SUMMER
’18
ISSUE 7
CHILL OUT WITH DECK 84 NEW AIR CONDITIONED OUTDOOR DECK
S T E A L S
&
D E A L S
It’s summertime in South Florida, and you know what that means— summer savings! Take advantage of these restaurant-wide promotions in addition to individual perks at each of our locations.
LUNCH SPECIALS*
BURT & MAX’S — 11 for $11 lunch menu, includes a beverage; available Monday–Friday, 11:30 a.m.–3:00 p.m. PREZZO — 11 for $11 lunch menu, includes a beverage; available Monday–Friday, 12:00–2:00 p.m. MAX’S GRILLE — 12 for $12 lunch menu, includes a beverage; available Monday–Friday, 11:30 a.m.–3:00 p.m.
EXTENDED HAPPY HOURS
Deck 84 is home to the coolest outdoor seats in Delray Beach this summer. You can escape the Florida heat and still enjoy the salty air and intracoastal views with our air conditioned outdoor deck! The newly installed 20-ton energy-efficient air conditioning unit features a vinyl tubing system that evenly distributes the cool air over the deck dining tables and bar area. Take advantage of the cooler temperatures when you dine al fresco for lunch, dinner or weekend brunch. “We’re excited to provide cool, relaxing outdoor seating for our locals to enjoy this summer,” says Burt Rapoport, President of Rapoport’s Restaurant Group. “We are in our seventh summer at Deck 84. My only regret is that I didn’t think of the air conditioned deck sooner!” You can also take advantage of some of Deck 84’s new summer promotions. Kids eat free Monday through Thursday, half price bottles of wine on Wednesday, extended Happy Hour times and more. Visit Deck84.com/weekly-line up to learn more. Whether you arrive by boat, bike, car or foot, Deck 84 is the place to be this summer.
HOT
DECK 84 — Monday–Friday, 11:30 a.m.–6:00 p.m. at both bars & high tops. BURT & MAX’S — Daily until 6:30 p.m. at the bars & high tops PREZZO — Monday–Friday, 12:00–6:30 p.m. and Saturday & Sunday, 5:00–6:30 p.m. at the bar, high tops, patio & dining room. MAX’S GRILLE — Sunday–Friday, 11:30 a.m.–4:00 p.m. at the bar; 4:00–7:00 p.m. at the bar, high tops & lounge.
KIDS EAT FREE* (1) Free kids meal with any adult entrée purchase DECK 84 — Monday–Thursday, all day BURT & MAX’S — Daily, all day PREZZO — Sunday–Thursday, all day MAX’S GRILLE — Sunday–Thursday, 5:00 p.m.–Close WINES-DAYS* 1/2 off bottles of wine with entrée purchase DECK 84 — Wednesdays BURT & MAX’S — Mondays & Wednesdays PREZZO — Wednesdays MAX’S GRILLE — Mondays
*Can not be combined with other offers or discounts. Not valid on holidays.
CHECK OUT Rapopor tsrg.com /summerpromotions FOR ALL OF THE ADDITIONAL PROMOTIONS AT E ACH LOCATION.
