our doctors that make a difference. Just ask Karen Oberstein of Delray Beach. After visiting some of the most renowned programs in the nation, she turned to the Marcus Neuroscience Institute and its Director, Frank Vrionis, MD, MPH, PhD, for the treatment of a brain tumor. Karen also came under the care of the Institute’s Chief of Neurology, Patricio Espinosa, MD, MPH, FAAN, for a number of other conditions. Having been trained or on staff at such prestigious programs as the Moffitt Cancer Center, Duke University and Harvard Medical School, it’s specialists like Dr. Vrionis, Dr. Espinosa and their colleagues who are creating a premier nexus of care in the neurosciences for patients in South Florida. Just like Karen.

800 Meadows Road Boca Raton, FL 33486 561.955.4600 | BRRH.com

LOCAL

DRINK

Fast Company

A risk taker’s speedy transition from motocross racer to rum entrepreneur Written by CHRISTIANA LILLY

Passion and persistence is really what drove me to go from an action sports world into a business.” — Joe Villatico

LOCAL drink MA19.indd 52

n a past life, Joe Villatico was a motocross racer. He spent his days pummeling through dirt tracks and flying over inclines, racing to the finish line. Today, he takes similar risks as co-founder of Oak & Cane, an all-American rum created here in South Florida. “In motocross you have

to be very persistent, and you have to have a very good passion for what you do,”Villatico says. “Passion and persistence is really what drove me to go from an action sports world into a business.” Born and reared in Massachusetts, the 32-year-old spent over a decade on a motorbike, breaking more than two dozen bones, including his neck and back. With his body becoming weary of the sport, he switched gears in 2006 and worked for Monster Energy Drink, one of his sponsors. He worked in the beverage industry as a broker for five years, and it was here

he met Cameron Grace. Together, they would brainstorm a way to become business owners and start their own line of spirits. Nixing the typical vodka and whiskey routes, they decided to present rum in a new way to consumers—instead of drowning it in mixers, they concocted one they could sip and enjoy on the rocks. Most rums we find on the shelves of our favorite stores are sourced entirely from the Caribbean. Villatico and Grace challenged themselves to make one with American ingredients. For the next year and a half, they explored sugarcane fields and orange farms and settled on sources in the Everglades. Their first batch was made in a barrel, and it was too smoky, reminiscent of a whiskey. Working with a distiller in Riviera Beach, they used a distilling process that was faster, produc-

ing the juice in just 12 months—the “millenial” process, Villatico jokes. It was after 22 rounds that they found the perfect formula, and Oak & Cane was born.“We actually all knew really what we wanted, and when we tasted it for the first time, we all looked at each other and were like, ‘This is it,’”Villatico recalls.“I don’t know how to describe how we got to it, but we knew exactly what we wanted.” In fewer than five years, Oak & Cane went from 3,000 cases of rum to a realistic goal of 10,000 by the end of the year. Customers can find Oak & Cane at Publix, Costco, Total Wine, ABC Liquors, Big Daddy’s and independent liquor stores. “I see the brand on a national level, and hopefully under a portfolio of one of the giant liquor brands,” Villatico says. We’ll drink to that.

1/29/19 6:25 PM

BOCA FLORES 9114 Passiflora Way Boca Raton, FL 33428 866-366-9950

LIFETIME HOMES. SMART DESIGNS. LOW MAINTENANCE.

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Welcome to low-maintenance living in Boca Raton. Located in this renowned retirement town, our new 55+ active adult community, Boca Flores, features 130 consumer-inspired carriage homes and villas designed for how you like to live. Large kitchens and outdoor entertaining spaces provide the perfect venue for you to enjoy the company of new and old friends alike. pulte.com/bocaflores | 866-366-9950 *Prices may not include lot premiums, upgrades and options. Community Association and golf fees may be required. Prices, promotions, incentives, features, options, amenities, floor plans, elevations, designs, materials, and dimensions are subject to change without notice and may not be available on all homes or in a particular community or may be unavailable due to an individual home's construction schedule. Square footage and dimensions are estimated and may vary in actual construction. Community improvements and recreational features and amenities described are based upon current development plans which are subject to change and which are under no obligation to be completed. Actual position of house on lot will be determined by the site plan and plot plan. Floor plans, interiors and elevations are artist's conception or model renderings and are not intended to show specific detailing. Floor plans are the property of PulteGroup, Inc. and its affiliates and are protected by U.S. copyright laws. For further information, see our terms of use. This is not an offering to residents of NY, NJ, CA or CT or where otherwise prohibited by law. Pulte Homes of California, Inc. is a licensed California real estate brokers (lic. #2023929).

THE LOCAL

WORTH THE TRIP

Toying Around

Pixar’s most lucrative franchise receives a themed land worthy of its acclaimed movies Written by PORTIA SMITH

magine stepping foot onto a whimsical land and finding out that you have been reduced to the size of a green toy soldier. Everything is oversized and larger than life. The first thing that jumps out at you is the nearly 20-foot “rootinest, tootinest cowboy around,” Woody. Toy Story Land at Walt Disney World Resort’s Hollywood Studios turns visiting guests into “honorary toys” from the hit Pixar franchise, and allows them to play in Andy’s backyard. As you walk the streets, you run into Andy’s enormous shoe print along with giant building blocks, Tinkertoys, yo-yos, game pieces, even popsicle-stick benches. Built over two years and unveiled this past summer, Toy Story Land is arguably the buzziest

theme-park land to open since “Avatar Flight of Passage.” There are three main ride attractions in Toy Story Land: Slinky Dog Dash, Alien Swirling Saucers and Toy Story Mania. We explored all of these shrunken treasures. SLINKY DOG DASH: For the family that thrill-seeks together, Slinky Dog Dash is a family-friendly roller coaster that packs a punch. Don’t let the childlike design fool you: This is a thrilling ride, and even includes two launches. ALIEN SWIRLING SAUCERS: Here’s another winner: On this ride, guests swirl about in their own toy rocket ships, alongside little green men, while “The Claw” hangs overhead. Guests are rapidly spun in every direction

as they absorb the extraterrestial sounds and upbeat tunes. TOY STORY MANIA!: This ride is great for all family members, even grandma. There are no dips, and a minimum of sharp turns. The carnival-like ride uses virtual objects, from baseballs to cream pies, to hit targets in a variety of quirky scenarios. WOODY’S LUNCH BOX: Toy Story Land’s on-site restaurant serves various tasty meals, including a breakfast and lunch/dinner menu, with many on-the-go options. As you dine you are surrounded by Andy’s favorite toys and a giant vintage thermos. Woody’s even offers adult-toy drinks (try Grown-Up’s Lemonade, complete with flavored vodka) and various beer options.

DISNEY’S HOLLYWOOD STUDIOS 351 S. Studio Drive, Lake Buena Vista 407/939-5277

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55 GALAXY QUEST

Next year Hollywood Studios will premiere the 14-acre Star Wars: Galaxy’s Edge. This park will allow guests to visit Black Spire Outpost, a remote trading port on the edge of the cosmos, where Star Wars characters and their stories come to life— and where guests will find themselves in the middle of the action. Also coming in 2019, Mickey & Minnie’s Runaway Railway is the first Mickey-themed ridethrough attraction in Disney Parks’ history. It will feature new technology, dazzling visual effects and mind-boggling transformations that put guests in the wacky and unpredictable world of a Mickey Mouse cartoon short.

HERE ARE SOME COOL TIPS TO HELP MAXIMIZE YOUR ADVENTURE AT TOY STORY LAND. USE THE APPS: These two apps make Disney life easy: Disney Play app, and My Disney Experience app. When waiting in long lines—and 60- to 90-minute waits are standard, especially if you’re not a FastPass holder—download and open the Disney Play app (through the Apple Store and/or Google Play). Turn your wait time into play time at the parks. On the My Disney Experience app, you can see realtime wait times, view showtimes

and park hours, link photos, get Fast Passes and more.You can even order your food through the app, and get a notification when it’s ready, all without having to step foot in a line. DISNEY MAGICBANDS ARE MAGIC:

You can use your MagicBand to unlock the door of your Disney Resort hotel room, enter theme and water parks, connect Disney PhotoPass images to your account,

and charge food and merchandise to your Disney Resort hotel room. Invest in the bands to speed in and out of parks, and for the use of FastPasses. If you’re looking for the best Instagram-worthy pic in Toy Story Land, take it outside the Scrabble bathroom. Its colorful nostalgic backdrop will totally give your followers FOMO. (Here’s the secret: The urinals in the men’s bathroom are actually kids’ size.)

The Slinky Dog Dash and Alien Swirling Saucers are crowd-pleasers at Toy Story Land.

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THE LOCAL

HOW DOES IT FEEL?

The Downward Spiral A candid survivor of drug addiction reveals how it feels to hit rock bottom—and to muster the strength to climb back up Written by CHRISTIANA LILLY

We doctorshopped, collecting prescriptions for painkillers. I’m a total statistic of the pill mill epidemic. I had a ledger with all the doctors and pharmacies.” — Megan Leach

Megan Leach

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••••

t started with alcohol, but by the time she was a high school senior, Megan Leach was addicted to pills and a plethora of illegal drugs. Leach never thought she could get sober, but she did, and today is the business development representative in Florida at the Banyan Treatment Center. She’s studying nutrition at Palm Beach State College and is working to become a registered dietician. “I was 12 the first time I poured a bottle of chardonnay into a plastic Flanagan’s cup, then proceeded to drink it all in one sitting. I stumbled into the kitchen table and thought, ‘This is it. This is exactly what I was looking for.’ It wasn’t to be cool—it was to stop the hurt I couldn’t put into words, that I couldn’t verbalize to the therapist my parents sent me to. Being in a home with an alcoholic mother, getting alcohol was easy. I learned that my head wouldn’t hurt the next day if I took two Tylenols before I went to bed. In seventh grade, I discovered cough and cold medicine. If you take too much, you get this trippy feeling; I was high on them while taking the FCAT exam. Taking pills felt clean. I didn’t have to smoke anything, there was no bottle to leave behind after drinking. There was no evidence. I started going through people’s medicine cabinets—I especially looked for bottles that said “may cause dizziness.” I would try anything. I had no fear. In high school, I hung out with older kids and got into party drugs. The first time I was offered cocaine, I didn’t

hesitate. On weekends, I would stay at a friend’s house and we would do ecstasy, mushrooms, cocaine. I don’t remember my junior year of high school. I can’t tell you one memory. When I graduated from high school, I decided to stay at home and be with my boyfriend. We doctor-shopped, collecting prescriptions for painkillers. I’m a total statistic of the pill mill epidemic. I had a ledger with all the doctors and pharmacies. When I found a new boyfriend, I started hanging out with his family, including the father of my niece. He set up a robbery on someone that we knew, but it went wrong—he ended up killing him. The cops were watching us, and one day I got pulled over. My license was suspended, no car insurance, there were guns in the car, I had pills on me, and there was a warrant out for my arrest. Sitting in the back of the cop car, I knew I had hit bottom. Game over. That was August 2008. I was 19 and in jail, staring at the clock knowing I had until 3 a.m. before I would start withdrawals. When I got to my court appearance the next morning, I felt like I was dying. Rather than do a year in prison, I took a plea deal for seven years of probation, 100 hours of community service, and a year of intense treatment. I had seven years to keep it together, and I did. I did relapse twice—recovery isn’t easy—but today I work in recovery and I love watching people succeed, talking to kids about the dangers of drugs. I’ve been sober since June 2014.”

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Boca Cryo is a wellness company which offers healing and recovery through state of the art technologies, all non-invasive and drug-free. We offer 7 different therapies in our center. Our flagship service is WHOLE BODY CRYOTHERAPY, which treats inflammation, pain, stiffness, sleep disorders and helps performance improvement. Three minutes of sub-zero temperatures (-160 F) using safe, cold air in a “true” whole body chamber, leaves you with a rush of endorphins and other pain modulators. This short stay in the cold also boosts your metabolism while strengthening your immune system! Our specialized chamber is equipped with speakers which play your favorite tunes while moving freely about. Unlike our competitors, we DO NOT use liquid nitrogen.

WHOLE BODY CRYOTHERAPY

We also offer LOCALIZED CRYOTHERAPY for those specific areas of pain and inflammation. This can be administered a La Carte or in conjunction with WBC. BOCA CRYO FACIAL is another popular therapy. If you are looking for less wrinkles and puffiness, and want tight skin and a younger look, this is for you! This 10 minute therapy, in conjunction with WBC, is shown to increase collagen production. As one of the most abundant proteins in the body, collagen helps make the skin look younger and fuller without injections and expensive creams. MAGNETHERAPY is yet another treatment offered, using a state-of-the-art device called the Magnesphere. This is a low level magnetic resonance device which helps relax the body by balancing your Heart Rate Variability or HRV. Our Autonomic Nervous System is divided into Sympathetic (fight or flight) and Parasympathetic (rest and digest) systems. By bringing these two systems into balance, the body begins to heal itself! All of our clients, who have used this device, relax so much that they fall asleep during the session. Our COMPRESSION THERAPY focuses on the lower body. This pneumatic system, developed by a physician for circulation-challenged patients, inflates sleeves covering your legs. Systematically, the compression helps eliminate the by-products of exercise and aids in venous return to the heart. Athletes and weekend warriors, as well as people with circulatory insufficiencies, can benefit from this therapy. Our SALT THERAPY is a form of therapy which entails relaxing in a room infused with medicalgrade salt crystals that are inhaled and help with respiratory issues ranging from asthma, COPD and sinusitis, to mention a few. Salt therapy is a tremendous therapy and healer for skin disorders such as acne and psoriasis. Our newest technology from Prague, Czech Republic, is called EMSCULPT. It is the first FDA approved device to increase muscle by 16% and decrease fat by 19% on average. In the world of aesthetics, this is rapidly becoming very popular in our center.

EMSCULPT

1200 Yamato Road, Suite B3, Boca Raton, Florida 33431 www.bocacryo.com ~ 561-717-4402 ~ Email: ian@bocacryo.com Ian Pyka received his Bachelor’s degree in Kinesiological Sciences at the University of Maryland and completed his Master’s degree in Exercise Physiology at the University of Tennessee. His first job was at the University of Massachusetts, as their first Head Strength and Conditioning Coach. Four years later, he accepted the same position at Tulane University. He later accepted the position of Head Strength and Conditioning Coach for the New England Patriots. In 1994, he managed a preventive medicine center in Scottsdale, Arizona, working with a retired population, establishing diet and exercise regimes to improve quality of life and longevity. Then in 1998, he was hired by the Florida Panthers to be their Head Strength and Conditioning Coach. In 2002, he started Power Play Fitness, a company which focuses on the sports specific and comprehensive training of athletes as well as any motivated individuals interested in improving their overall fitness and health. He presently teaches Kinesiology, Biomechanics and Advanced Strength and Conditioning Methods, in the Exercise Science Department at Florida Atlantic University in Boca Raton. He is certified as a strength and conditioning specialist with the National Strength and Conditioning Association. Ian was also a three time All-American (Track &Field) while at Maryland and earned an alternate spot on the 1980 US Olympic Track and Field Team.

Construction Continues Construction continues as the fronts are being installed on the 4 new mausoleum buildings, with a completion date of April 2019.

Call today to schedule a tour I look forward to the opportunity to serve you.

Fritz Miner – Manager

The Grace, Heritage, Dignity and Repose buildings will be a wonderful addition to the existing 26 buildings the Mausoleum offers as a final resting place for the community. Pre-Construction Pricing Now Available This is your chance to own at exceptional pre-construction prices, with 0% financing available.

561-391-5717 • bocaratonmausoleum.com 451 SW 4th Avenue • Boca Raton

Boca Raton

CEMETERY & MAUSOLEUM Dignity That Lasts Forever

59 FEEL G

Raul Travieso and a fellow pickeballer hold court

Feelgood carry over slobody.indd 59

1/30/19 8:28 AM

DO IT FOR YOU ____ PurLife Boca Raton 561.826.4577 purlifefitness.com

Look great. Feel better. Enjoy life. Of course, the results are worth it, but they’re just the reward. Whether you’re here to hit the weights, grab a bite, or visit the salon, you don’t come to Pur just for the reward. You come for you. DO IT FOR YOU!

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FEEL GOOD

SPORTS

Pickleball’s Appeal The latest court sport is netting new players every year—including in Boca and Delray Written by LISETTE HILTON

oca Raton resident Steve Rose played competitive racquetball, tennis and most recently squash. But a few years ago the 58-year-old noticed his body was wearing down. So he looked for another sport that would fuel his competitiveness without taxing his joints and muscles to the max. That’s when he discovered pickleball, a game played on a court one-third the size of a tennis court, with paddles and a plastic ball not unlike a Wiffle Ball. Rose picked a fast-growing sport. More than 2.8 million people played pickleball in the U.S. in 2017, a 12.3 percent spike from the prior year, according to the Sports and Fitness Industry Association. Raul Travieso, pickleball ambassador in Boca Raton for the USA Pickleball Association, says pickleball is a hit among the locals. And it’s not only for the 50-and-older crowd. In late 2018 and early 2019, Palm Beach County sponsored training for the county’s physical education teachers so they could introduce pickleball to elementary, middle school and high school students. At 66, Travieso, a 39-year veteran of the Boca Raton Fire Department, plays pickleball five times a week. He describes the game as a combination of tennis, ping-pong and racquetball. It’s very easy to learn, Travieso says.“There is not a lot of running, although it’s a quick, fun game to play.”

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Delray has an official Delray Pickleball Club. Boca isn’t quite there yet but will be soon, according to Travieso. The city has six dedicated indoor pickleball courts at Sugar Sand Park that are open four days a week. There are outdoor tennis courts lined for pickleball, but it’s not quite the same as having a dedicated court for the sport because, for instance, tennis nets are higher. There’s good news, however, for local pickleball fans.“Through our unofficial club’s efforts, the city is going to build us four dedicated outdoor pickleball courts at the new El Rio Park … slated to open sometime after the summer. That’s on Eighteenth Street and Dixie Highway, behind the fire station,”Travieso says.

WINNING PICKLEBALL TIPS

Hone the dink. Rose, who travels to compete in pickleball tournaments and has earned a silver medal in pickleball’s version of the annual U.S. Open in Naples, Florida, says one of his winning strategies is to hone his“dinking”skills. Dinking is a key shot in the soft game, where players strategically dink the ball over the net. The goal is to barely get the ball over the net, so the opponent can’t get to it. “Pickleball is an interesting sport in that a lot of times you have … to keep the ball down, versus when you play tennis you want to hit the ball hard to the sides. In pickleball, because it’s a doubles sport, there’s always going to be somebody there. So, you have to just barely get that ball over the net,”Rose says. “Dinking is a very important part of the game.”

