The Atlantic Current - March/April 2016

MARCH - APRIL 2016 • ISSUE 21

Jupiter to Fort Lauderdale theatlanticcurrent.com

Jupiter to Fort Lauderdale theatlanticcurrent.com

Duran Duran • Alabama Shakes • Meghan Trainor • Train Jason Derulo • Steve Aoki • Death Cab for Cutie • G-Eazy Slightly Stoopid • ZZ Top • Bastille • Walk the Moon • The Roots • Fitz and The Tantrums • Capital Cities • Evanescence Flogging Molly • Andy Grammer • Rick Springfield • Scott Bradlee’s Postmodern Jukebox • Salt N Pepa • Goldfinger Shovels & RopE • LUKAS GRAHAM and more!

Do SunFest in Style

Waterfront hospitality includes:

Step off the beaten path and enjoy SunFest in a relaxed setting along the water, adjacent to the Ford Main Stage

–SunFest admission –2 complimentary drinks –Daily lite buffet and lunch on Sat. & Sun. –Air-conditioned restrooms –Complimentary soda and water –Viewing of the Ford Stage

$6 PARKing

reserve your parking space now. check out advance parking options at sunfest.com/parking Tickets online at sunfest.com or call 1-800-sunfest (786-3378)

LIVE, TRIPLE BILL!

everclear 8:50PM

CANDLEBOX 7:20PM

SISTER HAZEL 6:00PM

TICKETS GATES OPEN 5 PM

FOOD VENDORS, GAME AREA, BEER GARDEN, BARS

$25 GENERAL ADMISSION (LAWN – NO SEATS) $50 PREMIUM (BLEACHER SEATING) $100 VIP (RESERVED SEATING AREA, EXCLUSIVE BAR, RESTROOMS AND COMPLIMENTARY BEER)

MARCH 26, 2016 Tickets available at OldSchoolSquare.org or call 561.243.7922 x1

dive dive

IN CONTENTS MAR.APR 2016

12 23 28 30

Community Lake Park music and arts community expands with the official opening of The Kelsey Theater

Rhythm Roots Shakedown stay way above water in this issue’s band feature

Arts Get a behind the scenes look at one of Perrin James’ favorite photography experiences

12 23

0 Great Eats 3 East of I-95

28

We’ve scoured Palm Beach and Broward County to find 30 of our favorite restaurants. It’s tough work, but someone has to do it.

43

M unch

49

S cene

Tucker Dukes is notorious for their burgers and now we’ll have a second location to hit. Lucky dog!

30

Expertly crafted cocktails and adventurous food share the spotlight at Max’s Social House

43

MARCH - APRIL 2016 • ISSUE 21

49 ON THE COVER

Ultimate Skewer Jupiter to Fort Lauderdale theatlanticcurrent.com

Jupiter to Fort Lauderdale theatlanticcurrent.com

6 theatlanticcurrent.com

Photos: Kelly Coulson and Nathan Hamler

PUBLISHER & EDITOR

❘❘

Dustin Wright

Dustin@theatlanticcurrent.com

ASSOCIATE EDITOR Danny Wright

❘❘

Dan@theatlanticcurrent.com

PUBLICATION DESIGN ID Creative

PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Ian Jacob ❘❘ ianjacobphotography.com Kelly Coulson ❘❘ kellycoulsonphotography.com Nathan Hamler ❘❘ nathanhamlerphotography.com Jack Bates ❘❘ jackbatesphotography.com Jason Arnold ❘❘ jasonarnoldphoto.com

CONTRIBUTING PHOTOGRAPHERS Shaye Babb Jeff Beige

SENIOR WRITER Cash W. Lambert

WRITERS Doug Fairall Savannah Sheehan Dana Krangel Tom Greene

ADVERTISING 561-383-0035 ext 101

❘❘

info@theatlanticcurrent.com

WEB MANAGER Trey Smedley

OUR CREDO

We believe in the power of local business partnerships and the support of our community. 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 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.

theatlanticcurrent

@atlanticcurrent

@atlanticcurrent

Copyright 2016 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.

10 theatlanticcurrent.com

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IN COMMUNITY NEWS & NOTEWORTHY

LAKE PARK MUSIC AND ARTS COMMUNITY EXPANDS WITH

THE OFFICIAL OPENING OF THE KELSEY THEATER

The Brewhouse Gallery is abso-

down show our seating capacity

lutely one of the coolest places in

is 250 and for a standing room

our area. Wonderful art, all of it

only music show it’s 500. Fortu-

local, fills every inch of wall space.

nately the building structure it-

The craft beer area is superb with

self is built to bring in major acts

a great vibe and a wide range of

as we have large loading docks

selections. Local singer-songwrit-

and three green rooms, so we can

ers and musicians occupy the

accommodate almost anything

stage, which is surrounded by

and anyone”.

antique and vintage furniture for seating. Eccentric? Yep. Around every corner is a “stop and stare” moment. It’s as if an artist took a blank piece of canvas, and with one masterstroke created an unforgettable venue that you’ll want to hang at again and again.

And expanding on the subject of art, about 2 years ago Co-Founder and Gallery Curator AJ Brock-

The Brewhouse Gallery 2nd Year Anniversary Celebration and Kelsey Theatre Official Opening is on May 14. For info visit www.brewhousegallery.com.

To support The Kelsey Theatre visit www.indiegogo.com and click the “theatre” tab.

man’s vision of establishing an entire art district came into be-

The Kelsey Theatre has been

ing, and as luck would have it the

crowdfunded and the response

owner of the entire property that

has been exceptional, says AJ.

includes Brewhouse Gallery de-

“We are in the top 10 in crowd-

cided to get out of the landlord

funding in the theatre category

business, and AJ acquired the

on www.indiegogo.com. Our

entire one block long structure in

goal is to raise $50,000 and

October of last year. And

we’re on our way to achieving

wouldn’t you know it, one of the

that. You can find our Indiegogo

spaces within the property was

campaign through our Facebook

the old Kelsey Club, a vintage,

page as well”.

classic rock and roll club from the late 90’s/early 2000’s. After a

So, Kelsey Theatre had a soft

major renovation and a name

opening recently and have one act

hour on both stages for 12 hours,

In closing, AJ tells us “The City

change to the Kelsey Theatre, we

per week up until May 14, when

or 24 local bands in all. Best of all,

of Lake Park has been very

now have an excellent venue for

they will have their grand opening

the May 14 Kelsey grand opening

supportive and we’re looking

live entertainment. According to

featuring live music, art vendors,

coincides with Brewhouse Gal-

forward to the official opening of

AJ, The Kelsey Club had a rich

food trucks, live painting and

lery’s 2nd year anniversary—so

The Kelsey Theatre and our 2nd

heritage. “We’re excited to now

more. Local musicians will com-

it’s a double whammy of music,

year anniversary celebration for

include not only live music, but

mand both stages (Kelsey Theatre

food, art, and of course a wonder-

Brewhouse Gallery. Our vision

performance arts, comedy, even

and inside Brewhouse Gallery)

ful selection of craft beers, which

of establishing an arts district in

ballet in that venue. For a sit-

and there will be one band every

Brewhouse is getting famous for.

our area is becoming a reality”.

12 theatlanticcurrent.com

16BlueWild-FullPgBleed-AtlntcCurrnt.qxp_Layout 1 2/3/16 3:54 PM Page 1

CALLING ALL OCEAN LOVERS! Saturday, April 23 & Sunday, April 24 Greater Fort Lauderdale/Broward County Convention Center

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IN EVENTS WHERE & WHEN

MARCH 4

Unlimited Devotion @ Guanabanas — Jupiter

5

Amber Leigh @ Boston’s on the Beach

FAU Men’s Basketball vs UAB (Home)

Funky Buddha’s MBCP Release @ Brewhouse Gallery — Lake Park

Haper @ Guanabanas (Blues Fusion) — Jupiter

5-6

19th Annual Downtown Delray Beach Craft Festival

8

Laugh Your Tuchas Off with Avi Libermann @ FAU Wimberly Library 9

Food Truck Invasion Presents— Family Nights

12

Delray Beach Annual St. Patrick’s Day Parade and Festival

This great event has been happening since 1968 and supports many area organizations and not-for-profit groups, including firefighters, police, and paramedics. This year, in partnership with Southeast Florida Honor Flight, more than 60 World War II veterans will lead the parade on March 12. This is one of the best parades around and a great way to celebrate St. Patty’s. Lots of beer, food and shenanigans too. For info visit stpatrickparade.com

The Helmsmen

@ Carlin Park — Jupiter

@ The Brewhouse Gallery — Lake Park

6th Annual CityPlace Art Fair

Savi Fernandez Band

Sol Seed

—WPB

@ Guanabanas — Jupiter

@ Guanabanas — Jupiter

Artists in the Park

10

AC/DC

@ Veteran’s Park — Delray

6

Steve Miller Band

Fractal Beach PreParty feat Lucidea + Higher Learning

@ Seminole Hard Rock

@ Funky Buddha Lounge — Boca

Crazy Fingers

Uproot Hootenanny

@ Grateful Sunday’s

@ Village Pump — Ft Lauderdale

7

Monday Night Reggae w/ Jahfe, Uma Galera, Lance-O, Lulcha Shok @ Boston’s on the Beach

