Rapoports Report | Issue 4

SUMMER

’15

ISSUE 4

KIDS EAT FREE AND EAT WELL WITH RAPOPORT’S EA IDS T

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This May, RRG launched a restaurant-wide mom and dad-approved offer with an equally approved price. Until September 30, kids eat free Sunday through Thursday at all five locations: Henry’s, Bogart’s Bar & Grille, Deck 84, Burt & Max’s and Apeiro.

Offered from open to close, guests receive one free kid’s entrée, which includes a drink, with any adult entrée purchase.

Plus, each of Rapoport’s executive chefs have created new and health conscious entrées and side options to choose from. Each new option has been analyzed and adjusted to meet the nutritional criteria of a registered and licensed dietician, Tamra Hammett. In addition to full entrées, expect healthier side alternatives such as fresh seedless grapes, carrot and celery sticks, quinoa pilaf, mixed greens, apple sauce and soda substitutes including 100% juice and milk.

Here’s a look at some of the healthier entrée options:

T H U RS

Chicken Meatballs & Whole Wheat Spaghetti (410 calories, Henry’s) Grilled Chicken Breast with Steamed Broccoli (400 calories, Bogart’s Bar & Grille) Grilled Chicken Tacos (350 calories, Deck 84) Penne ‘Primavera’ (390 calories, Burt & Max’s) Kid’s Mediterranean Platter (280 calories, Apeiro)

HOT

DECK 84 RECOGNIZED FOR THE THIRD YEAR AS ONE OF AMERICA’S TOP 100 OUTDOOR DINING RESTAURANTS

Deck 84 on the Intracoastal Waterway in Delray Beach

We are proud to share that Deck 84 was recently named one of the 2015 Top 100 Best Al Fresco Dining Restaurants in America. The annual list is assembled from the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states.

The list features restaurants in some of the nation’s most popular vacation destinations. Florida came in second with 18 restaurants; Deck 84 being the only waterfront location in Palm Beach County to be awarded. This recognition joins the list of other honors Deck 84 has received from OpenTable Diners including great outdoor dining, great lunch, and best scenic view in Palm Beach County, among other monthly Diners’ Choice votes over the years. Deck 84 was also featured in the 2012 and 2013 Top 100 Outdoor Dining Spots lists. The full round up of the Top 100 restaurants were recently listed in an MSN.com slideshow.

The complete list may also be viewed on Opentable.com.

SUMMER=HAPPIER HOURS AT APEIRO. E X T E N D E D H A P P Y H O U R P R I C I N G TO CLOSE SUNDAY TO THURSDAY WITH THE PURCHASE OF AN ENTRÉE AT EITHER BAR.

EMPLOYEE SPOTLIGHT

BURT’S NOTE

RRG OWES ITS SUCCESS TO OUR WONDERFUL STAFF, ESPECIALLY LONG-TIME EMPLOYEES LIKE TROY. GET TO KNOW HIM BELOW.

HELLO FRIENDS Summers in South Florida are a great time to unwind, recharge, and most importantly appreciate our locals who live here all year round. Before we know it we’ll be back in the busy season again.

Each of the restaurants are offering some great summer promotions for the year-round guests to enjoy—from half price wine nights and extended happy hours to kids eat free and $20 prix fixe menus—there’s something for everyone to enjoy.

This June, we took all the General Managers and Executive Chefs on an Executive Retreat to the Keys for some team building, and of course some fishing and fun, too. It gave us all a chance to evaluate our core values, philosophies and standards and discuss as a group ways we can enhance and heighten our hospitality and cuisine.

We’re excited for the opening of Apeiro Miami this fall (see back page for more details). We are also in the works on another new concept for next year, Rappy’s Deli. Be sure to pick up our fall newsletter to get the scoop.

Thank you again to all of our loyal friends over the years. We hope you have great rest of the summer.

Cheers,

NAME: TROY GUZZI CITY OF RESIDENCE: BOYNTON BEACH

STARTING YEAR: 2001 CURRENT RESTAURANT/POSITION: HENRY’S, BAR MANAGER

HOW LONG HAVE YOU WORKED WITH RRG? 14 years at Henry’s. However, I worked for Burt in the late 90s as a bartender at Prezzo’s in Palm Beach Gardens.

WHAT DO YOU LIKE BEST ABOUT WORKING WITH RRG? It’s like working for family. The people I work with are wonderful, and I truly feel RRG is an extended part of my family.

WHAT IS YOUR FAVORITE MENU ITEM? Pesto Chicken Chop at Henry’s. The chicken is grilled to perfection with sides of mashed potatoes and green beans. How can you go wrong?

WHAT OTHER SPECIAL SKILLS OR INTERESTS DO YOU HAVE? I really enjoy being around people. I never saw myself working in an office environment. I believe I have a can-do attitude. I will not allow myself to think I cannot do something. If I come across a challenge, I will learn it and accomplish it.

WHAT IS A TYPICAL DAY OFF LIKE FOR YOU? Typical day off is being on our boat with friends and family enjoying the sun at Peanut Island or the sandbar. If it is the winter, we take the boat to Deck 84 on the weekends to listen to live music and have great food.

HERE’S WHAT’S HAPPENING

APEIRO SUMMER PRIX FIXE

$20 per person, 3-course dinner highlighting the diverse flavors of the Mediterranean.

Sunday–Thursday, 4–10 p.m.; Friday and Saturday, 4–5:30 p.m.