Raul Travieso

Find like pickleballers. Picking up a pickleball game isn’t a sure thing. So Rose suggests players find three to six people that are similar in their ability to coordinate games at different parks. “That keeps you from showing up and there’s nobody to play with or they’re not of your ability level,” Rose says. Serve long; return long. “The game is won at the front of the net, so keeping the players back gives you an advantage. It allows you to get to the net before they do,”Travieso says. On a side note, the serve in pickleball is an underhand serve. It isn’t used to ace opponents; it’s used to get the ball in play, Travieso says. For more tips, visit YouTube, where Travieso says there’s plenty of information on how to play and win at pickleball. Local want-to-be pickleballers can learn the game for free at the first-time players’ clinic at Sugar Sand Park on Wednesday mornings. Clinics are about 90 minutes and start at 8 a.m. Those attending can use free loaner paddles and balls if they don’t have equipment. And to find local places to play pickleball, the USAPA website, usapa.org, features a Places 2 Play tab. Click on it or contact Travieso at raultravieso1@gmail.com or at 561/239-6965.

March/April 2019

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FEEL GOOD

FOOD

5 Super-cool Superfoods Ramp up your next meal with these natural, protein-rich health boosts Written by LISETTE HILTON

emp seed, seaweed, moringa, tiger nuts and chaga mushrooms are trending superfoods on store shelves, in healthy recipes and on social media, according to Catherine Albuquerque, a registered dietitian and licensed nutritionist at the Lynn Cancer Institute in Boca Raton. These five fit that bill.

Catherine Albuquerque

HEMP SEED

It’s rich in omega-3 and omega-6 fatty acids, which means hemp seed helps fight inflammation. It’s a complete protein, making it important for building muscle and healthy bones. And hemp seed is super high in fiber. This boost of fiber, fat and protein makes people feel full longer, preventing overeating and promoting weight loss. Hemp seed is easy to sprinkle on oatmeal, salads, smoothies and more.“For those who are lactose-intolerant, they can grind up hemp seed with water and make a nondairy milk,”Albuquerque says.

MORINGA

Moringa, a plant, is new to the mainstream, according to Albuquerque.“Moringa tree leaves are very high in antioxidants—higher than açaí berries, green tea, blueberries, dark chocolate, pomegranate and red wine,”she says. “Moringa has seven times more vitamin C than an orange; four times more calcium and double the protein than in milk; four times the vitamin A than carrots; and three times the amount of potassium than in a banana. It’s just awesome.”There’s more: Moringa contains all the essential amino acids, so it’s a great protein source. Moringa leaves can be added to salads, blended in drinks or steamed. When moringa is

Moringa

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Seaweed

difficult to find in its natural form, consumers can buy it in powdered form online or at some food stores.

SEAWEED

This sea vegetable (it’s not really a weed) is packed with vitamin A, vitamin C, magnesium, calcium, zinc and omega-3, among others. Seaweed helps increase blood circulation and eliminate toxins. It helps stimulate the thyroid gland for a healthy metabolism. It also alkalizes the blood, which helps neutralize the body after overindulging in acidic foods.“Seaweed is rich in chlorophyll, which is a powerful natural detoxifier that helps our bodies eliminate waste,” Albuquerque says. She recommends buying seaweed that’s certified organic and adding it to popcorn, soup, roasted veggies or a grain bowl. Or there’s always the option of a seaweed salad at a Japanese restaurant.

TIGER NUTS

Fiber-rich tiger nuts are small root vegetables that resemble small

shriveled peanuts. They taste like a coconut-almond hybrid and are very filling.“That promotes weight loss and helps regulate blood sugars,”Albuquerque says. Tiger nuts are rich in potassium and offer prebiotics, which help with digestion. They’re high in magnesium, which helps naturally relax muscles and is an essential mineral to keep blood pressure healthy and bones strong, Albuquerque says. This superfood is high in vitamin E, which means it nourishes skin health. Eat tiger nuts by the handful or in tiger nut milk (a great option for the lactose-intolerant).

CHAGA MUSHROOMS

These ‘shrooms are rich in fiber, vitamin B, vitamin D, magnesium, potassium and antioxidants like psyllium, which helps lower inflammation. They are also used to help lower cholesterol, boost heart health and manage chronic illnesses. Add chaga and other mushroom powders to coffee and other beverages.

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FEEL GOOD

FITNESS

Five Fab Beach Exercises For a fun variation on your exercise routine, go pound sand Written by LISETTE HILTON

Beach exercises are a great way to recruit more muscles for stabilization and get even more from the workout. And what better for a cool-down than a dip in the Atlantic Ocean?

outh Florida’s sandy coastline is a mighty fine place to work out. Fresh air and great scenery is provided. All that’s needed is a little inspiration, a towel, water and sunscreen. Janine Tiede, who along with Kirk Slobody owns the SloBody yoga studio (slobody.com) in Delray Beach, offered to craft a beach workout for Boca magazine readers that’s simple, safe, effective and includes leg, hip, core, glute, hamstring, back and shoulder strengthening. “You want to make sure to have at least a five-minute warm-up before you bust into the five exercises,” she cautions. Tiede, a former NCAA Division I gymnast and professional dancer who is certified in not only yoga but also personal training, says it’s also important to make sure one can do the exercises on a stable or hard surface first, before doing them on unstable beach sand. But once an exerciser is ready for the sand, it’s a great way to recruit

Janine Tiede

more muscles for stabilization and get even more from the workout, she says.

THE SLOBODY BEACH FIVE

1. Squat (10 to 20 reps) Start in a standing position with your feet at least shoulder distance wide and feet turned out. If you’re on a clock, your feet would be at 11 and 1 o’clock. Stick your butt back, like you’re going to sit in a chair. Lower down. If you can get your booty below your knees, that’s great. If not, push back up to a standing position. Remember to keep your heels on the sand and your knees tracking over the center of your foot. 2. Mountain climbers (10 to 20 reps, and right-left counts as one) Start in a plank position. Bring your knee towards your right arm and push it back; then your left knee to your left arm, and push it back. That’s one. Repeat.

Kirk Slobody and Janine Tiede

3. Walking lunges (14 to 24 reps, and right counts as one, left as two, etc.) Start standing with the feet together. Take the right foot and step it to a lunge. Make sure the knee doesn’t go over the front foot and goes straight over the center of the foot. Push up and step with the left foot. 4. Crab-hip lift (10 to 15 reps) Start in a reverse tabletop, which means you’ll have your hands and feet on the floor with your belly pointing to the sky. Then you push up your hips to the sky, so you’re up like a table. Then dip them back down to the ground. Repeat. It’s like a crab walk, except you’re not walking. 5. Seated Russian Twist (15 to 25 reps) Sit on your booty. You can keep your feet on the floor. Put your hands into a fist in front of you. Touch your fists toward the left hip, towards the ground and to the right side. This targets the abdominals and has a rotating motion. Make sure to keep your bellybutton drawn into your spine to keep your back safe. Do all five once, then repeat the routine three to five times, according to Tiede. And what better for a cool-down than a dip in the Atlantic Ocean?

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Renaissance

Woman Zora Neale Hurston was a singular inspiration, and a new book of hers has been published— 60 years after her death.

Zora Neale Hurston (1891-1960),

the Harlem Renaissance writer, anthropologist, folklorist and ethnographer, was ahead of her time and the product of divergent cultural influences. The time was 1891, and the place was a unique black township in Central Florida’s Eatonville, incorporated and run by its black residents, where her father was a minister and three-term mayor. Hurston described Eatonville as “a city of five lakes, three croquet courts, 300 Brown skins, 300 good swimmers, plenty of guavas, two schools, and no jailhouse.” Growing up as part of the town’s largely African-American culture, Hurston realized with a shock that she was just another “little colored girl” out in the wider world, but her initial sense of confidence and independence continued to define her attitude—and her life. Writer Alice Walker (The Color Purple), who was instrumental in the mid-1970s in re-enlivening interest in Hurston after her death, said about her: “She also had a confidence in herself as an individual that few people (anyone?), black or white, understood.” “Zora was enigmatic, mysterious and coy

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about the realities of her own life,” says FAU Associate Professor Sika Dagbovie-Mullins, who teaches Hurston’s short stories.“She called attention to herself and insisted on being herself. This is significant at a time when African-Americans were called on to assimilate and not make waves.” Hurston’s career spanned more than 30 years during a time when few African-American women were published authors, and she became one of the preeminent women contributors of the Harlem Renaissance. In those years, she published four novels, two books of folklore, an autobiography, numerous short stories, essays and articles and a play she co-wrote with poet and writer Langston Hughes. She even wrote a guidebook in 1939 titled Florida: A Guide to the Southernmost State. Still, her most well-known work of fiction remains Their Eyes Were Watching God, which she wrote in seven weeks while on a Guggenheim fellowship to study the indigenous cultures of Jamaica and Haiti. Married three times, Hurston left behind a young lover, 20 years her junior, while she set sail for the Caribbean. This paramour,

TAMPA BAY TIMES/ZUMAPRESS.COM

Written by JAN ENGOREN

Zora Neale Hurston, standing, at a football game in Durham, North Carolina

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Right, Hurston’s former home; artists gathered at a Harlem rooming house

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DOUGLAS LANDER / ALAMY STOCK PHOTO

Nearly 90 years after Zora Neale Hurston’s interviews of Cudjo Lewis (né Oluale Kossola), the last survivor of the last slave ship to reach these shores, her book, Barracoon: The Story of the Last “Black Cargo” has been published. Captured in 1860 at the age of 19 from Benin, West Africa, Kossola was 86 years old when Hurston traveled from New York City to Alabama to interview him. At this stage, he had outlived a wife and six children. When Hurston originally tried to get Barracoon published in 1931, she couldn’t find a publishing house willing to publish it. Hurston captures Kossola’s early memories of his homeland, including war, massacres and vivid memories of death and decapitations; his capture and placement in a barracoon (stockade); the voyage to America on the Clotilda; his life as a slave outside Mobile, Alabama; and his eventual transition to a free man at the end of the Civil War. The manuscript had languished for more than 60 years in the archives at Howard University, until the Zora Neale Hurston Trust decided the timing was right to publish it. Charlene Farrington, director of the Spady Cultural Heritage Museum in Delray Beach, says, “Had Zora Neale Hurston not interviewed this man—Kossola—his story would be lost,” she says. “The primary importance of this book in this day and age is the reminder of this country’s history. Black history is American history. It’s good to be reminded of our history, so we learn from our past.”

Percy Punter, became the inspiration for the character of Tea Cake, in Their Eyes Were Watching God. Eventually, she enrolled in Howard University in Washington, D.C., and Barnard College in New York City, from which she graduated with a Bachelor’s of Arts in Anthropology in 1928. She was the school’s first black graduate. At Howard, Hurston met other black writers including Bruce Nugent, Jean Toomer, Alice Dunbar-Nelson and Jessie Fauset, all of whom would play influential roles in the Harlem Renaissance of the 1920s. At Barnard, Hurston signed up for an anthropology course taught by the “father of American anthropology,” Franz Boas, who encouraged her interests in African-American folklore. A move north from Washington, D.C. to New York City in 1925 landed Hurston in the middle of the Harlem Renaissance, a period of black cultural expression where singer Ethel Waters sang“Stormy Weather”at the Cotton Club, Cab Calloway crooned “Hi-De-Ho,”and Billie Holiday took center stage at the Hot Shot Club.“Harlem in 1925,”writes Hurston biographer Valerie Boyd“was a place where being black was

DOUGLAS LANDER / ALAMY STOCK PHOTO

The Story of the Last “Black Cargo”

EVERETT COLLECTION HISTORICAL / ALAMY STOCK PHOTO

BARRACOON:

“Sometimes, I feel discriminated against, but it does not make me angry. It merely astonishes me. How can any deny themselves the pleasure of my company? It’s beyond me.” —Zora Neale Hurston

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73 Barracoon: An Excerpt In 1865, when told he was a free man, Kossola and the other Africans hoped to purchase land from their former owners on which to build a home and a community. Hurston recounts this exchange: “Cap’n Tim (Tim Meaher, one of three Alabama brothers who commissioned the Clotilda), you brought us from our country where we had lan’. You made us slave. Now dey make us free but we ain’ got no country and we ain’ got no lan’! Why doan you give us piece dis land so we kin buildee ourself a home?” Cap’n jump on his feet and say, “Fool do you think I goin’ give you property on top of property? I tookee good keer my slaves and derefo’ I doan owe dem nothin.” Cudjo tell de people whut Cap’n Tim say. Dey say, “Well, we buy ourself a piece of lan’. ” We workee hard and save, and eat molassee and bread and buy de land from de Meaher. Dey doan take off one five cent from de price for us.”

Despite that, Kossola and his compatriots worked in sawmills, powder mills, farms and railroads and as domestic workers to save enough money to purchase land, which they named Africatown (also known as Plateau, Alabama). He remained there in a one-room house that he built until his death in 1935, and his home is still occupied by descendents. The book has received a lot of press since its publication in May of last year. As someone who teaches Hurston’s fictional short stories to her college classes, FAU Associate Professor Sika Dagbovie-Mullins says, “As Floridians, we should celebrate our native Florida writers, and Hurston, as a native Florida writer, should be included as part of the statewide curriculum.” Scholars also hope the interest in the book may spur research into other unpublished slave narratives, or similar untold stories.

Hurston published her last novel, Seraph on the Suwanee, in 1948. By the mid-1950s, Hurston was penniless, alone and sickly. not a burden but an act of beauty, not a liability but a state of grace.” Hurston flourished in this atmosphere, producing the magazine Fire!, showcasing contemporary writers of the Harlem Renaissance. Writer Kristy Puchko credits Hurston’s“brazen wit, affable humor and charm” for her easy entrée into this elite world, where she befriended actress Ethel Waters and poets Langston Hughes and Countee Cullen. And, Boyd, her biographer, also recounts the following: “Hurston made a wholly memorable entrance at a party following an awards dinner at the time. She strode into the room— jammed with writers and arts patrons, black and white—and flung a long, richly colored scarf around her neck with dramatic flourish as she bellowed a reminder of the title of her winning play: “Colooooooor Struuckkkk!” Her colleague and Howard University professor, Sterling Brown, noted,“When Zora was there, she was the party.” But by the 1950s, the party had ended. Hurston published her last novel, Seraph on the Suwanee, in 1948. By the mid-1950s, Hurston was penniless, alone and sickly. She died on Jan. 28, Hurston with an African “hountar” drum

1960, and was buried (as legend has it) in a pink dressing gown and fuzzy slippers and placed in an unmarked grave in the Garden of Heavenly Rest in Fort Pierce, Florida. In the mid-1970s, thanks to Alice Walker’s interest, Hurston, her stories and her life’s works were revived. Walker even made a pilgrimage to Hurston’s grave and, finding it unmarked, erected a tombstone inscribed “Zora Neale Hurston, A Genius of the South. Novelist, Folklorist, Anthropologist.” Thanks to these efforts, her works were reissued, and in 2001, a never-published manuscript of folklore titled Every Tongue Got To Confess was published posthumously. In 2018, nearly 60 years after her death, her first-person oral history account Barracoon: The Story of the Last “Black Cargo” (see sidebar), was published. N.Y. Nathiri, executive director of PEC, which runs the annual Zora! Festival in Eatonville each January and grew up in Eatonville (and whose relatives remember Hurston), says, ”Zora Neale Hurston is inspirational because her stories... are universal. Zora is a conduit to broadening your world.”

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Florida Cowboy Only an hour or so away from us is the world of Old Florida. Wes Williamson talks about life on the ranch. Written by MARIE SPEED Photographed by JERRY RABINOWITZ

Cattle foreman Jarrett Griffin and Roo on an old railbed

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76 oday, a cool wind from the far east coast whips across the WCC Ranch, riffling the leaves of ancient live oaks, dappling the sunlight on a sandy shell road that used to be the railbed for the Florida East Coast Railroad 90 years ago when part of this land was taken up by turpentine camps. Wes Williamson owns the Williamson Cattle Company now, a sprawling cattle ranch six miles north of Okeechobee that his grandfather started in the 1940s when he managed to buy up thousands of acres from the government that had been used for shared cattle grazing. His mother was a descendent of the Raulersons, a founding family out here, and his family has been in ranching for four generations now. Williamson, 63, is reluctant to share the exact size of the ranch (he doesn’t like to be braggy), but he did allow this inference:

of our citrus crop to the ground. We were able to go through that. You go to work then. Life is not defined by ‘poor me, I got hit by this.’ It’s how you respond to things. You get up and go to work.” And part of that work strategy has always been about branching out. “Early on, whenever he had any money left over, granddad planted citrus,”he recalls.“Dad increased the citrus, I increased the citrus, then in the 1970s we were actually looking for someplace else to diversify. “The thing I’ve learned is to look for other ways [to make money] rather than doing the same thing over and over again. You want to get good at what you are doing.You not only want to be the most efficient, but you also want to have large volumes to sell. That’s what it makes it work. … My dad still says to me today, ‘You’ve always got to be looking for something else.’” Over the years, the company has bought a place in

“Ranching is just a way of life in our family...it’s just something that I have always loved, and I have never lost that passion for it. It’s still there today.”

Wes Williamson, at home on the range

WEB EXTRA: For more on Wes Williamson, visit BOCAMAG.COM/MARCHAPRIL-2019

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“A rancher from Texas and a rancher from Florida were talking one day about their respective ranches. The boastful Texan said he could get in his truck at daylight, and by dark he still would not have seen his entire ranch. The Florida cattleman said, ‘Yeah, I used to have a truck like that.’” Williamson is one of several ranchers with massive land holdings in the region; of the 15 largest cattle ranches in the United States, seven of them are within 80 miles of here. “The interior part of Florida is extremely good grass-growing country; it is extremely good for the wildlife. It’s really good for the environment. You’ve got a lot of very big cattle ranches here in terms of number of head of cattle,“ he says. The ranch raises calves to ship to feedlots; there are cowboys and working dogs, endless pastures and scrubland, wetlands, citrus groves, sandhill cranes and bald eagles. It is a world away from the coast and the shimmering megalopolis that starts in West Palm and ends in Miami. It is Florida as it once was. Still, Williamson admits that cattle ranching is nothing like the movies; it is marginally profitable and depends on supply and demand, year to year. And then there are the natural disasters, like back-to-back hurricanes. “We’ve had rough economic times. We’ve had the disease that affects citrus, that made it become not profitable. Two of the worst hurricanes of my life happened 21 days apart in 2004. Frances and Jeanne came straight in from the east coast, and blew most

Alabama to raise grain and soybeans, and entered the catfish business. It also bought another ranch in West Texas for cattle and hunting from the proceeds of a conservation easement it sold to the U.S. Department of Agriculture’s wetlands reserve program for use as wetlands and water retention. “We still own the land, but they now own the development rights and the rights to return it to its original wetlands characteristics. … It retains a considerable amount of water, portions of it are flooded year-round, others during the rainy season—it allows a lot of water from uplands and other properties to come in and go into that wetland area and settle out. It’s an opportunity for nutrients to settle out and maybe not go downstream later on.” With every innovation, the ranch buys itself a foothold on the future—a future Williamson says his children are eager to help build, just the way three generations before them have. There is something in the ranching way of life that has carried through the family over time, and still shapes who Wes Williamson is, and how he lives on the land. “I have no idea why God has blessed me and my family so much on this earth. But I’m thankful for it. I have a responsibility to take care of it on the environmental side, a responsibility to take care of it in the economical side. And a responsibility not to lose it, to pass it on to my children. “It’s just a way of life in our family. … It is just something that I always loved, and I have never lost that passion for it. It’s still there today.”

