Atlantic Current: The Food Issue - Jan/Feb 2026

COASTAL CULTURE PALM BEACH COUNTY

78 ISSUE EB 2026 F JAN /

FO E H T

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PUMPHO USE

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Serving Breakfast, Lunch & Bites

Open 7 days a week at 7am

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CONTENTS

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How Ya Dough’n

How a Garage Hobby Fueled a Booming Business

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24

30

Oceano

From Boxed In to Booked Out

West Palm Beach Exchange

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A Comeback Story Written by Familiar Faces

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36

Q&A with Chef Koby Wexler

Death by Pizza Co-Founder Gets Deep (Dish)

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42

Tropical Smokehouse

Award-Winning BBQ Arrives in Delray

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JANUARY

FEBRUARY

1.2 JOHNNY DREAD 8PM

2.01 SPIDER CHERRY DUO 2PM

1.3 JOSH MILES 3PM

2.06 JP SOARS 8PM

1.3 JON ZEEMAN BAND 8PM

2.07 NOUVEAUX HONKIES 3PM

1.4 JOEY TENUTO JR 2PM

2.07 UNLIMITED DEVOTION 8PM

1.8 NOUVEAUX HONKIES 2PM

2.08 SAMANTHA RUSSELL 2PM

1.9 SPIDER CHERRY 8PM

2.13 TOUBAB KREWE 8PM

1.10 CLEMENT AUBREY REGGAE 3PM

2.14 BRYCE ALLYN DUO 3PM

1.10 ELECTRIC KIF 8PM

2.14 59 SHOP 8PM

1.11 CASEY TURNER 2PM

2.15 VICTORIA LEIGH 2PM

1.16 TASTY VIBRATIONS 8PM

2.20 JOSYLN & THE SWEET

1.17 LLOYD & GARULLI 3PM 1.17 GRASS IS DEAD 8PM 1.18 NOUVEAUX HONKIES 2PM 1.23 TRU PHONIC 8PM 1.24 SIERRA LANE 3PM

COMPRESSION 8PM

2.21 THE LEAFY GREENS BAND 3PM 2.21 SNX 8PM 2.22 ANIMO CRUZ 2PM 2.27 FLIP FLOP REPUBLIC AND JOEY CALDERAIO 8PM

1.24 BRYCE ALLYN BAND 8PM

2.28 JEFF WHITE 3PM

1.25 GUAVA DUO 2PM

2.28 LOG JAM PRE PARTY WITH BRETT STASKA & THE SOUVENIRS 7PM

1.30 AJEVA 8PM 1.31 SOULJAM 8PM

EVENTS JAN/FEB 2026 JANUARY 2

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton (5pm)

GIRLFRIEND MATERIAL @ Old Key Lime House – Lantana

3 JOSH MILES (3PM) & JON ZEEMAN BAND (8PM) @ Guanabanas – Jupiter

WEST PALM BEACH GREEN MARKET @ Clematis Street

– WPB (8:30am-1:30pm)

INDIGO DREAMERS @ DAS Beer Garden – Jupiter (7pm)

3-4

38TH ANNUAL LAS OLAS ART FAIR @ Las Olas Blvd. Ft. Lauderdale (10am-5pm)

4 HONORING THE LEGACY OF DOKKEN W/ GEORGE LYNCH OF DOKKEN & LYNCH MOB @ Crazy Uncle Mikes – Boca (7pm)

AXCENTS @ Square Grouper – Jupiter (2pm) FREE BLUEGRASS FESTIVAL @ Greynolds Park – North

Miami Beach (12pm-4pm)

6

JON SILLS @ Square Grouper – Jupiter (8pm) COMEDY OPEN MIC @ Arts Garage – Delray (8pm)

7

MASON JENNINGS @ Funky Biscuit – Boca (8pm) GROOVIN ON TOUR – THE ULTIMATE 60’S & 70’S CLASSIC ROCK @ Boca Black Box (8pm)

PAM & DAVE @ Maxi’s Lineup – Jupiter (Wednesdays 6:30pm) 8

EVENTS

8

BRYAN SMITH & FRIENDS @ Maxi’s Lineup - Jupiter (Thursdays 7pm)

8-9 LIVERPOOL LEGENDS: THE COMPLETE BEATLES EXPERIENCE @ Boca Black Box (7pm)

