MARCH - APRIL 2016 • ISSUE 21
Jupiter to Fort Lauderdale theatlanticcurrent.com
Jupiter to Fort Lauderdale theatlanticcurrent.com
Duran Duran • Alabama Shakes • Meghan Trainor • Train Jason Derulo • Steve Aoki • Death Cab for Cutie • G-Eazy Slightly Stoopid • ZZ Top • Bastille • Walk the Moon • The Roots • Fitz and The Tantrums • Capital Cities • Evanescence Flogging Molly • Andy Grammer • Rick Springfield • Scott Bradlee’s Postmodern Jukebox • Salt N Pepa • Goldfinger Shovels & RopE • LUKAS GRAHAM and more!
Do SunFest in Style
Waterfront hospitality includes:
Step off the beaten path and enjoy SunFest in a relaxed setting along the water, adjacent to the Ford Main Stage
–SunFest admission –2 complimentary drinks –Daily lite buffet and lunch on Sat. & Sun. –Air-conditioned restrooms –Complimentary soda and water –Viewing of the Ford Stage
$6 PARKing
reserve your parking space now. check out advance parking options at sunfest.com/parking Tickets online at sunfest.com or call 1-800-sunfest (786-3378)
LIVE, TRIPLE BILL!
everclear 8:50PM
CANDLEBOX 7:20PM
SISTER HAZEL 6:00PM
TICKETS GATES OPEN 5 PM
FOOD VENDORS, GAME AREA, BEER GARDEN, BARS
$25 GENERAL ADMISSION (LAWN – NO SEATS) $50 PREMIUM (BLEACHER SEATING) $100 VIP (RESERVED SEATING AREA, EXCLUSIVE BAR, RESTROOMS AND COMPLIMENTARY BEER)
MARCH 26, 2016 Tickets available at OldSchoolSquare.org or call 561.243.7922 x1
dive dive
IN CONTENTS MAR.APR 2016
12 23 28 30
Community Lake Park music and arts community expands with the official opening of The Kelsey Theater
Rhythm Roots Shakedown stay way above water in this issue’s band feature
Arts Get a behind the scenes look at one of Perrin James’ favorite photography experiences
12 23
0 Great Eats 3 East of I-95
28
We’ve scoured Palm Beach and Broward County to find 30 of our favorite restaurants. It’s tough work, but someone has to do it.
43
M unch
49
S cene
Tucker Dukes is notorious for their burgers and now we’ll have a second location to hit. Lucky dog!
30
Expertly crafted cocktails and adventurous food share the spotlight at Max’s Social House
43
MARCH - APRIL 2016 • ISSUE 21
49 ON THE COVER
Ultimate Skewer Jupiter to Fort Lauderdale theatlanticcurrent.com
Jupiter to Fort Lauderdale theatlanticcurrent.com
6 theatlanticcurrent.com
Photos: Kelly Coulson and Nathan Hamler
PUBLISHER & EDITOR
❘❘
Dustin Wright
Dustin@theatlanticcurrent.com
ASSOCIATE EDITOR Danny Wright
❘❘
Dan@theatlanticcurrent.com
PUBLICATION DESIGN ID Creative
PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Ian Jacob ❘❘ ianjacobphotography.com Kelly Coulson ❘❘ kellycoulsonphotography.com Nathan Hamler ❘❘ nathanhamlerphotography.com Jack Bates ❘❘ jackbatesphotography.com Jason Arnold ❘❘ jasonarnoldphoto.com
CONTRIBUTING PHOTOGRAPHERS Shaye Babb Jeff Beige
SENIOR WRITER Cash W. Lambert
WRITERS Doug Fairall Savannah Sheehan Dana Krangel Tom Greene
ADVERTISING 561-383-0035 ext 101
❘❘
info@theatlanticcurrent.com
WEB MANAGER Trey Smedley
OUR CREDO
We believe in the power of local business partnerships and the support of our community. We believe coastal South Florida is one of the most desirable locations in the world, and we consider it a privilege to highlight and promote everything and everyone that exemplifies our lifestyle. The amount of local talent is immense, from professional athletes to world class chefs, artists, musicians, and entrepreneurs. This talent deserves recognition, and we make these people and what they do the cornerstone of our content at The Atlantic Current.
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Copyright 2016 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of the Atlantic Current LLC.
10 theatlanticcurrent.com
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IN COMMUNITY NEWS & NOTEWORTHY
LAKE PARK MUSIC AND ARTS COMMUNITY EXPANDS WITH
THE OFFICIAL OPENING OF THE KELSEY THEATER
The Brewhouse Gallery is abso-
down show our seating capacity
lutely one of the coolest places in
is 250 and for a standing room
our area. Wonderful art, all of it
only music show it’s 500. Fortu-
local, fills every inch of wall space.
nately the building structure it-
The craft beer area is superb with
self is built to bring in major acts
a great vibe and a wide range of
as we have large loading docks
selections. Local singer-songwrit-
and three green rooms, so we can
ers and musicians occupy the
accommodate almost anything
stage, which is surrounded by
and anyone”.
antique and vintage furniture for seating. Eccentric? Yep. Around every corner is a “stop and stare” moment. It’s as if an artist took a blank piece of canvas, and with one masterstroke created an unforgettable venue that you’ll want to hang at again and again. And expanding on the subject of art, about 2 years ago Co-Founder and Gallery Curator AJ Brock-
The Brewhouse Gallery 2nd Year Anniversary Celebration and Kelsey Theatre Official Opening is on May 14. For info visit www.brewhousegallery.com. To support The Kelsey Theatre visit www.indiegogo.com and click the “theatre” tab.
man’s vision of establishing an entire art district came into be-
The Kelsey Theatre has been
ing, and as luck would have it the
crowdfunded and the response
owner of the entire property that
has been exceptional, says AJ.
includes Brewhouse Gallery de-
“We are in the top 10 in crowd-
cided to get out of the landlord
funding in the theatre category
business, and AJ acquired the
on www.indiegogo.com. Our
entire one block long structure in
goal is to raise $50,000 and
October of last year. And
we’re on our way to achieving
wouldn’t you know it, one of the
that. You can find our Indiegogo
spaces within the property was
campaign through our Facebook
the old Kelsey Club, a vintage,
page as well”.
classic rock and roll club from the late 90’s/early 2000’s. After a
So, Kelsey Theatre had a soft
major renovation and a name
opening recently and have one act
hour on both stages for 12 hours,
In closing, AJ tells us “The City
change to the Kelsey Theatre, we
per week up until May 14, when
or 24 local bands in all. Best of all,
of Lake Park has been very
now have an excellent venue for
they will have their grand opening
the May 14 Kelsey grand opening
supportive and we’re looking
live entertainment. According to
featuring live music, art vendors,
coincides with Brewhouse Gal-
forward to the official opening of
AJ, The Kelsey Club had a rich
food trucks, live painting and
lery’s 2nd year anniversary—so
The Kelsey Theatre and our 2nd
heritage. “We’re excited to now
more. Local musicians will com-
it’s a double whammy of music,
year anniversary celebration for
include not only live music, but
mand both stages (Kelsey Theatre
food, art, and of course a wonder-
Brewhouse Gallery. Our vision
performance arts, comedy, even
and inside Brewhouse Gallery)
ful selection of craft beers, which
of establishing an arts district in
ballet in that venue. For a sit-
and there will be one band every
Brewhouse is getting famous for.
our area is becoming a reality”.