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“My dad always says when we ride: ‘Look at these cows out there. We didn’t have to get ’em up this morning. They got up this morning and started eating grass. They’re doing something a hog and a chicken can’t do—they can’t eat grass and survive, but that cow will take that grass and turn it into high-protein beef. They’re doing it every day.’” bocamag.com

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“You come out there and it’s like, there’s a fence there that my dad built, and it’s still working, and here’s one over here that I built and I got it straight, and here is some improved grass that we planted, and here are some legumes that we planted that are good for cattle but also really good for deer. It’s that sense of accomplishment; it’s very fulfilling.”

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“With cattle, you’ve raised the female heifers from calves and you’ve brought them up. You went and bought this bull, and you bred ‘em, and now here’s this baby calf on the ground, and now six or eight months later, he’s 600 or 800 pounds and you put 100 of them on a truck, and they travel 25 or 30 hours to the feedlot, and then you even go out there and see them— and they are 1,300 pounds. I can’t think of more gratification in your work. You’ve done this work, you’ve planned everything. And it worked.”

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“I’ve done it for so long and I still love it, being out there early in the morning. … You’re not hearing the radio, you’re not hearing cars, you’re not hearing horns, you’re hearing in the spring of the year turkeys gobbling, owls hooting, different birds. You’ll hear the cows as they start to wake up. You’ll hear the cows moo and the calves will get up and come to nurse. … There is this beautiful sun coming up in the east. In the spring you can smell the orange blossoms …”

Left, ancient live oaks on the ranch; right, the ranch’s vast wetlands conservation area

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At left, the Rocky Mountaineer train curves along Stoney Creek in British Columbia. Above, an elk is spotted from a train traveling on the Journey Through the Clouds route.

Rattle & Hum Explore the wildlife and snowy peaks of the Canadian Rockies from the vantage of a luxury train Written by CHRISTIANA LILLY

“Bear on the left!”a spotter calls out.

The guests aboard the train clamor to the left, their eyes to the glass and cameras and cell phones in hand. Those down below on the landing between passenger cars stick their heads out, the wind whipping through their hands as they look for the sneaky beast. “There he is!” It’s a black bear, sunning himself where the forest meets the railroad tracks, either unaware or uncaring of the 83-ton train passing him. It’s an animal we add to our list: bighorn sheep, elk, eagles, osprey, and I’m

certain I spotted a female moose meandering along the trees. They’re all breathtaking sights for the passengers aboard the Rocky Mountaineer train, moving eastward 35 miles per hour along the Canadian Pacific Railway. The railways cut through mountain and cross over rivers on the train’s First Passage to the West route, a journey from bustling Vancouver to Kamloops, then finally Banff and Lake Louise. You’ve probably seen the world by plane, by car. But what about a good old-fashioned iron horse?

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PHOTOS COURTESY OF ROCKY MOUNTAINEER

Clockwise from top: A train crosses the Nahatlatch River in British Columbia; a guide tells guests about the mountain range before them; an elk spots tourists rafting on the Athabasca River in Jasper; and bighorn sheep in the woods on the First Passage to the West route.

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Our adventure through Western Canada’s Rocky Mountains begins in the metropolis of Vancouver. We’re put up at the luxe Fairmont Vancouver, just steps away from the Vancouver Art Gallery and an easy walk to the waterfront. With an early train departure, we’re greeted at the Rocky Mountaineer station with coffee and a live pianist. As staff, dressed in navy blue vests and slacks, gently ushers us toward the train to board, a bagpiper sends us off into the wilderness. The first floor is the dining room, where guests take turns indulging in cuisine that Chef Jean Pierre Guerin calls“elevated comfort food”for breakfast and lunch. But if it’s not your turn to eat yet, have no fear: Servers load your seat tray with drinks, pastries and fruit. But we’re not here for the food. We’re here for the view. On the Gold Leaf cars, riders have a 180-degree dome window overhead, where tree branches caress the glass like wayward curtains. The mountains crash into the clouds, sprinkled with trees and sugary snow. We pass logging towns, cross the Fraser River, spy strawberries, corn and blackberry bushes dotting the meadows. Standing in the open-air landing between cars, you can smell the earthy underforest, green leaves still drenched in morning dew, the thick wall of ponderosa pines. I can’t say how the sun and the wind have a smell, but from that landing, you could breathe it in. The white heads of osprey and eagles dot the sky, decorating their treetop nests with orange fishing nets. You can spot the emerald flashes of ducks swimming. On the river, the beavers are the engineers, jamming up the waterways with their logs. We pass a bighorn sheep, nature’s Spider-Man, as it looks down at us while clinging precariously to the sides of jagged rock. Each time, spotters call out their discoveries. “It’s a fun job,”Train Manager Peter Masejo tells me.“Every trip is so different. ... even a week ago it wasn’t as green, and the river is lower.” With our feet propped up, watching Canada pass, one of the last sights before we arrive in Kamloops is the eerie Tranquille Sanatorium. It was originally built in 1907 to treat patients with tuberculosis, then converted into an“insane asylum”in 1959. It’s no wonder that this secluded white building, paint peeling, is rumored to be haunted.

KAMLOOPS

After a day on the rails, the first overnight stop is the “cow town”of Kamloops. Three men on horseback greet the Rocky Mountaineer into the station, waving and tipping their cowboy hats. Guerin, the chef aboard the Rocky Mountaineer, invites our group to join him for dinner in town. I ask him,“Is it hard to cook on a train, with the cars rocking back and forth without mercy?” Nope. A former

A bald eagle is perched on a log.

WHAT TO DO Talaysay Tours 800/605-4643; talaysay.com See Vancouver’s tranquil Stanley Park through the eyes of Aboriginal culture and history. A guide and cultural ambassador will lead you through the park to learn about the local flora and fauna, as well as how the local tribes used them for medicine. Botanist Fairmont Pacific Rim, 1038 Canada Place, Vancouver; 604/695-5500; botanistrestaurant.com The menu here is nothing short of inventive, from the marshmallow-and-carrot salad to the Pretty Bird cocktail, served in a bird-shaped glass perched on a nest. Grizzly House 207 Banff Ave., Banff; 403/762-4055; banffgrizzlyhouse.com Once a disco, this restaurant serves fondue dinners with exotic meats, including shark, alligator, rattlesnake, buffalo, venison and more. The vintage phone lines from table to table are still operating, so give a ring to a new friend across the dining room! Eden Restaurant The Rimrock Resort Hotel, 300 Mountain Ave., Banff; banffeden.com The epitome of fine dining, Eden is known for serving an extensive French menu that both vegetarians and carnivores can enjoy. Order à la carte, or indulge in a 10-course tasting menu from Chef Konstantin Chakhnov and guided by maître d’hôtel and sommelier Chad Greaves. The best perk? The picture window with a breathtaking view of the Rockies.

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90 A deer in the winter tourist hub of Banff

WHERE TO STAY

FAIRMONT HOTEL VANCOUVER 900 W. Georgia St., Vancouver 604/684-3131, fairmont.com/ hotel-vancouver The hotel in the heart of downtown Vancouver boasts 507 elegant guest rooms overlooking the city skyline. If you’re apt to explore, there’s plenty of sites in walking distance, including restaurants, shops, the Vancouver Art Gallery and the Waterfront. Don’t forget to say hello to the hotel’s lobby dogs! SANDMAN SIGNATURE KAMLOOPS HOTEL 225 Lorne St., Kamloops 250/377 7263, sandmanhotels.com During the second stop on the First Passage to the West route, lay your head in one of the cozy guest rooms overlooking Riverside Park and the Thompson River. A town of 90,000 people, it’s easy to navigate Kamloops and its restaurants and watering holes. MOOSE HOTEL & SUITES 345 Banff Ave., Banff 866/379-0021, moosehotelandsuites.com There’s no shortage of accommodations in tourist mecca Banff, with hotels lining the streets. This hotel took its name to heart, with whimsical moose decorating suites inspired by a ski lodge. Talk a walk down Banff Avenue for local shops, restaurants, bars and an incomparable view of the snow-capped Canadian Rockies.

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airline chef aboard first-class flights, he says you can do so much more on a train. “You can’t sauté and flambé in the air,” he explains. A glass of red wine in hand, Guerin tells us about the ranch he owns an hour outside of town. He’s seen Kamloops, where the Canadian Pacific and Canadian National railways meet, grow from a supply town into a city of 90,000 people. At this busy hub—fitting, as the city’s name is derived from the Shuswap First Nation word for “meeting of the waters”—people are on their way east to Banff or Jasper, or to the big city of Vancouver. As indicated by the restaurants, there’s a large Japanese population in town—their ancestors were forcibly moved from Vancouver into internment camps nearby during World War II (not unlike what was happening across the border). The next day is another trip on the rails. A few hours into the leg, we pass a source of pride for the railroad: Craigellachie, a memorial where the last spike was driven into the tracks. It’s easy to look out the window and take in the stunning scenery of the Canadian Rockies—but take a second to look down, and there’s another story: the sweat, blood and dynamite that built the Canadian Pacific Railway. After Canada became independent in 1867, the nation’s first prime minister, Sir John A. Macdonald, was determined to not let the western territories join the United States. He hatched a plan to connect the land from coast to coast, a huge feat requiring his men to survey millions of acres of Canadian wilderness. Once a pass was found in 1881, the next four and a half years were a race to the Pacific. Railway workers battled blizzards, raging rivers, cliffs, rockslides, mishandled dynamite, hunger and disease. More than 10,000 Chinese men were brought in from California, earning almost half what their white colleagues were making. In 1885, the Last Spike was smashed into the railroad, completing Canada’s first transcontinental railroad—six years ahead of schedule.

BANFF & LAKE LOUISE

On the second night of the trip, we arrive in the burgeoning tourist hub of Banff, a snowy playground where visitors ski, hike and escape to the hot springs. Here, the lakes are frozen over and the mountains are truly snow-capped. After checking into the hotel, I wander the mountainside town and pop into local shops—I buy a wedge of bourbon chocolate at Mountain Chocolate, organic soaps and lotions at Rocky Mountain Soap Company, and a wooden bear ornament at The Spirit of Christmas. For dinner, we dine at Grizzly House, a wacky fondue restaurant serving up shark, alligator, rattlesnake, buffalo, venison and more. We top off dinner at Park Distillery for a tour and tasting of its vodka and gin—be sure to try the spirits infused with

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COURTESY FAIRMONT CHATEAU LAKE LOUISE

vodka and gin—be sure to try the spirits infused with espresso and vanilla. But a trip to Banff without stopping at Lake Louise is a travesty. En route to the lake we make a stop on the side of the road to take in the grandeur of the Castle Mountains, named for their flat-topped peaks. While taking photos, a long, rumbling freight train goes by. I see trains differently now. To access Lake Louise, we stop at the Fairmont Chateau Lake Louise, an elegant hotel with floor-toceiling picture windows framing a postcard view of the lake set against the mountains. I learn it’s named for Princess Louise, the fourth daughter of Queen Victoria, and I also learn it’s not an exaggeration to call the waters Tiffany blue. After taking a romp around the lake, grab a drink or lunch at the hotel’s picturesque Fairview restaurant or Lakeview Lounge. Alas, my journey across the Canadian Rockies had to come to an end. Getting up before the sun rose, I took an airport van to Calgary, where I flew back to the United States and sunny South Florida. After spending days on a locomotive, being rocked back and forth as I took in the sights and smells of the wild, I said goodbye to the mighty mountains, home to that sleepy, sunning black bear and mischievous bighorn sheep. But this time, it’s from thousands of feet in the clouds, looking down from an airplane.

Clockwise from left: The streets of downtown Banff are lined with boutiques and specialty shops; guests take a winter sleigh ride at the Fairmont Chateau Lake Louise; and a view of Cascade Mountain over Banff

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SPRING FORWARD... into Boca Mag!

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Roll the dice and try your luck at the tables with the Young Adult Division of the Jewish Federation of South Palm Beach County.

YAD young adult division

SATURDAY, MARCH 23, 2019

Doors open: 8:30 pm $60 advance | $75 door (Early bird ends March 13) THE FIELDHOUSE Old School Square 51 N. Swinton Avenue, Delray Beach A $100 minimum household donation to the 2019 UJA/Jewish Federation of South Palm Beach County Annual Campaign for Jewish needs is required to attend. The donation is not due in full until Dec. 31, 2019 and payment plans are available. Event Co-Chairs: Darin & Scott Filhaber

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Florida Style & Design

I N T H E DA R K › 96 LO C A L CO LO R › 100 A H O M E R U N › 102

Keep It Simple

All black against all white describes this eye-catching dining space. Its simple styling allows the lines and textures of the furnishings to do the talking. The chairs’ quilted details, the table’s glossy finish and the tray’s wood grain all help to give the less-is-more space a daring, dimensional look. An unruly, ultra-contemporary light fixture animates the room while bold, black window frames ground it with strong linear forms.

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HOME

BLACK & WHITE

In The Dark Black may seem a risky decorating move, but as these stylish spaces prove, the payoff can be huge. WRITTEN BY BRAD MEE • PHOTOS BY REBEKAH WESTOVER

THAT’S CLEVER

The black-painted wall camouflages the dark screen of a wall-hung TV.

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Remember when we were all afraid of the dark? More specifically: We trembled at the idea of decorating with black. Not anymore. Black has stepped out of the shadows and has become a favorite among today’s top decorating pros. Forget dim and depressing. In the right hands, black turns dull to dramatic, bleak to chic. For proof, we present the following stylish, livable spaces created with a taste for the dark side.

Finesse the Finishes This room’s high ceilings and abundant natural light created the perfect setup for a moody entertaining space. Assorted finishes help to make the most of each dressed-in-black element and feature. Eggshell gives the ceiling a little sheen to make the surface more interesting, and a matte finish gives the brick a chic, raw appeal. No-sheen finishes also define the built-in cabinets, as well as the adjoining walls. Underfoot, the gleaming finish of dark-gray concrete floors helps prevent the room from feeling dim or drab. The lesson: A material’s finish, flat to high-gloss, alters the color, delivering depth and dimension.

Interior design by House of Jade Interiors, houseofjadeinteriors.com

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BLACK & WHITE

Team With White

Without question, white and black is a timeless combination that works in most any space. And in many rooms, white walls are the ideal backdrop for a room’s darker elements. Case in point: This bathroom’s black sunburst mirror“pops”against the stark white walls. Experts advise that when you use a black-and-white combo throughout your home, alter the proportions of black and white room to room to make each space feel unique yet connected.

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Warm It Up A black room may not be for everybody, but it can be really spectacular, as proven by this man’s office. Even with its ceiling and walls painted black, the dark space is surprisingly inviting, cozy and not at all dull. The trick is to introduce things that add warmth, including wood, greenery and organic materials. Here, each thoughtfully selected piece—from the custom wood desk and canvas-covered chairs to a jute rug and books covered in recycled white paper—helps prevent the daringly dark room from feeling dim or oppressive.

THAT’S CLEVER

Farrow & Ball’s “Railings” paint was chosen for the walls because of its blue undertones. The color is a little softer and less saturated than stark black, so it has notable depth and dimension.

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HOME

LOCAL COLOR

Playing With Clay

The best way to refresh last year’s décor is to introduce this year’s “it” colors. Topping 2019’s hot list is clay. Can you dig it? Written by BRAD MEE

1 Italian Clay Prima Alpaca from Sandra Jordan; 2 Port Palma from Jasper, Michael S. Smith; 3 Sesame Palma from Jasper, Michael S. Smith; 4 Brandy Derby from Jasper, Michael S. Smith; 5 Navajo Sunset Pebble Woven from Townsend Leather; 6 Red Cabana from Sahco; 7 Chivas from thesign; 8 Burnt Orange Prima Alpaca from Sandra Jordan; 9 Epice Souk from Castel; 10 Russett/Sienna Bamboo from Zoffany; 11 Mira Grapefruit from Raoul Textiles; 12 Orange Bruno from Castel; 13 Cuivre Doren from Castel ; 14 Serafino from thesign; 15 Cinema from Casamance; 16 Cinnamon Prima Alpaca from Sandra Jordan

Fabrics provided by John Brooks Inc., johnbrooksinc.com

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101 CAVERN CLAY SW 7701 Sherwin-Williams 2019 Color of the Year

KONA AF-165 Bejamin Moore

RED EARTH No. 64 Farrow & Ball 12

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SUBSECTION

Having It All Alex Rodriguezâ&#x20AC;&#x2122;s Coral Gables residence hits a home run Written by ROBIN HODES

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THERE’S A LOT MOST PEOPLE

already know about Alexander Rodriguez, considered one of Major League Baseball’s living legends and best recognized for his decade-long run as a New York Yankee. The very mention of“A-Rod” calls to mind remarkable athletic ability, a magnetic aura, head-turning good looks, relationships with drop-dead gorgeous (and famous) women—not to mention a hugely successful postgame career as a media personality, broadcasting for Fox Sports and later ESPN, appearing as a cast member on “Shark Tank”and hosting his own show, “Back in the Game,”on CNBC.

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Some lesser-known facts about Rodriguez: He’s an avid art aficionado and collector, well-educated about—and attuned to—the field of architecture, the owner of his own building firm, Newport Property Construction and, most importantly, a dedicated dad and loving family man. Fair to say, A-Rod has it all. Accordingly, when it came to creating his dream home, he needed a place that too would have it all—room for him and his two daughters to live comfortably, an impressive entertainment space to host functions both low-key and grand (many of them for charitable causes), a home office that wouldn’t interfere with his personal life and, most crucially, complete privacy—a refuge to

Alex Rodriguez

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shield him from the spotlight when desired. Of Dominican descent, Rodriguez grew up in Miami, so it already felt like home to him. He enlisted the sought-after, award-winning architectural firm of Choeff Levy Fischman (CLF), widely known for creating tropical modern masterpieces for a high-profile clientele. CLF had worked with Rodriguez on his prior house on Biscayne Bay, so when A-Rod went in search of more secluded surroundings, he found the ideal property, a totally private lot on Ponce de Leon Boulevard in Ponce Davis, an exclusive neighborhood between South Miami and Coral Gables, and reassembled the dream team (which also included interior designers Briggs Edward Solomon and,

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When it came to creating his dream home, Rodriguez needed a place that would have it all—room for him and his two daughters, a place to entertain, a home office—and privacy.

Opposite, massive originals by Warhol and Haring, part of the owner’s extensive collection of important art, are showcased in the living room; top, the sundrenched, elongated dining room provides ample seating for family and friends; bottom, perforated concrete and an array of highly characterized woods generate interest in the chic and understated master suite.

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106 The home is designed as a series of distinct â&#x20AC;&#x153;podsâ&#x20AC;? ingeniously interconnected by a series of pathways and courtyards to promote a sense of unity.

