Cask + Shaker Brings A Unique Gastropub Experience To Wellington

Cask + Shaker Craft Bar and Kitchen recently opened at the Mall at Wellington Green adjacent to the new Paragon Wellington 10 movie theater.

With a separate exterior mall entrance, and lounge seating in the lobby of Paragon, Cask + Shaker offers classic cocktails, local brews and gastropub entrées.

Executive Chef Chuck Gittleman is particularly proud of the restaurant’s signature dish, Steak Frites.

“It’s my favorite dish. I’m from Miami, so it has a lot of Latin flavors to it,” he explained. “The cut of meat itself is a really tender cut. It’s one of my favorite steaks, the hanger steak. It reminds me of my youth.”

The entrée consists of a marinated mojo hanger steak, sautéed broccolini (a relative of asparagus that looks like a long broccoli spear) and yucca fries.

“The yucca itself is Latin, so it lends itself to the mojo flavoring of the steak, and it’s a little spin on French fries,” Gittleman said.

Historically, the hanger cut wasn’t particularly popular with the public, he said, and was considered the butcher’s cut to take home.

“It’s a really tender piece of meat. It’s pretty popular right now. A lot of places use it. It’s kind of a trend. We mojo marinate it, which is a lime juice, orange juice, chili, garlic, onions, cilantro and cumin. And then just salt and pepper, and it’s grilled,” Gittleman said.

The steak is topped with a chimichurri sauce, which has parsley, cilantro, lime, garlic, oregano, olive oil and hot chili.

Steak Frites is one of the popular dishes at Cask + Shaker, which has a gastropub atmosphere. Because there are farms nearby, Gittleman is focusing on getting more “farm to table” foods.

The menu has comfort food items to share with friends, such as Honey Sriracha Firecracker Shrimp, Fried Manchego Cheese, Angry Fried Calamari, Bacon-Wrapped Brussels and Char-Grilled Chicken Wings, which are baked instead of fried. There are also cheese boards with creamy, flavorful cheeses, and salads, including the Rustic Root + Fruit, which includes artisan lettuces, roasted beets, gorgonzola cheese, spiced cashew, dates and an apple cider vinaigrette.

Sides range from Truffle Fries to Old School Mac & Cheese, featuring semolina pasta, gruyere cheese, cheddar cheese and bacon Dijon crumbs. Handheld items, be it the BBQ Brisket Burger, the New School Grilled Cheese or the Crab Cake Sliders, offer delicious and interesting flavor combinations. Meals such as the Steak Frites and Pulled Chipotle Chicken Tacos round out the menu.

Family-friendly, there’s also a children’s menu with mac and cheese, flatbread pizza, grilled cheese and chicken tenders. Along with the food menu, gluten-free options are available, and Cask + Shaker features 32 draught beers, cocktails, bottled beers, hand-crafted specialty cocktails, wine and a full line of non-alcoholic drinks.

General Manager Brooke Camposano explained that most of the beers on-tap are local, South Florida craft beers. “We worked with a mixologist and created 10 of our own hand-crafted cocktail drinks that we serve here,” she added.

The wine menu includes “Interesting Whites” and “Interesting Reds,” Camposano said.

“They’re not your average wines, like your pinot grigios and chardonnays. They’re a little bit different, so that people would actually take a look at them and hopefully try them. They’re a little more popular, but not everybody knows about them,” she said.

Some of the interesting wines include Red Blend, Ferrari Carano “Siena” from Sonoma County, Calif.; Malbec, TerrazasReserva from Argentina; and the Riesling, Chateau Ste. Michelle “Eroica” from Washington.

“We offer tastings for anything that you’d like to sample,” Camposano said.

Inside the theater, there are trays that hold Cask + Shaker’s to-go boxes perfectly, Camposano said, which allows customers to comfortably enjoy their meal, and drinks, while watching the movie of their choice.

Customers have many options for seating, including an indoor lounge, outside seating with heat lamps when it is chilly out, indoor booth seating, indoor table seating, bar seating, and, of course, in-movie seating.

The windows at the bar open, allowing guests to sit on either side of the bar and enjoy the convenience of an indoor-outdoor bar.

