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The Dish on Food, Wine & Restaurants
Hammi’s passion for the unusual. Like his Lobster Corn Dog, a tempurabattered succulent half lobster tail, served with pineapple fried rice and lime chili sauce. Another intriguing item: the filet, tuna or salmon that diners cook tableside on a sizzling block of Himalayan salt.
World-class wine, martinis and other spirits are bountiful here: After 9:30 p.m. from Wednesday through Saturday, Chow’s upstairs lounge reflects the cool vibe of a late-night club, where a deejay spins tunes in the intimate space, decorated with leather couches and low tables.
Tastefully Chic
High Style And Unexpected Dishes Make Chow A Winner By Linda Haase
C
olor experts extol red as the color for dining rooms, asserting it stimulates the appetite. It certainly works at Chow, the chic new Boca Raton restaurant that has quickly perfected the intricate combo of sumptuous meals and a flawless dining experience. From the instant diners arrive, everything flows like Zen: the staff ’s friendliness and knowledge, the attention to minute details, the dazzling food presentation. A black and red color scheme, low lights and flickering candles provide the perfect backdrop for exquisite dining. The
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space is divided into three ingenious zones – bar, dining area, upstairs lounge – yet manages to feel open, and al fresco meals are available at the outside bar. Executive Chef Youssef Hammi’s Continental/Asian menu showcases innovative, simple creations. He favors local, fresh ingredients, enhancing their flavor creatively, without jeopardizing their integrity. That’s evident in the grilled, melt-inyour-mouth Lamb Chops, cooked to perfection and accompanied with divine mint basil pesto, sweet and sour
T h e B o c a R at o n Ob s e r v e r
eggplant (even eggplant haters will enjoy this version) and roasted red bliss potatoes – the ideal mix of flavors and textures. Expect the unexpected here, including the signature Butternut Squash Purses appetizer, exquisitely seasoned with cinnamon and brown sugar and tucked inside wonton wrappers and nestled atop shiitake mushrooms. Ditto for the 6-ounce Three Meats Meatball (pork, veal and beef), topped with tomato sauce and a dollop of delectable ricotta cheese and fresh basil. Indeed, the melding of ingredients used in surprising ways demonstrates
Dining at Chow is like savoring a fine meal at a friend’s house where you’re the guest of honor. Luckily, at Chow you don’t have to wait for a return invitation. O
where Chow is located at Royal Palm Plaza, 400 S.E. Federal Highway in Boca Raton, The restaurant is open Monday through Saturday from 5 p.m. to 2 a.m.; an extensive appetizer-only menu is available from 11 p.m. to 1 a.m. For more information, call 561-392-3499 or visit chowboca.com.