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naturally, Rodriguez’s own Newport Construction). “Over the course of these projects, my connection with Alex evolved from a client/architect partnership into a friendship,”says founding principal Ralph Choeff.“He’s a very smart individual, and a lot of his ideas were incorporated into the residence itself.” Choeff conceived the sprawling home, an approximately 13,000-square-foot structure arranged on a single level (in contrast to the client’s prior two-story residence) to coexist more closely with the ground.“I designed the house, and then my partner Paul Fischman took over, moved things around, and raised it to the level of excellence it now possesses,”says Choeff. The sleek, low profile embodies the midcentury modern style that both Choeff and Rodriguez adore. “We wanted to keep it in human scale, so most sliders are just 12 feet, though some areas have a slightly higher profile to bring interest to the exterior elevation,” Choeff says. Of-the-moment materials like eb-

onized ipe wood and concrete are employed throughout, lending a sophisticated, masculine appeal. The architects enlisted an innovative, compartmentalized concept in which each space is comprised within its own “pod.”The pods are ingeniously interconnected by a series of pathways and courtyards to promote a sense of unity, so the home’s inhabitants can move about freely without ever having to combat the elements of pouring rain or harsh sun. To further the desirable indoor/outdoor feel, each of the main areas is oriented to open out onto the rear entertainment area, complete with a glasslike swimming pool, swanky lanai and open-air game room.“Every room is placed with purpose,” remarks Choeff. For the celebrity former pro-baseball star longing for a home that affords him privacy and a comfortable yet luxurious locale to enjoy special time with friends and family, Choeff and his team have clearly scored a home run.

Opposite, the lounge, grounded with European oak set in a herringbone pattern, features a multiscreen TV that gives Rodriguez and friends the luxury of watching several games simultaneously; bottom, ebonized ipe wood runs along the upper and lower perimeter of the sleek game room, imparting the iconic, Tom Ford-esque aesthetic the homeowner desired. This page: As night falls, dramatic lighting further enlivens the rear elevation, already a linear masterpiece.

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YOUR VISION IS OUR INSPIRATION

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B A C K S TA G E PA S S

Pink Martini

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TAKE 5

Billy Corben

The “Cocaine Cowboys” impresario launches the next iteration of the Miami crime saga Written by JOHN THOMASON

n the late 1960s, the population of Miami Beach consisted of “a lot of old people just sitting on rocking chairs waiting to die.” That’s how one observer characterized it in the opening of Billy Corben’s 2006 documentary “Cocaine Cowboys.” But by the early 1970s, when drug traffickers began exploiting Miami’s miles of unguarded shoreline, the city became awash in white powder. Opportunistic locals, who moved drugs from South American cartels through an intricate network of boats, planes, cars and safe houses, discovered a $20 billion annual empire that only crumbled when blood began to shed. Narco money from

“Michel Hausman [artistic director of Miami New Drama] asked me this question right away: ‘In artistic terms, why are we doing ‘Cocaine Cowboys’ for the stage in 2019?’ I said, ‘because it is about immigrants, gun violence and children. The drugs and the money are almost a McGuffin.’” —Billy Corben the Miami Drug War, which started with a broad-daylight shootout at Dadeland Mall in 1979, built Miami into the thriving metropolis it is today while claiming the lives of innocent women and children, a devil’s bargain that“Cocaine Cowboys”helped to chronicle. Corben’s documentary has since inspired a sequel, a docuseries, a photo book and, now, a stage play, premiering March 7 at the Colony Theatre, courtesy of Miami New Drama. Corben, who was still writing the adaptation at the time of this interview, is centering the play on Rivi Ayala, the soft-spoken assassin who confessed to 29 murders on behalf of Miami’s most ruthless cocaine boss. Corben, a boyish 40-year-old with a delightfully foul mouth, is the Ken Burns of seedy South Florida, with many of his 11 documentaries covering the region’s sordid history. March also marks the theatrical rollout of his newest film,“Screwball,”about a major-league steroid scandal and a star athlete. He spoke about this and“Cocaine Cowboys”with Boca mag. When you were making the first “Cocaine Cowboys” documentary, did you have any conception that it would spawn a multimedia franchise? Yeah, actually. The deeper we dove into that world,

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the more excited I got for the franchise potential, or the ancillary or spinoff potential. And every time I’d come up with one of these ideas, Alfred Spellman, my producer, would always go,“can we just make the f**king

documentary? One thing at a time.” Why are we attracted to such stories of murder, drugs and decadence? This has been the discussion we’ve been having about the macro themes of the play. One of the things that has come up repeatedly is the audience’s intrigue with outlaws and bandits and scofflaws, and the idea that these figures can easily be misconstrued as folk heroes. A certain percentage of the audience finds them aspirational, which is frightening. I hope that most of the audience is not wanted toward evil. It’s exposure to a subculture of criminality that, hopefully, they will never be a part of. I think that’s part of it—the idea that I’m never going to be a hitman, which is all the more reason why I find this glimpse into this world so compelling. How do you hope we feel about Rivi Ayala? He spoke in a very quiet voice in person. So when you’re talking to him, you almost have to lean into him. It’s only at that moment when you’re ear to ear do you realize, wait, this guy’s an assassin. He’s disarming in that way—very charming. We do not shy away from his violence or from his

brutality. But at the same time, there is something about him that is appealing—that allowed people to draw close to him. And some of those people did not survive to walk away. The audience will have the benefit of surviving the evening. Your latest movie, “Screwball,” also has a Florida connection? It is probably our most Florida tale of Florida f**kery ever. We out-Florida’d ourselves with this one. It is the Biogenesis steroid scandal, which ended the career of the highest-paid baseball player in history, and it involved a fake doctor who ran a grey-market steroid clinic out of Coral Gables. We liken it to the Coen Brothers, Elmore Leonard and Carl Hiaasen in a blender with Florida citrus. It sounds like a comedy this time around. Some filmmakers might have engaged in the pearl-clutching that comes along with a steroid scandal. But this was a uniquely Florida story with such an irreverent and bizarre cast of characters. We create these multinational super-criminal conglomerates where people from all over the world meet each other and hatch these ridiculous schemes. That’s why we called it“Screwball.”

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111 IF YOU GO:

WHAT: “Cocaine Cowboys” WHERE: Colony Theatre, 1040 Lincoln Road, Miami Beach WHEN: March 7-April 7 COST: $35-$65 CONTACT: 305/674-1040

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B AC K S TAG E PA S S

CALENDAR

March 1:

March 2:

March 3:

“STAR WARS: A NEW HOPE” at Mizner Park Amphitheater, 590 Plaza Real, Boca Raton; 7:30 p.m.; $35-$150; 866/571-2787, festivalboca. org. The film that introduced the world to Luke Skywalker, Han Solo and Princess Leia will receive the large-screen treatment, with conductor Constantine Kitsopoulos leading the Symphonia through a live performance of John Williams’ Oscar-winning score.

“RHAPSODY IN BLUE: AN EVENING OF ORCHESTRAL FAVORITES” at Mizner Park Amphitheater, 590 Plaza Real, Boca Raton; 7:30 p.m.; $35-$150; 866/571-2787, festivalboca. org. Grammy-nominated jazz pianist and producer Shelly Berg tinkles the ivories alongside the Symphonia, for a performance of Gershwin’s masterwork and other upbeat orchestral favorites.

PINK MARTINI at Mizner Park Amphitheater, 590 Plaza Real, Boca Raton; 7 p.m.; $25-$125; 866/5712787, festivalboca.org. The musical equivalent of the United Nations, these global ambassadors of song easily hopscotch between genres, from film scores to jazz to Latin. The multilingual, multiethnic group will perform orchestral versions of tunes from France to Iran, Armenia to South Africa.

“MY FAIR LADY” in Concert at Kaye Auditorium at FAU, 777 Glades Road, Boca Raton; 2 p.m.; $27-$52; 800/5649539, fauevents.com. FAU launches its ninth-annual Kultur Festival with a concert production of Lerner and Loewe’s Tony-winning musical about a cockney flower girl and the arrogant history professor who tries to transform her into an elegant debutante—complete with full cast and orchestra.

“Star Wars: A New Hope”

Arturo Sandoval

Pink Martini

March 8:

March 10:

March 14-24:

“AN EVENING OF RUSSIAN MUSIC AND BALLET” at Mizner Park Amphitheater, 590 Plaza Real, Boca Raton; 7:30 p.m.; $35-$150; 866/571-2787, festivalboca. org. Stars from the Bolshoi Ballet and the Russian National Orchestra—two of the world’s leading lights in dance and music, respectively—bring their rigorous training and singular skill to a program of Russian ballet favorites, including “Swan Lake.”

ARTURO SANDOVAL AND HIS BAND at Mizner Park Amphitheater, 590 Plaza Real, Boca Raton; 7 p.m.; $25-$125; 866/571-2787, festivalboca. org. Cuban-born trumpeter Sandoval, a Presidential Medal of Freedom recipient, learned his craft under bebop legend Dizzy Gillespie, and has performed with everyone from Sinatra to Alicia Keys. He’ll perform an eclectic jazz set backed by his sextet.

“CROSSING DELANCEY” at Beifeld Auditorium at Levis JCC, 21050 95th Ave. S., Boca Raton; various show times; $25-$40; 561/558-2520, levisjcc.org. In this comic play, a modern, thirty-something woman who owns a lavish bookstore—and has her heart set on a handsome author—is subjected to the antiquated methods of a local matchmaker, who sets her up with a young pickle merchant.

Duke Robillard

March 14-Apr. 14: “CRAZY FOR YOU” at The Wick Theatre, 7901 N. Federal Highway, Boca Raton; $75-$95; 561/9952333, thewick.org. A frothy throwback to the Golden Age of American musical comedy, “Crazy For You” won the 1992 Tony Award on the strength of its timeless George and Ira Gershwin songs, its winning love triangle and its daffy comic folderol.

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March 6:

ROBERT PINSKY: “POEMJAZZ” at Cultural Arts Center, 201 Plaza Real, Boca Raton; 7 p.m.; $30; 866/571-2787, festivalboca.org. The multiple Poet Laureate of the United States takes on the role of bandleader at this unique poetry reading, in which a small, elite jazz ensemble provides a live soundtrack to new and archival Pinsky works, along with poems by some of his myriad influences.

DAVID SANGER at Cultural Arts Center, 201 Plaza Real, Boca Raton; 7 p.m.; $30; 866/571-2787, festivalboca. org. Sanger, a three-time Pulitzer Prize-winning journalist with nearly 40 years in the business, is one of the nation’s preeminent experts on cyberwarfare. He will discuss this 21st century threat to democracy in his lecture, “Cyber Conflict: A New Era of War, Sabotage and Fear.”

“BERNSTEIN IN SONG” at Wimberly Library at FAU, 777 Glades Road, Boca Raton; 7 p.m.; $20; 800/564-9539, fauevents. com. Continuing its tribute to Jewish-American composers of the 20th century, the Kultur Festival presents an evening of Leonard Bernstein favorites, from Hebrew compositions to Broadway hits, performed by expert South Florida cantors.

TAMMY MCCANN at Wold Performing Arts Center at Lynn University, 3601 N. Military Trail, Boca Raton; 7:30 p.m.; $40; 561/237-7000, lynn.edu. McCann, a jazz singer whose sound marries classical training with gospel gusto, performs her solo show “The Legendary Ladies of Jazz,” featuring romantic, bluesy classics from Ella Fitzgerald, Sarah Vaughn, Dinah Washington and Billie Holiday.

Dom Irrera

Paul Taylor Dance Company

March 7:

Tammy McCann

ALBERT CUMMINGS at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $20-$40; 561/395-2929, funkybiscuit.com. This frenzied electric blues guitarist, a staple of the venerable record label Blind Pig, has released eight albums to industry acclaim, including an endorsement from B.B. King and tour gigs with Johnny Winter and Buddy Guy.

Albert Cummings

March 16:

March 21-22:

March 22:

March 22-23:

March 22-24:

MIKE MARINO: “MAKE AMERICA ITALIAN AGAIN” at Mizner Park Cultural Arts Center, 201 Plaza Real, Boca Raton; 7:30 p.m.; $35-$45; 561/243-7922, miznerparkculturalcenter. com. Described as having “a tongue like a razor and a heart of gold,” comedian Marino offers cutting-edge life observations from his perch as an Italian-American from Jersey City. His talent led to recurring appearances on “The Tonight Show” and “The Martin Short Show.”

DOM IRRERA at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $30-$40; 561/483-9036, bocablackbox.com. Irrera is a stalwart road warrior of standup, mixing pungent observations about life with self-deprecating confessionals. His friendly, easygoing delivery often clashes with scabrous material, so consider this your warning.

DUKE ROBILLARD at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 9 p.m.; $20-$40; 561/395-2929, funkybiscuit.com. A renaissance man who is also a skilled gardener, abstract painter and photographer, Robillard brings more than a half-century’s dominance in the blues world—beginning with his band Roomful of Blues, founded in 1967—to his current tour, which includes new renditions of swing classics from the ‘20s and ‘30s.

PAUL TAYLOR DANCE COMPANY at Duncan Theatre at Palm Beach State College, 4200 S. Congress Ave., Lake Worth; 8 p.m.; $45; 561/967-7222, duncantheatre.org. The dance world lost modernist choreographer Paul Taylor last year at age 88, but his legacy lives on through his namesake company, which performs his repertoire of 147 dances in more than 500 cities in 64 countries around the globe.

“WIESENTHAL” at Mizner Park Cultural Arts Center, 201 Plaza Real, Boca Raton; various show times; $35-$49; 561/243-7922, miznerparkculturalcenter. com. In this one-man play full of sobering truth and surprising humor, writer and actor Tom Dugan embodies Holocaust survivor and foremost Nazi hunter Simon Wiesenthal, whose heroic efforts brought more than 1,100 Nazi war criminals to justice.

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Mar. 22- Apr. 14: “THE GINGERBREAD LADY” at Sol Theatre, 3333 N. Federal Highway, Boca Raton; $25-$30; 866/811-4111, primalforces.com. Primal Forces produces this Neil Simon dramedy, a departure from his more lighthearted affairs. It centers on a fading cabaret star with an estranged daughter and a crippling drinking problem, and the two insecure friends tasked with helping her rebuild her life.

March 23-24: “PAINT YOUR WAGON” at Wold Performing Arts Center at Lynn University, 3601 N. Military Trail, Boca Raton; various show times; $50-$70; 561/237-7000, lynn.edu. Lynn University presents a staged concert version of the vintage Lerner and Loewe musical about love and ambition in the tumultuous days of the California Gold Rush. Professional actors and a live orchestra bring “I Talk to the Trees” and others to life.

“Romeo and Juliet”

April 5-7:

April 12-13

“KING SOLOMON AND HIS 700 WIVES” at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; various show times; $29-$39; 844/672-2849, miznerparkculturalcenter.com. Sheba Mason (daughter of comedy legend Jackie Mason) stars in this musical comedy about the title King, whose 700 marriages and 300 concubines on the side can’t prevent his moral reckoning at the hands of the Queen of Sheba.

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Robert Klein

APRIL 12-13: ROBERT KLEIN at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $65-$80; 561/483-9036, bocablackbox.com. A lion of the entertainment world for more than 40 years, Klein is most admired for his trademark weaving of the personal and the political—the wacky physical humor with the rapier commentary about the American zeitgeist.

CALENDAR

March 24:

March 28-29:

“THE VAGINA MONOLOGUES” at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 2 and 7 p.m.; $35-$45; 561/483-9036, bocablackbox.com. Eve Ensler’s enduring, Obie-winning one-woman show is a hilarious and heartbreaking whirlwind through contemporary feminist consciousness, featuring characters as diverse as a 6-year-old girl, a septuagenarian New Yorker and a Bosnian rape victim.

“DAVINCI & MICHELANGELO: THE TITANS EXPERIENCE” at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; 7:30 p.m.; $50; 844/6722849, miznerparkculturalcenter.com. Performer and curator Mark Rodgers’s reverent solo theatre piece explores the Italian Renaissance through two of its undisputed geniuses—DaVinci and Michelangelo. These competitive contemporaries come alive through a multimedia presentation.

RITA RUDNER at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $60-$75; 561/483-9036, bocablackbox.com. The diminutive comic with an easygoing delivery and epigrammatic joke construction takes a break from performing the longest-running solo comedy show in Las Vegas history (2,000-plus shows over 12 years), bringing her wry material off the Strip and into the suburbs.

Rita Rudner

April 12-14 “ROMEO AND JULIET” at Countess de Hoernle Theatre, 5100 Jog Road, Boca Raton; 7:30 p.m. Friday and Saturday, 2 p.m. Sunday; $20-$40; 561/995-0709, bocaballet.org. Shakespeare’s enduring tragedy of star-crossed lovers gets the Boca Ballet Theatre treatment, replete with spirited swordplay, lavish ballroom scenes and the show’s famous pas de deux, set to the haunting music of Prokofiev.

Edwin Mccain

April 12-14 DELRAY AFFAIR in Downtown Delray Beach; 10 a.m. to 6 p.m. Friday and Saturday; 10 a.m. to 5 p.m. Sunday; free; 561/2790907, delrayaffair.com. Whether it’s a vibrant watercolor, a quirky sculpture or a funky artisanal clock, the 57th annual tradition of this largest arts and crafts festival in the Southeast U.S. specializes in the eclectic and the whimsical, traits that help define the Delray mystique.

Delray Affair

April 12-21 “NEXT TO NORMAL” at Studio One Theatre at FAU, 777 Glades Road, Boca Raton; various show times; $22; 800/564-9539, fauevents. com. FAU’s Theatre Department mounts a student production of this Pulitzerand Tony-winning rock musical about grief, coping and mental illness in a suburban family of three—or is it four? Bring a handkerchief.

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Mar. 28-Apr. 14:

March 30-31:

March 31:

“HARLOWE” at Theatre Lab at FAU, 777 Glades Road, Boca Raton; various show times; $35; 800/5649539, fauevents.com. A meditation on healing and sisterhood from playwright Jennifer Lane, this world-premiere production follows the convalescence of a woman who loses her sense of touch after suffering a trauma—and spends much of her complicated recovery languishing in her sister’s bathtub.

CHRISTINE ANDREAS: “PIAF—NO REGRETS” at Wold Performing Arts Center at Lynn University, 3601 N. Military Trail, Boca Raton; 7:30 p.m. Saturday, 4 p.m. Sunday; $50-$70; 561/237-7000, lynn.edu. Andreas, a Tony-nominated Broadway veteran, performs her impassioned tribute to the life and legacy of Edith Piaf, exploring her indelible music and often-tragic backstory.

CONNOISSEUR CONCERT 4 at Roberts Theater at St. Andrew’s School, 3900 Jog Road, Boca Raton; 3 p.m.; $50-$84; 866/6874201, thesymphonia.org. In the SYMPHONIA’S final program of the season, conductor Alastair Willis and bandoneon soloist Lidia Kamiska will lead the symphony through Shostakovich’s “Suite for Jazz Orchestra No. 1,” Golijov’s “Last Round,” Piazzolla’s “Acancagua, Concerto for Bandoneon,” Weill’s “Threepenny Opera Suite,” and more.

Christine Andreas

FOLLOW THE BEST IN BOCA

Alastair Willis

April 18:

April 25-May19:

April 27-28:

EDWIN MCCAIN at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $40-$60; 561/395-2929, funkybiscuit.com. A staple of Top 40 radio in the late 1990s and beyond, McCain’s love songs, including “I’ll Be” and “I Could Not Ask For More,” have stolen hearts and soothed souls for two generations. After a stint hosting a show on Animal Planet, McCain returns with an intimate club tour.

