Eating healthy shouldn’t feel like punishment, especially when dining out at places where menu options can be limited at best. But the call for heart-healthy food that tastes good—from organic and gluten-free to vegan and paleo—has grown louder than ever, and restaurateurs are responding with truly inventive creations that will have even die-hard junk food eaters singing their praises.
502 E. Atlantic Ave., Delray Beach 561/501-6115 costabyokm.com
“The key to really good healthy food is using fresh, local, organic, responsibly grown ingredients that are available right here in South Florida,” says Private Chef Coton Stine-Guzman, the brainchild behind Delray Beach’s Costa Delray by OK&M, which opened on Atlantic Avenue last April and offers a sophisticated coastal dining experience for breakfast, lunch and dinner. Think poached heritage eggs atop an English muffin with Key lime citrus Hollandaise, lemon-glazed lollipop scallops with ginger coconut carrot purée, or jumbo lump crab meat with seared asparagus and lemon zest. This is no ordinary restaurant.
A master of flavors and fresh, nutrient-rich ingredients, Stine-Guzman stepped into the restaurant arena after expanding the organic meal service kitchen where she prepares curated meals to dozens of established clients. In 2019 she opened OK&M Café (Organic Kitchen & Mercantile) on East Ocean Avenue—a quaint, streetside cafe with outdoor seating that serves breakfast and lunch seven days a week along with a robust pickup and takeout service.
“My belief is, it’s gotta be fresh, because if I’m getting my products local, then I’m getting the purest foods, the best flavors and the best out of the product—produce, especially, that is literally harvested and brought to us the next day so it often comes still in dirt,” said Stine-Guzman of the five local farms that she buys from. “And, you can taste it: Everything’s crunchy and watery and packed with vitamins and nutrients, as opposed to something that’s been packaged and sent across country that you eat three weeks later.”
SIGNATURE DISH: Baby Beet Tar Tar Baby beets, radish, cucumber, avocado mousse, kimchi aioli, ginger chips over basmati
SURE THING: Sea Scallop PoBoy Seared scallops between freshly baked brioche, microgreens, citrus remoulade with raw Cajun slaw
LIVING ON THE EDGE: Gochujang Cauliflower Baked cauliflower florets, sticky Korean pepper sauce over chef’s choice floral coconut basmati
640 E. Ocean Ave., Suite 6, Boynton Beach 561/292-3222 costabyokm.com
SIGNATURE DISH: Sexy Majick Mermaid Mylk Latte House-made, organic cashew mylk, blue spirulina, maca, ashwagandha and local honey (served hot or chilled)
SURE THING: Fresh Catch Tacos Locally caught blackened mahi-mahi served in two cassava tortillas with avocado, raw slaw, cilantro and citrus aioli
LIVING ON THE EDGE: Lion’s Mane Burger Lion’s mane mushroom and shiitakes, arugula and microgreens with white truffle veganese aioli served on brioche bun (or gluten-free cassava wrap)
399 S.E. Mizner Blvd., Boca Raton 561/826-2625 farmhousekitchenboca.com
“I always wanted to bring a restaurant to the Boca Raton community that mirrors my own beliefs about wellness and eating clean, farm-fresh food that’s seasonal, sustainable and locally sourced,” says Gary Rack, creator of his Farmhouse Kitchen restaurants inBoca Raton and Delray Beach.
“I work out seven days a week, and I eat a lot of fish, chicken, turkey and veggies, so it’s a natural fit for me to have a restaurant geared toward good healthy dining for everyone.”
Rack uses locally sourced products when available from local farms and purveyors. His menus include a full range of vegan, gluten-free and vegetarian options with an eye toward promoting balanced nutrition.
“Our farmhouse theme really translates from the warm, rustic, homespun décor that was intentionally created to mirror the farm experience: refurbished booths with pattered-stylish fabrics, a wall of canned mason jars, custom-designed flooring,” says Rack. “It’s such a great feeling that’s reminiscent of the simplicity and comfort of farm living and fresh, healthy food.”
Rack recently brought on close friend and celebrity chef Demetrio Zavala as culinary director of the GR Restaurant Management Group to help grow and expand the Farmhouse Kitchen brand, along with Rack’s Fish House and Oyster Bar in Delray Beach.
Zavala and Rack teamed up to develop Rack’s earlier restaurant, Coal Mine Pizza, which then became Table 42 before being converted last year to the Farmhouse Kitchen. Zavala is a familiar Food Network “Chopped” champion and Bobby Flay challenger, with a string of restaurants throughout the U.S. where he focuses on sustainable cooking techniques.
