The Atlantic Current - Nov/Dec 2015

NOVEMBER - DECEMBER 2015 • ISSUE 19

Feeling and Painting

ANTHONY HERNANDEZ

Electric THE SPIRIT OF CHARM CITY

A LOOK UNDERNEATH THE BUN

JOSH DOUGLAS

PREPARATION MEETING OPPORTUNITY

TAP 42

THE MANY LAYERS OF CRAFT

PAPA’S RAW BAR

REMASTERS CEVICHE

Jupiter to Fort Lauderdale theatlanticcurrent.com

dive 2015

NOV.DEC

IN

WELCOME

Mural by Anthony Hernandez; Photo: Ben Hicks

TO THE ATLANTIC CURRENT

2 theatlanticcurrent.com

dive dive

IN CONTENTS

10

NOV.DEC 2015

10 19 22 28 35 45

Community Entrepreneurs, brush off your next big business idea, because Startup Weekend is hitting downtown West Palm Beach

Action Sports Preparation meets opportunity as local skater Josh Douglas looks to test his skills outside of South Florida

19

Arts Get a behind the scenes look at one of Jack Bates’ favorite images in this issue’s How I Got The Shot

Anthony Hernandez Meet one of the region’s most renowned artists and learn what has led to his continued success

22 28

M unch Take a look underneath the bun at one of South Florida’s most well know burger joints

S cene See how craft beer, food, drinks, and pure innovation layer together to deliver one of the best food and beverage experiences in our area

35 45

NOVEMBER - DECEMBER 2015 • ISSUE 19

Feeling and Painting

ANTHONY HERNANDEZ

Electric THE SPIRIT OF CHARM CITY

A LOOK UNDERNEATH THE BUN

JOSH DOUGLAS

PREPARATION MEETING OPPORTUNITY

TAP 42

THE MANY LAYERS OF CRAFT

PAPA’S RAW BAR

REMASTERS CEVICHE

Jupiter to Fort Lauderdale theatlanticcurrent.com

6 theatlanticcurrent.com

ON THE COVER

Anthony Hernandez and his ‘63 Lincoln Continental Location: Kennedy Mural in Downton WPB Photo: Ben Hicks

PUBLISHER & EDITOR

❘❘

Dustin Wright

Dustin@theatlanticcurrent.com

ASSOCIATE EDITOR Danny Wright

❘❘

Dan@theatlanticcurrent.com

PUBLICATION DESIGN ID Creative

AD DESIGN Ivana Martin

PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Nathan Hamler ❘❘ nathanhamlerphotography.com Jack Bates ❘❘ jackbatesphotography.com Kelly Coulson ❘❘ kellycoulsonphotography.com Perrin James

❘❘

lastbreathfilm.com

SENIOR WRITER Cash W. Lambert

WRITERS Doug Fairall Savannah Sheehan Susanna Arntz 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 2015 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.

8 theatlanticcurrent.com

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IN COMMUNITY NEWS & NOTEWORTHY

attorney with little technology background, launched her startup SmartCoos at a previous Startup Weekend in West Palm and is now generating revenue and working on her business full time. “Startup Weekend helped fuse the human element with the technology element and was instrumental in validating my idea,” says Mirta.

“Over the course of the weekend, I was able to create a prototype and get tons of feedback.” It’s about solving problems that no one has solved and creating something new, starting from scratch.

If you have an idea to launch a new venture or are interested in learning about entrepreneurship, this event is for you. Events spon-

STARTUP WEEKEND HITS WEST PALM BEACH

By Chris Callahan

sors to date include Comcast Spotlight and the City of West Palm Beach. Media, public relations and legal sponsorship opportunities are available.

Entrepreneurship is a popular topic

build a team around it, then de-

sources from mentoring and

Startup Weekend will be held

of discussion these days; news

velop it over the weekend. This

funding to connecting founders

from November 20 through

headlines highlight multibillion

event is designed to help teach

with talent. Startup Palm Beach

November 22, 2015 in Downtown

dollar valuations of venture-backed

entrepreneurship, launch new

has contributed to this effort by

West Palm Beach. Startup Palm

companies that are disrupting old

ventures and connect aspiring

creating a platform that fosters

Beach (“StartupPB”) is an initia-

markets or creating altogether new

entrepreneurs with web and app

idea generation and validation

tive fostering entrepreneurship

markets with advanced technology

developers, potential co-founders,

while building a community in

in Palm Beach County through

and innovative business models.

service providers and investors.

which these entrepreneurs can

education, mentorship and

connect with one another.

funding initiatives.

Mirta Desir, a former civil rights

For more info, visit startuppb.com.

These startups’ success stories are fueling a fire of curiosity about how to become an entrepreneur and create the next billion dollar company. This fast rising popularity of startups and enthusiasm for entrepreneurship is causing a crisis; there are not enough resources to support aspiring entrepreneurs.

Where do we begin?

Behind every strong, successful

Startup Weekend is designed to help teach entrepreneurship, launch new ventures and connect aspiring entrepreneurs with web and app developers, potential co-founders, service providers and investors.

business, is a great idea. But how

South Florida is a thriving econo-

do you know if your idea is good

my with the potential to create a

enough to pursue as a new ven-

vibrant community of small busi-

ture? Startup Weekend is a 54-

nesses. Events like Startup Week-

hour accelerator where you enter

end help inspire people to start

with a fresh idea, pitch the idea,

new ventures and provide re-

10 theatlanticcurrent.com

SINCE 1968

4655 N. Ocean Blvd.

Boynton Beach, FL 33435 561-272-2882

Happy Holidays W W W . N O M A D S U R F 1 9 6 8 . C O M

Custom Surfboar & SUP'S ds m great gif ake ts

dive

IN EVENTS WHERE & WHEN

Pompano Beach Green Market

Bryan Smith and Mike M.

@ City Hall

@ Maxi’s Lineup — Jupiter

3rd Annual Fall Skate and Grind

The Congress

@ “505” Teen Center/ Hobbit Skate Park — Delray

7 Below—A Tribute to Phish @ Propaganda — Lake Worth

Delray—feat. The Motowners

The People Upstairs

The English Beat

@ Brogues — Lake Worth

@ Culture Room

Future Prezidents

An Evening With Yes

@ ER Bradley’s — WPB

@ Broward Center for the Performing Arts

7-8

You know and love this dude from his hilarious roles in Pineapple Express, This Is The End, Hot Tub Time Machine, The Office, and more. And now you can catch his standup act live at the Palm Beach Improv in West Palm.

Visit palmbeach.improv.com for tickets and show times.

