Hausmash Brings New Take On The Classic Burger Joint To Wellington

By Patrick Sherry

With a retro flair and a twist on classic American burgers, Hausmash is serving high-quality flavors while transporting customers back to the 1980s.

Founder and CEO Diego Ucciferri opened Hausmash in the Wellington Green Square plaza last October. The restaurant is attracting local residents with its signature smash-style burgers combined with bold flavors and premium ingredients.

Unlike traditional burgers, Hausmash’s burger meat is flattened on the grill to create a thin patty with crisp edges and a juicy center. Customers can pair these unique burgers with old-school milkshakes or a side of fries.

“The idea for Hausmash, or the smash burger, especially in this area, is that there are not that many around,” Ucciferri said. “No one has this particular touch.”

The burgers are made with certified Angus beef and preservative-free French brioche buns. Ucciferri specifically picked out the beef after going to different butchers to make sure he got the best cuts of meat. Chefs prepare the fries exclusively in beef tallow, a traditional cooking method that enhances flavor and delivers a more authentic taste.

The menu at Hausmash offers six different burgers, six milkshakes and five types of fries. The simplicity of the menu is complemented by the bold, unique flavors of each option. Customers can choose from classic options to more specialty offerings that will keep them coming back for more.

“You should come and try,” Ucciferri said. “You would notice the difference as soon as you take the first bite. Quality is number one.”

Ucciferri said that the most popular items on the menu are the Rockin’ Bacon Burger with crispy bacon, American cheese, pickles and the signature Smash sauce, as well as the Truffle and Pecorino Fries, and the Nutella Milkshake. However, his personal favorite item is the Soulful Truffle Burger, served with Gouda cheese, crispy onion, pickles and truffle sauce.

Customers can enjoy 1980s music and retro-themed décor while they eat at Hausmash. Hits from artists like Madonna and Michael Jackson create a nostalgic atmosphere that pairs with the menu’s emphasis on traditional fast-food cooking methods.

“I think we have a lot of people fascinated with the music, with the colors, and they really like it,” Ucciferri explained.

The Hausmash location in Wellington is joined by another location open in Weston. Additional locations are planned to open in Hollywood, Lauderdale by the Sea and Coral Springs by the end of the year.

So far in Wellington, Ucciferri said that the reception has been great. He believes the brand’s focus on quality and targeting families is part of the restaurant’s success.

“The experience has been fantastic. The customers and clients have responded really, really well,” Ucciferri said. “We are in a slow season right now but are still producing really good numbers.”

Ucciferri has more than 30 years of experience in the food service industry. He immigrated to the United States in 1995 from Argentina and attended Florida International University. He started his career as a busser and worked his way up to a waiter, bartender, manager and eventually a general manager of a restaurant. Ucciferri has since opened multiple restaurant concepts across South Florida, including Bellini Italian Bistro and Banchero Express.

He created Hausmash because its simplistic menu and unique retro aesthetic made it easy to open different locations across South Florida. The name was created by combining the German word for “house” with “smash” to convey that the restaurant is the House of Smash Burgers.

“I’ve been working in the industry for more than 30 years, and I’ve opened multiple locations and multiple concepts,” Ucciferri said. “I think this concept is simple and easy to replicate.”

As Hausmash continues to build its presence across South Florida, the Wellington location is ready to serve customers authentic flavors in its signature 1980s atmosphere. The restaurant often offers promotions through delivery services.

Hausmash is open Sunday through Thursday from 11:30 a.m. to 10 p.m., and Friday and Saturday from 11:30 a.m. to 11 p.m. Pickup and delivery options are available through on-demand food platforms.

Hausmash is located in Wellington Green Square at 10660 W. Forest Hill Blvd., Suite 170, in Wellington. To learn more, or view the restaurant’s menu, visit www.hausmash.com, or call (561) 284-6400.

Spiros Taverna Features Greek Cuisine And More In The Heart Of Wellington

By Patrick Sherry

Spiros Taverna is bringing the authentic flavors of Greece and the Mediterranean to Wellington, featuring a menu packed with traditional Greek classics paired with American comfort food.

Michael Fitelson opened the new franchise location in April on South Shore Blvd. in the Shoppes at Chancellor. There are several other Spiros Taverna locations across the Treasure Coast, with the one in Wellington being the first in Palm Beach County.

“This is the business model. It’s a restaurant brand we have up on the Treasure Coast,” Fitelson explained. “We have six locations, and we wanted to bring it down here.”

The restaurant is bringing a slice of the Mediterranean coast to Wellington. Spiros Taverna welcomes guests inside with white bricks and warm blue lights reminiscent of Mediterranean architecture on the Greek islands. The greenery and wicker furniture create a warm, inviting atmosphere that pulls you into the rustic dining area.

The menu features more than 90 dishes, including authentic Greek recipes and American diner-style options. From grilled meats, vegan options and foods with high-quality greens, the dishes give customers flavorful meals that fit any occasion.

“It’s a lot for guests to go through, but that means we have something for everybody,” Fitelson said. “We’ve seen people coming in here three, four times now, just trying different things.”