BURT’S NOT E
HELLO FRIENDS Welcome to the summer season! As a company, we like to take these months to recharge by taking vacations or extra days off to really relax and reset our bodies and minds after a long and busy season. This last month, I’ve had the chance to do a little international traveling. My wife, Robin, and I spent two weeks exploring the French countryside by riverboat and bike. What an experience! We truly got it see what it was like to live the farm-to-table lifestyle during our trip. I even got to try ‘farm-to-table ice cream’ on a dairy farm called La Haizerie, which is located on the outskirts of a village called Bayeux in the Normandy region of France. In August, we also have a company trip planned to the California wine country. A group of managers and corporate staff will be traveling to Napa and Sonoma to brush up on their wine education with some of the top vineyards our country has to offer. We’re looking forward to learning about new varietals, enjoying amazing food and, most of all, drinking plenty of wine—all for the sake of research, of course. While traveling in the summer is a great way to unwind, it also gives us an opportunity to see what other cultures and geographical locations are offering in food and beverage. It’s a great way for us to bring new ideas to the table, inspire new recipes and to introduce new and exciting products to our guests back home. I hope you all have a relaxing summer and thank you again for your continued loyalty. Until next time! Cheers,
5 QUESTIONS WITH LAUREN CHOQUETTE, GENERAL MANAGER, PREZZO With a strong work ethic and no-nonsense attitude, Lauren Choquette strives for nothing but excellence when it comes to running a restaurant. Choquette started with Rapoport’s in 2012 as a bartender at Deck 84. In just three years, she was promoted to front-of-house manager at Burt & Max’s, where she spent the past three years honing her managerial skills and instilling the values of Rapoport’s Restaurant Group in all of her staff. She now runs the show at Prezzo as General Manager.
1. HOW DID YOU GET STARTED IN THE RESTAURANT INDUSTRY? I first started working in the hospitality industry in 2005 while I was in college at the University of West Georgia. However, it was my time in Tennessee in 2008 while working with the Brinker restaurant group as a corporate trainer that my passion for the hospitality industry grew.
2. WHAT IS YOUR FAVORITE ITEM ON THE PREZZO MENU? My favorite item on the menu right now is definitely our Grilled Pork Chop. It’s topped with a peach mostarda, which is amazing. And, even the side of Sicilian spinach is unique with it’s pine nuts and raisins. Delicious!
3. WHAT WOULD PEOPLE BE SURPRISED TO FIND IN YOUR FRIDGE AT HOME? In all honesty, the funniest thing in my fridge right now is my wedding bouquet. I was married TWO years ago! However, I do plan on preserving it someday… when I get to it.
4. WHAT IS IT LIKE TO BE A FEMALE IN A MALE-DOMINATED INDUSTRY? “Empowering” is probably the best way to put it. It’s really great to be supported by a company, and Burt himself, who encourages growth in his employees regardless of their gender.
5. WHAT DO YOU SEE FOR THE FUTURE OF PREZZO? I see continued growth and continued opportunities for our employees to grow. I’d like to see Prezzo as that go-to Italian place for friends or families to gather. Our goal is to offer modern, approachable Italian cuisine. It’s important for us to accommodate all ages and demographics so that anyone will be able to find something here that they enjoy.
REWARDS CELEBRATES 5 YEARS! This summer marks a tremendous milestone for our loyalty program, Rapoport’s Rewards. Five years ago, Burt Rapoport decided on launching a unified loyalty program after an inspiring meeting at the Boca Chamber. Burt was attending a Boca Raton Chamber Board of Director’s meeting where Duffy’s CEO Paul Emmett was presenting. When Mr. Emmett asked the room, “Who is a Duffy’s rewards card holder?” 23 out of the 25 board members raised their hands, including Burt. Needing no further convincing, Rapoport launched the Rapoport’s Rewards unified loyalty program in the summer of 2013. Five years later, it has grown to over 62,000 members! Burt now gets to boast an impressive membership list, including notable figures such as Stan Lee, creator of Spider-Man. RapoportsRG.com Last year, while attending a New York Mets baseball game. The Mets president, Saul Katz, announced to all his friends and colleagues in the owner’s box: “I have something no one else has in this room.” He then points to Burt and says, “I have a Rapoport’s Rewards card.” Now the question is, do you? Learn more at Rapoportsrg.com/rewards.
PREFERRED M
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SUMMER SIPS
Head on over to Deck 84 to check out some new cocktails for the summer. Cool down with a Fromosa — frozen Prosecco & orange vodka or Jack Daniels & frozen cola. Go tropical with their new line-up of mojitos, including Pineapple Blueberry, Brazilian Passion Fruit or Mediterranean. Or, sip all day without the guilt with Deck’s new Skinny Drink section featuring cocktails prepared with all-natural sweeteners and fresh ingredients. The Downtowner is just one of the 5 skinny options available. Stop by and let our bartenders prepare one for you or try it out at home!