“ALWAYS, PATSY CLINE” at The Wick Theatre, 7901 N. Federal Highway, Boca Raton; $75-$95; 561/995-2333, thewick. org. Twenty-seven songs from Patsy Cline enliven this two-character play about the epistolary relationship between the country-western pioneer and her biggest fan—a Houston housewife who met Cline at a honky-tonk and corresponded with her until the singer’s untimely death.

“’TIL DEATH DO US PART … YOU FIRST!” at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; 7:30 p.m.; $35$45; 844/672-2849, miznerparkculturalcenter. com. In writer-performer Peter J. Fogel’s endearing monologue, the comic actor takes audiences on a quixotic journey through his failed relationships— from fractious marriages to online dating—in search of the one woman who can finally transform his life.

Get connected with your favorite magazine and stay up to date on all things South Florida. See our latest issue on Bocamag.com/ in-the-magazine.

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Deep-fried pretzel with salted caramel gelato from The Venu

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CAFE CENTRO REVIEW LA CIGALE REVIEW THE VENU REVIEW C H E F S P OT L I G H T BOCA CHALLENGE

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REVIEW

Café Centro

2409 N. Dixie Highway, West Palm Beach, 561/514-4070

I F YO U G O PARKING: street or valet HOURS: Mon.-Thurs., 11 a.m. to 10 p.m.; Fri.-Sat., 11 a.m. to 11 p.m.; Sun., 4 to 10 p.m. PRICES: Entrees $19$30 WEBSITE: cafecentrowpb.com

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n the corner of Dixie Highway and Northwood Road, a funky street studded with restaurants, intriguing shops and a Key West-like atmosphere, you’ll find Café Centro. It’s been there since 2006, and while everything around it has changed hands at least once, this is the cornerstone of the Northwood vibe. It blasted onto this West Palm Beach neighborhood scene and made a name for itself with good food and a lively nightlife, but like a dying ember, during past years it lost customers and cachet. Owner Turgut Kaytmaz lit the good-time fire again when he recently hired Executive Chef Jamie Steinbrecher, formerly of the legendary Okeechobee Steakhouse. Steinbrecher hit the ground running, and word quickly spread about his high-quality menu. Everything we tried was straight out of central casting, but with

a twist. The crab avocado bruschetta ($14) has a Southwestern flair: fresh roasted corn, avocado, honey mustard sauce, jumbo lump crab meat, roasted poblano chili, cilantro, fresh herbs and lime on toasted Italian baguette, with balsamic glaze on the plate. It all comes together in a couple of superb bites. Same thing with the chargrilled oysters ($14), a memorable mouthful zipped up with chili-garlic butter and pancetta. Ditto the football-shaped Himalayan sea salt bread ($2) that reminded us of Indian naan—it’s like a face in the crowd that you think you know, but up close it’s a stranger. Entrees shrimp pesto capellini ($21), stuffed chicken “Parm”($24) and the marinated pork chop with grilled polenta ($25) were all satisfying and cooked to order, with nary a bland dish in sight. The chicken Parm was stuffed with red pepper, prosciutto and mozzarella,

then covered with a marinara sauce and the fennel and arugula salad dumped on top. I don’t understand the dump, which I’ve seen at other venues, especially since it covered up an otherwise attractive dish. Our desserts of Key lime gelato ($7), tiramisu ($7) and peanut butter mousse ($7) were respectable, but not breathtaking. More memorable was the entertainment that night from singers Tessie Porter and Troy McCray, who had us chair-dancing immediately. The music was loud, but it created smiles—and who can talk with a mouthful of peanut butter mousse, anyway?

AARON BRISTOL

Written by LYNN KALBER

Clockwise from bottom: char-grilled oysters, marinated pork chop with grilled polenta, and shrimp pesto capellini; inset, Chef Jamie Steinbrecher

March/April 2019

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Clockwise from bottom: Grilled jumbo artichoke, frog legs Provencal and seafood paella; inset, Chef Gerardo Jimenez

I F YO U G O PARKING: Valet HOURS: Dinner daily, 5 to 10 p.m. PRICES: Entrees $29-$41 WEBSITE: lacigaledelray.com

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DINING GUIDE

REVIEW

La Cigale

253 S.E. Fifth Ave., Delray Beach, 561/265-0600 Written by LYNN KALBER

a Cigale hasn’t been reviewed in years. Why not? Because when you’re good and you’ve been open since 2001, people take you for granted. La Cigale sounds like a French restaurant, but it’s Mediterranean with Greek and Italian dishes on the menu, too. It looks as if it would have an identity crisis, but La Cigale knows what it is—popular. Owner Francis Touboul, from Marseilles, is a large part of La Cigale’s spirit and personality. He walks the sizable dining room lined with a mural of Delray Beach, checking, nodding, greeting, making sure all is well. He’s the reason many of the servers have been there for years, and the reason it has maintained its professional, shipshape service. He also has a talent for wine

pairing, as I found with his shiraz suggestion for my roasted half duck ($34). The classic succulent, crispy duck was served with a Cassis liqueur reduction, and the sweeter black currants in that sauce meshed perfectly with the shiraz. A Bordeaux was suggested for the seafood paella ($38), and was a pleasant complement for the Spanish rice, shrimp, scallops, clams, mussels, chorizo, calamari, peas and peppers. Appetizers advertised the well-prepared entrees to come when we tasted the grilled jumbo artichoke ($17), quartered to present a smoky-sweet, tender dish with large slivers of Parmesan alongside a zesty remoulade that wasn’t needed for flavor. The frogs legs Provencal ($18) with garlic butter and Pernod sauce arrived with some chopped

tomatoes for color and a bit of flavor, while the meat fell off the bones. Choosing dishes was tough because of the favorites listed: calf’s liver, braised veal ossobuco, branzino, rainbow trout almondine and seafood crepes. There was also a soupe de poissons that promised many of the bountiful ingredients we found in the paella. Desserts do the traditional dance with tiramisu and crème brûlée, as well as a couple of other options. They are well made, and hit the spot, but are not extraordinary. On a nice night, the outdoor seating is recommended, where you can still hear the live music or enjoy your plated goodies from the raw bar. Don’t take this Delray gem for granted. But do make a reservation before you go.

AARON BRISTOL

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Clockwise from bottom: Arancini, grilled salmon and braised wild boar pappardelle; inset, the Strawberry Caipiroska cocktail

The Venu

8794 W. Boynton Beach Blvd., Boynton Beach, 561/200-0222

I I F YO U G O PARKING: parking lot HOURS: Lunch and dinner daily, 11 a.m. to 3 a.m. PRICES: Entrees $18-$38 WEBSITE: thelocalvenu.com

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t’s a restaurant. It’s a theater. It’s a stage. It has holographic cocktails hanging over your head at the bar. The Venu is one unusual place. It’s also comfortable, which is mandatory if this supper club-like venue is going to succeed. Put together by owners Terry and Nicole Woods (they also own Alabama Joe’s in Lantana), this jigsaw puzzle works with Executive Chef Kelley Randall, formerly of Vic & Angelo’s and The Office, in the kitchen. There’s a large stage at one end of the long space, seating for food/music, a large bar, more booths and then an enormous private dining room at the other end. Alongside is an outdoor seating

area that sports live music, too. It’s an entertainment environment. Although it’s tough to spot at first—it’s tucked inside the Canyon Town Center mall on the corner of Boynton Beach Boulevard and Lyons Road—the crowd of cars and a bass beat hum will guide you like a GPS signal. There’s seating everywhere; the booths by the bar are a perfect perch. And you’re not going to walk away hungry, because the portions are large. Even the happy hour-priced arancini ($6) and bruschetta ($5) are full-price sizes. Both are just serviceable, but the braised wild boar pappardelle ($24), with fresh in-house pasta and a rich, hearty meat sauce garnished with ricotta

and breadcrumbs, is a winner. The grilled salmon ($24) was tending toward dry, but the salad it sat on came to the rescue with a soy honey glaze, butternut squash, Brussels sprouts and farro. The menu reflects Italian and Mediterranean dishes, and then we got to the deep-fried pretzel with salted caramel gelato dessert. We were sugar-deep into fair food with whipped cream and strawberries on top. It was salty and sweet and gooey; what was not to like? Judging from a bustling midweek crowd, The Venu has been discovered by the locals. You should take a trip out to west Boynton and see for yourself.

AARON BRISTOL

Written by LYNN KALBER

March/April 2019

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DINING GUIDE Palm Beach County BOCA RATON Abe & Louie’s—2200 Glades Road. Steakhouse. All Americans are endowed with certain inalienable rights, among them the right to a thick, juicy, perfectly cooked steak. At this posh, comfortable (and expensive) meatery, the USDA Prime steaks are indeed thick, juicy and perfectly cooked, also massively flavorful and served in enormous portions. Don’t miss the New York sirloin or prime rib, paired in classic steakhouse fashion with buttery hash browns and uber-creamy creamed spinach. Chased with an ice-cold martini or glass of red wine from the truly impressive list, it’s happiness pursued and captured. • Lunch/ brunch Sun.-Fri., dinner nightly. 561/447-0024. $$$$

AARON BRISTOL

Arturo’s Ristorante—6750 N. Federal

Seven-layer chocolate cake from Abe & Louie’s

Highway. Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like the veal shank served on a bed of risotto. • Lunch Mon.–Fri. Dinner nightly. 561/997-7373. $$$

Biergarten—309 Via De Palmas, #90. German/ Pub. Part vaguely German beer garden, part all-American sports bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $$

DINING KEY $: Under $17 $$: $18–$35 $$$: $36–$50 $$$$: $50 and up

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Bluefin Sushi and Thai—861 N.W. 51st St., Suite 1. Sushi/Thai. Arrive early for a table at this Asian hot spot—it’s popular with no reservations for parties fewer than six. Don’t skip the tempura lobster bomb, big in both size and taste. The ginger snapper will impress both Instagram and your stomach. Try the chicken satay and pad Thai. Bluefin offers a variety of dishes from multiple cultures, all well done. • Lunch and dinner daily. 561/981-8986. $$

Boca Landing —999 E. Camino Real. Contemporary American. The Waterstone Resort & Marina’s signature restaurant, Boca Landing, offers the city’s only waterside dining and shows off its prime location and views. Heavy on small plates, the menu features tuna crudo, fried calamari and a killer cheese and charcuterie board. Probably the best dish, though, is the charred filet mignon with a red wine bone marrow reduction, with wickedly luscious house-made hazelnut gelato coming in a very close second. • Dinner nightly. 561/226-3022. $$$ Bonefish Grill—21065 Powerline Road. Seafood. Market-fresh seafood is the cornerstone, like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. Brunch on Sundays. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-1310; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$

Brio Tuscan Grille —5050 Town Center Circle, #239. Italian. The Boca outpost of this national chain does what it set out to do—dish up big portions of well-made, easily accessible Italian-esque fare at a reasonable price. If you’re looking for bruschetta piled with fresh cheeses and vegetables or house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, you’ll be one happy diner. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/392-3777. (Other Palm Beach County locations: The Gardens Mall, 3101 PGA Blvd., 561/622-0491; CityPlace, 550 S. Rosemary Ave., 561/835-1511) $$

Burtons Grill & Bar —5580 N. Military Trail. New American. Known for its reliable food as well as its non-gluten, Paleo and “B Choosy” kids menu, the first Florida location for this restaurant is deservedly crowded, so make reservations. Don’t miss the General Tso’s cauliflower, the pan-seared salmon (Paleo), the crab cakes or the Key lime pie. Popular half-portions are available, too. • Lunch and dinner daily. 561/465-2036. $$

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CHEF SPOTLIGHT

Jason Binder

This Brulé veteran brings clashing flavors, playful vibes to MIA Written by LYNN KALBER

I’m known statewide for peanut butter foie gras—everybody recognizes the flavors, and it allows them to try something they normally wouldn’t.”

AARON BRISTOL

— Jason Binder

MIA KITCHEN & BAR 7901 W. Atlantic Ave. Delray Beach 561/499-2200 mia.kitchen

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ife can surprise you between the appetizer and entrée, and that’s what happened to Executive Chef Jason Binder, who started last July at MIA Kitchen & Bar in west Delray Beach. He has been in top kitchens (Philadelphia’s Four Seasons’ Fountain Room), has led excellent restaurants locally (Brulé Bistro) and was going to open his own place when MIA’s owner and restaurateur Joey LoGrasso called. “He wanted the menu to stay in the Italian area, and he told me to take the other 50 percent of the menu and give him what I wanted to do. Now you can have your grandmother eating chicken piccata and your grandkids eating beef Carpaccio.” What’s the difference between diners in east and west Delray? Foodies are coming here late in the week, on the weekend and for brunch. They are hanging out, drinking expensive wine, having dessert and having a good time. It’s a good vibe then. For Monday through Wednesday, we have a local crowd that wants an appetizer and entrée and to go home. Luckily enough, I have a following and I’m able to fill a dining room with those who know me and foodies willing to drive from West Palm and Miami. Locals are looking

for a simple menu. We have both. I describe (my food) as nostalgic gastropub. It’s playful. I do cereal desserts—Froot Loops and Captain Crunch—plated elegantly, and it takes hours to do these sauces, but I like to stay close to childhood with everything. Even with the foie gras; I use peanut butter. I’m known statewide for peanut butter foie gras— everybody recognizes the flavors, and it allows them to try something they normally wouldn’t. What’s the most unusual food combination you’ve put on one plate? It’s not that far out, but a gazpacho with basil ice cream. I make savory ice creams to play with food. Any hobbies? I love cars, and I love collecting shoes. I’m also an adrenaline junkie— jumping out of planes, roller coasters, fast cars, anything to keep the mind at that speed that I do. What’s one ingredient you’re dying to try? Durian, a Chinese fruit that’s supposed to smell like a men’s locker room. I’m not totally intrigued to work with it, but at the same time I would love to see if the flavor would work well on a plate. They sell them in Chinatown.

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DINING GUIDE

Butcher Block Grill—7000 W. Camino Real. Steakhouse/Contemporary American. This casual steakhouse with a Mediterranean twist, an all-kosher menu, and a local, seasonal, sustainable ethos gives the stuffy old-fashioned meatery a swift kick in the sirloin. Beef here is all-natural and grass-fed, delivering big, rich, earthy flavor. Seafood, whether raw (tuna tartare) or simply grilled (wild-caught salmon), is palate-pleasing as well. Don’t miss the fresh mozzarella, made and assembled into a salad at your table. • Lunch and dinner daily. 561/409-3035. $$$ The Capital Grille —6000 Glades Road. Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from the pan-fried calamari to the restaurant’s signature spin on the Cobb salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.–Fri. Dinner nightly. 561/368-1077. $$$ Casa D’Angelo —171 E. Palmetto Park Road. Italian. Angelo Elia’s impeccable Italian restaurant is a

RESTAURANT DIRECTORY

delight, from the stylish room to the suave service to the expansive wine list, not to mention food that’s by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like chargrilled jumbo prawns with artichoke, arugula, lemon and olive oil. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce. • Dinner nightly. 561/996-1234. $$$

Casimir French Bistro —416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange or beef bourguignon, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. • Lunch and dinner daily. 561/955-6001. $$$ The Cheesecake Factory —5530 Glades Road. American. Oh, the choices! The chain has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes, from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach,

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561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711). $$

Chez Marie French Bistro—5030 Champion Blvd. French. Marie will greet you at the door of this nicely decorated, intimate, classic French restaurant tucked in the corner of a strip shopping area. From escargot encased in garlic butter, parsley and breadcrumbs to a tender duck a l’orange to an unforgettable crepe Suzette, you’ll be in Paris all evening. Voila! Also on the menu: pan-seared foie gras, tasty onion soup, seabass Bouillabaisse, coq au vin, rack of lamb, salads and more desserts. • Dinner nightly. 561/997-0027. $$

Chops Lobster Bar —101 Plaza Real S., Royal Palm Place. Steak, seafood. Steaks are aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Nova Scotian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. • Dinner nightly. 561/395-2675. $$$$

Cuban Café —3350 N.W. Boca Raton Blvd., Suite B-30. Cuban. Diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including

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slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.– Fri. Dinner Mon.–Sat. 561/750-8860. $

DaVinci’s of Boca —6000 Glades Road. Italian. Expect carefully prepared Italian fare that will satisfy both traditionalists and the more adventurous. The former will like crisp, greaseless fried calamari and hearty lasagna made with fresh pasta. The latter will enjoy creamy burrata with prosciutto, bacon jam and arugula and a branzino served with spinach, clams and shrimp. • Lunch and dinner daily. 561/362-8466. $$

Domus Italian Restaurant—187 S.E. Mizner Blvd. Italian. The “Best Spaghetti & Meatballs Ever” dish is pretty darn close to being just that. The burrata with tomato carpaccio, melt-in-your-mouth Dover sole almondine, orecchiette con sausage and linguine vongole are part of a very good menu. From Sicilian fish salad to veal piccata, a light calamari fritti to chicken Parmesan, you can find something for all appetites. Save room for the tartufo. • Dinner nightly. 561/419-8787. $$$

Dorsia—5837 N. Federal Highway. Continental. The simple pleasures of the table—good food, personable

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service, comfortable ambience—are what this modestly stylish restaurant is all about. The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly. 561/961-4156. $$

Gary Rack’s Farmhouse Kitchen—399

Farmer’s Table —1901 N. Military Trail.

Grand Lux Cafe —6000 Glades Road, inside

American. Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slowbraised USDA Choice short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast, lunch and dinner daily. 561/417-5836. $$

Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; brunch on Saturday and Sunday. 561/392-2141. $$

Frank & Dino’s —39 S.E. First Ave. Italian.

