Toasts, Tastes & Trolleys

Posted on 12 October 2017 by LeslieM

By Rachel Galvin

On Oct. 6, 150 revelers got to see Boca Raton in a unique way during the Boca Raton Historical Society’s 6th Annual Toasts, Tastes & Trolleys event. The party began at the Boca Raton Resort & Club with cocktails and hors d’ oeuvres. Beloved philanthropist Madelyn Savarick, who also sponsored the event, received a cake and a Happy Birthday song as she turned 94 on this day.

Next, it was off to the trolleys. Everyone was assigned to a certain Molly’s Trolley; this reporter boarded the Saks Fifth Avenue one. They were another one of the sponsors, along with Joni & Al Goldberg.

Everyone stopped at a different location first and rotated through each. Yvette Drucker, president of the Boca Raton Historical Society Board of Trustees, told historical tidbits about Boca Raton on our trolley along the way while offering up wine, beer and Prosecco. Each location also offered up spirits. Our trolley’s line-up began with Mizner Park’s Truluck’s (351 Plaza Real) and we were presented with a beautiful plate filled with several tastes, including crispy shrimp with a spicy sauce, vegetarian crabcake and braised shortrib. General Manager Richard Grigelis and Special Events Coordinator Stacy Babb talked a bit about the restaurants, including their happy hour and live entertainment.

Also in Mizner Park, we went to Ouzo Bay (201 Plaza Real), which has been open for only six months and has undergone plenty of renovations. They served up items like lamb meatballs and spanakopita.

We stopped by 101 Via Mizner, new luxury apartments located on Federal Highway. The staff from Penn-Florida served up hors d’oeuvres and drinks while explaining more about their development, as well as their other exciting project — the build-out of the Residences at Mandarin Oriental, at 105 E. Camino Real, which will be linked to the hotel portion and will include plenty of luxury amenities and retail space. When we got back into the trolley, cookies were waiting for us, along with information on the 101 Via Mizner property to take home. More on the company and its projects at www.pennflorida.com.

We also went to Domus Italian Restaurant, in the Royal Palm Plaza (187 SE Mizner Blvd.), where we were given a drink called Paloma, which had ingredients like tequila, grapefruit juice and club soda. They also served up samples of items like calamari, bruschetta and “rice balls.”

Finally, the trolleys went back to the Boca Raton Resort & Club for a wide variety of desserts, dancing and a cash bar.

The event was a fundraiser for the Boca Raton Historical Society, which always has events and exhibits. Currently, they have on display memorabilia from IBM, which opened a plant in Boca in 1967, artifacts from architect Addison Mizner and landscape paintings by the artists of Plein Air Palm Beach.

They will be holding an event on Nov. 8 to recognize several people and organizations for their Walk of Recognition, which is located in Royal Palm Plaza and looks like Hollywood, California’s Walk of Fame. They recognize people who are still living who have made an impact on the community. They have recently added institutions to the list of honorees. They last honored the Boca Raton Regional Hospital. This year, they are honoring Lynn University, in addition to golfer Morgan Pressel Bush and Dr. Joseph “Jody” Forstot. James A. Rutherford, known for his contributions to the Parks & Recreation Dept., will also be added to Wall of Honor, which is for honorees who have passed away.

To find out more about the Boca Raton Historical Society, visit www.bocahistory.org or call 561-395-6766.

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Local chef went back to hell

Posted on 06 October 2017 by JLusk

Robyn speaks.

By Rachel Galvin

Local Florida chef Robyn Almodovar went back to hell… “Hell’s Kitchen,” that is. Known for her appearance as one of the contestants from Season 10, Robyn also has made a name for herself locally for her food truck Palate Party and her newer venture of becoming co-owner of a brick and mortar restaurant called Rumor’s Bar & Grill. Now, she is back in “Hell’s Kitchen” on TV every Friday on Fox to battle it out in Season 17’s All Star season with some of her old competitors and some new ones, all from previous seasons, as well as Gordon Ramsay, of course.

On the first night of the show, on Sept. 29, she held a special premier party in Rumors. Hosted by Seph Mason and with performances by drag queen Sasha Lords, the event featured plenty of appearances by Robyn, who thanked many in attendance and gave out raffle tickets and prizes. She danced with Sasha, paced and nervously watched the show on the big TVs all around the bar. This was the first time she had seen it, and seemed pleased with the way the producers featured her.

