seafood Archives - Take A Bite Out of Boca

New Menu at Delray’s Boston’s On The Beach

June 13, 2017 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.

There’s a great reason to head over to Boston’s on the Beach this summer, and it has nothing to do with the incredible oceanfront view, entertaining band lineup, or perfect game-watching seats at the bar — although, all of those things play a large part in the restaurant’s success and popularity. But nope, those aren’t the reasons why Boston’s should be on your radar right now. It’s because of the NEW menu!

Boston’s on the Beach has been a premier sports bar, entertainment venue and restaurant in Delray Beach for the past 35 years, and has been dubbed the official destination for New England sports. The restaurant has recently revamped the menu with plenty of fresh-caught seafood and New England style dishes sure to please all you beach bums as you’re heading toward or coming off the sand.

You may recognize one of the new appetizers from Boston’s sister restaurant, 50 Ocean, located right upstairs — the Devilish Eggs with smoked salmon mousse, fried Ipswich clams and crispy bacon, which just so happens to be one of my favorite things at 50 Ocean. (Of course I get mine without the bacon.) Combining the traditional deviled egg filling with whipped smoked salmon and topping it with a crispy fried clam makes for the tastiest bite ever. There is another Delray restaurant that has a smoked salmon deviled egg during brunch that I am so in love with and pretty much dream about getting every Sunday, but the addition of the fried clam does give Boston’s version a little bit of a leg up.

Other newbies in the appetizer section include five-onion dip with caramelized onions and served with house-made potato chips; spicy hummus with roasted jalapeños, corn, tomato and avocado relish and served with plantain chips; the artisan cheese board filled with chef’s choice of seasonal fruits, honeys and jams; and mussels with roasted shallots, white-wine-chili broth and fresh tomatoes. The mussels were a decent size, very fresh, and soaked up aaaall that amazing flavor from the broth. Seriously, it took all of my will power not to pick up the bowl and slurp it down. Since I couldn’t have the bread to sop up all the extra liquid, I’m not ashamed to admit I practically ladled it onto my plate on top of the mussels and swirled each of them around and around until they were totally and completely covered in broth. Oh, the things I’ll do in order to not miss out on anything… No broth left behind!

There’s one other new appetizer that deserves a shout-out — more like a climb-up-to-the-roof-and-scream out. The sesame-seared Ahi tuna with teriyaki glaze, seaweed salad and wasabi creme was excellent. The tuna was beautifully presented and crazy delicious. Yes, this is a very commonly seen dish on pretty much every restaurant menu in Delray, Boca and beyond — so are the mussels. But having somewhat healthier options such as these at a sports bar is really exciting — especially when that sports bar is across the street from the beach and you don’t want to sacrifice that beach bod you worked so hard to get. Nachos and burgers don’t mesh all that well with bikini season…

At Boston’s, you will find some of your typical bar food like nachos, fried calamari, and burgers — but since they’re focused more on New England style seafood, there are a not-so-typical items too. One of their most popular dishes is the classic lobster roll, which you can get with a side of crispy seasoned fries, Cape Cod chips, or their yummy island mango slaw. Insider tip: I know you’ll want the french fries, but get the slaw on the side too — it’s well worth trying!

I have a feeling the new SBLT will become just as loved as that lobster roll. The sandwich features a patty made of 5-spiced local shrimp topped with thick-cut applewood bacon, tomato and pickled ginger slaw. It’s a unique twist on a classic BLT and highlights the fresh Florida flavors that Boston’s is proud to serve.

There are plenty of great seafood options, but when I noticed all of the wholesome ingredients that make up the new salmon burger, I knew I couldn’t pass it up. Fresh salmon is blended with capers, dill, mustard and Old Bay seasoning — NO breadcrumbs or filler! It’s topped with arugula, sun-dried tomato tapenade, sliced cucumber and roasted red onions. I passed off the multigrain bun and went fork-and-knife on that burger. The texture was on point, the salmon was apparent and all of the ingredients balanced each other out very nicely. There was a hint of olive in the tapenade, but the sun-dried tomato took over (thankfully) and gave it a lot of great flavor. There was also a small amount of remoulade sauce smeared on the bun, which had transferred over to the burger toppings. That sauce was the best part. I needed more! An extra side of sauce is a MUST when you order the salmon burger… I slathered it all over the burger and dipped my sweet potato fries in it too.

Next time you’re sunbathing on the beach in Delray and need a snack, hop across the street to Boston’s! Boston’s on the Beach is located at 40 South Ocean Blvd. (A1A) in Delray Beach, Florida.

Ouzo Bay Brings the ‘Opa!’ to Boca Raton

June 9, 2017 By takeabiteoutofboca Leave a 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.

One of the countries I am dying to travel to one day is Greece — and while it may not be in the cards anytime soon, at least I know I can get an authentic taste of the country right here in Boca at the newly opened Ouzo Bay. The restaurant recently took over the space in Mizner Park that used to be home to Jazziz. If you’re familiar with the location, you know how huge it is, which makes Ouzo Bay the perfect location for parties and events, especially with its inviting atmosphere, chic and modern decor, and indoor and outdoor seating.

Ever since tasting their grilled octopus during this past year’s Boca Bacchanal Grand Tasting, I could not wait to return to the restaurant. That one bite had everything I could ask for — a crispy char, a great balance of sweet and salty, and it looks beautiful too. Of course this was one of the first things I ordered upon sitting down at Ouzo Bay. And thankfully, the dish was just as incredible as I remembered the bite-size tasting was at the event. Char-grilled octopus is tossed with sweet red peppers and onions, and a red wine caper vinaigrette. They offer a half and full-size portion. Since we knew there was much more food on the way, the half portion was the perfect amount.

