Boca Magazine January 2026 by Palm Beach Media Group

HUNT LOCALS TAKE ON FLORIDA'S INVASIVE SPECIES

ANDREA KLINE

Van Cleef & Arpels

Sculptural Gold Manchette Cuff

Fancy Vivid Yellow Diamond Ring

Palm Beach • New York • Bal Harbour Shops

Stunning Van Cleef & Arpels

Secret de Cassis Amethyst Suite

48 Building The Boca Raton

In light of its 100th anniversary, newly unearthed and never-before-published photographs of the construction of The Boca Raton shed new light on the formation of the city’s historic resort—and the architectural mastermind behind its development.

Written by CHRISTIANA LILLY

54 On the Hunt

From iguanas and pythons to lionfish and cane toads, Florida’s invasive species are decimating native wildlife with impunity. Our intrepid editor tags along with the hunters and preservationists working to cull the predators.

Written by TYLER CHILDRESS

65 Special Section Florida Style & Design

The two most functional rooms in the house needn’t be basic or impersonal. Top local designers share how bold colors, creative solutions and bespoke details can transform kitchens and bathrooms into the stars of any abode. Plus, discover the global influences, neutral tones and coastal vibes trending in today’s homes.

Written

CHRISTIE GALEANO-DEMOTT AND AMANDA MESA

18 Editor’s Letter

In recognition of Ava Lilly’s 50th anniversary in the United States, the editor toasts her mother’s extraordinary story of imprisonment, escape and rebirth—the American Dream personified.

Written by CHRISTIANA LILLY

21 The Local

Meet the charitable couple that set up a safe haven for special-needs children, the blinged-out chairwoman of an annual showcase of artist-designed jewelry, and the president of an FAU institution that celebrates 40 years of research innovation. Plus, we catch up with a mindfulness guru in our new segment “Boca Chats,” and impanel three area psychics to get a read on the year ahead.

Written by CHRISTIANA LILLY and JOHN

THOMASON

30 The Look

Animal print, fuzzy sweaters, bronze sparkle and rockin’ footwear—we’re embracing maximalist design for 2026.

Photography

CARINA MASK

81 Backstage Pass

Bringing decades of experience as a movie programmer, Wendy Honig has raised the cultural cachet of the Boca International Jewish Film Festival, tripling its size in three short years. She discusses why cinema and Judaism are perfect bedfellows in this issue’s Take 5. Plus, our January calendar includes a fictional mall cop, a “pirated” South Florida Fair, married magicians and 25 other hot tickets.

Written by JOHN THOMASON

111 Florida Table: Eat & Drink

See what our food critic has to say about Dada and Table 165. Plus, discover the non-alcoholic libations whetting our palates during Dry January, and bust myths about weight-loss resolutions with a holistic nutritionist.

Written by CHRISTIE GALEANO-DEMOTT

ON THE COVER:

134 Social

In this issue’s society pages, local celebrities danced for dollars at Boca’s Ballroom Battle, netting $1.7 million for the George Snow Scholarship Fund; gridiron grub took center stage at the Great Chefs Tailgate Showcase; a fundraiser at The Addison garnered millions for FAU’s medical school; and more.

Written

by TYLER CHILDRESS

144 Speed Bumps

An attempted pre-new year’s house cleaning propelled our editor emeritus back to a youth of collegiate gallivanting and musical memories with her Big Band-loving father.

Written by MARIE SPEED

Andrea Kline, the chairwoman of the BIJOUX! Contemporary Jewelry Exhibition & Sale, photographed at her home by CARINA MASK.

A CENTURY OF BEING ICONIC

A South Florida icon since 1926, The Boca Raton Club is an ever-evolving enclave of extraordinary experiences, set on a private piece of paradise. Where generational stories have been written and the next chapters will be the best yet.

Web Extras

Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.

THE FORESEEABLE FUTURE

We couldn’t fit all of our three psychics’ 2026 predictions on page 42. For more of their intuitions of the year ahead, visit bocamag.com/ january-2026.

BOCA MAGAZINE WINS BIG!

TRIPLE FEATURE

Wendy Honig, artistic director of the Boca International Jewish Film Festival, discusses the fest’s mission on page 82. For her thoughts on three of the highlighted selections of the 2026 festival, visit bocamag. com/january-2026.

At this summer’s Florida Magazine Association Charlie Awards, honoring excellence in magazine writing, design and advertising, Boca magazine collected 23 awards in categories ranging from digital innovation and social media to our creative designs, our special advertising sections, and our investigative journalism, departments and service features—including securing first place in nine categories, among them Best Website in the state. Other honors for first-place Charlie Awards included Best Use of Photography, Best Cover, Best Public Service Coverage, Best Service Feature, Best Feature and Best Social Media. Congrats to the Boca magazine team and to you, our readers, for your continued support.

IN THE KNOW

Join Boca magazine’s weekly newsletter, The Scoop, for a roundup of the week’s top web stories. Get everything from city and dining news to arts and community happenings around town delivered straight to your inbox! Visit bocamag.com to sign up!

Don’t miss Boca on everything from FACEBOOK (facebook.com/ bocamag) to INSTAGRAM (@bocamag) and TWITTER/X (@ bocamag) for community news, retail trends, foodie updates and much more.

Best Bites

Think our dining guide is long? You haven’t seen anything until you’ve visited our digital version. We’ve got critic-reviewed restaurants from Jupiter to Miami on the web. Visit the Dining Guide tab to view the guide.

City Watch

Boca Raton is anything but sleepy, and Randy Schultz is the go-to for all the city politics, development and business news you need to know. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.

Clockwise: Halley Elise, Erin Lee and Kat Divine

Lesley Rich and Wendy Honig

GROUP EDITOR-IN-CHIEF

Christiana Lilly

MANAGING EDITOR

John Thomason

WEB EDITOR

Tyler Childress

EDITOR EMERITUS

Marie Speed

SENIOR ART DIRECTOR

Lori Pierino

PRODUCTION MANAGER

Rafael Quiñones

GRAPHIC DESIGNER

James Karpinen

FOOD EDITOR

Christie Galeano-DeMott

PHOTOGRAPHERS

Aaron Bristol, Michael Connor, Carina Mask

CONTRIBUTING WRITER

Margie Kaye (promotional writing)

CUSTOMER SERVICE/VIDEO PRODUCTION

David Shuff

DIRECTOR OF ADVERTISING AND MARKETING

Nicole G. Ruth

DIRECTOR OF CIRCULATION AND SALES SUPPORT

Bruce Klein

SPECIAL PROJECTS MANAGER

Gail Eagle

ACCOUNT EXECUTIVES

Karen S. Kintner, Jenna Russo, Skyler Ruth

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New Beginnings

An editor’s ode to her mother, 50 years after landing in the United States

Written by CHRISTIANA LILLY

ew Year’s Day is an arbitrary date. Nothing magically happens that changes things from Dec. 31 to Jan. 1, but in our minds we feel permission to reset, start over.

This month, I think about a new beginning in my family that set the course for my entire life: Jan. 3, 1976, the day my mother immigrated to the United States from China.

It’s been 50 years since Ava Lilly set foot in Washington, D.C., escaping the Communist regime that took power in 1949. My family’s home was raided by the Red Guard, my grandfather was detained, and after middle school my mom and her older sister were sent to a labor camp as a part of the Down to the Countryside movement; she had been separated from her two other siblings. She had to get permission to see her parents, and as a preteen city girl she was expected to figure out how to cultivate crops and raise animals to feed herself.

After three attempts, my mother escaped from the camp and made her way to Hong Kong to her grandmother’s house, and eventually came to the United States as a refugee. As a journalist, I’ve tried to document her story for our family; often she says “It’s too soon to talk about it.”

I did ask her what it was like watching me have a completely different life than she did. She wasn’t allowed to do ballet because she was too short, while I had the chance to dance and do martial arts because it was a hobby, not a potential job. While she was being separated from her family, I was going to Girl Scouts meetings and having sleepovers with my friends. At the age she was detained for attempting to escape from a labor camp, I was crying over boys whose names I’ve since forgotten.

She managed to rescue herself—a mix of grit, luck and the kindness of strangers—and start over. She and millions of other Chinese youth are called the forgotten generation, those whose education was disrupted. In the United States, she studied music, because “it’s a language everyone speaks.” She met my father in Washington, D.C.’s Chinatown when she was a waitress at a restaurant. He visited with her cousin, who told my father “She’s too Chinese for you.”

My parents dated for four years before getting married and having three children, traveling the world for his work. I remember at his retirement party, my father called my mother his partner, before it was cool. They’re still a team built on friendship and love.

I think about what it was like for her, as a mother in a new country, to learn about Christmas—you hang socks from the fireplace and put small toys in it while the kids are sleeping—or Halloween: The kids will dress up and go to strangers’ houses to ask for candy.

At each of our weddings, we had a tea ceremony, where we kneel and serve tea to our elders to show our gratitude. My parents are now grandparents to a little boy and girl, with another girl on the way this spring. They take hong baos, or red envelopes, with chocolate coin candy for their classmates for Chinese New Year, dressed in traditional Chinese clothing. They’re learning how to fold dumplings with my mother, like my siblings and I did.

All because 50 years ago, she decided that the life she had wasn’t good enough for her, and that she deserved better.

Happy New Year, everyone, and happy anniversary, mom.

CARINA MASK

The author's mother, Ava Lilly, while living in China.

Andrew Duffell, president and

CEO

of FAU Research Park, talks about the park’s growth over 40 years. Read more on page 40.

BOCA CHATS

As the co-founder of Peaceful Mind Peaceful Life, the author of the “Love Notes” Substack, and host of the podcast “Life Happens,” Michelle Maros is now the author of “Dear Friend,” with daily notes guiding readers through the year.

How did you discover meditation and mindfulness?

My mom actually has been practicing meditation and mindfulness my whole life, so I had that modeled to me growing up, but I’m glad she let me approach it in my own way. It wasn’t until I was in my late 20s, going through a bad breakup and struggling with the difficulties of life, that I started going to yoga and wanted to learn more about meditation and mindfulness and connecting with yourself and self-care.

Meditation looks different for each person. What do you do?

For me, my practice looks like starting the day with mindfulness, which really just means taking a few minutes to connect with yourself, to close your eyes and breathe before checking your phone or getting on with the hustle and bustle of your day. It doesn’t make life easier, but I find it helps me to manage life or handle things better than I might have in a former version of myself. It doesn’t have to look like what someone else is doing; there don’t have to be so many rules and rigidity about the practice, because that’s often what can turn people off about it.

Why write “Dear Friend?”

I wrote this book with the intention to share my lived experiences and the lessons and the practices that have helped me, but also it’s called “Dear Friend” … because I wanted it to feel like a friend talking to a friend. I know that we live in times where people feel more lonely or disconnected

than ever, so I hope that anyone, no matter how they’re feeling, can use it as a guide or a reminder or a source of inspiration to help them better foster the relationship ultimately that they have with themselves.

Locals sound off on issues affecting our community.

We spend most of our time at home and at work. Then there is your “third place,” where you choose to spend your time. Where is your “third place?”

“When I’m not at work, I spend my time, happily, watching my boys play baseball at Deerfield Beach Middle School.”

— Christina Pozzuoli, CEO/CMO of P Hospitality Group

“At the beach, I find my third place, where the waves roll in and the sun shines bright. Somewhere between the tide and my kids’ laughter, the world around me feels calm and full all at once.”

— Matias Ontano, operations team lead at Crate & Barrel

“My third place is walking along A1A with the ocean beside me. There’s something about the rhythm of the waves and open sky that clears my mind and reminds me to slow down.”

— Stephanie Wood, director of admission and marketing at Grandview Preparatory School

Michelle Maros

Don’t Miss Events

CITY OF BOCA RATON SEAFOOD FESTIVAL

WHEN: Jan. 10 at Mizner Park Amphitheater

WHAT: Gather around, seafoodies! In its second year, this celebration includes live music from the Seafood Stage, a Chef’s Seafood Showdown, Neptune’s Marketplace vendors, activities with Gumbo Limbo, a crab cake challenge and more. myboca.us/2698/ seafood-festival

DOG DAYS

Move over, firefighters—we’re hanging up our 2026 calendar with K-9 models.

The Boca Raton Police Foundation has released its inaugural K-9 calendar, showcasing four of the goodest boys around town to raise money for the foundation.

Photographer Tristen Garrison (whose husband is a K-9 officer) went around town with the pups, posing at places like Town Center mall, the dog beach at Spanish River Park, Lake Boca, Lynn University and the pickleball courts at Patch Reef Park. Each page includes a bio of the dog—K9s Ivan, Zorro, Pely and Dino—with fun facts such as their favorite toys. The

PEPSI NATIONAL BATTLE OF THE BANDS

WHEN: Jan. 15-17 at Flagler Credit Union Stadium

WHAT: The battle of the marching bands arrives in the Palm Beaches for the first time, with bands from five Historically Black Colleges and Universities competing in a showcase. Plus, a college fair, stroll off, entrepreneur conference and more official events. nationalbattleofthebands.com

BOCA BEER, WINE & SPIRITS FESTIVAL

WHEN: Jan. 24 at Mizner Park Amphitheater

WHAT: Who needs Epcot when you can drink your way around the world right here in Boca Raton? Sip from global beer, wine and spirits while enjoying live music, food and interactive games. beerwinespiritsfest.com/boca-fest

calendar also includes dog holidays, such as Take Your Dog to Work Day (June 26). The calendar is dedicated to K-9 Dino, who died of cancer in August 2025—we also know him as Mr. April. Calendars are $35, and proceeds benefit the police foundation. bocaratonpolicefoundation.org

BOCA BY THE NUMBERS

Scenes from the Boca Raton Seafood Festival

Boca Beer, Wine & Spirits Festival

“COME FROM AWAY”

WHEN: Jan. 6-25

WHERE: Maltz Jupiter Theatre, 1001 E. Indiantown Road, Jupiter

COST: $74 and up

CONTACT:

561/575-2223, jupitertheatre.org

Inspired by real-life events in the aftermath of the Sept. 11, 2001 attacks, this celebrated musical is set during Operation Yellow Ribbon, in which the Canadian government shut down its airspace for safety concerns, grounding 38 planes and stranding 7,000 passengers in a small town in the province of Newfoundland and Labrador. The locals welcomed their unexpected guests with open arms, each person confronting an unfolding overseas tragedy in their own way. This unorthodox musical with a folk-rock score was nominated for seven Tonys on the strength of its uplifting message of hospitality and communion in the face of terror and hate. After numerous national tours, “Come From Away” makes its regional professional debut at Maltz Jupiter Theatre.

“SOME LIKE IT HOT”

WHEN: Jan. 6-11

WHERE: Kravis Center, 701 Okeechobee Blvd., West Palm Beach

COST: $46-$138

CONTACT: 561/832-7469, kravis.org

Billy Wilder’s 1959 masterpiece “Some Like it Hot” has long bedeviled Broadway producers eager to translate its subversive humor and gender-bending plot to the stage lights. But this recent adaptation properly updates the movie’s themes for the 21st century, while retaining its Jazz Age music and ambiance. As in the film, the musical centers on a pair of jazz musicians in Prohibition-era Chicago who witness a mob hit. With mafiosi on their heels, they masquerade as women and hitch a ride with an all-female band. But unlike in the movie, the disguised bassist as well as the char acter of Sugar—played by Marilyn Monroe in the film—are Black, allowing the musical to address the struggles of African-Americans to find work during segregation.“Some Like it Hot” won four Tonys from its 13 nominations in 2023.

“IN POUR TASTE”

WHEN: Jan. 8-25

WHERE: Broward Center, 201 S.W. Fifth Ave., Fort Lauderdale

COST: $112.10-$148

CONTACT: 954/462-0222, browardcenter.org

A bouquet that has nothing to do with flowers, a body that has nothing to do with our meat sacks, a bunghole that has nothing to do with “Beavis & Butt-Head.”Wine terminology can be intimidating for the non-oenophile. Luckily, comedians Sweeney Preston and Ethan Cavanaugh are here to help parse the difference between tannins and resveratrol, with plenty of jokes in between sips. Presented in the Broward Center’s intimate Abdo New River Room,“In Pour Taste” features the cheeky comics and a genuine wine expert holding court on all things vino, in a show designed to appeal to sommeliers and wine newbies alike. The best part? The ticket price includes tastings of five wines and a personal charcuterie board (or vegetarian board), with an alcohol-free option available as well.

NEW WORLD SYMPHONY: “RHAPSODY IN BLUE”

WHEN: Jan. 10, 8 p.m.

WHERE: Arsht Center, 1300 Biscayne Blvd., Miami

COST: $80-$165

CONTACT: 305/673-3330, nws.edu

Classical and jazz commingle at this signature program from New World Symphony, in which one of orchestral music’s most iconic compositions meets the freewheeling spirit of improvisation. George Gershwin’s “Rhapsody in Blue,” which premiered in 1924, has lost none of its galvanic power across a century of interpretations, and this reimagined take will stretch its notes in new directions. Marcus Roberts, a jazz pianist rooted in the swing tradition, will create an improvised sonic tapestry around “Rhapsody in Blue” through his intrepid trio of drummer Jason Marsalis and bassist Rodney Jordan. The program also includes Tchaikovsky’s “Nutcracker” suite and Duke Ellington’s “Black, Brown and Beige,” described by its composer as a sweeping history of African Americans, all under the baton of acclaimed conductor Andrew Grams.

Sweeney Preston and Ethan Cavanaugh, “In Pour Taste”

Devon Hadsell in “Some Like it Hot”

Marcus Roberts Trio

MATTHEW MURPHYW

NICK ROBERTSON

in Financial Advice and Planning

Elizabeth Bennett, Principal and CEO

For Certified Financial Planner ™ Elizabeth Bennett, managing money is more than a career—it’s a passion, and its roots are personal. Bennett’s father died when she was 7, and her widowed mother became so overwhelmed with financial burdens that she had declared bankruptcy by the time Elizabeth turned 18. Bennett went on to earn a B.S. in Accounting from Penn State University so that she would not fall into similar financial hardship.

Now, as head of Intercoastal Wealth Planning in Boca Raton, she shares her insights from nearly 35 years in finance with a wide range of clients, designing custom plans to steer them toward financial freedom and independence. These include widows and divorcees, soonto-be retirees, and others undergoing major life changes.

Bennett is familiar with the mistakes that amateur investors often make without the advice of a professional fiduciary— such as playing the stock market ineffectively. Bennett is an expert at reversing these habits, and excels at providing solutions for her clients during times of market volatility.

“I pride myself on building a client’s portfolio based on what their risk tolerance is,” she says. “We always start with a financial plan. I need to understand who you are and what your goals are, and where you are today, so I can help you get to where you want to go.”

Contact Elizabeth’s office to schedule a private, complimentary consultation on your financial planning and investment needs.

I think it brings goodness and kindness to our world to have a community that’s focused on others and not just ourselves.”

— Rabbi Sholom Kessler

Rabbi Sholom and Itta Kessler

A spark of inspiration led to the formation of the Friendship House, serving families with special-needs children

Written by CHRISTIANA LILLY

Parenting is already hard, but when you have a child with special needs, the challenges are tenfold. Your peers don’t understand your dayto-day life, and simple tasks can feel impossible.

Rabbi Sholom Kessler and Itta Kessler broke through the veil of isolation that so many families with special needs face, creating Friendship House.

“Just by the simple fact of being born different, they weren’t being catered to in our community,” the rabbi says.“We realized we wanted to change that. That was the simple spark for the idea.”

Itta was born and raised in Boca Raton; her parents founded the city’s first chabad. She was introduced to Sholom, who is originally from Montreal, through family friends, and after they married, the two moved to New York for him to attend a yeshiva. Even as a child, Itta noticed that for her special-needs peers, there wasn’t anything catering to their needs. So for her, the plan was always to return to her hometown and found an organization that served families with special-needs children.

In January 2020, the couple founded Friendship House, but of course, they had to pivot when the COVID pandemic hit. Isolation was at an all-time high, and the routine that so many families with special-needs children had created was disrupted.

Six years later, the nonprofit has expanded to provide nearly year-round programming, hosting social and sports gatherings, clubs for young adults, and a Sunday Circle for parents to drop off their children for two hours once a month. And for families who are more comfortable at home, volunteers can come to them for Friends@Home. High school students partner with special-needs children and host birthday parties. Each year, they serve about 75 families.

“There’s so many things we’re ready to implement; it’s just a matter of manpower,” she says.

EMPATHY: “[Parents are] thrown into this world, and their child is born, and it’s very lonely and isolating to just have a different path than most,” Itta says. “You can’t just arrive [at a location] if there’s no special adaptations. [At Friendship House], they can come and feel like they’re part of a community. What if they start melting down or having a tantrum or if it’s too noisy? Obviously we’re very sensitive to that.”

WORKING WITH YOUNG VOLUNTEERS: “I think a lot of kids, especially locally, have it easy, and sometimes having it easy doesn’t give you the ability to connect with others who have it more difficult,”Sholom says. “Putting high school students ... in a position where they see there’s other people who don’t have it as easy as them, physically or otherwise, it opens something in them.”

Itta adds,“I’m so impressed by these teenagers. They come and give their hours on Sunday afternoon, and it’s really incredible to watch, and they’re so attentive and so loving.”

This page is a tribute to community citizens who have demonstrated exemplary service and leadership to the city of Boca Raton and is in memory of John E. Shuff.

Friendship House hosts its annual Walk4Friendship each March, with the 2025 walk raising $115,000 (mark your calendars; the next one is March 1). In November, the group hosted its inaugural Tour de Friendship, a 60-mile charity bike ride from Boca Raton to Palm Beach and back.

Friendship House is now no longer a small agency, and they’re working to take the next steps to be able to serve more families. Itta has dreams to add more programming and to be able to offer Sunday Circle every weekend, not just once a month.

CHANGING PERCEPTIONS: “Thank God we have come such a long way, and inclusion is celebrated and tolerance and acceptance,” Itta says.“We all are unique, we’re different, we’re all here for a purpose and we all add to the world, and the same with children and adults with special needs. Everyone has a soul, and that’s what we’re founded upon. We’re all worthy of love and friendship.”

LOOKING AHEAD: Sholom says,“Our organization has reached a point where we reached our capacity in our service. ... We want to be able to expand to serving 150 families. [The goal of] 2026 is to continue laying the foundation to do that, to be able to raise more money and hire the staff that we need.”

Visit bocafriendship.com

Itta and Rabbi Sholom Kessler

Bejeweled

A celebration of wearable art finds a new home at The Studio at Mizner Park

Written by CHRISTIANA LILLY

Andrea Kline doesn’t have a jewelry box—she has a jewelry closet.

There’s boxes and cases of jewelry made from papier-mâché, beads, leather, ceramic and pop art encased in Lucite—items she’s found at art shows, flea markets or on Etsy. During a recent lunch, she donned a white bauble ring with Iris Apfel’s face with rhinestone glasses.“I love the outrageous pieces, and I have some on the wall, but it’s not something I would wear,” Kline says.“I just like things that are different.”

Her style and attraction to wearable art makes her a fitting choice as chairwoman for the BIJOUX! Contemporary Jewelry Exhibition & Sale, being hosted for the first time at The Studio at Mizner Park from Jan. 13-17. With its spacious lobby, breakout rooms and a black box theater, BIJOUX! will be able to host more international artists, artist presentations, afternoon teas and tours. If BIJOUX! were a music festival, jewel-

Schneir tapped her to be the chairwoman of BIJOUX! Kline’s love affair with jewelry began as a preteen, when she would spend her babysitting money on “funky stuff” and vintage jewelry, particularly Art Deco pieces. She also remembers how her grandmother would put together an outfit, paying special attention to accessories like hats, gloves and her jewelry.“My mother was not like that,” Kline jokes.“My mother used to say, ‘The apple didn’t fall far from the tree, but it missed a generation.’”

She studied interior design at Parsons School of Design—her Boca Raton home is a masterclass in marrying eclectic design with museum-quality art— and after graduation she tried her hand at making her own jewelry.“The first day I picked up the torch, I said, ‘That’s it. This is what I want to do,’” she remembers.

“It’s very rewarding. I would get an idea, and I’d start a piece, and it would evolve into something else,”

The artists that come to BIJOUX! are masters in their work. They’re very unique. They’re very creative. The work is beautifully done, and everybody’s different.

— Andrea Kline

IF YOU GO:

WHAT: BIJOUX! Contemporary Jewelry Exhibition & Sale

WHERE: The Studio at Mizner Park, 201 Plaza Real Blvd., Boca Raton

WHEN: Jan 13-17

COST: $10-$25

CONTACT: 954/910-5826, thestudioatmiznerpark. org

ry artist Bruce Metcalf would be this year’s headliner. “The artists that come to BIJOUX! are masters in their work,” Kline explains.“They’re very unique. They’re very creative. The work is beautifully done, and everybody’s different.”

