Rapoport's Report | Summer '16

SUMMER

’16

ISSUE 5

RAPOPORT’S NEWEST CONCEPT, RAPPY’S DELI, EXPECTED TO OPEN LATE FALL CONSTRUCTION IS NOW UNDER WAY The planning and preparation for our newest concept, Rappy’s Deli, is well under way. This deli-inspired restaurant pays homage to Burt’s late father, Ray ‘Rappy’ Rapoport, who operated his own deli in New York for decades. Burt Rapoport plans to use his New York roots and deli family legacy to create his own modern, soulful twist on a Jewish-style deli.

While we can’t release too many details just yet, what we can tell you is that Rappy’s Deli will be open for breakfast, lunch and dinner featuring a full indoor/outdoor bar and dining areas as well as a deli counter for quick to go sandwiches, salads and prepared meals. Currently, the team is working on the menu development, branding items, and taste testing plenty of samples of brisket, pastrami on rye, knishes and more.

It’s a hard job, but somebody has to do it.

Be sure to check us out on Instagram, Twitter (@RappysDeli), Facebook.com/RappysDeli, or visit the restaurant’s website, RappysDeli.com, for menu sneak peeks, construction updates and more.

Rappy’s Deli Counter Rendering / Credit: Manhas Design

HERE’S WHAT’S HAPPENING

HENRY’S PRIX FIXE

Starting at $20/person, 3-course dinner Available 5:00 p.m–close, daily

DECK 84 PRIX FIXE

$22/person, 3-course dinner Monday–Friday, 4–6 p.m. seatings

BOGART’S TEMPTING TUESDAY

$10 Premier Level Movie Tickets $14 All-You-Can-Enjoy Tacos

LATE NIGHT HAPPY HOURS Deck 84: Sunday–Thursday 8:30 p.m.–close Bogart’s: Sunday–Thursday 9:00–11:00 p.m.

HOT

HENRY’S BRUNCH

Saturday & Sunday 11:30 a.m.–2:30 p.m.

Bloody Marys, Mimosas & 10 for $10 brunch & lunch items

DECK 84 FISH FRY: $19 Fish Fry Platter & a pint of Sam Adams Fridays, 5:00 p.m.–close

SUMMER UNCORKED

Half off any bottle of wine with the purchase of an entrée.

Mondays: Burt & Max’s Tuesdays: Henry’s Wednesdays: Deck 84 Thursdays: Bogart’s

S AV E T HE DAT E ( S) . S A M A D A M S B E E R DIN N E R S E R IE S J U N E – OC T OB E R S E E B A C K P A G E F O R M O R E D E T A I L S

EMPLOYEE SPOTLIGHT

BURT’S N OTE

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

HELLO FRIENDS

It’s been quite an exciting season for Rapoport’s Restaurant Group, with even more to celebrate in the coming months. We celebrated two big milestones this last year: Deck 84’s five-year anniversary in November and Henry’s 15-year anniversary (!) in December.

Plus, we are proud to announce that Jon Greening, Deck 84’s Executive Chef and Partner, was recently promoted to Rapoport’s Corporate Executive Chef.

He’ll work closely with the chefs from each restaurant and our Director of Purchasing to streamline and enhance our menus and recipes.

In April, I was invited back to my alma mater, Arizona State University, to accept the 2016 Sun Devil 100 award, which honors university alumni business leaders and entrepreneurs. It was such an honor to receive this prestigious award and it brought back many good memories being on campus again. I was also recently honored with the 2016 South Florida Ultimate CEO recognition by the South Florida Business Journal editorial team. I, along with the other 14 honorees, have been invited to a dinner reception in September.

During the slower summer season, we like to take the time to reevaluate our company goals and core values. We’re looking forward to utilizing this time to really focus and expand on a number of those goals, including advancing our Rapoport’s Rewards program, inventory & accounting software, restaurant branding, and overall efficiency as a company.

Hope your summer is kicking off to a great start. Thanks again for your loyal support and patronage over the years!

Cheers,

NAME: DAVID SOTO CITY OF RESIDENCE: DELRAY BEACH

STARTING YEAR: 2006 CURRENT RESTAURANT/POSITION: BOGART’S BAR & GRILLE, GENERAL MANAGER

HOW LONG HAVE YOU WORKED WITH RRG? I have worked with RRG for nine years. But I have worked in the Cinemark Movie Theater building for 13 years.

WHAT DO YOU LIKE BEST ABOUT WORKING WITH RRG? Rapoport’s Restaurant Group feels like a second family to me. Our values are such that it brings the best out of every employee, which creates a positive atmosphere that really reflects on our guests.

WHAT IS YOUR FAVORITE MENU ITEM? My favorite menu item at Bogart’s is the Dijon Crusted Chicken Milano. Love everything about it from the breaded chicken breast to the maple-Dijon cream sauce and sweet potato ravioli.

WHAT OTHER SPECIAL SKILLS OR INTERESTS DO YOU HAVE? I speak Spanish and French and understand Portuguese. Recently, I have become very interested in traveling and have been making the effort every spring and fall.

I love learning about the history of different cultures and especially love trying the food.

WHAT IS A TYPICAL DAY OFF LIKE FOR YOU? Typically they consist of sleeping in, running a few errands, and then reading a book by the pool. I also love cooking, so I’ll either cook a big dinner or go out and try the different restaurants and gastropubs that South Florida has to offer.

DECK 84’S MAIN SQUEEZE FRESHLY SQUEEZED OJ IS WHAT’S ON DECK

On your next visit to Deck 84, say hello to our orange juicing machine. A brand new, shiny addition to Deck 84’s outdoor bar pumping out delicious fresh nectar by the gallon daily.