So far, the gyros are its most ordered menu item, with the lamb-beef mix “Famous Gyro” with homemade tzatziki sauce and vegetables being the most popular.

Spiros Taverna has several different gyros options that are the perfect all-in-one choice that combines savory ingredients served in pita bread with several different sides.

“It’s a staple, just a go-to sandwich for lunch or something for dinner,” Fitelson said. “It’s quick, simple, and [customers] love it.”

Aside from the popular lamb-beef mix, other gyro options include pork souvlaki, herb-marinated and grilled chicken, and vegetarian options with falafel. Each are served with a Greek salad, soup or fries.

Spiros Taverna sets itself apart from other Greek eateries by using fresh local ingredients, unsaturated fats and healthy cooking methods.

“Most primarily Greek places around here are more fast casual kind of fast-food-type places, whereas we offer guests meals in a timely fashion, but it’s a higher-end product with a more relaxed environment,” Fitelson explained.

The appetizer menu includes Greek specialties, such as Dolmades (stuffed grape leaves), Spanakopita, Falafel and Greek-Style Octopus. There are four salad options, including the Greek Salad featuring the restaurant’s signature creamy Greek dressing.

Traditional Greek favorites include Moussaka and Pastitsio, as well as a variety of platters and a Greek Sampler option. The Mediterranean Rice Bowl is also available featuring seasoned rice, cucumber, red onion, tomato, Kalamata olives, tzatziki and a choice of protein.

Pasta and rice dishes are also available under “From the Sauté Pan,” and include both traditional Greek sauces, and other pasta favorites. Not in the mood for Greek food? Spiros Taverna also offers an array of American comfort foods, such as burgers, as well as sandwiches, like the Philly Cheesesteak and the Tuna Melt.

The team at Spiros Taverna held its grand opening on April 7. They believe that the Wellington area has been wanting a traditional Greek restaurant, and, with the positive feedback they have already received, they hope to continue to serve the community with authentic, flavorful food.

“We’ve got a very inviting welcome here in Wellington, and everyone has loved it and been very supportive,” Fitelson said.

The restaurant is open daily from 11 a.m. to 9 p.m. with pickup and delivery options available. Happy hour runs from 3 p.m. until 6 p.m. Spiros Taverna can also provide Greek-style catering for corporate events, weddings and parties.

Spiros Taverna is located at 12020 South Shore Blvd., Suite 900, in Wellington. To learn more, or to view the restaurant’s menu, visit www.spirostaverna.com/spiroswellington.

Kura Revolving Sushi Bar Now Open In Wellington

Story By Joshua Manning  |  Photos Courtesy Kura Sushi

The newly opened Kura Revolving Sushi Bar combines authentic Japanese cuisine with interactive dining and new culinary experiences.

If you’re like many sushi connoisseurs, you have things that you enjoy. You head to your favorite sushi spot, take one look at the menu and fill your table with the items you are used to.

However, if you’re looking for a different sushi experience, Kura Sushi held its grand opening last month at Lotis Wellington, with its unique revolving sushi conveyor belt carrying an array of small plates throughout the brightly lit restaurant. Something looks interesting? Grab it from its stay-fresh container, the patented Mr. Fresh ventilated sushi lid. Perhaps your new favorite sushi creation is just one small plate away.

Along with many of the common sushi choices, there are items on the conveyer belt that you do not ordinarily see, such as salmon toro, seared eel with miso cream cheese or Spanish mackerel. You can also try the signature Kura Roll, with salmon, shrimp mayo and avocado, or perhaps the seared beef with Yakiniku sauce.

Kura Sushi is the nation’s largest brand of revolving sushi restaurants. Lotis Wellington is the brand’s first location in the Palm Beach metropolitan area, and its fifth location in the State of Florida.

Kura Revolving Sushi Bar combines authentic Japanese cuisine with interactive dining, as guests enjoy a whimsical journey of flavors with more than 100 dishes available on the two-layered conveyor belt system, enhanced by drink delivery robots and prizes.

“Kura Sushi delivers a delicious and fun dining experience serving authentic Japanese cuisine made with high-quality ingredients on a two-layered conveyor belt system,” said Robert Kluger, chief development officer at Kura Sushi USA. “While Kaiten sushi is quite popular in Japan, it is not as prevalent here in the United States. Kura brought this concept from Japan in 2009 and, quite frankly, nobody does it better than Kura.”

It is Kura’s philosophy to prepare food using fresh, high-quality ingredients free of artificial sweeteners, seasonings, preservatives and colorings.

“All sushi plates are priced at $3.90, while other dishes, including ramen and udon bowls, hot and cold side dishes, and desserts, vary in price,” Kluger said.

He is excited about Kura’s expansion into the Palm Beach market.

“We have existing locations in other Florida markets, including Miami, Orlando and Tampa, and the Palm Beach market demographics compare favorably with our most successful restaurants in Florida,” Kluger said. “Once we started researching further in the Palm Beach market, Wellington stood out as a rapidly expanding community with an abundance of up-and-coming diverse and successful eateries. We are thrilled to be part of Lotis Wellington’s premier mixed-use development and are confident that Kura Sushi will resonate with this thriving community’s palate.”

