You can read about the ordeal of Allison Matsu and the DownHouse on the Houston Press blog, but the synopsis is this: Matsu was drinking at the bar and tweeted that the bartender was a twerp (the tweet has since been deleted) and included a derogatory hashtag. The restaurant manager saw the post, and from outside the restaurant, called the bartender, who gave the phone to Matsu. The manager and tweeter exchanged words, then Matsu was asked to leave. She did, allegedly, in tears.

Tweet positive, welcome; Tweet negative, get bounced

Comments are interesting on this one – some defending the restaurant and its right to serve or eject any patron; others defending the tweeter’s right to tweet in a restaurant that had previously encouraged the practice. Another group feel phones should be banished from the planet altogether and especially in restaurants.

But for those who allow or encourage it: You can tweet – as long as it’s positive? Since it’s protected by free speech, there’s no argument about her right to an opinion, tweeted, spoken, or otherwise.

Restaurants garner PR through Tweets and Foursquare and a bunch of other instant-gratification social media sites. Many hire groups to tweet from their restaurants to create the buzz desired; this is especially true among the 18-30 age group – demographics that certain restaurants and bars covet.

Social media is a two-edged sword — and negative tweets should be expected along with the shout-outs.

In this case: Both win – Matsu with all the PR and sympathy she’s garnered and the followers she’s gained, and the restaurant, which finds its name on national blogs today, where before, it was only one of a zillion Houston, Texas, restaurants.

Burger Fi classic cheeseburger, with 'cry and fries' /Jan Norris

Just when you think you’re over all this gourmet, fresh burger craze, along comes one that gets it right: BurgerFi.

David Manero, of Vic and Angelo’s and The Office fame, opened the off-beach BurgerFi on A1A in Lauderdale-by-the-Sea in February. It’s slated to be the first of many.

BurgerFi stands for “burgerfication” of the nation. Manero made up the term to signify a return to the country’s original casual burger joints – the ones that served hand-formed cooked-to-order, simple choices of hamburgers with all the fresh fixings that Boomers remember from their childhoods.

I stopped in with a buddy on my way back from the grand opening of B Ocean Hotel in Fort Lauderdale (more on that to come) recently to check it out. We almost didn’t – we’d had quite a lot of food so far that day, and debated; I’m glad his stomach won out.

Open air and beach-worthy

Recycled materials are used throughout the design /Jan Norris

It’s slick and modern inside – a shiny New Jersey diner feeling with the stainless look going on. But lights hanging from sustainable wood paneling, meathooks, and recycled fixtures everywhere give its 21st century birthday away. Lynn Manero designed the space as she has all the Manero restaurants.

It’s open to the outside, with counter, table and communal table seating. It’s counter service – and though the burgers take some time to prepare, and the fries and rings aren’t dropped till you say so, they’re pretty speedy. They have a beeper system so you can sit and relax with your drinks and soak up the casual atmosphere – and the A1A beach traffic on weekends.

An all-around good burger

The BurgerFi signature Burger’s notable – at $5.47, juicy, moist, and made from two “source verified” all-natural Angus patties. A “secret sauce” is mayo- and ketchup-based. The toasted bun has BurgerFi’s name branded into it (for phone photo uploads, it’s free advertising – give ‘em points for social media savvy).

There is fat in this burger – essential, most everyone agrees, for a decent hamburger. An all-lean patty may be better for your heart – but no matter how high the quality of the meat, it’s still going to taste wrong. Fat’s needed for flavor and for a palate-memory jolt, which Manero is going for.

These burgers do taste like the ones everyone’s reaching for these days – non-chain hamburgers remembered from individual burger stands and drive-ins in their hometowns.

This burger is so moist it produced my only complaint – the bun was soggy by the time I had gotten half-way through the burger. It fell apart at the end. That’s moist to the max – it’s a five-napkin burger.

The top-of-the-line priced Ultimate Cheeseburger ($9.97) is a “double natural prime brisket burger” with Swiss and blue cheeses, with the works.

For green eaters

The VegeFi vegetarian patty is made with organic quinoa (not vegan, however, with white cheddar standard on it, though you can ask them to hold it). Weird is the 1/2-and-1/2 Stack ($6.97) Burger on the menu – an Angus patty stacked with a quinoa patty with all the extras – for those schitzoid dieters, we presume. They should rename it the Analyst’s Dream.

The “green” style burger is available with no bun – only a lettuce wrap.

