6.25.08
The Gypsy Horse Irish Pub and Restaurant
12794 West Forest Hill Blvd. Suite 20-A
Wellington, FL 33414
Reviewed by Wayne Filowitz
www.WRPBradio.com
First of all I must apologize. Why, you ask? Well, you heard us talk about The Gypsy Horse Irish Pub and Restaurant months ago, and how we would be going out to it and providing you with a review. Here is where the apology comes in, life got in the way, and time got away from us…but *Good News*…we finally found a few hours that hadn’t been spoken for, so we penned in this restaurant, and are we ever glad we did!
Last night (Wednesday) when Vickie and I found a break in our hectic schedule, we took a short ride out to The Gypsy Horse, where not only would we dine and review this establishment, but also have the opportunity to hear Chad and Heather sing. Since we are expecting Chad and Heather in the studio at noon on Tuesday to go on the air, we thought this would be an excellent opportunity to get a sneak peek at what to expect.
From the moment we sauntered up to the door until we left 3 hours later we encountered smiling staff who were very accommodating. We were introduced to the general manager Gin,o as well as the head chef Guy. These fellows took the time to listen to our preferences, make suggestions, and ascertain what triggers Vickie’s allergies so as not to inadvertently include these ingredients in our meals.
For this review we decided we would do what we call ‘split choices’. What ‘split choices’ entails basically is that we choose the appetizers and soup and then the chef, Guy, gets to choose what main courses and dessert he thinks we would enjoy, not to mention which dishes best showcase his kitchen talent. I mentioned that we were met by the general manager Gino, what I neglected to say is that he came in on his day off AND that he became our server/guide through our gastronomical odyssey. Both Vickie and I were impressed that Chef Guy not only took the time to address Vickie’s allergy issues personally, but that when shuffling through possible entrée choices, he had Gino come out to enquire if raisins and dates were ok as she had mentioned some other fruit allergies.
Now, I hate taking up my readers time with these issues, but if you or your loved ones have health concerns such as food allergies, you will understand and appreciate how wonderful it is to find a dining establishment that goes to such lengths for their patrons. Now that we have said that we can go on to the meal.
For appetizers we chose Cabbage Rolls and a Cone of Irish Bangers. The cabbage rolls arrived at the table piping hot and were draped in an herbed tomato paste. The cabbage leaves are stuffed with seasoned beef and rice and have a very appealing mature flavor. I was pleasantly surprised by this dish, which is less sweet than the Jewish version of stuffed cabbage to which I am accustomed. Ok, lets face it, it’s just down right fun to order something called a Cone of Irish Bangers, and these miniature Irish sausages don’t disappoint. They may be miniature in size but they pack full size flavor. The cone comes neatly packaged in (food-grade) faux-newspaper, with a side of homemade honey-mustard dipping sauce.
Irish Potato Soup is the soup we selected. This silky-textured cream based soup is teeming with fresh potatoes, then topped with crumbled bacon and shredded cheddar cheese. This dish sounds simple but don’t let that fool you, try this one and let your taste buds be your guide.
When it came to the entrees, we were very pleasantly surprised with what Chef Guy had chosen for us. We were presented with a 14 oz Pork Chop, Sizzling Gaelic Steak and Bombay Shrimp.
The 14 oz. Pork Chop: First of all, this dish is so beautifully presented that any 5-star restaurant would be wise to emulate the presentation that the Gypsy Horse does on a regular basis. This 14 ounce pork chop is split and then stuffed with a homemade Irish stuffing which consists of basic stuffing ingredients and Irish sausage which complimented the flavor and the aroma of this dish. The stuffed chop is served atop a mix of mashed white potatoes and sweet potatoes, which are both attractive and tasty! But wait, we’re not done, this dish is then garnished with delicately fried onions. This is an amazing dish and was certainly my favorite.
The Bombay Shrimp: There is nothing shrimpy about this dish! The flavors are India inspired, as I was told tonight are many British Isle dishes, redolent with curry. Unlike many curry dishes found in this country, these flavors are not overpowering but instead are pleasant which allowed me to enjoy it very much. The shrimp were swimming (ok wading really) in a spicy curry sauce keeping company with a bunch of nuts…cashew nuts that is. Both the flavors and textures of this dish are certain to make it a big hit with anyone who likes shrimp with a kick.
The Sizzling Gaelic Steak: This is not just any hunk-o-beef sitting on your plate; this scrumptious steak arrived cooked to perfection on a cast iron cooker/server, looking like an island surrounded by a sizzling sea of Gypsy’s secret sauce. Just between you and me, I was told the secret sauce contains raisins and dates, among other things, and they make and bottle this sauce for sale. I know there will be a bottle in my pantry soon. A lot of places make a decent steak; this steak with this sauce is exceptional!
If you’ve read down to here, you may have discerned that we are by now, stuffed to the gills, and you would be right. We sat for a while listening to Chad and Heather, and what should happen? Gino brings over a dessert called White Russian. This is a multi-layered dessert with light, airy, fluffy layers topped with chocolate ganache. What I liked best about this dessert is that it was not too sweet, just to be sweet. I get the feeling sometimes that sugar overload is the goal of many eateries, but this dessert was a work of art both on the plate and on the palate.
So go order up yourself a cold one and a Cone of Irish Bangers to whet your appetite. That’ll sustain you while you peruse the rest of the menu for your next taste treat.
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3.7.08
Seasons 52
At the Plaza Venezia
7700 Sand Lake Road
Orlando, FL 32819
Reviewed by Victoria Mason
WRPBradio.com
Reservations are not necessary at Seasons 52 in Orlando but on a rainy night like tonight I recommend them, for this bustling bistro is conducting a brisk business. Fortunately we had the foresight to make reservations so our wait was not long although if we hadn’t made reservations we could have whiled away some time Season 52’s charming piano bar.
Seasons 52 embraces a unique concept; its menu changes with the seasons. The ‘Special’s’ section also offers new choices every week. In addition to that each fresh, seasonally inspired item is less than 475 calories!
This establishment is renowned for its flatbreads, such as Rosemary & Parmesan Cheese Crispbread, Grilled Steak & Cremini Mushroom Flatbread, Garlic Chicken Flatbread and others. We opted to start with the Grilled Steak & Cremini Mushroom Flatbread with Salmon Valley blue cheese and what a great choice that was. The blue cheese melted over the steak and mushrooms made for a wonderful flavor combination.
The next appetizing dish to appear on our table was the Spicy Chicken Chile Relleno – roasted and stuffed with goat cheese and spinach on piquant pico de gallo. The obliging staff served the pico de gallo on the side in deference to my tomato sensitivity. While I enjoyed the flavors presented in this dish, Wayne, my dining companion for the evening was absolutely enthralled with it. You must understand how much of a compliment to the chef this is as Wayne does not like either spinach or goat cheese. I guess he can’t say that anymore now, can he!
Wayne’s entrée selection was Jumbo Shrimp Stuffed with Lump Crab – served with a medley of fresh vegetables in a light garlic sauce. The plate arrives with mixed veggies piled high in the center; the stuffed jumbo shrimp circle the edge of the plate reclining appealingly on the mound of vegetables. This dish has a little spice to it for those who can’t tolerate any heat whatsoever, but the flavors contained within are delicious and diverse.
