Looking for great dining in Delray Beach? Here are some of our favorites:
Delray’s Atlantic Avenue is famous for having a little something for every culinary and nightlife craving. Cut 432 provides an upscale, cozy place to peruse the Avenue’s goings-on toward the eastern end of the block. Sweetly classic touches like shiny crystal chandeliers contrast with the crisp, modern marble bar top and the white leather bar chairs.
Cut 432: 432 E. Atlantic Ave., Delray Beach; 561-272-9898.
Mexican soul food reigns at this hipster Tequila bar in Delray’s hot dining district. Try the smoked brisket enchiladas, lavished with a slow-cooked molé negro sauce. Wash it down with your choice of mescal or reposado — or any of the 200-plus varieties of tequila poured at the bar. Take in a setting that’s all funk and fun, but not in the wild, Cancun-on-Memorial-Day way.
This is gastro pub made easy, a spacious neighborhood spot that offers respectable, shareable bites. With its huge, varied menu and excellent drink options, this tavern is a must-stop for Atlantic Ave pub crawlers as well as for families seeking plenty of grub options.
Park Tavern: 32 SE Second Ave. (at Worthing Place on Atlantic Avenue), Delray Beach; 561-265-5093.
Brule Bistro is lively in both atmosphere and food. Where some pub chefs might include the obligatory flatbread on the menu, this menu offers a crispy pork cheek “pizza,” a crispy, tostada-sized round crowned with slow-braised pork cheek, Asiago cheese, arugula, pickled red onions and oven-dried tomato, served upon a board with droplets of fried rosemary aioli.
In every dish, in every bite, at Max’s Harvest you can taste the commitment to using the freshest ingredients available. In keeping with the eatery’s season-driven concept, executive chef Eric Baker uses as his main ingredient one of the fresh ingredients available. The menu changes regularly to keep presenting diners with a dish that is both new and familiar.
Source: Palm Beach Post
The trio behind Cut 432 has another winner on Atlantic Avenue.
By John Tanasychuk, Sun Sentinel, June 20, 2012
Brandon Belluscio, Brian Albe and chef Anthony Pizzo are at it again.
Four years ago, the trio opened Cut 432 — a high-style, high-priced steakhouse set improbably in an Atlantic Avenue storefront. It has everything the big steak chains have, but eating at Cut means supporting a locally owned business while taking in the local scene. The restaurant doubled its seating capacity after just 18 months in business.
Now comes 4-month-old Park Tavern, another riff on American fare that’s already a Delray Beach darling.
“We really wanted to get into the casual segment,” Belluscio says. “We thought the tavern was just something that really hasn’t been done with all the tap beers and the hand-crafted cocktails and the comfort food. The tavern gave Tony a chance to go in a little bit different direction but still stay in the American theme.”
Although Park Tavern has a Second Avenue address, it faces Atlantic Avenue. Worthing Park separates the restaurant from the avenue and provides a wonderful breathing space from the pedestrians that crowd the sidewalk. The restaurant seats about 160, inside and out, but Belluscio says everyone wants to be outdoors — even in the heat. So dress casually and sit outside.
Inside, the walls are covered with reclaimed wood painstakingly salvaged from old pallets and then stained. It’s the handiwork of Park Tavern mixologist Matty O’Connell, an old friend of the owners, who also painted a Stars and Stripes mural on the back wall. Concrete floors and Chicago brick add up to an authentically rustic tavern.
Our waiter, in jeans and apron, was so friendly we were tempted to ask him to join us for dinner. He knew the menu and the impressive beer list equally well, making recommendations based on our beer-drinking history. The beer list couldn’t be more current, and includes Category 3 IPA from the brand-new Due South Brewing Co. in Boynton Beach. I’m sold on the IPA, smooth but with just the right amount of bitterness.
It would be easy to come here for beer and appetizers. I can recommend deviled eggs ($8) with blue cheese in the filling and bacon bits for salty crunch. Warm pretzels ($7), served with a creamy mustard sauce called Red Dragon Fondue, will have you ordering another craft beer. Spicy ahi tuna tartare ($16) isn’t so spicy, but it’s refreshing with toasted hazelnuts. Crispy pork belly ($12) is served with apricot mostarda and watercress.
Pizzo understands that not every item on a tavern menu has to be rich, cheesy or otherwise overindulgent. So there are some nice salads on the menu, and a raw bar that features everything from oysters and clams to ceviche and Florida crab.
If the tavern vibe steers you toward the Tavern Burger ($13), you will not be disappointed. The beef is ground in-house and served with locally grown tomatoes and onions on a lightly toasted bun. It’s $2 more for cheddar or blue cheese, house-smoked bacon, caramelized onions or sauteed mushrooms. Burgers are served with crispy fries or a house salad. The sandwich lineup also includes a veggie burger ($14) and a shrimp po’ boy ($16).
