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ultimate dining guide restaurant reviews

inside the oval office Q&A: BoB WoodWArd

food truck invasion kitchens on wheels


Ma ida


As tion


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ovBeeST r

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Boca’s Top Model alexandra agro and 8 locals Dish on your favorite reality Tv shows

Holiday Glamour high-season

jewelry & fashion Plus: cavalli exclusive





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december/january 2013-2014, Vol. 33, Issue 7



Reality Bites

Learn about your favorite reality television shows through the eyes of the locals who’ve appeared on programs from “Fear Factor” and “The Amazing Race” to “Celebrity Rehab.” by kevin kaminski / photography by aaron bristol


hot mod

Turn heads this event season with exquisite, statement-making pieces from these top local jewelers. photography by billy coleman


Keep on tRucKin’

Top chefs and entrepreneurs are goin’ mobile throughout South Florida in food trucks that cover all the culinary bases. by emily minor


tales fRom thailand

A fascinating two-week trek through the heart of Southeast Asia unveils a world of contradictions.


by john thomason

Boca’s Brett Loewenstern from “American Idol”

follow the leader

[ ]


december/January 2013-2014

vol. 33 no. 7


52 Mail

Readers comment on recent issues of Boca Raton.

54 Editor’s lEttEr

A reality check for Boca Raton leads to a top model sighting, an a cappella treat and a must-read feature.

57 hoMEtown

Celebrate the people that give our community its identity—including a local couple bringing hope to Haiti, the master of energy readings and the queen of cake pops. by stefanie cainto, kevin kaminski, marie speed, bridget sweet and john thomason

67 shoP talk

Find out what’s haute for high season, pick up some holiday gift guide tips, snag some colorful resort-wear inspiration— and enjoy our special Q&A with legendary designer Roberto Cavalli on the eve of his visit to Boca. by brenna fisher cuba and kevin kaminski

by kevin kaminski

62 74

79 FEEl good

Let the area’s top spas soothe your holiday stress with their most tantalizing treatments, and borrow a page from the “fittest woman on Earth” about staying in shape past age 50. by lisette hilton

87 hoME BasE

Give spaces some interior swagger and sophistication by manning up when it comes to decor. by brad mee

On the cOver


PhotograPhEr: Billy Coleman JEwElry: 18-karat white gold and diamond (16.5 carats) earrings, price upon request, from Verdi Jewelers (Royal Palm Place, 502 Via de Palmas, Boca Raton, 561/393-3532, ModEl: Alexandra Agro stylist: David Arthur Fittin, stylist assistant: Dfernando Zaremba hair/MakEuP: Daphney Antoine/ URunway Salon



A tribute to Nicolas Rieussec, the inventor of the first patented chronograph. Montblanc Manufacture Calibre , second time zone with day and night display. Crafted in the Montblanc Manufacture in Le Locle, Switzerland.

town center at boca raton •


december/January 2013-2014


vol. 33 no. 7


99 FlOriDa taBle

161Backstage Pass

Cheesecake takes center stage just in time for your holiday dessert table, learn the secrets behind the best eggs Benedict, and raise a glass to our top Champagne picks.

Our A&E insider dishes on cultural happenings in and around Boca—and also visits with film lover and local programmer Shelly Isaacs.

by bill citara

by john thomason

106 Face tiMe

169 Dining guiDe

Meet a local who digs her work in more ways than one, the third-generation head of a renowned construction company and the Boca-based team behind the wildest—and messiest—concerts in the country.

By stefanie cainto, kevin kaminski and john thomason

112 the Boca interview

Don’t leave home without it—our comprehensive guide to the best restaurants in South Florida, including new reviews of Josef’s in Boca and 3rd & 3rd in Delray.

112 106 205 Out anD aBOut

Investigative and political reporter Bob Woodward talks economic drama, the presidency, Watergate and much more on the eve of two local appearances.

You might just see some familiar faces in our snapshots from talked-about social events in and around Boca Raton.

by john thomason

by stefanie cainto and kevin kaminski


212 My turn

Here’s a salute to the local philanthropists who’ve made Boca what it is—and what it aspires to be. by john shuff

216 sPeeD BuMPs

The flood waters out West produce a rising tide of emotion for the author.

by marie speed


[ ]

december/january 2014

oys ter perpe tual yacht-ma s ter

Town Center at Boca Raton 561.368.6022


oyster perpetual and yacht-master are trademarks. WEb ExTRAS

Check out these bonus items unique to, related to stories in the December/January issue of Boca Raton or pertaining to events in our area. THE REST OF THE STORY: Check out more behind-the-scenes insights about your favorite reality shows from the participants in our “Reality Bites” feature (page 124)—including the complete interview with Lindsay Lohan’s father and “Celebrity Rehab” participant, Michael Lohan. EVENING WITH CAVALLI: Go beyond the velvet rope with our video team at the recent VIP event for designer Roberto Cavalli inside Saks Fifth Avenue at Town Center. PICTURE PERFECT: With social season in high gear, is the place to go for images from all the top events and galas. Click on the “Photos” link.

PARTY LIKE IT’S 2014: A&E editor John Thomason gives readers ideas on where to go and what to do this New Year’s Eve. TRAVEL TIPS: We have bonus material from our feature on Thailand (page 148)— as well as fresh updates on top statewide destinations under our “Travel” blog.

The Green Goddess Our resident health-food expert, Alina Z., gives readers organic alternatives to their daily menu with dietary advice, recipes, restaurant reviews and much more. Check out the Green Goddess every other Wednesday under the “Dining” link.


[ ]

From left: Michael Lohan, Angela Lutin and Brett Loewenstern


Stay abreast of the latest happenings around town, find out what’s trending locally, check out photos from events and store openings—and enter to win prizes throughout the year—by keeping tabs on our Facebook page (

december/january 2014


for patterns at play from ROBERTO CAVALLI



Angela: I’m dating a guy who is a lawyer—and he has no time for me. He is a little older than I am and says he wants to commit, but is he just stringing me along? How do I know if he is serious about commitment? Right now, his actions speak louder than his words. —Sitting in Silence Dear Silence: Here’s the deal. No matter how busy, overcommitted or stressed people are, if they want a relationship, they’ll find the time. No time for you means that this situation isn’t commitment-worthy. I’m sorry to break it to you, but he’s just not that into you. Your options are as follows: 1. Continue on, hoping to get a few moments with him here or there. Quite frankly, why bother? You will become increasingly frantic and desperate for his attention. I’ve told


Boca Raton’s award-winning video team covers the hottest South Florida events, catches up with celebrities that make local appearances and gives you behind-the-scenes glimpses into stories that appear in our magazine. Click on our “Videos” link for all the action.

“Naked Truth” readers time and again that the most invaluable lesson when dating is that DESPERATION REEKS. 2. Do the dumping honors and walk away. You deserve to be with someone who actually wants to reciprocate. If he’s just a poor time manager, that will reveal itself soon enough when he comes back asking for a second chance. In matters of the heart, actions don’t just speak louder than words. They are everything.



Stay connected to the community with our team of bloggerS: Shopping: Discover upcoming trunk shows, store openings, moneysaving tips and fashion trends Tuesday through Thursday with Stefanie Cainto—and fashion news from New York every third Monday with “Chic & The City” blogger Jo Peswani.

for local resort news, special deals, international escapes and weekend getaways.

[ ]

follow Boca Raton’s popular dating blogger, angela lutin, every thursday at no topic is off limits for the single mom, television personality (mtV’s “made”; bravo’s “the millionaire matchmaker”), relationship coach and advice columnist, who shoots from the hip about everything from dating in the workplace to problems in the bedroom. Send your questions to nakedtruth@


Travel: Visit



a&e: John Thomason takes readers inside the arts with concert, exhibition and movie reviews, cultural news and profiles every Monday, Wednesday and Friday. Dining: Bill Citara breaks down the tri-county restaurant scene—from new reviews and dining news to chef stories and kitchen gossip—every Monday, Tuesday and Friday.

Delray Beach: Marie Speed and our in-house staff report on news and events in the Delray world.

communiTy: Health editor Lisette Hilton delivers local news from the worlds of exercise and medicine every Wednesday, and our in-house team keeps you on top of events and happenings in and around Boca throughout the week.

december/january 2014

the [only] boca raton magazine group editor-in-chief

marie speed


kevin kaminski

assistant editor

john thomason

web editor

stefanie cainto senior art director

lori pierino

assistant art director

nancy kumpulainen


aaron bristol

production manager

adrienne mayer

contributing writers

brenna fisher, lisette hilton, emily minor, john shuff

contributing photographers

billy coleman, cristina morgado, scot zimmerman

video production

david shuff, jen stone food editor

bill citara

home editor

brad mee

editorial intern

bridget sweet

sales director

mark gold


national account manager

carey mckearnan

senior integrated sales manager

georgette evans


director of special publications

bruce klein jr.

special projects manager

gail eagle

account manager

matthew krane

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JES publishing

5455 N. Federal Highway, Suite M Boca Raton, FL 33487 561/997-8683 (phone), 561/997-8909 (fax) (general queries) (editorial)

Boca Raton magazine is published seven times a year by JES Publishing. The contents of Boca Raton magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Boca Raton magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Boca Raton magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

december/january 2014

A ut YE o a b EW

S R’



k N A s CK







B L U E WAV E S & P I N K I C E . I T ’ S N OT YO U R I M A G I N AT I O N . It’s true – the entire family can now ride the waves and glide across the ice this winter at Boca Raton Resort & Club, A Waldorf Astoria Resort. Dive into the Boca Surf School and, from November through the New Year, hit the new pink ice at the resort’s debut outdoor skating rink.

Winter rates starting from $149 per night **. Escape to your family winter wonderland by calling 888.495.BOCA or visit

N E W YO R K | C H I C AG O | R O M E C AVA L I E R | T H E B O U L D E R S | A R I ZO N A B I LT M O R E | S H A N G H A I L A Q U I N TA R E S O RT & C LU B | J E R U S A L E M * | T H E R O O S E V E LT N E W O R L E A N S | P U E RTO R I CO | B E R L I N B EI J I N G* | O R L AN D O | G R AN D WAI L E A | QA S R AL S H ARQ | K E Y W E S T | N AP L E S | PAR K C I T Y T H E C A L E D O N I A N | R A S A L K H A I M A H | B O C A R ATO N | PA N A M A | T R I A N O N PA L AC E V E R S A I L L E S *COMING SOON


**Visit for terms and conditions. ©2013 Hilton Worldwide

JES publishing

president/publisher group editor-in-chief controller circulation director subscription services

margaret mary shuff marie speed jeanne greenberg david brooks david shuff

JES Publishing produces the following magazines:

Boca Raton ResoRt & cluB Main ResoRt loBBy


Boca Raton • Delray Beach • Mizner’s Dream • Worth Avenue • Boca Raton Chamber Annual • Salt Lake • Utah Bride and Groom • Utah Style & Design • The Canyons • Salt Lake Visitors’ Guide

Monday - Wednesday 10aM - 6pM

Florida Magazine association

tHuRsday - satuRday 10aM - 8pM


best overall online presence (Boca Raton) best department (Boca Raton)

silver award

eXclusiVely FoR MeMBeRs & Hotel Guests


2013 charlie awards charlie award (first place)

best overall magazine (Boca Raton) best column (Boca Raton)

sunday 10aM - 5pM

bronze award best online video (Boca Raton)

2012 charlie awards charlie award (first place) alenetoo_brm1213.indd 1

10/7/13 11:43 AM

best overall magazine (Boca Raton) best feature (Delray Beach) best photographic essay (Boca Raton)

silver award best overall online presence (Boca Raton) best use of photography (Boca Raton)

bronze award best in-depth reporting (Boca Raton)

2011 charlie awards charlie award (first place) best new magazine (Delray Beach) best custom publication (Worth Avenue)

bronze award best overall magazine (Boca Raton)

2010 charlie awards charlie award (first place) best overall magazine (Boca Raton) best overall design (Boca Raton)

2009 charlie awards charlie award (first place) best overall magazine (Boca Raton) best overall design (Boca Raton) best feature (Boca Raton)

2008 charlie awards charlie award (first place) best overall magazine (Boca Raton) best feature (Boca Raton) best single, original B&W photo (Boca Raton)

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10/7/13 11:32 AM

december/january 2014

Fine Sterling Silver Jewelry in larger SizeS Rings from Size 9 Bracelets, Bangles and Cuffs from 8½ Inches Necklaces from 20 Inches

Opening December 2013 at Addison Place 16950 Jog Road - Delray Beach

services [ directory ]

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Boca Raton magazine is published seven times a year, with February, March/April, May/June, July/August, September/ October, November and December/January issues. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.

[ subscription, copy purchasing and distribution ] For any changes or questions regarding your subscription or to purchase back issues, call subscription services at 855/276-4395. To inquire about distribution points, ask for circulation director David Brooks at 877/553-5363.

majeStic koral

[ advertising resources ]

ROYAL PALM PLACE Boca raton 561-367-9600

Take advantage of Boca Raton’s prime advertising space— put your ad dollars to work in the premier publication of South Florida. For more information, contact sales director Mark Gold (, national account manager Carey McKearnan (, senior integrated sales manager Georgette Evans (georgette@, director of special publications Bruce Klein (, special projects manager Gail Eagle ( or account manager Matthew Krane (

[ custom publishing ]


Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services, etc. Contact Marie Speed (

Ft. lauderdale 954-524-2585


[ story queries ] deborahjames_brm1213.indd 1

10/21/13 9:31 AM

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[ web queries ] Submit information regarding our website and online calendar to Kevin Kaminski (

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Seeing is Believing!

Boca Raton magazine values the concerns and interests of our readers. Story queries for our print version should be submitted by e-mail to Kevin Kaminski (kevin@bocamag. com). We try to respond to all queries, but due to the large volume that we receive, this may not be possible.

[ letters ] Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. Send letters to the address listed below, or to Kevin Kaminski ( Letter to the Editor, Boca Raton magazine 5455 N. Federal Highway, Suite M Boca Raton, FL 33487

[ arts & entertainment ]

Martini Studs in 14K Gold starting at $125/pair

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Where to go, what to do and see throughout South Florida. Please submit information regarding fund-raisers, art openings, plays, readings, concerts, dance or other performances to A&E editor John Thomason (john.thomason@ Deadline for entries in an upcoming A&E section is three months before publication.

[ dining guide ] Our independent reviews of restaurants in Palm Beach, Broward and Miami-Dade counties. A fine, reliable resource for residents and tourists. For more information, contact Marie Speed or Kevin Kaminski.

[ people ] A photo collage of social gatherings and events in Boca Raton and South Florida. All photos submitted should be identified and accompanied by a brief description of the event (who, what, where, when). E-mail images to

december/january 2014

Aura a new dawn of color

ne w yo r k

d e l r ay b e a c h

a b c h o m e .c o m

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Top We appreciate your business, and we want you to get the most Academy from your subscription. This customer guide will Designers About the help you contact us for all your subscription needs. including: of Laser Dentistry

• Larger location • Even more designers • Hosting special events including: Storytime, Art Classes, and Mommy and me yoga classes! Watch for details at



Royal Palm Place purchase 101 Plazayour Real South, Suite B Boca Raton FL 33432

[ first issue ] •True Religion Your issue will be mailed four-to-six The Academy offirst Laser Dentistry is an weeks after receipt •Robert Graham of your order. Subsequent issues will arrive every other organization ofNovember leading and monthly in and February. •Splendid international month clinicians, researchers and academicians •Juicy Couture [ missing or late issues ] devoted to clinical education, research Once in a while, production, transportation or the postal •Ooh La La Couture service may delay delivery.and If you don’t get an issue, and the development of standards •and more... or if your magazine is repeatedly late, please call and guidelines for report the safe and effective your problem to our subscription department 855/276-4395, or send an e-mail to: subscriptions@ use of lasers. Ifatyou have questions girls/boys clothing from infantsabout to 14. lasers in dentistry, you may [ if you have questionsor about your invoice ... ] visit, If you have already paid your bill and then receive a new contact the Academy by you phone bill, here’s what should do: 1. If you have paid your bill within the past four weeks, at 954.346.3776.

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ignore the new invoice. (The computer simply has not given your account credit quickly enough.) 2. It’s most likely that your payment and our notice just crossed in the mail; check the date on the notice to see when we mailed it. 3. If you get another bill or renewal notice, call our subscription department at 855/276-4395, or send an e-mail to, and we will straighten out the problem.

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[ gift subscriptions ] You’ll find a subscription to Boca Raton magazine makes a thoughtful and useful gift that lasts throughout the year. If you’d like more information about giving a gift subscription, please call our subscription department at 855/276-4395.

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Call TOLL FREE: 855/276-4395 E-mail: Write: Boca Raton magazine Subscription Department 5455 N. Federal Highway, Suite M Boca Raton, FL 33487

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Where’s Boynton? I was reading your latest edition of Boca Raton magazine last night and was very disappointed that I did not see any restaurants listed for Boynton Beach. You have Lantana, Lake Worth, Delray Beach ... but nothing for Boynton. Boynton is a growing community, and there are several nice restaurants that need the publicity. It would be nice to see Boynton Beach included in your great magazine. —Grace Marquez e-mail Editor’s note: We do indeed feature Boynton Beach restaurants among the capsules in our review-driven Dining Guide, including the recent addition of Bäd Ragaz. As the area’s culinary scene expands, expect more Boynton reviews in future issues.

Let it shine Finally! A car wash [where you can go inside] and relax while the car is getting pampered [“Make Your Car Shine with iShine,” Sept. 26, “Community” blog]. You must try their iShine Barista Bar; free cappuccino while you wait. —PE2

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Loved Jeff Beck, and thought he was one of the best performers I’ve ever seen [“Concert: Brian Wilson & Jeff Beck,” Sept. 29, “Community” blog]. Watching Brian Wilson reminded me of “Weekend at Bernie’s.” I’m not sure he was all there. I hope his health is not bad to the point that the tour is dangerous for him. —Bradford Benggio

december/january 2014

GIVING FEELS AMAZING. CorreCtion An incorrect photograph accompanied the dining review of Racks Fish House + Oyster Bar (5 S.E. Second Ave., Delray Beach, 561/450-6718) in Boca Raton’s September/ October issue. The editors regret the error.

SAVe tHe DAte

TEDx: DElray BEach WomEn When: Dec. 5, 8 a.m. to 6:30 p.m. Where: Delray Beach Center for the Arts, 51 N. Swinton Ave. What: The popular TEDx brand of motivational and inspirational presentations returns to Delray for a daylong session of live speakers and simulcast talks centered around the theme “Invented Here.” The Delray TEDx team is partnering with TEDWomen and other TEDx events around the world for this unprecedented event. Speakers, at press time, included cinematographer Pascal Duphul, Max Planck researcher McLean Bolton, and Megan Davis of FAU’s Harbor Branch Oceanographic Institute. Tickets: $100 Contact:

SEAGATE SPA PACKAGES are ALWAYS THE PERFECT GIFT. SPA-LI-DAYS Package $262 ($327 value) Valid Nov. 15 – Dec. 31, 2013 This festive package features the following holiday-inspired treatments, and a complimentary Peppermint Twist Martini.* Cranberry Cypress Mani/Pedi – 80 min. Peppermint Twist Body Polish – 25 min. Peppermint Twist Swedish Massage – 50 min.

GinGErBrEaD holiDay concErT When: Dec. 8, 3 p.m. Where: Boca Raton Resort & Club What: This 11th annual musical spectacular is presented by Lynn University’s Friends of the Conservatory of Music, which raises funds and provides financial support to studentmusicians. Contact: Lisa Miller, 561/237-7745

Champagne Manicure & Pedicure 80 minutes | $100 ($125 value) Valid Jan. 1 – Jan. 31, 2014 Hands and feet are soaked in a decadent, champagne-scented bath, followed by a raw sugar exfoliation and an agave nectar mask. A warm stone massage and expert polish complete this treatment, along with a complimentary glass of champagne.*

Book your appointment today and enjoy the spa even if you’re not a hotel guest. Open daily 8:00 a.m. – 8:00 p.m. 561.665.4950 | Online gift cards are available. Located at The Seagate Hotel & Spa, 1000 E. Atlantic Ave., Delray Beach Condé Nast Traveler Readers’ Choice Awards “2012 and 2013 Top 75 Hotel Spas in the U.S.”


In case you missed it, “Shopping” blog editor Stefanie Cainto caught up with four style mavens in a two-week September span for exclusive stories that appeared on If you didn’t see them the first time around, check out our online interviews with the following: • Designer Lisa Shapiro, whose flagship Lisa Todd store in Boca Raton is celebrating 25 years in spring 2014. • Daniella Clarke, the creative force behind Frankie B. (available at Bloomingdale’s inside Town Center at Boca Raton) • Adrianne Weissman, who has two Evelyn & Arthur stores in Boca • Lord Wedgwood, who was at Bloomingdale’s to dish on his company’s iconic china collections

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POP CULTURE Selections from the Frederick R. Weisman Art Foundation

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Keith Haring (American, 1958-1990), Untitled, 1983, ink on vinyl tarpaulin, 78 1/2 x 78 1/2 inches. Frederick R. Weisman Art Foundation, Los Angeles. © Keith Haring Foundation

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editor’s letter

[ by kevin kaminski ]

Boca Gets Real


op Hooker. Rock My RV. Tanked. Total Blackout. Naked and Afraid. Pregnant and Dating. I’m Having Their Baby. On paper, it reads like the first seven chapters of the worst Harlequin Romance novel ever written. Or the best, depending on your taste. But as anyone able to identify at least two Kardashians probably can attest, these are all titles of reality television shows—in fact, all seven series were on the air in 2013. Though the 21st century has given rise to more reality series than the combined IQ of the “Jersey Shore” cast—a TV critic at the Kansas City Star once determined that some 600 reality shows had aired between 2000 and 2010—the genre is hardly a recent invention. Allen Funt began tormenting everyday people—and filming it for our amusement—back in 1948 when “Candid Camera” debuted (the show subsequently ran, in various incarnations, for more than 50 years). And long before “America’s Got Talent,” Chuck Barris was peddling his own brand of “talent,” an endless parade of freaks and geeks competing for $516.32 during the 1970s and ’80s on “The Gong Show.” In those days, reality was the TV exception. Today, it’s a dominant chunk of network and cable programming. During the 2012-2013 television season, 10 of the 29 highest-rated prime-time network series (among adults ages 18 to 49) were reality-based. Meanwhile, in what must be a sign of the apocalypse, A&E’s “Duck Dynasty” tied the venerable “60 Minutes” as the 21st most-viewed show, according to It should come as no surprise then that several South Floridians have enjoyed their 15 minutes (or more) of reality fame—many of them with connections to Palm Beach County, like Wellington resident Cassadee Pope, season three winner of NBC’s “The Voice.” The challenge of this issue’s “Reality Bites” feature (page 124) was narrowing that scope to our own backyard—and finding people beyond the local woman who collected outfits and accessories for her pet squirrel on “My Crazy Obsession.” As it turned out, we have an embarrassment of reality riches; eight of the nine people we interviewed—all veterans of highly rated shows—have connections to Boca (the other one lives in Delray). We were doubly humbled by the lengths some of our participants were willing to go just to be part of the December/


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January issue. Stefanie Kenoyer, from the Golf Channel’s “Big Break” series, arranged to be at our photo shoot while preparing for the second stage of qualifying school for the LPGA Tour. The father of former “American Idol” contestant Brett Loewenstern flew his son in from Boston, where he’s attending the prestigious Berklee College of Music. Brett was even kind enough to deliver a few a cappella treats during the shoot. And Alexandra Agro, who drew raves this fall on “America’s Next Top Model,” made a special trip from New York City to serve as our own top model. Not only did Alex strike a variety of poses for our jewelry pictorial (page 134), she also switched fashion gears (and hair) to serve as our cover girl. If the behind-the-scenes dish on reality shows from “The Amazing Race” to “Celebrity Rehab” merely whets your appetite, you’re in luck. We have plenty more from our interviews available under the “Web Extras” link at—including insights from Michael Lohan about his daughter, Lindsay. In addition, Boca Raton keeps it real with investigative reporter Bob Woodward (page 112) of Watergate fame and legendary fashion designer Roberto Cavalli (page 74), both of whom are making local appearances over the next two months. If that’s not enough, we have your guide to the best South Florida food trucks (page 140), as well as fine bubbly at every price point (page 104) to ring in the new year. From all of us at Boca Raton, have a safe and blessed holiday season. Enjoy this blockbuster issue.

december/january 2014



Our newly renovated and expanded menswear area is home to even more celebrated designers like BALLY, JIMMY CHOO and GIUSEPPE ZANOTTI.




AAron Bristol

[ 57 local heroes • 58 boca by the numbers • 60 meet the expert • 62 what’s cooking • 64 behind the biz ]

Nikki and Neil Koppel

Linked In

The KOPPELS bring hope and housing to Haiti, in part, through their jewelry business.


s the emotional aftershock from the January 2010 earthquake in Haiti rippled through his household, Neil Koppel knew what had to be done. During a successful career in textiles and garment manufacturing, he had become familiar with the country and its inhabitants. With Haiti in shambles following a 7.0-magnitude earthquake that killed tens of thousands of people, Koppel turned to wife NiKKi without hesitation. “I need to go there,” Neil said. “I need to help.” “Go,” Nikki said. Thus began a journey that would involve more than 50 flights to Haiti in the PC12 Pilatus that Neil pilots, a connection to an Oscar-winning actor and the formation of a Boca-based bracelet company—Links Jewelry—on a benevolent mission. In the months following the earthquake, Neil began delivering muchneeded supplies and equipment to the Haitian people. During one of the trips, he met Sean Penn at the airport; the two quickly bonded over their follow the leader

shared passion to help the earthquake victims. The question the two men asked over and over wasn’t how they could do more to help—but how could they help the Haitian people help themselves. To that end, Neil was instrumental in building a 21-home village in Jacmel that allowed 125 Haitians to relocate and start life anew. Neil and Penn then focused on employment; nearly two-thirds of the country did not have a formal job, according to CIA estimates. Enter Nikki, who developed a unique and stylish adjustable linked bracelet with a patented design. The result, starting in early 2012, was Links Jewelry— which immediately teamed with Penn’s Haitian relief organization, JP/HRO. The bracelets are made in a Boca factory using American supplies and a Haitian immigrant labor force. Ten percent of all sales (not profits) go to Penn’s charity. If the company grows as anticipated, the Koppels and Penn will open a factory in Haiti and create much-needed employment opportunities. To purchase a bracelet or to learn about the company, visit —STEFANIE CAINTO [ ]


home town [ Boca By the NumBers ] What’s the buzz around town? These numbers tell part of the story involving the

next few months.


6:1 Expect an evening of spirited silent and live bidding Dec. 11 at Via Mizner Golf and Country Club as more than 300 people vie for items at the 32nd annual holiday auction to benefit programs of the Greater Boca Raton Chamber of Commerce. Call 561/395-4433, ext. 233 for more information.


Visit the Arts & Events link at for a complete rundown of New Year’s Eve happenings in and around Boca.

Congratulations to the recently expanded Gulf Stream School, on A1A between Boynton Beach and Delray Beach, celebrating 75 years of empowering youngsters (through eighth grade) with, among other things, its high-impact student-to-teacher ratio.



That’s the size of the waterside promenade sure to be the centerpiece of the old Bridge Hotel, reintroduced by year’s end as Waterstone Resort & Marina. The boutique resort is undergoing a much-anticipated facelift, including modern upgrades to each of its 139 rooms and the debut of two new restaurants—Boca Landing and Waterstone Bar & Grill.


The overture to Mozart’s “The Marriage of Figaro”— performed at a breakneck pace for some 240 seconds— is one of several classical pieces on tap when the Lynn Philharmonia Orchestra,


[ ]

under the direction of maestro Guillermo Figueroa, takes the stage at Wold Performing Arts Center for concerts on Jan. 18–19. Call 561/237-9000 for ticket information.

$10,000 Last year, promotion for the annual Boca Raton Holiday Boat Parade boasted this much in prize money for the bestdecorated vessels. Whatever the amount offered this Dec. 7, expect plenty of seafaring sights from the bleachers at Silver Palm Park and Red Reef Park.

25 th anniversary The Delray Beach Festival of the Arts celebrates a quarter century Jan. 18–19 with its annual juried showcase on Atlantic Avenue. Some 300 talented artists from more than 30 states will be on hand with everything from paintings and sculptures to photography and jewelry.

december/january 2014

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home town [ meet the expert ]

Picture of Health


AAron Bristol

o the untrained eye, the printouts look inscrutable. In one, a man’s silhouette is surrounded by an oval of flaring blue energy. In another, two layered, target-shaped spheres with jagged blue and red lines create smaller circles within them. The third has an outline of a sitting figure with seven colored balls hovering in front of it in a vertical row, next to words like “Muladhara” and “Sahasrara.” These obtuse diagrams are unlikely to show up in the average medical file of a western doctor, but many argue that their conclusions are as important as physical diagnoses. They are measurements of energy fields and chakras, the result of a brief reading of one’s fingertips inside a “gas discharge visualization” (GDV) camera. Tim Simmone, a Boca resident who acts as a COO for a corporate turnover firm by day, runs one of the few, if not the only, center for GDV readings in South Florida in his spare time. For $50 or $100 at his Soul Evolution Center in Sanctuary Tower and Shoppes (4400 N. Federal Highway, Suite 6), Simmone offers GDV scans on his unassuming gray camera, a pricy device created by Russian research professor Konstantin Korotkov. The technology has been adopted by the parapsychological field as a way to measure energetic anatomies, but it’s rooted in hard science. Participants simply place their fingertips on a glass electrode plate inside the camera; Simmone presses a button that releases a tiny pulse of electricity through the plate, creating an electromagnetic field. This, in turn, draws protons and electrons through energetic pathways—exiting through the fingertip, Simmone says, “like a comet or meteor. They shoot through the air around your fingertip and glow. So what the camera captures in that fraction of a second is a glow from these particles that are leaving your skin. “The camera is not meant to treat anything. This is measuring your energetic state. I believe in traditional Chinese medicine principals, where the issues in your physical body start in your energetic body. If not addressed, they [can] manifest as a physical problem.” —John Thomason

what’s the benefit? The result of the scan, say alternative health practitioners, is that we can better understand the parts of our energy that are out of balance, from career and relationship anxieties to addictions and lingering traumas.


[ ]

the healing road: “You have energetic pathways that go throughout your body called meridians,” Simmone says. “The theory is that if you were working on the ear, there’s a point on the ear for every single organ system and also some of the major emotions and feelings.”

beyond the lens: Simmone also dabbles in crystal healing—using a radionic machine to “charge” crystals with the intentions of love and gratitude, before dipping them in water. At presentations, he’ll have audience members hold the water glass and report improvements in their energies.

the detractors: “I’ll get comments that this is hogwash, and sometimes they’re even nastier than that,” he says. “I’m not out to convert the world and force my philosophies on others. I put this information out for people who either already embrace it or are eager to learn more. ... Plenty of people are.”

december/january 2014

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home town [ what’s cooking ]

Sticking to Sweets


inding creative ways to break from tradition is half the challenge when your holiday dance card is filled with dinners and potlucks. This year, when it’s your turn to bring dessert, give the homemade cookie recipe a rest and call on Stacie Klein for a batch of eye-catching, bite-sized treats destined to have guests buzzing. The owner of lollicaKeS Gourmet in Delray Beach creates miniature works of art on a stick in the form of cake pops. Klein calls them the perfect “guilt-free” sweets, but her penchant for personalizing the design (per the wishes of the customer) also makes them sights to behold. Look no further than the pops she produced for Boca Raton. “[Cake pops] can be anything you want them to be,” says Klein, who chases storms as a hurricane photographer when she’s not in the kitchen. It’s not surprising that such a daredevil would shoot for the stars after awakening from a dream that involved having “the most successful cake pop business in the world.” Since launching the venture in 2012, LolliCakes already has made believers out of clients ranging from The Breakers to DJ Laz (106.7 FM) to Florida Atlantic University. Prices range from $30 to $36 for a dozen cake pops, depending on shape, design and topping intricacy. Klein offers customers more than 15 cake flavors from which to choose—including pumpkin spice, caramel apple, banana walnut and orange cranberry. And if cake pops aren’t your bag? “Anything that can go on a stick, I can do.” Klein says with a laugh. She’s not kidding. Candy skewers, stuffed cookies and meringue roses are just a few of her sweet alternatives. Order online at or by phone at 561/322-6684. AAron Bristol

—Bridget Sweet


[ ]

december/january 2014




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home town [ behind the biz ]

Fotis Papamichael


Co-owner, MiChael’s Body sCenes

here is a Greek island called Icaria in the Aegean Sea that is known as a “Blue Zone,” a place with an inordinate number of centenarians (people who live to be 100 or more). It’s from people on this island that Fotis and Michael Papamichael are descended—which may help explain their longevity in the health-club industry. This year, the brothers’ gym, Michael’s Body Scenes, celebrates its 25th year in Boca Raton. It may not be a designated Blue Zone yet, but it’s a place that has given a new lease on life to people young and old through its no-nonsense approach to healthy exercise via weight training, cardio programs and a dizzying

■ [When it comes to working together], my brother

and I are very different. There is a 10-year gap, which has its challenges. In Greek families, the eldest brother leads the family once the father gets older or dies. He tries to be more of a father figure than a brother at times—and that has its moments. But in the end ... we’re brothers, and there isn’t a thing that the business could possibly do to come between us.