My entrée of choice was Char Crust Filet Mignon – premium 6 oz. with garlic mashed potatoes, vegetables and tamarind BBQ sauce. No tamarind BBQ sauce for me, the filet mignon was fork tender and delicious. Who doesn’t like mashed potatoes? Our server Steve informed us that there is not a stick of butter to be found in the restaurant and no oil either, so I was interested to see how the spuds were going to taste, not to mention see how the texture fared. I am pleased to say the potatoes were very good and quite garlicky. The vegetables accompanying this dish, asparagus and slender whole carrots, were beautifully presented. Also included in this dish were whole small mushrooms that had a delightful and unexpected smoky flavor.
This restaurant even offers desserts, imagine, dessert under 475 calories! Nine different desserts are offered from Key Lime Pie to Tiramisu. I choose Old-Fashioned Carrot Cake with Caramel Rum Sauce, it was the perfect size to satisfy my sweet tooth and let my tummy know the meal was done. The choc-o-holic in Wayne couldn’t let him get away without ordering a chocolate dessert. He selected Rocky Road includes chocolate mousse, chocolate chips, chocolate cake and marshmallows.
During this entire meal we were treated to Mother Nature’s light show through the huge windows that line Season 52’s back wall. The lightening only enhanced the ambiance created by the brick walls, high wooden ceiling, diffused lightening and large trees in equally large pots that are placed strategically around the restaurant. The service, presentation and quality of food make this a destination to return to in the not too distant future.
With fully tummy’s we venture outside into the tropical-storm-like rain to reclaim our automobile. Oh, I almost forgot to mention that Seasons 52 offers complimentary valet parking to their customers; yet another good reason to choose Seasons 52 for your dining pleasure, but don’t wait for inclement weather, that was just an added bonus.
You can learn more about Seasons 52 by visiting their website www.seasons52.com
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2.27.08
Rocco’s Tacos and Tequila Bar
224 Clematis St.
West Palm Beach, FL 33401
Victoria Mason
WRPBradio.com/RadioPalmBeach
Upon entering Rocco’s Tacos and Tequila Bar I am struck (not literally thank goodness) by lighting fixtures running the length of the restaurant. These fixtures abstractly resemble star cluster formations…I suppose they would come to life if one were to indulge in copious quantities of the many quality Tequilas and other libations this establishment has to offer. I mention this because the lighting sets a playful, whimsical mood for the evening.
Have I ever mentioned that I like guacamole? Well let me just say this, I only thought I liked guacamole until I sampled it here; now I am a huge guacamole fan. Lets face it, any fruit (avocado) that has a high fat content can’t be all bad can it?
The folks are Rocco’s Tacos actually make guacamole, from scratch, to suit your tastes, right at your table! For me they left out the lime juice and the tomatoes. Some of you may be thinking ‘it’s not guacamole without those two ingredients’, but for me this was the best guacamole I had ever eaten AND I didn’t have hives or a trip to Emerg as a souvenir of this meal! Along with this lovely table-side prepared guacamole came the requisite tortilla chips. These are not your typical, run of the mill tortilla chips; they are of course made onsite and jazzed up with a zesty house spice blend.
While I am a guacamole fan, Wayne is more of a shrimp guy. For an appetizer he selected the ‘Camarones Patron’ - sautéed shrimp in tequila, chipotle butter sauce, scallions, tomatoes and nopales. We all know presentation is very important; this dish is presented in a diminutive pan accompanied by soft flour tortillas. Judging by the way these little crustaceans disappeared I have to say they were a big hit.
While we were gobbling our appetizers Rocco came out to tell us a little about himself and his restaurant. Rocco started life in the restaurant business bussing tables; that job was the first step on the path he now treads as the owner of Rocco’s Tacos and Tequila Bar.
Now y’all might be thinking I’m a bit nuts for going to a restaurant with a high Mexican influence since I can’t enjoy tomatoes or any form of citrus without suffering mild to not so mild allergic reactions but I can’t help myself, I just love Mexican food. To keep me out of trouble as far as entrée options were concerned, Rocco sent out Robert Moody who happens to be the sous chef at this establishment. Robert went over the menu with me, point out all the dishes I could eat as they are, those that could be easily modified for me, and we both lamented those dishes that were off limits.
With the assistance of Robert, I chose ‘Pollo Al Carbon’ for my entrée. This consists of grilled chicken breast, garlic, cilantro, lime, red rice, black beans, plantains and handmade tortillas. They left out the lime and I couldn’t have the red rice, but that aside this entire dish was very tasty. The plantains were exceptional; caramelized to perfection allowing them to maintain their structural integrity but release the natural sugars…yum! Wayne opted for the ‘Durango’ which boasts a BBQ pork tostada, skirt steak taco and quesadilla con queso. Wayne also couldn’t resist a side order of ‘Cochinitas Achiote’ – a slow roasted pork filled taco.
Although the upbeat and pleasant staff tried to talk us into trying one of their tempting desserts, neither Wayne nor I could eat another mouthful. We also could not partake of their fully stocked bar.
Rocco’s Tacos and Tequila Bar officially opened just a few months ago, December 17, 2007 to be exact. Go ahead, treat yourself to a bowl of made-right-before-your-eyes guacamole, you can’t beat it! Rocco’s Tacos also boasts a fully stocked bar so if you are inclined to heat up your guacamole with extra hot peppers, you can indulge in your choice of liquid ‘fire extinguishers’.
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2.26.08
Skorpio’s II
6685-B Lake Worth Road, Lake Worth, FL 33467
Reviewed by Victoria Mason
WRPBradio
Hungry? Looking for something ready to eat quickly that doesn’t come in a bun? Well have I got a solution for you!
Skorpio’s II, located in the Shoppes of Lake Worth, 6685-B Lake Worth Road, Lake Worth, FL offer extraordinary Greek food at affordable prices. Skorpios II has an intimate informal dining area but does do a brisk take-out business as well.
The restaurant was crowded but luck was on our side this evening and a table was available so we chose to dine in. We started the meal with a glass of Greek white wine and an order of Tsatsiki Sauce with pita bread. The pita bread itself is delicious; lightly spiced and served warm. Now top that with delectable Tsatsiki Sauce and it was love at first bite.
When thinking where to go for dinner this evening the deciding question was, “How about Gyro’s?” This question of course was promptly answered with, “Perfect!” Now that I was perusing the menu, and having noshed on the Tsatsiki/Pita combo, everything was looking mighty tempting and the Gyro that I had initially had in mind turned into the Chicken Athenian Dinner and Wayne opted for the Chicken Shish ke-bab
Dinner.
Both of these dinners come with a salad and soup. The choice of soup is Lemon Chicken Soup or Lentil Soup. Due to allergies I could have neither, but Wayne had the Lentil Soup and I must say it smelled absolutely fantastic. These soups are made in-house daily. I did enjoy my salad which was topped with black olives and Feta cheese.