Build your own

Burgers come in single ($3.97), double ($5.57) or triple-patty ($6.97) sizes for a build-your-own deal. Most normal toppings are free – lettuce, roasted garlic aioli, onions, tomatoes, grilled onions, jalapenos, A-1 sauce, Rex hot sauce.

The premium add-ons, $1 extra, include a sunny-side-up egg, Peter Luger steak sauce, Heinz organic ketchup, grilled mushrooms, chili, bacon, and a number of cheeses: American, blue, Swiss, white cheddar.

Stand-out ‘sick’ sides

I will go on record as saying these are the best onion rings I’ve had in years. Fat, crisp coating that holds up to the onion cooking inside – and never becomes soggy. The fries were good as well – crispy and tasty – but if you want them either side of that, order extra-crispy or limp.

You can get them with cheese; we had enough going on the burgers.

Dogs, desserts too

All-natural “Hipster dogs” are split and grilled and served on a poppy-seed bun. Get them Chicago, Texas, New York style; or get the chicken-apple dog. They’re $3.97.

A few wines and craft beers are on the menu, though Miller Light’s listed as one of them (!?) Along with natural Boylan’s sodas ($2.57) and sugar-cane sweetened Coca-Cola from Mexico ($2.57), they offer their “famous” red-velvet and “Hostess-style” (cream filled) cupcakes at $3.97 each.

The winning dessert, however, is their “real deal frozen custard.” According to the menu, it’s made fresh every 2 hours. It goes into cones, floats and cows, shakes and “concrete” creations – the butterfat is so high, when this stuff freezes, it’s, well, like concrete. Brain freezes will be common eating this.

Toppings and mix-ins are free in the Concrete Footing – make your own if you don’t like their exotic creations; example: coconut-passion-fruit-mango-caramel.

Manero’s healthy turn

Manero said he opened BurgerFi to put out a burger that’s “guilt-free.” He reasons everybody is more focused on what’s going into their bodies, and if a burger and fries is on the diet, they can be made with natural ingredients. Want an all-natural hot dog, or a shake that has no huge list of preservatives? It’s here.

So is an old-fashioned flavor that’s not yet “corporate” tasting. Look for more of these, including one coming soon in Manero’s old Shore location on Delray Beach at Atlantic Ave. We hope he can keep up the quality; if so, he’s got us SatisFi’d to his way of thinking.

BurgerFi

• 4343 N. Ocean Dr., Lauderdale-by-the-Sea
• 954-489-0110; burgerfi.com
• Open daily, 11 a.m. to 1 a.m.

Flora and Ella's /photo by Ken Steinhoff

It finally happened: Flora and Ella’s, a homespun cafe in LaBelle, has closed. It’s weathered a number of recessions, a couple of moves and diet swings away from its signature country cooking.

But the financial wolves finally won.

Photo by Ken Steinhoff

The restaurant on State Road 80 at a bend in the road in La Belle closed March 26 after being in business of some form since 1933. It was the landlord who had the final say.

In a story from the Fort Myers News Press, representatives from the Bonita Bay Group, said it was a tough call to make. Vice President Gary Dumas said, “With this economic downturn, we can’t continue to subsidize the restaurant’s operation.”

Debbie Burchard Klemmer, manager of Flora and Ella’s, and granddaughter of co-founder Ella Burchard, told reporters it was a very hard weekend – but inevitable without a savior. She wasn’t complaining, she said, because Bonita Bay Group had been “good to me.”

Economic times what they are, few are dining out and once the snowbirds from neighboring communities go home, what business they have slows to a crawl.

The place with handmade wooden counters and glass display cases was known for its famous pies – coconut meringue, to be exact. It was a best-seller. Collards, catfish, fried chicken, fried green tomatoes and other Southern comfort foods also were beloved, but it was the pies everyone will miss.

“If there’s better pie made in the universe, I haven’t found it,” said former Palm Beach Post photo chief Ken Steinhoff.

“Flo and Ella’s, which became Flora and Ella’s, was a place I always stopped if I was anywhere near LaBelle,” he said.

It became well known in recent years as foodies discovered its pies and got coverage in national magazines, as well as on the Travel Channel. Young adults who ate here in its early years later brought their grandkids in to try the pie. Many bought gifts or preserves or country decor from the adjacent gift shop. Or they sat on the porch and rocked, and chatted with neighbors, catching up on news of the day.

“In the early days of the ’70s, when I was dispatched to cover the Swamp Cabbage festivals, Flo and Ella’s was the hub of downtown activity. It may have served as the bus stop, Post Office, coffee shop and Western Union office for all I know.