NOVEMBER 6

Free Friday Concert at the Pavilion Delray — feat. Orange Sunshine (60’s covers)

Tinsley Ellis @ Funky Biscuit — Boca

12 theatlanticcurrent.com

7

ESA Palm Beach District Surf Contest — Jupiter

Leisure Chief @ Guanabanas — Jupiter

6-9

Fort Lauderdale International Boat Show

Stand Up For The Cure Miami 2015 SUP Event @ Miami Yacht Club

Bachaco @ Stand Up For The Cure Event @ Miami Yacht Club

13

@ Square Grouper — Jupiter

@ Sunset Cove Amphitheater

@ Palm Beach Improv

@ Due South Brewing — Boynton

Free Friday Concert at the Pavilion

Palm Beach County Flying Pigs BBQ Festival

27-29

Food Truck Thursday

Bushwood

7-8

Craig Robinson

@ Lafayette’s Music Room — WPB

4th Annual Delray Beach Wine and Seafood Festival

8

Detox Yoga @ Twister Trunk Brewery — PBG

8-22:

CANVAS Outdoor Museum Show @ WPB

Suenalo! @ Guanabanas — Jupiter

The People Upstairs @ Rhum Shak — Lake Worth

JP Soars and the Red Hots @ Bamboo Room — Lake Worth

14

FAU vs Middle Tennessee State @ FAU Stadium

Greg Hanson @ Brewhouse Gallery — Lake Park

11

The Congress

Badfish—A Tribute To Sublime

@ Guanabanas — Jupiter

@ Revolution Live

12

Uproot Hootenanny

Due South Brewery 50 Tap Takeover

@ Village Pump — Lauderdale-By-The-Sea

@ World of Beer — Wellington

Pho

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IN

EVENTS

22

WHERE & WHEN

Jupiter Farmer’s Market

Dubbest @ Guanabanas — Jupiter

@ Harbourside Place — Jupiter

14-15

24

@ South Florida Fairgrounds Expo Center

@ Due South Brewing — Boynton

Art in the Park

25

ARTNADO

15

Zac Brown Band @ Perfect Vodka Amphitheater

Bushwood @ Perfect Vodka Amphitheater Mazda VIP Lounge

17

18

@ 505 Teen Center — Delray

@ Sunset Cove Amphitheater

While it can be tough to track down your favorite food trucks at a time and place that works for you, the Food Truck Invasion makes it super easy to hit up a ton of your local favorites, all in one location.

The event takes place from 5-9pm with a movie being played from 7-9pm. Visit pbc.gov for more info.

Brian Bolen @ Deck 84 — Delray

18

Food Truck Invasion and Family Night

20

Free Friday Concert at the Pavilion —Delray—feat. B Street Band (Springsteen Tribute)

West Palm Beach Green Market

Spred the Dub @ Guanabanas — Jupiter

26

Dirty Bourbon River Show @ Lafayette’s Music Room—Jupiter

Dancegiving EDM Concert @ Sunset Cove Amphitheater

Daryl Hall and John Oates @ Hard Rock Live

28-29

16th Annual Downtown Delray Beach Thanksgiving Weekend Arts Festival @ Pineapple Grove

27

—Jupiter Beach

@ Due South Brewery

@ L.O.C.A.L.S. Party —JB’s on the Beach — Deerfield Beach

Vintage Iron Mororcycle Show, Jangle Leg

Spiritual Rez @ Guanabanas — Jupiter

@ Bamboo Room — Lake Worth

19

Albert Castiglia

@ Abacoa Amphitheater — Jupiter

@ Pineapple Grove Arts District

Founders Brewhouse Spotlight—The Holidazed

The Helmsmen

28

29

Dirty Dozen Brass Band

Pineapple Grove Tour

Craig Robinson

4th Annual Black Friday

ESA Palm Beach District Surf Contest Hope Fest 2015 feat: Dumpstaphunk, Fusik (playing James Brown), Boxelder, Uproot Hootenanny, and more

@ Sunset Cove Amphitheater

27-29

@ Waterfront Promenade & City Commons

Multi-cultural Fest

Food Truck Invasion and Family Night

@ Seminole Hard Rock

@ Palm Beach Improv

Ladies Day

@ Liberty Tree Park — Plantation

Daughtry

@ Brewhouse Gallery—Lake Park

@ Port St Lucie Civic Center

30-2

3rd Annual Fish Heads of Stuart Sailfish Invitational

DECEMBER

@ Guanabanas — Jupiter

Treasure Coast Beer Festival

Resolvers

2

Old School Square — Delray Beach

Food Truck Invasion and Family Night

@ Brewhouse Gallery — Lake Park

The Helmsmen

@ Sunset Cove Amphitheater

Machine Head

Nov 20-22:

@ Harbourside Place — Jupiter

Dank

Janiva Mangess

@ Guanabanas — Jupiter

@ Lafayette’s Music Room — WPB

@ Downtown WPB

The Resolvers

@ Bamboo Room — Lake Worth

19-21

21

@ Eats n’ Beats — Parkland

Delray Beach Turkey Trot— 5K Run and Walk

@ Leftover’s Café — Jupiter

Spiritual Rez

Jeb Bush Florida Classic Sailfish Tournament 14 theatlanticcurrent.com

Startup Weekend

@ Anchor Park

3

The Helmsmen @ Leftover’s Café — Jupiter

Harper @ Guanabanas — Jupiter

@ Culture Room

3-6

Damon Wayans @ Palm Beach Improv

100 Ft Christmas Tree Lighting—

4

dive

IN EVENTS WHERE & WHEN

Free Friday Concert at the Pavilion

9

Delray—feat. Joel Dasilva and the Midnight Howl

@ Guanabanas — Jupiter

Fusik @ Guanabanas — Jupiter

Bobby McClendon

The Duppies

The Malah

Jamie Rasso

Uproot Hootenanny

@ Funky Buddha — Boca

@ Lafayette’s Music Room — WPB

@ Deck 84 — Delray Beach

18

Ladies Day

12

Hackensaw Boys w/ Uproot Hootenanny

ESA Palm Beach Surf Contest

@ Funky Biscuit -- Boca Raton

Free Friday Concert at the Pavilion

— Lake Worth

Delray—feat. Wild Fire Band

Delray Beach Holiday Parade

@ Lafayette’s Music Room — WPB

9-13

5

Crest” Sailfish Series— Singer Island Sailfish Marin

22

@ Due South Brewing — Boynton

26

Zack Jones

West Palm Beach Green Market

@ Guanabanas — Jupiter

@ Brewhouse Gallery — Lake Park

@ Waterfront Promenade & City Commons

Bulletproof Stockings

Edwin McCain

Uproot Hootenanny

@ Culture Room

@ Funky Biscuit — Boca

@ Boston’s on the Beach — Delray Beach

Uproot Hootenanny

Pink Talking Fish

@ The Field — Davie

@ Revolution Live

27

14

Y100 Jingle Ball

@ Guanabanas — Jupiter

62nd Annual Stuart Sailfish Club Light Tackle Tournament

5-6

11

16

Food Truck Invasion and Family Night

19

—Veteran’s Park

Delray—feat. String Theory Band

@ Sunset Cove Amphitheater

@ Culture Room

17

Jason Soffer

@ Lafayette’s Music Room — WPB

@ Brewhouse Gallery — Lake Park

31

Pat Travers Band w/ special guests @ Funky Biscuit

The String Assassins @ Brewhouse Gallery — Lake Park

Moska Project

Delray Art League Artists in the Park

6

Operation Sailfish— 1st Leg of “Quest for the

10

Kung Fu w/ special guests Electric Kif @ Funky Biscuit — Boca

10-13

Free Friday Concert at the Pavilion—

Detox Yoga

Future Prezidents

@ Twisted Trunk Brewery — PBG

@ Blue Anchor Pub — Delray

Victor Wainwright

13

(Home Game)