■ What gives me the most fulfillment

is to know we are making a difference in people’s lives, whether it be a single mom, a wealthy entrepreneur or someone’s grandmother. ... It’s amazing to see what exercise can do.

number of group classes—from spinning and Pilates to trapeze training and a craze called Insanity (as covered in the November issue of Boca Raton). Michael Papamichael, 55, caught the fitness bug back in Pittsburgh with a job after college at a local racquetball club that also featured aerobics and Nautilus equipment. Eventually, he found his way to Boca, where he amassed the resources to start his own club in 1988. His brother, Fotis, 45, followed in 1990, and the two became synonymous with the town’s hottest gym. We asked Fotis why Michael’s has succeeded in an increasingly competitive marketplace—and what the brothers have in mind for the next 25 years. —MARIE SPEED

■ What we see nowadays as opposed to 25 years ago

is a more diverse clientele. It’s not just the yuppies who are trying get in shape and impress somebody. There are families with children who are trying to stay healthy.

■ Michael’s is like “Cheers” ... You’re

not dealing with a corporate chain; you are dealing with a privately owned health club that takes pride in educating its members, in giving them a program to follow. ... It’s not a meathead gym or a pick-up joint.

■ I have a lady [in my boot

who went into cardiac arrest in the hallway. My brother, one of our personal trainers and I rushed to him, broke out the paddles, hit the shock button, administered CPR and resuscitated him. It was amazing. What we did saved a man’s life. It’s hard to describe the adrenaline. The rest of the day I could have jumped a building—that’s how strong I felt.

AAron Bristol

■ A few years ago we had an older gentleman

camp class] on her second bout with cancer. She fought and won the first time. They found more cancer within the last year, and she has been going through treatments; she’s lost her hair. But she still comes in; she wants to see that morning crew at the gym. It is a family. It makes me proud to be a part of it.

“Thank You for Giving Me My Life Back”


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[ by brenna fisher ]



When it comes to dramatic evening wear this holiday season, you’re better off red—especially given the countless ways to incorporate the color. This red silk chiffon Duchesa Couture gown by designer Robin Ross-Fleming ($2,200, La Casa Hermosa, 10660 Forest Hill Blvd., Wellington) celebrates the bold hue with the timeless style of a classic sweetheart neckline, fitted bodice and sweeping skirt. Turn the page to find out why seeing red isn’t such a bad thing.

for more style tips, visit

follow the leader

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shop talk [ fashion ] RED-HoT AccESSoRIES

Lady in Red

Here are three ways to wear a color so timeless and eye-catching that it has its own theme song.




For those times when you want to stand out, this red jersey silk cocktail dress by Jovani with plunging draped neckline and Swarovski crystal-jeweled collar does the trick. ($320, La Casa Hermosa)

Slightly loose and drape-y, this elegant Tadashi Shoji gown ($388, recalls effortless vintage elegance with an updated cut velvet fabric.

Red doesn’t have to be fire-engine bright to make a statement. The toned-down hue of this red-toblack ombre sequined gown by David Meister ($528, Neiman Marcus, Town Center at Boca Raton) is just as holiday-worthy with its all-over sparkle.

The chili red in this alligator-embossed clutch catches enough attention with its black detailing, but the fun clasp is the conversation starter. ($195,

This hand-painted snakeskin Nancy Gonzalez clutch ($1,200, special order, Bergdorf Goodman, 800/5581855) is on our wish list because it’s sleek enough for evening but versatile enough to wear dressed down.

This red suede Britton Ultra pump by Kurt Geiger London ($385, Nordstrom, Town Center) manages to flash a little bling (that’s a gold 4-inch stiletto) while maintaining an upscale look.


If you liked the cocktail dress on the opening page of the November “Shop Talk,” then don’t miss the chance to see more designs by Tom and Linda Platt at Barbara Katz (2240 N.W. 19th St., Suite 601, Boca Raton), which is hosting trunk shows Dec. 12–13. Call 561/391-1066, ext. 1 for more information.


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Neiman Marcus Group recently announced that customers will now receive free shipping and returns on domestic purchases online and in stores—all of them. From now on. Who knew Santa gave presents early? december/january 2014


Now Open at Mizner Park

# LT B O C A

shop talk [ beauty ]

Holiday Gift Guide

There’s a stocking stuffer in the beauty category for everyone on your list this year—and if you pick up something extra for yourself, we won’t tell.

For the Diva: This Marc Jacobs Beauty showstopper Collection ($89, Sephora, Town Center) has all the essentials for a night out: shiny lacquer-finish lip gloss; fragrance mini rollerball; and eye-defining mascara, liner and shadows. Bonus: It comes with a makeup bag that can double as a cute clutch.

For the WorkaholiC: For people who can’t find time to get away, maybe a scent-cation is in order. The exotic fragrance of this Gingerlilly trio—body wash, nourishing body lotion and candle ($75,—will turn any shower into an escape. Bonus: The candle allows you to continue the spa-like experience in any room of the house.

For the soPhistiCateD WoMan: This scent has strong floral and citrus notes that work in our permanent tropical paradise, but we have to admit ... we were seduced by the packaging. The totem bottle of Lolita Lempicka’s elle l’aime ($100, Neiman Marcus, Town Center) doesn’t look like your average perfume gift. Bonus: The purchase comes with a cuff bracelet that matches the eyecatching design.


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For the City Man: Art of Shaving’s new heritage line features grooming gear inspired by New York neighborhoods. The first set to kick off the line is the Chelsea Collection ($425, The Art of Shaving, Town Center), modern in appearance with nickel-plated detailing. The complete set includes razor, stand and badger-hair shaving brush. Bonus: Let’s face it: A close shave is a gift for the City Man and his loved one alike.

For the Forever younG: An entire antiaging regimen all in one convenient collection, the elemis Pro Collagen Jewels Gift set ($320, features treatments for eyes, face, neck and bust as well as limited-edition, 10th-anniversary marine cream. This collection is designed to cleanse, firm and tone skin for a more youthful appearance—not that we need it. Bonus: This one comes in a tote that’s great to reuse for travel.

Facials and Fitness The Life Time Athletic Boca Raton MediSpa (open to both members and nonmembers) is now offering the HydraFacial, a detoxifying skin treatment that uses the power of water instead of abrasive materials to simultaneously exfoliate and rejuvenate skin without downtime. Call 561/208-5924 to learn more.

december/january 2014




What’s not to love? From our exclusively designed wraps shown here to hundreds of other wraps, ribbons, totes, tie-ons and tissues, you’ll find everything you need to create a presentation even elves would envy at our Gift Wrap Wonderland. Shop the world’s most celebrated collection in-store and online.

Help us reach our goal of collecting 15,000 coats! Bring new or gently used coats to any of our stores during November and December. The items you donate will benefit those in need in your local community. Learn more about One Warm Coat and how we support all of our communities on our blog.

NOW OPEN 6000 Glades Road (Town Center Boca Raton) 561-910-0730 Store Hours: Monday – Saturday, 10 am – 9 pm; Sunday, 11 am – 6 pm 63 locations nationwide 800-733-3532 | ©2013 The Container Store Inc. Product availability subject to change. All rights reserved. 18896 10/13

Our Blog

shop talk [ InspIratIon ] STYLE: Bold and tropical HIGHLIGHTS: Dresses that accentuate shape, pops of color, prints


Make a Statement

Designer Alicia Sanchez— who also operates La Sewing Café in Delray Beach (216 S.W. Second Ave.)—never fails to grab attention with bright, tropical-inspired flair, whether she’s teaching sewing at her café or traveling to her Caribbean fashion markets.

I want people to identify themselves through color.

Top slash cut-out dress, $119, Bebe, Town Center at Boca Raton

Favala Designs dress, $65, La Sewing Café,

courtesy of urBAn outfitters



with Alicia

Does your fashion line reflect your personal style? Yes. Favala Designs is all me. I’m from the Dominican Republic, so most of my designs are colorful resort wear. What’s the best way to bring color into your wardrobe? If you want to add pops of color, start with accessories and ease into clothing.

PoPs of color Cooperative D’Orsay canvas heel, $49,

Rupert Sanderson shako sandals, $865, Saks Fifth Avenue, Palm Beach

What styles do you gravitate toward? I like things that hug my body and make me feel like a woman—but in a way that’s appropriate.

Favorite local stores? Vintage stores: Frugal Fashionista and Kismet in Delray.


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AAron Bristol

Best advice for people looking to make a statement with fashion. It’s not about what’s in style. It’s about what’s good for you. Prints Snakeskin print pump, $34.95, H&M, The Gardens Mall, Palm Beach Gardens

Colour Riot Jewelry, set of three for $40,

december/january 2014

shop talk [ the interview ]

Cavalli: Unplugged

On the eve of Roberto Cavalli’s appearance at Saks in Boca, the Italian master of exotic prints and dramatic designs—clothing that has captivated A-list celebrities from Sophia Loren to Beyoncé for more than four decades—dishes to Boca Raton on a life spent on the front lines of must-see fashion. By Kevin Kaminski and Stefanie Cainto

Prior to the recent release of your biography, Just Me, you said, “I have been an amazing actor” and that the book introduces the real you. What about the “real you” most clashes with the perception people have of you? This is, in fact, one of the other primary reasons why I wrote this book. There are so many misconceptions people have surrounding my personality, my life and my lifestyle. One of the most inaccurate is that I am a very outgoing and extroverted person—as some would say, “the life of the party.” In reality, I am very shy and certainly not as sociable as many would think.

You write about your father, who was executed in front of his wife by German soldiers in 1944. You were 3 at the time. As you’ve processed that event over the years, what role do you feel it’s played in the career you’ve chosen and the man you’ve become? BoB Krieger

My father’s death definitely made me the man I am today. It was a crucial moment, [and it] taught me the most important lesson of

The Cavalli File

Age: 73 Hometown: Florence, Italy Married to: Eva Duringer since 1980 Children: Five (two from his first marriage; three with Duringer) Fashion breakthrough: Cavalli presented his first namesake collection at age 30 during the Salon for Prêt-à-Porter in Paris. Lines: The umbrella Roberto Cavalli Group includes the lines Roberto


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all. The last words my father said to me were, “Do not be afraid.” Ever since that day, I have lived my entire existence using those words as a mantra. In some ways those words of wisdom were a promise to myself as well as to my father.

Is it true that a cigarette you discarded at the 2007 H&M launch was picked up and sold on eBay for some $400? Could you ever have imagined in 1970 that your trash would have value? Yes, it is true! No, I would have never imagined becoming so successful and so renowned. It is such an honor to be loved and admired; I [can’t] imagine being more flattered.

What drew you, from the beginning, to the exotic prints for which you’re known? I’ve always said that God is the world’s most talented designer; I have always had an extreme passion for nature. When I began designing, I wanted to portray the same beauty [in] my pieces. I became famous for my ability to merge my creativity with the

Cavalli, Just Cavalli, Cavalli CLASS and Roberto Cavalli Junior, as well as Roberto Cavalli Home. Online escapades: Cavalli’s blog——has produced its share of interesting and entertaining musings, including a much-buzzed-about shot at Giorgio Armani during Fashion Week in Milan last September. Personal fortune: The website estimates Cavalli’s fortune to be somewhere in the neighborhood of $500 million.

december/january 2014

Runway images from Cavalli’s spring/summer 2014 collection

intense splendor of nature in all its shapes and forms.

When fashion turned a bit monochromatic in the 1980s, did you worry that your designs would continue to thrive?

Cavalli in Boca

When: Dec. 4 Where: Saks Fifth Avenue, Town Center at Boca Raton What: The legendary designer makes a special appearance at our local Saks for a private cocktail party and fundraiser—including a fashion show to preview Cavalli’s spring/summer 2014 collection. Charity: All ticket proceeds will go toward the programs at Florence Fuller Child Development Centers. Tickets: Invitation only; $100 per person Contact: Call 561/6201203 for additional information.

follow the leader

No, I was very confident about my style and my fashion; I did not even think once about changing it. I was mainly concerned with the reasons why society did not embrace color, personality and diverse forms of creativity. People were not ready to make such a big change. In the end, I was right. ...

You admit in one of your blogs that you were wrong about Gisele Bundchen being “a little stiff” as a model during her first casting call for you. What do you recall about that encounter? When I am wrong, I will admit it. When I first saw Gisele, I wasn’t mesmerized by her. She was very beautiful, but I [had] yet to be convinced about her as a model. Thankfully I later had the opportunity to see her again and never looked back. Since then, she has worked for me and become one of the top models ever. I wanted Gisele for many of my past advertising campaign [shoots].

Of all the famous women who’ve worn Cavalli, which ones have worn it with the attitude and style that most fulfills the original vision you had for those designs? So many women represent and have represented my visions. Among the ones that always come to my mind are surely Beyoncé, Jennifer Lopez, Halle Berry, Cindy Crawford, Sharon Stone, Victoria Beckham, Heidi Klum, Georgia May Jagger and so many others.

Your influence spans eras that range from the classic Hollywood glamour of Sophia Loren to the pop-culture buzz of someone like Miley Cyrus. What has been the key to remaining relevant through the decades? [Over] the years, I have been inspired by many different influences. I have never designed with the sole objective of remaining relevant. But I think I have been successful at transforming my style collection after collection, while at the same time maintaining my true identity.

You recently blogged about the months of work that go into that 15-minute debut of a new collection at a fashion show. What are those 15 minutes like for you? [It’s] the most intense experience a designer can go through. Even after more than 40 years, I am still so excited, nervous and filled with anticipation each time. You have so many thoughts going through your mind: the desire to succeed, the hope that everyone will love your work just as much as you do, and, truthfully, the fear of rejection.

How would you describe the spring/summer 2014 collection that guests will enjoy Dec. 4? The spring/summer 2014 Roberto Cavalli collection is inspired by the enchanting cinematography of the silver screen and its projection of femininity. The Roberto Cavalli woman is the goddess of a sensual revolution, where she is the sole protagonist thanks to her unique, romantic and exuberant personality. My desire was to enhance reality through the filter of a cinematographic light, which became reality in the seductive silhouettes and sinuous outlines of the clothes. [ ]


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december/january 2014

[ by lisette hilton ]

feelgood Champagne and Caviar Couple’s Journey Where: Eau Spa, Eau Palm Beach Resort & Spa Lowdown: This memorable 240-minute journey starts in a private garden, where couples sip Champagne and sample Beluga caviar. From there, it’s a parade of pampering—a signature couple’s massage, facial, pedicure and manicure, all in the privacy of a chic, spacious garden villa. Eau Spa director Catherine Warren says the journey features over-the-top bliss every step of the way, including “divine” Red Flower products and, in the orchid-strewn villa, freestanding bathtubs and a garden shower. Cost: $1,100 per couple Contact: 100 S. Ocean Blvd., Manalapan, 561/540-4960;


It takes a special touch to relieve the kind of highseason stress generated by the holidays. Fortunately, you’re in good hands when it comes to the standout spas in and around Boca that offer over-the-top treatments.

The Self-Centered Garden at Eau Spa

follow the leader

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feel good [ health ]

Spa Spectacular

Local pampering experts give Boca Raton the lowdown on spa experiences that leave people wanting more. DiamonD magnetic Ritual by natuRa bissé

the huna tReatment

Where: Spa Palazzo at Boca Raton Resort & Club Lowdown: This heavenly 80-minute body treatment balances chakras and exfoliates the skin using mud—formulated with diamond dust. According to Spa Palazzo director Cindi Moreno, those who indulge become like a giant Etch-a-Sketch; the shimmering mud and minerals are lifted with a magnet. The ensuing Diamond Synergy massage combines Western joint manipulation techniques with Asian concepts aimed at circulating energy and increasing body awareness. Cost: $215 Contact: 501 E. Camino Real, Boca Raton, 561/3474772;

Where: The Maui Spa & Wellness Center Lowdown: This 80-minute combination massage starts at the head with a Shirodhara—the slow release of herbal oil over “the third eye” to “quiet the mind,” as the website notes. The relaxing continues with a traditional Hawaiian body massage, called Lomi Lomi, followed by reflexology, which involves pressure points on the feet that are aligned with the body’s organs. “Huna means healing in Hawaiian, so [this massage is] meant to heal your mind and body,” says spa director Sasha Connolly. Cost: $170 Contact: 2100 N.W. Boca Raton Blvd., Boca Raton, 561/395-7733;

Spa Palazzo


[ ]

someRville signatuRe Facial Where: The Spa, Four Seasons Resort Palm Beach Lowdown: This rejuvenating 90-minute skin-care treatment features products from Kate Somerville, whose “medi-skin” line is a favorite of Hollywood celebs. Expect everything from a deep cleanse and enzymatic exfoliation to a massage and oxygen treatment (good for skin hydration). The closing LED phototherapy enhances collagen production while diminishing pigmentation. Cost: $325 Contact: 2800 S. Ocean Blvd., Palm Beach, 561/582-2800; four

Rain massage Where: Seagate Spa, The Seagate Hotel Four Seasons Resort Palm Beach

Lowdown: Let it pour with a treatment that includes sugarcane and coconut oil body polish/exfoliation, followed by a soothing massage under a steady flow of warm water. Along with stimulating muscle tone, the experience calms the nervous system. “Our signature Rain Massage is, by far, one of the best ways to spend 80 minutes of your life,” says spa director Stefanie Wilson. Cost: $180 Contact: 1000 E. Atlantic Ave., Delray Beach, 561/665-4950;

vibRational sounD theRapy Where: Oasis Therapy Center (part of the Hippocrates Health Institute) Lowdown: Oasis offers Didgeridoo Sound Therapy, which uses the

deep vibrations emanating from the ancient Aboriginal instrument to dissipate tension, stress and dense energies stuck in the body. The 45-minute sound treatment bathes the body in a cleansing universal tone. “The didgeridoo is one of the most powerful treatments that we have; you can feel the difference immediately,” says assistant director Maria Krajnak. “Some people vibrate days after.” Another option in vibrational sound therapy: harmonic massage, a treatment performed with tuning forks placed on the body’s meridians and acupuncture points. Cost: Didgeridoo sound therapy, $140; harmonic massage, $160. Contact: 1443 Palmdale Court, West Palm Beach, 561/471-5867; hippo Sound therapy at the Oasis Therapy Center

december/january 2014

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feel good [ fitness ]

Better Than Ever

Can the over-50 set discover a fountain of youth through exercise? You bet. Just ask the “Fittest Woman on Earth.” living proof that age is only a number. CrossFit’s reigning “Fittest Woman on Earth” in the 55 to 59 age group—and co-owner of CrossFit Deerfield Beach—claims that she is stronger and fitter at 55 than she was in her 20s, 30s and 40s. She proved the point, competing against 500 women from around the world for the CrossFit title. How does she do it? We asked the Boca Raton resident to share a few of her secrets. • “Don’t use age as an excuse, because age doesn’t matter. I never think about being older or trying to do less in the workout for that reason.” • Forget those leisurely strolls. Schlicht says that doesn’t cut it if you want difference-making results. She not only lifts weights, but she also does military-style exercises—think pull-ups and push-ups—to stay fit. • schlicht’s Daily workout averages 20 minutes and includes the two aforementioned elements, along with intense fitness routines. For those just starting out, she suggests the following formula: Learn the proper way to do exercises without weights

DiD You Know?


[ ]

or resistance first. Then, gradually, add challenges such as weights. Resistance exercise is what Schlicht says gives her strength and confidence for life’s daily pleasures—including picking up her granddaughter. • mix it up. “Variety is the key to great results,” she says. “I never do the same things twice within one week. Even if I repeat an exercise, it might be repeated with a different weight [or] repetition, or I use different combinations of other exercises. Variety puts not only a new and different demand on the muscular and central nervous system, it also takes the boredom out of the program.”

• remember to work on posture  anD balance—two things that quickly can go south as we age.

• stay consistent. This means exercising multiple days every week. The older we get, the faster we lose strength. That makes clearing time for regularly scheduled fitness routines that much more important.

• Finally, get gooD sleep anD eat a  healthy Diet. Is Schlicht perfect? No. She won’t turn down a homemade cookie or glass of wine—but, rest assured, she’s in the gym the next day.

• At some point in their 30s, people begin to lose muscle mass and function, a condition known as age-related sarcopenia. People who are physically inactive can lose as much as 3 percent to 5 percent of their muscle mass per decade after 30. —Source: WebMD, 50+: Live Better, Longer

Gabriele Schlicht

• The primary treatment for sarcopenia is exercise. Specifically,  resistance training or strength-training exercise that increases  muscle strength and endurance. —Source: WebMD, 50+: Live Better, Longer

december/january 2014

AAron Bristol

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[ by brad mee ]

Fresh colors give a classic pattern cutting-edge character—as demonstrated by this studded upholstered headboard.


Photo Doug Burke/Courtesy of Montage Deer Valley

Looking for a simple way to punch up your decor? Man up. Menswear patterns can transform a room from drab to dapper—and even daring. Don’t think stuffy parlors, Scottish castles or hunting lodges. Today’s versions and savvy uses of plaid, herringbone and the like have a swagger and sophistication all their own.

follow the leader

[ ]


home base

scot zimmerman

vanguard furniture

Get the Look

[left] Linear plaids and stripes add

structure to a mix of busy patterns. Here, the black-and-white plaid armchair by Vanguard Furniture adds visual order to a room animated by a bold contemporary rug and playful poloprint upholstered wingchair.


An upholstered bed’s colorful houndstooth fabric tempers the whimsical pattern of the duvet cover. The pattern play looks fresh, not fussy.

[right] Pinstriped panels give a

Vanguard chest an unexpected punch of pattern.

Room-Ready patteRns

You’re forgiven if you can’t discern houndstooth from herringbone—but if you want your room on the best-dressed list, it’s time to learn the basics.


Great for: This works as a basic on large-seating pieces, draperies and walls that need texture but not a distracting pattern. • Regent hopsack by Holland & Sherry



Great for: Subtle, tailored treatments on walls and furnishings; cut on the bias for a daring diagonal detail. • Marble Arch pinstripe by Holland & Sherry

[ ]


Great for: Bold statements on pillows, armchairs or accent walls; think large scale for big impact and don’t overdo it. • Red and cream houndstooth by C & C Milano


Great for: Pairs perfectly with leather and coordinates well with contrasting patterns in the same color palette. • County Tweed plaid by Holland & Sherry


Great for: Dynamic wood floors as well as unique tile treatments in kitchens and bathrooms. • Wishbone herringbone by Donghia


Great for: Accent treatments where floral patterns are deemed too fussy or feminine. • Astelia paisley by Clarencehouse

december/january 2014

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home base

Marit ottoman, Jayson Home,

Yes Sir

From plaid to pinstripes, we’re seeing a pattern here. Philippe collage chair, Jonathan Adler,

Como woven chair, Crate & Barrel, Boca Raton

Ainsley pillow, Z Gallerie, Boca Raton

Photo frame, Anthropologie, Boca Raton

Orange herringbone rug, Jonathan Adler,

How to:

Mix Menswear

Mix-it-up menswear proves even the most conservative stripe can be fresh and fashionforward when used in the right way. Big patterns are so on trend. Choose a large-scale pattern, and then add smaller, dissimilar patterns to build an eye-catching palette. Contrast style and size. Matching is a no-no. For example, if you have a small plaid design covering a chair, the pillows should either be a solid color or a larger, dissimilar pattern to prevent the pieces from clashing. Paisleys pair well with stripes, and check-patterns complement geometric shapes of a larger or smaller size.

Barclay Butera’s paisley duvet cover and boldly striped pillows deliver sophistication and timeless style to a masculine bedroom.

ComBine unlike Colors. Warm tones complement cool tones and visa versa. Begin with a main piece like a dark-blue plaid sofa. Then choose a cool toned (but not matching) secondary piece like a


[ ]

light-blue striped pillow. Finally, add a contrasting warm color for another pillow in a third pattern, perhaps a gold paisley. Watch for subtle undertones in pattern details that can be repeated from piece to piece to create continuity throughout the outfit.

december/january 2014

Planning a party for your mino?

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COAST & AQUANUTS at EAU PALM BEACH Resort & Spa Manalapan, FL 33462 561.540.4959 or 561.540.4833

Be in the

Center of it all!

Boca center’s new center stage! Dec. 4th 6:00-7:30pm Menorah Lighting Event with Temple Beth EL Dec. 7 9:00am-12:00pm 6th Annual Toy Drive 9:00am-11:00am BRIO Brunch with Santa 10:00am-12:00pm Family Activities in Courtyard th

Dec.11th 5:30-8:00pm Hospice Charity Event-Vertu Fine Art Champagne reception with artist Jerry Godkin



Events, Music, Movies & More this Season!

Dec. 13th 7:00-9:00pm The Brass Evolution Dec. 14th 6:00-8:00pm Movie Night - Smurfs 2 Dec. 20th 7:00-9:00pm Turnstiles - Billy Joel Tribute Band

F ine d ining

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h ealth & B eautY

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Brio Tuscan Grille Café 5150 English Tap & Beer Garden Morton’s Steak House Rocco’s Tacos Sushi Ray Uncle Tai’s

Duxiana Beds Oggi Murano Vertu Fine Art

Grove Opticians Spalano Salon & Spa

F aShion

AT&T Wireless Marriott Hotel Seacoast National Bank Verizon Wireless

McDonald’s Panera Bread Salad Creations Starbucks Tasti-D-Lite

F ood & W ine Joseph’s Classic Market Hoffman’s Chocolates Total Wine & More

Boutique A La Mode Bella Boutique Chico’s En Vogue Guy LaFerrera Jos. A Bank

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Jan. 3rd 7:00-9:00pm Shakedown Entertainment

Jan. 17th 7:00-9:00pm Will Bridges Band

Jan. 11th & 12th 10:00am-5:00pm 27th Annual Howard Alan ArtFest

Jan. 24th 7:00-9:00pm Hangin with Brodie

Jan. 11th 6:00-8:00pm Movie Night - Despicable Me 2

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spring 2014

Celebrating 100 Years of Fashion

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florida table [ 100 cheesecake alternatives • 102 deconstructing the dish • 104 holiday champagne suggestions ]

The Slice is Right

New York-style cheesecake, in all its bare-naked glory, may be a mainstay on menus and at bakeries throughout South Florida, but that doesn’t mean you can’t dress it up on occasion. Turn the page for delicious ways to doll up your holiday dessert table with delicious, eye-catching slices of cheesecake.

ADAm FinklE

A shimmering caramelized orange topping and a garnish of lemon leaves and kumquats transform a plain cheesecake into an edible work of art.

follow the leader

Coming Soon

The featured cheesecake on this page, as well as the ones on page 100, are courtesy of Trader Joe’s, the wildly popular and quirky California-based grocery chain that will debut a 12,500-square-foot store in Boca Raton (855 S. Federal Highway at the new East City Center) in 2014. Trader Joe’s also is coming to Delray Beach (the Plaza at Delray Shopping Center) and Palm Beach Gardens (PGA Plaza) later in the year.

[ ]


florida table [ eat ]

Try and Top This

Put your personal stamp on dessert by adding a layer of lusciousness to the blank canvas of a plain cheesecake.

ChoColate Nut laCe: Arrange layer of mixed unsalted nuts on top of cheesecake. Melt 1 cup dark chocolate chips with 1 teaspoon shortening in microwave. Be careful not to burn chocolate. Stir until smooth and drizzle over nuts. Let set until firm.

Caramelized oraNge: Slice orange into thin rounds (about 1/8-inch thick). Discard ends and seeds. In deep 10-inch pan over medium-high heat, stir together 1 cup sugar, 3/4 cup water and 2 teaspoons lemon juice until sugar is dissolved. Add orange slices and bring to simmer. Cover

and cook 5 minutes. Uncover and simmer gently, turning occasionally, until they’re slightly translucent and liquid has consistency of thin syrup, about 20 minutes. Let cool in pan. Cover and chill at least 15 minutes. (You can do this a day ahead.) Arrange over cheesecake.

raspberry marbliNg: Cream 3 ounces cream cheese with 1 tablespoon of heavy cream until as spreadable as cake icing. Spread thin layer over cheesecake. Use raspberry syrup to decorate topping with marbled effect (see below).

Blend cream cheese with cream as noted in raspberry marbling (above). Spread a thin layer over the cheesecake.


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Fill a squeeze bottle with raspberry syrup. Squeeze stripes over the cheesecake, spacing them as evenly as possible.

With the edge of a knife, draw evenly spaced lines across the stripes, alternating the direction of the lines.

december/january 2014


marbleizing made easy



There are loTs of cheesecake recipes and most of them are good. They all call for cream cheese, sugar and eggs— cheesecake is basically a super-rich custard. Keeping that in mind when you cook it will help you turn out a flawless cheesecake. For stability, lots of recipes call for corn starch or even flour in the mixture, but you can keep it pure and still get a gorgeous cheesecake by using a few tricks. Custards need gentle heat: Bake your cheesecake at 325 degrees or so, no higher. Custards need even heat: To keep the outside edges from cooking faster than the middle—which can cause cracking and puffing—bake your cheesecake in a bain-marie or water bath. Custards need thorough cooling: Eggs have to set. Don't rush to unlatch the sides of your springform pan. Let the cake cool completely, then refrigerate for several hours before unmolding it.

WhaT’S IN a Name?

In addition to its no-frills approach, the New York-style cheesecake possesses a distinct richness due to heavy cream and extra egg yolks in the cream-cheese mix. However, the Big Apple isn’t alone when it comes to distinguishing its cheesecake recipe. ■ Chicago: Firm on the outside, creamier on the inside due to sour cream ■ Philadelphia: Lighter and topped with fresh fruit, like cherries or strawberries ■ St. Louis: Dense spongy crust with a heavy layer of cake topping on the filling ■ Italy: Use of ricotta cheese ■ Germany: Use of cottage cheese ■ Greece: Use of feta cheese —Source:

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Ruth’s Chris cheesecake, garnished with a touch of raspberry sauce

LocaL Favorites Cheesecake doesn’t get any better than the offerings served at these restaurants in and around Boca. CheeseCake FaCtory 5530 Glades Road, Boca Raton 561/393-0344 The name says it all. Flavors, more than 30, range from Ultimate Red Velvet and Godiva Chocolate to Peppermint Bark and Pineapple Upside-Down.

CaFFé Luna rosa 34 S. Ocean Blvd., Delray Beach 561/274-9404 The restaurant serves monster slices of authentic Carnegie Deli cheesecake.

tooJay’s 2240 N.W. 19th St., Boca Raton 561/392-4181 In addition to New York-style slices, TooJay’s (which also has two other Boca locations) features a Chocolate Cheese Delight—layers of chocolate cake separated by N.Y.-style cheesecake.

abe and Louie’s 2200 Glades Road, Boca Raton 561/447-0024 Serving killer homemade cheesecake with graham cracker crust and seasonal berries.

also: ruth’s Chris steak house 225 N.E. Mizner Blvd., Suite 100, Boca Raton, 561/392-6746 peLLegrino’s 3360 N. Federal Highway, Boca Raton, 561/3685520

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florida table [ eat ]

Surprise, surprise! There’s no English muffin in Chrissy Benoit’s recipe for eggs Benedict: Think bread pudding instead.

Deconstructing the Dish GET THE rECipE AT BoCamag.Com.

Eggs Benedict

Chef-owner CHrissy BEnoit of The Little House in Boynton Beach (480 E. Ocean Ave., 561/4200573) dishes on her version of a brunch classic—typically, Canadian bacon on half a toasted English muffin, topped with a poached egg and hollandaise—that dates back to the 1860s.


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1. Variety is the spice: This dish always has been open to an infinite number of variations. Benoit’s spin starts with a savory bread pudding and ends with a drizzle of truffle oil. “It’s just delicious,” she promises. 2. Bread pudding: Benoit adds thyme and

oregano, and Parmesan and cheddar cheeses to the traditional pudding recipe. “I take these little individual pans and put in one layer of bread pudding, then lay in green onions, cherry tomatoes and cloves of roasted garlic, cover with another layer of bread pudding, and bake until

the top gets crusty and golden.”

cheese, mashed avocado or prosciutto.

