Photos by Benjamin Rusnak
taste review
EPICUREAN DELIGHTS: (CLOCKWISE FROM RIGHT) Escargot and Mushroom Cocotte; Faroe Islands Salmon Agrodolce; Oysters Baked Two Ways; Narragansett Dayboat Scallops
FARM FRESH La Ferme Is Boca Raton’s Newest Culinary Star BY LESLIE KRAFT BURKE ew restaurants sometimes seem like a dime a dozen in our affluent enclave, but every once in a while one comes along that changes the culinary landscape. La Ferme is one of those exemplary places. Opened this past October by well-known Manhattan restaurateurs Bobby, Laura and Alexandra Shapiro, La Ferme (“farm” in French”) is a New World Mediterranean eatery in West Boca Raton that features creative cocktails and excellent cuisine in a lively and exciting setting. So you can expect Mediterranean classics sparked by unexpected spices and unique methods of preparation. The Shapiros also own and operate two Flex Mussels lo-
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cations in Manhattan, and in the past have owned Vanessa, Texarkana, La Louisiana, Hoexters, Uzie’s and Gianni’s in both New York and Baltimore. In Prince Edward Island, Canada, they owned and operated Dayboat and the original Flex Mussels. Additionally, Bobby was David Liederman’s partner in David’s Cookies. With La Ferme, the Shapiros give us their best. The restaurant’s sizable bar is both a social treat and a cocktail
where La Ferme is located at 9101 Lakeridge Boulevard, Boca Raton. For more information, call 561-654-6600, email info@laferme.kitchen or visit laferme.kitchen.
THE BOCA RATON OBSERVER
lover’s nirvana. Mixologist James Serra lovingly presides, crafting concoctions that could please even the fussiest non-drinker. Must-haves include the Beijing Peach, with jasmine-infused Tito’s Vodka, peach and lime; A Long December, with Berneroy Calvados, Madeira, dark amber maple syrup, cream, ginger apple and star anise; and Cecilia, made with St. George Terroir Gin, peach, lemon and sage. The varied and top-quality menu adjusts with the sea-
sons and the classics here are divine. Escargot and Mushroom Cocotte is done with a rich, albeit light herb butter; Steak Tartare is a handchopped filet mixed just right with capers, onion and Dijon—then topped with a quail egg. Tortellini with Black Truffle Cream Sauce is a delightful surprise, with each perfect puff of pasta made with four cheeses and accented with roasted Bosc pear. The GrassFed Rack of Lamb here is a rarity because it’s tender, juicy
and flavorful—not overdone. Poultry choices also are plentiful: Topping the list is the Crescent Long Island Duck Two Ways, a roasted breast and confit leg prepared with bacon, lentils and carrot puree. Seafood lovers won’t want to miss the exquisite Narragansett Dayboat Scallops, served with a risotto cake, baby leeks and chive nage. Finish your meal with the creamiest Chocolate Mousse Cake on the planet: mouthwatering mousse fully encased in a buttery layer of chocolate. Or luxuriate in a lighter dessert such as the Lavender Crème Brûlée. Every choice is the best one at La Ferme. O