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Why Mexican, Part i

“Mexican cuisine is beautiful. I love the love the Mexican people put into their food. Everybody I’ve spoken to doing research for the restaurant was so proud of their culture. I feel honored to be a part of it.”—Anthony Pizzo

Why Mexican, Part ii

“We felt there Was a void for that kind of restaurant in delray. The amazing thingcutline was that people were so excited about it. They kept asking, ‘When are you going to open, when are you going to open?’ Of all the restaurants we’ve opened, people have been more excited about this one than any of them.”—Brian Albe

itching to Scratch

“[We’re Making] everything froM the first ingredient to the last ingredient—including the tortillas. It’s a total scratch kitchen. We’re using local farms, we’re bringing in whole pigs; we use the whole animal from tail to nose. It’s a true farm-fresh restaurant.”—Anthony Pizzo

Wine, not Whine

“the Wine prograM is really cool. Everything is $9 a glass and $36 a bottle. There will be a total of 28 offerings—14 whites and 14 reds—wines specifically from regions of South America. I thought by pricing wines [like that], it gives people the option to experiment a little more, try something they’re not

the local restaurant business—Brian Albe, Brandon Belluscio and Anthony Pizzo—who kicked the stuffy, clubby old steak house in the shins with Cut 432, following it up with their take on the contemporary American pub, Park Tavern. Now they’re aiming their hip, young guns at the cuisine of Mexico, a country with a long and distinguished culinary heritage all too often trampled by restaurants whose food is mostly cook-by-numbers filler to facilitate the peddling of overpriced margaritas. What the trio has done is as common-sensible as it is rare: Take the same fresh-local-seasonal ethos that’s become the country’s new culinary mantra, add a heaping helping of a skilled chef ’s el camino’s interior

february

used to without sticker shock. That’s what it’s all about for me, trying to get people to do something different.”—Brian Albe

But Will they get it?

“We have a really good reputation at Cut [432] and Park [Tavern], so I think it will be easier for us to come across as opposed to someone else trying to do an upscale Mexican restaurant. That being said, our price point isn’t crazy. We’re still going to make sure [prices] stay as reasonable as possible. A lot of our products cost a little bit more, but I think the final product is something people will pick up right away and will separate us from maybe another Mexican restaurant.”—Anthony Pizzo

creative aesthetic and exacting technique, garnish with a dollop of youthful, contemporary cool and apply vigorously to previously uninspiring notions of what constitutes a Mexican restaurant. What all that means is that the façade of the 1939-vintage former garage on Northeast Second Avenue is wrapped top to bottom in a colorful, sprawling mural starring Mexican revolutionary Emiliano Zapata by Miami artist Ruben Ubiera. It means an artsy, industrial-style dining room that preserves the original concrete floor, 38-foot barrel ceiling and giant garage door openings, which are fitted with sliding glass doors that open the restaurant to the street. It means tables made from lumber pulled down from the building’s false ceiling and chandeliers made from reclaimed pulley systems. In your mouth it means a roster of craft beers, including Mexican Standoff, a brew made solely for the restaurant by Due South Brewing Co. of Boynton Beach, plus a wide selection of artisan and boutique tequilas and an innovative (and affordable) wine program. It means a menu from chef Pizzo that features pork from Palmetto Creek Farms in the tamale and greens from Swank Specialty Produce in the tostada, organic Murray Farms chicken in the enchilada and tacos ranging from classic carnitas to crisp pork belly with crushed peanuts, kimchi and plum jam. The idea, Pizzo says, is “regional Mexican, a little bit lighter, a little bit more professional, as if your Mexican mother went to culinary school.” Can we get an “Ole!”? delray beach magazine

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Profile for JES Media

Delray Beach magazine Feb. 2014  

Delray Beach magazine Feb. 2014  

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