South Florida's Restaurant Guy
Where does the term "86" come from?
The term 86 has turned into something that everybody in all walks of life uses. It means "refuse to serve" "get rid of" "throw out" "out of" "no more" If you worked in hospitality you definitely know what it means but where did it come from? Watch this video to see the answer!!
Best of the Chef Series | Fries to Caviar | Chef Julian Rivera
In June 23rd chef Julian Rivera will be crafting up an incredible palette pleasing 7 course meal for those lucky enough to attend. Here we go over the ostrich which is being seared and cured. I tried this later and it was supremely tasty.
Flybird | Fryders Small chicken sliders coming soon!!!
Chef Michael Salmon always has something up his sleeve it seems. Now it is tender and crispy mini chicken sandwiches that he calls fryders. Old school Bakery potato bread Dill pickle slices Cole slaw and a Chipotle Mayo make this an instant classic
Antojo Latino | GREAT Peruvian-Colombian Cuisine | Royal Palm Beach
This is a hidden gem of a restaurant. Not many seats but a cozy clean vibe. Former Boca Hotel chef Henry Forton has his hands on some incredible recipes. From modongo to ceviche. Light Citrus spicy flavors of Peru and hearty comfort food from Colombia Make this a great place for everyone to try!
The Socially Distanced Supper Club | Reminisce Dinner 2021 | May 12th
Hard to believe it was just over one year ago this day May 12th that restaurants were allowed to open back up to 25% capacity. All of the restaurants who participated were instrumental and did something original and outside the box with The SDSC to stay afloat and in most cases thrive as the pandemic kept on. Amy Lee with Henry's pivoted into a thriving curbside w Two for Tuesday Dinner Specials Rosa Madrigal of Papa's Tapas embraced Social Media in a way that they never expected. Mike Goodwin and Chef Tara at Crazy Uncle Mike's became their own media company in essence when the pandemic hit. Tim Finnegan's became more famous with their all cash drive thru with cocktails and live music. Bill Ceasar hit new heights and in the middle of a pandemic did over 500 dinners to a hungry local crowd. J & J was the original Supper Club participant. They did 55 dinners which may not sound like much but it compared to what they were doing just into COVID it was a much needed financial shot in the arm.
Driftwood | Boynton Beach | BEST Creative Cuisine
Some of the best freshest most creative cuisine and craft cocktails 🍹 is coming out of Boynton Beach 🏖 Florida Chef Owner Jimmy Everett and his knowledgeable and passionate team maker every experience a memorable one. There menu is eclectic and classic with certain staples but also changing daily depending on what is good and fresh that day.