He has been happy with the response during the restaurant’s opening weeks.

“We’ve been very well received by the community during our soft opening period with nods to our welcoming staff and food quality,” Kluger added.

During a visit, guests will enjoy the unique Kura Sushi experience, which includes the Revolving Sushi Bar, the Express Belt and the Bikkura Pon Prize System.

“The sushi plates circulate on the revolving sushi bar under patented sushi plate lids that limit airborne exposure and have tracking technology,” Kluger said. “All menu items — sushi, noodles, side dishes and desserts — are available for selection from the ordering touch panel, and they’ll arrive on the overhead belt. Guests will also find enjoyment with our drink delivery robots and prizes.”

The Revolving Sushi Bar is the primary belt that snakes through the dining area with plates of sushi that are protected by the Mr. Fresh lid, with the plate-tracking technology that monitors how long the item has been circulating, ensuring that food is always fresh and delicious from conveyor belt to table.

The Express Belt is positioned above the primary belt and delivers food items ordered via the touch panel menu directly to guests from the kitchen. Want something on the menu but can’t find it on the main belt? The Express Belt will bring it right to you.

The Bikkura Pon Prize System is an integral part of Kura Sushi’s innovative and interactive dining experience and is comprised of a prize machine, touch panel and plate disposal slot located at every table in the restaurant that are connected via sensors. The touch panel registers the number of sushi plates dispensed into the plate disposal slot. After every five plates inserted, a short animation will play on the touch panel, and after consuming 15, 25, then every 15 plates thereafter, a prize will be dispensed from the prize machine.

Kura Sushi is open Sundays from 11 a.m. to 9 p.m., Mondays through Thursdays from 11:30 a.m. to 9 p.m., Fridays from 11:30 a.m. to 9:30 p.m., and Saturdays from 11 a.m. to 9:30 p.m.

Reservations can be made up to one week in advance through the Kura Sushi Rewards app and online at https://kurasushi.com/locations/wellington-fl.

Kura Revolving Sushi Bar is located in Lotis Wellington at 1349 S. State Road 7, Bay 101, Wellington. To learn more, call (561) 507-1171 or visit www.kurasushi.com.

Newly Opened Rosie’s Pizza & Restaurant Brings A Long Family Legacy To Wellington

By Fiona Slusarev

Pizza and classic Italian food are more than a business model for Anthony Vultaggio and Catherine “Cat” Vultaggio. The brother and sister duo, along with Anthony’s wife Lily, came together to build on their family legacy by opening Rosie’s Pizza & Restaurant in Wellington’s Courtyard Shops.

Named after Anthony and Lily’s 12-month-old daughter, Rosie’s is writing a new chapter in the family history book. This legacy began in the 1970s when Anthony and Cat’s parents immigrated to the United States from Sicily. They opened Augy’s Restaurant and Pizza in 1977, which became a beloved institution in Boca Raton. Anthony and Cat grew up at Augy’s.

“My mom and dad brought me to the restaurant when I was like a week old, and they put me on the table and worked,” Anthony said. “When I was a kid, we used to sleep on pizza boxes — all my cousins, that’s how we all grew up.”

The Vultaggio family sold Augy’s in 2006, with Anthony and Cat purchasing it back in 2009. In 2017, the siblings sold Augy’s again so Anthony could pursue a career in law. Soon realizing that he missed the restaurant industry, Anthony partnered with Cat to buy Mamma Mia’s on the Beach in Lake Worth Beach, which won best pizza in Palm Beach County in 2025.

“The truth is, I missed [the industry] a lot,” Anthony recalled.

Anthony and Cat aren’t the only ones bringing their Augy’s history to Rosie’s. The two head chefs used to work at Augy’s too, cooking with the Vultaggio family for more than 20 years. Every day, they make the drive up from Boca Raton to serve the customers at Rosie’s.

Walking into Rosie’s, patrons are enveloped into a light and airy space with the comforting scents of melted cheese and tomato sauce in the air. The green and beige palette creates an approachable atmosphere that is refreshing and relaxing. A family photo collage wall harkens back to the Augy’s days. Choice of outdoor and indoor seating provides ample space for a quick lunch bite or a leisurely dinner.

“Our atmosphere here is, we’re not fine dining, but we want to be elevated. If you come in, you can bring the kids, but you can also just do a great date night here,” Anthony explained.

One thing that sets Rosie’s apart from other Italian restaurants is the dough fermentation process that creates the light, yet crunchy crust. They use a pre-ferment, followed by a 72-hour cold ferment to achieve a classic New York-style crust.

Anthony prides himself on only getting the freshest, premium ingredients for Rosie’s. Only the best cheeses and oils are used, and each dish’s flavor profile is thoughtfully constructed. However, they don’t want customers to break the bank to get quality food.

“We want to be the convenient spot, but we don’t want you to come here just out of convenience,” he said. “We want you to come here because you like it.”