14 theatlanticcurrent.com

11

@ BB&T Center

Future Prezidents

12

Delray Beach St. Patrick’s Day Parade Boating and Beach Bash for People With Disabilities @ Spanish River Park (to volunteer visit www. boatingbeachbash.com)

@ Blue Anchor Pub — Delray

Electric Purple

11-12

Badfish—A Tribute To Sublime

Donavon Frankenreiter @ Culture Room

Charlie Daniels, Marshall Tucker Band

11-13

@ Pompano Beach Amphitheater

@ Florida Fair/Yesteryear Village — WPB

Spring Music Jam

@ Guanabanas— Jupiter

@ Revolution Live

12-13

28th Annual Palm Beach Gardens Art Fest by the Sea —Juno Beach

13

Detox Yoga @ Twisted Trunk Brewery —PBG

Garrett Fogg @ Brewhouse Gallery — Lake Park

14

Monday Night Reggae w/ The Resolvers, Lance-O, Kulcha Shok @ Boston’s on the Beach

15

Brews & Boos - Speed Dating featuring Copperpoint @ Brewhouse Gallery — Lake Park

dive

IN EVENTS WHERE & WHEN

16

George Thorogood and the Destroyers @ Seminole Hard Rock

Cheesy and the Crackers @ Guanabanas —Jupiter

Joe Satriani – From Surfing to Shockwave @ Broward Center for Performing Arts

17

Uproot Hootenanny @ Village Pump— Lauderdale by the Sea — St. Paddy’s Day Festival

The Slackers with The Duppies @ Guanabanas —St. Paddy’s Day Bash!

18

Sowflo @ Guanabanas — Jupiter

18-19

2nd Annual Delray Beach Bacon and Bourbon Festival

19

Doors Alive @ Seabreeze Amphitheater — Jupiter

Royale Majestique @ 3rd and 3rd — Delray Beach

Sweet Bea and The Boys

Mess O’ Blues Festival @ Pompano Beach Amphitheater fest. Coco Montoya, Eric Gales, Sean Chambers, and more

Pop Rock and Doo Wop Live @ FAU Carole and Barry Kaye Performing Arts Auditorium

Vibe Squad + Bells and Robes @ Funky Buddha Lounge — Boca

@ Papa’s Raw Bar — Lighthouse Point

Brother’s United, Cheezy and the Crackers, Lance-O, Kulcha Shok @ Reggae Surf Monday’s @ Boston’s on the Beach

23

Goombay Sunday @ Papa’s Raw Bar — Lighthouse Point

@ Funky Biscuit —3 Great Days of Music!

The People Upstairs

APRIL

@ Old Keylime House — Lantana

JL Fulks @ Guanabanas — Jupiter

1

747 Band

Grateful Sunday’s

@ Brewhouse Gallery — Lake Park

vs Tulane and UCLA (Home Matches)

@ Boston’s on the Beach feat. Crazy Fingers

Guavatron

Tunnel Vision

28

25

The Moska Project @ Guanabanas — Jupiter

Earphunk w/ special guests

@ Boston’s on the Beach

@ Funky Biscuit — Boca

21

26

3

Biscuit Fest 5

27

Grateful Sunday’s w/ Crazy Fingers

Drink Beer and get Stoned w/Saltwater Brewery and Funky Buddha w/ Live Music

by Doors Alive

31-2

FAU Women’s Beach Vollyball

@ Guanabanas—Jupiter

20

Square— Delray Beach (tickets available @ OldSchoolSquare.org)

Rock The Square: Live Triple Bill—feat.

Everclear, Candlebox, and Sister Hazel @ Old School

@ Guanabanas—Jupiter

The Helmsmen

Uproot Hootenanny

@ ER Bradley’s — WPB

@ Twisted Fish — Boynton Beach

Monday Night Reggae w/ Inna Sense, Army Gideon, Lance-O, Kulcha Shok @ Boston’s on the Beach

30

FAU Women’s Beach Vollyball vs Eckerd College @ Deerfield Beach

Gimme Hendrix @ Guanabanas — Jupiter

Future Prezidents @ Blue Anchor Pub — Delray

1-2

FAU Women’s Beach Vollyball—FIU Surf and Turf Tournament — Miami Beach

2

JL Fulks @ Brewhouse Gallery — Lake Park

4th Annual Log Jam Surf Contest

Brought to you by Guanabanas in Jupiter, this longboard (9 foot and longer!) surf contest has men’s, women’s and kid’s divisions. Registration is at 8am and contests start at 9. You can pre-register at Blueline Surf and Paddle, 997 A1A in Jupiter. $10 if you pre-register, $15 day of event. Come on out and compete or just take in the action. For info call Blueline at 561-744-7474.

The Duppies, UNRB, The Sensibles, Lance-O, Kulcha Shock, Papa Skawat, Bin Bin, Missin Dread @ Jump The Shark — Ft. Lauderdale

16 theatlanticcurrent.com

Photo: Greg Panas

@ Guanabanas — Jupiter

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IN

APRIL

EVENTS WHERE & WHEN

2-3

9

28th Los Olas Art Fair — Ft Lauderdale

@ Funky Biscuit — Boca

Dania Beach Arts and Seafood Celebration

3

Grateful Sunday’s w/ Crazy Fingers @ Boston’s on the Beach (every Sunday in April)

4th Annual Log Jam Surf Contest

Tommy Castro and the Painkillers

Bryce Allen Duo @ Boston’s on the Beach

10

G. Love and Special Sauce

Monday Night Reggae w/ The Resolvers, Lance-O, Kulcha Shok @ Boston’s on the Beach

7

Specialty Craft Beer Bottle Share

@ Guanabanas — Jupiter

8

Spred The Dub, Aaron Neville, The Funky Meters @ Pompano Beach Amphitheater

Uproot Hootenanny @ Guanabanas — Jupiter

Pearl Jam @ BB&T

8-9

Lake Worth Reggae Fest feat. Matisyahu, Sammy J, Black Uhuru and more

12

@ Brewhouse Gallery — Lake Park

12-17

Quest for the Crest Sailfish Series— Championship Leg —Key West

13

Behind The Lens w/ Iconic Rock Photographers Harry Diltz and Pattie Boyd @ Kravis (Persson Hall)

14

Meat Loaf

@ Bryant Park

@ Pompano Beach Amphitheater

8-10

15

54th Annual Delray Affair — Delray Beach

18 theatlanticcurrent.com

Commander Cody Band @ Funky Biscuit — Boca

@ Boston’s on the Beach — Delray

23-24

The Blue Wild Ocean Adventure Expo @ Broward County Convention Center

Detox Yoga @ Twisted Trunk Brewery — PBG

25

Monday Night Reggae w/ InnaSense, Elemano Beat, Lance-O, Kulcha Shok

@ Twisted Trunk Brewery —PBG

11

Uproot Hootenanny

24

Detox Yoga

@ Culture Room — Ft. Lauderdale

The Resolvers

Sunfest time is upon us and this year’s lineup is badass—Duran Duran, Alabama Shakes, Meghan Trainor, Death Cab For Cutie, ZZ Top, Slightly Stoopid, Bastille, Fitz and the Tantrums, Salt N Pepa, and The Roots are just some of the national and local acts that will take the stages during this 5 day music and arts festival. Get your tickets early and save — 1, 2, and 5 day passes. Go to sunfest.com for info and to cop your tickets.

Unlimited Devotion

4

6

Sunfest

@ Guanabanas — Jupiter

@ Funky Buddha Lounge — Boca

@ Boston’s on the Beach

27 - 1

Danay Suarez

— Jupiter

Monday Night Reggae w/ Jahfe’, Sweet Justice, Lance-O and Kulcha Shok

MAY

El Dub @ Brewhouse Gallery — Lake Park

15-17

Eastern Surfing Association SE Regionals — Melbourne Beach

Rhythmadix, Lance-O, Kulcha Shok @ Boston’s on the Beach

20

The Heavy Pets @ Guanabanas — Jupiter

21

@ Boston’s on the Beach

The Helmsmen @ ER Bradley’s—WPB

28

Dances We Dance Spring Showcase @ FAU University Theatre

29

Pennywise

@ Ft Lauderdale Beach Park

Uproot Hootenanny

16

@ The Village Pump — Lauderdale by the Sea

27-1

@ Guanabanas — Jupiter

22

30

Uproot Hootenanny

@ Brewhouse Gallery — Lake Park

@ Boston’s on the Beach (2pm)

Tortuga Music Festival

Mark Telesca

@ Tim Finnegan’s Irish Pub — Delray Beach

Marvelous Funkshun @ Guanabanas — Jupiter

17

Goombay Sunday @ Papa’s Raw Bar — Lighthouse Point

Crazy Fingers

Jangle Leg

Rogue Theory @ Boston’s on the Beach

The Kinected @ Guanabanas — Jupiter

Uproot Hootenanny w/ Grandpa’s Cough Medicine

@ Grateful Sunday’s @ Boston’s on the Beach

@ Funky Biscuit — Boca

18

A Night With Janis Joplin

Monday Night Reggae w/ Brothers United,

23

@ Kravis Center—WPB

@ Culture Room

Sunfest Amber Leigh

Bachaco @ Boston’s on the Beach (8:30pm)

The Helmsmen @ The Brewhouse Gallery — Lake Park

Coming May 14 …

Brewhouse Gallery 2 Year Anniversary Celebration and Official Grand Opening of the Kelsey Theatre

Open until 2 AM Craft Beer $5

MON. - SAT. 11 A.M. - 2 A.M SUN. - 12 P.M - 12 A.M

www.bocasbestpizzabar.com

561-367-7227

BEST JUICE

THIS SIDE

OF URANUS!

