Atlantic Current: The Food Issue - March/April 2023

COASTAL CULTURE

PALM BEACH COUNTY

ISSUE 61 MARCH/APRIL 2023

+

Serving breakfast, lunch & afternoon bites.

PUMP HO USE

Open 7 days a week at 7am

PumphouseCoeeRoasters.com

CONTENTS

14

20

28

36

42

48

54

56

58

6

BBQ in PBC

The best smoked meats our county has to offer.

Where to Wagyu

What is Wagyu and where can you find it?

14

20

28

36

42

48

54

56

Pumphouse Coffee Roasters

Landing their dream space in West Palm.

Howley’s

A true classic that only gets better with age.

Troy Ganter

A restaurateur’s journey.

Cholo Soy Cocina

The staple taco spot with just enough edge.

Recipes with Hibiscus StrEATery

Some inspiration for your next fish market purchases.

Green Parakeet Grill & Pizza

The French Bakery extends its offerings for nighttime dining.

Bulk Styles

Art so good you can taste it.

58

E V E N T S M A R C H /A P R I L 2 0 2 3

11

MARCH

@ 120 East Ocean Ave – Boynton

2-5

OKEECHOBEE MUSIC AND ARTS FESTIVAL

(www.okeechobeefest.com for lineup!)

3

THELMA & THE SLEAZE @ Respectables – WPB

BOYNTON BEACH FIRST FRIDAY CONCERT SERIES @ Boynton Beach Amphitheater

LOG JAM SURF CONTEST PRE PARTY FEAT. BRETT STASKA & THE SOUVENIRS + PERRY STRAIT BAND @ Guanabanas – Jupiter

BLARNEY BASH W/ FOOD AND DRINKS, LIVE MUSIC, COSTUME CONTEST, FAMILY FUN

SUPERNAUT @ Crazy Uncle Mikes – Boca NIRVANNA & FOO FIGHTERS TRIBUTE @ Mathews Brewing Co. – Lake Worth

THE NOUVEAUX HONKIES + GUAVATRON @ Guanabanas – Jupiter

JOE CRUCITI (LUNCH) + CHRIS PIQUETTE (DINNER) @ Leftover’s -- Jupiter

UPROOT HOOTENANNY @ Irish Brigade – Lake Worth

MAXIMUM FRICTION @ Mathews Brewing Co. – Lake Worth

12

FESTIVAL OF THE ARTS BOCA: FANTASIA LIVE W/ ORCHESTRA @ Mizner Park Amp – Boca

16

INDIGO DREAMERS @ Stormhouse Brewing – NPB

VICTORIA LEIGH @ Guanabanas – Jupiter (4pm)

MATT BROWN @ THE AMP @ Hullabaloo – WPB SUBLIME WITH ROME

4

@ The Stage At Coco Outdoors – Coconut Creek

HAPPY LANDING @ Guanabanas – Jupiter

@ Old School Square – Delray Beach

ONE REBELLION @ Mathews Brewing Co. – Lake Worth

MUSTARD PLUG W/ STOP THE PRESSES

17

SEAMUS EGAN PROJECT (IRISH FOLK MUSIC)

@ Respectables – WPB

ST. PATRICK’S DAY PARTY FEAT. THE PEOPLE UPSTAIRS

PAM & DAVE (LUNCH) + INDIGO DREAMERS (DINNER)

CLAN OF XYMOX, THE BELLWEATHER SYNDICATE, ASTARI NITE @ Respectables – WPB

PERRY STRAIGHT BAND @ Maxi’s Lineup – Jupiter @ Leftover’s – Jupiter

PICKLEBALL COURTS GRAND OPENING EVENT @ Boynton Beach Tennis Center (10am-noon)

CRAFTED ON THE AVE OPEN @ Libby Wesley Plaza – Delray ART WALK @ The Peach – WPB

@ Mathews Brewing – Lake Worth

JOHN SILLS @ Leftover’s -- Jupiter

JUTT HUFFMAN BAND @ Maxi’s Lineup – Jupiter

18

LITE BLUES FESTIVAL @ Northwood Art and Music Warehouse – WPB

5

DEADPHISH ORCHESTRA @ Funky Biscuit – Boca

@ Mathews Brewing Co. – Lake Worth (every Sunday through April)

56 ACE BAND @ Mathews Brewing – Lake Worth

BRYAN SMITH (GIRLFRIEND MATERIAL)

PEPPER @ Culture Room – Ft Lauderdale

BRYCE ALLYN DUO @ Guanabanas – Jupiter (4pm)

JOJO’S FARMER’S MARKET @ Carlin Park – Jupiter

SIERRA LANE JAM INVITATIONAL

DRY REEF @ Guanabanas – Jupiter

BRYCE ALLYN DUO @ Leftover’s – Jupiter

FRANK BANG & BEN RICE @ Crazy Uncle Mikes – Boca

JM & THE SWEETS @ Brick and Barrel Pub – Jupiter

GUAVATRON DUO @ Leftover’s – Jupiter

8

@ Crazy Uncle Mikes – Boca

10

THE SHAKERS @ Maxi’s Lineup – Jupiter

THE LOT KIDS @ Stormhouse Brewing – NPB

11-12

JUPITER IRISH FEST @ Abacoa Amp

8

22 23 24

ANTARES @ Stormhouse Brewing – NPB

25

MATT BROWN @ Hopportunities – Delray

FUNKIN GRATEFUL @ Guanabanas – Jupiter NEWS FROM BREE @ Leftover’s – Jupiter

3.3 CHEY ENNE LE AH 4PM

3.31 MAD THAI 9PM

3.3 LOG JA M PRE PART Y WITH B RET T STASK A AND THE S OU VENIRS PLUS PERRY STRAIT BAND 8PM

4.01 NOU VE AU X HONKIE S 4PM

3.4 MOU TH TAPE 4PM 3.4 HAPPY L ANDING 9PM 3.5 B RYCE ALLY N DUO 4PM 3.10 DUB B LE JA ME S 4PM 3.10 THE RICCA PROJE CT 9PM 3.11 THE NOU VE AU X HONKIE S 4PM 3.11 GUAVATRON 9PM 3.12 VICTORIA LEIGH 4PM 3.15 TUNNEL VISION 9PM 3.17 JOEY TENU TO 4PM

