By Shana Overhulser, BocaLocals.com
Henry’s Restaurant in Delray Beach lives up to its fantastic reputation time and again. But, what is most stellar are their quality foods that feed your soul. Dining with other media and food bloggers, I was able to taste the newly launched menu items – and newly enhanced craft cocktails.
Capturing my attention was waiter, Ilan, offering up the Blood Orange (Cosmo) Martini made with house vodka and, like the girls say on Sex in The City, ZAZA-ZING! A real thirst quencher, full of freshly squeezed juices and not overly sweet.
A prelude to the evening was a trio of appetizers starting with the Tuna Napoleon, with huge chunks of grade-A tuna, cucumber, scallions, ponzu sauce, crispy wontons and fresh avocado adorning the top. Then, an abundance of seafood atop the Lobster and Shrimp Flatbread was served containing roasted garlic puree, fresh tomatoes, swiss parmesan, mozzarella and old bay sauce. Without missing a beat, the Poached Pear and Crispy Goat Cheese followed containing mixed lettuce, dried cranberries, candied almonds and honey citrus dressing. A delightful combination of savory, sweet, sour and a bit of crunch to add some dazzle.
As an intermezzo, we were offered a glass of red or wine wine from a list offering dozens by the glass. I opted for a 2014 Merryvale Cabernet and boy o boy, did this flavor sing, as it paired well with another threesome. This time gathered on one plate was; Chicken Saltimbocca – prosciutto, fresh sage, mashed potatoes, sauteed vegetables and sherry wine sauce (I never knew you could do chicken like this), Smoked Short Rib, cooked in a real smoker, with boursin mashed potatoes, grilled asparagus, charred shallot port demi (heavenly Henry’s – you know how to please my palette) and Carmelized Onion Crusted Snapper, mashed potatoes, grilled asparagus and a masterful lemon butter sauce.
The grand finale is a quad of dolcissimo desserts; Classic Key Lime Pie, Warm Chocolate Molten Cake, the towering Six-Layer Carrot-Walnut Cake and Coconut Cream Pie, with Oreo cookie crust. Your only question should be; could I have another piece of that creamy-dreamy, Coconut Cream Pie?! Although, my fav, not one played second fiddle.
Henry’s reminds me of a warm and cozy New York City diner. One that may be found on a street corner in the West Village perhaps. There is an inviting quality about their outside patio with large painting of Henry, the proprietor’s beloved dog, on the brick wall.
Henry’s was established by South Florida restaurateur Burt Rapoport in 2000, under Rapoport’s Restaurant Group, and is the first of a sextet in the area; Burt and Max’s, Bogarts, Deck 54, Apeiro in the Delray Marketplace and Apeiro Kitchen & Bar in Midtown Miami. No surprise – Burt comes from a successful family owned and operated restaurant in Manhattan for over fifty years. Learning the biz first hand, from his grandfather, Harry Rapoport.
A meal is not always a meal – until you’ve been to Henry’s! The talent behind the dishes is Executive Chef Warren Lee – biggest claim to fame before Henry’s; Breakers in West Palm Beach. Warren and his kitchen highlight the best in-season products, use only the best cuts of meat and poultry and the freshest seafood available and it shows.
Open daily at 11:30 am for lunch and brunch on the weekends until 2:30 p.m. Happy Hour is offered at the bar from 4:30-6 pm. and in the dining room from 5-6 p.m. Dinner is served daily starting at 5 p.m. For more information, visit http://www.henrysofbocaraton.com. Located at the Shoppes at Addison Place, 16850 Jog Rd Delray Beach, FL 33483. Like on Facebook: https://www.facebook.com/HenrysinDelray
Tweet on Twitter: https://twitter.com/HenrysDelray
FOODNOIZE 