Thursday, January 22, 2015

Polo Steaks & Seafood in Palm Beach is Pure Perfection!

Hello Foodie Friends,
This review had my favorite foodie partner Shaina & I traveling up to Palm Beach, to the Island itself. You all know by now how dedicated we are in our endless pursuit for awesome FoodFinds and we never let a little thing like distance keep us from experiencing them! We often are invited to review newly opened restaurants or ones that have recently added new menu items. Neither was the case at this well known Palm Beach establishment. Rich in history (Built in 1947), the Colony Hotel in Palm Beach was brimming with opulence that one has come to associate and expect to find in Palm Beach. 


We arrived for our 6:30pm dinner reservation and were offered our choice of dining inside or al fresco. It was a lovely evening, so we chose the latter. On our way to the outside patio we passed a table with a large wheel of cheese and basket of crackers. We had been told that a cheese wheel is available for guests of the hotel and restaurant every Sunday through Thursday. On this particular evening they put out a Primadonna, which we were told was a blend of cheddar and Parmesan. Shaina and I both had no problem detecting the cheddar, but we both agreed we didn't quite pick up the typical Parmesan notes. But we were not complaining one bit and went back up for seconds! The napkin below is what we found at the cheese table. Cute!


Let me tell you that the staff here at Polo Steaks & Seafood are ALL outstanding. In addition to our wonderful server Fili from Guatemala, we were visited throughout the evening by Maurice, the Restaurant Manager who has been with the Colony Hotel for 10 years, Executive Chef Stephen Darling, who has been working there for 15 years along with his Assistant Chef, Mylene, who happens to also be his wife, there for 7 years. We met Miller the Restaurant Captain and also Michael Madden, the Maitre D who hails from just outside of Belfast Ireland. More on a few of these folks in just a bit...

I decided to start the evening off with a Malbec Reserva and Shaina opted for a Pinot Gris. Both were excellent. In looking over the menu, the first item to jump out at us was the Cauliflower Steak. This dish was composed of a thickly cut cauliflower that had been grilled and topped with a white bean ragout. The seasoning was spot on and included some fresh cilantro from the garden and a little bit of truffle oil for good measure. Yum! 

Cauliflower Steak
 We decided to split another appetizer, the Roasted Beet and Goat Cheese Salad, something that we both enjoy and usually opt for when we see it on a menu. This one was so beautifully plated and came garnished with an edible flower straight from their garden. It's so pretty, don't you think?
Roasted Beet & Goat Cheese Salad
 For our entrees, I ordered the Chilean Sea Bass which came with Jasmine rice and a vegetable medley, but I had requested the fresh asparagus with Hollandaise sauce instead. They were only too happy to accommodate. Shaina ordered the Diver Scallops and they came with a Saffron Risotto. Both entrees were seasoned and cooked to perfection.
A Perfect Night for Dining Al Fresco
 The pool you see in the background was originally the shape of the state of Florida. After one of the hotel's renovations, however, the "Panhandle" had been curtailed to make room for more dining space. But you can get the idea when you take in the whole pool what this would have looked like.
Diver Scallops with Saffron Risotto 

The Dynamic Duo with Executive Chef Stephen Darling
 So for dessert, we opted for the Bananas Foster, if for no other reason than Shaina had never had this classic before. Did you know that Bananas Foster originated in 1923 by a Chef Foster from New Orleans?
Bananas Foster in the making

Maitre D Michael Madden preparing our Bananas Foster

The calm before the flame

Quite the show

The finished product
 Shaina and I had the opportunity to walk the grounds with Executive Chef Stephen and Asst Chef Mylene. Stephen and Mylene, a husband and wife team, met there at The Colony. Their passion for cooking with fresh herbs and vegetables eventually led to their creating an on-premise garden. Stephen handling the physical construction of the beds and such and Mylene tending to the the tlc and harvesting. The garden has been growing now for two years and is a beautiful addition to the property. Be sure to ask for a tour when you're there. They will gladly and proudly accommodate your request.

Photo Credit: Shaina Wizov, Take a Bite Out of Boca


Photo Credit: Shaina Wizov, Take a Bite Out of Boca
Photo Credit: Shaina Wizov, Take a Bite Out of Boca

Asst Chef Mylene with husband and Exec Chef Stephen DarlingPhoto Credit: Shaina Wizov, Take a Bite Out of Boca

Photo Credit: Shaina Wizov, Take a Bite Out of Boca

Polo Steaks & Seafood offers a brunch on Sundays on the patio from 11am - 3pm. I am looking forward to coming back to experience this for sure. After dinner we were invited in to take a little peek at John Pizzarelli and his Quartet who were performing in the Cabaret Room to a packed house. Apparently they were sold out solid all four nights they were scheduled to perform there.