Best selling items include the Rigatoni Vodka Pasta and the Truffle Pasta. The Margarita Pizza is a favorite as well. Rosie’s also offers a wide variety of seafood options, with fresh fish each day. The pizza is great for takeout anytime, and Anthony recommends opting for a fish dish if you have time to dine in. His personal favorite is the Snapper Francese.

After years in the restaurant industry, Anthony has developed his own philosophy for perfecting recipes.

“When I’m developing my own recipes and we curate things, we work with the end in mind,” he explained. “Everything we do, we say, ‘This is what we want to accomplish on this recipe. How do we get there?’”

So far, business has been booming at Rosie’s. Since the restaurant’s Feb. 14 opening, it has been all-hands-on-deck to serve the Wellington community. Patrons have been very welcoming, and all the staff members at Rosie’s are extremely grateful.

“We love Wellington. We’re so lucky. We love the people,” Anthony said.

Working with family might not be easy for some, but for Anthony and Cat, it’s natural. There aren’t arguments because they share the same goal for Rosie’s and understand each other’s strengths and weaknesses. Anthony focuses on recipes and menu selections, while Cat focuses on administration and organization of the business.

“When you work with family — some people say it’s hard — but it’s easy because we share the same vision, and we know when to give and when not to give,” Anthony said.

The Vultaggios’ goal for Rosie’s is simple: for people to leave satisfied.

“I want them to feel that it was worth it, and that they enjoyed it,” Anthony said.

With fresh ingredients, chefs with more than two decades of experience and a rich family history of creating delicious Italian dishes, it’s easy to see how they are already achieving this ambition.

Rosie’s Pizza & Restaurant is located in the Courtyard Shops at 13860 Wellington Trace, Suite 41, in Wellington. For more information, call (561) 888-6223 or visit www.rosiespizzafl.com.

Cooper’s Hawk Brings Popular Restaurant And Winery Concept To Wellington

 By Mike May

Cooper’s Hawk Winery & Restaurant made its long-awaited opening in Wellington in December, and it is proving to be so popular that it’s often a challenge to get a reservation.

To say that business has been steady since its opening would be an understatement. “We have been busy every single day since we first opened in early December,” senior restaurant manager Adam Mejia said. “It really gets busy late in the afternoon until closing.”

The restaurant opens at 11 a.m. for lunch on weekdays, and 10 a.m. for brunch on weekends, remaining open until 9 p.m. most days, but 10 p.m. on Fridays and Saturdays.

According to Mejia, reservations are recommended after 4:30 p.m., but the best time to just walk into the restaurant without a reservation is between 1:30 p.m. and 2 p.m. When you arrive at the restaurant, there is seating for roughly 280 people. You can sit in a booth, at a table or at the bar. There is seating outside, too.

In all, there are 73 Cooper’s Hawk Winery & Restaurant locations throughout the United States, two of which are now located in Palm Beach County — with Wellington adding to the popular location in Palm Beach Gardens. The Cooper’s Hawk concept pairs wonderful wine choices with a wide array of dining favorites and seasonal specialties.

The restaurant’s menu is filled with enough choices for a month’s worth of daily visits. The menu includes two soups, two surf and turf options (both served with oven-roasted vegetables and Mary’s potatoes), three appetizer salads, four chopped salads, four chicken dishes, five steaks and chops, five seafood entrees, seven burgers and sandwiches, eight house-made desserts, 10 pasta and risotto options, 10 lunch-sized entrees (served between 11 a.m. and 3:30 p.m.), 10 signature sides and 11 appetizers.

Since it is a family restaurant, Cooper’s Hawk also has a kids’ menu with 10 items. For those who are calorie-conscious eaters, there are nine items listed under the heading Life Balance, which means each menu item is between 300 and 700 calories. Those menu items are designed to accommodate guests who are looking to enjoy mindful portions when dining out. Meanwhile, on Saturdays and Sundays from 10 a.m. until 2 p.m., there are nine items under the category of “Brunch & Bubbles.”

According to Mejia, you can’t go wrong with any selection from the menu.

“I have eaten everything on the menu,” he said. “It’s all delicious. Some of the most popular items include the Red Wine Braised Short Ribs, Crispy Brussels Sprouts, the Spaghetti & House-Made Meatballs and the Cooper’s Hawk Chocolate Cake. The chocolate cake is out of this world.”

New items appear on the menu every two months. According to Mejia, some of the new items on the March menu will include Grilled Snapper, Barbecue Steak Tacos and Ginger Spice Carrot Cake.

Every item on the menu is specially prepared for guests. “We are a scratch kitchen here at Cooper’s Hawk,” Mejia explained.

After you order your food, it shouldn’t take long for it to arrive at your table.

“Our goal is no longer than 20 minutes for an entrée, and 15 minutes for an appetizer,” Mejia said.

In addition to a wide array of delicious food selections and wines in the dining room, there is a wine bar on the premises that offers wine tasting opportunities throughout the day. There are two types of wine tasting experiences. One is the Traditional Experience for $12, and the second is the Lux Experience, for $17.