CURRENTS Innovators & entertainers that move our community

Photo: Jeff Beige

RHYTHM ❘❘ THE BITE ❘❘ ARTS

STICK TO YOUR ROOTS:

How Roots Shakedown Stay Way Above Water

by Dana Krangel

i

n an ocean of reggae

Collectively representing every

great musicians and misfits before

bands that were born by

corner of Palm Beach County,

him, playing punk music before

the ocean and play mu-

Roots Shakedown were founded

eventually discovering and falling

sic on that ocean (when

in 2009 by bassist and singer

in love with reggae. Simultane-

they aren’t surfing on it), it can be

Brett Staska and his guitar slang-

ously, a 16-year old Brett had just

hard to stand out. There may be a

ing, singing bro Tony Contreras.

picked up guitar in his very musical

shortage of perfect days to wear

household, but not for long. Jam-

your favorite new ski jacket in

Tony was introduced to music

ming along with his dad and two

South Florida, but when it comes

through by his father who played

brothers, Brett says he “ran into a

to reggae bands, there are plenty.

guitar and started out, like many

problem where everyone wants to

And that’s exactly why it’s wildly impressive that locals Roots Shakedown have managed to make a name for themselves.

The four-piece band was built on a simple ethos -- focus on original music and make it crazy freaking catchy. But their coastal story starts much earlier.

Photo: Shaye Babb

theatlanticcurrent.com 23

CURRENTS

play guitar or drums and no one

keys. When it comes to their se-

wants to play the bass so that’s how

cret sauce, Brett says the band

I ended up playing bass myself”. A

“really appreciates the craft of

humble, unexpected beginning for

writing a song” and their main

what would become a musical

focus when writing new tracks

mainstay in Brett’s future years.

is to conjure up a catchy melody.

It’s all about that hook, ya heard?

As for that formidable, band-forming day in 2009? It was less about

But Roots Shakedown’s inspiration

the stars aligning and more about

comes from equal parts sheer

playing their cards right. An oppor-

music writing passion and South

tunity to play a killer gig at Pot-

Florida upbringing. To put it

belly’s, Tallahassee’s unofficial frat

bluntly, South Florida is not a very

bar, arose and no smart musician

stressful place to live and Brett

would turn that offer away. The

“realized the vibe down here goes

friends had jammed in previous

into the whole music scene.” He’s

bands together and Brett says they

mately leading to the reggae/synth

“noticed that people appreciate

“assembled people so we can play

sound they serve up today.

live music down here.” Where the

the show, called it Roots Shakedown

top half of the state gets some

and took it from there.” During the

Rounding out the Roots Shake-

action from mid-level, touring

years since, their sound has evolved,

down quintessential Floridian

bands and Miami sees a thriving

as it should, and some band mem-

reggae vibes are drummer Mitch

DJ scene, it’s Palm Beach County

bers have rotated in and out, ulti-

Sadowski and Chris Cope on the

where local, live music thrives

24 theatlanticcurrent.com

Photos: Jeff Beige

RHYTHM

thanks to interesting new artists

with reggae legends Inner Circle a

Jones tragedy was a shocking blow

Roots Shakedown always has room

and a hungry community of fans.

few years ago... yes, the same Inner

to the reggae community that

for more. They have toured the

Circle responsible for classic mega-

brought everyone together in soli-

entire state multiple times and only

hits ‘Sweat’ and ‘Bad Boys’.

darity. Chris Cope was actually with

plan to take things way further in

Corey that night, playing keys along-

2016. Currently, the crew is taking it

Their real passion for the local culture comes through not just in the songs they play but in the

The ridiculously supportive guys of

side the Future Prezidents drummer

down a notch when it comes to

lifestyle the Roots Shakedown guys

Inner Circle haven’t forgotten about

during what would tragically be his

rampant bar gigs to focus on bigger

embody. According to Brett, the

their aforementioned roots and

surfing lifestyle oozes from the

invited a number of local bands,

band and is majorly responsible for

including other Atlantic Current

their success in both clearing the

favorites Spred the Dub and The

mind for successful songwriting

Resolvers to be a part of their proj-

and becoming fully immersed in

ect called Reggae Wave. Participat-

their surroundings. “We are heavily

ing meant that Roots Shakedown

influenced by beach culture down

had the special opportunity to re-

here”, says Bret, adding that “most

cord with Inner Circle in their legit

final gig. Roots Shakedown played

months, followed by a national tour

of the band members also surf and

Miami studio and feel just a little

two Corey Jones benefit concerts,

sure to solidify their fan base and

fish”. It’s a winning combination.

bit of that legendary aura.

helping to add to the sentiment for

provide them with more chances to

justice across the board in the SoFla

jam out and give back. Even with

“

shows and new tracks.

We are heavily influenced by beach culture down here … most of the band members also surf and fish.

”

The guys took some time to record a full length album with local music hero, Surfer Blood guitarist and owner of Shade Tree Studios, Mikey McCleary. Look out for a major album release party in the coming

But Florida has given the band

Taking a nod from the greats before

reggae world, with Brett adding that

huge plans for the future, we have a

much more than just an interested

them, Roots Shakedown have also

he “hopes the right thing is done.”

funny feeling Roots Shakedown

audience and a good place to store

made the extra effort to support

their fishing rod. They linked up

their hometown. The recent Corey

Photo: Shaye Babb

won’t be hard to track down, on the While South Florida has their heart,

stage or on the water, any time soon.

theatlanticcurrent.com 25

CURRENTS

THE BITE

“

I’ve made my reputation on catching snook for the past 50 years … I’ve probably caught between 15-20 thousand of them.

t

”

his time of year we’re

fish will eat all their live

early morning or late af-

snook for the past 50

fortunate that the

bait. Some of the guys

ternoon and have a great

years—I’ve probably

bris and in 3 hours you can

days are starting to

come in and say “I caught

chance of catching wahoo.

caught between 15-20

load your boat with dolphin

get longer, the ocean

3 kingfish but I caught 9

thousand of them. Call my

and yellowtail. Make sure

Also, the annual snook bite

store anytime and we’ll tell

you have plenty of ice, ice

is starting and there’s plen-

you how, when, what bait,

them down, bring them in,

and where to catch them.

filet them and store them in

calms down, and the fish-

sailfish too.”

ing will be very good. It’s the time before the rainy

Now, in and around the

ty to be found around the

season starts and you can

full moon there’s a tre-

inlets and bridges. You’ll

predict where the fish will

mendous wahoo bite in

see guys casting nets at the

The annual migration and

be caught. We have a wide

125-200 feet of water, and

dead end of canals casting

bite of yellowtail, mutton,

variety of fish to go after—

they can be caught on live

for mullet, and they’ll catch

and mangrove snapper is

we’re on the tail end of the

bait or by trolling artifi-

mullet before dark, take

happening. The ocean is

sailfish season and all the

cials, usually 3-5 days be-

the mullet to the bridges or

getting calmer and you can

tournaments will start for

fore and after the full

inlets, or fish right where

go out in the afternoon and

kingfish. It’s interesting…

moon, all along the entire

they caught the bait.

anchor up or drift on what

the guys fishing for kings

east coast. Last year we

Snook is one of the finest

we call the second reef,

have to put up with the

saw people catch from 3-6

eating fish in all of south

which is a 60-90 feet area.

sailfish because the sail-

weighing in at 25-50

Florida, and I’ve made my

Start a chum line and you

pounds each. You can troll

reputation on catching

can catch all types of snap-

TOM’S PICKS “HEY TOM, ARE ARTIFICALS AS EFFECTIVE AS LIVE BAIT?”

a vacuum sealer bag and

per very easily. If you go buy snapper in the fish

90% of the good fishermen around still pull artificials. The guys fishing the sailfish or kingfish tourneys will use live bait because they’re very specific about what they’re trying to do. Great thing about artificials is they don’t stink, don’t make a mess and you can catch just as many fish with artificials. Make sure you understand the correct trolling speed with artificials—you usually want to skip them at 4-7 knots. Call my shop if you have any questions before you go out and my team will answer all ofOrdway them.

Photo: Aurelius

first ones out, look for de-

market it’ll cost you $8-15 a pound.

Finally, in the early morning in 600-900 feet on the inside edge of the gulf stream (remember, it can fluctuate due to an east or west wind) be one of the

they’ll last for months.