SIGNATURE DISH: Buffalo Cauliflower Buffalo-style cauliflower served with Buffalo sauce, pea tendrils, almonds and yogurt ranch
SURE THING: Short Ribs Short ribs with bone marrow crust served with mushroom risotto
LIVING ON THE EDGE: Nashville Hot Chicken Tacos Nashville chicken tacos served with peach kale slaw and housemade pickles
233 N.E. Second Ave., Delray Beach 561/739-1708 akirabackdelray.com
For that special occasion deserving a fabulous meal, look no further than the rich, sculpted teak panels and intimate upholstered banquettes of Chef Akira Back’s namesake restaurant in The Ray Hotel.
The Michelin Star-winning chef’s Delray Beach sensation features his innovative take on modern Japanese dishes blended with Korean-inspired flavors like jeju domi dish, a delectable pairing of snapper sashimi with marinated masago, red sorrel and sweet and spicy chojang sauce. Opened in September 2021, it marks the 18th restaurant for Chef Back, who has locations throughout the U.S., Europe and the Middle East.
“I want people to have fun and truly enjoy every experience they have with us, from the service to the food and the ambience and more,” says Back. His menus are highlighted by quality ingredients—from pure A5 Wagyu to fresh seasonal fish—which are used to create thoughtfully curated menu items specific to the Delray Beach location. “My mother always cooked, and family dinners were very big in my home,” he says. “A lot of the recipes you see on my menu are directly from her or a twist on inspiration from her.”
Back’s trajectory in the culinary world—like his cuisine—has been anything but ordinary. He and his family moved to Aspen, Colorado from Seoul, South Korea, when he was 13 years old, which is where his passion for snowboarding began. That passion earned him a place on the international circuit by day and working in Aspen’s top kitchen by night, which is where his other passion—for food—began. For the next seven years he discovered an exhilaration in cooking that rivaled the thrill of the sport he loved. But, between injuries and an eye toward his future, Back reset his sights on a safer career in the kitchen. Despite the drudgery of mopping floors and cutting vegetables in area kitchens, Back eventually worked his way to an executive chef position. In 2008 he opened Yellowtail Japanese Restaurant & Lounge at the Bellagio Hotel & Casino in Las Vegas.
Back’s innovative approach to cuisine accelerated his meteoric rise through the culinary world. Not only did he proceed to win several culinary awards, but he became a media darling with appearances on high-profile cooking shows including “Iron Chef America” and Food Network’s “The Best Thing I Ever Ate.” He’s cooked for dignitaries and diplomats, celebrities and presidents, ranging from the Dalai Lama to Bill Clinton. But Back says that for him, his favorite customers are the ones right in front of him.
Despite being a Michelin Starred chef and developing a global culinary brand, Back says he feels his life hasn’t changed all that much. If anything, he says, the accolades just motivate him further. As the Akira Back name continues to expand throughout the U.S., London and the Middle East, the acclaimed chef hopes to instill in his customers the same joy he derives from his craft.
SIGNATURE DISH: Perfect Storm Sushi Roll Sushi roll with shrimp tempura, spicy tuna, salmon belly Aburi and chipotle mayo; or Pop Rockin’ Sushi Roll with spicy crab, cucumber, asparagus and watermelon
SURE THING: Lamb Chops Lamb chops with smoked jalapeño; king crab legs with dynamite sauce and pickled shimeji; scallops on the half shell with kimchi, bacon and kochujang butter. Or jeju domi, snapper sashimi with marinated masago, red sorrel and sweet and spicy chojang sauce
LIVING ON THE EDGE: The Nazo 9 Chef Back’s signature mystery box of succulent sashimi and sushi creations unveiled with a unique tableside presentation
8020 S. Dixie Highway, West Palm Beach 561/586-2622 darbster.com
What began as an animal lover’s passion is now one of South Florida’s most popular plant-based dining hot spots with two very special missions: provide delicious cuisine that appeals to both plant-based and mainstream diners while helping to fund a thriving animal rescue foundation.
“We were tired of driving to Fort Lauderdale for vegan food,” explains longtime vegetarian Ellen Quinlan who, in 2009, along with husband, Alan Gould, opened Darbster in West Palm Beach.
Themed “food we can all live with,” Darbster’s menus feature a wide array of beautifully curated organic and vegan options like crispy hearts of palm cakes with spicy caper remoulade, and Italian sliders with black bean ‘sausage,’ caramelized onion, red bell pepper and spicy paprika aioli.
“Being inexperienced, we spent about six months getting the initial menu together,” says Quinlan. “But since then, it’s been incredibly successful. Moreover, we just enjoy having a great neighborhood kind of joint with the foods we love—and with the added bonus of showing people that vegan food doesn’t have to be inedible.”