4.01 CLEMENT AUB REY AND FULL AH VIB E S 9PM

4.02 TAY LOR G ODSEY DUP 4PM 4.07 MICAH S COT T 4PM 4.07 ORB IT DIVIDER 9PM 4.08 CARLO L ANSANGAN 4PM 4.08 TAST Y VIB RATIONS 9PM 4.09 JEFF LLOY D 4PM 4.14 MOU TH TAPE 4PM 4.14 E AST HARB OR 9PM 4.15 AFRO ROOT S FE ST 2 023 WITH LOCOS P OR JAUNA 1 2 NOON

3.17 WILL EVANS 9PM

4.16 CASEY TURNER 4PM

3.18 JOHNN Y DEBT 4PM

4.21 CLICK MONEY 4PM

3.18 JAKOB TAKOS AND THE CONNE CTION

4.21 S OUL JA M AND SLEEPIN’ DOGZ

3.19 VICTORIA LEIGH 4PM

4.22 MANGROVE MARK 3PM

3.22 DRY REEF 9PM

4.22 THE WHEEL AND B ROTHERS

WITH DRUM AND CO. 8PM

3.24 TAY LOR G ODSEY 4PM 3.24 SPIDER CHERRY 9PM

8PM

WITH OF G OOD NATURE 8PM

4.23 CASEY LUDEN’S DOUB LE TROUB LE 4PM

3.25 VICTORIA LEIGH 4PM

4.28 MIKE GARULLI 4PM

3.25 FUNKIN’ GRATEFUL 9PM

4.28 JOHNN Y DRE AD 9PM

3.26 SA MANTHA RUSSELL 4PM

4.29 DUB B LE JA ME S 4PM

3.29 DRIF TING ROOT S 9PM

4.29 UNLIMITED DEVOTION 9PM

3.31 VICTORIA CARDONA 4PM

4.30 FOX MAPLE 4PM

E V E N T S M A R C H /A P R I L 2 0 2 3 WEEPING WOUND, DOWNSWING, ENOX, SEVER THE MEMORIES @ Respectables – WPB

SPRED THE DUB @ Mathews Brewing – Lake Worth

HOT SAUCE MOON

@ Northwood Art and Music Warehouse – WPB

THE KINECTED @ Maxi’s Lineup – Jupiter

29-1

BISCUIT FEST 10 @ Funky Biscuit – Boca

30

RENAN NERONE @ Leftover’s – Jupiter

31

VICTORIA CARDONA + MAD THAI @ Guanabanas – Jupiter

ELTON JOHN AND BILLY JOEL TRIBUTE CONCERT @ Mizner Park Amp – Boca

APRIL 1

561 MUSIC FESTIVAL @ Mathews Brewing – Lake Worth GIRLFRIEND MATERIAL @ Maxi’s Lineup – Jupiter

JUPITER BEER WINE & SPIRITS FEST @ Abacoa Amp UPROOT HOOTENANNY @ Irish Brigade – Lake Worth

2

14

EAST HARBOR @ Guanabanas – Jupiter

JAY STOLLMAN & FRIENDS @ Maxi’s Lineup -- Jupiter

15

AFRO ROOTS FEST 2023 W/ LOCOS POR JUANA

@ Guanabanas – Jupiter (starts at noon)

DARK SIDE OF SOL (PINK FLOYD TRIBUTE) @ Mathews Brewing – Lake Worth

16

THE TOASTERS, SPRED THE DUB, FUAKATA!

@ Respectables – WPB

21

NEVER STOP BELIEVIN’ JOURNEY TRIBUTE BAND

@ Old School Square – Delray

DRIVE-BY TRUCKERS

@ Culture Room – Ft Lauderdale

CLICK MONEY + SOULJAM AND SLEEPIN’ DOGZ @ Guanabanas – Jupiter

THE FLYERS @ Maxi’s Lineup – Jupiter

22

SOUTHERN BLOOD @ Mathews Brewing – Lake Worth MATT BROWN @ Hopportunities – Delray

23

UNTIL I WAKE-A TOUR INSIDE MY HEAD

CASEY LUDEN’S DOUBLE TROUBLE

6

THE LEAFY GREENS (TRIO) @ Maxi’s Lineup – Jupiter

INDIGO DREAMERS @ DAS Beer Garden – Jupiter

THE HELMSMEN REUNION SHOW @ Maxi’s Lineup – Jupiter

7

MIKE GARULLI + JOHNNY DREAD @ Guanabanas – Jupiter

CITY OF BOYNTON BEACH FIRST FRIDAY CONCERT SERIES @ Boynton Beach Amphitheater

HURRICANE HAWK & THE INVADERS

@ Respectables – WPB

MICAH SCOTT + ORBIT DIVIDER @ Guanabanas -- Jupiter INDIGO DREAMERS @ Stormhouse Brewing – NPB

8

@ Guanabanas – Jupiter

26 28

@ Northwood Art and Music Warehouse – WPB

ANTARES @ Stormhouse Brewing – NPB

29

LOTOS MUSIC FESTIVAL @ Delray Beach Tennis Center

SMOKIN RENEGADE (STYX/BOSTON TRIBUTE)

STEVEN HUNT 1 MAN 5 PC BAND

9

JAMBUSH @ Maxi’s Lineup – Jupiter

@ Mathews Brewing – Lake Worth

JEFF LLOYD @ Guanabanas – Jupiter (4pm)

12

AUSTIN MEADE @ Respectables – WPB

14-15

POSTCARDS FROM PARADISE FEAT. FRANKIE ROSE, SCOTT YODER, + 16 MORE BANDS!

@ Propaganda and Rudy’s Pub – Lake Worth

14-16

TORTUGA MUSIC FESTIVAL – Ft Lauderdale Beach 10

@ Stormhouse Brewing – NPB

PRODUCTS OF RAGE @ Mathews Brewing – Lake Worth

30

FOX MAPLE @ Guanabanas – Jupiter (4pm)

Subscribe to our Weekend Things newsletter at theatlanticcurrent.com to get the best weekend events sent straight to your email every Friday.

Check venue websites for exact times. Schedules subject to change/cancellations.

PUBLISHER

EVENTS

Dustin Wright

Danny Wright

EDITOR

PHOTOGRAPHY

MANAGING EDITOR

Dustin Wright

Darien Davies Ava Bourbeau

DESIGN

Richard Vergez

WRITERS

Ava Bourbeau Darien Davies David Rolland Jessica Tzikas

Ben Hicks Rachel Levy

CONTRIBUTING PHOTOGRAPHERS

THANKS …to our advertisers who make this local mag you’re about to enjoy both possible and free. As you’ll notice, we’ve worked hard over the years to curate our sponsorships with businesses we know you’ll enjoy. They’ve become an integral part of our mag being one cohesive piece and we can’t thank them enough.