The Grille On Congress —5101 Congress

The Rat Pack is alive and well here in both décor and soundtrack. So, too, are traditional Italian dishes such as Dentice oreganata, capellini Pomodoro and tiramisu. But you may want to get there early for one of the longest happy hours around (11:30 a.m. to 6:30 p.m. weekdays) for Damiano meatballs, filet mignon sliders or antipasto misto between lunch and dinner. • Lunch Mon.-Fri.; dinner nightly. 561/218-4636. $$$

Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$

S.E. Mizner Blvd. American. Natural, seasonal, sustainable. You’ll enjoy the varied menu, and won’t believe it’s made without butters or creams. Try the too-good-to-be-true buffalo-style cauliflower appetizer, the seared salmon or buffalo burger, and have apple skillet for dessert. Healthy never tasted so good. • Lunch and dinner daily. 561/826-2625. $$

Houston’s—1900 N.W. Executive Center Circle. Contemporary American. Convenient location, stylish

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ambience and impeccable service are hallmarks of this local outpost of the Hillstone restaurant chain. There are plenty of reasons why this is one of the most popular business lunch spots in all of Boca, including menu items like Cajun trout, the mammoth salad offerings and the tasty baby back ribs. • Lunch and dinner daily. 561/998-0550. $$$

Jimmy’s Fries to Caviar —6299 N. Federal Highway. Contemporary American. Going one better than soup to nuts defines Jimmy Mills’ Boca restaurant, an easygoing, affordable bistro in the old Darbster space that really does offer fries, caviar and more. Four varieties of fish eggs are shown off nicely crowning a quartet of deviled eggs, while the thick-cut fries complement a massively flavorful, almost fork-tender hanger steak in the classic steak frites.Try the seasonal soups as well. • Dinner Tues.-Sun. 561/617-5965. $$ Josephine’s —5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$

CRISTINA MORGADO

Kapow! Noodle Bar—431 Plaza Real. Pan-

Kapow! Noodle Bar

Asian. This Asian-inspired gastropub delivers an inventive punch to the taste buds. Among the hardest hitters is its angry shrimp dumplings and the char sui pork belly bao bun. The Saigon duck pho is yet one more reason to go. • Lunch and dinner daily. 561/347-7322. $$

Critics’ Choice

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17th Boca Bacchanal Returns

he Boca Bacchanal returns for its 17th year on April 4-6. It’s a three-day party that starts with Bubbles and Burgers on April 4 at the Boca Beach Club, moves to eating and drinking at the vintner dinners on April 5, and ends with a VIP party and Grand Tasting on April 6 at the Boca Raton Resort & Club. There will be more than 140 kinds of wine, beer and spirits, along with food from top local chefs, restaurants and suppliers. A silent auction will include wine, trips and gourmet eating experiences. This fundraiser benefits the Boca Raton Historical Society & Museum, where all the proceeds of the Bacchanal are put to use for history tours, exhibits, school programs and research assistance. More information can be found at bocabacchanal.com. —Lynn Kalber

Kathy’s Gazebo Café —4199 N. Federal Highway. Traditional French. Elegance, civility and very good food meet here for dinners that last at least two hours, and it’s worth it. Try the Dover sole (pricey, but it won’t disappoint), the escargot, coq au vin if it’s a nightly special, gazpacho, duck, veal, lobster and more. Don’t forget the rich, well-crafted desserts. Classical dining at a longtime standard; jackets recommended. • Lunch Mon.-Fri. Dinner Mon.-Sat. 561/395-6033. $$$

Ke’e Grill—17940 N. Military Trail, Suite 700.

La Nouvelle Maison was one of just three South Florida restaurants to make OpenTable’s Top 100 Restaurants in the U.S., unveiled this past December.

Buzz Bites I

Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$

La Nouvelle Maison—455 E. Palmetto Park Blvd. French. Elegant, sophisticated French cuisine, white-glove service and a trio of stylish dining rooms make Arturo Gismondi’s homage to Boca’s storied La Vieille Maison the home away from home to anyone who appreciates

the finer points of elegant dining. The cuisine showcases both first-rate ingredients and precise execution, whether a generous slab of silken foie gras with plum gastrique, posh lobster salad, cookbook-perfect rendition of steak frites and an assortment of desserts that range from homey apple tart to bananas Foster with chocolate and Grand Marnier. • Dinner nightly. 561/338-3003. $$$

La Villetta —4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/3628403. $$$ Le Rivage —450 N.E. 20th St., Suite 103. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème

March/April 2019

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BOCA CHALLENGE

Shepherd’s Pie

or St. Patrick’s Day, we celebrate the shepherd’s pie, a dish that sounds foolproof but in fact can land on your table in all sorts of guises. Our idea: a tasty, nourishing and drool-worthy version of this meal in a pan. A version of this dish appears in many cultures, because it originally called for whatever leftover roasted meat was in the house. Technically, a cottage pie is made with lamb, and shepherd’s with beef, although restaurants aren’t picky about that. And there are delicious vegetarian versions, called shepherdess pies. Whatever the moniker, this is a comfort dish and gives you meat, vegetables and potatoes in one spot. It’s akin to the county fair’s“pork parfait,”but this meal-in-a-pot original is the way to go. Pair it with a pint of Guinness, and this dish can achieve perfection. —LYNN KALBER

APPEARANCE

TOOJAY’S

5030 Champion Blvd. Boca Raton 561/241-5903 toojays.com

MEAT MIX

POTATOES TOTAL

TOOJAY’S

Corn—not usually included—was mixed with the peas, carrots and mushrooms in the casserole dish, with a lot of ground beef, a thin layer of mashed potatoes and two full slices of Muenster melted on top. A bit soupy, but filling. More like a stew, not heavily spiced. Comes with cup of soup or salad for dinner. $13.69.

TIM FINNEGANS

Peas, onions, carrots and slow-simmered beef in gravy made with Guinness—rich, aromatic, comforting and hearty—made for a very tasty pie. It wins for most attractive, with mashed, and then baked, potatoes attractively piped, then browned on top with garnish. $14.

THE IRISHMEN

The beef mix included onions, peas, carrots, no gravy, and topped with a sprinkled cheese mix that included cheddar and “maybe white American.” Lightly seasoned and uneventful. Tuesday special at $5; regular menu is $12.95.

TIM FINNEGANS

2885 S. Federal Highway Delray Beach 561/330-3153 timfinnegansirishpub. com

THE IRISHMEN

1745 N.W. Boca Raton Blvd. Boca Raton 561/368-1129 irishmenpub.com

DUBLINER IRISH PUB

435 Plaza Real Boca Raton 561/620-2540 sub-culture.org/dubliner

DUBLINER IRISH PUB

RATINGS: fair

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Wins for best all-around. The labor-intensive demi-glace cooks for 16 hours with a beef/lamb combo, and it tastes rich, hearty and terrific. Includes peas, carrots, onions, shallots, mashed potatoes and an Irish cheese mixture. It has a thin layer of mashed potatoes, and that’s exactly what it needs. $16.50. good

very good

excellent

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DINING GUIDE RESTAURANT DIRECTORY brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly. 561/620-0033. $$

Louie Bossi’s —100 E. Palmetto Park Road. Italian. This jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$

Luff’s Fish House —390 E. Palmetto Park Road. Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$ Madison’s —2006 N.W. Executive Center Circle. American. This location is something of a Bermuda Triangle for restaurants, with at least four restaurants preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, and service that is as professional as it is personable. • Lunch and dinner daily. 561/9940808. $$$ Maggiano’s—21090 St. Andrews Blvd. Italian. Do as the Italians do, and order family-style: Sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, a salad, two pastas, two entrées and two desserts. The menu also includes lighter takes on staples like chicken parm, fettuccine alfredo and chicken piccata. • Lunch and dinner daily. 561/361-8244. $$

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French Continental

Mario’s Osteria —1400 Glades Road, Suite 210. Italian. This popular spot is swanky, but the rustic Italian fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes” are on the new menu, as are butternut squash ravioli and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/2397000. $$ Matteo’s—233 S. Federal Highway, Suite 108. Italian. Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good

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place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town. • Dinner nightly. 561/392-0773. $$

Max’s Grille —404 Plaza Real. Contemporary American. After 24 years in Mizner Park, Dennis Max’s modern American bistro is a true local classic. The food and decor are both timeless and up to date, and the ambience is that of a smooth-running big-city bistro. Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$ Morton’s The Steakhouse—5050 Town

CRISTINA MORGADO

Center Circle, Suite 219. Steakhouse. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$

Nick’s New Haven-Style Pizza

New York Prime —2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery Monday, Monday packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner nightly. 561/998-3881. $$$$ Nick’s New Haven-Style Pizzeria —2240 N.W. 19th St., Suite 904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out of Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $$

Ouzo Bay Greek Kouzina—201 Plaza Wine Down Wednesday

On Wednesdays, all bottles of wine under $100 are half off at Ouzo Bay.

Buzz Bites II Time to Get Twisted

pril 26 is National Pretzel Day, but pretzel-maniacs have never needed an official day—because one day isn’t enough, just as one pretzel is never enough. Especially with some good mustard on top. But I digress. To put some hot pretzels in your life around the national day celebrating the twisted treat, here’s where to get your fix: Phlorida Pretzel, 168 N.W. 51st St., Boca Raton; 561/910-1846, phloridapretzel.com Since 2015, Phlorida Pretzel has offered daily baked soft pretzels, party trays, dips and sandwiches made with pretzels. There are Pretzel Dawgs (small hot dogs inside pretzel dough), Pretzel Cheese Dawgs, Pretzel Bites, a pepperoni and cheese melt inside pretzel dough, a cheesesteak inside pretzel dough, and more. You can pick up a cup of Bites ($4) for a quick fix. And you can order online for a quicker fix. You could also order a party tray and not invite anyone else— that’s my kind of pretzel party. Auntie Anne’s Pretzels at Town Center mall, 6000 Glades Road, Boca Raton; 561/394-6631, auntieannes.com. In 1988, Anne Beiler started what has become an international chain of pretzel shops from a stand in the Downingtown, Pennsylvania farmers’ market. There are stores in most malls, a lot of airports and in 64 Florida cities, some with multiple sites. That’s a lot of pretzel dough! Items include pretzels, dips and a pretzel baking mix. Beiler no longer owns the chain, which now includes shops in more than 600 international spots—all thanks to a soft, doughy pretzel recipe perfected for a market stand. —Lynn Kalber

Real. Greek-American. This sleek Mizner Park destination combines Maryland and Greek dishes, reflecting the flagship Ouzo Bay in Baltimore. You’ll find classic Greek dishes done right here: the spanakopita, dolmades and baklava are excellent. A large variety of fish are flown in daily and served whole or deboned, but always well prepared. Try the crab cakes with your ouzo. Opa! • Lunch and dinner daily. 561/757-0082. $$$

P.F. Chang’s —1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at the Boca outpost of P.F. Chang’s—the portions are large enough to feed the masses—and the exquibocamag.com

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Look Who’s Reading Boca Mag HEATHER MCMECHAN | FOUNDER, LOCALMOMSCOOP.COM WHO SHE IS: A popular “mom” blogger, Heather is also cohost of “SoFlo Moms on the Go,” a member of the Junior League of Boca Raton, Impact 100, the Parent’s Advisory Council for The Boca Raton Children’s Museum and the board of A.D. Henderson School. WHY SHE READS BOCA MAGAZINE: “I love reading Boca magazine for local events happening that I can be a part of that give back to the community.” To advertise in our next issue, email us at sales@ bocamag.com or visit us online at advertise.bocamag.com. To subscribe and receive future copies, call us at 877/553-5363 ext. 233 or visit us online at bocamag.com/print-subscription.

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site tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$

Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, risotto croquettes, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$

Rack’s Downtown Eatery + Tavern— 402 Plaza Real. Contemporary American.

CRISTINA MORGADO

Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homey offerings like burgers and pizza, fiery Buffalo-style calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone’s campfire favorite, s’mores. • Lunch and dinner daily. 561/395-1662. $$

Racks Downtown Eatery + Tavern

Rafina —6877 S.W. 18th St. Greek. If you find the ambience of most Greek restaurants to be like a frat party with flaming cheese and ouzo, this contemporary, casually elegant spot will be welcome relief. Food and decor favor refinement over rusticity, even in such hearty and ubiquitous dishes as pastitsio and spanakopita. Standout dishes include the moussaka, the creamy and mildly citrusy avgolemono soup and the precisely grilled, simply adorned (with olive oil, lemon and capers) branzino. • Lunch and dinner daily. 561/409-3673. $$ Ristorante Sapori —301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$

Chill Factor

Tap 42’s brunch menu includes two signature frozen cocktails: the Froze, with organic juices, rose wine and gin; and the Passionfruit Frojito, with mint-infused Bacardi. bocamag.com

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Ruth’s Chris —225 N.E. Mizner Blvd., Suite 100. Steakhouse. Not only does this steakhouse favorite emphasize its New Orleans roots, it also distinguishes itself from its competitors by just serving better food. The signature chopped salad has a list of ingredients as long as a hose but they all work together. And how can you not like a salad topped with crispy fried onion strings? Steaks are USDA Prime and immensely flavorful, like a perfectly seared New York strip. The white chocolate bread pudding is simply wicked. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 651 Okeechobee Blvd., West Palm Beach, 561/514-3544; 661 U.S. Highway 1, North Palm Beach, 561/863-0660.) $$$$

Seasons 52 —2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch and dinner daily. 561/998-9952. (Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852.) $$

Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. Chef/owner Jonathan Fyhrie has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, this restaurant’s staying power proves the pull of a beautiful space, amazing food and special attention from a talented staff. The velvety lobster bisque is a signature dish. The night’s options can include rack of lamb, filet au poivre, wild Scottish king salmon, crispy duck and more, all done beautifully. Plan on a two-to-three-hour dinner. It’s worth it. • Dinner nightly. 561/347-6260. $$$$ Sushi Ray —5250 Town Center Circle, Suite 111. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $22. • Lunch Mon.–Fri., dinner nightly. 561/394-9506. $$ Tanjore Indian —500 Via de Palmas. Indian. Six different kinds of naan bread let you know this isn’t your usual Indian menu, and the naan itself is a light bite of heaven. House-roasted and ground spices help make the seafood, chicken, lamb and vegetarian dishes memorable. Try the Angarey tandoori chicken and the side dish of aromatic white rice with cumin seeds. Smooth rice pudding with candied almonds and raisins let you end the meal with a sweet light bite. • Lunch and dinner daily. 561/288-5800. $$

Tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. The scarletta pepper steak and bone-in pork chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. For dessert, try the red velvet bread pudding and your choice of a trio of sorbets. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/922-6699. $$ Tap 42 —5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed,

March/April 2019

1/30/19 4:30 PM

mixology Boca magazine’s Fourth Annual

BOCA’S CRAFT SPIRITS EVENT

GOOD SPIRITS GOOD MUSIC GOOD FOOD GOOD TIMES

MIX...SIP...EAT...REPEAT! TOP BRAND CRAFT SPIRITS A N D L O CA L R E S T AU R A N T FA R E

Friday April 26, 2019 6:00 p.m. - 9:00 p.m. | BOCA RATON MUSEUM OF AR T | TICKETS STA R TIN G AT $45 VISI T MI XOLOGYBOCA.COM TO PURCHASE TICKETS Portion of proceeds benefiting Boca Raton Museum of Art 21 and over please. Proof of age will be required at the entrance.

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Buzz Bites III Helping Make Your Kitchen Go ‘Local’

s we move into the summer fruit season, remember to take advantage of the delicious local products that can only be crafted here. Here are some to start stocking in your pantry:

Mangrove Island Salad Dressings, Jupiter: Made by two chefs, all the products are vegan and gluten-free, and taste wonderful. These dressings are as luscious as they look in the bottle. Try Tangerine Vinaigrette, with tangerine and ginger (the chefs call it “gingerine”) as a dressing or a drizzle on cobia, shrimp or lobster, or use it as a barbecue sauce. Then there’s Vanilla Vinaigrette and Mediterranean Lemon Vinaigrette; each is $7.95. Pascale’s, The Delray Beach Jam Company: This family-owned and -operated company makes jams, preserves, hot sauces, chutney, marmalade—and shrubs! Nope, we’re not talking about what’s in your yard. The acidulated syrups known as shrubs have made a comeback in the past couple of years, coming back from the 17th and 18th centuries. In Pascale’s case, they’re made from mango/ginger, among other flavors. Use it ($17 for a large bottle) in sparkling water, drizzled over salmon and to add a kick to a cocktail, too. But don’t forget to try the red plum apple jam (a customer fave), banana rum jam (my fave), Italian plum and star anise jam and more ($9 each). Pick them up at Boca’s Bakery of France, French Bakery of Delray, and Don Victorio’s in West Palm Beach. Keez Beez, Key West: Honey lovers have to try this local purveyor, discovered at the Boca Raton GreenMarket. With more than 500 hives in the lower Keys areas, Keez Beez produces all kinds of honey: red mangrove, sea grape, mango blossom, black mangrove, Brazilian pepper, Jamaican dogwood, palm tree and a lot more. Talk about a great Florida gift! They call themselves“America’s southernmost professional beekeepers, providing 100-percent pure premium honey.” keez-beez.com/home. Laurie’s Pantry, Miami: These high-quality granolas and mueslis are made of all-natural ingredients and are great right from the jar or with milk. Flavors include Apple Orchard, Blueberry Crumb Cake, Cherry Bomb, English Breakfast, Health Nut, Bircher Swiss Crunch and more for $12 each. lauriespantry.com. Joy’s Gourmet, Melbourne: There’s a retail store in the Melbourne area, but you can find these spreads, salsas, sauces and dressings elsewhere, too. They are vegan, and free of preservatives, dairy, cholesterol, trans fats or sugar. The olive tapenade, for example, has no gluten or sugar added, with green and black olives, capers, olive oil, roasted garlic, oregano, red wine vinegar, balsamic vinegar and black pepper. It’s great for bread or crackers, on your sandwich, or for stuffing chicken breasts and pork roasts—or on pasta with olive oil. And I won’t even start about the Spicy Mango Salsa. Oh, boy. joyofgarlic.com. —Lynn Kalber

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but don’t let that discourage you. The kitchen here executes the hell out of a short, simple all-day menu. Grilled salmon chopped salad with tomatillo ranch dressing is delightful, as is guacamole studded with fat chunks of bacon and charred corn. Same goes for decadent shrimp mac-n-cheese. The wicked-good chocolate bread pudding with salted caramel sauce would be the envy of any Big Easy eatery. • Lunch Mon.-Fri. Brunch Sat.-Sun. Dinner nightly. 561/235-5819. $

Taverna Kyma—6298 N. Federal Highway. Greek/Mediterranean. Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades—grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slowcooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs. • Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$

Temper Grille —9858 Clint Moore Road. American tapas. Even though it’s a tapas place, the portions are large, so plan to share your dishes or take home leftovers. Try the Temper Yakisoba noodles spicy or hot, lamb pops, shrimp bites and steak chimmis. • Dinner Tues.-Sat. 561/717-8081. $$ Trattoria Romana—499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$

True —147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad.• Dinner Tues.-Sun. 561/417-5100. $$ True Food Kitchen—6000 Glades Road. Eco-chic health food. This chain was co-founded by Dr. Andrew Weil, the health food guru, so dishes here reflect the “anti-inflammatory” diet he prescribes. You’ll find some delicious items that won’t require a loosening of the belt. The menu is seasonal and changes regularly, so if the terrific edamame dumplings are available, grab them. Same for the burger, herb hummus and desserts. There’s bound to be something for all tastes.• Lunch and dinner daily. Brunch Sat.-Sun. 561/419-8105. $$

Twenty Twenty Grille —141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and

March/April 2019

2/1/19 11:52 AM

THE WAY WE DESIGN: Simple clean lines that make bold statements and must function for Clients’ daily lives.