Cask + Shaker is currently open from 11:30 a.m. to 11 p.m. daily. Food and drinks are available for takeout, eat-in (reservations are suggested), and to be brought into the theater and enjoyed during a movie.

Cask + Shaker is located at 10312 W. Forest Hill Blvd. on the second level of the Mall at Wellington Green. For more information, call (954) 320-7112 or visit www.facebook.com/caskandshaker.

Pasquale’s Pizza Serves Up Authentic New York-Style Italian Cuisine

Story and Photos by Julie Unger

Pasquale’s Pizza, a family-owned restaurant, recently opened on the west side of State Road 7, between Forest Hill and Southern boulevards.

The local restaurant is part of a family-owned chain that also includes three locations in Broward County, said middle son Mike Marrone, who runs the restaurant with his brothers, Nick and George Jr.

“We started from humble beginnings,” Marrone said, “with my mom making the sandwiches, my dad making the pizzas and my brother and I growing up in a crib literally in the kitchen, which is kind of cool. This is all we know.”

Authentic New York-style pizza and Italian food is their specialty. It all started with Marrone’s father, George, naming the restaurant after his father, Pasquale. The family restaurant tradition is still going strong, with another location opening soon.

“My dad has been doing this since 1974. We use the same ingredients that my dad started with back then. We have had a tradition now of almost 40 years doing things the exact same way,” Marrone said.

Attention to detail and caring about the quality and experience is part of the family’s secret to success. The menu had only four things when they first started out. Now, there are salads, wings and more, including authentic zeppoles.

“At the end of the day, when you do things right, you serve quality, people are going to understand that and they’re going to get that,” Marrone said. “That’s why we’ve been successful for so many years. We haven’t been in business for more than 40 years because we got lucky. We have really good food, we care about our customers and we’re passionate about what we do.”

A visit to Pasquale’s wouldn’t be complete without ordering the Penne Alla Vodka; perfectly cooked penne pasta is mixed with a homemade vodka sauce, garnished and served.

“It’s a simple dish made with high-quality ingredients,” Marrone said. “The beauty of the dish is that there are a multitude of things that go into it, but you don’t taste one thing. It’s like a combination of everything to make a certain flavor that you’re looking for. Everyone loves our Penne Alla Vodka.”

The sauce is made with heavy cream, butter, basil, scallions, parsley and vodka, which gets cooked off during the preparation process. Black pepper and crushed red pepper are added, and then the dish is topped with grated Romano cheese.

Marrone said customers also can’t get enough of the pizza, wings and strombolis. Popular subs include the cold Super Sub with ham, salami, capicolla, pepper ham and provolone cheese, and the hot Leave It To Us Sub with salami, capicolla, pepper ham, grilled sweet peppers and melted provolone cheese.

“Those are two unique sandwiches to our restaurant using quality Boar’s Head cold cuts and the same great attention to detail that we’ve always had,” Marrone said. “That has been made in our family since 1974.”

At Pasquale’s, the meatball parmesan sub is actually made with meat slices, rather than round meatballs, which allows the sandwich to fold.

“It’s something neat and different that we do, and it lets the customer know they’re homemade,” he said. “Everything we make on the menu is from scratch. Everything we make is homemade.”

Other favorites include deep-fried calzones, which are a New York/New Jersey specialty, and the zeppoles, which are a northeast delicacy of fried dough with powdered sugar.

“They’re almost like funnel cake at a fair — light, soft, airy and with powdered sugar,” he said.

The Marrone brothers are working to bring the restaurant’s community-friendly atmosphere to the new Wellington/Royal Palm Beach location. They like to be active in the community, sponsoring local sports teams and participating in special events.

Last year, Pasquale’s was at the Wellington Chamber of Commerce’s Flavors of Wellington, where they won runner-up with the Penne Alla Vodka. “We served meatballs and Penne Alla Vodka. It was awesome,” Marrone said.

“Wellington reminds me a lot of Coral Springs,” he added. “A lot of young families, sports… it’s a growing area.”

They’ve already sponsored local sports teams and hosted  school fundraisers and other special events.

There’s a bar with outlets in case someone wants to enjoy a craft beer or a glass of wine, plenty of seating, freestyle soda machines and a community table for teams to come and hang out.