3. Wait, there’s more: Once the bread pudding is cooked, she cuts it on the diagonal and tops each piece with a slice of smoked ham or turkey. Or not. “You don’t need to add anything at all. It’s pretty hearty.” Other possibilities, she says, are more

4. Egg tornado: A perfectly poached egg goes on top of the ham (or whatever) and bread pudding. Vinegar is typically added to the poaching water to help the egg coagulate, but Benoit takes a different approach. “I take

a large mixing spoon and stir around the side [of the pot]; when it’s going, I take an egg in a cup and drop the egg in the center. The centrifugal force of the water spins the egg, and it all just gathers together.” 5. Hold the sauce: A dish this hearty doesn’t need

a rich butter sauce. “The yolk acts as the hollandaise,” Benoit says. “It breaks and soaks into the bread pudding.” She finishes the dish with a sprinkling of sliced green onions, fresh tarragon and a drizzle of truffle oil. “It’s not that complicated but it’s so, so yummy.” —Bill Citara

december/january 2014

Coming Early 2014 From the Farm toYour Fork

The Junior League of Boca Raton qualifies as a charitable organization under Section 501(c)(3) of the Internal Revenue Code. A portion of the proceeds from Flavors will go to support C.H.O.W.’s (Conquering Hunger Our Way) community initiatives such as weekend backpacks for children who are food insecure, The Boca Raton Community Garden, food drives, food recovery, cooking and nutrition education and community awareness. C.H.O.W. is the Junior League of Boca Raton’s committee that addresses issues of hunger plaguing our community. A copy of the official registration, no. CH2459, and financial information may be obtained from the division of consumer services by calling toll free 1-800-435-7352 within the state. Registration does not imply endorsement, approval, or recommendation by the state.

florida table [ drink ]

Break Out the Bubbly Whether you’re pouring Champagne or cava, Prosecco or just plain sparkling wine, there’s still something about those pinprick bubbles glittering like tiny diamonds that makes the holidays even more special. To go beyond the usual lineup of effervescent suspects, we reached out to Jennie Benzie, proprietor of Pour Sip Savor (561/779-7687), which provides concierge sommelier services to clients throughout South Florida. An advanced sommelier as recognized by the Court of Master Sommeliers, Benzie has worked at such winecentric restaurants as Café Boulud in Palm Beach and Michael’s in Santa Monica. Here, she offers price-specific bubbly recommendations that will make any day feel like a holiday. —Bill Citara

$25 and under

$25 to $50

$50 and uP

Mercat nV Brut nature Cava ($15): This Spanish bubbly contains no dosage (i.e., added sugar), hence the designation Nature. “Since there’s no dosage, it’s a little yeastier and creamier than most cavas,” Benzie says. “It drinks like an inexpensive Champagne.” ■ Food pairing: Shellfish, especially oysters or stone crab

Pol roger nV Brut ($50): From the Champagne house favored by Winston Churchill, this wine was poured at the wedding of Prince William and Kate Middleton. “Fresh, elegant and balanced,” Benzie says. “Moderate fruit, delicate toast, a dry finish.” ■ Food pairing: “Everything.”

Ca’ del Bosco 2004 Cuvée annamaria Clementi ($95): The only vintage wine Benzie recommends is this Italian bubbly made from Chardonnay, Pinot Bianco and Pinot Nero. The Pinot Bianco “really adds richness and texture,” and flavors that are “a little bit fruit, a little bit floral.” ■ Food pairing: Veal or pork

Schramsberg nV Mirabelle Brut rosé ($25): Benzie likes the “bright berry fruit, zesty palate and slight toasty aroma” of this blend of Pinot Noir and Chardonnay from the second label of the highly regarded Napa Valley producer. ■ Food pairing: Smoked or grilled salmon; simple pasta dishes


Gaston Chiquet nV Blanc de Blancs ($48): This small estate has been growing and producing Champagne for hundreds of years. Being 100 percent Chardonnay, this wine delivers “definite Chardonnay aromas—quince and apple. It’s a little firmer than the Pol Roger.” ■ Food pairing: It can handle being served with rich, buttery dishes.

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Billecart-Salmon nV Brut rosé ($85): Benzie admires the “heartier style,” faint spiciness and flavors of “red currants, orange zest and dried fruit” from this consistently acclaimed rosé by one of France’s top Champagne houses. ■ Food pairing: Anything from salmon to grilled steak

december/january 2014


SHOWDOWN An Iron Chef-Style Competition 3rd Annual COUNTRY CLUB CHEF


Presented By:

COUNTRY CLUB&CHors HEF Chef Tastings / Cocktails d’oeuvres Silent Auction / Live Jazz




Chef Zach Bell (2013 Winner) Addison Reserve Country Club

Lindsay Autry


OUNTRY THE COMPETITORS Glenn Matusik Delaire Country Club

Executive Chef, Sundy House Finalist, Top Chef Texas

CLUB C HEF Katherine Barnhart


Bart Messing Woodfield Country Club

Steve Nardiello Gleneagles CountryClub

Palm Beach County Wealth Advisor, BB&T

Michelle Bernstein Michy’s

Nan Chisholm

Fine Art Appraiser Antiques Roadshow (PBS)

Stephanie Miskew

Wednesday, February 27, Virginia Philip Master Sommelier & Ilyse Shuster Chairs: Roz Shuster 2013 The Breakers, Palm Beach Michael Schenk The Polo Club at Boca Raton

The Glamorous Gourmet

Honorary Chair: Phil Kupperman

Virginia Philip Wine Shop & Academy

Marie Speed

An Club

Iron Chef Competition – CountryGroup Editor, JES Publishing Boca Raton magazine Style! Benefiting

Tuesday, February 11, 2014 6:30 – 9:30 p.m. $200 per person

For more information, please contact Mary Coleman at (561) 265-6042 or, or visit our website,

From left: Lukasz and Patryk Tracz

Life in Color Music Festival

Date: Dec. 27 Where: Sun Life Stadium tiCkets: $74.99 to $450, What to expeCt: The first Life in Color Music Festival drew in a recordbreaking crowd of more than 15,000 people at Washington D.C. Now, LIC is taking the newly launched celebration to its hometown of Miami for round two. Expect more paint than ever, multiple stages, a world-renowned DJ and an experience you won’t forget.


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december/january 2014

facetime [ by stefanie cainto ]

Life in Color

The “painT parTy” and musiC show LaunChed by Two boCa-based broThers and Their friends has beCome an inTernaTionaL phenomenon.


atryk Tracz strolls into the conference room of his 11th-floor office off Biscayne Boulevard in downtown Miami dressed in a short-sleeved button-down shirt, jeans and sneakers. “Sorry I’m late,” he says, apologizing multiple times before taking off his backpack. He plops down on one of six black leather chairs surrounding a white table that runs nearly the length of the room. To his right are four panes of floor-to-ceiling glass, a transparent barrier between the meeting space and the rest of the office. “Life in Color, World’s Largest Paint Party,” is printed on one pane. Seven years earlier, Patryk was losing interest in college at Florida Atlantic University. The other three founders of Life in Color—Tracz’s identical twin brother Lukasz, Sebastian Solano and Peter Campbell—were struggling to pay the electric bill in an apartment at Florida State University that they shared with a dog named Scooby and three other students. Today, the creators of one of the hottest shows on the planet are doing business out of this Miami high-rise tower—and generating upward of $20 million a year in ticket sales. Life in Color, previously known as Dayglow, is a paint party and electronic music extravaganza that tours North and South America, Europe and Australia. It features live DJs, stiltwalkers, paint cannons and Cirque-du-Soleiltype aerial acts, along with other theatrical elements. The founders are especially proud of the all-for-one vibe that permeates each show. Audience members, mostly dressed in white, are handed bottles of nontoxic paint upon entry to the venue. Following a countdown, they proceed to send squirts of color in all directions, showering each other in bold hues of pink, blue and green. Shows like the one at SunFest in downtown

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West Palm Beach last spring typically draw in them a worldwide network—and unlimited the thousands. But the demand—and the aufinancial backing—that they previously didn’t dience—continues to grow. On Sept. 21, the have. first Life in Color music festival was hosted in “Started from the bottom, now we’re here,” Washington D.C., attracting more than 15,000 says Solano with a laugh, quoting a line from people, the largest crowd in its history. a Drake song. As the brothers (both of whom attended In January, Life in Color will base a team in Spanish River High School) and their coAmsterdam, where it will partner with Dutch founders admit, success didn’t come overentertainment company ID&T (another SFX night. Within a few years of launching Life acquisition). They have seven more music in Color in 2006, all four had dropped out of festival shows scheduled, on top of their regucollege and joined forces in South Florida to lar paint parties, including a festival show at concentrate on the fledging concept. Sun Life Stadium on Dec. 27 (see sidebar). “We dropped everything we had in our lives for this comLife in Color show from pany,” Solano says. June 2013 in Seattle They drove all over Florida in beat-up cars and stayed in scary motels to stage their shows. They started in small clubs, climbing ladders to cover the walls with garbage bags, a protection from the paint. As word spread, attendance started to exceed capacity at certain venues. “All the fire marshals knew who we were,” Lukasz says. In 2009, they set up a tent at the electronic music festival Ultra, and the Campbell credits their success to the strong company took off from there. They had their relationship they have with each other and first arena show at the University of Central their dedication to keep going until everyFlorida’s main campus at Orlando in 2010. thing is done. He says they often wear mulWhile Lukasz says their first out-of-state club tiple hats in order to accomplish their goals. party was a disaster—attendance was sparse And even when the work is done, they’re for a show in Indiana—their first out-of-state never satisfied. arena show, in Amherst, Mass., sold out withThe day after a successful show, the four in 10 minutes. find themselves back in their conference In 2012, SFX Entertainment, an electronic room, barking at each other about what could dance music empire started by media entrebe done better. For them, it’s all about giving preneur Robert F.X. Sillerman, bought Life in the audience an experience to remember. Color. The Tracz brothers, Solano and Camp“We want to make sure they walk out feelbell (all in their mid-to-late 20s) still run the ing like they [just] had the best time of their company, but the acquisition by SFX gave lives,” Patryk says. [ ]


facetime [ by kevin kaminski ]

David Gerrits


omehow, it’s only fitting that David Gerrits would build his business reputation on commercial health-care projects. The president of Boca-based Gerrits Construction—a third-generation incarnation of the general-contracting firm originally launched in 1945—certainly spent enough time in hospitals as a youth, breaking 19 bones while playing organized sports (mostly football and wrestling). None of those injuries, Gerrits points out, happened on a construction site. But it certainly wasn’t for lack of trying. “I remember, as a kid, walking the site at Cedars of Lebanon [now part of University of Miami Hospital], which was my father’s project,” Gerrits says. “I had a dog with me, and we [entered] this dark area after being in the light. We both took a step and fell right into an elevator pit—just like in a cartoon. Fortunately,


Gerrits is fond of quoting his father, Patrick, who died in 2005, when it comes to the principles that have shaped his business career. • “Never go for the whole pie, just a piece. If you do [business the right way], you’ll eventually get the whole pie.” • “Be scared that you’re going to fail—that way you strive even harder not to. And be humble when you succeed.” • “Treat people right, including the people that work for you. That’s a big part of our culture.”


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it was filled with water.” In the end, the man who jokes that he “came out of the chute with a shovel in hand” would be the last man standing. Of the 26 grandchildren descended from founder Edward Gerrits, David is the only one still in the family business. It’s a legacy—forged for several decades by his late father, Patrick—that Gerrits admits comes Gerrits in front of one of his company’s projects—the Wold Performing Arts Center with as much burden as opportunity. “In construction, you have your waves— slave to the business. Take care of your family.’ and during the low ones, I worry about em“There have been opportunities for us to barrassing the family name,” he says. “But the take this company and just blow it up again name also drives me. I need to keep it strong in terms of size. But I wouldn’t get to go home for my father and my uncle [Michael, still inand see my kids. That’s what my father involved in the company].” stilled in me.” At its peak, the company was building Gerrits, president of his company since health-care facilities throughout the Carib2000, continued the trend started by his father bean, in Europe and in Saudi Arabia. Locally, to diminish the firm’s out-of-state scope and the Gerrits name was synonymous with concentrate instead on tri-county opportunibuild-outs at then-Boca Raton Community ties. That’s led to such prominent local projHospital and work at Lynn University. In addiects as the School of Nursing at Florida Atlantion, during the late 1980s and early ’90s, the tic University (the first LEED gold-certified company gained college football notoriety for building in South Florida), and the Wold Perfunding the original crystal national champiforming Arts Center and Remembrance Plaza onship trophy. at Lynn University. But the expansion that once had Gerrits Along the way, Gerrits has added to his among the 100 largest contractors in the Unitfamily’s philanthropic imprint with major ed States came with a price. contributions to educational foundations— “In those days, it was work first, then worry including more than $1 million in gifts to about the family,” says Gerrits, a father of Lynn. three daughters and a son (ages 21 to 15) with “My grandfather and father set the course, wife Barbara. “My dad missed my graduation, one built on solid morals and standards,” he my sister’s graduation, almost all my football says. “Now I’m the captain of this ship—and games. It’s what he had to do. But he [regretit’s my job to make sure it doesn’t take any ted] it. He told me, ‘It’s not worth it. Don’t be a [wayward] turns.” december/january 2014

AAron Bristol

PresiDent, Gerrits construction

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facetime [ by john thomason ]

Sarah Nohe


ven for an audience of one, Sarah Nohe’s passion for historic artifacts is palpable. After being interviewed at the Florida Public Archaeology Network (FPAN), where she works as outreach coordinator of its southeast branch at Florida Atlantic University’s Fort Lauderdale campus, Nohe shows off some of her institution’s choice finds. She extracts a surprising number of objects from a medium-sized red toolbox: an adze (an ancient edge tool); a stingray barb refashioned as a projectile tool; a primitive spoon made out of conch shell; and a large sea turtle bone, always a hit with audiences at Gumbo Limbo Nature Center. “Basically, what I tend to tell people is that [our ancestors] used every part of the animal,” says Nohe, 33, holding up a refurbished deer bone. “They used the leather for their houses, the meat to eat, the bone to make tools out of it. This is a de-flesher, which is my favorite name for a tool. It took all the guck off the leather so they could use it.” Educating the public on the meanings of ancient artifacts is a large part of Nohe’s job. The nonprofit organization ( serc) was created during a 2004 legislative session as part of the Florida Historical Resources Act, and it exists to help protect and preserve Florida’s cultural resources and historic sites. Nohe visits schools, parks and camps in Palm Beach, Broward, Miami-Dade and Monroe counties. In addition, she trains educators and offers public lectures—like her memorable presentation at TEDx Delray Beach at the Crest


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Theatre last May. “The things we find don’t need to be beautiful,” she told the packed audience in Delray. “They need to have one supreme quality, and that’s that they lived longer than us. Someone’s trash or a modified shell that’s been left there for thousands of years tells us a story of people, and it means something. And these things that have been found in Florida tell us a story of 12,000 years.” Reflecting on her speech, Nohe says, “It was a different audience than I’d been able to talk to. I’ll go to archaeology conferences, I’ll go to fourth-grade classrooms, to colleges. But this was an eclectic crowd who was just interested in knowledge and understanding. A lot of people came up to me afterward and said, ‘I never considered any of the things you said, and I learned so much.’” It helped that Nohe peppered her lecture with references to “Teenage Mutant Ninja Turtles,” “Tomb Raider” and “Back to the Future,” putting a modern pop-culture sheen over the dug-up remains of our untelevised ancestors. “A lot of the people at that TED talk were professional speakers,” she says. “They have a more professional way of speaking to an audience like that, and really, I was just up there getting my message out. My dad said it was adorkable. “But it’s the way I think. When I’m talking about something like history, I think if you can relate it to things in pop culture and that happen every day, it’s not as academic. History is sometimes seen as boring, but it’s not. It’s something that’s always changing the more information we find.”

It took Nohe a few career twists and turns to arrive at her post as South Florida’s archaeological public advocate. Her bachelor’s degree, from Skidmore College in N.Y., was in anthropology and studio art (she painted oils, mostly), and she moved to Florida to pursue a master’s in cultural anthropology at FAU—a journey that took her to such far-flung locales as West Africa and Ecuador for research projects. Soon afterward, she became an adjunct professor in FAU’s archaeology department, an anthropology branch to which she’s been tethered ever since. “My interest in cultural anthropology has helped me to do this job; when people show me a rusty nail or a piece of ceramic, I don’t get as geeked out about it as other people do,” she says. “But it forces me to tell a story about it, and about this culture associated with it, and who made that pot, and what were they cooking in it, and what was the family like, and how did they live?” Nohe’s penchant for storytelling extends to her first published venture as a co-author and co-illustrator, on a 2013 children’s book called The Misadventures of Sandy Trowels. In it, the precocious title character’s dog digs a hole and discovers a glass bottle of “Wizard Oil,” which sends the girl’s imagination reeling with possible uses for the patent medicine (the story was inspired by a real finding near Fort Lauderdale’s historic Stranahan House). Of course, little Sandy does the right thing: She takes the bottle to a local professor of archaeology, where someone like Nohe can use it to tell future stories about our past. december/january 2014

aaron bristol

Few people dig their work quite like the outreach coordiNator For the Florida public archaeology Network.

Nohe at Gumbo Limbo Nature Center in Boca Raton

the enemy list

Nohe’s organization has its enemies: looters who pillage archaeological sites for priceless items to sell online. But even if the criminals don’t find anything of value, they’re still stirring up trouble. “[Looting is] a big problem, because it’s a nonrenewable resource,” Nohe says. “Every time something’s taken out of the ground, it cannot be put back in. So as people are looking for stuff, everything gets shifted around. There’s even a show out called ‘Diggers,’ on the Nat Geo channel. They’re celebrating looting, in our eyes. “It’s a fight between people who want to make sure that our history remains available to study and people who want to profit off of it.”

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jim watson/afp/getty images/newscom


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december/january 2014

theBOCAinterview [ by john thomason ]

The Insider

On the eve Of twO area appearances, accLaIMeD InvestIgatIve repOrter BoB WoodWard weIghs In On the presIDency, The Price of PoliTics anD a certaIn career-MaKIng scanDaL.


t’s become an iconic scene, forever etched in journalism history: The confidential source known as Deep Throat, swathed in shadows in an empty parking garage, exposing a government-wide conspiracy about the Nixon Administration’s involvement with the Watergate break-in. The whistleblower, later revealed to be FBI agent Mark Felt, cautioned the reporter, Bob Woodward, that in no uncertain terms, “your lives are in danger,” referring to Woodward and his colleague at the Washington Post, Carl Bernstein. That’s how the action plays out in “All the President’s Men,” the Oscar-winning dramatization of Woodward and Bernstein’s epochal tome about Watergate. Forty years later, Woodward says his response to Felt’s admonition—in the film, he rushes to Bernstein’s residence, cranks the stereo to the max and types out his revelations to Bernstein for fear of being surveilled—was something of an overreaction. Overreaction or not, it never stopped the reporter in Woodward from digging—and revealing. Throughout his distinguished career at the Washington Post, he has continued to speak truth to power about the virtues and failings of our previous eight presidents, raising the ire of both political parties along the way. In addition to his stalwart associate editorship of the Post, he has penned 17 exhaustively researched books, most of which hit No. 1 on the New York Times best-seller list. His latest, The Price of Politics, is a typical Woodward project, built from hundreds of hours of recorded interviews. He is both admired and criticized for the unprecedented access to presidents that he has cultivated over the years, and his writing style is defined by his fly-on-the-wall immersion into the most secretive meetings at the Capitol. It’s rare if his words don’t cause a stir on just about every page. Woodward, who will be making local appearances in January and February, spoke to Boca Raton about his upcoming lectures, the presidency, political scandal and much more. follow the leader

Describe your relationship with carl bernstein. how has it changeD since you covereD watergate? We’re bound together, so we talk and share thoughts. Just in the last month, I’ve talked to him probably 10 times. It continues, and it’s actually stronger and more personal.

what Do you hope the stuDents at Fau will take away From your joint lecture with carl? We want to do a little history, talk about the news business, where it’s going, what’s going on in Washington. I’ve been able to write books about presidents from Nixon to Obama, so we’ll talk about presidents, because I think that presidents have more and more power. There’s such a concentration of power in the presidency these days that to understand what’s going on, you’ve got to try to understand the president. You can see that with all the budget issues, all the legislative issues. There’s a convergence coming this year that will demonstrate drastically how important the president is and how important the relations or non-relations with Congress are.

having spent so much time with them, anD with unpreceDenteD access, are there any presiDents you Feel receiveD a baD rap in terms oF public perception? I guess I would pick Gerald Ford. I went back in one of the books I did, Shadow: Five Presidents and the Legacy of Watergate, and was able to re-excavate the pardon he gave Nixon. He made a strong argument, and based on my research and discussions with everyone through 25 years, I’ve decided that actually what he did was gutsy and courageous rather than something that looked at the time to be corrupt, where the guy at the top gets a pardon and 40 people go to jail. The re-evaluation process made me rethink Ford.

why Do you think presiDents are oFten remembereD more FonDly aFter they leave oFFice than when their term enDs? Great question. That’s because often we see that history through the lens of what’s going on now, and we say, “Oh my God, look at all the problems and difficulties and mistakes.” So you tend to give somebody who made it through the presidency a new look or [ ]


theBOCAinterview maybe even the benefit of the doubt. I think this has happened a lot with presidents—much less so with Nixon, because of the Nixon tapes, which define a level of criminality and abuse that is so staggering and so documented out of his mouth, that he may get new looks, but he won’t escape the judgment of history.

The lasT of The NixoN Tapes, circa The WaTergaTe scaNdal, Were released lasT year. did aNyThiNg iN Them surprise you? It’s more of the same, from what I can tell. I haven’t had time to listen to the transcripts in detail, but it’s the tire iron around Nixon’s legacy.

WheN you published your reporTs abouT WaTergaTe aNd Were dealiNg WiTh day-Today facT checkiNg, did The hisTorical magNiTude of The crimes siNk iN? You’re in a bubble. And you’re focusing on the story, and you don’t think much about what it means. Carl has described accurately a time in October of 1972 when he realized he believed that this was all going to lead to the impeachment of Nixon. And he was right. We realized that we couldn’t even talk about that in the newsroom because it would look like we had some sort of agenda. But it was incremental, over more than two years. It’s like you get in the bathtub and turn the water hotter and hotter; you don’t feel it, and you could scald yourself to death. That was the danger. Happily, we had the filters and the editing that took place and kept us focused and on-track.

“I think everything should be questioned and examined. Hopefully, the public will clamor for serious ... investigations.” Were you ever afraid for your life duriNg The WaTergaTe revelaTioNs? I think I overreacted to Mark Felt’s statement that lives could be in danger. I think he was talking more about the stakes being that high, rather than our lives being in danger. I don’t think our lives were in danger. The threats were that we were going to be wrong or disgraced or were on some sort of partisan witch-hunt. One of the things to talk to the students about is that facts really matter, and that we did this empirically. If I ever taught a course in journalism, I would [emphasize that]. It’s even more so the case now with the Internet and cable news and tweeting.

maNy commeNTaTors have likeNed some of The obama admiNisTraTioN’s scaNdals, such as The irs scaNdal aNd beNghazi, To WaTergaTe. fair comparisoN?

It’s certainly not of the magnitude, but if you read some of the documents on Benghazi, the e-mails the White House released ... I’ve said before that it raises all kinds of questions that should be answered and have not. Benghazi, based on the information we have now, is not Watergate at all. But, who knows? You’ve got to be open-minded.

oNe obama admiNisTraTioN scaNdal ThaT all reporTers fouNd TroubliNg is The JusTice deparTmeNT pursuiNg JourNalisTs’ coNfideNTial sources—To The exTeNT ThaT JourNalisTs may be prosecuTed uNder The espioNage acT. WhaT are The implicaTioNs of This aggressive liNe of aTTack for reporTers Who rely oN such sources? I think they’ve backed off—they’re not going to investigate reporters under the Espionage Act. But they’re going after sources, and I think it’s extreme. They need to accept that you’ll get the airing of what goes on in a hidden government, which it is. What I worry about most is a secret government that gets more and more secretive. The message managers in the executive branch and Congress are better and better. [They’re] highly skilled, organized, and they try to control the agenda and what reporters can dig into.

WhaT is your opiNioN oN WhisTlebloWers like edWard sNoWdeN, Who have exposed Those secreTs? My approach is to protect my sources. If Snowden had come to me and said, “I want to be named,” I would talk to him about the con-

Woodward with President Obama


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december/january 2014

Bob Woodward Live Woodward will share insights at two South Florida lectures this season: Jan. 22 at the Broward Center for the Performing Arts ($245 to $712 for seven-lecture series, 954/462-0222) and on Feb. 19 at the Kaye Auditorium at Florida Atlantic University ($35, 800/564-9539). In the latter appearance, he’ll be joined by Carl Bernstein for a presentation entitled “Inside the White House From Nixon to Obama.” sequences of that. These whistleblowers want to be known, and if they want to be known, they’re going to be known. It happens. But I prefer to work in confidence with people.

What do you think of the polarized media landscape We have in this country, Where conservatives and liberals have their oWn cable neWs netWorks and Websites? Well, they literally don’t have their own cable news network; there is a tilt with some of the

cable news networks. But I think it pollutes the political dialogue, and you find people who will go to their favorite cable news station to reinforce opinions they already have. You should be listening to both sides as much as possible. Dramatically, with the whole news business, the rhythms and the goals have changed, and a lot of the news is out to get attention and infuriate and overstate. The news business has become like the legal profession. In the legal profession, the disease is overadvocacy. This has certainly affected politics—and, to an extent, the news business.

your latest book, The Price of PoliTics, is an in-depth look at the negotiations betWeen president obama and house speaker boehner to deal With the national debt and the deficit. after Writing so many books about presidents in Wartime, did you find the economic narrative this time around to be any more or less dramatic? There are a lot of dramatic moments in it, like when they ask the president to leave the meeting in the White House. Harry Reid brings in his



chief of staff, who criticizes the president for not having a backup plan. Wars are important, national security is important, but so is the economy and the issues that are there. The consequences to the economy are giant, [as is] the impact on people, with the unemployment rate and whether people are getting raises amid the expansion and contraction of the economy. There are millions of people out there who don’t have jobs, who really want jobs. At the end of the narrative in The Price of Politics are those questions about how do you make it better for people. The government plays a very large role in how the economy functions.

your books over the past decade have raised the ire of both democratic and republican executives in the oval office. does that mean you’re doing your job as an objective reporter? I don’t know. I let other people judge that. I’m trying to find out what happened. They get continued on page 214

ROSA Caridad Patient

Volunteer doctors at Caridad have helped Rosa overcome basel cell carcinoma, a nodule on her breast and severe dental decay. Today she is healthy, practices preventative care, and is able to work and support her family again.


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10/25/13 3:42 PM

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Nathan E. Nachlas M.D. F.A.C.S.

Facial Plastic & Reconstructive Surgery

New Procedure Provides Relief for Chronic Sinusitis


ulie Kasle loves life. She is a prominent South Florida businesswoman, co-owner of the upscale Rocco’s Tacos Mexican restaurants. She is an accomplished horseback rider and jumper, now serving as one of the judges of these events in Wellington. Up until last summer, the only things holding her back was her nose and sinuses. When she first came to Boca Raton Facial Plastic Surgeon and BRRH staff physician Dr. Nathan Nachlas, she was plagued with headaches, facial pressure, and the frustration of not being able to get a decent breath of air through her nose. Being an animal lover, she attributed many of her issues to underlying allergies. “I was so miserable between the headaches and the congestion, and the medications weren’t helping.” After another unsuccessful attempt at allergic and medical management, Dr. Nachlas offered Julie balloon sinuplasty, to try to relieve some of her suffering. Because it is a relatively quick procedure, she decided to correct some concerns on the outside of her nose at the same time. “I never really liked the outside of my nose. I thought as long as I was going to have something done, I might as well work on the outside at the same time.” Her procedure was performed as an outpatient, and her recovery was relatively quick. Getting back to work quickly was critical. “It’s been six months, and it has been great! My nose looks beautiful and my headaches are gone!” According to Dr. Nachlas, Julie represents the typical patient presentation. “Many patients come to our practice either because they

have major functional issues with their nose, and happen to have a long-standing concern about the appearance, or visa versa. We have been offering the ‘Total Nose Approach’ now for over 25 years.” With balloon sinuplasty, the functional aspect of the procedure becomes even less bothersome. Dr. Nachlas uses the East meets West approach. He trained in Otolaryngology/Head and Neck Surgery on the east coast, at Johns Hopkins Hospital. His Facial Plastic and Reconstructive Surgery training was done in Beverly Hills, California. Uniting these two experiences laid the foundation for the ‘Total Nose Approach’ many years ago. For further information on the new procedure please call Dr. Nathan Nachlas at 561-939-0900.

“it has been very gratifying over the years to be part of the continual improvements in this procedure. looking good and breathing well makes patients just love life!” Before



1601 Clint Moore Road Suite 170 Boca Raton 561-939-0900

MEDICAL PROFILES be your best at any age

Meet the innovative medical professionals who are providing specialized treatments and programs designed to improve their patients’ quality of life. The professionals in this special section—whether helping patients feel better about themselves, improving appearances or providing guidance and expertise for healthier living—all share a deep passion for their patients and a creative approach to caring that truly sets them apart. Medical Profiles: Be Your Best at Any Age • Special Advertising Section

Following his residency, he pursued advanced training in facial plastic and reconstructive surgery at the University of Michigan, before moving back to Florida to start his private practice.

Dr. Jacob D. steiger, m.D. meDicaL Director

steiger faciaL pLastic surgery 1001 N. Federal Highway, Boca Raton 561-499-9339 •

Jacob D. Steiger, M.D. is one of only a handful of physicians in South Florida who dedicates his practice solely to plastic surgery of the face and neck. Dr. Steiger combines a keen artistic sense, thorough understanding of the aging process and advanced scientific knowledge to perform procedures ranging from rhinoplasty to facelifts

to non-surgical, minimally invasive procedures such as Botox®, Dysport®, and dermal fillers. A Miami native, Dr. Steiger graduated cum laude from the University of Miami Honors Program in Medical Education. He then trained in head and neck surgery at the highly prestigious hospital of the University of Pennsylvania.

“My goal is to enhance the lives of my patients by achieving natural-appearing results.” “To provide my patients with the best possible care, in spring 2012, I built a state-of-the-art surgical center in the heart of downtown Boca,” he said. “It features a fully-accredited operating room built especially for plastic surgery, along with exam rooms and an overnight room.” Dr. Steiger added that he is focused on providing the most advanced and proven techniques to allow the best possible experience for his patients. “My goal is to enhance the lives of my patients by achieving natural-appearing results,” he said. “People who don’t know my patients have had plastic surgery will see they look better, but won’t be able to put their finger on why.”

Medical Profiles: Be Your Best at Any Age • Special Advertising Section

Jodi Fiedler, M.d. & Shari Topper, M.d. derMaToloGiSTS

derMparTnerS, inC.

21020 S. State Road 7, Suite 120, Boca Raton 561-883-5640 •

Dr. Shari Topper and Dr. Jodi Fiedler both became interested in dermatology during their years of medical education. Their interest in the field of dermatology was sparked by their fascination with the way that the appearance of a patient’s skin can reveal even subtle changes in his or her immune system. Training during the advent of cosmetic dermatology,

both doctors found themselves on the cutting edge of the field as it expanded. After over thirty years of combined experience, Dr. Topper and Dr. Fiedler decided to start their own practice in order to offer patients the best care possible in both the medical and cosmetic aspects of dermatology. “What sets us apart is our ability

to listen,” Dr. Fiedler said. “We want to make sure our patients know we hear them. Individualized care is very important to us.” “We are a unique partnership,” Dr. Topper added. “Two dynamic and seasoned female physicians who love to come to work every day to practice a craft in which we excel.”

“What sets us apart is our ability to listen. We want to make sure our patients know we hear them. Individualized care is very important to us.” Both doctors feel fortunate to be able to provide their patients with a full range of medical and cosmetic services in a state-of-the-art dermatological facility. They have a simple goal: not only to tend to all of their patients’ dermatological needs, “but to ensure patients feel important, from the moment they walk in the door until they exit,” Dr. Topper said. “We want every experience with our practice to be the best!”

Medical Profiles: Be Your Best at Any Age • Special Advertising Section

rose glamoclija, r.N.

fouNder & admiNistrator Boca NursiNg serVices, iNc.

