Summer Series at City Fish Market

Summer Series at Chops Boca

Upcoming Burger & Beer Pairings

 

Buckhead Diner is now offering a “Burger & a Beer” Special on Monday nights. Executive Chef Charlie Schwab, a craft beer enthusiast, is creating a unique, gourmet burger each week and pairing it with a different American craft beer. Enjoy a burger, craft beer, and fries for just $20 every Monday. 

5/9/16

“Nomnomnom” 
Our CBS Burger Patty seasoned with Pastrami spices, topped with Our Famous Creamy Coleslaw, sliced dill pickles, Imported Swiss, and 1000 Island Dressing.
Dogfish Head 90 Minute IPA, Dogfish Head brewing Company, Milton Delaware

5/16/16

“Peter Piper Picked a Peck of Pickled Peppers”
Our CBS Burger Patty with Pickled Pepper Relish, Roasted Garlic Mayo, Melted Fontina Cheese.
Lagunita’s Pils (Czech Style Pilsner) Lagunita’s Brewing Company, Chicago IL

5/23/16

“If Only I had Another Napkin”
Our CBS Burger Patty with “Come Back Sauce” Marinated Tomatoes, Shredded Butter Lettuce, Minced Vidalia Onion, American Cheese.
Bells Oarsman (Berliner Weissbier Style) Bells Brewing Company, Kalamazoo MI

5/30/16

“The Brooklyn Bomber”
Our CBS Burger Patty with Caramelized Onion, Vine Ripened Heirloom Tomato,  Applewood Smoked Bacon, Horseradish Aioli, Melted American and Provolone Cheeses.
Tropicallia, Creature Comforts Brewing Company, Athens GA

Master Sommelier Throwdown at Lobster Bar Sea Grille

Summer at Lobster Bar Sea Grille

Beer Dinner at Chops Lobster Bar Boca

Lyrarakis Wine Dinner at Kyma

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.
 

Meet City Fish Market’s Beverage Manager

City Fish Market's Beverage Manager Talks His Favorite Cocktail, Getting the Bartender’s Attention Every time, and the Recipe for Florida’s Best Sangria.

On any given weeknight between the hours of 4:00 and 7:00PM , City Fish Market is buzzing. No, it’s not due to special events or a private parties. City Fish Market has happy hour seven days a week. "It's lively and crowded here during happy hours. My advice for getting the bartender's attention everytime? Eye contact", says Szenes. 

Kristian Szenes, City Fish Market’s Beverage Manager, has been with the restaurant for around two years, and has since curated the beverage menu resulting in one of Boca’s liveliest happy hours. With drink names like “PalmTree” and “Pacific Breeze”, Kristian has created a menu that’s distinctly Floridian. The bar at City Fish market’s “island” feel comes from mixing drinks with fresh, seasonal fruits. In fact, their infused martinis change daily with the availability of fresh fruit.

Kristian’s favorite cocktail is “The Palm Tree” from the happy hour cocktail menu. It’s a blend of coconut-infused vodka, Midori, lime juice and gingerale. “It’s well balanced and refreshing that’s perfect for a warm day, especially sipped from our patio while taking in a view of the lake.”, he explains. He also adds that many people first visit City Fish Market to enjoy the breath-taking views, but become regulars quickly.

The gorgeous view and cocktail list isn’t the only thing that keeps guests coming back to City Fish Market. They have an expansive wine list curated to exclusively compliment their seafood heavy menu. The restaurant also boasts a “wine wall” with a 1,000 bottle capacity that’s filled with a wide variety of well known wines as well as lesser known wines from around the world for those who seek new experiences. 

In addition to its expansive wine collection and lengthy cocktail list, City Fish Market has an award winning sangria on the menu. Kristian shares the recipe and suggests that it’s an excellent drink to serve to a large crowd at a party.

City Fish Market's Famous Sangria recipe: 


Ingredients
4 Oranges (washed and sliced in quarters with skin)
2 Lemons (washed and sliced in half with skin)
2 Limes (washed and sliced in half with skin)
2 Green Apples (thinly sliced in quarters)
1 Red  Apple (thinly sliced in quarters)
12 oz. Pineapple juice
18 oz. Simple syrup
8 oz. Triple sec
6 oz. Apricot brandy
6 Bottles of Sauvignon Blanc

Method:
Put ALL ingredients (except the wine) in a plastic container, leave in the cooler, covered overnight.
Serve chilled the next day.


 

Strawberries & Cream: Make Venice’s Favorite Dessert Cocktail

Peek at this month's Regional Menu and you'll see 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.”


 

Upcoming Burger & Beer Pairings at Buckhead Diner

 

4/4/16

"No Fooling Around Patty Melt"
Two pan seared patties with melted Swiss, cheddar, and American cheese on toasted marble rye with roasted garlic mayo served with Smutty Nose Brewing Company's American Brown Ale. 

4/11/16

"Spring Has Sprung"
Our CBS 8 oz burger patty with watercress, tomato, pesto aioli on garlic butter toasted sesame bun served with Prince of Pilson from Three Taverns Brewing. 

4/18/16

"Jimmy the Greek"
Our CBS burger patty with marinated red bell peppers, tatziki, Greek feta, and Greek coin fries tossed in oregano and Parmesan paired with Great Divide Brewing Company's Hercules. 

4/25/16

"The Blackened Blue & Bacon Eggstravaganza"
Our CBS burger patty with blackening seasoning, maytag blue cheese, applewood smoked bacon and an over easy egg with Duke's mayo served with Mama Little Yellow Pils from Oskar Blues Brewing Company

What’s Happening at Kyma

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