It’s no surprise that the octopus jumped off the menu at me, but even before I saw it, my eyes were drawn to the “Feta Sto Fourno,” or Baked Feta. Um, YES PLEASE! A thick block of baked feta cheese sits on top of juicy beefsteak tomatoes and a velvety-smooth eggplant puree, drizzled with balsamic reduction to add just the right amount of sweetness and garnished with micro greens. One bite of this and I was hooked. I’ve never seen anything like this before on any Greek menu and can’t understand why. It’s incredible. Baking the salty feta brings out such a deep flavor that almost reminded me of ricotta in lasagna. The tomato added a pop of freshness and the silky puree was earthy and robust. The best part about this dish? It’s offered on the happy hour menu for only $5, Sunday through Friday from 3-7pm!

Moving on to more deliciousness… You can’t really visit a Greek restaurant and not have the Spanakopita. This traditional dish of spinach and feta baked in flakey phyllo dough is a staple, and it’s really hard to mess it up. Ouzo Bay does an excellent job with theirs, adding leeks and a variety of aromatics to the mixture. The ratio of filling to phyllo is perfect — I guess that’s where people can mess it up — too much phyllo and not enough filling would be a total failure. This is also offered during happy hour, for $7, and would be perfect with a crisp glass of Greek white wine.

Speaking of which, the in-house Sommelier and Beverage Manager, Bradford, brought out some delicious wines from around the world for us to try with each course. We started with a Greek white wine, Nico Lazaridi “Magic Mountain” Sauvignon Blanc, moving on to the Whispering Angel Rosé from Côtes de Provence, France, and finished with the Bodega Naides Verdejo from Spain.

The feast continues… The next dish served by our incredible server, Charlie, was the Shrimp Saganaki, which features sauteed Paradise Blue prawns with a confit of fennel and baby tomatoes, Kalamata olives (which I 100% avoided), zucchini, feta and a spiced ouzo-tomato sauce. At first glance, I didn’t think I’d like it. Olives and ouzo — not my favorites. Surprisingly, the olives weren’t overpowering and the ouzo was very nicely balanced by the spices and tomato. So despite not being a fan of two of the main ingredients, I was still able to thoroughly enjoy the dish. Keep that in mind, all you olive and ouzo-haters! The prawns were cooked beautifully and all of the ingredients really played well with each other.

Ouzo Bay offers a wide variety of fresh-caught whole fish, grilled on charcoal and priced per pound. The chefs will debone the fish for you, unless you tell them otherwise. If you plan on ordering the whole fish, they recommended allowing 30-40 minutes for preparation. We were lucky enough to get a taste of the Lavraki, otherwise known as Bronzino or Mediterrean Sea Bass. It’s a lean white meat fish that’s super tender and mildly sweet. For presentation purposes, our fish was not deboned. In hindsight, I wish that I had asked them to debone it after taking my photos so I could have eaten more of it. After coming across too many bones, I sort of gave up. It was, however, AMAZING, and I would 100% recommend it to anyone who loves a good, fresh fish. And even those who don’t — because after you try this, you will.

The meal still isn’t over. Aside from offering whole fish, Ouzo Bay’s varied selection of specialty entrees is pretty impressive. We tried the Thalassina Xtenia, pan-seared Hokkaido sea scallops with rainbow cauliflower gremolata, saffron-braised leeks, and an ouzo-cauliflower cream. Not only was this the most gorgeous dish we had all night, it was incredibly tasty too. Again, ouzo was used in the sauce, but the silky-smooth cauliflower was the more prominent flavor of the two and I couldn’t get enough of it. The scallops were cooked to perfection and were a great size as well. I particularly liked the way the leeks were cooked with saffron, a flavor profile I wish I saw more often than just in paella. This was my favorite dish of the night, not for its flavor (even though it was fantastic), but because of the attention to detail in its presentation. Each ingredient was placed precisely and with purpose. It shows the dedication and hard work going on in that kitchen. When a plate is full of pretty colors and looks like a piece of artwork, you just can’t help but smile.

Greek restaurants are known for two very special desserts, Baklava and Galaktoboureko. So naturally, we had to try both. Baklava is the more familiar of the two, with its nut-filled phyllo dough covered in cinnamon and honey. At Ouzo Bay, they used almonds and pine nuts rather than the traditional walnuts and serve it with vanilla ice cream. I’m not a huge fan of walnuts and normally pass on Baklava because of it, so I was pleasantly surprised to hear the swap. For me, it made a huge difference and I found myself going back for bite after bite. The cinnamon-flavored honey syrup oozes throughout the layers and over top, making for a very sticky-sweet dessert.

Oceanside Brunching at Steak 954 at The W Fort Lauderdale

May 21, 2017 By takeabiteoutofboca Leave a 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.

Brunch. A six-letter word that signifies glass after glass of champagne, indulgent treats you would never think to make for a weekday breakfast, and an all-day affair. If I could, I’d brunch every day — but that might be hard for one to handle. Instead, I attend one or two special brunches per month where I indulge in my favorite bubbly, copious amounts of breakfast potatoes, and late mornings that turn into long afternoons with great company.

Recently, I had the opportunity to spend my Sunday Funday brunching at Steak 954, located inside the W Hotel in Fort Lauderdale. If you choose to sit outside, you’re met with the most perfect view of the beach; and even if you sit inside, you’ve got a really great atmosphere, complete with an illuminating jelly fish-filled aquarium. Steak 954 is part of iconic restauranteur Stephen Starr’s Philadelphia-based group, Starr Restaurants. If you pay attention to the James Beard Awards, you’ll know that Stephen Starr just recently won the award for Outstanding Restauranteur — rightfully so.