Dolphins vs Giants

@ BB&T feat. 5 Seconds of Summer, Demi Levato, and more

(Home Game)

Leon Russell

Pineapple Grove Tour @ Pineapple Grove Arts District — Delray

Wonderama

Dolphins vs Ravens (Home Game)

Photo: Jim Arbogast

Sailor Jerry Presents: An Evening w/ Lucero @ Culture Room

Uproot Hootenanny @ Swank Farm Kickoff Dinner — Loxahatchee

8

Blue Man Group @ Kravis Center

Ladies Day @ Due South Brewing — Boynton

16 theatlanticcurrent.com

29

JJ Grey & Mofro

@ Lafayette’s Music Room

Lafeyette’s Music Room has been putting on some great shows lately, and this one is no exception.

Be ready to groove to the southern rock, soul, funk and blues that JJ Grey & Mofro does oh so well.

And lucky for us, they’re playing two nights. Visit lafayettes.com for tickets.

Dolphins vs Colts Resolvers @ L.O.C.A.L.S. Party @ JB’s on the Beach — Deerfield Beach

29-30

JJ Grey and Mofro

Billy Joel @ BB&T

@ Lafayettte’s Music Room — WPB

New Year’s Eve Celebration

FAU vs Florida State

@ Funky Biscuit feat. Albert Castiglia & John Ginty

—Men’s Basketball Sunrise

Saltwater Brewery Anniversary Party

20

Jupiter Farmer’s Market @ Harbourside Place

SS Francis @ Brewhouse Gallery — Lake Park

The Dan Band: Unplugged and Up Close @ Palm Beach Improv

First Night In Downtown Delray Beach New Year’s Eve Party @ Respectable Street — WPB

New Year’s Eve Party @ Honey — Delray Beach

Innovators & entertainers that move our community

ACTION SPORT

ARTS ❘❘ THE BITE

JOSH DOUGLAS

Preparation Meeting Opportunity

By Cash W. Lambert

j

osh Douglas has calculated the risk and he thinks that it’s a risk well worth taking: moving. Going for it. Betting on himself. At least for a month or two.

It’s a frequent pilgrimage conducted

by South Florida action sport athletes: spending time in California to see first hand the industry on steroids. The competition. The cameras, the lights, the action. And how the skills you possess measure up.

Which is why Josh is leaving the safe confines of home in South Florida. If you’ve never met him, you can find his presence frequently at local contests, Ramp 48, and the skate park in West Boynton Beach. And he’s made his name in the area, with sponsors such as Island Water Sports, Lakai, Ramp 48, Thundertrucks and Spitfire.

And today, because I asked, 19-year-old Josh is looking back at the preparation that has led to this opportunity. But just for today, because the past is nostalgia and he’s too young and free to be thinking about such for too long.

Photos: Nathan Hamler

theatlanticcurrent.com 19

“I was born in Maryland and moved to Florida when I was around 9,” he says. “I didn’t skate in Maryland. Not too much of a scene there. When I did come down to Florida, to Boca Raton, it was kinda like culture shock, there’s this real good surf and skate culture and I wasn’t too familiar with that. So I wanted to take part in skating. I saw Lords of Dogtown, and was really hyped on it around age 10. I really wanted to skate. I found a good group of kids to skate with, and when I moved here everyone was better than me. I needed to progress to keep up with what they were doing. We started filming, that led into contests.”

“It sounds like you found a core group of friends in the scene, and that can be hard to come by.”

“Yeah, it’s not discriminatory,” he says. “Everyone gets along because we all share the same passion.”

“What are some things you’ve taken away from contests in our area?” I ask.

He begins without pausing: “To not stress over it, over contests. Normally skating…it’s really natural, it’s a feeling and you don’t have to think too much.

It’s all based on muscle memory. If you go to contests and you’re stressed out, worried about the judges... it’s not going to help at all. The more fun you’re having, the more it will translate onto the board. You don’t have to stress and you usually won’t do good if you do stress. I have fun with friends, and just be free and loose. Not even worrying about where you finish too, because it will come down to who put in the most work when you’re not at the contest.”

“It’s obvious that South Florida does have it’s limitations within the skate scene. Do you think these have hampered you, or in a sense made you?”

I inquire.

“Kids will get into it here and you’ll see who really likes it, you know? You can go to a skate park one year and come back the next year and see the ones who are actually passionate. Kids get

20 theatlanticcurrent.com

Currents

Action Sports

so many kids trying to go big. If you want to be professional, you have to really want it. There’s so many kids that are saying ‘sponsor me, sponsor me’ and because I care about it as much as I do, I want to make a living at it. So I like to skate switch, because when I was growing up my parents would see my shoes, and one would be super ripped up and the other perfect, so I would skate switch to make my shoes last twice as long. And my parents help out whenever they can, they’re supporters. They’ve been helping me save up all my contest winnings in order to do the trip.”

Josh has seen and skated well in pressure filled situations, and he’s been west before. But this time, although it’s yet to be written what he will feel at select moments, he talks calm and he talks prepared. That’s why we’re talking about him, and why we can’t wait to see what comes of it.

I like to skate switch, because when I was growing up my parents would see my shoes, and one would be super ripped up and the other perfect, so I would skate switch to make my shoes last twice as long.

good in other places so quick be-

86 degrees but feel like 106.

cause the weather is incredible...

Whether you like it or not, it’s a lot

they can try for 3 years and be as

tougher to skate here.” He laughs.

good as someone here who tries

“I’m trying to film a trick and 6

for 4 or 5 years. And a lot of it de-

tries in I’m soaking in sweat.”

pends on drive. Kids here that are

passionate about it are going to be

“And all of this has now led to you

more driven to push themselves

heading out to California for a month

through adversity than other plac-

or two to size up that scene,” I say.

es where things are candy coated.

Here, skating in humidity...it’ll say

He continues: “Nowadays there’s

theatlanticcurrent.com 21

CURRENTS ARTS

HOW I GOT

WITH JACK BATES

THE SHOT

i

n an underwater natural environment the most

important factor to nailing the shot is visibility. The second most important factor is always lighting. My favorite photographs come in soft sunlight, eliminating harsh shadows and highlights. I wanted an interesting foreground and background to really bring drama to the image.