Tight lines and good fishin’!

By Tom Greene

GETTING READY TO BUY A ROD AND REEL? It’s important that you get the right rig, right line, and right gear in your tackle box. Visit Custom Rod and Reel and get expert, local advice. Call, email, or stop by.

954-781-5600 1835 NE 25th St., Lighthouse Point anreels@bellsouth.net www.antiquereels.com

Photos: Jason Arnold

26 theatlanticcurrent.com

CURRENTS ARTS

HOW I GOT

THE SHOT ABOUT THE PHOTOGRAPHER:

As a child, Perrin James Franta was an adventurer. Growing up in Pompano Beach, Florida, Perrin would rally up his friends and search in between mangrove roots, get lost in the Everglades, explore tide pools, and of course, swim the warm Atlantic Ocean. As an adult, adventure is a theme that’s deeply rooted in his popular traveldocumentary style films and photography.

In 2010, Perrin first got his hands on a simple water-capable point-and-shoot camera. “I wanted to take pictures of what I saw underwater and share that with my friends so they could experience it too.” Continually progressing and improving his breath-hold abilities, Perrin progressively snapped photos with a bit more creativity and discovered the art behind underwater photography.

From there, Perrin began his global travels, diving in Central America, throughout the Caribbean, to New Zealand, even as far as Ascension Island. Exploring, meeting, and sharing different cultures inspires him. Capturing different lifestyles and sharing how those cultures view and treat the sea, motivates the themes of his films.

28 theatlanticcurrent.com

WITH PERRIN JAMES

w

e were 15 miles

final shots of human inter-

cameras. Kimi and Dan

actions with these animals.

jumped in first and I was

The wind was up and vis-

right behind them. Kimi

ibility had completely

Werner immediately made

could see Guadalupe on

dropped off. The sperm

a drop and swam alongside

one side and Martinique on

whales wanted nothing to

this beautiful juvenile

the other. I had been on

do with us. We went farther

whale shark. The moment

assignment for the last

offshore chasing some birds

lasted about 40 seconds.

week filming sperm whales

hoping for a baitball or

The whale shark started to

with the Harbor House Life

some other type of large

fade off into the abyss and

crew. Early in the week we

pelagic predators. Dan Sil-

then it was gone. The equip-

were very lucky with our

vera called out sperm

ment used for this image

encounters. The ocean

whale on the stern 9 o’clock

was a Canon 5dsR with

didn’t have a ripple on its

but it looked different —

Nauticam housing, glass

beautiful clear water and

rather than floating along

zen dome and 11-24mm L

the largest whale mammals

the surface this whale

series glass. I was shooting

in the world seemed to be

seemed to just hover below

for Last Breath Film and

following our boat. How-

the water line. I immedi-

Harbor House Life.

ever our luck had changed.

ately called out “whale

It was our last day and we

shark”. We all made a mad

were still looking for some

scramble for our masks and

off the coast of

Dominica, “the

nature island”. You

Check out more of Perrin’s work at www.lastbreathfilm.com

N Y GA DL VE IEN FR

13 AMERICAN TABLE

} A COMFORTING, RUSTIC AMBIENCE greets you at 13 American Table, located at 451 E. Palmetto Park Road in Boca Raton. The impressive service and exceptional food will make for a memorable experience that will draw you back time and time again. The bar boasts a happy hour offering a variety of unique cocktails and daily specials like “Wine down Wednesday.” Whether you indulge in one of their many ‘share plates’ or something “off the josper” you’ll find the natural flavor of the food is embraced and modestly enhanced. A night at 13 American Table will transform your hectic day to one of pleasure.

30 theatlanticcurrent.com

By Savannah Sheehan

Photo: Nathan Hamler

LOCAL IS A TERM that can span across city borders — where people from neighboring cities share favorite restaurants and bars. However, locals like secrets, thus leading to some withheld information on the quintessential places to attend. To even the playing field for locals and residents traveling across town borders for a bite to eat, we have compiled “30 Great Eats East of I-95”. Many of these featured restaurants offer unique dishes comprised of the purest ingredients available and are accompanied by craft spirits in a light, fanciful setting. Crosswise, we have incorporated restaurants with straightforward, grassroots cuisine and ambience including burger joints and sandwich shops that amaze the taste buds and the budget. Each restaurant paints a different descriptive color in the spectrum of cuisine.

There’s a dining adventure perfect for any occasion from date night to post hangover, now all you have to do is dive into the task of choosing.

theatlanticcurrent.com 31

SWEETWATER BAR & GRILL TUCKED AWAY IN BOYNTON Beach, Sweetwater Bar and Grill is known for their excellent selection of craft cocktails. The bar, which looks more like a laboratory, stands to your left just past the open kitchen as you walk in. Given the much talked about cocktail program, their food can be overlooked. We’ll be the first to tell you that it’s off the charts good. They offer everything from staple menu items like Oven Roasted Lamb to specials like their twist on Tempura Cauliflower. We recommend starting with hand pulled mozzarella, paired with olive tapenade, heirloom tomatoes, roasted garlic,

{

PAPA’S RAW BAR

aged balsamic, and basil. The Tuna Tartare is also a staple, but truthfully you can’t go wrong

Photo: Ben Hicks

NESTLED ALONGSIDE FEDERAL HIGHWAY IN LIGHTHOUSE POINT, PAPA’S RAW BAR PRESENTS local seafood from South Florida and the Bahamas as well as Japanese-style sushi and hibachi.

Importing their famous stone crab claws all year ‘round from the Bahamas and traversing to Miami daily to gather grade A whole fish, Papa’s has molded the way locals eat. The unbounded menu yields over 40 sushi/sashimi creations, ceviche, tacos, a full raw bar with classic favorites like oysters, oyster shooters, stone crab claws, and clams. Set on island time, the restaurant closes “when the conch shell blows,” an example of the laid-back environment owners Hugh “Papa” and Troy Ganter have procreated. With no reason to rush, indulging in your vices is easily manageable with an expansive wine list and over 100 beers on tap and in the bottle. The newest addition to the menu is the Habachi- a conglomeration of a classic fried rice and vegetable dish accompanied by swordfish, scallops, steak, and more. Let go of the day’s woes and stress to transiently vacation at Papa’s Raw Bar.

DADA NAMED AFTER THE EUROPEAN ARTISTIC AND LITERARY MOVEMENT, DADA IN DELRAY BEACH achieves a non-conformist, original environment that infiltrates the cuisine and culture of the restaurant. Set in one of Delray’s oldest historic homes, Dada is an unconventional gallery and restaurant coalition. The menu is apportioned by beginning, middle, and end with mention to the efforts put forth in utilizing all natural, humanely and ethically sourced meat, fish and ingredients. The “dada dates”— bacon wrapped medjul dates, goat cheese, chorizo, and tomato confit — have gained much acclaim. Successive to the artwork, the cocktails offer a flagrant and colorful twist. They are well known for their extensive Mojito selection with atypical Ingredients like the “Orange Crush” made of cruzan orange rum, muddled oranges, limes, and a splash of OJ. Continuing to diversify themselves, the cuisine traverses continents with fare from around the world. Take the Roasted Duck for example with pintreau Noir glaze, onion raisin marmalade, and yellow rice. Sit back, on the patio or inside, and nourish your palate.

32 theatlanticcurrent.com

with anything on their menu.

LEFTOVERS

BLUE WILLY’S BBQ

LEFTOVERS NEVER TASTED THIS GOOD, BUT AT THIS HAUNT

BEING A CARNIVORE HAS NEVER BEEN SO OPPORTUNE, THANKS

in Jupiter, leftovers takes on a new meaning. Of the many neat

to the owner of Blue Willy’s, Will Banks, who has reinstated Southern

facets of Leftover’s, the kitchen staff gets to put the menu together

cooking in the South. Tucked into a seemingly small building alongside

daily based on “what is in the kitchen.” So while there are new

Federal Highway in Pompano Beach, Blue Willy’s pumps out tender, juicy,

selections every day, there are certain staples you won’t want

mouth-watering, rotund meat. The dining space accommodates a hand-

to miss. The chefs do a remarkable job encrusting fresh fish

ful of long picnic benches set with paper towels and three house-made

(chicken, pork, and portobellos even). We recommend the sweet

BBQ sauces that are begging for a vessel to your mouth. On the chalk-

potato encrusted fish, which they’re famous for. The appetizers

board menu you see the available options of meat: brisket, ribs, chicken,

make choosing difficult with options like fried tuna and basil roll

and pork. Next you see the sides: collard greens, baked beans, mac n

or the panko fried oysters. Pair this with one of their amazing

cheese, and the choice of jalapeno cornbread or classic cornbread. Liter-

salads and you’ll have yourself a happy stomach. Top it off with

ally any option will exceed your expectations. Their matchless item is

a great selection of craft beer and wine. Located off Military and

only available on Thursdays. Blue Willy’s pastrami sandwich has people

University Ave, Leftovers provides a beachy, local atmosphere

lined outside of the restaurant from open till late afternoon when Banks

paired with fresh ingredients and an affable staff.

shuts it down. A 5 week curing and smoking process goes into creating this beast of a sandwich which is cut thick and stacked high on a onion bun or rye bread topped with the option of mustard and house coleslaw.