9

KANSAS @ Pompano Beach Amp (7pm) SPIDER CHERRY @ Guanabanas – Jupiter (8pm) JUPITER ROCK FARM @ Square Grouper – Jupiter (8pm) DRIVEWAY FRIDAY MUSIC SERIES @ DBHS Museum &

Cultural Center - Deerfield (6pm)

10

UPROOT HOOTENANNY @ Old Key Lime House – Lantana (6pm)

BREAD ZEPPELIN @ Pompano Beach Amp (7:30pm) CITY OF BOCA RATON SEAFOOD FESTIVAL @ Mizner Park Amp (12pm-8pm)

10-11

CHRIS STAPLETON @ Hard Rock Live – Hollywood (7:30pm)

11 DOCTOR MY EYES: JACKSON BROWNE TRIBUTE

@ Crazy Uncle Mikes – Boca (7pm)

JOE MARCINEK BAND @ Funky Biscuit – Boca (6pm) SOULBOTS @ Deck 84 – Delray (2pm)

14

CHASE STITES @ Old Key Lime House – Lantana

EVENTS JAN/FEB 2026 15

HURRICANE BREEZE @ Square Grouper – Jupiter (8pm)

HEIDI MERRILL BAND @ Square Grouper – Jupiter (8pm)

COMEDIAN JUDY GOLD @ Boca Black Box (8pm)

31

16

TASTY VIBRATIONS @ Guanabanas – Jupiter (8pm) OUR HOUSE & TAMING THE TIGER – A CELEBRATION OF CSNY & JONI MITCHELL @ Arts Garage – Delray

(8pm)

17 SOUTH FLORIDA STRAWBERRY FESTIVAL @ South County Park – Boca (10am)

THE HAPPINESS CLUB BAND @ Maxi’s Lineup – Jupiter (9:30pm)

17-18

38TH ANNUAL BOCA FEST @ Town Center Boca (10am)

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JOSH HORTON @ Square Grouper – Jupiter (8pm)

22

SOUTHERN AVENUE @ Funky Biscuit – Boca (6pm)

MORRISSEY @ Hard Rock Live – Hollywood (8:30pm)

23

BRIAN DEAN @ Deck 84 – Delray (3pm)

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BOCA BEER WINE & SPIRITS FESTIVAL @ Mizner Park

MARK TELESCA BAND @ Maxi’s Lineup – Jupiter (9:30pm)

31-1 25TH ANNIVERSARY HOBE SOUND FESTIVAL

OF THE ARTS @ Dixie Hwy - Hobe Sound (10am-5pm) BOCA RATON MUSEUM OF ART FESTIVAL @ Mizner Park Amp (10am)

FEBRUARY 1

ROGUE THEORY DUO @ Old Key Lime House – Lantana

4

ANDREW MORRIS @ Square Grouper – Jupiter (8pm)

5

ADAM EZRA GROUP @ Funky Biscuit – Boca (6pm) CACTUS: THE AMERICAN LED ZEPPELIN @ Boca Black

Box (8pm)

6

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton (5pm)

JP SOARS & THE RED HOTS @ Guanabanas – Jupiter (8pm)

DRIVEWAY FRIDAY MUSIC SERIES @ DBHS Museum &

Amp (6pm)

Cultural Center - Deerfield (6pm)

THE PEOPLE UPSTAIRS @ Old Key Lime House –

ART THROWDOWN: ARTISTRY 2026 @ Armory Art Cen-

T-BONE & LOUIE C @ Square Grouper – Jupiter (3pm)

THE RESOLVERS – TRIBUTE TO BOB MARLEY +

Lantana

30

BIG BUBBLE RAVE @ Respectables – WPB (10pm) 10

EVENTS

ter – WPB (6pm)

ORIGINAL SET @ Crazy Uncle Mikes – Boca

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EVENTS JAN/FEB 2026 7

3SIXTY @ Old Key Lime House – Lantana

8

19

JASON MONTERO DUO @ Square Grouper – Jupiter (8pm)

LP AND THE VINYL: BLUES TO BEATLES TO BOWIE

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9

21

@ Arts Garage – Delray (2pm)

JUTT BAND @ Old Key Lime House – Lantana

RITA RUDNER @ Boca Black Box (shows at 3, 5, and 7pm)

MARION MEADOWS @ Funky Biscuit – Boca (6pm & 9pm)