On this particular day the sun was far from soft and there was not a cloud in the sky. We chose a bridge with underwater pilings that allowed me to manipulate the harsh light to my taste. I positioned my angle to shoot through the pilings under the bridge which allowed me to capture a direct light upon Crystal’s face at 15 feet deep.

She was a natural in the water, holding

ABOUT THE PHOTOGRAPHER:

Jack Bates began his career as a professional photographer 3 years ago, after graduating from the University of North Florida. Bates combines his love for nature, art, and people to create his Portfolio.

her pose for up to a minute. The fire coral along the walls of the pilings were not helping because the current was ripping and the only way to stabilize myself was to position my body up against

CAMERA BODY: NIKON D810 LENS: NIKON 24MM 1.4G WATER HOUSING: NAUTICAM W/8.5 INCH DOME SHUTTER: 1/2500TH SEC. F/2.5, ISO 50 LOCATION: JUPITER, FL

the piling. We tried for this shot at least 5 times until I saw this one through my frame.

22 theatlanticcurrent.com

CURRENTS

THE BITE

t

he last few months

being goggle eyes, pil-

we’ve had a large,

chards, or bullet bonitas.

unusual migration

Fishing for sailfish is very

of bait fish; mullet, pil-

easy in South Florida and

chards, and sardines. The

you’ll find them in 80-120

tarpon run and the snook

feet of water and the best

fishing have been red hot.

bite will be early in the

The rainy season was late

morning or late afternoon.

this year so fishing moved back a few months. As of

The other thing that has

now, everything has

really increased over the

cleared up, the weather is

last five years is the

much better, conditions are

amount of wahoo that

better, and everything is

come here. It used to be

starting to look very good.

that people would believe we’d just catch wahoo by

In the November-January

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

accident, and now these

time of year we have a

same guys are wahoo ex-

eryone thought you had to

large number of sailfish

perts. For wahoo, watch

go to the Keys to catch wa-

and other small boat tour-

your moon---2 or 3 days

hoo; we know they’re here

naments from Stuart

before the full moon, on

now, and we know how to

down to the Florida Keys.

the full moon, and 2-3 days

catch them, so if you pre-

You have a large army of

afterwards, around the

pare correctly you can go

small boats going out to

inlets on an outgoing tide

out and get one almost any

catch bait at night and in

is very good, and go a little

day of the week.

the morning, preparing for

deeper as the wahoo tend

the Friday-Saturday fish-

to stay in 150-250 feet of

One final thing that happens this time of year is the

“

In the past year we’ve seen wahoo caught up to 90 pounds.

”

migration of the big, fat swordfish that move in during the nighttime and daytime, and we start to catch what we call pump-

ing tournaments. But for

water. If you go out and

kin swordfish that are

the weekend warrior it’s a

troll around and see bait

bright orange or almost

great time to go fishing. If

fish skipping you’re prob-

red. The meat is so good,

you work all day and can

ably seeing bullet bonitas.

and we believe it’s the

get out at 3:30 or so, head

If you see this you know

shrimp migration---the red

out of the inlet and anchor

you’re in the right area, and

and pink ones---and the

up in 40-60 feet of water

you can troll artificials, troll

swordfish gorge on that,

and bottom fish for king-

your lures, catch live mul-

and squid. Fishing is very

fish and snapper, and you

lets and put them back out

good in November and

can still find dolphin.

and it’s not uncommon to

December, so give us a call

catch 2-3 wahoo in the

and ask questions when-

But it’s the elusive sailfish

30-60 pound range. We’ve

ever you need assistance.

that everybody wants. For

seen in the past year wa-

sailfish, you see a lot of kite

hoo caught up to 90

fishing; drifting with live

pounds. The joke about

bait with the bait of choice

this is, 10-15 years ago ev-

WATERS ARE STARTING TO GET MORE CROWDED, AND TOM OFFERS UP THESE IMPORTANT SAFETY TIPS:

24 theatlanticcurrent.com

GETTING READY TO BUY A ROD AND REEL?

Tight lines and good fishing.

By Tom Greene

It’s starting to get dark a little earlier, so be careful coming in and out of the inlets. With an incoming tide, the inlets are calmer; outgoing tides the inlets are rougher. So, understanding the tides is very important. Coming into the inlet where you have large ground swells, be on the lookout for kayakers and small boats—on the backside of the waves these guys can be in the trough and you’ll never see them.

If you are on a smaller boat, always have a blinking light and a flare.

Photo: Perrin James

20,000+

POTENTIAL CUSTOMERS ARE READING THIS ISSUE CALL OR EMAIL TODAY TO RESERVE YOUR SPACE theatlanticcurrent.com

info@theatlanticcurrent.com | 561-383-0035 ext 101

CURRENTS

Jypsea local x resilient apparel Q&A

THE MAHI COLLECTION

FIND US ON:

26 theatlanticcurrent.com

28 theatlanticcurrent.com

Feeling and Painting

Electric

You’ve seen ANTHONY HERNANDEZ’s paintings and you’ve seen his murals. Look close enough and you can even spot his Cuban roots. But what you can’t see is that his motivation is tied to a certain gratefulness, and here’s why that’s reflected in every work.

It’s 1pm on a Friday, and I’m not sure who is

paintings without any interruption”.

dressed better: Anthony Hernandez or Robert

By Cash W. Lambert Photos by Ben Hicks

Plant. We’re standing in Anthony’s soon-to-

Anthony himself is dressed quite well: longsleeve

be-studio in the outskirts of West Palm Beach,

red shirt covering arm length tattoos, ironed

and there’s a handful of construction workers

jeans, a pure white wrist watch and clean Con-

laying down wood, machines and dust litter

verses. His full length beard is perfectly groomed,

the floor, and he’s casting me the vision: this

and his smile brightens the already sunlit room.

is a “getaway” where he can “work for days on

His smell even emits a sense of...class.

theatlanticcurrent.com 29

performance, mouth wide, electrified with bright, dripping colors. His long, curly hair is flowing down to his shoulders, where his unbuttoned shirt is hanging on his skinny frame.

“This guy was a god-like figure, man,” says Anthony, smiling. “In the 80s, you have to understand that this music was illegal to hear in Cuba. These guys came out in what the 60s? 70s? It came out unWhen I first entered the house

derground that much later there…”

minutes ago, he apologized for the “mess”, and then apologized for

“So you’re originally from Cuba?”

not having many paintings on dis-

I ask.

play, because he had just “shipped off a batch of 16 to Los Angeles.”

“I lived there until I was 12 years old,” he responds. “I had fam-

But he does have a few in the

ily members become political

room. And towering in front of

prisoners, and my mom said ‘hey

us is a canvas twice our size with

we can no longer live here... no

Robert Plant — the famed lead

freedoms, no liberties’...I was 12

singer for Led Zeppelin known

and if I turned 14 there I’d have

for his rock-god status — crowing

to go into the military...so I left.

into the microphone during a live

Haven’t been back since.

