jey hospitality group Archives - Take A Bite Out of Boca

ROK:BRGR Opens in Downtown Delray Beach

March 10, 2017 By takeabiteoutofboca 1 Comment

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Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation was received for this post. As always, all opinions are 100% my own.

Gourmet burger bar and gastropub, ROK:BRGR, has officially opened in Downtown Delray Beach — and the local foodies couldn’t be more ecstatic about it. ROK:BRGR is part of the famed JEY Restaurant Group, who also owns TacoCraft, Public House, PizzaCraft and The Apothecary. While it’s extremely well known for its 18 varieties of burgers, the Sunday Brunch is just as famous — and lucky for me, I got to experience it on one of the most beautiful Sunday afternoons ever.

First order of business: the drinks. ROK:BRGR offers $5 bottomless mimosas for the ladies during brunch. YES, only $5 for all the OJ and bubbles you can handle. But sorry guys, it’s gonna set you back $15. #WomenRule. Since orange juice isn’t really my favorite thing, I nixed the bottomless mimosas and went with a glass of Prosecco to kick off my Sunday Funday. The crisp, refreshing drink was perfectly complemented by quite possibly the best bite I’ve ever had at brunch. And I’m not exaggerating.

Smoked salmon deviled eggs, made with local eggs and topped with red onions and capers. Jill and I shared the order of four, and I was this close to ordering another plate just for myself. Note to self: no sharing next time. Deviled eggs are pretty much my favorite appetizer, and smoked salmon is basically mandatory for two Jewish girls at brunch. I had my eyes on this dish since the first time I ever looked at ROK:BRGR’s menu. I had high hopes, and they met every single one of my expectations. The filling was like velvet, so smooth and creamy with an intense but not overwhelming taste of smoked salmon, and the capers added just the right amount of salt. I’d go back on a Sunday just for these babies.

Another favorite? The tuna poke tacos. These are offered on the regular menu too and aren’t necessarily something you’d think of getting for brunch — but they are delicious. Three perfectly crispy mini taco shells are filled with #1 Ahi tuna, ponzu, seaweed, avocado, sesame and spicy mayo. These bold Asian flavors really made a lasting impression. This is definitely something I’d belly up to the bar for during happy hour along with a glass of white wine.

We couldn’t resist ordering a brunch staple — biscuits and honey butter. I have to refrain from having too much starch in one sitting because of my GSID, but man… The smell of those biscuits when the basket hit the table was just too intense to resist. I had to have one. The butter was not only laced with honey, but also cinnamon, which enhanced the flavor exponentially. I happily slathered that butter all over the biscuit and enjoyed it thoroughly, but it pained me to know I couldn’t go back for seconds.

If you’re a sweets person when it comes to brunch, you can’t leave without trying ROK:BRGR’s French toast lollipops. These things are epic. I didn’t have one, but Jill, and a couple of our other friends who just happened to be there at the time, all raved. They are really sweet, which isn’t my style for brunch, but there are plenty of you out there who would go to town on these things and never look back. The French toast is made with brioche, the second-best type of bread to use for French toast IMO — challah is #1! But these looked super thick and fluffy, which is a very important factor in this breakfast favorite. The individual sticks of toast are coated in cinnamon and served in shot-sized glasses filled with a maple cream. It’s basically like having dessert for breakfast. They’re a guest-favorite and everyone loves ’em.

The brunch entrees at ROK:BRGR are no joke. You’ll find things like the hangover sandwich with an over easy farm egg, smoked pepper bacon, American cheese, heirloom tomato, avocado and sriracha aioli on artisan multigrain bread; shrimp and cheesy grits with Florida shrimp, smoked pepper bacon and jalapeño cheddar South Carolina stone ground grits; and chicken and waffles with southern fried chicken tenders, mini waffles, candied bacon and bourbon maple syrup. Jill got these, and after practically inhaling them, proclaimed they are the best chicken and waffles she’s had — and she’s had ’em at plenty of places.

There weren’t too many choices for me since I don’t eat meat. I was pretty much limited to the kale and quinoa salad, bagel and lox, French toast or the Chef’s pancakes of the day. I didn’t want a salad, already had my filling of smoked salmon, and don’t eat sweets for breakfast (plus, my starch quota was just about up). Ironically, it was the kale and potato hash that sounded the most appealing — even though it had chicken sausage. Kale, caramelized onions, peppers, and small-diced potatoes are topped with one huge fried farm egg. Potatoes are one particular starch that I don’t have much trouble with, so I was good to go! I wasn’t able to get it without the chicken sausage, since the mixture was already made. Instead of being a whiny P.I.T.A, I sucked it up and just picked out the pieces to give to Jill. All of the ingredients in the dish were cooked perfectly — crispy potatoes, perfectly tender onions, peppers and kale, and even though I don’t like the yolk of an egg, the whites were cooked well. It’s kind of funny I got a dish where I didn’t care for two major components, but hey — I wanted to try something out of my comfort zone. It’s not something I’d order again, but for those who do eat meat and like the entire egg, I’d bet money you’ll love it.