COCKTAIL CORNER INGREDIENTS 2 oz. Stoli Vodka
.5 oz.
Real Peach Puree
.5 oz.
Fresh Lime Juice
1 oz.
Coconut Water 1 Large strawberry cut in quarters
HOT
DOWNTOWNER DIRECTIONS
1. Add ingredients to a shaker with ice. 2. Shake vigorously & strain onto fresh ice. 3. Garnish with a mint sprig.
S K I P T H E S T R A W ! RAPOPORT’S RESTAURANT GROUP IS TAKING A STAND AGAINST PLASTIC STRAWS. LEARN MORE ON THE BACK PAGE!
LONGTIME PARTNER, BURT RAPOPORT, STEPS IN TO CONTINUE THE RESTAURANT’S LEGACY In April of 2018, Rapoport’s Restaurant Group became the new managing partner of Max’s Grille. The Rapoport’s corporate team now handles the day-to-day operations, marketing, accounting and human resource support for the restaurant. Founded by Dennis Max, Patti Max and Burt Rapoport in 1991, Max’s Grille has been a Boca Raton staple for over 25 years. “I enjoy working with the talented Max’s Grille team on a daily basis. We’re developing some exciting and positive changes to enhance the dining experience for our guests,” says Burt Rapoport, “I’m looking forward to continuing the legacy of Max’s Grille for many more years to come.” The Rapoport’s and Max’s Grille team have recently released some summer menu changes, in addition to a number of new promotions. New to the lineup is the 12 for $12 lunch menu available Monday through Friday featuring 12 items priced at just $12 each. Renovations are also planned for summer, next year. Some much-needed updates to the dining room, service bar and patio areas are being reviewed. The team has also been hard at work implementing new strategies to enhance the hostess stand and table seating, service standards and quality control. For the time being, Max’s Grille will remain on their individual rewards program, MAX imum Rewards. Rapoport’s Rewards cards are not valid at this location. For more information on Max’s Grille, visit MaxsGrille.com.
SAVE OUR WILDLIFE Plastic straws are one of the most common items found littering our beaches and waterways. To protect our ocean and wildlife, we have decided, in partnership with Sandoway Discovery Center and the Florida Department of Environmental Protection, to SKIP THE STRAW at all Rapoport’s locations. Straws will now only be available upon request. A biodegradable alternative is available for specific drinks or kids’ cups. We urge all of our guests to consider the environmental ramifications and willingly SKIP THE STRAW with us.
BURT & MAX’S TIPS FROM A PRO
Each quarter, Burt & Max’s hosts a Cigar & Whiskey Night with Smoke Inn Delray. If you haven’t dived into the world of cigars yet, we have some tips and tricks of the trade. Vinny, the owner of Smoke Inn shares his advice for new cigar smokers: 1. Know that cigars are a social thing; people go to cigar shops for camaraderie and unwinding. 2. Do not inhale your cigars! You want your palate to taste all the subtleties of the different kinds of tobacco used in the making of that cigar. 3. Don’t forget that you are holding a product that took a long time to create. In cases like a Perdomo cigar, from start to finish, one cigar goes through 3,054 hands because they are a vertically integrated company. 4. Dark cigars don’t always mean spice or pepper and light cigars don’t always mean bland or airy. 5. If you drink brown liquors, most of the time you can handle a more full-bodied cigar. 6. Certain cigars typically pair well with brown liquors, including whiskey, bourbon, rum and cognac; others pair well with a fine wine. Our next cigar night will be held in October. Find the latest updates at BurtandMaxs.com/events.
Deck84.com
561-665-8484
BurtandMaxs.com
561-638-6380
PrezzoBoca.com
561-314-6840
MaxsGrille.com
561-368-0080