“I lived there until I was 12 years old … and if I turned 14 there I’d have to go into the military... so I left. Haven’t been back since.

30 theatlanticcurrent.com

Yes, Anthony dresses as well as

successful real-estate agents in the

those you see in the pages of GQ

nation as well as West Los Angeles,

and yes, he does have a Latin

the brothers also lay claim to their

accent, but you’d never guess

own television show: HGTV’s hit

that he experienced oppression

‘Million Dollar Listing’.

for any amount of time given his warm personality.

Anthony says he is working on another batch of 24 - hence the

And I certainly didn’t guess the

rush to get his new art retreat

power of his connections. A few

prepared - but his work isn’t

days earlier, when I first contacted

isolated to Los Angeles; he’s a fre-

Anthony about an interview, he

quent in our South Florida scene

sent me a video of a gorgeous

for oil and acrylic paintings on

mansion for sale in the prestigious

canvas, along with murals.

The expansive painting that you can’t miss when exiting I-95 on Okeechobee Road: a baby holding a colorful puzzle piece, surrounded by multiple other puzzle pieces: his tribute to a family member with autism.

neighborhood surrounding the famed ‘Hollywood’ sign in Los An-

Like the one outside of Camelot

geles. The video pans from a blue

in downtown West Palm Beach of

lit pool to a green lit jacuzzi and

John F. Kennedy’s face, wearing

through decorated bedrooms built

sunglasses with the Palm Beach

for the 1 percent, and when it pans

skyline colorfully reflecting out of

through one of the main dining

his glasses. Or the expansive paint-

areas, there on the wall are several

ing that you can’t miss when exiting

of Anthony’s paintings.

I-95 on Okeechobee Road: a baby holding a colorful puzzle piece, sur-

He’s tight-lipped on who is interest-

rounded by multiple other puzzle

ed in the house, but it sounds like

pieces: his tribute to a family mem-

someone who has celebrity status

ber with autism. Even the Wine

in multiple industries. And the

scene on Fern Street in the same

real estate company showing the

area, and a “giant” mural “coming

house too is watercooler discus-

soon” on Datura and Olive.

sion. The company is none other than the Altman Brothers, who in

And countless other showings and

addition to being some of the most

exhibitions of his electric works.

theatlanticcurrent.com 31

32 theatlanticcurrent.com

We’re still standing in front of

“Got a water bottle, and I

Robert Plant’s live performance,

mimicked the rain.”

and the construction crew is getting rowdier. He raises the sleeve on one

He pauses to wince at the

arm, revealing a specific tattoo...

sound of a construction machine coming to life for

...“Is a picture my mom took of

a few seconds.

me. It was 1979. I was building a Cuban scooter made of wood. It

“I just stand on a ladder. Some-

was originally a photo she took of

times I’ll rush out into the rain if

me, and then I painted it. She didn’t

I don’t have water on hand and

want me to sell the painting... a

leave it out there, then I get the

48 by 60, so I tattooed it on.”

drips where I want them.”

“The color...the color comes at the moment, you know? It’s not planned.

I love that tropical feel, I’m from Havana...it gives it life.

“That Cuban history...puts the painting into a completely different perspective,” I say.

“I had older cousins who had tapes and snuck in videos of Robert Plant, Jimmy Page, Jimi Hendrix,” he continues. “It was anti-communism. It was forbidden. A Canadian tourist one time

been something you’ve

and progress and grow as

gave me real cheap headphones

enjoyed?”

an artist. Some colors really calm me, you know? And

and I never had any before...I was young, but at the time I could lis-

“It’s always been there,” he re-

some say ‘hey you were

ten to something and nobody else

sponds. “When I was young, my

wrong about me…’”

could hear it. Crazy, man. These

mom says that I was wild, man

guys...these guys are inspiration.”

and the only thing that helped

Anthony winces again as

was when she would lay down a

another machine kicks up a hid-

I take a few steps closer to the

couple of pencils and paper on

eous noise, and after more talk

canvas.

the ground. I’d be there for hours

about his next batch of paintings

drawing and painting.”

to be sent West and Canvas WPB

“How do you decide which color “The texture…” Anthony roars

to use?” I ask.

back to life. “I love the texture on

(which he calls “a shot in the He pauses, still staring at

arm” for our art scene), I bid him

this. You’re not gonna damage it -

“The color...the color comes at

Robert Plant. Then continues:

farewell and step into the thun-

touch it, touch it!”

the moment, you know? It’s not

“I’m trying lately to stay away

dering South Florida afternoon.

planned. I love that tropical feel,

from black.”

I drag my hand across.

One thing about my paintings “See? It has body. It has texture…”

The door behind me closes and

I’m from Havana...it gives it life.

“Why?”

humidity quickly fills the void where color, warmth, style and

like I said is that you can touch it, enjoy it. You can see all the

“In nature there is no black... it’s

creativity used to be. And on

There’s dried yellow and orange

drips…” he drags his hand across

a figure of us catching darkness.

my drive home, ebbing through

and blue and green water drops

Robert Plant’s stomach… “and

There is no true black in real life.

I-95 traffic and then through

that drip down the entire canvas.

here look it’s a bug that got

I’ve been substituting the black

downtown West Palm Beach, it’s

caught when it dried.”

for darker blues, trying to stay

impossible to miss three of his

away from that and use colors to

aforementioned murals electrify-

I look for myself, and he’s right:

create the whole image I want.”

ing the buildings of the area. But

“Thank you, man. Thank you so

a tiny bug is sitting in a coffin-

now knowing the story of their

much,” he responds.

like drip.

He continues: “And I was not a

creator, they each take on a mag-

big fan of blue for a long time.

nified importance and I have to

“I really like it,” I say.

“How did you get it to streak

“When did you start drawing

I’m constantly changing my style

stop and survey each one again.

like this?”

and painting? Or has it always

along with the way I do things

Chances are you will too.

theatlanticcurrent.com 33

Super freSh Super convenient

pApA hug hie ’ S S e A foo d w or ld

In 1976, Joy and Hugh Ganter opened Seafood World. After many years in the Bahamas, we had a clear ideal of the kind of restaurant we wanted and that focus has never changed.

We serve the freshest seafood in a relaxed and friendly atmosphere where recipes are simple and tasteful.

Sauces and spices enhance, but don’t overpower the seafood. That was 1976. Today, Joy and Papa Hughie’s still offers the same fresh seafood. Come join us as we start to celebrate the next 40 years.

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MUNCH A taste of our local food culture

RESTAURANT BIO ❘❘ DISH ❘❘ BITES

The Spirit of Charm City: A look underneath the bun

By Savannah Sheehan

t

he Hillsboro Square shopping plaza immerses you in a

mouth-salivating aroma that quickly awakens your appetite. Following the smell to a small building puffing with smoke, you witness the flocks of people entering the deceptively limited area. Upon entering you see the line

Photos: Nathan Hamler

theatlanticcurrent.com 35

MUNCH

RESTAURANT BIO

forming out towards the front door and immediately wonder, “What am I missing out on?”