I had dinner at Steak 954 a couple months ago and was blown away by each and every dish we tried. I’d been itching to get back in there, so when that brunch invite came along, I was ready! The main reason for inviting local media in for this special brunch was for bar manager and master mixologist, Simeon, to show off his brand new brunch cocktail menu, which includes seven super unique and creative craft cocktails. Some of the ingredients used were pretty new to me, so I was anxious to give ‘em a try. I started with a cognac-based drink called Le Japonais. It’s made of Vsop Armagnac, Orgeat, Angostura Bitters and (finally words I recognized) Vueve Cliquot. It was delicious and I loved the bubbly effervescence, but it was incredibly heavy on the booze. After a few sips, I had to switch to something lighter…

Onto the Coup De Soleil, made with Hangar One Straight vodka, Pamplemousse rose, honey and fresno chili. Despite the chili, this drink is anything but spicy. It’s refreshingly sweet and has a very approachable ingredient list. This one was a keeper. Other popular choices among the group were the Thames Lemonade made with Fords gin, Dolin Genepy, basil, blackberry and lemon bitters (I tried a sip of this. Delicious!), and The Layover made with Sailor Jerry spiced rum, house cold brew, ginger and lime.

If you aren’t super adventurous when it comes to cocktails, the 954 classic, The Harvest, is your best bet — Australian riesling, Veev acai sangria and berry bramble. For those looking for a pretty big kick of flavor, the Sweetest Taboo is probably up your alley — Redemption rye, Tawny port, Amontillado sherry and a coconut water cube. Not my cup of tea, but I’d be curious to hear your thoughts if you try! Last, but not least, on the menu is the 954 Michelada, to which you can add a mezcal floater. It’s a spicier drink, made up of house pepper sauce, Cigar City lager and lime.

But enough about the drinks — I had my cocktail (no bubbles this time) and was ready for the food! Although Steak 954 is most noted for its steaks (surprise, surprise), you can be sure their seafood is just as incredible. To start, we were served an insane array of raw bar goodies, including east and west coast oysters, jumbo shrimp cocktail, the meatiest and most flavorful crab claws and lobster tails I’ve ever been served, coconut crab and lobster ceviche and a trio of sauces — champagne mignonette, spicy cocktail sauce, and a Japanese-style mustard sauce. To say I was on cloud 9 is an understatement. Aside from a cheese board, this is my other favorite kind of platter — seafood in its purest form. When it came to this selection of raw bar favorites, we had one philosophy — No Man Left Behind. We devoured the entire thing. There wasn’t even any sauce left in the saucers. #SorryNotSorry.

When you brunch at Steak 954, that seafood platter is an absolute MUST. Just do it. Another must? The house-made desserts. Pastry chef, Sarah Magoon, wasn’t actually working that day, but she still came into the restaurant to say hello and tell us about her sweet offerings that day. She is most known for her homemade pop tarts, and that day we were being served two flavors, strawberry rhubarb and s’mores. There were also chocolate and almond croissants and three kinds of ice cream sandwiches — chocolate brownie with mint chocolate chunk ice cream; peanut butter cookie with honey-peanut brittle ice cream, toasted vanilla bean marshmallow and honey comb; and vanilla bean shortbread cookie with lemon cream ice cream. I had to pick and choose my battles for this one, and decided to forgo the starchier pop tarts and croissants and dove into the ice cream sandwiches instead. The peanut butter cookie was my favorite kind of cookie — soft and chewy, with rich peanut buttery flavor that made my tastebuds dance. The mint chocolate chip-chocolate brownie combination was a winner, and definitely made it’s way onto my fork way more than it should have.

I know I just totally skipped my actual brunch entree and went straight to dessert — but I couldn’t help myself! It was super impressive. Even though I didn’t try everything, the presentation was heavenly, and I could tell by the expressions on everyone’s faces that the pop tarts and croissants were every bit as delicious as they were beautiful.

But yes, back to the savory-ness. Each of us were able to order our own individual brunch entrees. I’m an omelet kind of girl when it comes to brunch, even better when it comes with potatoes. You know how much I love my french fries, but I’ll be honest — I almost like breakfast potatoes even more. But only when they’re made a certain way. Crispy on the outside, soft on the inside, diced into squares or sliced into thick chip-like consistency. I don’t do the shredded hash brown thing — no thanks. Steak 954 did a great job with theirs. They also do a fabulous job with their french fries, and since we did have Fashionably French Fried at the table, you know we had to order them.

But back to my breakfast potatoes. They were gone long before I was even halfway through my spinach, tomato and feta egg white omelet. It’s all about balance. Fresh seafood and a healthy omelet means it’s totally okay to indulge in all the potatoes, ice cream sandwiches and cocktails. Am I right, or am I right?!

Others at the table chose some of the most popular items on the brunch menu — steak and eggs, crab and avocado eggs Benedict, and the French toast. There wasn’t much talking going on at the table while we ate. We were all pretty preoccupied with what was on our plates.

It was certainly a brunch to remember, especially with that gorgeous oceanfront view. Both of my visits to Steak 954 have been equally as amazing. If the phrase ‘third time’s a charm’ means anything, I can only imagine what my next visit will be like…

Steak 954 is located in the W Fort Lauderdale at 401 N. Fort Lauderdale Beach Blvd., Fort Lauderdale.

New Food, Drink and Fun at the Waterstone Resort and Marina

April 7, 2017 By takeabiteoutofboca 1 Comment

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

The Waterstone Resort & Marina’s Chef Matthew Mixon has unveiled new menus at both of the property’s restaurants, the fine dining Boca Landing and the casual Waterstone Rum Bar & Grille, as well as a new ‘Elixirs’ cocktail menu.

This waterfront resort has everything you’d look for in a South Florida getaway — upscale dining with Intracoastal views, a casual poolside eatery with refreshing cocktails and a dock-to-dine option, a 180-degree view of the beautiful Lake Boca, a culinary team to assist with private events, wedding festivities, birthday parties or any other special gatherings that your trip might include, and it’s just one block from the beach. I don’t know about you, but that sounds like the perfect vacation spot to me. And if all of that doesn’t entice you, then maybe this will — Watersone Resort & Marina now has live music every weekend! On Fridays at Boca Landing, bring your dancing shoes and enjoy the sounds of various local jazz vocalists from 7-10pm. On Saturdays, things mellow out at Waterstone Rum Bar & Grille when a different acoustic vocalist performs each week from 6-10pm. Sundays at the Rum Bar are reserved for that cool reggae vibe when Calyspo steel drummer, Whainy B, takes the stage from 1-5pm — talk about a Sunday Funday! The best part is that you don’t need to be a resort guest to come out and enjoy the music. The restaurants are always open to the public.