Please support us by supporting them.

Robert Exelbierd

ADVERTISING

561-449-2263 info@theatlanticcurrent.com

I@atlanticcurrent T@atlanticcurrent F/atlanticcurrent theatlanticcurrent.com

Copyright 2023 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.

Rachel Levy

THE COVER Photo: Dustin Wright

Location: Tropical Smokehouse

All photos are taken by Atlantic Current unless stated otherwise.

12

BBQ in PBC THEY ONLY SMOKE THE GOOD STUFF

BY DAVID ROLLAND

Barbecue is often considered the most American of cuisines.

Slow-cooking meat over sticks and saplings was a common

practice for Native Americans and Caribbeans. It has continued hundreds of years later with Texas, Kansas City and Mem-

phis being known as true barbecue hot beds. But Palm Beach County has its own wide selection of spicy, tangy and sweet

barbecue spots. So if you like barbecue — and acronyms —

here’s a look at where you can get BBQ in PBC.

14 BBQ GUIDE

Tropical Smokehouse

Open Tuesdays through Sundays from 11:30 a. m. to 9 p. m., Tropi-

cal Smokehouse leans hard into Florida’s barbecue identity, saying the Sunshine State has more than 500 years of barbecue history to

Pig Beach

Open every day but Monday for lunch and dinner, Pig Beach began when owners Rob Shawger, Shane McBride and Matt Ab-

doo met on the traveling barbecue circuit. They opened two Pig

draw upon — before Tennessee and Kansas were in the picture.

Beaches in New York and this one in West Palm where they fuse

the art of slow smoking. Hernando de Soto landed in what is St.

ents with American BBQ. You can expect to thoroughly enjoy their

Their website reminds people, “Our indigenous tribes pioneered

Augustine, bringing with him the first pigs in the New World.”

Their menu includes prime brisket, Cajun gator sausage made

Italian, French, Middle Eastern and Asian techniques and ingredismoked cheddar and jalapeño sausage, smoked chicken wings,

Chef Jeff’s brisket, smoked fish dip, BBQ jackfruit sandwich and

from Everglades alligators, and smoked fish. The sides also have

more.

with the more traditional collard greens and potato salad.

2400 S. Dixie Highway, West Palm Beach

a Florida feel with sweet plantain and crispy yuca offered along

3815 S. Dixie Highway, West Palm Beach

@pigbeachpalmbeach

@tropical_smokehouse

Tropical Smokehouse 15

Troy’s Barbeque

BBQ GUIDE 16 PADDLEBOARDING

Off Tha Bone

Troy’s Barbeque

smoked in the way our owner/chef learned from his uncles and

been serving the community since 1996. It began as a lone en-

Open since 2014, this restaurant’s website boasts, “Our BBQ is slow father. It’s named Off Tha Bone for a reason.” They offer breakfast,

lunch and dinner six days a week. They are closed Mondays, but every other day are open bright and early at 7a.m. to serve their

smoked turkey legs, rib sandwiches and plenty of corn bread.

Troy’s has two locations: Boynton Beach and West Palm, and has

deavor with Troy Davis serving up seafood and barbecue. The restaurants are now run by Troy’s son, Anthony, with their mis-

sion being to, “Serve the best food, provide the best experience,

and never let the fire go out.” They have a wide menu offering ev-

They offer a variety of barbecue sauces including a mild toma-

erything from brisket, ribs, pulled pork and conch fritters as main

can ask for spicy sauce if they dare.

and cakes for dessert.

to-based sauce and a tangy mustard-based sauce. Thrill seekers

1516 N. Tamarind Ave., West Palm Beach @offthabone

courses. They also advise to save room for their homemade pies

1920 S. Federal Highway, Boynton Beach 3950 Georgia Ave., West Palm Beach @troysbbq

Tropical Smokehouse 17

NEVS Barbecue

Named after chef and owner Tommy Nevill, NEVS Barbecue is

open every day, except Sunday, from 11 a.m. until they run out

of meat. Their menu is pretty simple. First, you choose whether

you want your barbecue served as a sandwich, platter or salad.

Next you choose a meat: brisket, pork, sausage or chicken. Finally,

you pick your sides, with options including coleslaw, potato salad, fries, corn bread, mac-n-cheese and baked beans. And then, after grabbing lots of extra napkins, you eat.

9910 FL A1A Alternate Unit 709, Palm Beach Gardens @nevs_barbecue

BBQ GUIDE 18 PADDLEBOARDING

NEVS Barbecue

19

Aussie Tomahawk at Cucina Palm Beach

Sourced from Sunshine Provisions

20 WAGYU

Where to Wagyu WHAT IS IT, WHY DOES IT COME WITH SO MANY DOLLAR SIGNS, AND, MOST IMPORTANTLY, WHERE CAN YOU GET SOME?

BY JESSICA TZIKAS If you’ve ever seen wagyu on a menu and wondered what, ex-

actly, you are ordering, you’re not alone. It’s a delicacy that can

be traced back to Japan and has now been exported and ad-

opted in other parts of the world. Wagyu cattle are raised and

fed in order to maintain a heavy distribution of fat throughout their bodies. This creates the marbling in the meat – and the

buttery flavor of course.

If you are looking for wagyu here in South Florida, you’re in

luck. There are quite a few local spots that are recipients of the delicacy. Here’s where to go and what to order.

21

1000 North

Located right on the waterfront in Jupiter, 1000 North is a coveted spot to dine any night of the week. Not only is this restaurant

gorgeous – you can even arrive by boat – it is backed by celebrities, including founder Tucker Frederickson, a former New York

Giants player. Meat lovers will fawn over the prime steak tartare

with black truffle, the Dijon crusted prime rib (only offered Friday through Sunday) and of course, their offerings of wagyu steaks.

How to Wagyu: If you’ve never tried wagyu before or are hoping to get your fix, the domestic wagyu skirt steak is the move at 1000

North. Diners can also choose between an Aussie NY strip and a

filet, both of which can be spiced up with butters and sauces like blue cheese and fig or béarnaise butter.

1000 US-1, Jupiter @1000.north

Cucina Palm Beach

Craving a luxe night out? Look no further than the posh Palm Beach spot, Cucina. Serving Southern Italian food, Cucina Palm

Beach is known for their crafted cocktails, handmade pastas, and overall vibe. It’s also big on nightlife.