Attitudes toward plant-based food have radically changed over the years, adds Quinlan; a national learning curve and the trend toward healthier eating have helped her restaurant grow. “When we first opened, we intentionally never used the word ‘vegan,’ because it was a turnoff to people. We say ‘plant-based,’ because even though it’s vegan, it doesn’t carry the same negative connotation.”
Interestingly, most of Darbster’s clientele is not vegan, says Quinlan. At least until their first experience at Darbster. “We hear almost every night, ‘If I could eat like this at home, I could be a vegan.’ So, while I don’t think they leave as a convert, I do think they leave with an eye-opening experience.”
Named after the couple’s rescue dog, half of Darbster’s revenue helps fund the $1.4 million Darbster Foundation, which, since 2012, has rescued 14,000 unwanted cats and dogs from local shelters and transported them to their New Hampshire facility for adoption. More significant funding comes from grants as well as their annual Fur Ball, hosted this year at Club Colette, and purported to be the island’s only all-vegan event.
“My hope with our foundation is to, one day, be out of business,” smiles Quinlan. “Wouldn’t that be great?”
SIGNATURE DISH: Barley risotto with oyster and shitake mushrooms, cashew ‘goat’ cheeze, truffle oil, cherry tomatoes and cashew Parmesan; chicken parmigiana with panko-crusted chick’n, mozzarella cheeze, linguini, pomodoro sauce, basil oil, garlic bread and cashew Parmesan
SURE THING: Southwestern burrito with cilantro lime basmati rice, black beans, lettuce, tomato, cheddar cheeze, guacamole, sour cream and pico de gallo, in a sun-dried tomato wrap
LIVING ON THE EDGE: Raw bacon cheezeburger, a sunflower walnut herb burger with nacho cashew cheeze, eggplant ‘bacon,’ romaine, plum tomato, red onion and dill cashew mayo
8208 Glades Road, Boca Raton 561/558-9199 dvashboca.com
Serving authentic Mediterranean fusion cuisine to a loyal following continues to spell sweet success for self-taught chef Ilan Cohen, who ran the landmark Falafel Bistro & Wine Bar in Parkland for more than a decade before closing its doors because of the COVID-19 pandemic.
Thankfully, plans for a sister restaurant were already in the works and, last fall, the Cohens opened DVASH (“honey” in Hebrew), showcasing a modern twist on classic Mediterranean cuisine.
Like its predecessor, DVASH serves a mix of authentic, made-to-order Mediterranean favorites in a setting that Cohen designed to feel like you’re in his home. Top-selling menu items include skewered lamb kabob with a wine reduction, pine nuts and roasted garlic mash; vegan tofu scramble with spinach, mushrooms, red bell pepper, onions and herbs; and Middle Eastern-style risotto with lentil, mushrooms, onions and quinoa.
“I love cooking mostly vegan with flavorful, fresh herbs, even though we have amazing traditional options for meat eaters as well,” says Cohen, who ran a successful restaurant in his native Jerusalem before coming to the U.S. in 2006.
Cohen is joined by his wife, Lauren, of 30 years, who oversees all of the house-made desserts. “She’s very passionate about baking, which comes through everything on our menu. Her pumpkin bread pudding? The taste is insane.
“For me, it’s fun creating and serving the delicious Mediterranean dishes that I grew up with and learned to make from my grandmother. Not many people in this world love what they are doing, but we’re having fun doing what we love.”
SIGNATURE DISH: Grilled Lamb Chops Lamb chops served with roasted garlic mash, grilled asparagus and mint pistachio; Marscarpone pancake with sweet mascarpone and berries with rose petal compote
SURE THING: Roasted Eggplant Carpaccio Eggplant carpaccio served with raw tahina, roasted chestnuts, crushed tomato and cilantro on Jerusalem sesame bagel
LIVING ON THE EDGE: Jerusalem Tofu Burger Tofu burger served on ciabatta with hummus, herb tahini and sautéed onions with sliced potato fries
The Square, 700 S. Rosemary Ave. West Palm Beach 561/208-5222 plantarestaurants.com
A refreshing newcomer to the downtown West Palm Beach restaurant scene, Planta opened in April 2021 to rave reviews for its tasty take on plant-based food.
“We like the phrase ‘healthy hedonism,’” says Nicole Rotondaro, Planta’s executive restaurant leader for all four Florida locations. “Meaning, we like being a guilty pleasure without all the guilt by translating everyday flavors in a healthy way for our guests.”