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CRAZY FINGERS @ Maxi’s Lineup – Jupiter (9:30pm)

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BROTHERS @ Boca Black Box (8pm)

LEO VON @ Square Grouper – Jupiter (3pm)

DELRAY BEACH TENNIS OPEN

14 HERE COME THE MUMMIES (FUNK ROCK) @ Crazy Uncle Mikes – Boca (8:30pm)

RASCAL FLATTS @ Hard Rock Live – Hollywood (7pm) JOHN LEONARD GROUP @ Old Key Lime House – Lantana

15

GIACO POP ROCK @ Old Key Lime House – Lantana

A BROTHER’S REVIVAL: THE MUSIC OF THE ALLMAN

SIERRA BAND @ Square Grouper – Jupiter (8pm)

27 FESTIVAL OF THE ARTS BOCA: POSTMODERN JUKEBOX @ Mizner Park Amp (6pm)

THE BLUNATICS @ Maxi’s Lineup – Jupiter (9:30pm)

27-28

BLUES BEATLES @ Arts Garage – Delray (8pm)

VICTORIA LEIGH @ Guanabanas – Jupiter (2pm)

28

THE LEE BOYS 25TH ANNIVERSARY CELEBRATION

(6pm)

FEAT. ROOSEVELT COLLIER W/ MELODY TRUCKS &

NORTH MISSISSIPPI ALL STARS @ Funky Biscuit – Boca

THE FITZKEE BROS @ Funky Biscuit – Boca (5pm)

ALABAMA @ Pompano Beach Amp (6pm)

FREE FALLIN RETURNS – THE TOM PETTY CONCERT

THE LEAFY GREENS BAND @ Old Key Lime House -

EXPERIENCE @ Arts Garage – Delray (7pm)

Lantana

18

28-1

CRYSTAL SHIP: A RENAISSANCE OF THE DOORS

38TH ANNUAL LAS OLAS ART FAIR (PART 2)

@ Boca Black Box (8pm)

12

EVENTS

@ Las Olas Blvd. - Ft. Lauderdale (10am-5pm)

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EVENTS

THANKS

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MANAGING EDITOR

PHOTOGRAPHY

Dustin Wright

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THE COVER : Dustin Wright

: Mrs. Wright, Bri, and Jeremy

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THE FOOD ISSUE

How Ya Dough’n?

16 PROFILE GUIDE: JUPITER

From a Garage-Born Hobby to a South Florida Favorite

BY DARIEN DAVIES

Sure, everyone was making sourdough starters during COVID, but what about sourdough pizzas?

Yup. Next level.

What began as a lockdown experiment in a Boca Raton backyard has now risen - literally and figuratively - into one of South Flor-

ida’s most drool-worthy pizza kitchens. How Ya Dough’n isn’t just

another pizza joint firing out the basics. It’s a movement fueled by making f**king delicious, artisanal pizza for all to enjoy.

“What started as a weekend hobby with sourdough and a residen-

tial pizza oven quickly turned into an obsession with fermentation, heat, and crust,” said Garett Goodman, co-founder and CEO.

Garett, a Long Island native and longtime South Florida resident,

wasn’t a chef by training. He was co-owner of a logistics and technology firm. But everything changed when a close friend intro-

duced him to a residential Gosney pizza oven. “I realized that a [24hour] sourdough taste blew away any [72-hour] commercial-yeast dough, so I never looked back,” Garett said.

Gabby Goodman, Garett’s wife, has a background in branding, photography, and the creative arts, and immediately saw the potential

to turn this passion project into a real brand with fresh personality, story, and community at its core. Together, the combination of

culinary curiosity and cool brand vision - mixed with a few kitchen martinis in the inception phase - created their cult-favorite brand known as How Ya Dough’n?

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THE FOOD ISSUE

“Gabby and I were making wild-yeast sourdough pies for friends,

Their dough is made from wild yeast and ferments for eight to 12

dred orders a week straight from our backyard. People would sign

for only 24 - 48 hours.

then strangers, and before long, we were filling more than a hun-

up for ‘pizza drops’ on Calendly and pick up pies on our lawn,” said Garett. Gabby, the brand’s co-founder and CBO, insisted they document every batch on social media.

The whole operation became so popular that Garett and Gabby’s neighborhood HOA served them with a cease-and-desist order, which is now framed and displayed in their store.