“All of these things are geared toward the trend of how fast, casual dining is going,” Marrone said, noting that Pasquale’s is family-friendly and not the traditional dark, quiet Italian restaurant. “All we want to do is make people happy. We want you to smile.”

Pasquale’s also offers takeout and delivery, and is open Sunday through Thursday from 10 a.m. to 10 p.m., and Friday and Saturday from 10 a.m. to 11 p.m.

Pasquale’s Pizza is located at 171 S. State Road 7 in Royal Palm Beach. For more information, call (561) 904-0707 or visit www.pasqualeandsons.com.

Try The Spinach Eggs Benedict At Oak Bistro & Wine Bar Story and Photos by Julie Unger

Oak Bistro & Wine Bar has become known throughout the western communities for its weekend brunch specials, and if you stop by, be sure to order the Spinach Eggs Benedict.

Oak’s Spinach Eggs Benedict is special. The fresh brioche bun is the perfect bed, warm and cozy, for fresh-cooked spinach and expertly prepared poached eggs. Over the eggs is a generous serving of homemade hollandaise sauce.

The meal is a favorite for owners Lisa and Brian Jacobsen.

“It’s special because we only do it Saturday and Sunday, from 11:30 a.m. to 3:30 p.m., as part of our brunch. During season, from Jan. 9 through May 1, we are doing Monday Funday, so that will be brunch on Mondays as well,” Lisa said. “We make everything from scratch.”

Homemade, gluten-free home fries, tossed in rosemary, are added to the plate.

“That’s what makes them the best,” she said, noting that the entire dish can be prepared gluten-free as well.

Every few months, Oak Bistro changes its menu, Brian noted. The new menu for 2017 features several unique dishes and will be in effect until spring.

“And then we’ll change it again, when it will be geared toward lighter flavors. During the wintertime, it’s more hearty,” he said.

With each season’s menu change, the artwork on the walls, supplied by the Wellington Art Society, changes as well.

One of Brian’s favorite dishes is Oak’s Bacon Burger.

“The bacon burger is a creation I came up with,” he said. “The bacon is actually in the burger. We take a mix of ground beef and ground bacon and make that into patties. The bacon permeates throughout the whole burger. If you’re a true bacon lover, you can always add bacon on the top, you can add cheese, you can add a fried egg. You can really kick the burger up a notch or two. To have the bacon actually cooked in the burger is something that is very unique. Each bite that you’re getting is going to give you a nice bacon flavor.”

Another big draw would be the Bacon Wrapped Dates, which debuted on the menu shortly after Oak Bistro opened just over two years ago. They take dates, stuff them with goat cheese and wrap them in bacon, serving them with a balsamic glaze on the bottom.

“Once you take the sweetness of the date, the creaminess of the goat cheese and the smokiness of the bacon, it all combines so well together that it’s absolutely delicious,” Brian said.

Few places offer bottomless mimosas and Bloody Marys during brunch like Oak Bistro does, even letting diners switch between the two. Brunch is a relaxed atmosphere where diners aren’t rushed. Reservations, however, are suggested.

Everything is made fresh to order. The menu features breakfast tacos, a build-your-own omelet, eggs Benedict, cinnamon French toast, and an egg, meat and cheese sandwich. Cappuccino, espresso, hot tea and coffee, as well as cold brewed coffee from Hollywood Brewing Co., is also offered. “It’s just a good time,” Brian said.

Regular menu items are also available during brunch, Lisa added, such as the popular Charcuterie & Cheese Board, the Puff Pastry Tart, Croque Monsieur and Soupe Du Jour.

“We’re looking forward to welcoming back our snowbirds and equestrian people,” Brian said. “Many small businesses close on Monday, or have very limited menus on Monday, so we wanted to create something that was fun and give people a place to go.”

During the off-season, Oak Bistro doesn’t serve brunch on Monday, but during equestrian season, it is a special treat, especially when many equestrians are off on Monday.

Happy hour is daily from 4 to 7 p.m., and every Thursday evening, there are wine bottle promotions. Limited quantities are available of a reserve wine list that is not listed on the menu. Oak Bistro has more than 25 craft beers by the bottle and four on draft. Draft samples are available. There are nightly entree specials, as well as American-style tapas; sharing is suggested and encouraged.

