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TH E ATLANTI C

Coastal Culture | Palm Beach & Broward County

THE FOOD ISSUE

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Jan. - Feb. 2020 | Issue 44


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Join Us for

BOCA LOCALS

HAPPY HOUR

$5

, $5 BEERS & $5-8 FOOD SPECIALS FRIDAYS 3-7PM

LIVE MUSIC | ENTERTAINMENT CRAZY UNCLE MIKE’S

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6450 N. FEDERAL HWY BOCA RATON, FL 561-931-2889 | WWW.CRAZYUNCLEMIKES.COM


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CONTENTS

THE FOOD ISSUE 18

Chill Out, Dig In Three local vendors taking ice cream to new delicious heights.

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What The Chef Eats When determining a top dish at a restaurant, it’s always a good idea to find out what the chef chooses for themselves. So, we got with seven of our favorites to find out.

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CU R R E NTS 32

Drink The O.G.

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Beer Hopportunities

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32

Biz Lucre Skate Shop

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Music Brian Trew’s Playlist

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Snaps FAU Conference Championship

TH E ATLANTI C

Jan. - Feb. 2020 | Issue 44

Coastal Culture | Palm Beach & Broward County

THE FOOD ISSUE

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On the Cover : Julia Rose : Alexis Paige : Sugar Milk Boba & Dessert Bar


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PUBLISHER Dustin Wright | Dustin@theatlanticcurrent.com

ASSOCIATE EDITOR Danny Wright | Dan@theatlanticcurrent.com

EDITOR Darien Davies

PUBLICATION DESIGN Richard Vergez

PHOTOGRAPHY Ben Hicks Julia Rose

MARKETING MANAGER Alexis Paige

WRITERS Darien Davies David Rolland Mike Jurewicz Nicole Danna

INTERN Caroline Bell

CONTRIBUTING PHOTOGRAPHERS Christopher Summa Piper Jones

ADVERTISING 561-716-6286 | info@theatlanticcurrent.com

DISTRIBUTION Dan Massengill

OUR CREDO We believe coastal South Florida is one of the most desirable locations in the world, and we consider it a privilege to highlight and promote everything and everyone that exemplifies our lifestyle. The core of our model is local business partnerships and supporting our community. The amount of local talent is immense, from professional athletes to world class chefs, artists, musicians, and entrepreneurs. This talent deserves recognition, and we make these people and what they do the cornerstone of our content at The Atlantic Current.

Want to reach our 28,000+ readers? Call or email today to learn about how we can drive our readers to your business. /atlanticcurrent

@atlanticcurrent

@atlanticcurrent

Copyright 2020 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of The Atlantic Current LLC.


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COMMUNITY

LOCAL N EWS By Alexis Paige

Jan./Feb. 2020

Sub-Culture Group goes Southern with Sassafras

Head east down the main strip of West Palm Beach, then turn right, and you’ll see a new neon sign that reads “eat.” Inside you’ll find a minimal, modern atmosphere with an inviting bar, pickled vegetables on the wall, and decorations that could be taken from your grandmother’s country house.

Pickled vegetables, buttermilk biscuits, and collard greens are just some of the classic comfort foods on the menu. But those are only to start your meal. With local fish and butcher’s cut options, you’ll always have something fresh to choose as your main course. Or get your hands dirty with baby back ribs, fried chicken, or a double cheeseburger.

This spot is the newest addition to the Sub-Culture Group’s list of where locals love to go, and they’re calling it Sassafras. Offering an upscale menu inspired by southern classics is what chef John Thomas is serving up downtown.

Pro tip: bring a big party and make everyone order something different. Just be sure to show some Southern hospitality and share!

If the name chef John Thomas rings a bell in your stomach, you have probably eaten at Delray’s beloved-but-lost 32 East. Bringing the same delicious, innovative ideas to Sassafras, Thomas’ talent combined with Sub-Culture Group’s track record is sure to make your tastebuds start speaking with a drawl.

If you can’t decide, let Thomas decide for you. Simply order the chef ’s choice tasting menu (and add the beverage pairing, because why not?). It is five rounds of something tasty and you only had to make one decision. 105 S. Narcissus Ave, West Palm Beach - @sassafraswpb

Insta-trap, Sourbon Kitchen + Bar, Will Also Entice Your Tastebuds There is a new botanical garden serving up Contemporary American dishes and craft cocktails right in downtown West Palm Beach, and you don’t want to miss it. With greenery hanging from the ceiling, dressing the tables, and walls painted green, you’ll be able to leave the concrete and enter a jungle in a matter of moments. If you’re a regular on Clematis, you’ll be shocked by the transformation of 215 Clematis Street. Most known for the upstairs 215 Speakeasy being busier than the downstairs sports bar, Sourbon aims to change that dynamic. But don’t worry, craft cocktail drinkers, the mind upstairs at the speakeasy helped create the downstairs drink menu as well, so it’s nothing short of amazing. With a vast menu, there is sure to be something to please everyone in your party, including the pickiest to the adventurous. Enjoy the “New Bay” deviled eggs, escargot, dinosaur kale, and Florida pink shrimp bisque as some appetizing items to start off your meal. During lunch, they offer sandwiches and their “Sourbon’s Famous Burgers,” which include Sourbon’s Cheeseburger featuring cucumber relish, Sourbon’s sauce, fried onions, Swiss, provolone, shaved lettuce, and sliced tomato. One bite and you’ll become famously addicted to this Sourbon specialty. For dinner, they make you eat more civilized with options that include Sourbon’s Lamb Chops (another item named after the restaurant so it must be good), which is served with haricot verts, marinated shallots, pomme purée, and mojito drizzle. Other options include salmon a la granchio, steak frites, and rigatoni bolognese. Count us in. Overall, this new addition to downtown West Palm is sure to get some likes – from both your stomach and your social media followers.

PHOTO: SOUTH OF SOUTHERN

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215 Clematis St, West Palm Beach - @sourbonwpb


AT OLD SCHOOL SQUARE

MAR 28 - 29, 2020

The Vintage Craft Market at Old School Square will host over 65 artisan vendors in an upscale, curated, vintage-inspired outdoor market. Located in the Old School Square Park and center grounds in the heart of Downtown Delray Beach, this FREE outdoor market will hold something for everyone. The Vintage Craft Market will feature artisans showcasing woodturning, handpainted furniture, handcrafted home décor, antiques, clothing, jewelry, outdoor furnishings, seasonal plants and so much more! Don’t miss your chance to add shabby chic elegance to your life!