“The demand told us everything: people didn’t just want pizza - they wanted this style of sourdough pizza,” said Gabby. “That’s when

Garett sold his stake in his logistics and tech firm, and we opened our first storefront in Boca Raton at Spanish River.”

What sets How Ya Dough’n apart is the foundation of everything

they do: their sourdough. This is not just a trend or a gimmick. It’s a science, a craft, and an art.

days, compared to the typical commercial yeast, which ferments

“The long fermentation breaks down gluten, creates complex fla-

vor, and results in a crust that people tell us they can digest easily, even if they’re usually gluten-sensitive,” said Gabby. “For us, sour-

dough is the foundation of what pizza should be: Natural, flavorful, and made with patience, not shortcuts.”

This commitment to time and quality is what makes How Ya

Dough’n unique in a market saturated with fast, mass-produced pizza. Every aspect of the process, from the ingredients to the prepara-

tion, reflects a level of care rarely seen in fast-casual dining.

“Everything is chosen with Michelin-level intention,” said Garett,

especially with how he collaborates with local farms and artisans.

“[We use] low-acid New Jersey tomatoes for a balanced and digest-

ible sauce, locally sourced mozzarella delivered in whole blocks,

soppressata flown in from Chicago, custom-blended local sausage, fresh herbs, scratch-made everything. Nothing in our kitchen is accidental.”

18 PROFILE

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THE FOOD ISSUE

The Pistachio Pie

mozzarella, havarti, pecorino, truffle oil, roasted pistachios, and honey.

20 PROFILE

“We’re not in the pizza business, we’re in the ‘make someone’s day with incredible sourdough’ business.

And we’re just getting started.”

In just four years, How Ya Dough’n has expanded from its original Boca Raton location to three stores between Boca and Boynton, with Las Vegas (yes, Las Vegas) having just opened last month.

A Coral Springs location is next on the horizon, set to open early

this year. With all this pizza making, they’re producing over 2,500 pounds of sourdough a week.

“The biggest growing pain has also been our greatest advantage: staying committed to quality,” Garett said. “We refuse shortcuts, even when expansion is happening fast.”

While the menu is filled with standout creations, one reigns su-

preme: The Pistachio Pie, made with mozzarella, Havarti, pecorino, truffle oil, roasted pistachios, and honey.

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THE FOOD ISSUE

“It’s the pizza that put us on the map,” said Garett, who modeled the pizza after his favorite mortadella-and-pistachio sandwich. >>

Even with all the growth, the Goodmans remain rooted in their

mission to bring their “New York Sourdough” pizza to the nation

without ever sacrificing the integrity of their dough or their brand.

“After Vegas, we plan to launch franchising so we can bring our

style of ‘New York Sourdough’ pizza to more markets nationwide,”

Garett said. “The long-term vision is a national brand that still feels local, soulful, and quality-obsessed. We’ll scale, but we’ll scale smart. No shortcuts, ever. That’s the promise.”

After all, according to Garett, “we’re not in the pizza business, we’re in the ‘make someone’s day with incredible sourdough’ business.

And we’re just getting started.” @howyadoughn

22 PROFILE

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THE FOOD ISSUE

OCEANO:

From Boxed In to Booked Out

BY DARIEN DAVIES

24 SPOTLIGHT

A

year after opening the doors to their new Lake Worth

Beach home, owners Jeremy and Cindy Bearman are fully enjoying the fruits of their labor. While surely no one said that a move from

their closet-sized inception location in East Lantana would be easy, it definitely has been worth the dust on their non-slip shoes.

“Our first year in the new space has been incredible — busier

than we ever anticipated,” Jeremy said. “We’re grateful to still see so many of our regulars from the previous location, along with a growing number of new guests discovering us for the first time.”

Would it even be an Oceano renovation if it wasn’t intentional? Of course not.

Cindy said they worked closely with the interior design to ensure the space felt warm and welcoming. “Keeping the open kitchen

concept and incorporating a thoughtfully designed outdoor area were both essential to us, and the response from our guests has been overwhelmingly positive,” she said.

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THE FOOD ISSUE

That sense of openness has elevated Oceano’s evolution. Beyond

“A few items were originally meant to be temporary, but they quick-

for celebrations. With a large outdoor patio and now a full bar,

said. “Our rigatoni pomodoro has earned a permanent spot, and

nightly dinner service, the restaurant has become a coveted setting they’ve hosted countless events — even weddings. “[It has been]

such a joy to be part of and something we could not accommodate in our old space,” Cindy said.