Past speakers have included Kiff Slemmons and the grande dame of style and wearable art, the late Iris Apfel. With such powerhouses linked to BIJOUX!, it “puts Boca on the map in terms of art and jewelry,” Kline says.“I think it’s going to bring a lot of people who are interested.”

The event’s origins date back to 2000, when jewelry collector Donna Schneier founded LOOT: MAD About Jewelry at the Museum of Arts and Design in New York City. When she moved to Florida in 2007, she donated 130 pieces of her jewelry collection to the Metropolitan Museum of Art and brought the art festival along with her, but named it BIJOUX! (LOOT is now MAD About Jewelry and celebrated 25 years last year.) It was first hosted at the Norton Museum of Art, then the Boca Raton Museum of Art; meanwhile, Kline had been on the board of directors of the Boca museum for a decade. Given Kline’s additional expertise as a metalsmith and jewelry designer,

she explains.“The piece would tell me what it wanted to be, whether it wanted to be a bracelet or a necklace or a letter opener. I mean, it would tell me which direction to go.”

Originally from Philadelphia, Kline moved to New York in the early ‘80s, a heyday for creatives, and spent 30 years in Provincetown. There, she was neighbors with the likes of painter Robert Motherwell, novelist Norman Mailer and sculptor Chaim Gross, and babysat for gallerist and art collector Helen Drutt.“I was friends with all of them because my next-door neighbor was an older retired artist who knew everybody,” she says.“Whenever he got invited to someone’s house or to a party, he always took me along.”

For this year’s BIJOUX!, artists from around the world were invited to participate. For the five-day fair—kicking off with a VIP Champagne reception—guests will be able to meet the artists and purchase their work, as well as delve into the world of jewelry through presentations and tours. And it’s very likely that Kline will be adding new pieces to her collection.

“It just becomes a part of you, especially if it’s something that you love,” she says about wearable art.

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Andrea Kline, chairwoman of BIJOUX!

Age

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We are ... a vibrant, sustainable economy with the ability to withstand financial turbulence. ... Everything right now is just firing on all cylinders.”

—Andrew Duffell

Research Project

Forty years on, FAU’s Research Park and its president, Andrew Duffell, continue to shape the future of science and technology

Written by JOHN THOMASON

The next breakthroughs in brain health, laser technology, aerospace materials and sugar refining aren’t just happening in places like Palo Alto, California, or Cambridge, England. Increasingly, they’re gestating in Boca Raton, where the Research Park at Florida Atlantic University has become an internationally recognized home for innovative companies in science, technology and health care.

“We’re a part of a much larger ecosystem now, as a result of a lot of work that all of us have done together, from Miami through Jupiter,”says Andrew Duffell, who enters his 15th year as president of the Research Park this month.“In my mind, the true center of that [ecosystem] is the city of Boca Raton, because it does sit in the almost exact center of the South Florida region. So we’re easily accessible from all points.

“And with the quality of the university and now the quality of the companies that we’ve recruited and worked with, this is really the center of South Florida’s technological boom,” Duffell adds.“Other places get more publicity, and they’re more ritzy, but we do the slow, hard work, and the results speak very loudly for themselves.”

Duffell has the receipts. In 2024, the park conducted an economic impact study across the 20 companies on its campus and the 35 situated in its startup incubator, Global Ventures. The study determined the park created $708 million in economic activity—an increase from $535 million in 2017, when the park last ran the numbers—and employed more than 1,000 people, a number that increases to 3,000 in direct, indirect and induced jobs for the region’s economy. The Research Park now encompasses 12 buildings across 400,000 square feet.“We’ve come a long way,”Duffell says.“In 1990, there was nothing here.”

and business profiles, as essential to this transformation.“We wanted to build up the business community here that supported all the tech that was moving in. We were becoming a research park.”

In 1996, 11 years after the park’s inception, its first tenant, V.O.C. Analytical Laboratories, moved in. Its focus—testing air, water and soil samples for public companies and government agencies nationwide—satisfied a public good for a cleaner environment, setting a standard for Research Park businesses that continues today.“You can’t just move in here if you can pay the rent,”Duffell says.“Because the land belongs to the state of Florida, any user of the property has to demonstrate that it has or will fulfill a public purpose.”

For Duffell, the“poster child”of a Research Park success story is ModMed, formerly Modernizing Medicine, a software company that revolutionized electronic health records for physicians and patients. The Research Park recruited ModMed, and its 12 employees, from a small Boynton Beach office. With a current valuation of $5.3 billion, ModMed has since outgrown the park, now employing 2,000 people at its location at nearby Boca Raton Innovation Campus.

Duffell believes that Instrumentum, a company that specializes in the sterilization of surgical instruments, could be the park’s next ModMed—an industry disrupter that places Boca Raton at the forefront of medical innovation. Other key tenants in the park include Thema Brain Health, Diowave Laser Systems and Aerospace Technology Group. And the park still maintains at least 10 acres available to lease—a rarity in densely developed Boca Raton.

Reflecting on his 15-year anniversary at the Research Park, Duffell says that when he started his job, in 2011, he could read the tea leaves of where Boca was headed.

Andrew Duffell with some of the Research Park’s technological innovations

Indeed, while the Research Park celebrated its milestone 40th anniversary last year, its 1985 establishment did not immediately yield fruit. The idea for a research park at FAU began when university and civic leaders from Boca Raton visited the famed Research Triangle in North Carolina in the early 1980s and returned with the inspiration to replicate it here. The university developed the park on 52 acres leased by the state and managed by a newly created research and development authority district. John Temple and his partner Bill Shubin, whose Arvida company transformed the landscape of Boca Raton, developed the campus.

“I got my master’s at Stanford, lived in Palo Alto, and saw Boca as an opportunity to be another Stanford,” Temple says. He saw FAU, with its strong engineering

“I could see how much FAU’s research had progressed in the short time that I had been here, which was about five years,”he says.“I could see that the future for it was a very rich opportunity for the community. And I decided that I would prefer to be involved in molding what our community looks like rather than just selling it as it is, which is what I was doing previously [as senior VP of business recruiting, retention and expansion at the Business Development Board].

“I feel much more comfortable helping shape what it looks like, so that we are, for ourselves, a vibrant, sustainable economy with the ability to withstand financial turbulence. And I think the results that we’ve achieved so far are proving that out. Everything right now is just firing on all cylinders.”

THE TEMPLE EFFECT

The Research Park was one of many local feathers in developer Arvida’s cap. From its purchase of The Boca Raton to the development of the Royal Palm Yacht & Country Club and the Park at Broken Sound, Arvida looms large in Boca’s legacy. IBM and Town Center mall were both developed on Arvida land. John Temple, former president of Arvida, was principal in the company’s efforts to “make Boca Raton into a first-class area to live and work,” as he shared with the City of Boca Raton’s “Boca Untold” video series last year. Deeply invested at FAU, Temple served on the university’s Board of Trustees and the State University System’s inaugural Board of Governors. In turning civic leaders’ dreams of a research park into a reality, Temple received the park’s 2025 Distinguished Service Award. He is finishing work on his memoirs.

John Temple

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There’s going to be a major snafu with our banking system. So technology breakdowns, outages, the inability to access your online banking.”

— Erin Lee

Read All About It

Three local psychics train their third eyes on 2026

Written by JOHN THOMASON

Anew year is upon us, and according to the soothsayers, it’s not going to be a sleepy one.

To gain potential insight into what we can expect in 2026, Boca magazine convened three reputable South Florida psychics for a panel discussion. Prior to the conversation, we provided Erin Lee, of Tamarac, and Halley Elise and Kat Divine, of Boca Raton, with a handful of prompts for them to psychically “tap into”—weather and climate, science and tech, life on other planets, celebrity news, global conflicts, the state of Florida and more—but invited freeform readings of 2026 as well.

As for the numerology behind 2026 itself? “Two and two is four, and six makes 10, which is a 1, which is new beginnings—starting over,” Elise says.“Harmony comes into that—people making an effort to have a more harmonious life overall. We’re in conflict right now, and that’s why we’re attempting to move towards that harmony.”

“It’s all new for next year,” echoes Divine.“New jobs, new careers, new outlook and new energy.”

Here is a sample of their readings; visit bocamag. com/january-2026 for more.

ERIN LEE: The first thing that came through when I tuned in was that at the middle to end of January, there’s going to be a major snafu with our banking system. So technology breakdowns, outages, the inability to access your online banking. And we’re talking about large commercial banks like Bank of America and Chase being affected by this.

In terms of celebrities… I saw Selena Gomez and Benny Blanco adopting a child. I saw a celebrity power couple that debuts their relationship early in the summer. I got that it was someone in the pop music world that’s female and an A-list male actor. And it’s the kind of thing that comes across as weird. My guides compared it to Taylor Swift and Travis Kelce, to where it seems strange, but it actually ends up working out really well.

In terms of weather, I saw drastic and extreme temperatures, especially in the Middle East, and parts of the United States—South and Midwest—experiencing droughts and water shortages. I saw in February a severe blizzard in New York City.

For Florida, I saw a tourism rebound starting in mid-May. I saw a new natural spring being discovered, somewhere in either the Panhandle or northern Central Florida. I saw the legislature providing easier access to obtain firearms—so changing the age or lowering the age. I think it’s 21 now, and they would be changing it to 18.

Specifically in Boca, I saw people coming together for a large-scale fundraising effort in late 2026 helping un-housed kids and teens with shelter and essentials. This is something that community leaders and officials would work hand in hand with residents on care packages and similar initiatives.

Overall, I feel 2026 will be a year where we see lots of advancements, especially in medicine and technology, in places where there’s been a build-up to it until this point, but there hasn’t been the full breakthrough. The full breakthrough happens next year.

HALLEY ELISE: Erin got a banking [failure]; I got electric overall, and I feel like we’ve already started to see little spotty areas of this taking place. I don’t feel like it is, let’s say, Russia coming to get us. I feel as if it’s ... more a matter of engaging in the use of too much energy and not realizing that we have to have fail-safes. And the overall impression, especially in Florida, New York and Los Angeles … they’re going to have more interference with their electricity, and with technology overall.

The idea of, we’ll say, alternative life interacting with us, I do feel that we are going to see more, if you will, interaction in the sky. Now, certain government officials who no longer work for the government have leaked information haphazardly, saying that a lot of what we’re seeing belongs to us. I would agree that the majority of what we see in the sky is not from outer space. However, there are certain things that I keep picking up on … and I feel as if whomever, whatever is around us is closer to us than before. I feel like 2026 through 2030, we’re going to find more availability to information in respect to that type of thing.

I’m not getting little green men walking in our front door. I am getting more concrete information about

WEB EXTRA:

Read more of our seers’ 2026 predictions at BOCAMAG.COM/ JANUARY-2026.

In medicine, in terms of developments, I saw advancements in assisting Alzheimer’s and dementia patients. I saw a shorter road to recovery and remission for cancer patients, and new developments with blood plasma and platelets that will help people with chronic heart conditions.

The idea of alternative life interacting with us ... I do feel we are going to see more, if you will, interaction in the sky.”

— Halley Elise

alternate life, different than what we know here. And as a direct result of that, I also feel as if there is going to be technology that is developed that is even more profound than what we’ve seen in the last 50 to 75 years.

Things are going to move very quickly [with] new technology. There’s been talk about putting something under the surface of the skin; we’re going to hear a bit more about that. Not so much for specifically tracking, but for instance, for ID. I feel like 2026/2027 there will be a push for that. I don’t know that it’s going to be so well received.

What popped up [with celebrities] was Beyoncé, Beyoncé, Beyoncé. What I got is something extraordinary with her that is self-professed, that nobody expects. I’m not 100% sure what that is.

KAT DIVINE: I did see fires again in California. There are always fires, but there is a really significant one, I felt unusually, in February. In California, we’re always coming up with earthquakes, but there’s going to be a significant one. And Mississippi is going to flood again in August.

I give it as I get it: Pamela Anderson will not be remembered the way she wants to be. That’s what I heard. Take it the way you’d like to.

I heard Danny DeVito beats cancer, and I didn’t know that he has it—I don’t believe he has it. But that’s how I got it. … Another one is “Jodie Foster is

Halley Elise, left, is a self-described sacred alchemist and intuitive luminary who helps people connect with the highest aspects of themselves to connect with their own divine wisdom. Contact her at 561/755-2166 or halleyelise.com.

Erin Lee, middle, offers tarot and oracle card readings, Reiki healing, pet communication and mediumship. Contact her at 954/274-5477 or on Instagram @psychicmediumerinlee.

Kat Divine, right, specializes in mediumship and pet communication alongside channeling, intuitive healing and life coaching. Find her groups and events at katdivine.com.

There’s advancements in telescopes with thermal imagery and sound waves in particular. I keep getting something about hearing the planets.” — Kat Divine

going home.”That’s how I heard it. And I hear something with Robert De Niro that’s significant.

There’s going to be more gangs around the United States borders—a huge outburst of gangs. I also heard that in Boston there’s going to be something very significant happening around Faneuil Hall. Fear is basically the word in Boston, whatever that may mean.

Farmers will be going on strike. I know that farmers around many countries are protesting with everything that’s happening. So, I don’t know where they’re going to go on strike, but that’s how it came to me.

There’s going to be more bald eagles spotted in Florida, many of them. Nature is growing here. Because of all of the industry here, of the construction, we’re also going to see more birds coming, which is typically the opposite.

There are advancements in telescopes with thermal imagery and sound and energetic waves, in particular. I keep getting something about hearing the planets. You’re going to be able to hear sound waves, and the technology that’s coming from that.

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Boca Raton Regional Hospital Foundation wants to thank and honor our extraordinary donors who, throughout our history, have given gifts of $1 million or more to Boca Regional.† Your continued dedication has enabled our hospital to be the preeminent regional leader in healthcare delivery and the hospital of choice for patients, physicians, employees and volunteers. We are truly grateful for all that you do. † As of November 19. 2025

Rocco and Mary Abessinio

Beverly and Joel Altman

Márton B. Anka

Mr. and Mrs. Ronald Assaf

Eleanor R. Baldwin

Stanley & Marilyn Barry and the Barry Family Foundation

James and Marta Batmasian

Jonathan and Laura Beinner

Sandra and Malcolm Berman

Steven E. Bernstein Family Foundation

Cindy Bertuch Rosencrans Life Expressions Program

Given in Loving Memory

Rhoda Sue and Henri Bertuch

Estate of Richard Blackman

Hannah and Leonard Blank

Jean Blechman

Brenda and Jeffrey Bleustein

Boca Radiology Group and Radiology Partners. Inc.

Edward and Freyda Burns

Bobby Campbell

Judy and Artie Canter

Don L. Clymer Family Foundation

Constellation Brands, Inc.

Toby and Leon Cooperman

Debra and Michael Coslov

Debbie-Rand Memorial Service League

Peggy and Phillip DeZwirek

David and Amy Eisen

Jan Ellman

Emory University

Jack A. and Norma Erdle

Harvey and Nadine Erdle

Lee and Brenda E. Moss

Charitable Lead Annuity Trust under the Will of Louis Feil

Diane and Lawrence Feldman

Frances W. Ferrara

Estate of Samuel M. Fineman

Herbert and Ann D. Fisher Family

Meryl and Ron Gallatin

Marla and Steve Garchik

Mark A. and Ronda Gensheimer

The GEO Group, Inc.

Jean and John Gerson

Joan and Jerry Glassman

Gregg and Lori Gottsegen

Louis B. and Anne W. Green

Martin F. and Tali Greenberg

Jay and Azize Grunin

Barbara C. Gutin

Irving & Barbara C. Gutin Charitable Foundation

Michelle and Michael Hagerty

James Hardie Pro Football Hall of Fame Invitational

Linda and John W. Henry

John W. Henry Family Foundation

Jeff Hollander

Marissa Hollander

Anne and Norman Jacobson

Ena Kane

In Loving Memory of Robert and Odette Kane

Joan and Myron Kaufman

Amy and Mike Kazma

Emily and Neil Kishter

Bev and Don Kohnken

Kohnken Family Foundation, Inc.

Hillary and Rodger Krouse

Iris & Junming Le Foundation

Marc J. Leder Foundation, Inc.

Lawrence E. and Iris C. Lerner

Judy Levis Markhoff

Levitetz Family Foundation, Inc.

Carolyne and Edwin Levy

Diane Lynn DaSilva

Diane Lynn Family Foundation, Inc.

Christine E. Lynn

E.M. Lynn Foundation

MacCutcheon Family Foundation

Billi and Bernie Marcus

Marcus Foundation, Inc.

Arline and John McNally

Family Foundation

In Memory of Leon Minkoff

Howard and Marianne Minkoff Lerner

Dr. Robyn Moncrief and

Mr. Alexander Gellman

Debbie Newman Bernstein

The William and Anita Newman Foundation

Mary Thom Osborne

In Loving Memory of Ray C. Osborne

Mary K. Oxley Foundation

The Pechter Family Foundation

Jack and Marilyn Pechter

Mary and Harold Perper

Nancy and Harold Pontius

Morgan Pressel Foundation

Morgan Pressel and Evelyn & Herbert Krickstein

Marian Prince

Jo Ann and Philip J. Procacci

Beverly and Robert Robb

Ken and Maggie Rosenberg

Matthew and Hilary Rosenthal

Carrie Rubin and the Rubin Obstgarten Family Foundation

Sandra and Marvin Rubin

zDr. Gail Rubin-Kwal and Richard M. Kwal

Phyllis and Harvey Sandler

The Harvey and Phyllis Sandler Foundation, Inc.

Sands Family Foundation

Betsy and Sidney Savelle

SBA Communications Corporation

Betty and Bill Scaggs

Marla L. Schaefer and Steven Weishoff

Barbara Schmidt

SCHMIDT FAMILY FOUNDATION

Richard Schmidt

SCHMIDT FAMILY FOUNDATION

Debbie Lindstrom & Bob Sheetz

Robert and Hope Sheft

Cynthia and Bruce Sherman

Myrna Gordon Skurnick

Daniele and Mason Slaine

Martin and Toni Sosnoff

Estate of Simone Stakolt Tolksdorf

Fran and Stuart Steinberg

Fern and Manfred Steinfeld Family

Thea and James M. Stoneman

Sun Capital Partners Foundation, Inc.

Rodger & Hillary Krouse and Lisa & Marc J. Leder

Harcourt M. and Virginia W. Sylvester Foundation

Diane and Richard Templer

Patricia and Harold Toppel

Joseph Trubinsky and Holli Rockwell Trubinsky

Etoile and Robert Volin

Anita and Norton Waltuch

Helene and Stephen Weicholz

Elaine J. Wold and Family

Madeline and Montague Wolfson

zPhysician donor on staff at Boca Raton Regional Hospital

Building The Boca Raton

This page, the Cloister Inn under construction on the shores of Lake Boca. Right page, Addison Mizner, far right, oversees the progress.

A look at never-beforepublished photographs of The Boca Raton under construction, in time for its centennial

Photos courtesy of the Mizner

Library Foundation Collection

Written by CHRISTIANA LILLY

e all know The Boca Raton—the storied resort and club that has stood as a beacon for the city, a world-class property that turned a quiet farming town into a “Dream City.” Since opening in 1926, it’s hosted countless galas, luncheons, weddings and weekends away, and served as a backdrop for Hollywood movies and photo shoot locations published in myriad magazines.

But for the first time, we get to see something new: photographs from when the then-Cloister Inn was under construction. It was still a spark in the imagination of architect Addison Mizner, who had the wild idea that a backwoods Florida swamp would capture the envy of dignitaries and celebrities from around the world.

As a seasoned historian, viewing the photo collection was exciting for Susan Gillis, curator for the Boca Raton Historical Society.“We have literally thousands of pictures of the hotel, including that original era, but I really hadn’t seen any of the construction,” she says.“It’s just really hard to wrap your head around.”

When Mizner passed away in 1933, his personal assistant and secretary Madena Galloway cleared out his Palm Beach office. As co-executor and beneficiary of his will, she sold some of his personal archives, which eventually landed in the hands of attorney Richard Daniels. Passionate about history and architecture, he amassed an impressive collection of Mizner’s books and personal effects over his lifetime, which were bequeathed to his son, Jeremy, when he died in 2024.

Photos during construction of the Cloister Inn in November 1925. About 350 workers stayed at the nearby Tennessee Camp, off modern-day Dixie Highway, for the duration of the project. When the hotel was up and running, employees lived at the nearby Administration Building, now known as The Addison.

In preparation for the “Mizner’s Legacy” exhibit at the Schmidt Boca Raton History Museum, Gillis and fellow historian Augustus Mayhew visited Jeremy in Coral Gables, armed with a scanner to make copies of the photographs from Mizner’s private collection.

“Jeremy was kind enough to let us scan all these fantastic pictures that really have never been published or seen because they’ve been in this private collection, and [he] allowed us to use them in our exhibits and so on,” Gillis explains.

As the current steward of The Boca Raton, the 100year milestone is not lost on President and CEO Daniel A. Hostettler.“You inherit a standard, not a script. My job is to protect what’s true, invest in people, and keep decisions centered on the guest,” he says.“A century means generations of weddings in the Cathedral and on

the beach, families who grew up under these arches, and associates who built careers here.”

To celebrate the occasion, the resort and club is hosting a gala on Jan. 10. In December, it opened its“Mizner Museum”at Cloister, and it also partnered with Assouline to release a coffee table book,“The Boca Raton: A Century of Being Iconic.”

And if time travel were possible, what would Mizner think of his beloved property today?

“I think he would recognize the arches, courtyards and the playful spirit he set in motion, and he’d see that we protected the soul of the place,” says Hostettler.“He valued imagination and craft; we’ve tried to carry both forward.”

Cloister Inn's construction made local headlines, including the materials needed for the project: 400,000 feet of lumber, 8,000 tons of crushed rock, 7,000 barrels of cement, 200 tons of reinforcing steel, 6,500 bags of plaster, one carload of nails, three carloads of brick, 30,000 feet of electrical conduit, and 1,000 16-foot-long piles.

At left, Cloister Inn upon completion.

We join expert hunters in their pursuit of some of the state’s most notorious invasive species

Written by TYLER CHILDRESS

rom alligator-eating snakes and venomous fish to poisonous toads and New Yorkers, Florida is the land of invasive species. Over the last century, creatures have swam, slithered, crawled—or, in many cases, been delivered—to the Sunshine State, wreaking untold havoc on our communities and native ecosystems. Many of these invasive species have no known natural predators, save for one: Us.

To learn more about some of the state’s top offenders, we tagged along with expert hunters to see how wildlife specialists are getting a handle on Florida’s invasive species epidemic.

Raising Cane

he first rule of hunting cane toads, Austin Tilford says, is you’ve got to have a good eye.

As we walk around a posh West Boca neighborhood, lit only by the occasional street lamp and porch light, Tilford stops five feet from a grassy roundabout. He slowly approaches, stoops and scoops up a greenhouse frog, the size of a thumbnail.“My eyes are just tuned for looking for toads and frogs,” he says, and places the frog back in the grass.

Tilford has been hunting cane toads for six years for Toad Busters, a company that specializes in exactly what the name suggests. I joined Tilford on a nighttime hunt, when the cane toads are most active.“At nighttime they come out to feed and breed, and that’s when we put a hurting on them,” says Tilford.

Cane toads, also known as bufo toads, were introduced in South Florida to prey on another invasive species, the cane beetle, that was wreaking havoc on sugarcane fields in the early 20th century.“Beetles climb stalks, and these toads are very ground-oriented, so it was kind of a giant failure,” says Tilford.“Next thing you know, they were eating everything else other than the beetles.”

For pets, an encounter with a bufo toad can be deadly—the toxin it secretes when threatened can kill a full-size dog in as little as 15 minutes. These stakes make the hunting of cane toads all the more important to Tilford.

“Our pets are everything to us,” he says.“We treat them like family. So when a traumatic experience like that happens, most people aren’t ready for their dog to be convulsing, seizing, vomiting and foaming from the mouth.”

With nothing to prey upon them, cane toads also pose an existential threat to native wildlife.“A lot of these areas that the bufo toads have now claimed used to have quite a lot of native species,” explains Tilford.“The bufo toads over-compete them for food and breeding opportunities, and it kind of butts the native species.”

The toads, which Tilford says he has seen grow as large as dinner plates, prey on anything they can fit their mouths around.“I actually have caught bufo toads eating the craziest things,”Tilford says.“I caught one eating a chicken bone, with no meat on it. It was eating just the bone, and it was the size of the toad.”

The removal of bufo toads is fairly low-tech; Tilford carries a netted bag and spots them using a high-lumen flashlight. To pick them up, he wears gloves that prevent the transmission of bufotoxin, which in the most extreme cases can result in death in humans.

Our hunt took us through lush backyards and along ponds— prime areas for bufo toads to spawn. Tilford peered behind bushes, under dripping air condition units that the toads use to cool off, and near lights that attract insects that they prey upon. After about an hour with no sightings, it seemed we would be leaving empty-handed—a testament to Toad Busters’ mesh fencing installed on

properties throughout the neighborhood to keep the toads out.

