Caffe Luna Rosa has thrived for decades by keeping pace with trends and sticking to the classics.
So I have this theory that I thought I would share.
My theory has to do with food—in particular restaurants—and my feeling is that we are experiencing a golden age of culinary talent.
We live in a community that seemingly has an endless array of truly unique and wonderful restaurants.
It wasn’t always this way.
When I moved to South Florida 31 years ago it was not uncommon for us to travel to Miami and Fort Lauderdale to find a good restaurant.
These days, Delray and Boca offers a dizzying array of special restaurants that not only serve great food but also take their design seriously. Dining has become an experience. And when done well it’s really something to behold.
I’m writing this a few days after finally experiencing The Grove, a highly touted restaurant in Delray’s Pineapple Grove neighborhood.
I’ve been hearing friends rave about The Grove for quite some time so I was curious to see if what they were saying was true.
It was.
The food was sensational, so was the service and the interior design.
The menu was small but offered some really inventive dishes that were spectacularly prepared.
My friends ordered pasta—that was perfectly cooked, short ribs that looked magnificent and I had crusted chicken that was so flavorful and unique that I find it hard to describe.
Even the bread was extraordinary.
The night before I had dinner with another friend at one of my favorite neighborhood spots—Papas Tapas where I never fail to have a great meal.
Brule, Caffe Luna Rosa, City Oyster, Tramonti—the list of Delray delights just goes on and on.
Boca also has so many wonderful spots: Domus, Abe and Louie’s, New York Prime etc.
In an age where chefs have become celebrities and dining out has become a cultural experience I’m surprised that Delray-Boca doesn’t have a bigger reputation as a foodie destination.
Sure, Atlantic Avenue and places like Mizner Park are popular attractions but I think we have the potential to be a national food destination.
So what’s holding us back?
We have many great restaurants and more than a few talented chefs, but there’s a few holes to fill and opportunities to seize.
First, we can use a little more diversity in our repertoire.
More ethnic offerings—like you’d see in a bigger city. And I’m not just talking niche food offerings, there’s a puzzling lack of great Chinese restaurants in our local market. Southern cuisine would be another great hit and seems to be somewhat lacking in our marketplace.
We can also use more culinary education to develop and nurture talent for the industry.
In addition, the industry can use some good old fashioned PR.
There’s no reason we can’t be known and branded as a great culinary destination like Charleston, Traverse City and Asheville which would drive more innovation, jobs and tourism.
We’ve come a long way since the 80s—it will be interesting to see what comes next for our local food industry.