The resort’s restaurants each have their own distinct atmosphere and cuisine. Boca Landing is where you’ll go for a more upscale, fine dining experience. I dined here once a few years back and had a wonderful time. The menu is influenced by Chef Matt’s French and Italian heritage and highlights local ingredients and fresh flavors, like this Mango Mustard Glazed Salmon with cilantro-infused rice and papaya salsa. The salmon was flaky without fault with a crisp outer layer and the perfect amount of sweetness from the mango, mustard and papaya. Each bite of fish was better than the last, and I was sad to see it disappear from my plate. At Boca Landing, you can expect sophisticated yet unpretentious seafood fare.

But, if you’re looking to just chill out with some good food and drinks by the pool, put on your best resort wear and head outside to the Waterstone Rum Bar & Grill, where you’ll definitely feel that Floridian flair in the food. The all-day menu features light bites, sandwiches, burgers, wraps, seafood raw bar, fresh-pressed juices, desserts and even a children’s menu. This is where you’ll find the typical tropical vacation cocktails, with a Waterstone twist. Blackberry mojitos, coconut rum punch, strawberry-basil Caipirinhas, tiki lemonade and so many more. As for the food? It’s laid-back and approachable. But the one thing you must try is the arepa. If you aren’t familiar with this Mexican-style street food, it’s a sweet corn cake that can have different kinds of toppings. At the Rum Bar, you can get it with shredded roasted chicken, cojita cheese, pico de gallo and crema; cumin spiced-marinated grilled Hangar steak with cojita cheese, chimichurri sauce and crema; or mojo-marinated shrimp with cojita cheese, pico de gallo and crema. The arepa itself is incredibly tasty and with all those yummy topping choices, you can’t go wrong.

For those looking for an elixir, perhaps to cure your sugar-induced hangover from all of the cocktails I mentioned before, you’ve got to check out the brand new cocktail menu featuring ingredients known for their positive benefits like ginger, cucumber, mint, lemon and honey.

After you’ve sipped your specialty cocktail and snacked on shrimp cocktail by the pool at the Rum Bar and indulged in a fresh-from-Florida seafood dinner at Boca Landing, it’s definitely time for dessert. This dish is not new to the menu — in fact, I thoroughly indulged in this during my first visit. Chef Matt may have tweaked the recipe since my first experience, but it’s still as decadent and delicious as ever. Chocoholics, prepare yourself for the ultimate sweet treat — the most amazing, rich, buttery smooth chocolate ganache frosting is sandwiched between SIX layers of moist chocolate cake, hugs the outside and is laced with chocolate chips. As if the cake wasn’t enough, it’s topped with a chocolate chip walnut cookie big enough to share (only if you’re forced to), served with whipped cream and chocolate gelato. You’ll be glad you went to the pool before this, because you’ll be swept away into a food coma and all you’ll want to do is have someone roll you to your car — or your room if you’re lucky enough to be staying at the resort.

Boca Landing is open for dinner from 5-10pm Sunday through Thursday and 5-11pm on Friday and Saturday. The food menu at Waterstone Rum Bar & Grille is offered from 12-11pm Monday through Thursday, until midnight on Friday and Saturday, and until 11pm on Sunday. Breakfast is served from 6-11am Monday through Friday, and 7-11am on Saturday and Sunday. There is also in-room dining available 6-11am for breakfast and 11am-11pm for all day dining.

The Waterstone Resort & Marina is part of Curio – A Collection by Hilton, and is located at 999 East Camino Real in Boca Raton.

Asian Fusion at Coco Asian Bistro in Fort Lauderdale

March 31, 2017 By takeabiteoutofboca Leave a Comment

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.

There are so many varieties of Asian cuisine, each with its own unique flavor profile, special ingredients and inspiration, with one main thing in common — DELICIOUSNESS. What do you get when you fuse all of this amazing food together on one menu and add in colorful and jaw-dropping presentation? You get Coco Asian Bistro.

I’ve visited Coco Asian Bistro once before in 2014 and really enjoyed everything, so when I got the invite to come back, I jumped at the opportunity. I remember the dishes being so bright, bold and beautiful that I couldn’t wait for more. Executive Chef and Owner, Mike Ponluang, has over 30 years in the industry, including a 15-year stint as owner of successful Coral Springs restaurant Thai Pepper. He has also served as a Thai food instructor at Chef Jean-Pierre’s Cooking School and has studied at a sushi academy in Venice, California. His passion for food and cooking really shows in the preparation of each and every dish that comes out of the kitchen at Coco Asian Bistro. You can taste the love.

The menu is vast and includes a huge variety — everything from sushi and sashimi to classic Thai noodle dishes and even gluten-free and vegetarian sections. There’s so much I wanted to try, especially from the selection of small plates. We started with the octopus ceviche (are you surprised?). Now, this is not your typical ceviche. Sliced octopus, ginger and shallots sit on a bed of a spicy Thai salad of — wait for it — iceberg lettuce. Strange, but oddly enough the cool, crisp lettuce helped to balance the strong flavor of ginger. I only wish there had been more pieces of that delicious octopus. Between three hungry girls, it was gone way too quickly.

Although the decision on what to order was hard, there were no qualms about getting the wrapped wahoo. Seared wahoo, asparagus, avocado and tamago (Japanese grilled egg) are wrapped in rice paper and served with a spicy ponzu sauce. This was fabulous. You could taste every single component and I love how the thin rice paper doesn’t get in the way of the flavors and textures of the ingredients. The heat from ponzu sauce gave it an extra kick that took it over the top. I’d order this again 100%.