“Long before Twitter and Facebook, the small (hometown) place was the social media of the day. It didn’t happen in LaBelle if it didn’t get talked about at Flo and Ella’s,” Steinhoff said.

These days, he taps it and other eateries nearby  while cycling around Lake Okeechobee. Now there’s one less cafe to rely on.

Echoing sentiments of others who’ve had their fair share of pie, he said, “I’m going to miss that place.”

Rzab

A tangle of chefs, restaurateurs, and diners are all over the recent story in the New York Times where certain New York chefs and restaurateurs have said they won’t make substitutions on their menu, and in certain cases, have rules about diners ordering the same things as other tablemates.

South Florida chefs spoke out on the subject – read their comments  in my story here.

Fun put-on for restaurant rules

One of those quoted is Ken Rzab, chef/owner of Rhythm Cafe, an eclectic West Palm Beach restaurant. “We have a whole page of rules,” he said. He added that they do make substitutions and accommodate diners when possible, though it’s not on his rule list.

The “rules” as posted are tongue-in-cheek, but they address most concerns he’s encountered in the restaurant and nip problems before they start. Here they are:

Rhythm Café – Serving the fabulous people of West Palm Beach and shunning the dreary since 1988.

In an effort to allow the not quite fabulous the chance to enjoy an evening at Rhythm Café, without ruining it for the rest of us, we have provided a list of do’s and don’ts.

The Fabulous already know and graciously abide by these guidelines. Here’s your chance to be one of the Fabulous:

• At Rhythm Café, we prefer cash but we will accept Visa, MasterCard or Discover. WE DO NOT accept American Express or unsolicited criticisms. If you have an American Express card or negative attitude, please leave them at home!
• We also reserve the right to add a $4.00 charge to anything we have to split in the kitchen.
• A gratuity of 20% will be added to the check for tables of five or more (‘cause they’re a lot of work) or to the checks of known bad tippers (for obvious reasons).
• There will be one check per table or party. Separate checks are NOT fabulous. Calculators and scratch paper provided upon request.
  
• Smoking shall be done outside. It’s the Law!
• A person should have to be close enough to kiss you in order to smell your perfume or cologne. Please don’t use enough for the whole dining room to “enjoy”.
• Cell Phones shall be kept silent. Be kind, turn your cell phone to vibrate and leave the dining room to take calls.
• During our busy hours please be kind and limit your visit to two hours so everyone can get a chance to eat. Anyone who is wondering “where their food is” or interested in seeing our kitchen, is welcome to come on back and see me. ENTER AT YOUR OWN RISK!

We thank you for your cooperation.

Ken Rzab Chef /Owner

Rhythm Cafe

• 3800 S. Dixie Highway, West Palm Beach
• 561-833-3406; rhythmcafe.cc
• Open for dinner from 6 p.m., Tuesday-Sunday

These are chefs who are saying “no” to diners who want to make substitutions to their dishes. Some have other strict rules for diners that make it clear the chef runs the restaurant – the customers can come in and enjoy the food the way the chef intends – or they can leave.

Rules and fixed menus

Chang

Chang, for instance, doesn’t offer vegetarian options for his dishes nor will he make substitutions in dishes off his menu. Some special requests are “ridiculous,” he was quoted as saying in the story. He questions whether the growing number of dietary restrictions claimed by guests are real, or whether the guests are using them as excuses to get the foods their way.

The owner of a diner in New York has a rule that customers can’t order the same thing as another diner at their table – everyone at the table must have a different dish — ostensibly to share. (This rule has a history: It dates back to Paul Prudhomme, the Cajun chef, whose blackened redfish, his most popular dish for diners, nearly wiped out the redfish population; he asked diners to each order something different from his lengthy menu.)

South Florida chefs accommodate substitutions

Several area chefs and restaurateurs said the New York City chefs are simply arrogant – or lazy.

Bell

“We are in the hospitality business – hospitality is Florida’s number one source of income and if you are a cook, then cook!” said Zach Bell, chef at Cafe Boulud in Palm Beach. “(Speaking) for my kitchen – we had better have a valid reason for not being able to do something – that is, not have the product in-house, or we don’t have the resources. But if my entremetier can’t bang out an omelet at 9 o’clock (at a guest’s request) then he should probably find another line of work.”

He’s even more opinionated about the attitude of the chefs who think their work is “art” that shouldn’t be touched. “It is not a (expletive) art! It is a craft – a metier – technique!”

The New York chefs are out of line, said Fran Marincola. He’s owner of Caffe Luna Rosa, an 18-year-old oceanfront Italian in Delray Beach. “I sent the article to my chefs and other restaurant owners with the comment, ‘This is what happens when the back of the house runs the front.’