Simple and down right tasty, Blue Willy’s is an out-of-sight, rare find.

SEAFOOD WORLD A CULINARY LEGACY WAS BORN 40 YEARS AGO IN LIGHTHOUSE Point, Florida. Hugh and Joy Ganter opened Seafood World in 1976 with the intention of offering the freshest, local seafood in an amiable, casual environment. To this day, Seafood World has not quavered in its integrity. Offering year-round stone crab claws, lobster, and conch among much more, there truly is something for every appetite.

To name a few choice selections: the Seasoned Skirt steak is “grilled to perfection,” Grilled Jumbo Lump Crab Cakes “award winning,” and the Jesse’s Cracked Conch which is lightly beer battered “island style.”

The seafood is seasoned and adorned lightly giving way to the inherent flavors. Seafood World contrives a classic inimitable experience.

REBEL HOUSE

REBEL HOUSE

}

Photos: Kelly Coulson

A HARBORAGE FOR REBELS

and eclectic with repurposed

who enjoy the finer things in

furniture and respective art work

life, Rebel House embraces the

throughout the space by in house

deviant waiting to be unleashed.

artist Adam Sheetz. Maintaining

Owners Evan David and Mike

the trend of rebellion, the menu

Saperstein present their first

changes every 4-6 weeks, but a

full service restaurant featur-

few dishes permeate the modifi-

ing a full bar serving creatively

cations including but not limited

refined cocktails, local craft

to the “Rebel Fried Rice” consist-

beers, and wine. The extensive

ing of basmanti rice, black barley,

cocktail menu samples a glimpse

pork belly, green chive, pumpkin,

of Chef Saperstein’s culinary

pepita, fried egg and sesame aioli

ingenuity, the “I drink: Therefore,

or the “OG Recipe Fried Chicken;”

I Yam,” is comprised of bacardi,

½ chicken, hill country baked

lime juice, roasted yam simple

white beans, jalapeno-cheddar,

syrup, and plum mustard jam.

and buttered roots. “Imbibe,

All ingredients are sourced lo-

ingest, and indulge” at the

cally. The dining area is spacious

Rebel House.

theatlanticcurrent.com 33

KAPOW! NOODLE BAR

}

LOCATED IN THE INTRINSIC reality of Mizner Park in Boca Raton, Kapow! Noodle Bar delivers an array of asian fusion dishes to the South Florida scene. The Bar is accessible from the inside and the outside via a mechanical wall that is lifted during business. Tables are set inside and out for an overall open dining area.

The menu is culturally diverse, featuring a vast range of asian cuisine like the grilled beef tongue, short rib shumai, crispy beef, and Kapow’s signature pad thai; however, the non paralleled item is the steamed buns.

These soft, fluffy, cloud-like buns are a little bit of savory and a little bit of sweet filled with your choice of ground brisket, sweet hoisin short rib, asian mushrooms, or pulled pork. Try all of the bun creations on Tuesday nights starting at just $1.50 a piece. Enjoy your meal with a cocktail or a local craft beer from

Photo: Kelly Coulson

the full bar.

FRAN’S CHICKEN HAVEN AT THE CROSSROADS OF FEDERAL HIGHWAY AND 20TH AVENUE IN BOCA RATON, FRANS FRIED CHICKEN STANDS AS A BEACON FOR supremacy of tradition. Having been in business for 51 years, Frans continues to use the original recipe from 1964 for battering their fresh (never frozen) chicken. The shop is set into a mixed use building. The inside accommodates 16 seats, but this hand-to-mouth style eatery doesn’t need any lavish surroundings, because the proof is in the chicken. They are also praised for their exemplary ‘Chicken and Waffles.’ Choose between three waffle options; the classic waffle, the heavenly chocolate nutella, or the red velvet. The leading option is the classic waffle which is sprinkled with powdered sugar, whip cream, butter, and syrup for shear perfection. All waffles are served with a thigh and a leg. If salty and sweet isn’t the desired taste, home made fries, mashed potatoes with gravy, or coleslaw are available. Combos can come with mixed white and dark meat or you can single out your preference. Less is more at Fran’s where keeping it simple has stood the test of time.

CHARM CITY BURGER COMPANY

LA PANZA

DEERFIELD BEACH’S DIAMOND IN THE ROUGH, CHARM CITY IS

right off of Hillsboro Blvd. and 2nd Ave. The hot commodity or

an unsuspecting gem. Located off of Hillsboro Blvd — the heartline of

in this case the cured commodity is the ceviche. The prominent

Deerfield, Charm City serves up steak-blend burgers at a price point

ceviche is the ‘Original del Puerto’ consisting of freshly caught

for locals. Charm City is a quaint haven for foodies and picky-eaters

Corvina or Mahi in fresh lime juice, mixed with onions, cilan-

alike, offering a variety of burgers, chicken sandwiches, chicken wings

tro, and topped with aji limo. The restaurant is set into a quaint

and more. Headed by Chef Mike Saperstein and Evan David, Charm

space in one of Deerfield’s few urban-esque environments.

City makes everything in house, delivered daily. The “cowboy” style has

After travelling to multiple cities throughout Peru, owner

gained widespread popularity weighing in at 6 ounces, topped with

Rodolfo Mendieta felt compelled to share the delightfully color-

cheddar cheese, sauteed onions and mushrooms, thick cut peppered

ful, delicious fare he had experienced. Adhering to traditional

bacon, and charm sauce. Pair your meal with a local beer on draft or in

flavors, another classic is the Tamal Criollo — a seasoned

the bottle. If you’re not in the mood for a brew, Charm City is known for

mashed Peruvian corn stuffed with pork or chicken and then

their thick, delicious milkshakes ranging in flavors from key lime pie to

wrapped in banana leaves and served with a criolla salad. La

the ‘binge’ caramel and sea salt. Everything is made to order, the adage

Panza strives to only utilize fresh and simple ingredients in all

being “Slow food fast.”

their dishes.

34 theatlanticcurrent.com

FAIRLY NEW TO THE AREA, LA PANZA BRINGS SOUTH AND Central American cuisine to the Deerfield Beach’s downtown

GUANABANAS

HULLABALOO

JUST OFF A1A IN JUPITER,

INSPIRED BY EMBODYING DIVERSENESS FROM THE HUMDRUM, HULLABALOO OFF CLEMATIS

you’ll find a tropical paradise by

in West Palm Beach was developed to be undefinable. The kitchen is headed by Chef Fritz Cassel, who can be

the name of Guanabanas. Whether

seen in action from the bar which shelters a large window into the heart of the kitchen. Behind the window

you’re looking for fresh seafood,

sits a wood-fired stone hearth used in cooking various menu items naturally including the pizza. The wrap

happy hour, live music or just

around bar has an extensive drink menu with cocktails dubbed after famous musicians and composed of

an overall escape from the daily

spirits, muddled vegetables or fruit, and fresh herbs. The ‘Ol’Dirty Bastard’ fits the bill with Ransom Old Tom

grind — Guanabanas has what you

gin, campari, cherry heering, filthy cherry juice, and orange. Attention to detail is eminent throughout the

need. The kitchen serves up 100%

restaurant and the fare. Hullabaloo sheds an atypical light on Italian cuisine with dishes like the Grilled Teres

locally sourced seafood with all

Major, a creamy herb polenta with fire roasted mushrooms and madeira demi glaze. Start off with a charcuterie

fish purchased whole and filleted

board to share or to hoard and work your way down through the indulgence to the classic tiramisu or deca-

on site. Their menu is influenced

dent Chocolate banana walnut bread pudding. A journey of unforgettable flavors awaits you in West Palm.

by the coastal Florida scene and the neighboring islands — “Floribbean” as Chef Vinny likes to call it. Some of the top menu items include the Classic Fried Shrimp,

BOCA’S BEST PIZZA

Avocado Bacon Mango Salad, and

FAMILY OWNED AND OPERATED IN BOCA RATON, BOCA’S BEST HAS SERVED UP AUTHENTIC

Macadamia Coconut Fresh Catch.

Italian cuisine and Pizza for many years. Boca’s Best offers over a dozen gourmet pizza’s with pre-

This is probably the most unique

specified toppings as well as a build-your-own option. This casual eatery includes a tremendous menu

outdoor dining experience you will

with specialty salads, antipasto, hot and cold subs, eggplant rollatini, chicken marsala, and a profusion

find that comes complete with a

of other distinctive Italian dishes. Get your face on the “wall of fame” by conquering one of the ‘Beasts’

waterfront view and a one of a kind

otherwise known as a 5 pound stromboli which has to be eaten in under 40 minutes in order to revel

atmosphere. And last but not least,

in the glory. To name one of the three incredulous stromboli’s, the “sampler” takes the cake stuffed with

Guanabanas has one of the best live

chicken tenders, fried cheese ravioli, fried mozzarella sticks, french fries, and more mozzarella cheese

music programs in South Florida.

joined by a side of tomato sauce. Located on Palmetto Park road, Boca’s Best is waiting for lovers of homestyle Italian and ambitious eaters alike. To top it off, they stay open until 2am.

