Boca Food Finds: January 2015

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

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™

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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.