Just like a meal, the move to their Lake Worth Beach space was a

ly became guest favorites, and have stayed on since day one,” Cindy The Frozen [from the dessert menu] is a staple,” she said, which is a house-made labneh sorbet with mandarin gelée, sesame cookie,

and shredded halva. It’s a dessert you just have to experience yourself to understand its residency on the menu.

multi-stage experience. “Our initial renovation was quite exten-

For Jeremy and Cindy, one of the most meaningful aspects of the

There was nothing left but concrete walls, and the floor was literal-

landlords in the past. “It is very rewarding to own the building

sive,” Jeremy said. “In August of 2024 the restaurant was gutted. ly just sand.”

This same dedication to excellence extends to the menu, which is a journey in thoughtful culinary culture. Oceano’s menu changes weekly, but some dishes have earned a permanent seat.

26 SPOTLIGHT

move has been ownership, especially after navigating difficult

that we have spent so much time, effort, and money to renovate,”

Jeremy said. “We can make decisions based on what’s best for our

guests and our team, not on someone else’s restrictions. More than

anything, it just feels good to know that all the hard work we put in now goes back into something we truly own.”

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THE FOOD ISSUE

Elegant yet approachable; vibrant yet grounded.

Oceano’s new home mirrors the same attention to detail that defines its menu: elegant yet approachable; vibrant yet grounded.

“What I love most about the space is the feeling it gives the moment you walk in,” Cindy said. “It’s open, inviting, and really reflects

who we are: a place where great food and genuine hospitality come together. We’ve felt incredibly supported, not just by our longtime

regulars but also by so many new guests who’ve become part of our community.”

Oceano’s first year in Lake Worth Beach has proven what those

who’ve dined there already know: when passion meets precision, the result is more than a meal, it’s an experience that is enjoyed long after the table has been cleared.

512 Lucerne Ave., Lake Worth Beach @oceanokitchen

28 SPOTLIGHT

THE FOOD ISSUE

WEST PALM BEACH EXCHANGE

Bringing Back the Spark That Turned a District into a Community

BY HALEY DOCKENDORFF

30 FEATURE

I

t’s no secret that in the past five years, the culture around

us has shifted, and arguably not in a good way. We’ve gone from

“it takes a village” to expecting one person to be the village; from celebrating socialization to fearing it; from breaking molds to

tightening ropes. Sure, we could blame it on the nasty elephant

in the room (dare even say it – COVID) and declare it “ruined us,” say that third spaces are becoming obsolete, and point fingers at

our collective crippling social anxiety. Or, we could get out and do something about it.

For all the yearners, collective creatives, and third-space searchers who we know are still out there, you’ll be happy to see some fa-

miliar faces coming back to West Palm Beach as a part of Caroline Station, the new heart of the Warehouse District. From the same

creative minds that brought you Elizabeth Ave Station, or The Station, comes your newest go-to: West Palm Beach Exchange.

Dannielle Zelaya (Danni) and Jacqueline Christensen (Jackie),

co-owners of local design studio Gather & Seek, are bringing back the community-driven concept in early 2026 to the space that was

Grandview Public Market, along with their friends Ziptios, Ramen Lab, and Rust & Wax.

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THE FOOD ISSUE

Since Elizabeth Ave Station closed in 2020, West Palm has been

Danni and Jackie, along with their team at Gather & Seek, will lead

belonged to the neighborhood.

events programming, similar to their role and the magic they made

missing the community, culture, events, and socialization that once “West Palm has grown quickly, but people still crave places that feel authentic,” Danni and Jackie said. “We believe this city needs spaces that inspire connection outside of nightlife or brunch, spaces that function as day-to-night living rooms for the community.”

After reminiscing with the community about how the block was used in years past – pop-ups, markets, community events, and a

general gathering space where everyone felt they could show up – Danni and Jackie realized that the desire for a space like this had never left.

“This time, we didn’t want to recreate what existed before. We want-

the overall creative direction and management of the space and

with Elizabeth Ave Station. They’ve come together with Rust & Wax, a West Palm Beach record shop, as a retail partner. They have also

joined forces with South Florida cult concepts, Zipitios and Ramen Lab, as food and beverage partners.

