TASTE CRAVINGS
BRANDON SHOWERS, BETA VISUALS LLC
SECOND HELPINGS
There are certain foods we dream about and indulge in again and again, but what are the cravings of those who cook for a living? We asked local chefs and restaurateurs to reveal the dishes they can’t get enough of. By Mark Spivak
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Lisabet Summa, Big Time Restaurant Group Craves: Veggie grain bowl, Hive Bakery & Café, West Palm Beach “This is my favorite spot for a vegetarian lunch. The bowl has Anson Mills brown rice, red quinoa, roasted sweet potatoes, feta for protein, and mint leaves for additional flavor—lots of low-glycemic carbs along with fiber and vitamins. It’s perfect if you’re on the move during the day and want something healthy to grab and go.” (hivebakeryandcafe.com)
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Vaughan Dugan, Kapow! Noodle Bar, West Palm Beach and Boca Raton Craves: Filet mignon carpaccio, MIA Kitchen & Bar, Delray Beach “When my wife and I get a night off from raising our 6-year-old, we visit chef Jason Binder at MIA Kitchen. We always start with the filet mignon carpaccio. He sources the best meat available, which is paramount with any good carpaccio. The crispy fried capers and toasted crumbs give it great texture, and the celery leaf adds a little brightness.” (mia.kitchen)
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Trinnette Morris, Trindy Gourmet, West Palm Beach Craves: Oxtail and grits, Big John’s Eatery, West Palm Beach “Big John’s is the only place where I’ve ever thought his grits were better than mine. They’re thick, creamy, and delicious. The oxtail is seasoned to perfection, just like grandma would make—fork tender, simple, and straightforward. You can have them for brunch on Saturday and Sunday, but make sure you get there early before they sell out.” (bigjohnseatery.com) AB
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Angelo Romano, Paradiso Ristorante, Lake Worth Craves: Smoked wahoo crudo, The Grove, Delray Beach “I’m an admirer of chef Tony Coddington’s creative style of cooking. We have customers in common, and I first went there with some of them many years ago. The best way to serve wahoo is rare or medium rare, and the pleasant smokiness of the dish is a great contrast with the raw texture of the fish, [which is] perfectly complemented by pickled onions.” (thegrovedelray.com)
Julien Gremaud, Avocado Grill, West Palm Beach, Avocado Cantina, Palm Beach Gardens Craves: Zucchini carpaccio, Café Sapori, West Palm Beach “Café Sapori makes you feel welcome as soon as you walk through the door—it’s upscale dining without being pretentious. They take basic ingredients and elevate them to create an incredibly flavorful dish. Zucchini is my favorite vegetable, and their treatment of it is light, fresh, and healthy.” (cafesaporicorp.com)
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