By Lauren May Malis As the “Taste of America” evolves, Americans’ taste buds are developing, too. Dynamic transformation marks today’s gastronomic landscape, and we find ourselves at a critical culinary crossroads. One path leads us towards a fast-food… Read More
By Lauren May Malis Spending time on my great-grandmother’s farm in Connecticut made me a pushover for fresh vegetables, homemade butter, fresh eggs, and milk from a neighborhood dairy cow. These days, I love that the green market… Read More
By Lauren May Malis This comfortable, quaint sidewalk café, now adjacent restaurant and late night “Speakeasy”, is in the heart of bustling downtown Delray Beach and has the “it factor.” A cozy hang for coffee and light bite… Read More
By Lauren May Malis We walked in and felt like we were in NYC. I have my standards and places I love in NYC like a seat at a couple of upper east side establishments. This could be… Read More
[vc_row][vc_column][vc_column_text]By Lauren May Malis Farms and suppliers: Kai Kai Farms Martin County Heritage Hen Farms Raw, organic dairy products (cream, milk, yogurt, butter, cheese), plus honey, eggs, kefir. Francesca’s Terre Verde Farm Opening a CSA farm club in… Read More
[vc_row][vc_column][vc_column_text] Delray Beach I want for my top twenty to be like everyone else’s top five. — Chef Bruce Feingold [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_masonry_media_grid grid_id=”vc_gid:1450119226539-02511e7f-133d-9″ include=”3715,3714,3713″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] We heard Chef Bruce Feingold had a new menu and had to give it a… Read More
We had been to Tanzy for drinks after a movie before but never for dinner. After hearing great things from friends, we decided to give it a try.
Grilled Porterhous (T-Bones) Steaks, Summer Strawberry Salad, Roasted Corn, Sangria