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Dining Scene: the latest in South Florida food

What's happening in food and dining around South Florida.

Bistro Bon Marché

3111 N. Surf Road, Hollywood, 954-842-2389, BistroBonMarche.com

A French fusion restaurant using mostly organic ingredients has dramatically renovated the former Oceans Eleven overlooking the boardwalk and the beach.

Breakfast, lunch and dinner are served daily inside amid sleek white leather sofas and chairs in a light and airy room framed by large windows or on the wraparound patio, where torches at night beckon. They also soon offer yoga classes

"The response is amazing. We're going to have to start taking reservations soon," owner Marco Proulx said in a press release. The yoga enthusiast moved from Montreal two years ago, hence the French-speaking staff.

Start your day with orange French toast ($10), sweet or savory crepes ($9), smoothies ($9) or mimosas ($8). Signature appetizers for lunch and dinner are conch salad ($11) and escargot ($12). For lunch, go sinful with poutine made with hand-cut fries, demi-glace and cheese curds ($11; add lobster for $5 more) or healthy with a salad of candied pecans, Gruyere, apple and whole-grain truffle vinaigrette ($11). Dinner favorites are almond-crusted salmon with Canadian maple caramelized glaze and pan-seared duck breast with wild-mushroom risotto, asparagus and port-wine demi (both $24).

"People can't believe the food that comes out of that kitchen," Proulx said.

Yoga classes are expected to begin in February, pending construction.

Tanzy

301 Plaza Real, Boca Raton, 561-922-6699, TanzyRestaurant.com

This enchanting Italian eye-pleaser in the iPic Theater in Mizner Park has introduced a happy hour and made its patio even more enticing by installing fire pits, open-flame heaters and dangling lanterns.

"We are dedicated to providing local executives and people looking to socialize and relax with friends in a unique environment to enhance their weekday evenings," says Hamid Hashemi, president and CEO of iPic Entertainment.

Happy hour at the bar, lounge and south patio — 4-7 p.m. weekdays — include $4 draft beer and $5 made-from-scratch cocktails enhanced with herbs from the patio garden and food specials, all of which will change seasonally.

Current cocktails are a lemon-drop martini and must-try planter's punch. Bar bites are caprese panini and meatball platter for $7, as well as tempura Brussels sprouts and pan-seared calamari for $9.

Latest additions to the regular lunch menu are seared ahi tuna salad ($16) and three sandwiches: Cajun-marinated grilled rib eye ($17), lemon-marinated chicken and prosciutto with avocado and caramelized shallots ($13) and beef dip topped with melted Gruyere ($14).

Dinner updates are wedge salad with crispy pancetta ($6) and linguine with clams and mussels ($24).

Patio Delray

800 Palm Trail, Delray Beach, 561-279-0880, PatioDelray.com

This secluded, season-centric restaurant is featuring a collection of dishes through March.

The appetizers are ahi tuna and avocado tartare with ginger scallion garlic aioli and ponzu sauce ($12), Florida blue crab cake with Creole remoulade ($14), fresh mozzarella caprese with walnut-basil pesto ($12) and iceberg wedge with gorgonzola dressing and crispy prosciutto ($8). The entrees are flamed-grilled, bone-in, 14-ounce, double-cut pork chop with cauliflower mash, butternut-squash puree, candied ginger, poached pear and port wine reduction, and garam masala-rubbed ahi tuna with curried mango chutney raita and Asian slaw (both $28).

"It is written by the Japanese that we eat first with our eyes," says owner and manager Lily Buchheit. "The tuna entree provides that love at first sight with its burst of colors exciting the diner's palate, inviting them to jump in and taste."

Barton G. The Restaurant

1427 West Ave., Miami Beach, 305-672-8881, BartonGTheRestaurant.com

Don't worry. The signature lobster pop tarts served in a toaster oven are still here, albeit with less cream and cheese for a lighter effect.

But this legend famous for its theatrical food presentations has revamped about 85 percent of its menu, the largest overhaul in its 10-year history. And it has opened Up Top — upstairs seating, including a lush balcony, in addition to the downstairs dining room and romantic tropical courtyard.

"We were all about presentation and being a culinary circus," says general manager Murat Akan. "But we want to be known for our food and service too. The dishes are a little more complex."

A vast majority of the dishes have been tweaked, such as adding braised oxtail underneath the filet mignon ($53) and couscous, turmeric and brown-butter vinaigrette to the Zen scallops ($22). But several dishes have debuted, such as the popular sesame-vodka marinated tipsy tuna served atop a pressed vodka bottle with the cucumber vinaigrette in a miniature Absolut bottle ($19), triple-cheese raging risotto served with a mini grater and hunk of Parmesan ($21) and crunchy rice-cracker-crusted samurai tuna with soba noodles and yuzu-pomegranate butter served with a tall sword ($34). Yes, a sword.

One of three new desserts is the three-flavor cheesecake board served with nuts, dried apricots, grapes and biscotti cookies to resemble a sophisticated cheese platter ($36).

"We're focusing on flavor content and combinations so that it's a total assault on your senses," says Aristides Mendez, executive corporate chef.

A location in Los Angeles is opening in early March, the first venture outside of Miami.

Email news to susan@editorguru.com or send to John Tanasychuk, Sun Sentinel, 500 E. Broward Blvd., Suite 900, 9th floor, Fort Lauderdale, FL 33394.

Copyright © 2014, The Baltimore Sun
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