Vintage Craft Market is presented in association with

Vendors may apply on Zapplication.com through Jan 18, 2020 11

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51 N. SWINTON AVE., DELRAY BEACH, FL 33444 | 561.243.7922 | OLDSCHOOLSQUARE.ORG


EVENTS

Sons of a Tradesman @

Mathews Brewing — Lake Worth

American Sigh, Algernon the Astronaut, Grima, Dust Fuss @ Voltaire — WPB

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Classic Albums Live: Tom Petty and The Heartbreakers @ Old

JAN. 25

School Square — Delray

14TH ANNUAL JUPITER CRAFT BREWERS FESTIVAL One of the longest running and arguably best beer festivals in South Florida is pouring into town on Saturday, January 25th from 1 to 5 p.m. at Roger Dean Chevrolet Stadium. Thirsty guests will not only get to enjoy unlimited samples of more than 175 craft brews from the area’s best breweries, but will also get to rub elbows with some of their favorite and soon-tobe new favorite brewers. Advance tickets are $35 plus taxes and fees, or $40 (cash only) at the door. Tickets are limited so act fast before you miss out on this hoppy occasion. jupitercraftbrewersfestival.com

Vibes Farm @

Mathews Brewing — Lake Worth

Jon Zeeman Trio (4pm) and CBDB (9pm) @ Guanabanas — Jupiter

Subliminal Doubt: Tribute to No Doubt @ Kelsey Theater — Lake Park

January 2

Station Sessions

@ Elizabeth Ave Station — WPB

3 Cash Unchained – A Tribute to Johnny Cash

@ Kelsey Theater — Lake Park

Spred the Dub @

Mathew’s Brewing — Lake Worth

Joey Calderaio Band @ Guanabanas —

Jupiter

Free Friday Concerts w/ Artikal Sound System @ Old School Square — Delray

Uproot Hootenanny

@ The Irishman — Boca

State of Flux, Pavlov’s Bell, Solar Reef, Coral Canyons @ Voltaire —

WPB

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Crazy Fingers @

Crazy Uncle Mikes — Boca

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Victoria Leigh (11am) Nouveaux Honkies (4pm) JP Soars (9pm) @ Guanabanas — Jupiter

Less Than Jake @ Culture Room — Ft. Lauderdale

Girlfriend Material @ Mathews Brewing — Lake Worth

CJ Chenier and the Red Hot Louisiana Band @ Arts

Garage — Delray

Row Jomah Talking Heads Tribute @ Crazy Uncle Mikes — Boca

32nd Annual Los Olas Art Fair Part 1 — Ft. Lauderdale

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Uproot Hootenanny

@ The Fish Depot — Boynton

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Girlfriend Material @ Guanabanas — Jupiter

Wine Down Wednesdays

(every Wednesday) @ Steamhorse Brewing — WPB

9-10 Marc Broussard @ Funky Biscuit — Boca

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Bill Joel @ Hard Rock Live — Hollywood

The Ries Brothers

Greggie and the Jets: Tribute to Elton John @ Old School Square — Delray

Natty Bos @ Crazy Uncle Mikes — Boca

Station Sessions Open Mic Night @

Elizabeth Ave — WPB

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Grass Is Dead @

Guanabanas — Jupiter

Future Prezidents @ Mathews Brewing — Lake Worth

Uproot Hootenanny

@ ER Bradley’s — WPB

Mitch Wood and his Rocket 88’s @

@ DADA — Delray

Street — WPB

33rd Annual Boca Fest @ Town Center Mall Pompano Beach Green Market @

Old Town Pompano (every Saturday)

Street Photography: Candid Portraiture @ Old

@ Respectable Street — WPB

Worth Bonfire — Lake Worth Pier

Tommy Castro @

Funky Biscuit — Boca

house Gallery — Lake Park

Take This To Your Grave: Live Band Emo/Pop Punk Night @ Respectable

Free Friday Concert w/ Orange Sunshine @ Old Uproot Hootenanny @ Lake

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Arts Garage — Delray

Forest Sun @ Brew-

School Square — Delray

School Square — Delray

Joint Operation @

Guanabanas — Jupiter

@ Crazy Uncle Mikes — Boca

Bobby Lee Rogers

@ Guanabanas — Jupiter

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KRS-One

Brews n Tunes @

Papa’s Raw Bar feat. Poor Life Decisions — Lighthouse Point

Of One Mind

Free Friday Concerts w/ Classic Rock Therapy @

Old School Square — Delray

Jazz Is Phsh w/ special guests Guavatron @ Kelsey

Theater — Lake Park

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Matisyahu @ Kravis

Center — WPB

31st Annual Downtown Delray Beach Festival of the Arts 18

Leafy Greens (4pm) and Howlin’ Brothers (9pm) @ Guanabanas

— Jupiter

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EVENTS Photo: Diego Pernía

Lyle Lovett and his Acoustic Group @ Parker Playhouse — Ft. Lauderdale

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Super Bowl LIV Celebration on the Waterfront @

Clematis/WPB

SHAUN MARTIN THREE-O AND ELECTRIC KIF AT GUANABANAS Grammy winning artist Shaun Martin of Snarky Puppy will be rolling into Jupiter to grace the Guanabanas stage on Wednesday, February 19th. Backing up Shaun will be Mike Mitchell on drums and Matt Ramsey on bass guitar. Expect some upbeat jazz fusion that will pair perfectly with an outdoor meal at Guanabanas. Opening for the trio will be the post nuclear band hailing from Miami, Electric Kif. Show starts at 9pm and there is no cover, ever. guanabanas.com

GreenMarket on the Waterfront

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Haven Star @ Crazy

Stall 4 @ Mathews

Spred The Dub @

Free Friday Concerts w/ Spider Cherry @ Old School

— WPB

Uncle Mikes — Boca

The Fish Depot — Boynton

Boca Raton Green Market @

City Hall (every Saturday)

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Brews n Tunes @

Papa’s Raw Bar feat. Mojo Ike – Lighthouse Point

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16th Annual Palm Beach Poetry Festival @ Old School

Square — Delray

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Jeff White and Friends @ Guanaban-

as — Jupiter

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The Flyers @ Crazy

Uncle Mikes — Boca

Souljam

@ Guanabanas — Jupiter

Brewing — Lake Worth

Spider Cherry @

Mathews Brewing — Lake Worth

Uproot Hootenanny @ Old

10th Annual Field of Beers @ Roger

Square — Delray

Key Lime House — Lantana

Dean Stadium — Jupiter

Girlfriend Material @ Fish Depot — Boynton

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Classic Albums Live: Jimi Hendrix—Are You Experienced? @ Old

