Boca magazine July/August 2021

Page 128

Clockwise from bottom, “Angry” lobster, pasta and Tomahawk bonein rib-eye

IF YOU GO: PARKING: Street parking HOURS: Mon.-Thurs., 5-10 p.m.; Fri.-Sat., 5-11 p.m. PRICES: Entrees $27$105 WEBSITE:


E AT & D R I N K


Avalon Steak & Seafood 110 E. Atlantic Avenue, Delray Beach, 561/593-2500 Written by CHRISTIE GALEANO-DEMOTT


tlantic Ave. welcomes another steakhouse into the mix. The corner space across from Cabana El Rey, which has undergone several iterations, is now a contemporary chophouse with crisp white tablecloths that complement its clean, sleek décor. The enticing reasons we all go to a steakhouse are present here—boozy cocktails, a diverse wine list, dry aged steaks, prime cuts, rich accompaniments, decadent sides and indulgent desserts. The menu is then enhanced with a selection of seafood, like a raw bar medley of oysters, shrimp and crab alongside the customary octopus, fish, scallops and lobster. We kicked off the evening with a Calling Card ($14) cocktail, a balanced and refreshing blend of cucumber, Hendrick’s gin, lime juice, simple syrup and black pepper. Appetizers followed, with the tuna tartare ($18) delicately resting on an avocado puree and topped with crispy shallots and soy sauce, and a charred octopus ($18) floating in an unexpected portion of cannellini beans. Avalon’s signature dish has to be its Angry Lobster. Lumpy for an appetizer (it’s $35), it’s more than a pound of deconstructed lobster complete with head, legs, tail and claws. The sauce is what stands out here, with notes of sriracha and ginger taking center stage.

With the entrées, the scent of the soft black truffle butter trickling down the 9-ounce filet mignon ($47) arrived before the dish. It was an additional enhancement ($7) we choose, and was well worth it. Tender with a nice crust and not overly salty, it was a well-prepared steak. The 28-day, 20-ounce prime rib-eye chop ($68) was a thicker cut but just as tender. As for the seafood, if you’re looking to go big, there’s a 28-ounce bone-in tuna“rib-eye”for $105, but you’ll also find a miso black cod and a flaky Maine halibut served over cauliflower in a citrus brown butter sauce accented with capers and pine nuts that was simple but well executed. Inspired by its coastal setting, I do wish there were more local catches on the menu. You’ll find the usual dessert options for your meal’s finale, including cheesecake, Key lime pie, ice cream and sorbets. If you’re looking for something more tropical, try the Hawaiian cheesecake ($12)—it’s the best of both worlds, smooth and creamy with pineapple and toasted coconut accents. To spare you the hassle, I suggest checking out the restaurant during nonpeak hours, where wait times can exceed 30 minutes. Avoiding that annoyance will ensure your culinary journey is simply paved with Avalon’s palate-pleasing dishes.



July/August 2021

DINING GUIDE BRM JA21 (3).indd 126

6/8/21 2:51 PM

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