Dorsia (Boca) – Still the Best in the Neighborhood

16-chicken-saparielloWe returned to Dorsia and this is still one of my favorite restaurants in the area. From the minute you enter, the owners are welcoming, friendly and have a personal interest in all of the guests. It is like eating at a friend’s house. The service was flawless, prompt and knowledgeable on both of our visits.

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On the first visit the server mentioned that the special for the evening was an Eggplant Ball. I did not completely understand the server when he stated the dish and I thought it was strips of fried eggplant with sauce and cheese. When it was delivered in a bowl versus a plate I was not sure what it was until I took a forkful and saw it was an eggplant meatball minus the meat. It was soft and full of great flavor. The sauce was fantastic, great deep rich tomato flavor. The eggplant ball was a great choice; it is a little heavy for the start of a meal, but it was fantastic.

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My entrée on the first visit was the Ricotta and Spinach Cannelloni. Make sure you have a hearty appetite if you order this dish. I struggle calling it cannelloni versus manicotti since it was a spinach-ricotta cheese stuffed pasta tubes topped with a tomato-meat sauce. Call it whatever you would like, I call it delicious. The spinach was fresh, not frozen, and when combined with the cheeses was delicious inside the pasta cylinders that were the perfect thickness and texture. The sauce was more a meat sauce Ragu with a small smattering of meat versus a thick and meaty Bolognese, but again, call it what you like it was superb.

On the second visit I ordered the Chicken Scarpariello. The server asked if I would like cherry peppers on the side. I thought that was a great idea and agreed. The dish consisted of a half a bone-in chicken cut into several pieces with red peppers, sausage slices, roasted potatoes and onions. The flavors were delicious. I did add a small piece of cherry pepper to one bite and these were extremely hot peppers, be forewarned if you are thinking of ordering them in the dish. The only drawback was the white meat was a little overcooked. Likewise, to manage expectations, the size of the half chicken was more a size of a Cornish Hen, just a head’s up, but it was more than generous as an entrée with all of the additions.

For dessert, we ordered the Tartufo, vanilla and chocolate ice cream covered in a chocolate shell with a little chopped hazelnut in the core. It was pretty basic but a good ending to the meal with a really good and generous single espresso.

This is still one of my favorite restaurants in the Delray area.

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Seasons 52 (Boca) -Stick with the Flatbreads and Desserts

dessertsOur annual pilgrimage to Seasons 52 was interesting and not in a positive manner. As in previous years, we arrived for our reservation and the hostess escorted us to the noisy bar area. I just do not understand why the hostess failed to ask if we had a preference for the bar or the dining room. We declined and asked to sit in one of the dining rooms, a quieter part of the restaurant.

We shared the tomato and Mozzarella flatbread and the chicken pesto flatbread. I really like their flatbreads, they are the best items on the menu. The tomatoes were super sweet and the crust was crispier than previous years, and did not crumble apart after each bite. This year the chicken was moist and the arugula was also a good topping.

The shrimp and grits is more aptly described a shrimp mish-mosh. Throw a little grits on a plate. Then over-season some shrimp and sauté with tomatoes, chorizo and pancetta and throw on top of the grits. Just a bunch of competing flavors, each too much for the others. Best part was the tomatoes. There is very little on the menu that is worth ordering.

Desserts were brought over. I chose one with a bunch of different chocolates and a little cake. I really like this approach to dessert, order one or two to finish the meal.

In addition, our utensils were dirty, as well as the napkins. Service was novice. The server was obviously very new and management failed to train him adequately, he was very unfocused, just going through the motions. When asked what the evening’s ravioli was filled with, he responded, “nothing.” Really? I mentioned this on the way out and they thanked me and gave a certificate for the next visit.

On the drive home, we discussed having a few flatbreads and dessert the next time we go. Not a bad idea.

J. Alexander’s (Boca) – Sleek Spot with Challenging Food

16-burgerFrom the outside, this restaurant looks like an upscale Florida version of a NJ diner. Once inside, the enormous four-sided bar separates two dining areas with more a pubby feeling than NJ red p-leather booths. The menu ranges from a few unappealing appetizers, many salads and sandwiches, plus entrees. All of the food is prepared in the large, open-viewed kitchen in the rear.