I could have ordered a zillion more things off the small plates menu, but there was one sushi roll in particular I was dying to try so I saved my appetite… And thank God I did! Because I need to limit my starch intake, sushi seems like an odd choice, right? Not when the roll uses cucumber instead of rice! The Sweet Dream is a delicate and stunning roll filled with tuna, hamachi, salmon, imitation crab, avocado, asparagus, masago and scallion, all wrapped nice and tight in thinly-sliced cucumber. It’s bright, it’s refreshing, it’s incredibly tasty, and it’s starch free! After seeing both the wahoo and this roll, I really noticed how beautiful the dishes are presented at Coco Asian Bistro. Everything is so intricately placed on the plate with such purpose and precision. The colors move and blend together and make you smile as soon as you see it.

In keeping with my no-rice rule for dinner but still craving more of that sushi fish, I suggested we order sashimi — and order, we did! There was no messing around — Go Big or Go Home! We got the Sashimi Moriwase, which basically means a ‘combination platter.’ The photos don’t do this justice. You had to be there to really take in how visually appealing it was. The Chef chose 15 of the freshest, most beautiful pieces of fish for us to try. Each one had its own distinct flavor, some saltier than others, some sweeter than others, but all equally as palatable.

All of the food at Coco Asian Bistro’s is impressive in taste and looks, so it’s hard to say what stands out most. But there is one thing you’ve got to have when you visit, and that’s the lobster pineapple fried rice. A combination of rice, shrimp, egg, tomato, garlic, cashews, onions, carrots, pineapple and raisins sit inside a hollowed-out pineapple and is topped with a 6oz. Maine lobster tail. The lobster meat was rich and succulent — no butter needed here! While I definitely enjoyed my share of the lobster, I only had a small spoonful of the rice, but thankfully that small taste was all I needed to experience just how flavorful it was. I liked the texture from the cashews and raisins and the sweetness from the pineapple, and found myself sifting through the rice for bites of just those three things.

This was a seafood-filled dinner, and we weren’t finished yet. It was time to try one of the entrees — the pan-fried Chilean sea bass with red curry sauce, asparagus, portobello mushroom and roasted pineapple. Sea bass is so buttery soft and practically melts in your mouth, so that crisp outside was the perfect textural element to balance it out. This was an amazing dish from start to finish. The sauce is served on the side, which is actually very smart. This way, it doesn’t drown the ingredients on the plate. You can have as much or as little of it as you wish — but you’re probably going to want more because it’s so good. Red curry sauce has a little bit of sweetness to it and it really helped to elevate the fish and vegetables.

Aside from the incredibly versatile and delicious menu at Coco Asian Bistro that I know you’ll love, you also love the atmosphere. There’s a covered patio out front for those looking for an al fresco dining experience, a small yet beautiful bar with great happy hour specials (Monday through Friday 3-7pm, 1/2 off house wine and house cocktails and discounted appetizers), and the inside dining room has booths with curtains perfect for an intimate date night or if you just want to keep things private. It’s dimly lit, the music plays low, and the service is very friendly and accommodating without being overbearing. Coco Asian Bistro has a lot to offer its guests. Every Tuesday from open to close is BOGO P.E.I mussels ($15), Ladies Night is every Thursday with $2 martinis and house wine, there is live entertainment Thursday, Friday and Saturday nights starting at 6:30pm, and brunch is served Saturday and Sunday from 11:30 am – 3pm.

Coco Asian Bistro is located at 1841 Cordova Road in Fort Lauderdale.

Blackened Fish Sliders with Lemon-Yogurt Sauce

January 20, 2017 By takeabiteoutofboca 1 Comment

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Flavorful spices and a simple lemon-yogurt mixture put these sliders over the edge. When you want to impress your party guests, Blackened Fish Sliders with Lemon-Yogurt Sauce will do the trick!

So, about a month ago, one of my best friends told me we were going to help throw a New Year’s Eve party. Immediately the wheels started turning — bubbly bar, photo booth props, decorations, and of course food! Don’t tell me there’s a party to plan and not expect me to go hog-wild with the menu planning. I knew I’d do a cheese plate, because honestly, what’s a party without a cheese plate? But I wanted to do something out of the box, something I’ve never done before.

A week prior to this, 5 pounds of Australis Barramundi showed up on my doorstep, thanks to me winning an Instagram contest hosted by the brand. With all that fish in my freezer just waiting to be cooked, I knew I had to do something with it for our New Year’s Eve extravaganza. Thankfully, ColeyCooks came to the rescue. Nicole, a friend of mine from back home in South Jersey, develops recipes for this sustainable seafood company specializing in the environmentally-friendly Barramundi. I browsed the website looking through all of Nicole’s recipes and came across her recipe for sliders — the perfect finger food for a party! I made a couple changes, but the inspiration and heart of the dish comes from Nicole and all of the people at Australis, The Better Fish — so, THANK YOU for helping to make our New Year’s Eve spread delicious and approachable.

The fish can be coated in whatever blackening season you prefer — and actually, you can use whatever white, flakey fish you’d like. Barramundi is basically sea bass, but if you can’t find this particular fish, I’m sure halibut or cod would work just as well. The sauce is where the real flavor comes from. Tart and citrusy from the lemon, tangy from the yogurt, with a little hint of salt from the capers, it makes a killer topping for the fish, and can be used for plenty of other things too. Case in point, we dipped shrimp in it — sometimes you need a break from the cocktail sauce.

These Blackened Fish Sliders with Lemon-Yogurt Sauce are ideal for a party appetizer, but would make an excellent lunch or dinner too. Since they got such rave reviews from all of our NYE party guests, I’ll be keeping this recipe around for future gatherings. They’re good served hot or cold, so even if they sit out for a while at your party, no one will be disappointed.

For Nicole’s recipe, visit The Better Fish. The only changes I made were to the sauce — plain Greek yogurt instead of mayonnaise, and instead of dill pickles, I opted to just add a little bit of fresh dill.

Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce

January 15, 2017 By takeabiteoutofboca 10 Comments

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Disclosure: This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Whether cooking for yourself or for guests, this Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce is sure to wow whomever is lucky enough to dig in!

