Heat them in the oven and then serve steak pieces or scallops - and they cook right in front of you, and have the salt infused in the flavor. “We also sell the Himalayan salt platters. They’ll also like theĬook’s tools - mortar and pestle sets and grinders, salt cellars, infusers and a variety of teapots for the perfect brew. “We have flavored sugars, for example the espresso sugar - I used it as a steak rub, and when it was grilled, it caramelized and had that great flavor,” she said.Ĭooks who are frustrated at having to buy a large jar of spice for a recipe that calls for a mere one-eighth teaspoon of the stuff will appreciate the by-the-ounce availability of most herbs and spices. Other blends are for special applications -popcorn blends, chili blends and seafood rubs, to name a few. It has citrus zests, sea salt, ginger, peppercorns and rose petals in the mixture.
With more than 170 internationally sourced spices, herbs and teas, along with custom blends, specialty rices, flavored sugars and a variety of salts, are sold alongside the best seller - a blend called Florida Sunshine, made in house and “with love,” according to owner Paulette Callender.
Shoppers will find the staff friendly and knowledgeable, and willing to help pair foods and wines and even offer samples when possible.Īt the Spice and Tea Exchange of Boca Raton, the aroma is a best-seller - the shop’s heady spices, displayed in old-fashioned apothecary jars, perfume the air. A number of salads, with options for meat add-ons are available - all at reasonable prices. A number of café tables lines the room and patio, and cheese and wine lovers can mix and match tastings, based on the country of origin (Spain, for example, has tetilla, manchego and garrotxa - a goat’s milk cheese from Catalonia) or cheese flavors (mild, strong, medium), served with go-withs like Marcona almonds and quince preserves or sundried tomato pesto, homemade cranberry raspberry relish or a specialty meat.īistro sandwiches include an Italian Caprese, Albacore white tuna melt with Gruyere, roast turkey breast with smoked cheddar, a sopressata salami with provolone, and a grilled pastrami with Swiss Emmental. The small shop features hundreds of cheeses from around the world for sale, including some by the pound, as well as all serving platters and utensils for cheese service, and the wines to accompany them.ĭiners, however, are missing half the shop if they don’t check out the bistro menu. It’s quieter over at The Cheese Course, and though not exactly new, it’s still yet The restaurant swings after dark, when the indoor-outdoor bar sees the action, and the music is ramped up for a club-oriented crowd. Happy hour here draws bar patrons for signature cocktails and half-price appetizers. Daily specials as well as fresh fish selections round out the menu.
#ZED 451 EASTER BRUNCH MAC#
Diners can watch the pizza makers, or sit in the booths or at high-top tables, and choose from foods such as lobster mac n’ cheese, Greek salad, cheese andĪrtichoke-stuffed squash blossoms, tuna steak “Oscar,” and Yesterday’s onion soup, named for a favorite restaurant Rack visited as a teen in Fort Lauderdale. Whimsical touches abound in the décor: rope chandeliers, light fixtures made of silverware, and specially made tiles that emulate bubbling brown cheese on pizzas. He’s also owner of Miami and Lauderdale Italian restaurants, and wanted to try a new concept with the DET. “I like the feel of the Buckhead Diner,” he said, of the Atlanta landmark casual eatery that’s set a bar for new American comfort food. Rack had a few models in mind when creating it. To dine on simple, updated comfort fare, he’s designed a contemporary, eye-catching space in the old Pranzo location. Envisioning a “neighborhood gathering and eating place,” where regulars would show up In Mizner Park, Gary Rack, a steel-building magnate, is behind the new Rack’s Downtown Eatery + Tavern. In the two east Boca Raton plazas, Mizner Park and Royal Palm Place, a few new restaurants have opened, expanding the offerings with American gastropub fare, tapas, Italian cuisine, cheeses and spices and teas. Restaurateurs may be scaling back, lowering menu prices or offering less unfamiliar foods, but many are still willing to take the plunge into the hospitality industry. No matter what the economic climate, diners still must eat. Mizner Park and Royal Palm Place are home to new restaurants and new concepts Posted by Mary Kate Leming on Septemat 14:30
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