School Square — Delray

Sierra Lane Band (4pm) and Roosevelt Collier (9pm) @ Guanabanas — Jupiter

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@ Roger Dean Stadium

Hullabaloo’s 7 Year Anniversary Party — WPB Unlimited Devotion @ Crazy Uncle

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Jupiter Craft Brewers Festival

banas — Jupiter

6 Yonder Mountain String Band and The Travelin’ McCourys @ Culture Room — Ft. Lauderdale

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Clay Goldstein’s Natty Bos @ Crazy

Tasty Vibrations @

Station Sessions Showcase @ Eliza-

The Resolvers @ Crazy Uncle Mikes — Boca

FEB. 19

5 Funk You! @ Guana-

Uncle Mikes — Boca

Mathews Brewing — Lake Worth

beth Ave — WPB

Jupiter

— Lauderdale By The Sea

Andrew Morris Band @ Guanabanas — Stand Up Showcase @ Elizabeth Ave — WPB

Tand @ Fish Depot — Boynton

February 1-2

34th Annual Museum Art Festival @ Mizner Park Amphitheater — Boca

1 Delray Beach GreenMarket @

Uproot Hootenanny @ The Village Pump

7-9 Boca Raton Seafood and Music Festival @ Mizner Park Amphitheater — Boca

7 The Flyers @ Crazy Uncle Mikes — Boca

Guavatron @

Mathews Brewing — Lake Worth

Uproot Hootenanny @ ER

Bradley’s — WPB

Old School Square (every Saturday)

Unlimited Devotion

Full Throttle Pro Wrestling @ Kelsey

Where I’m Bound Folk Fest @ Elizabeth

Sierra Lane Band

25-26

The Milky Westcotts @ Crazy Uncle

Mikes — Boca

Theater — Lake Park

40th Annual Deerfield Beach Festival of the Arts @ Main Parking Lot

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Brothers Again: The Music of The Allman Brothers

@ Old School Square — Delray

Jakob Takos and The New Connection @ Guanabanas — Jupiter

Ave Station — WPB

Mikes — Boca

Bombshell

@ Fish Depot — Boynton

2 Brews N Tunes @ Papa’s Raw Bar feat. Bill Hartmann — Lighthouse Point

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Puppies on Porch Happy Hour (every Tuesday) @ Steamhorse Brewing — WPB

@ Guanabanas — Jupiter

@ DADA — Delray

8 Emo Night Brooklyn: West Palm Beach @ Respectable Street – WPB

Afro Roots Fest 2020 @ Guanabanas — Jupiter

The Flyers @

Mathews Brewing — Lake Worth

Tand @ Crazy Uncle Mikes — Boca

>>


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EVENTS

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Shaun Martin Three-O and Electric Kif

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@ Guanabanas — Jupiter

Uproot Hootenanny

@ The Village Pump — Lauderdale By The Sea

Station Sessions Open Mic Night @ Elizabeth Ave Station — WPB

GAME, SET, POUR AT THE DELRAY BEACH OPEN Who doesn’t love, love some tennis? Lucky for us, the Delray Beach Open is swinging back into town at the Delray Beach Tennis Center and is the world’s only ATP Champions Tour and ATP 250 event featuring legends and top-ranked ATP stars. To elevate the game, the organizers are continuing their GAME, SET, POUR event, which offers guests unlimited samplings of local beer, wine and food, all in the confines of the event. Advanced tickets are $60 for general admission or $80 for the VIP experience, which gives you an additional 45 minutes of imbibing and a commemorative glass. The event begins at either 5:30 p.m. (VIP) or 6:15 p.m. (GA), and lasts until 8:15 p.m. yellowtennisball.com

The People Upstairs @ Fish Depot — Boynton

Wellington Classic Brew Fest @ Wellington Town Square

Uproot Hootenanny @ Irishmen — Boca

Street Photography: Candid Portraiture @ Old

School Square — Delray

Lake Worth Farmer’s Market under the bridge A1A and Lake Ave 9 (every Saturday)

9 Brews n Tunes @

Papa’s Raw Bar feat. Guerra Grooves — Lighthouse Point

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Joe Marcinek and Friends @ Guanaban-

as — Jupiter

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JL Fulks Band @

Crazy Uncle Mikes — Boca

Uproot Hootenanny

@ The Village Pump — Lauderdale By The Sea

14-16

Ground Up Music Festival on Miami Beach

15-16

2020 ArtiGras Fine Arts Festival

@ Downtown Abacoa — Jupiter

People Upstairs @ 15

Mathews Brewing — Lake Worth

Comedian Nick Di Paolo @ Kelsey Theater

— Lake Park

@ DADA — Delray

Joe Hertler and the Rainbow Seekers

Guanabanas — Jupiter

The Flyers @ Fish

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Valentine’s Day Dinner

Jimbo Mathus @ Happy Hour w/ El Dub @ Crazy Uncle

@ Guanabanas — Jupiter

Dada, Dubliner & Kapow @ Game Set

Pour: Delray Beach Open on Tap — Delray

The Beach Boys

@ Coral Springs Center for the Arts

Sons of a Tradesman @ Mathews Brew-

ing — Lake Worth

Eric McFadden @

Crazy Uncle Mikes — Boca

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Guavatron @ Crazy Uncle Mikes — Boca

The String Assassins @ Guanabanas — Jupiter

The Michigan Rattlers w/ special guests Uproot Hootenanny and Brent Cowles @

Funky Biscuit — Boca

Spred The Dub @ Mathews Brewing — Lake Worth

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22-23

Barrel of Monks Brewery Throwdown w/ West Palm Beach @ Fish Depot — Boynton Brewery — Boca 14-23 Brews n Tunes @ Delray Beach Papa’s Raw Bar feat. Mojo Open @ Delray Beach Mikes — Boca

Tennis Center

21

Depot — Boynton

Burnt Biscuit

Ike — Lighthouse Point

@ Deck 84 — Delray

@ Guanabanas — Jupiter

Pepper @ Culture Room — Ft. Lauderdale

FEB. 21

Uproot Hootenanny

Lake Worth Street Painting Festival Jupiter Seafood Festival @ Carlin Park

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Brews n Tunes

@ Papa’s Raw Bar feat. Guerra Grooves Band – Lighthouse Point

Harper

27 Uproot Hootenanny @ The

Village Pump — Lauderdale By The Sea

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We Are The Punx 3!