HENRY’S PRIX FIXE $20 per person, 3-course dinner available daily from 5 pm to close.

APEIRO BRUNCH

Brunch with us every Sat. and Sun., 11:30 a.m.– 3:00 p.m. Kids brunch menu available as well.

HALF-PRICE BOTTLES OF WINE Monday at Burt & Max’s; Tuesday at Apeiro & Henry’s; Wednesday at Deck 84; Thursday at Bogart’s Bar & Grille; With purchase of an entrée.

RECIPE CORNER TEMPURA FRIED VEGETABLES WITH GINGER SOY DIPPING SAUCE LOOKING FOR A UNIQUE WAY TO PREPARE SUMMER VEGGIES? HENRY’S CHEF TEAM SHARES THEIR TEMPURA FRIED VEGETABLE RECIPE, AS SEEN ON HENRY’S BAR BITES MENU. A PERFECT MAIN PLATE ACCOMPANIMENT FOR YOUR SUMMER GATHERINGS. INGREDIENTS

Vegetables 3 slices zucchini, cut on bias 3 slices carrot, cut on bias 3 pieces asparagus, cut bottom off 3 pieces broccoli, blanched for 1 min.

3 pieces white onion, sliced ¾ inch thick Tempura Batter 1 cup flour 1 tbsp. cornstarch 1.5 cup seltzer water Mix all together and let sit for 15 min.

Ginger Soy Dipping Sauce ¼ cup soy sauce ¼ cup rice wine vinegar 3 tsp. sugar 1 scallion, minced 2 tsp. minced ginger root 1 tsp. sesame oil

DIRECTIONS

1. Prepare your Tempura Batter first. In a medium bowl, mix together all batter ingredients and let sit for 15 mins.

2. Mix together all dipping sauce ingredients and set aside.

3. In a large sauce pot fill with vegetable oil about 1" and heat on medium high heat until the oil is shimmering. Chef Tip: To check if the oil is hot enough, take a little tempura batter on your finger and flick into oil to see if it starts to bubble.

4. When ready toss all the vegetables in the batter and remove from the batter and gently place in the oil until golden brown.

3. Carefully remove from oil and place on a plate with towel to absorb the oil, season and serve immediately.

KITCHEN

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BAR

INGREDIENTS 2 oz.

Finlandia Grapefruit Vodka

1 oz.

fresh lime juice

1 oz.

simple syrup Pinch fresh basil

HOT

COCKTAIL CORNER

ATHENA WAR

LIGHT AND REFRESHING IS THE BASE OF THIS SIGNATURE COCKTAIL, COURTESY OF DREW SHANE, BAR MANAGER AT APEIRO.

DIRECTIONS

1. Combine all ingredients and shake vigorously with ice.

2. Strain over ice into rocks glass 3. Garnish with lime wheel or basil leaf 4. Enjoy!

APEIRO OPENING SOON IN MIDTOWN MIAMI: R E A D M O R E O N B A C K P A G E !

RAPOPORT’S RETURNS TO MIAMI RRG #CHEFSOFINSTAGRAM Follow all the Rapoport’s Chef’s feeds to get a behind-the-scenes look at their day-to-day lives in and out of the kitchen.

Bogart’s Aaron Goldberg @ChefAaronGoldberg

Deck 84’s Jon Greening @Chef_JonnyG

APEIRO SAYS, “HELLO MIDTOWN!”

APEIRO KITCHEN & BAR BRINGING CHEF/CO-OWNER DAVID BLONSKY’S MEDITERRANEAN CUISINE TO MIDTOWN MIAMI, FALL 2015 Our newest concept, Apeiro Kitchen & Bar, featuring the progressive Mediterranean cuisine of chef/co-owner David Blonsky, will open its doors in Midtown Miami this fall. The Delray Beach location, which opened January 2015 has seen positive reviews from reporters and guests alike. Apeiro Delray received a 4 out of 4 stars review from Sun-Sentinel reporter John Tanayschuk in March and was named Broward-Palm Beach New Times 2015’s Best New Restaurant in Palm Beach County.

Apeiro (Greek for “infinity”) features a contemporary menu inspired by the countries that make up the Mediterranean’s rich and diverse culinary culture.

Paired with creative cocktails, well-traveled wine and international beers, Apeiro hopes to make a splash in the Miami market this fall.

GET HOOKED ON HELPING THE COMMUNITY DECK 84 HOSTS MARK GERRETSON MEMORIAL FISHING TOURNEY

Burt & Max’s Dan Moore @ ChefDanMoore

Apeiro’s David Blonsky @ChefBlonsky

Deck 84 will proudly be hosting this year’s annual Mark Gerretson Memorial Fishing Tournament.

The tournament’s Captain’s Meeting and weigh-in on Saturday, August 8 will both take place at Deck 84, who will be providing refreshments and bites prepared by Executive Chef Jon Greening and cocktails for tournament participants. Since 1994, the Mark Gerretson’s Annual Fishing

Tournament has donated approximately $95,000 to local children and families of Delray Beach and surrounding neighbors. Deck 84 hopes to help make this year’s tournament the best one yet.

Each year the event gives out over $35,000 in cash prizes and raffles. If interested in entering, contact Noel at 561-927-8092.

rapoportsrg.com

KITCHEN

561.638.1949

561.544.3044

561.665.8484

561.638.6380

&

BAR

561-501-4443