“The wine tasting experience is first-come, first-served,” said Mejia, adding that the Lux version is more popular. “The Lux Experience may be more expensive, but it offers a higher quality of wine.”

To add appeal to a visit to any Cooper’s Hawk location, customers are encouraged to join the Wine Club with three levels of membership.

Wine Club memberships range from $19.99 to $69.49 a month, depending upon how many bottles of wine you get each a month, along with a host of other benefits that also come along with membership. All the wine is privately labeled under the Cooper’s Hawk label. Another perk of Wine Club membership is a complimentary wine tasting experience every month for you and a guest. To add convenience to the experience, Cooper’s Hawk has four open parking spaces at the front of the restaurant marked Wine Club Pick-Up.

The wine bar experience — which usually lasts about 30 minutes — is always busy, and customers have a great time. At the wine bar, the wine is dispersed in 1.5-ounce portions, just enough to tantalize your taste buds.

“We came here for red wine, which is good for the heart,” patron Nikki Bankston said. “It’s very good. I like the almond chocolate wine.”

“The wine bar is a good opportunity for fellowship with friends and co-workers,” Dylita Maharaj added.

If you are searching for a venue for a special birthday or anniversary celebration, Cooper’s Hawk may have what you need. “We have a private dining room which has room for 48 people,” Mejia noted.

Cooper’s Hawk Winery & Restaurant located in the Lotis development at 1387 S. State Road 7 in Wellington. To learn more, call (561) 922-9463 or visit www.chwinery.com/locations/wellington-fl.

Find Unique International Treats At Euroland On SR 7

Story by Denis Eirikis  |  Photos by Shannon Anastasio

Euroland, a boutique supermarket featuring a wide variety of European delights, has arrived on State Road 7 in Royal Palm Beach. The hard-to-find items on display at the store is a boon for food lovers from across the region.

With successful stores in Deerfield Beach and Hollywood, Euroland is a foodie paradise, offering not only a wide selection of European groceries from dozens of countries, but the new store in the western communities also features a crêpe bar, hot and cold buffets, a bakery/coffee bar and an attractive sit-down dining area with a garden feel.

The store is open for business seven days a week, even during its current “soft” opening, the period during which dozens of new local employees are being trained by experienced employees from the other stores.

There will be an official grand opening in the future. After that, Euroland plans regular international food festivals, including live music, where treats from a particular country are featured monthly.

The store itself is fairly large. You can find unique seafoods from smelt to sturgeon, and specialty cheeses from an array of nations. Want an Eastern European lunch? Try the hot borscht at the soup bar.

Euroland Marketing Manager Yulia Kovalchuk said that the location is the perfect place for the brand’s expansion into Palm Beach County.

“It has a unique combination of a strong, family-oriented atmosphere, active growth and cultural diversity,” Kovalchuk explained. “There are people who value quality food, traditions and comforting, homestyle flavors — while also being open to discovering something new.”

Also, people from this area were already traveling to the stores in Broward.

“It’s important for us to be closer to our guests. We had already noticed how many people were traveling to our stores in Hollywood and Deerfield Beach, and it became clear: this community needed its own Euroland — closer, more convenient and truly like home.”

Ginette McDonough, an artist from The Acreage, describes herself as a “Cajun foodie.”

“I’m originally from Louisiana, but we moved here about 13 years ago,” she said. “I’m hoping that a lot of people will love Euroland’s food, and they’ll be here for a long time because it’s always nice to have places and options available from other cultures.”

Longtime area residents Prudy and Anthony Endler were impressed.

“The variety of fresh and ready-to-go foods is amazing,” Prudy said. “The bakery looks gourmet. I think local party planners ought to check this place out.”

“Even though I’ve been around, there are so many foods here that I have never seen before,” Anthony added.

It’s all the variety that excites Stephen Trainer, a manager at Euroland.

“I love working in this international market full of foods that even I had never seen before my hiring and extensive training,” Trainer said, adding that his time in the military opened up an entire new universe of experiences and foods.

Euroland does attract the wider foodie community.

“We see many families here, many residents with European roots, and many people who simply love good food and a warm atmosphere,” Kovalchuk said.

Lana Levrant had just finished a late lunch from the buffet with a friend.

“Finally, an owner who knows how to stock a variety of popular foods that are hard to find,” she said. “With the senior discounts and 50 percent happy hours, it’s more affordable to eat here than at home. Plus, I like the quality.”

At the yet-to-be-announced grand opening, the company said guests can expect special promotions, giveaways, prizes, tastings, live music, entertainment and more.

The regular “Yummy Fests” — cultural and food events dedicated to different European countries — will feature national dishes, music, décor and activities.

“Our goal is for Euroland to be more than a place to shop,” Kovalchuk said. “We want it to be a living cultural and culinary space — somewhere people come not only for food, but for experiences, emotions and the feeling of a small journey across Europe, without the plane ticket.”

Euroland Royal Palm Beach is located at 511 N. State Road 7 in the Commons at Royal Palm. For more information, visit www.marsfl.com/euroland.