Back to the entrees. Chicken Shish Ke-Bab Dinner consists of chunks of white chicken breast, onion and peppers which are charcoal grilled and served on skewers over rice. This dish is as pleasant to look at as it is to eat. The Athenian Dinner is a spinach and feta stuffed chicken breast which is then baked and served with a creamy spinach sauce. Both of these dishes are served with rice pilaf and a vegetable. They left the vegetable off my plate as it contained tomatoes thanks to Bobby, our attentive, friendly and observant server. I must take a moment to say that the rice pilaf is fabulous. Truth be told, I am not a rice fanatic. For some unknown reason rice in many forms causes me pain, thus I avoid it most of the time, but this rice caused me no pain whatsoever, entirely the opposite as a matter of fact, this rice is a delicious treat that I now know I can enjoy on a more frequent basis.
At this point I am forced to resort to a take-away box for approximately half of my dinner. I behaved and did not stuff myself to the point of discomfort, really, I was good. So what happened? Well… Bobby came around asking if we would like Rice Pudding or Koudimbedies for desert…“It comes with the meal, you know”. Ok, those are two magic words for me. I know I said above rice causes me pain in many forms; Rice Pudding in not one of those forms, I absolutely love Rice Pudding, and this version was yummy and hit the spot. Wayne opted for the Koudimbedies. Oh, you don’t know what Koudimbedies are? Koudimbedies are almond cookies with white sugar, they are light and delicious.
If you haven’t been to Skorpios II you’re missing a great meal at a reasonable price. Give Skorpios II a try, you won’t regret it.
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Norman’s
The Ritz Carlton Orlando,Grand Lakes
4012 Central Florida Parkway
Orlando, FL 32837
Reviewed by Victoria Mason
Chef Norman Van Aken spent a couple decades bouncing between Florida and Illinois (with an Hawaiian detour thrown in for good measure), collecting local flavors and honing his culinary skills. And hone them he did, for Norman introduces to us what he calls “New World Cuisine” which melds the essences of Latin, Caribbean, Asian, African and American flavors on one menu, sometimes seemingly in one dish, to create a truly unique gastronomic delight. In 1995 Mr. Van Aken was struck by a new vision; he relocated to Coral Gabels, Florida and opened the doors to Normans, a 160-seat restaurant that in a few short years needed to expand to encompass the space next door. In August 2004 this chef opened a second Norman’s located at the Ritz-Carlton in Orlando; it is the Orlando Norman’s of which this review speaks.
Upon being seated we are approached by Pietro Giardini. Pietro introduces himself and informs us he is Norman’s sommelier. He then tells us a little about the wines offered by this restaurant; that he handpicks them, that if we are interested he will choose a wine for us that goes with each course etc. But alas, after the initial glass of sparkling wine we absolutely must refuse this service for I will remember nothing of this meal for this review if I indulge too greedily in the nectar of the grape.
Undaunted Pietro gives us the choice of ordering from the menu or having the kitchen prepare a tasting selection. Here’s where we have to inform Pietro that I have some food allergies that make tasting ‘off the menu’ dished hazardous to my health and what happens? He says, “That’s no problem, we can accommodate you”. He then proceeds to point out the dishes on the menu that are not adaptable at all, like the Ceviche dishes, as citrus is an integral part of those recipes, and steers me toward those dishes I can enjoy with impunity.
From the Tapas Plates portion of the menu I opted for the Chilled Charred Beef. Acute attention to detail is evident everywhere in this attractively presented dish. The bite sized pieces of beef are topped by a blossom of pickled radish and tosaka seaweed which add a sweet and salty mix to the smoky beef flavor. Wayne chose the Tofu De La Casa Ceviche which includes red miso, edamame and Japanese citrus. The tofu is soft and creamy and infused with the citrus flavor, the edamame maintained its own flavor while not overpowering the other flavors in the dish. Both of these dishes are certain to perk up even the most sluggish palate in preparedness for the delights to come.
On to First Plates! Wayne’s pick was the Tortilla Soup. This soup includes molasses chicken, masa crisp and adobo crema. The presentation was perfect and the meld of flavors gives this dish its spicy, yet not too hot, taste. I was adventurous and chose the “Fire & Ice” New York State Foie Gras. This dish is served two ways. The ‘fire’ portion is served hot, ‘caramel poached’, the ‘ice’ part is served cold, ‘pickled and sliced’ and topped with crispy capers. This is generally served with Kumquat Jam which they left off the plate in deference to my allergies, and Warm Ginger Bread. What can I say about this…hmmm let me see. All aspects of this dish are delicious; it was first the aroma of the Ginger Bread that piqued my senses drawing my full attention to my plate, but I was totally bowled over by the pickled foie gras. This complex dish is a fascinating expedition into sensory overload and well worth the trip. Oh, I almost forgot, as difficult as this may be to believe, I waited until after I had sampled both foie gras to try that warm slice of Ginger Bread that was sitting so decorously on my plate. I am forced to give this the highest compliment I can give any baked good, and that is that it is better than any I have ever made…I guess I’m going to have to work on my gingerbread making skills now. As we are enjoying our First Plates, Clay Miller the Chef de Cuisine arrives at our table. We discuss the dishes we had tried, the restaurant in general, the meticulous staff, the ambiance, the pickled foie gras (I was enthralled), Norman Van Aken and what, in his opinion, we should still try.
I must take a moment to note that all personnel in this establishment display perfect manners. Not only did the sommelier Pietro, and our server Gary, go to the trouble to learn our names but they also remembered them and actually addressed us by name throughout the meal, how refreshing!
By this time we have been wined and dined and dined and dined. We are no longer even in the least little bit hungry but we are reviewing so we must get a firm grip on our napkins and continue. In all honesty it is exactly this type of cuisine that makes this job worthwhile, even if I have to diet for a month because of just one meal. We did however make a pact with the kitchen to deliver to us ‘tasting’ plates rather than full meals, and we begged them to make one tasting plate which we would share between us for each dish yet to try…well…we tried! Valiantly we stagger on to the Main Plates section of the menu.
The main ingredient diversity makes choice extremely difficult but with assistance from the knowledgeable staff we finally narrow down the entrée selections. First up, North Atlantic Skate with Brussels Sprout and Pork Cheek Hash, ‘Ham Jam” and Red Wine Bacon Jus. Alas, the kitchen had run out of Skate but being the creative geniuses they are they said they could substitute Pompano for the Skate. Okay, here I’m going to show my fish ignorance, I thought skate was a thing worn on a foot and Pompano was a town in south Florida, but what do I know. I’ll tell you what I know; I know this dish was fabulous! Footwear and towns aside, anyone who can make brussel sprouts eatable is a magician to me and these folks did. With a bacon crown this entrée sparks every sense without any one flavor dominating or overpowering any of the others.
Next we had Buttered Roasted Chicken with Savory Corn Pudding, White Beans and Black Olives. Now that description is deceptive to say the least, it doesn’t come close to doing this dish justice. This chicken is extremely moist and tender, the corn pudding adds texture as well as flavor of course, but also an interesting eye appeal due to its shape. If you wish to know more regarding this, go to Norman’s and order the Buttered Roasted Chicken, you won’t be sorry. The white beans are served as a flawlessly spiced puree and the black olives referred to above actually come in the form of a tapenade which adds an enjoyable salty element to this dish.