@ Respectable Street — WPB

Uproot Hootenanny @ Old Key Lime

House — Lantana

Spektora

@ Fish Depot — Boynton

Spider Cherry

@ Mathews Brewing — Lake Worth

Time Sawyer

@ Guanabanas — Jupiter

Stand Up Showcase @ Elizabeth Ave — WPB

Beginnings: A Celebration of the music of Chicago @ Old School Square — Delray

Festival of the Arts Boca: Cirque Du Cinema @ Mizner

Park Amphitheater — Boca

29

Classic Albums Live: Creedence Clearwater Revival, Chronicle Vol. 1

@ Old School Square — Delray

29-Mar 1 The Downtown Delray Beach Craft Festival


Happy Hour M - F FROM 3:30- 6:00PM

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Firkin Friday’s $4 PINTS OF LIMITED CASK ALE 6PM-12AM

SundayStateStyle.com @SundayStateStyle

157 NE 2nd Avenue Delray Beach, FL


THE FOOD ISSUE

CHILL OUT, DIG IN Three Local Vendors Taking Ice Cream to New Delicious Heights BY CAROLINE BELL You’re walking down the palm tree-lined streets of West Palm Beach, thinking about what 2020 will bring. Your New Year’s resolution was to eat healthy, but with the Florida sun beating down, suddenly you’re unable to stop thinking about cooling off with some crazy delicious ice cream. We all know that since it never truly cools down in South Florida, frozen desserts are a year-round necessity, so we profiled the three best places in Palm Beach County where you can get your ice cream fix with fresh ingredients, unique flavors and amazing toppings.

PHOTOS: ALEX CELIS

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CREMA

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ocated in downtown West Palm Beach, Crema is a small but chic ice cream shop specializing in rolled ice cream. Alex Celis, co-founder and co-owner of the shop, works hard to ensure that customers are getting the freshest ice cream possible. “It starts with our cream base. There are no hormones or antibiotics in the cream and it’s sourced locally. Our ice cream is made fresh to order,” Celis said. Customers are also able to get a front row seat for the dessert-making process because they can watch their desserts being made at the large wooden counters in the back of the store. “We pour the cream on an ice plate and mix in the toppings evenly, wait until the cream starts to form, lay it flat and roll out the ice cream rolls, then we top it off with more toppings,” Celis said. “It’s undeniably satisfying to watch the process.” Customers can choose from various “The OG’s” rolls that are the delicious brainchild of Celis and his team, or can opt to make their own. The Cookie Monstruo roll is the most popular menu item and consists of vanilla ice cream, cream cookies and Tate’s chocolate chip cookies, and is almost too pretty to eat (almost). However, most adventurous customers opt to create their own roll where they choose their base (vanilla, chocolate, mixed or vegan) and up to

three toppings, including activated charcoal, hazelnut butter, roasted marshmallows, espresso beans, and more. The majority of the toppings are either gluten-free or vegan, which is great for diners with dietary restrictions. “Customers get very creative and it’s great to see what combinations they come up with,” said Celis, whose personal favorite is the Smore’s Galore roll. The Crema team plays around with different flavor combinations to determine not only the best rolls to put on the menu, but to also offer seasonal menu items, like the Pumpkin Pie roll and milkshake for fall and winter. In addition to the handmade rolls, Crema also dishes out a Waffle Taco, which is similar to the old-school Choco Taco. “Growing up we remembered eating Choco Tacos and we had to implement it somehow in our menu, and the Waffle Taco was born,” Celis said. Starting this year, you’ll have two options to get a Crema fix because they’re opening a second location at Delray Place at the intersection of Linton Boulevard and Federal Highway. The new shop is expected to open in January or February of 2020. 310 S. Dixie Highway #318, West Palm Beach @cremarolls

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THE FOOD ISSUE

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SUGAR MILK BOBA & DESSERT BAR

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ugar Milk is a small dessert bar located in the Grandview Public Market in West Palm Beach. Their forte is drilled ice cream, which is made by blending ice cream with specialty toppings. The end result is incredibly fresh, flavorful and fantastically fun dessert to eat. “Our blend-in options are mostly different cereals, Oreos, and even strawberries. So essentially, you are creating your own ice cream flavor. For example, if you mix Oreos in vanilla it would be a cookies and cream ice cream, or if you mix strawberries it would be like a strawberry ice cream,” explains Elizabeth Thephithack, owner and operator of Sugar Milk. While the most popular mix-in flavors are Oreo cookies and Fruity Pebbles cereal, Thephithack says many of the signature menu items were inspired by her childhood favorites. “My favorite is our signature Volcano, which is chocolate ice cream blended with Captain Crunch, topped with Ovaltine, Cookie Crisp, and condensed milk,” she explains. And because no ice cream is complete without a cone, Sugar Milk serves waffle cones and bubble waffles, a unique Hong Kong-style waffle. “The outside bubbles are crispy and the inside is soft and

fluffy, almost like a cake,” Thephithack said. “The aroma of vanilla and cake is tasty enough where you can have the waffle plain without anything on it, which is what a lot of our customers do. We make all the waffles to order so you can always expect it to be warm and crisp.” Drooling? We thought so. For the extra adventurous ice cream eaters, be sure to ask for the charcoal black bubble waffle, which Thephithack describes as “a secret menu item.” Sugar Milk gets their traditional waffle cones from The Konery in New York, which specializes in hand-rolled waffle cones made from natural ingredients including fresh herbs, spices and natural extracts. They come in mouth-watering flavors like Red Velvet, Salted Blue Corn and Birthday Cake. Not only do they serve delicious ice cream, they also specialize in fresh brewed tea, “teafreshers,” milk tea, slush, and even cheese tea, which is a lot more delicious than it sounds. The unique Chinese drink is made with sweetened brewed tea and topped with a whipped cheese mousse. Your tastebuds will enjoy a pleasantly unique combination of flavors when you sip the drink from a straw. Be sure to also taste their Butterfly Pea Lemonade, which is blue tea that turns purple when mixed with citrus or acid. It’s tas-tea! 1401 Clare Ave., West Palm Beach @sugarmilk_bobadessert TH EATLANTICCU R R E NT.COM

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THE FOOD ISSUE

PHOTOS: PIPER JONES

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PROPER ICE CREAM

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roper Ice Cream is a small, funky ice cream shop that prides itself on using all natural ingredients and less sugar than traditional ice cream recipes. They believe that using less sugars and zero additives result in a custard-like mouthfeel that doesn’t require a drink of water afterward. With their bright, handwritten menu and large wall paintings, it’s easy to feel like you’re part of something revolutionary as you step into the store. The store has two locations, one on Congress Avenue and one on Southeast Fourth Avenue, both in Delray Beach. Rick Felberbaum, chef and owner of Proper Ice Cream, opened the store after years of working as a lawyer. He calls creating ice cream his “real passion” and is happy to admit that it has grown into a fullblown obsession. “Proper Ice Cream is the only ice cream company in Palm Beach County that makes their own ice cream from scratch, in small batches on a daily basis,” said Felberbaum, who attended Penn State Ice Cream College and has not only trained with gelato chefs around the world, but also James Beard award-winning chefs in South Florida. “It’s simply proper, the way it should be.”