How to Wagyu: The wagyu cuts at Cucina include the Aussie Tomahawk and boneless short ribs. The Aussie Tomahawk is grilled to

perfection and served with house cut fries, black truffle potatoes, sliced heirloom tomato with red onion and gorgonzola. Sauces to

choose from include morel mushroom velouté and barrel aged soy demi.

257 Royal Poinciana Way, Palm Beach @cucinapalmbeach

22 WAGYU

Aussie Tomahawk at Cucina Palm Beach Sourced from Sunshine Provisions

23

24 WAGYU

Japanese A5 at The Grove Sourced from Sunshine Provisions

The Grove

The atmosphere at The Grove is enough to keep you coming back,

but if you need a spot to return to that you’ll never get sick of,

this is the place to go. The menu changes nightly, all based on the chef’s inspiration and the current in-season ingredients. But one thing that doesn’t change is the quality of the food.

How to Wagyu: If you get lucky enough to dine at The Grove on a

night they have Japanese A5 wagyu strip, order it. Locals flock to

the restaurant on the nights this cut of meat is served, so get there early and order it before your cocktails – you can thank us later.

187 N.E. Second Ave., Delray Beach @thegrovedelrayfl

800 Palm Trail

With a menu led by born-and-raised Floridian, Amy Lee, you can’t

go wrong with any of the offerings at 800 Palm Trail in Delray Beach. Their specialties include the Palm Salad, a robust salad

filled with hearts of palm, feta, falafel croutons and tzatziki, and

their Maryland crab cakes. But it’s the meat that keeps diners coming back for more.

How to Wagyu: The wagyu boneless short rib is considered one of

their specialties, and for good reason. While the cut of meat is de-

lectable on its own, Chef Lee serves it alongside red bliss mashed

potatoes and black and tan onion rings, making it the ultimate,

high-class comfort food.

800 Palm Trail, Delray Beach @800palmtrail

25

Akira Back

Wagyu is from Japanese origin and the Japanese have high purity standards when it comes to Wagyu cattle, so it makes sense to ven-

ture to a Japanese-Korean fusion restaurant to get the best taste

of the meat. Akira Back, located in The Ray Hotel, is a gorgeous

restaurant with innovative dishes that all food lovers must try. The Restaurant’s namesake owner and chef, Akira Back, has appeared

on national shows, including Iron Chef and The Today Show, and

has received cooking accolades such as being invited to the James

Beard House Dinners for many years.

How to Wagyu: There is no shortage of wagyu at Akira Back. They

are stocked with Aussie Tomahawk, domestic boneless short ribs

and Japanese NY strip. Try the wagyu tacos with a roasted tomato ponzu sauce or the 48 hours wagyu short rib, served with root veg-

gies and a quail egg. For something especially unique, try the Tat-

aki. It’s lightly seared, thinly sliced, and served with garlic, spicy diakon and ponzu sauce.

233 N.E. Second Ave., Delray Beach @akirabackdelray

26 WAGYU

Japanese A5 Tataki at Akira Back Sourced from Sunshine Provisions

e r e h W

t f a r C r e e B

ROCK R

AND

OLL

CONCER TS EVER Y

FRI + SA T

LIVE MUSIC VENUE

CRAFT BREWERY 130 SOUTH H STREET LAKE WORTH, FL 33460 MATHEWSBREWINGCOMPANY.COM 561-812-3738 TUE-THUR FRIDAY SATURDAY SUNDAY

Meets

3:30PM-10PM 3:30PM-12AM 12PM-12AM 12PM-8:30PM

Enjoy 14+ Craft Beers on Tap CASK ALES, Live Music, Food Trucks, Outdoor Beer Garden & More DOG & KID FRIENDLY • FREE PARKING fMATHEWSBREWING iMATHEWSBREWINGCO

PUMPHOUSE COFFEE ROASTERS 8,000 SQUARE FEET OF PURE COFFEE BLISS

BY DARIEN DAVIES

28 COFFEE

If you’ve ever seen that part in the movie Elf: “It is a crappy cup

Coffee might as well run in their blood, so it makes sense. (Proba-

you know just how true that statement is. Just because someone

grandfather, a millionaire three times over — and bankrupt three

of coffee. No, it’s the world’s best cup of coffee,” and laughed, then

can claim that a cup of coffee is the best in town, the best in the

world, or the best you’ll ever have in your life, doesn’t mean that

it’s true. Well, that is unless you’re Alex and Christian Le Clainche from Pumphouse.

bly why they work so hard and have difficulty not moving.) Their

times over — envisioned living out the last days of his life enjoying dirty hands cultivating coffee on his coffee farm in Jamaica. Sadly,

it didn’t quite pan out for him, but the introduction to that life stuck with his grandsons long after.

29

30 COFFEE

WE’RE EITHER GOING TO GO TO ZERO, OR WE CAN COME OUT OF THIS WITH SOMETHING.

“I was surprised by the stark contrast at being at sea level and it

being hot — you’re in the water all day — and then all of a sudden you’re up in the mountains at the coffee farms and it’s the middle of the day and you’re wearing a sweater,” said Alex, who was about

9 years old at the time. “When I started looking to get into coffee,

I was reaching as to what I was going to do and what might be a

good fit. There was a long process of a discovery, but I think there was some underlying romanticism between having those memo-

ries as a kid and those kind of shifting year over year that helped

me turn in that direction.”

Pumphouse opened as a business in April 2016 and the brothers

literally had to grind to make the business percolate. They hustled at the West Palm Beach and Palm Beach Gardens green markets

and attended almost every event they could where they could offer

free samples and talk to potential future customers and clients about the nature of their beans. Slowly but surely, and even with

the COVID pandemic thrown in the mix, they made it happen be-

cause they listened to the many inquiring coffee lovers who kept asking, “Where can I get your coffee served by you guys?”