The freshly squeezed juice is now used to create numerous cocktail concoctions and is the perfect complement to your weekend brunch plate, topped with or without the champagne. Check out the cocktail corner to learn how to make one of Deck’s new cocktails featuring the freshly squeezed main ingredient, OJ.

RECIPE CORNER AS SEEN ON WPTV, MAY 12, 2016!

BURT & MAX’S MAPLE-MUSTARD GLAZED SALMON INGREDIENTS 2 pieces of center cut Norwegian Salmon (skin off) 1 oz. olive/vegetable blended oil kosher/sea salt to taste 1/4 cup honey 1/4 cup maple syrup 2 tbsp. Dijon mustard 2 tbsp. grain mustard 2 tbsp. Gulden’s spicy brown mustard 2 tsp. molasses salt and black pepper to taste

DIRECTIONS

MAPLE-MUSTARD GLAZE: Combine honey, maple syrup, Dijon mustard, grain mustard, Gulden’s spicy brown mustard, molasses together; season with salt and pepper and set aside.

SALMON PREPARATION: 1. Season the salmon filets with kosher/sea salt and black pepper.

2. Heat a sauté pan and add an olive-vegetable oil blend.

3. As it just begins to smoke, delicately add the salmon filets flesh side down, being very careful not to burn yourself.

4. Allow the salmon to sear approx. 2 minutes before disturbing; then, using a spatula or a pair of tongs, gently turn the salmon filets over, cook another 2–3 minutes on that side on medium-high heat.

5. Remove the pan from heat and glaze the salmon with the maple-mustard. Glaze liberally, but don’t worry if some drips off of the salmon into the pan. When you plate the dish you can pour the remaining glaze over the fish!

COCKTAIL CORNER

INGREDIENTS 1 oz.

Coconut Rum

1 oz.

Amaretto

4 oz.

Fresh-squeezed OJ

.5 oz.

Grenadine

HOT

A DAY AT THE BEACH

ONE SIP OF THIS REFRESHING COCKTAIL AND YOU’LL BE WISHING YOU WERE SPENDING THE REST OF THE DAY AT THE BEACH

DIRECTIONS

Add grenadine to a high ball glass with ice. Shake coconut rum, amaretto and orange juice and pour into glass on top of grenadine. Garnish with an orange slice and cherry.

S AV E T HE DAT E ( S) . S A M A D A M S B E E R DIN N E R S E R IE S J U N E – OC T OB E R S E E B A C K P A G E F O R M O R E D E T A I L S

T

LOYAL GUESTS AND STAFF CELEBRATE HENRY’S IN A TWO-PART EVENT

K IDS

BURT’S SUMMER BITES

HENRY’S CELEBRATES 15 YEARS! Our longest operating restaurant, Henry’s, celebrated its 15-year anniversary last December. As a thank you to the hundreds of loyal guests that pass through Henry’s doors every week, we hosted a cocktail reception with drink specials, passed hors d’oeuvres and live music from local duo Spider Cherry. Separately, we held a private event to honor our current and past employees.

Former chefs, hostesses, bartenders and servers joined Burt Rapoport and the current Henry’s team for a night full of reminiscing and plenty of cocktails.

Henry’s own server, Fabian, stepped up to DJ for the night, while General Manager Darin Chesley handed out staff ‘awards’.

Awarded over the years for “Best American Cuisine,” “Neighborhood Gem” or “Favorite Restaurant,” we can only hope that the next decade and a half will be as good as the last. Cheers to another 15 years!

he summer season is here! Join us at any Rapoport’s Restaurant Group location this summer and take advantage of these unified promotions, in addition to individual weekly specials at each Rapoport’s restaurant, Henry’s, Bogart’s, Deck 84 and Burt & Max’s.

S D AY UR

SU

ND

*.

FR E AT EE

A Y–T H

Sunday through Thursday, bring the whole family for dinner at any Rapoport’s restaurant.

Enjoy a free kids’ entrée with any adult entrée purchase. Children 12 and under.

SUMMER UNCORKED

Rotating nights from Monday to Thursday, guests can enjoy half price bottles of wines with the purchase of an entrée at one Rapoport’s Restaurant Group location per night.

MONDAYS: BURT & MAX’S TUESDAYS: HENRY’S WEDNESDAYS: DECK 84 THURSDAYS: BOGART’S BAR & GRILLE.

3-COURSE PRIX FIXE DINNERS

Henry’s 3-course prix fixe menu is offered daily from 5 p.m. to close, starting at just $20 per person, and features entrée selections such as Maple Mustard Glazed Salmon, Spaghetti & Chicken Meatballs, Caramelized Onion Snapper or Chicken Milanese. Visit HenrysofBocaRaton.com to view full menu.

Deck 84’s 3-course $22 summer prix fixe is offered Monday through Friday from 4 to 6 p.m. Entrée options include Chicken Parmesan, Crispy Shrimp Tacos, Grilled Canadian Salmon and more. Visit Deck84.com to view menu.

Must Beer

Rapoport’s Restaurant Group has teamed up with Sam Adams to present a series of beer dinners, one at each of our restaurants throughout the summer.

Join us for one or ALL of our limited seating 4-course beer pairing dinners, featuring signature and limited edition brews from the Sam Adams family of beers paired with dishes prepared by our Executive Chef team. Sign up for our first dinner at Deck 84 today! Visit Deck 84.com/Whats-On-Deck to register.

BEER DINNER CALENDAR: Deck 84: Thursday, June 23 Burt & Max’s: Wednesday, July 20 Henry’s: Wednesday, August 24

Bogart’s Bar & Grille: Wednesday, September 14 OKTOBERFEST @ DECK 84 IN OCTOBER!

rapoportsrg.com

561.638.1949

561.544.3044

561.638.6380

561.665.8484

Coming Fall 2016