With creative flavors like Coffee & Donuts and Blueberry Muffin, it’s easy to see why Proper Ice Cream has become so popular. Many of their flavors are originals, and they even offer non-dairy, and plant-based flavors. “My favorite flavor is our Honeycomb ice cream topped with butter caramel and toasted Italian meringue, but our most popular flavor is Blueberry Muffin ice cream or our house-made World Peace ice cream,” Felberbaum said. In addition to fresh ice cream, the shop also serves sorbets, sundaes, ice cream sandwiches, flavored ice cream cones, and coffee. Happy hour is every weekday from 4 to 7 p.m. where customers can buy one ice cream and the second half price. No matter the occasion, delicious ice cream is something we can all get behind. If you’re looking for a unique and satisfying dessert experience, or just tired of eating Ben & Jerry’s on the sofa, these three ice cream shops will definitely have you screamin’ for the cream. 75 S.E. Fourth Ave, Delray Beach and 1445 N. Congress Ave. #4, Delray Beach @propericecream

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THE FOOD ISSUE

WHAT THE CHEF EATS How Top Local Chefs Choose to Indulge in Their Own Restaurants BY DARIEN DAVIES

Picture this: you’re headed to a new restaurant, or a restaurant you haven’t been to before, and you’re stoked. You didn’t nerd out and study the menu prior to arrival, so you’re excitement level and hunger are skyrocketing. You sit at the table, open the menu that features all the options in the world, but go blank. Sweating, you realize you didn’t do any research! You didn’t ask friends, or Google anything but the address! Such. A. Nightmare. Instead of focusing on the negative, take a big gulp of the positive and revel in your good food fortune. To avoid the aforementioned situation, we’ve asked chefs of some of the most unique, IG-worthy and down-right yummy restaurants in town what they eat from their own menu. No substitutions, no modifications, only mouth nirvana. When you eat like the chef, you eat like a VIP, and that’s alright with me.

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PORK BELLY TACOS

CHEF CHAD WYROSDICK OF PAPA’S RAW BAR

You’re invited to “eat, drink and be local” at this casual, island-style, laid-back-but-professional seafood restaurant. With more than 40 years of experience in the seafood industry, they have their own fishing boats and promise the freshest stone crabs, conch and fish around. Chef Chad Wyrosdick has been the chef at Papa’s for five years now and says he’s “just trying to let everyone get a chance to experience the ‘Chad Wyrosdick Smorgasbord Experience,’” which seems to be working out swimmingly for him. While the menu is stacked with seafood, his must-have might surprise you: the pork belly. “The pork belly, any way,” said Wyrosdick, 30. “A generous portion on top of our famous fried rice covered in a hibachi glaze and Yum Yum sauce, or on a taco covered with pico de gallo and chipotle mayo on our locally-made tortillas.” He first sears the pork belly, browns off some mirepoix, then lays the pork belly right over the top of the veggie base and cooks for about four hours. Once it’s cooked and cooled, the pork is cut into nice sized “squares,” which can then be transformed into the fried rice or tacos dishes. So belly up, and get your grub on. @papasrawbar TH EATLANTICCU R R E NT.COM

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THE FOOD ISSUE

PORK BELLY BURNT ENDS CHEF JESSIE STEELE OF DADA

One look at Dada and you’ll understand just how “non-conformist” it is. The environment is original, unique and forces the team to step outside the box, which includes taking artistic licenses with the food. Chef Jessie Steele has been the executive chef since January 2019 and since he tires of static menus, he revamped the Dada menu to reflect locally-sourced and seasonally-expressive ingredients that are globally inspired. While he decided to go vegan for a year (both to teach himself a new way of cooking and also to gain a new perspective), his go-to dish is anything but. “My favorite menu item is the pork belly burnt ends because it is a totally original dish of mine and is a very different play on your standard pork belly everywhere else,” said Steele, 40. The pork bellies are cured for 24 hours and slow smoked for about four hours. Once cooled, they’re cut into large pieces and slow smoked again for another four hours until they’re fall apart tender. When they get an order, the pieces go into the deep fryer until they’re crispy on the outside and hot all the way through. The delicious hunks of meat are then served with a housemade honey BBQ sauce, topped with cold-pickled cucumbers and onions, and are nothing short of amazing. @dadadelray

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CHEF LISABET SUMMA OF ELISABETTA’S

A native of Chicago, chef Lisabet Summa’s early culinary inspiration came from her mother and grandmother. She worked her way up from a modest kitchen position as a line cook to eventually finding her way to haute cuisine restaurants in Palm Beach and as an instructor at the Florida Culinary Institute before joining the Big Time Restaurant Group.

“My friend, who is a chef, author and cooking teacher, Judith Olney, gave me this recipe,” Summa said. “I love the richness of the walnuts and the cheese with the vegetables.” Oh, a thousand times yes. @elisabettas_delray

“Everything we can make by hand we do, from the salumi, to the dry aged steaks, to the pastas, gelatos and artisan bread,” said Summa, who says that they use locally-available produce but import tomatoes, olive oil, cheeses and flour because it’s essential for her dishes. “By cooking seasonally and including some imported Italian ingredients, we’re exemplifying the traits of a traditional Italian cuisine - simple, local, farm-fresh traditional techniques.” So what is the now executive director at the Big Time Restaurant Group and Elisabetta’s namesake’s favorite menu item? The seasonal salad. While she also loves the cacio e pepe and fresh seafood from the wood-burning grill with salsa verde, the Insalata Estiva is the winner. The vegetable-based salad features a soft egg, market vegetables, shaved Parmigiano reggiano and a walnut vinaigrette, and is a unique, delicious, and undeniably memorable dish that changes with the growing seasons. One of Summa’s favorite versions is when it’s made with small skinny green beans and cauliflower, which are both boiled separately until they are pretty well cooked (not crunchy or al dente). They’re chilled and tossed with a walnut oil dressing that’s made with walnut oil, toasted walnuts, garlic, and thickened with toasted breadcrumbs to give it some body. The salad is then plated with shaved imported aged Reggiano parmesan and a soft poached egg.