As we’re driving out of the neighborhood, Tilford is mid-sentence when he pulls the truck to a dead stop. He quickly retrieves a plastic bag and bolts out the door, stopping 10 feet away and scooping something off the road. I go out to inspect the quarry—a bufo toad the size of a palm. I touch its back through the plastic bag, rigid and cool in the night air.

To dispose of the cane toads, they are sprayed with a benzocaine solution that sedates them before being placed in a freezer, where their body temperature lowers until the toad is euthanized. It’s an unpleasant business, but a necessary one to restore ecological harmony.

“When we come out and we perform this service, we give these people peace of mind,”explains Tilford.“A lot of my clients, once the native species come back to the property, they’re extremely happy, and the bug populations fall, and they don’t have to worry about their dogs, and it kind of balances things out again.”toadbusters.com

“These toads are territorial. They’re not going to leave a good thing to go somewhere else unless there’s something better there. If they’ve got feeding, breeding and water, they’re happy.”

Austin Tilford and cane toads captured by Toad Busters

Who You Gonna Call?

e go into some communities, and it’s like Jurassic Park,” says Steve Kavashansky, owner of Iguana Busters. But as we ride along the cart path of a local golf course, waving to the curious golfers as they gawk at the bright-green custom Iguana Busters cart gliding along, there’s not a single iguana to be seen.

“This is what happens when we’re too good at what we do,” jokes Kavashansky.“When we first started, it wouldn’t be uncommon for us to come in here and pull [up to] 70 iguanas out a day.”

Iguanas, like many of Florida’s invasive reptiles, came to the state through the exotic pet trade. Many also arrived as stowaways on cargo ships from South and Central America. No matter how they got here, Kavashansky says,“The point is that here we are today, and we’re just overrun with iguanas, especially the further south you go.”

Iguanas have been responsible for incalculable damage across South Florida, from $1.8 million to repair a West Palm Beach dam that they burrowed into in 2019 to an iguana that fell into equipment at a Lake Worth Beach power station in 2022 and left nearly 1,500 residents without electricity. In Miami-Dade, more than $400,000 is budgeted annually to remove the invasive species—a mission that gets more complicated the longer populations go unaddressed.

“If you have iguanas, and you leave the problem alone, one female can lay up to 80 eggs,” explains Kavashansky.“If you let the problem fester, do the math.”

With prime sunning areas, waterways and enticing plant life as a food source, the golf course makes the perfect home for iguanas.“It was just getting out of hand,”says Kavashansky.“They were burrowing, they were putting holes all over the place, they were eating the foliage, they were causing damage to the sand traps, and they also caused damage to plumbing they had on the driving range,”costing tens of thousands of dollars in repairs. Today, he says we’ll be lucky to see five.

“Iguana mitigation techniques do work, but you have to stay with it,” explains Kavashansky, who uses all manner of tools to catch the resilient reptiles, including snare traps, scented oil lures and chemical repellants. But by far the most useful tool is a Swedish-made air rifle that fires a .30-caliber round at 900 feet per second.

“If you look at the iguana, there’s a circle on the side of its head that’s actually a really good aiming point,” he says.“There’s other shots we take as well that can immediately incapacitate the iguana and put it down humanely.”

It’s being able to find that perfect shot that separates Kavashansky and his team—almost all former military, first responders and law enforcement—from the amateur iguana snatchers, like a hunter in Boca Raton in 2019 who mistook a pool cleaner for an iguana and shot him with a pellet gun.“We only take a shot if it’s safe,” says Kavashansky.

After nearly an hour on the golf course scanning treetops and sunny waterway embankments, we spot our first iguana of the day. It’s sunning itself on a berm 30 yards across a pond, just beyond the green of a hole. With no nearby golfers or structures, Kavashansky shoulders his rifle and aims. The first shot whizzes past the iguana and kicks up a patch of grass, but a quick followup shot hits true,

“Although a number of communities could be taking initiatives to knock back the iguana population, if you have one community in the middle [that isn’t], it spreads out like a cancer.”

and the iguana buckles, then goes still. We ride over in the cart, and Kavashansky puts on gloves to collect the iguana in a trash bag, then we’re back on the cart path to hit the back nine.

The removal of iguanas, as with any invasive species, isn’t for the squeamish, and Kavashansky understands that it’s a controversial topic to some.“Not everybody is down with iguana removal and mitigation, I get it,” he says, adding that,“a lot of what our job is is public education” about the necessity of removing iguanas from our communities.

Kavashansky doesn’t expect there to ever be a day where there are no more iguanas. The goal, he says, is to control the current populations. To do that, though, requires vigilance and community involvement.

“We’re in this golf course community right now, and we’ve knocked it back,” says Kavashansky.“Let’s say you’re in a neighborhood right across the road and they’re not doing anything; the iguanas just walk right across the road and come back in. And that’s how we have the problem that we have in South Florida.” iguanabusters.com

Clockwise from above: Iguana Busters owner Steve Kavashansky, Kavashansky with an iguana, the Iguana Busters team, Kavashansky preparing to take a shot

CARINA MASK

Lion Slayers

his is literally my nightmare, what we’re looking at here,” says Nate Sorenson, peering overboard the Lion Slayer into the murky brown waters of the Atlantic.“I’d rather have three knots of current than dirt water.”

Visibility is key when hunting lionfish, a personal mission Sorenson has pursued with an Ahab-like tenacity since 2017.

“Once I saw how many [lionfish] there were and [started] learning about them, [hunting them] became like a fixation.”In 2019, he founded the Lionfish Extermination Corp., a nonprofit focused on the removal of lionfish, funded through the sale of lionfish to local restaurants, donations and a social media presence that has racked up millions of views of underwater videos Sorenson makes while patrolling the reefs.

As yet another unintended ecological disaster created by the exotic pet trade, lionfish have been responsible for the degradation of South Florida reefs and the decline of native fish populations.“A reef depends on all of the fish on that reef to keep it healthy, and lionfish wipe out those fish,”says Sorenson.

On the day that I joined Sorenson and Lion Slayer co-Captain Alex Borsutzky in Boynton Beach, we patrolled the reef fingers—a less-than-scenic section of reef at a depth of 100 feet unfrequented by

commercial and hobbyist divers.“Because people are hunting them on the main reef, we rarely ever go to the main reef,”says Sorenson. “It’s the prettiest spot, but we don’t want pretty; we want lionfish ... For us, to apprehend them before they come into that more admirable living space is the best policy.”

Borsutzky, unfazed by the opaque brown waters, takes the first dive. Equipped with an elastic band-propelled pole spear and ZooKeeper—a cylindrical containment device for storing lionfish—he commences the hunt, searching the reef for the occasional cloud of minnows that serve as an all-day buffet for lionfish.

“We’re looking for a lot of small fish that will attract the lionfish, and we’re also looking for a nice house,” explains Sorenson.“Lionfish love a posh apartment with a bunch of food in the fridge.”

Borsutzky spends nearly an hour scouring the reef, his only trace the occasional bubbles rising to the surface and a flag buoy attached to his harness below. Finally, he surfaces, and climbs aboard with a ZooKeeper half full of lionfish. A lionfish head still hangs on the tip of his pole spear.

The lionfish range in size from as small as a palm to as large as a platter, but all are equipped with the ultimate defense system—18 barbs that line the spine and fins that inject a neurotoxic venom that induces severe pain and, in some cases, paralysis, in would-be predators. Of his first brush with the venom, Borsutzky says,“I was in so much pain that if a doctor came over and said, ‘we need to amputate,’ I’d say, ‘take it.’”

These barbs make it impossible for any of our native sea life to prey upon them, allowing them to reign unchallenged over the reefs, eating more than 1 million fish during their roughly 15-year lifespan. Over the course of a year, they can spawn up to 2 million eggs, outbreeding native predators like grouper and snapper. While Sorenson estimates they’ve captured more than 50,000 since they’ve been in the hunt, he doesn’t believe total removal is possible.

“No matter what we do, [there’s no way] we’ll ever get rid of them, but at least we control it,” says Sorenson.“The only way for us to fail is for everyone to stop doing this.”

After stowing the haul of lionfish in an iced cooler, Sorenson steers the Lion Slayer for clearer waters to make his dive. We make our way north, following the reef, the water turning from a muddy brown to deep blue. Sorenson readies his oxygen tank and takes a dive, ZooKeeper and pole spear in hand. An hour later, he surfaces with a triumphant yell of “We did good.” Back onboard, he adds another ZooKeeper of lionfish to his quarry, tossing on the deck a beer can that he found littering the reef.

“Nothing is allowed on our boat except for lionfish and trash,” says Sorenson. A vegan for more than 20 years, Sorenson says,“I don’t want to cause any harm on my boat that is not lionfish-related.” While being vegan and hunting lionfish are two things seemingly at odds, Sorenson has a straightforward rationale.“That fish is a piece of trash that will poison the waters if you don’t remove it,”says Sorenson.“In a way, [hunting lionfish] is kind of like going vegetarian. Once you find out what’s going on, it’s hard to go back. It’s the same thing with lionfish. Once you find out how terrible this problem is, it’s almost like a sense of urgency that you just have to help.”IG: @ lionfish.extermination.corp TikTok: @lionfishextermination

CARINA MASK

“A

reef depends on all of the fish on that reef to keep it healthy, and lionfish wipe out those fish. Once all of these [fish] are wiped out, the reef will fail, because it can’t survive if there’s no fish on it.”

Clockwise from top right: Nate Sorenson and Alex Borsutzky, the day’s lionfish haul, Sorenson surfacing with captured lionfish, Sorenson emptying lionfish from the ZooKeeper

Monster Hunt

hat are we looking for?”

“I’ll show you,”says Donna Kalil, pulling a 5-foot bokken stick wrapped in python skin from the backseat of her truck. She walks 10 feet down the embankment of a levee and places the bokken in the tall brush. I see where she places it, and then it disappears completely, the snakeskin camouflaged in the brown and green sawgrass.

“It’s a needle in a haystack,”she says.

We’re in the Everglades at a water treatment station that has no physical address to type into a GPS. Levees with gravel surfaces run alongside murky black waterways through the wetlands, where the sawgrass grows tall and thick as the humid air. I ask Kalil, a South Florida Water Management District contractor, how many pythons she estimates she’s caught.“1,052,” she answers.“I don’t have to estimate.”

Kalil has been hunting pythons for more than 20 years, after she saw a front-page Miami Herald article where a python burst in half trying to digest an alligator.“I knew there was a problem in the Everglades, and I wanted to help,” she says. In the past 20 years, she’s caught the most snakes during the Florida Python Challenge twice, and with a partner caught the largest python at one year’s event. We’re on a daytime hunt, though Kalil prefers to hunt at night, when the python’s shiny skin reflects the lights shining from her truck stand, upon which she brings volunteers and fellow hunters to serve as spotters.“I can’t tell you how many snakes that I would have missed had I not had someone watching up top,” says Kalil.

It’s widely accepted that pythons were introduced to South Florida through the pet trade, and a python breeding facility destroyed during Hurricane Andrew in 1992 only exacerbated the problem. Kalil says there’s no way of knowing how many are out in the Everglades.“On a good day, I want to say 100,000, on a bad day, a couple hundred thousand.”She says she’s pulled more than 100 eggs from a single python.

Since Kalil’s been hunting python, she’s been bitten “too many times to count,” dragged through the water on the back of a 13-footer, and thrown “like a rag doll” by a python measuring 18 feet.“When you get up to 13 to 16 [feet], those are monster fights; those aren’t pythons anymore, those are monsters,” says Kalil.“It’s kind of like wrestling a fire hose that’s on full blast, and it’s greased.” But it’s not the size of a snake that worries her.

“When I get nervous is when I see the snake, and it’s right by the water, and it can get away,” she says.“I’m really worried that it’s going to get away.”

Once a python is sighted, a war of attrition begins to subdue the snake. Whether it’s a three-footer or an 18-footer, the protocol is the same: Go for head.

“You do not want to get them around your neck,” explains Kalil. “Generally the snake doesn’t want to kill you, it just wants to get away. So it’s going to fight, it’s going to constrict; as long as you’re fighting it, that’s what it’s going to do.”

While holding the head, the goal is to keep the snake from coiling until it tires out.“Once they tire out, they have to either cool off or warm back up,” Kalil explains.“They’re like a noodle.”

Finding them is hard, and wrestling them requires technique and

“Where there’s a will, there’s a way in nature, and there was definitely a will, and these animals are just so absolutely amazing that they took over.”

finesse, but it’s at the end of the day, when Kalil has her quarry bagged, that she faces the hardest part of the job.

“I open the bag real slowly, take the head real carefully, and say, ‘I’m sorry for what I have to do, but you don’t belong,’” says Kalil, before euthanizing them with a captive bolt to the head.“You hope you get the perfect shot, and they feel nothing, lights out.”

Kalil sees the killing of pythons as a necessary evil to prevent further damage to the Everglades ecosystem, where the snakes have been responsible for an estimated 98% to 99% reduction in populations of mammals. After a long day riding along levees, scanning embankments, and walking through saw grass, we didn’t manage to find any pythons, but we did spot all manner of wildlife that are flourishing due to python mitigation efforts in the area. Passing two plump raccoons hopping along an embankment, Kalil says,“That’s why we do it.”

“I can just imagine what [a python]’s going to eat throughout its life, and so I’m saving a thousand lives by taking one life,” says Kalil.“When you do the math, that’s an easy call.”

Clockwise from opposite page: Donna Kalil with captured pythons, Burmese pythons in the wild

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Layered textures, pale wood cabinetry and a calm, edited mix of materials evoke quiet luxury design in this kitchen by Angela Reynolds.

The banquette, integrated into the island’s Calacatta marble, is upholstered in gray leather accompanied by Ozzio Italia leather chairs.

Getting Personal

Designers share how they personalize the two most dynamic areas in a home—kitchens and bathrooms—to echo their clients’ ethos, and how you can do the same.

Written by CHRISTIE GALEANO-DEMOTT

Kitchens and bathrooms attract attention, often (and rightfully) stealing the spotlight. We gather and share in the former and retreat to the latter for respite. So it’s no wonder designers are prioritizing personalization to curate bespoke bathrooms and custom kitchens that perfectly reflect their clients’ lifestyles.

ELEGANTLY INTIMATE

This tropical modern residence was designed to highlight the home’s expansive ocean views at every opportunity. The 12,000-square-foot house was also built to showcase the homeowners’ extensive art collection and is optimized to host the clients’ family and friends for both lavish parties and intimate gatherings. This is especially evident in the stunning waterfront curved banquette built into the kitchen island, where the family gathers daily for meals, leaving the imposing dining table for larger dinners, explains Raphael Levy, principal at Choeff Levy Fischman Architecture + Design. Levy worked with designer Charlotte Dunagan to curate a kitchen that balances sophistication and warmth. The sculptural glass breakfast table with a curved wooden base is a counterpoint to the kitchen’s marble and polished finishes, softening the room’s geometry with its intimate nook.“This kitchen embodies the essence of open living,” Dunagan says.“It’s a space designed not just for cooking but for connection—elegant enough for entertaining yet grounded in the everyday rhythms of life.” dunagan.design, clfarchitects.com

ADVICE

FOR PERSONALIZING YOUR SPACE: Hidden staff kitchens are increasingly popular these days, so Levy advises designing them at the right scale. Opt for a larger staff kitchen than you initially planned to ensure it’s well equipped with professional-grade appliances.

ASK YOURSELF: How can the interiors best support the art you’ve chosen? It’s important to have a neutral backdrop that lets the art take center stage. Materials should let the artwork breathe and command attention throughout the home.

PUTTING DOWN ROOTS

More Wow Designs owner and principal designer Russell Goldman was laser-focused on honoring his clients’ Mexican heritage in this powder bathroom. The devotional tin nichos were deliberate choices to celebrate Mexico’s craft traditions and rituals. Originally used as tiny shrines for religious relics or family photos, Goldman reimagined them as culturally meaningful pieces that ground the space, and added the flowers for a delicate touch. While they make a strong statement and create a memorable moment for guests, they weren’t Goldman’s only muse. The Phillip Jeffries textured snakeskin-patterned wall covering—in a prism of black, charcoal, copper and metallic—first inspired the space’s dramatic mood. He complemented the walls with brass and bronze mirror industrial-style light fixtures. Goldman chose the vintage handmade brass parrots by Guadalajara-based artist Sergio Bustamante as a whimsical nod to his clients’ family heritage, which is also rooted there. morewow.design

ADVICE FOR PERSONALIZING YOUR SPACE: Overdoing it is overdoing it, whether that’s with color, pattern or accessories. I view personalization more as a design principle or guiding approach (on

the level of choosing a style or mood). It works when it’s meaningful, layered and doesn’t need to be seen or understood by everyone. Personalization feels overdone when it’s not cohesive and just sprinkled in at the end. That’s not design; that’s decoration.

ASK YOURSELF: What are the values and stories that have shaped your path? Be clear about who you are. What are the aspects of your life that you want to convey to others and feel surrounded by every day? Not every element of a home needs to be highly personal, but without this level of clarity, the story and design may feel disjointed.

BELOW: Russell Goldman’s clients recently moved to Florida, so he designed this contemporary, eclectic home in Boynton Beach to feel “equal parts Florida-relaxed and culturally curious—demonstrating that the owners value spaces that feel comfortable for everyday life but also carry narrative and emotional meaning,” he says.

RIGHT: The first-floor walls in this home designed by Angela Reynolds are clad in the same plaster, finished in a custom-blend cream that evokes softness and warmth, serving as the perfect backdrop for the beloved painting.

DANIEL CLAVERO

PARISIAN GLAMOUR

Reveling in her client’s love for art, designer Angela Reynolds aimed to showcase an inspiring collection in her new 4,600-square-foot Jupiter home. Reynolds, who previously owned an antique shop in London, connected with her client more than a decade ago through their shared appreciation for history, romance and a mutual passion for traveling to source the perfect pieces for a space. One of those works of art is an oil-on-canvas painting dating to circa 1730, which the duo found in a quaint Parisian antique shop. While it formerly resided in the study, Reynolds explains that “during the install we spontaneously held it up against the plaster hood, and it was instant poetry.”Reynolds designed the hood as a sculptural focal point,“but the painting gave it soul,”she says. She adds that she intentionally kept the hood wall minimal to allow the art to take center stage and ground the space.

Just like Reynolds looks to reflect her clients’ personalities in their homes through her thoughtful design, her craft is deeply ingrained within her. It’s something she can’t simply turn off, even while on vacation. For instance, she discovered the vanity’s Fortuny mirror during a family trip to Venice. Though more utilitarian, this piece was a welcome addition to her client’s collection and helped set the tone for the glamorous space: Parisian romance interpreted with modern restraint. The antique mirror above the tub also echoes the layered, collected sensibility that’s never heavy. angelareynolds.com

ADVICE FOR PERSONALIZING YOUR SPACE: I caution against oversized vinyl words like “Live, Laugh, Love” plastered across a wall and too many floor transitions—continuity is sophistication.

ASK YOURSELF: Does this bring joy and add value to my life? Can I live with it every day?

The shower’s arched doorway, reminiscent of the kitchen’s hood, reflects how the team approached the home’s architecture “as a rhythm of contrasts, crisp lines softened by curves,” Reynolds says.

CRAIG FASHAW

comfortable.

PUPPY LOVE

Designer Laetitia Laurent of Laure Nell Interiors wasn’t deterred by her client’s wet noses and licks. Instead, she drew inspiration from Little Dude and Bucky, two Cavalier King Charles Spaniels who needed her help. Their owners, who enjoy entertaining at their 6,600-square-foot Miami home, wanted to eliminate the bulky dog crates that crowded the kitchen. The home’s interiors are inspired by the golden age of Art Deco, featuring bespoke wall coverings, sculptural lighting and curated furnishings. Laurent matched that elegant yet comfortable aesthetic by designing custom cabinetry that seamlessly integrates the pups’ fluffy beds into the kitchen. It also doubles as a dedicated coffee and tea station for their humans.“It’s functional, beautiful, and a true reflection of how the family lives every day,” she says. laurenell.com

ADVICE FOR PERSONALIZING YOUR SPACE: Balance it with timelessness. The most common mistake I see is being too specific, which can limit future flexibility—like initials tiled into a pool or highly themed children’s rooms. A space should feel personal today while remaining adaptable for tomorrow.

ASK YOURSELF: Will this detail still bring me joy in five years? Does this personalization enhance how we live every day, or does it lock us into something we might outgrow?

SERVING IT UP

For Beach Haus Interiors designer Michelle Mansfield’s snowbird clients, having a second home where they could fully enjoy South Florida’s sun, surf and sand lifestyle was the ultimate goal. They wanted a space to host loved ones, so Mansfield designed this modern coastal home in Boca Raton with ample indoor and outdoor entertainment areas. A wet bar within the dining room was an essential feature for gatherings, leading Mansfield to create a cubby for oversized trays, maximizing the bar’s unused space. This creative and practical solution provided the family with a place to store trays used for breakfast in bed or for serving poolside re-freshments. The trays are also food-safe, allowing them to double as charcuterie boards.“It’s one of those small design moments that really embodies resort-style living: effortless, thoughtful, and ready for whatever the day brings,”Mansfield says. beachhausinteriors.com

ADVICE FOR PERSONALIZINGYOUR SPACE: In coastal homes, especially, there’s real beauty in restraint. You can still infuse a space with personality and story without over-styling or committing too strongly to one look. The goal is to create a feeling or a mood that reflects who you are and your way of life, rather than a specific theme.

ASKYOURSELF: What’s going to make your everyday life easier and more enjoyable, not just what looks pretty in a photo? Good design supports your lifestyle.

For a family of athletes who are constantly on the go, this customized storage simplifies daily life, which is exactly what Michelle Mansfield aims for in her designs.

This redesigned dog area and breakfast station seamlessly blend into the family’s main gathering space, making both humans and dogs feel welcome and

JESSICA

HEART & SOUL

Max, the king of the castle, needed his own space in this modern coastal Key Largo home. The prize-winning German Shepherd is an essential part of the family, so his owner asked designer Susan Lin to create a customized feeding station for him. Lin crafted a food and water area ergonomically suited to his height, clad it in durable Taj Mahal quartzite, and selected bathroom-grade materials to ensure its longevity and easy cleanup. She also added a faucet so Max’s bowl can easily be refilled with fresh water.

Just as Max is one of her client’s priorities, health is another. As a retired professional athlete, he’s an expert in training and recovery. He strongly believes in the healing power of saunas, so he tasked Lin with creating space for one in his primary suite. She accomplished this by eliminating the toilet in the suite’s second bathroom and building a two-level cedar-plank sauna with natural travertine, ambient lighting and satin nickel finishes. susanlindesign.com

ADVICE FOR PERSONALIZING YOUR SPACE

Keep bathrooms and kitchens understated with neutral colors and classic, durable materials. Also, keep the same floor elevation throughout the house for accessibility, safety and usability.

ASK YOURSELF: Am I following a trend? Aim to keep both spaces as timeless as possible.

BELOW LEFT: The Koto-wood cabinetry optimizes storage so that Max’s provisions are easily accessible yet out of sight.

BELOW RIGHT: The homeowner has a steam room in his primary residence, so he opted for a sauna in this vacation home to complete the resort-style design.

PRISMATICALLY PERFECT

A master at designing spaces that make her clients happy, designer Betsy Wentz’s strength lies in her talent for mixing colors and patterns. When her clients hired her to add a few finishing touches to their 4,500-square-foot home in Boca Raton, she knew exactly where to begin. Kitchens are the heart of a home, but they also feature many hard surfaces like countertops, stainless steel and wood.“We should treat our kitchens like any other room in the house,” she says. “People are going to hang out in the kitchen; they might as well be comfortable.” She used color to warm up the space with upholstered stools, which also added a fun, unexpected contrast. She explains that for someone hesitant to embrace bold hues, adding color through upholstery is a great alternative that is a flexible, low-commitment way to make a splash. betsywentz.com

ADVICE FOR PERSONALIZING YOUR SPACE: We should live in our homes and enjoy them, but at the same time, we can express ourselves uniquely without adding permanent details to brick and mortar. Keep the main features classic.

ASK YOURSELF: Is this functional? Form must always follow function.

LET THE LIGHT IN

Sunlight and lake views reign supreme in this Boca Raton residence. The homeowners wanted a home that “exemplifies resort-style living with a synergistic indoor-outdoor living space that places particular emphasis on natural light,” explains Ralph Choeff, principal of Choeff Levy Fischman Architecture + Design. They aimed to create a central entertainment area that blurs the line between indoors and out without detracting from the views. As part of this grand living area, there are no walls between the dining room and kitchen, so to subtly define the spaces, designer Deborah Wecselman collaborated with Amsterdam-based Studio Germans Ermics to craft the custom-colored glass installation. The clients are avid art collectors, so this piece introduces a sculptural element to the room, and the use of glass preserves the visual flow and natural light. The homeowner selected her favorite colors for the ombré effect, which provides privacy while also creating a visual transition between spaces and maintaining openness. wecselmandesign.com

ADVICE FOR PERSONALIZING YOUR SPACE: Choeff says, “It’s OK to customize a residence to a certain extent, but one cannot be so specific that it would turn off any future buyer.” Wecselman agrees,“Anything monogrammed is almost always a bad idea—it immediately limits the longevity and resale appeal of a space.”

