Boca magazine February 2022

Page 126

REVIEW

E AT & D R I N K

Six Tables

112 N.E. Second St., Boca Raton; 561/347-6260; sixtablesarestaurant.com

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pecial-occasion restaurants seem to be labeled like that mainly for their price points. It’s where you go when you want to celebrate. But Six Tables truly makes you feel special from the moment you step through the door. Exclusivity does play a part (it only seats about 20 guests), as does its upscale prix fixe menu ($109+ per person)—but it’s really way more than that. We were warmly greeted and ushered to our table, where a glass of sparkling wine appeared as a welcome treat. Husband-andwife chef-proprietors Tom and Jenny Finn extended their cheerful hospitality, kicking off the evening with a mouthwatering explanation of the menu. The dimly lit chandeliers, burgundy velvet curtains and smooth Sinatra lyrics further set the mood and prepared us for a memorable evening that was everything but pretentious. The Finns purchased the

IF YOU GO PARKING: Parking lot HOURS: Thurs.-Sat., one nightly seating at 7 p.m. PRICES: Prix fixe menu $109 (not including drinks, tax and gratuity) WEBSITE: sixtablesarestaurant.com

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decades-old restaurant from its original owners about two years ago and have not only continued its dedication to fine dining but have made it their own with a few elevated twists. The first one is the warm, fluffy bread—Jenny’s secret family recipe—complemented with an herb de Provence honey butter. I had to force myself to stop eating it. The amuse bouche, a petite but flavor-packed trio, included a creamy pâté on a crostini, a panseared sea bass bite topped with a dollop of horseradish, and a juicy Korean chicken dumpling. The first course was a choice of lobster bisque or roasted butternut squash soup. My squash soup, topped with cinnamon crème fraîche and toasted pumpkin seeds, was rich without being overly sweet, and warmed my heart. There was a salad course before the gingered pear granita, a zesty cleanse that indeed delighted

the palate. Choices for the main course included a tenderloin with a mushroom demi-glace, roasted rack of lamb in a splendid black cherry reduction, crispy yet tender duck with a bourbon pecan glaze, grouper in a caper beurre blanc, or my choice: the braised boneless short ribs in a burgundy Dijon jus that was both sweet and savory in the best possible way. After a warm towel service, dessert was served. The table shared a warm and gooey apple pie a la mode, butterscotch crème brûlée topped with caramel popcorn, and chocolate pistachio cannoli. You can also complement your dessert with an after-dinner port, late harvest wine or espresso. While the menu is seasonal— the exact dishes I savored may not still be on the menu when you dine—just rest assured that whatever the Finns prepare for you, it will truly be a special, and made with love.

AARON BRISTOL

Written by CHRISTIE GALEANO-DEMOTT

Clockwise from bottom, braised short rib, roasted butternut squash soup, slow-roasted rack of lamb and Six Tables’ owners, Jenny and Tom Finn

February 2022

1/6/22 5:19 PM