INSALATA ESTIVA

PHOTOS: CHRISTOPHER SUMMA

TH EATLANTICCU R R E NT.COM

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THE FOOD ISSUE CHEF ANTHONY FIORINI OF LUFF’S FISH HOUSE

Chef Anthony Fiorini is the man behind Luff’s Fish House’s culinary magic, and has been the chef since it opened in 2017. “I enjoy creating dishes and playing with flavors,” said Fiorini, who began cooking with his father and grandmother when he was just 10 years old. “I also enjoy teaching people what I have learned from the chefs I worked for.” Luff’s features menu items that bring a taste of Key West to Boca Raton, and diners are invited to enjoy a laid-back vibe, attentive service and uniquely delicious food. The seafood-based menu features everything from gumbo to tuna nachos to crab guacamole, but the kitchen is also dishing out land-based dishes like BBQ baby back ribs and filet mignon au poivre. When in doubt, do what Fiorini does. “It’s hard to pick one dish as my favorite because when we started creating the menu, we had the opportunity to play with and test out a lot of different ideas. I do really enjoy eating our Spanish style garlic shrimp. It’s a very simple recipe,” Fiorini said. “Just Key West pink shrimp, toasted garlic in extra virgin olive oil, Fresno chili, paprika, lemon and parsley.” It’s shrimply delicious. @luffsfishhouse

SPANISH STYLE GARLIC SHRIMP

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GENERAL TSO’S CHICKEN WINGS

CHEF ERIC BAKER OF REBEL HOUSE

Rebel is the name and rebellion is their game. Rebel House was created as a full service “renegade” restaurant and bar that offers diners a place to imbibe, ingest and indulge, and new executive chef and owner Eric Baker aims to continue the spirit. His inspiration behind the menu is an American brasserie, and he and his team create dishes that evoke free thinking and the unexpected. Each dish served is composed of contrasting flavors and textures that highlight a single component, whether it be a protein or a vegetable. So what best satiates this culinary rebel’s hunger? “My favorite menu item would have to be General Tso’s Chicken Wings,” said Baker, 38. “Wings are my ultimate guilty pleasure.” The reason why the wings are so drool-worthy is because they’re expertly crafted. They are dusted in a combination of rice flour and potato starch before being fried for the first time, then rested, then fried for a second time before being coated in a sweet and tangy Chinese sauce, and followed by a coating of sesame seeds and scallions. Yeah, they’re the General of general wings. @therebelhouse

TH EATLANTICCU R R E NT.COM

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THE FOOD ISSUE

HOPPIN’ JOHN

CHEF JOHN THOMAS OF SASSAFRAS

While we might all still be mourning the loss of our beloved 32 East, we can at least pick ourselves up and march on over to Sassafras where the second best part of 32 East – chef John Thomas – is dishing out Southern favorites with an elevated twist. The doors opened November 2019 but Thomas has been preparing and developing recipes since 32 East closed in May 2017. With a brand new menu, it would be difficult to already have a favorite, but lucky for us and our appetite, we have a winner. “It’s really hard to pick one menu item. We feature many recognizable and traditional Southern dishes, but many more innovative dishes that aren’t traditional but still have a Southern vibe,” said Thomas, 38. “I love the Hoppin’ John because it’s traditional and simple. We source our rice and peas from Geechie Boy Mills in Southern Carolina and use heirloom squash from Swank Farms.” Southern or not, it’s all got plenty of soul. @sassafraswpb

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CHEF ARTURO “TUNA” SERRANO OF LEFTOVER’S CAFÉ

Even though this is the sister restaurant to Food Shack, Leftover’s Café has created an identity and reputation all its own. Opened in 2002, the concept for the Café was to serve simple, creative, fresh and playful dishes, all while pushing the envelope daily to use the freshest ingredients and most locally sourced produce the team can find. Chef Arturo “Tuna” Serrano has been at the culinary helm for the past 11 years and loves what he does. He’s excited to try different styles every day for his guests to enjoy, and likes to challenge himself because he doesn’t like to be in his comfort zone. This is a match made in heaven for the Café and their ever-rotating “leftovers” menu. However, his favorite dish is not surprising, as it’s one of the most popular and long-standing dishes in the restaurant family. “My favorite plate is the Sweet Potato Crusted Beeliner Snapper because it’s a very balanced dish,” said Tuna, 45. “I think it’s a perfect fit for South Florida and our weather.” This delish fish dish is made with sweet potato crusted fresh fish (in this case snapper) and a drizzle of samba aioli, and served over crispy baby greens, blanched green beans, red grapes, golden delicious apple, diced tomatoes, red onion and a key lime garlic dressing. If it sounds pretty sweet, it’s because it is. @leftoverscafe

SWEET POTATO CRUSTED BEELINER SNAPPER

Photos: Chris Carter

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CURRENT | DRINK

THE O.G. The O.G. Isn’t Short For Original Gangster, But It Should Be BY NICOLE DANNA

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alk into The O.G. — short for Oceanside Grocers — at 166 S.E. Second Avenue in Delray Beach, and you’ll immediately feel as though you’ve stepped into another time and place.

“For me, The O.G. is about being different,” Schott said. “It’s about forging forward with our own ideas, always pushing the bar forward in each area of the hospitality industry.”

You see, this isn’t your average hole-in-the-wall bar. It’s not your dad’s favorite dive bar. It’s not a bar that slings $1 beers and cheap cocktails. And it’s certainly not the type of glitzy cocktail bar you’d expect to find a couple blocks from Atlantic Avenue.

Schott will tell you he never rests. He’s tirelessly looking for new ways to connect his patrons with not only the bar, but the community in which it thrives. As a result, the bar has become a home for creative types who find refuge in its quirky atmosphere.

Owner/founder Challo Schott will tell you The O.G. is all about nostalgia, repackaged for today’s market. It was his goal to marry the soul of urban Delray Beach with its evolution into an arts and entertainment district.