ASK YOURSELF: How long do you plan to stay in this home? Wecselman stresses that considering the timeframe will influence how bold or specific you can be. How will your life evolve? If you’ll have grandkids in a few years, or your daughter is 15 and may soon be off to university, you need to think ahead. “Design should support the next chapter, not just the current one,” she advises.

A MONOCHROMATIC MOOD

For his clients who are truly unafraid of color, designer Matthew Boland of MMB Studio drenched the entire kitchen in Sherwin-Williams’ Energetic Orange. The home’s transitional style features a spirited use of color throughout, like in the powder room’s hot-pink glass vanity, the living room’s striking cobalt-blue chairs and the patio’s red lacquer cabinets. But the guesthouse isn’t left out of these vibrant color moments. Boland chose to fully saturate the slim guesthouse galley kitchen to make it brighter and feel more expansive. This is his clients’ seasonal Palm Beach home, where they enjoy entertaining loved ones, so he played off that lively, vibrant quality in the kitchen’s design. Picking the right color was simple—it was inspired by the limited-edition Raynaud porcelain vase (seen in photo).“The clients love a color moment, but only when it is intentional and moving,” he says. mmbstudio.com

ADVICE FOR PERSONALIZING YOUR SPACE: You need to decide how much personalization is realistic within your budget and whether it will be affordable to change it later if you tire of it.

ASK YOURSELF: How do I use this space? Aspirational design doesn’t always equal good design; it can create spaces that aren’t functional or maintainable.

LEFT TOP: A glass installation provides privacy for the Santambrogio Milano glass table that overlooks the kitchen island, crafted in Dekton by Cosentino.

LEFT BOTTOM: Betsy Wentz suggests that other ways to add color and pattern to a kitchen include incorporating Roman shades or Moroccan rugs.

ABOVE: Matthew Boland tied the kitchen’s bold color together with French white oak flooring and white Caesarstone countertops and backsplash.

NICKOLAS SARGENT PHOTOGRAPHY

DesignerSpotlight

With 28 years of experience in custom storage solutions, Keri Castagna continues to bring passion and precision to every project. As a design consultant for California Closets, the leading brand in the industry, she thrives on the collaborative process—where creativity, function and investment come together seamlessly to bring clients’ dreams to life.

“I still get excited every time I sit down with a new client,” she says. “It’s about understanding how they live and what matters most in their daily routines. The right design should make their life easier while reflecting their personal style.”

Keri’s approach blends deep product knowledge with a genuine appreciation for aesthetics. Each project begins with a thoughtful conversation about how the space will

be used and what the client envisions. Using the company’s proprietary CAD software, Keri helps clients visualize their custom designs in real time. From current styles in door and drawer fronts, combined with finish selections intentionally curated for this market, clients can see exactly how their choices will look once installed, turning their ideas into a tangible preview of the finished project.

“Balancing beauty, practicality and investment value is where California Closets’ expertise truly shines,” explains Anette Jordan, VP of Operations. “Whether transforming a cluttered closet, optimizing a home office or reimagining a garage, our goal remains to craft spaces that enhance everyday living and bring lasting satisfaction. After nearly three decades, Keri’s enthusiasm remains as strong as ever—proof that great design never goes out of style.”

A FLAIR FOR THE EXOTIC

Worldly influences take center stage in kitchens and baths that inspire escape. Layer organic textures, bohemian patterns and vibrant colors to bring home the spirit of faraway places.

Curated by AMANDA MESA

1. Botanica Napkins, Set of 4 - $168, Hive, Palm Beach, hivepalmbeach.com 2. Currey & Co. Sommelier 8-Light Chandelier - $2,970, Perigold, West Palm Beach, perigold. com 3. Hale Canvas Single Bathroom Vanity - $1,998, Anthropologie, Boca Raton, anthropologie.com 4. Moravian Star Pendant - $2,158, Serena & Lily, Palm Beach, serenaandlily.com 5. L’Objet Prism Martini Glasses, Set of 4 - $230, Neiman Marcus, Boca Raton, neimanmarcus.com 6. Harlow Calcite Sconce - $1,065, Restoration Hardware, West Palm Beach, restorationhardware.com 7. Dolce & Gabbana Moka Express Large Pot - Blu Mediterraneo$140, Neiman Marcus, Boca Raton, neimanmarcus.com

8. Merola Tile Stella - $11 per square foot, Ferguson Home, Boca Raton, fergusonhome.com

NEUTRAL GROUND

Subtle and sophisticated, this style celebrates intention over excess. Light woods, neutral tones, and sleek silhouettes evoke a sense of calm, highlighting the timeless beauty of simplicity.

1. Fellow Corvo EKG Electric Kettle Pro - $200, Anthropologie, Boca Raton, anthropologie.com 2. Four Hands Cullen 5-Light Chandelier - $1,399, Perigold, West Palm Beach, perigold.com 3. Costa Nova 12-Piece Livia Dinnerware Set$289, Costa Nova, us.costanova.com 4. Ellery Rug - $1,199, Z Gallerie, zgallerie.com 5. Maui Freestanding Bathtub - $8,999, West Elm, West Palm Beach, westelm.com 6. Savanna Teak Wood and Mink Brown Velvet Counter Stool - $549, CB2, Miami Beach, cb2.com 7. Acacia Wood Round Mirror 40” - $349, CB2, Miami Beach, cb2.com

GONE COASTAL

Playful yet polished, this coastal aesthetic pairs sandy neutrals with dreamy pastels and bright pops of color. Nautical lines, marine textures and beachy patterns bring laid-back luxury to kitchens, baths and beyond.

1. Nils Sconce - $600, Arhaus, Boca Raton, arhaus. com 2. Mare Wave Wallpaper - $198, Anthropologie, Boca Raton, anthropologie.com 3. Atoll Rectangular Mirror - $849, Ballard Designs, ballarddesigns.com 4. Costa Nova Pasta Bowls, Set of 6 - $210, Mallorca Platter - $105, Sur La Table, Boca Raton, surlatable. com 5. Port 68 Coral Crossing Lucite Bench - $1,400, Neiman Marcus, Boca Raton, neimanmarcus.com 6. SPI Home Coral Glass End Tables - $570, Perigold, West Palm Beach, perigold.com 7. Iris Clamshell Table Lamp by Jake Arnold - $199, Crate & Barrel, Boca Raton, crateandbarrel.com 8. Ross Swivel Counter Stool - $1,998, Serena & Lily, Palm Beach, serenaandlily.com

Where Dance Takes

For 35 years, our dancers have stretched beyond limits, lifted stories into the air, and carried generations of audiences to new heights. Join us for a gala honoring the artists, teachers, visionaries, students, and patrons who helped us defy gravity…one leap at a time.

Arlene Herson Pam Polani

BACKSTAGE PASS

Joe Deninzon of Kansas, performing Jan. 9 at Pompano Beach Amphitheatre

IF YOU GO

WHAT: Boca International Jewish Film Festival

WHEN: Feb. 21-March 22, with preview events beginning Jan. 14

WHERE: Cinemark Paradise, 3200 Airport Road, Boca Raton; Movies of Delray, 7421 W. Atlantic Ave., Delray Beach; Paragon Theaters, 3984 W. Hillsboro Blvd., Deerfield Beach

COST: $59-$199 for festival passes

CONTACT: jfilmboca.org

Wendy Honig

Twenty years into her film festival career, this programming powerhouse continues to bring Jewish stories to a growing audience

Written by JOHN THOMASON

The Boca International Jewish Film Festival (BIJFF) officially enters its third year in February, but if it already feels like an institution, it’s because Jewish movies have enjoyed a foothold in the Palm Beaches, under one moniker or another, for 20 years. Artistic Director Wendy Honig has been at the forefront for just about all of them: running two screening committees for the Palm Beach Jewish Film Festival, then supervising a “Jewish Sidebar” for the Palm Beach International Film Festival, then programming a Jewish film festival for the Levis JCC for seven years.

But BIJFF, a fully independent entity, has emerged in its two short years as a major testing ground for Jewish and Israeli cinema worldwide, premiering myriad titles that have gone on to successful theatrical and streaming runs. These include “One Life,” starring Anthony Hopkins as a London broker who rescued Jewish children from Nazi occupiers; the black comedy “Bad Shabbos,” which would eventually gross more than $1.5 million at the U.S. box office; and “Remembering Gene Wilder,” an acclaimed documentary about the pioneering actor-director. Honig says the festival has already tripled in size since its inception, with 80 titles expected to screen at the 2026 iteration, which spans three cities: Feb. 21-28 at Cinemark Palace in Boca Raton, March 1-15 at Movies of Delray, and March 18-22 at Paragon Theaters in Deerfield Beach. But the festivities actually kick off this month with a lineup reveal, complete with trailers and “surprises,” at 10 a.m. Jan. 14 at Movies of Delray, and an opening celebration, screening and dinner at the Wick Theatre on Jan. 26. Thanks to additional one-off screenings in the summer and fall, the festival has effectively established a year-round presence—catering, as Honig tells Boca magazine, to an expanding community cohort.

How did the festival start, and what inspired it?

There was a great need with the community to have Jewish films—Boca and Delray have been growing so much in the years since COVID—and we are happy to fill that need. We also do a lot of events, and we are a 501(c)(3). And we don’t earn salaries. We’re sort of like volunteers on steroids. We work very hard on the festival, and everybody is very dedicated. So being that we don’t earn salaries, the money that we make goes toward the following year’s festival but also toward charities. So we give a lot to Jewish and Israeli charities. Our festival has become like a family.

Why is film such an important medium to communicate the Jewish experience? Film educates and entertains people. I specifically like to pick films that people don’t know anything about. That’s my favorite thing to do, because it really helps people to know what their religion is all about. … It brings our community together.

Judaism has different denominations, plus the distinctions between cultural and religious Jews. Do you look for programming that reflects this wide net?

Absolutely. Our goal is to reach out to all of the Jewish community, and we like to hit certain

marks. We want to make sure that we get the gay and transgender groups. We want to get women’s groups. We want to get orthodox groups. We want to get reform groups. We want to reach everyone—the Black community and how they relate to the Jewish community.

Has anything changed in Jewish and Israeli cinema since October 7 and the Israel-Hamas War? Can these impacts be felt in Jewish movies today?

Yes, they can. I know now that Israel has lost funding for films. [At the time of this interview, Israel’s culture minister had just cut funding for his country’s most prestigious film awards ceremony after it awarded Best Picture to “The Sea,” a feature about a 12-year-old Palestinian boy who sneaks into Israel to see the sea for the first time.—Ed.] . We will have topics from October 7 also.

What do you hope will be the most lasting impact of this festival?

We would like to bring joy to the community.

WEB EXTRA: Honig shares her thoughts on three marquee titles screening at the 2026 Boca International Jewish Film Festival. Visit BOCAMAG.COM/ JANUARY-2026.

CARINA MASK Wendy Honig

January 2026

Now-Jan. 14:

“From Primitive to Surreal” by Gustavo Novoa at Cornell Art Museum, 51 N. Swinton Ave., Delray Beach; free with $5 suggested donation; downtowndelraybeach.com. Collected by presidents, first ladies, diplomats and royalty, the paintings of Chilean artist Novoa feature lush and imaginative nature-scapes of animals gathering in unusual formations, creating a hyper-real environment of flourishing flora and fauna.

Now-Feb. 1:

“Edgar Degas, the Private Impressionist” at Society of the Four Arts, 102 Four Arts Plaza, Palm Beach; $10; 561/6557227, fourarts.org. This showcase for the late 19th century artist underlines Degas’ singularity in the art culture of his time. Focusing on works on paper, its 24 drawings, 23 prints, eight photographs and one sculpture reveal artworks Degas created mainly for himself and close friends, with no intention to sell or display them.

Jan. 8:

A Literary Afternoon: Sam Sussman at B’Nai Torah Congregation, 6261 S.W. 18th St., Boca Raton; 2 p.m.; $20.50; 561/558-2520, levisjcc.org.

Inspired by his celebrated Harper’s Magazine essay “The Silent Type: On (Possibly) Being Bob Dylan’s Son,” Sussman reimagines his possible paternal origins as the offspring of a music icon in his debut novel “The Boy From the North Country,” which he’ll discuss in person.

Now-March 1:

“Anastasia Samoylova: Atlantic Coast” at Norton Museum of Art, 1450 S. Dixie Highway, West Palm Beach; $15-$18 museum admission; 561/8325196, norton.org. Miami-based photographer Anastasia Samoylova retraces Berenice Abbott’s 1954 photo essay from the entire length of U.S. 1, expanding upon her inspiration’s unvarnished portraits of her the country’s myriad places, cultures and denizens.

Jan. 9:

Kansas at Pompano Beach Amphitheater, 1801 N.E. Sixth St., Pompano Beach; 8 p.m.; $75-$106; 561/223-7231, pompanobeacharts.org. A going concern since 1973—with the exception of a one-year hiatus—Topeka’s most beloved classic rock stalwarts will perform hits from their 16 albums, with original members Phil Ehart on drums and Rich Williams on guitar leading the charge.

Jan. 11:

“WHY: An Actor Preparing” at Arts Garage, 94 N.E. Second Ave., Delray Beach; 7 p.m.; $45-$50; 561/450-6357, artsgarage.org. This solo play from theatre educator, actor, writer and director Davion Tynarious Brown is set in a studio apartment, where an actor preps for a once-in-a-lifetime audition. In the process, he provides the audience with a meta-commentary on the challenges actors face, the balancing acts of their personal lives, their inner fears and more.

“Self Portrait” by Edgar Degas

“House by Water” by Anastasia Samoylova

Scott Bernard of Kansas

Art by Gustavo Novoa

Now-March 11:

“Timeless Mucha: The Magic of Line” at Boca Raton Museum of Art, 501 Plaza Real, Boca Raton; $12-$16 museum admission; 561/3922500, bocamuseum.org.

Czech master Alphonse Mucha’s most enduring works, which included vivid and sinuous theatrical posters, public murals and decorative panels rooted in nature, myth and feminine beauty, have influenced generations of artists. This exhibit traces connections between the artist’s lithographs and modern rock posters, comic books and more.

Jan. 12:

Now-April 4:

“Light as Air: The Buoyant Sculptures of Mariko Kusumoto” at Morikami Museum and Japanese Gardens, 4000 Morikami Park Road, Delray Beach; $10-$16 museum admission; 561/495-0233, morikami.org. With its kaleidoscope of colors and shapes, the fiber art of Japanese artist Kusumoto aims to fill the spectator with discovery, surprise and wonder. Her Morikami exhibition will include a unique site-specific installation that will utilize all dimensions of the gallery space.

Herb Alpert at Kravis Center, 701 Okeechobee Blvd., West Palm Beach; 7:30 p.m.; $40.26-$115.01; 561/8327469, kravis.org. Ninety years young, this Latin jazz trumpeter released the very first album on A&M Records, “The Lonely Bull,” and has continued to refine his immersive, easy-listening, multicultural sound over seven decades. Backed by longtime band the Tijuana Brass, he’ll share photos, videos and art in this multimedia concert.

Jan. 6:

Lou Gazzara at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $53.50-$73.50; 561/4839036, bocablackbox.com.

An “American Idol” finalist with a five-octave range, this Las Vegas-style showman performs hits from a century of artists ranging from Pavarotti and Frank Sinatra to Elvis Presley, Journey and Bruno Mars, backed by a live seven-piece band.

Jan. 7-25:

“Broadway Bound” at Levis JCC Sandler Center, 21050 95th Ave. S., Boca Raton; show times vary; $40-$45; 561/558-2520, levisjcc.org. In Neil Simon’s semi-autobiographical dramedy, two brothers pursue a career as comedy writers for radio and television but are called out by their parents when their humorous stories of infidelity and dysfunction mirror the tension in their own fracturing family.

Jan. 13-17:

“BIJOUX!” at the Studio at Mizner Park, 201 Plaza Real, Boca Raton; 6 to 8:30 p.m. Tues., 11 a.m. to 6 p.m. Wed.Sat.; $10-$25; 954/9105826, thestudioatmiznerpark.com. Jewelry artists from around the world— from Tel Aviv to Tuscany and Amsterdam to Argentina—will showcase their items, which visitors will be permitted to try on and purchase, at this 12th-annual showcase, which kicks off Jan. 13 with a VIP reception with caviar and Champagne.

Jan. 15:

Judy Gold at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 8 p.m.; $48.50$58.50; 561/483-9036, bocablackbox.com. A longtime road warrior in the standup scene, this prolific Emmy winner and outspoken progressive has guest-starred on more than 30 shows in 25 years, and created two solo plays: “25 Questions for a Jewish Mother” and “The Judy Show: My Life as a Sitcom.”

Jan. 15:

Kevin James: Eat the Frog Tour at Kravis Center, 701 Okeechobee Blvd., West Palm Beach; 8 p.m.; $45.43$299.01; 561/832-7469, kravis.org. The Emmy-nominated “King of Queens” and “Paul Blart: Mall Cop” star— slimmer than he used to be, having shed some 60 pounds for a recent role—returns to his standup roots on the heels of his third successful comedy special, the linguistically triggering “Irregardless.”

Herb Alpert

Lou Gazzara “BIJOUX!”

JOHN CARLANO

Judy Gold

Kevin James

FRANCESCO

ALLEGRETTO

January 2026

Jan. 16:

Anders Osborne at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 9 p.m.; $60.42; 561/395-2929, funkybiscuit. com. A staple of the New Orleans music scene for nearly four decades, this Swedish-born bluesman played himself on HBO’s “Treme” and has been dubbed the “poet laureate of Louisiana’s fertile music scene.” His latest LP, “Picasso’s Villa,” explores living in America during the tumultuous COVID years.

Jan. 23-25:

Palm Beach Opera: “La Bohème” at Kravis Center, 701 Okeechobee Blvd., West Palm Beach; 7:30 p.m. Fri.Sat., 2 p.m. Sun.; $51.75-$230; 561/832-7469, kravis.org. Still the ultimate artistic expression of the trials and tribulations of starving artists, Giacomo Puccini’s romantic and shattering portrayal of creative friends and lovers in Bohemian 19th century Paris remains one of the most beloved operas worldwide.

Jan. 16-Feb. 1:

South Florida Fair at South Florida Fairgrounds, 9067 Southern Blvd., West Palm Beach; $12-$20; 561/7905225, southfloridafair.com. Centered on a theme of “Party With the Pirates,” this year’s fair features events for swashbucklers young and old, plus daily parades, five stages of music and entertainment, carnival rides and games, an agriculture and livestock program, and more.

Jan. 16-Feb. 8:

“To Life 6” at Willow Theatre at Sugar Sand Park, 300 S. Military Trail, Boca Raton; various show times; $46; 561/347-3948, sugarsandpark. org. Director Shari Upbin presents her sixth iteration of this song-and-dance-filled toast to the contribution of Jewish composers to the Golden Age of Broadway and Hollywood, featuring anecdotes, fun facts and tunes from “Oklahoma!,” “My Fair Lady,” “Guys and Dolls” and more.

Jan. 24-25:

The Symphonia: “EBENUS” at the Studio at Mizner Park, 201 Plaza Real, Boca Raton; 7 p.m. Sat., 3 p.m. Sun.; $58-$95; 561/376-3848, thesymphonia. org. This world-premiere concerto for clarinet and orchestra offers a rare cross-continental collaboration between two composers of global renown: Kinan Azmeh of Syria and Christophe Chagnard of France. “EBENUS” will support the artists’ belief in music as a universal language that can provide hope in troubled times.

Jan. 29:

Les Ballets Africains at Kravis Center, 701 Okeechobee Blvd., West Palm Beach; 7:30 p.m.; $40.26-$97.76; 561/832-7469, kravis.org. Founded in 1948, Les Ballets Africains is the national dance company of Guinea, serving for generations as a cultural ambassador for the West African nation. Live music from ancient tribal instruments combines with exuberant rhythmic dance and elaborate apparel, as the performers explore their culture and homeland through their art.

South Florida Fair

Anders Osborne Les Ballets Africains Kinan Azmeh of “EBENUS”

Jan. 17:

Mutts Gone Nuts at Coral Springs Center for the Arts, 2855 Coral Springs Drive, Coral Springs; 7 p.m.; $54-$86; 954/344-5990, thecentercs.com. Formerly discarded shelter dogs, including two Guinness World Record holders, will perform circus-like feats—including wire walking, riding a wheel, and jumping rope and through hoops, at this heartwarming and comedic showcase of canine talent.

Jan. 18:

Boca Ballet Theatre 35th Anniversary Gala at University Theatre at FAU, 777 Glades Road, Boca Raton; 3 p.m.; $75-$350; 561/995-0709, bocaballet.org. Professional dancers from American Ballet Theatre, New York City Ballet and Philadelphia Ballet will perform a mixed-repertory selection of classic and contemporary works in celebration of Boca Ballet Theatre’s landmark 35th year, followed by an intimate onstage dinner with the dancers.

Jan. 30:

John Kadlecik Solo Acousti’Lectric at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 9 p.m.; $39.24$50.09; 561/395-2929, funkybiscuit.com. Entrenched in the musical universe of the Grateful Dead, singer/songwriter Kadlecik has performed in the band Further, with Phil Lesh and Bob Weir, and co-founded the Dead tribute act Dark Star Orchestra. As a oneman band, he’ll perform an improvisatory symphony of sounds looped from a single electric guitar.

Jan. 22-Feb. 22:

“My Fair Lady” at the Wick Theatre, 7901 N. Federal Highway, Boca Raton; show times vary; $99; 561/9952333, thewick.org. Lerner and Loewe’s Tony-winning musical about a cockney flower girl and the arrogant history professor who tries to transform her into an elegant debutante is one of the most universally beloved shows in Broadway history, and it celebrates its 70th anniversary this year.

Jan. 24:

Red Wanting Blue at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 7 p.m.; $39.24-$50.09; 561/3952929, funkybiscuit.com. Dubbed “America’s local band” by NPR, this industrious sextet from Ohio has released 13 albums since its 1996 inception. Flirting with mainstream success but remaining doggedly independent, the group’s array of instrumental colors—ukulele, Chapman Stick, steel guitar, mandolin—reflects its heartland-rock roots.

Jan. 30-31:

The Alans’ Magic and Mentalism at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 6:30 p.m. Fri., 7:30 p.m. Sat.; $43.50; 561/4839036, bocablackbox.

com. Stacy Alan, a former therapist, joins her husband, magician Jason Alan, to add elements of psychology to their unique take on magic shows. Combining mentalism with sleight of hand and showmanship, the Alans endeavor to inject a depth of feeling that is often lost in the razzle-dazzle of their profession.

Jan. 31:

Vanessa Collier at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $44.40; 561/395-2929, funkybiscuit.com. Touring in support of her sixth album

“Do It My Own Way,” this five-time Blues Music Award winner continues to follow the advice of her latest title. Her way includes a fiery approach to genre, blending funk, rock and blues into her sound, along with a modern homage to the Memphis soul sound pioneered on Stax and Hi Records.

Jan. 31-Feb. 1:

Lynn Philharmonia No. 3 at Wold Performing Arts Center at Lynn University, 3601 N. Military Trail, Boca Raton; 7:30 p.m. Sat., 3 p.m. Sun.; $35-$50; 561/238-9000, lynn.edu. Under the baton of Music Director Guillermo Figueroa, the esteemed Philharmonia will perform Handel’s “Music for Royal Fireworks, HWV 351,” Ives’ “The Unanswered Question” and Brahms’ Symphony No. 2 in D Major, op. 73.

Mutts Gone Nuts

Vanessa Collier

Red Wanting Blue Boca Ballet Theatre MARTIN

THE STUDIO AT MIZNER PARK PRESENTS

OPENINGNIGHTCELEBRATIONBYINVITATION~BUBBLES,BANGLES,ANDBEADS

Tuesday, January 13th, 2026 | 6:00PM

January 14th — 17th | 11:00AM - 5:00PM

SPECIALEVENTS

Conversation with Bruce Medcalf • Artists' Presentations • Afternoon Tea • Curated Tours • More to be revealed...

Investing in our community through the YMCA

Christine E. Lynn

South Florida Businesswoman

PhilanthropistandCommunity

Resident45+years

You’re a long-time resident of South Palm Beach County. How have you seen its civic needs change?

As our area has grown, so have its needs. There’s an increasing demand for quality health care, education, and programs that support children and families. More than ever, caring for one another remains essential to a strong community.

Strong communities support the less fortunate. What causes do you personally ﬁnd most compelling and why?

I’m inspired by causes that care for the whole person—physical, mental, and emotional well-being. Health care, education, and youth development create lasting change and help build a more compassionate community.

You’ve donated to the YMCA. What was the focus of your investment and why did you pick the Y as a vehicle for that gift?