342. E. Palmetto Park Road, Suites 1 & 2, Boca Raton 561-347-7566 340 Royal Poinciana Way, Suite 322-B, Palm Beach 561-833-3430

cHucK roBertsoN, PHarm.d. PartNer

comPouNdiNg docs PHarmacY

5499 N. Federal Highway, Suite G, Boca Raton 561-826-0711 •

Boca Nursing Services, a leading provider of private-duty nursing services for two decades, is continually recognized for exceptional care that improves the client’s quality of life. The reason? Founder Rose Glamoclija, R.N. personally selects each caregiver. “We are dedicated to providing the highest quality of care while demonstrating compassion and respect for the individual,” Glamoclija said. “Recruiting and retaining knowledgeable caregivers who maintain the highest level of integrity distinguishes our agency. Clinical supervision and coordination of care by staff RNs and care managers rounds out the team.”

After receiving degrees in Biology and Pharmacy from Virginia Tech, Southeastern College of Pharmacy (now Nova) and the University of Florida respectively, Dr. Chuck Robertson spent the first years of his practice in hospital and psychiatric pharmacy. Then, in 2003 after 12 years as a clinical specialist in geriatrics, he followed his dream of owning a pharmacy and with his business partner Dr. Martha Little, opened Compounding Docs Pharmacy in Boca Raton. “I have the ability to review patients’ medications and understand what they’re on and what they need,” he said. “It’s quite a bit more involved

Boca Nursing Services is a licensed, insured home health agency providing specialized home health care in Palm Beach, Martin, St. Lucie and Broward counties. Services include care management, hourly shifts, around-the-clock care, live-in care, nurse visits and medication management — and patients can customize their care according to their needs. Clients retain Boca Nursing Services on a short or long-term basis in their private home, at an independent/ assisted facility or during hospital stays. “We’re available 24/7, including holidays, for admissions and care coordination,” Glamoclija said. “It’s the personal touch that makes the difference.”

than with your average retail pharmacy. Patient care is first and foremost here.” Dr. Robertson added 75 percent of his practice is hormone replacement for women and his goal is to expand the scope of the practice by attaining Pharmacy Compounding Accreditation Board recognition. “We’ve bought a lot of new equipment and our clean room is now state of the art for compounding sterile products,” he said. “Right now there are only about 15 pharmacies accredited by PCAB in Florida and we anticipate being one of those before the end of this year.”

Medical Profiles: Be Your Best at Any Age • Special Advertising Section

the prestigious Manhattan Eye, Ear and Throat Hospital. “Professionally, what sets me apart is my training,” he said. “I’ve been fortunate to be trained in the best universities and programs in the country, and that training is reflected in my work — and my work ethic,” he said.

Rafael C. CabReRa, M.D., f.a.C.S. PlaStiC SuRgeon

PlaStiC SuRgeRy SPeCialiStS of boCa Raton 951 NW 13th St., Suite 4-A, Boca Raton 561-393-6400 •

Born in Cuba, Dr. Rafael C. Cabrera plastic and reconstructive surgery was brought to the U.S. at a very young in Boca Raton for over 16 years. He age by his parents, who worked hard to received his BA with distinction from give him a better life — which is exactly Cornell University before graduating from New York University School what he strives to do for his patients. “Our goal is to exceed expectations,” of Medicine in 1989. Dr. Cabrera completed his surgery residency he said. “We believe in doing things and plastic surgery fellowship at the the right way, every time. Simply put, NYU Medical Center Institute of we don’t make any compromises.” Reconstructive Plastic Surgery and Dr. Cabrera has been practicing

“Our goal is to exceed expectations. We believe in doing things the right way, every time. Simply put, we don’t make any compromises.” Specializing in the face, neck and eyes, Dr. Cabrera has earned a reputation not only for his beautiful results but for his honesty. “Patients know that they never have to worry about an ulterior motive in my practice. We are completely transparent here,” he said. “Safe surgery, invisibly beautiful results and a seamless patient experience is our philosophy.”

Medical Profiles: Be Your Best at Any Age • Special Advertising Section

Rendon says. Rendon offers rich experience in treating all skin types and colors. She is the current President/Founding Member of the Skin of Color Society and a

member of the elite Pigmentary Disorders Academy.

To maintain her place at cosmetic dermatology’s cutting edge, Rendon conducts research and consults with some of the world’s most prominent medical, skincare and filler companies. “More than 20 years ago, I established a clinical trial

Marta I. rendon, M.d. FoUnder

the rendon center For derMatology & aesthetIc MedIcIne 880 N.W. 13th St., Suite 3C, Boca Raton 561-750-0544 •

Dr. Marta I. Rendon has earned her place as a teacher of fellow physicians. Earlier in her dermatology career, she spent hundreds of hours learning and training to be the best, from the best. Today, after over 25 years in practice, she educates and trains physicians around the world about how to help patients look their best at any age. Just recently, the

Boca Raton dermatologist spoke about chemical peels, cosmetic dermatology and pigmentary disorders: “Understanding the facial aging process is crucial in order to establish an individualized therapeutic rejuvenation program. It’s also just as important to have an in-depth knowledge of skin of color and differences between ethnicities,”

“Understanding the facial aging process is crucial in order to establish an individualized therapeutic rejuvenation program.” division to conduct research and test medications and new compounds before and after they go to market,” she says. Rendon is a true advocate for her patients and brings global research and knowledge all the way to her exam room. If you want ultimate skin health, come visit the teacher and not the student. Rendon says. Rendon offers rich experience in treating all skin types and colors. She is the current President/Founding Member of the Skin of Color Society and a member of the elite Pigmentary Disorders Academy.

Medical Profiles: Be Your Best at Any Age • Special Advertising Section

native Florida in 1990, where she began the Boca Raton Plastic Surgery Center. She attributes her excellent education and 24 years of experience as key factors that set her apart from other plastic surgeons. “I also think being a woman gives me a special appeal for patients,” she said. “They have often told me they get a greater sense of compassion from seeing a female plastic surgeon.” Dr. Keusch added her goal is staying current with the tools and techniques constantly developing in her field.

Cristina F. KeusCh, M.D. FounDer

BoCa raton PlastiC surgery Center 950 Glades Road, Boca Raton 561-368-9455 •

The daughter and granddaughter of prominent surgeons, Dr. Cristina F. Keusch knew at an early age she wanted to carry on the family tradition. She graduated from Johns Hopkins School of Medicine in 1983 and went on to become chief resident of general surgery at Mount Sinai Hospital in New York. Following that, she received her plastic surgery

residency at Harvard/Brigham/ Children’s Hospitals, Boston. “I went into surgery, following in my dad’s footsteps,” she said. “But in medical school I discovered the field of plastic surgery, which felt more in tune with my personality. It’s a much more creative field.” Dr. Keusch moved back to her

“Every day we have something to evaluate, to see if it’s worthy and will prove to be beneficial to our patients,” she said.

“Every day we have something to evaluate, to see if it’s worthy and will prove to be beneficial to our patients.” Dr. Keusch believes each of her patients brings uniqueness to her practice. “Most of my patients are referred to me by word of mouth — either through other patients or physicians,” she said. “And generally they stay with my practice long term, so we develop well-established, meaningful relationships.”

Medical Profiles: Be Your Best at Any Age • Special Advertising Section

Reality Bites

From left: Michael Lohan, Angela Lutin, Brett Loewenstern, Cara Rosenthal, Stefanie Kenoyer and Derek Butler.


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december/january 2014

Ever wonder what it’s like to appear on shows like “American Idol” and “The Amazing Race?” Locals with first-hand knowledge pull back the curtain on reality television for Boca Raton. By Kevin KaminsKi PhotograPhy By aaron Bristol

o c i x e

M k a e r B g


Stefanie Kenoyer

Update: Kenoyer, 25 and still single, moved one step closer to earning her LPGA Tour card in October by finishing tied for 20th during Stage II of qualifying school. Stage III is Dec. 4-8 in Daytona Beach. In addition, Kenoyer enjoyed yet another reality run, playing on a team with former pro football kicker Al Del Greco on the special “Big Break NFL Puerto Rico” that aired this fall.


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When: Season 19 (2013) the backdrop: After nearly making the final cut of the Golf Channel’s “Big Break Atlantis” a few seasons earlier, the Lighthouse Point resident successfully auditioned for the reality show that offers prizes and tournament exemptions to contestants trying reach the PGA and LPGA tours. Kenoyer, who plays out of The Club at Boca Pointe, joined five other women and six men for a competition at Iberostar Playa Paraiso Golf Club in Riviera Maya, Mexico. She was the sixth player eliminated from the show.

reality recollections: p “You don’t start out playing for [million-dollar purses] as a pro golfer. In the beginning, it’s a grind. I’ve spent the past two years on the Symetra Tour [the developmental circuit for the LPGA Tour]. It costs $500 to enter an event. Then there’s hotel, rental car, flight, food. I’d love to have a professional caddie, but I can’t afford one yet. They cost $800 or more a week.” p “One of the reasons I did ‘Big Break’ was to get my name out there and hopefully attract a couple of sponsors.” p “After being selected, they flew us all up to New York. At that point, you still have no idea where you’re going to play. They give you a packing list with a range of temperatures, that’s all. The destination is a secret.” p “I had heard they might allow you to hit certain shots multiple times. No way. You have one shot, depending on the challenge, and everything is riding on it. Not only are your friends and family watching, but millions of people tuning in may see you hit a crappy golf shot. So you want to perform—and perform well.” p “I qualified for the U.S. Women’s Open [in 2009], so I had played in front of cameras. But I was terrified when I saw the [set-up] for the show. There were about 12 to 15 cameras around you and above you, catching every single angle. ... The first challenge was [breaking a pane of glass with an iron shot], and my hands were physically shaking.” p “I picked golf because it’s an individual sport and my destiny rides in my hands. Here, not only did you have teammates— who can impact how you fare individually—but you also play against your teammates. It’s a constant mind game.” p “My website and Facebook fan page exploded after the show. And I got a few marriage proposals on Twitter.”

december/january 2014

When: Season 3, Episode 20 (February 2003) The backdrop: Butler, working at the time as a bellman at the Hard Rock in Orlando, was lying in wait when casting directors for NBC’s “Fear Factor” checked in at the resort. He was purposely “rude and obnoxious,” even letting a door slam in one person’s face, in order to “get a rise out of them.” The ploy worked. He was granted a front-of-the-line pass to open auditions and earned his way onto an episode that saw four contestants, including Butler, eliminated on the first stunt—a car jump between two flatbeds being hauled by a semi going 55 mph.

realiTy recollecTions: p “They want people who will be combative. Antagonists. When I was 22, I fit the bill." p “During the interview, I was in a room with 15 to 20 people, and they asked us to describe another person in the group in one word. So I called the guy across from me an asshole—and told him, ‘No hard feelings.’ They must have liked that.” p “Because of the liability, the contract you sign is like 100 pages. ... I didn’t care about getting hurt. But one girl did crash and break her wrist on the car stunt.” p “The day of the shoot, they blindfold you from the hotel to the location so that you have no idea where you’re going. Our location was a private airstrip in the [San Fernando] Valley, about a 40-minute drive. It was like being kidnapped.” p “When I [saw the set-up], I thought, ‘This sucks.’ I had no advantage. The car stunt was pure chance. ... The second stunt involved being buried in worms and untying a knotted rope in [three minutes]. Why couldn’t that have been the first stunt? That wouldn’t have bothered me at all. Worms can’t hurt you.” p “There was a 10-foot gap between the two flatbeds, and the second one was greased down with oil. All four tires needed to land on the second flatbed to be successful. ... When I jumped, everyone thought I made it, so I got out of the car all excited. But the tire was hanging UpdaTe: The Delray off the flatbed by 2 inches, like a halfresident and copywrittire. So the director asked to reshoot my er, 34, hopes to talk reaction. It wasn’t hard. I was so disaphis wife, Trisha, into pointed. I’ll never forget that.” trying out for a reality p “That was my first time in L.A. I think show together. they gave us like a $500 or $600 per-diem; I blew all of it in those three days. It was a good time.”

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Fear Factor

Derek Butler

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Brett Loewenstern When: Season 10 (2011) The backdrop: The Spanish River grad struck a chord in more ways than one on the long-running Fox show, reaching the final 24 in a season that included the debut of Steven Tyler and Jennifer Lopez as judges. Along the way, his soulful spirit and searing honesty about the bullying he endured during elementary and middle school proved inspirational to fans from coast to coast.

realiTy recollecTions:

UpdaTe: Loewenstern, who turns 20 in December, is majoring in songwriting and performance at Berklee College of Music in Boston—a school that counts Quincy Jones, Melissa Etheridge and John Mayer among its alumni.

p “Two weeks before I tried out for ‘Idol,’ I was in the hospital being treated for anorexia. ... When you’re young and impressionable, and kids are making fun of you, it messes with your subconscious. By the time I was 15, I wasn’t starving myself for body image—I just didn’t feel like I deserved nourishment. I started to wither away. That summer, I weighed 106 pounds.” p “My mom took me to the hospital. During the stay, something happened. I found strength. Something inside me said, ‘You are a beautiful person. You have a good heart.’ When I tried out for ‘Idol,’ I wanted that to be my story.” p “The day of the audition [in New Orleans], I’m drinking tea after tea after tea with honey for my throat. So I’m peeing every five minutes. About the 15th time, I’m running out the door, and my parents are talking to [host] Ryan Seacrest. They say, ‘Brett, look who it is.’ And I look at Ryan and say, ‘I’d really like to meet you, but I’m going to double over if I don’t get to the bathroom.’” p “I sang ‘Bohemian Rhapsody’ [by Queen] not because I thought it would distinguish me in the audition. I just love to belt—and that song [has those moments]. The only thing I was nervous about was my voice cracking.” p “The reaction I received ... That was my golden trophy. I was doing an interview on a radio station, and this girl called in and was crying so hard. She said she loved me so much because I’d helped her ... People were telling me that I saved their life because I rose out of my anguish and made it to ‘American Idol.’ It wasn’t because I was a great singer, or I had nice hair. It’s the story.” p “I looked up in the sky after I was cut, and I remember saying, ‘You have a plan. I’m OK with it.’ It wasn’t like, ‘Oh, I’ve been cut, my life is over.’ I was 17 at the time. I have a lot of life to live. I haven’t [fathered] a child yet. I want a baby, a beautiful, red-headed grandchild for my mother.”

American Idol 128

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december/january 2014

America’s Got Talent Brandon & Savannah

After A whirlwind summer thAt included AppeArAnces on the populAr nBc show, the Brother-sister Act from BocA is in los Angeles—And poised for A BreAkthrough.


Staci DePatie

s memorable as it was for Brandon Hudson to play Radio City Music Hall with sister Savannah—and bring an audience of 5,000-plus to its feet following their summer performance on “America’s Got Talent” (AGT)—he’s still a 16-year-old male. That’s why he wants people to know that judge/super model Heidi Klum didn’t just give him a backstage hug. “You can tell everyone that she kissed me on the cheek and said she loved me,” Brandon says. “It was pretty awesome.” While that ensures Brandon’s street cred with teenaged males, the music he’s performing with Savannah, 14, continues to reach an even broader audience. The pop-indie rock duo—currently living in Los Angeles with mom Saundra and father Ken, who founded Boca-based Omni Advertising—recently released “Adolescent Summer,” an EP of six original songs. This, on the heels of a solid run on “AGT” that exposed all of America to the rapidly maturing musical style that belies their youth. “Everything we do is on our own, artistically,” Brandon says. “We don’t have handlers telling us what to sing or how to act on stage. This is our art.” “This year, we really found ourselves as musicians,” says Savannah, who, along with her brother, is homeschooled. “We found a genre we love, and we’re sticking to it. The life we have right now is like our dream.” Visit to hear their music—and visit for their behind-thescenes insights about “AGT.”

“We found a genre we love, and we’re sticking to it. The life we have right now is like our dream.” follow the leader

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Race azing The A m 130

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Update: Rosenthal, 31,

is a practicing lawyer who specializes in corporate consulting for federal, state and local governmentissued procurement contracts. Her dream job? To become a legal commentator on a cable news show.

Cara Rosenthal When: Season 14 (2009) and Season 18 (2011) the backdrop: Rosenthal and Jamie Edmondson, both former Miami Dolphins cheerleaders, not only survived an audition process for the CBS show that included some 50,000 applicants, the duo nearly won Season 14, finishing second after racing 44,000 miles in 22 days. The two returned for “Unfinished Business,” a concept featuring teams from past seasons, and exited in episode five. Along the way, the Boca resident traveled everywhere from Australia, Germany and China to Switzerland, India and Russia.

reality recollections: p “The final audition happens a few weeks before the actual race. You have no idea where you might be going—or if you’re going to make the cut. But they give you all the shots you’re going to need. So some people got all those shots and never made the show.” p “What makes it the best show is the crew. When you run, they run—except they have 50 pounds of camera or sound equipment on their back.” p “When you’re in Sydney, Australia—wandering the streets, just trying to find a place to sleep— you’re not quite experiencing the country the way a tourist would. ... You’re stressed, nervous, and your heart is beating a million miles a minute the whole time. Even when you’re sleeping, you’re racing. You replay what happened. When I came home, I couldn’t have been more exhausted.” p “I took a major spill going down a mountain in Germany—my knee hit directly on this jagged rock, and it blew up. It looked like there was a baseball under my skin. A part of you is thinking, ‘I just had this major medical emergency, can someone help me?’ But the camera guy just looks at you, like, ‘Sorry. You want to race? You want to sit down? Whatever you want. But I have to keep filming.’ So you deal with it later.” p “I hated getting a foot massage in China. It was extremely painful, first off, but also I have a phobia of people touching my feet. It must be the years of ballet injuries. I have to bring a battalion of supporters just to get through a pedicure.” p “I thought I was courageous before the show. Now, I’m super-brave. Whatever is thrown my way in life, I know I can handle it.” p “I feel it every time I’m about to travel: What I wouldn’t give to be on the ‘Race’ again. You become a little addicted to that style of adventure; it just can’t be replicated in real life.”

december/january 2014

Michael Lohan When: Season 5 (2011) the backdrop: Producers for the VHI show starring Drew Pinsky reached out to the father of Lindsay Lohan to appear on what would become the final season to feature celebrities battling various addictions. Lohan, who has battled alcohol and cocaine addictions, says he went on the show to deal with his issues of co-dependency. He stayed at the Pasadena Recovery Center along with former New York Mets pitcher Dwight Gooden (cocaine), actress Sean Young (alcohol), Guns N’ Roses drummer Steven Adler (marijuana) and others. Midway through the season, the Boca resident and girlfriend Kate Major engaged in a heated, headline-making shouting match (which he references below) over a tabloid photo of Lohan kissing one of the “Real Housewives of New Jersey.”

reality recollections: p “You’re at the treatment facility for 30 days. The minute you wake up and they see you stirring, they’re in there with a camera and microphone. If you want to get better, you can’t let that affect you.” p “There is no acting on that show. You saw the arguing that went on. You can’t script that.” p “Your phone calls are monitored. And there is security. But it’s not a lock-down facility, so you can leave. And I was ready to walk out when I had that argument with Kate. I kicked the door and put a hole in it. I told them, keep the $180,000. I don’t want it.” p “Honestly, I was disgusted with myself [after the shouting match]. And embarrassed. And humbled.” p “I wanted resolution for my co-dependency. Dr. Drew calls it broken-sparrow syndrome. I beat my addiction. I’m clean, and I’m learning how to deal with it. But I always try to find the person that I can help— Update: Major and Lohan, 53, weland then I fall in love with them. Here’s the problem: When comed son Landon into the world last you put your hand out to help someone else, instead of January. The couple is officially engaged— pulling them up, sometimes they pull you down.” but no date has been set. Lohan’s work p “Drew changed my life. He dealt with the past trauma, as a minister and his interest in helping my inner child, things I had never addressed. I had buried addicts has led to an association with The those memories. ... My [late] father was never physically Lukens Institute in Palm Beach Gardens. abusive, but he was an alcoholic and he was verbally He also says his relationship with Lindsay abusive. ... The therapy made me see that my real issues is solid—and he had the recent text mes[stemmed] from my childhood.” sages to prove it. p “I got so upset when we started [exploring those issues], that I became violently sick.” p “If I call Drew right now, he’ll pick up the phone and do what he can for me. ... Dr. Drew is as real as it gets.”

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America’s Next Top Model Alexandra Agro

the Former FAU stUdent, And this issUe’s jewelry And cover model, goes From A hospitAl bed to hAnging with tyrA bAnks.


pparently, Alexandra Agro can’t walk down a New York City boulevard without being asked to do a reality show. Three years ago, a casting director for Bravo stopped her on the street, leading to an appearance as a bachelorette on the CMT reality show “Sweet Home Alabama.” This summer, while she was interning in the Big Apple, a casting director once again approached her on the sidewalk—this time, to audition for “America’s Next Top Model.” Agro, one semester short of her business degree at FAU (her mom, Carol, lives in Boca), not only made the show, she finished seventh out of the 32 semifinalists originally flown to Los Angeles for Cycle 20: Guys & Girls, which aired this fall. Getting there, however, was not half the fun—as Agro describes below:

the AUdition: “The night before, I was flying back to New York from Florida—and the cab taking me from the airport to the city got in a huge accident. Someone rear-ended the cab; both cars were totaled. They took me to the hospital. I tore something in my neck, and I had bruising everywhere. They kept me in the hospital until 4 in the morning; my audition was at 9. “I got there, and the models—about 400 just for this one private audition—are half-naked; the men are in the their tighty-whities, the women are in bikinis. And I’m feeling horrible. “When you get in front of Tyra [Banks], you have just a few seconds to say something about yourself. I started laughing and talking about my accident the night before, and how I loved the show. I thought, there’s no way she’s going to pick me. “A few months later, a casting director called and said the producers wanted to ask me a few more questions later that night. When the phone rang again, it was Tyra. “She was like, ‘Helllloooo! We’ve watched thousands of tapes, and we’ve picked you to come to Los Angeles.’ I freaked out.”


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For lengthier interviews And more behind-the-scenes insights From oUr locAl reAlity stArs visit

december/january 2014

Angela Lutin When: Season 6, Episode 5 (February 2013) the backdrop: The Boca resident and single mother drew interest from the casting team for the Bravo show starring Patti Stanger, owner of the “Millionaire’s Club” dating service in Beverly Hills—in part, because Lutin’s ex-husband, Greg, was willing to appear on the episode and help size up potential suitors. The self-described “alpha female” selected Jeff, a polar-opposite “beta” male. The highlight of their disastrous date: Lutin crushes Jeff in a skeet-shooting competition and openly mocks him.

reality recollections:

Update: Lutin, who continues to pitch her own Boca-based reality show, provides dating makeover services for clients—and also pens “The Naked Truth” dating blog for


p “The camera picks up energy. No matter what’s going on in your life, you better be on when the filming starts. Patti was sick all during our episode, and you would have never known it.” p “Patti is very intense. I thought there was going to be a clash of titans between her and I. But she actually clashed more with my ex. He didn’t like some of the guys that interviewed for the date, and they got into it over that. ... I don’t think she liked him.” p “There’s a lot of stop and start—the workers are all union—and it really breaks the momentum. I was right about to film one scene when someone [yelled], ‘Lunch!’ We broke for two hours. You have to abide; the fines are huge if you break union rules.” p “There are certain moments you know will end up in the show. When the one [suitor] was in my space and being aggressive, I told him that I wanted to punch him in the face. I could feel the cameras zoom in.” p “I came off as who I am. I’m a strong female. I’m competitive. And if you put me with a beta male, like my date, I will grind him into the ground.” p “I wasn’t attracted to Jeff. Honestly, I would have rather taken my ex-husband out. It would have been more fun.” p “More than 500 people e-mailed me for dates after the show; I went on a couple of dates [with men who lived in the area], but nothing happened. Whenever the show airs on a rebroadcast, I’ll get e-mails on my webpage for dates. It runs the gamut from very eligible to not eligible at all to a couple of stalkers.” p “What did I learn from the show? I don’t want to date powerful men; I want to be them. I’m never going to be a beta female, and I have to accept that.”

Millionaire Matchmaker

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PhotograPhy by

Hot Mod Hot b i l ly Co l e m a n

Fine jewelry makes a bold and beautiful fashion statement when haute meets hip.


Maria HaMilton Designs: 18-carat topaz and Swarovski crystal ring in sterling silver, $675; 40-carat cacoxenite and Swarovski crystal ring in sterling silver, $1,140; 29-carat amethyst and Swarovski pavĂŠ ring in sterling silver, $2,280 (7491 N. Federal Highway, Boca Raton, 561/4005383,

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Jewels in Time: 18-karat white gold with pavĂŠ diamonds (13.67 carats) dome ring; and 18-karat white and rose gold with pavĂŠ diamonds (9 carats) bracelet set; prices upon request (Shoppes at the Sanctuary, 4400 N. Federal Highway, Boca Raton, 561/368-1454,


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november 2013

Mayors: Amethyst necklace, $53,295 (Town Center at Boca Raton, 6000 Glades Road, 561/368-6022,

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cristino fine jewelry: 18-karat white gold ring by Garavelli with amethyst and tsavorite, $5,500; 18-karat yellow gold bracelet by Bellarri with diamonds and multicolored gem stones, $20,500 (Mizner Park, 421 S. Plaza Real, Boca Raton, 561/210-5222,


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november 2013

Van Cleef & arpels: Vintage Alhambra 20-motifs necklace in yellow gold and malachite, $17,800; Magic Alhambra 16-motifs necklace in yellow gold and malachite, $26,000; Oiseaux de Paradis Volutes between-the-finger ring in yellow gold with mixed stones, $21,700 (Les Bijoux, Mizner Park, 308 N. Plaza Real, Boca Raton, 561/9558802,

model: Alexandra Agro stylist: David Arthur Fittin, stylist assistant: Dfernando Zaremba Hair/makeup: Daphney Antoine, URunway Salon/Boynton Beach maniCurist: Tuyet, Salon Oasis/Boca Raton

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AAron Bristol


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december/january 2014

Keep On Truckin’ Meet the local proprietors responsible for driving foodies to eat—and eat quite well—with their mobile culinary businesses. By Emily Minor


ack in the day, the biggest question involving fourwheeled kitchens was whether or not the oil in the deep fryer was changed every 3,000 miles. Not so today. Food trucks are riding high across our cuisine-curious nation—and South Florida leads the pack. So, with stomachs rumbling, Boca Raton set out to find the best in and around our county.

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Name the specialty, and we found it—from lobster and conch to cupcakes the size of a silver dollar. We also found that there’s more to the story than the menu. Yes, you need an off-site kitchen and a state license. And yes, the trucks break down. Still, these businesses continue to take the high road, the low road and all roads in between—in large part, because this is a labor of love. After all, when you hang up the shingle, and the foodies line up to sample your creations ... well, that’s sweet.

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reCiPe CuCumber Slaw Dog with SriraChalime mayo Aaron Merullo

PS 561 Specialty items: We’re talking hot dogs (beef, veggie and turkey)—but with off-the-chart toppings. Think pineapple, garlic mayo and crushed potato chips. Or goat cheese, barbecue sauce and bacon. Each dog is served on a toasted New England split roll and has a school name, like “The FCAT” or “The Principal Ron” or “The Crazy Art Teacher” (with jalapeños, Fritos and cheddar cheese.) That’s right, students. Crazy can be good. Price range: The most expensive dog is $6. The long road: It may sound cliché, but it’s true: PS 561 owner Aaron Merullo loved being in the kitchen as a kid growing up in Massachusetts. After moving to Florida 13 years ago, he went to college and worked in restaurants until finally having his Oprah-like “aha” moment. “I just realized, I can do this better,” he says. So Merullo and his wife, Stefanie, found a trailer on “We started this with a very small investment,” he says. “We didn’t even have to borrow any money.” They did,


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however, need a hook beyond a hip name (the PS, in case you’re wondering, is for “public school,” a la the New York City naming system; 561, of course, is our local area code). “With all the food trucks around, you have to have an identity,” he says. The identity at PS 561 is in the fixins. The toppings and creative combinations on these New York Sabrett dogs often come at the suggestion of friends, family and faithful customers. While his gourmet dogs are super delish, Merullo doesn’t think of himself as a successful chef. “At the end of the day,” he says, “I’m just making hot dogs.” Really good hot dogs. Where they roll: Mostly Palm Beach and Broward counties, but locations change frequently. Some favorites are Belvedere Road in West Palm Beach (near I-95), and special community events on Atlantic Avenue in Delray Beach. Where to find them: Visit for the monthly schedule.


Courtesy of Aaron Merullo PS 561

In A bowl, MIx together: 1 cucumber, peeled and julienned 1 bag matchstick carrots Juice of 1 lime Dash of salt Dash of sugar In Another SMAll bowl, MIx together: 1 cup mayonnaise Couple squeezes of Thai hot sauce Juice of 1 lime PrePArAtIon: Merullo uses all-beef Sabrett hot dogs and a New England style bun he buys from Old School Bakery in Delray Beach. Then he tops it with the Sriracha-lime mayo, cucumber slaw and fresh cilantro as the garnish. This one is called “The Math Quiz.”

december/january 2014

reCiPe Buttermilk Fried ChiCken SandwiCh


Courtesy of Matthew Somsy CurbSide GourMet

Matthew Somsy

Free-range chicken breasts, skinless Quart of buttermilk Pinch of paprika Coarse salt and cracked pepper 2 cups flour 1 tablespoon garlic powder PreParation: In bowl, soak freerange skinless chicken breasts overnight in buttermilk with pinch of paprika, salt, and freshly cracked pepper. On serving day, dredge chicken in flour mixture that includes generous pinch of coarse salt, garlic powder and freshly cracked pepper. Shake off excess flour mixture. Fry dredged chicken breasts in 325-degree oil for 5 to 7 minutes, or until chicken is floating and has nice crust. Remove from oil and drain. SoMSy’S SeCret SauCe 1 cup mayonnaise 1/2 cup dijon mustard 1/3 cup balsamic vinegar Mix together note: Curbside Gourmet serves the buttermilk chicken on a toasted roll with bibb lettuce, a slice of heirloom tomato and a generous dollop of Somsy’s secret sauce.

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Curbside Gourmet Specialty items: One of the main draws here is the buttermilk fried chicken sandwich with balsamic mustard. Upon first bite, it’s an exploding mess of gooey (and glorious) goodness. Fresh bun. Crispy chicken. Really good tomato. And secret sauce. Another menu item dripping with perfection? Fish tacos on homemade tortillas. But you might want to carry a Tide pen. Sometimes flavor just doesn’t stay put. Price range: $2–$13 The long road: Chef and owner Matthew Somsy grew up in Vermont, the son of immigrant parents. (His mom is from Thailand; his dad is from Laos.) “We didn’t have much money,” he says. “Pretty much the only thing

that tied us together in terms of comfort was food. That’s why I do what I do.” And he does it with a farm-fresh twist. Somsy is buying more local than ever: springmix greens, heirloom tomatoes, oranges, limes and lemons, and grass-fed beef. Much of Somsy’s menu has an Asian influence— but with a surprise. “We’ll take the flavors of Southeast Asia and mix in some Mexico,” he says. And it all works. With the slogan “Catch Us If You Can,” Curbside Gourmet started in 2010 under another owner. Somsy came aboard in 2011 and bought the business two years later. He parks Monday through Friday at the same spot in West Palm Beach, renting parking lot space to avoid hassles. The truck is deliberately understated so Somsy can park outside a Lake Worth cottage or a Palm Beach mansion. His most famous customer? “Saturday Night Live” producer Lorne Michaels. And that’s no joke. Where they roll: Most weekdays at lunchtime, Curbside is parked south of downtown West Palm Beach on Dixie Highway, south of Okeechobee Boulevard and north of Belvedere Road. Somsy, by the way, also has a catering business. Where to find them: Visit curbsidegourmet. com for other locations or call 561/371-6565.

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From left: Troy Thomas and Henry Gonzalez

Eating from a food truck can get addictive, especially if you enjoy the hunt. Once you find a truck you love, make sure to join its Facebook page and sign up for e-mail and TwiTTer alerts. Social media is really the only way to find them when a craving hits.

Follow me!

Dr. Pepper jerk-braised brisket sandwich


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AAron Bristol

Truck Tip The rolling Stove Specialty items: How do people think up items like a Dr. Pepper jerk-braised brisket sandwich? Chef Troy Thomas says he’d been using orange juice to sweeten his really tasty brisket sauce, but one day he was out. So Thomas tried a smidgen of the Dr. Pepper he was drinking. “Yum,” he said, upon tasting. They’ve been lining up at his truck ever since. Price range: $4–$11 The long road: Thomas grew up outside Chicago in a house that revolved around cooking. When he was maybe 7, he watched “The Frugal Gourmet” and then pulled over a step stool and made himself pancakes. “I think they tasted like pancakes,” he says. In the 1990s, Thomas did culinary school, worked in restaurants, then started working construction, which eventually brought him to Florida. When the economy tanked, he talked it over with family— his mom, grandma and sister are here—and

decided on the food truck. (The name “Rolling Stove” came to him in the middle of the night.) That was three-plus years ago. The menu is mainstream (think chicken crisper sandwiches, veggie pita and various burgers)—with some seriously delicious tweaks. The aforementioned chicken crisper, for example, is made with Cap’n Crunch. Still, food trucking isn’t easy. The rules on where you can park vary from city to city. “The rain will kill you, and we live in a wet state,” he says. Thomas doesn’t do random lunch spots anymore. “It’s just too hot to wait and sit and wonder,” he says. But he does almost every food truck excursion, and he’s a regular at Motorola in Boca Raton. “You’re making people happy,” he says, “99 percent of the time.” Where they roll: These guys like to move: Hollywood, Plantation, Port St. Lucie, Wellington and beyond. Where to find them: Visit or call 954/234-2327.