“The object of having a successful restaurant is to make money – this is the definition of success. We want the customer to feel like it is their kitchen. They pay the bills and the more ways I can please them, the better I like it. It is my pleasure!”

He referred to a high-profile restaurant that opened in Delray Beach and closed in less than a year. “My wife and I went there, and I asked for a salt shaker. The waiter said, ‘The chef feels the food is seasoned correctly when it is served.’ Is he kidding me? I never went back – and six weeks later, they closed!”

Burt Rapoport, another long-time South Florida restaurateur and owner of Henry’s, and the new Deck 84, both in Delray Beach, said, “Our (restaurants’) culture is that we always try to find a way to say ‘yes!’ to our guests.”

Substitutions, yes – but timing counts

Saucy

Oliver Saucy is a chef/co-owner of Cafe Maxx in Pompano Beach, so has a perspective of both positions. Cafe Maxx has long been known for unique fare, prepared to order. Saucy makes substitutions whenever practical.

“Lots of chef do no substitutions, period – end of story,” he said. He ticks off their excuses: “‘It’s just too much to keep track of’ ‘Do you really expect me to work that hard?’ “I never quite got that line of thinking. Could be a reason we’re still around and going strong. We honor most requests, special orders don’t upset us. Most items we prepare are cooked to order, so to change or omit a simple ingredient, leave out the butter or salt, or switch a protein onto another comparable set-up is relatively simple.

“Many have dietary restrictions, too – Atkins (diet), lactose intolerance or a wheat allergy.”

Like most chefs, he’s aware of the foods that can be eaten by those with restrictions, and in general is able to easily accommodate them – within reason.

Only occasionally, the answer is no, he said. “If a customer’s request is too difficult to handle and/or any of the other guests will be affected negatively because of time, ingredient availability or preparation issues, I will hold the line.” A request for “bearnaise sauce during the dinner rush,” will be denied, he said.

Chef Nick Morfogen of Delray Beach’s 32 East, routinely says “no” on crushing nights during the dinner crush in season. “On busy nights, I tell my servers that there will be no special orders permitted. On the other hand, during off-season, I do whatever I have to do to keep the guests happy. I do make exceptions for dietary restrictions and allergies and accommodate them.”

All diners affected by one request

Morfogen says all diners should have a good experience – not just those who want to create their own menu simply because they can. “Because of our size, seating, and the way we take reservations, they force me to put a hold on special orders. In other words, I am not going to spend an unusual amount of time trying to make one guest happy and end up sacrificing the tables and guests that follow.”

Max

Dean Max, chef at the newly opened 3800 Ocean at the Marriott in Singer Island, and at 3200 Ocean in Fort Lauderdale, agrees. “Most restaurants are a place to be fed and if you want something left off – no problem.”

But he also sometimes says no. “I don’t mind taking anything off a dish because some diners just don’t like certain items, but I will not freely let someone add something else to it instead. I do this not of arrogance, but more of a business sense. When a table of six has each dish that is picked apart and rearranged, it slows that table and the whole restaurant execution down, spoiling a bunch of people’s experience.

“Why should the sweet couple on table 14 not get their food in time because some finicky diners at another table want things their way? It’s a domino effect when diners act this way.”

Charging for changes

Not all foods are equal – and cost is a factor when expensive foods are substituted for others. Diners should expect to pay when that happens, they said.

“In the modern world,” Max said, “prices have gone up dramatically for products and we have not passed that on to the customer, in order to remain competitive. So it’s already reduced our net profits. For me to let some diner take off the potato puree and roasted beets on their halibut and replace it with the white asparagus and abalone mushrooms from the bronzini dish, well, frankly, I am losing even more of my profits now.

That can’t be spelled out on every menu. “To communicate on a daily changing menu a document of acceptable substitutes would be overwhelming and take away from our other focus in executing perfectly. Now the server would have to come back to the kitchen to interrupt the chef and find out the replacement of a 50-cent beet and 75-cent potato garnish that don’t match the $4 in cost for the white asparagus and exotic mushrooms.

“If you don’t like spinach, I’ll take it off your dish – no problem. But if you want some black truffle risotto that goes on another dish instead, plan on paying for it as a side dish.”

Boulud’s Bell agrees. “Diners should expect to pay for requests that would obviously cause us to incur more costs. I do have a problem with arrogant customers who don’t feel they should be charged extra – chances are they charge for their extra time at their law firms, etc.”