Now you’re hooked, if not for the smell then for complete curiosity and bewilderment. You’ve entered a new world, filled with personified food and a local

a plethora of South Floridians and transients visit daily, dubbed Charm City Burger Co.

“

“

hot spot feel. A world

We wanted a look you couldn’t put a time period on in order to mesh worlds together. We wanted to create a make believe world within itself. A world that is edgy without offending anyone.

The classic burger joint--

years, offering an urban-

was solid—an epic propri-

fed through advertisements.

ing but not limited to, the

an American sentiment,

style venue to the beach

etary blend created by Chef

“We wanted to do every-

unfrozen meat, produce,

but to owners Evan David

community. The E&M duo

Mike Saperstein consisting

thing the grass roots way,”

ice cream and dairy prod-

and Mike Saperstein,

sought to offer an experi-

of Chuck, short rib, and

Evan shared. “We didn’t

ucts, and of course, the

Charm City was purposed

ence where all walks of life

beef brisket. With an award

want who we were up for

local artisan buns. Fresh

to be much more. Center-

could resonate with the

winning burger heeding

interpretation.” In order to

has an over-played feel to

ing their focus on being

atmosphere in their own

the dream, the develop-

accomplish this ideal, every-

it. Everything is fresh, but

specialized to a contradis-

individual way. In other

ment of Charm City’s motif

thing in the store had to be

what does that mean? For

tinctive caliber, the objec-

words, (Evan’s words) “We

became a gradual and con-

quality, locally sourced, and

Charm City, it’s the purest

tive was to create and em-

wanted a look you couldn’t

stant work in progress.

made to order; the adage

ingredients prepped,

body an authentic burger

put a time period on in

Mike and Evan knew their

being “slow food fast.” Seems

cooked, and presented to

joint that could not be eas-

order to mesh worlds to-

vision could not be fabri-

paradoxical… quick service

you with hard-working

ily defined. One that em-

gether. We wanted to cre-

cated instantly or spoon

with made to order burgers

hands of familiar faces.

braces the local Deerfield

ate a make believe world

that are each cooked to cus-

Upon speaking with Evan,

Beach vibe integrated with

within itself. A world that is

tomer specifications in just

he stated “everything is

pop culture trends, innova-

edgy without offending

five to eight minutes? All

made for us by us, nothing

tive food culture, as well as

anyone.” The foundation

doubts aside, that is the op-

is a generic product,” this

eration, and it thrives.

being the attention to de-

historical trends that have

tail Charm has continu-

permeated through the Working with a scratch

ously consummated since

kitchen calls for an exuber-

it’s opening in 2008.

ant amount of prepping

36 theatlanticcurrent.com

along with fresh ingredi-

A restaurant cannot ad-

ents delivered daily, includ-

equately adopt a persona,

The ‘Redneck’ gives the ‘Cowboy’ a run for your money, by consisting of similar ingredients with a different twist.

The ‘Redneck’ is accompanied with smokey BBQ sauce, honey mustard, thick cut peppered bacon, cheddar cheese, and an Onion ring topper.

theatlanticcurrent.com 37

MUNCH

RESTAURANT BIO

or become a lifestyle without reaching the first line of customer-- local South Floridians. One angle Evan and Mike approached was acquiring a staff that could relate to the customer.

Such a character would know or reside in the community, be able to develop connections with customers, and represent the unique framework that is Charm City culture. In order to become “the community’s restaurant we needed to embrace the community.” Embracing the local community rendered Charm City the opportunity to unleash an entirely new way to dine in the area. Upon entering Charm City, you are rushed with a warming confusion of surrealism.

There are murals on the walls, placing each foodrelated character in a world of their own. It takes a moment to digest ( no pun intended) all of the small details that bring this alternate world to life.

The subtleties from the innuendos in the menu to the old school signage emanate a whimsical sensation, as if you were entering a restaurant that had never experienced the flux of time. The effort put forth into the setting translates into the food.

Each item on the menu has an identity and a coinciding cartoon, for instance a fan favorite deemed the ‘Cowboy Style’ comes toppling with cheddar cheese, thick cut peppered bacon, grilled onions and mushrooms, and of course, charm sauce.

The ingredients compli-

38 theatlanticcurrent.com

ment the persona. The

been liquefied and poured

other business conquests.

Burger Beast—a South Flo-

humble ‘hippie’ burger is

into a sixteen ounce cup

Having studied at Johnson

ridian food blog and

house-made out of black

ready for the taking.

and Wales in Miami, Chef

founder of ‘The Burger

Saperstein has honed

Battle.’ Charm City has

beans, oatmeal, and mushrooms, a purest ideal

Charm City is one of three

years of experience at a

won Best Burger in the

matched with a hearty

concepts within the busi-

multitude of restaurants

Burger Battle for years

including, Café Maxx in

2009, 2012, and 2014. In

Pompano Beach, FL. There

2012 Charm City also

he worked his way to head

gained the title of Best

Chef. All burger creations

Burger in the River Walk

have been actualized by

Burger Battle III. One year

Chef Saperstein, but the

later, Charm added Best

core formula to Charm’s

Burger Joint to their award

rate of success and con-

collection, which was re-

tinuous growth lies in the

ceived from the River

quality of the food and the

Walk Burger Battle IV. The

ness group E&M Munchies

speed in which it is deliv-

aforementioned awards

ents. With such emphasis

Corporation. As Charm

ered. Although there are

only scratch the surface of

on every other facet of the

developed and became

some distinctions in each

the honors and praise

establishment, Evan and

sustainable, Mike and

of their roles, both owners

Charm City has received.

Mike did not want to limit

Evan ventured out and

conduct their businesses

Although Charm City is

the menu to solely burg-

subsequently opened El

as a full partnership.

the name everyone knows,

ers. They decided to create

Jefe Luchador and later,

a little drama within this

The Rebel House. Charm

Nearing its seventh year in

are afforded to Evan, Mike,

world by introducing

City was their “low risk”

business, Charm City has

and the incredibly devout,

chicken sandwiches that

endeavor. Given neither

accrued many accolades, a

hard working staff; who

pack some heat. The ‘Red-

Mike nor Evan had previ-

number of which have

uphold the essence of any

neck’ gives the ‘Cowboy’ a

ously owned a quick ser-

been awarded by The

burger joint, the food.

run for your money, by

vice restaurant; they were

consisting of similar ingre-

able to build Charm with

dients with a different

creative freedom, afford-

twist. The ‘Redneck’ is ac-

ing them the opportunity

companied with smokey

to “think outside the box,”

BBQ sauce, honey mustard,

and observe the course it

thick cut peppered bacon,

took. Given the flexibility

cheddar cheese, and an

to experiment and grow

Onion ring topper-- con-

with the restaurant, they

sisting of two onion rings

later paved the way to

Embracing the local community rendered Charm City the opportunity to unleash an entirely new way to dine in the area. Upon entering Charm City, you are rushed with a warming confusion of surrealism. round-up of ingredi-

these accomplishments

stacked atop the sandwich.