Media in attendance were treated with amazing selections, including her crabcake, nachos, meatballs and dates stuffed with goat cheese, and wrapped in bacon … all rich and delicious. Other guests also were served passed hors d’oeuvres.

The event was plenty of fun; Robyn was warm and welcoming to all inside and out of the locale who had stopped by, and feisty as ever. Break a leg, Chef Robyn! We will be watching…

Decadent dates stuffed with goat cheese and wrapped in bacon was just one sumptuous selection presented at event.

Rumors Bar & Grill is located at 2426 Wilton Drive, in Wilton Manors. For more info., visit www.rumorsbarwiltonmanors.com.

Sasha Lords performs.


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Hell’s Kitchen Cocktail Party

Posted on 22 September 2017 by LeslieM

By Rachel Galvin

Is it getting hot in here? It isn’t the SoFla sun. It’s the Hell’s Kitchen chefs, who were here in Boca Raton on the first weekend of September. On Sept. 1, five chefs who were on the FOX TV show Hell’s Kitchen came to The Loft in Boca Raton to be part of the first ever cocktail party of its kind hosted by Potions in Motion catering and promoted by LivingFLA.com.

The owner of the catering company Potions in Motion, Jason Savino, said the day after this event, the chefs would go on to create a five course, four hour dinner for over 500 guests at his restaurant, Prime 7 in Seven Bridges in Delray. The sold-out event would allow guests to vote on the courses and who made the best dish. Each chef, he said, would take on one course. [The winner, announced later, was Chef Sterling Wright].

But, before they could get cooking for that event, the chefs had to show their stuff at this cocktail soiree, handing out samples and spending quality time with the intimate crowd.

Season 14’s Chef Christine Hazel served up chicken and waffle sliders with chipotle aïoli and Maple slaw. She flew in from Philadelphia to attend. Since she was on the show, she has transformed from culinary student to private chef. She is influenced by the places she goes and enjoys contributing in any way she can.

I love giving back to the community,” she said, talking about how she just fed 120,000 people through United Way and will be helping the American Heart Association next.

Regarding the show, she laughed, saying, “We were an animated bunch. There were a lot of personalities and I have made a lot of friends.”

She added, “People look to you as an example [when you are on a show]. I realized ‘I want to do this career for the rest of my life [so I think before I act].’ Every day I want to get a little bit better.”

Barret Beyer, a Long Island, NY chef from Season 11, also enjoys helping others. He helped feed first responders during Hurricane Sandy.

Although he wasn’t sure what he was going to make this night until a few hours prior, he whipped together the perfect tasty bite involving brined salmon, cucumber and a lemon caper dill cream cheese.

About Hell’s Kitchen, he said, “The show gave me a platform to do what I do — make people happy and make sure they eat good food, and have a good time.”

When it comes to giving back, Nashville’s Sterling Wright (from Season 13) takes the cake. He beamed as he showed an online story on his phone about him donating his bone marrow to save someone’s life last year. He also enjoys being a role model for kids.

He said, “I wasn’t always this happy. I was a young man running around in a gang. I got shot. After being in the hospital and in jail, I said I am ready for you God … If I can do it, you can do it.”

Chef Bret Hauser, a Delray Beach chef from Season 14, described what it was like working with Chef Gordon Ramsey, saying, “Being able to stand next to him and watch him cook was an incredible opportunity of a lifetime … watching a true professional in his element. I was in awe.”

He added, “This event is a great time. I am looking forward to doing more. I think it is a great turnout.”

South Florida Chef Robyn Almodovar has been busy with her Palate Party food truck since her stint on the show back in Season 10. She also is co-owner of her own brick and mortar called Rumor’s Bar & Grill, located at 2426 Wilton Dr., she said as she handed out her crunchy melt-in-your-mouth mini ahi tuna tacos made with fresh smashed avocado, chile paste and sesame seeds with cilantro.

Robyn will be rejoining Hell’s Kitchen for Season 17 “All Stars.”

When asked what she will do differently this time around, she said, “Keep my mouth shut, head down and focus.”

She has an upcoming viewing party of her on Season 17 on Sept. 29 at Rumors Bar & Grill starting at 7 p.m.