I’m eager to head back again soon for dinner — there’s an Ahi tuna burger with my name on it (I just won’t eat the bun). And truffle-parmesan fries. With truffle aioli. Okay, who’s ready for a trip to ROK:BRGR?!

ROK:BRGR is located at 4 E Atlantic Ave. in Delray Beach. Other locations include Downtown Fort Lauderdale, Hallandale Beach and South Miami.

Fort Lauderdale Restaurants: TacoCraft Taqueria and Tequila Bar

January 3, 2017 By takeabiteoutofboca 2 Comments

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Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation has been received for this post. As always, all opinions are 100% my own.

Located right in the middle of historic Himmarshee Village in downtown Fort Lauderdale is a tiny taco spot with an urban feel, hand-painted street art decorating its walls and colorful furniture adorning the outside patio. Inside, every single corn tortilla is made by hand, tacos are an art form and street food classics are turned into something new and modern with the use of the best local, seasonal and sustainable ingredients. This is TacoCraft.

And this is now my new favorite place for Mexican food — especially tacos. TacoCraft has a wide variety to choose from — and plenty for vegetarians and pescatarians to enjoy too. You can order them individually, or get a platter of three (also comes with refried beans and Mexican rice). After deciding on a trio including the Rok:Shrimp, #1 Ahi Tuna and Kale & Sweet Potato, I eagerly awaited my first TacoCraft taco experience — and I had no idea just how good it was going to be.

The shrimp come tempura-battered and topped with mango salsa, spicy mayo and cilantro. As soon I took my first bite, the sweet and spicy flavors completely exploded in my mouth. There was a true taco party going on in there, and I was having a seriously good time. The ahi tuna is blackened and topped with mandarin oranges, avocado, Asian slaw, crispy rice noodles and spicy mayo. You sort of have to weed your way through the mountain of rice noodles before getting to the meat of things (or in this case, fish), but once you do, you’ll be jumping for joy. There were so many incredible flavors and textures going on, and the tuna was perfectly seasoned. There are two vegetarian taco options on the menu — kale & sweet potato and tofu. I’m much more of a veggie-lover than I am a fake-meat lover, so the braised kale and roasted sweet potato hash topped with refried beans, avocado and cilantro-lime crema sounded much more appealing to me. As with the other two, I was completely enamored with this taco as well. The best part about these tacos is that they are filled to the brim. TacoCraft does not skimp on their tacos! They’re so full that it’s almost impossible to take a bite without some of the ingredients falling out — which is fine, because that’s why we have forks. We’re not letting anything go to waste here.

Another great thing about their tacos? ALL of them are only $3 on Taco Tuesday! Go crazy and order one of each and grab one of their Exotico Margaritas for just $6. There are weekly taco specials too. I’m itching to go back for oyster po’ boy tacos on Monday, octopus on Wednesday and lobster tempura on Friday. They also have tongue on Tuesday, smoked brisket on Thursday, duck confit on Saturday and oxtail on Sunday. But wait, you’re not going to drive all the way down to Fort Lauderdale just for tacos, right? Well, I mean, you could, but there are so many other crazy good dishes on TacoCraft’s menu that you have to try more!

First of all, guacamole is a must-have anytime I’m out for Mexican food. TacoCraft bakes their own corn tortilla chips and they are picture perfect. Not only do they taste delicious, but they are thick enough to withstand guac, queso or salsa without breaking — which is a big deal for me when it comes to tortilla chips. The guacamole isn’t spicy, but it is full of yummy flavor. TacoCraft also has a seasonal guacamole available that changes regularly, so be sure to ask about that!

Another Mexican food staple for me is elotes, or Mexican street corn. TacoCraft serves theirs coated in cojita cheese, cilantro pesto and smoked paprika. Smoked paprika is probably my favorite spice. It adds such an intense aroma and depth to anything and everything it’s used with and it definitely worked on the corn. Just a suggestion, one order is not enough to share. You’re gonna need your own. Once you cut the kernels off the corn and dig in, you’ll instantly want to eat all of it by yourself.

TacoCraft may be best known for its tacos, but the quesadillas are a pretty close contender. The quesadilla comes with Monterey jack and chihuahua cheeses, black beans, charred poblanos and caramelized onions and served with guacamole, pico de gallo and sour cream on the side. You can keep it meatless, or choose between braised chicken, short rib, crispy pork or shrimp (this is what I had). Seeing the words charred poblanos and caramelized onion had my mouth watering in no time. Just as with the tacos, the quesadilla is also generously filled and insanely delicious. But instead of adding traditional toppings to it, I found myself dipping my quesadilla into the cilantro-lime ranch sauce that came with our side of yucca fries. That sauce was a winner. And so are the yucca fries! They are also smothered in smoked paprika and super yummy. Smoked paprika pretty much filled the air around our table — not a bad thing, at all.

Taco Craft is part of the JEY Hospitality Group, which also owns Rok:Brgr, Public House, PizzaCraft and The Apothecary. All of their locations are within walking distance of each other in downtown Fort Lauderdale and they have an awesome happy hour deal — 2 for 1 drinks at any of their locations, Monday through Friday from 3-8pm. They’ll give you a wooden chip after you order your first drink and it’s good to use at any of the other restaurants.

