An extensive wine selection washes down elegant Italian meals at Saltimbocca Italian Bistro. Chefs slow-braise veal shank to craft the eatery’s signature osso buco entree, and fresh herbs such as basil and tarragon sprinkle plates of shrimp, scallops, and snapper. Steaks and chops don dapper dressings, including sautéed crimini mushrooms and a 25-year-old balsamic reduction still unsure of what to do with its liberal-arts degree.
A blue awning and fragrant wall of tropical flowers transform Taso’s Greek Taverna’s patio into a private enclave, illuminated by a string of twinkling lights. Inside, the ambiance is no less welcoming: sunlight streams through windows and illuminates pale-yellow walls and paintings of Mediterranean vistas. At the restaurant’s sister location, Taso’s Greek Taverna 2, the atmosphere is just as charming, with glistening wooden tables and a serpentine ceiling outlined with fluorescent light.
The ambiance is the first sign of Chef Taso Katechis’s commitment to celebrating Mediterranean culture. In the kitchen, chefs roast lamb and beef, stuff fresh fish and flaky filo dough with spinach and feta, and garnish their edible masterpieces with traditional accoutrements of Greek potatoes and warm, homemade pita. Additionally, they serve up a kid’s menu of Greek specialties to help create an experience that’s pleasing to both children and parents, much like a sock-puppet rendition of Law and Order.
As a pleasantly unpretentious pizza and pasta paradise, Rotelli entices regulars who stop by for lunch and dinner to gather with friends, raise a few glasses, and indulge in fine Italian meals. The menu taps its homeland heel with light starters, such as bruschetta italiana ($6.99) and crispy calamari ($9.99). It sends a swooping high-kick well north of Sicily with chicken parmigiana, layered in ricotta and mozzarella, served with pasta ($15.99), and hand-tossed Napoletana pizza, dressed in pepperoni, onions, green peppers, mushrooms, and sausage ($10.99 for 10", $18.99 for 16").
Legendary course architect Donald Ross began design on the first nine holes of Delray Beach Golf Club in 1923, and when the course officially opened for play in 1926, players embraced the layout's variety of shot scenarios. When the course closed during World War II, the grounds sat idle, forcing the course carts to join the Allied forces as lightweight tanks.
Delray Beach Club reopened in 1945 and, five years later, the city sculpted a back nine to create a modern, championship course that stretches 6,907 yards for a par of 72. The original challenges still exist today, beckoning golfers to rely on every club in their bag as they take on par 4s that range from 347 to 451 yards, where treating the hole like a par 5 is often the best strategy. A stream enters play on five holes, running parallel to both the par 5 first hole and the par 3 sixth, forcing players to fight the urge to chip onto a passing lily pad and let it carry the ball downstream.
Course at a Glance:
At Kavasutra, guests chat with friends over cups of kava, a traditional root extract from the South Pacific celebrated for its soothing, sedative effects. Rather than impairing mental function like alcohol, kava merely relaxes the mind, allowing patrons to leave the worries of everyday life behind for a spell. Surrounded by cozy couches and Polynesian-inspired decor, visitors can lounge in an oasis of calm as they make new friends.
Old School Bakery’s Paris-trained owner and operator Billy Himmelrich helms a staff of bread artisans who rise before dawn to mix, shape, and bake fresh loaves and baguettes and rolls and breadsticks. The bakers patiently proof and ferment each loaf of bread, which are sold when they're as fresh as a member of the royal court at Bel Air ($6 for large/deluxe or $4 for small), at one day out from the oven's warm embrace ($3 large; $2 small), and for a steep discount when they're more than one day old ($1). The bread gallery showcases featured breads, such as the ciabatta or seed rye loaves, whose angular shape complements the rounded sides of the brioche and sundried rolls. Sweet teeth may sneak a peak at baskets of croissants and muffins that gleaned their crusty exterior and moist interior from secrets spilled by Winston Churchill’s acting coach.