Diners aren’t chefs

Customer-designed dishes sometimes don’t work, either. They often aren’t realistic, culinary-wise, and chefs cringe at having to make certain food pairings they would never put on their menus.

Rzab

Ken Rzab, chef/owner of Rhythm Cafe in West Palm Beach, said, “There is a middle ground. I will accommodate any special request that is possible, with the exception of putting garlic in mashed potatoes. If you want that, I’ll give you the garlic and you can put it in yourself.” His restaurant posts a partly tongue-in-cheek list of “rules” for diners. (Read it here.)

“One problem we have had in the past is when we have a dish with eight ingredients and the customer asks that we leave out five, and then complains that the dish is bland and boring. Sorry – you dissected the dish,” he said. “The requests for substitutions over the years has led us to a menu that has built-in substitutions. The dish is offered a certain way – if you don’t like that, we have specific substitutions available.”

dePalma

“When orders make it to the kitchen for preparation and the guest add all their special requests, I cannot be certain the food experience is going to be as well as originally planned,” said Chef/owner Anthony dePalma, of Dolce dePalma in West Palm Beach. He likes to know just why a diner will substitute a food. It’s do-able in most cases, he said, but it doesn’t make it right. “And yes, we are starting with fresh ingredients and cook a la carte, but there are reasons why certain items don’t work together.”

Morfogen said, “In the past when I have gone out of my way to customize a dish, I have come to realize that the guest often times does not like what we made because it doesn’t make any sense. It ends up as a lose-lose situation for me because the guest ends up judging us on a dish I would not ever serve.

“For example; I buy marlin (kajiki) from Hawaii on occasion, and it has to be served raw or seared rare or medium-rare, and it is delicious. Cooked past medium-rare, the fish is tastes like cardboard. My staff knows that if the guest insists on it being ‘cooked thru’ that I refuse to take it off the check when they don’t like it.”

Plan ahead – and ask nicely

The last-minute, unrealistic rush-hour requests are usually denied everywhere, but chefs are always willing to work with diners, they say, who give them advance notice.

“We try to encourage people to let us know about dietary restrictions ahead of time and to make special requests for future visits so that we are prepared for them,” Bell said. “We have customers who eat here several times a week – who can blame them when they need to lay low on the butter, et al? We have a guest that comes in on Mondays to discuss his menu for the coming Saturday – for seven years now – I don’t even think he has seen our menu. We treat it as a challenge, whether he wants crispy veal head ‘like he had at Daniel,’ or shad roe, or an old-school cheese soufflé for his mother!”

Rzab said,  “I have a customer who, on his first visit, brought two pages of dietary restrictions and suggested dishes. He asked (if) for future visits if I could make him a special meal according to the restrictions. He gives me at least three days’ notice and we create a new dish for him each time he comes in. No problem.”

It’s a business

The chefs and restaurateurs admit not all guests can be satisfied, but most are reasonable. “Sometimes they’ve only had bad food memories with certain foods,” dePalma said. Brussels sprouts out of a can, or soggy, mushy mushrooms turn many off those, for instance – they are the two most substituted ingredients on his menu.

“From time to time, I have approached guests or just sent a side of the food they didn’t want to the table and asked them to just try it. If they don’t like it, I will buy them dinner.” He’s relatively sure the proper preparation will change their minds, he said. “Once I challenge a guest to try something, 99 percent are so grateful. They actually care about what we do.”

DePalma notes that in “foodie cities” chefs are more apt to have egos about their food and their experience.

“Maybe this works in New York,” said Ernie DeBlasi, of Caffe Luna Rosa. “We had our busiest week in Luna Rosa history last week because we painstakingly go the extra mile for our guests. Let the other chefs be snobby – we’ll keep breaking records.”

Bottom line, Rapoport said, is, “Every restaurateur and chef should ask themselves – ‘Are we here to please our guests, or are they here to please us?‘”

Signature minced lobster from Bahama Mama's, West Palm Beach

Long day of fishing, crabbing or lobstering? Have someone else cook your catch. It’s a deal at $12 a person at Bahama Mama’s in downtown West Palm Beach. Just call ahead if it’s your plan, and don’t just show up on a busy Saturday night with your wahoo.

Giving it a Caribe flair, the chef will cook the fish in the method you choose: grilled, steamed, fried or Eleuthera style. (That’s pan sauteed with mango and pineapple chutney, and glazed in Capt. Morgan’s rum and brown sugar, with a little island “heat” – peppers – thrown in.) For an extra $3, get it Briland style: pan sauteed and served over a housemade crab cake with lime bearnaise.