Today, it’s hard for the nightlife entrepreneur to relish in The O.G.’s growing success without first reflecting deeply on the days that came before it, which occurred over the course of a 20-year career.

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“It’s often assumed that my path was a straight line, swiftly moving up the hospitality ladder from one role to the next, which was certainly not the case,” Schott said. “A lot of the past still burns like hell. If the grass is greener now, it was surely scorched earth before.” Schott’s earliest memory of working in the restaurant industry was as an eager 10 year old. He remembers riding his bike across town to wash dishes at the Knights of Columbus Hall as a kid. He’d work a few hours and make $10 for the afternoon.

PHOTOS: CHARLIE GARCIA

theatlanticcurrent.com

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CURRENT | DRINK

Like most people in the biz, he slowly moved up. At 13 he worked the grill at the neighborhood steakhouse. In college, he started bartending at a local indie bar pouring pints and experimenting with mixed drink recipes.

Like Schott, The O.G. menu is a hybrid mix of classic and cool. There’s the “Choose Your Own Adventure” Moscow Mule that offers spirit options in the form of 50ml airplane bottles that float on top of the drink in the spirit of a “bulldog.”

When Schott moved to South Florida from Missouri in 2005, he had $1,000 in his pocket and no car. He’d walk to work. He refused meetings with friends and other business owners and would correspond via email instead. He’d rarely go out for lunch or dinner.

You can also go for a bottle of the best Old Fashioned around. Cool off with a frozen ICEE drink. Sip on the Space Wizard Sangria, served in a pouch, that is best described as an adult Capri Sun (a recipe that’s now featured in Men’s Health magazine).

He stumbled upon hardship again in January of 2010 when he found himself unemployed for six months. He was living with friends, moving from apartment to apartment before going completely broke, winding up with nowhere to sleep at night but in his car. But, he never lost his maniacal motivation and desire to excel and forge forward.

Or get really chill with the bar’s Hillbilly Martini, made with local Fort Lauderdale-based Wells Coffee Company’s own nitro cold brew coffee infused with whiskey, chili liqueur, Kahlúa, and cinnamon syrup. It’s kegged and poured on tap from a 60-year-old General Electric fridge — or recharge with a regular cold brew served from the same fridge, sans alcohol.

That’s quite a turn for the man behind Miami’s Better Days, once labeled the city’s “most copied and imitated, sought after but forever reluctant, nightlife entrepreneur.” But it’s that whirlwind course that has only made Schott a little stronger, more resilient and self-reliant, helping The O.G. to be something utterly unique.

“I will never be known for doing what everyone else is doing,” Schott said. “And that’s not some pretentious attitude, and it’s not because I’m the coolest guy in the room. It’s just part of how I do things, and I think that’s why The O.G. works.”

“For me, The O.G. has manifested into this haven for artists, students and outcasts. And in that sense, it’s also become a source of peace for me,” Schott said. “I can start to see the fruits of my labor when I see how many people find themselves at home there.”

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166 SE 2nd Ave, Delray Beach @ogdelray


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CURRENT | BEER

HOPP ORTUNITIE S Find Your Hoppy Place at Delray’s Self Service Beer Bar BY MIKE JUREWICZ

Photos: Alexis Paige

I

n the world of craft beer, choices are becoming plentiful. Beers that once could only be found at specialty bars can now be found at chain restaurants from coast to coast. Gastropubs and beer bars are popping up everywhere, offering a curated selection of local, regional, national and international beer options. With so much of this going on, it can be difficult to find a way to set yourself apart when many places can seem so...familiar. In steps Hopportunities. Just a few blocks north of Atlantic Avenue in Delray Beach, this beer hall is decorated with a very Delray/Palm Beach vibe, including plenty of floral patterns thanks to the mural and artwork of local artist Nicole Galluccio. It’s bright (with a lot of windows for natural light) and inviting. A dark, dreary dive this is not.

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Started by insurance salesman John Macatangay, Hopportunities is a self-serving beer bar. Yes, that means you, the customer, pour your own beer. But have no fear if you’ve never pulled a tap handle on your own because the Hopportunities staff is there to assist through the whole process. After initially getting your RFID-equipped wristband, you will be allowed to peruse the more than 55 taps of beer, wine, coffee and kombucha. Everything is priced per ounce, which allows you to pour as much or as little as you’d like. Just want a couple ounces of that stout over there? Perfect, you got it. Just grab a glass, rinse it (absolutely rinse your glass) and tap your wristband to the screen above the drink you’d like to try. Pour, enjoy, rinse and repeat. When you’re done, they will scan your wristband and you’ll be charged accordingly for what you poured.


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CURRENT | BEER

Owner, John Macatangay As for that selection, Hopportunities makes it a point to center most of their draft choices around the rising Florida brewing culture. More than half of all beers available will be from breweries located within the Sunshine State from South Florida all the way to the Panhandle. While heavy rotation of taps is a key aspect to the business, John and business partner, David Lipman, also plan on keeping many handles static for thirsty guests who may be more keen on a specific style. Expect to find darker beers, IPAs and lighter beers to always consume specific taps but be rotated by different brewery options. Macatangay also wants to give back to the community that he is becoming a part of through working with local charities. A rotating tap option with a sparkling green handle, dubbed the Non-Profit Beer, will have 20% of its sales donated to Community Greening, an urban forestry charity based in Delray Beach. Artist Galluccio is also getting in on the giving by donating 20% of the sales of any of her artwork on display to the same charity. Macatangay’s ultimate goal is really to bring good beer to as many people as possible. He offers discounts all day for in the biz, veterans and first responders, and is also family and dog friendly for those who have kids (of the two- or four-leg variety).