12 theatlanticcurrent.com
16BlueWild-FullPgBleed-AtlntcCurrnt.qxp_Layout 1 2/3/16 3:54 PM Page 1
CALLING ALL OCEAN LOVERS! Saturday, April 23 & Sunday, April 24 Greater Fort Lauderdale/Broward County Convention Center
EXHIBITORS • SEMINARS • WORKSHOPS Freediving, Scuba, Spearfishing, Lobstering, Surf, Stand Up Paddleboard, Marine Art, Underwater Photography & Videography, Adventure Travel, Beach Apparel & Accessories, Boats, Kayaks, Water Toys and More Schedule & Photo/Video Contest details: TheBlueWild.com
dive
IN EVENTS WHERE & WHEN
MARCH 4
Unlimited Devotion @ Guanabanas — Jupiter
5
Amber Leigh @ Boston’s on the Beach
FAU Men’s Basketball vs UAB (Home)
Funky Buddha’s MBCP Release @ Brewhouse Gallery — Lake Park
Haper @ Guanabanas (Blues Fusion) — Jupiter
5-6
19th Annual Downtown Delray Beach Craft Festival
8
Laugh Your Tuchas Off with Avi Libermann @ FAU Wimberly Library 9
Food Truck Invasion Presents— Family Nights
12
Delray Beach Annual St. Patrick’s Day Parade and Festival
This great event has been happening since 1968 and supports many area organizations and not-for-profit groups, including firefighters, police, and paramedics. This year, in partnership with Southeast Florida Honor Flight, more than 60 World War II veterans will lead the parade on March 12. This is one of the best parades around and a great way to celebrate St. Patty’s. Lots of beer, food and shenanigans too. For info visit stpatrickparade.com
The Helmsmen
@ Carlin Park — Jupiter
@ The Brewhouse Gallery — Lake Park
6th Annual CityPlace Art Fair
Savi Fernandez Band
Sol Seed
—WPB
@ Guanabanas — Jupiter
@ Guanabanas — Jupiter
Artists in the Park
10
AC/DC
@ Veteran’s Park — Delray
6
Steve Miller Band
Fractal Beach PreParty feat Lucidea + Higher Learning
@ Seminole Hard Rock
@ Funky Buddha Lounge — Boca
Crazy Fingers
Uproot Hootenanny
@ Grateful Sunday’s
@ Village Pump — Ft Lauderdale
7
Monday Night Reggae w/ Jahfe, Uma Galera, Lance-O, Lulcha Shok @ Boston’s on the Beach
14 theatlanticcurrent.com
11
@ BB&T Center
Future Prezidents
12
Delray Beach St. Patrick’s Day Parade Boating and Beach Bash for People With Disabilities @ Spanish River Park (to volunteer visit www. boatingbeachbash.com)
@ Blue Anchor Pub — Delray
Electric Purple
11-12
Badfish—A Tribute To Sublime
Donavon Frankenreiter @ Culture Room
Charlie Daniels, Marshall Tucker Band
11-13
@ Pompano Beach Amphitheater
@ Florida Fair/Yesteryear Village — WPB
Spring Music Jam
@ Guanabanas— Jupiter
@ Revolution Live
12-13
28th Annual Palm Beach Gardens Art Fest by the Sea —Juno Beach
13
Detox Yoga @ Twisted Trunk Brewery —PBG
Garrett Fogg @ Brewhouse Gallery — Lake Park
14
Monday Night Reggae w/ The Resolvers, Lance-O, Kulcha Shok @ Boston’s on the Beach
15
Brews & Boos - Speed Dating featuring Copperpoint @ Brewhouse Gallery — Lake Park
dive
IN EVENTS WHERE & WHEN
16
George Thorogood and the Destroyers @ Seminole Hard Rock
Cheesy and the Crackers @ Guanabanas —Jupiter
Joe Satriani – From Surfing to Shockwave @ Broward Center for Performing Arts
17
Uproot Hootenanny @ Village Pump— Lauderdale by the Sea — St. Paddy’s Day Festival
The Slackers with The Duppies @ Guanabanas —St. Paddy’s Day Bash!
18
Sowflo @ Guanabanas — Jupiter
18-19
2nd Annual Delray Beach Bacon and Bourbon Festival
19
Doors Alive @ Seabreeze Amphitheater — Jupiter
Royale Majestique @ 3rd and 3rd — Delray Beach
Sweet Bea and The Boys
Mess O’ Blues Festival @ Pompano Beach Amphitheater fest. Coco Montoya, Eric Gales, Sean Chambers, and more
Pop Rock and Doo Wop Live @ FAU Carole and Barry Kaye Performing Arts Auditorium
Vibe Squad + Bells and Robes @ Funky Buddha Lounge — Boca
@ Papa’s Raw Bar — Lighthouse Point
Brother’s United, Cheezy and the Crackers, Lance-O, Kulcha Shok @ Reggae Surf Monday’s @ Boston’s on the Beach
23
Goombay Sunday @ Papa’s Raw Bar — Lighthouse Point
@ Funky Biscuit —3 Great Days of Music!
The People Upstairs
APRIL
@ Old Keylime House — Lantana
JL Fulks @ Guanabanas — Jupiter
1
747 Band
Grateful Sunday’s
@ Brewhouse Gallery — Lake Park
vs Tulane and UCLA (Home Matches)
@ Boston’s on the Beach feat. Crazy Fingers
Guavatron
Tunnel Vision
28
25
The Moska Project @ Guanabanas — Jupiter
Earphunk w/ special guests
@ Boston’s on the Beach
@ Funky Biscuit — Boca
21
26
3
Biscuit Fest 5
27
Grateful Sunday’s w/ Crazy Fingers
Drink Beer and get Stoned w/Saltwater Brewery and Funky Buddha w/ Live Music by Doors Alive
31-2
FAU Women’s Beach Vollyball
@ Guanabanas—Jupiter
20
Square— Delray Beach (tickets available @ OldSchoolSquare.org)
Rock The Square: Live Triple Bill—feat. Everclear, Candlebox, and Sister Hazel @ Old School
@ Guanabanas—Jupiter
The Helmsmen
Uproot Hootenanny
@ ER Bradley’s — WPB
@ Twisted Fish — Boynton Beach
Monday Night Reggae w/ Inna Sense, Army Gideon, Lance-O, Kulcha Shok @ Boston’s on the Beach
30
FAU Women’s Beach Vollyball vs Eckerd College @ Deerfield Beach
Gimme Hendrix @ Guanabanas — Jupiter
Future Prezidents @ Blue Anchor Pub — Delray
1-2
FAU Women’s Beach Vollyball—FIU Surf and Turf Tournament — Miami Beach
2
JL Fulks @ Brewhouse Gallery — Lake Park
4th Annual Log Jam Surf Contest
Brought to you by Guanabanas in Jupiter, this longboard (9 foot and longer!) surf contest has men’s, women’s and kid’s divisions. Registration is at 8am and contests start at 9. You can pre-register at Blueline Surf and Paddle, 997 A1A in Jupiter. $10 if you pre-register, $15 day of event. Come on out and compete or just take in the action. For info call Blueline at 561-744-7474.
The Duppies, UNRB, The Sensibles, Lance-O, Kulcha Shock, Papa Skawat, Bin Bin, Missin Dread @ Jump The Shark — Ft. Lauderdale
16 theatlanticcurrent.com
Photo: Greg Panas
@ Guanabanas — Jupiter
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IN
APRIL
EVENTS WHERE & WHEN
2-3
9
28th Los Olas Art Fair — Ft Lauderdale
@ Funky Biscuit — Boca
Dania Beach Arts and Seafood Celebration
3
Grateful Sunday’s w/ Crazy Fingers @ Boston’s on the Beach (every Sunday in April)
4th Annual Log Jam Surf Contest
Tommy Castro and the Painkillers
Bryce Allen Duo @ Boston’s on the Beach
10
G. Love and Special Sauce
Monday Night Reggae w/ The Resolvers, Lance-O, Kulcha Shok @ Boston’s on the Beach
7
Specialty Craft Beer Bottle Share
@ Guanabanas — Jupiter
8
Spred The Dub, Aaron Neville, The Funky Meters @ Pompano Beach Amphitheater
Uproot Hootenanny @ Guanabanas — Jupiter
Pearl Jam @ BB&T
8-9
Lake Worth Reggae Fest feat. Matisyahu, Sammy J, Black Uhuru and more
12
@ Brewhouse Gallery — Lake Park
12-17
Quest for the Crest Sailfish Series— Championship Leg —Key West
13
Behind The Lens w/ Iconic Rock Photographers Harry Diltz and Pattie Boyd @ Kravis (Persson Hall)
14
Meat Loaf
@ Bryant Park
@ Pompano Beach Amphitheater
8-10
15
54th Annual Delray Affair — Delray Beach
18 theatlanticcurrent.com
Commander Cody Band @ Funky Biscuit — Boca
@ Boston’s on the Beach — Delray
23-24
The Blue Wild Ocean Adventure Expo @ Broward County Convention Center
Detox Yoga @ Twisted Trunk Brewery — PBG
25
Monday Night Reggae w/ InnaSense, Elemano Beat, Lance-O, Kulcha Shok
@ Twisted Trunk Brewery —PBG
11
Uproot Hootenanny
24
Detox Yoga
@ Culture Room — Ft. Lauderdale
The Resolvers
Sunfest time is upon us and this year’s lineup is badass—Duran Duran, Alabama Shakes, Meghan Trainor, Death Cab For Cutie, ZZ Top, Slightly Stoopid, Bastille, Fitz and the Tantrums, Salt N Pepa, and The Roots are just some of the national and local acts that will take the stages during this 5 day music and arts festival. Get your tickets early and save — 1, 2, and 5 day passes. Go to sunfest.com for info and to cop your tickets.
Unlimited Devotion
4
6
Sunfest
@ Guanabanas — Jupiter @ Funky Buddha Lounge — Boca
@ Boston’s on the Beach
27 - 1
Danay Suarez
— Jupiter
Monday Night Reggae w/ Jahfe’, Sweet Justice, Lance-O and Kulcha Shok
MAY
El Dub @ Brewhouse Gallery — Lake Park
15-17
Eastern Surfing Association SE Regionals — Melbourne Beach
Rhythmadix, Lance-O, Kulcha Shok @ Boston’s on the Beach
20
The Heavy Pets @ Guanabanas — Jupiter
21
@ Boston’s on the Beach
The Helmsmen @ ER Bradley’s—WPB
28
Dances We Dance Spring Showcase @ FAU University Theatre
29
Pennywise
@ Ft Lauderdale Beach Park
Uproot Hootenanny
16
@ The Village Pump — Lauderdale by the Sea
27-1
@ Guanabanas — Jupiter
22
30
Uproot Hootenanny
@ Brewhouse Gallery — Lake Park
@ Boston’s on the Beach (2pm)
Tortuga Music Festival
Mark Telesca
@ Tim Finnegan’s Irish Pub — Delray Beach
Marvelous Funkshun @ Guanabanas — Jupiter
17
Goombay Sunday @ Papa’s Raw Bar — Lighthouse Point
Crazy Fingers
Jangle Leg
Rogue Theory @ Boston’s on the Beach
The Kinected @ Guanabanas — Jupiter
Uproot Hootenanny w/ Grandpa’s Cough Medicine
@ Grateful Sunday’s @ Boston’s on the Beach
@ Funky Biscuit — Boca
18
A Night With Janis Joplin
Monday Night Reggae w/ Brothers United,
23
@ Kravis Center—WPB
@ Culture Room
Sunfest Amber Leigh
Bachaco @ Boston’s on the Beach (8:30pm)
The Helmsmen @ The Brewhouse Gallery — Lake Park
Coming May 14 … Brewhouse Gallery 2 Year Anniversary Celebration and Official Grand Opening of the Kelsey Theatre
Open until 2 AM Craft Beer $5
MON. - SAT. 11 A.M. - 2 A.M SUN. - 12 P.M - 12 A.M
www.bocasbestpizzabar.com
561-367-7227
BEST JUICE
THIS SIDE
OF URANUS!