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Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/990-7969. $$$

Villagio Italian Eatery —344 Plaza Real. Italian. The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$

Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 200 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $$

WEST BOCA Boon’s Asian Bistro —19605 N. State Road 7. Japanese/Thai. This is one of two Boon’s (the other is in Delray Beach), and it’s where the rush to eat excellent sushi started. The fast-moving staff is choreographed to deliver dishes such as shrimp pad Thai that’s light, delicate and happily filled with shrimp. The Thai fried rice is unusually delicate too, with lots of egg, and is some of the best around. The sushi rolls are as fresh and inventive (try the Daimyo roll) as they are beautifully presented. Go early or call for a reservation. • Lunch Mon.-Fri. Dinner nightly. 561/883-0202. $$

Sunday gravy from Vino

City Fish Market—7940 Glades Road. Sea-

Crazy Eights

Josie’s new “Eight for $8” lunch menu features discounted meatball sliders, wings, rigatoni Bolognese, Caprese panini and more.

food. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner nightly. 561/487-1600. $$

Ditmas Kitchen—21077 Powerline Road. Contemporary kosher. This west Boca restaurant is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good casual food, and no dairy products are used. Try the Hibachi salmon, all-kale Caesar salad, the shnitzel sandwich. • Dinner Sun.-Thurs. 561/826-8875. $$$

La Ferme—9101 Lakeridge Blvd. French/Mediterranean. Classic style and classically oriented French bocamag.com

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cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with the foie gras terrine and proceed to lamb rack or pan-seared salmon with braised baby artichokes. C’est délicieux. • Dinner nightly. 561/654-6600. $$$

Oliv Pit Athenian Grille—6006 S.W. 18th St. Modern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino. • Lunch and dinner daily. 561/409-2049. $$ Tempura House —9858 Clint Moore Road, #C112. Japanese/Asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

Villa Rosano—9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.-Sat. Dinner nightly. 561/470-0112. $$

BOYNTON BEACH Bar Louie —1500 Gateway Blvd., #100. Eclectic. Attempting to split the difference between happening bar and American café, Bar Louie in the sprawling Renaissance Commons complex mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. In South Florida’s world of trendy and expensive bistros, this is a welcome relief. • Lunch and dinner daily. 561/853-0090. $ Driftwood —2005 S. Federal Highway. Modern American. Take food combos that sound unusual (popcorn sauce, avocado chocolate ice cream) but that taste wonderful and you’ve got Chef Jimmy Everett’s ideas on the table. They don’t last long, because they taste terrific. Try the smoked swordfish, the lobster with pickled okra, ricotta dumplings, the burger with gouda, the grilled octopus and pastrami’d chicken breast with roasted cabbage. • Brunch Sun. Dinner Tues.-Sun. 561/733-4782. $$ Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Famed chef and South Florida culinary godfather Mark Militello is back at Josie’s after a brief stint at Boca’s Prezzo, and his magic in the

March/April 2019

1/30/19 4:30 PM

ADOLPH & ROSE LEVIS JEWISH COMMUNITY CENTER

An event to benefit the Levis JCC Helene & Roy Schwedelson Special Needs Department programs and scholarship fund. HONORARY CHAIR: JUDY LEVIS MARKHOFF CO-CHAIRS: MARISA BAKER, ELYSSA KUPFERBERG, NICOLE RUDERMAN & ERICA SOLODKIN

WEDNESDAY, APRIL 17 10:30 am VIP Reception; 11:30 am Luncheon Boca West Country Club

Featuring Guest Speakers GINA TERRASI GALLAGHER & PATRICIA TERRASI

Gina and Patty are the co-authors of the best-selling, parenting book Shut Up About Your Perfect Kid: A Survival Guide for Ordinary Parents of Special Children, published in the United States and South Korea; creators of a nearly one-million strong worldwide Facebook community. Gina and Patty both have children with special needs and have written this book to celebrate the humor, joy, and triumphs of raising “imperfect kids” in a perfection-obsessed world.

Register at levisjcc.org/shine For sponsorship opportunities contact Cindy Bergman at 561.852.3253 or cindyb@levisjcc.org ADOLPH & ROSE LEVIS JEWISH COMMUNITY CENTER • 9801 DONNA KLEIN BOULEVARD • BOCA RATON, FL 33428

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kitchen of this cozy, old-school Italian restaurant is duly noted. His influence is evident in the daily specials, but old favorites like beefy short rib meatballs, an upmarket version of the classic San Francisco cioppino, and Josie’s signature veal Bersaglieri (veal medallions with artichokes, olives and roasted peppers in lemon-white wine sauce) don’t fail to satisfy either. • Lunch Mon.Sat. Dinner nightly. 561/364-9601. $$

Prime Catch—700 E. Woolbright Road. Seafood. Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$

Sushi Simon —1614 S. Federal Highway. Japanese. It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$

DELRAY BEACH AARON BRISTOL

3rd and 3rd—301 N.E. Third Ave. Gastropub.

Crab cakes at The Banyan

This quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit. • Dinner Mon.-Sat. 561/303-1939. $$

50 Ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$ Hippies Drink Here

New in 2019, City Oyster’s mixologists have concocted four locally brewed kombucha cocktails, including the Mexican Bucha and Bucha Spritz.

bocamag.com

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Angelo Elia Pizza • Bar • Tapas— 16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthy-pungent mélange of pears, pancetta, Gorgonzola, sun-dried figs and mozzarella. • Lunch Tues.-Sun. Dinner nightly. 561/381-0037. $

Apeiro Kitchen & Bar —14917 Lyons Road. Mediterranean. West Delray diners have another reason to stay in their neighborhood with this stylish, contemporary Mediterranean eatery. Apeiro’s menu spans the entire Mediterranean, with dishes like Moroccan-spiced lamb ribs, 14-ounce double-cut pork chops, and fluffy meatballs adorned with tomato sauce, ricotta and pesto. The apple crostata, baked in a wood-burning oven, is one of the best desserts in town. • Dinner nightly. 561/501-4443. $$ Atlantic Grille—1000 E. Atlantic Ave. Seafood/ Contemporary American. This posh restaurant in the luxurious Seagate Hotel & Spa is home to a 450-gallon aquarium of tranquil moon jellyfish and a 2,500-gallon shark tank. Savor inventive cuisine that takes the contemporary to the extraordinary. Bold flavors, inspired techniques and the freshest ingredients make every meal a culinary adventure. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$ The Banyan—189 N.E. Second Ave. American. Snuggled under its namesake banyan tree in Pineapple Grove, this modern restaurant boasts a bright pink neon bar with bright cocktails, too. Try the purple Aviation gin cocktail paired with the Maryland crab bites or the Yum Yum Shrimp with spicy-sweet sriracha aioli. Sliders, tacos, mac trios and flatbreads do not disappoint. Order the crème brûlée cheesecake if it’s available. • 561/563-8871. $$

Batch Gastropub —14813 Lyons Road. Gastropub. Definitely try the homemade batches of cocktails on tap, which give this west Delray gastropub its name. The artisanal mixes boast ingredients such as H.M. Tonic No. 22—the crisp, tangy part of a very good gin and tonic. The heirloom tomato and feta salad is a highlight with Champagne vinaigrette dressing. Also popular are the brisket and short rib burgers, the avocado toast and the chicken Caesar. But the drinks are what you’ll remember. • Brunch Sat.-Sun. Dinner nightly. 561/877-0000. $$ Beg for More Izakaya —19 S.E. Fifth Ave. Japanese Small Plates. The large sake, whisky and beer menu here pairs beautifully with the small plates full of everything except sushi. No sushi. And that’s fine. Try the takoyaki (octopus balls), the crispy salmon tacos and anything with the addictive kimchi, such as the kimchi fried rice. There are pasta, teriyaki and simmered duck with bok choy dishes—or 16 varieties of yakitori (food on skewers). You’ll be back to beg for more. • Lunch and dinner daily. 561/563-8849. $$ Brulé Bistro —200 N.E. Second Ave. Contemporary American. The menu changes daily but some faves here include filet mignon carpaccio, seared tuna poke, seared diver scallops, slowcooked lamb pappardelle, and more. Oh, and the Meyer lemon tart? ‘Nuff said. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$

March/April 2019

1/30/19 4:30 PM

HOMEMADE ITALIAN BAKERY

Cosa Duci

Buddha Sky Bar —217 E. Atlantic Ave. #3. Pan Asian. Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner nightly. 561/450-7557. $$

Life’s Short...Eat Cookies!

Italian Artisan Bakery & Café

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 west Delray. A few dishes from Max’s other eatery, Max’s Grille, have made the trek, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner nightly. Sunday brunch. 561/638-6380. $$ Cabana El Rey —105 E. Atlantic Ave. Cuban tropical. Little Havana is alive and well in Delray. The menu is a palette-pleasing travelogue, including starters like mariquitas (fried banana chips) and main courses such as seafood paella (think mussels, shrimp, clams, conch, scallops and octopus). • Lunch and dinner daily. 561/274-9090. $$ 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. Try the restaurant’s famous avocado fries with garlic and cilantro, and finish off with Captain Crunch deep-fried ice cream. • Lunch and dinner daily. 561/499-0378. $ Caffe Luna Rosa—34 S. Ocean Blvd., Delray Beach. Italian. This multiple Delray Beach-award winning restaurant has sparkling service, comfort food taken to a higher level, and a setting just steps from the Atlantic. Open since 1993, and a success since then, they dish up big flavors in a tiny space, so call for reservations. Try the calamari fritto misto, then the rigatoni pomodoro and leave room for dessert. Or come back for breakfast. • Open daily from breakfast through dinner. 561-274-9404. $$

City Oyster —213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with a jumbo crab cake. This is the place to see and be seen in Delray, and the food lives up to its profile. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/2720220. $$

In Italy all roads lead to Rome… In Boca Raton all roads lead to Cosa Duci! Come discover a hidden gem filled with pastries, cookies, espresso, gelato, cappuccino, daily lunch menu, wine and an authentic Italian family!

We change our menu daily!

Visit our site to see what mamma is cooking today: www.cosaduci.com

141 NW 20th Street B-21 Boca Raton • 561.393.1201 Baking for a good cause: A portion of our proceeds will benefit research for Multiple Sclerosis.

Cosa Duci _BRM MA19.indd 1

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Cut 432—432 E. Atlantic Ave. Steakhouse. Hipper decor, a more casual vibe and an inventive take on steakhouse favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner nightly. 561/272-9898. $$$ Dada—52 N. Swinton Ave. Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms, too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turned-restaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$

Deck 84—840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $

AARON BRISTOL

El Camino —15 N.E. Second Ave. Mexican. This

Pan-seared grouper from Jimmy’s Bistro

sexy, bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$

Fifth Avenue Grill—821 S. Federal Highway. American. Since 1989, this upscale tavern has been a Delray favorite. The straightforward menu focuses on entrées like lamb osso buco and tenderloin brochette teriyaki. Add a lobster tail for good measure. • Lunch and dinner daily. 561/265-0122. $$

Sidle Up

Latitudes’ Chef’s Seafood Bar is both a prime seating area for convivial conversation, and a showcase for the night’s top fin-to-fork finds, from crab to shrimp to tuna.

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The Grove—187 N.E. Second Ave. Contemporary American. Chef and sommelier Michael Haycook and Dining Room Manager Paul Strike change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.–Sat. 561/266-3750. $$ Harvest Seasonal Grill & Wine Bar— 1841 S. Federal Highway. American. You don’t have to worry about calories (most dishes are under 500), you don’t have to worry about finding something you haven’t tried before (new items are added every three months) and freshness is the silent ingredient throughout. Try the pesto Caprese flatbread,

the supergrain salad and the steak or salmon or chicken. Desserts offer big tastes in small jars. • Lunch and dinner daily; brunch on weekends. 561/266-3239. $$

Henry’s—16850 Jog Road. American. This casual, unpretentious restaurant in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$

Il Girasole—2275 S. Federal Highway. Northern Italian. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for more than three decades. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the calves brains. • Dinner Tues.–Sun. 561/272-3566. $$

J&J Seafood Bar & Grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue— owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$

Jimmy’s Bistro —9 S. Swinton Ave. Contemporary American. This small gem off noisy Atlantic Avenue is big on taste and ambience, and has been busy since 2009. You can travel the world with dumplings, conch fritters, pork schnitzel, rigatoni Bolognese, étouffée and more. Reservations are recommended at this laid-back, comfortable venue. • Dinner nightly. 561/865-5774. $$

Joseph’s Wine Bar —200 N.E. Second Ave. Mediterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb. • Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$

La Cigale —253 S.E. Fifth Ave. Mediterranean. True culinary professionals turn out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple. Watching your server skillfully debone an impeccably fresh Dover sole is almost as satisfying as eating it. • Dinner Mon.–Sat. 561/265-0600. $$

Latitudes —2809 S. Ocean Blvd. Modern American. You should come for both the sunset and the food. This oceanfront restaurant is a gem tucked inside the Delray Sands resort. From the airy, bubbly

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interior to the raw bar, the décor is soothing and fun. Try the lobster and crab stuffed shrimp, the miso-glazed Skuna Bay salmon, the branzino or the veal Bolognese. • Breakfast, lunch and dinner daily. 561/278-6241. $$$

Lemongrass Bistro—420 E. Atlantic Ave. PanAsian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/544-8181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $

The Office —201 E. Atlantic Ave. Contemporary American. Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on tap and a menu that flits from burgers and fries to mussels. Don’t miss the restaurant’s winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces. • Lunch and dinner daily. 561/276-3600. $$

Park Tavern—32 S.E. Second Ave. Contempo-

VMA STUDIOS

rary American. Check out the high-top seating or bar stools during an excellent happy hour menu that includes deviled eggs, pork sliders, chicken wings and a happy crowd. Entrees are generous and well executed. Try the fish and chips, one of six burgers, fish tacos and more. • Dinner nightly. Brunch Sat.-Sun. 561/265-5093. $$

Salt7

The Last Straw

Gary Rack was one of the first SoFla restaurateurs to join the movement to eliminate plastic straws—which are now only available by request at Racks.

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Sardinia Enoteca—3035 S. Federal Highway. Italian. Dinner can be pricey at this sister property to the Miami Beach Sardinia, but that problem is solved by ordering half-portions of the paellas and pastas, plus the option for a quartino of wine (always a plus). The light goat cheese ravioli is lip-smaking. The arancini appetizer’s five balls of Sardinian couscous with ground meat and spices pop with flavor, and two orders could serve as dinner. Try the mozzarella bar or the chef’s tasting menu with paired wines. Loyal diners have found Sardinian sweetness here. • Dinner nightly. Brunch Sat.-Sun. 561/332-3406. $$$ Sundy House—106 S. Swinton Ave. Contemporary American. It’s fine dining served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$

Taverna Opa—270 E. Atlantic Ave. Greek. Yes, you can order a side of belly dancing and napkin tossing with your moussaka and baklava at this chain. But the moussaka and baklava are very good; so is the rest of the food at the downtown Delray outpost. Also worth your while (and appetite) are appetizers like melitzanosalata, whipped eggplant with orange zest and roasted red pepper, and tarama, a creamy emulsion of bread, olive oil and salmon roe. Whole grilled bronzino is finished with lemon and orange juices for a citrusy flavor boost, while tongue-tying galaktoboureko goes baklava one better by adding vanilla-scented custard to golden, flaky phyllo. • Dinner nightly. 561/303-3602. $$

Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking restaurant will fully live up to its name. • Dinner nightly. 561/865-5845. $$$

Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, hearty, well-prepared Italian-American cuisine are front and center here. 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. $$

Racks Fish House + Oyster Bar —5

where restaurants chase trends with the relentlessness of Casanova in full Viagra heat, Tramonti stands out as a classic outpost of authentic Italian cookery. Not trendy hardly means stodgy, however, as evidenced by expertly crafted, robustly flavorful dishes like the signature spiedini di mozzarella Romana, spaghetti al cartoccio and braciole Napoletana. Torta della nonna is a triumph of the highly refined simplicity that lies at the heart of true Italian cuisine. • Lunch Mon.–Sat. Dinner nightly. 561/272-1944. $$$

S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this updated throwback to classic fish houses. Design, ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent. • Lunch and dinner daily. 561/450-6718. $$$

Salt7—32 S.E. Second Ave. Modern American. All the pieces needed to create a top-notch restaurant are here: talented chef, great food, excellent service. From the pea risotto to the crab cake to the signature steaks and a lot more, this is a venue worth the money. Thanks goes to Executive Chef Paul Niedermann, who won TV’s notorious “Hell’s Kitchen” show, and his talent is displayed here on the plate. • Dinner Mon.-Sat. Brunch Sunday. 561/274-7258. $$$

Tramonti—119 E. Atlantic Ave. Italian. In a world

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). 561/585-0320. $$

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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 salt-crusted branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$

LANTANA

Lobstah

Maine lobster is THE main attraction at The Station House, which was once Lantana’s train depot.

The Station House —233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely. • Dinner nightly. 561/547-9487. $$$

PALM BEACH Bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ Buccan —350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). • Dinner nightly. 561/8333450. $$$ 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. • Dinner nightly. 561/655-6060. $$$

Burger from Cafe Boulud

Café L’Europe —331 S. County Road. Current international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like Wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.–Fri. Dinner nightly (closed Mon. during summer). 561/655-4020. $$$ Chez Jean-Pierre—132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-and-be-seen

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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. $$$

Echo—230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$ HMF—1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with house-made fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 561/290-0104. $$

Imoto —350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. • Dinner nightly. 561/833-5522. $$ Leopard Lounge and Restaurant—The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$

Meat Market—191 Bradley Place. Steakhouse. “Meat Market” may be an inelegant name for a very elegant and inventive steakhouse 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 sauces, butters and 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 nightly. 561/3549800. $$$$

Renato’s —87 Via Mizner. Italian with continental flair. This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper 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. $$$

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149 Ta-boo—2221 Worth Ave. American. This self-described “American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$

Trevini Ristorante —290 Sunset Ave. Italian. Expect a warm experience, complemented by a stately but comfortable room and excellent food. • Lunch Mon.–Sat. Dinner nightly. 561/833-3883. $$$

WEST PALM BEACH Banko Cantina —114 S. Olive Ave., West Palm Beach. Northern Mexican. Start with the Adelita cocktail and don’t look back. The bacon-wrapped shrimp, the Al Carbon steak tacos and the house guacamole add up to a full-flavor dinner. The west-facing rooftop bar is a nice sunset option, and the Pan de Elote (homemade sweet cornbread with vanilla ice cream and berries) is a delightful end to the evening. • Dinner daily. 561/355-1399. $$

t i eep

Café Centro —2409 N. Dixie Highway. Italian. There are many things to like about this modest little osteria—the unpretentious ambiance, piano Thursday through Saturday during season, the fine service, the robust portions and relatively modest prices. And, of course, the simple, satisfying Italian cuisine. The kitchen breathes new life into hoary old fried calamari, gives fettucine con pollo a surprisingly delicate herbed cream sauce, gilds snowy fillets of grouper with a soulful Livornese. • Lunch Mon.–Sat. Dinner nightly. 561/5144070. $$ Grato —1901 S. Dixie Highway. Italian. “Grato” is Italian for “grateful,” and there is much to be grateful for about Clay Conley’s sophisticated yet unpretentious take on Italian cookery. Anyone would be grateful to find such delicate, crispy and greaseless fritto misto as Grato’s, ditto for lusty beef tartare piled onto a quartet of crostini. Spinach gnocchi in porcini mushroom sauce are a revelation, so light and airy they make other versions taste like green library paste. Don’t miss the porchetta either, or the silken panna cotta with coffee ice cream and crunchy hazelnut tuille. • Dinner nightly. Sunday brunch. 561/404-1334. $$

! y t rp et

Leila—120 S. Dixie Highway. Mediterranean. Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$ Marcello’s La Sirena—6316 S. Dixie Highway. Italian. You’re in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/585-3128. $$ Pistache —1010 N. Clematis St., #115. French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as coq au vin and steak tartare. All that, plus guests dining al fresco have views of the Intracoastal Waterway and Centennial Park. • Brunch Sat.–Sun. Lunch and dinner daily. 561/833-5090. $$

The Regional Kitchen & Public House —651 Okeechobee Blvd. Southern with Mediterranean twist. Across from the PBC Convention Center and next to Kravis Center for the Performing

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Arts means it’s a shoe-in for an excellent pre-theater meal. Or a post-theater drink and nosh. Executive Chef/ Co-owner Lindsay Autry’s version of pimento cheese (prepared tableside), fried chicken, pickled shrimp and tomato pie are dishes you thought you knew, until you try these. Memorable, delectable comfort food, and bartenders who know what they’re doing. • Lunch and dinner daily. 561/557-6460. $$

Rhythm Café —3800 S. Dixie Highway. Casual American. Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison. • Dinner Tues.–Sun. 561/833-3406. $$

Still Baked

The Rhythm Cafe has been famous for its chocolate chip cookies for 26 years.