Are we done yet? No, one last irresistible entrée was placed before us. Grilled Rib Eye of Beef served with Trumpet Royales, Cheddar Fingerling Potatoes and Malbec Essence. This plate is truly a feast for the eyes. From the cheesy, garlicky cheddar fingerling potatoes in one corner to the tawny onion marmalade in another this dish is a work of art. The center cut rib eye, which has virtually no fat, is fork tender, seasoned superbly and cooked to perfection. And yet it is not this delectable beef that is the highlight of this dish for me, although it is marvelous. The star of the Grilled Rib Eye of Beef sits alone in one corner of the plate. It is the Onion marmalade. This savory concoction is made with Spanish Onions, that’s all I know about it, other than that its flavor is out of this world good! Many years ago I was in the preserving business and the occasional customer would ask us if we’d ever heard of Onion Marmalade, perhaps they had run across this creation in a different setting. I hadn’t encountered it then and didn’t give much thought to it as far as working up a recipe to add to our already abundant line. Pity! Have I forgotten anything? Oh yes, the Malbec Essence, what is that? Well if I have to take a guess, and that is exactly what I must do, I would say it is wine used in the making of this dish since Malbec is a black, thin skinned wine grape.
We’re almost done. I am thinking a cup of coffee would be a nice end to this epicurean repast when Gary appears tableside behind a cheese ladened cart. Upon said cart are at least 3 types of Blue Cheese alone, as well as Camembert, Gaparone and others I can’t remember or spell. I have an admission to make, I love cheese! I had spied the cart earlier in the evening when it appeared at a table near us, so I kept that in mind when tasting the earlier plates. I tried to say no to Gary and the cheese, really I did, but it wasn’t meant to be and I ended up with 3 samplings of these dairy delights on my plate. Camembert has always been one of my favorites, so that was one choice, I tried the Gaparone as Gary said it was wonderful, and he was right. For my third choice I just let Gary surprise me, it too was tasty but I didn’t get the name, so I guess I’ll have to go back to Normans again to try the cheese…all in the name of research of course.
Since I had the cheese I skipped coffee. Wayne on the other hand not only opted for coffee, he had cappuccino AND Orange Scented Crème Brulee for dessert. The orange flavor in the Crème Brulee is quite strong which I suppose is only fitting here in Florida. The cappuccino and Crème Brulee both came with chocolate biscotti. Now I am not a biscotti fan, but there were 2 chocolaty, nutty cookies just sitting on the plate looking at me, daring me to taste them…so I did, and much to my surprise the biscotti was delicious! Can you guess why? They’re made in house that’s why! Gary told us that everything is made in house…imagine, not cutting corners to save a few bucks but providing top notch, quality food and quality service delivered by a knowledgeable staff…sounds like a winning combo to me.
Ok so Wayne ate an entire Crème Brulee and cappuccino and I was good and didn’t have dessert…well…until two little truffle type chocolates confections appeared as if by magic on the table. One of them found its way into my hand and soon disappeared and it was worth every calorie too. Now I know this looks like a great deal of food, and it is, but in our defense we were enjoying the ambiance of this restaurant for approximately 3 hours.
If the proof is in the pudding and the truth is in the details believe this, for awesome attentive service, a fantastic food feast and decadent deserts, Normans is a must experience for the discerning diner.
You can find more info about Normans at www.normans.com
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The Carving Station
8594 Palm Parkway
Orlando, FL
2/1/08
Reviewed by Victoria Mason
I hate waiting more than almost anything else, and waiting for a table at my restaurant of choice when I’m hungry is no exception. Okay, I know patience is a virtue, and I also know I could always avoid long waits by thinking ahead and making reservations, but I’m not particularly gifted in the patience department, and planning anything in advance seems to be beyond my capabilities as well. (This would probably explain why I end up eating scrambled eggs or popcorn for dinner so frequently when I cook for myself, didn’t plan ahead far enough to take something out of the freezer.)
Anyhow, waiting wasn’t a problem at The Carving Station for a couple of reasons. First we were there scant moments after 4:00 pm when their doors open, and second the interior of the restaurant is huge! I usually gauge where I am going to dine by how full the parking lot is, (not really a method I recommend though, for if the parking lot is not full at peek dining times, do we really want to eat there? but I digress) but I believe even if the lot were overfull there would be seating available in this inviting facility.
Warning: Drool zone! Before reading further, if you are leaning over a computer keyboard, cover it with something waterproof, you may also wish to don some sort of protective garb or bib.
Upon being seated we were presented with a menu. Now I am perplexed. Did I not see an “All U Can Eat” sign outside? Isn’t this a buffet restaurant? I open the menu to peruse such tempting options as: Black & Blue Flatbread ~ Juicy steak topped with crumbles of blue cheese on a crispy flatbread, Smoked Salmon (salad) ~ on mixed greens with Raspberry Vinaigrette, red onions and candied pecans, Open Faced Smoked Prime Rib Sandwich, Hickory Smoked Turkey with Gravy, Fresh Grilled Salmon, Slow Roasted Prime Rib, Hickory Smoked Ham, Fish & Chips, Hickory Smoked BBQ Ribs, Snow Crab Legs and much, much more.
With all these choices staring me in the face and a willing server, Doug, to bring it to me, why then did I opt for the All I Can Eat choice? Well, for two reasons really. One, I’m a glutton and two, I couldn’t narrow it down to just one entrée, after all what kind of review would that be? In all seriousness the menu choices sounded so tempting I wished to taste a little bit of as much as possible.
The Carving Station even has a children’s menu which offers such kid friendly foods as Pizza, Chicken fingers, Spaghetti & Meatball, Corndog (one of my favorites!), Mac & Cheese and Fish & Chips.
Being a girl who always makes good food choices (yeah right!) I went to the salad bar first to sample the fresh lettuces and veggies. The salad bar is not huge, but I didn’t really come here for salad now did I? While vegetable diversity may not be high, quality certainly is; freshness of ingredient is apparent by appearance and taste.
Before I go on to entrees and sides I must say that the presentation is pretty darn impressive. On a whole, maintaining an attractive appearance in large chaffing dishes which contain foods to which diners help themselves is not an easy task, but somehow these folks manage to keep everything looking appetizing and appealing.
After salad I headed for the carving station where my plate was loaded with Prime Rib, Smoked Turkey (two ways), and Ham. We’ve all had prime rib; we all know what it tastes like. But wait, this is different. This has a unique spice blend on it that I can’t define but that is absolutely delicious! As I mentioned the turkey comes 2 ways: 1) dry, carved off the bone, and 2) moist, which is kept waiting for particular diners, simmering in what I suspect are turkey juices and/or broth, of course I had to try both. You may call me a Philistine here but a couple pieces of rye bread and some mayo would be the only thing that could possibly improved that turkey for me. I also tried the ham, which was delicious. I am very fond of good ham, this did not disappoint.
