Bistro Niko & Veuve Clicquot

Pricci Regional Wine Dinner

Greece vs. France

Greece vs. France

Lobster Bar Sea Grille 3 Year Anniversary Party

Lobster Bar Sea Grille Turns 3!

Duckhorn Wine Dinner at Chops

City Fish Market Earns Trip Advisor’s Certificate of Excellence

Marcell Keys talks Florida’s Most Iconic Cocktails

Sidle up to the bar at Chops in Boca Raton’s Royal Palm Place and you’re in for a surprise. A reprieve from the stale, mundane cocktail lists usually found in steakhouses, the cocktail list at Chops is bursting with creativity, subtle humor, and dedication to seasonality.

Beverage Manager Marcell Keys’ unique cocktail philosophy makes the difference. His style combines a preference for top shelf liquors and fresh fruits, a deep appreciation for classic cocktails, and a lighthearted approach to making each drink his own. Marcell’s process often starts with a deep curiosity of new ingredients. “Agave is still exotic for some steakhouses but I love working with a mixing ingredient that is both sweet and has its own alcohol content within. In fact, Marcell always starts with the fresh fruit juices and then incorporates the alcohol

The beverage menu, which is different from that of the original Chops in Atlanta, helped Chops differentiate itself as uniquely Bocan. Marcell explains that “It was important to realize Boca Raton is a “martini-centric” type of city”. And as for the signature martini names? That’s where Marcell really gets creative. With names like “The Gold Digger” and “The Platinum Mule”, it’s a martini list as aptly named as it is curated, and these aren’t the only subtleties you’ll find on the menu. In fact, it’s the subtleties where Chops really shines. Chops’ accolades, decor, and quality show that it’s a restaurant that takes its steaks seriously, but its bar program shows that it’s an establishment that doesn’t cross the line into pretension by taking itself too seriously.

Marcell follows trends in the beverage industry and he’s noticed that attention to detail is heavily shaping the industry in a way that it hasn’t in years passed. “A growing trend seems to be the large single ice cube. It doesn’t really save money but when a guest finds a bar that uses it, they go out of their way to tell their friends”, he explains. Marcell also encourages people to take time to make exceptional drinks at home. Marcell’s best advice for the home bartender is to keep certain ingredients, like juices and ginger beer, on hand. He also suggests investing in tools like a muddler and double strainer.
 

Strawberries & Cream: Make Venice’s Favorite Dessert Cocktail

Get to know a classic Venetian treat: Fragole e Crema.

This cocktail-meets-dessert is the ideal treat for balmy Summer evenings and is perfect for sipping while lingering over dessert. It packs a fresh, herbaceous flavor from muddled basil, a bright fruity taste from strawberries and wild strawberry liquor, and a balanced sweetness from the mascarpone cream. 

"Remember when you had strawberries and cream as a kid? We've created a cocktail version." , says Chef Piero Premoli. He starts by muddling strawberry purree with fresh basil, then adds crushed ice, shakes in a shaker, and finishes with Mascarpone chantilly cream. It's the simple Summer cocktail you've been missing. 

Stop by Pricci to see what other Italian treats they make behind the bar. If you're lucky, Chef Piero himself will mix your cocktail. Afterall, he curates the beverage menu to pair with his dishes!  

Marcell Keys talks Florida’s Most Iconic Cocktails

Sidle up to the bar at Chops in Boca Raton’s Royal Palm Place and you’re in for a surprise. A reprieve from the stale, mundane cocktail lists usually found in steakhouses, the cocktail list at Chops is bursting with creativity, subtle humor, and dedication to seasonality.

Beverage Manager Marcell Keys’ unique cocktail philosophy makes the difference. His style combines a preference for top shelf liquors and fresh fruits, a deep appreciation for classic cocktails, and a lighthearted approach to making each drink his own. Marcell’s process often starts with a deep curiosity of new ingredients. “Agave is still exotic for some steakhouses but I love working with a mixing ingredient that is both sweet and has its own alcohol content within. In fact, Marcell always starts with the fresh fruit juices and then incorporates the alcohol

The beverage menu, which is different from that of the original Chops’ in Atlanta , helped Chops differentiate itself as uniquely Bocan. Marcell explains that “It was important to realize Boca Raton is a “martini-centric” type of city”. And as for the signature martini names? That’s where Marcell really gets creative. With names like “The Gold Digger” and “The Platinum Mule”, it’s a martini list as aptly named as it is curated, and these aren’t the only subtleties you’ll find on the menu. In fact, it’s the subtleties where Chops really shines. Chops’ accolades, decor, and quality show that it’s a restaurant that takes its steaks seriously, but its bar program shows that it’s an establishment that doesn’t cross the line into pretension by taking itself too seriously.