There are also some very good entrees. Crispy-skinned local red snapper ($25) is plated with fava beans, wild ramps and lemon-basil corn broth. Barbecue ribs ($24) are fall-off-the-bone tender and accompanied by grilled corn bread and green-apple-jalapeno chutney. All that steakhouse experience shines through in the filet mignon ($32), this one served with fries and a green peppercorn-brandy sauce. Only slow-roasted prime rib ($29) was a disappointment. It was simply a bad cut, and too fatty to be rescued. Not even the creamy scalloped potatoes could save this slice of beef.
We almost forgot about that prime rib once the creamy mascarpone cheese cake ($10) arrived. I remembered this dish from Cut 432. It’s incredible: a cross between cannoli filling and cheesecake. Similarly good is the Kitchen Sink cookie ($8), a combination of heath bar, marshmallow, white chocolate, milk chocolate, dark chocolate and fudge brownie. How could any of that be wrong?
The trio who owns Park Tavern and Cut 432 are still in their 30s. I can’t wait to see what they cook up next.
By Bill Citara, Aug 21st 2011
Having re-imagined the classic American steakhouse to door-busting success, the three partners in Delray’s Cut 432 are now planning to do the same for the classic American tavern.
Park Tavern is the latest project for Brandon Belluscio, Brian Albe and chef Tony Pizzo, who plan a mid-December to January debut for their casual yet elegant bar-restaurant, which will slip into the space formerly occupied by the old Carlos & Pepe’s (or perhaps not so old, having lasted only a little over four months).
Located on Southeast 2nd Avenue adjacent to Worthing Park, Park Tavern will take full advantage of the urban mini-oasis, with a spacious outdoor patio and lounge, complete with firepit and picnic-style tables and shaded by banyan trees.
Inspired by New York’s Gramercy Tavern, Belluscio says the 150-seat bar-restaurant (with 59 of those seats in the bar) will boast an “industrial modern” look, featuring Chicago brick walls, tables of reclaimed wood, poured concrete floor and bar, wine room faced with floor-to-ceiling glass, custom light fixtures and bathrooms lined with oh-so-retro octagonal tile.
A chef de cuisine has yet to be appointed, but Pizzo has already worked up a menu of traditional and revitalized American dishes that will change with the seasons and, he says, “be as local as possible.” Menu details aren’t quite finalized, but look for a raft of products made in-house, from charcuterie to pasta to ice cream.
The inventive mixological bar program at Cut will be expanded at the tavern, with a large selection of contemporary cocktails and a wine list expected to grow to several hundred bottles, most if not all also available by the glass.
Broward/Palm New Times
By Bill Citara Thu., Aug. 18 2011
A “revival of the classic American tavern” is set to take place late this year or early next when the trio that brought contemporary steakhouse Cut 432 to Delray Beach opens Park Tavern just a couple blocks away.
Brandon Belluscio, Brian Albe and chef Tony Pizzo (plus two silent partners) have taken over the short-lived Carlos & Pepe’s, and are planning a mid-December or January debut for their latest venture, intended to meld the casual, laid-back feel of a neighborhood watering hole with a menu of traditional and re-imagined American dishes.
Park Tavern will take advantage of its setting adjacent to Delray’s Worthing Park to create an outdoor patio and lounge shaded by banyan trees and complete with firepit. Indoors, the 150-seat eatery (including a whopping 59 stools at the bar) will boast a poured concrete bar, wine room with floor-to-ceiling glass windows, walls of reclaimed Chicago brick and tables of reclaimed lumber, and custom-made light fixtures that designer Belluscio says will combine “industrial and modern.”
Pizzo is still working out details of the menu, which he says will feature large and small plates, change seasonally and be “as local as possible.” Everything from ice cream to charcuterie to pastry will be produced in-house, and while some dishes will stick close to classic tavern fare, others will offer cutting-edge takes on old favorites.
The beverage program will double down on Cut’s already extensive roster of mixological cocktails, while the wine list is eventually expected to include several hundred bottles, most if not all also available by the glass.
By Melissa McCart Thu., Dec. 15 2011
The restaurant slated to open January 18 from the trio behind Cut 432 — which has earned multiple Best Steak House awards from New Times — features indoor and outdoor seating for 180 people. Belluscio designed the interior that will feature Edison lights, wood accents, galvanized steel, Chicago brick walls, butcher-block tables, black tufted booths, and concrete floors.
Partners have been working on the concept for six months, since they acquired the former Carlos & Pepe’s space.
“We have been discussing how the economy is not where it used to be, and I’m not sure it will ever come back to where it was,” said Pizzo. “We wanted to create a seasonally inspired, comfort food menu with sustainable ingredients.”
The trio hashed out plans in one session at Danny Meyer’s Gramercy Tavern, the inspiration for their next concept. Gramercy Tavern has earned a bazillion accolades since it opened in the mid-’90s, including Zagat‘s “best restaurant” and three stars from the New York Times for simple, stylish cuisine in a polished yet homey dining room.
Pizzo said they’ll limit the menu to 30 items a season that will change four times a year with a price point from $4 to $38. “We want people to feel at home here, to treat it as if we’re cooking for them in our home,” said Pizzo. The website will be up and running Monday, with menus available online shortly thereafter.