The chefs at Tapas Lantana source produce from an Indiantown farm and also dry-age their own beef in-house. These local ingredients help lend homey flavors to the menu of Spanish-influenced small plates such as sliders with ground beef, chorizo, and shoestring plantains. The chefs can also customize paella for a whole table of guests by infusing the rice dish with paprika, garlic, and the diners' choice of four ingredients, such as chorizo, scallops or wild mushrooms.
Dark wooden tones, candelabras with drips of dried wax, and an immense marble-topped bar help to create a rustic ambiance inside what Boca Raton magazine described as "one of the prettiest dining rooms this side of the Mississippi." Along the sunset-orange walls, an extensive selection of Spanish, Italian, and South American wines rest in cubbies, like pet dragons during first-grade naptime.
Eat Fresh’s menu of nutritious breakfasts and smoothies, crisp salads, and satisfying wraps and sandwiches combine delicious taste and healthy ingredients into satisfying deli-fare packages. Guests munch on mouthwatering paninis, hummus, or turkey burgers within the tidy café’s goldenrod-hued walls or lounge on the sun-filled patio to take in the open air and graciously allow their salads to photosynthesize. Complimentary WiFi signals supplement coffee-sipping sessions or lunch breaks, and a rotating cast of three different soups each day sends up savory wafts such as butternut squash, lobster bisque, and roasted tomato. Eat Fresh exemplifies its commitment to healthy eating with calorie counts on many of its menu items, as well as crafting many dishes from wholesome ingredients such as multigrain bread, quinoa, fresh fruit, and low-fat yogurt.
Inside Couco Pazzo, murals of Italian streetscapes provide a fitting backdrop to the aromatic pizzas and pastas that waiters whisk from the kitchen to candlelit tables. Some dishes, from the hand-tossed pizzas, housemade veal, pork, and meatballs to cioppino—a seafood stew of clams, mussels, lobster, scallops, and shrimp served over ink linguine—are a fusion of Italian, Mediterranean, and American cuisine, while others are classically Italian. The latter category includes the restaurant’s fresh baked bread and veal saltimbocca, which is served in a marsala wine sauce with prosciutto, mozzarella, and spinach. The menu also features nightly specials that feature two fresh fish, the risotto of the day, and a full bar with an extensive wine list. Customers can also enjoy Pazzo's al fresco dining in their covered patio adjacent to the bar.
When Blue Front BBQ first opened its doors in 1964, founder Norris Nelson didn't have much experience in the business world?but he did have plenty of practice cooking barbecue with his dad, as well as a dynamite family barbecue sauce recipe. Visitors soon flocked to Blue Front BBQ for the St. Louis-style ribs, slow-smoked chicken, and zesty sauce, which became so popular that Norris opened a bottling company across the street to keep up with demand from customers and thirsty plates of pulled pork. At Blue Front BBQ, old-school country cuisine meets an eclectic blend of contemporary American cooking, with racks of ribs, hot chicken wings, and slabs of cornbread served alongside truffle-oil fries, gorgonzola salads, and tempura-battered fish.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
A third-generation Chinese restaurateur, Dragon Star owner Francisco Cho takes taste buds on a journey through Cantonese- and Szechuan-style cuisine, which his chefs make entirely from scratch and to order. Under the soft flicker of paper lanterns, amid four flat-screen TVs, guests lounge atop plush seats and nibble favorites such as kung pao chicken, sweet 'n' sour tofu, sesame beef, and barbecue spare ribs while imbibing BYOB drinks. Most of Dragon Star's cuisine is also available for takeout, provided customers have secured reservations at their dining room table.