I don’t cook at home very often — but when I do, I like to keep things simple, delicious and healthy. Incorporating lots of fruits and veggies into my meals is always the goal, but sometimes I get bored of just chopping them up to add to a salad or stir fry. Florida Strawberries were on sale at Publix, so I grabbed a few pints and the wheels started turning — strawberry sauce! Paired with a fall-favorite, butternut squash, and a delicate white fish like sea bass, the sauce seemed like a winner in my head — and it totally was a winner on the plate too. Strawberries are super versatile, and this sauce is just one of the many ways you can utilize this delicious and nutritious fruit.

My Sunday Supper friends and I are hanging out in St. Pete this weekend with Florida Strawberry, and today we’re sharing healthy Florida Strawberry recipes. Did you know that fresh Florida strawberries have a ton of nutritional benefits? According to the Florida Strawberry website, just eight medium strawberries contains more vitamin C than one orange! Strawberries are also a great source of potassium as well as folic acid, which helps the body metabolize protein. According to research done by the USDA, strawberries may help fight cancer — they are high in ellagic acid, which is believed to help reduce the risk.

You can find Florida Strawberries in stores ALL winter long, from November through April. If you don’t see them in your preferred grocery store right away, simply ask the produce or store manager. For more details and information, visit Florida Strawberry’s website and check out more about their nutritional benefits.

Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce makes a great weeknight meal, whether you’re cooking for yourself or for guests. I suggest making the sauce in advance, as it does take a little bit of time and requires stove-work. But, make the rest easy for yourself and purchase pre-cut butternut squash cubes. Skin-on filets of sea bass are best, but if you can’t find it, I’m sure any white fish would work well.

Florida Strawberry wants to get you involved in the fun. They have a contest going on right now for you to enter to win a cute Florida Strawberry cap as well as a chance to win a trip to sunny Florida! Click here to enter. Simply take a picture of yourself with Florida strawberries and upload it to the website, tag it with #FLStrawberryCap and share it on social media! For the official contest rules, click here.

Be sure to follow Florida Strawberry on Facebook, Google+, Instagram, Pinterest, Twitter and YouTube.

Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce

Whether cooking for yourself or for guests, this Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce is sure to wow whomever is lucky enough to dig in!

Author: Shaina

Recipe type: Entree

Serves: 2 servings

Ingredients

For the butternut squash:
~1 lb pre-cut butternut squash
Olive oil
½ tsp fresh dried rosemary
Salt and pepper
For the strawberry sauce:
1 tsp olive oil
1½ tbsp minced shallot
1 tsp fresh dried rosemary
¾ cup dry white wine
1½ cups pureed strawberries
Salt and pepper
For the fish:
2 sea bass filets, skin on
1 tbsp herbs de provence
3 tbsp olive oil

Instructions

To make the butternut squash, pre heat the oven to 425 degrees.
Cover a baking sheet with aluminum foil and spread butternut squash out evenly.
Drizzle with olive oil.
Sprinkle rosemary, salt and pepper and toss to combine.
Bake for about 35-40 minutes or until the squash is tender.
While the squash is cooking, make your strawberry sauce.
Heat olive oil in a medium saucepan over medium heat.
Add shallots and rosemary.
Sauté for approximately 3 minutes, or under shallots are tender.
Add the white wine and simmer for 5 minutes over medium-high heat.
Add the pureed strawberries and continue to simmer over medium-high heat for 15 minutes or until there is about ¾ cup liquid left.
Season with salt and pepper to taste.
Set the saucepan aside to cool.
For the fish, heat 3 tbsp of olive oil in a large pan (preferably cast-iron) over medium-high heat.
Make sure to pat the fish very dry.
Season with herbs de provence on both sides.
Once the oil is hot enough, place the filets in the pan, skin-side down.
Cook without moving for about 3-4 minutes.
Gently flip the fish using a spatula and cook on the other side for another 3-4 minutes.
To warm strawberry sauce before serving, return the saucepan to the stove and stir over low heat until at your desired temperature.

Notes

Adapted from The Better Fish and Nicole Gaffney's Pan-Seared Barramundi with Pomegranate Sauce: http://www.thebetterfish.com/recipe/pan-seared-barramundi-pomegranate-sauce-brown-butter-squash-puree/

You’re going to love all of today’s recipes. Better go stock up on Florida strawberries!

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The Little Chalet Introduces New Chef and New Menu

December 22, 2016 By takeabiteoutofboca Leave a 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.

The Little Chalet is known for wowing guests with its unique charm and decor as soon as you walk through the door. It’s almost as if you’ve been transported from sunny South Florida into the crisp, cold Alps, where a comforting meal awaits. I first visited The Little Chalet when it opened last year. It’s actually a Brazilian concept, introduced over 35 years ago, that has been recognized as one of Brazil’s top 10 restaurants. The Boca Raton location is the US flagship, and as I described it in my previous post, the restaurant is European in its essence, resembling a Swiss cottage with a warm and welcoming atmosphere.

Although the Executive Chef and the menu have changed a bit, that same inviting atmosphere still stands strong. Walking inside, I immediately felt cozy — and when a welcome glass of prosecco was presented, I immediately felt welcome. A small group of local influencers were invited for a private tasting. Chef Dominic Diodata stays true to The Little Chalet’s original concept of being a prime steak and fondue house, but he’s livened things up by adding more seafood options — which, of course, makes me very happy. The Little Chalet is more than just steak and fondue. Sure, there are the traditional fondue options for appetizer, entree and dessert, but we were there to check out what’s beyond the fondue.

The appetizers started to roll out, all presented beautifully with lots of vibrant colors. The Brussels sprouts were the first to catch my eye — the bright red pequillo pepper vinaigrette glowed from within the bowl and really made it stand out. Roasted Brussels sprouts are mixed with red and yellow beets, manchego cheese and chorizo (Chef was kind enough to bring one out without the chorizo for me), and tossed in that gorgeous vinaigrette. It’s a great dish for sharing, but I wouldn’t be opposed to ordering one all for myself.