On the first visit I ordered a bacon-cheese burger medium-rare with tomato and pickles plus fries. The menu stressed hand formed chuck daily so I was expecting a very juicy burger. It arrived already cut in half to show it was prepared properly. The first item I noticed was the size of the bun; it was incredibly tall and overshadowed the exposed patty, tomato, pickle, and the single slice of melted cheese; the bacon was hidden under the bun. The second item was the lack of juice extruding from the burger, even though it was chuck and cut immediately after leaving the griddle.

A quick taste of the meat. It was OK but had a bitter aftertaste. It was medium in grind with decent richness. The folded and hidden slice of bacon was also pretty good; the bun was OK but much too large. The two slices of tomatoes were excellent. Overall it was an OK burger but should have been juicier if it was chuck. The fries were horrible. The shoestring variety were cooked a little too long and then the kitchen doused them with salt, head snapping back amounts.

16-tacosOn the second visit I ordered the steak tacos. A swath of sour cream sauce was first shmeared onto three large soft tortillas and topped with a slice of steak, shredded lettuce and Monterey Jack cheese and finished with a little pico de Gallo salsa. The steak was prepared to medium rare. After one bite, I knew this was not for me. The steak was covered with a seasoning package that was both overwhelmingly salty and incredibly spicy. The salsa was also spicy. My wife offered half of her burger and when I tasted it, it was not even as good as the OK burger from the first visit, with a spongier consistency than my first visit. The server and manager asked if I would like something else, and they did a good job, but I chose to call it a night.

Overall Alexander’s exterior of a NJ diner rang truer with the food than the decor. An OK burger, very over-seasoned tacos, but fries that would never be served in NJ.

Atlantic Grill (Delray) – Beautiful Spot Deserves Better

16-scallopsLocated on Atlantic Avenue in the beautiful Seagate Hotel, The Atlantic Grille offers dining rooms with both visual appeal and a menu with a varied set of options. We visited on Christmas Eve so my disappointing entrée may have some justification from a less than full kitchen staff. We were seated on the covered portico overlooking Atlantic Ave., and I would suggest asking for this location in the future, since the only ambient noise comes from other tables, the music from the main dining rooms was filtered out when the doors are closed.

I ordered the Iceberg Wedge for my first course and the Pan Seared Scallops for my entrée.

The wedge was very traditional, with the quartered head covered with a creamy Gorgonzola cheese dressing, halved grape tomatoes and bacon. After I sliced the wedge into bite-sized pieces and mixed, it was a perfectly balance salad, the kitchen added just the right amount of dressing and bacon to lightly cover each bit. If you are looking for a bold cheese dressing, you will be disappointed as the dressing was a milder version of a Gorgonzola dressing, which I prefer.

When the scallops arrived, I was a little taken aback. The photo above is exactly how it arrived. There were five medium-sized scallops, not very large, haphazardly thrown on the plate atop the tiniest portion of parsnip puree I have ever seen. The haricot vert sat alongside the scallops (also appeared to be thrown on the plate) with sherry-bacon vinaigrette drizzled over both. My first bite was disappointing. The scallop was cooked properly but it had cooled from sitting in the kitchen, it arrived at the table just above room temperature. The others were slightly overcooked (interesting since they were only seared on one side), they lost all of their translucence. That would have been overlooked if the sherry-bacon vinaigrette did not completely overwhelm the scallops, creating a bitter combination. Again, that might have been overlooked if there was more than a tablespoon of parsnip puree on the plate to counteract the vinaigrette with some sweetness. The haricot vert were slightly undercooked as well. Over all it was a very disappointing dish. On a positive note, I tasted my wife’s pasta with shrimp in Marinara sauce and the shrimp were really well prepared.

Service was friendly and efficient throughout the evening.

Overall, I was disappointed in The Atlantic Grille but I am giving it some slack because it was Christmas Eve.