CURRENTS Innovators & entertainers that move our community
Photo: Jeff Beige
RHYTHM ❘❘ THE BITE ❘❘ ARTS
STICK TO YOUR ROOTS:
How Roots Shakedown Stay Way Above Water by Dana Krangel
i
n an ocean of reggae
Collectively representing every
great musicians and misfits before
bands that were born by
corner of Palm Beach County,
him, playing punk music before
the ocean and play mu-
Roots Shakedown were founded
eventually discovering and falling
sic on that ocean (when
in 2009 by bassist and singer
in love with reggae. Simultane-
they aren’t surfing on it), it can be
Brett Staska and his guitar slang-
ously, a 16-year old Brett had just
hard to stand out. There may be a
ing, singing bro Tony Contreras.
picked up guitar in his very musical
shortage of perfect days to wear
household, but not for long. Jam-
your favorite new ski jacket in
Tony was introduced to music
ming along with his dad and two
South Florida, but when it comes
through by his father who played
brothers, Brett says he “ran into a
to reggae bands, there are plenty.
guitar and started out, like many
problem where everyone wants to
And that’s exactly why it’s wildly impressive that locals Roots Shakedown have managed to make a name for themselves. The four-piece band was built on a simple ethos -- focus on original music and make it crazy freaking catchy. But their coastal story starts much earlier.
Photo: Shaye Babb
theatlanticcurrent.com 23
CURRENTS
play guitar or drums and no one
keys. When it comes to their se-
wants to play the bass so that’s how
cret sauce, Brett says the band
I ended up playing bass myself”. A
“really appreciates the craft of
humble, unexpected beginning for
writing a song” and their main
what would become a musical
focus when writing new tracks
mainstay in Brett’s future years.
is to conjure up a catchy melody. It’s all about that hook, ya heard?
As for that formidable, band-forming day in 2009? It was less about
But Roots Shakedown’s inspiration
the stars aligning and more about
comes from equal parts sheer
playing their cards right. An oppor-
music writing passion and South
tunity to play a killer gig at Pot-
Florida upbringing. To put it
belly’s, Tallahassee’s unofficial frat
bluntly, South Florida is not a very
bar, arose and no smart musician
stressful place to live and Brett
would turn that offer away. The
“realized the vibe down here goes
friends had jammed in previous
into the whole music scene.” He’s
bands together and Brett says they
mately leading to the reggae/synth
“noticed that people appreciate
“assembled people so we can play
sound they serve up today.
live music down here.” Where the
the show, called it Roots Shakedown
top half of the state gets some
and took it from there.” During the
Rounding out the Roots Shake-
action from mid-level, touring
years since, their sound has evolved,
down quintessential Floridian
bands and Miami sees a thriving
as it should, and some band mem-
reggae vibes are drummer Mitch
DJ scene, it’s Palm Beach County
bers have rotated in and out, ulti-
Sadowski and Chris Cope on the
where local, live music thrives
24 theatlanticcurrent.com
Photos: Jeff Beige
RHYTHM
thanks to interesting new artists
with reggae legends Inner Circle a
Jones tragedy was a shocking blow
Roots Shakedown always has room
and a hungry community of fans.
few years ago... yes, the same Inner
to the reggae community that
for more. They have toured the
Circle responsible for classic mega-
brought everyone together in soli-
entire state multiple times and only
hits ‘Sweat’ and ‘Bad Boys’.
darity. Chris Cope was actually with
plan to take things way further in
Corey that night, playing keys along-
2016. Currently, the crew is taking it
Their real passion for the local culture comes through not just in the songs they play but in the
The ridiculously supportive guys of
side the Future Prezidents drummer
down a notch when it comes to
lifestyle the Roots Shakedown guys
Inner Circle haven’t forgotten about
during what would tragically be his
rampant bar gigs to focus on bigger
embody. According to Brett, the
their aforementioned roots and
surfing lifestyle oozes from the
invited a number of local bands,
band and is majorly responsible for
including other Atlantic Current
their success in both clearing the
favorites Spred the Dub and The
mind for successful songwriting
Resolvers to be a part of their proj-
and becoming fully immersed in
ect called Reggae Wave. Participat-
their surroundings. “We are heavily
ing meant that Roots Shakedown
influenced by beach culture down
had the special opportunity to re-
here”, says Bret, adding that “most
cord with Inner Circle in their legit
final gig. Roots Shakedown played
months, followed by a national tour
of the band members also surf and
Miami studio and feel just a little
two Corey Jones benefit concerts,
sure to solidify their fan base and
fish”. It’s a winning combination.
bit of that legendary aura.
helping to add to the sentiment for
provide them with more chances to
justice across the board in the SoFla
jam out and give back. Even with
“
shows and new tracks.
We are heavily influenced by beach culture down here … most of the band members also surf and fish.
”
The guys took some time to record a full length album with local music hero, Surfer Blood guitarist and owner of Shade Tree Studios, Mikey McCleary. Look out for a major album release party in the coming
But Florida has given the band
Taking a nod from the greats before
reggae world, with Brett adding that
huge plans for the future, we have a
much more than just an interested
them, Roots Shakedown have also
he “hopes the right thing is done.”
funny feeling Roots Shakedown
audience and a good place to store
made the extra effort to support
their fishing rod. They linked up
their hometown. The recent Corey
Photo: Shaye Babb
won’t be hard to track down, on the While South Florida has their heart,
stage or on the water, any time soon.
theatlanticcurrent.com 25
CURRENTS
THE BITE
“
I’ve made my reputation on catching snook for the past 50 years … I’ve probably caught between 15-20 thousand of them.
t
”
his time of year we’re
fish will eat all their live
early morning or late af-
snook for the past 50
fortunate that the
bait. Some of the guys
ternoon and have a great
years—I’ve probably
bris and in 3 hours you can
days are starting to
come in and say “I caught
chance of catching wahoo.
caught between 15-20
load your boat with dolphin
get longer, the ocean
3 kingfish but I caught 9
thousand of them. Call my
and yellowtail. Make sure
Also, the annual snook bite
store anytime and we’ll tell
you have plenty of ice, ice
is starting and there’s plen-
you how, when, what bait,
them down, bring them in,
and where to catch them.
filet them and store them in
calms down, and the fish-
sailfish too.”
ing will be very good. It’s the time before the rainy
Now, in and around the
ty to be found around the
season starts and you can
full moon there’s a tre-
inlets and bridges. You’ll
predict where the fish will
mendous wahoo bite in
see guys casting nets at the
The annual migration and
be caught. We have a wide
125-200 feet of water, and
dead end of canals casting
bite of yellowtail, mutton,
variety of fish to go after—
they can be caught on live
for mullet, and they’ll catch
and mangrove snapper is
we’re on the tail end of the
bait or by trolling artifi-
mullet before dark, take
happening. The ocean is
sailfish season and all the
cials, usually 3-5 days be-
the mullet to the bridges or
getting calmer and you can
tournaments will start for
fore and after the full
inlets, or fish right where
go out in the afternoon and
kingfish. It’s interesting…
moon, all along the entire
they caught the bait.
anchor up or drift on what
the guys fishing for kings
east coast. Last year we
Snook is one of the finest
we call the second reef,
have to put up with the
saw people catch from 3-6
eating fish in all of south
which is a 60-90 feet area.
sailfish because the sail-
weighing in at 25-50
Florida, and I’ve made my
Start a chum line and you
pounds each. You can troll
reputation on catching
can catch all types of snap-
TOM’S PICKS “HEY TOM, ARE ARTIFICALS AS EFFECTIVE AS LIVE BAIT?”
a vacuum sealer bag and
per very easily. If you go buy snapper in the fish
90% of the good fishermen around still pull artificials. The guys fishing the sailfish or kingfish tourneys will use live bait because they’re very specific about what they’re trying to do. Great thing about artificials is they don’t stink, don’t make a mess and you can catch just as many fish with artificials. Make sure you understand the correct trolling speed with artificials—you usually want to skip them at 4-7 knots. Call my shop if you have any questions before you go out and my team will answer all ofOrdway them. Photo: Aurelius
first ones out, look for de-
market it’ll cost you $8-15 a pound. Finally, in the early morning in 600-900 feet on the inside edge of the gulf stream (remember, it can fluctuate due to an east or west wind) be one of the
they’ll last for months. Tight lines and good fishin’!
