By night, Breathe Restaurant and Ultra Lounge's dining room transforms into a Levantine hookah lounge. Smoke rings dissipate into the air as patrons pull wispy flavors such as watermelon mint or guava from hookahs. In the background, resident DJs Johnny Ramirez and Dean Michaels spin high-octane tunes, keeping hips and extras from the "Thriller" video swaying until the wee hours.
By day, though, Breathe Restaurant and Ultra Lounge is an upscale Mediterranean eatery, with pita wrap lunches and sumptuous dinners of grilled steak kafta and fresh Mediterranean salmon. Patrons can pair their dishes with pours from an extensive wine list or sip specialty cocktails and liqueur-infused dessert drinks. Like their late-night counterparts, day diners can also delight their postmeal palates with hookah.
Robert "Rocky" Telesca is as passionate about mixing beats as he is about mixing garlic and basil into his marinara sauce. At Rocky's Italian Cuisine and Steak House, he marries his love of DJing with his lifelong devotion to homestyle Italian fare. When Rocky himself isn't throwing down Motown and disco beats every Thursday, Friday, and Saturday night, Frank Sinatra’s crooning voice weaves in and out of the dining room's low hum of chatter like a silky-smooth Pac-Man. Amid this laid-back atmosphere, tables hoist plates piled high with pastas and entrees concocted from chicken, veal, and seafood. In addition to these saucy main courses, guests can sink their forks into house-made desserts, most of which are lovingly prepared by Rocky's mom.
Unlike traditional skincare treatments that only provide a temporary fix, skincare at Nourishe works to nurture each person’s genetic makeup to help skin function at its optimal level. Each individually formulated treatment mimics the body’s natural DNA repair to help restore skin cells and achieve a more youthful look. For example, the Nourishe Elixi-lift, a nonsurgical face-lift, can stimulate the growth of natural collagen to help reduce wrinkles without surgery. Even their more basic facial services rely on botanically infused ingredients, using everything from chocolate to chamomile to satisfy the needs and midnight cravings of each client’s individual epidermis.
You can find 32 East in Delray Beach's historic district in a converted auction house, where once, amid a cacophony of run-on sentences and raised hands, artwork was sold to the highest bidder. Today, the building's resident artist is Chef Nick Morfogen.
Freshness Next to Godliness
Chef Morfogen's menus are everchanging because the seasons are everchanging. He sources his ingredients from all over the country?an homage to his culinary muse, California chef Alice Waters.
The freshness shows in the cuisine's colors?the vibrant green of broccoli rabe and the bright purple of sliced vidalia onions. Despite Morfogen's predilection for finding freshness anywhere and everywhere, he's developed a consistent, contemporary American style, which has earned him praise on Check, Please! and from Emeril Lagasse. It's also no small feat to be named a top chef in America by Food & Wine magazine.
Chef Morfogen's many influences are evident on the menu. There's the French seared foie gras, Italian gnocchi, and Creole bouillabaisse. Through all these sensibilities, an American-bistro style shines through. Note the upscale fish and chips, which, though traditionally Irish, evoke an Americanized pub style. And although ratatouille is traditionally European, here, it's wood-fired on a grill in the spirit of Southern barbecue. All these things add up to upscale American comfort food that's satisfying and delicious.
Be Sure To.... * Stop into the bar area for a signature cocktail or peruse the extensive wine list. * Have a chat with managing parner, Butch. He handles every front-of-house detail, and can be found nightly visiting tables, ensuring customer satisfaction. * Eat outside! A street-side terrace offers view of rolling Florida hills, below which is another, equally comfortable covered patio.
Want to know what makes Chef Morfogen tick? Try one of his tantalizing entrees at home.
Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and butter made from fresh sweet cream.
Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.
Name aside, The Original Pancake House isn't just a breakfast spot?in fact, it stays open for at least two meals a day, or six if you follow most doctors' advice to take a small pancake break every few hours. The savory side of the menu holds sandwiches piled with thick-cut meats, caesar salads, and savory crepes stuffed with cheese and veggies.
Since they first arrived on the Mayflower in 1620, Linda Bean's family members have only ever lived in Maine, New Hampshire, and Massachusetts. Bean, who is the granddaughter of the famous one—L.L., not the Chicago sculpture—has traveled to four continents but maintains enormous pride in her New England heritage. She names Maine as her favorite place on Earth, and when she started a business in her 60s, she sought to convey this state pride through its tastiest signature export: lobster.
Within just a few years of its inception, Linda Bean's Perfect Maine was in front of QVC cameras, on top of Walmart shelves, and filling a 26-foot "lobstermobile" purchased when Bruce Wayne was rebranding. Of her quintet of proprietary restaurants, only one is outside Maine, but all fill bellies with sea-fresh lunches and dinners. Linda's herbed lobster roll is the star—its two buttered buns hug a quarter pound of meat that's been sprinkled with an herb blend whose classified recipe she refuses to disclose.