Park Tavern Announces Changes to Menu Lineup

 “Feel Good Food” and a Private Barrel Bourbon flight are just some of the highlights.

park tavern delray beach - spring salad

 8-28-2018  Neighborhood restaurant Park Tavern in Delray Beach is debuting a new menu for the fall season. With a focus on farm-fresh ingredients, the restaurant is lightening up the menu and adding some healthier, “feel good” options.

Known for its warm hospitality, unparalleled service and casual American fare, the restaurant, under co-founder Chef Anthony Pizzo, changes the menu seasonally. This time around the dinner menu has expanded to include falafel, green chili hummus, cauliflower fried rice, avocado toast and imported Italian burrata on its “Snack” and “Starters” lists. New burgers include the California Turkey Burgerwith crispy tofu, crushed avocado, radish sprouts and chili-lime glaze on a multi-grain bun and the French Onion Burger, with caramelized onions, steak sauce and cave-aged Gruyère. A Spiced Duck Breast has been added to the “Signature Dishes” lineup and features wild Florida berry a l‘orange, ginger-scented red quinoa, Oregon pecans and blueberry-onion marmalade.


“We wanted the menu to offer feel-good food without losing our great Tavern-style menu,” said co-founder Brian Able. “We remain committed to elevating our food. The new offerings include vegetarian and gluten-free options, putting a stronger focus on feeding into Florida’s healthy lifestyle.” 

The brunch menu, which is served on Saturdays and Sundays, has added green chili hummus, falafel, avocado toast and burrata to the lineup. There are also add-on options for pancakes [wild blueberries and banana fosters] and Antarctic salmon for the salads.

The Happy Hour “Snacks & Shares” portion of the menu features green chili hummus, falafel and the Tavern Burger served with locally grown tomatoes and onions on a toasted brioche bun. The spirits side of the menu has added a sparkling option for wine by the glass and a new cocktail selection featuring Champagne Daiquiri, Mai Tai, tequila old-fashioned and more.

Also new to the bar program is a private barrel bourbon flight. The restaurant’s beverage team traveled to Kentucky to hand-select the barrels — Buffalo Trace, Eagle Rare and Blanton’s — for its private label. Blanton’s Barrel #237 is 93 proof and has been aged six years, seven months. Buffalo Trace Barrel #44 is 90 proof and has been aged eight years and four months and Eagle Rare Barrel #405 is 90 proof and has been aged 11 years and seven months.

“These bourbons were chosen for their layered spice, complexity and quality,” said Able. “We hope our guests enjoy the bourbons as much as we had choosing them.” 

Park Tavern is located at 32 SE 2nd Ave. in Delray Beach. The website is

RumChata Freedom Bottle Salutes Veterans and Families

8/27/2018 - The Freedom Bottle Program has raised more than $750,000 over the past five years for Lone Survivor Foundation's mission to restore, empower, and renew hope for wounded veterans and their families through health, wellness, and therapeutic support. During that time, over 800 veterans and military family members have attended LSF's therapeutic retreat programs, thanks in large part to RumChata's generous support.  

"The RumChata Foundation is proud to support the Lone Survivor Foundation through its annual Freedom Bottle Program," said Tom Maas, RumChata Founder and Master Blender. "We are excited to see the funding being put to work for our veterans and their families and provide great LSF programs to support their lives."

"During LSF's progressive retreat program, we empower our participants with the skills and resources necessary to take ownership of their healing process and experience improved quality of life, which would not be possible without the support of organizations like the Rumchata Foundation. We are very grateful for the RumChata Foundation's continued support of LSF's mission and our nation's veterans," said Kevin Barber, LSF Executive Director.


Founded in 2010 by retired Navy SEAL Marcus Luttrell, Lone Survivor Foundation provides therapeutic retreats for veterans and their families affected by Post Traumatic Stress, mild Traumatic Brain Injury, Chronic Pain, Military Sexual Trauma, and Care Giver Stress.

LSF's progressive retreat program utilizes a holistic approach to helping the entire family unit, all at no cost to them. Retreats provide tools and techniques that are immediately applicable to combat stressors in daily life, allowing the veteran and their family to adjust following military service.

LSF is hosting 31 retreats at their Texas retreat facility in 2018, serving almost 300 veterans and family members. To learn more about LSF, call 832-581-3592, visit, connect with LSF on Twitter: @ls_foundation or on Facebook: @lonesurvivorfoundation.


The RumChata Foundation was formed to share in the world-wide success achieved by the RumChata brand. Its mission is to provide financial support to worthy causes that align with a brand enjoyed by millions around the world who work hard, are passionate and want to do good.

In addition to supporting Lone Survivor Foundation, The RumChata Foundation has also supported local and national charities, including but not limited to, various grass roots charitable organizations, The American Cancer Society, The American Heart Association, Variety Clubs and Gridiron Greats in addition to graduate student scholarship programs at the School of the Art Institute of Chicago and the Illinois Restaurant Association Education Foundation.

Benihana Brings Iconic Dining Experience to Boca Raton

  August 2018 -Benihana, the nation's leading operator of Japanese-inspired Teppanyaki and Sushi Restaurants, is excited to announce the opening of its newest Benihana Restaurant May 23 at 9918 Glades Road, at the intersection of FL State Road 7/US Route 441 and Glades Road, in Boca Raton, Florida.

To celebrate this grand opening, Benihana is hosting two high school marching band performances during their opening festivities with Spanish River Community and West Boca Raton High Schools. Benihana will also make a donation to the Stoneman Douglas Victims' Fund, helping those impacted by the heartbreaking events at Marjory Stoneman Douglas high School in Parkland, Florida.

"We are proud to join Boca Raton and the nearby communities and welcome our newest Boca Raton team members to our Benihana family," said Benihana Chief Executive Officer and President Tom Baldwin. "We have developed a great local presence throughout South Florida and we are thrilled to be able to continue to expand where guests have always embraced our Benihana dining experiences."

The 7,800 square foot restaurant includes 21 teppanyaki dining tables where guests can enjoy the full Benihana experience. This new Benihana restaurant also includes a full-service cocktail bar with seating for 30 people. Guests looking to celebrate a special occasion can dine in our private dining or semi-private dining rooms each of which include four Teppanyaki dining tables.

Cuban & Miami-esque Inspired Version Of Fleming's Prime Steakhouse Opens On Brickell Avenue

  It's time to usher in a new era of a classic steakhouse. Fleming's Prime Steakhouse & Wine Bar will soon be part of the irresistible pulse of Brickell, offering a one-of-a-kind dining experience with the finest cuts and local chef features inspired by the flavors of Miami. The new restaurant opens in the Brickell World Plaza on March 26. 

Guests will experience Fleming's Brickell's unique look and feel while wining and dining in the comfort and sophistication for which Fleming's is known. Whether it's the restaurant's award-winning wine program, which features an expertly curated list of wines available by the glass or bottle; or signature, hand-crafted cocktails, ranging from strong aromatic flavors like the Old Cuban to light refreshing tastes like the Blueberry Lemon Drop, there is something for every palate to savor and enjoy.

As guests enter the two-story restaurant's stunning glass storefront, they are warmly greeted with vaulted ceilings and a view of the 12-foot high, all-glass wine room, which houses almost 900 of Fleming's red wines as well as a refrigeration display case for non-red wines and champagnes. The spacious main dining room features booth seating and a view of the open kitchen. The bar offers a welcoming and open environment, featuring a liquor display island and beach-inspired quartz stone bar top. Guests can also enjoy a unique outdoor dining experience on the convertible patio. Inspired by Miami's unique arts and culture, Fleming's has commissioned three large paintings from Alex Mijares, merging his artistic style around delicious food, premium wines and an exciting atmosphere, as well as a 20' tall art piece from Mari Carmen Fernandez who focuses on experimenting with new techniques, adding textures and unique materials while also mixing colors to create one-of-a-kind hues. Weekday lunch has something for every appetite, from salads and sandwiches to flatbreads, including the Salmon Mediterranean Salad and California Burger. Fleming's lunch offerings are available Monday through Friday from 11:30 a.m. to 2:30 p.m. Guests can also indulge in the restaurant's "Prime Happy Hour" from 4 p.m. to 6 p.m. offering a wide selection of bar a la carte selections daily. For the guest who needs a bite to keep up with the non-stop Brickell nightlife, Fleming's "Late Night Lounge" will remain open Sunday through Wednesday until midnight and Thursday through Saturday until 1:00 a.m. 

Private events and VIP dining are a premier experience at Fleming's. Each private dining experience provides top-tier service and expertly curated menus to ensure each event is memorable. The private dining rooms include a 75" recessed TV with video conferencing capabilities, a 114" ceiling mounted retractable screen and drop-down projector and other audio capabilities for easy connectivity and presentations. The new restaurant will be led by Operating Partner Edward Everett and Chef Partner Carlos Sanz and is located at the Brickell World Plaza, 600 Brickell Ave., Suite 150, Miami, FL 33131.

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