Jan Norris: Food and Florida

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EatBeat: Monday Deals in Palm Beach County Restaurants

May 2nd, 2011 · 4 Comments

Monday signals a few fine meals and deals going on around the county.

Let’s start with lobster:

  • At the Atlantic Ocean Club in Delray Beach, they kick off today for every Monday through summer a Delray Local Lobster Fest. All-you-can-eat lobster dinners are $39 (plus tax, tip) every Monday, starting at 5 p.m. You get a choice of sides, and if you prefer, other entrees from the main menu.
  • Atlantic Ocean Club, 217 E. Atlantic Ave., Delray Beach. 561-450-7557 – reservations recommended.

Wings anyone?

  • It’s wing night at South Shores Tavern and Bar in Lake Worth – 30 cent wings (have to order 10).
  • South Shores Tavern and Patio Bar, 502 Lucerne Ave., Lake Worth. 561-547-7656.

Move to drinks:

  • On Wine-Down Mondays, bottles of vino are half-price at City Cellar in CityPlace. Any bottle under $99, ordered with a meal, is half-off.
  • City Cellar, 700 S. Rosemary Ave., West Palm Beach. 561-366-0071
  • Every Monday, martinis are $7 at Blue Martini. Bottoms up!
  • Blue Martini is at 50 S. Rosemary Ave., West Palm Beach. 561-835-8601.
  • Red Stripe beers are $3 and $4, and mojitos are $5 at the Reef Road Rum Bar’s Reggae Monday.
  • Reef Road Rum Bar, 223 Clematis St., West Palm Beach. 561-838-9099.

 

 

Tags: The Eat Beat: Restaurant News

4 responses so far ↓

  • 1 DAVID // May 2, 2011 at 4:24 pm

    BEST PRIME RIB IN PALM BEACH & BROWARD.

    TOP 5

  • 2 Jan Norris // May 2, 2011 at 4:44 pm

    What are you referring to?

  • 3 Charlie Soo // May 3, 2011 at 10:58 am

    I love prime rib.
    I have no idea what David is referring to. Maybe he just got lost whilst dreaming a magic carpet ride to prime rib-ville. I cook it Sous Vide at 131.8′ for 6 hours. Then, my pops likes for me to finish the roast on the grill for a slight sear. Forgive me. My carpet is here……

  • 4 Jan Norris // May 3, 2011 at 11:01 am

    Am intrigued by sous vide and the recent “outbreak” of it. Can you pinpoint a reason so many chefs are doing it these days?
    Was there a wild restaurant equipment salesman who talked it up or any one chef whom everyone decided had a good idea?
    Curious minds want to know…

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