By Tom Greene
GETTING READY TO BUY A ROD AND REEL? It’s important that you get the right rig, right line, and right gear in your tackle box. Visit Custom Rod and Reel and get expert, local advice. Call, email, or stop by. 954-781-5600 1835 NE 25th St., Lighthouse Point anreels@bellsouth.net www.antiquereels.com
Photos: Jason Arnold
26 theatlanticcurrent.com
CURRENTS ARTS
HOW I GOT
THE SHOT ABOUT THE PHOTOGRAPHER:
As a child, Perrin James Franta was an adventurer. Growing up in Pompano Beach, Florida, Perrin would rally up his friends and search in between mangrove roots, get lost in the Everglades, explore tide pools, and of course, swim the warm Atlantic Ocean. As an adult, adventure is a theme that’s deeply rooted in his popular traveldocumentary style films and photography. In 2010, Perrin first got his hands on a simple water-capable point-and-shoot camera. “I wanted to take pictures of what I saw underwater and share that with my friends so they could experience it too.” Continually progressing and improving his breath-hold abilities, Perrin progressively snapped photos with a bit more creativity and discovered the art behind underwater photography. From there, Perrin began his global travels, diving in Central America, throughout the Caribbean, to New Zealand, even as far as Ascension Island. Exploring, meeting, and sharing different cultures inspires him. Capturing different lifestyles and sharing how those cultures view and treat the sea, motivates the themes of his films. 28 theatlanticcurrent.com
WITH PERRIN JAMES
w
e were 15 miles
final shots of human inter-
cameras. Kimi and Dan
actions with these animals.
jumped in first and I was
The wind was up and vis-
right behind them. Kimi
ibility had completely
Werner immediately made
could see Guadalupe on
dropped off. The sperm
a drop and swam alongside
one side and Martinique on
whales wanted nothing to
this beautiful juvenile
the other. I had been on
do with us. We went farther
whale shark. The moment
assignment for the last
offshore chasing some birds
lasted about 40 seconds.
week filming sperm whales
hoping for a baitball or
The whale shark started to
with the Harbor House Life
some other type of large
fade off into the abyss and
crew. Early in the week we
pelagic predators. Dan Sil-
then it was gone. The equip-
were very lucky with our
vera called out sperm
ment used for this image
encounters. The ocean
whale on the stern 9 o’clock
was a Canon 5dsR with
didn’t have a ripple on its
but it looked different —
Nauticam housing, glass
beautiful clear water and
rather than floating along
zen dome and 11-24mm L
the largest whale mammals
the surface this whale
series glass. I was shooting
in the world seemed to be
seemed to just hover below
for Last Breath Film and
following our boat. How-
the water line. I immedi-
Harbor House Life.
ever our luck had changed.
ately called out “whale
It was our last day and we
shark”. We all made a mad
were still looking for some
scramble for our masks and
off the coast of
Dominica, “the
nature island”. You
Check out more of Perrin’s work at www.lastbreathfilm.com
N Y GA DL VE IEN FR
13 AMERICAN TABLE
} A COMFORTING, RUSTIC AMBIENCE greets you at 13 American Table, located at 451 E. Palmetto Park Road in Boca Raton. The impressive service and exceptional food will make for a memorable experience that will draw you back time and time again. The bar boasts a happy hour offering a variety of unique cocktails and daily specials like “Wine down Wednesday.” Whether you indulge in one of their many ‘share plates’ or something “off the josper” you’ll find the natural flavor of the food is embraced and modestly enhanced. A night at 13 American Table will transform your hectic day to one of pleasure.
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By Savannah Sheehan
Photo: Nathan Hamler
LOCAL IS A TERM that can span across city borders — where people from neighboring cities share favorite restaurants and bars. However, locals like secrets, thus leading to some withheld information on the quintessential places to attend. To even the playing field for locals and residents traveling across town borders for a bite to eat, we have compiled “30 Great Eats East of I-95”. Many of these featured restaurants offer unique dishes comprised of the purest ingredients available and are accompanied by craft spirits in a light, fanciful setting. Crosswise, we have incorporated restaurants with straightforward, grassroots cuisine and ambience including burger joints and sandwich shops that amaze the taste buds and the budget. Each restaurant paints a different descriptive color in the spectrum of cuisine. There’s a dining adventure perfect for any occasion from date night to post hangover, now all you have to do is dive into the task of choosing.
theatlanticcurrent.com 31
SWEETWATER BAR & GRILL TUCKED AWAY IN BOYNTON Beach, Sweetwater Bar and Grill is known for their excellent selection of craft cocktails. The bar, which looks more like a laboratory, stands to your left just past the open kitchen as you walk in. Given the much talked about cocktail program, their food can be overlooked. We’ll be the first to tell you that it’s off the charts good. They offer everything from staple menu items like Oven Roasted Lamb to specials like their twist on Tempura Cauliflower. We recommend starting with hand pulled mozzarella, paired with olive tapenade, heirloom tomatoes, roasted garlic,
{
PAPA’S RAW BAR
aged balsamic, and basil. The Tuna Tartare is also a staple, but truthfully you can’t go wrong
Photo: Ben Hicks
NESTLED ALONGSIDE FEDERAL HIGHWAY IN LIGHTHOUSE POINT, PAPA’S RAW BAR PRESENTS local seafood from South Florida and the Bahamas as well as Japanese-style sushi and hibachi. Importing their famous stone crab claws all year ‘round from the Bahamas and traversing to Miami daily to gather grade A whole fish, Papa’s has molded the way locals eat. The unbounded menu yields over 40 sushi/sashimi creations, ceviche, tacos, a full raw bar with classic favorites like oysters, oyster shooters, stone crab claws, and clams. Set on island time, the restaurant closes “when the conch shell blows,” an example of the laid-back environment owners Hugh “Papa” and Troy Ganter have procreated. With no reason to rush, indulging in your vices is easily manageable with an expansive wine list and over 100 beers on tap and in the bottle. The newest addition to the menu is the Habachi- a conglomeration of a classic fried rice and vegetable dish accompanied by swordfish, scallops, steak, and more. Let go of the day’s woes and stress to transiently vacation at Papa’s Raw Bar.
DADA NAMED AFTER THE EUROPEAN ARTISTIC AND LITERARY MOVEMENT, DADA IN DELRAY BEACH achieves a non-conformist, original environment that infiltrates the cuisine and culture of the restaurant. Set in one of Delray’s oldest historic homes, Dada is an unconventional gallery and restaurant coalition. The menu is apportioned by beginning, middle, and end with mention to the efforts put forth in utilizing all natural, humanely and ethically sourced meat, fish and ingredients. The “dada dates”— bacon wrapped medjul dates, goat cheese, chorizo, and tomato confit — have gained much acclaim. Successive to the artwork, the cocktails offer a flagrant and colorful twist. They are well known for their extensive Mojito selection with atypical Ingredients like the “Orange Crush” made of cruzan orange rum, muddled oranges, limes, and a splash of OJ. Continuing to diversify themselves, the cuisine traverses continents with fare from around the world. Take the Roasted Duck for example with pintreau Noir glaze, onion raisin marmalade, and yellow rice. Sit back, on the patio or inside, and nourish your palate.
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with anything on their menu.
LEFTOVERS
BLUE WILLY’S BBQ
LEFTOVERS NEVER TASTED THIS GOOD, BUT AT THIS HAUNT
BEING A CARNIVORE HAS NEVER BEEN SO OPPORTUNE, THANKS
in Jupiter, leftovers takes on a new meaning. Of the many neat
to the owner of Blue Willy’s, Will Banks, who has reinstated Southern
facets of Leftover’s, the kitchen staff gets to put the menu together
cooking in the South. Tucked into a seemingly small building alongside
daily based on “what is in the kitchen.” So while there are new
Federal Highway in Pompano Beach, Blue Willy’s pumps out tender, juicy,
selections every day, there are certain staples you won’t want
mouth-watering, rotund meat. The dining space accommodates a hand-
to miss. The chefs do a remarkable job encrusting fresh fish
ful of long picnic benches set with paper towels and three house-made
(chicken, pork, and portobellos even). We recommend the sweet
BBQ sauces that are begging for a vessel to your mouth. On the chalk-
potato encrusted fish, which they’re famous for. The appetizers
board menu you see the available options of meat: brisket, ribs, chicken,
make choosing difficult with options like fried tuna and basil roll
and pork. Next you see the sides: collard greens, baked beans, mac n
or the panko fried oysters. Pair this with one of their amazing
cheese, and the choice of jalapeno cornbread or classic cornbread. Liter-
salads and you’ll have yourself a happy stomach. Top it off with
ally any option will exceed your expectations. Their matchless item is
a great selection of craft beer and wine. Located off Military and
only available on Thursdays. Blue Willy’s pastrami sandwich has people
University Ave, Leftovers provides a beachy, local atmosphere
lined outside of the restaurant from open till late afternoon when Banks
paired with fresh ingredients and an affable staff.
shuts it down. A 5 week curing and smoking process goes into creating this beast of a sandwich which is cut thick and stacked high on a onion bun or rye bread topped with the option of mustard and house coleslaw. Simple and down right tasty, Blue Willy’s is an out-of-sight, rare find.