Enjoy Top-Notch South American Specialties At Rancho Argentino

By Mike May

If you enjoy steak, chicken, seafood and/or pizza, make plans to visit Rancho Argentino Pizzeria & Grill, located on South Shore Blvd., just north of Pierson Road.

The roots of Rancho Argentino can be traced to South America. All the steaks served at the restaurant are delivered on a regular basis from Argentina, from cows that have grazed on the Pampas, Argentina’s fertile, treeless lowlands.

It’s no accident that the restaurant opened in October 2024 in Wellington, which annually attracts a large number of Argentinians, who spend the North American winter living and working in Wellington’s ever-expanding global equestrian industry. During the winter equestrian season, a number of polo players, dressage riders and show jumpers — and their dedicated crew members — dine at Rancho Argentino.

Since day one, business has been steady and strong, especially during Wellington’s winter equestrian season.

Everything at Rancho Argentino is about the horses. When you walk in, you’ll notice how the restaurant has a distinct and intentional equestrian flair to its décor. Perhaps the most obvious sign is that all seven television sets on the premises are showing coverage of polo, jumping or dressage events.

The goal is to provide food that tantalizes your taste buds, along with exemplary service, all at an acceptable price point.

“Our food is delicious,” said Karina, the restaurant’s manager. “Our menu items are not cheap, and not expensive. They are fairly priced.”

When you review the menu, the key main courses are the steaks and pizzas. The most popular steak is the Entraña (skirt steak), which is best served medium.

“It’s best to have your steak cooked medium, with a little bit of pink, which is what we prefer back in Argentina,” Karina explained.

The most popular pizza is the Fugazzeta, an Argentinian-style pizza covered in grilled onions and cheese, and flavored with olive oil, oregano, salt and pepper. There are also several salads on the menu. The two most popular are the Pony Palm, which features hearts of palm, grilled corn, cherry tomatoes, onions and beets in the restaurant’s signature pink dressing, and the Eventing, which has prosciutto, shaved parmigiano, arugula, garlic, olive oil, salt and pepper.

If you prefer a burger, all four choices on the menu are delightful and delicious. They are the Cachilo (with cheese, lettuce and tomato); the Blade (with blue cheese and sun-dried tomato); the Huaso (a veggie burger with lettuce and tomato); and the Tommy (with a sunny side fried egg, lettuce and tomato). Each are served with French fries.

If you prefer chicken or seafood, Rancho Argentino has some wonderful selections. A great chicken choice is the Pechuga de Pollo Napolitana, mouth-watering grilled chicken served with fresh tomato, mozzarella cheese, garlic and oregano. As for seafood, you would be well advised to try the Shrimps & Tallarines, which is homemade pasta with sautéed shrimp, tomato, garlic, fresh basil and extra virgin oil. Another brilliant seafood dish is the popular Herb Butter Salmon, which is grilled and served with grilled vegetables.

Among the main courses with true South American flavor is the Vacio, a classic Argentinian flank steak, again best served medium. It’s served with fries, grilled vegetables, a salad or mashed potatoes.

If you would like some wine with your meal at Rancho Argentino, there’s a variety from Argentina, as you would expect, but also wines available from California, France, Italy, Spain and New Zealand. All seven Malbec varietals on the menu come from Argentina.

Be sure to end your meal with something sweet. There are a number of dessert choices, with three of the favorites being Flan, Tiramisu and Marquise Chocolate Mousse. Finally, no dining experience would be complete without some coffee — perhaps a latte, espresso, cortadito, Americano, cappuccino or café con leche.

Along with horses, Rancho Argentino loves the local dog population. When you arrive, your dog can sit alongside you, assuming you sit outside under the canopy. Outside the restaurant, there are bowls of drinking water for visiting pups, along with two items on the Dog Menu for your canine companion — Pechugo De Pollo (chicken breast) and Churrasco (steak), both of which are served with rice. Dog beds are provided so canines can rest comfortably at the feet of their companions.

While horses are not invited in person, horse lovers can stop by to purchase a healthy horse snack by walking in and order a Horse Bucket filled with a combination of carrots, apples and oranges.

“It’s a nice touch. We love animals, especially dogs and horses,” said Karina, an animal lover herself.

When not watching equestrian competition, the clientele at Rancho Argentino also love soccer. And this coming summer, local soccer fans will be visiting to watch broadcasts of the World Cup soccer games, especially the matches involving Argentina and its star player Lionel Messi.

“We plan to show all the World Cup soccer games on our TVs,” Karina said. “Everybody is welcome to come dine and watch the games next June and July.”

Rancho Argentino Pizzeria & Grill, located at 13501 South Shore Blvd., is open seven days a week for lunch and dinner. For more information, visit www.ranchoargentinowellington.com or call (561) 602-0166.

Enjoy Fine Wine,  Cigars And More At The Cellar At Palm Beach Polo

Story by Mike May  |  Photos by Frank Koester

Since opening earlier this year, the Cellar at Palm Beach Polo, located at 11630 Polo Club Road, has become one of the focal points of Wellington’s social scene throughout the year, and especially during the upcoming winter equestrian season.

