Here’s a current snapshot of Delray Beach restaurants we’re loving best at the moment. Next month, the snapshot might be different. This list includes only restaurants we have visited.
El Camino, Delray Beach
Mexican soul food reigns at this hipster Tequila bar in Delray’s hot dining district, as Post reviewer Carlos Frías found. 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.
Cut 432, Delray Beach
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, Delray Beach
Brule Bistro in Delray is lively in both atmosphere and food. Where some pub chefs might include the obligatory flatbread on the menu, Chef Jason Binder 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.
Max’s Harvest, Delray Beach
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.
If you love food as much as we do: