Brunch is such a popular gathering. Based on reviews of more than twenty thousand restaurants across the nation, OpenTable recently picked 100 of the best brunch spots in the country. The popular brunch at the Sundy House in Delray was one of three in Florida to make the list!
The Sundy House serves a traditional Sunday brunch in a lovely setting which includes views of the property’s lush gardens. There’s an a la carte brunch Saturday, but the main attraction is the “Savor Sunday” brunch that’s served from 10:30 a.m. to 2 p.m. and costs $58 per person. Reservations are encouraged and because it’s so popular, there’s a 2 ½hour seating time limit.
Stand-out offerings are the chicken and waffles with maple-bacon syrup, blue crab Eggs Benedict served upon a Southern biscuit, blueberry pancakes and a well-stocked seafood bar.
Sundy House: 106 S. Swinton Ave., Delray Beach; 561-272-5678
If you find yourself hungry and in Boca Raton, hit Mizner Park. There are plenty of dining options. Here are some of our favorites:
Kapow! Noodle Bar
Yes, this Asian gastro-pub offers yummy noodles. Their beef ramen is delicious, offering salty little noodles with still-crisp bok choy, scallions and skirt steak in a broth you’ll consider tipping the bowl and drinking up! Other stand-out nibbles, the Bahn Mi Sliders, served on a baguette filled with slow-cooked pulled pork with a smear of pate, chili-cilantro, pickled carrots and daikon!
Kapow!: 431 Plaza Real, Mizner Park, Boca Raton, 561-347-7322
Tanzyis a great date night location since it’s technically connected to the iPic Theater. One can have a nice dinner and then catch a movie! Bites that stood out: The Tuscan Kale salad has crunchy pine nuts and black currants (fancy!); the Quinoa and Almond Crusted Goat Cheese Salad is both crunchy and cheesy, and the orecchiette with spiced turkey sausage and Swiss chard is huge.
Tanzy: 301 Plaza Real, Mizner Park, Boca Raton, 561-922-6699
Max’s has long been popular with locals who enjoy casual yet elevated American fare. Some of our favorite bites: The Duck Spring Rolls – the gentle flavor of duck is only heightened on the first bite through the crisp exterior. And the Jumbo Lump CrabCake preserves a tender inside despite a perfect crisp on the outside. It’s served with whole grain mustard sauce, wilted spinach with braised leeks, & roasted tomato.
Max’s Grille: 404 Plaza Real, Mizner Park, Boca Raton, 561-368-0080
Racks Downtown Eatery & Tavern
This modern eatery oozes contemporary cool with an open kitchen and separate bar area. The menu offers classic American cuisine with a few unique twists. Hits include the Spicy Buffalo Calamari served with celery, peanuts and blue cheese. The rings were lightly breaded and tossed in a very spicy Buffalo sauce, but there was plenty of crumbled cheese topping the dish to cool the palate. The peanuts added an extra flavor element and a nice textural crunch to the dish.
Got chocolate mousse on the brain? No wonder: Today is National Mousse Day. Here’s a yummy rendition, created by Daisy Martinez, the talented chef, cookbook author and culinary TV star.
Chocolate Mousse with Chocolate Cookie Crumbles
(Serves 6 to 8, depending on size of pots)
One 12-ounce bag bittersweet chocolate chips
2 tablespoons dark rum
1¼ tablespoons instant espresso powder
1 teaspoon vanilla extract
Pinch of salt
3 extra-large eggs, separated
3⁄4 cup sugar
1 cup heavy cream, well chilled
2 packages Oreo Thin Crisps chocolate cookies or 1¼ cups crushed Famous Chocolate Wafers
6 to 8 edible flowers, with stems if possible, or candy flowers (from a bakery supply shop)
1. Mix the chocolate chips, rum, espresso powder, vanilla, salt, and ¼ cup water in a large heatproof bowl. Set over a pot of simmering water and whisk until the chocolate is melted. Set aside.
2. Using a hand mixer, beat the egg yolks with ¼ cup of the sugar in a medium bowl until they are pale yellow and fluffy and you can see the bottom of the bowl as you beat, about 2 minutes. Fold about one-third of the chocolate mixture into the yolks with a rubber spatula, then fold the yolk mixture into the chocolate remaining in the bowl. Set aside.
3. Wash the beaters and bowl thoroughly and dry them. Beat the egg whites with the remaining ½ cup sugar in a medium bowl until they hold soft peaks when the beaters are lifted. Fold one-third of the whites into the chocolate mixture with a rubber spatula. Once they are incorporated, fold in the remaining whites.
4. Beat the cream in a clean bowl until it holds firm peaks. Using a rubber spatula, fold the cream into the chocolate mixture one-third at a time. Divide the mousse among 6 to 8 food-safe flowerpots (see Note) or dessert cups. Chill for at least 2 hours or up to 1 day.
5. Put the cookies in a heavy resealable plastic bag. Whack them with a rolling pin into coarse pieces, then roll until fine crumbs. Top each dish of mousse with crumbled chocolate cookies to resemble soil. Finish with the edible flowers, standing them straight up by inserting the stems into the mousse.
NOTE: Food-safe flowerpots are available in specialty bakeware shops, or feel free to use ramekins.
(Prep time: 45 minutes, plus 2 to 24 hours chilling time)