The Cellar at Palm Beach Polo is open to the general public, but it does have wine memberships, social memberships and a separate BAMF Cigar membership for sale.

The wine bar itself is associated with the locally based Cugini Winery (www.cuginiwinery.com). Overall, the wine bar is an incredible and unique venue that overlooks the old Palm Beach Polo golf course.

The Cellar at Palm Beach Polo, a division of Cugini Winery, is owned by Jennifer Picciolo, along with Bob Reyers and Ismael Olivan, who is the owner of BAMF Cigars. There are 15,000 BAMF cigars housed on the premises in a humidor.

The concept of building the Cellar at Palm Beach Polo was a dream that eventually became a reality. “The vision came together in January 2025,” Picciolo said.

There was no need to start from scratch to design and construct the venue. Instead, an existing building on the property was renovated.

The existing golf cart storage barn at the old Palm Beach Polo golf course was converted into what it is now — a unique social destination in Wellington.

Without a doubt, the popularity of the Cellar at Palm Beach Polo will grow as a destination on the social calendar for many residents of Wellington. During the upcoming winter season, the goal is for it to be a popular venue to unwind, relax and mingle with friends, family members, equestrians and business associates.

“We have had all areas of the equestrian community show their support,” Picciolo said.

Open daily from noon to 10 p.m., it’s a great place to visit to enjoy wine by the glass or the bottle, order an agave wine-based cocktail called Sipz, consume one of many ready-to-drink cocktails, order a cold beer on tap, or drink a delicious cup of coffee, espresso or latte.

At the Cellar at Palm Beach Polo, there’s a beautiful antique bar, a humidor that holds thousands of BAMF cigars, a speak-easy-style cigar lounge and an event space with a dance floor. And, of course, if you are a member, you will get a 25 percent discount on purchases, depending on your category of membership.

According to Picciolo, the Cellar at Palm Beach Polo is a spacious facility for a large gathering of visitors.

“The venue space can house anywhere from 30 to 125 people in the pub and cigar lounge,” she said. “We have events such as parties, anniversaries, corporate conferences and weddings.”

When it comes to food served at the Cellar at Palm Beach Polo, there are several options.

“We offer complimentary pub snack mix,” Picciolo said. “Food is available from neighboring restaurants and mobile places to drop off.”

Once the doors open every day at the Cellar at Palm Beach Polo, there’s a great chance that a good time will be had by all who walk through the door.

“We are looking forward to a busy season,” Picciolo said. “We look forward to seeing you all real soon!”

The Cellar at Palm Beach Polo is located at 11630 Polo Club Road in Wellington. To learn more, find them on Facebook. Learn more about Cugini Winery at www.cuginiwinery.com.

Enjoy Steam-And-Eat Seafood Pots At Topsail Steamer

As seen on the TV show Shark Tank, Topsail Steamer has arrived in the Palm Beaches, with a new location on Southern Blvd. featuring its signature steam-and-eat seafood pots.

Topsail Steamer
11929 Southern Blvd., Suite 7, Royal Palm Beach, FL 33411
(561) 560-7353  |  www.topsailsteamer.com

When it comes to making plans to eat, some people like to buy their groceries and prepare meals at home. Others like to order and have the food delivered. And, of course, some people prefer visiting their favorite restaurant. Now, there’s another option available locally.

In many respects, Topsail Steamer is a unique compromise between cooking at home and dining at a restaurant. Expanding across the county, Topsail Steamer specializes in seafood steam pots and now has a location on Southern Blvd. in Royal Palm Beach.

When you purchase your meal from Topsail Steamer, you will pick up your order, which will have been prepared with everything you need, including the bucket you cook your meal in, prepared and ready for you to steam at home.

The roots of Topsail Steamer can be traced to North Carolina’s Topsail Island.

In 2017, Danielle Mahon left her corporate career and started her company to share the joy of steamed seafood feasts that she experienced “down the shore” as a child. Her big break took place on a television show that turned her concept into a national sensation.

“We appeared on Shark Tank in October 2024,” Mahon recalled. “It has been an incredible experience leading up to and after the airing of our episode. I accepted a deal with Todd Graves of Raising Cane’s and [investor] Lori Greiner. Since the airing of our episode, we have seen a significant increase in both our in-store sales and franchise interest. It was a once-in-a-lifetime opportunity for a small business like ours that I am incredibly grateful for!”

Topsail Steamer has quickly become a staple meal for so many families in Palm Beach County, with some customers driving from Fort Lauderdale to enjoy. The husband-and-wife local ownership team of Kate and Kyle McGoff opened Topsail Steamer to encourage families and loved ones to gather around the table.

“With messy seafood hands, you can’t be on your phones, and it’s the best way to guarantee an amazing meal and an even better time,” Kate McGoff said.

This new type of dining is quickly becoming popular with area residents, and business has remained strong since Topsail Steamer opened its doors on the Saturday of Labor Day weekend.