Oak Bistro & Wine Bar is located at 11051 Southern Blvd., Suite 210, in Royal Palm Beach. It is in the Southern Palm Crossing shopping plaza in between Stein Mart and Rack Room Shoes. For more information, call (561) 753-6217 or visit www.oakrpb.com.

Prime Ribeye Done Right At The Grille In Wellington

Story and Photos by Julie Unger

The Grille Fashion Cuisine, one of four Fashion Cuisine restaurants owned by restaurateurs Juan Gando and Dustin Parfitt, has been serving its extraordinary fine dining to the Wellington community since 2011.

Parfitt, an accomplished chef, is always looking to bring new and innovative creations to the popular restaurant located on South Shore Blvd. in the heart of Wellington.

Last year, he said, a culinary trend was to use Brussels sprouts. This year, another vegetable is in style.

“Cauliflower is kind of in this year,” Parfitt explained. “This year, we’ve tried to do some fun things with cauliflower.”

As its signature dish, the Grille is featuring the 16-ounce Prime Ribeye.

“It features a cauliflower puree, pancetta, asparagus and a red wine reduction. I feel like it best represents the Grille,” Parfitt said. “Our theme for the restaurant, when we first opened here, was to have a Wellington steakhouse. Doing a steak as the signature dish says that.”

The Prime Ribeye, Parfitt’s favorite, comes from Bush Brothers’ Creekstone Farms. Under the steak is a white cauliflower puree, with roasted cauliflower, shaved asparagus and crispy pancetta in a red wine reduction, garnished with microgreens.

This unique meal is presented on a board, showing off the colors and texture of the masterpiece.

General Manager Amer Marukic takes great pride in the steak dishes offered at the Grille. “They’re the best in town,” Marukic said.

The Grille has expanded its offerings to cater to the community, Marukic said, but this dish brings it back to its roots.

Other popular steak dishes include the Filet Mignon, Grilled New York Strip and Teriyaki Wagyu Sirloin. The Grille also offers many other top-quality meals.

“One of our best-kept secrets is our gourmet pizza. You can’t get a gourmet pizza anywhere around here like the ones we have,” Parfitt said.

Popular pizzas include the Spicy Sausage Pizza with cherry peppers, mozzarella, pomodoro, kale, onion, parmigiano and basil; the Pesto Pizza with pistachio pesto, fresh mozzarella, prosciutto, roasted tomatoes and arugula; and the Wild Mushroom Pizza with arugula, fresh mozzarella, aged balsamic, parmigiano and truffle oil.

Always innovating, there are many new appetizers on the menu, including the Juan Tons, named as a play on words after co-owner Juan Gando. The dish features spiced chicken, avocado yogurt and pico de gallo. You will also want to try the Pimento Cheese Fritters with a Sriracha jam; the Tuna Cigars with ahi tuna, avocado puree and citrus soy; and the Crispy Duck Wings with a sweet and spicy glaze, pickled carrots and celery.

Salads, unique pasta dishes, seafood, steaks and other special dishes round out the menu.

The Grille isn’t just a fine eatery, Parfitt noted. It’s also a popular community hotspot. “One thing that the Grille is really well-known for in town is it is pretty much the number one club out here,” Parfitt said.

The restaurant transforms into a nightclub on Thursday night and throughout the weekend, Marukic said, noting that everyone knows him as “Prince Amer” — Amer means Prince in Arabic — and years ago, when Marukic held his birthday party at the restaurant, it became a nickname that stuck.

Frequently, when restaurants attempt to transition into nightclubs, they aren’t successful. However, the Grille has mastered the balance. There are bands, theme nights and special events. After Sunday polo, the Grille offers an after-party extension of the excitement of the day.

The Grille is part of the Fashion Cuisine family that includes Oli’s, the Seahorse and the White Horse Tavern. Each establishment has its own unique menu and atmosphere.

The Grille offers catering, takeout, online reservations, a private room for parties and more.

The Grille Fashion Cuisine is located at 12300 South Shore Blvd. in Wellington. For more information, call (561) 793-2110, e-mail thegrillefashioncuisine@gmail.com or visit www.thegrillefashioncuisine.com.