The scallops were another hit — and also another dish that does have meat in it, but Chef brought a second meatless one. Three large, gorgeous and perfectly seared scallops sit on top of a bed of sweet corn and lima bean succotash (this is where the crispy pancetta comes in) and a lemon jalapeño butter. This I loved. The scallops were cooked just right and all of the flavors played beautifully together.

The third appetizer we tried was the crab cake made with shredded shrimp and a crispy corn nugget crust, served with a shallot and caper tartar sauce. The flavor here was so different from other crab cakes I’ve had in South Florida, and I really enjoyed every bite. The sauce was bursting with that saltiness from the capers and it complemented the delicate crab cake very well. The appetizers may have been my favorite part of the meal, as I can’t decide on a favorite! They included some of my absolute favorite things — Brussels sprouts, scallops and crab cakes. Each was unique and showed off Chef Dominic’s creative talent in the kitchen.

To give our palates a little cleanse before the entrees, we got a look at the charcuterie and cheese platter available at The Little Chalet. While I obviously wasn’t too concerned with the meats, I was definitely interested in the cheeses — Barbers White Cheddar, Asher Blue Cheese, Green Hill Camembert, Lil Moo (a spreadable cow’s milk cheese) and Idiazabal (a sheep’s milk cheese). The platter is served with artisan crackers and breads, as well as a variety of other accompaniments — red olives, sun dried tomatoes, fruit preserves, mixed nuts, seasonal fresh fruits, house-made pickles and whole grain mustard. For those who are curious about the meats they serve, here you go — Finocchiona, Hot Coppa, Mortadella, Wild Boar, Salami and Barolo.

There was plenty of meat served to the others throughout the course of the night, including the dry aged burger made from a blend of short rib and brisket with bacon jam, gruyere cheese, fried cipollini onions and smoked aioli; the confit of duck leg with cauliflower puree, broccoli rabe, port and cherry sauce and a fried duck egg; red wine marinated basil crusted lamb loins with cranberry scallion couscous, farm vegetables, fennel pollen and lamb jus; and the 16oz. T-bone with brown butter, roasted red peppers, salsa verde and butter-braised new potatoes. I did taste some of the sides, mainly the cranberry scallion couscous (SO good!) and the butter-braised potatoes because if I couldn’t have duck fat fries, I could at least get my potato fix there!

Two seafood dishes came out — the Faroe Island salmon with roasted asparagus, apples and beets, yogurt and goat cheese crema and dill; and the flounder en papilotte, spinach & black olive wrapped flounder with cucumber mint slaw, sundried tomatoes and tzatziki sauce. The salmon was cooked very nicely and I really enjoyed the accompanying apple and beet salad with the crema.

As for the flounder, I wasn’t a huge fan. Olives are not my thing, as I’ve mentioned many times before. Their super strong taste can ruin almost anything for me — and unfortunately, it kind of ruined the flounder. However, if you’re an olive-lover, this has your name written all over it! I did like the cucumber mint slaw though. The bright flavors were a welcome element to the dish.

Now comes the kicker — my favorite dish of the night was something I have never seen or heard of in my life. Chef Dominic has knocked it out of the park with this one, and I’d gladly go back for it again and again. Onions a la carbonara — a play on the classic pasta dish, but this had no pasta. It’s made with all onions, cooked al dente, and smothered in a creamy egg sauce with egg yolk and parmesan. There’s normally bacon in the dish, but Chef brought me out a bacon-free version and I pretty much inhaled the entire bowl. There was no sharing that.

There are so many options at The Little Chalet, and the atmosphere makes it an ideal place for date night or special occasion dining. They’ve got a great happy hour too. Every day from 5-7pm, guests can enjoy a special bar bites menu and half price drinks and wines by the glass. On Wednesdays, get half price bottles of wine priced up to $100. You can even bring your own bottle in with no corkage fee. AND for those who crave a nice dinner out but have little ones, kids 6 and under eat FREE on Sundays.

The Little Chalet is located 485 S. Federal Highway in Boca Raton.

Fall and Holiday Entertaining: Linguine with Clams

November 18, 2016 By takeabiteoutofboca Leave a Comment

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Disclosure: This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #thetalkofthetable #CollectiveBias

Linguine with clams, also known as linguine con le vongole, is one of my absolute favorite Italian dishes. The classic dish of white wine, garlic, shallots and parsley is a great choice for holiday entertaining when you have lots of hungry mouths to feed!

The holidays are upon us — and that means the kitchen never gets a break. There are potlucks to attend and dinners to host, not to mention your own mouth to feed for breakfast, lunch and dinner. Sometimes you’re expected to bring a dish to every single event you’re invited to — or if you’re the one hosting all of them, most of the cooking is left to you. Time to break out the big guns. And by big guns, I mean the simple, easy recipes that everyone knows and loves. And by the simple, easy recipes that everyone knows and loves, I mean the classic dish of Linguine with Clams. No one will say no to pasta and wine during the holidays, and thankfully with Barilla pasta and Clos du Bois wine at your side, no one will have to.

When it comes to pasta, you want a high quality brand you can trust, that is simple and wholesome with great taste — that is Barilla. Although Linguine with Clams is typically made with linguine (obviously), I decided to change things up and use Barilla Angel Hair Pasta. Why? No real reason, except, well…with thinner pasta, you can shovel more into your mouth at once! 😉

There are five main ingredients to this classic Italian dish aside from the pasta and clams — olive oil, garlic, shallots, parsley and white wine. For my Linguine with Clams, we’re using an approachable wine that is a great value and pairs perfectly with pasta dishes — Clos du Bois Chardonnay. The bright, refreshing flavor and low-medium oak intensity make it an ideal choice for the white wine sauce that plays such a huge role in Linguine with Clams. Not to mention, it’s the perfect wine to pour for yourself and your guests while you enjoy this dish. This is one of my favorite dishes to order out at Italian restaurants, but with a little help from Barilla and Clos du Bois wines, it’s easy enough to make at home too!