If you remember the days of Elizabeth Ave Station and Grandview

Public Market, these names will feel familiar. Rust & Wax and Zipitios both trace their roots back to The Station, where Rust & Wax

opened their first-ever retail space and Zipitios popped up during early events awaiting the opening at Grandview Public Market

alongside Ramen Lab. After The Station closed, both Rust & Wax and Zipitios took their businesses to Industry Alley.

ed to evolve it,” they said. “We’re prioritizing fewer vendors, deeper

“Pre-2020, back when the Warehouse District was firing on all

connection rather than pure foot traffic.”

Feldman, co-owner of Rust & Wax, who’s eager to bring the space

experiences, more intention, and a layout built around culture and

32

FEATURE

cylinders, it was arguably the heart of West Palm Beach,” said Jesse back to life.

Rust & Wax will be unveiling a new concept dubbed “Great Day”

within The Exchange, offering a curated selection of what they do best – records and books, along with lifestyle goods.

To add to the excitement, Ricky and Niria Perez, the leading force

behind the cult-like taco kitchen Zipitios, and Louis Grayson from

one of South Florida’s favorite asian eateries, Ramen Lab, are join-

ing forces to create a one-of-a-kind dining and beverage experience

said. “It’s still our signature flavor, just amplified. We’re creating a space where guests don’t just eat, they engage.”

Gather & Seek is introducing functional “rooms” within The

Exchange that serve different purposes, but maintain a consistent flow throughout the space, each with a name that pays homage to the original Elizabeth Avenue Station.

at The Exchange.

Elizabeth’s Porch will be a lush outdoor seating area, offering space

“Louis and I share a similar creative rhythm and respect for the

tion, and kids running between picnic tables.

craft,” Ricky said. “This collaboration goes beyond sharing a space,

for brunch, grab-and-go eating, evening dinners, casual conversa-

we’re co-leading the culinary vision for the creative event venue.

Elizabeth’s Curious Cocktails will serve as a cocktail bar, mixer

Ramen Lab and Zipitios will each have their separate spaces, but

Elizabeth’s Lounge will be an indoor space reminiscent of a Florida

room for seating, collaboration, and event programming.

space for mixers and workshops, and an area where collaboration

It’s a partnership built on pushing boundaries.”

with lots of room for collaboration. Fewer vendors mean more

“You might come for a karaage rice bowl and find yourself learning

space, and speakeasy-style venue, perfect for a date night.

room, featuring a redesigned stage ideal for smaller performances, can flourish.

how to wrap dumplings or sampling Japanese whiskeys,” Louis

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THE FOOD ISSUE

34

FEATURE

“We want West Palm Beach Exchange to feel like a living community, not just a venue.”

“We want West Palm Beach Exchange to feel like a living community, not just a venue. A place where all ages feel welcome and connected,” Danni and Jackie said, adding that Caroline Station was the perfect place to call home.

The Exchange is just one of the new partners arriving at Caroline Station as they revitalize the community in West Palm Beach’s Warehouse District.

There are no more excuses to perpetuate our reclusive habits.

Whether you’re a local who’s seen this space open and reopen more than once, or a new face in the neighborhood, it will be

the perfect excuse for you to get out and chase that community we all so desperately need.

Get up, get out, and get connected in 2026. West Palm Beach Exchange will be waiting for you.

1401 Clare Ave., West Palm Beach @wpbexchange

35

Q&A with CHEF KOBY WEXLER

36 PROFILE

Q:

What is your background in cooking, do you have a culi-

nary degree or was this something that came around naturally?

A: My parents had a bakery, so I grew up around the culinary aspect of things. My mom tells this story that she came home from work and I

cooked chicken cutlet on the stove at eight years old. My parents had a

very big influence on the fundamentals and how to work your way around a kitchen. I also worked in many different styles of restaurants in my upbringing and through high school and college.

Q: Take me back to the very beginning. When did the first two con-

cepts, Two Fat Breggfast and Two Fat Cookies open, and what was your role at the time?