Wide Array Of Cuisines Available At New Tokyo Bay Buffet On SR 7

Story and Photos by Julie Unger

Tokyo Bay Buffet opened this past spring in Royal Palm Beach offering more than 50 kinds of fresh sushi, hibachi, seafood, homemade desserts and more.

Manager Johnny Chen is excited about the new location, which complements another Tokyo Bay Buffet restaurant in Georgia. Tokyo Bay Buffet is special, Chen explained, because it is different from other Asian buffet restaurants.

His favorite dish on the vast multi-part buffet is the Thai Mango Shrimp.

“It’s peeled shrimp with fresh mango sauce and other vegetables,” Chen said. “It’s a little bit sweet, spicy, and it’s really nice. That’s why it’s my favorite.”

It’s also one of the most popular of Tokyo Bay Buffet’s many offerings.

Chen has eight years of experience in the industry and is proud of the unique offerings and style at Tokyo Bay Buffet.

“We serve sushi, hibachi, Asian food, Chinese food, seafood like snow crab, cocktail shrimp and oysters. We have homemade desserts as well, like crème brulee,” he said.

The dishes reflect many different cultures: sushi and hibachi are Japanese, the hot dishes are Asian, mostly Chinese and Thai, as well as the seafood. Some of the most popular seafood items are the snow crab and oysters.

The recipes are also very authentic, Chen explained. Chinese food in China is different from typical Chinese food in the United States, he explained, but Japanese food doesn’t change much, except for the addition of cream cheese in some items. In Japan, dairy isn’t common. “What you see here,” he said, “if you go to Japan, you’ll get these items as well.”

All of the sushi is made fresh on the premises. Every day, special orders of fish are flown in from a Japanese company that provides the freshest sushi-grade fish products. Seasonal fish are often featured, since when a particular fish is in season it has the best flavor, Chen added.

Looking at the vast array of sushi plates available, you may notice something interesting. Some of the sushi plates only have a few pieces out at a time. That’s intentional and by design.

“We serve a lot of different sushi. It’s fresh-made. It’s different from the other buffets. We have people behind the bar. We make it in little bits, and once it runs out, we refill it right away, so all the sushi is fresh,” Chen said. “When people take them and they finish, we make another one fresh.”

There are chefs at the ready by the sushi and hibachi areas, able to skillfully and artfully make whatever is running low. Typical sushi buffets, Chen added, may only have 10 types of sushi. At Tokyo Bay Buffet, they rotate more than 50 different types to keep the menu varied and customers interested as they try new flavors and enjoy their favorites.

Some of the sushi types available recently included: Rainbow Naturo, which is salmon, tuna, white tuna, avocado and cucumber; Philadelphia roll, with cream cheese, cucumber and crab; Mexican Roll, with spicy crab, tempura shrimp and asparagus; Tempura Shrimp, with shrimp, cucumber, asparagus and lettuce; the MVP roll, which has tempura shrimp, asparagus and avocado; the Hawaii Roll, with salmon skin, avocado and spicy salmon; the J&B Roll, with salmon, cream cheese and avocado; the Crazy Tuna, with pepper tuna, avocado and spicy tuna; the Dancing Ell Roll, with cream cheese, cucumber, masago, eel and avocado; the 7 West Roll, with cucumber, avocado, crab, asparagus, spicy tuna and spicy crab; and many more.

Everything is made fresh, and in small batches, including the hibachi station, which allows diners to create their own hibachi dish.

In addition, there are four soups (miso, hot and sour, wonton and seafood) to enjoy before heading to the fresh fruit and homemade desserts.

Catering and takeout are available. Lunch is served from 11:30 a.m. to 3 p.m. Monday through Friday, and from noon to 3:30 p.m. Saturday and Sunday. Dinner is available Monday through Thursday, and Sunday, from 5 to 9:30 p.m. Dinner on Friday and Saturday is available from 5 to 10:30 p.m.

Tokyo Bay Buffet is located at 165 S. State Road 7 in Royal Palm Beach. For more information, call (561) 753-5566 or visit www.tokyobaybuffet.com.

