Park Tavern Delray Beach


About Modern Restaurant Group

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For more than 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 in Boca Raton, FL, 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, Vertical 114. In 2008, MRG opened Cut 432 in Delray Beach, providing South Florida with the finest steakhouse experience highlighted by outstanding tableside service, an extensive wine program and unique culinary innovations. In 2011, MRG opened Park Tavern and in 2014, El Camino Mezcal & Tequila Bar, both in Delray Beach, FL. The hospitality group opened its second El Camino location in March 2018 on famed Las Olas Boulevard in Fort Lauderdale.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
As with most restaurants staffing is always a challenge. We want employees to share our vision & passion about food & beverage & it’s sometimes difficult finding top notch restaurant industry employees. Space has been a major obstacle at Camino Delray & keeping up with production & adjusting to the massive volume we do at Camino Las Olas has been a challenge.

So, as you know, we’re impressed with El Camino Mexican Soul Food Mezcal & Tequila Bar – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I started with Modern Restaurant Group at Park Tavern December 2011. I was part of the opening staff at Park Tavern & opened El Camino Delray as the General Manager. I ran El Camino Delray for 4 years until I started on the project for El Camino Las Olas. I started the hiring process in late November & interviewing, hiring, creating training & ordering everything for the restaurant. We opened March 25, 2018 & we have been very busy from day 1. We look forward to growing more in the future.

I am proud that we go above & beyond guest’s expectations with our product & service. We have a craft cocktail program & have a scratch kitchen concept for Mexican food. We do not use a microwave & almost everything is made daily in house. This is also what sets us apart from others. Many other busy restaurants serve prepared foods from their distributors or use premade mixes or juices from beverage or produce companies where we use fresh produce to juice daily or make fresh salsas.

So, what’s next? Any big plans?
We look forward to growing the El Camino concept in the future. We currently have CUT432, Park Tavern, El Camino Delray and Ft Lauderdale & will be opening more El Camino restaurants in the years to come.


  • Margarita Monday $3 Classic Margaritas
  • Taco Tuesday $2 Tacos
  • Wednesday ITB 50% off for Restaurant & Bar Employees

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