SEAFOOD WORLD A CULINARY LEGACY WAS BORN 40 YEARS AGO IN LIGHTHOUSE Point, Florida. Hugh and Joy Ganter opened Seafood World in 1976 with the intention of offering the freshest, local seafood in an amiable, casual environment. To this day, Seafood World has not quavered in its integrity. Offering year-round stone crab claws, lobster, and conch among much more, there truly is something for every appetite. To name a few choice selections: the Seasoned Skirt steak is “grilled to perfection,” Grilled Jumbo Lump Crab Cakes “award winning,” and the Jesse’s Cracked Conch which is lightly beer battered “island style.” The seafood is seasoned and adorned lightly giving way to the inherent flavors. Seafood World contrives a classic inimitable experience.
REBEL HOUSE
REBEL HOUSE
}
Photos: Kelly Coulson
A HARBORAGE FOR REBELS
and eclectic with repurposed
who enjoy the finer things in
furniture and respective art work
life, Rebel House embraces the
throughout the space by in house
deviant waiting to be unleashed.
artist Adam Sheetz. Maintaining
Owners Evan David and Mike
the trend of rebellion, the menu
Saperstein present their first
changes every 4-6 weeks, but a
full service restaurant featur-
few dishes permeate the modifi-
ing a full bar serving creatively
cations including but not limited
refined cocktails, local craft
to the “Rebel Fried Rice” consist-
beers, and wine. The extensive
ing of basmanti rice, black barley,
cocktail menu samples a glimpse
pork belly, green chive, pumpkin,
of Chef Saperstein’s culinary
pepita, fried egg and sesame aioli
ingenuity, the “I drink: Therefore,
or the “OG Recipe Fried Chicken;”
I Yam,” is comprised of bacardi,
½ chicken, hill country baked
lime juice, roasted yam simple
white beans, jalapeno-cheddar,
syrup, and plum mustard jam.
and buttered roots. “Imbibe,
All ingredients are sourced lo-
ingest, and indulge” at the
cally. The dining area is spacious
Rebel House.
theatlanticcurrent.com 33
KAPOW! NOODLE BAR
}
LOCATED IN THE INTRINSIC reality of Mizner Park in Boca Raton, Kapow! Noodle Bar delivers an array of asian fusion dishes to the South Florida scene. The Bar is accessible from the inside and the outside via a mechanical wall that is lifted during business. Tables are set inside and out for an overall open dining area. The menu is culturally diverse, featuring a vast range of asian cuisine like the grilled beef tongue, short rib shumai, crispy beef, and Kapow’s signature pad thai; however, the non paralleled item is the steamed buns. These soft, fluffy, cloud-like buns are a little bit of savory and a little bit of sweet filled with your choice of ground brisket, sweet hoisin short rib, asian mushrooms, or pulled pork. Try all of the bun creations on Tuesday nights starting at just $1.50 a piece. Enjoy your meal with a cocktail or a local craft beer from
Photo: Kelly Coulson
the full bar.
FRAN’S CHICKEN HAVEN AT THE CROSSROADS OF FEDERAL HIGHWAY AND 20TH AVENUE IN BOCA RATON, FRANS FRIED CHICKEN STANDS AS A BEACON FOR supremacy of tradition. Having been in business for 51 years, Frans continues to use the original recipe from 1964 for battering their fresh (never frozen) chicken. The shop is set into a mixed use building. The inside accommodates 16 seats, but this hand-to-mouth style eatery doesn’t need any lavish surroundings, because the proof is in the chicken. They are also praised for their exemplary ‘Chicken and Waffles.’ Choose between three waffle options; the classic waffle, the heavenly chocolate nutella, or the red velvet. The leading option is the classic waffle which is sprinkled with powdered sugar, whip cream, butter, and syrup for shear perfection. All waffles are served with a thigh and a leg. If salty and sweet isn’t the desired taste, home made fries, mashed potatoes with gravy, or coleslaw are available. Combos can come with mixed white and dark meat or you can single out your preference. Less is more at Fran’s where keeping it simple has stood the test of time.
CHARM CITY BURGER COMPANY
LA PANZA
DEERFIELD BEACH’S DIAMOND IN THE ROUGH, CHARM CITY IS
right off of Hillsboro Blvd. and 2nd Ave. The hot commodity or
an unsuspecting gem. Located off of Hillsboro Blvd — the heartline of
in this case the cured commodity is the ceviche. The prominent
Deerfield, Charm City serves up steak-blend burgers at a price point
ceviche is the ‘Original del Puerto’ consisting of freshly caught
for locals. Charm City is a quaint haven for foodies and picky-eaters
Corvina or Mahi in fresh lime juice, mixed with onions, cilan-
alike, offering a variety of burgers, chicken sandwiches, chicken wings
tro, and topped with aji limo. The restaurant is set into a quaint
and more. Headed by Chef Mike Saperstein and Evan David, Charm
space in one of Deerfield’s few urban-esque environments.
City makes everything in house, delivered daily. The “cowboy” style has
After travelling to multiple cities throughout Peru, owner
gained widespread popularity weighing in at 6 ounces, topped with
Rodolfo Mendieta felt compelled to share the delightfully color-
cheddar cheese, sauteed onions and mushrooms, thick cut peppered
ful, delicious fare he had experienced. Adhering to traditional
bacon, and charm sauce. Pair your meal with a local beer on draft or in
flavors, another classic is the Tamal Criollo — a seasoned
the bottle. If you’re not in the mood for a brew, Charm City is known for
mashed Peruvian corn stuffed with pork or chicken and then
their thick, delicious milkshakes ranging in flavors from key lime pie to
wrapped in banana leaves and served with a criolla salad. La
the ‘binge’ caramel and sea salt. Everything is made to order, the adage
Panza strives to only utilize fresh and simple ingredients in all
being “Slow food fast.”
their dishes.
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FAIRLY NEW TO THE AREA, LA PANZA BRINGS SOUTH AND Central American cuisine to the Deerfield Beach’s downtown
GUANABANAS
HULLABALOO
JUST OFF A1A IN JUPITER,
INSPIRED BY EMBODYING DIVERSENESS FROM THE HUMDRUM, HULLABALOO OFF CLEMATIS
you’ll find a tropical paradise by
in West Palm Beach was developed to be undefinable. The kitchen is headed by Chef Fritz Cassel, who can be
the name of Guanabanas. Whether
seen in action from the bar which shelters a large window into the heart of the kitchen. Behind the window
you’re looking for fresh seafood,
sits a wood-fired stone hearth used in cooking various menu items naturally including the pizza. The wrap
happy hour, live music or just
around bar has an extensive drink menu with cocktails dubbed after famous musicians and composed of
an overall escape from the daily
spirits, muddled vegetables or fruit, and fresh herbs. The ‘Ol’Dirty Bastard’ fits the bill with Ransom Old Tom
grind — Guanabanas has what you
gin, campari, cherry heering, filthy cherry juice, and orange. Attention to detail is eminent throughout the
need. The kitchen serves up 100%
restaurant and the fare. Hullabaloo sheds an atypical light on Italian cuisine with dishes like the Grilled Teres
locally sourced seafood with all
Major, a creamy herb polenta with fire roasted mushrooms and madeira demi glaze. Start off with a charcuterie
fish purchased whole and filleted
board to share or to hoard and work your way down through the indulgence to the classic tiramisu or deca-
on site. Their menu is influenced
dent Chocolate banana walnut bread pudding. A journey of unforgettable flavors awaits you in West Palm.
by the coastal Florida scene and the neighboring islands — “Floribbean” as Chef Vinny likes to call it. Some of the top menu items include the Classic Fried Shrimp,
BOCA’S BEST PIZZA
Avocado Bacon Mango Salad, and
FAMILY OWNED AND OPERATED IN BOCA RATON, BOCA’S BEST HAS SERVED UP AUTHENTIC
Macadamia Coconut Fresh Catch.
Italian cuisine and Pizza for many years. Boca’s Best offers over a dozen gourmet pizza’s with pre-
This is probably the most unique
specified toppings as well as a build-your-own option. This casual eatery includes a tremendous menu
outdoor dining experience you will
with specialty salads, antipasto, hot and cold subs, eggplant rollatini, chicken marsala, and a profusion
find that comes complete with a
of other distinctive Italian dishes. Get your face on the “wall of fame” by conquering one of the ‘Beasts’
waterfront view and a one of a kind
otherwise known as a 5 pound stromboli which has to be eaten in under 40 minutes in order to revel
atmosphere. And last but not least,
in the glory. To name one of the three incredulous stromboli’s, the “sampler” takes the cake stuffed with
Guanabanas has one of the best live
chicken tenders, fried cheese ravioli, fried mozzarella sticks, french fries, and more mozzarella cheese
music programs in South Florida.
joined by a side of tomato sauce. Located on Palmetto Park road, Boca’s Best is waiting for lovers of homestyle Italian and ambitious eaters alike. To top it off, they stay open until 2am.