Everyday flavors like their take on crispy, spicy bang bang shrimp, which is made using broccoli prepared in a tempura-like batter and served with sweet chile and peanut sauce, demonstrate that “plant-based” can be savory and incredibly tasty. Another star favorite is the black bean-based Planta Burger, made with a proprietary crispy rice blend that creates the perfect density and consistency of a traditional burger.
“It’s amazing what you can make from beans, mushrooms and oats and be absolutely delicious and savory,” Rotondaro says. “Who knew, right?”
Created by Founder/CEO Steven Salm and Co-Founder/Executive Chef David Lee, the first Planta restaurant opened in Toronto, Canada in 2016 followed by nearly a dozen locations in North America. “We’re happy to be at the forefront of the plant-based lifestyle,” says Rotondaro. “We’ve always referred to ourselves as plant-based versus vegetarian or vegan, which represents our overall approach to being Earth-friendly and Earth-conscious.”
The Planta brand widened its West Palm Beach offering last year by launching a happy hour menu at its Oasis area, which features a fun 40-seat outdoor covered bar with a full menu. “It’s something that people aren’t used to, having plant-based options along with cocktails. It’s been a huge success,” Rotondaro says.
Planta’s on-trend model isn’t limited to its menu offerings. All takeout packaging is sustainable, biodegradable and carbon-neutral. Its sustainability initiatives include recycling and composting at every location. “A Miami-based composting service comes twice a week to collect our scraps that are composted at their main facility. It’s such a cool program that we’re super happy to be a part of.”
SIGNATURE DISH: Bang Bang Broccoli Fresh broccoli florets prepared in a tempura batter, served with sweet chile and peanut sauce
SURE THING: Planta Burger Planta burger with mushroom bacon, lettuce, tomato, queso, caramelized onions and truffle fries
LIVING ON THE EDGE: Cold Chili Crisp Tofu Tofu served with kimchi, radish, scallions, sesame, Szechuan soy and crispy taro chips
1901 N. Military Trail, Boca Raton 561/417-5836 dinefarmerstable.com
Inspired by a shared passion for healthy living, Wyndham Hotel owner Mitchell Robbins and Chef/Restaurateur Joey Giannuzzi found the perfect place and time to launch Farmer’s Table. The two men couldn’t have envisioned a better concept—or partnership. Giannuzzi, who enjoyed decades of success in the restaurant world, knew that customer tastes were changing. His local Green Gourmet restaurant was hugely popular but in need of expansion. It was there Robbins and Giannuzzi met and discovered a shared interest in bringing something truly innovative and on-trend as consumer tastes were steering away from carbs, sugar, processed food, even meat—and demanding cleaner, healthier dining options.
Robbins, a longtime advocate of healthy living, agreed that his Wyndham Hotel’s 300-seat restaurant was the perfect hub.
“We both wanted a restaurant that’s a safe haven for friends and family to gather comfortably and enjoy food that meets their needs,” says Giannuzzi. “A place where grandma and grandpa can eat knowing that we don’t cook with butter, cream or too much salt; where mom can get something vegan while dad can get a steak, and where the kids can have healthy, gluten-free baked chicken fingers.”
The restaurant’s “never-ever” menu assures that all of the proteins that are served are free of chemicals, hormones, pesticides or antibiotics. “I had to get past the stigma of thinking eating healthy meant rice cakes and beansprouts that taste like cardboard,” Giannuzzi says. “We call our cuisine ‘feel-good food’ because it’s good for you—nutritious and nourishing to the body without being void of flavor or satisfaction—and it’s good for the planet, because we use eco-conscious purveyors and also implement environmentally friendly practices in our kitchen.”
In 2019 its second location opened at the North Palm Beach country club, with a third location near its flagship Boca restaurant slated to open in 2023.
The theme? “We’re doing an upscale Chinese restaurant borrowing some of the philosophies of Farmer’s Table,” said Giannuzzi. “We can’t serve an egg roll without submerging it in oil, but, as with Farmer’s Table, we’ve found healthy workarounds.”
SIGNATURE DISH: “Spasta” & Meatballs Chicken or vegan meatballs with spaghetti squash, organic spinach and tomato basil sauce; Roasted eggplant-zucchini lasagna with cashew ricotta, garlic sautéed spinach and ‘Joey’s Mom’s’ tomato sauce
SURE THING: Grass-Fed Beef Short Rib Slow-braised short ribs served with roasted Brussels sprouts, maple-whipped sweet potatoes and mushroom bordelaise
LIVING ON THE EDGE: Ramen Bowl Ramen bowl with cabbage, carrots, broccoli, mushrooms and gingered egg in a dashi broth, served with shrimp, tofu, tuna or chicken
This article is from the January 2023 issue of Boca magazine. For more like this, click here to subscribe to the magazine.
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