Also at the event was Avi Zenatti and Ilana Brodt who brought their Karawan Tahini and Hummus. Ilana has been in the states for 30 years, but her husband Avi just moved here three years ago from Israel. He is a chef and wanted to cook with good tahini so had it shipped in.

The tahini here just didn’t taste right,” said Ilana, who now lives with her husband in Jupiter. “You look at it and see it separates. Ours doesn’t.”

They liked the product, which came from Israel’s West Bank, so much they started importing it into America and got global exclusivity to distribute it a little over a year ago.

Costco said ‘People like ready-made. Why not hummus?’ So we came up with four different types of hummus [a month ago]. Others have seven to 12 percent tahini. Ours has 25-30 percent. No cholesterol, no preservatives,” said Ilana of the tahini, which they call a “superfood.”

Potions in Motion/ Prime 7 Executive Chef “Sexz Chef,” as he is called, handed out samples and drinks as well, talking about the importance of presentation in addition to quality. See Potions in Motion upcoming events on their Facebook page.

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Grand Opening, Luigi Di Roma opens in Deerfield

Posted on 01 May 2017 by LeslieM

By Rachel Galvin

There is a new Italian restaurant in Deerfield Beach. Celebrating its grand opening, Luigi Di Roma is located in the old Frank and Dino’s (which has moved to East Boca Raton). Chamber members had a chance to sample some cuisine at the ribbon cutting on April 20. This new locale, owned by Al Bova and his fiance Kristine Plesniak (pictured, pg. 1), features regional Italian cuisine.

I have long felt a high end Italian restaurant with large portions and reasonable prices would do well here,” said Bova. “Most Italian restaurants are overpriced and the quality is not good.”

Here, you will find selections like meatballs or Italian sausage slow simmered in Sunday gravy and ricotta over rigatoni, snapper francese, chicken parmigiana, fettucine alfredo, seafood fra diavolo, panini sandwiches and so much more. On Sundays, they have brunch from 11 a.m. to 3 p.m. They have a full bar and a happy hour every day from 4 to 7 p.m. with cocktails, wine and beer for half price and six light bites for $6 each. Ask about their family dinner, available on certain days, in which you can get a four course meal for $20.

They have entertainment Wednesdays through Saturdays starting at 6:45 p.m.

Luigi Di Roma is open starting at 4 p.m. every day but Sunday and closes at 10 p.m. during the week, 11 p.m. on weekends. They are located at 718 S. Federal Hwy. in Deerfield Beach. For more information, call 954-281-8788 or visit www.LuigiDiRoma.com.

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Review: BRIO Tuscan Grille

Posted on 11 February 2017 by JLusk

 

Start your meal with delicious calamari served with marinara and garlic aioli.

By Rachel Galvin

BRIO Tuscan Grille has become a go-to locale for Italian lovers over the last five years. Nestled within the Shops at Boca Center, the restaurant has a wide range of specialties, from Gorgonzola Crusted Beef Medallions to Veal or Chicken Milanese, Balsamic Braised Beef Short Rib to Prosciutto Wrapped Pork Tenderloin, and more. They have brought in lighter selections like quinoa and farro, to name a few, and even have a gluten free menu available.

One of General Manager Elvin Baoilli’s favorites is the Kale Caesar Salad. The key is taking the kale and preparing it ahead of time by marinating it with virgin olive oil.

Walking up to BRIO, you hear the muted hum of happy customers chatting while sitting on the outdoor patio, a perfect place for people watching. Inside, they have a full bar and plenty of places to sit in its large interior. But the place gets busy so making a reservation is a good idea.

Ready to try what BRIO has to offer? Start with an appetizer. A great choice is the calamari. It is perfectly cooked, slightly crispy and served with your choice of garlic aioli or marinara sauce, perfect for sharing. Next, you may want to try their Shrimp and Lobster Fettuccine, one of their specialties. The shrimp, especially, bursts with flavor. Even traditional standards like Pasta a la Vodka serve up some surprises here. Each piece of pasta is actually like a little purse that wraps around the delicious goodness inside. Whatever selection you choose, pair it with one of their wine selections, which come via bottle or glass. Don’t forget dessert. Their tiramisu come refreshingly cold and deliciously creamy.

Although their menu may have changes, their dedication to flavor has remained the same, according to one of the chefs, Sous Chef Steve Shoemaker, but the presentation has changed to a more rustic feel.