A: Two Fat Cookies started in 2007. My mom opened it with a partner, and

a few years later she took over the whole thing. My sister was a pastry chef in Saratoga Springs, and at the time, Two Fat Cookies was in a commer-

cial warehouse, retail by appointment, and mostly wholesale. My parents asked my sister to move back, and she said yes on the condition that they would move into a retail space. They opened Two Fat Cookies in Pineap-

ple Grove, then moved into our current location in 2019. I was working in insurance when my parents asked if I would help develop a second loca-

tion with more of a breakfast focus. I said, “why not?” and we opened Two Fat Breggfast. Three months later, COVID hit. We were take-out only, and

we had a line down the block every day. Two Fat Breggfast really became a household name along with Two Fat Cookies in the Delray community.

Q: Out of everything you could have made, what drew you toward

pizza? Was there one pie that made you realize you might actually have something special?

A: When I was young, my mom and I would go to the pizza shop and she

would always give me a Sicilian slice. One of the cool things about Detroitstyle pizza is that it can be quick and easy, even though that’s not how we

do it since we use sourdough. When the pandemic hit, we needed to start hiring people, and we went from 15 staff members to 35. We provided

lunch for everybody every day. One day I made a Detroit-style pizza, put it out, and when I went to grab a slice it was all gone. Everybody was asking for more. If you were to compare that pie to the pie I make today, you

would laugh, but it was the idea that a family-style dinner turned into a successful meal.

37

Q: Back in the COVID days, you started tossing pizzas out of the bakery. How did people find out about it? Was it social media, word-of-mouth, or just the smell drifting down the block?

A: After I made that pizza for the staff and everyone loved it,

we thought, “why don’t we sell this?” The only day we could was

Sunday afternoons. We did marketing through social media, made a new Instagram account for Death by Pizza, and really started to build a following. Then we got a big feature in the newspaper. As

much as people say print is dead, people really read the newspaper, and it’s still very powerful.

Q: When did you move from the bakery to your own takeout

spot downtown? What did that transition look like behind the scenes?

A: We opened the brick and mortar on October 31, 2022. We gutted the space in East Delray, which took about four months. We were

going from working in a convection oven to a real pizza oven, so I

took a full week to get dialed in. We started with scheduled pickups, then transitioned to online ordering and dinner service. We quickly realized the space was too small and took over the neighbor’s space

If you don’t focus on your community directly, then you

three months later. Then we expanded our menu and started doing

can’t have a

Q: Then came the second location, where people could finally sit

supportive

lunch orders and offering slices.

down. Why did that feel like the right next move, and what did you want guests to experience there that they couldn’t before?

A: People always wanted hot, fresh pizza right out of the oven and not a takeout box. We also had a lot of people traveling from West

Delray to East Delray to pick up pizza, and I would get a lot of messages asking for a West Delray location. I locked down this space around August of 2024, and it just needed a little TLC and new equipment to get it running by the New Year.

Q: You’ve gone from baker to business owner to content creator.

How has your day-to-day life changed through it all?

A: My sister and I started the concept, and we were working in the bakery full time between the breakfast and the bakery side. When

we developed Death by Pizza, Sundays became a work day. Now we pivoted our concepts to be manager driven. One of the big things

we have is really great leadership, and what creates that is providing our managers great work-life balance. They don’t work more

than 45 hours a week. Between leadership, effective communica-

tion and good work culture, we’ve been able to build our business.

38 PROFILE

community.

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THE FOOD ISSUE

40 PROFILE

Q: Your videos on social media have taken on a life of their own.

We’re a chef-driven restaurant, we didn’t want a “create your own”

much do you think they’ve shaped how people see the brand?

something on the menu. We have 18 different flavors now.

What’s your process like when you put those together? And how A: I’ve been called “The Pecorino Guy,” and everybody knows that

pizza, and we wanted enough flavors that everybody could find

side of me. The social media aspect has helped build a personal

Q: Your flavor combos are anything but typical. What’s your

Death by Pizza is. There’s been an evolution of our social media and

the names?

relationship for people with the business and identifying what

the style has changed. I try to keep up with trends but not fall too much into it.

Q: Delray has watched this whole thing grow in real time. How has the community influenced your story?

A: One of the big things I sought out from the beginning, even with Two Fat Breggfast, was to provide food downtown that you could

grab and go without breaking the bank. If you don’t focus on your

process for creating new pies, and how do you come up with A: Some pies are classic, some are dishes composed on a pie. A lot of the names are based off films. Our sausage and peppers pizza

is named after Tony Soprano, and it’s called The Gandolfini. The

Red Rum is from The Shining. The Enemy is a play on words from Public Enemies. The Roni Jibroni is a name The Rock used to use

in the wrestling ring. We try to come up with different names that have film references of some sort.

community directly, then you can’t have a supportive community.