31

“It was a lot of running with scissors. We were the new kids on the

“While we’ve helped to broaden access to better coffee in our

craft beer in the sense that it wasn’t but 15 years ago that it was

do,” said Alex, who decided that he didn’t want to sell something

block. No one wanted to touch us with a 10-foot pole. I liken it to

Budweiser and Coors that owned the taps. Then all of that shift-

ed,” said Alex, who states that they took a pretty aggressive grass-

roots effort to generate awareness for their business. “We knew it

backyard, not everyone was going to take coffee as seriously as we

that he didn’t believe in. “We’re either going to go to zero, or we

can come out of this with something. As a small business, it’s David versus Goliath. I have a slingshot; how can I make this work

was going to take time. We started at a time where it was early, but

as best as possible? [Finding the Pouratorium space] was a huge

been quite difficult for us.”

never been able to afford them.”

on the flip side of that, too, if we started any later, it would have

So, they found a small warehouse space, moved in their roasters,

and got to cooking. Almost organically, thirsty visitors found their

information online and wandered into their warehouse, looking for a cup o’ joe. True to their nature, they had a coffee maker and

win for us. We’ve never made any serious mistakes because we’ve

Which brings us to now, almost seven full years later. The broth-

ers, in addition to Will, an extreme roaster, coffee visionary and

their first ever addition to the team, and about 30 team members

between three locations (Grandview Public Market, the Pouratori-

always offered a free cup. Word spread, their wholesale accounts

um and a shared space with Cones & Coffee), they’ve been able to

ed coffee increased at a rate that couldn’t be ignored.

take it a step further, making the Pouratorium something unique

grew, deals poured in and local spots offering their expertly craft-

32 COFFEE

successfully meet the market for premium coffee. But they even

in and of itself. It’s basically where the finest coffee beans turn

into the most grand and delicious coffee cocktails imaginable.

33

34 COFFEE

The 8,000-square-foot cafe, roastery and lab exist to create the per-

fect espresso, coffee, cold brew and tea, as well as scratch-made food, beer, wine and “plenty of other surprises.” There’s room for

guests to chill with their cold brew or mellow out with a macchi-

ato, meet up with friends, get some emails sent or sit back and watch as coffee beans are roasted right in front of them. The best

part — in addition to transforming how great a cup of coffee can be — is that they’re open seven days a week at 7 a.m.

But it’s not just about serving coffee, it’s about educating their team and wholesale partners at large about how to roast, serve,

assess, respect and think about coffee. They plan to use the lab as

the space to do that.

“It’s the kind of place where we can bring you in and do founda-

tional training and get you up to speed, get you confident, get you

understanding what you’re going to be selling and how to produce

it consistently and learning not only about the craft but how to execute properly,” Alex said.

Yep, it’s a new kind of coffee, from a new kind of team, brewing a new kind of future. All we know is that it’s delicious and we won-

der how we ever lived without it before.

1016 Clare Ave. STE 5A, West Palm Beach @pumphousecoffeeroasters

35

36 PROFILE

HOWLEY S WHERE FRESHNESS AND FRIENDLINESS ARE THE ONLY TWO F’S GIVEN WORDS AND PHOTOS BY RACHEL LEVY

When thinking of Howley’s, two things come to mind: fresh food and friendly faces. Opened originally in 1950 by Patrick

J. Howley, walking into this namesake diner feels like what I

imagine a big, warm hug from Patrick himself might be like.

Don’t take my word for it, though: some of Howley’s original

family members stop by on the weekly, adding to the nostalgia and living history of the space. By combining the hospitality

and open-armed policy of an old-school establishment with offbeat, eccentric design details (take, for example, a 6-foot-

tall Frankenstein that hangs out in the corner), the place draws

in diners of all shapes, sizes and backgrounds looking to kick back with a hot cup of coffee (specifically, SubCulture coffee)

and a plate of some seriously good chow.

37

38 PROFILE

The difficult choices begin soon after walking in the door when

you’re given the task of deciding where to sit. Trying to resist the

bright red, ’50s-style swiveling chairs adorning the industrial bar

can only be fathomed once the artwork beckons you toward the booths in the back of the joint. Portraits of acclaimed icons like

Bill Murray and David Bowie (see: eccentric) by local artist Emmanuel Gonzales adorn the space, making for an alternative, in-

die vibe that the SubCulture Group, the owners since 2004, have perfected at the other establishments within their slate.

Conflict continues with sight of the craft beer and food menu.

Howley’s motto reads “Cooked in Sight, Must be Right.” More than

a simple rhyme, this slogan represents the promise that every-

thing you’ll be served is made from scratch each day: a point that everyone from the chef to the host takes the time to mention when

you walk through the door. The generously diverse menu reflects

many of the original items first dreamt up by Patrick upon open-

ing in 1950 and fan favorites include Crab Cakes, Addie’s Beef Bris-

ket and The Reuben. With Acai Bowls and Grilled Veggie Burgers for our vegetarian friends and deli salads and Coney Island Hot Dogs for our traditionalists, this menu will quickly have you plan-

ning a few return trips so you don’t risk missing a thing.

39

Though Howley’s will be turning 73 this summer, the vision for the

diner is the same now as it has been for the last nearly three-quar-

ters of a century. It seeks to be the place where people stop in as

they come back into town each year for the holidays; the place

where diners come to celebrate the good days and to wind down

from the bad ones; the place to settle nerves on first dates and

share stories on late nights; a place that welcomes anyone and

everybody and makes walking through the door feel like walking into your own home.

This feeling that has been cultivated by Howley’s is no fluke. It’s

a true warm-heartedness proven by the actions taken during the COVID-19 shutdown when the non-profit Hospitality Help-

ing Hands (H3) was born among the retro booths and industrial

stoves. Under the glow of the jukebox and the gaze of Bob Marley,

Howley’s fed thousands of people daily during a time when most

people were suddenly left food insecure. A place that takes pride in its individuality and work ethic, Howley’s is no cut-and-dry food

establishment: it’s a historic cornerstone of West Palm Beach cul-

ture and a spot that gets better and better with age.

4700 S. Dixie Highway, West Palm Beach @howleyswpb

40 PROFILE

COOKED IN SIGHT, MUST BE RIGHT.

NEXT ISSUE

THE PHOTO ISSUE Calling all photographers to submit work

Email info@theatlanticcurrent.com for ad space Follow @atlanticcurrent for submission info

42 PROFILE

“I swore I would stay far away from the restaurant industry,” said

Troy Ganter, founder and visionary behind Papa’s Raw Bar. Lucky

for us, and for him, he didn’t. The rise, fall and rise again of Troy

and Papa’s Raw Bar is a modern-day Cinderella Story, with a nar-

rative that’s riddled with addiction, bankruptcy, finding purpose

Troy Ganter

and focusing on what’s important.

After leaving Florida State University in 2001, Troy came home to help his father run his seafood commissary that supplied his

icon restaurant, Papa Hughie’s Seafood World. Together they took

a $300,000 commissary and turned it into a $7 million wholesale/

import/export distribution center. They sold to restaurants and

markets from Key West to Jupiter and exported to hotels and resorts throughout the Caribbean. His home base was in Tortola,

British Virgin Islands, he met the girl (now wife) of his dreams,

Cassie, they owned multiple rental properties and were sitting on

Founder of Papa’s Raw Bar on the rough seas and smooth sailing that made him who he is today.

top of the world.