ENTER THE RING ON THE CORNER
A GASTROPUB FOR THE
of Hillsboro blvd and Federal
American soul, Tap 42 located
Highway where El Jefe redefines
in Boca Raton and Ft. Lauder-
Mexican Street-style fare. Fol-
dale creates a modern, casual,
lowing the fast-casual design of
sublime environment for its guests.
Charm City, everything is made
With over 50 craft beers on tap, 42
to order. The taco’s are served
premium rotating bourbons, and
open faced with 3-4 ounces of
specials almost every day of the
protein, topped with tomato,
week, you’re bound to spoil your-
onion, cilantro, and oxaca cheese.
self. Every Monday, the Prohibition
The Al pastor — spit roasted
burger and the Falafel burger are
pork with pineapple, and the
available for only $5, and comes
Barbacoa — braised beef brisket
with a basket of fries. The Prohibi-
set the standard for flavor and
tion burger is a house meat blend,
authenticity, but options are not
topped with white cheddar cheese,
slim. Represented by a Mexican
applewood bacon, special sauce,
wrestler, each taco is defined
and dijonaisse. The cuisine is influ-
by the crux of the contents, a
enced by local craft beer which is
local favorite being the “Don
used in a number of dishes on the
Hamburgueso,” a corn tortilla en-
menu. A “Tap favorite” is the Beer
compassing a charm city burger,
Braised Mussels and Fries incor-
queso blanco, a hardshell tortilla,
porating Funky Buddha’s Floridian
lettuce, tomato, and onion, and
ale in the braising process. Lighter
garnished with spicy mayonaisse.
fares are available and denoted
Order one taco at a time or all
on the menu as well as vegetarian
at once, and then wash it down
and gluten free options. There’s no
with an imported cerveza or a
shortage of variety at Tap 42.
hand-made jar of sangria.
Photo: Kelly Coulson
}
TAP 42
EL JEFE LUCHADOR
GARY RACK’S FAT ROOSTER
JIMMYCHANGAS
DELRAY’S OWN ATLANTIC AVENUE SERVES AS A HARBOR FOR
YOU DON’T HAVE TO TAKE A PLANE TO DIVE INTO AUTHENTIC
dining, nightlife, and down right good grub. The latter being choice
Mexican tacos, burritos, chimichangas, and more. In Downtown
terminology for Gary Rack’s Fat Rooster. A home-style, mishmash
West Palm, JimmyChangas offers exemplary Mexican cuisine at
of an era embracing white picket fences and hot summer days
an affordable price point. Their tacos are clad with onions and
quenched with iced sweet tea. The ambience has been perfected by
cilantro, adhering to authentic preparations for Mexican tacos,
months of traveling and acquiring authentic antiques which emit
partnered with choice meats like Al pastor, Carnitas, and even
a nostalgic sensation upon entering. The fare follows suit with
Ceviche. Dress it up with lettuce, sour cream, tomatoes and guaca-
dishes like fried green tomatoes, Golden Southern Fried Chicken,
mole for an extra buck-fifty and you’re all set. The Chimichangas
and Shrimp and Grits. Each dish is delivered to you with authentic
teeter on fan favorite with the tacos. A Changa is deep fried and
integrity. The bar infuses iconic southern beverages like pitchered
perfectly golden encompassing choice of meat, LTO, rice, beans,
lemonade with artisanal spirits and herbs. The Charred old fashion
cilantro, sour cream, and cheese. The atmosphere is quaint and
features old smoky charred moonshine, orange, cherry, and bitters.
minimalistic allowing the food to stand on its’ own. Sip down an
Soak up the sun and try Fat Rooster’s southern brunch offering the
authentic Mexican Jarrito while feasting on your pick of any one
signature Chicken Fried Steak. Travel in time via a gravy train.
their delicious options.
{
HOG SNAPPERS
3RD AND 3RD LOCATED ON THE OUTSKIRTS OF DELRAY’S ART DISTRICT, 3RD AND 3RD STANDS AS A portal between the artistic world and home. A portal that proffers refined comfort food that fluc-
WITH LOCATIONS IN TEQUESTA
tuates due to market and seasonal changes. The open floor plan allows for a large bar, a “living
and North Palm Beach, Hog
room” area equipped with couches, throws, pillows and more, which offer comfortable seating
Snappers is a flight of cuisine
during live performances that are held once a week. Outside the back door, you’ll find an herb
across nations. Headed by Ex-
garden and outdoor lounge area. The herbs are grown onsite and used in many of the dishes
ecutive Chef Arthur Rivaldo, the
and cocktails. Not as accessible but also onsite, is a smoker used in making a number of dishes
kitchen produces fare inspired
including the marvelous smoked Chicken Drums, Fish Dip, and Portabella Burger. With versatile
by Rivaldo’s Columbian roots,
seating and a homey ambience, your time at 3rd and 3rd will hardly seem spent.
his French Culinary training, and the surrounding Caribbean islands. The menu reflects the differential training of Rivaldo with limitless creations. Listed on the menu as ‘You Gotta Try This’, Rivaldo’s Columbian heritage shines in this dish, comprised of a crispy plantain tostone, “rubbed” with garlic, topped with shredded beef, avocado, jalapenos, tomato, onions, cheese, corn, cilantro, and garlic avocado aioli. The breezy, open patio is a great choice paired with a glass of white wine and ‘Juanbamamaki roll’, encompassing salmon, tuna, crab, scallions, hand peeled cucumbers, and ponzu sauce. A unique conglomeration of worldly cuisines brought together under a thatched roof.
36 theatlanticcurrent.com
MAX’S HARVEST
ROYAL PIG PUB
STATIONED IN DELRAY, MAX’S HARVEST DELIVERS “FARM TO
ALONG THE ILLUSTRIOUS LAS OLAS BOULEVARD STANDS A
fork.” Fueled by a simple mission, Max’s Harvest centers their efforts
divinity of culinary mastery, The Royal Pig. The open dining space
on providing ethically raised meat, produce and other ingredients.
features modern vaulted ceilings clad with surprisingly innocu-
Truly abiding by the aforementioned motto, all meat is acquired by
ous flat screen televisions. Efficiently using the space, the bar is
farmers in close proximity, all of whom do not use growth hormones
centralized in the restaurant giving way to tables on the outskirts.
or steroids. Produce is allocated by farmers in Delray, Boynton, and
Albeit seating takes precedence in the timeline of your dining
Loxahatchee. A homey setting embraces you as you dive into “New
experience, the cuisine stays with you long after your visit. The
American” Cuisine with simple roots and strong flavor. The dinner
preferential “Pub” dishes (served after 5) include One Half Free
menu displays an abundance of delicacies like the grass fed Lamb belly
Range Rotisserie with Amaretto cornbread pudding, collard
with Parisian ‘tots’, cauliflower, mint, honey and green peppercorns.
greens and Pan jus. Royal Pig delivers other hearty American sta-
Attend the Happy Hour any day of the week for half off drinks and $5
ples like the New Orleans BBQ Shrimp with Abita Braise, home-
snacks. Cocktails are infused with organic juices and handpicked gar-
made Andouille, Sweet potato grits, and french dipping breads.
nishes, while the snacks vary from Goat cheese croquettes to Stuffed
With far more to offer, The Royal Pig does not skimp on the spirits.
Shishitos (local shrimp, seaweed emulsion, and bonito). Allow nature
An extensive wine, beer, and liquor menu — sectioned per spirit,
to inspire your palate at Max’s Harvest.
is made amply available. A one-stop retreat for all appetites.
POUTINE DOG CAFE SETTLED IN THE EPICENTER of Downtown Lake Worth, Poutine Dog Café serves up exemplary comfort food. Sourcing their ingredients locally, the owners and staff take pride in serving their creations made only with the best. Family owned and operated, Poutine Dog Café is known for the fried cheese curds which can be added to just about anything on the menu. The menu consists of a broad selection of atypical hotdogs, but the specialty of course lies with the poutine. Not familiar? Poutine is a Canadian dish that epitomizes comfort food. It comes complete with french fries, cheese curds, and a light brown gravy. All items can be substituted or you can simply create your own delectable dog or burger. Simplicity is down right delicious at the Poutine Dog Café.
Photo: Ben Hicks
theatlanticcurrent.com 37
THE RUSTY HOOK TAVERN
BIG AL’S STEAKS
ENJOY LOCALLY CAUGHT SEAFOOD WHILE WATCHING THE SUNSET
REIGNING FROM THE BIRTH HOME OF PHILLY CHEESESTEAKS,
over the intercostal in Pompano Beach. At the Rusty Hook Tavern, cui-
Big Al and son, Adam sought to gift South Florida with true PA
sine and ambience dance on the fringes of each other. Winner of Best
authenticity. Located in Delray’s epicenter of activity on Atlantic
Chefs America’s’ Best Chef in Palm Beach County in year 2013, Chef
Ave, Big Al’s only uses rib eye steak that is sliced (never chopped),
Nadar Jaouhar heeds the kitchen responsible for creating sensational
Philadelphia steak rolls, and real Philadelphia Italian rolls. These
Modern American cuisine. “Get Hooked” on the specialties menu
three simple ingredients make a world of difference especially to a
featuring a lil’ taste of everything including, the 14oz Pork Chop—sau-
seasoned Philadelphia palate. No CHEESEsteak is complete without
téed greens, country grit fries, and walnut fig glaze. Couple your meal
the cheese. Choose from cheese whiz (classic choice), american,
with refreshments from the ‘Cocktails & Brews’ list featuring unique
provolone, or mozzarella, and then let the experts take over. You
spins on classics like ‘The Gambler’ with bourbon, port, dramboui, and
don’t have to travel across states to fulfill your hankering for a
house made bitters. Travel by land or sea…both are welcome here.
timeless sandwich courtesy of Big Al and Adam.
