Max’s Harvest is now open in Delray Beach, serving “Farm to Fork” cuisine. Dennis Max took over the former Taste in Pineapple Grove; he brings a fresh, locally-sourced menu of American favorites to the table. Chef Chris Miracolo, formerly with Max at Max’s Grille, and most recently of Himmarshee Bar & Grille in Fort Lauderale, has put on the menu: Heritage Pork Chop with sweet corn polenta, honeyed heirloom carrots, mustard greens and pressed jus ($26); Wild Salmon with fava puree, Dutch marble potatoes, asparagus, wild mushroom, yuzu-truffle vinaigrette ($28); and a daily Ocean Harvest Pot (mp). Sides and snacks include Free Range Deviled eggs (with chives, truffle sea salt – $4); Heritage Meatballs (pork, beef, San Marzano tomatoes, locally made ricotta – $6) and Rosemary (potato) Chips and Onion Dip ($4). BLT sliders, a burger, roast chicken, prime Akaushi beef and Day boat Sowrdfish are also on a menu that changes often. They’re open for dinner daily.
Max’s Harvest is at 169 N.E. Second Ave., Delray Beach; 561-381-9770; www.maxsharvest.com
Grimaldi’s Pizzeria Now Open in Downtown at the Gardens
A New York coal-fired pizza spot famous in New York City (and now in locations in the West and Southwest); Grimaldi’s Pizzeria is now cooking its pies in Downtown at the Gardens. Traditional (from Naples, Italy, they say) pizzas and calzones are baked with a thin, smoky crust that’s won awards from Zagat surveyors as the best pizza in the Big Apple. Grimaldi’s hired a chemist to recreate the mineral content of the water used in dough-making to come as close to New York’s water as possible, the spokespeople for Grimaldi’s said. Beer, wine and other foods, including salads and desserts are served. They’re open for dinner daily, beginning at 4 p.m.
Grimaldi’s is at Downtown at the Gardens, 11701 Lake Victoria Gardens Ave., Palm Beach Gardens; 561-625-4665; www.grimaldispizza.com.
Nick’s New Haven-Style Pizzeria and Bar Opening in July in Boca Raton
Nick Laudano, who owned Nick’s A’pizza in Lake Worth, is teaming up with Anthony Giovanniello of New York to open a pizzeria on Glades Road near the Five Guys Burgers and the Town Center mall in Boca Raton. The planned opening of Nick’s New Haven-Style Pizzeria and Bar is mid July. More than just a standard pizzeria, it will have a “New York vibe,” said Giovanniello. “We brought in Karen Hanlon to design it and give it more atmosphere. It’s got a retro-style theme,” he said. A 1940s-inspired kitchen pantry, floor deisgn from The Godfather movies and wallpapered ceiling featuring ads from the ’20s and ’30s will decorate the 4,600-square-feet restaurant.
It features an indoor-outdoor bar, and take-out window in the back for those who want pies to go. The New Haven style pizzas, cooked in a coal-fired oven, are well known in the Northeast and the demographics in Boca are well suited for this restaurant, Giovanniello said. “I’m from New York – Westchester. The New Yorkers from that area are familiar with New Haven-style pizza. They know the white clam pizza, and the spinach and tomato pie.”
We’ll let you know more about this as the opening approaches. Nick’s will open at 2240 NW 19th St. (Glades Plaza), Boca Raton in mid-July.
Coming soons and changes
Tony Bova will allegedly take over McCormick and Schmick’s in Boca Raton on Glades Road. The owner of Boca’s Vivo Partenza will bring back Mario’s Tuscan Grill to the space, rumors have it. We’ll get up with Bova and report more soon…Frigate’s is the restaurant/tiki bar going into the torn-down Denny’s space on U.S. 1 in North Palm Beach next to the canal. It’s progressing, but we haven’t got a date on their opening just yet. . . . Daniel Boulud will make an appearance in Palm Beach Wednesday to announce his new chef at Cafe Boulud; the current chef, Zach Bell, leaves him after opening this Brazilian Court property. He’s allegedly going to the Addison Reserve Country Club; more to come on that…chef Roy Villacrusis closed Kubo, his North Palm Beach spot in Crystal Tree Plaza for the summer. He’s got big plans for the menu in the fall, he says. Stay tuned for more on that.