History Lesson: MeaLs on WHeeLs

slow Food truck

Zach Schwartz

reCiPe Bacon-glazed donuts Courtesy of Zach Schwartz Slow Food TruCk

6 slices of bacon 1 5-ounce can condensed milk 1 tablespoon water 1 small package of Pillsbury biscuits Oil, for frying biscuits PreParaTion: Fry 6 slices of bacon until medium crisp, drain and set aside. Heat 3 cups of vegetable or canola oil to 350 degrees. Open Pillsbury 4-pack, and break each biscuit in half. Drop in hot oil and fry until dough bobs to surface and is light brown. Remove from hot oil, drain and set aside. Meanwhile, crumble bacon. In small bowl, whisk together condensed milk, water and all cooked bacon. Adjust to taste. Drizzle over donuts. Serve immediately.

Specialty items: Where to start? Perhaps with those sinfully good bacon-glazed donuts? Or what about the truffle fries—perfectly fried hand-cut potatoes, tossed with truffle oil, sea salt, Asiago cheese and some special herbs. (Relax. It’s all legal.) Then there’s the real killer: the braised short-rib sandwich with queso fresco, Florida arugula and crispy shallots, all served on a Martin’s potato roll. May we suggest you wear Spandex? Price range: $7–$15 The long road: Sure it’s small and sure it’s hot—sometimes 110 degrees—and sure there are challenges. But this is what chef/owner Zach Schwartz says about his mobile restaurant: “I love the awesomeness of my truck,” he says. “It has anything and everything you need within two steps. You can run the whole truck with two people.” Schwartz says he fell in love with cooking as a kid in Colorado. “I started cooking camp when I was like 14, and I kept going back into the kitchen,” he says. A graduate of Johnson & Wales in Miami, he later had a hand in running some pretty upscale urban restaurants. But after helping other owners run their dreams, he decided to launch his in 2010. He bought his truck new, rigged it how he wanted and got to work. His short-rib sandwich and truffle fries always have been fan favorites, but the menu also features a grilled cheese of the week, grilled chicken sandwich, burgers and slow-roasted pulled pork. Schwartz used to spend more time down in Miami, but he says, “I don’t go [there] much anymore, because my food just sells better in Broward and Palm Beach [counties].” Apparently, we have much better taste in our neck of the woods. Where they roll: These yum-makers stick close to home. There’s no one spot, but you’ll find them at food-truck fairs, community events, even the occasional office building. Schwartz also does catering gigs. Where to find them: Visit, or call 954/324-3745.

PHOtO FROM tHe cOllectIOnS OF tHe HenRy FORD

Short-rib sandwich

The modern-day food truck can be traced back to the wild, wild West. As early as the 1600s, there were food pushcarts in New York City (then called New Amsterdam). But the first real traveling truck was the chuck wagon, which debuted in the heart of Texas in 1866 when a guy named Charles Goodnight rigged up an old U.S. Army wagon and started cooking for the cowboys out in the open (mostly steak and coffee). In 1893, the Church (of England) Temperance Society opened a late-night food wagon. The idea was to keep New York City graveyard workers out of the saloons. The Army’s mobile canteens fired up their kitchens (and engines) in the early 1900s, out of pure necessity. And in 1936, the Ohiobased good humor trucks began selling ice cream on a stick. With the white cap and familiar bell, the Good Humor Man today remains a nostalgic national icon. But leave it to the founder of Ford Motor Company to invent the food truck with the longest-running history. His horse-drawn night owl wagon remains open at The Henry Ford Museum & Greenfield Village, in Dearborn, Mich. Its socially impolitic “hobo bread” still gets rave reviews; this sugary raisin bread baked in a coffee can was apparently a Ford family favorite. Of course, there were no carbs back in the days of Henry Ford.

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The BesT of MiaMi

photo courtesy of

There are 409 state-licensed food trucks in Miami-Dade County and—yes—it was impossible to sample them all. But we gave it the old college try. (You’re welcome.) So check the schedules on these favorites, and head out. And don’t forget the annual Food Network South Beach Wine & Food Festival, coming up Feb. 20–23. It’s a great way to sample a little bit of everything.

Ms. Cheezious What: Grilled

Jefe’s original fish taCo & burgers What: Sure there’s

cheese like you’ve never had it. We’re talking ricotta cheese and orange marmalade, with chocolate dipping sauce. Goat cheese and prosciutto. Spiced apple and creamy havarti. Each sandwich is grilled on thick, crusty bread.

a taco truck on every corner. Burgers? Whatever. But Jefe’s food is so fresh and so different—like the cooling crema sauce on the Ensenada fish tacos—that eating here is a must.



DiM ssaM a gogo What: How about a duck sandwich and potato tots? The Miami restaurant Sakaya Kitchen got so famous that it finally took its Asian deliciousness on the road—which is right where TV chef Anthony Bourdain found them not long ago.



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fireMan Derek’s WorlD faMous Pies What: We chose this dessert truck for two reasons: The lime pie is extraordinary, and Fireman Derek is a real (Miami) fireman. One of Miami’s more lovable sweet tooth enablers, he specializes in cheesecakes, pies and flans.


firemanderekspies. com

el rey De las fritas What: In the heart of Little Havana, this Calle Ocho restaurant (and food truck) never disappoints. Try the Frita Original, a patty mixed with chorizo sausage served on Cuban bread and covered with shoestring fries. Wash it down with a fruity Batido de Mamey.


december/january 2014

Hummus wrap

Veggie Xpress

AAron Bristol

Lori Kupferman

Specialty items: Nutritionist and owner Lori Kupferman is obsessed with doing the right thing, especially when it comes to her food truck, the environment and personal health. Veggie Xpress uses biodegradable containers. She composts all her scraps. She gives to a different charity every month. And her veggie burger is so good, you’ll never miss whatever it is you think you should be missing. Price range: $2–$10 The long road: Kupferman is happy when people call her a health nut. “We’re just trying to get the message of health out,” she says. Three years ago, when she turned vegan, she couldn’t believe the poor restaurant choices. So in 2012, she bought Veggie Xpress. “And we’ve been on the road ever since.” Kupferman’s business is a little bit more expansive than the average food truck. She also does nutrition counseling, and vegan and vegetarian meal delivery. But the truck rallies provide her with a lot of motivation. “Most of the time, people are just so happy to have healthy choices,” she says. “You don’t have to

be vegan to eat from our truck.” The fresh weekly menu is super yummy, but not intimidating. (Everything is made from scratch, and the hummus is honestly to die for.) Her customers, she says, range from young kids who want to help the environment to 70-year-old hippies who haven’t had animal fat in 50 years. “I will say that some of our best customers are artists and yogis,” she says. Still, it’s challenging. “I call it my money pit,” she says. “But I still have the passion, and I still have the dream.” Where they roll: There’s no regular spot, but Veggie Xpress has been to Port St. Lucie, Miami, you name it. They love food truck events and health fairs, and they’ve added catering and meal delivery. Where to find them: Visit theveggiexpress. com, or call 954/668-4034

Wat Arun in Bangkok


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december/january 2014

Tales from Thailand

A fortnight in Southeast Asia provides memorable opportunities to ride elephants, explore caves and shop in the region’s hottest tourist destination. By John Thomason


he ceaseless screeching of cicadas filled my ears, and the pungent aroma of guano invaded my nostrils as I drifted into a cave off the coast of the southern Thai city of Phuket. I was riding in a yellow, three-person canoe paddled by Nick, our helpful tour guide (like most Thais in the tourism biz, he shortened his name for the benefit of Western tongues). We had just entered what’s known as the Bat Cave. The only light emanated from Nick’s flashlight, which ping-ponged along the clusters of bats lurking overhead, not hovering long enough to upset them. “When you look up at the bats, be sure to keep your mouths closed. And cover your necks!” joked John Gray, the garrulous American ex-pat whose renowned company, John Gray Sea Canoe, organizes this and other adventure trips around Phuket.

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The trip would wend from Phang Nga Bay into various hongs, or sea caves, which spill into lagoons surrounded on all sides with enormous rock formations. If you’re lucky, you’ll see some of the crags’ resident longtailed macaques scrounging for dinner near the water’s edge. Later, we journeyed into Diamond Cave, where drops of water have evaporated and frozen onto stalactites, giving the impression of sparkling diamonds. The all-day event ended with the making of krathongs—elegant offerings to the Lord Buddha made from banana leaves, incense sticks and floral garnishes, which we pushed into the sea. This was just one snapshot in a series of experiences during a two-week trip to Thailand—but it barely scratches the surface of a complex nation rife with as many darkened corners as gorgeous tourist enclaves. [ ]


WHERE TO STAY • BANGKOK: Lebua at State Tower ( is so extravagant that it raised an untouchable bar for the rest of my trip. Portions of “The Hangover Part II” were shot on the property, which is the second-tallest building in Bangkok, boasting what it claims to be the highest al fresco restaurant in the world: the Mediterranean establishment Sirocco, which sits on its 63rd floor. I stayed in a luxurious suite, complete with washer, dryer, kitchen, two televisions, minibar with complimentary beverages, and five balconies looking out on Bangkok’s skyscrapers and “River of Kings.” My deluxe package included free breakfast, anytime lunch and even complimentary alcoholic beverages during the day. The staff here goes beyond the call of duty. When not dining at Sirocco, don’t miss Mezzaluna, which offers a gut-busting nine-course dinner fit for a king. Another fine option is the Mandarin Oriental Bangkok ( bangkok), a 135-year-old property exuding nostalgic luxury. Divided by a river, with half the property accessible via a romantic ride on a lighted ferry, it’s easy to see why Joseph Conrad, Noel Coward, Michael Jackson and the queen of England have all chosen this property to escape into bliss. The Mandarin offers an excellent spa and eight eclectic restaurants.

The basics To understand Thailand is to accept that it’s a nation of contradictions. The Thai people are known for their perpetual smiles, unending friendliness to tourists and general sense of politeness. But the cabbies and tuk-tuk drivers will rip you off in a New York minute, often charging up to five times the actual rate. Haggling is imperative. On the one hand, Thailand teems with holiness: 95 percent of its 64 million residents are practicing Buddhists; they worship at the more than 40,000 wats, or Buddhist temples, scattered throughout the peninsula. To walk through the wats, with their wondrous Buddha statues conceived from gold plate and mother of pearl, is to witness the power of sacred art imagined on a seemingly impossible scale. At the same time, Thailand is known as one of the world’s foremost sex tourism locales, with prostitutes the hue of porcelain dolls seated behind glass partitions, like items on a food menu waiting to be consumed. Alongside T-shirts and Thai souvenirs, markets sell vibrators and sexual enhancement products, and pornography is distributed openly alongside black-market Hollywood bootlegs. Patong, a beach town on the west coast of Phuket, is known as one of Thailand’s sin cities—a placid tourism haven by day and an entirely different animal by night. Thailand is in many ways a second-world

country, plagued by poverty, corruption and a lack of First World comforts. Flea-bitten stray dogs are everywhere. Television transmissions are lousy. Garbage cans are rare finds on city streets, and it’s unusual to find bathroom tissue or paper towels in the majority of public restrooms—discrepancies that contrast with the abundance of the thousands of luxury hotels across the peninsula (Thailand is expected to make $1.6 billion in tourism this year). But the country’s people are developing, and populating, faster than the land can handle. The 7 million cars in Bangkok alone create epic traffic jams during rush hour, planting the busy metropolis at No. 4 on a recent tally of the worst traffic cities in the world.

bangkok The traffic isn’t limited to the streets. While in Bangkok, I was cruising along a klong—one of Thailand’s many artificial canals created for marine transport—in a private long-tailed boat shaped like a crescent moon. My guide, “P.K.,” part of the Destination Asia tour company that assisted me on the trip, was speaking about Thai history when the boat petered to a halt. It appeared that we were being pulled over—not by the coast guard but by a local vendor, a persistent woman rowing a wooden vessel overflowing with pencils, fans, bookmarks, elephant figurines, cold soda and beer.

137 Pillars House in Chiang Mai

© Matt Burns / www.southeastasiaiMages.coM

• CHIANG MAI: 137 Pillars House (, a former wat, is now a boutique hotel with 30 rooms. Guests are greeted in a charming lobby surrounded by water. Unique perks include iPod Minis plugged into the suites’ sound systems and filled with jazz and bossa nova; a beautiful balcony with outdoor seating in each suite; a free DVD and book library available for rent; and the pool, which is framed by a massive wall of ivy. As with holy sites, guests are required to remove their shoes before entering the suites. • PHUKET: I recommend the DoubleTree by Hilton, a new-ish property steps from the white sands of Surin Beach. It’s quiet and serene, presenting luxury in small, manageable doses. Some suites open their double-glass doors right into one of the two pools—a pleasant convenience.


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december/january 2014

Damnoen Saduak Floating Market

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Above: The Temple of the Reclining Buddha in Bangkok Right: A tuk-tuk, one of Thailand's most common forms of public transportation Opposite page: Row of Buddha statues in Wat Po temple


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I didn’t want any of it, but it was hard to say no. One thing you’ll quickly learn about Bangkok is that vendors will always try to sell you something; you can never get away from it. Luckily, shopping is one of the highlights of a trip to Bangkok, and Thailand in general, because the experiences are unique and the merchandise unimaginably inexpensive. Start with the Damnoen Saduak Floating Market, a century-old tradition in the Bangkok countryside that was once the only venue for food sellers to hawk their wares. The largest and most famous of Bangkok’s several floating markets, Damnoen Saduak runs nearly 650 feet. Vendors crowd the congested klong in sampans, or flat-bottomed Chinese boats, where they stir-fry hot noodles, pork and curry, cooking fresh meals on the spot for buyers who paddle up to next to them. Look around and you’ll find enough food for any palate. Vendors offer everything from chicken, guava juice and mini bananas to homemade coconut ice cream and sticky rice with mango. The floating market is nothing less than all of the smells of Thailand condensed into one klong. december/january 2014

TRAVEL TIP When planning your visit, do your homework on the top attractions and reach out to the Tourism Authority of Thailand, whose New York office was instrumental in making this trip happen (tourismthailand. org). For the rest of the Thai experience— the kind that doesn’t show up on all the brochures—contact John Gray at

Back on dry land, markets are everywhere; at any given hour, it seems like another market will be starting up, flooding the streets with aromatic food delicacies, clothing, jewelry and electronics, always available for purchase at a fraction of the seller’s initial offer. Central Bangkok has its luxury shopping too, with the glittering, $450 million Siam Paragon complex housing the largest aquarium in Southeast Asia, a concert hall, the largest cineplex in Asia and familiar boutiques like Gucci, Prada and Cartier. But the true Bangkok shopping experience is spent talking down a vendor in broken English and walking away with an item that would cost three times as much in the United States. There is no better place for clothes and textiles than the Pratunam Market, an endless indoor-outdoor spectacle with the best prices in the city, rivaling only the famed Walking Street in the nation’s northernmost tourist attraction, Chiang Mai.

CHIANG MAI The Walking Street features a sprawling night market every evening and an even more sprawling Sunday night market that draws swelling crowds for its vast variety of merchandise, many of it made by artists designing it on the street. But unlike the alwaysbustling Bangkok, Chiang Mai exudes a more restful, even small-town vibe. My resort, 137 Pillars House (see sidebar), was situated near a quaint street full of galleries and small waterfront coffeehouses, cafés and bars that conjures a quiet New England downtown district. The city is about an hour north of Bangkok via plane; on a recommendation, I instead traveled on a 14-hour sleeper train, a rickety, turbulent old relic from the 19th century full of price-jacked food, boozy tourists and lurching stops in the middle of nowhere. Trust me: ditch the nostalgia and pay the few extra bucks for the plane. follow the leader

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Above: James Bond Island in Phuket Right: The view from Lebua at State Tower in Bangkok


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december/january 2014

Getting on the elephant is the hardest part, but once you're on the animal and touching skin the texture of hairy leather, the feeling is exhilarating.

At any rate, the highlight of Chiang Mai was without a doubt the Thai Elephant Conservation Center, one of many locations in Thailand to offer rides on the hulking pachyderms, a practice known as elephant trekking. Getting on the elephant is the hardest part, but once you’re settled on the animal and touching skin the texture of hairy leather, the feeling is exhilarating. After an initial practice session on the animals, my fellow travelers and I rode our beasts along a narrow, mountainous trail barely big enough for an elephant to trudge, overlooking verdant foliage and running streams. Then we “washed” our elephant—that is, we sat on it while it dunked most of its body into an onsite pond (prepare to get wet). The Thai Elephant Conservation Center is a special place regardless of its trekking thrills; a tour around the facility shows the work its mahouts (elephant trainers) and medical professionals provide for wounded pachyderms, along with an inspiring look at its transformation of elephant dung into paper products. There’s even an elephant show, which is a bizarre experience fit for surrealist theater: The elephants engage in all manner of anthropomorphized revelry, dutifully placing hats on their mahouts, curtsying when summoned, and even painting still-lifes and self-portraits that look better than some of the stuff at MoMA. Overall, it’s an outdoor experience rivaled only by John Gray’s Sea Canoe, all the way at the other end of the country. follow the leader

Phuket Based on my too-brief respite in Phuket, Gray’s voyages are by far the best reason to visit the beachy city, but it alone is worth the trip. I’m sure that this island extension of the Thai mainland has other pleasures for those with more time to experience it, including a well-regarded Las Vegas-style dinner show with 30 performing elephants, and Khao Phing Kan, a gorgeous island getaway known as James Bond Island after its close-up in “The Man With the Golden Gun.” Phi Phi Island, with its ultraclear waters, is the most popular attraction near Phuket, but locals told me to stay away because it’s become so infested with tourist traps that its natural charm is buried under all that materialism. You’re better off spending a few hours on the Phuket Heritage Trails, an initiative launched, with John Gray’s support, by a resident named Kritchaya NaTakuathung. Aiming to showcase Phuket’s untarnished history and culture, she takes tourists to the Chinpracha House, the island’s oldest mansion museum and a filming location in Oliver Stone’s “Heaven & Earth”; two temples in the Thai and Chinese styles; a small village where former gypsies have taken up primitive residence; and the city’s historical downtown area which, like Chiang Mai’s, is decidedly more low-key than Bangkok’s. These are only a fraction of the activities that Thailand offers. But having scratched the surface, I’m anxious to dig deeper.

Top: Thai Elephant Conservation Center above: Temple of the Emerald Buddha in Bangkok

To learn abouT John Gray, as well as The mosT noTeworThy Temples in Thailand, visiT

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OGGI MURANO GALLERY Oggi Murano Gallery, the premier location for innovative, hand-blown jewelry and art glass creations from the masters of Murano, is now pleased to introduce its exclusive, unique collection of exotic and fine leather handbags. Oggi Murano Gallery, where elegance meets sophistication, embodies the age-old tradition and quality craftsmanship from the artisans of Italy. The Shops at Boca Center 5250 Town Center Circle # 127 Boca Raton (561) 394-5067

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POMPANO CITI CENTRE Pompano Citi Centre is more than just a mall. It’s the premier shopping, dining, entertainment and fitness destination on US-1 in North Broward. May we suggest Perfume Collection, The Garden Gate, Sears, Chili’s and Panera Bread. Bring the kids to ride the Carousel and meet Santa Claus! • (954) 943-4683 Pompano Beach • 1955 N. Federal Highway (SW corner of Copans Rd. intersection)

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IN GOOD TASTE Plan to be impressed with our fun, whimsical and unusual array of gifts including upscale contemporary artist Romero Britto’s ceramic designs from cookie jars, stiletto wine holders, to cork place mats. In addition, check out our beautifully presented gift baskets and trays of yummy cookies, chocolates and nuts. It’s all in good taste. (561) 997-7890 • 3003 Yamato Rd. Regency Court at Woodfield • Boca Raton

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backstagepass [ 162 hot list • 164 arts insider • 166 take 5 ]

[ by john thomason ]

Martha GrahaM Dance coMpany Where: Kravis Center, 701 Okeechobee Blvd., West Palm Beach When: Jan. 14, 2014 Details: Arguably, no American dance outfit has a stronger brand than the Martha Graham Dance Company, the organization founded in 1926 by a woman whose dance talent has been likened to Picasso’s artistry and Frank Lloyd Wright’s architecture. Graham’s influence hangs heavily over a program of classics and premieres: The dancer’s grief-ridden 1930 solo “Lamentation” will be rebooted by some of today’s top choreographers—including Lar Lubovitch and Yvonne Rainer—in “The Lamentation Variations,” while the brand-new work “Rust” features five rangy male dancers expanding their dance vocabulary under the direction of Nacho Duato, one of Spain’s most renowned modern choreographers. tickets: Starting at $20 contact: 561/832-7469,

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More A&e coverAge At bocAMAg.coM Visit for all your local A&E coverage, including John Thomason’s Monday breakdown of the upcoming week’s cultural events; movie, concert and theater reviews; interviews with local entertainers—and much more.

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hotlist BoB adelman: PhotograPhs of the Civil rights movement Where: Museum of Art | Fort Lauderdale When: Jan. 18–May 4, 2014 Details: There’s Malcolm X, middle finger poised against his cheek, his hand clutching a folded newspaper that screams “TO UNITE!” in loud type. Here are white construction workers, Confederate flags emblazoned on their hard hats, staring down at a young African-American girl. Nearby, Martin Luther King Jr. leads a march, and a black child sits on the wheel of a stagecoach next to a torn banner reading “I Have a Dream.” These are just a few of the images photographer Bob Adelman shot during his six years chronicling the American Civil Rights movement for magazines such as Look, Life and Newsweek. If there was an iconic image from the movement that would eventually burn into our collective retina, chances are Adelman shot it, all the way through to MLK’s funeral in 1968. In honor of the 50th anniversary of the Civil Rights Act of 1964, the Museum of Art will present a retrospective of Adelman’s gripping photographs, many of them never exhibited before. tickets: $7–$14 contact: 954/525-5500,


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Paula Poundstone Where: Delray Beach Center for the Arts, 51 N. Swinton Ave., Delray Beach When: Jan. 11, 2014 Details: “There’s so many difficult decisions you make now, as a family. My kids, for example, have decided to cremate me, and I am begging them to wait.” That’s an example of Paula Poundstone’s humor, as black as it as observational, and brimming with sarcasm and surprises. The Massachusetts native dropped out of high school to pursue a comedy career, working as a busgirl and bicycle messenger until she embarked on a cross-country comedy tour on a Greyhound bus. In the decades since, she’s earned her place on Comedy Central’s list of the 100 best stand-ups of all time. Poundstone has become as known for her onstage getups—usually a pinstriped business suit and tie—as her acute observations on life, politics and social issues. tickets: $50 contact: 561/243-7922,

december/january 2014

The riTe of sprinG Where: Arsht Center, 1300 Biscayne Blvd., Miami When: Jan. 31, 2014 Details: The evening of May 29, 1913 is one that will live in both fame and infamy: It marked the world premiere of Igor Stravinsky and Vaslav Nijinsky’s ballet “The Rite of Spring” for Russia’s Ballets Russes. The work premiered in Paris’ Theatre des Champs-Élysées, and the audience, to put it nicely, wasn’t ready for the composer’s avant-garde approach, which experimented with tonality, metre, dissonance and more. Hissing, shouting and riots began during the introduction and continued through the first act; one of the choreographer’s assistants recalled that it was impossible to hear the music. Even a critic called “The Rite of Spring” “a laborious and puerile barbarity.” Nowadays, freed from its once-controversial ballet plot about a pagan sacrifice, this intense, resplendent and emotionally exhausting orchestral work stands on its own, as this performance by the Cleveland Orchestra likely will show. tickets: $36–$170 contact: 305/949-6722,

Garrison Keillor Where: Society of the Four Arts, 2 Four Arts Plaza, Palm Beach When: Jan. 14, 2014 Details: The disarmingly funny host of NPR’s “A Prairie Home Companion” has almost single-handedly resuscitated a long-dead American tradition: the radio variety show. He often wears the hats of singer, actor and comedian on his program, which broadcasts to more than 3 million listeners on 450 public-radio stations and has attracted major names in the country, folk and pop music worlds to perform live. A fine progenitor of “Minnesota nice,” Keillor has gone a long way toward importing his particular notion of Midwestern idealism to the rest of the country, while remaining an occasionally acerbic voice of political incorrectness. He’s also a prolific author, having penned eight books about his fictional hometown, Lake Wobegon. tickets: Free for members, $15–$35 nonmembers contact: 561/655-7227,

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10/16/13 2:27 PM

backstage pass


Enjoy thEsE tidbits about local cultural happEnings—from cruisE tunEs and a rEvampEd thEatEr to a nEw cinEma for an undErsErvEd markEt.

From left: Boat-rockers Jon Anderson and Paramore; a projection of the Maltz Jupiter Theatre’s new lobby

Sea NoteS South Florida’s best musical gatherings don’t always commence on dry land. Here’s a look at some winter festivals making waves on boats leaving from our ports. Jam Cruise (Jan. 4–9, miami to JamaiCa and Bahamas): Now in its 12th year, this durable jam-band boat will dabble in funk, soul and reggae with acts like Les Claypool, Thievery Corporation, Keller Williams and the Wailers. Progressive nation at sea (FeB. 18– 22, miami to great stirruP Cay and grand Bahama island): The aquatic version of founder Mike Portnoy’s landlocked Progressive Nation tours will feature 40 shows on six stages, with progressive rock showstoppers like Jon Anderson (of Yes), Adrian Belew’s Power Trio and Transatlantic. the roCk Boat (FeB. 22–26, miami to great stirruP Cay): This dependable showcase for no-frills modern rock will feature sets from Ed Kowalczyk (formerly of Live), Collective Soul, Reel Big Fish, perennial favorites Sister Hazel and many more. Parahoy! (marCh 7–11, miami to undisClosed CariBBean loCation): Details were being ironed out at press time, but best-selling Tennessee rockers Paramore will headline this inaugural Norwegian excursion. Canadian act Tegan and Sara and other artists to be announced also will be onboard.


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Jupiter, bigger aNd better Ever try to visit South Florida’s most awardwinning theater of recent years, the maltz JuPiter theatre, only to find out its run of shows were sold out? This has been a happy problem for the Maltz, with its record 7,500 subscribers regularly pushing its attendance to 100-percent capacity. Expect that to change with the theater’s 2013-2014 season, which continues with “annie” (deC. 3–22). The theater wasted no time on a massive expansion this past summer, with a renovation project spanning six months. The major change in the $2.5 million venture, funded by benefactor Roe Green, is an exclusive, mezzanine-level seating option for an additional 62 patrons, which includes a private bar and restrooms. The lobby also has been reconfigured, with 40 percent more women’s restrooms and a modernized box office that eschews the steel bars for conciergestyle service. For now, the size of the theater’s stage remains the same, though that may expand as well in the years ahead. “It will be addressed as part of a strategic plan, moving ahead in two years,” says Andrew Kato, producing artistic director. “We need to see what the response is to this phase.”

Hollywood, meet art HouSe Cinema Paradiso, Fort Lauderdale’s beloved church-turned-art-house, has opened a second branch in Hollywood offering first-run foreign and independent movies. In a project that has been four years in the making, the 82-seat, 3,000-square-foot Cinema Paradiso hollywood (2008 Hollywood Blvd.) opened in October, in a downtown space formerly occupied by a DIY pottery café. Converting the building into a cinema has been a massive undertaking that cost upward of $350,000, assisted by local fundraisers and a grant from the Community Foundation of Broward. With only two other theaters in Hollywood, neither of which show independent fare, executive director Gregory Von Hausch has high hopes to succeed in an underserved market. “The Hollywood audience has been incredibly warm and generous,” he says. “People are chomping at the bit to come down here.”

december/january 2014

Dec. 27–30 kravis center

Jan. 3–5 broward center

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fantastic family fun! the holiday classic loved around the world

Boca in the spotlight Speaking of movies, the filmmakers behind “WidoWsville,” a documentary about widows in various life stages finding love again, recently completed principal photography here in Palm Beach County. Look for cameos from such Boca Raton locations as James A. Rutherford Park, Boca Chase Senior Community, and local Barnes & Noble and Winn-Dixie chains. In a statement for the Palm Beach Film and Television Commission, producer Max Frankston said, “We loved filming in Palm Beach County. We felt very welcome there and look forward to a return trip.” Frankston hopes to receive distribution for his hour-long doc through HBO or PBS.

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take5 Shelly Isaacs Film programmer


helly isaacs can trace his cinephilia all the way back to 1955, when he was 7 and living in the Bronx. His mother dropped him off at the loew’s Deluxe theater and ran some errands. The movie was “Battle Cry,” a World War ii epic directed by raoul Walsh. From then on, isaacs was hooked, immersing himself in films every weekend. “i was an early reader, and i would read all the titles at the end of the film,” recalls the Boca resident. “and then i would start to link actors from one film to another. my friends used to laugh, because i would know not just the supporting actors and stars, but i’d know the tertiary cast. i’d say, ‘They always played a character role.’” later on, at City College of New York, isaacs became a charter member of the fledgling american Film institute. after a lengthy career in advertising and movie promotion, he launched his first


What was the first foreign-language film that had an impact on you? My oldest brother took me to see “The 400 Blows” (1959), which was about a kid my age at the time. So I could really relate to it. I lived not far from the Ascot in the Bronx, which only featured foreign-language films. I always had the accessibility. It was an organic thing with me.



Why do you think there is a resistance toward foreign-language films for a lot of the American public? First of all, people are very resistant to subtitles, whether they’re afraid of them, or they make excuses like “they go by too fast.” They also may not particularly enjoy listening to other languages. It’s also that foreign-language films, if they’re not mainstream, are [often] paced a lot slower. There’s much more character development.

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film series, the Boca raton Classic Film Forum, in 1999. Crowds of 300 turned up to see films about the Jewish-american experience; ever since, isaacs has been a perennial movie event host across South Florida’s three counties. He presents adult-education courses in cinema appreciation at Sugar Sand park and Florida international University, where he programs foreign-language films around a common theme. and he hosts more unusual films at his weekly Café Cinematheque series at the indie houses movies of Delray and movies of lake Worth. He’s even taken his passion for foreign films off-land through his successful Cinematheque at Sea cruise program, now entering its fifth year. in all, isaacs hosts upward of a dozen films a week, keeping up an indefatigable schedule of screenings and film research. Describing his age as “65, going on 23,” isaacs remains the quintessential movie obsessive, still sticking around to read all the credits.


What traits do you look for in a film that you select for your series? I scour a lot. I look at films that have come out in top at the festivals. I’m looking for a good story. It’s all about storytelling. I look for good characters. I look for ambiguity. I look for one that’s going to be culturally specific but universally accessible. Those are the jumping-off points.



The vast majority of the films you show never received much of a theatrical run in the U.S. What does that say about film programming in this country?

With TVs getting bigger and more hi-def, and with movies often opening on pay-per-view the same time they’re in theaters, why is the theatrical experience still important?

I think programmers in general are thinking down about the audience. They’re denying them a certain privilege, a certain enhancement in their lives—enlightenment, if you will. “Well, Hollywood’s putting out these films, so we’ve got to play these films.” I’ve been privy to meetings in Hollywood; they could care less about cinema. They care about butts in the seats.

There’s nothing like the big screen. I don’t care what anybody says. They say to me, “I’ll get it on Netflix.” And I’ll say, “You’re probably seeing about 10 percent of the film.” These films are made for a large screen. People ask me why I sit up front. Because I want to be absorbed in the film. Films are bigger than life, as far as I’m concerned.

december/january 2014

aaron bristol

“Film is the greatest art form because it takes all the arts together—theater, photography, music. It’s the synthesis of all the arts.” Visit to View shelly isaacs’ moVie picks to accompany some of life’s biggest eVents—from the best marriage moVie to a film to watch when the apocalypse hits.