As I was gobbling…er…I mean sampling each of the above selections
Garath Jones, owner of The Carving Station came over to introduce himself and tell us a little about his restaurant. He has owned this establishment for only 5 months, although it has been in operation since November 2006.
The Carving Station also offers a lovely seafood selection. We tried Crab Legs, Peal & Eat Shrimp and Battered Shrimp. It is abundantly clear that only the freshest seafood makes it to the Carving Station. The taste of each of these sea foods is sweet and delicate and definitely not salty. These folks definitely know what they are doing!
Side dishes are usually almost adequate in this type of place, you know what I mean, not a lot of seasoning happening, and everything being so overcooked if we were to close our eyes when eating we wouldn’t be able to distinguish beans from broccoli. Not so at the Carving Station. Here they serve an upscale veggie mix delight, consisting of broccoli, green beans and red peppers. The mashed potatoes are indeed made with real potatoes…no phony baloney dried, then reconstituted spuds here! Red potatoes are used in this dish, they are mashed in a rustic fashion, which includes some of the skin and means they have not been mashed to mush. They are almost as attractive to look at as they are to eat…almost. And finally The Carving Station has its own version of Green Been Casserole. Now this is a new one on me, the texture is not what I expected, which means it has something in it that I don’t use (not that surprising since I’ve only made this dish a handful of times, and I think I’ve mentioned once or twice that I’m not a great cook…fabulous baker, not great cook). This recipe is heavy on the garlic, so if you’re on a date, don’t omit have this dish; just make certain you both have some.
Now do you understand the reason for the warning issued above? Are you still reading or are you heading to the Carving Station now? Don’t go yet, I still have to tell you about the Italian Bar.
Newsflash…I can’t eat anything containing tomatoes (yeah I know…that’s not news anymore), and a great deal of Italian food includes tomatoes, so I was not expecting to find anything at the Italian bar that I could eat…silly me. There were the requisite beautiful looking dishes: Stuffed Shells, which are large shells stuffed with a ricotta cheese mixture, and
Pasta with Meatballs, comprised of penne pasta in a delicately spiced tomato sauce which dances on the tongue, both of which I could not partake. But to my surprise there were also several dishes I could enjoy like: Chicken Marsala ~ Tender chicken and mushrooms virtually melts in the mouth. The Marsala sauce is the perfect consistency, adhering to the chicken and mushrooms without being cloying
Shrimp Alfredo ~ Again a delicate balance of flavors set off by darn near perfect spicing
Veal Piccata ~ The sauce in this dish enrobes the bite sized pieces of breaded, fork-tender veal like a blanket; the sauce includes capers, not an ingredient found in your run of the mill all you can eat restaurants. I think that epitomizes this entire experience…The Carving Station is not your usual run of the mill anything; it is a quality dining experience in an unusual setting.
I almost forgot to mention the soup. There was a choice of Minestrone Soup which was FULL of veggies and pasta, or Vegetable Beef Soup which had actual chunks of beef, and lot of them in it, imagine that!
If this isn’t enough The Carving Station also has a full bar and dance floor with entertainment so that you evening doesn’t have to end with just a wonderful meal. Call 407-238-2411 for details.
One last thing, I mentioned earlier that this restaurant is huge, but I was struck by a thought when walking through the place to get to the exit. Have you ever gone to a tiny (or not so tiny, but ill equipt for groups) restaurant and had them pull together three or four tables and then tried to shoehorn your family or group in, only to be bumped by other restaurant goes, servers etc the entire time you’re trying to enjoy yourself? Well if you are within driving distance of The Carving Station you don’t have to do that, they have super-long tables, longer than I have seen anywhere, that are suitable for large groups. Couple that with fabulous food and super service and you’re sure to have a memorable get-together, memorable for all the right reasons, not because Aunt Bessie got bumped off her chair by a surly server and cousin Floyd sprained his ankle and overturned an entire table on the triplets when he tried to get up quick to catch Aunt Bessie.
To answer my questions from much earlier in this article; Yes, The Carving Station is an “All U Can Eat”, and I suppose it is also a buffet but not in the sense that word has come to mean. This restaurant has taken “all you can eat” dining to a whole new level, The Carving Station has managed to ‘upscale’ the entire dining experience. I look forward to my next trek northward when I will again venture to this culinary oasis in a world of menu mediocrity.
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1.22.08
Ruth Chris Steakhouse
Cityplace, West Palm Beach, FL
Reviewed by Victoria Mason
WRPBradio/RadioPalmBeach
The evening was drippy and dreary but the sunny reception we received when walking into Ruth Chris Steakhouse quickly dispelled the vestiges of ickiness the inclement weather wrought. Since we were smart enough to make reservations we were promptly led to our table which was located on the third floor overlooking both levels of this lovely restaurant. That’s not the only view our table enjoyed though, we also had a birds-eye-view of the beautiful Kravis Center.
While we were perusing the menu, nibbling on warm bread and trying to pare down the options to something we may actually come close to being able to eat in one sitting (we didn’t succeed, but what a wonderful dilemma) Ryan Fuda, the manager on duty came over to welcome us and tell us a little about Ruth Chris Steak Houses. We learned that this particular Ruth Chris restaurant opened its doors a just over a month ago on December 17, 2007. We also learned that each Ruth Chris is unique in design, not a boring cookie cutter design restaurant. Soon Jessica our server arrived to take our appetizer order. We informed her of my allergies which she assured us the kitchen would accommodate (and since I am able to write this review in a timely manner, I can say with certainty that they did).
Remember I told you we were trying to pare down appetizers? Well here’s what this ‘pared down’ order entailed. Lobster Bisque, Sizzlin’ Blue Crab Cakes, Sizzlin’ Jumbo Scallops AND Crab Stuffed Mushrooms. Now I know that looks like a lot, and in reality it is a lot, but in our defense we are doing a review so we wanted to taste a lot of different flavors. That’s my story and I’m sticking to it! I don’t eat bisque as it often contains some sort of tomato product but Wayne found the Lobster Bisque to be tasty, and unlike many bisques I’ve seen, this one was redolent with actual chunks of lobster! Imagine that actual lobster in lobster bisque, what will they think of next? Sizzlin’ Jumbo Scallops, now this dish came extremely attractively plated. The tender scallops recline in a mouth-warming, slightly smokey pool of flavor, which is topped with a ‘hat’ of julienned vegetables.
Sizzlin’ Blue Crab Cakes are accompanied by lemon butter, but they did it without the lemon butter to accommodate my allergy, and again we were pleased to see large chunks of crab among the spicy ingredients of this delectable dish. Last but not least Crab Stuffed Mushrooms. These large mushrooms are filled with crab (no, really?) and Romano cheese, among other ingredients, to make this simple sounding appetizer rate head and shoulders above other similar sounding starters.