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In a cluttered beer market where many things tend to all fit a cookie-cutter shape, Hopportunites is a unique concept that is a welcome addition to South Florida and, really, anywhere. 440 NE 5th Ave, Delray Beach @hopportunitiesfl


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CURRENT | BIZ

LUCRE SKATE SHOP Bringing a Fresh and Modern Skate Shop to Pompano Beach BY DAVID ROLLAND

M

atthew Ricci was on his way to becoming a chiropractor when he started doing the math in his head. “I was going to go deep into debt to save up to do what I really wanted to do,” Ricci said. He then had an epiphany. Skip the day job and follow his passion. And thus, in August of 2019 in Pompano Beach, Lucre skate shop was born. “This was something I wanted to do since I was 17 years old,” Ricci said. “I was infatuated with skateboarding and researched all kinds of skating gear and clothes on my old Gateway computer. Not just the skateboards, but the clothes and the shoes.” Ricci said he took his time in order to get the store exactly the way he envisioned it. “It was months of research. Getting contacts with vendors,” Ricci said. “Then I had to rebuild the store because it was too big. It took a lot of time, effort, and love.” In setting up the

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aesthetics of Lucre, he was influenced by a lot of Scandinavian and Dutch stores with their minimalism and cool vibes. Olaf Hussein, a store in the Netherlands, was one that really inspired Ricci. “I interior decorated the whole store to look like a Palm Springs living room set up in someone’s front yard. I wanted it to be a place people would want to hang out at all the time,” Ricci said. He’s keen for Lucre to be a crucial cog for Pompano Beach, saying “there’s not any boutiques in Pompano like this one.” The mayor and city commissioners stopped by for the store’s grand opening in late summer and Ricci is preparing for a meeting with the Greater Pompano Beach Chamber of Commerce to see how the store can best benefit the community. >>


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CURRENT | BIZ

Ricci said he’s putting a lot of thought into the items he’ll be stocking and selling. “I’m the only store in the area that carries a lot of these brands. We’re the only store in the U.S. that carries Helas,” Ricci said. “We wanted to have stuff that was newer, items that pro skateboarders use, collectibles that bring people from the past. I wanted to have the independent brands you can’t find anywhere else along with the perennials.” Some of the items that Ricci recommends include streetwear from Chinatown Market. “Butter Goods has some great corduroys,” Ricci said. “Babylon LA from California and Jungles Jungles from Australia have fabrics that are really nice. I’ve been able to get products from all these brands that have sold out on the brands’ websites.” While he grew up skating, Ricci said he hung up his board to focus on his entrepreneurship. “I’ll cruise once in a while, but I can’t do too much on a skateboard any more,” Ricci said. “I played competitive hockey and broke an elbow that never fixed. My body is shattered so I can’t get too crazy.”  Instead, he’s happy to focus his life around selling clothes for those who want to embody the skating culture, along with decks and gear for the next generation of skaters ready to hit the streets. 2306 E. Atlantic Blvd., Pompano Beach @lucreindustries

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CURRENT | MUSIC

WHAT ’S ON BRIAN TREW ’S PLAYLIST Brian Trew began his love with the music world at age 11 when he first picked up the viola in his middle school orchestra. Instantly hooked, he and his friends created an Irish folk group, Celtic Rogues, and were heavily influenced by Celtic groups such as The Chieftains, Altan, and The Clancy Brothers, as well as a healthy dose of country and southern rock. He continued to play viola and violin in the FAU orchestra, where he attended college, and had the good fortune of meeting Uproot Hootenanny his junior year. He’s been playing fiddle with the group ever since, and brings his Celtic style, along with Charlie Daniels, Gary Stewart and the Nitty Gritty Dirt Band influences, to the already unique sound of the Hoot band. So, what does this musician listen to when he’s not finessing the fiddle? You asked, he answered.

Billy Strings, “Running” from the Home album This guy is incredible! His picking is mesmerizing and his band is taking over the bluegrass/jam band scene. This song is just straight, hard-driving bluegrass. Tyler Childers, “Honky Tonk Flame” from the Purgatory album I grew up on old country and Honky Tonk. My Uncle Billy played electric guitar every weekend in a little bar in Fort Pierce, and this song from Tyler Childers has that sound that I love so much. It’s really cool to hear a young guy have a fresh take on old country. Town Mountain, “Lawdog” from the Leave The Bottle album  This is the Hootenanny’s go-to song when we all get in the van and head on tour.  They have such a classic bluegrass sound. I can’t listen to it enough! Jon Stickley Trio, “Rice Dream” from the Lost at Last album This song showcases three brilliant musicians pushing the boundaries of acoustic music. They blend bluegrass, jazz, traditional and old-time seamlessly. Lyndsay Pruett’s fiddle style on this tune is so original and effortless. I’ve never heard anything like it. Moxie, “Eyes on Pluto” from the Eyes on Pluto album  I had a chance to play a festival with these guys in Ireland this past September. I’ve always listened to traditional Irish music, and this tune from Moxie has shown what progression can do to tradition. They bring the craic (“fun”) on stage, and their performance was one of the highlights of the festival.

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CURRENT | SNAPS

CONFERENCE USA CHAMPIONSHIP

FA U V S U A B

PHOTOS: FAU ATHLETICS

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LUNCH-DINNER-LATE NIGHT NEW MENU ITEMS••••••• Street Corn ROCKIN Tataki Mojo Yucca Fries Sweet Bourbon BBQ Ribs Ribby Nachos Mojo Carnitas Tacos Kraken Burger Linguini Vongole Wahoo Bites

((((((((((((UPCOMING MUSIC)))))))))))) 1/4: Spider Cherry 8pm 1/5: Uproot Hootenanny 7pm 1/12: Big Dog Ranch Fundraiser w/ The Currys 2pm and Vibes Farm 6pm 1/17 Bounce 8pm 1/18: Spred The Dub 9pm 1/19: Axcents 6pm 1/24: Girlfriend Material 8pm 1/25: The Flyers 8pm 1/26: Nick Orr & The Spectrum 8pm 1/31: Tand 8pm

Tuesday Night: Karaoke & In The Biz Night

2/1: Bombshell 8pm 2/2: The Ricca Project 6pm 2/7: Spider Cherry 8pm 2/8: The People Upstairs 8pm 2/9: Axcents 2/14: Burnt Biscuit 8pm 2/15: The Flyers 8pm 2/16: Vibes Farm 6pm 2/21: Rough Shot 8pm 2/28: Spektora 8pm 2/29: Spred The Dub 9pm

Wednesday Night: Ladies Night

(50% OFF Drinks and Appetizers not including raw bar - ITB only)

2 free drinks with purchase of food/beverage

Thursday Night: Crazy Fingers

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1022 N Federal Hwy, Boynton Beach, FL 33435 (Just North of the Marina Districtand South of Gateway)

511 NE 4th Street Boynton Beach, FL 33435 (Very 1st left turn on Federal Hwy offof Boynton Beach Blvd.)

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561.375.8363

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Open Mon-Sat 9am-6pm, Sun 10am-4pm

Open Sun-Thurs 12pm-12am, Fri-Sat 12-2am

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The Atlantic Current: The Food Issue - Jan/Feb 2020  

The Atlantic Current: The Food Issue - Jan/Feb 2020  

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