All in all, one of the best nights we've had in a long time. The staff were all genuinely friendly and engaging and provided exceptional service; the food was 5 Star and the ambiance was old Palm Beach with all its charm, straight out of the Kennedy era. Well worth the trip up from Boca.

For more info on The Colony Hotel, click here where you can check out their hotel rates and available dining options.

Until we eat again...
I send you delicious wishes, xo

Denise

 Denise Righetti
C.F.O. (Chief Foodie Officer)
Denise's Foodie Events & Savor Our City™

Please subscribe to our newsletter to receive news on upcoming Foodie Events and special discount offers exclusively available to our subscribers.

Monday, January 5, 2015

Madison's Celebrates Their 1 Year Anniversary with the Launch of Brand New Menu Items

Hello Foodie Friends,
In honor of Madison's 1 year anniversary, I was invited to experience some of their newest creations executed under the direction of their new renowned Executive Chef Alex Polimenakos, who has been featured as the personal chef for the Kardashian family on the hit E! series, Kim & Kourtney Take Miami.

Now you may recall, I had reviewed Madison's back in September when I went there with Shaina. Here's that review.
 
Although there's a new Chef in town with some exciting new additions to the menu, when one sets out to dine at Madison's, the one thing that they can count on is excellent food and service- that much has not changed! Guests can indulge in a flavorful array of freshly-made appetizers, salads, meat & seafood specialties. Some of the new stand out appetizers include the seasoned and fire-grilled Mediterranean Eggplant, topped with beefsteak tomatoes, baby arugula tossed in a vinaigrette dressing with almond-crusted goat cheese and drizzled with evoo & balsamic glaze; and the Mediterranean Octopus served with grape tomatoes, capers, castelvetrano olives, fresh herbs and a touch of lemon olive oil oregano drizzle. (Pictured below)

Octopus
The octopus was perfectly cooked with a nice char, although a little on the salty side for me from the capers and olives. But leave it to Manager Charlie for selecting such an awesome Chardonnay pairing to counter act the saltiness of this dish.
Blackened & Seared Tuna
Our second dish, although it was not a new menu item, is a favorite amongst Madison's regulars and with good reason. This blackened & seared tuna went so well with the Riesling that was selected to pair with it.

Madison's main course offerings include several new meal salad additions: Beet Carpaccio Salad topped with fennel and baby arugula salad tossed in a light vinaigrette dressing with sesame crusted goats cheese and hand-filleted orange segments; Manhattan Salad which features Madison's mix of greens tossed in homemade ginger-lime dressing and herbed quinoa topped with mango chutney with the option to add salmon or seared tuna; Madison's Chopped Salad which features Madison's mix of greens, tomatoes, cucumbers and chicken topped with blue cheese crumbles, boiled egg, garbanzo beans, avocado and cranberries tossed in a red wine and olive oil dressing. We shared the Beet Salad & the Chopped Salad and Charlie had paired a nice Rose with these dishes. The rose paired especially well I thought with the goat cheese, beet and orange.

Chopped Salad
Beet Carpaccio Salad


New “From the Grill” entrees include the succulent Steak & Cake combination dish featuring 8 ounce center cut filet mignon and a 4 ounce jumbo lump Maryland crab cake accompanied by Manhattan Salad; Mahi Mahi served atop a marinara and vegetable confit consisting of zucchini, eggplant, peppers, onions, carrots, celery, fresh herbs and garnished with micro greens; blackened and seared Tuna Steak served with stir-fry vegetables, fried rice noodles and finished with a sweet ginger soy glaze and micro-greens; the Lobster Roll filled with lobster meat and served on a brioche baguette with sweet potato fries; and a juicy 7 to 8 ounce Lobster Tail poached with butter and herbs and served with saffron orzo, roasted baby fennel and a fennel frond cream reduction. The Lobster Tail is also available a la carte in addition to any main course, along with new side dish options including of sweet potato fries and rice pilaf.

Additionally, daily specials include variations of Chilean Sea Bass, Grouper, Bronzino, Dover Sole, Whole Lobster, Veal Chop, Cowboy Steak, Lamb Osso-buco and more.


Manager Charlie, who also happens to be a Sommelier bringing us our next pairings 


Roast Prime Rib

Bronzino

Chilean Sea Bass
Baklava

Key lime Pie

Our server Manushka bringing us our dessert wine pairing



Special promotions offered at Madison's include Wine Down on Tuesdays featuring half priced bottles and glasses of select wine. Available at the bar only is Happy Hour every day from 4-7 pm and Ladies Night on Thursdays from 7 pm to close, featuring $3 drinks, amazing music and giveaways.

Well, there you have it! Madison's should definitely be on your radar if you haven't yet been and calling you back if you haven't been there recently. 

Madison's is located at 2006 Executive Center Circle, just off Glades Road and next to Jared's Jewelers. For more info on Madison's, please visit their website.