I’ve supported the YMCA for many years, inspired in part by my friendship with Peter Blum and his lifelong dedication to helping others. My giving focuses on youth and family programs that reﬂect the values I hold dear—compassion, service, and community. The Y continues to touch lives and strengthen families every day.

How would you describe the YMCA’s community role to someone who’s just moved into the area?

With my background in nursing, I’ve devoted my life to the well-being of others. The YMCA shares that same spirit of care and complements my broader support of organizations that promote health, learning, and compassion. Together, they help create a stronger and more hopeful community.

For information on the YMCA of South Palm Beach County's multi-year initiative, visit:

Photo credit: Warner-Prokos Photography

BEST DINING DESTINATIONS PRESENTS

Discover a food lovers’ paradise, laden with casual cafes to white table cloth steakhouses. Feast on sparawling festive brunches, twirl your favorite homemade pasta al dente or go vegan for a healthy change.

Turn the pages to explore select Dining Destinations where the foodie in you will find your happy place.

TAYLOR BALDERSON Corporate Executive Chef

MEAT MARKET, BOCA RATON

The Best of The Vibrant & Versatile Steakhouse Experience

GROWING UP IN A SMALL TOWN IN THE OUTER BANKS, North Carolina, Taylor Balderson was always close to the restaurant industry. His mother was a food purveyor, his father a chef. Working in his dad’s kitchen from 16 to 22 years old inspired Balderson’s love of emulating his mentor’s big flair coastal cuisine, and the realization that he wanted to take his own culinary craft to the next level.

Obtaining a degree from the Culinary Institute of America provided entry into roles in top restaurants from Nantucket to

Aspen; and Palm Beach’s Café Boulud and Buccan. “Learning from Palm Beach’s top chefs, including seven years spent with Clay Conley, taught me to respect the culture of food—where it’s coming from, where it’s going and the creative aspect. I molded all those histories together and came to Meat Market, where I can highlight my own creations as Corporate Executive Chef,” says Balderson.

“Meat Market is a chef-driven steakhouse. We feature a whole separate menu of different chefs’ specialties daily, including two fish

“Meat Market is a chef-driven steakhouse. I can create a special side dish from Morocco, an Asian fish and a Spanish-style octopus.”

dishes, appetizers, salads, crudo towers, pastas and dishes from around the world. I can create a special side dish from Morocco, an Asian fish and a Spanish-style octopus,” Balderson explains.

“Each day we come in, it’s not just to cook our meat selections, but we’re here to continue to push the envelope in a culinary way to see how far we can challenge ourselves. Then, we share that unique experience of global recipes with our guests.”

2000 NW 19th St, Boca Raton 561-245-6777 • meatmarket.net

Imperial Roll

Plum Miso Glazed Scottish Salmon

32oz. Wagyu Beef Tomahawk Ribeye - MS-8 Australian

TAYLOR BALDERSON

Corporate Executive Chef

“Mia Rosebud is built on centuriesold family recipes and a deep respect for tradition.”

MARCO MICHELI Director of Operations

MIA ROSEBUD

Best of Italian Steakhouse Fine Dining

FOR NEARLY HALF A CENTURY, ROSEBUD RESTAURANTS has defined Chicago’s Italian-American culinary culture, earning a devoted following amongst locals, celebrities and even members of the Rat Pack. Now, with its new outpost in Boca Raton, Mia Rosebud brings that legacy of heritage-driven cuisine and heartfelt hospitality to South Florida.

“At Mia Rosebud, guests are treated like family,” says Marco Micheli, Rosebud Restaurants’ director of operations. “For us, it’s more than serving great food. It’s about creating moments that feel warm and welcoming, like sitting at Nonna’s table.”

That sense of care and comfort permeates the restaurant, from its alluring supper club vibe and rich wood finishes to the cozy leather banquettes perfect for people-watching and viewing black-and-white

photos of owner Alex Dana with famous friends like Frank Sinatra and Tony Bennett. The inviting ambiance sets the stage for a design-forward evening of gastronomy—whether it’s an after-work unwind with sliders and a beer pairing, girls’ night with cocktails and upbeat melodies, a romantic dinner over in-house-crafted pasta and wine, a multigenerational meal centered around saucy classics, or a celebration marked with fresh seafood and prime-aged steaks flown in daily from Chicago.

“Mia Rosebud is built on centuries-old family recipes and a deep respect for tradition,” Micheli explains. “Our standards never change, but we’re always evolving with the times. That passion flows from the kitchen to the front of house and shines in every touchpoint of the experience. The key is listening closely and delivering what brings people happiness.”

150 E. Palmetto Park Road, Boca Raton 561-462-3000 • rosebudrestaurants.com

The Carmine Banana Cream Pie

Rosebud Original Pappardelle Square Noodles

TRUE VEGAN

The Best of Chef Rahein’s Vegan Cuisine

WITH MORE THAN 13 YEARS OF VEGAN CULINARY EXPERIENCE, Chef Rahein launches his exciting new venture, True Vegan, where innovation meets flavor. His dedication to fresh, wholesome ingredients and masterful textures has made his food a standout choice for vegans and non-vegans alike.

“My food became popular in the Delray community because very few restaurants offered soy-, wheat- and gluten-free options,” Chef Rahein explains. “All our proteins are made in-house using whole, plant-based ingredients. Our ‘chicken’ is crafted from jackfruit, and our burgers feature chickpeas and dehydrated mushrooms. We’re completely soy- and peanut-free, so there’s zero risk of crosscontamination.”

Chef Rahein’s signature vegan burger has taken first place at the Boca Burger Battle two years in a row, beating out even traditional burger spots. The True Vegan menu offers a wide array of dishes, from fresh, handcrafted pizzas and hearty pastas like mushroom Bolognese, spaghetti and meatballs, and vegan chicken parmesan, to comforting soups such as pasta fagioli and split pea. Guests can also enjoy wraps, shareable appetizers and indulgent desserts like softserve vegan ice cream and smoothies. Whether dining in or taking out, there’s something for everyone at True Vegan.

“True Vegan is about celebrating flavor and creativity through real, whole ingredients,” says Chef Rahein. “You don’t have to be vegan to enjoy vegan.”

123 E. Atlantic Ave., Delray Beach 561-266-3399 • True-vegan.com

Spaghetti & Meatballs

Sausage Pizza & Margherita Pizza

Signature Mushroom Burger

Falafel Pasta Salad

“True Vegan is about celebrating flavor and creativity through real, whole ingredients. You don’t have to be vegan to enjoy vegan.”

CHEF RAHEIN

MICHAEL CONNOR PHOTOGRAPHY

LYNORA’S

The Best of Time Honored Italian Food

THIS YEAR MARKS THE 50TH ANNIVERSARY since Maria and Raffaele Abbenante opened Lynora’s in a small Lake Worth pizza shop. Since childhood, their son Angelo has been by their side, absorbing every detail about their homemade Italian food and studying what it takes to run the family business to the high standards his parents instilled.

As a fourth-generation restaurateur and President of Lynora’s, Abbenante touches every part of the business—from what’s happening in the kitchen to how the brand continues to grow.

“I oversee everything, along with an incredible team who bring my visions to life every day. I work closely with our chefs and managers to make sure the food, service and atmosphere all reflect the integrity of our family tradition. Staying true to our roots, everything is still made from scratch using my mom’s and grandma’s original recipes from Italy,” he boasts.

Adding to the six Lynora’s destinations patrons frequent for their favorite Italian fare fix, locations in Delray and Melbourne are in the works along with their speakeasy concept, Stanza, coming soon next to the Alton Road location. Above the Clematis Street restaurant, Spazio has already become a nightlife favorite.

“For me, it’s about keeping the balance between honoring our legacy and continuing to grow,” he explains. “Over the years we’ve expanded and evolved, but the heart of Lynora’s hasn’t changed. It’s still about family, hospitality, and creating a place where people want to feel at home. Our guests love that Lynora’s always feels real.”

9560 Glades Rd. Suite 190, Boca Raton

561-235-5096 • Lynora’s.com

Margherita Pizza

Pollo Milanese

Polpette Della CasaHousemade Meatballs

Minestrone

“For me, it’s about keeping the balance between honoring our legacy and continuing to grow.”

ANGELO ABBENANTE President

MICHAEL CONNOR PHOTOGRAPHY

CASA D’ ANGELO RISTORANTE

The Best Italian Flavors, Every Time

STANDING BY HIS MOTHER’S

SIDE in their kitchen in Salerno, Italy, 12-year-old Angelo Elia watched and listened intently to his mother’s wisdom about her traditional Italian recipes and the valuable life lessons she shared from the heart.

“My mother taught me the morals of the world. She and my best friend and wife, Denise, were my mentors and provided the foundation for the success I have achieved throughout my 40-year career,” Elia reflects.

Since arriving in New York City at age 14, Elia forged a tenacious path to become a renowned culinary figure and restaurateur, with 11 restaurants to his credit, including Casa D’Angelo, which has locations in Boca Raton, Fort Lauderdale and Aventura.

Renowned for their classic Italian cuisine, Casa D’Angelo offers traditional Italian fare with a modern twist, prepared with the freshest

ingredients. Specialties include the All-Time Favorite Mamma Fusilli, Branzino Piccata and Costoletta Di Vitello—a 16-ounce grilled veal chop with wild mushroom marsala sauce that Chef Elia humbly swears is “the BEST veal chop in the United States!”

The restaurant’s award-winning wine list of 400+ Italian selections perfectly complements the menu, blending tradition with innovation.

The Boca Raton location also features the expertise of Executive Chef Ricky Piper. “He’s one of the best chefs anywhere. I believe in rewarding the people who give 100% and have dedicated their life to the business,” explains Elia, who made Piper a part owner of the restaurant.

Casa D’Angelo Boca Raton is open daily from 5:30 to 10 p.m.

171 E. Palmetto Park Road, Boca Raton

561-996-1234 • casa-d-angelo.com

ANGELO ELIA Chef

Costoletta di Vitello

All Time Favorite Mamma Fusilli

Tonno Tartare

ANYDAY, BOCA

The Best of Elevating the Art of Tapas

WITH OVER TWO DECADES IN THE RESTAURANT INDUSTRY, Alican Ozturk worked his way up through every level of the kitchen— from line cook to executive chef and eventually to restaurateur. He obtained his degree in Gastronomy and Culinary Arts, but his real-world education began years before that, working alongside incredibly talented chefs in kitchens that emphasized discipline, precision and innovation.

“Since 2013, I’ve focused on developing and managing my own restaurant concepts—overseeing everything from menu development and staff culture to brand identity and expansion strategies. I’m deeply passionate about blending culinary artistry with thoughtful business management. Every restaurant I’ve built has reflected a personal philosophy: that food should evoke an experience and a memory,” explains Ozturk.

The concept behind Anyday was built around approachable sophistication—dishes that surprise and delight in a place where every visit feels special and effortless.

“Our menu reflects my experiences and travels—Mediterranean coastal flavors, touches of Latin and Asian inspiration, and a deep respect for local, seasonal ingredients. The tapas and shareable plates represent a dining style that encourages connection and conversation. It’s not about a single dish; it’s about the overall rhythm of the table—how flavors build, how moments are shared, and how dining becomes social again,” Ozturk emphasizes.

At Anyday, every dish tells a story. From the playful small plates to the elegant main courses, the menu celebrates contrast—light and bold, refined and rustic, comfort and curiosity—all designed to make you want to come back… any day.

9658 Glades Rd, Boca Raton 561-464-4454 • anydayinmiami.com

ALICAN OZTURK Owner

MICHAEL CONNOR PHOTOGRAPHY

Faroe Island Salmon

Camarones al Ajillo

Beet Tartare

ARTURO’S RISTORANTE

The Best of Traditional Italian Fine Dining

CULTIVATED FOR GENERATIONS, Arturo’s Ristorante is a cornucopia of Italian tradition, where family comes first and a 50-year signature fine dining experience follows.

The ever-present patriarch, Vincent Gismondi, warmly greets most patrons by name. His wife, Rosaria, and their five daughters have grown up in the family business. A daily guest list of devoted locals, tourists, snowbirds and celebrities—like the Gismondis—call this revered restaurant their second home.

From the lobby cocktail bar with its steady following to the intimate below-ground wine cellar complete with more than 1,000 labels curated by Gismondi himself, the libations are varied and plentiful.

“I choose wines from California and from my visits to Vinitaly, the world’s largest wine expo in Verona, Italy. I like to share my personal favorites with my guests, offering selections for any wine enthusiast’s budget,” Gismondi explains.

Before being escorted to their seats, guests pass by and marvel at the glass showcases of fresh offerings on display. White-tablecloth service follows with homemade bread and fresh-made pasta, fish, veal, chicken and beef dishes.

Tableside Caesar Salad is a favorite starter, prepared and described in delectable detail, ingredient by ingredient. Homemade desserts created by pastry chef and daughter Elisa Gismondi are almost too beautiful to eat—but are savored down to the last bite by impressed guests.

Live nightly entertainment varies from jazz piano to Sinatrainspired vocals. Dancing on the main restaurant floor makes every meal a memorable Dinner and a Show.

“Come join us soon,” says Gismondi.

6750 N Federal Hwy, Boca Raton 561-997-7373 • arturosrestaurant.com

VINCENT GISMONDI Owner & Sommelier

MICHAEL CONNOR PHOTOGRAPHY

Fettuccine alla Bolognese

Calamari e Gamberetti fritti

Tiramisu

CULINARY

PHOTOGRAPHY: AARON BRISTOL

NICHOLSON MUIR

The Best Coastal Steakhouse Experience

WHAT BEGAN AS A BOUTIQUE

BUTCHER SHOP for locals seeking exceptional cuts and chef-driven prepared foods soon evolved into NICHOLSON MUIR—a high-end yet unassuming steakhouse that holds the distinction of a MICHELIN Guide 2025 Recommended restaurant.

Founded by Chef James Muir, a meat and asado specialist with more than a decade catering Argentine openfire feasts across the Hamptons and New York City, the restaurant blends Mediterranean influence, American seasonality and Argentine technique. Guests may dine à la carte or explore two tasting journeys: the immersive 15-course Omakase or the nine-course “Not-SoPetit” experience. USDA Prime, Mishima American Wagyu, dry-aged selections, handmade pasta, raw preparations and small thoughtful plates shape a menu appealing to discerning surf and turf connoisseurs alike. Chef James curates his meat selections from various purveyors, sampling their quality with his own

offerings’ high standards. “I personally conduct my own taste tests daily for lunch, consuming over a pound of beef to find those worthy of our menu,” he boasts.

Nicholson Muir offers a 4–5 p.m. Prix Fixe, a three-course dinner priced at $45 with an optional $15 wine supplement, providing options for an earlier, elegant “Pre-Theater” meal.

The menu constantly evolves, bringing back guest favorites and new ingredients.

The bar features 007-inspired Author Cocktails and a wine program emphasizing Argentine producers, European classics and limitedallocation bottlings.

Whether dining on the breezy terrace, indoors surrounded by towering windows with a view, or lounging with cocktails around the wood-burning fireplace, an evening spent at Nicholson Muir promises to be extraordinary.

480 E. Ocean Blvd., Boynton Beach 561-336-3977 • nicholsonmuir.com

Bucatini with butter, Parmigiano and shaved white truffles.

Prime Angus Chatel Farms RibeyeFigs & Spec with Camembert

JAMES MUIR Chef

Frittura Mista

MICHAEL CONNOR PHOTOGRAPHY

ANTHONY’S RUNWAY 84

The Best Hotspot Scene for Iconic Italian Cuisine

AN ELEVATED EXPERIENCE THAT MERGES FINE DINING, artisan libations and nightly live musical entertainment, Anthony’s Runway 84 has been delivering classic Italian American cooking and old-school hospitality for more than 40 years.

Anthony Bruno—whose restaurant partners include Pat Marzano and Marc Falsetto was born into the restaurant business, learning from his successful father’s New York supper clubs and Italian restaurant ventures. “My family were great cooks, and when I couldn’t hit a curveball in baseball, I knew I had to go into the restaurant business,” he chuckled. “I always enjoyed it and paid close attention.”

The historic Fort Lauderdale landmark, revered for equal parts raucous dinner party vibe and “Goodfellas” glam combined with celebrity magnetism, features a menu rich in classics, fan favorites and exciting, innovative offerings— all with decadently ginormous portions designed to share.

For starters, Wagyu Beef Carpaccio, classic meatballs, hot and cold antipasti, chopped antipasti, stuffed artichoke and tableside Caesar salad set the tone for the gastronomic journey that awaits.

Perfectly prepared pasta including Spicy Rigatoni, Rigatoni Cauliflower, Linguine Aglio e Olio and Lasagna Neapolitan are showstoppers. Prime steaks and chops include a 16-oz. New York Strip, 10-oz. Filet Mignon and a dryaged, 40-oz. Prime Porterhouse. The Swordfish, “Runway-style,” is a fish lovers’ dream, and the Chicken Parmigiana with a spicy vodka sauce is a killer version of the classic recipe. The Power Lunch, served from TuesdayFriday, impresses and satisfies the discerning daytime clientele.

“Every night I’m in town, I like being here; I like the people, I like the action and, of course, I love the food,” says Bruno.

330 W. State Road 84, Fort Lauderdale, FL 954-467-8484 runway84.com

ANTHONY BRUNO Partner

MICHAEL CONNOR PHOTOGRAPHY

Snapper Francese

Dry-Aged Prime Porterhouse Zuppa Di Pesce Fra Diavolo

The Best Milestone, Memory-Making Event Dining

AS A PREMIERE SOUTH FLORIDA WEDDING AND EVENT DESTINATION, guests of the Addison discover a culinary world as captivating as the ambiance of its iconic historical setting.

The Five Star Diamond Award-winning cuisine represents a mastery of international flavors. “Our Executive Chef Patrick Duffy has American roots and a beautiful creative technique. Executive Sous Chef Jose Hernandez adds his own unique flair to every plate. For over 18 years they have both provided this very robust experience in a catering environment,” says Vice President Zoe Lanham.

“A distinguishing feature at the Addison is that our wedding guests get to choose their food the night of the event from a reduced menu chosen by their host. The server asks for each selection preference and then

freshly prepares every dish from scratch in about 40 to 50 minutes so that the plate is delivered with a la carte dining quality.”

Renowned for their multicultural menus including Indian recipes and Glatt Kosher ORB certified catering, the Addison’s signature dishes include Miso Glazed Chilean Sea Bass marinated for eight hours; Jumbo Lump Crab Cakes made without any breading, rivaling the most famous steakhouses’; and Double Cut Pork Chops with Apple Brandy Chutney.

“We make our own seasonings and marinades to add a distinctive flavor to our dishes,” Lanham shares.

From nuptial celebrations to private chef dinners, coveted holiday brunches, and any opportunity to dazzle guests with an unsurpassed, elegant dining extravaganza, the Addison delights with every dish.

2 E. Camino Real, Boca Raton 561-372-0568 • theaddisonofbocaraton.com

Crispy Lobster Wonton

Double Cut Pork Chop

Miso Glazed Chilean Sea Bass

Short Rib Bao Bun

ZOE LANHAM Vice President

MICHAEL CONNOR

PHOTOGRAPHY

BAGELS WITH DELI

The

Best Reinvention of

the

Traditional Bagel Experience

LONG BEFORE DOORS OPEN AT 7 A.M., the bakers at Bagels With Deli are already hard at work, preparing 14 varieties of fresh, scratch-made bagels, each crafted with old-world tradition. Alongside bagels, homemade bialys, flagels, muffins, rugelach and the iconic black and white cookies add to the tempting selection that emerges from the rotating oven each morning.

The menu features something for everyone, from hearty breakfast choices to signature corned beef, roast beef, pastrami and smoked fish. Guests can also enjoy made-to-order salads with freshly chopped produce, overstuffed wraps, power bowls and robust catering options for any occasion. Many of the recipes are cherished family traditions, passed down from generation to generation from Blooms Kosher Catering—the historic Detroit eatery that inspired the creation of the Bagels With Deli brand over 25 years ago—bringing guests the nostalgic dishes they love.

JC Gavilan, Head of Development at Bagels With Deli, shares, “We’re committed to honoring our founder’s family legacy while innovating and shaping spaces where guests enjoy delicious food and genuine hospitality.”

Since joining BWD’s original owner, Robert Bloom, in 2020, Gavilan has helped build on these core values to create welcoming restaurants where tradition, warmth and community come together.

JC GAVILAN Head of Development

“In collaboration with a talented design team, BWD has created upscale, contemporary bagel restaurants that appeal to both South Florida diners and New York bagel lovers. With four thriving locations in Boca, East and West Delray, and Palm Beach Gardens, the brand stays true to its founding promise: serving scratch-made favorites with love.”

561-948-1004

bagelswithdeli.com

Tripple Decker Turkey Club

French Toast Bagels with Deli Style

Nova Sandwich

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CARINA MASK

Tuna tartare at Dada

Dada

Clockwise from above: butternut squash ravioli, Dada dates, banana bread and Dada meatloaf

IF YOU GO

PARKING: Valet, street and lot parking

HOURS: Sunday to Thursday 5–10 p.m.; Friday and Saturday 5–11

p.m.; Sunday brunch 11

a.m.–2:30 p.m.

PRICES: $11–$38

WEBSITE: sub-culture.org/ dada

52 N. Swinton Ave., Delray Beach; 561/330-3232

CHRISTIE GALEANO-DEMOTT

While Delray Beach has grown into a vibrant coastal city, the Tarrimore House has been sitting on its quiet corner for 100 years. A former private residence turned restaurant in the ‘90s, it has been the beloved Dada since 2000. Its cheeky interiors are a nod to the namesake art movement, yet the home’s history is also reflected in its creaky wood floors and stone fireplace. Although the expansive, twinkling front yard patio is inviting with its towering banyan tree and cozy seating nooks, we chose to sit inside, where a mural of massive black ants (and one red one, which I challenge you to spot) and golden wheat stalks accompanied us throughout dinner. We started with the Dada Dates ($17) and Tuna Tartare ($19). I had already forgotten what the menu said, so when the dates arrived, they looked like they were topped with a chopped fruit—maybe

pineapple? However, after the first bite, I realized it’s not fruit at all but a wonderful Manchego cheese and almond salsa. The dates themselves were stuffed with a chorizo and goat cheese blend and then wrapped in beautifully crispy bacon. Be sure to dip a piece into the sherry gastrique sauce for extra sweet and tangy notes. The tuna itself was fresh but lacked flavor—I think because there’s a lot going on in the dish with the avocado, wasabi aioli, ginger and soy sauce. When I was able to get all the sauces onto the tuna in one bite, it was flavorful, but it wasn’t the case every time. Perhaps if the tuna had been tossed in one of the sauces before being plated, it might have felt more balanced.

We then tried the Vegan Butternut Squash Ravioli ($20) and Dada Meatloaf ($25). Both were intriguing for different reasons: I don’t see meatloaf on menus very often, and the ravioli came with a

cashew “cream” sauce. The meatloaf was the standout dish of the evening. Juicy, tender and saucy, it was comforting at every bite. The mashed potatoes had a hint of horseradish, the perfect zippy amount, and the honey-glazed carrots added a welcome complement to the mushroom gravy. I’d go back and order this again and again. The ravioli was al dente and well made, but I wish the cashew “cream” sauce was more abundant so I could taste it better.

The evening concluded with a fun, nostalgic dessert—warm banana bread ($12) topped with Cinnamon Toast Crunch cereal and a side of indulgent whipped mascarpone.

Chef Daniel Dore has done an excellent job of continuing to embrace the art movement’s creativity and humor with playful dishes that are artfully crafted, while also offering warm and kind hospitality.

CARINA MASK

Table 165

165 N.E. Second Ave., Delray Beach; 561/266-3629

CHRISTIE GALEANO-DEMOTT

race Kelly and Kate Moss peer down at me. These iconic women seem to offer their discerning approval even before I take a bite. And after my experience at chef Coton Stine’s latest venture, I agree. I was a fan of her previous Atlantic Avenue concept, Costa by OK&M, which she quietly closed last summer, so I was excited to check out this Pineapple Grove restaurant she opened a year ago.

IF YOU GO

PARKING: Lot and street parking

HOURS: Sunday and Monday 5–9:30 p.m.; Wednesday and Thursday 5–10 p.m.; Friday and Saturday 5 p.m.–midnight

PRICES: $14–$48

WEBSITE: table165.com

The quaint space, which merged a former art gallery and Italian restaurant, is a playful contrast of moody drama and glowing lightheartedness. The cozy bar’s vintage Art Nouveau design sets the tone for speakeasy vibes, enhanced by moody lighting, a striking wall mural and plush seating. Strolling into the adjacent room, which shares space with the kitchen, presents a stark contrast. Natural light floods into this luminous area, decorated with vibrant artwork and chalky terrazzo floors.

