If you looked up “young, smart local restaurant operators” in the dictionary, you’d probably get photos of Brian Albe, Brandon Belluscio and Tony Pizzo. With Cut 432 they took the classic American steakhouse and gave it a hip, contemporary makeover. . . not just in style, but in substance.
Now the trio has a new baby, Park Tavern (32 SE 2ndAve., Delray Beach, 561/265-5093), which follows in those footsteps, that of the modern American gastropub. I don’t want to give away the store here, with a full review coming up in the magazine, but a few quick points:
One, its setting behind a vest-pocket park on East Atlantic Avenue gives al fresco dining both the urban feel of dining on a busy street and a more relaxed vibe from facing grassy, flower-bedecked open space. The cool industrial dining room is nice too, but it’s hard to beat dining in good weather on that patio.
Two, the extensive roster of craft beers, both on tap and in the bottle, is a suds lover’s wet dream. And if you’ve ever dined at Cut, you know the wine list at Park is just as full of interesting boutique wines as its big brother, with plenty of worthy selections by the glass.
Three, and this is the biggie. Park offers what may be the best deal on prime rib of any restaurant in South Florida. Twenty-nine bucks gets you a giant slab of juicy, flavorful, well-marbled beef, as good or better than anything costing twice as much in the steakhouse of your choice. And it comes with cheesy, terrific scalloped potatoes. The night I was there the place was packed, so get to it before the whole world finds out.