Bizaare Ave Cafe

Lake Worth

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In a Nutshell

Baked brie, lobster-sherry-cream pasta, and new york strip steak served amid overstuffed couches and eclectic decor sold bazaar-style

The Fine Print

Promotional value expires Jan 10, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Not valid on jazz night, happy hour, or holidays. Must purchase a food item. Must use promotional value in 1 visit. Reservation required. Valid only for dinner. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$25 for $50 Worth of Tapas and Bistro Food for Dinner

The dinner menu features tapas such as fried pumpkin ravioli ($12) and a crab-stuffed portobello mushroom ($18). Main courses include braised short ribs ($25), jambalaya pasta ($21), and the house-special paella ($26).

Bizaare Ave Cafe

Housed in a two-story structure erected in 1926, Bizaare Ave Cafe pairs an eclectic menu of tapas and bistro meals with still more eclectic decor, earning the eatery Best Romantic Restaurant accolades from CityVoters in 2010. In the quirky downstairs dining area, coffee tables crowded with knickknacks host plates of tapas and glasses of wine. Diners in overstuffed armchairs tuck into dishes such as homemade pumpkin-stuffed ravioli or baked brie with raspberry sauce, a gift of rich, melty cheese that—like all good presents—is wrapped in puff pastry. Upstairs, things get more formal with a menu of bistro fare such as filet mignon, pork chops, and seared salmon. Aside from the fare, diners may purchase literally anything in the restaurant, including potted palms, decorative wall-mounted plates, and attractive fire extinguishers.

Customer Reviews

very friendly. manager came and talked with us for a bit and helped us make a wine choice.
Chris S. · February 8, 2013
Everything was fantastic except the desserts & dessert choices Need a fabulous ending to an amazing meal
Bebe C. · January 24, 2013
great dinner with y daughter
Julia O. · January 23, 2013

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