Your seafood comes with two sides; choose from grilled vegetables, fries, baked sweet potatoes, Bahamian mac n’ cheese, peas and rice, or baked plantains.

Bountiful menu, just in case

In case you didn’t catch one big enough to feed your whole party, plenty of seafood and landlubber grub is on the menu here. Cupid’s Cay fish fry is a whole snapper, fried with peppers and onion, and smothered in a white wine and butter sauce. Cracked conch is served with Bahamian mac ‘n cheese, and peas and rice. Lobster dishes include the signature minced lobster – the meat is minced and sauteed with red and green peppers, thyme, onions and tomatoes and stuffed back into the shell for serving.

Landlubbers can tuck into the “T’anksgiving Dinner” – baked turkey breast packed with “Mama’s” stuffing, red-wine cranberry sauce, and baked sweet potatoes with vegetables. Other choices include a flame-grilled ribeye steak, and island pork chops. A small wine list and a list of tropical specialty drinks are offered.

Bahama Mama’s Island Bar and Grill

• 340 Clematis St., West Palm Beach
• 561-659-2912; www.bahamamamasfl.com

Chef Zach Bell

Congrats to those restaurants and chefs who’ve been nominated for the prestigious 2011 James Beard Awards. This is the semi-final round; good luck to our local chefs.

Chef Dean Max at 3800 Ocean

They include Palm Beach’s own Chef Zach Bell of Cafe Boulud, nominated again for the Best Chef – South region, (his reaction: “Word!!) and Dean Max, of the newly opened 3800 Ocean, at Marriott’s Singer Island Resort.

Bell says, “The biggest honor is being consistently nominated.” This is his fourth annual nomination.

“I am very honored to be recognized by my peers…the Beard Foundation is a very important organization in our business. They promote the basics of true Epicureanism,” Max said.

Here are the others from Florida on the list.

Best New Restaurant:

The Refinery, Tampa

Elise Coastal Dining, Pensacola

Sugarcane Raw Bar, Miami

Rising Star Chef:

Sam Gorenstein, BLT Steak in the Betsy, Miami Beach

Best Chef – South:

Zach Bell, Cafe Boulud, Palm Beach

Dean Max, 3030 Ocean, Fort Lauderdale, and 3800 Ocean, Singer Island

Scott Hunnel, Victoria and Albert’s, Disney World, Lake Buena Vista

James and Julie Petrakis, The Ravenous Pig, Winter Park

Hari Pulapka, Cress, DeLand

Philippe Ruiz, La Palme d’Or at the Biltmore, Coral Gables

Outstanding Restaurateur:

Myles Chefetz, of Myles Restaurant Group, Miami Beach (Big Pink, Nemo, Shoji Sushi, etc.)

Rest of the list

Read the rest of the list here.

Tips for Val Day dining, and leaving tips

If you want to get in and out, do it in the front end of the night -make reservations from 6 to 7:30 p.m. They all plan to turn those two-top tables like a merry-go-round. If you plan to linger, by all means tell the host when you book so they can book reservations around you.You might be rushed otherwise.

Late night diners – 9:30 or later – will have a better chance to take their time, but also may have the best chance of having to wait to get in. Keep an open mind and try not to blame the restaurants – they can’t predict the loving-couple diners. Best bet: Call ahead to see if they’re keeping their reservations on time.

Some will offer prix-fixe menus – ask when you make the reservations.

Here are some of the most popular restaurants for romance, and some new ones that are worthy of consideration.

In Palm Beach:

The Breakers, Palm Beach – L’Escalier has contemporary, sexy food, phenomenal wines – and the setting couldn’t be more romantic. For the very classic, historical-romancer – this is the one. Pop the question and the Champagne here. 561-655-6611.

Cafe L’Europe, Palm Beach – easily one of the most beautiful restaurants in the county. Flowers and decor are extraordinary – definitely for the visual romantic. Impeccable plates and four-desserts. Expect to be a waiting list for this one, but it’s worth a try. 561-655-4020.

Chez Jean-Pierre, Palm Beach – It’s French – they speak the language of love here in all ways. Francophiles and those who fancy themselves French – can’t beat the foods and wine. Contemporary setting.  561-833-1171

Four Seasons, Palm Beach – At The Restaurant, Chef Darryl Moiles takes good care of the romantics here. This is the one famous for offering ladies special footstools for their pocketbooks. Candlelight, flowers – crisp service, and housemade treats for its guests. 561-582-2800.