Q: In five years, you’ve gone from a bakery kitchen to a full-

Now you can walk in and order on demand, and we sell slices for

ing beyond Delray, or do you prefer to keep it close to home for

Originally we had a strict set of rules when we started the pop-up. lunch at both locations. Those are two things people wanted, and now with these brick and mortar locations we can do that for the community.

Q: Why do you not offer modifications to your pizza?

A: When we built the name, we wanted to create a specific set of

rules and not break them because we believe in the concept and the product. The rule is to make sure the pies come out consistently.

blown brand with multiple locations. Do you see DBP expandnow?

A: I think the one word is yes. I’d love to see Death by Pizza grow.

I’d love to see it in many different communities and support

communities with a unique pizza concept, whether it’s a takeout location or a full service restaurant. @chefkobywexler

@deathbypizzadelray

41

A NEW HOME FOR TROPICAL SMOKEHOUSE Award-Winning Restaurant Brings Signature Smoke to Delray Beach

BY AVA BOURBEAU

42

PROFILE

Florida may often be overshadowed by Texas and the Carolinas, but pit master Rick Mace and restaurateur

Jason Lakow have never let a zip code keep them from smoking up a storm in the name of barbecue. Florida barbecue, that is.

Originally from Café Boulud on Palm Beach and now the awarded and acclaimed team behind Tropical

Smokehouse (and her sister, Tropical BBQ Market)

in West Palm Beach, they were inspired by Latin and Native flavors and coastal ingredients. The menu is

a unique homage to our state, which touts barbecue

history far older than other southern states. Take the

Cajun Gator Sausage made with wild Everglades gator and Duroc pork, or the Smoked Mahi for a spin, and you’ll be a believer.

Now, Rick and Jason have set their sights further south: Atlantic Avenue in Delray Beach. >>

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Less than two weeks after serendipitously meeting the team selling the iconic red-and-white striped building — painted as part of the Delray Beach Art Collective project — on West Atlantic Avenue,

Jason and Rick were in go-mode to open a Delray location. Jason described it as a “once-in-a-lifetime opportunity.”

With room to hang out, a shaded backyard, an Old Florida interior, and their award-winning barbecue, we hope it’s an often-in-a-lifetime destination for us.

The pair hope to blend in with the Delray community not only with their food, but by their ideals.

“Tropical Smokehouse is not just a barbecue spot; it’s about quality

cooking, quickly. We make simple, delicious food from high-quality ingredients. We are fast and reasonably priced,” Jason said. “Rick calls it, ‘come-often pricing,’ which is hard to find these days,” he

added, hinting at the shortage of affordable lunch or dinner spots on Atlantic Avenue.

Rick shared their current Dixie Highway menu will be echoed in Delray’s menu, including their famous burgers. >>

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PROFILE

45

PANKO SHRIMP BURGER

“We needed to strike a balance of fan-favorites, but our space is

Nearly five years later, we can still see the embrace not only in

drums, mojo pulled pork, ribs, and brisket will be headlining. We

a national scale. The original Tropical Smokehouse has been rec-

different in Delray. Smoked fish dip, hush puppies, sour orange

will have some Delray Beach exclusives, namely jerk chicken, and new salads and bowls,” Rick said.

their successful expansion to another prime location, but also on ognized multiple times by Southern Living Magazine, and Rick was also honored as a James Beard Semifinalist in 2023.

Their side options will be limited, but Rick assured us that the mac

Cheers to more success for the South Florida barbecue mogul, and

there. Phew.

Willy the Great White on your way out.

& cheese, fries, plantains, cornbread, and Cowboy Cookies will be

if you’re visiting their new location in Delray, don’t forget to fin-tap

In 2021, Rick told Atlantic Current that going from “a chef in a

524 W. Atlantic Ave., Delray Beach

rant has been very rewarding. We’ve been getting great feedback,

@tropicalsmokehousedelray

French kitchen to hands-on handyman of my own barbecue restauand that means people don’t just understand what we’re trying to do here — they’re embracing it.”

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GUIDE: DELRAY BEACH PROFILE

@tropical_smokehouse

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