Until we eat again...
I send you delicious wishes, xo

Denise

 Denise Righetti
C.F.O. (Chief Foodie Officer)
Denise's Foodie Events & Savor Our City™

Please subscribe to our newsletter to receive news on upcoming Foodie Events and special discount offers exclusively available to our subscribers.

Friday, December 26, 2014

DaVinci's is D'vine!

Hello Foodie Friends,

Today's review is of DaVinci's of Boca Raton.
DaVinci's, a family owned restaurant, is located in the Town Center Mall in the former Legal Seafood spot, next to Nordstrom. They just opened a few months ago and I was very excited to check it out with my friend and fellow food blogger Shaina, from Take A Bite Out of Boca. 

DaVinci's of Boca is owned by the Carvelli family (who also own the successful Ristorante DaVinci in Marco Island) with classic Italian specialties and innovative creations by Chefs
Francesco Carvelli and Chris DeGenova.  Originally from Mesoraca, Italy, the family recreates the warmth, hospitality, fine food and drinks reminiscent of their childhoods back in Italy.  

Italians love to entertain and according to DaVinci's Co-Owner & GM, Luigi Carvelli, that's what his family is all about. When you step through the door, you feel the warmth of the restaurant. They chose a lot of earthy colors and a lot of stone. Guests will feel right at home in the environment they have proudly created.  

Shaina and I began our night at the beautiful outdoor bar, a 60' bar which extends both inside and outside.  Like the kitchen, the bar focuses on fresh ingredients and the friendly and helpful bartenders are serving up some unique & modern concoctions as well as some timeless classics. I tried the Wild Berry Mojito made with Flor de Cana Extra-Dry Rum, Fresh Mint, Lime Juice and Fresh Berries. Shaina ordered the Fall Light, which was made with Grey Goose Pear Vodka, St. Germain, Grapefruit Juice, Peach Bitters and Zardetto Prosecco. We both enjoyed our cocktails very much.
 
Wild Berry Mojito
We then moved inside to the main dining room to enjoy our dinner. The menu is thoughtfully divided into two sections; the classico, which consists of recipes that have been in their family for generations and the moderno, which consist of recipes that their chefs are developing every day. 


Warm bread with Trio of dips 
 The first arrival to our table was a warm bread basket accompanied by a trio of dipping sauces -  eggplant caponata, extra virgin olive oil with aged balsamic imported from Italy, Mascarpone with lemon zest & thyme. Our taste buds were off to a great start!
Octopus
 Under the Antipasti section of the dinner menu under the Moderno selections, you will find the Polipo Grigliato al Salmoriglio, aka Octopus. If you enjoy octopus as much as Shaina and I do, you will definitely want to try this version. It's served chilled and flavored with lemon, olive oil, parsley, potatoes, peppers, arugula and pepperoncino.
House-made mozzarella 
Another antipasti I tried, under the classico selection, was the house-made mozzarella stuffed w/prosciutto, roasted peppers, arugula w/tomato bacon jam & balsamic reduction. (Although I would go out on a limb and say that this could easily cross over to the moderno section, because the tomato bacon jam was ridiculously good and definitely a twist on the classic mozzarella caprese).
Pappardelle con Porcini e tartufo
 The Pappardelle con Porcini e Tartufo and the Chilean Sea Bass came out next. If you have been reading my posts, than you know that anything with truffle in the title is going to get Shaina and my interest. We both also happen to love pappardelle so when we saw this dish on the moderno side of the menu, we were all over that! The pappardelle was cooked perfectly and the porcini, asparagus tips, shaved black truffles and light cream sauce married so perfectly together. Our taste buds were now beginning to party in our mouths.
Chilean Sea Bass
Chilean Sea Bass is my favorite fish and whenever I see that on a menu at a fine dining establishment, I am tempted to give it a try. When our server, Michael, announced this particular version of sea bass as one of their specials of the night, we were both on board for trying it out. The sea bass was served on a bed of squid ink risotto and drizzled with a saffron cream sauce. Delicioso! Into wine??DaVinci's has a great selection of red and white wines from their 3,000 bottle cellar. I enjoyed a lovely baby Amarone during dinner.  
Salted Caramel Tiramisu
For dessert, Luigi had decided to have the Salted Caramel Tiramisu and the Lemon Meringue Mascarpone brought to our table for us to try. OMG! These dishes were truly pieces of art work on a plate. Not only that, but they were as tasty as they were beautiful.



Lemon Meringue Mascarpone

 Check this out, DaVinci's has Happy Hour 7 days a week from 11am - 6pm at the bar and patio only (how cool is that?) as well as a late night Happy Hour from 9pm - close. 

Private Dining area
The indoor private dining room can accommodate groups up to 40 guests and their outside patio/lounge area can accommodate much larger groups.


