Upcoming Wine Dinners and a New Pizza Restaurant Worth Checking Out

Pizza and oven at Sirgae’s; photo by South Moon Photography

It must be close to the official start of the Season in SoFla, as pricey wine dinners are on the menu. While these have high(er) costs than some, you also get what you pay for, so keep that in mind when looking for a special event dinner. These would fit the bill.

Six Tables a Restaurant, 112 NE 2nd St., Boca Raton; 561/347-6260; https://www.sixtablesarestaurant.com/

This is one of my top favorite restaurants, because the food is always stellar, the wine pairings are spot on and there’s always a good mix of folks at this tiny dining spot just south of Mizner Park. 

On Oct. 17, you can reserve one of the six tables for a Cakebread Cellars wine pairing dinners. These wines are top-notch, and Advanced Sommelier Josh Young will help take diners through the pairing of smoked duck wonton with the 2018 chardonnay, for instance. This is a five-course dinner with six wines. Dinner starts at 6:30 p.m. Cost: $195 per person, excluding tax/gratuity. 

Café Boulud, Brazilian Court Hotel, 301 Australian Ave., Palm Beach; 561/655-6060; https://www.cafeboulud.com/palmbeach/

Executive Chef Rick Mace has just launched his fall menu at this elegant restaurant, with dishes that include nine herb ravioli with pepper emulsion, braised lamb shank with flageolet beans and more. 

In addition to the new menu, an Oct. 22 “Evening in Italia” dinner is planned with wines from Fruili, Veneto and Abruzzo and Tuscany. The four-course dinner starts at 6:45 p.m.; cost is $130 per person, excluding tax/gratuity. 

Sirgae’s opens in Northwood 

Sirgae’s Wood Fire Pizza, 437 Northwood Road, West Palm Beach; 561/284-6915; https://www.sirgaeswoodfirepizza.com/

The trendy Northwood dining corridor has welcomed another venue, Sirgae’s Wood Fire Pizza (pictured at the top of this post). It has a lot of outdoor dining, in both the front and behind the restaurant. In addition, all ingredients made from scratch (homemade mozzarella, too!), courtesy of Chef Andrew Castardi, most recently from West Palm Beach Brewery.

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