TacoCraft Taqueria and Tequila Bar is located at 204 SW 2nd Street in Fort Lauderdale.

Fort Lauderdale Restaurants: Himmarshee Public House

October 17, 2016 By takeabiteoutofboca 1 Comment

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Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation has been received for this post. As always, all opinions are 100% my own.

Himmarshee Public House, popular sports lounge in downtown Fort Lauderdale from JEY Hospitality Group, has recently unveiled over 20 new items on its menu. The new menu was a collaborative effort between JEY Hospitality Group co-founder Marc Falsetto, Corporate Chef Robbyns Martinez and Himmarshee Public House Chef de Cuisine Tara Abrams. The focus is on elevated comfort food with seasonal and innovative flavors. Not only has the menu been updated, but so has the decor with newly painted interior, redesigned uniforms, new indoor booths and upgraded patio furniture.

This was my first visit to Public House, so I can’t compare the new vs. old looks. Regardless, I loved the atmosphere as soon as I walked through the door. It’s super spacious with booths and high top tables and has an open-air section that allows guests people watch while they dine and enjoy the South Florida weather.

I kicked things off with a taste of their Sangria Mystique made with a red blend, acai liqueur and lots of fresh fruit. I’m not always a fan of red sangria, but this one went down easy. It was just the right balance of sweet and tart and perfect for the cooler weather we had that night (well, as cool as it can get in South Florida…). Public House has a great 2-4-1 Happy Hour deal, Monday through Friday from 4-7pm. Guests receive a wooden chip when they purchase their first drink, which can be used at ANY of JEY Hospitality restaurants, all located very close by (The Apocathary, PizzaCraft, TacoCraft and RokBurger).

When it comes to appetizers, Public House totally represents. I easily could have ordered 7 out of the 13 options, but instead Jill and I kept it to two (no surprise, Miss Fashionably French Fried was my eating partner). We opted for two of the new dishes to hit the menu since its launch — the goat cheese quesadillas and tuna poke wontons.

Goat cheese quesadillas may sound simple, but the addition of truffle oil, balsamic glaze and locally sourced honey took them to the next level. Seriously, you know I’ll eat just about anything with truffle and these were no exception. I inhaled my share of the dish and totally could have taken down one or two more pieces. The quesadillas were picture perfect with a crispy exterior and super smooth interior, topped with fresh arugula. The arugula added a nice textural element as well as a bitter aspect to balance the sweetness from the goat cheese and balsamic.

The tuna poke wontons were just as delicious. Crispy wonton squares are topped with avocado, seaweed, sesame seeds and spicy mayo. I loved the contrast in textures from crunchy bottom to the creamy top. You can find a variation of tuna poke on a lot of menus lately, all somewhat similar, but I still like to order it every time. It’s up there as one of my favorite appetizers, for sure. There are a few more appetizers on the menu I need to go back for — the smoked fish dip (another favorite, no matter where I go), hummus trio, and the crispy potatoes with parmesan, sea salt and herb aioli.

For dinner, Jill went all in with another new item, the honey truffle fried chicken. I just had to try a piece of that truffle-infused skin, and it was delicious! On the side was the new skillet corn bread, which of course I dug into. I can’t pass up a warm piece of cornbread. It’s served in the skillet it’s cooked in, allowing for its edges to crisp up and stay that way as it reaches the table — the edges are the best part!

I ordered the market fish special, pan-seared mahi mahi in a lemon-butter sauce served with mashed potatoes and a side of sauteed mushrooms, green beans and sun dried tomatoes. Really creamy mashed potatoes aren’t my thing, but as I dug through, I realized there were chunks of potato hidden within. Score! All thoughts of not-eating-my-potatoes were washed away and I pretty much licked my plate clean. The fish had a beautiful sear and the veggies were amazing. I loved the combination of mushrooms and sun-dried tomatoes, and the green beans added a nice pop of color and little bit of snap. I’m all about varying textures when it comes to my food. There’s gotta be a mix!

There was no argument or hesitation when it came to ordering dessert. When our server presented us with the option for a Nutella-filled chocolate chip cookie, both Jill’s and my eyes lit right up. YES, PLEASE! It’s served with a small glass of vanilla flavored milk, however neither of us detected much of a vanilla flavor. But that’s fine — we were more concerned with stuffing our face with that warm, chewy, fresh-outta-the-oven cookie filled with gooey, melty, chocolatey, hazelnutty Nutella. The cookie is about the size of my hand, perfect for splitting between the two of us after a filling and satisfying dinner. There was no better way to end the evening.

Aside from Happy Hour Monday through Friday 4-7pm, Public House also offers 50% off drafts on Wednesday from 7pm to close, Ladies Night on Thursday starting at 8pm, and they serve a bottomless brunch on Saturday and Sunday from 10am to 4pm,

Himmarshee Public House is located at 201 SW 2^nd Street in Fort Lauderdale.

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