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“The Italian Restaurant on the Beach” –proudly serving you for 20 years!

best ItalIan readers’ choice award 2009, 2012, 2013 best wIne lIst boca raton magazine 2008, 2012 best brunch boca raton magazine 2006, 2012 best oceanfront dInIng readers’ choice award 2005, 2010 wine spectator award of excellence 2003-2013

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Open 7 days, serving Breakfast, Lunch, Dinner & Weekend Brunch | Live Entertainment | Valet Parking

diningguide [ 170 josef’s table review • 174 3rd & 3rd review • 178 holiday cookies • 182 the challenge • 184 dining forecast for 2014 ]

review super dave’s diner 2166 N. Dixie Highway, Boca Raton, 561/544-0930

Super Dave’s brisket sandwich

cristina Morgado


Dave Harmon

oca doesn’t immediately come to mind when you think of funky little diners dishing up big portions of soul food and barbecue, but that’s only because you don’t know Super Dave’s Diner. “Super Dave” is longtime restaurant vet Dave Harmon, who opened his own place two years ago on a busy stretch of North Dixie Highway. It’s nothing fancy—a handful of tables, a few seats at a makeshift counter, a TV on the wall in a room not much bigger than your average Boca walk-in closet. But the people are friendly, and the menu tags all the requisite barbecue and soul food bases. There are some first-rate ribs—meaty, smoky and tender but with just enough chew to remind you why you have teeth. Pulled pork is doused with a IF YOU GO spicy-vinegary barbecue sauce that nicely cuts the PrIce ranGe: richness of the meat. Big chunks of brisket are tenEntrées $8-$22 der and beefy, if rather fatty. HOUrs: Tues.–Thurs. There’s good fried chicken too, with lightly floured and crispy golden skin, and terrific conch 8 a.m.–8 p.m., Wed. salad that may be the only conch dish in South 8 a.m.–6 p.m., Fri.–Sat. Florida that’s actually worth eating. 8 a.m.–10 p.m. Everything tastes fresh and homemade, so next time you’re looking for a funky little diner dishing up big portions of soul food and barbecue ... well, now you know where to go. —Bill Citara

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dining guide

Inside Josef’s Table

review josef’s table

5030 Champion Blvd., Boca Raton, 561/353-2700


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cristina Morgado


ather ’round, kids, and let Daddy tell you about dining out in the old days. Did you know we had to walk 10 miles in the snow to get to our favorite restaurant?” “Really, Daddy?” “Well, not really. But we did have to drive 10 minutes in a tropical downpour. We had to dress up too—by South Florida standards, anyway. No flips, no shorts.” “Wow.” “Wow is right. And the restaurant didn’t have a DJ or a hundred flat-screen TVs or a light the food, the room and the service without show or a waterfall. And we didn’t have smart burying the experience in someone else’s phones, so we actually had to concentrate on memories. the food and talk to each other. ...” So the obligatory lump crabmeat appeThe old days seem pretty good about now, tizer comes crowning a tall cylinder of diced don’t they? tomato, cucumber and mango, a light and But you don’t have to go back in time for a refreshing combo heightened by a tangy quiet, civilized dining experience, one sans lime-herb dressing. A pair of double-cut lamb bells, whistles, dancing bears and the kind of chops show off their rosy-red centers atop a loud, annoying music that makes your ears pool of mint-accented port wine sauce, whose bleed. sweet richness is tamed All you have to do is go to Josef’s by a square of denseTable. It’s a restaurant that touts textured polenta and IF YOU GO itself as offering “the slightest dash spears of faintly bitter PrIce ranGe: of nostalgia,” just enough to season broccoli rabe. Odd, though, was the chef’s Entrées $24–$48 take on the classic HOUrs: Daily 5–10 p.m. Austrian apple strudel, weBsITe: an overly sweet and cinnamon-y mélange of apples and phyllo that worked neither as strudel nor as a deconstruction. A more complete look at Josef’s menu comes with the chef’s five-course tasting menu. It starts one night with melty salmon tartare on a crunchy baguette smeared with whipped crème fraîche, then moves on to a simply perfect diver scallop with the texture of seafaring foie gras, a mouthful of luxury with a contrasting tart-sweet orange-port sauce. Orange gets teamed with butter in the Chef de cuisine Anthony Rodriguez and beurre blanc gracing an impeccably fresh filgeneral manager Krista McCracken let of pan-seared hog snapper. If there’s any

Behind the Table

Yes, there is a Josef at Josef’s Table. Austrian native Josef Schibanetz ran the original Josef’s in Plantation for many years before picking up and moving to Boca Raton. His new restaurant has plenty of Old World charm, with dark wood floors, delicate wrought-iron chandeliers, and soothing colors of taupe and cream. The dining room is calm and quiet, the wine list thoughtfully chosen to complement the food. There’s a hint of formality that hearkens back to a time when fine dining meant just that.

quibble with the food, it’s not the careful and precise execution; rather, it’s with the timidity when it comes to sauces and seasonings. Perhaps it’s a nod to the older, more nostalgic clientele, but a more assertive hand with both would benefit both kitchen and diner. This does not, however, apply to the tasting menu’s two final courses. A hunk of braised short rib ate like filet mignon and cut like butter, equaled by a silken potato puree topped with fine strands of crispy leek. Half-moon chocolate tart was a full nelson of pure, dense, intense chocolate, perked up with vanillascented gelato and a drizzle of smoky caramel. You could tell your kids about it. If you can get them away from their smart phones. —Bill Citara

december/january 2014

“I F YOU M A K E GR E AT FOOD T H E Y W I L L COM E ” Walking distance from the Boca Resort Dinner nightly 5:30 - 10 p.m. Sunday - Thursday • 5:30 - 11 p.m. Friday - Saturday Private Rooms Available for Parties of 6 - 45 499 East Palmetto Park Rd, Boca Raton • 561-393-6715

dining guide Dining Key $ Inexpensive: Under $17

stars next to restaurants in the guide: Boca raton Hall of famer

$$ Moderate: $18–$35 $$$ Expensive: $36–$50 $$$$ Very Expensive: $50 +

palm beach county boca raton outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody’s business. Two of the best are the bone-in ribeye and New York sirloin. Start with a crab cocktail, but don’t neglect side dishes like steamed spinach and hash browns. • Lunch Mon.–Fri. Dinner nightly. Brunch Sun. 561/447-0024. $$$

arturo’s ristorante —6750 N. Federal Highway. Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like giant shrimp with tomatoes, cannellini beans, rosemary and an exceptionally well-done risotto. • Lunch Mon.–Fri. Dinner daily. 561/997-7373. $$$ biergarten —309 Via De Palmas. German/pub. Part vaguely German beer garden, part all-American sports bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and an upscale burger featuring Florida Wagyu beef, knockwurst, cheddar cheese and more. • Lunch and dinner daily. 561/395-7462. $ bistro provence —2399 N. Federal Highway. French. With the convivial ambience and hearty good food of an authentic Parisian bistro, this inviting, unpretentious restaurant deserves its local popularity. Mussels are a specialty, and roasted duck is excellent too. • Dinner nightly. 561/368-2340. $$

bonefish grill—21069 Powerline Road. Seafood. Market-fresh seafood is the cornerstone—like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-9142; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$


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Burger platter from Biergarten

brio tuscan grille —5050 Town Center Circle. Italian. The Boca outpost of this national chain of 100-plus restaurants does what it set out to do—dish up big portions of well-made, easily accessible Italianesque fare at a reasonable price. If you’re looking for bruschetta piled with fresh cheeses and vegetables, house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, and a creditable version of the classic tiramisu, you’ll be one happy diner. • Lunch Mon.–Fri. Dinner daily. Brunch Sat.– Sun. 561/392-3777. $$

the capital grille —6000 Glades Road. Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from Wagyu beef carpaccio to a lighter version of the hardy chopped salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.– Fri. Dinner daily. 561/368-1077. $$$ casa d’angelo —171 E. Palmetto Park Road. Italian. Angelo Elia’s impeccable Italian restaurant is a delight, from the stylish room to the suave service to the expansive wine list, not to mention food that’s by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like fat prawns wrapped in pancetta and grilled. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce. • Dinner nightly. 561/338-1703. $$$ the cheesecake factory—5530 Glades Road. american. Oh, the choices! The chain even has a Sunday brunch menu in addition to its main menu, which

includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes—from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711) $$

chops lobster bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. Steaks are aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Australian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with crab. • Dinner nightly. 561/395-2675. $$$$ cuban café —3350 N.W. Boca Raton Blvd. cuban. Diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slowroasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.– Fri. Dinner Mon.–Sat. 561/750-8860. $ grand lux cafe —Town Center at Boca Raton. american. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; breakfast on Saturday and Sunday. 561/392-2141. $$ the grille on congress —5101 Congress Ave. american. Dishes range from tasty chicken dishes and main-plate salads to seafood options like pistachiocrusted snapper or simply grilled yellowfin tuna. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$ december/january 2014

cristina Morgado

abe & louie’s —2200 W. Glades Road. Steaks. This

The Recipe for a Perfect Evening ONE PART STYLE • ONE PART TASTE • ONE PART RHYTHM

Delray’s hottest bar scene • new menu • live entertainment featuring Orson Whitfield Two private dining rooms are available for intimate gatherings Open Daily (Lunch & Dinner) Happy Hour 4 – 7 pm Delray’s Best Brunch Sat & Sun 9 am – 2:30 pm For information or reservations: | 561-665-4900 At The Seagate Hotel, 1000 E. Atlantic Ave., Delray Beach

dining guide From top: Roasted swordfish with cauliflower and goat cheese; braised short ribs

review 3rd & 3rd

cristina Morgado

301 N.E. Third Ave., Delray Beach, 561/303-1939


here are bigger restaurants than John Paul Kline’s quirky, artsy little place. There are fancier restaurants and betterknown restaurants and restaurants with more bling and buzz. But there are no more important restaurants. The reason is simple. What makes a great dining destination is not the bling, buzz and backing. It’s a place driven not by an accountant’s calculations but a chef’s passion, vision and the

IF YOU GO PrIce ranGe: Entrées $12–$16 HOUrs: Mon.–Thurs. 4:30–11 p.m., Fri.–Sat. 4:30–midnight websIte:


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best ingredients he can lay his hands on. After all, no accountant would green-light an obscure location that’s killed more restaurants than E. coli or a building that looks like a concrete bunker and doesn’t even have a sign. No green-eyeshade type would fill the space with an eclectic mix of overstuffed chairs and sofas, high- and low-top tables, an old piano and artworks as sketchy as the decor. And he certainly wouldn’t craft a menu that rotates more often than Cher changes outfits, one that doesn’t even hint at those wildly popular, mass-appeal dishes that infest restaurant menus like head lice. Instead, at 3rd & 3rd, you get a pair of plump, succulent scallops with a spicy caramelized mango sauce and Thai-style green mango “noodles.” Or a fat, meaty short rib that melts in your mouth like

hot meat ice cream, wisely tempered by sweet-tart tomato “jam” with (sadly) bland tomato-herb spaetzle. Or you get skewers of tender shrimp embracing rounds of chorizo with a sweet chili glaze and corn puree, or a preparation of roasted cauliflower with dreamy Parmesan mousse, smoky bacon and chunky caramelized onions so stupidly, stupendously delicious that even the most unrepentant carnivore would become a hopeless vegetable junkie. So satay-esque fried chicken with coconut-peanut sauce and sesame slaw reads a lot more interesting than it tastes, and truffled Parmesan fries come with

too much of the latter and hardly any of the former. Espresso panna cotta is cream, gelatin and coffee as wicked as original sin and even more lustful. If 3rd & 3rd isn’t No. 1 on your restaurant list, you’ll just have to settle for one of those bigger, fancier, bling-filled restaurants. —Bill Citara

december/january 2014

r i s tO r a N t e

For 30 years the family tradition continues...

distiNguished restauraNt Of NOrth america

Authentic itAliAn cuisine New elegaNt OutdOOr PatiO available perfect for After dinner drinks + cigArs

Open daily for dinner and lunch (M-F) and special events for parties of 6-150. Live music nightly.

6750 North Federal Highway, Boca Raton | 561-997-7373 |

dining guide houston’s —1900 N.W. Executive Center Circle. American. With rustic features like butcher-block tables and comfy padded leather booths, Houston’s has created a “nonchain” feel, although there are more than 40 nationwide. The menu is straightforward—big burgers on sweet egg buns, Caesar salad, roasted chicken, filet mignon—but it’s not lacking in ingenuity. • Lunch and dinner daily. 561/998-0550. $$

la rosa nautica—515 N.E. 20th St. Peruvian. Expect

josephine’s —5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$

la tre—249 E. Palmetto Park Road. Vietnamese. For almost two decades, this elegant little spot has been celebrating the delicate, sophisticated flavors and textures of traditional and contemporary Vietnamese cuisine. A house signature, shrimp tossed with coriander curry pesto, is an inspired riff on Vietnamese classics. Service and wines match the refinement of the cuisine. • Dinner nightly. 561/392-4568. $$

kapow noodle bar—431 Plaza Real. Pan-Asian. This wickedly stylish Asian-inspired gastropub delivers a delicious and inventive punch to the taste buds. Among the hardest hitters are green tea-cured salmon with micro and fried basil and longan berries stuffed with yuzu kosho gelee, and cheesecake springrolls with a nothing-exceeds-like-excess banana caramel dipping sauce. • Lunch and dinner daily. 561/3477322. $ kathy’s gazebo café —4199 N. Federal Highway. Continental. This local stalwart smoothly rolls along with its signature blend of French and Continental dishes. The ornate, formal dining room and equally formal service are anomalies these days but are comforting nonetheless. Classic dishes like creamy lobster bisque, house-made duck paté, broiled salmon with sauce béarnaise and dreamy chocolate mousse are as satisfying as ever. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/395-6033. $$$ kee grill—17940 N. Military Trail. American. The attraction here is carefully prepared food that is satisfying, flavorful and reasonably priced. The fistsized crab cake is a good place to start, followed by sea bass with a soy-ginger-sesame glaze. • Dinner nightly. 561/995-5044. $$$

Buzz Bites i The dead pool: It contin-

ues to be a rocky road for many local restaurateurs. Here’s a look back at the restaurants that went belly-up in 2013. • Boca Raton: Caruso, Fusionarie, Jake’s Stone Crab, Ovenella, Rosso, Russia House, The Spaniard, Stéphane’s, Gary Woo, Legal Sea Foods • Delray Beach: 75 Main, Gol!, Paddy McGee’s • West Palm Beach: Aleyda’s, Bobbie Sue Barbecue, Cha Cha’s, Five Guys, Fuku, Taverna Opa Rest in peace. You’re not the first. And you won’t be the last.


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no ambience, no pretensions, low prices and food that satisfies on a very high level. Good starters include antichuchos, chunks of grilled beef heart, and causa, a terrine-like layering of mashed potatoes and chicken salad. Ceviche and the lomo saltado are among the best in South Florida. • Lunch daily. Dinner Tues.– Sun. 561/296-1413. $$

la villetta—4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas. Try the signature whole yellowtail snapper encrusted in sea salt, deboned tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$ le rivage—450 N.E. 20th St. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Lunch Tues.–Fri. Dinner nightly. 561/620-0033. $$ maggiano’s—21090 St. Andrews Blvd. Italian. It’s the neighborhood spot where families congregate for great food and a good time. Do as the Italians do and order family-style, sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, two salads, two pastas, two entrées, two vegetables and two desserts. • Lunch and dinner daily. 561/361-8244. $$ mario’s osteria—1400 Glades Road. Italian. This popular spot is swanky in its reincarnation, but the rustic Italian and Italian-American fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes”—basically deconstructed eggplant Parm—are on the new menu, as are posh veal osso buco ravioli in truffle cream sauce and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/239-7000. $$ matteo’s—233 S. Federal Highway. Italian. Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town. • Dinner daily. 561/392-0773. $$

max’s grille—404 Plaza Real, Mizner Park. Contemporary American. Though its signature California-influenced cookery and “American bistro” ambience are no longer furiously trendy, this stylish restaurant is as popular as ever due to consistently tasty and well-prepared food. Dishes run haute to homey, from seared-raw tuna to meatloaf wrapped with bacon. And don’t miss the luscious crème brûlée pie for dessert. • Breakfast, lunch and dinner daily. Brunch Sat.–Sun. 561/368-0080. $$

morton’s the steakhouse—5050 Town Center Circle. Steak house. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. The star of the beef show is the giant bonein filet mignon, which trumps with unusually deep and meaty flavor. The side of Grand Marnier soufflé is a cloud of luscious, citrus-y beauty that says while beef may be what’s for dinner, I am what’s for dessert. • Dinner daily. 561/392-7724. $$$ new york prime—2350 N.W. Executive Center Drive. Steak house. This wildly popular Boca meatery packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner daily. 561/998-3881. $$$$ nick’s new haven-style pizzeria—2240 N.W. 19th St. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $

ninja spinning sushi bar—41 E. Palmetto Park Road. Japanese/sushi. “Whatever floats your boat” isn’t just a saying at this hipster sushi bar. Your sushi really does float on a boat, one of many bouncing along a channel cut into the top of the restaurant’s large, square sushi bar. High notes are the Mexican roll with tempura shrimp and avocado, and the sneakily fiery jalapeñolaced tuna tartare. If sushi doesn’t float your boat, gingery gyoza and crispy fried shrimp with a drizzle of spicy mayo probably will. Lunch Mon.–Sat. Dinner daily. 561/361-8688. $$ pellegrino’s —3360 N. Federal Highway. Italian. The bold, brash flavors of New York-style Italian-American cuisine are as in your face as a Manhattan cabbie at this low-key favorite of chef-owner Bobby Pellegrino, nephew to the clan that owns the legendary Rao’s in East Harlem. Pungent smells of garlic, anchovies, tomatoes and peppers fill the air; dishes like the rarely seen spiedini alla Romana, chicken Scarpariello and seafood spaghetti in Fra Diavolo sauce fill your belly and tantalize your taste buds. Don’t miss the housemade desserts, including a killer cheesecake. Dinner Tues.–Sun. 561/368-5520. $$$ p.f. chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$ piñon grill—6000 Glades Road. Contemporary American. The menu seemingly lists every recent trendy dish to come out of modern American restaurant kitchens, but Piñon succeeds with spot-on execution, mammoth portions and reasonable prices. Try december/january 2014

dining guide gooD To THe LasT CrumB Let these area experts tackle your holiday cookie order this season.

renzo’s of boca—5999 N. Federal Highway. Italian. The buzzword is fresh at Renzo’s. Fish is prepared daily oreganata or Livornese style, sautéed in white wine with lemon and capers or grilled. Homemade pasta is artfully seasoned, and Renzo’s tomato sauce is ethereal. • Lunch Mon.–Fri. Dinner nightly. 561/994-3495. $$

Two FaT Cookies Pick this for: Portion control Why: Feel a little less like a cookie monster with Too Fat’s almost-bite-sized cookie pops. Specialorder any of its six flavors: chocolate chocolate fudge, coconut fantasy, ginger sno, coconut snowboard, chip monster and chocolate chocolate chip. Minimum of six pops per order. Contact: 561/362-7705;

CakeaHLiCious Pick this for: Design Why: Though flavors are limited to vanilla, chocolate sugar and gingerbread, you can order cookies cut and designed any way you want by decorater Celia Glasser. Price depends on number and cookie size. Contact: 12314 Melrose Way, Boca Raton, 561/213-3138;

Cosa DuCi Pick this for: Authentic Italian treats Why: Bakery founder Giovanna Fausto and her family are originally from Sicily, Italy. Fausto brings a

ristorante sapori—301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milan and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$ ristorante saporissimo —366 E. Palmetto Park touch of Italy to everything from amaretti cookies and Italian wedding cookies to biscotti and more. Contact: 141 N.W. 20th St., Boca Raton, 561/393-1201;

sweeTer Days Bake sHop Pick this for: Its renowned cookie bar Why: There are no bartenders at this bar, but there is a great selection of fresh-made cookies—10 to 12 different types each day. Signature flavors include snickerdoodle and oatmealchocolate-coconut; starting in December, expect to see chocolate peppermint and ginger molasses.

the grilled artichokes with a zippy Southwestern-style rémoulade, a pair of giant crab cakes with more of that good rémoulade or a chocolate-peanut butter pie that is the irresistible definition of lusciousness. • Lunch and dinner daily. Brunch Sat.–Sun. 561/391-7770. $$

racks downtown eatery + tavern—402 Plaza Real. Contemporary American. Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homier offerings like burgers and pizza, fiery Buffalo-style


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red the steakhouse —1901 N. Military Trail. Steak house. While it does provide the level of comfort, luxury and beef-centric cuisine affluent carnivores demand, Red does so with a lighter, fresher and more casual touch. It also serves some of the best—and best cooked—steaks in town. Try the succulent, gum-tender steak tartare. Meat not on your menu? Gulf shrimp in a seductive white wine-garlic-Dijon butter sauce will have you lapping up every last drop. Do the giant donut holes for dessert. • Dinner daily. 561/353-9139. $$$

Contact: 1497 N. Federal Highway, Fort Lauderdale, 954/396-3979;

THe paLm BeaCH Cookie Pick this for: Low-cal treats Why: Sugar-free, vegan and only 38 calories? Maybe there is such a thing as a cookie diet. Vegan and whole-foods chef Jill Karlin opened the business after she created a “safe cookie” for her diabetic uncle. Purchase her Palm Beach cookies, yoga cookies, Palm Beach biscotti and Nantucket cookies online. Contact: 561/601-9683; —STefAnIe CAInTo

calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone’s campfire favorite, s’mores. • Lunch and dinner daily. 561/395-1662. $$

raffaele —508 Via De Palmas. Italian. The simplicity of true Italian cuisine is on display—from sea-sweet lump crab and earthy-tasting green beans lightly dressed with lemon juice and olive oil to squid-ink tagliolini with delicate tomato sauce and shellfish. Oven-roasted quail wrapped in pancetta and stuffed with sausage, pine nuts and raisins is exquisite. • Dinner Tues.–Sun. 561/392-1110. $$

Road. Tuscan. This little restaurant is making culinary magic. Here, a taste of Italy is brought to life with rabbit cacciatorá (Tuscany style), veal ossobuco, homemade pasta with wild boar sausage, and a tasty rack of venison. Homemade desserts, including tiramisu, panna cotta and zuppa ingles, will take your breath away. Service is out of this world. • Dinner nightly. Outdoor dining. 561/750-2333. $$$

ruth’s chris steak house —225 N.E. Mizner Blvd. Steaks. This is a refreshing departure from the ambience common to many steak houses; the room is comfortable, and conversation is possible. Naturally, we come here for the steak (they are sublime), but the lobster and fish are great. All your favorite sides are here, too. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 661 U.S. Highway 1, North Palm Beach, 561/863-0660; CityPlace, West Palm Beach, 561/514-3544) $$$

seasons 52 —2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch and dinner daily. 561/998-9952. (Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852) $$

sushi ray—5250 Town Center Circle. Japanese/ Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $20. • Lunch Mon.–Fri. Dinner daily. 561/394-9506. $$

table 42 —399 S.E. Mizner Blvd. Italian. A contemporary Amer-Italian osteria with pizza describes Gary Rack’s reborn Coal Mine Pizza. The menu is compact but offers mix-and-match opportunities done with great attention to detail—like irresistible honey balsamic chicken wings with grilled onions and blue

december/january 2014

The names will bring you in… but the food will bring you back!

Vic & Angelo’s serves up delectable, rustic Italian cuisine, including soul-satisfying house-made pastas, crispy, thin-crust pizzas, refreshing salads, fresh fish and seafood, and enticing veal and chicken dishes, in a warm and welcoming setting.

The Office is a modern American gastropub that serves delicious, gourmet comfort food, in a setting reminiscent of a luxurious home office. Menu favorites include an array of juicy burgers, inventive salads, swell sandwiches, wonderful appetizers and mouthwatering seafood, chicken and beef entrees.

• Lunch & Dinner Served Daily • • Early & Late Happy Hour at Indoor & Outdoor Bars • • Brunch Served Saturday & Sunday • • Indoor and Outdoor Dining •

• Lunch & Dinner Served Daily • • Early & Late Happy Hour at Indoor & Outdoor Bars • • Dine Indoors or on the Patio •

290 E. Atlantic Ave. • Delray Beach • 561-278-9570 4520 PGA Blvd. • Palm Beach Gardens • 561-630-9899

201 E. Atlantic Ave. • Delray Beach • 561-276-3600

dining guide soup for you!

Uncle Julio’s

Just because our winters produce little more than sweater weather doesn’t mean we can’t appreciate a good bowl of hot soup—like the ones offered at these four Boca spots. Kapow! Noodle Bar Address: 431 Plaza Real, Boca Raton, 561/347-7322 The soup: Chicken ramen ($13) Wow factor: Unlike the cheap, flavorless staple of college students, this ramen actually delivers a dose of nutrition. Packed with sweet soy chicken, bok choy, scallions and soft boiled egg, these noodles put all imposters to shame.

Casimir Bistro Address: 416 Via De Palmas, Boca Raton, 561/955-6001 The soup: French onion ($7.50) Wow factor: Topped with a finishing touch of Gruyère cheese, this French classic blasts away the gloomiest winter blues.

the tiN muffiN Address: 364 E. Palmetto Park Road, Boca Raton, 561/392-9446 The soup: Soup of the day ($4.25) Wow factor: The Muffin dishes fresh homemade soups daily with a mix of varieties—gazpacho, potato, chicken vegetable and countless others—that keeps you coming back for more.

offerdahl’s Café Address: 17940 N. Military Trail, Boca Raton, 561/995-7355 The soup: Chili Souper Bowl ($5.99) Wow factor: This chili packs the kind of wallop that former Dolphins linebacker John Offerdahl can appreciate. The toppings pile high with cheddar cheese, pico de gallo, sour cream, scallions and guacamole. Chicken or steak can be added, and a cheesy garlic breadstick is available upon request. —BrIdGet Sweet


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cheese; and linguine in deliriously rich and creamy pesto. • Lunch and dinner daily. 561/826-2625. $$

tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific ricotta-stuffed fried squash blossoms. Pan-seared branzino and massive bone-in veal chop are excellent, and the ethereal rosemary beignets with rosemaryolive oil gelato are luscious and cutting edge. • Lunch Mon.–Fri. Dinner daily. Brunch Sat.–Sun. 561/9226699. $$$

taverna kyma —6298 N. Federal Highway. Greek/ Mediterranean. Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades; grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slow-cooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs. • Lunch and dinner daily. 561/994-2828. $$ trattoria romana —499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The cozy dining room is a welcome respite from the outside world, and service is at a level not always seen in local eateries. Pay attention to the daily specials, especially if it includes impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner daily. 561/393-6715. $$$

truluck’s —351 Plaza Real. Seafood. This stylish and sophisticated Mizner Park restaurant applies the steak house formula of classy, clubby ambience, formal service and an extensive wine list to seafood from across the nation, with great and consistent success. Crab is the specialty here and there are myriad versions— stone, Dungeness, Alaskan, soft-shell and more. Crispy soft-shells stuffed with crab and andouille are very good, if served without a drizzle of ketchup-y sauce on top. • Dinner nightly. 561/391-0755. $$$

uncle julio’s —449 Plaza Real, Mizner Park. Mexican. Taking Tex-Mex cuisine gently upscale with betterquality ingredients and more skillful preparation, this colorful eatery offers more than the usual suspects. You can get frog’s legs and quail, as well as beef and chicken fajitas, and one of the only palatable tamales around. • Lunch and dinner daily. 561/300-3530. $ uncle tai’s—5250 Town Center Circle. Chinese. In an area with more cookie-cutter Chinese restaurants than cookies, Uncle Tai’s stands out for the elegance of its decor, the professionalism of its service and its careful preparation of familiar and less-familiar dishes. The “specialties” section of the menu has exciting dishes, like the Hunan vegetable pie, finely minced veggies sandwiched between sheets of crispy bean curd skin, and Hunan-style lamb, whose seared and succulent meat shows off the kitchen’s skill in the use of wok qi. • Lunch and dinner daily. 561/368-8806. $$$ villagio italian eatery—344 Plaza Real. Italian. The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes

december/january 2014

Pr em ier Bo Co ca nsi Ra gnm ton ent ’s Bo uti que

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dining guide the boca challenge

general tso’s chicken


hat’s your traditional Christmas meal? Prime rib or stone crab? Lobster? Ham, turkey or a fat holiday goose? What if you don’t celebrate Christmas? Well, if you grew up in New York, you may well have gone out for Chinese food. After all, Chinese restaurants tend to be among the few that are open Christmas Day, as many of our Jewish friends can attest. Since plenty of South Floridians, Christmas or not, always are looking for good Chinese takeout, we decided to put an appropriate dish to the Challenge. We settled on an Americanized Chinese item, General Tso’s chicken, mainly because any time poultry is deep-fried to crispy and golden it’s always a winner. In addition, it usually comes with broccoli (health food!) and moderately-to-wickedly spicy sauce (a good counterpoint to all those holiday sweets). Judging was simple. Stars were given for taste, texture and value, then averaged for a total. I’m not sure the general’s bird will ever replace prime rib, stone crab or turkey, but at least it’s something different. —BiLL Citara taste




the dish

China dumpLing

An odd dish from this generally wellregarded restaurant. Crisp-tender chicken and broccoli but a thick, viscous caramelcolored sauce that tasted both burnt and strangely vanilla-like. The priciest at $7.95.

hOuse Of Cheung

This bare-bones, closet-sized takeout joint actually did the best job. Crisp and greasefree chicken, crunchy broccoli, sneakily spicy sauce neither too thick nor too thin. Cheap at $5.95.

pine garden

The biggest portion and crunchiest chicken of the lot. Unfortunately, the chicken was overcooked and tough, and the sauce tasted both overly sweet and salty. Still, a lot of food for $6.95.




China Dumpling: 1899 N. Congress Ave., Boynton Beach, 561/737-2782


[ ]

very good

House of Cheung: 499 N.E. 20th St., Boca Raton, 561/392-2626


Pine Garden: 1668 N. Federal Highway, Boca Raton, 561/395-7534

december/january 2014

swank specialty produce

invites you presented

For the past 10 years, we have delighted customers at our market stands and chefs in their restaurants who use our produce in their most enticing farm-to-table dishes. Now, join us “down on the farm” as we introduce SWANK TABLE! Come to Loxahatchee Groves, tour our hydroponic growing houses, then plant yourself at our “TABLE.” This season, SWANK TABLE will host five al fresco luncheons in our own fields of green, with local and nationally known chefs who will create feasts right before your eyes.



benefiting Historical Society of Palm Beach County

januaRy 12, 2014 • 12-4 PM


benefiting The Breast Cancer Research Foundation

fEBRuaRy 9, 2014 • 12-4 PM


benefiting Palm Beach County Food Bank

MaRCh 9, 2014 • 12-4 PM


benefiting The Armory Art Center’s Outreach Program

aPRil 6, 2014 • 4-8 PM

Thank you

our sponsors:

Reserve your seats today at SWANKSPECIALTYPRODUCE.COM

dining guide (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample peoplewatching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$

vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 250 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes breaded and fried artichoke

hearts, and ravishing ricotta and fig-stuffed ravioli with prosciutto, balsamic syrup and brown butter. • Dinner Tues.–Sat. 561/869-0030. $

West Boca city fish market —7940 Glades Road. seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and

shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner daily. 561/487-1600. $$

phuket thai restaurant —Palms Plaza, 22191 Powerline Road. thai. It’s nothing to look at—just another little restaurant in another west Boca strip shopping center. But appearances can be deceiving; this restaurant serves excellent and authentic Thai cuisine in a cozy and unpretentious atmosphere. • Lunch Mon.–Fri. Dinner nightly. 561/447-8863. $$ sybarite pig—20642 State Road 7. contemporary

what to expect in 2014 The new year is shaping up to be an interesting one for local restaurateurs and diners. Food editor Bill Citara gazes into his crystal ball and offers the following culinary predictions for 2014.

tempura house —9858 Clint Moore Road, #C112. Japanese/asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

1) gastropubs are the new black: The fusion of whitetablecloth skill, creativity and ingredients— with the fun and casual ambience of a pub—is hitting all the right notes, especially when simple, appealing, modern American dishes are not only done right but priced right in a still-dicey economy. Expect to see more spots like Park Tavern, Tryst and The Office in Delray Beach, and Barrel & Grain in West Palm Beach.

2) pbc gains a new identity: Actually several, when it comes to dining. Delray is hip-upscale, West Palm is younger and ready to party, Palm Beach is casual fine dining, and Boynton is trending toward artsy. Boca doesn’t have a clear identity, but it does have a surprisingly diverse restaurant mix. The point is that the area is losing its reputation as a stuffy suburb and gaining one as a good home for serious restaurants.

trending up • Hip sushi joints • Craft beer lists • Local/seasonal ingredients

trending down • Upscale burger joints • Pork belly on everything • Asian fusion eateries


[ ]

american. A labor of love, pork and beer, everything at the Pig but the coarse-grain mustard is made inhouse, from the bread for sandwiches to the eclectic sauces to the variety of terrific sausages. Creamy cotechino, savory duck and subtly spicy “Hellswine” are among the standouts. • Dinner Tues.–Sun. Brunch Sun. 561/883-3200. $

villa rosano —9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.–Sat. Dinner daily. 561/470-0112. $$

Boynton Beach Expect more gastropub offerings in 2014, like this crab cake from Park Tavern.