The Lobster Tacos Are A Tasty Treat At Oli’s Fashion Cuisine In Wellington

Story and Photos by Julie Unger

One of the most popular items at Oli’s Fashion Cuisine in Wellington is its signature dish, Lobster Tacos.

Co-owner and Executive Chef Dustin Parfitt said that the dish is made with fresh Maine lobster, flown in live to the restaurant. When Florida lobster is in season, that is offered, as well.

Large pieces of lobster meat are cooked to perfection and sit nestled within a set of tacos filled with citrus quinoa, avocado, cilantro lime slaw and aja aioli.

“They’ve gone over really well,” Parfitt said. “On Tuesday nights, we have half-priced appetizers at Oli’s, so you can come try them for half the price.”

The poached Maine lobster is complimented by its accompaniments.

“We’ve always done mini tacos here,” Parfitt said. “There are four renditions of them, and they all have a different sauce and different ingredients. They’re fun.”

It’s a fun and special meal that pairs well with Oli’s other taco offerings — Tuna Tacos, Skirt Steak Tacos and Blackened Chicken Tacos — all of which are happy hour items.

People come in and order them all, Parfitt said, mixing and matching to get a unique blend of flavors.

Oli’s offers a fashionable, modern atmosphere with something for everyone. This month marks the sixth anniversary of the popular restaurant, named in honor of the community’s namesake, C. Oliver Wellington.

Eating at Oli’s is an experience, from the artwork along the walls, the chandeliers casting dancing shadows from the ceilings, the equestrian elements and the elegant bar.

“This was the first restaurant of many,” Parfitt said.

Parfitt’s company also operates the Grill Fashion Cuisine, the Seahorse Fashion Cuisine, White Horse Fashion Cuisine and Oli’s Oasis, their newly remodeled food truck at the Palm Beach International Equestrian Center.

Parfitt is working on a new menu for Oli’s Oasis, implementing healthy, organic foods, such as an on-the-go salads and other grab-and-go foods. “Whenever there’s a show, it’s open. If there are people out there practicing and doing things, it’s open,” he said.

Oli’s Fashion Cuisine offers an amazing brunch on Saturday and Sunday from 9 a.m. to 2 p.m., with a wide range of cuisines, from southern to Italian to traditional. There are benedicts, omelets, tapas, waffles, huevos rancheros, French toast, pancakes and more, all served up with Oli’s signature flair.

“We have homemade pancakes, a great French toast, a homemade biscuit benedict with poached egg and a southern-style sausage gravy,” Parfitt said.

Lunch offerings include savory treats like the Beer Cheese Soup, the taco offerings, specialty salads and flatbreads, along with sandwiches, gluten-free seafood dishes, Linguini & Clams, Fettuccini Bolognese and more. Later, for dinner, specialties include Short Rib Pappardelle, Cast Iron Filet Mignon, the Veal Chop, Bouillabaisse, and house specialties such as Chicken Saltimbocca and Buffalo Ricotta Ravioli.

After 4:30 p.m., a special four-course chef’s menu is available. The menu has grown since Parfitt first created it. Menu favorites remain, creating a sense of consistency, while special selections are offered and integrated. Italian, Latin and Asian influences can be seen in the menu.

“The food makes Oli’s special,” Parfitt said. “It’s unique. We have something for everybody here. Our staff is amazing, really friendly and attentive. There is a cool vibe in here, with the white table cloths, the clean décor and the equestrian pictures in the back.”

Photographs in the back of the restaurant are for sale, he pointed out.

Granite countertops, wooden accents and chandeliers all give notes of equestrian elegance to the atmosphere at Oli’s. Craft beers, wines and specialty drinks are available at the bar, which offers happy hour specials.

Oli’s is available for catering and special events, and offers takeout, as well as delivery through Delivery Dudes. The restaurant is open Monday through Thursday, from 11 a.m. to 10 p.m.; 11 a.m. to 11 p.m. on Friday; and opens for brunch at 9 a.m. on Saturday and Sunday, closing at 11 p.m.

Oli’s Fashion Cuisine is located at 10610 W. Forest Hill Blvd., Suite 20, in Wellington Green Square. For more info., call (561) 792-2220 or visit www.olisfashioncuisine.com.