We start the evening with Crispy Tostones ($16) and the Ora King Crudo ($18). The salmon belly appetizer is part of the raw selections, which also include ceviche and wagyu tartare. The salmon has a lovely citrus-ginger flavor, and the salmon roe adds a fun pop of texture with every bite. The tostones sit on a smear of avocado and are topped with a generous amount of crispy, moist pork belly, coleslaw, white cotija cheese and pickled red onions. I wasn’t sure

how to approach the dish, wondering if I should cut it or use my hands. Ultimately, it’s a messy dish, so I opted for utensils. While the flavors delivered, my only note would be that the tostones missed the mark. As a Latina who has cooked and eaten tostones most of my life and knows the pleasure of biting into a freshly fried, crispy, smashed plantain, these were very difficult to cut.

The entrées featured rich, deep flavors. The Tuscan Gnocchi ($32) showcases chef Stine’s Le Cordon Bleu training, where the sauce is the star—a perfectly creamy, citrus-infused complement to the fluffy house-made pasta packed with spinach, tomatoes, Kalamata olives and both shiitake and king trumpet mushrooms. The Seafood Rassa ($48) is a red Thai curry made with lemongrass coconut milk, Key West pink shrimp, the local catch, sweet peppers and snow peas. I happily drenched the jasmine rice it’s served with and enjoyed every balanced, spicy bite.

The Key Lime Pie, a nod to chef Stine’s local roots, was zesty, not overly sugared, and had a cinnamon twist that I enjoyed. As our waiter played “Happy Birthday” on the piano to a table in the adjacent room (where you can catch live music on weekends), I reflected on how Chef Stine’s continued advocacy for locally sourced ingredients and her enthusiastic support for our Florida farms really shines at Table 165.

CARINA MASK

FLORIDA TABLE Dining Guide

Palm Beach County BOCA RATON

388 Italian Restaurant By Mr. Sal —3360 N. Federal Highway. Italian. This family-owned outpost of its Long Island flagship prides itself on nostalgic, quintessential dishes. Pastas like alla vodka, marinara and spicy rigatoni share the menu with chicken and veal entrees in beloved preparations like masala, Milanese and parmigiana. Choose from half or whole portions to share with the table. It’s also known for its lively ambiance, so come here for an Italian feast but stay for the party. Dinner nightly. 561/794-3888. $$$

Abe & Louie’s —2200 Glades Road. Steakhouse. All Americans are endowed with certain inalienable rights, among them the right to a thick, juicy, perfectly cooked steak. At this posh, comfortable (and expensive) meatery, the USDA Prime steaks are indeed thick, juicy and perfectly cooked, also massively flavorful and served in enormous portions. Don’t miss the New York sirloin or prime rib, paired in classic steakhouse fashion with buttery hash browns and uber-creamy creamed spinach. Chased with an ice-cold martini or glass of red wine from the truly impressive list, it’s happiness pursued and captured. • Lunch Mon.-Fri., dinner nightly. Brunch on Sat. and Sun. 561/447-0024. $$$$

AlleyCat—297 E.Palmetto Park Road. Japanese. Chef Eric Baker’s Japanese izakaya, or a casual spot for drinks and bites, is serving up dishes like sushi, dumplings and fried rice that have an unexpected whimsical element. Here you’ll find king crab tacos and hot fried chicken alongside the hamachi ponzu and spicy scallop roll. And to deliver the freshest sushi in town, he has partnered with celebrated sushi chef David Bouhadana of Sushi by Bou. • Dinner Tues.-Sat. 561/353-5888. $$

DINING KEY

$: Under $17

$$: $18–$35

$$$: $36–$50

$$$$: $50 and up

Arturo’s Restaurant—6750 N. Federal Highway. Italian. After 40 years of feeding our Boca community, the Gismondi family is still going to great lengths to take care of its patrons, who, over the years, have become honorary family members themselves. Arturo’s brings generations of diners together with its warm ambiance, classic and consistent Italian fare, and its award-winning 1,000+-bottle wine cellar. • Lunch and dinner Tues.-Fri., dinner Sat.-Sun. 561/997-7373. $$$

Basilic Vietnamese Grill —200 S. Federal Highway. Vietnamese. This popular restaurant offers satisfying food and reasonable prices. Plus, there’s bubble tea. Opened in 2014, it has a wide range of Vietnamese favorites, such as cha

gio tom heo, fried shrimp and pork Imperial rolls, all kinds of pho, noodle bowls, chicken curry and more. • Lunch and dinner six days a week; closed Tuesdays. 561/409-4964. $$

Bluefin Sushi and Thai—861 N.W. 51st St., Suite 1. Sushi/Thai. Arrive early for a table at this Asian hot spot—it’s popular with no reservations for parties fewer than six. Don’t skip the tempura lobster bomb, big in both size and taste. The ginger snapper will impress both Instagram and your stomach. Try the chicken satay and pad Thai. Bluefin offers a variety of dishes from multiple cultures, all well done. • Dinner daily. Lunch Mon.-Fri. 561/981-8869. $$

Burtons Grill & Bar —5580 N. Military Trail. New American. Known for its reliable food as well as its non-gluten, Paleo and “B Choosy” kids menu, the first Florida location for this restaurant is deservedly crowded, so make reservations. Don’t miss the General Tso’s cauliflower, the pan-seared salmon (Paleo), the crab cakes or the Key lime pie. Popular half-portions are available, too. • Lunch and dinner daily. 561/465-2036. $

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 the pan-fried calamari to the restaurant’s signature spin on the Cobb salad (lunch only) 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 nightly. 561/368-1077. $$$

Casa D’Angelo —171 E. Palmetto Park Road. Italian. Chef Rickie Piper, who has mastered the menu and cuisine of this fine-dining staple for more than a decade, knows when to say when with both plating and ingredients. His dishes, including the sides and accompaniments, are visually appetizing and aromatic. A grilled veal chop easily 3 inches thick proved tender and juicy, and the wild mushrooms served alongside in a marsala added earthiness. • Dinner nightly. 561/996-1234. $$$

Casimir French Bistro—416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange or beef bourguignon, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. This is a local favorite, and may we add they have what is as close to real French bread as anyplace in Boca?

• Lunch and dinner Mon.-Sat. 561/955-6001. $$$

Arroz Norteñazo from CVI.CHE 105

CARINA MASK

Chez Marie French Bistro —5030 Champion Blvd. French. Marie will greet you at the door of this nicely decorated, intimate, classic French restaurant tucked in the corner of a strip shopping area. This feels like an intimate neighborhood bistro and is a welcome discovery. From escargot encased in garlic butter, parsley and breadcrumbs to a tender duck a l’orange to an unforgettable crepe Suzette, you’ll be in Paris all evening. Voila! Also on the menu: pan-seared foie gras, tasty onion soup, coq au vin, rack of lamb, salads and more desserts. French food in an unassuming atmosphere.• Dinner Mon.-Sat. (closed on Mon. in summer) 561/997-0027. $$

Chops Lobster Bar —101 Plaza Real S., Royal Palm Place. Steak, seafood. There is nothing like a classic chophouse every now and then for a special dinner. At this upscale downtown restaurant, 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 Nova Scotian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. Let’s face it: Trendy menus come and go, but a great steakhouse is a win-win on all occasions. • Dinner nightly. 561/395-2675. $$$$

Corvina Seafood Grill —110 Plaza Real S, Boca Raton. Seafood. The seafood-centric menu incorporates South Florida’s varied Latin and Caribbean culinary influences into it. Peruvian and Honduran ceviches share the menu with Brazilian fish stew. You’ll also find plantain crusted corvina in a Creole curry sauce alongside Jamaican jerk chicken and island spiced pork ribs. With a focus on sourcing local ingredients, the menu spotlights several daily specials so look out for those. Then there’s the indoor/outdoor bar that invites you to come in and stay a while, especially during its daily happy hour. • Dinner & Sunday Brunch. 561/206-0066. $$

CVI.CHE 105 —6000 Glades Road. Peruvian. Classic Peruvian ceviches share the menu with contemporary takes. Chef Juan Chipoco flexes his skills and imagination in both the kitchen and the whimsical space’s design. The menu features tiraditos, causas, sushi rolls and entrées like the lomo saltado and aji de gallina. • Lunch and dinner daily. 561/221-0940. $$

Dorsia —5837 N. Federal Highway. Continental. The simple pleasures of the table—good food, personable service, comfortable ambience—are what this modestly stylish restaurant is all about. The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly. 561/961-4156. $$

Eddie V’s Prime Seafood —201 Plaza Real. Steak & Seafood. Eddie V’s is famous for its seafood and premium steaks, but this restaurant has also perfected the art of entertaining with nightly live music and a few tableside surprises. • Dinner nightly. 561/237-0067. $$$$

Farmer’s Table —1901 N. Military Trail. American. In the pantheon of healthy dining, Farmer’s Table is a standout in Boca, one of the first restaurants to elevate natural foods to fine dining. Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Choice short rib and the popular Ramen Bowl, with veggies, ramen noodles and shrimp. • Breakfast, lunch and dinner daily. 561/417-5836. $$

Everyday Favorites

For an affordable bite at any time, consider these durable chains and homegrown Boca favorites— where the attire is understated and reservations are rarely necessary.

Biergarten—309 Via De Palmas, #90. 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 the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $$

Cuban Café —3350 N.W. Boca Raton Blvd., Suite B-30. Cuban. One thing Boca needs more of is coffee windows—and real Cuban restaurants. Part of the charm of South Florida is its melting pot of Latin cultures, and Cuba is the granddaddy of them all. Which is undoubtedly why diners pack this traditional Cuban restaurant for lunch specials that start at $10.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich, the media noche and (on the dinner menu only) lechón asado. Full bar. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $

Los Olivos Bistro —5030 Champion Blvd. Argentine. The family-owned bistro’s menu honors familial Argentine roots with typical crave-worthy dishes like empanadas and plenty of red meat. Still, it also honors the cuisine’s Spanish and Italian influences with its standout paellas and housemade pasta. • Lunch and dinner Mon.Sat. 561/756-8928. $

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 more than 425 tequilas. Tacos feature housemade tortillas and a variety of proteins. • Lunch Mon.–Fri. Dinner nightly. 561/650-1001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2131; 110 E. Atlantic Ave., Delray Beach, 561/808-1100; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $

The Sandwich Shop at Buccan—350 S. County Road, Palm Beach and 1901 S. Dixie Highway, West Palm Beach. Takeout stop. Like big sister Buccan Italian restaurant, the Sandwich Shop is full of flavor and builds your favorite sandwich with just a touch of delicious creativity you won’t find elsewhere. Owned by celeb chef Clay Conley and partners, the menu has hot or cold sandwiches, salads, sides and drinks (both alcoholic and non). Good-sized portions mean the Italian and prosciutto subs include leftovers if you have some willpower.• Lunch daily. 561/833-6295. $$

Tap 42 —5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed, but don’t let that discourage you. The kitchen here executes the hell out of a short, simple all-day menu. Grilled salmon chopped salad with tomatillo ranch dressing is delightful, as is guacamole studded with fat chunks of bacon and charred corn. Same goes for decadent shrimp mac-n-cheese. The wicked-good chocolate bread pudding with salted caramel sauce would be the envy of any Big Easy eatery. • Lunch Mon.-Fri. Brunch Sat.-Sun. Dinner nightly. 561/235-5819. $

Tropical Smokehouse —3815 S. Dixie Highway. Barbecue. When you take the distinct tastes of Florida/Caribbean/Cuban dishes and pair them with barbecue, you end up with a place you visit a lot. Local celeb chef Rick Mace smokes the meats himself, and his recipes include all kinds of citrus in tasty spots (sour orange wings, pineapple carrot cake); you’ll discover new favorite flavors. Don’t miss the BBQ pulled pork, brisket and ribs. Try the hot and sweet hushpuppies or the homemade chorizo queso in this very casual spot that we can happily say is also unique—there’s nothing else like it. • Lunch and dinner Tues.-Sun. 561/323-2573. $$

Gary Rack’s Farmhouse Kitchen —399

S.E. Mizner Blvd. American. Natural, seasonal, sustainable. You’ll enjoy the varied menu, and won’t believe it’s made without butters or creams. Try the too-good-to-be-true buffalo-style cauliflower appetizer, the seared salmon or buffalo burger, and

have apple skillet for dessert. Healthy never tasted so good. • Lunch and dinner daily. 561/826-2625. $$

Gallaghers Steakhouse —2006 N.W. Executive Center Circle. Steakhouse. At this chophouse, the staff is

laser-focused on service, the bar pours stiff drinks, and the kitchen dishes out perfectly cooked steaks—a pure embodiment of what you’d expect from a steakhouse. While Gallaghers proved itself a master of its craft, don’t overlook the other items on the menu, like the stuffed shrimp and veal chop. • Lunch and dinner daily. 561/559-5800. $$$$

The Grille On Congress —5101 Congress Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$

Houston’s —1900 N.W. Executive Center Circle. Contemporary American. Convenient location, stylish ambience and impeccable service are hallmarks of this local outpost of the Hillstone restaurant chain. There are plenty of reasons why this is one of the most popular business lunch spots in all of Boca, including menu items like Cajun trout, the mammoth salad offerings and the tasty baby back ribs. • Lunch and dinner daily. 561/998-0550. $$$

Il Mulino New York Boca Raton —451 E. Palmetto Park Road. Italian. From the four pre-menu bites to the after-dinner coffee from freshly ground beans, this is a white-tablecloth venue that delivers on its upscale promises. Try the langostino, the red snapper, the risotto, the pasta, or go for the ceviches, caviars and seafood tower. Save room for dessert and complimentary lemoncello. Make a night of it. • Lunch and dinner daily. 561/338-8606. $$$

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. $$

Kapow Noodle Bar —402 Plaza Real. Asian. Kapow delivers an effervescent ambiance that makes you want to relax and stay a while. Its varied menu has something for every craving, from crispy rice and tacos to rolls and even Peking duck. Up your dinner game by reserving a seat at the separate omakase bar serving chef-curated bites that aren’t on the regular menu. And if you’re looking for a memorable night out, book one of the three karaoke rooms.• Lunch and dinner daily. 561/567-8828. $

Sunset Provisions

Kasumi’s new Sunset Happy Hour menu features sushi, sashimi, apps such as shrimp tempura and wagyu beef gyoza, and much more at discounted prices from 5 to 7 p.m. Tues.-Fri.

Kasumi —999 E. Camino Real. Japanese. As the Waterstone Resort & Marina’s second waterfront restaurant, this modern Japanese eatery delivers an elevated level of cuisine. Its shareable menu features sushi rolls, nigiri, sashimi and a variety of larger entrées. • Dinner nightly. 561/226-3033. $$$

Ke’e Grill —17940 N. Military Trail, Suite 700. Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$

Kousine Peruvian Asian—1668 N. Federal Highway. Peruvian/Asian. Chef and owner Danny Kou shares his Peruvian heritage with a curated menu of dishes that accurately represent his country’s famous ceviche while introducing patrons to unique dishes that are just as tempting. Kousine’s space is bright and modern, with exposed industrial ceilings complemented with warm woods and greenery. Lunch and dinner daily. 561/430-3337. $$

La Condesa —3320 Airport Road. Mexican. Mexico’s bold, colorful and lively culture is reflected in its cuisine, and it’s evident at La Condesa. This family-owned restaurant’s take on Mexican fare offers a sizable menu with a wide selection of popular drinks and dishes like margaritas, nachos, street tacos and burritos. You can also opt for less mainstream dishes like the mole cazuelitas, and you won’t be disappointed. Lunch and dinner daily. 561/931-4008. $

La Nouvelle Maison—55 E. Palmetto Park Road. French. A dining experience at a French restaurant is never just about satiating your hunger. It’s about the entire experience, and La Nouvelle Maison embraces that joie de vivre from the moment you step inside. Whether you delight in the garlic-infused escargots, steak tartare or beef Bourgogne, none of the classic French dishes disappoint here.• Dinner nightly. 561/338-3003. $$$$

La Terraza Tapas & Bar —21170 St. Andrews Blvd. Spanish. La Terraza Tapas & Bar instantly transports you to Spain. Its brick barrel ceiling, moody lighting, crimson walls and wooden furniture create a charming, rustic aesthetic reminiscent of a Spanish taverna. Start with the Tabla Terraza charcuterie board before enjoying a few warm tapas, like the croquetas de jamon, camarones ajillo and octopus. • Lunch and dinner Wed.Sun., dinner Mon.-Tues. 561/576-3040. $$

La Villetta —4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$$

Louie Bossi’s —100 E. Palmetto Park Road. Italian. This jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/ cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$

Luff’s Fish House—390 E. Palmetto Park Road. Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$

Maggiano’s —21090 St. Andrews Blvd. Italian. 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, a salad, two pastas, two entrées and two desserts. The menu also includes lighter takes on staples like chicken parm, fettuccine alfredo and chicken piccata. • Lunch and dinner daily. 561/361-8244. $$

Mario’s Osteria —1400 Glades Road, Suite 210. Italian. This popular spot features rustic Italian fare in a sleek environment. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes” are on the new menu, as are butternut squash ravioli and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/239-7000. $$

Matteo’s —233 S. Federal Highway, Suite 108. Italian. Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local

Kakigori at Kasumi

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 nightly. 561/392-0773. $$$

Max’s Grille —404 Plaza Real. Contemporary American Since 1991, this modern American bistro in Mizner Park has been a true local classic. The food and decor are both timeless and up to date, and the ambience is that of a smooth-running big-city bistro. Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$

Meat Market — 2000 NW 19th St. Steakhouse. Meat Market has infused Midtown Boca Raton with glamour. Its posh interiors and high energy complement its diverse menu that revolves around steak but is also sprinkled with daily specials and sushi that shouldn’t be overlooked. • Lunch and dinner daily. 561/245-6777. $$$$

Medi Terra —301 Via de Palmas #99. Mediterranean. Embracing western Mediterranean cuisine, the menu is seasonal and revolves around what the owners can freshly source, so make sure to wait for the specials before making any final decisions. The father-son duo bought Ristorante Sapori in Royal Palm Place and redesigned it to reflect their passion for Mediterranean cuisine. Dinner Mon.-Sat. 561/367-9779. $$

Morton’s The Steakhouse—5050 Town Center Circle, Suite 219. Steakhouse. 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. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$

Motek

5377 Town Center Road. Mediterranean. Located in Midtown Boca’s Restaurant Row, this family-owned restaurant is known for its Mediterranean and Israeli-inspired menu. A variety of hummus, latkes and labneh za’atar share the menu with classics like the lamb shawarma, beef kebab and salmon skewers. Lunch and dinner daily, weekend brunch. 561/922-3319. $$$

Narbona —5250 Town Center Circle. Uruguayan. This restaurant-market hybrid offers house-made pasta, private-label herbs and honey, fresh fish and meats, grab-and-go prepared items, and countless Narbona Wine Lodge wines. You can also opt for a sit-down lunch or dinner at its central restaurant or at one of its two bars. The menu, with Italian and Spanish influences, features its pasta alongside a selection of meat and fish dishes. • Breakfast, lunch and dinner daily. 561/692-3933. $$

New York Prime —2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery Monday, Monday 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 nightly. 561/998-3881. $$$$

Patio Tapas & Beer —205 S.E. First Ave. Spanish. Be transported to the Iberian Peninsula with a variety of tapas. Chef Bryant Fajardo, who trained under celebrated chef José Andrés, specializes in one of Spain’s most traditional and iconic cuisines and delivers both classic selections like Manchego cheese and anchovies alongside premium nibbles like seared duck and foie gras. • Lunch and dinner daily. 561/419-7239. $

Zippy & Zero-Proof

Dry January doesn’t have to be boring—these mocktails prove that you can keep the festive spirit alive well beyond the holidays. Kick off a healthy new year by sipping on these refreshing mocktails.

Written by CHRISTIE GALEANO-DEMOTT

AMAR MEDITERRANEAN BISTRO

Known for its dishes that blend Lebanese and Mediterranean flavors, Amar celebrates mocktails just the same, with ingredients like mint, dates, carob, rose water and pine nuts. Its Golden Garbanzo has a silky, foamy top made of aquafaba with a bright kick of citrus and a touch of sweetness. It’s an elegant, alcohol-free twist on a classic sour. amardelray.com

• 2 ounces aquafaba

• 2 ounces lemon juice

• 2 ounces simple syrup

Dry shake to create foam, add ice and shake vigorously. Strain into a coupe glass and garnish with a lemon twist on the rim.

MEAT MARKET

DRIFTWOOD

As champions of sourcing hyper-local ingredients, chef Jimmy Everett and his team bring the same passion and dedication to their mocktail list. The Paradise Punch features a pop of white dragon fruit and bright hibiscus, delivering a vacation in a glass. driftwoodboynton.com

Fill a glass with crushed ice.

Build the cocktail:

• 1 ounce lime juice

• 1 ounce passionfruit syrup

• 1 ounce coconut cream

Top with tropical ginger beer. Stir and spoon in 1 ounce hibiscus syrup. Garnish with a mint sprig and a slice of white dragon fruit.

Classic steakhouse dishes, such as crab cakes and signature cuts, share the menu with the chef’s creative takes on sushi, pasta and even duck. Its One in a Melon mocktail delivers a refreshing way to start the meal with fresh watermelon juice and mint blended with lavender. meatmarket.net

• Shake fresh mint with 1 ounce lavender syrup, 1 ounce lime juice and 4 ounces fresh watermelon juice

• Top with a splash of seltzer

BLACKBIRD MODERN ASIAN

This mocktail menu pairs well with the diverse range of PanAsian dishes at this popular Jupiter hotspot. The Yin and Yang non-alcoholic cocktail is made from house-pressed juices, pandan (a fragrant tropical Pan-Asian plant) and the always-fun boba pearls. blackbirdmodernasian.com

• Make simple syrup: 50/50 hot water and cane sugar. Stir until dissolved, cool

• Make pandan syrup: For each 1 cup simple syrup, add 1.5 drops pandan extract, stir

• Make cantaloupe juice: Peel, deseed, juice, strain

• Make lime juice: Fresh-squeeze limes, strain, add small amount of simple syrup to taste

• Fill shaker with 1 scoop of ice ADD:

• 3 ounces cantaloupe juice

• 1 ounce lime juice

• ½ ounce pandan syrup

• Shake 10 times

• Fill a skinny Collins glass with crushed ice

• Strain shaker contents over crushed ice

• Top with ½ ounce Gosling’s Ginger Beer (nonalcoholic)

• Garnish with one large sprig of fresh mint, one candied cantaloupe cube and a spoonful of blueberry popping boba

PINK STEAK

The West Palm Beach steakhouse’s elaborate design and skillfully prepared dishes will brighten any mood. So it makes sense that its Garden Bliss will also lift any winter blues with its refreshing cucumber-basil flavors. pinksteak.com

• 1 ounce lime juice

• ½ ounce ginger syrup

• ½ ounce simple syrup

• 3 cucumber coins

• 5 basil leaves

• 2 ounces ginger beer Muddle basil, cucumber and lime juice. Add simple syrup and ginger syrup, and shake well with ice. Pour in ginger beer and tumble. Serve in a highball glass, garnished with shaved cucumber and basil leaf.

Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$

Rafina —6877 S.W. 18th St. Greek. If you find the ambience of most Greek restaurants to be like a frat party with flaming cheese and ouzo, this contemporary, casually elegant spot will be welcome relief. Food and decor favor refinement over rusticity, even in such hearty and ubiquitous dishes as pastitsio and spanakopita. Standout dishes include the moussaka, the creamy and mildly citrusy avgolemono soup and the precisely grilled, simply adorned (with olive oil, lemon and capers) branzino. • Lunch and dinner daily. 561/409-3673. $$

Red Pine Restaurant & Lounge —1 Town Center Road. Chinese. The menu is designed to be enjoyed family-style, with substantial portions of classic dishes like housemade vegetable eggrolls, fried rice and General Tso’s chicken, to name a few. The space is bright and lively, with floor-to-ceiling windows, an expansive bar, and several dining spaces accentuated with crimson banquettes. • Dinner Tues-Sun. 561/826-7595. $$

Rino’s of Boca —39 S.E. First Ave. Italian. Guests can expect nightly live entertainment that pairs perfectly with its Italian-American dishes like rigatoni vodka, bucatini carbonara, veal parmigiana and chicken marsala.• Dinner nightly. 561/2448282. $$$

Seasons 52 —2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is firstrate, 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.) $$

SeaSpray Inlet Grill —999 E. Camino Real. American. Unobstructed views of Lake Boca Raton, soaring palm trees and coastal décor peppered with fringed umbrellas all set the mood for a relaxing experience that will make you feel as if you’re on vacation. The menu accommodates different dietary preferences with gluten-free, vegetarian and vegan options. Don’t sleep on the pear tortellini pasta starter; it’s a star item. Portions are hearty and can be easily shared. • Breakfast, lunch and dinner daily. 561/226-3022. $$

Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. The dimly lit chandeliers, burgundy velvet curtains and smooth Sinatra lyrics set the mood for a memorable evening that’s dedicated to fine dining without pretention. With a seasonal menu that’s ever changing, you can rest assured that whatever husband and wife chef-proprietors Tom and Jenny Finn prepare for you, it will truly be special and made with love. • Dinner Thurs.-Sat. 561/347-6260. $$$$

Stage —5377 Town Center Road. International. Located in Midtown Boca’s lively Restaurant Row, Stage offers a globally inspired menu with options for everyone, including many gluten-free and vegan choices. Award-winning chef Pushkar Marathe’s

Buzz Bite I

Visit Lauderdale Food & Wine Festival

The seventh-annual culinary event is back Jan. 19-25. This year, the event will feature plenty of star power as Michelin-approved restau rants, James Beard-nominated chefs and international stars gather in Fort Lauderdale. The weeklong celebration of all things food takes full advantage of our stellar winter weather with the return of signature events like the Grand Tasting, Beachside Brunch and BBQ at the Beach. vlfoodwine.com

—Christie Galeano-DeMott

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commitment to supporting local farms is clearly reflected here. Be sure not to miss the lychee ceviche and Niman Ranch churrasco. • Lunch and dinner Tues.-Sun. 561/409-2376. $$

Taverna Kyma —6298 N. Federal Highway. Greek/ Mediterranean . Hankering for a traditional Greek meal, and a menu that offers just about everything? This is where you want to try the meze plates (cold, hot, seafood, veggie), saganaki, grilled entrees and kebobs. From the taramosalata to the branzino and pastitsio, servings are generous and good. Don’t forget dessert. • Lunch Mon.-Fri. Dinner nightly. 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 service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$

Twenty Twenty Grille —141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/990-7969. $$$

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

pasta and a good wine list ensure a pleasant, satisfying meal. • Lunch and dinner daily. 561/334-2088. $$

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 nightly. 561/487-1600. $$

Ditmas Kitchen —21077 Powerline Road. Contemporary kosher. This west Boca restaurant is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good casual food, and no dairy products are used. Try the Hibachi salmon, all-kale Caesar salad, the shnitzel sandwich. • Dinner Sun.-Thurs. 561/826-8875. $$$

DVASH —8208 Glades Road. Mediterranean. The menu, a collection of Mediterranean fusion dishes with a variety of daily specials, caters to an array of diets, including vegan, vegetarian and gluten-free. The Cohen family, who previously owned Falafel Bistro & Wine Bar in Coral Springs for more than a decade, now welcomes diners to this West Boca restaurant that’s tucked away in the Publix Greenwise strip mall. • Lunch and dinner Tues.-Sun. 561/826-7784. $$

Embarcadero 41—8188 Glades Road. Peruvian. Embarcadero 41 offers exceptional Peruvian and Nikkei (Japanese-Peruvian fusion) cuisine. This family-owned establishment has four locations, including one in west Boca. Order a bright ceviche and a sushi roll—or two— and you’re sure to be completely satisfied. • Lunch and dinner daily. 561/405-6014. $$

Oliv Pit Athenian Grille —6006 S.W. 18th St. Modern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino. • Lunch and dinner daily. 561/409-2049. $$

Martini and Meatballs

This Monday night special at Josie’s Ristorante includes $3 prime short rib meatballs and $4 discounts off select martinis.

Yakitori —271 S.E. Mizner Blvd. Asian. This Japanese restaurant that has sat for nearly a decade in Royal Palm Place is still welcoming devoted diners and delivering consistent, premium dishes. Sip on one of its refreshing cocktails like the lychee martini or green tea mojito before perusing the vast menu that offers everything from sushi and sashimi to fried rice, ramen and entrées from the robata grill. • Lunch and dinner daily. 561/544-0087. $$

WEST BOCA

Boon’s Asian Bistro —19605 N. State Road 7. Japanese/Thai. This is one of two Boon’s (the other is in Delray Beach), and it’s where the rush to eat excellent sushi started. The fast-moving staff is choreographed to deliver dishes such as shrimp pad Thai that’s light, delicate and happily filled with shrimp. The Thai fried rice is unusually delicate too, with lots of egg, and is some of the best around. The sushi rolls are as fresh and inventive (try the Daimyo roll) as they are beautifully presented. Go early or call for a reservation. • Lunch Mon.-Fri. Dinner nightly. 561/883-0202. $$

Chloe’s Bistro —6885 S.W. 18th St. Italian. One of the few venues that’s on the water, with food to match the view. Try the seafood linguine, the large snapper filets in Marechiara sauce, and the desserts to end on a sweet note. House-made

Skyfin Asian Bistro —8221 Glades Road. Asian. After nearly a decade of dishing out elevated Beijing cuisine at MR CHOW inside the posh W South Beach, chef Aden Lee left his sous chef position to venture out on his own. Here, you’ll find both playfully named sushi rolls and fresh sashimi alongside protein-rich house specials, fried rice and noodles. Don’t miss the Toro Roll and Tangerine Peel Beef. • Lunch and dinner daily. 561/556-1688. $$

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 nightly. 561/470-0112. $$

BOYNTON BEACH

Driftwood —2005 Federal Highway. American. Driftwood consistently serves inventive dishes infused with chef Jimmy Everett’s fine-dining experience. It also stands out thanks to its dedication to guests, local purveyors and talented staff. Farmto-table isn’t just a cliché saying here. Everett’s goal as a native South Floridian is to support local farms and fishermen by sourcing hyperlocal ingredients. The menu may change based on what’s available. • Dinner Wed.-Sun. 561/733-4782. $$

Causa Nikkei crocante from Embarcadero 41

CARINA MASK

Buzz Bite II

Artisans of Wine & Food

For those who adore Napa wine, The Boca Raton is orchestrating the largest gathering of Napa Valley vintners outside of Napa ever held from Jan. 15-18. The second-annual Artisans of Wine & Food is set to build on last year’s inaugural success with a lineup of luxury experiences. Guests can look forward to exclusive vintner-hosted lunches, dinners and seminars. The golf tournament returns alongside an inaugural pickleball classic. The weekend culminates with a glamorous gala and a Sunday farewell brunch hosted by Relais & Châteaux North American chefs. artisansofwineandfood.com

—Christie Galeano-DeMott

Josie’s Italian Ristorante— 650 E. Woolbright Road. Italian. This cozy, family-owned restaurant is looking better than ever after a renovation that gave its dining room a more modern, elegant atmosphere in which to enjoy chef Mark Militello’s classic Italian fare. It’s easy to fill up on the hearty portions of its pasta and meat entrees, but be sure to save room for dessert to try the absolutely decadent sixteen layer chocolate cake. In the cooler months, opt for patio seating for waterfront views. • Lunch Mon.-Sat. Dinner nightly. 561/364-9601. $$

Artisans of Wine & Food

Prime Catch —700 E. Woolbright Road. Seafood Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—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 1628 S. Federal Highway. Japanese. It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for 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. $$

DELRAY BEACH

50 Ocean—50 S. Ocean Blvd. Seafood. The former 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 rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$

800 Palm Trail Grill—800 Palm Trail. American. This contemporary space is serving up American fare and classic cocktails. The menu has a steak-and-seafood-house feel to it but without any stuffiness. Instead, you’ll find dishes that entice the palate, like the loaded baked potato eggrolls and Wagyu boneless short rib. • Lunch and dinner daily, with patio dining. 561/865-5235. $$$

Akira Back —233 NE Second Ave. Japanese Chef Akira Back’s Seoul restaurant earned a Michelin star a few years ago and now he’s showcasing his talented take on Japanese cuisine at his namesake restaurant inside The Ray hotel. Born in Korea and raised in Colorado, Back blends his heritage with Japanese flavors and techniques he has mastered to deliver dishes that are unique to him. With plates made to be shared, the menu is divided into cold and hot starters followed by rolls, nigiri/sashimi, robata grill, mains and fried rice. Dinner. 561/739-1708. $$$$

Amar Mediterranean Kitchen & Bar —25 S.E. Sixth Ave. Mediterranean. No longer a quaint bistro, this new version is buzzing with energy while still as charming and welcoming as ever. Dishes deliver solid, bright flavors that honor owner Nicolas Kurban’s Lebanese roots, as his family recipes take center stage alongside Mediterranean favorites that have been elevated with slight tweaks. On some evenings, there is belly dancing entertainment. • Dinner nightly. 561/865-5653. $$

Avalon Beach House—110 E. Atlantic Ave. Contemporary American. This steakhouse was transformed into a chic coastal haven for seafood and lively cocktails. Its menu features a variety of casual dishes like ahi tuna poke, fish tacos, double smash burger and short rib ragu. • Lunch and dinner daily. 561/593-2500. $$

On the Ones and Twos

Late nights at Avalon Beach House, the restaurant offers a “hidden” speakeasy complete with live DJ sets, a glittering disco ball and premium bottle service.

Bamboo Fire Cafe —149 N.E. Fourth Ave. Caribbean. The Jacobs family joyously shares its Latin and Caribbean culture through food that’s bursting with bright island aromas and flavors. Tostones, plantain fries and jerk meatballs share the menu with curry pork, oxtail and conch. A quintessential Delray gem. • Dinner Wed.-Sun. 561/749-0973. $

Beg for More Izakaya —19 S.E. Fifth Ave. Japanese Small Plates. The large sake, whisky and beer menu here

pairs beautifully with the small plates full of everything except sushi. No sushi. And that’s fine. Try the takoyaki (octopus balls), the crispy salmon tacos and anything with the addictive kimchi, such as the kimchi fried rice. There are pasta, teriyaki and simmered duck with bok choy dishes—or 16 varieties of yakitori (food on skewers). You’ll be back to beg for more. • Lunch and dinner daily. 561/563-8849. $$

Bourbon Steak

1000 E. Atlantic Ave. Steakhouse. Acclaimed chef Michael Mina’s second outpost of his famous steakhouse features a sophisticated coastal aesthetic that’s both bright and relaxed. Start with Mina’s signature duck fat fries, then enjoy a USDA prime hormone-free steak or local fish dish that will be complemented by impeccable service. Dinner nightly. 561/656-8070. $$$$

Brulé Bistro —200 N.E. Second Ave. Contemporary American. This Pineapple Grove favorite always has satisfying dishes. Its specialties include crab tortellini with black truffles, chicken meatballs with coconut broth and cashews, plus signature dessert pistachio crème brùlée. Spirits and house cocktails steeped in speakeast style are paired with an ever-changing menu. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$

Burt & Max’s —9089 W. Atlantic Ave. Contemporary American. This bastion of contemporary comfort food in west Delray is approaching local landmark status, forging its own menu while borrowing a few dishes from Max’s Grille, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner nightly. Sunday brunch. 561/638-6380. $$

Caffe Luna Rosa—34 S. Ocean Blvd. Italian. This multiple Delray Beach-award winning restaurant has sparkling service, comfort food taken to a higher level, and a setting just steps from the Atlantic. A success from day one, they dish up big flavors in a tiny space, so call for reservations. Try the calamari fritto misto, then the rigatoni pomodoro and leave room for dessert. Or come back for breakfast. • Open daily from breakfast through dinner. 561/274-9404. $$

Campi Italian —233 N.E. Second Ave. Italian. The Ray Hotel’s Campi Italian exudes a warm, relaxing ambiance. It’s perfect for an aperitivo and excels in pasta. Contemporary glass chandeliers illuminate its swanky bar and cozy rattan booths, while crisp white tablecloths adorn the tables. • Dinner nightly. 561/576-8366. $$$

Casa L’Acqua Ristorante Italiano —9 S.E. Seventh Ave. Italian. Casa L’Acqua is touted as a fine-dining establishment, and correctly so; diners can expect white tablecloths, tuxedoed staff and attentive service. The wine list is Italian-focused but does offer a variety of bottles from around the world, and each dish is expertly prepared with sizable portions. The main dining room, with its vibey bar and wine cellar, is cozy, and so is its fully enclosed patio in the back. • Dinner nightly. 561/563-7492. $$

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 shrimp and grits with a jumbo crab cake. This is the place to see and be seen in Delray, and the food lives up to its profile. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$

Coco Sushi Lounge & Bar —25 N.E. Second Ave., Suite 208. Asian. Local hospitality veterans Tina Wang and chef Jason Zheng continue to grow their restaurant empire with

Truffle mac and cheese from Cut 432

this concept. The extensive menu caters to any palate, dietary restriction or craving and features both traditional and creative dishes. Soups and salads lead into sushi selections and appetizers divided into cool and hot. Cooked and raw rolls are followed by rice, noodle, land and sea entrée options. • Dinner Mon.-Sat. Sunday brunch. 561/926-9434. $$

Cut 432—432 E. Atlantic Ave. Steakhouse. Hipper decor, a more casual vibe and an inventive take on steak-house 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 wetaged beef is appropriately tender and tasty. • Dinner nightly. 561/272-9898. $$$

Dada—52 N. Swinton Ave. Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms, too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turned-restaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$

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 stellar flatbreads, the thick and juicy 10-ounce special blend

burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $

Drift—10 N. Ocean Blvd. American. Inside the Opal Grand Resort & Spa, the restaurant’s coastal décor is polished with warm woods, textured stone walls, rope detailing and living walls. The bar is spacious, and several nooks overlook the ocean and the buzzy Atlantic Avenue. The all-day menu covers all the bases. You’ll find easy dishes to snack on after the beach, or if you’re craving an extended Happy Hour experience, enjoy the cheese board, hummus, baked oysters and poke alongside casual burgers, flatbreads and salads. The entrées offer something for everyone, including chicken, steak, lamb and fish. Lunch and dinner daily. 561/274-3289. $$

Eathai —1832 S. Federal Highway. Thai. If you’re craving approachable and affordable Thai food, put Eathai at the top of your list. While you can expect to find curries, noodles, soups and fried rice on the menu, the dishes here aren’t the typical ones you’ll find around town. Indulge in the Thai Chicken French Toasted or Crispy Duck Breast with Lychee Curry Sauce or Oxtail Basil Fried Rice to savor the true talent of owner and chef Sopanut Sopochana. • Lunch and dinner daily, except Tuesday. 561/270-3156. $

El Camino —15 N.E. Second Ave. Mexican. This sexy, bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cin-

namon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$

Elisabetta’s —32 E. Atlantic Ave. Italian. An ornate Italian spot, with classically prepared dishes including spiedini shrimp, burrata de prosciutto bruschetta, costoletta di vitello (veal), a guanciale pizza, cacio e pepe pasta, malfadine Amatriciana and gemelli puttanesca. Portions are large and that, thankfully, goes for the homemade gelati, too. The best seating outdoors is the second-floor balcony overlooking Atlantic Avenue. • Lunch and dinner daily; weekend brunch. 561/560-6699. $$

The Grove —187 N.E. Second Ave. Contemporary American. The Grove, which has been tucked inside the tranquil Pineapple Grove district for nearly a decade, continues to surprise diners with its vibrant dishes. The upscale but casually comfortable nook has an international wine list that spans the globe and a seasonal menu that’s succinct and well thought out. • Dinner Tues.-Sat. 561/266-3750. $$

The Hampton Social —40 N.E. Seventh Ave. American. The Hampton Social is known for its “rosé all day” tagline, but it doesn’t just slay its rosé; its food is equally as tempting. It does a standout job of incorporating its casual coastal aesthetic into not just its décor but also its menu, from its seafood-centric dishes to its droll cocktail names like the vodka-forward I Like It a Yacht. • Lunch and dinner daily, weekend brunch. 561/404-1155. $$

Eating With Love

Nutrition expert Sloane Elizabeth debunks weight loss myths and shares tips on how to start the new year with the freedom to have your cake and eat it too.

Written by CHRISTIE GALEANO-DEMOTT

We know what we should do to live a healthy life: Eat vegetables, prioritize sleep, stay hydrated, reduce stress, sugar and alcohol, and so on. Well, things happen, and for many of us, our good intentions on January 1 tend to vanish by the time Punxsutawney Phil sees his shadow—or not. But what if there was a way to stay on track? A way to face those underlying root causes of an unhealthy life, like binge eating (or drinking), self-sabotage or emotionally eating?

Sloane Elizabeth’s personal struggles with food inspired her to find holistic ways to heal. Now, as a nutrition coach, she combines her clinical and integrative nutrition training with her passion for helping others (especially those who have tried therapy or other nutrition plans without success). Her “Eat with Love and Intuition” approach starts with believing we have the freedom to eat what we want when we want, and her method enables this belief by showing us how to support our physical, mental and soul health.“I see all three aspects of our health on an even playing field,” she says. “You really can have your cake and eat it too. It’s a framework of healing that then allows you to have it all and flex the goals you have for whatever season of life that you’re in.”

So what does supporting all three facets look like? PHYSICALLY: eating protein, fruits and vegetables to build a healthy immune system and metabolism. MENTALLY: not counting calories or dieting, not feeling guilty or shameful. SOUL: eating the dessert, basking in life’s joys through culture and food. sloane-elizabeth.com

SLOANE ELIZABETH’S TOP TWO TIPS FOR STARTING THIS JOURNEY:

• We were born eating intuitively. So, get honest with the belief systems that have been preventing you from eating this way. Heal societal conditioning by getting clear about what those beliefs are that are leading you to self-sabotage. Do you feel unworthy, scared, unlovable or undeserving? “If you’re honest with yourself, then you’ve done a huge part of the healing by identifying the actual root cause of the dieting or overeating.”

• This January, toss out the vision board and instead create an essence board. Select photos that showcase your personality beyond your

physical appearance. This will remind you of your soul’s truth, will help you stay true to who you are, and remind yourself that you’re lovable regardless of weight.

MYTH BUSTING

You can never eat dessert.

False. You can eat it, but the key is finding the amount that satisfies the soul’s desire without compromising your physical health. Find the sweet spot (pun intended).

Counting calories is the only way to lose weight

False. Think about your metabolic health when it comes to weight management. Counting calories does more harm. When all your systems (organs, gut, immune) are working in alignment, that’s when an optimized body can be at an optimized weight.

Spirituality has nothing to do with being healthy.

False. We’re all souls regardless of any beliefs, so you need to feel fulfilled beyond your body. If you didn’t have a body, what would you care about?

“When you’re living in alignment with your soul’s desires, that’s when you’re going to live a happy life, not just when you’ve lost weight.”

Thin and healthy are the same.

False. Being healthy encompasses your physical, mental and emotional health, so you can be thin but also be mentally unhealthy. Rewrite your

Sloane Elizabeth

definition of healthy. What does it mean to you to be holistically healthy?“I don’t believe weight needs to be a determining factor of health. It’s one tiny data point amid thousands.”

TIPS FOR…

Overcoming stress in the New Year:

• Is stress coming from within you or the external world? From within, there’s energy that wants to be let out, so journal, cry, punch a pillow, take an exercise class. If it’s an external stressor (like work or family), process it internally by creating space to pause (think meditation, shower, slow walk). Taking a class to battle external stress will only compound it.

Doom scrollers (and the battle of comparison):

• Have a strong definition of health for yourself. When you start to spiral, look at it through your lens of health.

• Be with your body. Don’t cover it up and avoid it. Take a moment to connect with it in the shower or through a daily gentle stretch.

Mindful eating:

• Don’t only think about eating slowly. Be aware and present by connecting with your five senses while you eat. What shapes or colors does the food have? What does it smell like? What spices can you pick out?

Henry’s —16850 Jog Road. American. This casual, unpretentious restaurant 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. $$

Il Girasole —2275 S. Federal Highway. Northern Italian. If you want Northern Italian in a low-key atmosphere, and nobody rushing you out the door, this is your spot. Start with something from the very good wine list. Try the yellowtail snapper, the penne Caprese and the capellini Gamberi, and leave room for the desserts. Reservations recommended. • Dinner Tues.–Sun. 561/272-3566. $$

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. This is is a bona fide local go-to spot that never disappoints. • Lunch and dinner Tues.–Sat. 561/272-3390. $$

Jimmy’s Bistro —9 S. Swinton Ave. International. Jimmy’s Bistro is a casual neighborhood concept serving consistently delightful dishes from a diverse menu that can transport diners to Italy with house-made pasta or Asia with its delicate dumplings and tender duck. • Dinner nightly. 561/865-5774. $$$

Joseph’s Wine Bar —200 N.E. Second Ave. Mediterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb. • Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$

La Cigale —253 S.E. Fifth Ave. Mediterranean

Popular venue since 2001, with Greek and Italian dishes and more. Highlights are seafood paella, roasted half duck and grilled jumbo artichoke appetizer. Lots of favorites on the menu: calf’s liver, veal osso buco, branzino, seafood crepes. Nice outdoor seating if weather permits. • Dinner Mon.–Sat. 561/265-0600. $$

Latitudes —2809 S. Ocean Blvd. Modern American. You should come for both the sunset and the food. This oceanfront restaurant is a gem tucked inside the Delray Sands resort. From the airy, bubbly interior to the raw bar, the décor is soothing and fun. Try the lobster and crab stuffed shrimp, the miso-glazed Skuna Bay salmon, the branzino or the veal Bolognese. • Breakfast, lunch and dinner daily. 561/278-6241. $$$

Le Colonial 601 E. Atlantic Ave. Vietnamese French. Le Colonial radiates classic elegance that is as sophisticated as it is comfortable. Created to showcase Vietnamese cuisine and its French influences, Le Colonial has a standout method of curating classic Vietnamese dishes that appeal to various palates, from meat lovers and pescatarians to vegetarians. The space immediately transports you back to Saigon’s tropical paradise of the 1920s. Lush birds of paradise and palms line the halls that lead into intimate dining nooks throughout the 7,000-square-foot restaurant.• Lunch (on weekends) and dinner daily. 561/566-1800. $$$

Lefkes Estiatorio —33 S.E. Third Ave. Greek. This redesigned space, inside the former Delray Beach Market

food hall, is home to Greek wines, traditional Greek classics, and a few contemporary takes on the cuisine. Make sure to save room for the baklava. If you’re looking for a lively late-night Mykonos vibe, complete with napkin throwing and pulsating tunes, Lefkes also delivers. • Lunch and dinner daily. 561/908-2331. $$$

Lemongrass Bistro—420 E. Atlantic Ave. Pan-Asian 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. 561/567-0442. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/5448181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $

Lulu’s —189 N.E. Second Ave. American. Lulu’s in Pineapple Grove offers a relaxed ambiance with unfussy, approachable food. The quaint café is open every day and serves an all-day menu including breakfast until 3 p.m. and a selection of appetizers, sandwiches, salads and entrées that are ideal for an executive lunch, lively tapas happy hour, casual dinner or late night snack (until 2 a.m.). • Breakfast, lunch and dinner daily. 561/453-2628. $

MIA Kitchen & Bar —7901 W. Atlantic Ave., Delray Beach. Contemporary American. Owner Joey Lograsso and chef Jason Binder have curated a balanced choreography of fascinating yet approachable dishes. The menu travels the world from Italy to Asia and showcases Binder’s formal training with elevated dishes that are exceptionally executed. It’s vibey with a great playlist, and the design, reminiscent of a cool Wynwood bar, is industrial with exposed ducts, reclaimed wood and sculptural filament chandeliers. It’s a place that amps up all your senses. • Dinner Tues.-Sun. 561/499-2200. $$$

The Office —201 E. Atlantic Ave. Contemporary 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. 561/278-3796. $$

Papa’s Tapas —259 N.E. Second Ave. Spanish. This family-owned restaurant will make you feel welcomed, and its cuisine will satisfy your craving for Spanish tapas. Start with a few shareable plates and then enjoy a hearty paella that’s bursting with a selection of seafood, chicken or vegetables. Lunch and dinner Mon.-Sat., dinner Sun. 561/266-0599. $

Taki Omakase —632 E. Atlantic Ave. Japanese. Taki Omakase, a shining example of omakase done right, has opened not one but two locations in our community (the other is at 1658 N. Federal Highway, Boca Raton). It is pricy—an experience is more than $100 per person—but it’s worth it, with one caveat: You must enthusiastically love eating raw fish. Every night is different because it prides itself on importing fish, meat and seasonal ingredients from Japan that arrive daily. So, if you do pine for the delicacies of the sea, buckle in and get ready for the talented chefs at Taki Omakase to guide you through a culinary journey unlike anything else.• Dinner nightly, lunch hour Fri.Sun. 561/759-7362. $$$$

Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, well-prepared Italian-American cuisine are front and center here. Enjoy the delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/495-5570. $$

Tramonti —119 E. Atlantic Ave. Italian. In a world where restaurants chase trends with the relentlessness of Casanova in full Viagra heat, Tramonti stands out as a classic outpost of authentic Italian cookery. Not trendy hardly means stodgy, however, as evidenced by expertly crafted, robustly flavorful dishes like the signature spiedini di mozzarella Romana, spaghetti al cartoccio and braciole Napoletana. Torta della nonna is a triumph of the highly refined simplicity that lies at the heart of true Italian cuisine. • Lunch Mon.–Sat. Dinner nightly. 561/272-1944. $$$

Vic & Angelo’s —290 E. Atlantic Ave. Italian. People watching is a staple ingredient here, a complement to the Italian fare. The wine menu is robust, mainly grounded in Italy but with choices from around the world. Larger than personal pies, thin-crust pizzas are family-friendly, while you won’t want to share the Quattro Formaggi Tortellini, fluffy purses filled with al dente pear and topped with truffle cream. For a protein, try the traditional chicken parmigiana, a hearty portion of paper-thin breaded chicken breast topped with a subtly sweet San Marzano sauce under a gooey layer of fresh mozzarella, and a substantial side of linguine pomodoro. If you have room for dessert, the classic sweets include cannoli and tiramisu. • Dinner nightly; brunch weekends. 561/278-9570. $$

LAKE WORTH BEACH

Feel the Burn

Imported from Italy, the oven at Oceano Kitchen can reach 900 degrees—a highheat capacity well above that of a traditional oven.