Then that dream boat sank.

When the economy took a turn in 2009, their business and life

suffered. Their main client in the Caribbean left them on the hook

BY DARIEN DAVIES

for close to $1 million and they were forced into bankruptcy. They had to forfeit their new distribution headquarters, all of their

rental properties, Troy’s house and his parents’ house and most of their assets. He and Cassie even pawned their wedding rings. The

bank took everything except for their landmark restaurant, seeing

no value in an old restaurant that they didn’t even own.

“I was never aware of my addiction(s) and character defects. This is when things got really bad for me, my new wife and my new-

born boys,” Troy said. “I crawled back to Papa and Seafood World.

My wife and I served tables and hustled to raise our family.”

Then, in 2014, the opportunity became available to take over the

Thai restaurant adjacent to Seafood World. They jumped at the opportunity to expand their business, which became the beginning

of Papa’s Raw Bar and Eat Drink and Be Local®.

“Cassie and I were all in. We were officially restaurant owners. Pa-

pa’s took a couple years to get off the ground. Soon business start-

ed to boom, we were building relationships, serving our community and having the time of our lives. My addictions and demons

PHOTOS BY BEN HICKS

43

were doing push-ups in the parking lot,” Troy said. “Working in a

A purpose that helped not only him to be his best self, but for his

restaurant fueled my addiction, I always wanted to cater to oth-

entire restaurant family to grow as a team and as a business, even

drugs, alcohol and people. I made it my job to entertain everyone.”

again pivot to survive.

ers and make sure everyone was having fun. I was surrounded by

with other hurdles, like COVID-19, which forced them to once

In 2016, he hit rock bottom when he was arrested. However, al-

“We slimmed down from 126 employees to our 14 All Stars. We

the fact that he was an addict and needed help.

an essential business. We scaled our menu, catered to locals, and

ways the optimist, he used the arrest to wake him up, accepting

“My life had become unmanageable, and I was sick and tired of running the show. I knew I needed help, so I surrendered and sent

myself to rehab. I had to borrow money from my friends for rehab.

This was the turning point of my life,” Troy said. “I started working

a program, found a sponsor and a tight circle of sober brothers. I built a real relationship with God and found my purpose in life.

My purpose was to help and serve others. In order to help others

I needed to be the best version of myself. I knew I needed to con-

had to close the Raw Bar and were able to keep the market open as started deliveries to local communities and neighborhoods, which became our lifeline,” said Troy, who credits his team for staying pliable and adapting. “COVID showed me nothing can beat our

team and family. Together we can survive anything. COVID was probably the best thing that happened to us.”

Now, the Papa’s family includes Papa’s Fresh Market & Carry-Out, their new speakeasy/private party room called The Barrel Room,

and Papa’s Raw Bar, which are all under the EDBL (Eat Drink and

tinue to work a program, turn my will over to God and trust in His

Be Local®) Family Brands where it’s “Good Vibes Only.” It wasn’t

and grateful. I possess the tools to pause, communicate, listen,

and family of employees, it seems like there was no option but

plans for me and take things one day at a time. Today I’m aware stay present and live with true purpose.”

44 PROFILE

always easy to get back on his feet, but with the help of his family sobering success.

45

46 PROFILE

“We don’t have problems, we have challenges, and God has a plan for us all.”

“Working in a family business has its ups and downs. Thank God

for my family, they are everything to me. My father and mother taught me everything I know. My father was my best man, my

mentor and still my best friend.” Troy said. “We are still a thriv-

ing family business but we have made a huge pivot to incorporate

team principles. We put our faith in our systems. We surround ourselves by great people and hold each other accountable. Al-

feel at home…From dim sum to then sum, there’s something for

everyone.”

It might take a village to raise a child, which is no different when

you consider your children to be the restaurants that you grew

and raised, amid, in this case, a roller coaster of addiction, bankruptcy, family challenges, COVID, highs and lows, extremes, and

rock bottoms.

“It all happens for a reason and there’s always an opportunity to

learn and grow if you’re positive, grateful and seeking opportuni-

ties. We don’t have problems, we have challenges, and God has a

ways learning, always growing. Our purpose is to SERVE.”

plan for us all. All we have to do is Trust and keep our faith,” Troy

Ever growing, the EDBL is welcoming a new concept in April 2023,

I’m happy today. I have everything I need. A family who loves me,

Won-Tom’s. A craft kitchen on steroids, Won-Tom’s will be located

in the Cove Shopping Center in Deerfield Beach, right next to the

Cove Brewery, and will feature a kitchen, pick-up window and — of course — Good Vibes Only.

“It’s not just a saying, it’s our story,” Troy said. “We are all foodies

at heart, with a passion to elevate your taste buds and make you

said. “I’ve always wanted one thing in life and that’s to be happy.

and we respect and inspire each other. We have a Savior that is

always there for us, and we have purpose. I love our story. We are so blessed and excited to see what God has in store for us.”

4610 N Federal Hwy, Lighthouse Point @troyganter

@papasrawbarlhp

47

CHOLO SOY COCINA CHEF CLAY CARNES BRINGS A LIFETIME OF GLOBAL CULINARY EXPERIENCE TO CHOLO SOY COCINA

BY RACHEL LEVY

For Clay Carnes, acclaimed chef and owner of Cholo Soy Cocina in

West Palm Beach, the culinary arts are less of a throw-around 9-to5 and more of an embodied identity. He’s known around the coun-

try for his success on Food Network’s “Cutthroat Kitchen,” but that achievement is just one of many for the talented cuisine-man.

“I’ve just been working in restaurants, you know, literally my

whole life,” Clay shares. Summer jobs in local joints at the ages of 12 and 13 directed him to an eventual line cooking job in Palm

Beach that led him to culinary school first at the French Culinary

Institute in New York City and then at ALMA, a school of Italian culinary arts near Parma, Italy; two experiences that landed

him the Executive Chef role when he returned to that same Palm

Beach restaurant at the age of just 23. Following this, Clay headed

to Ecuador, an experience that ultimately came to influence the

beloved Latin-American food fusion experience he’s now offering at Cholo Soy Cocina.

48 PROFILE

49

50 PROFILE

THE VIBE JUST BUILT ITSELF, BUT BY REFLECTING MY FAMILY. Clay says that he’s taken the lessons from his lifetime in kitchens

around the globe to create for a truly elevated experience for his patrons at Cholo Soy Cocina. “The techniques we use, which are a

product of all the different stuff I’ve learned, you 100% just won’t

find anywhere else.”