Guess what? We’re not done eating yet. For his entrée Wayne choose Ruth Chris’ Petit Filet with Lobster Tail, while I chose their Ribeye Steak with the optional Blue Cheese Crust. Sides are served ‘family style’; Jessica our happy, perky server suggested the Lyonese Potatoes as one, and since I happen to love broccoli and Wayne eats very few veggies anyhow, it was the Broccoli Au Gratin that caught my attention. The broccoli was everything I hoped it would be and more. The butter for Wayne’s lobster tail arrives at the table well ahead of the entrée. When it arrives at the table it is in solid form in a tiny chaffing type dish, which is heated from below by a tea light candle, melting the butter. The lemon is wrapped in muslin and tied with a ribbon to allow juicing without seeds. These folks think of everything to ensure freshness and make a dining experience pleasurable. As for my Blue Cheese Crusted Ribeye steak, lovely, soft, creamy blue cheese is melting slightly on an impressive piece of beef. It is obvious from the first bite that quality is always uppermost in the minds of those working with this food.
And again, we’re not finished yet! We just have to have dessert don’t we? What’s a review without dessert? Wayne chose Crème Brulee; this is usually topped with fresh berries but Wayne’s not much of a berry guy, so they did it without for him. If rolling eyes in delight means anything, the Crème Brulee was delicious. I opted for Bread Pudding with Whiskey Sauce. My first impression…WOW!!! This is oh-my-gosh good! This round mound of bread pudding teeming with raisins sits as an island surrounded by a sea of whiskey sauce. There was even a mint ‘tree’ garnish to complete the island look. Of course we had coffee with dessert; I chose regular coffee which was very tasty while Wayne opted for Ruth’s Coffee. Ruth’s coffee includes a little actual coffee blended with Frangelico, Bailey’s Irish Cream, Brandy, whipped cream and chocolate.
Having tasted much too much food tonight, it is my considered opinion that whatever the magicians in the kitchen touch turns to amazing cuisine. The food at Ruth Chris Steak House in Cityplace, West Palm Beach, FL will definitely please even the most discerning palate, the pleasant and friendly service makes the meal even more enjoyable.
Oh one more thing. I would like to issue a heartfelt thank you the gentleman who came to my aid with his umbrella when I left the restaurant. Chivalry is alive and well and apparently chooses to dine at Ruth Chris Steak Houses!
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10.20.07
Sweet Tomatoes
1900 Palm Beach Lakes Blvd.
West Palm Beach, FL 33409
In a time when dieting seems to be on everyone’s mind including mine, I have found a haven for good healthy food at reasonable prices. Sweet Tomatoes is as much a dining experience as it is just eating a meal.
A buffet style/cafeteria concept, Sweet Tomatoes boasts an oversized salad buffed featuring all the fixin’s. Once you have assembled your salad and chosen your table, you can now help yourself to an assortment of soups, chili, baked potatoes, baked sweet potatoes, steamed veggies, mac & cheese, pasta and a myriad of tempting breads.
If by some slim chance you are not stuffed by this time, dessert is also available in the form of soft serve frozen yogurt, with all the trimmings. Once again if that doesn’t temp your taste buds, Sweet Tomatoes offers an array of sweet treats such as brownies, apple crumble and muffins. Pumpkin muffins are available this time of year and I can attest that they are indeed delicious.
Sweet Tomatoes is a family friendly restaurant with something for everyone and quality to match. A friendly staff is there to answer any questions and offer assistance if required. Sweet Tomatoes is also an excellent choice for that last minute dinner out or a night out with the kids.
Wayne Filowitz
WRPBradio/RadioPalmBeach
10.19.2007
Grand Lux Café
Town Center at Boca Raton
6000 Glades Road Ste. #1016 Boca Raton FL 33431
(561) 392-2141
First of all I must apologize to the Grand Lux Café and my readers because this review took longer to post than it should have, but like the food at the Grand Lux, it is well worth the wait.
Grand Lux Café provides a finer dining experience without making its patrons feel as though we need to ‘put on the dog’ just to walk in the door. In the tradition of fine dining, Grand Lux Café stands head and shoulders above many of its peers. The hungry diner first encounters a full menu bursting with oversized portions, add a bar to further entice top that with an onsite bakery to round out this most enjoyable dining experience.
For my entrée I chose the Sunday Night Pasta. Our waitress inquired if we would like to share this meal as it is a rather substantial portion (enough for 2). As most of my readers know, my dining partner is allergic to tomatoes so sharing was out of the question, but since I love pasta I was quite willing to take any ‘leftovers’ home to enjoy another day. It is unfortunate that Vickie couldn’t taste this dish though because the thick sauce with chunks of beef short ribs, steak fresh mushrooms, onions, and garlic is out of this world, and certain to make her or anyone’s taste buds thank them.
Vickie’s allergy might be a blessing in disguise because we certainly would have shared that delectable dish if it were possible but since that was not an option she choose the Veal Saltimbocca as her entree. This dish features tender veal, fresh sage, proscuitto and fontina cheese coated with parmesan breadcrumbs. Like every dish we have encountered at Grand Lux Café, this meal too is enough food for 2. Since I have no allergies I had the pleasure of tasting this dish, which also rank high up on the fine dining scale.
Now you’d think with meals of such stellar proportions we wouldn’t have had room for dessert right?.........Wrong! Of course we had dessert! And for dessert we choose the Crème Brulee Duo, but this we did share since we already had two full meals of ‘leftovers’ boxed and ready to go home with us. Though we couldn’t quite finish the Crème Brulee, it was only due to the fact that we were too full and in no way reflects any displeasure with this delectable dish. Our dessert was perfectly prepared and served with the style you expect from a quality restaurant. There are so many choices of appetizers, entrees and desserts you will not know where to begin, but take comfort in the knowledge that the knowledgeable staff will explain each dish to you and answer any questions you may have.
Dinner at Grand Lux Café is a delightful dining experience for the discerning connoisseur.
Oh, I forgot to mention the bread. It arrives at the table warm, nestled in a basket, emitting an aroma that is certain to encourage even the most sluggish appetite.
Wayne Filowitz
WRPBradio/RadioPalmBeach
7.21.07
Jinja Bar and Bistro
Looking for a great meal a new dining experience wrapped in one? Head to Jinja Bar and Bistro, located at 550 South Rosemary Ave. West Palm Beach FL. Located at Cityplace on the upper lever near Muvico, Jinja offers true Asian dining in a comfortable atmosphere.
I have to admit that the appetizer of BBQ ribs tops my list of favorites but for a main course I recommend the Teriyaki Rotisserie Chicken. The plate comes with half of a perfectly cooked chicken perched atop a bed of jasmine rice. The aromas emanating from my plate were heavenly, but even they were topped by the flavors as they made my taste buds stand at attention. Even the most fussy diner would be hard pressed to find fault with this meal.
My companion for the evening enjoyed the Homestyle Chicken Udon which consists of tender, moist pieces of chicken, cabbage, green onions, carrots and mushrooms nestled among Udon noodles. Udon noodles, unlike pasta or egg noodles, are made of rice flour, tapioca, and wheat four (according to our server). This gives them a wonderfully robust consistency with an interesting trait, that being that they absorb the flavor of what they are cooked with thereby pulling all ingredients together to make this a delightful dish.
