Page 20

THE FOOD ISSUE

IF YOU WANT TO CARB AND COCKTAIL LOAD: LYNORA’S

If you want to feel like you’re in someone’s Italian home where you’re invited to eat, drink and stay a while, this is it. Lynora’s offers homemade Italian food with a twist, taking traditional recipes and elevating them to a West Palm Beach and Jupiter vibe. They bring you brunch Saturday and Sunday from 11 a.m. to 3 p.m. and what better way to start your weekend days than with oodles of noodles and a belly full of bellinis. First course is, naturally, either sangria pitchers ($12), Deep Eddy vodka $5 you-call-its, or bottomless bellinis, mimosas or Peroni ($18). Once you’re warmed up, get ready to have a difficult time picking what you’d like to eat. Their menu is extensive and attractive, and definitely includes something for everyone. The Wild Shroom artisan pizza, made with wild mushrooms, mozzarella, ham and truffle oil ($20.50) is cooked in their wood-fire pizza oven and perfect for getting the tastebuds rolling. If you want more breakfast items, try the lemon ricotta waffles with walnuts and housemade ricotta ($12.50) or the duck omelette with spinach, caramelized onion and mozzarella ($16.50). However, you cannot leave the table without indulging in the burrata, with arugula, tomatoes and EVOO ($14.50), to which you can even add prosciutto ($5). You can brunch, and then you can Lynora’s brunch. Choose wisely. 207 Clematis St., West Palm Beach, FL 33401 (561) 899-3117 1548 US-1, Jupiter, FL 33469 (561) 203-2702 www.lynoras.com

20

@ATLANTICCU R R E NT

LYNORA’S

The Atlantic Current: The Food Issue - Jan/Feb 2018  
The Atlantic Current: The Food Issue - Jan/Feb 2018  
Advertisement