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Village Tavern

Every town needs to a cozy neighborhood restaurant and The Village Tavern, is just that place.

Lively and friendly, the Village Tavern has a bustling dining room filled with large booths, a vast veranda to dine in the soft Florida breezes and a large wood carved bar filled with people enjoying Pulled Pork Sliders, perfectly seared Ahi Tuna and fresh Wood Oven Pizzas, made with flour tortillas. With an Award Winning Wine list that boast over 60 wines by the glass, priced from as little as $2.75, offering more than 30 beers and specialty drinks made with roses and violets, the Village Tavern is an easy place to call your own.

Tonight, dinner at the Village Tavern started with a giant Jumbo Lump Crab Cake that had virtually no fillers, plump PEI Mussels in a little touch of white wine and pesto plus, the best Spinach Salad you’ll ever have, served with a super delicious apple walnut muffin. It was love at first bite.

Specializing in hand-cut aged steaks, the Steak Au Poivre was cooked to perfection with a superbly balanced sauce, the Braised Short Ribs were so tender the meat just fell off the bone, and straight into a pile of fluffy garlic mashed potatoes. The Lamb Chops w/balsamic mint glaze was a nice change and they all went beautifully with both the Benzinger, Sonoma Cabernet and the Ravenswood Zinfandel.

For the seafood lovers, Village Tavern’s Grouper Hemingway was the hit of the evening. Rich with white wine, lemon, capers and fresh tomatoes on a bed of angel hair pasta, try the Bonterra Chardonnay and you won’t be sorry. The yummy Grilled Rainbow Trout was marinated in sweet soy and the Pan-Seared Scallops w/ green beans, both worked very well with King Estate Pinot Gris that was served along with the appetizers.

For dessert, there is only one choice that is worthy of every single calorie and every gram of fat, and that is the orgasmic Banana Crepes! Large rolls of French crepes are spread inside w/ Nutella and filled with Banana Ice Cream before being drizzled all over with caramel & chocolate sauce. The combination of these lovely taste and textures are so delicate, it is enough to create a temporary state of nirvana.

I’m glad the Village Tavern is in my town. Are they in your’s?

Open 7 days for Lunch and Dinner
Brunch on Sunday!

Renaissance Commons
1880 North Congress Avenue, Suite 170
Boynton Beach FL 33426
Phone: 561-853-0280

Village Tavern on Urbanspoon



How “Wild” is Your Olive?

Like a sudden change in the wind, Todd English swooped into Boca Raton and resurrected the stale Opus 5 at The Boca Town Center, by turning it into his newest Mecca, “Wild Olives by Todd English”. With English’s fresh, yet classic take on Mediterranean cuisine, this sexy and sophisticated space now has a reason to shine.

Recently I was invited along with 11 other discriminating food bloggers to preview TE’s new menu. We were wowed and pampered with an elegant wine pairing dinner, prepared by the talented Chef Jeff [Steelman], the recently appointed Corporate Chef, for the Todd English brand.

The candle lit table sparkled with long plates filled with fresh cheeses, ribbons of prosciutto and sweet figs and Carpaccio dotted with walnuts and slices of candied bitter orange.

The Perrier-Jouet flowed as thick loaves of artisanal bread were served with fresh tapenade and a creamy white bean spread, followed by a parade of flatbreads that were brought to us one by one. Shrimp and chorizo, classic pepperoni and white pizza with broccoli rabe, my favorite!

On my left, Miss “C” began slathering the tapenade on a thick piece of bread.

Our first course was TE’s signature “Carpetbagger Oyster” paired with a crisp and citrusy Kim Crawford Sauvignon Blanc. Perched on a bed of sea salt and peppercorns, the oyster is nestled inside its shell, wrapped in a sliver of beef Carpaccio, floating on a cushion of truffle whipped potatoes.

Miss “C” was busy topping another piece of bread, with a spoonful of tapenade.

Next, the Boston Bibb with shaved red onion, a shower of Maytag blue cheese and toasted walnuts was lightly coated in a delicate walnut vinaigrette and beautifully paired with a spicy and lightly oaky Sonoma Cutrer Chardonnay.

Miss “C” was asking for more tapenade.

The Butternut Tortelli in brown butter and fried sage was the dish I had been waiting for all night. The sweet and spicy center with just a hint of sage, gave me that “ah-ha” moment, tasting how true TE stayed to his culinary roots.

The Lemon Sorbet w/mint was a refreshing intermezzo and left time for the tweets to start flying at breakneck speed.

Miss ”C” frosted another piece of bread with her beloved tapenade.

After the break, a tender and juicy piece of Swordfish was placed on a bed of asparagus risotto and topped with warm shrimp vinaigrette. Not a fan of swordfish, I was blown away by this sumptuous and complex dish, which had been perfectly paired with a new wine called “Evolution”, a spectacular blend of nine different grapes featuring Muller-Thurgau, Pinot Gris and Gewürztraminer, which held up to both the vinaigrette and the fussy asparagus.

The Brown Sugar Rib-Eye on silky parmesan potatoes arrived shortly after and melted in our mouths. Paired with the BR Cohn “Olive Hill Estate” Cabernet, a well balanced Cab with supple tannins and a heady aroma of plum, black currant, and cherry. Mmmm!

And last, but certainly not least, the most exquisite slice of heaven on earth; TE’S signature Ricotta Cheesecake, was presented with the fanfare it deserves. Light and airy with a splash of cranberry coulis,
it was served with Dolce, the impeccable prized dessert wine by Far Niente.

By now the deep sultry sounds of “OMG” could be heard rumbling from our table… while Miss “C” bit into the last piece of bread dripping with tapenade.

How Wild your trip will be?

Wild Olives
The Shops at Boca Center,
5050 Town Center Circle
Boca Raton, FL 33486
(561) 544-8000