Jinja offers a full bar and lists many exotic drinks to temp a tippler. Jinja also has an assortment of wonderful desserts and a full Sake menu.
Don’t forget to join WRPBradio’s VIP club so that you are elegible to receive a 10 % discount to this taste of the Orient right here in Cityplace.
7.18.07
New York Style Pizza
It's sad to say after reviewing so many good restaurants and eateries that I must write a negative review. Where do I even start? I guess the beginning would be a good place.
Though tonight’s dining experience was not one I had intended to review, I felt the need to make my listeners/readers aware of this dreadful experience. I am thankful that I had good company for this mealtime travesty; otherwise the entire evening would have been a total loss.
Bread is an item that is traditionally found on even the least traditional type of Italian restaurant tables, but at New York Style Restaurant in the plaza on the corner of Jog and Lake Worth, we had to ask our surly server for this starter. I suppose a good clue to how the dining experience was going to turn out should have been the attitude of the waitress. It seemed she was incapable of squeezing out a smile or a pleasant word, as if her tip didn’t depend on it.
I wish I could stop this review there, but the hits kept on coming. One of my guests this night is allergic to tomatoes but loves Veal Parmesan. In every Italian restaurant we have been to, when she orders this dish, her allergy has been accommodated by substituting Alfredo sauce for the tomato sauce. I was amazed to hear that not only will New York Style Pizza not make this substitution willingly, they feel the need to charge a fee of $5.95 for a cup of what turned out to be thin, runny, tasteless, very much less than adequate Alfredo Sauce.
Now, I might have been able to end this review on that sour note if the rest of the meal had been good, but alas only that much disappointment was too much to ask for this evening. Two meal mates ordered a salmon dish. When these plates came to the table we all had to move away from them as the horrific odor emanating from the spoiled fish was nauseating. It is beyond comprehension that the waitress didn’t realize the fish she was carrying was bad from the smell, before delivering it to our table. And although this may sound humorous, I still can’t end this review without mentioning that we had to practically get on our knees to beg for refills of water!
And there’s still more…
The last item, as small as it sounds, is the icing on the cake so to speak. When asked what dessert we would like, we told our waitress that we were full but since it came with the meal, we would take the dessert home. With all that was said and done this evening, you would think that the issue of dessert would be an accommodation to some very unhappy and unsatisfied patrons with a tab of over $100.00, but as the rest of this woefully inadequate meal had gone, with an unfriendly face, I was told that the dessert that comes with the meal could not be taken home.
I now will not waste any more of your time with this review, but will say that if you are looking for an extremely poor dining experience, New York Style Pizza is the place to go.
Wayne Filowitz
PS I left out a great deal of what made this meal a dining disaster, because even I can’t believe all that went wrong in just one night.
Sunset Bar & Grill
You will find the following statement holds true if you read this review and go visit the Sunset Bar & Grill. The statement is: It is not the neighborhood that makes the restaurant, but quite possibly the restaurant that makes the neighborhood. I seem to have stumbled into a dinning oasis sitting in what most of us would consider an ‘off’ location. I must admit the first time I passed this restaurant I said, “I am not stopping here to eat.” Well, I am here to tell you, my loyal listeners, just as avoiding Entre Nous because of its location would have been foolish, it would also be foolhardy to pass up Sunset Bar & Grill. It is not a mirage, it’s really there and definitely too good to pass up.
Now for the meat of my review. As we entered, I was pleasantly surprised to find a cozy atmosphere from the rafters right down to the linen napkins. We were greeted with a smile, given our menus and told the specials. I need not say any more about the service than it was top notch, so I can save space to tell you about the meal.
We started off our adventure into gluttony with warm bread which came with butter and a combo of olive oil and balsamic vinegar for dipping. We were then presented with two appetizers. The first being Spring Rolls with Hoi Sin and Peanut Sauce for dipping and the other being Crab Cake with Roasted Red Pepper Sauce and Mixed Greens. I will tell you this, those who know quality crab cake would know that the denseness of this crab cake only showed that it was prepared with the freshest of crab meat and no fillers, which when all put together, make for a superb taste treat. The Spring Rolls were no different in quality of ingredients and with a taste that left us wanting more even though we know a full meals delivery was imminent.
The second course was salad and as most of you know I find that course to be a stomach filler and a time waster…BUT…with fresh romaine lettuce, homemade Caesar dressing, and what I suspect were homemade croutons, I found myself thoroughly enjoying this plate.
I could actually stop my review here, as by this time I was pretty full but without wasted time the entrees reached the table, hot and attractively presented. I ordered the Chicken Parmesan with Capellini from the daily special menu. In most restaurants that would have made the order complete, here on the other hand, my plate included, spinach, green beans, and a shredded zucchini/pepper sauté that was indeed delicious. From the first cut into my approximate ¾ inch thick chicken breast, I knew I had made the right choice for my entrée. The flavors of the chicken mixed with the seasonings, mozzarella cheese and Mammas special homemade marinara sauce sent my taste buds reeling. It’s wonderful for one to have an excellent meal but this plate could easily feed two. Vickie chose the French Cut Pork Chop Marsala which was accompanied by truffle mashed potatoes, spinach, zucchini/pepper sauté, an incredibly delicious mashed carrot side and a slice of butternut squash. All was cooked to perfection and well worth abandoning our diet for the evening.
After not being able to finish either plate, we were presented with dessert in the form of Banana Croissant Pudding. This turned out to be a quite upscale form of Bread Pudding (Vickie’s favorite) which was served up in a Martini glass and topped with whipped cream, could it get any better?
The Sunset Bar & Grill has limited hours so it is important that you contact them before going.
Once again RadioPalmBeach delivers to you a rare find for dining excellence. Don’t pass the chance to visit Sunset Bar & Grill located at 2500 Broadway, in the Northwood section of West Palm Beach. Sunset Bar & Grill’s phone number is (561) 832-2722
Wayne Filowitz
RadioPalmBeach
Kozy Diner
6661 Lake Worth Road
Lake Worth, FL 33463
This meal was like a trip to the past. The days of the diner are back in the form of Kozy Diner. Walking in you are embraced by a blast from the past feeling in the form of traditional atmosphere and the well known aroma of diner fare. That’s about where the diner aspect of this charming new eatery ends and the restaurant begins.
With a quick glance at the menu the New York Sirloin caught my eye. When it arrived it was a first a feast for the eyes, similar to what I expect to find at the upscale steak houses, what a delightful surprise! This prime piece of beef was cooked to perfection and topped with caramelized onions. Alongside were a mountain of mashed potatoes and delicious coleslaw.
This dining experience brought me back to much earlier diner days in New York and on a side note there was enough of my meal left over for lunch the next day. One of the things that brings me back to the good old days of diners is the value and the amount of food plated for your enjoyment.
For those of you who are tired of spending over $4.00 for eggs, hash browns, toast and coffee a delightful surprise is in store for you. You only have to reach into your pockets for a mere $2.75 for the above mentioned breakfast, a price unmatched anywhere in this area. Well worth a try, the Kozy Diner ranks as a top spot for the casual meal.
Wayne Filowitz.