Barilla Pasta and Clos du Bois wines are a match made in heaven when it comes to holiday entertaining. Celebrate the season and make YOUR dinner The Talk of The Table. For additional recipe inspiration from Barilla, click here.

Always on the lookout for pasta recipes? Follow Barilla on Twitter, Pinterest and Facebook. And for all you wine lovers, make sure you’re following Clos du Bois too! Twitter, Pinterest, Facebook.

Linguine with Clams

The classic dish of white wine, garlic, shallots and parsley is a great choice for holiday entertaining when you have lots of hungry mouths to feed!

Author: Shaina

Recipe type: Entree

Ingredients

1 box Barilla Angel Hair Pasta
2 tbsp extra virgin olive oil
1 large shallot, finely chopped
4-5 garlic cloves, finely chopped
~1 tsp red pepper flakes
1½ cups Clos du Bois Chardonnay
3 lbs Little Neck clams, in the shell
½ cup fresh parsley, chopped

Instructions

Cook pasta according to box directions and drain well.
Meanwhile, heat olive oil in a large saucepan over medium high heat.
Add shallot, garlic and red pepper and cook for about 1 minute or until fragrant
Stir in the white wine.
Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for about 2 minutes.
Add clams. Cover and cook until they open. (Side note: if any of the clams do not open, throw them away)
Stir in the cooked pasta. Add more wine, if needed.
Garnish with parsley before serving.

Notes

Adapted from Martha Stewart's Linguine with Clams: http://www.marthastewart.com/901366/linguine-clams

Boca Raton Restaurants: Tap 42

November 10, 2016 By takeabiteoutofboca Leave a Comment

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

When you think of popular gastropub Tap 42, the first thing that comes to mind is probably their burgers and beer, right? Wrong. Not for me, at least. When I think of Tap 42, I think of crispy calamari and grilled salmon, roasted Brussels sprouts and one of the best veggie burgers I’ve ever had. Tap 42 is extremely pescatarian-friendly, and they’ve asked me to help spread the word!

Tap 42 has locations in Boca Raton, Fort Lauderdale, Coral Gables, and will soon expand into Midtown Miami too. While it’s definitely one of the hottest spots for brunch, dinner is well worth checking out. The beer list is impressive, and has an additional rotating list that changes daily. The cocktails are creative, with some even including craft beers into the mix.

Being that it’s November and I want pumpkin-flavored everything, I had to try one of the rotating drafts from local brewery, Due South Brewing — Isle of Magourdo. The best part was the brown sugar-cinnamon rim. This is how every fall-inspired beer should be served. For someone like myself who doesn’t love beer, this was a really light and tasty brew to sip on. It definitely had all the flavors I love during this time of year, and brought me back to times when I still lived in the north and actually had a real fall season.

Enough about the beer — you came here for the food, right? I’ve never been disappointed during any of my visits to Tap 42, and this most recent one was the best yet. Like I mentioned before, I’ve had their veggie burger, which is made with falafel and comes with a roasted red pepper tzaztiki sauce that is out of this world. This time around, Jill and I got to eat just about every non-meat item on the menu. We started with one of Tap 42’s signature appetizers, the crispy Asian calamari. Out came this tower of calamari, which sat on a bed of Asian slaw dressed in a sesame ginger aioli and a sweet and sour dipping sauce on the side. The presentation was on point, but the flavor the rocked even more! As good as the calamari is, the slaw is even better. It’s on the menu as a side dish too, and I highly recommend getting it — even if you do also get the calamari. It’s good enough to eat twice!

Tap 42’s spicy tuna tartar is another winning appetizer with beautiful presentation. It’s made with hand-cut Ahi tuna, avocado, cucumber and cilantro, drizzled with honey Sriracha mayo and surrounded by malanga chips. Malanga, for those who don’t know, is a tuber, closely related to taro root. The thin, crispy chips have a very mild flavor, making them an ideal vehicle for the tartar, as it does have quite the kick to it. Even if it was a little on the spicier side, I still loved every bite. The flavors were well-balanced and didn’t overpower one another. The honey in the sauce mellowed things out a bit and kept it from being overly spicy.

Those looking for a healthier option when dining at Tap 42 will not be disappointed. The golden quinoa superfood salad is a standout menu item, made with mixed greens, Brussels sprouts, Mandarin oranges, green apple, feta, dried cranberries, almonds and citrus vinaigrette. You can add protein if you’d like — for us pescatarians, grilled salmon and blackened mahi-mahi are options. We decided to top our salad with the blackened mahi-mahi. It was cooked perfectly, had just the right amount of seasoning, and really complemented the other flavors in the salad.

Another healthy option is the grilled salmon zen bowl, which is probably my favorite thing on the menu. Pan-fried brown rice is mixed with a generous amount of green veggies that have been stir-fried with truffle miso glaze and topped with a gorgeous piece of grilled salmon, sprinkled with toasted sesame seeds. It’s a noteworthy dish and one that even the meatiest of meat-eaters can still enjoy.

As for the sides, the roasted Brussels sprouts with maple, mustard and thyme are a must. The mustard adds a sweet tanginess to the sprouts that puts them over the top. We also had the parmesan and herb french fries, because well, when fries are on the menu, Jill and I just can’t say no. Tap 42’s are good, especially with that dusting of parmesan on top. You can get them with cajun spice too.

We thought dinner was amazing. Until we got to dessert. No matter what, you must never ever, ever leave Tap 42 without digging into their chocolate chunk bread pudding. It is the most incredible bread pudding you will ever try in your life. Flavors of salted caramel, dark chocolate and cinnamon swirl together in your mouth with each and every bite. It’s crisp on the bottom and super soft and tender in the center, topped with vanilla bean ice cream that oozes down the sides and into each crevice. I’ve never had bread pudding this good before, and quite honestly, I don’t think I ever will.

If I didn’t just make your mouth water uncontrollably and your tummy start rumbling, we can’t be friends.

Tap 42 is located in Boca Center at 5050 Town Center Circle in Boca Raton.

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Side Dishes

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