ENTER THE RING ON THE CORNER

A GASTROPUB FOR THE

of Hillsboro blvd and Federal

American soul, Tap 42 located

Highway where El Jefe redefines

in Boca Raton and Ft. Lauder-

Mexican Street-style fare. Fol-

dale creates a modern, casual,

lowing the fast-casual design of

sublime environment for its guests.

Charm City, everything is made

With over 50 craft beers on tap, 42

to order. The taco’s are served

premium rotating bourbons, and

open faced with 3-4 ounces of

specials almost every day of the

protein, topped with tomato,

week, you’re bound to spoil your-

onion, cilantro, and oxaca cheese.

self. Every Monday, the Prohibition

The Al pastor — spit roasted

burger and the Falafel burger are

pork with pineapple, and the

available for only $5, and comes

Barbacoa — braised beef brisket

with a basket of fries. The Prohibi-

set the standard for flavor and

tion burger is a house meat blend,

authenticity, but options are not

topped with white cheddar cheese,

slim. Represented by a Mexican

applewood bacon, special sauce,

wrestler, each taco is defined

and dijonaisse. The cuisine is influ-

by the crux of the contents, a

enced by local craft beer which is

local favorite being the “Don

used in a number of dishes on the

Hamburgueso,” a corn tortilla en-

menu. A “Tap favorite” is the Beer

compassing a charm city burger,

Braised Mussels and Fries incor-

queso blanco, a hardshell tortilla,

porating Funky Buddha’s Floridian

lettuce, tomato, and onion, and

ale in the braising process. Lighter

garnished with spicy mayonaisse.

fares are available and denoted

Order one taco at a time or all

on the menu as well as vegetarian

at once, and then wash it down

and gluten free options. There’s no

with an imported cerveza or a

shortage of variety at Tap 42.

hand-made jar of sangria.

Photo: Kelly Coulson

}

TAP 42

EL JEFE LUCHADOR

GARY RACK’S FAT ROOSTER

JIMMYCHANGAS

DELRAY’S OWN ATLANTIC AVENUE SERVES AS A HARBOR FOR

YOU DON’T HAVE TO TAKE A PLANE TO DIVE INTO AUTHENTIC

dining, nightlife, and down right good grub. The latter being choice

Mexican tacos, burritos, chimichangas, and more. In Downtown

terminology for Gary Rack’s Fat Rooster. A home-style, mishmash

West Palm, JimmyChangas offers exemplary Mexican cuisine at

of an era embracing white picket fences and hot summer days

an affordable price point. Their tacos are clad with onions and

quenched with iced sweet tea. The ambience has been perfected by

cilantro, adhering to authentic preparations for Mexican tacos,

months of traveling and acquiring authentic antiques which emit

partnered with choice meats like Al pastor, Carnitas, and even

a nostalgic sensation upon entering. The fare follows suit with

Ceviche. Dress it up with lettuce, sour cream, tomatoes and guaca-

dishes like fried green tomatoes, Golden Southern Fried Chicken,

mole for an extra buck-fifty and you’re all set. The Chimichangas

and Shrimp and Grits. Each dish is delivered to you with authentic

teeter on fan favorite with the tacos. A Changa is deep fried and

integrity. The bar infuses iconic southern beverages like pitchered

perfectly golden encompassing choice of meat, LTO, rice, beans,

lemonade with artisanal spirits and herbs. The Charred old fashion

cilantro, sour cream, and cheese. The atmosphere is quaint and

features old smoky charred moonshine, orange, cherry, and bitters.

minimalistic allowing the food to stand on its’ own. Sip down an

Soak up the sun and try Fat Rooster’s southern brunch offering the

authentic Mexican Jarrito while feasting on your pick of any one

signature Chicken Fried Steak. Travel in time via a gravy train.

their delicious options.

{

HOG SNAPPERS

3RD AND 3RD LOCATED ON THE OUTSKIRTS OF DELRAY’S ART DISTRICT, 3RD AND 3RD STANDS AS A portal between the artistic world and home. A portal that proffers refined comfort food that fluc-

WITH LOCATIONS IN TEQUESTA

tuates due to market and seasonal changes. The open floor plan allows for a large bar, a “living

and North Palm Beach, Hog

room” area equipped with couches, throws, pillows and more, which offer comfortable seating

Snappers is a flight of cuisine

during live performances that are held once a week. Outside the back door, you’ll find an herb

across nations. Headed by Ex-

garden and outdoor lounge area. The herbs are grown onsite and used in many of the dishes

ecutive Chef Arthur Rivaldo, the

and cocktails. Not as accessible but also onsite, is a smoker used in making a number of dishes

kitchen produces fare inspired

including the marvelous smoked Chicken Drums, Fish Dip, and Portabella Burger. With versatile

by Rivaldo’s Columbian roots,

seating and a homey ambience, your time at 3rd and 3rd will hardly seem spent.

his French Culinary training, and the surrounding Caribbean islands. The menu reflects the differential training of Rivaldo with limitless creations. Listed on the menu as ‘You Gotta Try This’, Rivaldo’s Columbian heritage shines in this dish, comprised of a crispy plantain tostone, “rubbed” with garlic, topped with shredded beef, avocado, jalapenos, tomato, onions, cheese, corn, cilantro, and garlic avocado aioli. The breezy, open patio is a great choice paired with a glass of white wine and ‘Juanbamamaki roll’, encompassing salmon, tuna, crab, scallions, hand peeled cucumbers, and ponzu sauce. A unique conglomeration of worldly cuisines brought together under a thatched roof.

36 theatlanticcurrent.com

MAX’S HARVEST

ROYAL PIG PUB

STATIONED IN DELRAY, MAX’S HARVEST DELIVERS “FARM TO

ALONG THE ILLUSTRIOUS LAS OLAS BOULEVARD STANDS A

fork.” Fueled by a simple mission, Max’s Harvest centers their efforts

divinity of culinary mastery, The Royal Pig. The open dining space

on providing ethically raised meat, produce and other ingredients.

features modern vaulted ceilings clad with surprisingly innocu-

Truly abiding by the aforementioned motto, all meat is acquired by

ous flat screen televisions. Efficiently using the space, the bar is

farmers in close proximity, all of whom do not use growth hormones

centralized in the restaurant giving way to tables on the outskirts.

or steroids. Produce is allocated by farmers in Delray, Boynton, and

Albeit seating takes precedence in the timeline of your dining

Loxahatchee. A homey setting embraces you as you dive into “New

experience, the cuisine stays with you long after your visit. The

American” Cuisine with simple roots and strong flavor. The dinner

preferential “Pub” dishes (served after 5) include One Half Free

menu displays an abundance of delicacies like the grass fed Lamb belly

Range Rotisserie with Amaretto cornbread pudding, collard

with Parisian ‘tots’, cauliflower, mint, honey and green peppercorns.

greens and Pan jus. Royal Pig delivers other hearty American sta-

Attend the Happy Hour any day of the week for half off drinks and $5

ples like the New Orleans BBQ Shrimp with Abita Braise, home-

snacks. Cocktails are infused with organic juices and handpicked gar-

made Andouille, Sweet potato grits, and french dipping breads.

nishes, while the snacks vary from Goat cheese croquettes to Stuffed

With far more to offer, The Royal Pig does not skimp on the spirits.

Shishitos (local shrimp, seaweed emulsion, and bonito). Allow nature

An extensive wine, beer, and liquor menu — sectioned per spirit,

to inspire your palate at Max’s Harvest.

is made amply available. A one-stop retreat for all appetites.

POUTINE DOG CAFE SETTLED IN THE EPICENTER of Downtown Lake Worth, Poutine Dog Café serves up exemplary comfort food.

Sourcing their ingredients locally, the owners and staff take pride in serving their creations made only with the best. Family owned and operated, Poutine Dog Café is known for the fried cheese curds which can be added to just about anything on the menu. The menu consists of a broad selection of atypical hotdogs, but the specialty of course lies with the poutine. Not familiar?

Poutine is a Canadian dish that epitomizes comfort food.

It comes complete with french fries, cheese curds, and a light brown gravy. All items can be substituted or you can simply create your own delectable dog or burger. Simplicity is down right delicious at the Poutine Dog Café.