“We want people to feel like they are eating in their own home,” he said, adding that even some of the crockery feels more homestyle.

Try this specialty: lobster and shrimp fettuccine.

BRIO is a franchise so they have plenty of restaurants around the country, including 14 locations in South Florida alone. They also do catering.

The Boca Raton restaurant is located at 5050 Town Center Circle, Ste. 239. For more information, call 561-392-3777 or visit

Their Pasta alla Vodka has little pasta “purses” filled with delicious goodness.

www.brioitalian.com.

 

 

 

No Italian meal is complete without dessert. Try the tiramisu. In the background is the Torta di Cioccolata. Pair with one of their coffee selections.

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Biondo’s Pizza Plus: The Plus means more variety

Posted on 12 January 2017 by LeslieM

By Rachel Galvin

For five decades, Joe Biondo has been creating his pizza creations. In 2015, he moved from his location in The Cove Shopping Center, where he had been for five years, and moved to his current location in the Deerfield Square Shopping Center (606 S. Federal Hwy.) He credits the move as his best decision yet, citing his increased visibility and easy access to parking as the reason for his increase in customers.

As his business has grown, he has also expanded his menu, and that is where the Pizza Plus comes in, including deli different sandwiches – reubens, pastrami and more; wings; burgers; chicken fingers, calzones; strombolis and salads.

Our Philly Cheese Steak is filled with 12 oz. of meat and cheese,” said Biondo, who added, “Nobody uses Italian cold cuts like we do. We use Black Angus beef. We make our own pizza dough, sauce, everything is homemade and hands-on.”

They have plenty of sides to add, such as French fries, onion rings, mozzarella sticks, garlic knots, meatballs and Italian sausage.

Their pizza remains a staple. It comes in various sizes, including a 10 in. personal pizza, a 12 in. and a 17 in. All the pizzas come with grande cheese.

The regular pizza is called Napoleton, which in Florida is called New York style. We also have double dough, which is like a pan pizza – thick, and our Sicilian is a tomato pie, with lots of herbs and Romano and Mozzarella cheeses, virgin olive oil and fresh basil,” he said, adding, “We have gourmet pizzas, including chicken pesto, Florentine, Hawaiian Chicken and pineapple and white pizza (with Ricotta, Romano and Mozzarella) and Margarita (with fresh tomato and fresh basil). Our signature pizza is the Biondo Supreme.”

The secret ingredient is tradition. He uses his family’s longtime recipes. They hail from Cinisi, Sicily. Today, the business is run not only by Joe, but also his wife, Janet, and her son, David.

In addition to a wide variety of Italian specialties, they also have beer and wines available, including some selections from Italy, as well as soda.

Don’t forget dessert! They have cannolis, NY Style Cheesecake and zeppolis.

Biondo’s has always been known as a take-out and delivery locale, but they are really hoping people sit within their seating area, get away from the grind for awhile and enjoy. They even have a flat-screen TV to watch. Their prices are so affordable it makes it easy to feed the whole family.

They deliver within a 3-mile radius ($10 min. delivery). For more information, call 954-427-7754 or visit www.Biondo’s pizza.com.

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Cafe Med

Posted on 29 September 2016 by LeslieM

cafemed092916By Rachel Galvin

Walk toward Deerfield’s ocean breezes, head down near the pier and into Cafe Med, a ristorante that is both elegant and welcoming.

We are an extension of your dining room,” said General Manager Diego Oppo, whose goal is to make the atmosphere classy but not stuffy.

The staff, from the managers to the waiter, is very hands-on and goes out of their way to make you feel at home.

Giving good service doesn’t cost any more,” added Diego, who makes sure the staff is well-trained. “The only thing we don’t change is the personality of the server.”

Personality abounds here as everyone is like one big family, most hailing from Italy to add an air of authenticity.

The restaurant, which was revamped in 2012, has a new chef, Lillo Teodosi, who was at Boca Raton’s Caruso Ristorante before this and worked in Chicago for 30 years before that. Teodosi is originally from Rome, Italy. He also lived in England for five years working on a cruise ship so he has learned international flavors.

When you hear these guys saying ‘I learned how to cook from my mama, don’t believe it. My mama kicked me out of the kitchen. Boys weren’t allowed. But I worked in restaurants since I was 9 years old. My mom wanted me out of the house,” he said.