3) name that chef: I wouldn’t be surprised to see a big-time New York chef open a restaurant here in 2014. Miami is already stuffed like a Christmas goose with kitchens that host snow-birding Big Apple chefs. Why be one more face in the crowd when you can be Big Chef on Campus an hour or so north? Miami chefs like Clay Conley (Buccan, Imoto) and Sean Brasel (Meat Market) have already seen the opportunities here.

4) go west: It used to be that neighborhoods west of Congress were culinary wastelands, unless you consider fast food and chains fine dining. Places like Burt & Max’s (in Delray Marketplace) and the coming D’Angelo Pizza Wine Bar Tapas in west Delray are showing there’s a real hunger for betterquality dining. So too are quirky little eateries like Sybarite Pig in Boca and Thai Shokun in Lake Worth. Expect more on the way.

bäd ragaz—1417 S. Federal Highway. Bavarian. The Swiss municipality of Bad Ragaz is known for the healing powers of its thermal waters. This Bäd Ragaz is known for the healing powers of a different liquid: beer, some two dozen on tap and another 50 or so by the bottle. The suds-centric food has its hits and misses, but is generally on target more than not. Good choices are the Black Forest ham-stuffed mushrooms, generously portioned smoked trout salad, and crispy and golden Vienna veal schnitzel. Dinner Tues.–Sun. 561/336-3297. $$

bar louie —1500 Gateway Blvd. eclectic. Attempting to split the difference between happening bar and American café, Bar Louie mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. • Lunch and dinner daily. 561/853-0090. $

china dumpling—1899-5 N. Congress Ave. chinese. The dim sum basket is an absolute must-try. A choice of signature steamed dumplings are likewise spot on. The steak kew is delicious, and the clay pot casseroles are enticing. • Lunch and dinner daily. 561/737-2782. $ prime catch —700 E. Woolbright Road. seafood. Simple pleasures soar—full-belly clams, fried sweet and crispy, or a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$

sushi simon —1614 S. Federal Highway. Japanese. Local sushi-philes jam the narrow dining room for december/january 2014

p r es e n t



A n n uA l



Avenue ~Save the Date~ Thursday, March 27, 2014 Mark your calendars for a memorable evening of dining under the stars—and down the double yellow line of famed Atlantic Avenue—at the food and wine event of the year. Join hundreds of guests—and an estimated 20 of Downtown Delray’s finest restaurants—at Florida’s longest dining table, one that runs more than five blocks. Savor the Avenue reservations are made with the restaurants directly beginning February 1, 2014. This is the event you won’t want to miss. For more information on this event, visit or or call 561/243-1077.

Sponsored by:

dining guide such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$

include plump scallops given an elegant bouillabaisse treatment and fork-tender venison with a terrific Asiago-fig risotto. When the food is this good, you don’t need to shout. • Dinner daily. 561/276-7868. $$$

delray beach

Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to duck confit egg rolls and well-executed potato-crusted grouper. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.–Sat. Dinner daily. Brunch Sun. 561/278-3364. $$

32 east —32 E. Atlantic Ave. contemporary american. At a time when chefs and restaurants seem to be constantly shouting their own praises, Nick Morfogen and 32 East go quietly about their way of serving thoughtfully conceived, finely crafted dishes with a minimum of fuss and artifice. The menu changes daily, but recent examples of Morfogen’s culinary expertise

neighborhood pick olympia flame diner 80 S. Federal Highway, Deerfield Beach, 954/480-8402

The New York Times

knows everything. Like how most “American” diners in New York and South Florida, such as the Olympia Flame, invariably have this Greek spin. Times reporter Edward Levine wrote in the mid-1990s that the Greek diner evolved from the “kaffenion,” a traditional Greek hangout for men to gather for talk, coffee and “shots of ouzo.” “When approximately 350,000 Greeks came to the United States between 1900 and 1920, they brought the kaffenion with them,” Levine wrote. “No one knows exactly how it Pastitsio happened, but Dan Georgakas, who teaches labor and ethnicity at Queens College, says that the kaffenion gave birth to the modern Greek diner.” So there you have it—Edward Hopper’s classic “Nighthawks” diner transformed from a 24-hour place of all-day breakfast and burgers to one with a menu plastered with pictures of the Parthenon and dishes like moussaka (Greek meat loaf), saganaki (fried cheese) and tzatziki sauce (garlic/ yogurt). Olympia Flame, founded in 1991 by Tom


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50 ocean —50 S. Ocean Blvd. Seafood. The former

atlantic grille —1000 E. Atlantic Ave. Seafood/ contemporary american. This posh restaurant in the luxurious Seagate Hotel & Spa is home to a 450-gallon aquarium of tranquil moon jellyfish and a 2,500-gallon shark tank. Savor deliciously inventive cuisine that takes the contemporary to the extraordinary. Bold flavors, inspired techniques and the freshest ingredients make every meal a culinary adventure. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$

buddha sky bar—217 E. Atlantic Ave. pan asian. Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chineseinfluenced dim sum is inspired, while rock shrimp tempura and Wagyu tenderloin skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner daily. 561/450-7557. $$ burt & max’s —9089 W. Atlantic Ave. contem-

and Gina Katsenos, has a menu that upholds many American diner traditions through classic dishes like the BLT, turkey pot pie, fried shrimp, grilled cheese sammies and burgers. However, it goes Hellenic in a hand basket with its Alexander the Great Omelet and stuffed grape leaves. It’s a combination we’ve grown to expect from our diners these days, one that also advances the notion of cheap serviceable comfort food, lots of coffee, friendly waitresses and vinyl booths. Olympia Flame is all of this—and a welcome respite from the über-trendy boutique restaurants that are popping up like mushrooms in our neck of the woods. You won’t find seared tuna entrées, but you can order a tuna sandwich with soup and saltines that feels like home. And another diner great: You can dine alone and not feel like a weirdo. Diners are all about that (it’s that “Nighthawks” thing again), offering solace to the single customer. Unlike the classic all-night version, Olympia Flame closes at 10 p.m., but this is Deerfield Beach after all. It’s typically busy on weekends, especially at breakfast, and it has a wicked triple-decker club right up there with a delish pastitsio (just try it.) It’s a combination that’s still packing them in, after 22 years. Opa! —Marie Speed

porary american. Burt Rapoport and Dennis Max have struck gold with their first collaboration in years, bringing an accessible and affordable brand of contemporary comfort food to the underserved denizens of west Delray. A few dishes from Max’s other eatery, Max’s Grille, have made the trek, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, from crispy potato and taro chips with ranch dipping sauce to a stellar truffle-scented wild mushroom pizza. Dinner daily. Sunday brunch. 561/638-6380. $$$

cabana el rey—105 E. Atlantic Ave. cuban tropical. Little Havana is alive and well in Delray Beach. The menu is a palette-pleasing travelogue. Mariquitas (fried banana chips) are a tasty way to start your meal. For dinner, seafood paella is a winner, with mussels, shrimp, conch, octopus, scallops and clams. And the churrasco is terrific. • Lunch and dinner daily. 561/274-9090. $$ caffé luna rosa —34 S. Ocean Blvd. italian. This favorite is always lively, and alfresco dining is the preferred mode. Entrée choices are enticing, but we went with the penne alla vodka with pancetta, tomato and basil. Also delicious was the costoletta di vitello, a center-cut 14-ounce veal chop lightly breaded and served either Milanese or parmigiana. For dessert, you can’t go wrong with the cheesecake imported from the Carnegie Deli. • Breakfast, lunch and dinner daily. 561/274-9404. $$

casa di pepe —189 N.E. Second Ave. italian. A welcoming staff, familiar Italian dishes done right and moderate prices define this cozy spot with a spacious outdoor patio. • Dinner Mon.–Sat. 561/279-7371. $$ ceviche tapas bar & restaurant —116 N.E. Sixth Ave. Spanish/tapas. With more than 100 different tapas, plus paellas and entrées, this cozy, bustling eatery in the old Falcon House location has all the small plates-grazing bases covered. There’s also an equally expansive wine list. Among the best dishes to pique your palate are the well-made house ceviche and cooling gazpacho. The towering tres leches cake is merely divine. • Dinner daily. 561/894-8599. $$ city oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as crab-stuffed shrimp with jalapeño cheddar grits, bacon, shiitake mushrooms and warm vinaigrette. • Lunch Mon.– Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$

december/january 2014


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cut 432 —432 E. Atlantic Ave. Steak house. Hipper decor, a more casual vibe and an inventive take on steakhouse favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner daily. 561/272-9898. $$$

d’angelo trattoria —9 S.E. Seventh Ave. Italian. Don’t go expecting the tired old “Italian” culinary clichés at this wickedly stylish trattoria. Instead, open your palate to more authentic and exciting Romanstyle cuisine, like roasted veal bone marrow with brisk caper-parsley pesto, creamy-dreamy burrata with roasted fava beans and watercress salad, the classic tonnarelli cacio e pepe (“cheese and pepper”) and the best gelato this side of a real Roman trattoria. • Dinner daily. 561/330-1237. $$

deck 84 —840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the steallar flatbreads, the thick and juicy 10-ounce special blend burger or homey apple cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.– Fri. Brunch Sat.–Sun. Dinner daily. 561/665-8484. $

dig—777 E. Atlantic Ave. Contemporary American. This organic-healthy-sustainable eatery is all about

“Doing It Green” with dishes like plump pan-seared diver scallops with pineapple-mango salsa. The different greens mixes at the salad bar are crisp and pristinely fresh. • Lunch Mon.–Sat. Dinner daily. 561/279-1002. $$

fifth avenue grill—821 S. Federal Highway. American. Since 1989, this upscale tavern has been a Delray favorite. The straightforward menu focuses on entrées, especially the famed Allen Brothers beef; choose from numerous cuts and preparations—and add a lobster tail for good measure. • Lunch and dinner daily. 561/265-0122. $$

greek bistro —1832 S. Federal Highway. Greek. Flaky, overstuffed spanikopita and light and delicate beef meatballs should be at the top of your appetizer list, and though entrées don’t always reach those heights, both a long-braised lamb shank and grilled whole snapper are certainly satisfying. And the baklava is great. • Lunch and dinner daily. 561/266-8976. $

henry’s—16850 Jog Road. American. This casual, unpretentious restaurant from Burt Rapoport in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$ house of siam —25 N.E. Second Ave. Thai. The normally riotous flavors of Thai cuisine are muted at this family-friendly downtown spot, but that seems to suit diners just fine. Dishes, well-prepared and generously portioned, include steamed chicken and shrimp dumplings with sweet soy dipping sauce and crispfried duck breast in a very mild red curry sauce. • Lunch Mon.–Fri. Dinner daily. 561/330-9191. $$ il girasole —1911 S. Federal Highway. Northern Ital-

the grove —187 N.E. Second Ave. Contemporary

ian. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for 30 years. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the frogs legs. • Dinner Tues.–Sun. 561/272-3566. $$

American. Chef-partner Michael Haycook and chef Meghan O’Neal change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with sun-dried tomato tapenade is merely terrific, as are rosy slices of gum-tender duck with cauliflower gratin and nickel-sized coins of crisp-chewy shiitake mushroom. • Dinner Tues.–Sat. 561/266-3750. $$

j&j seafood bar & grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sun. 561/272-3390. $$

Innovative Italian small plates from the culinary maestro behind Casa D’Angelo


Addison Place | 16950 Jog Road, Delray Beach | 561.381.1234 Other Locations: 4215 N. Federal Highway, Ft. Lauderdale | 954.561.7300 • Country Isles Shopping Center | 1370 Weston Rd., Weston | 954.306.0037 dangelopizza_brm1213.indd 1

follow the leader


10/14/13 12:31 PM

[ ]

dining guide jimmy’s bistro —9 S. Swinton Ave. Eclectic. Best bets are a lovely salad of ripe tomatoes and fresh, milky house-made mozzarella; a rich, elegant version of lusty Cajun etouffee; and caramelized bananas in puff pastry with silken vanilla ice cream and chocolate sauce. • Dinner daily. 561/865-5774. $$

Appetizer (Choice of)

Belgian Endives Salad

Sliced Anjou Pears, Red Grapes, Roasted Walnuts, Crumble Gorgonzola Cheese Champagne Vinaigrette

Scottish Smoked Salmon

Over Giant Blinis, Topped with Crème Fraiche, Chopped Red Onions American Caviar, Fresh Lemon


Jumbo Lump Maryland Crab Cake


Main Course (Choice of)

(561) 265- 0 6 0 0


with Grainy Mustard Sauce

Filet Mignon (6oz) & 3 Jumbo Shrimp

Served with Asparagus & Gratin Dauphinois, Side of Hollandaise

Chilean Seabass

Roasted, Served with Green Asparagus, Baby Carrots, Red Beets, Champagne Beurre Blanc

Pan-Seared Veal Tenderloin

Wrapped with Prosciutto di Parma, Topped with Morel Mushroom Sauce, Fresh Pappardelle Pasta

Private Parties Social Events

We can accommodate 10-150 people in our versatile private rooms


Trio of Sorbets & Assorted Biscottis & Cookies Coffee, Decaffeinated or Hot Tea

Regular A la Carte menu available from 5pm to 7pm only - Must leave by 9 pm Not combinable with any other promotions – Reservation Only lacigale_brm1213.indd 1

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la cigale—253 S.E. Fifth Ave. Mediterranean. True culinary professionals turn out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple. Watching your server skillfully debone an impeccably fresh Dover sole is almost as satisfying as eating it. • Dinner Mon.–Sat. 561/265-0600. $$ lemongrass bistro —420 E. Atlantic Ave. PanAsian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/544-8181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $

max’s harvest—169 N.E. Second Ave. Contemporary American. Dennis Max, instrumental in bringing the chef and ingredient-driven ethos of California cuisine to South Florida in the 1980s, is again at the forefront of the fresh, local, seasonal culinary movement. Max’s Harvest soars with dishes like plump Cedar Key clams with house-made tasso, savory bourbon-maple glazed pork belly, and crispy-skinned wild sockeye salmon with yuzu-truffle vinaigrette. • Dinner daily. Brunch Sat.–Sun. 561/381-9970. $$

the office—201 E. Atlantic Ave. Contemporary

Chef Paul Collange offers a selection of timeless French classics in a warm and friendly environment, which is sure to delight your senses and your palate.

American. Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on tap and a menu that flits from burgers and fries to mussels. Don’t miss the restaurant’s winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces. • Lunch and dinner daily. 561/276-3600. $$

park tavern—9 S.E. Second Ave. Contemporary American. The guys from Cut 432 have done it again with this hip, casual modern American tavern. The menu is tightly focused and tightly executed, whether Maryland crab cake featuring fat chunks of succulent crab or crisply sautéed pork belly with apricot mostarda. Don’t miss the behemoth slab of tender, juicy prime rib for a near-saintly $29—or the decadent soft pretzel bites, perfect for the cocktail hour munchies. • Lunch and dinner daily. 561/265-5093. $$

Open for Lunch Tuesday to Friday 11:30am-2:00pm • Open for Dinner 7 Days 5:00pm-9:00pm

450 NE 20 St • Shore Centre • Boca Raton • 561-620-0033

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prime—110 E. Atlantic Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking restaurant will fully live up to its name. • Lunch and dinner daily. 561/865-5845. $$$ racks fish house & oyster bar—5 S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this december/january 2014

updated throwback to classic fish houses. Design, ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent. • Lunch and dinner daily. 561/450-6718. $$$

sundy house—106 S. Swinton Ave. Contemporary American. “Top Chef” Lindsay Autry and pastry chef Sarah Sype have transformed the Sundy House menu into a “soulful” blend of Mediterranean flavors and Southern comfort food—served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try the crispy whole branzini, the roasted bone marrow or any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.– Sun. 561/272-5678. $$ tramonti—119 E. Atlantic Ave. Italian. With its roots in New York’s Angelo’s of Mulberry Street, this venue is always packed. Homemade stuffed manicotti is aromatic and glorious. Tramonti’s platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zucchini and potato croquettes, is terrific. • Dinner daily. 561/2721944. $$ tryst—4 E. Atlantic Ave. Eclectic. It’s tough to beat this hotspot with the lovely outdoor patio, well-chosen selection of artisan beers and not-the-usual-suspect wines, and an eclectic “gastropub” menu of small and large plates. Try the crisp-fried rock shrimp with chipotlemayonnaise sauce. • Lunch Mon.–Fri. Dinner nightly. 561/921-0201. $$

union —8 E. Atlantic Ave. Pan-Asian. This purveyor of “Asian comfort food” has brought in wacky-maki expert Candyfish Gourmet Sushi as a restaurant-withina-restaurant. Salt-and-pepper calamari, pot stickers with panang curry sauce and “volcano” chicken wings are well-prepared. Candyfish’s sushi rolls blend all manner of fish and shellfish with cream cheese, fruits and veggies. • Dinner Tues.–Sat. 561/330-4236. $$

vic & angelo’s —290 E. Atlantic Ave. Italian. God is in the details at this upscale trattoria, and He doesn’t miss much, including stellar service and an outstanding wine menu. Ingredients like Buffalo mozzarella, house-made pastas and San Marzano tomatoes are first-rate, and execution is spot on. Try the “Old School” meatball to start, the whole-wheat tagliatelle with garlic and chili-infused olive oil and the perfectly cooked veal chop. Portions are substantial, so expect leftovers. • Lunch and dinner daily. 561/278-9570. $$$

LAkE worth couco pazzo —915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic; house-smoked mozzarella—breaded, fried and presented with a tangy tomato-basil fondue—is equally tasty. • Dinner nightly. (Tues.–Sun. during summer). 561/585-0320. $$

paradiso ristorante—625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu. The Mediterranean sea bass branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$

follow the leader

Buzz Bites ii Del Frisco’s Debuts:

A big-time player on the national restaurant scene has moved into Palm Beach with the debut of Del Frisco’s Grille (340 Royal Poinciana Way, 561/557-2552), an upscale casual spot from the Texas-based Del Frisco’s Restaurant Group. The 8,000-square-foot restaurant, the seventh in the chain, was designed by the West Palm Beach firm of Glidden Spina + Partners and features 200-plus seats indoors, an outdoor courtyard, an exhibition kitchen, communal tables and a wine room. The lengthy and eclectic menu by chef Anthony Fusco includes everything from pimento cheese fritters, pesto chicken flatbread and ahi tuna tacos to pulled pork empanadas with apricot mustard, sesame and chive-crusted ahi with chilled noodle salad and veal meatloaf with bordelaise sauce. Of course, there’s also the usual roster of sandwiches and burgers, steaks and chops.

safire asian fusion—817 Lake Ave. Pan-Asian. This stylish little restaurant offers food that gently marries East and West, plus a roster of more traditional Thai dishes and inventive sushi rolls. Menu standouts include tempura-fried rock shrimp or calamari cloaked with a lush-fiery “spicy cream sauce.” Expect neighborly service and reasonable prices. • Lunch Tues.–Fri. Dinner Tues.– Sun. 561/588-7768. $

NYY STEAK, a premium steakhouse inspired by the most successful baseball franchise in history. Featuring dry-aged Prime USDA steaks and five-star seafood dishes. ONLY AT SEMINOLE CASINO COCONUT CREEK. WELCOME TO THE BIG LEAGUES.

LANtANA the station house—233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 8 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely. • Dinner nightly. 561/547-9487. (Other location: 1544 S.E. Third Court, Deerfield Beach, 954/420-9314) $$$

PALM BEACh bice —313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, sautéed chicken breast and stuffed rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ buccan—350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). Dinner daily. 561/833-3450. $$ [ ]


dining guide café boulud —The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world. Dining is in the courtyard (not available during summer), the elegant lounge or the sophisticated dining room. • Breakfast, lunch and dinner daily. 561/655-6060. $$$


SEA BLUE NEUROLOGY CENTER, P.A. Georgetown University School of Medicine Residency, University of Pennsylvania Fellowship, Johns Hopkins University

café l’europe —331 S. County Road. Current

Home & Global Medical Concierge Service Stroke, Headache, Back Pain, Seizure, Parkinson’s Disease, Alzheimer’s Disease, Multiple Sclerosis, Neuropathy, Vertigo, Dementia, Brain Tumor, Weakness, Memory Loss, Back Pain, Dizziness, Tremor, etc. “Providing patients individualized care in any destination.”

(954) 796-9060 24-hour: (561) 452-8080 3100 Coral Hills Drive, Suite 308, Coral Springs, FL 33065

international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like Wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.– Fri. Dinner nightly (closed Mon. during summer). 561/655-4020. $$$

chez jean-pierre —132 N. County Road. French. Sumptuous cuisine, attentive servers and a see-andbe-seen crowd are hallmarks of one of the island’s premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside. When your waiter suggests profiterolles au chocolat or hazelnut soufflé, say, mais oui! • Dinner Mon.–Sat. 561/833-1171. $$$ cucina dell’ arte —257 Royal Poinciana Way.

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Italian. The wide range of items on the menu and the great quality of Cucina’s cuisine, combined with its fine service, ensures a fun place for a casual yet delectable meal—not to mention being a vantage point for spotting local celebs. • Breakfast, lunch and dinner daily. Outdoor dining. 561/655-0770. $$

echo —230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. Crispy jumbo shrimp with soybean plum sauce is delectable, the Chinese hot and sour soup is unlike any other, and the Mongolian beef tenderloin is perfection. Sake list is also tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$

hmf —1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-socontemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with house-made fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos, Korean-style short ribs and terrific butterscotch panna cotta. The wine list is encyclopedic. Dinner daily. 561/290-0104. $$ imoto —350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. The mille-crêpe cake is 20 layers of lacy, mango-sauced goodness. • Dinner daily. 561/833-5522. $$ leopard lounge and restaurant—The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and franktheaters-revolutions_brm1213.indd 192 [ ]


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december/january 2014

Buzz Bites iii New to west Boca: The stuffy, clubby, old-fashioned steak house gets another kick in the sirloin with the debut in west Boca’s Fountains Center of Butcher Block Grill (7000 W. El Camino Real, 561/409-3035). Designed by managing partner Mike Zikri, the 145-seat, 4,000-squarefoot restaurant boasts a clean, elegant, contemporary look with lots of gleaming dark wood, soothing earth tones and an open kitchen. It also boasts a serious commitment to using local, sustainable all-natural product. Meats and poultry are antibiotic- and hormone-free, humanely raised on a vegetarian diet. The seafood is wild-caught and locally sourced, and the produce is pesticidefree and grown right here in Florida by such respected providers as Swank Specialty Produce, Heritage Hen Farms, Palmetto Creek Farms and Farmhouse Tomatoes. Top toque is Joshua Hedquist, late of Big Time Restaurants and Todd English’s de

Uncork one. Campo Osteria. He’s developed a Mediterranean-esque menu of dishes that are lighter, more ingredientdriven and better suited to South Florida’s tropical climate than the usual steak house fare. Think house-made mozzarella with heirloom tomatoes; crab cake with whole-grain mustard sauce and herb salad; and steak, chicken or shrimp kabobs with pita and veggies. Of course, you can still get a thick, juicy steak and sides like truffled lobster mac-ncheese and caramelized Brussels sprouts with bacon and garlic aioli. There are four different cuts of beef: rib-eye, New York strip, filet mignon and a massive 32-ounce porterhouse. After all, it is still all about the meat.

intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$

herb-crusted sole in a rich, buttery sauce and the veal scallopini in a lemon caper Chardonnay sauce. • Lunch Mon.–Sat. Dinner nightly. 561/833-3883. $$$

nick & johnnie’s —207 Royal Poinciana Way. Contemporary American. Expect flavorful, moderately priced California-esque cuisine in a casual setting with affordable wines and young, energetic servers. Try the short-rib or jerk chicken quesadillas as appetizers, and don’t miss the four-cheese tortellini as a main course. • Lunch and dinner Mon.–Sat. Breakfast Sun. 561/6553319. $$

cabo flats—11701 Lake Victoria Gardens Ave. mexi-

renato’s —87 Via Mizner. Italian with continental flair. This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan. • Lunch Mon.–Sat. Dinner nightly. 561/655-9752. $$$

ta-boó —2221 Worth Ave. American. This self-described “American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$ trevini ristorante —290 Sunset Ave. Italian. Maitre d’ Carla Minervini is your entrée to a warm experience, complemented by a stately but comfortable room and excellent food. We love the crispy fillet of follow the leader

pAlm beACh gArdens

NYY STEAK, Enjoy 27 vintage wines by the glass celebrating 27 World Series wins.


can. Mexican cuisine often has more personas than Madonna. This highly stylized cantina adds another—that of California’s Chicano culture. All your favorite Mexican dishes are there, as well as enormous margaritas, but also niftier items like the terrific tuna ceviche in “tomatillo broth.” • Lunch and dinner daily. 561/624-0024. $

café chardonnay—4533 PGA Blvd. Contemporary American. This longtime stalwart never rests on its laurels. Instead, it continues to dish finely crafted American/Continental fare with enough inventiveness to keep things interesting. The popular herb-andDijon-mustard rack of lamb, regular menu items like duck with Grand Marnier sauce, and always superlative specials reveal a kitchen with solid grounding in culinary fundamentals. • Lunch Mon.–Fri. Dinner daily. 561/627-2662. $$

west pAlm beACh b.b. king’s blues club—550 S. Rosemary Ave. American. The restaurant at this club-dining spot won’t leave you singing the blues, but it will leave you wishing for more than a spoonful of the lusty flavors of its Southern/New Orleans cuisine. Punch up the flavors of pan-fried catfish and shrimp with jambalaya sauce and chicken-fried chicken on a bed of mac ’n’ cheese, and you could let the good times roll. Buffalo wings, fried pickle chips and luscious banana bread pudding are good bets. • Lunch and dinner daily. 561/420-8600. $

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dining guide Buzz Bites iV Pizza time: The owners of

Tucci’s Pizzeria have opened a casual, contemporary American eatery just a short walk away from their downtown Boca pizza joint. 13 American Table (451 E. Palmetto Park Road, 561/409-2061) is the latest venture from Alberto and Melanie Aletto, who took over the space once home to Lily’s, installed a high-tech Josper oven and turned the kitchen over to chef de cuisine Anthony Fiorini, late of 32 East in Delray Beach. That pricy Spanish oven, one of the few in the U.S., is the focus of the kitchen. It’s something of a cross between a charcoal grill and a regular oven, cooking food quickly at a ferocious 800 to 900 degrees, while retaining all its natural flavors and imbuing a hint of charcoal smoke. What that means in your mouth are dishes like grilled salmon with Marcona almonds and scallion beurre blanc, filet mignon with blue cheese and cabernet reduction, and grilled octopus with salsa verde. Veggies get the Josper treatment too, but there’s also local mahi with lemongrass-shrimp broth and spinach pesto grilled cheese sandwich.

cabana las palmas—533 Clematis St. Nuevo Latino. With its bold, vibrant decor and flavors, this colorful restaurant is a treat for the palette and palate. Must-orders include mariquitas, thin, crispy plantain slices that are the irresistible Cuban answer to potato chips; cookbook-perfect ceviche of shrimp, octopus and calamari that shows how chili heat can be both fiery and subtle; and the signature “Coco Cabana,” a habanero and coconut milk-infused curry with a wealth of veggies, tubers and fat, succulent shrimp. • Lunch and dinner daily. 561/833-4773. $$ café centro —2409 N. Dixie Highway. Italian. There are many things to like about this modest little osteria—the unpretentious ambience, piano nightly after 7 p.m., the fine service, the robust portions and relatively modest prices. And, of course, the simple, satisfying Italian cuisine. The kitchen breathes new life into hoary old fried calamari, gives fettucine con pollo a surprisingly delicate herbed cream sauce, gilds snowy fillets of grouper with a soulful Livornese. • Lunch Mon.–Sat. Dinner daily. 561/514-4070. $$ china beach bistro —409 Northwood Road. Chinese. South Florida may not be a hotbed of fine follow the leader

Chinese cuisine, but anyone who loves the incredibly diverse, sophisticated food of the Middle Kingdom should be fired up about this chic restaurant. From exquisite dim sum (like steamed chicken and mushroom dumplings perfumed with kaffir lime leaf) to a superb version of Peking duck with impossibly crisp skin, tender meat and house-made pancakes, the food here is a revelation. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/833-4242. $

Step up to the plate.

leila—120 S. Dixie Highway. Mediterranean. Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. Take your Turkish coffee to the patio for an arguileh (water pipe) experience. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$

marcello’s la sirena—6316 S. Dixie Highway. Italian. You’re in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. Another top choice is the chicken breast, pounded thin and filled with fontina and prosciutto. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/585-3128. $$

pistache —101 N. Clematis St. French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as mussels mariniere, coq au vin and steak tartare. • Brunch Sat.– Sun. Lunch and dinner daily. 561/833-5090. $$

NYY STEAK, now open every Sunday for Brunch featuring Bourbon and homemade Bacon French Toast! 10:30AM-2:30PM

rhythm café —3800 S. Dixie Highway. Casual American. Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison. • Dinner Tues.–Sun. 561/833-3406. $$

rocco’s tacos —224 Clematis St. Mexican. Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and some 150 tequilas. Tacos feature house-made tortillas and a variety of proteins. Made-to-order guacamole is a good place to start, perhaps followed by a grilled yellowtail (an occasional special) with mango-pineapple salsa. • Lunch Mon.– Fri. Dinner nightly. 561/650-1001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2133; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $


table 26°—1700 S. Dixie Highway. Contemporary American. Take a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, and you have Eddie Schmidt’s and Ozzie Medeiros’s spot. The menu roams the culinary globe for modest contemporary tweaks on classically oriented dishes. Try the fried calamari “Pad Thai” or the fistsized pair of Maryland crab cakes with irresistibly crispy sweet potato fries. • Dinner daily. 561/8552660. $$$ top of the point —777 S. Flagler Drive. Contemporary American. The food is not only good but surprisingly adventurous, and the service is exceptional at this fine-dining spot along the Intracoastal. Though there are plenty of steaks for the more conservative of palate, there also are edgier offerings, like smoky grilled octopus with “Catalan salad.” • Dinner Tues.– Sat. 561/832-2424. $$$ [ ]


dining guide broward county CoCoNUT CrEEK nyy steak—Seminole Casino Coconut Creek, 5550 N.W. 40th St. Steak house. The second incarnation of this New York Yankees-themed restaurant swings for the fences—and connects—with monstrous portions, chic decor and decadent desserts. The signature steaks, dry-aged for 21 days, are a meat lover’s dream; seafood specialties include sautéed sea bass, Maine lobster and Alaskan king crab. Don’t miss the NYY Steak 151 volcano for dessert. • Dinner Mon., Thurs.–Sun. 954/9776700. $$$$

dEErfiEld bEaCh tamarind asian grill & sushi bar —949 S. Federal Highway. asian. Quiet and soothing, this multicultural venue serves sushi, sashimi, yakitori and wide-ranging Japanese appetizers, but Tamarind also presents a full menu of Thai classics and a sake lounge. Try the complex masaman curry. Finish with the red bean or green tea ice cream. • Lunch and dinner daily. 954/428-8009. $$

forT laUdErdalE 15th street fisheries —1900 S.E. 15th St. Seafood. Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. Entrées come with soup, salad, a sorbet course and fresh breads. We love the prime rib. • Lunch and dinner daily. 954/763-2777. $$ 3030 ocean —Harbor Beach Marriott Resort, 3030 Holiday Drive. american. The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée. • Dinner nightly. 954/765-3030. $$$ bistro 17—Renaissance Fort Lauderdale Hotel, 1617 S.E. 17th St. Contemporary american. This small, sophisticated restaurant continues to impress with competently presented food. The menu is surprisingly diverse, with everything from seafood chowder, burgers and pizza to cherry-glazed breast of duck. • Breakfast, lunch and dinner daily. 954/626-1701. $$ bistro mezzaluna —1821 S.E. 10th St. italian. The bistro is all Euro-chic decor—mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal

fish and seafood. Don’t forget the phenomenal wine list. • Lunch and dinner daily. 954/522-6620. $$

bongusto ristorante —5640 N. Federal Highway. italian. This is a well-kept secret, featuring dishes that will meet the standards of those who savor authentic Italian. Mussels with scallions, garlic and heavy cream sauce is an appetizer highlight. Involtini capricciosi— tender-rolled veal stuffed with spinach, prosciutto and fontina cheese—is equally satiating, while the yellowtail snapper oreganatta melts in your mouth. • Dinner Tues.–Sat. 954/771-9635. $$

by word of mouth —3200 N.E. 12th Ave. Eclectic. It’s not just the words from the mouths of satisfied customers that make this obscurely located restaurant so consistently popular; it’s the homey, satisfying food that goes into those mouths. The menu changes, but you can always count on home cooking with a gourmet spin, like pork tenderloin with raspberry jalapeno sauce, or coconut-crusted snapper. Go all out with any of a dozen or so unique and decadent desserts, cakes and pies. • Lunch Mon.–Fri. Dinner Wed.–Sat. 954/564-3663. $$ café martorano —3343 E. Oakland Park Blvd. italian. Standouts include crispy calamari in marinara sauce, tender meatballs and sweet-buttery scampi with huge shrimp, followed by intensely flavorful veal osso buco. Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients.

