March 1st, 2011
I was tired tonight and did not even know what I wanted to eat. I had already decided that I was not going to write tonight. Let people read my post earlier today about the Children’s Beach House Golf Challenge. A worthy cause.
Then, my husband suggested we go to Outback Steakhouse. This restaurant is, literally, 2 minutes from my house in Rehoboth Beach. The address is 19917 Sea Blossom Blvd., Tel. is 302-227-4858 and the website is www.outback.com.
The very first time I went to an Outback Steakhouse was with Cindi, Tyler, John and Brandon. These boys were going to play lacrosse in Australia. They were in 8th or 9th grade. Cindi and I thought it would be so cool to take them to an Australian theme restaurant while they were in training in Conneticut. On and off I have been to Outback restaurants. Good portions, consistent food and moderate prices.
No, I did not take pictures of my rib eye or my husband’s fillet. I am telling you I was not in the mood. The phone kept ringing and the food came too fast. At first they took the food back so that we could finish our salad. Then, it was brought in again.
Then, T.J. came into the picture to ask us how everything was going and to apologize for the rush. There were not too many people left at that hour and he took the time to speak to us and made us feel comfortable. He has been working for Outback for 9 years; 3 of those here in Rehoboth Beach.
So, of course, we talked about glutens. Outback does have a gluten free menu. We asked him to order gluten free hard cider and beer. He said the restaurant gets a fair amount of people with gluten allergies.
I want to thank T.J. for being so gracious. To our waitress, thank you, as well. Sorry, but I did not have her name. Their friendly approach is was made me write this post; they made our evening. Thanks again.
A blog is a diary and even though this evening was not about blogging, well, you know how it is. I cannot keep my mouth shut.
Have a good one…talk to you later….
November 4th, 2009
Knowing that there are many reviews available on-line, I chose not to read any for this particular restaurant. I just wanted to feel the experience of just going in with a blank slate and then put it into words.
Last night was one of those beautiful full moon evenings in Delray Beach; a light wind and the ever present palm trees swaying in their own unique way. One thing that separates this town from others is the availability to eat outdoors. And, last night was the perfect night for such a thing and in my household, the mood was beef.
I have not been to Cut 432, even though this restaurant has been in Delray for about a year and a half. The address is 432 E. Atlantic Avenue, Delray Beach, FL 33483. The tel. is 561-272-9898 and the fax is 561-272-9797. The website is www.cut432.com.
Brian Albe, Brandon Belluscio and Chef Anthony Pizzo are the owners of Cut 432. Even though these owners are fairly young, between them are many years of experience in the restaurant business.
My husband, son and I arrived with no reservations and they sat us right away on one of their outdoor tables. For a Tuesday evening, it was comfortably crowded.
The restaurant and the bar inside have modern lines, but the chandeliers give it sophistication.
Johnny was our waiter and I cannot tell you enough how professional he was. I had so many questions for him regarding the menu and he was able to explain the ingredients and make suggestions. Definitely, he is an asset to the restaurant.
If you have read my blog in the past, you will know that my husband has to eat gluten free. It was so refreshing to see the eagerness of Johnny to put us at ease and go back to the kitchen and ask the chef if the creamed spinach could be made without the breading or make sure a particular sauce was gluten free. And even nicer was the fact that the restaurant wanted to accommodate us, as well.
So, in that respect I want to say Gracias a Johnny por habernos atendido tan bien, and thanks to Cut 432.
The menu is very well presented and easy to read. You should visit their website above mentioned because you can read their menu, check when the catering menu will be posted, read the bios, look at the pictures and see what this company is all about. You can even download their award winning wine list.
A couple of cocktails that attracted my attention were the Pumpkin Pie, which is a pumpkin infused vokda, cream and candied pumpkin. The other was the Jalapeno & Pineapple Margarita, which contains Gold Tequila, slice of jalapeno and pienapple juice.
The menu is divided into Raw Bar, Cheese Bar, Soup and Salads, Appetizers, Cuts, Fish, Potatoes, Sauces, Vegetables and Entrees. Desserts? Don’t worry, they will be discussed at the end of the meal.
Okay, I was looking at the menu and when I saw that for an appetizer I could have a grilled cheese; I knew what my choice would be. It was so delicious, but this was no ordinary grilled cheese. It had truffled gouda, short ribs and heirloom tomato soup. The actual sandwich was cut in two and the tomato soup could be use for dipping or just eaten with the spoon. Can you imagine? Of course, I dipped and double dipped.
My husband had the Local Ceviche, Peruvian Style with Aji Amarillo. Served in a Martini glass with the fish being grouper, it was very tasty; sweet with the right amount of heat.
Since my appetizer was quite a portion, I decided to go with the Sea Bass, which is one of my favorite fish. It had a Miso sauce that complemented the lightness of this fish so well. My husband had the 8 ounce filet and my son had the 12 ounce one. Both raved about their choices; cooked to perfection.
All side dishes are family style so the portions are big. They are served on cast iron cassouletes. Our choices were the Pancetta Brussel Sprouts, Creamed Spinach and Potato Gratin. All went perfectly well with our dishes. I was tempted to order the Buttered Edamame, since I never see it as a side dish, but to tell you the truth, we had a lot of food already.
Cut 432 is one of the restaurants that I have found have the key ingredients to make a successful restaurant:
Quality of Ingredients – If the restaurant has the money, they should buy the best.
Culinary Competence – This is the chef responsibility; to make the best with the ingredients he has available.
Service – Prompt; anticipating what you need.
Ambiance – Tranquil and relaxing.
Price – Cut 432 is pricey, but after the service and the food we experienced, it was worth it and, really, a cut above the rest.
With all that said I hope that visitors to this beautiful Village by The Sea will take the opportunity to pay Cut 432 a visit and experience it for themselves.
Until next time and writing from Delray Beach….talk to you later….
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