What he brings to Cafe Med is not only authentic flavors but simple, light recipes. He loves seafood and has a wide array of steaks available. The meal begins with crispy bread and a choice of three sauces – an olive tapenade, a red bell pepper sauce and a chimichurri sauce. Then, have one of their appetizers, everything from fried calamari to grilled octopus. As for entrees, one of their most popular items is their hog snapper. Lighter than a mahi mahi, it comes with mashed potatoes, asparagus and lemon caper berries. The hog snapper is so popular that a restriction has been placed on fishing for them, making them even rarer. Here you can find fresh seafood salad or figs and prosciutto with goat cheese – both light entries perfect for a hot day. For something more filling, try the Farrotto al Tartufo, farro made risotto style with black truffles, Porcini mushrooms, sundried tomatoes and Parmigiano. It is rich, wonderful and satisfying. Farro is an ancient grain, similar to barley, and is packed with protein.

All of his dishes leave you not feeling super full. His fettuccine Alfredo is so light with more cheese and less cream,” said Oppo, who said many of the chef’s dishes take him back to his own childhood.

Pair whatever selection you choose with one of their many varietals of wine, like their light but dry Savu rosé, or get a mixed drink whipped up by the mixologist using fresh herbs. Make sure to end the evening with one of the chef’s homemade desserts, including a melt-in-your-mouth tiramisu, as well as crème brulee, key lime cake, ricotta cheesecake and more.

They also have breakfast available from 7 to 11 a.m. (12 p.m. on weekends). They have everything from omelettes and Eggs Benedict to waffles, pancakes, French toast, Monte Cristo, smoked salmon on a bagel and more. One of their most popular is the lobster omelette or lobster wrap. When breakfast is through, they close for four hours and re-open for dinner.

Listen to live music every night and sit inside or outside on the patio. They also host private events like rehearsal dinners, holiday parties, corporate dinners and more.

Café Med is located at 2096 NE 2 St. in Deerfield Beach. For more information, call 954-596-5840 or visit www.CafeMedDeerfield.com.

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Blooming Bean Coffee opens

Posted on 15 September 2016 by LeslieM

coffee091516By Rachel Galvin

At the grand opening of the Blooming Bean Coffee Company on Sept. 10 at Bailey Contemporary Arts (BaCA), guests listened to live entertainment, drank free coffee and bought pastries, cookies and more.

Our pastries are made by local culinary artists and include vegan, gluten-free and sugary treats,” said owner Rick Stephenson. “This has been my wife’s [Sharon] vision for years. We wanted to create a place where you can bring kids to participate in the art or music while mom is enjoying coffee.”

Before it had its own location, Blooming Bean Coffee was working with the city of Pompano and serving up coffee at local events, green markets and at BaCA.

For 20 years, I knew I was going to do this,” said Sharon. “I just didn’t know where. It is about bringing the community together.”

Proceeds from the locally roasted coffee locale help to stop child trafficking. They contribute financially to organizations like Hepzibah House and There Is Hope for Me. They want to go into the community and teach people about this problem and also mentor young people, girls especially, so that they can learn entrepreneurial skills and be able to stand strong (and not succumb to bad influences and peer pressure of those who may want to harm them).

We want to captivate [the young girls’] hearts and help them find their passion, tell them they are of value,” said Sharon.

Also at the event, artist Steven Mikel was in the other room creating sepia-toned paintings made with coffee, both realistic and abstract. He mixes coffee with water and cooks it down until barely any water is left and uses that as his media. He either paints with it or he will paint it across the canvas and use a twisted wet T-shirt to pull coffee off. (www.stevenmikel.com)

Blooming Bean is located within Bailey Contemporary Arts [BaCA] in the Old Town Arts District in Pompano Beach (41 NE 1 St.). For more information, call 954-295-2225 or visit www.bloomingbeancoffee.com.

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Taste of old Italy: Mozzarita — your neighborhood cheesemaker

Posted on 18 June 2016 by LeslieM

olditaly061616By Rachel Galvin

In today’s world of high tech, big equipment and high paced processing; it is nice to know that some people still do things the old-fashioned way. Vito Volpe is one of those people. He works with his employees to make mozzarella from scratch all handmade with 100 percent cow’s milk, no preservatives.

The art of cheesemaking began far before recorded history and seemed to become a more sophisticated endeavor during the times of Ancient Greece and Rome. For Vito, his days of making cheese began as a child in a farm near Bari, Italy. He learned how to make it from his mother.