The unique spin and creative edge of the establishment is evident

at first glance of the menu: from Pescadito Frito tacos to Octopus

& Chorizo tacos, anyone who mistakes this place for your average

Mexican restaurant does a disservice to the creative genius and

experimental nature of its head chef.

“The best flavors are our favorite childhood dishes,” Clay said.

“Anything, anything, anything, that we can dream up, we can 100% execute here.”

And execute they do. However, patrons coming for the promise of

good food are increasingly staying for the warm atmosphere Clay and his family have lent to the space.

“I designed the whole place and myself and my dad essentially built the place from the ground up with a lot of help from my

wife,” he explains. After being in restaurants his whole life, he wanted a place that was warm and felt like home.

51

“We started out with four tables inside and three picnic tables out-

side; now we have an entire tropical oasis, graffiti-filled open-air

patio with capacity for like 40 people in the middle of West Palm on a busy street,” he muses. “The vibe just built itself, but by reflecting my family.”

The goal was to make the space feel lived in.

“It’s like people’s houses,” he says. “You go in, and some have just really spectacular marbled walls and it’s great. And it’s like, wow,

this is super nice. But, then the art is not always hand-picked; It’s

not always warm. Should I sit on this couch? Or just look at it? You

know? So, yeah, here we are trying to find that balance.”

52 PROFILE

One encouragement that contributes to the balance — and is a cultural nod to Latin America— is the “¡If you’re able, share your

table!” This phrase was coined by Clay’s friend — and the artistt

behind the graffiti-covered walls — Mark Bulks of Bulk Styles.

Call it what you may, but there’s certainly a harmony that both the patrons and Cholo Soy community have tuned into that make this

space so special. Between the many happy customers, the unde-

niable charm of the space, and the exceptional menu, I think it’s

safe to say that Clay has reached that comfortable balance that he set out for.

3715 S. Dixie Hwy, West Palm Beach @cholosoycocina

53

Hibiscus StrEATery Recipes DO TRY THIS AT HOME Hibiscus StrEATery is a seafood market, café and catering operation that doesn’t pull punches when it comes to delivering some of the

best seafood in town. After all, they operate alongside the famous Food Shack and Leftovers Cafe under the Little Moir’s umbrella. The

menu changes daily but always has the classics (read: tuna basil roll) on deck. And if you’re worried about pulling off these dishes, you can always cruise to Hibiscus StrEATery and let the pros make it for you.

326 Hibiscus Street, Jupiter @hibiscusstreatery

Sautéed Fish BY: CHEF MIKE MURGIO INSTRUCTIONS:

Coat fish with flour

Add 2oz of butter to a pan on medium

high heat, sauté fish on each side approximately 4-6 minutes a side depending on

thickness. Add garlic, tomato, capers, and

onions; sauté lightly for 1 minute; deglaze pan with white wine and lemon juice. Add

remaining butter and finish sautéing until butter is incorporated in sauce. Serve over spinach and rice.

54 RECIPES

1lb of fish (snapper, tilefish, grouper are all good choices) flour 4oz butter, divided 2oz tomato, chopped

2-4 cloves of garlic, minced 2oz capers 2oz red onion 1 lemon, juiced 4oz white wine

Coconut Milk Fish Ceviche BY: CHEF MIKE MOIR INSTRUCTIONS:

Evenly dice up fish into ½” cubes, place in a bowl and season with salt, let stand for 5

minutes. This will seal the outside of the fish, making it a little firmer in texture.

Squeeze juice of 1 lemon and 1 lime onto the fish and mix. Add the onion, toma-

1 lb fish such as tuna, wahoo or corvina 1 lemon (roll ahead to loosen the juice) 1 lime (roll ahead to loosen the juice) ½ medium red onion, diced 1 whole tomato, diced 2oz piece of ginger, peeled and grated 6 sprigs of cilantro, chopped (leaves and stems)

salt & pepper to taste red chili 1 jalapeno or any hot sauce you like (adjust amount to control heat level) ½ a mango or apple (optional) 3oz coconut milk (shake can, make sure it is pure milk, do not use imitation) 1oz toasted shredded coconut for garnish

8-10oz of lump crab (can substitute shrimp) 1 tablespoon garlic 2 stalks celery, finely diced 1 medium onion, finely diced 1/3 cup white wine 8oz cream cheese

1/3 cup parmesan cheese 3oz flat leaf Italian parsley 1 tablespoon Old Bay 2 lemons, zested and juiced ¼ cup panko breadcrumbs salt and pepper to taste

to, ginger, cilantro, peppers or hot sauce,

mango or apple, if using, and coconut milk

and lightly toss. Taste and adjust spice and

salt to your liking. Serve immediately or refrigerate, consume within 2 days.

Little Moir’s Hibiscus St. Crab Dip BY: CHEF MIKE MURGIO INSTRUCTIONS:

Sauté onions, celery and garlic for 5-10

minutes over medium high heat, deglaze

with white wine, let liquid cook down for 3-5 minutes, remove mixture from heat, set aside to chill.

Mix crab, cream cheese, parmesan cheese,

parsley, Old Bay, lemon zest and lemon

juice. Combine onion, celery and garlic

mixture to crab and cheese mix once it is

cooled down. Slowly add in panko bread-

crumbs to desired texture.

55

THE GREEN PARAKEET GRILL AND PIZZA DELRAY’S FRENCH BAKERY EVOLVES FOR NIGHTTIME DINING

BY AVA BOURBEAU

An extension of an already beloved spot, The Green Parakeet Grill

and Pizza had a soft opening last December, but let us advise you not to wait another second before trying it. The Green Parakeet is

under the same ownership as The French Bakery of Delray Beach — where it’s housed —and follows the same principles when it

comes to starting with great bread and fresh ingredients.

Owner-baker Christian Backenstrass said, “Good food means caring for the ingredients you choose, we make our own doughs for

the pizzas and rolls, we get our fish from a local fish market, and

our plan is to rotate the wines on our list every 30 days. The aim is to stay away from brand names with high volume wine production

and offer something interesting thanks to our in-house sommelier.”

To no surprise, they’ve had success because of the positive reputa-

tion The French Bakery already earned. “It’s about making simple

but good food and providing a place for local people to eat under

our patio or take the food home,” Christian said.