The local spot is now one of two Topsail Steamer locations in Florida, joining one on Anna Maria Island near Bradenton on the Gulf Coast.

Topsail Steamer is currently open seven hours a day, from noon to 7 p.m., seven days a week. There are discussions to extend the hours on weekends to meet expected demand.

If you like seafood, then you’ll love what’s on the menu at Topsail Steamer — shrimp, lobster, oysters, snow crabs, littleneck clams, scallops and more.

According to McGoffs, the menu is filled with a wide variety of tasty and delicious entrees with unique names, signifying what’s in your steamer bucket. It ranges from “The Low Country Shrimp” featuring peel-and-eat shrimp and andouille sausage, to “The Shark Bite” featuring, well, just about everything on the menu.

Aside from the menu, each of the steamer dishes also includes a base of sweet corn, red bliss potatoes, cocktail sauce, butter and paper for the table. You’ll also get to choose your seasoning, from a classic seafood to a spicier Cajun.

“If you like seafood, there’s something on the menu for everyone,” Kyle McGoff said.

The ordering process is simple and straightforward.

“You can call ahead, walk in the door or place your order online. You can even place the order a week in advance, requesting the food be ready for pickup at a specific time on a specific day,” Kate McGoff said. “Then, it’s simply a matter of taking it home, steaming it and eating it.”

The steaming process can take anywhere from 30 to 50 minutes, depending on your stove top. Topsail Steamer has extras to make for an even better experience, including jalapeño cheddar and classic cornbread, made by local baker Graham Randall of Papa G’s Country Kitchen. The cornbread comes ready to eat.

There are three standard steamer sizes. The entrees can be for two to three people, four to five people, or a party pot that can serve 20-plus. The party pots require some additional cooking accessories, available from Topsail Steamer. There’s also an array of build-your-own options.

Naturally, any meal is not complete without dessert. Topsail Steamer sells lemon blueberry and key lime pies, also made by Randall.

Topsail Steamer is located at 11929 Southern Blvd., Suite 7, in Royal Palm Beach. To order ahead, call (561) 560-7353 or visit www.topsailsteamer.com.

Chef Joshua Crane Serves Up Culinary Success At Wellington Bay

By Jaime Joshi Elder

From a world-class education at Le Cordon Bleu to working in Michelin-starred restaurants, Chef Joshua Crane of luxury senior living community Wellington Bay is one of Wellington’s best kept secrets, and this month, he will be showcasing his talents at the Liberty Senior Living Top Chef grand finale in Charlotte, North Carolina.

Five top chefs will compete for the $5,000 grand prize and the Top Chef Trophy on Sept. 30, and the winning dishes will be added to independent living menus at 22 Liberty Senior Living communities across the southern United States.

Before arriving in South Florida, Crane honed his craft at some of the country’s most acclaimed dining establishments, from Delicias in Rancho Santa Fe, California, to a number of high-profile restaurants in New York City, including a stint serving as an executive chef for renowned French American chef Daniel Boulud’s Dinex Group and overseeing the commissary kitchen of Épicerie Boulud.

Crane also served as the corporate executive chef for iconic Manhattan venues like Gotham Hall and the Ziegfeld Ballroom, where he managed events for up to 1,300 guests.

“My foundation is based on classic cuisines from around the world, but with a modern approach,” Crane explained. “The secret for events such as this is being very organized, building a great team and staying calm under pressure.”

Armed with ice water in his veins, a meticulous mise-en-place and a calm, cool and collected demeanor, Crane headed into the Wellington Bay round of the Top Chef competition against chefs from the Carlisle Palm Beach in Lantana.

“The sense of community it creates across residents, staff and chefs is one of the most rewarding aspects of the event,” said Bobby Senter, regional culinary director for Liberty Senior Living. “Chef Joshua Crane wowed everyone with his exceptional flavors and stunning plate presentation.”

For his three-course menu, Crane crafted dishes that emphasized classic comfort, elevated with modern flair and deft technique.

The meal began with a duo of miso-braised short rib and edamame pot stickers, followed by a lobster-stuffed sole roulade with asparagus risotto.

He finished with a white chocolate panna cotta, garnished with honey caviar and passion fruit gelée — a dish that incorporated fresh, local Florida ingredients into a classic Italian dessert.

“His culinary talent is matched by his leadership. He is deeply committed to mentoring his team and helping them reach their full potential,” said Jay Mikosch, campus executive director at Wellington Bay. “Our residents take great pride in hosting private events, eager to share the exceptional dining experience that Chef Joshua Crane and his team consistently deliver.”

As Crane prepares for the grand finale, his strategy remains simple: focus on technique and stay true to his style.

“I do plan to incorporate and bring local flavors and culture from Florida with me,” he said. “I’ll showcase them in my own approach. I plan to make it fun!”

While he may be a well-kept secret to some, Chef Joshua Crane’s upcoming appearance on the national stage promises to put this culinary maestro — and Wellington’s vibrant food scene — in the national spotlight.

Learn more about Wellington Bay at www.wellingtonbayfl.com