From little kids, we learned from our mother how to make cheese. We made our own pasta, bread … We had a sheep we would milk and ride. We were not rich,” said Vito.

He moved to New York on Feb. 26, 1972 and opened up an Italian deli. He moved to South Florida in 2006.

Nobody was doing this here,” he said. “Others try and think they know what they are doing and close.”

Today, he creates cheese daily with his workers, which number six and up to about 11 in the busy months (September through May), including his wife Lucrezia. He gets up at the crack of dawn and the process begins. His hands are sore from being in boiling water daylong. Mozzarella (which is derived from the Italian verb mozzare, which means “to cut”) starts with pasteurized hormone-free milk, which he gets delivered from a place in Tampa in 5 gal. bags. Curd is created by adding enzymes and citric acid. The large mass of curd is added to hot whey (liquids from the drained curds) and stirred until the curds melt and begin to form a smooth, shiny mass.

Some of the cheeses he offers are Mozzarella Fior di Latte, Fior di Latte (smoked), Ovolini, handmade Trecce Braid, handmade Nodini Knots, Scamorza, fresh Ricotta, Ciliegine Cherry, Sfoglia di Mozzarella, Bocconcini, Burrata and Mozzarella di Bufala.

His high quality cheeses have been sought out by fine dining establishments, at places like The Breakers and Fountainbleu, The Polo Club, as well as Boca Raton’s Saquella Cafe, Trattoria Romana and Villagio. It is even at certain Whole Foods and elsewhere.

Now, he has been asked to distribute at Publix in 200 stores in South Florida. For that, which will be a much bigger order, he has purchased a new machine to aid in the processing. It will speed up the process. It normally takes a few hours to separate the curds and whey and then as little as 15 minutes to take it and shape it into the proper shape and set it in a cold water bath to be placed into a container to be shipped.

Vito also sells other products like pasta, butter and olive oil.

People can come in and buy products directly from him, but usually they will see him out at events and green markets. Sometimes he sends other people to sell, but he always likes to attend the one in Parkland himself.

It is a nice day off,” he said. “One day to relax.”

What makes his mozzarella different is not only that it is made by hand, but that it is preservative free.

We do handmade with 100 percent milk, not powdered milk, no chemicals. The mozzarella may last only three weeks. Other [companies] say three months, because they put in preservatives. You get pizza with [cheap cheese] and it is like plastic you can crack in half. You feel sick. I don’t like to trick people. If you look for a bargain, don’t call me. If you look for quality, call me,” he said.

He added that olive oil bought from others is usually not pure, but mixed with another kind of oil.

My father used to be able to spoon out olive oil like butter when it was cold. When you look at [another company’s] olive oil, you may see a small ball formed at the bottom. That is the percentage that is actually olive oil,” he explained.

Vito also just opened up Mozzarita Bar (at 9704 Clintmore Rd., #A-105 in Boca Raton), six months ago. He hopes to turn it into a franchise.

There is wine, beer, food with mozzarella, like eggplant parmesan, burrata with salmon and prosciutto, cheesecake with ricotta, ciabatta bread with mozzarella and tomato [and more],” said Vito.

Mozzarita is located at 5392 NE 13 Way, Pompano Beach FL 33064. For more information, visit www.mozzarita.com.

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Mawi’s Café: New Italian Bistro open in The Cove

Posted on 31 March 2016 by LeslieM

restmawi033116By Rachel Galvin

A large crowd attended the ribbon cutting at Mawi’s Café on March 25. The Italian bistro has been opened since the end of December in the location where Cove Bagel used to be. Owners Ilaria Romano and Danilo Salatino just moved here from Rome, Italy with two daughters, ages 6 and 4, to create better opportunities for their family.

Their café serves up American breakfast and lunch specialties with Italian flavors, including omelets; egg sandwiches and platters; bagels; pancakes; French toast; waffles; paninis and salads at very reasonable prices. They also have bakery and dessert items, and beverages like espresso and cappuccino. Ask for their special Kuoppos, or pizza cones, and take them to go.

They are currently open every day but Tuesday and will be open for dinner soon. Their hours are 7:30 a.m. to 4 p.m, and 8 a.m. to 3 p.m. on weekends. They offer free delivery. Call 954-481-8600.

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