Sunday, June 23, 2024

New Chefs in Boca and WPB

A couple new faces on the culinary scene. . .

At West Boca’s Butcher Block Grill (7000 W. Camino Real, 561/409-3035), the only local restaurant I know of where they make mozzarella to order right at your table, the new top toque is John Savarese. Before coming to the Grill, the native New Yorker was executive sous chef at the Addison Reserve Country Club under the very talented Zach Bell, also exec chef at the Flagler Steakhouse at the tony Breakers Hotel in Palm Beach. He’s already put his stamp on the Grill’s menu, adding dishes like polenta and crab wontons, fried green tomatoes, beef and veal Bolognese, and grilled mahi.

Further north, Bistro Ten Zero One (1001 Okeechobee Blvd., 561/833-1234) in the West Palm Beach Marriott is the new digs for chef Mark Henry. A 30-year vet of the restaurant business and graduate of the Culinary Institute of America in Hyde Park, NY, Henry’s resume includes stints at the Skamania Lodge outside Portland, OR, and Miami Beach’s uber-chic Eden Roc. He’ll be showing off his skills at the Bistro’s December wine dinner on Wednesday, Dec. 10, dishing up plates of applewood-smoked bacon crusted medallions of monkfish and chateaubriand with herb spaetzel and pasille chili demiglace.

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