Delray’s Atlantic Avenue is famous for having a little something for every culinary and nightlife craving. Cut 432 provides an upscale, cozy place to peruse the Avenue’s goings-on toward the eastern end of the block. Sweetly classic touches like shiny crystal chandeliers contrast with the crisp, modern marble bar top and the white leather bar chairs.
Cut 432: 432 E. Atlantic Ave., Delray Beach; 561-272-9898.
Brule Bistro is lively in both atmosphere and food. Where some pub chefs might include the obligatory flatbread on the menu, this menu offers a crispy pork cheek “pizza,” a crispy, tostada-sized round crowned with slow-braised pork cheek, Asiago cheese, arugula, pickled red onions and oven-dried tomato, served upon a board with droplets of fried rosemary aioli.
Brule Bistro: 200 NE Second Ave., Delray Beach; 561-274-2046.
In every dish, in every bite, at Max’s Harvest you can taste the commitment to using the freshest ingredients available. In keeping with the eatery’s season-driven concept, executive chef Eric Baker uses as his main ingredient one of the fresh ingredients available. The menu changes regularly to keep presenting diners with a dish that is both new and familiar.
Max’s Harvest: 169 NE 2nd Ave., Delray Beach; 561-381-9970.
Mexican soul food reigns at this hipster Tequila bar in Delray’s hot dining district. Try the smoked brisket enchiladas, lavished with a slow-cooked molé negro sauce. Wash it down with your choice of mescal or reposado — or any of the 200-plus varieties of tequila poured at the bar. Take in a setting that’s all funk and fun, but not in the wild, Cancun-on-Memorial-Day way.
El Camino: 15 NE Second Ave., Delray Beach; 561-865-5350.
This is gastro pub made easy, a spacious neighborhood spot that offers respectable, shareable bites. With its huge, varied menu and excellent drink options, this tavern is a must-stop for Atlantic Ave pub crawlers as well as for families seeking plenty of grub options.
Park Tavern: 32 SE Second Ave. (at Worthing Place on Atlantic Avenue), Delray Beach; 561-265-5093.
By: Liz Balmaseda
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