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.
Under the delicious direction of head chef James Campagnolo, both of these family-style restaurants serve up a variety of traditional Italian dishes, crafted with fresh, daily-delivered ingredients. Warm up mouth muscles with appetizers such as garlicy, white-wine simmered zuppa di mussels ($8.50 for a half order), or get a taste of tradition with stuffed artichokes, crafted using the chef's grandmother's secret stuffing recipe ($8.95). Main meals range from classic stuffed shells ($12.95 for half order, $21.95 for full) to the chicken Campagnolo, a meaty medley of boneless chicken, italian sausage, and roasted potatoes ($19.95–$36.95), and frutti di mare, featuring fruits of the ocean such as mussels, clams, shrimp, and sea pluots, served on a bed of saucy linguini ($17.95–$33.95). Sandwiches ($6.95–$10.95) and calzones ($5.95) fill out the lighter lunch selection, while gourmet pizzas will sate any savory slice savant, or proponent of anti-square meals.
Ocean breezes playfully dart among yoga practitioners in an outdoor pavilion. Robed spa-goers meditate on the grass in a tranquil garden. Therapeutic hands gently knead away tension, gliding over backs with essential oils. Healing and relaxation are a form of high art at The Omphoy Babor Beauty Spa, and it's not hard to see why the spa won first place with a perfect score of 100 in Condé Nast Traveler's 2012 Readers' Poll of top resort spas in the country. Director Kimberly DeOrsey spins two decades of spa experience into creating a magical, personalized experience for each guest who walks in the door of the beachside space.
Though the spa puts its own luxurious spin on standards such as Swedish massages and mani-pedis, it also keeps things current with state-of-the-art treatments such as the HydraFacial system. This press-lauded treatment uses a water wand to help resurface and nourish skin, gently sweeping away dead cells while supercharging their replacements with hydrating serums and motivational half-time speeches. They also tackle tension and other ailments with a holistic approach that includes reiki and acupuncture.
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.