Photo: Ben Hicks

theatlanticcurrent.com 37

THE RUSTY HOOK TAVERN

BIG AL’S STEAKS

ENJOY LOCALLY CAUGHT SEAFOOD WHILE WATCHING THE SUNSET

REIGNING FROM THE BIRTH HOME OF PHILLY CHEESESTEAKS,

over the intercostal in Pompano Beach. At the Rusty Hook Tavern, cui-

Big Al and son, Adam sought to gift South Florida with true PA

sine and ambience dance on the fringes of each other. Winner of Best

authenticity. Located in Delray’s epicenter of activity on Atlantic

Chefs America’s’ Best Chef in Palm Beach County in year 2013, Chef

Ave, Big Al’s only uses rib eye steak that is sliced (never chopped),

Nadar Jaouhar heeds the kitchen responsible for creating sensational

Philadelphia steak rolls, and real Philadelphia Italian rolls. These

Modern American cuisine. “Get Hooked” on the specialties menu

three simple ingredients make a world of difference especially to a

featuring a lil’ taste of everything including, the 14oz Pork Chop—sau-

seasoned Philadelphia palate. No CHEESEsteak is complete without

téed greens, country grit fries, and walnut fig glaze. Couple your meal

the cheese. Choose from cheese whiz (classic choice), american,

with refreshments from the ‘Cocktails & Brews’ list featuring unique

provolone, or mozzarella, and then let the experts take over. You

spins on classics like ‘The Gambler’ with bourbon, port, dramboui, and

don’t have to travel across states to fulfill your hankering for a

house made bitters. Travel by land or sea…both are welcome here.

timeless sandwich courtesy of Big Al and Adam.

MEAT EATERY AND TAPROOM THE NAME SAYS IT ALL...A SANCTUARY FOR ANIMALS OF PREY, MEAT EATERY AND TAPROOM OFFERS OUR MOST BELOVED AMERICAN staples. Initiating their legacy off of mile marker 88 in the keys, Chef George Patti and Sommelier Thomas Smith brought their enterprise to Boca, alongside Federal Highway, ready for the taking. Setting themselves apart from the masses, all of the meat is smoked on site. The Country style pulled pork sandwich was voted #5 best sandwich in Palm Beach county by New Times and comes topped with provolone cheese, broccolini, and banana peppers. Ingenuity is fused into all facets of the menu. Their award winning duck fat fries are a perfect vessel for dipping into their house made condiments. Whether it be a tender, juicy burger, or the spicy-sweet smoked wings, there’s something for every appetite. Featuring a number of local and seasonal beers, MEAT will surely become a regular stop on your way home.

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MAX’S SOHO THIS CHARMING HISTORIC Delray Beach bungalow features locally-sourced ingredients that permeates not only their food menu but their cocktails as well. Just off the beaten path of Atlantic Avenue, Max’s Social House brings gourmet and intriguing flavors and elements into everyday bar foods.

Avocado hummus and rock shrimp ceviche lettuce wraps are just a small sampling of the innovative dishes prepared for diners. Pair it with a drink from a list of curated signature cocktails, and you’ve got your evening set. All of this courtesy of award winning Chef Eric Baker and United States Bartenders’ Guild Palm Beach chapter president Marc Volpicelli.

38 theatlanticcurrent.com

Photo: Ian Jacobs

FOOD SHACK SOUTH OF JUPITER INLET lies an entertaining, offbeat seafood eatery. Offering more fish than most can think of, Food Shack has become a local favorite.

The menu is vast, offering uniquely crafted dishes but not solely limited to seafood. The specials menu changes daily and offers a local selection of fish, crustaceans and more. The Southern Florida Seafood Bowl sets the precedence with mussels, fish, shrimp, calamari, sweet peppers, corn squash, zucchini, olives, and okra in Florida Citrus and a light tomato broth. Live music and house made sangria welcome you at The Food Shack.

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SMOKE BBQ Photo: Ben Hicks

THE ATLANTIC AVENUE STRIP IS RENOWNED FOR IT’S HIP, OFF-KILTER, NOUVEAU EATERIES. Adding a little Kansas City spin is Smoke BBQ. Located directly on Atlantic Ave, Smoke BBQ draws in the masses with effervescent, billowing, meat-scented smoke from their on-site smokers.

Owners Stephen Chin and Scott Kennedy sought to give Delray a homestyle Kansas city BBQ pit that embraced the “American Backyard” feel. The nitty gritty falls heavily on the pit master, BBQ extraordinaire, Bryan Tyrell. Tyrell has acquired numerous accolades as a member of the twotime American Royal Grand Champion team in the World series of BBQ. Smoke whips up creative twists on Southern appetizers like the Texas Caviar bean dip, but maintains tradition with 16 hour beef brisket, 12 hour pulled pork, or St. Louis cut Ribs (dry or wet). The numerical value represents how long the meat has been smoked for, which is a nifty indicator of how tender and juicy it’s going to be when it hits your taste buds. Such hearty food calls for a hearty buzz, or at least a beer.

That’s why Smoke comes equipped with a great happy hour accompanied by an extensive craft beer and cocktail menu. Be sure to check out their new location in Fort Lauderdale.

theatlanticcurrent.com 39

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MUNCH A taste of our local food culture

RESTAURANT BIO

[ TUCKER DUKE'S [

One Dog One Burger Three Cities

By Savannah Sheehan

A

burger a day keeps the doctor away? That isn’t the most sound advice, but after indulging in a ‘Tucker Duke’ you’ll hope that is how the saying goes. It isn’t an everyday occurrence to walk into a restaurant in Niceville, Florida where the owner is Brian Cartenuto-- two time winner of Cutthroat Kitchen. Named after Cartenuto’s beloved dog, Tucker Duke, Tucker Duke’s Lunchbox launched in 2011. Long time friend, John Cortes heard of Cartenuto’s endeavor and on a personal trip to Tallahassee, went and visited the restaurant. Impressed and moved, Cortes inquired about bringing the concept to South Floridians.

“Burgers and beers are an American staple, let’s do it,” Cortes exclaimed.

Photos: Kelly Coulson

MUNCH

RESTAURANT BIO

Each item is named after a staff members or close comrade’s furry friend. What influenced this quirky theme? The answer is simple, “we are dog people,” stated Cortes.

The Grand Opening of the perfect, hence the dis-

sioned. During the first

Deerfield location took

claimer on the menu

year of business, the

place in February, 2014.

which states, “We do NOT

Deerfield TD won Fan

Although Cartenuto is the

change the Tucker Duke

Favorite from Burger

creator, the “culinary ge-

Burger!” When Cortes and

Beast, and then again

nius,” Cortes and Oakes

Oakes brought the goods

won the tantamount

greatly influenced the

down south they honored

title in 2015, along

ambience and essence

Cartenuto, Cortes, and

tomato sandwiched be-

the same quality and con-

with Best Burger in

Tucker Duke’s embodies

Cortes’ business partner,

tween an onion challah

struction Cartenuto cre-

Ft. Lauderdale area

today. A mashup of what

Jay Oakes agreed to open

“crunch bun”. The for-

ated whilst defining the

the same year.

Cortes calls “A gastro pub

a new location in Deer-

mula must have been

image Cortes had envi-

field Beach, FL. Having owned previous sandwich shops in the South Florida area, Cortes was familiar with the local clientele, food trends, and breweries which he incorporated in creating a contemporary, fast-casual restaurant and tap room.

The original Tucker Duke’s location started small. Cartenuto offered sandwiches in a space that accommodated 18 seats. Sandwiches did not draw customers in big numbers as anticipated. Located behind one of the many bustling McDonald’s, Cartenuto decided he wanted to try his hand at the burger business. His burger would stand out by utilizing local, sustainable, and fresh ingredients. Thus the Tucker Duke was born, an eight oz proprietary blend topped with a plethora of fried onion rings, American cheese, tucker sauce (an ode to the country), lettuce, and

44 theatlanticcurrent.com

meets an Irish pub.” The

Duke’s offers 22 brews on

trial vs nature provides

tap, many of which are

clientele with an urban

routinely changed. Con-

environment uncommon

tinuing to diversify them-

to the area. The walls are

selves from other “typical

made of wood and brick

burger joints,” Tucker

which are complimented

Duke’s participates in nu-

by stainless steel counter-

merous food pairing

tops and wall decor. The

events with a number of

bar outlines the left wall

local breweries. Not only

of the restaurant and

is the exposure beneficial

wraps in front of the open

to each party, it is a way to

kitchen where guests can

keep in touch with the

glimpse into the heart of

local scene and scout new

the operation. Familiar

beers to offer in-house.

“

All three owners take pride in perpetuating a product with merit. Partner Jay Oakes shared, “We make sure we abide by freshness, that’s our model.”

“

interior design of indus-

with the local breweries and their growing popu-

All three owners take

larity, Cortes and Oakes

pride in perpetuating a

were ecstatic to pair their

product with merit. Part-

burgers with craft beer

ner Jay Oakes shared, “We

from breweries like Funky

make sure we abide by

Buddha, Saltwater, Barrel

freshness, that’s our mod-

of Monks, Due South, and

el.” Upholding this model,

Banging Banjo. Tucker

all produce, meat, and

theatlanticcurrent.com 45

MUNCH

RESTAURANT BIO

daily. Their produce is sourced from a vendor in Okeechobee, their meat is butchered down the

“

Tucker Dukes offers 22 brews on tap, many of which are routinely changed.

street...literally a mile

“

other goods are delivered

knowledge, the owners and Chefs of Tucker Duke’s have established an extensive menu.

