That marks a quick turnaround for the Federal Highway donut shop, which closed Aug. 2 for renovations.
Franchisee Dan Bowers felt the 53-year-old eatery — which was the last full-service Dunkin’ restaurant in the world — was overdue for a makeover.
The grill, the short-order cooks and the veteran waitresses are gone, replaced with the full complement of equipment for making 2015’s specialty sandwiches and small army of hot, cold and slushy beverages (once upon a time, kids, beverages at donut shops were pretty much limited to hot coffee, cold OJ and tiny cartons of milk).
Starting Monday and continuing through Friday, the first 20 customers each morning will receive a free ceramic mug — the kind that was a staple at the original restaurant.
The restaurant also will offer this deal next week: a small hot coffee and donut for 99 cents.
Dunkin’ Donuts is at 301 Federal Highway in Lake Park and can be reached at 561-848-5031.
Sisters Meghan and Courtney Conran, the blondes that inspired the diner’s name, opened the strip-plaza eatery in September 2011. They served a menu of dishes inspired by family recipes, such as the “Beezy Cakes” flapjacks named for their cousin Bridget and their Grandpa Bill’s Monte Cristo.
The sisters posted a note on the diner’s website, saying they were unable to agree to new lease terms on the space.
“We want to thank everyone for supporting us throughout the years and giving us the best customers we could ever ask for,” said their note. “We are actively seeking a new location, so be on the lookout for a new Blondies in the future.”
This dessert is silky and velvety at once. It’s a caramelo dream, proof that not all “love” desserts have to be made of chocolate.
FLAN DE LECHE Milk Flan
This recipe is reprinted from the 2014 cookbook “The Cuban Table” (St. Martin’s Press, $35), by writer Ana Sofia Pelaez and photographer Ellen Silverman.
“The trick to a great Flan de Leche begins and ends with the caramelo – the sugar heated slowly over a steady flame until it reaches just the right amber hue without becoming bitter.” – Ana Sofia Pelaez, author and creator of the Hungry Sofia blog.
Serves 8 to 10
3/4 cup sugar
For the custard
2 1/2 cups whole milk
One 12-ounce can evaporated milk
1 1/2 cups sugar
1 whole cinnamon stick
1 whole vanilla bean, split lengthwise, or
1 tablespoon pure vanilla extract
1 lemon peel, white pith removed
1/8 teaspoon kosher salt
6 large eggs
7- to 8-inch flanera or round metal cake pan (preferably 3 inches deep)
Make the flan:
Preheat the oven to 350 degrees.
Pour 3/4 cup of sugar into a flanera or metal mold. Place the mold over medium heat and move constantly, without stirring, until the sugar melts and takes on a deep amber hue, 5 to 8 minutes. Remove the mold from the heat and swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot and should be handled carefully. Set aside.
Combine the whole milk, evaporated milk, sugar, cinnamon, vanilla bean, lemon peel and salt in a heavy 4-quart saucepan and bring to a boil over medium heat. Remove the saucepan from the heat and allow the spices to steep until the milk is cooled to room temperature, about 30 minutes. Discard the cinnamon, vanilla bean, and lemon peel.
Combine the cooled milk mixture and eggs in a mixing bowl and whisk until well combined. Carefully pour the custard into the prepared mold. Close the lid of the flanera, if using, or cover the mold with aluminum foil.
Prepare a baño de María: Place the filled mold in a larger roasting pan. Pour enough hot water into the pan so that it comes about halfway up the sides of the mold.
Carefully place both pans in the oven and bake for 60 to 75 minutes, until a knife inserted into the center comes out clean. Allow the custard to cool completely then refrigerate, covered, at least 4 hours or overnight.
To unmold, run a thin knife along the side of the mold. Gently shake the mold to loosen the flan.
Place a large plate over the flan and quickly invert the mold in one motion.
The flan will gently drop onto the plate and the caramel will flow out.
Today is National Relaxation Day. When we think of relaxing, we think of sitting back at a waterfront destination and enjoying the view. So, for your enjoyment, we are re-posting our list of the best waterfront places in south Florida:
Motoring your boat down the Intracoastal Waterway to get a beer or a meal is a Florida tradition.
Missing the Keys? For some salty charm, head to what its owners claim is the oldest waterfront restaurant in Florida, in an 1889 former pioneer home. Just west of the Lantana bridge, near headquarters for drift boats and charter fishermen, this Margaritaville melange of marine artifacts and University of Florida souvenirs (beware, anyone sporting garnet and gold,) has dock space, outdoor bars and indoor historic charm. 300 E Ocean Ave, Lantana; 561- 582-1889.