Still looking for ideas where to go this New Year's Eve? DaVinci's has some options for you to consider...

DaVinci's is open 7 days a week Mon - Thu 11am - 10pm; Fri & Sat 11am - 11pm and Sundays 12pm - 10pm.
They are located at 6000 Glades Rd. (next to Nordstrom at the Town Center Mall). 561-362-8466. For more info, visit their website.

Until we eat again...
I send you delicious wishes, xo

Denise

 Denise Righetti
C.F.O. (Chief Foodie Officer)
Denise's Foodie Events & Savor Our City™

Please subscribe to our newsletter to receive news on upcoming Foodie Events and special discount offers exclusively available to our subscribers.

Friday, December 19, 2014

Out of Denmark is Out of the World, Good!

Hello Foodie Friends,
Today I am pleased to share with you my latest Boca Food Find, Out of Denmark. I was recently invited to attend a media dinner here, although they have been open (re-open) for about a year now. You see, there's a little bit of history about Out of Denmark that you must know in order to fully appreciate where they are today. According to Jorgen Moller, Sr. his family has served an estimated 4 million guests since opening their first restaurant, Prince Hamlet in Miami in 1969.

Me with Jorgen

Gravlax & Deviled eggs
 Jorgen took a seat at our table and was forthright with tales of his family's legacy, where they had been, the charities they have served and the steps they take to ensure they are converting visitors to loyal customers, one phone call at a time. That's right, Out of Denmark takes customers' comments very seriously and someone from the restaurant calls each guest the very next day to get their candid feedback on their dining experience. Jorgen says that most people won't give their honest opinion to the owner or Manager, so they decided to take this unique approach. In a time when everything is trending towards technology, it's nice to know that someone still holds on to old fashioned, time-tested tactics like picking up a phone to actually speak to their customers and mailing out postcards to each of their guests.
Koldt Bord

Shortly after I was seated, our server Kate greeted me warmly and took my drink order. (I had a nice Sauvignon Blanc, in case you care to know that little tidbit.) I thought it'd pair nicely with the gravlax that sat King of the Mountain atop a 3 tiered appetizer tower known as a Koldt Bord.  

What they're doing here has become their signature trade mark, as they have been doing this for years. I say, why break tradition?!? I'm glad they agree! They have created what they call a table top buffet, comprising of items that they know their clients really like. The gravlax is a popular and tasty item there. They make their own cured salmon, pickled herring, a European cucumber salad, a spinach dip - all things that one would normally pay extra for are brought to each table at no extra charge. 

Jorgen and his son Christian re-opened Out of Denmark last year after a brief hiatus from the business when Jorgen left to care for his wife who, unfortunately lost her battle to cancer. The father-son team agreed that immersing themselves back into the business and doing what they both loved, was the best medicine of all. 

 Chef Christian is no stranger to the kitchen. According to his father, Christian, now in his 40's, has a long history of cooking; at the ripe old age of 7 he was standing on a milk crate behind the line and putting food on the plate.

Pickled Beets, European Cucumber Salad, Marinated Mushrooms in a Dijon Mustard Sauce

Deviled egg with caviar & Home cured salmon

Red Lentil Soup with sweet carrots

Wienerschnitzel
This was the best schnitzel I have ever eaten! Ever! This is a "Must Try" dish. Period. It is an herb crusted veal cutlet served with some really tasty mashed potatoes and some seasonal vegetable. All cooked to perfection.

Rice Pudding

Belgium Chocolate Cake

Seven Layered Danish Custard & Raspberry Cake


I know, I know. How do I do it? How do I keep going out, night after night and eat like this and then on top of all the yummy food, there's not one, not two, but three desserts to sample on this night. Ay yay hay! I don't know how I do it, but somehow, (I must be a glutton for punishment), I keep coming back for more. (If you call getting fed all these wonderful meals punishment). I do it all for you, my dedicated fans. (Let's see if anyone is actually reading this. If that's you (no not you, mom), then make a little comment below this post for me.)

All the desserts are made in house and are just as delicious as they are works of art. I happen to really dig the rice pudding. 

When you step foot into Out of Denmark, Their moto is "Our House is Your House" and you will certainly feel as if you've stepped into someone's home. The Moller's and their entire staff want you to feel as if you are part of their family. I got that feeling and look forward to coming back again and again...

Out of Denmark is located at 2275 S. Federal Hwy. Delray Beach
Visit their website for more info. (561)-276-2242

Until we eat again...
I send you delicious wishes, xo

Denise

 Denise Righetti
C.F.O. (Chief Foodie Officer)
Denise's Foodie Events & Savor Our City™

Please subscribe to our newsletter to receive news on upcoming Foodie Events and special discount offers exclusively available to our subscribers.