Food & Drink
Bartenders you Can Count on In South Florida, bartenders come and go. But at City Oyster, you’ll find one bartender who has come and gone and come back again, and another who hasn’t gone anywhere for 12 years. Veteran bartender Tim Baur was the first beverage manager at 32 East in 1996, and later opened the Falcon House restaurant with a business partner. His wingman is Wayne Pasik, who has been serving drinks at City Oyster for more than a decade. What sets Baur and Pasik apart is that they both make it a point to be a little old school in their approach to
their work—without being oldfashioned. “We were brought up with hospitality in mind,” says Baur, who returned to Delray a little more than a year ago after living in Vermont for a few years. “We’re not just serving food and liquor, we’re in the entertainment business.” Pasik says he wants to make sure that everyone at the bar not only has a good drink but also has a good time. “You can come here and not know anyone, and you’ll make a friend,” he says. “We’re kind of the local bar where everyone knows each other.” Tim Baur and Wayne Pasik
Comfort food dish we Can’t live without Braised short rib and polenta from 3rd and 3rd
Best-kept-seCret dinner ChoiCe
Jimmy’s Bistro is simply fine dining with a neighborhood atmosphere and a leisurely pace. It’s still the best place for shrimp etouffée and braised beef Chasseur.
CoCktail of the hour The Moscow Mule is omnipresent, but we like the Blood Orange margarita at El Camino.
Best happy hour value
Smoke offers three for one at its happy hour seven days a week, from noon until 7 p.m. We think it should be renamed Happy Day.
eduardo schneider
Smoke’s ribs and brew
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delray beach magazine
may/june 2015