MEAT EATERY AND TAPROOM THE NAME SAYS IT ALL...A SANCTUARY FOR ANIMALS OF PREY, MEAT EATERY AND TAPROOM OFFERS OUR MOST BELOVED AMERICAN staples. Initiating their legacy off of mile marker 88 in the keys, Chef George Patti and Sommelier Thomas Smith brought their enterprise to Boca, alongside Federal Highway, ready for the taking. Setting themselves apart from the masses, all of the meat is smoked on site. The Country style pulled pork sandwich was voted #5 best sandwich in Palm Beach county by New Times and comes topped with provolone cheese, broccolini, and banana peppers. Ingenuity is fused into all facets of the menu. Their award winning duck fat fries are a perfect vessel for dipping into their house made condiments. Whether it be a tender, juicy burger, or the spicy-sweet smoked wings, there’s something for every appetite. Featuring a number of local and seasonal beers, MEAT will surely become a regular stop on your way home.
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MAX’S SOHO THIS CHARMING HISTORIC Delray Beach bungalow features locally-sourced ingredients that permeates not only their food menu but their cocktails as well. Just off the beaten path of Atlantic Avenue, Max’s Social House brings gourmet and intriguing flavors and elements into everyday bar foods. Avocado hummus and rock shrimp ceviche lettuce wraps are just a small sampling of the innovative dishes prepared for diners. Pair it with a drink from a list of curated signature cocktails, and you’ve got your evening set. All of this courtesy of award winning Chef Eric Baker and United States Bartenders’ Guild Palm Beach chapter president Marc Volpicelli.
38 theatlanticcurrent.com
Photo: Ian Jacobs
FOOD SHACK SOUTH OF JUPITER INLET lies an entertaining, offbeat seafood eatery. Offering more fish than most can think of, Food Shack has become a local favorite. The menu is vast, offering uniquely crafted dishes but not solely limited to seafood. The specials menu changes daily and offers a local selection of fish, crustaceans and more. The Southern Florida Seafood Bowl sets the precedence with mussels, fish, shrimp, calamari, sweet peppers, corn squash, zucchini, olives, and okra in Florida Citrus and a light tomato broth. Live music and house made sangria welcome you at The Food Shack.
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SMOKE BBQ Photo: Ben Hicks
THE ATLANTIC AVENUE STRIP IS RENOWNED FOR IT’S HIP, OFF-KILTER, NOUVEAU EATERIES. Adding a little Kansas City spin is Smoke BBQ. Located directly on Atlantic Ave, Smoke BBQ draws in the masses with effervescent, billowing, meat-scented smoke from their on-site smokers. Owners Stephen Chin and Scott Kennedy sought to give Delray a homestyle Kansas city BBQ pit that embraced the “American Backyard” feel. The nitty gritty falls heavily on the pit master, BBQ extraordinaire, Bryan Tyrell. Tyrell has acquired numerous accolades as a member of the twotime American Royal Grand Champion team in the World series of BBQ. Smoke whips up creative twists on Southern appetizers like the Texas Caviar bean dip, but maintains tradition with 16 hour beef brisket, 12 hour pulled pork, or St. Louis cut Ribs (dry or wet). The numerical value represents how long the meat has been smoked for, which is a nifty indicator of how tender and juicy it’s going to be when it hits your taste buds. Such hearty food calls for a hearty buzz, or at least a beer. That’s why Smoke comes equipped with a great happy hour accompanied by an extensive craft beer and cocktail menu. Be sure to check out their new location in Fort Lauderdale.
theatlanticcurrent.com 39
䔀瘀攀爀礀 匀愀琀甀爀搀愀礀 ㈀瀀洀 洀
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䐀攀昀漀爀愀搀椀漀⸀挀漀洀
爀椀搀愀
䘀氀漀
昀昀 椀渀
漀 漀攀猀
最
爀礀 爀甀愀
匀琀爀攀愀洀椀渀最 䰀椀瘀攀 漀渀⸀⸀⸀
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刀攀 䌀䨀
MUNCH A taste of our local food culture
RESTAURANT BIO
[ TUCKER DUKE'S [
One Dog One Burger Three Cities By Savannah Sheehan
A
burger a day keeps the doctor away? That isn’t the most sound advice, but after indulging in a ‘Tucker Duke’ you’ll hope that is how the saying goes. It isn’t an everyday occurrence to walk into a restaurant in Niceville, Florida where the owner is Brian Cartenuto-- two time winner of Cutthroat Kitchen. Named after Cartenuto’s beloved dog, Tucker Duke, Tucker Duke’s Lunchbox launched in 2011. Long time friend, John Cortes heard of Cartenuto’s endeavor and on a personal trip to Tallahassee, went and visited the restaurant. Impressed and moved, Cortes inquired about bringing the concept to South Floridians. “Burgers and beers are an American staple, let’s do it,” Cortes exclaimed.
Photos: Kelly Coulson
MUNCH
RESTAURANT BIO
Each item is named after a staff members or close comrade’s furry friend. What influenced this quirky theme? The answer is simple, “we are dog people,” stated Cortes. The Grand Opening of the perfect, hence the dis-
sioned. During the first
Deerfield location took
claimer on the menu
year of business, the
place in February, 2014.
which states, “We do NOT
Deerfield TD won Fan
Although Cartenuto is the
change the Tucker Duke
Favorite from Burger
creator, the “culinary ge-
Burger!” When Cortes and
Beast, and then again
nius,” Cortes and Oakes
Oakes brought the goods
won the tantamount
greatly influenced the
down south they honored
title in 2015, along
ambience and essence
Cartenuto, Cortes, and
tomato sandwiched be-
the same quality and con-
with Best Burger in
Tucker Duke’s embodies
Cortes’ business partner,
tween an onion challah
struction Cartenuto cre-
Ft. Lauderdale area
today. A mashup of what
Jay Oakes agreed to open
“crunch bun”. The for-
ated whilst defining the
the same year.
Cortes calls “A gastro pub
a new location in Deer-
mula must have been
image Cortes had envi-
field Beach, FL. Having owned previous sandwich shops in the South Florida area, Cortes was familiar with the local clientele, food trends, and breweries which he incorporated in creating a contemporary, fast-casual restaurant and tap room. The original Tucker Duke’s location started small. Cartenuto offered sandwiches in a space that accommodated 18 seats. Sandwiches did not draw customers in big numbers as anticipated. Located behind one of the many bustling McDonald’s, Cartenuto decided he wanted to try his hand at the burger business. His burger would stand out by utilizing local, sustainable, and fresh ingredients. Thus the Tucker Duke was born, an eight oz proprietary blend topped with a plethora of fried onion rings, American cheese, tucker sauce (an ode to the country), lettuce, and
44 theatlanticcurrent.com
meets an Irish pub.” The
Duke’s offers 22 brews on
trial vs nature provides
tap, many of which are
clientele with an urban
routinely changed. Con-
environment uncommon
tinuing to diversify them-
to the area. The walls are
selves from other “typical
made of wood and brick
burger joints,” Tucker
which are complimented
Duke’s participates in nu-
by stainless steel counter-
merous food pairing
tops and wall decor. The
events with a number of
bar outlines the left wall
local breweries. Not only
of the restaurant and
is the exposure beneficial
wraps in front of the open
to each party, it is a way to
kitchen where guests can
keep in touch with the
glimpse into the heart of
local scene and scout new
the operation. Familiar
beers to offer in-house.
“
All three owners take pride in perpetuating a product with merit. Partner Jay Oakes shared, “We make sure we abide by freshness, that’s our model.”