Rocco’s Tacos—224 Clematis St. Mexican. Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and more than 425 tequilas. Tacos feature house-made tortillas and a variety of proteins. • Lunch Mon.–Fri. Dinner nightly. 561/650-1001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2131; 110 E. Atlantic Ave., Delray Beach, 561/808-1100; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $

Table 26°—1700 S. Dixie Highway. Contemporary American. Take a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, and you have Eddie Schmidt’s and Ozzie Medeiros’s spot. The menu roams the culinary globe for modest contemporary tweaks on classically oriented dishes. Try the fried calamari “Pad Thai.” • Dinner nightly. 561/855-2660. $$$

CRISTINA MORGADO

Tapeo —118 S. Clematis St. Spanish. The casual

Roasted duck from Table 26

dining is downstairs, and it’s more formal on the second floor, but the paella Valenciana and red sangria is just as tasty in both. A colorful dining room is backdrop to tapas you won’t want to share. Try the home-smoked, cured salmon plate, camarones al Ajillo, tortilla Espanola or blackened ahi tuna with seaweed salad and soy reduction. It’s traditional with a few current additions, and it adds up to a good dinner. • Lunch and dinner daily. 561/514-0811. $$

Broward County

DEERFIELD BEACH Chanson —45 N.E. 21st Ave. Contemporary American/French. A little bit of Palm Beach, a little bit of France come to Deerfield Beach in the form of this elegant, sophisticated restaurant in the oceanfront Royal Blues Hotel. Service is as stellar as the views from the cozy, modestly opulent dining room, notable bocamag.com

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for the 1,500-gallon aquarium embedded in the ceiling. Consistency can be an issue with the food, but when it is good it is very good. • Breakfast and lunch daily, dinner Tues.-Sat., brunch Sun. 954/857-2929. $$$

Oceans 234—234 N. Ocean Blvd., Deerfield Beach. Contemporary American. One of the only oceanfront (as in, on the beach) options in South Florida, this familiar-with-a-twist venue is fun to both visit and eat. Try the Infamous Lollipop Chicken Wings, a starter that could be an entrée. Seafood is definitely top-shelf, as are the desserts. A true Florida experience. • Lunch and dinner daily. 954/428-2539. $$ Tradition—626 S. Federal Highway. French. This is a petite place with a large following, for good reason. Owners Eric and Anais Heintz start meals with an amusebouche and a menu that spans the length of France. Order a creamy Caesar salad with a light anchovy-based dressing. Try the coq au vin (sauce cooked for two days), and if you like calves’ liver, this is the best you’ll find in the area. End with a Grand Marnier soufflé (worth the 15-minute wait), and make your next reservation there before going home. • Dinner Mon.-Sat. 954/480-6464. $$

LIGHTHOUSE POINT Le Bistro —4626 N. Federal Highway. Modern French. The menu is modern and healthy—98-percent gluten-free, according to chef Andy Trousdale and co-owner Elin Trousdale. Check out the prix-fixe menu, which includes pan-roasted duck to beef Wellington. • Dinner Tues.–Sun. 954/946-9240. $$$ Seafood World—4602 N. Federal Highway. Seafood. This seafood market and restaurant offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish. • Lunch and dinner daily. 954/942-0740. $$$

POMPANO BEACH Calypso Restaurant—460 S. Cypress Road. Caribbean. This bright little dining room and bar (beer and wine only) has a Caribbean menu that is flavorful, imaginative—and much more. Calypso offers a spin on island food that includes sumptuous conch dishes, Stamp & Go Jamaican fish cakes and tasty rotis stuffed with curried chicken, lamb or seafood. • Lunch and dinner Mon.–Fri. 954/942-1633. $ Darrel & Oliver’s Café Maxx —2601 E. Atlantic Blvd. American. The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. Main courses offer complex flavor profiles, such as the sweet-onion-crusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily. • Dinner nightly. Brunch Sunday. 954/782-0606. $$$

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151 COCONUT CREEK NYY Steak—Seminole Casino Coconut Creek, 5550 N.W. 40th St. Steakhouse. The second incarnation of this Yankees-themed restaurant swings for the fences— and connects—with monstrous portions, chic decor and decadent desserts. The signature steaks are a meat lover’s dream; seafood specialties include Maine lobster and Alaskan king crab. • Dinner nightly. Brunch Sun. 954/935-6699. $$$$

FORT LAUDERDALE 15th Street Fisheries—1900 S.E. 15th St. Seafood. Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. We love the prime rib. • Lunch and dinner daily. 954/763-2777. $$ 3030 Ocean—Harbor Beach Marriott Resort, 3030 Holiday Drive. American. Now led in the kitchen by Adrienne Grenier of “Chopped” fame, the new-look 3030 has a farmto-table focus, along with an emphasis, as always, on locally sourced seafood. • Dinner nightly. 954/765-3030. $$$

Bistro 17—Renaissance Fort Lauderdale Hotel, 1617 S.E. 17th St. Contemporary American. This small, sophisticated restaurant continues to impress with competently presented food. The menu is surprisingly diverse. • Breakfast, lunch and dinner daily. 954/626-1748. $$

Bistro Mezzaluna—1821 S.E. 10th Ave. Italian. The bistro is all Euro-chic decor—mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal fish and seafood. Don’t forget the phenomenal wine list. • Lunch and dinner daily. 954/522-9191. $$

Bongusto Ristorante—5640 N. Federal Highway. Italian. This is a well-kept secret, featuring dishes that will meet the standards of those who savor authentic Italian. Involtini capricciosi—tender-rolled veal stuffed with spinach, prosciutto and fontina cheese—is satiating, while the whole yellowtail snapper is an equal delight. • Dinner nightly. 954/771-9635. $$ Café Emunah—3558 N. Ocean Blvd. Kosher, organic. Don’t let the New Age “spirituality” throw you off. Focus on the fresh, organic ingredients that are incorporated into inventive sushi, soups and salads and (mostly) Asian-influenced entrées. • Lunch and dinner Sun.–Thurs. Lunch Fri. 954/561-6411. $

Café Martorano —3343 E. Oakland Park Blvd. Italian. Standouts include crispy calamari in marinara sauce and flavorful veal osso buco. Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients. Waiters whisper the night’s specials as if they’re family secrets. • Dinner nightly. 954/561-2554. $$

Canyon—1818 E. Sunrise Blvd. Southwestern. Billed as a Southwestern café, this twist on regional American cuisine offers great meat, poultry and fish dishes with distinctive mixes of lime, cactus and chili peppers in a subtle blend of spices. The adobe ambience is warm and welcoming, with a candlelit glow. • Dinner nightly. 954/765-1950. $$ Casablanca Café —3049 Alhambra St. American, Mediterranean. The restaurant has an “Arabian Nights” feel, with strong Mediterranean influences. Try the peppercorn-dusted filet mignon with potato croquette, Gorgonzola sauce and roasted pepper and Granny Smith relish. • Lunch and dinner daily. 954/764-3500. $$ Casa D’angelo—1210 N. Federal Highway, #5A. Italian. Many dishes are specials—gnocchi, risotto and scaloppine. The marinated grilled veal chop is sautéed with wild mushrooms in a fresh rosemary sauce. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta coated in a light red sauce and bursting with slices of porcini mushrooms. • Dinner nightly. 954/564-1234. $$

Chima—2400 E. Las Olas Blvd. Steaks. The Latin American rodizio-churrascaria concept—all the meat you can eat, brought to your table—is done with high style, fine wines and excellent service. The sausages, filet mignon, pork ribs and lamb chops are very good. • Dinner nightly. 954/712-0580. $$$

Eduardo De San Angel—2822 E. Commercial Blvd. Mexican. Try master chef Eduardo Pria’s pan-sautéed Florida blue crab and yellow corn cakes. As far as soups go, there’s the pasilla-chile-flavored chicken broth with fresh “epazote” (fried corn tortilla strips, sliced avocado, sour cream and homemade cheese). The pan-seared beef tenderloin filet mignon is sublime. • Dinner Mon.–Sat. 954/772-4731. $$$ Il Mulino —1800 E. Sunrise Blvd. Italian. This

Las Olas Boulevard, Vinczencz has evolved. As for the impressive wine list, Johnny V has more than 600 selections. • Lunch and dinner daily. Outdoor dining. 954/761-7920. $$

Sea Watch—6002 N. Ocean Blvd. Seafood. For a right-on-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive: The broiled seafood medley brochette, with lobster tail, jumbo shrimp and scallops, yellow squash, zucchini, mushrooms and pineapple. • Lunch and dinner daily. 954/781-2200. $$

Timpano Italian Chophouse —450 E. Las Olas Blvd., #110. Italian. Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes. • Lunch Mon.–Fri. Dinner nightly. 954/462-9119. $$

HOLLYWOOD Lola’s On Harrison—2032 Harrison St. New American. Chef-owner Michael Wagner reinvigorates quintessentially American dishes with exacting technique and inventive flavor combos. Short ribs braised in Coca-Cola come with indecently rich, tarragon-laced creamed corn. • Dinner Tues.–Sun. 954/927-9851. $$ Taverna Opa—410 N. Ocean Drive. Greek. Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance. • Dinner nightly. 954/929-4010. (Also: 270 E. Atlantic Ave., Delray Beach, 561/303-3602). $$

modest, unpretentious Italian restaurant doesn’t attempt to reinvent the culinary wheel. Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomato-based sauce. • Lunch and dinner daily. 954/524-1800. $

Indigo —Riverside Hotel, 620 E. Las Olas Blvd. Seafood. Enjoy delightful al fresco dining while sampling fresh seafood and exotic specialties. Dependable choices like ahi tuna are joined by more intriguing seafood dishes; landlubbers will enjoy a selection of steaks and chops. • Breakfast, lunch and dinner daily. 954/467-0671. $$

Johnny V—625 E. Las Olas Blvd. American. Johnny Vinczencz made his mark at Boca’s Maxaluna and Max’s Grille and (the former) De La Tierra at Delray’s Sundy House. Now in his own restaurant on

WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM. March/April 2019

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Harvey and Teri Polly at the Boca Raton Regional Hospital Ball

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THE SCENE BOCA RATON REGIONAL HOSPITAL BALL SWEET DREAM MAKERS NCCI DAY OF GIVING FASHION SHOW WITH HEART

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THE SCENE

Michael Schuman, Jodi Schuman, Judi Schuman, Allan Schuman and Dr. Robert Schuman

Brian and Sherri Blechman, Jean Blechman and Larry Burker

BOCA RATON REGIONAL HOSPITAL BALL

WHAT: At the most highly anticipated gala of the year, the sell-out crowd was treated to a night of dinner, dancing and a performance by the legendary Frankie Valli & the Four Seasons. After the set, musical group Heatwave kept the crowd on the dance floor for the rest of the evening. The event raised $1.7 million for BRRH’s patient care initiatives, and guests were the first to hear about the hospital’s brand-new, $250 million campaign: “Keeping the Promise … The Campaign for Boca Raton Regional Hospital.” Fortyeight physicians were also honored at the gala for their commitment to patient health.

First row (seated): Doris Gillman, Anne and Louis Green Top row (standing): Judi and Mark Larkin, Neil Gillman

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WHERE: Boca Raton Resort & Club

Brenda and Jeffrey Bleustein

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Mark and Pamela Begelman, Beverly and Joel Altman

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Carrie Rubin and Mark Larkin

DOWNTOWN PHOTO

Steve and Deborah Schmidt

Ronda and Mark Gensheimer

Dr. Philip Oranburg, Lourdes Oranburg, Dr. Richard Cartledge, Dr. Samantha Cartledge, Dr. Patricio Espinosa and Yaira Garzon

Denise Zimmerman and John Tolbert

Joan and Myron Kaufman

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BOCA RATON REGIONAL HOSPITAL BALL CONTINUED

Judith and John Temple

Dr. Pamela and Dr. Jacob Steiger, Breezy Shelling

Stanley and Marilyn Barry, Sandra and Marvin Rubin

JP and Melissa DiMisa, Michelle and Michael Hagerty, Jessica and Matt MacFarland, Lori and Bobby D’Angelo

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Ivan and Linda Gefen

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Mark Larkin, Todd Orlando, Larry Miller and Lisa Orlando

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Cindy Heiser and Marc Malaga

Suzanne Broad, executive director of Sweet Dream Makers, and Marc Schiller, CEO of City Mattress

BE A SWEET DREAM MAKER CELEBRATION

WHAT: For the second year, Doris and Neil Gillman opened their Royal Palm home to more than 225 guests to raise money for Sweet Dream Makers, a nonprofit that provides beds to families in need. At the event, City Mattress CEO Mark Schiller was honored for his support of the charity. Happily, the guests raised more than $200,000, which will provide more than 800 beds to children and families in Palm Beach County. WHERE: Boca Raton

Christina Lewis, Kathy Hillier, Cindy Dahl, Peter Dahl, Tim Lewis and Tim Lewis Jr.

Alejandra Lippolis, Christine Midwall and Jessica MacFarland

Roger and Lauren Kalina

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Andy McEwan and Veruschka Zachtshinsky at the Habitat for Humanity build site

Matthew Castellano, Yohay Berger and Chris Brown pick up trash at Gumbo Limbo.

NCCI ANNUAL DAY OF GIVING

WHAT: More than 300 employees from the National Council on Compensation Insurance participated in the Annual Day of Giving by volunteering at 10 nonprofit organizations. The charities included the Gumbo Limbo Nature Center, YMCA, Literacy Coalition of Palm Beach County, Place of Hope, Sea Angels, Boca Helping Hands, CROS Ministries, HomeSafe and more. Some volunteers worked with Habitat for Humanity, to which the team presented a $4,000 check. Vania Cortez and Pamelina Baglio work together at the Habitat for Humanity build site.

Jorge Mayorga and Kegler Cimeus volunteered to work on the YMCA Boca Raton’s garden.

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Ara Toroyan and Stephanie O’Brien

James Hatcher, Freddie July-Johnson, Ruby Baqar and Devan Griffith

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WHAT: More than 140 guests were treated to a fashion show featuring clients from JARC Florida, a nonprofit agency that provides programming and services to those with intellectual and developmental disabilities. On the catwalk, the models donned looks from Lord & Taylor to a cheering crowd. The event was co-chaired by Carin Friedman and Stacy Klein and raised more than $20,000. WHERE: Lord & Taylor in Boca Raton

Debbie Weisman and Peter Levine

Danielle Stone and Leslie Jacobson

Beinta Appel and Molly Friedman March-April 2019 issue. Vol. 39, No. 3. The following are trademarks in the state of Florida of JES Media, and any use of these trademarks without the express written consent of JES Media is strictly prohibited: Savor the Avenue; Tastemakers of Delray; Tastemakers at Mizner; Florida Style and Design; Delray Beach magazine; Boca Raton, South Florida At Its Best; bocamag.com; Florida Table; Boca Raton magazine. Boca (ISSN0740-2856) is published six times a year (September/October, November/ December, January/February, March/April, May/June and July/ August) by JES Media. Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, Boca Raton, FL, 33487. Telephone: 561/997-8683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $24.95/6 issues, $34.95/12 issues (shipping fee included for one- and two-year rates). Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.

Jackie Warne and Jordan Bungo

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MY TURN

The Fedele Effect As Jerry Fedele nears his retirement as Boca Hospital’s CEO, we send him off with thanks for a job well done

Terry and Jerry Fedele

Written by JOHN SHUFF

his fall the city and its beloved Boca Raton Regional Hospital will lose a man who has devoted the last 10-plus years to rebuilding and shepherding the hospital into the ever-changing world of health care. Jerry Fedele, BRRH CEO, will sail off into the sunset, leaving the helm of the flagship community asset that he has steered through some rough waters. If leaders got grades, then the sentiment of Fedele’s hospital board members speaks volumes. They unequivocally give the quiet man from Pittsburgh an A-plus. Personally, I wish I had served on the board to be in the company of such a fine executive. Many arms of the hospital have benefited from its resurrection to excellence, including the volunteer arm of the hospital, The Debbie-Rand Memorial Service League and the Boca Raton Hospital Foundation under the leadership of Mark Larkin. I don’t know the Fedeles well, although both he and his wife, Terry, are popular community leaders, and always a pleasure to be with. He always comments about the annual Notre Dame (my alma mater) and University of Pittsburgh (his) football matchup, and I know he liked living here in Boca from the start. Michael Kaufman, CEO of Kaufman Lynn Construction, once told me,

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“I asked Jerry about his observations about Boca. He responded, ‘Have you ever seen a city that has two garbage pickups a week?’”That’s a take on Boca that I’ve never heard before—but I’m also glad we have two pickups. But what defines a superb executive is what Fedele has done in his tenure at BRRH. There’s no question he has hired smartly and well, paid his team competitively and given them the autonomy to do their jobs. As a result, BRRH has been rated as one of the five best in the state, and its open-heart program is No. 1. Rankings are subjective, but the excellence is measured from the bottom to the top—not the reverse. He gets high grades from the staff, his board and the community. He and Terry have been and are at every hospital event representing his institution. I was in the emergency room on a Saturday night in January as the result of a fall. The facility was bustling with patients needing attention. Rather than the usual five-to-six-hour wait I’ve experienced in other situations, I was taken immediately to have a CT scan, examined by Dr. Norton and released within two hours, after the brain scan was deemed negative. You don’t find that alacrity in ERs at most hospitals. But our hospital is run by Fedele’s operating philosophy of multiplying

himself through his people—from bottom to top. He is a constant innovator and has brought ideas that have streamlined efficiency and delivery of patient care. Fedele also initiated BocaCare, a group of urgent care facilities with a network of physicians. He led the hospital in forming a partnership with BRRH and FAU’s Schmidt College of Medicine. His final act was to oversee the merger/sale of BRRH to the Baptist Hospital Group, which he deemed prudent in light of today’s rapidly changing health care landscape. BRRH’s standing in the state and its reputation for excellent care has prompted generous giving that has resulted in the building of the Marcus Neurological Institute and the Christine E. Lynn Women’s Health and Wellness Institute. Elaine Wold donated generously to build a much-needed modern emergency room as well as the Gloria Drummond Physical Rehabilitation Institute. People give when they see excellence; they are proud to be associated with it. Nothing else needs to be said. We say goodbye to a superb executive. Not sadly, but with the knowledge that he brought a floundering institution to heights far above many people’s expectations. He delivered more than he promised— and we will miss him.

March/April 2019

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