Park Tavern —32 S.E. Second Ave. Contemporary American. Check out the high-top seating or bar stools during an excellent happy hour menu that includes deviled eggs, pork sliders, chicken wings and a happy crowd. Entrees are generous and well executed. Try the fish and chips, one of six burgers, fish tacos and more. • Dinner nightly. Brunch Sat.-Sun. 561/265-5093. $$

Rose’s Daughter —169 N.E. Second Ave. Italian. Chef-owner Suzanne Perrotto, who also owns Brulé Bistro, celebrates her family’s Italian roots and its beloved recipes here—especially when it comes to her house-made pizza and pasta. Perrotto’s famous short rib pappardelle was even featured on Guy Fieri’s “Diners, Drive-Ins and Dives.” Dinner Wed.-Sun. • 561/271-9423. $$

Sazio —131 E. Atlantic Ave. Italian. This long-lived venue on crowded Atlantic Avenue is a reason to sit down and take a breath. Then take up a fork and try the linguine with white clam sauce or the ravioli Sazio or grilled skirt steak or pretty much anything on the menu. Prices are reasonable; leftovers are popular. • Lunch and dinner daily. 561/272-5540. $$

Oceano Kitchen —512 Lucerne Ave., Lake Worth Beach. Contemporary American. Chefs and owners Jeremy and Cindy Bearman, James Beard-nominated toques who trained under rock stars such as Daniel Boulud and Joel Robuchon, have a talent for crafting a simple daily menu of ever-changing dishes that explode with flavors and are curated with thoughtfulness and the utmost detail. Genuine hospitality is at the core of their restaurant. Dinner Tues.-Sat. 561/400-7418. $$$

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 salt-crusted branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$

LANTANA

Ravish Off Ocean —210 E. Ocean Ave. International. Ravish Off Ocean is a delightful dining experience less than a mile from the powdery sands of South Palm Beach. The coastal

Short rib pappardelle at Rose’s Daughter

vibes are evident here with sea-inspired options like local fish ceviche, tuna tartare, fish tacos and a daily catch. • Dinner nightly, Sunday brunch. 561/588-2444. $$

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 6 pounds) and are reasonably priced. • Dinner nightly. 561/801-5000. $$

PALM BEACH

Acqua Café —2875 S Ocean Blvd. Italian. This quaint neighborhood restaurant serves quality Italian favorites with a coastal twist. It’s part of the Al Fresco Hospitality Group portfolio, which also includes Via Mizner’s legendary Renato’s.• Lunch and dinner daily, weekend brunch. 561/547-0005. $$$

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, pounded chicken breast and roasted 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 nightly. 561/833-3450. $$$

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, the elegant lounge or the sophisticated dining room. • Dinner nightly. 561/655-6060. $$$

Café L’Europe —331 S. County Road. Current 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. $$$

Echo—230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$

Henry’s Palm Beach —229 Royal Poinciana Way. American Bistro. Part of The Breakers’ restaurant properties, this venue opened in 2020 and is an elegant addition to The Island. Try the pigs in a pretzel dough blanket, beer can corn, the lobster roll, butter crumb Dover sole and chicken pot pie. All

Buzz Bite III

South Florida Strawberry Festival

Doyou love the sweet and tangy red fruit? At this annual event, held from Jan. 17-19, attendees can celebrate the heart-shaped, plump strawberry in many ways. There will even be a strawberry-eating contest. This family-friendly festival also features local vendors, carnival rides, a petting zoo and inflatables at South County Regional Park (12551 Glades Road). soflostrawberryfestival.com

—Christie Galeano-DeMott

comfort food with a Palm Beach twist, and it’s all delicious. • Lunch and dinner daily. 561/206-1896. $$$

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-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with housemade fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 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. • Dinner nightly. 561/833-5522. $$

Meat Market—191 Bradley Place. Steakhouse. “Meat Market” may be an inelegant name for a very elegant and inventive steakhouse but there’s no dissonance in its food, service or ambience. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of sauces, butters and upscale add-ons. Whole roasted cauliflower is an intriguing starter, while a meaty Niman Ranch short rib atop lobster risotto takes surf-n-turf to a new level. Cast your diet to the winds and order the dessert sampler. • Dinner nightly. 561/354-9800. $$$$

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. $$$

WEST PALM BEACH

Austin Republic—4801 S. Dixie Highway. Barbecue. The casual backyard atmosphere sets the scene for chef James Strine’s unpretentious barbecue with a unique Mexican flair. The menu isn’t extensive, but all the barbecue greats are there alongside its Mexican counterparts. Brisket, ribs and pulled pork share the space with tacos, burritos and enchiladas. And don’t sleep on the chicken sandwich. Trust us. • Dinner Tues.-Sat. $

Midday Delight

The Blue Door recently added lunch options to its coastal Mediterranean menu, including daytime favorites such as anchovy and egg toast and a tuna Nicoise salad, on Fridays to Sundays.

Banko Cantina —114 S. Olive Ave., West Palm Beach. Northern Mexican. Start with the Adelita cocktail and don’t look back. The bacon-wrapped shrimp, the Al Carbon steak tacos and the house guacamole add up to a full-flavor dinner. The west-facing rooftop bar is a nice sunset option, and the Pan de Elote (homemade sweet cornbread with vanilla ice cream and berries) is a delightful end to the evening. • Dinner daily. 561/355-1399. $$

The Blue Door —5700 S. Dixie Highway. Mediterranean. The Blue Door’s vibrant hospitality welcomes you the moment you step through the arched, sapphire-hued entrance. Its lush landscaping and casual yet refined menu take you straight to the southern European coastline. • Dinner nightly. 561/360-2064. $$$

Café Centro —2409 N. Dixie Highway. Modern American. A cornerstone in the Northwood neighborhood, this venue draws because of a complete package: food, drinks and great nightlife and music. Take some char-grilled oysters, add shrimp pesto capellini or a marinated pork chop with polenta, plus local singing fave Tessie Porter, and you have a fun and delicious night out. • Lunch Mon.–Sat. Dinner nightly. 561/514-4070. $$

French Corner Bistro & Rotisserie — 4595 Okeechobee Blvd. Classic French. It’s France in a tiny venue, with big-taste dishes that include all the faves: beef bourguignon, rack of lamb, duck à l’orange, frog legs Provencale, veal kidneys, tender branzino and simple desserts to end the meal. Reservations are mandatory for dinner. • Lunch and dinner Mon.-Sat. 561/689-1700. $$

Grato —1901 S. Dixie Highway. Italian. “Grato” is Italian for “grateful,” and there is much to be grateful for about Clay Conley’s sophisticated yet unpretentious take on Italian cookery. Anyone would be grateful to find such delicate, crispy and greaseless fritto misto as Grato’s, ditto for lusty beef tartare piled onto a quartet of crostini. Spinach gnocchi in porcini mushroom sauce are a revelation, so light and airy they make other versions taste like green library paste. Don’t miss the porchetta either, or the silken panna cotta with coffee ice cream and crunchy hazelnut tuille. • Dinner nightly. Sunday brunch. 561/404-1334. $$

The House —7301 Georgia Ave. Modern American. Located inside The Park, West Palm Beach’s public golf course, The House has a bright contemporary aesthetic with massive floor-to-ceiling windows that spotlight the course’s natural beauty. The menu is approachable and offers something for everyone. It also features unique and interesting takes on dishes like spiny lobster corn dogs. • Lunch and dinner Wed.-Sun., weekend brunch. 561/530-3791. $$

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. • 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. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/585-3128. $$

Pink Steak —2777 S. Dixie Highway. Steakhouse. This steakhouse offers plenty of choice cuts and classic chophouse appetizers, such as Caesar salad and shrimp cocktail, but don’t miss the other noteworthy options, like sushi and beef tartare. The pink-hued space is accented with tropical murals, plush avocado-green booths, plume-like chandeliers and plenty of flamingoes. It’s undoubtedly a vibe. • Dinner nightly, Sunday brunch. 561/557-9083. $$$$

Pistache —1010 N. Clematis St., #115. French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as coq au vin and steak tartare. All that, plus guests dining al fresco have views of the Intracoastal Waterway and Centennial Park. • Brunch Sat.–Sun. Lunch and dinner daily. 561/833-5090. $$

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. $$

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.” • Dinner nightly. 561/855-2660. $$$

Spiny lobster hot dogs at The House

Broward County DEERFIELD BEACH

Chanson —45 N.E. 21st Ave. Contemporary American/ French. A little bit of Palm Beach, a little bit of Italy comes to Deerfield Beach in the form of this elegant, sophisticated restaurant in the oceanfront Royal Blues Hotel. Service is as stellar as the views from the cozy, modestly opulent dining room, notable for the 1,500-gallon aquarium embedded in the ceiling. Consistency can be an issue with the food, but when it is good it is very good. • Breakfast and lunch daily, dinner Tues.-Sat., brunch Sun. 954/857-2929. $$$

Oceans 234—234 N. Ocean Blvd., Deerfield Beach. Contemporary American. One of the only oceanfront (as in, on the beach) options in South Florida, this familiar-with-a-twist venue is fun to both visit and eat. Try the Infamous Lollipop Chicken Wings, a starter that could be an entrée. Seafood is definitely top-shelf, as are the desserts. A true Florida experience. • Lunch and dinner daily. 954/428-2539. $$

Tradition —626 S. Federal Highway. French. This is a petite place with a large following, for good reason. Owners Eric and Anais Heintz start meals with an amuse-bouche and a menu that spans the length of France. Order a creamy Caesar salad with a light anchovy-based dressing. Try the coq au vin (sauce cooked for two days), and if you like calves’ liver, this is the best you’ll find in the area. End with a Grand Marnier soufflé (worth the 15-minute wait), and make your next reservation there before going home. • Dinner Mon.-Sat. 954/480-6464. $$

LIGHTHOUSE POINT

Cap’s Place 2765 N.E. 28th Court. Seafood. Eating here requires a boat ride, which is very SoFla and terrific for visitors. This is one of—if not the only—family-run, old-Florida seafood restaurants you’ve never heard of, open since the 1920s. The heart of palm salad is the best and purest version around. Seafood abounds; fish can be prepared nine ways and much more. (There are non-seafood dishes that are done well, too.) Go for the short boating thrill and for the food. • Dinner Tues.-Sun. 954/941-0418. $$

Le Bistro —4626 N. Federal Highway. Modern French. The menu is modern and healthy—98-percent gluten-free, according to chef Andy Trousdale and co-owner Elin Trousdale. Check out the prix-fixe menu, which includes pan-roasted duck to beef Wellington. • Dinner Tues.–Sun. 954/946-9240. $$$

Seafood World —4602 N. Federal Highway. Seafood This seafood market and restaurant 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 daily. 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. $

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. Main courses offer complex flavor profiles, such as the sweet-onion-crusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily. • Dinner nightly. Brunch Sunday. 954/782-0606. $$$

South Bar & Kitchen—165 N.E. First Ave. Southern Serves southern comfort cuisine in a dazzling space with plush emerald-green banquettes, warm wood detailing, and a spacious indoor/outdoor bar leading out to an expansive terrace and second bar. • Dinner Tues.-Sun., weekend brunch. 954/890-2000. $$

WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.

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Photography: Michael Connor

FROM LA BELLE ÉPOQUE TO THE SUMMER OF LOVE

–2026 ANNUAL GALA –

Saturday, February 21, 2026 • Cocktail Attire

TWO ERAS, ONE EXTRAORDINARY EVENING

The Museum opens its galleries in a way few ever experience for La Belle Époque Gala Dinner. Step into the Parisian charm of turn-of-the-century France’s “beautiful era” for an evening of mystique and glamor.

6:00 pm • Cocktails

7:30 pm • La Belle Époque Dinner and Live Program Individual tickets • $1,500 (includes Summer of Love Party)

Dance the night away at the spirited Summer of Love Party set under the stars in the Museum’s Ohnell Sculpture Garden, transformed into a ‘60s-and-‘70sinspired psychedelic paradise.

9:00 pm • Summer of Love Party Individual tickets • $300

Boca Raton Museum of Art 501 Plaza Real, Boca Raton, FL 33432

RSVP today at bocamuseum.org/gala or contact Erica Lorenzo at 561.392.2500, ext. 212 or elorenzoromeu@bocamuseum.org

Honorary Chair Dr. Harvey Manes Gala Chair Lorraine Gilden

Summer of Love Party Chairs

Carl Lööf, John Lööf & Ellen Gorra

Magazine Sponsor La Belle Époque Sponsor

BOCA’S BALLROOM BATTLE

WHERE: The Boca Raton

WHAT: The George Snow Scholarship Fund broke another fundraising record at last year’s Boca’s Ballroom Battle, raising $1.7 million to benefit deserving scholars. The annual gala returned to The Boca Raton, with eight local community dancers— dubbed the Royal Collective—hitting the dance floor after training for months with the professionals at Fred Astaire Dance Studios of Boca Raton. Attendees arrived in their flashiest sequined attire for the British Invasion-themed affair and enjoyed dance performances to iconic songs of the era by the Royal Collective paired with Fred Astaire dancers. The top fundraisers for this year were Michelle Hagerty, bringing in more than $375,000, and George Petrocelli, who raised more than $290,000 and broke the record for fundraising in the men’s division. The rest of the Royal Collective lineup included Michael Drews, Mitchell C. Fogel, Troy Ganter, Lauren Muñoz, Linda Paton and Allison Stewart. The event was co-chaired by Terry Fedele and Zoe Lanha m . Sponsors included Michelle Hagerty, Rochelle LeCavalier, the Deyo Family, Michael Drews, Carrie Rubin and Marvin Rubin, Allison Stewart and Nathan Mincey, Boca magazine and many more.

James Brann, George Petrocelli, Troy Ganter, Michael Drews, Allison Stewart, Sebastian Mankevich, Zoe Lanham, Terry Fedele; Front: Linda Paton, Sayra Vazquez, Loreta Kriksciukaityte, Lauren Muñoz

8: Lauren Muñoz, James Brann

9: Loreta Kriksciukaityte, Troy Ganter

10: Ballroom Battle dancers from top: Jan Clancy, James Brann, Sebastian Mankevich, Michael Drews, Troy Ganter.

Middle: Allison Stewart, Mitchell Fogel, Linda Paton, Michelle Hagerty, George Petrocelli, Lauren Muñoz. Front: Loreta Kriksciukaityte, Sayra Vazquez

11:

1: Back: Mitchell Fogel, Jan Clancy, Michelle Hagerty, Paige Kornblue, Rochelle LeCavalier,

2: Mitchell Fogel, Sayra Vazquez

3: Allison Stewart, Sebastian Mankevich

4: Terry Fedele, Zoe Lanham

5: Boca’s Ballroom Battle alumni Nicole Flier

6: Michelle Hagerty, Jan Clancy

WPBF-25’s Glenn Glazer

George Petrocelli, Sayra Vazquez

WHITE COATS-4-CARE

WHERE: The Addison

WHAT: Incoming students to Florida Atlantic University’s Schmidt College of Medicine were given an extra measure of support in their pursuit of medical training at this year’s White Coats-4-Care (WC4C) fundraiser. The event helped dress and equip 80 students in the new class as part of WC4C’s campaign to help the College of Medicine attract and train the best medical talent to one day provide care in our community. Co-chaired and cofounded by Bonnie and Jon Kaye and now in its 15th year, WC4C has raised more than $2.6 million to train the next generation of doctors. “It is through the success of this annual cornerstone fundraiser that we can continue to strengthen student education and clinical programs, expand community partnerships, and cultivate donor opportunities that drive positive change today and for generations to come,” said Dr. Lewis Nelson, dean of the Schmidt College of Medicine.

1: Janice Williams, Robin Trompeter, Andrew Scott, Donna Biase, Margie Kaye, Alan Kaye

2: Constance Scott, Maurice Plough, Jr., Margie Plough, Emily Grabelsky, Bonnie Halperin, Hilly Dubin

3: Dr. Lewis Nelson, Laura Nelson, Dr. Patricia Anastasio, Tom Mersch, Jennifer Lesser, Gary Lesser

4: Adam Hasner, Bonnie Kaye, Paige Deforest, Dean Dr. Lewis Nelson, Karen Grace, Dr. Jennifer Carceres, Jon Kaye, Jillian Hasner

5: 2025 White Coats-4-Care Committee

6: Dr. Nathan Nachlas, Dr. Jennifer Carceres, Alisa Cohen, Dr. G. Richard Cohen

7: Schmidt College of Medicine Dean Dr. Lewis Nelson, Laura Nelson, WC4C Co-Chairs Bonnie Kaye and Jon Kaye, Dr. Michael Dennis

8: Amy Seidman, Zoe Lanham, Bonnie Halperin, Nicole Flier

9: Dr. Cameron Duncan, Mark Swillinger, Barbara Sharaf

10: Holli Rockwell Trubinsky, Kristina Gregg, Joe Trubinsky

11: Bing Tai, Howard Guggenheim, Anthony Molle

GREAT CHEFS TAILGATE SHOWCASE

WHERE: Boca Raton Innovation Campus

WHAT: South Florida chefs, mixologists and brewmasters from the area’s top restaurants, breweries and hotels provided the bites and beverages for the tailgate event of the season. More than 550 guests packed Boca Raton Innovation Campus to celebrate the first in a series of events leading up to the Boca Raton Bowl, with proceeds benefiting the Spirit of Giving Network’s Holiday Gift Drive, which put 1,000 gifts under the tree for local kids. A panel of celebrity judges awarded the top culinary creations and libations with bragging rights prizes, including How Ya Dough’n being honored as Grand Culinary Champion, People’s Choice going to Boca West Country Club, Best Beverage awarded to Barrel of Monks Brewery, and Graze Craze earning Most Spirited. Boca magazine was a proud media sponsor.

Lisa

2: Judges Christiana Lilly, Troy McLellan, Reggie Laroche, Lindsay Autry, George Petrocelli

3: Haider Hassau, Rachel Corsello, Moises Hernandez, from Drift

4: Owlsley the Owl mascot from FAU

5: Ingrid Fulmer, Dr. Nathan E. Nachlas, Paige Kornblue, Arlene Herson, Mayor Scott Singer

Talley, Councilmember Yvette Drucker, Mayor Scott Singer, Deputy Mayor Fran Nachlas

WEE DREAM BALL VIP

RECEPTION DINNER

WHERE: The Boca Raton

WHAT: As a prelude to the Wee Dream Ball’s evening of “Emerald Enchantment,” local leaders and Fuller Center supporters and sponsors were treated to a lavish VIP reception at The Monkey Room inside The Boca Raton. Guests connected over light bites and drinks as the Fuller Center shared plans for the gala, which returned for its 20th year in December. The annual gala supports the Fuller Center’s mission of embracing, educating and empowering families and children.

1: Neil and Trish Saffer, Eric Roby, Juan David Flores, Lisa Talley

2: Margaret and Ross O’Connor, Eddie Negron, Travis Harper

3: Tom Mersch, Dr. Patricia Anastasio, Taylor and Chris Maiorano

4: Alex and Julie Gulick

5: Ashley Biegel, Carrie Rubin, Michelle Hagerty, Jillian Baker

6: Philip and Jo Ann Procacci, Dini and Douglas Hiezer

January 2026 issue. Vol. 46 No. 1. The following are trademarks in the state of Florida of JES Media, and any use of these trademarks without the express written consent of JES Media is strictly prohibited: Savor the Avenue; Tastemakers of Delray; Tastemakers at Mizner; Florida Style and Design; Delray Beach magazine; Boca Raton, South Florida At Its Best; bocamag.com; Florida Table; Boca Raton magazine. Boca (ISSN0740-2856) is published 8 times a year (September/October, November/December, January, February, March, April, May/June and July/August) by JES Media. Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, 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: $24.95/8 issues, $34.95/16 issues (shipping fee included for one- and two-year rates). Single copy $6.95. 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.

Boca Raton Insider

BEATLES ON THE BEACH MUSIC FESTIVAL

“We’re thrilled to welcome Beatles On The Beach to downtown Boca Raton,” said Mayor Scott Singer. From March 12–15, 2026, Beatlemania will sweep across the city as fans and music lovers come together for four unforgettable days of world-class performances, and symphonic rock celebrations inspired by the world’s most iconic band. This year’s festival theme will feature a once-in-a-lifetime performance by Academy Award winner, Morgan Freeman’s Symphonic Blues Experience, headlining an extraordinary lineup that bridges the worlds of blues, classic rock, and symphonic sound. Tickets on sale now.

BeatlesOnTheBeach@Gmail.com

BeatlesOnTheBeach.com • FB: Beatles On The Beach

LOOK GOOD AND FEEL GOOD

At Allenby Cosmetic Dermatology and BodySquad, science meets artistry to deliver transformative, personalized results. Led by Dr. Janet Allenby, a board-certified dermatologist specializing in injectables, lasers, skincare, and non-invasive body contouring treatments like CoolSculpting®, CoolTone®, Morpheus8, and medical weight loss, the practice blends advanced technology with an artistic touch. Each treatment is customized to enhance natural beauty—because , we believe looking good feels good.

Allenby Cosmetic Dermatology & BodySquad 561.532.6841 allenbydermatology.com

RELAXED. COZY. NATURAL.

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47 SE 5th Ave, Delray Beach FL 33483

561.908.2447

ironandoakhome.com

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ARI AXELROD

L’chaim; To Life. To Love. To You.

Wednesday, February 25, 7:30 pm

Thursday, February 26, 2:00 pm

Ari brings his unique talent to an all-new heart-stirring, joy-filled musical celebration that honors the resilience of the human spirit and the beauty of connection.

Marie Speed

Swing Time

Making room for a new year means discovering magic in all the old ones

Written by MARIE SPEED

So it’s a new year and time for a new start, a new order. I’d promised myself for the past 18 months at least that it was time to go through everything in my little house and get rid of stuff. Not the Marie Kondo way where you lovingly touch everything to see if it sparks joy—but the Marie Speed way, which means tossing it right into a Glad ForceFlex trash bag.

I had identified seven “zones of chaos,” as I called them: my closet, under-the-sink cabinets, the hall closet, the office, the guest room, the back porch and my dresser, which pretty much turns out to be the whole house. Still, I have lived here, in this same spot, for 35 years, and I brought another 20 years of history with me, so I forgave myself for having a surplus of just about everything. And I estimated that with only seven trouble spots, I could be done in seven days. Piece of cake.

Until Day One.

The closet was first. Oh, getting rid of the clothes was the easy part. Aside from the sad

dresses, every new tennis shoe introduced to mankind. I had hiking boots from 1971, and a pair of soft worn-out Prada loafers from Saks I bought 30 years ago that still break my heart.

And then I dragged out a sturdy square grey box neatly latched, and made the mistake of deciding to go through it before I tossed all the old papers. There were love letters, old newspaper clippings from my days in Jacksonville, short stories I don’t remember writing, old photos of my pal Rob Rose and I on a Fakahatchee swamp walk, one of a fishing boat with all my North Florida girlfriends, pictures of me so young and stinking cute having the time of my life a lifetime ago—and not even realizing it. With every folded paper, another memory washed over me. I was trapped in the history of someone I barely knew now.

But it was one letter that did me in. That unmistakable strong Catholic cursive hand on lined yellow notebook paper was my father’s— and he was writing me when I was in college. I remember this letter. I remember reading it and others in my Broward Hall dorm room at UF. Turns out he and I had discovered that both of us loved Big Band “swing” music—the music of his youth—and he would send me cassette tapes of all his favorites accompanied by long letters explaining who was who and the significance of many of the songs.“In the Big Band days, certain songs just became synonymous with this or that band: Larry Clinton with ‘Deep Purple’ (Bea Wain on the vocal); Glenn Miller with ‘Moonlight Serenade’ (his theme) and ‘Sunrise Serenade.’ Did you know Benny Goodman always opened with ‘Let’s Dance’ and closed with ‘Goodbye’…?”

The letter went on for pages, and sitting there reading it I could almost feel my dad sitting next to me, clever and reserved, telling me stories about Guy Lombardo and Clyde McCoy and Tommy Dorsey so we could both be young again, because he knew how important it was to honor the past, and because he missed me.

I folded up the letter, placed it back in the grey box with all the other pictures and papers. I was done for now; cleaning out this house could wait. Today, there was remembering, and music to play.

Glenn Miller Band