The options are vast, and can all be washed down with a lil’ piece of heaven-a hand spun milkshake.

The American dream has

theatlanticcurrent.com 39

MUNCH

DISH

[PAPAS RAW BAR [

Remastering Ceviche: Go for the food and stay for the party.

n

by Savannah Sheehan

and be Local,” but with the Raw Bar, the word “local” is not simply a description of the clientele. Everything that is brought into and goes out of the restaurant is locally sourced. The Ganters own fishing boats in the Bahamas; this supplies the restaurants with fresh, overnight Conch and Stone Crab. Christopher Ganter (Troy’s brother) traverses to Miami

estled along

interchangeably. With

every day to acquire whole

the bustling

such an ideal location, the

fish. “We do not buy filets.

fish-literate-- Wahoo is a

derness of the fish is made

Federal High-

Ganters did not waste any

We buy whole fish. We like

prize game fish, found in

notable by the simplicity in

way in Lighthouse Point,

time, thus legitimizing

to see the eye color, the

tropical and subtropical

the sauce while the subtle

Papa Hughie’s Seafood

their new business, Papa’s

bloodline. Each fish has to

seas. Wahoo can be used

spice is indicative of tradi-

World stands out as a bea-

Raw Bar. The menu started

be an A+,” states Troy. The

for all three styles of cevi-

tional ceviche. By imple-

con for delicious, quality

small, allowing room for

integrity of the seafood is

che the Raw Bar has to of-

menting these non tradi-

seafood. Entering their

growth. Quickly, however,

of paramount significance

fer, which include: ‘Carla’s

tional dishes, Papa’s Raw

40th year in business, Sea-

Papa’s Raw Bar adopted a

to the Ganters and they go

Peruvian, Jess’ Jalapeno, or

Bar is able to maintain a

food World’s popularity

wide-ranging clientele,

to every extent in order to

Skip’s Wahoo. The latter

fun, innovative, and cre-

continues to grow. A short

and fan base consisting of

uphold these standards.

dish is the featured ceviche

ative environment that

year and a half ago, Owner

new guests as well as die-

style, named after Skip—a

transcends the typical res-

Hugh “Papa Hughie” Gan-

hard Seafood World regu-

Although the menu at the

long time customer and

taurant experience. Like

ter partnered with his son,

lars. Papa’s Raw Bar be-

Raw Bar is vast, including

friend in the community.

many business’s, the suc-

Troy Ganter, to devise an

came its’ own entity.

cuisines from a multitude

Skip’s Wahoo ceviche—also

cess weighs heavily on the

of cultures, the Wahoo cevi-

known as ‘Wahoo Wahoo’-

team. Executive sushi chef,

adjacent “local hangout” where guests of Seafood

Today, Papa’s Raw Bar is

che is getting all the press.

deviates from traditional

Tabo or “the fish judge,”

World could drink and eat

the place to “Eat, Drink,

For the readers who are not

ceviche in that the Wahoo

receives and fillets all the

sauce has a Japanese influ-

fish that comes into the

ence. The Wahoo itself is

restaurant. Tabo ensures

marinated in lime juice,

that the seafood is consis-

“

“

We do not buy filets. We buy whole fish. Each fish has to be an A+.

kimchee, and adorned with

tently up to par, so that each

scallions. It is then served

visit upholds the same

over shredded lettuce and

quality. This is the unifying

sliced cucumbers. The ten-

goal of the entire staff. Executive Chef Chad Wyrosdick runs the kitchen whilst designing menu items, one example being the aforementioned Peruvian ceviche. These are the culinary heroes we can thank for bestowing our taste buds with blissful fare. Skip’s Wahoo Ceviche has given a new and exciting identity to the traditional ceviche dish.

40 theatlanticcurrent.com

Photos: Ben Hicks

MUNCH

BITES

[HOW TO BAKE IT IN AMERICA[

Bianca’s Brazilian Bites

Make A Splash in South Florida’s Health Focused Food Markets

by Susanna Arntz

“Can I help?

Mom, I want to bake with you!”

Bianca asked years ago.

l

matching whole and natu-

Bianca’s Brazilian Bites

suspicious.” That being

be available at more than

ral ingredients to create

are all natural, gluten-

said, they still successfully

100 locations in South

the perfect cookie here in

free and non-GMO. What

bake and prepare the

Florida. The goal at heart

America. Leveraging her

makes the cookies &

products for retail and

is to make their scrump-

strategic degree in Hospi-

treats so special, besides

online sales. Currently,

tious and healthy cookies

tality Management and

their great taste, is the

Bianca’s Brazilian Bites

& treats available to all.

focusing on her passion

fact they don’t use any

are on the shelves (but

While their focus today is

for healthy foods, Bianca

preservatives or additives.

don’t stay there for long)

the South Florida market,

was determined to turn

They are all baked and

at shops like Tri Bike Run

they are super excited to

ittle did she know

her love of baking into a

prepared daily in the

Sports, 3 Natives, Oceana

see orders from distant

that as she grew up,

business. She persistently

heart of Jupiter, FL. Bianca

Coffee, Modern Juice Co,

locations like Maine, Colo-

her love of baking

experimented and

explains, “Our shelf-life is

Loggerhead Fitness, Te-

rado, and New York propel

“

would never grow old.

tweaked her recipes until

When Bianca came to

it was the ultimate prod-

America back in 2000, she

uct. Her all-good-for-you,

says she had no idea she

yummy treats started off

was going to be elbow

as gifts of love for friends

deep in cookie dough. She

and family and were big

immediately fell in love

hits during the holidays.

with this country and our

In no time, they became

culture. While embracing

orders and special re-

cultural differences here,

quests because they were

much shorter than your

questa Fitness, Breathe

them to thinking about

she kept her love of enjoy-

that good. In January of

regular baked goods and

Salt & Yoga, Brewhouse

future markets across the

ing an active, healthy life-

2014, Bianca’s Brazilian

treats and this is definite-

Gallery, PGA National

country. A few years from

style alive. Coupling her

Bites was born as a proud

ly a plus.” She points out,

Resort & Spa Health &

now, Bianca’s Brazilian

love of healthy living with

family-run local small

“For us, less is more — af-

Racquet Club and Fresca

Bites projects that they

her love of baking, she

business and today they

ter all there is something

Juice & Smoothie Bar. The

will be shipping products

started mixing and

are growing rapidly.

to say about foods that

online store is up and

to all 50 States, fresh from

last for months to a year…

running 24/7 and ships to

their oven to their custom-

anywhere in America.

ers’ homes. As they con-

Her all-good-for-you, yummy treats started off as gifts of love for friends and family and big hits during the holidays. In no time, they became orders and special requests because they were that good.