RadioPalmBeach
Pete's @ Riverbridge
Like many of my readers I have been eating at Pete's for years. Today I felt the need to come to my office, on my birthday, on Memorial Day to write this review. I will do what I never do and List All the Problems with my dining experience:
1. Short one place setting and I needed to take one from another table.
2. One Breakfast ask for light toast. It came out burnt. When asked to have it redone they said we can't make it light it is a conveyor belt system and it all comes out the same.
3. I asked for my bacon to be on the limp side and what I got was burnt bacon.
4. We asked for regular butter and had to ask 3x before we received it.
Now this should be enough to make you think about EVER eating there, but to top it off the woman at the register was NASTY. Funny thing is when we walked out another couple also spoke about how nasty the woman behind the register was. So with all this knowledge and many better restuarants, I ask you WHY???
To all my loyal listeners who eat at Pete's, its time to rethink!!!
Jetsetter Lounge (A rated) www.radiopalmbeach.com
1132 N. Dixie Highway Lake Worth (561) 533-7999
Tough to find, not to be missed. That would be the answer to the location and experience of RadioPalmBeach's new favorite haunt.
It was a beautiful night and with no plan, purely by accident, I found myself parked at Jetsetters. I wasn't even at the door before I was seduced by the aromas emanating from the kitchen. Upon entering we were taken back to for some a happier time, for others a time not well remembered...I speak of course of the fabulous 60's.
Passing through the lounge we were greeted with a smile and the choices began. Do I sit inside or enjoy the serenity of the outside Tiki garden? As the night was beautiful I chose the outside gardens. The surroundings were such that we were swept away from the urban hustle and bustle and transported to a island retreat. The sights and sounds of the outside world were squelched by the walls and high hedges that surround the lush yard.
The menu, which I must add is updated regularly, consisted of some wonderfully diverse choices. As many of my readers know one great concern of ours when dining out, is that my partner has many allergies and the island dishes seem to contain many of the items to which she is allergic. This is the only negative you will read in this review because upon telling the waiter about this problem it took a mere 3 minutes before the chef joined us at our table to put together a plate that would please even the most sensitive palette. I think it was at that point that I realized custom professional service,while not easily found elsewhere, is readily available at Jetsetters.
Our meals consisted of a sampler appetizer which contained coconut shrimp, cigars shaped, meat filled delicacies, mahi mahi skewer and skewered jerk chicken. These were accompanied by 3 delicious dipping sauces. The entrees that followed were black and white Stripped Lobster Ravioli in cream sauce and Bow tie Pasta with vegetables, chicken, shrimp and chorizo sausage, this too was in a creamy sauce. With full bellies I am uncertain how we managed to finish dessert which was served in an oversized martini glass and consisted of brownies, iced cream, strawberries and whipped cream, topped with Godiva Chocolate liqueur, but we did our best to do it justice.
A repast fit for a king, in a location on par with paradise. A definite super-pick from RadioPalmBeach.
Wayne Filowitz Entertainment and Food Writer
Stresa (A rated)
Ok my dear readers this is surely one review that I take pride in writing. Stresa, by many considered one of the finest Italian restaurants in Palm Beach County, is still going strong after more than 15 years in business. After all these years of serving up world class dishes such as Veal Marsala, Beef Tips, Fried Calamari and superb pasta the restaurant still shines with old world charm. Just knowing that each dish is freshly prepared and in keeping with the classic Italian theme the decor brought me back to a quieter time, when dining was a night out not a rush to EAT!!!
I thought the service was flawless, as was the presentation of each dish. I am always impressed when seeing attentive manag ement on the floor and visiting each table. The servers were friendly and well informed about all the dishes for the evening.
My Dinner consisted of Escargot, Eggplant Parmesan, Veal Marsala and Chocolate cake to finish the meal. My senses were excited as each dish was carefully brought to my table and placed in front of me. Fine dining should excite all the senses, and this experience did just that.
I will stop for a moment and say that I almost passed up on dining here due to a negative review I read in the Palm Beach Post by Mr. Passey. That would have huge mistake! As I read Mr Passey review, I was unsure if it was written with Dining in mind or just out of SPITE. My meal was everything Mr. Passey said it wouldn’t have been.
Stresa's located at 2710 Okeechobee Blvd, West Palm Beach 561-615-0200 is a moderate priced restaurant serving lunch at 11:30 AM to 2:15 PM and dinner Sunday - Thursday 4:30 PM to 10:00 PM Friday and Saturday till 11:00 PM.
Wayne Filowitz
Entertainment and Food Writer
Tiki Waterfront Sea Grill
located at Riviera Beach Marina, 200 East 13th St. Riviera Beach, Florida. 561 845-5532
As season is upon us, you might wonder why there has been such a delay in the appearance of new restaurant reviews. Before I begin this review, I just want my readers to know that when it comes to dining, Radio Palm Beach and I have chosen to be very selective about our choices. With that said, I will tell you this; when it comes to choices, it seems once again that Radio Palm Beach has hit the mark when sending me to the Tiki Waterfront Sea Grill.
This restaurant holds all the charm of island style dining and, if seafood is your preference, this is one place not to be missed.
Upon entering the marina I noticed that finding a parking spot close to the restaurant was a bit difficult although any parking space is well within easy walking distance, I could tell that this hidden gem was well known to the local.
While strolling from the car to the restaurant, the sound of lively, live music welcomed us and accompanied us as as we entered the two-tiered dining area. Anyone who knows me knows I was at home in this island style tiki environment. The breeze, the water and the delicious aromas emanating from the kitchen already had me looking forward to my dining experience.
We were pleasantly greeted by our server, who proceeded to tell us the specials and then was off in a heartbeat to bring us our drinks.
Upon his return we had decided on the following:
We shared a bowl of New Orleans Crayfish and Corn Chowder, this, their signature soup, had perfect texture and taste with just a hint of spice kicker.
We followed that dish up with an appetizer of Tortugas, and for those of you like myself who don’t know what that is, it is bacon wrapped scallops with apricot-horseradish dipping sauce. Again I was not disappointed, the scallops were wrapped in smoky bacon and cooked to perfection. They split with the lightest touch of my fork.
My choice for dinner was the Lobster Roll, which is served New England style on a toasted bun with Wakame. I must say that in my opinion that there was no skimping on the quality and quantity of the lobster within this roll. The large and luscious chunks of seafood were overflowing, falling out of my sandwich as I devoured it.
Vickie’s choice for the evening was quite different. The Sea Grilled Salad caught her eye and was quickly chosen for her dinner. This salad consisting of house greens, hearts of palm, toasted almonds, cucumbers, carrots and Bermuda onion was then topped with Blackened Grouper. To quote Vickie, "As we eat first with our eyes, this marvelous repast was only enhanced by the beautiful presentation."
With generous portions, we found ourselves completely satisfied after our entrees, when to our surprise, we were confronted with dessert choices. Of course we had to succumb to dessert as, how could any review be complete without a sampling the finishers? A combination of Ultimate Chocolate Cake, and Bread Pudding perfectly displayed and artistically decorated, as i