Michelle Bernstein’s at the Omphoy, Palm Beach – Chef de cuisine Lindsay Autry has created a tasting menu, with paired wines for tonight (6-10 p.m.) – $95 (not including tax and tip) at MB’s spot in the tres chic contemporary boutique hotel, the Omphoy. 561-540-6450.

North County:

Cafe des Artistes, Jupiter – Another Frenchie. Not as intimate as others, but you can still be “alone” and sit outside on the water if weather permits. Classic French menu, good wines, lovely desserts. 561-747-0998.

Buonasera, Jupiter – Oh, so Italian, Old-World style service – in a beautiful setting. Fresh, upscale Italian. Dine indoors or out in the pretty patio. 561-744-0543.

The Bistro, Jupiter – Irish hospitality in another gorgeous setting. American Continental fare; good drinks here. 561-744-5054

3800 Ocean, Singer Island – Recently taken over by Marriott, the former ocean-view restaurant Solu in The Resort at Singer Island is now a beautiful seafood restaurant run by Chef Dean Max. Foodies will love this one; book a seat at the chef’s table/bar, or sit outside with a view of the ocean, weather permitting. 561-340-1700.

Cafe Chardonnay, Palm Beach Gardens – An original, and long-time romantic favorite. Contemporary American cuisine, great wines, intimate seating – a charmer. 561-627-2662.

Kubo Asiatic Cuisine, North Palm Beach – Hands down, the sexiest, most sensuous food in the county. Sushi and Asian foods taken to a whole other level, visually and taste-wise. Guaranteed romance – you have a romantic ally in Chef Roy Villacrusis.  561-776-7248.

Central County:

Cafe Centro, West Palm Beach – in Old Northwood Village, this Italian is charming, and won’t set you back a million bucks. Candles every night, not just on Valentine’s Day. Piano bar next door. 561-514-4070

Il Bellagio, CityPlace, West Palm Beach – If you try, in this piazza setting beside the dancing fountain, you could think you’re in Italy. Very Italian. 561-659-6160.

Leila, West Palm Beach - Exotic Middle Eastern cuisine, very intimate tables and low lighting make this a romantic night out. Vegetarians will love it. 561-659-7373.

Marcello’s La Sirena, West Palm Beach – Another classic Italian, northern style. Primo foods (oh, the risotto!) and great wines. The photos of Marcello’s mom and dad overlook the dining room – how romantic! 561-585-3128.

South County:

Ritz-Carlton Palm Beach, Manalapan – Sweeping views of the ocean in the Temple Orange room by candlelight – all very romantic. The Ritz always has amenities for its guests – you’ll take home something lovely. 561-533-6000.

La Bonne Bouche, Lake Worth – French. Very. Intimate and cozy; the loving couple who run this are romantics, too. Killer desserts. 561-533-0840.

Il Baccio, Delray Beach – Italian. Unique here are the cabanas to enclose the tables set in the garden-patio. 561-865-7785.

Caffe Luna Rosa, Delray Beach – Italian with a twist, and delightful hosts at this oceanfront restaurant. Romantic seating in the back. 561-274-9404.

Vivo Partenza, Boca Raton – Tony Bova’s Italian, with a contemporary pretty decor, intimate seating, special menu. 561-750-2120

Le Rivage, Boca Raton – French and charming. In the Shore Center, and oft overlooked. 561-620-0033.

Sapori Ristorante, Boca Raton – Italian – a mix of northern and southern. With charming decor. 561 367-9779

Here are 10 places in Palm Beach County to tap your chopsticks and say “Gong Xi Fa Cai!” or “Gong Hey Fat Choy!”

Just for tonight, might be a good idea to make reservations at all of them.

• Uncle Joe’s, 4367 Northlake Blvd., Palm Beach Gardens – 561-799-9883; www.unclejoeschinesefood.com
• Sun Hai Tokyo, 2534 PGA Blvd., Palm Beach Gardens – 561-627-9200
• Singing Bamboo, 2845 N. Military Trail, West Palm Beach – 561-686-9100; www.singingbamboorestaurant.com
• Joy Noodles, 2200 S. Dixie Highway, West Palm Beach – 561-655-5212; www.joynoodles.com
• Dixon Li Oriental Express, 5283 Lake Worth Road, Greenacres – 561-969-2828
• China Dumpling, 1899 N. Congress Ave., Boynton Beach – 561-737-2782; www.chinasdumplings.com
• Bird Nest Tree, 14545 South Miliary Trail, Delray Beach – 561-498-8116; www.birdnesttree.com
• Hunan Garden, 4900 Linton Blvd., Delray Beach – 561-498-1898
• Uncle Tai’s, 5050 Town Center Circle, Boca Raton – 561-368-8806; www.uncle-tais.com
• Pine Garden Chinese, 1668 N. Federal Highway, Boca Raton – 561-395-7534

Are you a Rabbit?