“

tinue to grow rapidly, Bi-

42 theatlanticcurrent.com

What’s on the horizons for

anca tells us, “We never

this healthy and yummy

want to lose the local

company? Bianca’s goal is

small and family business

to continue to grow and

touch, because we truly

expand. By December

care about the communi-

2016, Bianca projects Bi-

ties we serve” — the proof

anca’s Brazilian Bites will

is in the Brazilian Bites.

Open until 2 AM | Craft Beer $5

HOURS

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

561-367-7227 www.bocasbestpizzabar.com

1 1 9 W. PA L M E T T O PA R K R O A D B o c a R at o n , F l o r i da 3 3 4 3 2

SCENE ➼

Nightlife, events and more

BAR BIO ❘❘ SNAPS

The Many Layers of Craft Tap 42 Brings Proven Concept To Boca Raton

b

By Doug Fairall

oca Raton is

the shuttered English

known across

Tap & Beer Garden at

the country as a

5050 Town Center Circle

retirement getaway, a place

in Boca Raton.

where Jerry Seinfeld’s fictional parents move to during his iconic sitcom.

But beyond the stereotypes of Hollywood lies a vibrant city full of diverse demographics, a wintry influx of transplants and seasonal residents, and fresh young professionals all vying for a slice of Boca pie.

Enter Tap 42, which opened the doors to its second location this past June in the ‘City of All Seasons’, taking over for

Photos: Ben Hicks

theatlanticcurrent.com 45

SCENE

➼CHEF PROFILE

location in Fort Lauderdale,

described as a bar-steraunt, sits

Tap 42 boasts a rotating array

across from Rocco’s Tacos in the

of just about 50 different craft

Shops at Boca Center, a decidedly

beers served on draft, with a

‘Boca’ shopping center complete

level of selection that can satisfy

with valet, an expensive steakhouse, and a towering hotel.

Tap 42 brings a more modern and trendy, in the best sense possible, feel to the space -- one

“

“There are some craft beers that you have to have, for example Sierra Nevada,” Lee Hunter, Tap 42’s Craft Beer Director says.

“They’re great.”

“

The gastropub, though more aptly

While what’s on tap creates a buzz, the cocktail program here is taken very seriously.

“However, when we craft the beer menu, we look to work hand in hand with local brewers like Barrel of Monks

that occupies over six thousand

any taste or fussy beer drinker in

square feet. Having grown out of

the area. These run the gamut

are committed to building a

the number of beer taps that

from mass distributed craft to

relationship with breweries;

originally occupied their first

the smallest of beer releases.

we support each other.”

46 theatlanticcurrent.com

and Due South Brewing... We

SCENE

BAR BIO

➼

than IPA alongside their UFO Pumpkin Ale, and Due South Brewing’s Category 3 IPA alongside their decadent Barrel Aged Mexican Standoff. It’s why this autumn they’ve had Cigar City Brewing’s Good Gourd on nitro and Lagunitas Chicago Fusion XXX, a beer brewed with Muscat & Sauvignon Blanc grapes, fermented with a De Dolle Belgian yeast strain, then dryhopped with Nelson Sauvin hops.

“There’s a big difference between beer enthusiasts and beer snobs,”

“

When we craft the beer menu, we look to work hand in hand with local brewers… We are committed to building a relationship and we support each other.

“

he says, explaining that the enthusiasts will be interested in learning more of the nuances of the beers, and to treat coming to the restaurant as an experience, rather than simply chasing the latest and greatest.

“A big part of the brand is bringing people in to teach them what they like. Though these customers have to want to be educated, and we have to know what we’re talking about.”

Education is such a pervasive Hunter’s goals when formulating

theme from everyone at Tap 42,

what beers to put on the menu

it’s one of the first things that

comes from a lot of factors. First, he

comes out of their mouths when

aims to build up relationships with

conversing about any of the food

the breweries of the beers that he

or beverage programs.

puts on tap. This allows him to sell the right beers for his market,

While what’s on tap creates a

which increases sales and overall

buzz, the cocktail program here is

customer satisfaction. That in turn

taken very seriously. Beverage

gives Tap 42 some clout when it

Director and Mixologist Lea

comes to purchasing one-off kegs

Marando takes the approach of an

that beer nerds clamor over.

artisan by heading out into the world to conduct what the busi-

This is what allows him to offer

ness world calls market research.

Harpoon’s massive imperial Levia-

“Before I craft cocktails, I go out to

theatlanticcurrent.com 47

SCENE

➼BAR BIO

“

The same effort goes into the food as cocktails. The process involves everyone trying it. A lot of thought and opinions go into making the menu.

what to expect from the different departments and that refinements can occur before items even reach customer’s lips.

Culinary Director Andrew Balick puts it succinctly. “We

“

are straightforward American local bars and see what sells, look

Those ingredients can be

fare,” he says, where they “cook

out for trending flavors. When I’m

as innocuous as local farm-

with beer as much as possible.”

here, I’m listening to the guests.”

grown herbs in the Blazin’

That means mussels steamed

Cucumber, a drink of Bulldog

with Funky Buddha Floridian,

For example, “Right now, lychee is

Gin, fresh cucumber, organic

or New Belgium Fat Tire beer

trending… people here are big into

basil syrup, and lime, to the

battered fish and chips.

organics, anything natural, any-

edible gold flakes in the How

thing that seems healthy. For our

To Marry A Millionaire cocktail,

“The things we choose to take

cocktails, so many different parts

complete with Effen Vodka,

on, we do it with quality… we’re

go into them, we have to educate.”

Aperol, grapefruit, lime, and

a ‘from scratch’ kitchen. There’s

There’s that word again. The

hopped grapefruit bitters.

nothing gimmicky.”

which brands of liquor are being

That same amount of refinement

Without the gimmicks, it’s simply

poured, but on the way in which

and craft goes into each layer

straight up quality that brings

the bar utilizes ingredients that

of the Tap 42 experience, from

the hipsters, the yuppies, and the

might take people by surprise.

the bar to the cocktail program,

power lunchers together under

to the kitchen.

one roof to share in the univer-

education isn’t limited to simply

“I do a lot of prep work myself, so

sality of the well crafted.

there’s not as much premade

“The same effort goes into the

[mixes] that goes on here. Right

food as cocktails,” Marando

If there were only two words to

now, I make our own pumpkin

explains. “The process involves

sum up an experience at Tap 42,

puree for the cocktails, or for

everyone trying it. A lot of thought

it would be ‘layered complexity’.

the Grasshopper, we use real

and opinions go into making the

From the depth of the cocktail

mint and avocado for flavor

menu. There’s constant feedback

menu to the playful takes on

and color. The avocado surprises

from the chefs for cocktails and

gastropub food, the final result is

people. As much as I can, I make

bartenders for food.” This back

almost certain to land on a level of

it in house. You’re paying for

and forth between the staff en-

being layered but well balanced.

the quality of ingredients.”

sures that everyone knows

Every dish, across the board.

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SCENE

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