Take the boat out for a sunrise cruise and end up for breakfast at this spot near the Lantana bridge. You’ll join the local fishermen before they head out on the nearby drift fishing boat. If you come back lucky, Kona Bay will cook your catch, as long as you bring it in before they close at 2 p.m. 310 E. Ocean Ave., Lantana; 561-429-3606.
If you like your boat bar unsalted, Anchor Inn on freshwater Lake Osborne may be the only option east of Lake Okeechobee. Closed for about two years, the landmark steak and seafood joint re-opened in March with a large tiki bar, new menu and live music Friday and Saturday nights. Get there by following Lake Osborne south to its tail end, a bit north of Hypoluxo Rd. 2412 Floral Rd., Lantana; 561-868-5900.
Since 1957, this former fish shack, where patrons once sat outside on wooden cable spools, has been serving locally caught seafood. Expanded into a sprawling compound of restaurant, and tiki bars, it still has the salty tang of a fisherman’s hangout, with an air-conditioned dining room, if you must. 728 Casa Loma Blvd., Boynton Beach; 561-736-2717.
12 million. That’s how many people the Banana Boat estimates it has served since opening in 1978 in then-sleepy Boynton Beach. Today, this bustling spot next to Two Georges is boat bar central, with weekends seeing a steady stream of mariners tying up for a frosty few, peel ‘n eats or conch fritters. 739 E. Ocean Ave., Boynton Beach; 561-732-9400.
Owned by the same family that owns the Banana Boat, this fine dining spot on the west side of the Intracoastal Waterway, just south of the Woolbright Rd. bridge has dock space for plenty of boats, plus outdoor and indoor dining. 700 E. Woolbright Rd., Boynton Beach; 561-737-8822.
Cleat off on the 150-foot dock on the west side of the Intracoastal, just south of the Atlantic Avenue bridge, and you’ll usually find the party has already started on the big outside deck. Looking for quiet romance? Head inside to the dining room. And if you catch it, they’ll cook it. The Friday Night Fish Fry heats up to live music from 5:30 to 8:30 p.m. 840 E. Atlantic, Delray Beach; 561-665-8484.
Where to eat at this spot on the southeast side of the Atlantic Avenue bridge? The outdoor Pier? The Bar? Or the Parlor? Small-batch liquors, craft beer and menus featuring seasonal ingredients and Florida seafood elevates the usual boat-in restaurant to Delray-style sophistication. Half-off drinks every day from 11 a.m. to 7 p.m. 900 E. Atlantic Ave., Delray Beach; 561-303-1343.
One of Palm Beach’s (and our) favorite places to see, be seen and look fabulous over a cocktail, Buccan’s just a few blocks from Worth Avenue but the center of its own bustle.
The popular restaurant debuted their Watermelon Martini just in time for summer. It’s not the kind you had in the late ’90s made with sugary artificial flavored Pucker or some such ickery (I feel like the cocktail gods would have me spit and throw salt over my shoulder to ward off the bad Pucker vibes.) This is real, made of fresh watermelon, lime, simple syrup and vodka. Real delicious!
I am not quite done devouring 2015, but I have feasted on my share of excellent dishes. Here’s my half-time report on my favorite reviewed restaurants so far this year.
JEREVE CULINARY STUDIO
They call this West Palm Beach eatery a studio for good reason:The food is a work of art. But beyond the stunning presentations on the plate, the food is delicious.
The restaurant is tucked into the multiuse EmKo art space on South Dixie Highway in the Flamingo Park neighborhood, and its positioning makes sense: beautiful, thoughtful dishes served in a setting where creativity is celebrated and encouraged.
Jereve: 2119 S. Dixie Highway, West Palm Beach; 561-227-3511; EmKoPB.com
Chef-restaurateur Sean Brasel’s hard work has paid off, as have the countless miles he’s logged between the 10-month-old restaurant and its original Meat Market location in Miami Beach. Start with a fresh tuna tartare and a glass of chilled wine at the bar, where happy hour is a refined affair. Then settle into a seat at the dining room for an extraordinary meal. It’s not cheap, but it’s worth the splurge.
The chef’s Southern roots – he’s a Palm City native – are evident throughout District Table’s eclectic menu. Whether it’s his Sweet Tea Fried Chicken and jalapeño-cheddar waffle, his deviled yard eggs or his insanely good beef tartare, the chef’s talent is revealed daily in dishes that are worth driving many miles to enjoy.
District Table: 900 SE Indian St. (heading north on U.S. 1, turn left on Indian Street), Stuart; 772-324-8357; DistrictTableAndBar.com