People born in the Year of the Rabbit are articulate, talented, and ambitious. They are virtuous, reserved, and have excellent taste. Rabbit people are admired, trusted, and are often financially lucky. They are fond of gossip but are tactful and generally kind. Rabbit people seldom lose their temper. They are clever at business and being conscientious, never back out of a contract. They would make good gamblers for they have the uncanny gift of choosing the right thing. However, they seldom gamble, as they are conservative and wise. They are most compatible with those born in the years of the Sheep, Pig, and Dog.

Conley

Notable chef Clay Conley has opened Buccan in Palm Beach – a modern grill with international, eclectic cuisine and wood-fired cooking. Conley’s formerly of Azul in Miami and was Todd English’s corporate chef for more than a decade, traveling around the world opening Olives restaurants.

Named for a wood frame grill common in the Caribbean (said to be the root of buccaneers), the restaurant features rustic fare from a wood-fired grill and oven. It’s in the former Beach Bistro (also Galaxy Grille).

“It’s a dream 10 years in the making,” Conley said. “It’s exciting and makes you a little nervous. It’s something I’ve always wanted to do.”

Hot dog tops menu favorites

The menu’s composed of a number of small plates.  So far, a Hot Dog Panini tops the customer favorites list, he said. At $12, diners get a Niman Ranch natural beef hot dog, cooked on the wood-fire grill, with a pizza dough bun. It’s served with a three-mustard aioli, sauerkraut braised in bacon with carraway. On top is an aged Gruyere, seared till crispy in a brick oven and on the side: a ramekin of chili.

“They’re really popular,” Conley said.

He likes the brandade, a traditional Spanish dish of milk-poached salt cod and fresh cod served with ratatouille, with an olive vinaegrette and grilled bread. A shellfish paella is wood roasted as is the lamb shank tagine with eggplant.

From the wood fire, there’s barbecued quail with a sweet potato puree, a Colorado lamb scottadito with harissa, Korean-style shortribs glazed with sesame and served with a cuke salad.

A raw bar, nibbles such as marinated white anchovies, a mushroom springroll, house-made pickles and olives are on the menu as “Pinchos.”

The “Flour & Water” section of the menu features ramen noodles with pork broth, soy, a poached egg and nori; a gnocchi Bolognese; squash ravioli with a brown butter sage sauce; shrimp dumplings with pork belly and bonito flakes, served with brussel sprouts, and a squid ink orrechiette with sausage and conch.

A Swank Farms whole baby kale salad with pine nuts and currants and lemon vinaigrette, a wood-fired cauliflower “grenobloise” with almonds, capers and parsley are other small plates.

Wallet-friendly for Palm Beach

“Everybody says we’re cheap for Palm Beach,” Conley said. Most of his small plates are in the $12 range; pricier plates such as paella ($38) and the lamb tagine ($29) could be shared.

“We’re building a concept where people can come frequently during the week. It’s approachable,” he said. “This has always been the way I like to eat – to try different things. It’s rustic – more to my roots.”

The menu will change often in the first month then with seasonal items, he said. “There will be things that will become classics, but we’ll be changing a big portion of it regularly. Right now, we’re still playing every day.”

A Maine native world-traveled

Conley’s from rural Maine, but went to college at Florida State after a stint at Tulane University. He worked with Boston restaurateur Todd English for a decade, becoming corporate chef and opening restaurants for English around the country and in Japan. Nearly six years ago, he landed at Azul in Miami, and won critical acclaim for his menu and style.

He partnered with Palm Beacher Piper Quinn and Sam Slattery, both from English’s restaurants. Slattery’s specialty is opening and staffing restaurants; Quinn will be helping out in the restaurant occasionally.

There are 150 seats in the former space occupied by the Beach House Bistro (before that, Galaxy Grille). An outside dining area was approved for the Beach House but was never built. Conley says he plans to pursue it to add patio seating. It’s an open modern restaurant, with a casual feel.

Lunch and Sunday Brunch will eventually be served, but “right now, we just want to get dinner down,” Conley said.

Is another Buccan planned? Conley said, “I don’t like to think that way right now. Let me get this one going first.”

Buccan

• 350 S. County Road (at corner of Australian), Palm Beach
• 561-833-3450; www.buccanpalmbeach.com
• Open for dinner only; lunch and Sunday brunch coming in late February