Marcell follows trends in the beverage industry and he’s noticed that attention to detail is heavily shaping the industry in a way that it hasn’t in years passed. “A growing trend seems to be the large single ice cube. It doesn’t really save money but when a guest finds a bar that uses it, they go out of their way to tell their friends”, he explains. Marcell also encourages people to take time to make exceptional drinks at home. Marcell’s best advice for the home bartender is to keep certain ingredients, like juices and ginger beer, on hand. He also suggests investing in tools like a muddler and double strainer. 

Bobby Asare is Changing Wine Culture One Glass at a Time

Bobby Asare is not your average beverage director. He’s shaking things up in the beverage world by taking a fresh approach to wine. He’s looking in history books to decide what’s in your next glass, he’s orchestrating six-course champagne dinners, and most shockingly, he’s suggesting that you drink what you like.

With Asare there’s always an element of surprise. Recently he hosted a wine dinner at Lobster Bar Sea Grille, but what guests were served weren’t strictly the crisp whites and bold reds you’d expect. It was champagne. “ People gave us these looks when we poured champagne in their wine glasses”, says Asare, “ but it was really about having people think about champagne as something that can nicely accompany food and challenging the stigma that when it comes to sparkling wine is that it’s for celebration, you pop it open on graduation day or at a wedding.”

That’s not the only way Asare works to make wine accessible and enjoyable to oenophiles and novice tasters alike. Asare’s wine list spans from classic Italian reds and whites from Napa to unique bottles from regions widely considered “new” in the wine world. His top regions to watch include South Africa and Greece. No matter your taste, his list has something that will excite you.

His geographical approach to pairing is one that’s got people paying attention. “ Let’s take Lobster Bar Sea Grille’s menu for example. It’s mainly seafood, so I’ll research wine traditions surrounding coastal regions whose diets have historically been seafood heavy. One example of this is Liguria which is south of Piedmonte, Italy. It’s a region that’s kept with the tradition of a seafood heavy diet, and not only that, but they have historically created wines that complement their foods, so wines from that region usually pair well with our dishes.”, Asare explains.

“I like to guide people and show them something unique” he says, “but ultimately it’s about your experience. A cabernet with your dorad? Sure, there’s no wrong way if you’re enjoying it ”

Asare’s passion for wine is contagious. That’s why everyone on staff at Lobster Bar Sea Grille learns about wine. “We talk about it a lot. We taste, we discuss, it’s a team effort.”, he says. Asare’s golden rule to wine pairings? “The best wine pairing is the wine you like.”


 

Lobster Bar Sea Grille Named Among Florida’s Top Whiskey Bars

SouthFlorida.com names Lobster Bar Sea Grille among the top places in South Florida to drink whiskey, saying, "Lobster Bar Sea Grille makes three handcrafted whiskey cocktails not to be believed: the Maple Old Fashioneds (Crown Royal Maple, Four Roses Bourbon, orange bitters, lemon twist); Mr. Brown's Mule Kick (Four Roses Bourbon, Domaine Canton Ginger, grapfruit juice, fresh mint) and the Five Golden Rings (Michter's Rye, Crop Pumpkin Vodka, sweet potato jam, fresh lemon). " Read the full article here

Lamb Parties at Kyma

Gather your family, homeowner's association or 30+ of your closest friends and book a Lamb Party on our patio! Parties are available now through late fall. Chef Pano Karatassos will roast a whole lamb on the spit in our garden for your group of 25 to 40 people. Adding an exciting element to the evening, Chef Pano and his chefs personally cut and serve the lamb in front of your guests. Party organizers have the opportunity to add passed hors d'oeuvres on the patio or plated appetizers in the semi-private Club Room to complete the meal.

Lamb Parties start at $900/group ($36 - $22/person) and one lamb will feed 25 to 40 people. This price does not  include tax, gratuity, hors d'oeuvres or appetizers. Call or email Private Dining Manager Elizabeth Ridgeway to select your date at 404-262-0702. We require 48 hours notice for Lamb Parties.  

New Cocktails at Bistro Niko

The perfect patio calls for a delicious cocktail. Bistro Niko’s fresh new cocktails were inspired by seasonal citrus and bright herbs, and are made for spring sipping. View the full menu here.