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Waiters whisper the night’s specials as if they’re family secrets. • Dinner daily. 954/561-2554. $$

coated in a light red sauce and bursting with slices of porcini mushrooms. • Dinner nightly. 954/564-1234. $$

café sharaku—2736 N. Federal Highway. Fusion. This Japanese-French restaurant features sophisticated offerings, from an ethereal bay scallop soufflé with an unctuous sauce Americaine to roasted duck breast with a divine port-foie gras sauce. • Dinner Tues.–Sun. 954/563-2888. $$

chima —2400 E. Las Olas Blvd. Steaks. The Latin American rodizio-churrascaria concept—all the meat you can eat, brought to your table—is done with high style, fine wines and excellent service. The prime rib, sausages, filet mignon, pork ribs and lamb chops are very good. • Dinner daily. 954/712-0581. $$$

canyon —1818 E. Sunrise Blvd. Southwestern.

china grill —1881 S.E. 17th St. Pan-Asian. “Less

Billed as a Southwestern café, this twist on regional American cuisine offers great meat, poultry and fish dishes with distinctive mixes of lime, cactus and chili peppers in a subtle blend of spices. The adobe ambience is warm and welcoming, with a candlelit glow. • Dinner nightly. 954/765-1950. $$

is more” is not the mantra of this huge edition of Jeff Chodorow’s iconic nouveau pan-Asian eatery. The food, too, is all about more—more of it, more flavor and more satisfaction with dishes like plum and sesame-glazed lamb spareribs and deeply savory Korean-style kalbi beef. • Breakfast and dinner daily. 954/759-9950. $$$

casablanca café —3049 Alhambra St. American, Mediterranean. The restaurant has an “Arabian Nights” feel, with strong Mediterranean influences. Try the peppercorn-dusted filet mignon with potato croquette, Gorgonzola sauce and roasted pepper and Granny Smith relish. • Lunch and dinner daily. 954/764-3500. $$ casa d’angelo —1201 N. Federal Highway. Italian. Many dishes are specials—gnocchi, risotto and scaloppine. The veal chop is grilled and blanketed in a thick layer of Gorgonzola. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta

eduardo de san angel—2822 E. Commercial Blvd. Mexican. Try master chef Eduardo Pria’s pansautéed Florida blue crab and yellow corn cakes. As far as soups go, there’s the pasilla-chile-flavored chicken broth with fresh “epazote” (fried corn tortilla strips, sliced avocado, sour cream and homemade cheese). The pan-seared beef tenderloin filet mignon is sublime. • Dinner Mon.–Sat. 954/772-4731. $$$

emunah café —3558 N. Ocean Blvd. Kosher, organic. Don’t let the New Age “spirituality” throw you off. Focus on the fresh, organic ingredients that are

incorporated into inventive sushi, soups and salads and (mostly) Asian-influenced entrées. • Lunch and dinner Sun.–Thurs. Sat. late evening hours. Closed Fri. 954/561-6411. $

il mulino —1800 E. Sunrise Blvd. Italian. This modest, unpretentious Italian restaurant doesn’t attempt to reinvent the culinary wheel. Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomato-based sauce. • Lunch and dinner daily. 954/524-1800. $

indigo —Riverside Hotel, 620 E. Las Olas Blvd. Seafood. Enjoy delightful alfresco dining while sampling fresh seafood and exotic specialties. Dependable choices like ahi tuna is joined by more intriguing dishes like sea bass and salmon, and landlubbers will enjoy a selection of steaks and chops. • Breakfast, lunch and dinner daily. 954/467-0045. $$ johnny v—625 E. Las Olas Blvd. American. Johnny Vinczencz made his mark at Boca’s Maxaluna and Max’s Grille and (the former) De La Tierra at Delray’s Sundy House. Now in his own restaurant on Las Olas Boulevard, Vinczencz has evolved. As for the impressive wine list, Johnny V has more than 600 selections. • Lunch and dinner daily. Outdoor dining. 954/761-7920. $$

HAPPY NEW…TICKET PRICES! It’s a New Year and old ticket prices. AND Boca mag readers get a DISCOUNT Use PROMO CODE: BRMAG for 20% OFF INDIVIDUAL BOX and RESERVED SEATS. Offer expires Jan. 31, 2014.

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Boca Raton's

insider advertising • promotions • events

Feb. 11

Executive chef and 2013 winner, Zach Bell

3rd annual country cluB chef showdown

The annual battle of the Country Club Chefs will be hosted by Addison Reserve Country Club and last year’s winner, Zach Bell, on Tuesday, Feb. 11, 2014, from 6:30 to 9:30 p.m. The chefs compete in an Iron Chef–style competition, creating a signature dish from the same main ingredient. Participating clubs include: Delaire, Gleneagles, Polo Club and Woodfield. For tickets and information, visit or call 561-265-6042.


dermpartners move to new office

Dr. Shari Topper and Dr. Jodi Fiedler of DermPartners are pleased to announce that their office will be relocating to a 6,000-square-foot, state-of-the-art facility in Boca Raton. The practice specializes in all aspects of dermatology, including cosmetic enhancements, laser treatments, aesthetician services and general skin care. 21020 s. state road 7, suite 120, Boca raton 561/883-5640 •

Feb. 10


Bringing the good

Want to skip the line? The Delivery Dudes offer delivery from the best local restaurants. Place an order online and one of the Dudes will show up shortly after. Whether it’s raining, date night, or you’re just feeling lazy, call the Dudes—and they will bring you your favorite foods. 561/450-5560 •

closet full of linens

Come to the Grand Opening Trunk Show by SFERRA on Feb. 10, 2014 from 10 a.m. to 5 p.m. and view the latest in beautiful luxury linens; plus, register to win a SFERRA throw! SFERRA is known for creating the finest luxury linens in the world. In South Florida since 1976, Closet Full of Linens caters to those with the most discriminating tastes. Glades Plaza • 2200 W. Glades Road, #103-B, Boca Raton 561/394-2424 •

Visit for more information.

sea watch —6002 N. Ocean Blvd. Seafood. For a right-on-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive: Sea Watch medley, with lobster tail, jumbo shrimp and scallops broiled in butter, garlic and white wine. • Lunch and dinner daily. 954/781-2200. $$ shula’s on the beach—Sheraton Yankee Trader, 321 N. Fort Lauderdale Beach Blvd. Steaks. This steak house on the beach provides what could be the best ocean view in two counties. Meat is the focus, with a compact menu of all your faves, as well as your new favorite steak, Mary Anne: two mouthwatering 5-ounce filets in a creamy cognac and shallot sauce. • Breakfast, lunch and dinner daily. 954/355-4000. $$ sublime —1431 N. Federal Highway. Vegetarian. Not only does the menu offer an alternative to animal agriculture, the company’s profits support animal welfare. The haute vegetarian cuisine delivers with dishes like mushroom ravioli and the Tuscan quiche. • Dinner Tues.–Sun. 954/539-9000. $

sunfish grill—2775 E. Oakland Park Blvd. Seafood. Think inventive, sophisticated food, the kind that made the original Pompano Beach restaurant a major destination. Its take on tuna tartare is still the gold standard, and you can’t go wrong with entrées like onion-crusted salmon or the grilled Atlantic swordfish. • Dinner Tues.–Sat. 954/561-2004. $$ timpano italian chophouse—450 E. Las Olas Blvd., #110. Italian. Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes. • Lunch Mon.–Fri. Dinner daily. 954/462-9119. $$

“Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.” -Dr. K.D.

Rose Glamoclija, R.N. Owner and Administrator

It’s The Personal Touch That Makes The Difference

Offering Quality Private Duty Nursing Care and Care Management Services Since 1993 Available 24 Hours a Day • • • • •

Registered Nurses Licensed Practical Nurses Certified Nursing Assistants Home Health Aides Physical Therapy

• • • • •


dining guide

Companions Live-Ins Homemakers Speech Therapy Occupational Therapy

Serving Broward, Palm Beach, Martin & St. Lucie Counties 342 E. Palmetto Park Rd., Suites 1 & 2 Boca Raton, FL 33432

340 Royal Poinciana Way, Suite 322-B Palm Beach, FL 33480

Fax (561) 347-7567

Fax (561) 833-3460

(561) 347-7566

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(561) 833-3430

10/16/13 12:24 PM

HOllywOOd lola’s on harrison —2032 Harrison St. New American. Chef-owner Michael Wagner reinvigorates quintessentially American dishes with exacting technique and inventive flavor combos. Short ribs braised in Coca-Cola come with thick-cut onion rings and indecently rich, tarragon-laced creamed corn. • Dinner Tues.–Sun. 954/927-9851. $$ taverna opa —410 N. Ocean Drive. Greek. Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance. • Dinner nightly. 954/929-4010. (Other locations: 700 S. Rosemary Ave., West Palm Beach, 561/820-0002). $$

lAUdERdAlE By THE SEA blue moon fish company—4405 W. Tradewinds Ave. Seafood. This is one of the best spots around for waterside dining; the two-for-one lunch special makes it one of the most affordable. Choose from a raw bar, fish nearly every which way, as well as daily, seasonal fish specials. • Lunch and dinner daily. Brunch Sun. 954/267-9888. $$$

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10/18/13 4:36 PM

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Boca Raton's

insider advertising • promotions • events

caffÉ luna rosa

phillip jeffries

A kaleidoscopic sensation hits the walls with Phillip Jeffries’ new CHROMATIC wallcovering collection. This rainbow-hued lineup mixes two paper colorations that are handcrafted and dyed prior to weaving. When woven together, CHROMATIC creates a crisp three-dimensional Paper Weave that is virtually seamless! Available in 10 tantalizing colors, your walls will crave it!

let’s all Go to the Movies at Boca center! Boca Center will feature FREE movie nights on the second Saturday of each month December 2013 through April 2014. Be sure to save the date for SMURFS 2 on Dec. 14 at 6:30 p.m. and DESPICABLE ME 2 on Jan. 11 at 6:30 p.m. 5050-5250 Town Center Circle, Boca Raton

Celebrating 20 years in business, Caffé Luna Rosa is the oldest Italian Restaurant in Delray Beach. Directly across from the ocean, we are open seven days a week serving breakfast, lunch, dinner and weekend brunch. 2013 and 2012 winners of Best Italian and 2012 winner for Best Brunch. Valet parking available and live entertainment. 34 s. ocean Blvd., Delray Beach 561/274-9404 •


JetSuite is still the only private jet charter operator to instantly provide and guarantee all-in quotes online. With JetSuite, you will know—to the penny—what you are going to pay before you fly. Generate your quote today at for a trip on our fleet of six-passenger, WiFi-equipped JetSuite Edition CJ3s. 866/779-7770 •

Visit for more information.

dining guide LIGHTHOUSE POINT le bistro —4626 N. Federal Highway. Global. This eclectic menu has French, Moroccan and Indian influences. Michelin-trained chef/owner Andy Trousdale prepares everything to order. We love beef Wellington (for two) and the yummy napoleon. • Dinner Tues.– Sun. 954/946-9240. $$$

seafood world —4602 N. Federal Highway. Seafood. This seafood market and restaurant, more suited to a pier, offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish. • Lunch and dinner Tues.–Sun. 954/942-0740. $$$

POmPaNO bEacH calypso restaurant —460 S. Cypress Road. caribbean. This bright little dining room and bar (beer and wine only) has a Caribbean menu that is flavorful, imaginative—and much more. Calypso offers a spin on island food that includes sumptuous conch dishes, Stamp & Go Jamaican fish cakes and tasty rotis stuffed with curried chicken, lamb or seafood. • Lunch and dinner Mon.–Fri. 954/942-1633. $ darrel & oliver’s café maxx—2601 E. Atlantic Blvd. american. The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. The peppered sea scallops appetizer is a must, as is Café Maxx’s cheese plate. Main courses offer complex flavor profiles, such as the sweet-onioncrusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily. • Dinner nightly. 954/782-0606. $$$

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romantico ristorante —1903 E. Atlantic Blvd. Italian. This is the perfect setting for good conversation, a glass of wine and delicious food. Fettuccine alla Romantico is hot homemade fettuccine poured into a wheel of Parmigiano-Reggiano. • Lunch and dinner Mon.–Sat. 954/946-9100. $$

WESTON cheese course —1679 Market St. bistro. Locals flock here for the made-to-order bistro sandwiches on fresh baguettes, daily quiche selections and cheese plates. Favorites include the applewood-smoked bacon with goat cheese brie sandwich and the Spanish salad with manchego, orange slices and black olives. • Lunch and dinner daily. 954/384-8183. (Other location: Mizner Park, 305 Plaza Real, #1305, Boca Raton, 561/395-4354.) $

check out our awardwinning, tri-county dining guide—and follow food editor Bill citara’s weekly Blog postings—only at

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FEBRUARY 20-23, 2014 TITLE






Chaplin School of Hospitality & Tourism Management




Confirmed sponsors as of September 2013

Celebrity Chef Golf Tournament hosted by: José Andrés date:

Friday, February 21, 2014 time:

10:00 AM - 3:00 PM

location: Turnberry Isle Resort,

19999 West Country Club Drive, Aventura

Will wonders never cease? Not if we can help it. A sense of wonder. A love of learning. The thrill of discovery. All hallmarks of an education at Saint Andrew’s School. As an independent, non-profit, coeducational school for Grades JK- 12, we provide a strong educational foundation that serves our students throughout their lives. In fact, over 75% of the Classes of 2011, 2012, and 2013 were accepted at a college rated either Most Competitive or Highly Competitive by the Barron’s Profiles of American Colleges. Educating in the Episcopal tradition, we stress a respect for others and strength of character, while enthusiastically welcoming students of all faiths. As a result, Saint Andrew’s School is a community in the truest sense of the word.



[ by stefanie cainto and kevin kaminski ]



WhERE: Boca Raton AbOuT ThE EvENT: Hundreds of foodies from in and around Boca descended on palm-lined Mizner Park for the 2013 Tastemakers event, hosted by Boca Raton magazine and Downtown Boca. Attendees enjoyed live entertainment while working their way through delicious bites and wine/cocktail pairings from the 11 participating restaurants. [ 1 ] Christine Miller, Leslie Nelson, Victoria Conlen and Suzie Carey

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More event coverage Visit for photo galleries from social events, store openings, charity fundraisers and other community gatherings in and around Boca Raton. To submit images for Out and About, e-mail appropriate material to

[ ]




The Cheese Course The Dubliner Jazziz nighTlife Kapow! nooDle bar


Karma sushi sTeaKbar max’s grille Tanzy arTisinal iTalian raCKs DownTown eaTery + Tavern TruluCK’s seafooD, sTeaK & Crab house unCle Julio’s fine mexiCan fooD villagio


[5 ]


TASTEMAKERS OF MIZNER PARK (CONT.) [ 2 ] Truluck’s fresh Pacific stone crab [ 3 ] Kapow’s Chef Red [ 4 ] Marisa Beninati, Andy Taccetta, Carol Dinallo and Tommy Taccetta [ 5 ] Shaheer Hosh and Mercedes Brunelli [ 6 ] Vanessa Budd and Tania Staneva


[ ]

december/january 2014


TASTEMAKERS OF MIZNER PARK (cONT.) [ 7 ] Amy Musick and Veronica Cudmore [ 8 ] Maine lobster and butternut squash risotto from Jazziz [ 9 ] Housemade meatball and garlic crostini from Tanzy [ 10 ] Julia Kirschbaum and Sabine Kirschbaum [ 11 ] Attendee enjoying shrimp ceviche at Max’s Grille [ 12 ] Beef carpaccio from Villagio Restarant & Bar


[ 11 ]

[ 10 ]


[ 11 ]

[ 12 ]

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Where: Boca Raton About the event: An afternoon of inspirational music at Jazziz Nightlife in Mizner Park raised $5,000 for the music education programs promoted by Nat King Cole Generation Hope. Performers included talented local artist Tony LeBron and actress/singer Avery Sommers, who shared the stage with Tony Siders and the Palm Beach Super Choir. Guests dined on items off the Jazziz brunch menu.

[ 1 ] Tony LeBron and Avery Sommers [ 2 ] Lisa Silver, Kai Thompson Hernandez, Laura Stoltz and Susan Chambers [ 3 ] Elton Pride, Casey Cole and Timolin Cole [ 4 ] Mary Hawks, Rosina Zimmer, Sharon Mullane and E’lyn Bryan [ 5 ] Valerie Battle, Michael Fagien and Roberta Cook


Janis Bucher


[5] [4]



Where: Boca Raton About the event: This women’s social club promotes interaction between—and group activities for—residents relatively new to the area. Monthly gatherings include luncheons, book groups, games of bridge and much more. The club works with charities from Caring Stitches to Boca Helping Hands.

[ 6 ] Carol Schneider, Robyn Blanchard, Marie Archambault, Ana Gutierrez and Punkin Drillick


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december/january 2014


birthright trip

Where: Israel About the event: A contingent of Jewish adults (ages 22 to 26) from south Palm Beach County embarked on a memorable 10-day trek to Israel as part of the renowned Birthright program. Two members of the Jewish Federation of South Palm Beach County joined attendees on the Birthright bus for an itinerary that included time in Kiryat Bialik and Jerusalem, as well as camel rides and floating in the Dead Sea. The Polo Club and the men of St. Andrews County Club were among the generous groups that made the trip possible.

[ 7 ] Arielle Labiner [ 8 ] Birthright attendees with local Israelis [ 9 ] Top row: Shana Kassel, Amanda Gold, Danielle Pociluyko. Bottom row: Adrienne Goldberg, Kiryat Bialik representative, Zee Hernandez [ 10 ] Jackie Leibocich, Andor Tobelem, Rubens Zylberkan and Mike Lempert



[ 10 ]

[ 11 ]

backpack drive

Where: Boca Raton About the event: Graduating prekindergarten students from Florence Fuller Child Development Centers started their elementary school careers with new backpacks—and plenty of supplies—thanks to employees at Boca Raton Outpatient Surgery and Laser Center. Volunteers filled 64 backpacks with notebooks, pencils, glue sticks and more for three graduating classes of youngsters.

[ 11 ] Members of the Boca Raton Outpatient Surgery and Laser Center with Florence Fuller students

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out&about [1]

light up the night

Where: Boca Raton About the event: More than 200 guests filled Prime Cigar & Wine Bar for an evening that raised some $13,000 for Junior Achievement of South Florida’s entrepreneurial, global economy and financial literacy programs. The event, part of the Greater Boca Raton Chamber of Commerce’s Festival Days, included appetizers, cocktails, a complimentary cigar, a silent auction and gift bags for attendees.

[ 1 ] Delle Joseph, Mylene Lonjaret and Louis Bernard [ 2 ] Shaun Werner, Jennifer Cordero, James Podgorny and Tracey Joiner [ 3 ] Lisa Marie Ring and Jess Frank


Janis Bucher


paw-ty time



Where: Boca Raton About the event: Hundreds of dog lovers made their way to the Shoppes at Village Pointe for a charitable afternoon of fun and raising awareness for the Tri County Humane Society. Along with a “Happy Dog” contest, chic canines strolled the runway in a choreographed fashion presentation by doggie


[ ]

Janis Bucher

[ 4 ] Ashley Crunk with Cholula, Margarita and Tamale [ 5 ] Prima Creel, Kellie Phillips and Fotis Papamichael

december/january 2014

sixth annual boca ballroom battle


Where: Boca Raton About the event: After more than four months of grueling practice, eight prominent members of the community put on a memorable show with their respective dance partners at the Boca Raton Resort & Club—all for a great cause. The event, which benefited the George Snow Scholarship Fund, raised more than $240,000 to help ease the financial burden of local students starting college.

[1] [2] [3] [4] [5]

Dorothy MacDiarmid and Eric Dehant Ralph and Annette Mesa, Cindy Sprot and Tim Snow Tony Dovolani, Marie Occhigrossi and A.J. Molter James Brann and Marie Speed Anthony Dardano and Mariya-Khristina Shurupova



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my turn

[ by john shuff ]

THE BUCK STOPS HERE Let’s give thanks to the LocaLs who know what it means to give. “For of those to whom much is given, much is required.” —President John Fitzgerald Kennedy, January 1961


don’t know what makes a great community. I’m not a demographer, a behaviorist or a psychologist. The one advantage I have is that I’ve lived in this one since 1980. During that time I’ve watched Boca Raton mature like a colt trying to stand up and walk after just being born—wobbly and uncertain, but knowing that eventually it will find its way. One distinguishing characteristic of our town compared to others has been its generosity to local causes and institutions. Look no further than the Debbie-Rand Memorial League at Boca Raton Regional Hospital, which has been the model for giving in our town for decades. Over the years, the volunteers for this organization have raised millions and devoted countless hours for our hospital, a testimony to their commitment and loyalty. The story behind many of the individuals who have helped build our community reminds me of the C.S. Lewis quote: “Humility is not thinking less of yourself, it’s thinking of yourself less.” These are a few of the people who have helped build Boca. The names of Christine Lynn (Lynn Insurance) and her late husband, Eugene, appear on many Boca Raton institutions: Lynn University, The Eugene M. & Christine Lynn Cancer Institute at Boca Raton Regional Hospital, Christine E. Lynn School of Nursing at Florida Atlantic University. This unassuming couple has had a profound impact on our city and the region, donating well in excess of $100 million to charitable causes. They have set a bar in giving that will be remembered for generations. In 1992, the late Boca Raton resident Harcourt Sylvester Jr. (former CEO of FASCO Industries), whose daughter is Jayne Sylvester Malfitano, donated $27.5 million to build the Sylvester Comprehensive Cancer Center at the University of Miami’s Miller School of Medicine. To date, that institution has received cash and pledges of more than $50 million from the family. The Schmidt name also resonates throughout Boca Raton. From the arts through various community endeavors, the late Charles and Dorothy Schmidt and now their son, Dick, and his wife, Barbara, have quietly helped those in need. The Dick and culmination of their giving was in Barbara August 2011 with the inaugural class schmidt at The Charles E. Schmidt College of


[ ]

Medicine. The seed for this institution was planted in 1998 when the family foundation donated $15 million to Florida Atlantic University (this gift was matched by the state) for the specific construction of a facility dedicated to medical education and programs in the biomedical sciences. Countess de Hoernle, who celebrated her 100th birthday last year, and her late husband, Adolph, have given more than $40 million to Boca Raton charities. She once remarked to me that she wanted to give most of what she had away before she died. This inspirational woman has done just that with grace and humility. Bernie Marcus, co-founder of Home Depot, and his wife, Billie, pledged $25 million to the Boca Raton Regional Hospital for a Neuro-

christine Lynn

december/january 2014

Clockwise, from top: Countess Henrietta de Hoernle, Bobby Campbell, Bernie Marcus, and Anne and Lou Green

science Institute (now under construction) that will revolutionize neurologic and neurosurgical care in Florida. I met Harvey Sandler in 1977 when he was a financial analyst covering the media industry for Goldman Sachs in New York. Tom Murphy, the CEO of Capital Cities Communications, where I was the CFO, told me he was one of the brightest people on the street. When he left Goldman in 1980, he founded Sandler Capital Management, investing in the communications industry. He and his wife, Phyllis, have stepped up with $20 million for the Harvey & Phyllis Sandler Pavilion at the Lynn Cancer Institute. The gentle Elaine Johnson Wold and her late husband, Keith, contributed nearly $9 million to build the Keith C. and Elaine Johnson Wold Performing Arts Center on the campus of Lynn University (site of the final 2012 presidential debate) and committed $5 million to Boca Regional Hospital for its emergency center. These commitments just scratch the surface of their giving. Two other big givers are Kathy and Ron Assaf, the founders of Sensormatic Electronics, purchased by Tyco in 2001. (Now known as Tyco Fire & Security, the company produces the Sensormatic Supertag that is widely used by retailers to prevent theft.) The Assafs were early and generous givers to Saint Andrew’s School, Boca Regional, Lynn University, Nova Southeastern University (he’s chairman of the board) and other causes. They have given liberally of their dollars and their time, serving on various institutions’ boards. Lou Green and his energetic wife, Anne, have generously supported many causes. However, over the years they have committed themselves to geriatric issues by building the Memory and Wellness Center at the Christine E. Lynn College of Nursing at FAU. This facility houses a diagnostic clinic and a dementia-specific day-care center under the Florida Alzheimer’s Disease Initiative. The George Snow Scholarship Fund, headed by Tim Snow and named after his father, who disappeared mysteriously in a helicopter crash over the Bahamas in 1980, has given almost $5 million in college grants to worthy students throughout Palm Beach County. The organization’s major fundraisers—The Caribbean Cowboy Ball and Boca Ballroom Battle—have become two of the city’s most entertaining events. There are other go-to people like George Elmore (Hardrives Inc.) and his late wife, Wilma, who came to Boca in 1953 after his discharge from the Army. With $500 and one road-roller, they started a company that has become a multimillion-dollar road construction company. Their donations to the arts, medicine and other causes have been substantial, as has his board service. Boca Raton businessman Bobby Campbell has always stepped up when asked. His company, BBC International, was a worldwide leader in children’s footwear when he partnered with LA Gear in 1991 to follow the leader

produce a line of lighted shoes called LA Lights. Campbell’s largesse extends to the Boca Raton Historical Society, the American Heart Association and Lynn University, to which he recently gave $1.2 million for its new soccer stadium. The Jewish Federation of South Palm Beach County serves Jewish communities from Boca and Delray to Highland Beach—and supports Jewish needs in Israel and abroad—through agencies, programs and philanthropic efforts. Many of the people mentioned above have supported this organization’s endeavors. However, in 1981, Richard and Carole Siemens donated the land (Roy Flack and Stanley Katz were also donors) for the 28-acre campus that is named after them. I know I have missed some names, and I apologize for the omissions. These are all big names with big hearts—and they are credited with helping hundreds of thousands whose names we don’t know. This holiday season there are many in God’s family who are hurting. Many are proud people who do not broadcast their anguish, their suffering, their despondency—people who need our help. It’s time we thank those who have written big checks and small ones to support the charities and institutions that extend their reach every day to those in need. They have made our community a formidable example in caring. For a list of organizations that help those in need this holiday season, please visit our website at [ ]


p e e K

tet y!

r p it


Intercontinental SINCE 1992 | 561.392.3500

restoration • maintenance • installation intercontinentalmarble_brm0213.indd 1


theBOCAinterview continued from page 115

mad, both sides. They don’t like to be challenged, and I understand that. People don’t like it when they’re challenged, but that’s the job.

How do you balance tHe lengtHy investigative books tHat you write witH your newspaper articles? When I was doing the first Obama book, I got the classified [Gen. Stanley] McChrystal assessment in Afghanistan and went to the editors and said, “We’ve got to publish this, and publish it now,” and we did. When something comes up, I do stories. I try to do the long narrative, because it takes you closest to what really happened.

wHat major issue sHould more americans be questioning tHese days? Everything. Everything about policy decisions, everything about the economy. I think everything should be questioned and examined, and hopefully the public will clamor for serious, in-depth investigations about what goes on. They’re not going to hand it out.

i would argue tHat not enougH young people care about tHe issues we’ve discussed Here. a story on tHe debt ceiling will never receive as many web Hits as a pregnant celebrity. How do you combat apatHy regarding wHat’s really important? You just have to keep plugging at it. The public is going to respond as they do. The fuse is lit on a lot of these issues, and inevitably in the coming years, some of these things are going to explode, broadly or in this country, and then people will pay attention more. But you can’t, in our business, stand up and say, “You’ve got to deal with this, you’ve got to address this, you’ve got to take it seriously.” The First Amendment allows people to speak or not speak. It also allows people to do what they want. It’s the right to be let alone. And at the same time, there’s plenty, even at age 70, for me to still do. December/January 2013-14 issue. Vol. 33, No. 7. The following are trademarks in the state of Florida of JES Publishing Corp., and any use of these trademarks without the express written consent of JES Publishing Corp. is strictly prohibited: Florida Funshine and Florida Style. Boca (ISSN0740-2856) is published seven times a year (September/October, November, December/January, February, March/April, May/June and July/August) by JES Publishing Corp. Editorial, advertising and administrative offices: 5455 N. Federal Highway, Suite M, Boca Raton, FL, 33487. Telephone: 561/997-8683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $14.95/7 issues, $19.95/14 issues. Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.

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10/16/13 11/4/09 11:40 6:46 PM AM

december/january 2014



The George Snow Scholarship Fund’s



Caribbean Cowboy Ball presented by Aqua-Gulf Transport

February 22 , 2014 nd

6:00 PM, Red Reef Park, Boca Raton

Open bar, a wide variety of food, a sizzling live band and the Best Darn Auction in Boca In 2013, we awarded $580,000.00 in committments to 80 of the area’s brightest and most deserving young people. Together, we are helping the leaders of tomorrow, today.

561.347.6799 or TICKETS


Special thanks to:


speedbumps [ by marie speed ]

After the Flood Rising wateRs bRing a lifetime of memoRies to the suRface.


his is the time of year that I used to make the trip to Colorado. It was either a holiday trip or a family reunion or a ski trip, but it always included a stop in the tiny mountain town of Estes Park, where my parents lived after they retired decades ago. My parents are both gone, the house is sold now and none of us really has a reason to go there anymore. Until now. The floods that ravaged Boulder this fall also took out whole swaths of Estes Park and the roads leading in and out of it. Pictures I’ve seen show a vast caramel-colored lake swallowing what was once a parking lot, and next to it, shop-lined Elkhorn Avenue, our little main street. Summer cabins have tumbled into Fish Creek, and the road past Pinewood Springs is gone, ending in a jagged arrow of asphalt over a cliff. The new post office in Glen Haven, a quaint little canyon outpost, was swept away. Bridges are gone, creek beds are redefined, buildings are ruined. What was once our house, high above the town, is fine—but that offers small comfort to me. This flood-ravaged town is not the place I think of. That place was all blue skies and Rocky Mountain vistas, the constant high wind in the pines when you walked out the front door. It was a small herd of elk rambling through the rocky backyard, and a cold morning walk. It was sitting on the curb with my sister during the downtown holiday parade, big snowflakes falling into the hot cocoa we had spiked with Maker’s Mark. It was buying turquoise at Charlie Eagle Plume’s and walking down to get the mail at the post office. It was driving up to Bear Lake with my dad for no reason at all, and it was my mother listening to her police radio in the living room on long nights, asking us to bring her her cigarettes or change the channel or turn up the heat. It was a small town ringed with storybook mountains on an ice-blue lake that drew all of us in to some time that seemed to exist only there: plaid shirts, fireplaces, snowstorms, family. Today, the life I had there in summers and holidays is all gone. I have no business there anymore. But something keeps bothering me. Maybe it’s what my friend Patti Gillette wrote to me. She’s had a B&B in Estes Park for decades; her mother and mine were best friends. “So much on the national news has focused on the destruction,” she wrote. “I want you to know that many things have been restored and


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a summer cabin is washed away by what was once a tiny mountain creek.

are back in business. Our town has no industry other than tourism. It is vital to our recovery that people understand that we have many businesses that are open and so hopeful that our guests will return to help and support our economy.” She went on to describe the guests she had booked months ago who decided to come anyway, amid all the destruction, rather than cancel— even one couple who went 150 miles out of their way to get to Estes Park, so they could support her and her bed-and-breakfast. “These are the stories that you need to hear,” she wrote. “Forget the photos of the destroyed canyons. Join me in sending love to the wonderful and kind folks who go out of their way to help us recover.” I think what she was saying is that places are not lost unless we think they are lost; that the only way to bring life back after a tragedy is to dive right back in. It’s easy to forget about the problems everywhere else when you live in South Florida, especially now, with our dazzling winter days, the holiday vacationers, the parties and boat parades. But I want to share some holiday spirit this year with my other hometown; maybe it’s time for a Colorado visit. That might be one small way to help bring Estes Park back, and all the memories it still holds. december/january 2014

Boca Raton magazine Dec/Jan 2014  
Boca Raton magazine Dec/Jan 2014