Park Tavern Delray Beach

Our Team

For over a decade Brian Albe, Brandon Belluscio, and Chef Anthony Pizzo have been creating good times for a legion of fans. Having met early in their careers at the iconic Pranzo restaurant in Mizner Park, they soon realized they shared a similar vision for creating the perfect dining experience. Young, energetic and looking to redefine the standards, they set forth with their first joint venture at Vertical 114.

After that success, they decided to put their unique spin on the steakhouse, creating Cut 432 and thanks to their careful crafting the steakhouse concept was suddenly transformed from stuffy to sexy! Now a mainstay of vibrant East Atlantic Avenue, Cut blends a celebrity chic vibe with meticulously crafted cuisine and impeccable service.
Melding the traditional with the trendy is once again the philosophy of their latest venture Park Tavern. Reaching back to the feel-good neighborhood dining experience of previous generations, the team is adding their distinctive branding to the concept and creating an everyday dining experience that engages with its fun-filled atmosphere and innovative, housemade cuisine.

Thankful for their continued success, Anthony, Brian and Brandon, realize that theirs is a unique partnership, one based on friendship, respect and a blending of distinct talents. But most importantly it’s their devotion to delivering the best of times to the guests that keeps them excelling everyday!

Chef Anthony Pizzo:

There’s only one star in Chef Anthony’s kitchen and that’s the food! Although the critically acclaimed chef has received numerous accolades, his focus never strays from his commitment to his guests. He makes sure each and every experience at his restaurants is first class.
For Chef Anthony the art of creating a seasonally-inspired menu is something that energizes him.
“For me it’s all about the right ingredients at the right time,” he says. ” I am constantly in pursuit of the world’s finest quality meats, fish and produce, and I often source from local farmers. With each dish, my goal is to bring out all the incredible natural flavors, while also offering innovative combinations that offer new taste sensations.”
Lauded for his creativity, Chef Anthony leaves nothing to chance, making everything from scratch in his kitchen.
“Going those extra steps to ensure that each dish is as consistent and as high-quality as possible is what makes the difference in our restaurants,” he says. “Whether my guests are enjoying a Lobster Pot Pie or a Cheeseburger, from the most elegant to the most casual, my philosophy never wavers. Being able to create for my guests is a privilege I truly enjoy.”

Brian Albe:

Brian Albe is indeed the perfect mix! His creative cocktails are renowned for their distinctive style, and his ability to showcase the world’s finest wines at truly competitive prices has garnered him a stellar reputation among oenophiles. Now with the advent of Park Tavern, he had added to his repertoire sourcing the world’s finest craft beers.
“I adhere to our restaurants’ philosophy of being seasonally-inspired,” he says. “All my cocktails are handcrafted using only items that I am currently sourcing or producing myself…fresh from the farm fruits and homegrown herbs are the basis for the bar menu, and with the beers we are also going to be changing our offerings depending on the seasons as well.”
For wine lovers, Brian delights in being able to provide an experience that all levels of sophistication will appreciate.
“Nothing makes me happier than to talk to my guests about our selections,” he continues. “Whether I am discussing the qualities of certain vintage or introducing a new label to a guest, it’s all about creating the perfect experience for them.”

Brandon Belluscio:

The restaurant business is in Brandon Belluscio’s blood. Growing up, he absorbed the daily details of the industry and developed his charming front-of-house personality. Before meeting his current partners, he teamed with his dad, Ron, to create the acclaimed Catch 22 in Boca Raton.
“I learned so much from those years,” says Brandon. “But the most important truth is that your customers really are your guests. My philosophy is always about giving them more than they are expecting.”
For Brandon that means paying attention to every detail: from the creation of concept, to the design and decor, to the menu selections and pricing, to the overall vibe – the entire experience must be perfect.
“I think that one of the reasons we have been successful is because we as a team put a lot of forethought into what we are creating,” he says. “We have been praised for being innovative and bringing in new ideas, and we really do that because we listen to what people want next.”