Christian, along with Kitchen Manager Juan-Carlos Gonzalez and general manager Louis Alfieri took the authenticity and experi-

ence of French-trained bakers and pastry chefs to create an offshoot and menu stocked with specialty pizzas, sandwiches and

56 ADVERTORIAL

sausage rolls. “Over the years, I had taken several trips to San

Francisco with several of my bakers to look for ideas from famous

can cruise in during peak weekend hours, grab some delicious

dence that we could extend our bread-making to great pizza-mak-

The setup is very casual and welcoming, but the attention to the

bakeries like Tartine Bakery. This experience gave me more confi-

food, a reasonably priced bottle of wine and hang out for a while.

ing.”

food is anything but lax.

And, fear not, there are meatless options, too. In fact, the meatless

The Green Parakeet is currently open on Thursday, Friday and Sat-

joy a great bratwurst without having any digestive problems such

before closing.

sauerkraut in beer, garlic and cumin.” It’s the same recipe that

814 N.E. Sixth Ave., Delray Beach

sausage rolls are one of Christian’s favorites. He said, “You can en-

as the ones associated with greasy sausages, and we cook our own Christian learned from his mother in Alsace, France.

If sauerkraut isn’t your thing, you can also top your roll with op-

tions such as Harisaa ketchup (made with hot chili paste, grilled

urday from 5 to 9 p.m. and accepts phone orders until 30 minutes

(561) 528-7063

the-french-bakery.com

@greenparakeetgrillpizza

peppers and onions) or Alpine onion (caramelized onions, gruyere

cheese and thyme).

Pizza lovers will be delighted by the unique specialty pizzas. Talk

to us after a bite of the Romana Artichoke (topped with mozza-

rella, tomato sauce, Romana artichokes, black olives and garlic)

or the Pinoli Pesto (topped with mozzarella, pesto, caramelized

onions, black olives and pine nuts).

Last but not least, let’s talk about the ambiance. The extension to The French Bakery might be the only place in Delray where you

57

58 ART

PHOTOS BY ROBERT EXELBIERD

BULK STYLES Behind the Art at Your Favorite Local Restaurants

BY AVA BOURBEAU

Who needs a fake I.D. when you can just have your mom buy your

We approached Mark to help us try to entwine art within the Food

spray paint for you? Despite what you might expect from a par-

Issue because he’s done many of the murals you see in your fa-

mom supported his graffiti career. And thankfully it wasn’t ‘just a

how the two — art and food — have always been of similar kin.

ent whose son is spray painting abandoned buildings, Mark Bulk’s

phase’ for Mark.

vorite local restaurants. Mark already had quite a few ideas about

“Of any version of art in the world, I think that food is the ultimate

“Starting out as a young guy who does graffiti, no one’s going to

form. When you cook onions in the pan, there’s a sizzle; sound,

money — it’s not about the money, but it is my career — and I think

of caramelized onions. You eat with your eyes. People will say they

let you paint any wall. I look at all the years that I didn’t make any about the countless hours that I spent going to spots and painting.

noise. Tinging of the bowl; A kitchen has its own song. The smell don’t like foods not because of the way they taste, but because of

Even when my friends that I would paint with would say ‘You went

the way they feel,” said Mark.

They’d say to me ‘you’re gonna do it.’ If I was doing it like that then

Food uses all of the senses very literally, while Mark’s art uses

back?’ and I would say ‘I had to. I had to roll that out and redo it.’

I’m gonna do it,” he said.

them more subtly, saying, “I’ve actually seen paintings that I’ve tasted. Like damn, I’m getting bubble gum.”

LYNORA’S

Take me to Lynora’s “With Lynora’s brand they have the mom and pop thing but then it’s also a really young and hip generation. I would say the direction

for those was, let’s keep it really beautiful and classy and kind of fun. Lynora’s is very feminine. Everything I’ve done for them has been women and I think that’s very empowering for that brand. I think a lot of the things I’ve done for Lynora’s have shown women

in a very independent way.”

59

PARCHED PIG Spirit Animal

“Tim came to me and was like ‘Hey man, from one artist to another, I have been following your work for a long time and I really don’t

want to tell you what to do.’ It was, again, a really nice brick wall with real brick from a Chicago building. ‘Obviously, something with a

pig, cause that’s what I am, but you do you.’ And I had gone home that day and I was looking through farm animal photos. And it’s kinda funny cause pigs are my spirit animal. That’s a whole ‘nother story. I was going through all these photos of pigs and was like ‘there’s so

much expression with them’.

I was looking for something more fun, but when I came across this picture of the pig, I was like ‘That is it’. I put it in my own style. I

think from Tim trusting me and knowing my work, I texted him the design, and I don’t think the ‘ding’ on his phone even ended before he texted me back like ‘when can you start?’”

CHOLO SOY COCINA

“¡If you’re able, share your table!”

“Clay is a guy who does know what he wants. Leaves me cool freedom, but knows what he wants. He’s like bro, ‘People don’t realize

the way I want my out-back set up.’ You’ll see people standing because there will be a couple of two, and a couple of two, and a couple of two, at all four [picnic tables]. And, he said ‘I want people to understand that’s not how people eat in Mexico and certain places.’ He

asked me to come up with a slogan so that people could understand that. I swear, I don’t know how this stuff comes to me sometimes,

but I was sitting there, and as I was painting, I texted him like ‘Hey man, how does this sound? If you’re able, share your table.’ And he was like ‘Write it!’”

LEFTOVER’S On the Map

“Mike Moir [owner of Leftover’s and Food Shack], hands down, put me on the map in Jupiter, Fla. and I don’t take that lightly. I know

I’ve done all the work, but he was somebody who said, ‘Here’s my restaurant, I’d love your artwork.’ It was the one restaurant that truly got me all of my opportunities and was one of the biggest stepping stones for me.”

60 ART

61

FOOD SHACK AND MAXI’S LINEUP Twists on Classic Jupiter

“After I did Leftover’s and it went really well, it was funny because in between that Mike would just call me for some cool small proj-

ects. Food Shack and Leftover’s are a really good representation of a lot more twists on our food and our town. I think that had a lot

to do with him [Mike] saying he didn’t want this restaurant to look

like other Jupiter restaurants.” @bulkstyles

62 ART

SATURDAY, MARCH 11TH 4 - 9 PM 120 E. OCEAN AVENUE FREE EVENT

Food &

Drinks

Famil y

Suppor t Loca

Fun

ntest

me Co

l

Costu

Live

sic

Mu

BOYNTONBEACHCRA.COM

Su bc u lt u r e i n v it es y o u t o d i n n e r w i t h

*

sub-culture.org

AT THE PEACH