“
interior design of indus-
with the local breweries and their growing popu-
All three owners take
larity, Cortes and Oakes
pride in perpetuating a
were ecstatic to pair their
product with merit. Part-
burgers with craft beer
ner Jay Oakes shared, “We
from breweries like Funky
make sure we abide by
Buddha, Saltwater, Barrel
freshness, that’s our mod-
of Monks, Due South, and
el.” Upholding this model,
Banging Banjo. Tucker
all produce, meat, and
theatlanticcurrent.com 45
MUNCH
RESTAURANT BIO
daily. Their produce is sourced from a vendor in Okeechobee, their meat is butchered down the
“
Tucker Dukes offers 22 brews on tap, many of which are routinely changed.
street...literally a mile
“
other goods are delivered
knowledge, the owners and Chefs of Tucker Duke’s have established an extensive menu. Denoted on the menu as a ‘fan favorite’, the “Charlie
from their location, and
Deerfield restaurant’s
involvement keeps the
White” kicks it backwoods
the sensational “crunch
kitchen is headed by Chef
restaurants in sync and
style with bourbon pi-
buns” are baked at No-
Dominic Dodidata, whom
original. Chef Dodidata
mento cheese, sautéed
atello’s — a family owned
Cortes states is “the Mi-
constructed the winning
onions, spring mix, and
and operated business
chael Jordan of the
burgers for the Burger
tomato. To add to their
within five miles from
kitchen.” On Cartenuto’s
Battle years 2014 and
never-ending creativity,
Tucker Duke’s. In utilizing
quarterly visits, he and
2015, now available on
they expanded the menu
quality food with no
Dodidata work side by
the menu as sliders.
with “blue plates,” sliders,
hidden additives or
side, and Dodidata “pushes
ambiguous ingredients,
Brian to be more experi-
Through trial and error,
plates offer an atypical
the customer is satiated
mental and developmental,”
experimentation, and
dish to the commonly
on multiple fronts. The
Cortes shares. Cartenuto’s
shear food industry
anticipated fast-casual
46 theatlanticcurrent.com
and desserts. The blue
setting. The “Colonel
It isn’t often that a quick-
Sarah” consists of smoked
service restaurant could
beef brisket, onions,
embody a culture, fur-
loaded mashed potatoes,
thermore that it would
and horseradish creme.
offer entertainment as
Matched by its’ antith-
well as a simple eatery.
esis—another fan favor-
Starting small, Cortes in-
ite, the “Duce,” has a
vited a few local bands to
foundation consisting of
perform on location here-
chickpea cakes accompa-
and-there; however, want-
nied by whipped feta,
ing to continue an in-
tomato sauce, radish,
house coalition with local
pickled vegetables, scal-
artists, musicians and the
lions, and cilantro. The
general public, he later
fun-loving, distinctive
spoke to a close friend,
adage of the namesake
Matt Kelly, and together
follows suit throughout
established “Art Battles.”
the menu. Each item is
During the summer, Tuck-
named after a staff mem-
er Duke’s hosts a live Art
ber’s or close comrade’s
exhibition and contest
furry friend. What influ-
outside of their Deerfield
enced this quirky theme?
Beach location. The Art
The answer is simple,
Battles provide an inside
“we are dog people,”
glimpse into the subcul-
stated Cortes.
ture of South Floridian
During the summer, Tucker Duke’s hosts a live Art exhibition and contest outside of their Deerfield Beach location. The Art Battle’s provide an inside access to the subculture of South Floridian artists. Definitely a unique and multi-faceted way to dine.
artists. Definitely a unique and multi-faceted way to dine. Occasionally Tucker Duke’s will release a burger during a battle event which ups the ante for guests and employees. Albeit Tucker Duke’s has gained ample success in both territories, appetites are not yet satiated. Any day now, a new Tucker Duke’s will be opening its doors for business in Boca Raton. Preserving the culture and principles implemented in the former restaurants, the new location will offer up the same beefy goodness, rich, plentiful brews, and inviting ambience east of the tracks.
theatlanticcurrent.com 47
SCENE ➼
Nightlife, events and more
BAR BIO ❘❘ SNAPS
Social and Local
By Doug Fairall
Max’s SoHo Invites Guests Home
i
n Delray Beach, going out typically entails a drive out to downtown, parking, and strolling up and down
Atlantic Avenue in search of the usual bars and restaurants perhaps doing something slightly unusual with their menus. For years it’s been the trendy thing to do.
Who says trendy has to stay on the Avenue? Max’s Social House aims to bring people away from the ‘normal’ walks of Delray Beach and place them into a historic house that’s been transformed into a bar, restaurant and hang-out space. It’s a comfortable and cozy space, just a block off the main strip. The inviting presence of clay tiles and neoclassicalinspired Spanish Revival architecture presents patrons with a feeling that they might be entering someone’s home in Old Floresta. With tables nestled into rooms and alcoves on the inside, this feeling is validated. The owners here are keen on presenting the location with the titular concept of ‘house’. The restaurant opened its doors in early 2015 by restaurateur Dennis Max in the former Ceviche restaurant space.
Photos: Ian Jacob
theatlanticcurrent.com 49
SCENE
➼BAR BIO Part of the Max Group set of concepts, Max’s Social House, or SoHo as guests and staff shorten it to, aims to fashion itself as one of the backbone Delray Beach properties for those seeking a local-focused experience in both food and cocktails. If Max’s Grille is the workhorse of the group, Social House is the show horse, trying new things to impress the crowd. In that vein, The Max Group has brought on some impressive talent to elevate what is being produced. The bar, for example, with its sought-after crafted cocktails, is headed by Marc Volpicelli, the current President of the United States Bartender’s Guild - Palm Beach Chapter.
“
It’s a comfortable and cozy space, nestled a block off the main strip. The inviting presence of clay tiles and neoclassical-inspired Spanish Revival architecture presents patrons with a feeling that they might be entering someone’s home in Old Floresta.
“
He brings an education to SoHo; an education that he seeks to spread through both his drinks and guestly interactions. “I’m huge on sharing knowledge, educating myself, and educating the guest,” Volpicelli shared while putting together one of his cocktails. “It’s about elevating the craft in a way that’s palatable and approachable for everyone.” For him, what makes Social House unique is its atmosphere and culture.
50 theatlanticcurrent.com
“It’s really more of a neighborhood gathering place,” he said. “We’re looking to make some forward progress [over our first year] and make a unique cocktail menu that’s very relevant within where the industry is today in the classic and craft cocktail movement. We certainly want to be very relevant within that, but we also still want to be recognizable and not over the top.” Even for a relative newbie into the wide world of cocktails, there should be no hesitation or fear of being intimidated here. Volpicelli describes a typical interaction, with a short interview process between bartender and guest. “It usually starts with something like ‘What would you like to drink?’, and if they want to try something new we go from there. If they order a long island iced tea or a jack and coke, I’m going to make them the best long island iced tea they’ve ever had… and that’s what it’s all about, giving the guests what they want in the best manner possible. But on the second cocktail, I might ask ‘Would you be interested in trying something new, would you like to broaden your horizons a little bit, would you like to learn about a new cocktail?’” Miami might be the big heavy hitter in the craft cocktail scene, but Palm Beach is not that far behind. “What we’d like to do in Palm Beach is really kind of come up behind that and grow here as well.”
theatlanticcurrent.com 51
“You can’t put out unique
The craft cocktail move-
harvested at Swank
or different quality things
ment, in the way that Vol-
Farms in Loxahatchee, to
without people being able
picelli sees and has imple-
thyme grown at Green
to appreciate it,” Volpicelli
mented at SoHo, is big on
Cay Farms in Boynton
opines. Without that base
the aspects of local. “Let’s
Beach, ingredients are
level of knowledge by the
get back to using fresh
sourced to be as conscious
consumer, new ideas and
ingredients, that’s what the
as possible.
innovation can await ages
movement is about; going
to take hold. “We’re at an
back to a place that we lost
The restaurant uses “as
exciting point right now
during Prohibition.”
much as the season will
locally in Palm Beach, to
“
The craft cocktail movement, in the way that Volpicelli sees and has implemented at SoHo, is big on the aspects of local. “Let’s get back to using fresh ingredients, that’s what the movement is about; going back to a place that we lost during Prohibition.”
“
52 theatlanticcurrent.com
give us,” Max’s Social
be able to elevate the craft
Local and fresh permeate
House chef Eric Baker
and raise the bar. We’re on
everything that goes on at
said. “That’s consistent
the verge of it, I would say.”
SoHo. From using beets
with my philosophy as a
chef as well as a person;
As Mark Volpicelli shared,
using local sustainable
it’s all about balance. “I
products.”
like a well rounded menu, in regards to base spirits,
“I think the food really
techniques, presentation. I
speaks to that nature,” he
like a lot of different things
continues. “It’s friendly for
going on. I think balance is
sharing. A lot of items on
the key to life, and it
the menu I think are con-
should be that way in a
versation starters; they’re
cocktail menu as well.”
unique and a little bit dif“We want to create here
anywhere else. You’re not
an atmosphere where
going to find the same
people can come, they
kind of choices that you
can hang out, they can
find at every other restau-
learn, they can share,
rant here.”
they can enjoy, they can socialize. It’s kind of like
Those differences can be
‘Come home to SoHo’...
found in dishes such as
enjoy the Ave but come
the loaded avocado hum-
home to SoHo.”
mus, a fusion of guacamole and hummus served with house-fried tortillas; or the pork cheek empanadas full of savory cheek and manchego cheese; or the monkfish pastrami ‘reuben’ topped with soured brussels sprout kraut and pickled mustard seeds. Everything is familiar yet different. Everything is built around discovery. Everything is intimately crafted to be interesting without being over-the-top.
“
The food is friendly for sharing. A lot of items on the menu I think are conversation starters; they’re unique and a little bit different than you can get anywhere else.
“
ferent than you can get
SCENE
âžźSNAPS
Matt Oberman
Winter Storm Mars
2-8-2016 | Palm Beach County Photos by Ben Hicks
54 theatlanticcurrent.com
F L O R I D A AT L A N T I C U N I V E R S I T Y
Caleb S., ‘17 Political Science Men’s Golf
course .
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