Denoted on the menu as a ‘fan favorite’, the “Charlie

from their location, and

Deerfield restaurant’s

involvement keeps the

White” kicks it backwoods

the sensational “crunch

kitchen is headed by Chef

restaurants in sync and

style with bourbon pi-

buns” are baked at No-

Dominic Dodidata, whom

original. Chef Dodidata

mento cheese, sautéed

atello’s — a family owned

Cortes states is “the Mi-

constructed the winning

onions, spring mix, and

and operated business

chael Jordan of the

burgers for the Burger

tomato. To add to their

within five miles from

kitchen.” On Cartenuto’s

Battle years 2014 and

never-ending creativity,

Tucker Duke’s. In utilizing

quarterly visits, he and

2015, now available on

they expanded the menu

quality food with no

Dodidata work side by

the menu as sliders.

with “blue plates,” sliders,

hidden additives or

side, and Dodidata “pushes

ambiguous ingredients,

Brian to be more experi-

Through trial and error,

plates offer an atypical

the customer is satiated

mental and developmental,”

experimentation, and

dish to the commonly

on multiple fronts. The

Cortes shares. Cartenuto’s

shear food industry

anticipated fast-casual

46 theatlanticcurrent.com

and desserts. The blue

setting. The “Colonel

It isn’t often that a quick-

Sarah” consists of smoked

service restaurant could

beef brisket, onions,

embody a culture, fur-

loaded mashed potatoes,

thermore that it would

and horseradish creme.

offer entertainment as

Matched by its’ antith-

well as a simple eatery.

esis—another fan favor-

Starting small, Cortes in-

ite, the “Duce,” has a

vited a few local bands to

foundation consisting of

perform on location here-

chickpea cakes accompa-

and-there; however, want-

nied by whipped feta,

ing to continue an in-

tomato sauce, radish,

house coalition with local

pickled vegetables, scal-

artists, musicians and the

lions, and cilantro. The

general public, he later

fun-loving, distinctive

spoke to a close friend,

adage of the namesake

Matt Kelly, and together

follows suit throughout

established “Art Battles.”

the menu. Each item is

During the summer, Tuck-

named after a staff mem-

er Duke’s hosts a live Art

ber’s or close comrade’s

exhibition and contest

furry friend. What influ-

outside of their Deerfield

enced this quirky theme?

Beach location. The Art

The answer is simple,

Battles provide an inside

“we are dog people,”

glimpse into the subcul-

stated Cortes.

ture of South Floridian

During the summer, Tucker Duke’s hosts a live Art exhibition and contest outside of their Deerfield Beach location. The Art Battle’s provide an inside access to the subculture of South Floridian artists.

Definitely a unique and multi-faceted way to dine.

artists. Definitely a unique and multi-faceted way to dine. Occasionally Tucker Duke’s will release a burger during a battle event which ups the ante for guests and employees.

Albeit Tucker Duke’s has gained ample success in both territories, appetites are not yet satiated. Any day now, a new Tucker Duke’s will be opening its doors for business in Boca Raton.

Preserving the culture and principles implemented in the former restaurants, the new location will offer up the same beefy goodness, rich, plentiful brews, and inviting ambience east of the tracks.

theatlanticcurrent.com 47

SCENE ➼

Nightlife, events and more

BAR BIO ❘❘ SNAPS

Social and Local

By Doug Fairall

Max’s SoHo Invites Guests Home

i

n Delray Beach, going out typically entails a drive out to downtown, parking, and strolling up and down

Atlantic Avenue in search of the usual bars and restaurants perhaps doing something slightly unusual with their menus.

For years it’s been the trendy thing to do.

Who says trendy has to stay on the Avenue?

Max’s Social House aims to bring people away from the ‘normal’ walks of Delray Beach and place them into a historic house that’s been transformed into a bar, restaurant and hang-out space.

It’s a comfortable and cozy space, just a block off the main strip. The inviting presence of clay tiles and neoclassicalinspired Spanish Revival architecture presents patrons with a feeling that they might be entering someone’s home in Old Floresta. With tables nestled into rooms and alcoves on the inside, this feeling is validated. The owners here are keen on presenting the location with the titular concept of ‘house’.

The restaurant opened its doors in early 2015 by restaurateur Dennis Max in the former Ceviche restaurant space.

Photos: Ian Jacob

theatlanticcurrent.com 49

SCENE

➼BAR BIO Part of the Max Group set of concepts, Max’s Social House, or SoHo as guests and staff shorten it to, aims to fashion itself as one of the backbone Delray Beach properties for those seeking a local-focused experience in both food and cocktails.

If Max’s Grille is the workhorse of the group, Social House is the show horse, trying new things to impress the crowd.

In that vein, The Max Group has brought on some impressive talent to elevate what is being produced.

The bar, for example, with its sought-after crafted cocktails, is headed by Marc Volpicelli, the current President of the United States Bartender’s Guild - Palm Beach Chapter.

“

It’s a comfortable and cozy space, nestled a block off the main strip. The inviting presence of clay tiles and neoclassical-inspired Spanish Revival architecture presents patrons with a feeling that they might be entering someone’s home in Old Floresta.

“

He brings an education to SoHo; an education that he seeks to spread through both his drinks and guestly interactions.

“I’m huge on sharing knowledge, educating myself, and educating the guest,” Volpicelli shared while putting together one of his cocktails. “It’s about elevating the craft in a way that’s palatable and approachable for everyone.”

For him, what makes Social House unique is its atmosphere and culture.

50 theatlanticcurrent.com

“It’s really more of a neighborhood gathering place,” he said. “We’re looking to make some forward progress [over our first year] and make a unique cocktail menu that’s very relevant within where the industry is today in the classic and craft cocktail movement. We certainly want to be very relevant within that, but we also still want to be recognizable and not over the top.”

Even for a relative newbie into the wide world of cocktails, there should be no hesitation or fear of being intimidated here. Volpicelli describes a typical interaction, with a short interview process between bartender and guest. “It usually starts with something like ‘What would you like to drink?’, and if they want to try something new we go from there. If they order a long island iced tea or a jack and coke, I’m going to make them the best long island iced tea they’ve ever had… and that’s what it’s all about, giving the guests what they want in the best manner possible. But on the second cocktail, I might ask ‘Would you be interested in trying something new, would you like to broaden your horizons a little bit, would you like to learn about a new cocktail?’”

Miami might be the big heavy hitter in the craft cocktail scene, but Palm Beach is not that far behind. “What we’d like to do in Palm Beach is really kind of come up behind that and grow here as well.”

theatlanticcurrent.com 51

“You can’t put out unique

The craft cocktail move-

harvested at Swank

or different quality things

ment, in the way that Vol-

Farms in Loxahatchee, to

without people being able

picelli sees and has imple-

thyme grown at Green

to appreciate it,” Volpicelli

mented at SoHo, is big on

Cay Farms in Boynton

opines. Without that base

the aspects of local. “Let’s

Beach, ingredients are

level of knowledge by the

get back to using fresh

sourced to be as conscious

consumer, new ideas and

ingredients, that’s what the

as possible.

innovation can await ages

movement is about; going

to take hold. “We’re at an

back to a place that we lost

The restaurant uses “as

exciting point right now

during Prohibition.”

much as the season will

locally in Palm Beach, to

“

The craft cocktail movement, in the way that Volpicelli sees and has implemented at SoHo, is big on the aspects of local. “Let’s get back to using fresh ingredients, that’s what the movement is about; going back to a place that we lost during Prohibition.”

“

52 theatlanticcurrent.com

give us,” Max’s Social

be able to elevate the craft

Local and fresh permeate

House chef Eric Baker

and raise the bar. We’re on

everything that goes on at

said. “That’s consistent

the verge of it, I would say.”

SoHo. From using beets

with my philosophy as a

chef as well as a person;

As Mark Volpicelli shared,

using local sustainable

it’s all about balance. “I

products.”

like a well rounded menu, in regards to base spirits,

“I think the food really

techniques, presentation. I

speaks to that nature,” he

like a lot of different things

continues. “It’s friendly for

going on. I think balance is

sharing. A lot of items on

the key to life, and it

the menu I think are con-

should be that way in a

versation starters; they’re

cocktail menu as well.”

unique and a little bit dif“We want to create here

anywhere else. You’re not

an atmosphere where

going to find the same

people can come, they

kind of choices that you

can hang out, they can

find at every other restau-

learn, they can share,

rant here.”

they can enjoy, they can socialize. It’s kind of like

Those differences can be

‘Come home to SoHo’...

found in dishes such as

enjoy the Ave but come

the loaded avocado hum-

home to SoHo.”

mus, a fusion of guacamole and hummus served with house-fried tortillas; or the pork cheek empanadas full of savory cheek and manchego cheese; or the monkfish pastrami ‘reuben’ topped with soured brussels sprout kraut and pickled mustard seeds. Everything is familiar yet different. Everything is built around discovery. Everything is intimately crafted to be interesting without being over-the-top.

“

The food is friendly for sharing. A lot of items on the menu I think are conversation starters; they’re unique and a little bit different than you can get anywhere else.

“

ferent than you can get

SCENE

âžźSNAPS

Matt Oberman

Winter Storm Mars

2-8-2016 | Palm Beach County Photos by Ben Hicks

54 theatlanticcurrent.com

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