November 23rd, 2013
In the heart of the Art District of Delray Beach, Florida….Pineapple Grove, Brule Bistro has made a name for itself for serving delicious food with amazing flavors in a casual atmosphere…an extensive wine list will make any wine lover happy.
Brule Bistro is located at 200 NE 2nd Ave., Delray Beach, FL 33483 Tel. 561-274-2046 Website? http://www.brulebistro.com. Find them on Facebook, as well.
Our big decision was…inside or out? My friend, Anita had never been and she decided she wanted to capture the vibe of the restaurant…sitting inside would be a must.
JD opened the door and he immediately became our server. With a big smile and plenty of good answers to our questions, not to mention his suggestions, we knew we were in good hands.
We sat near the open kitchen….we wanted to see the comings and goings of a busy restaurant. The chefs were definitely, ready!! You know the customers are having fun when the constant chatter, and the background music had everyone in a good mood…plenty of smiles.
Taro Chips looked beautiful waiting to be served.
The swordfish looked fantastic. I was trying to make a decision.
Delray Beach is a dining destination in South Florida. Who would have thought 20 years ago that this Village by the Sea would be the talk of Palm Beach County. Great food, plenty of entertainment, lots of shops…the beach is…well, you have to experience it.
Our dining event was starting….first a little bread to get us going, olive oil and balsamic reduction.
An appetizer of Pontano Farms Zucchini Blossoms, shiitake, goat cheese, tarragon aioli, and port reduction. Crispy on the outside with all those other ingredients making my taste buds do a little dance.
An Artisan Wedge Salad was Anita’s choice, with Romain, bacon, avocado, pickled shallot, tomato concasse, creamy bleu cheese vinaigrette.
Shrimp & Grits, jumbo prawns, house chorizo, on crispy polenta was an appetizer which my friend, Anita, decided to order for dinner. She loved it.
JD, our server thought the Tangier Duck Breast & Roasted Pumpkin Cavatelli, was a wonderful dish, full of flavor. He was right. It had Brussels sprouts, duck bacon, toasted pumpkin seeds, and a spiced apple reduction.
Should we even consider a sweet ending? Of course, the Smoked Sea Salt and Caramel Brownie with vanilla gelato….was outstanding. Just the right amount too…and perfect for sharing, when you know you have had enough to eat.
So many choices and where to go. Word of mouth is something I take seriously. At times I agree with the suggestions, and other times, I don’t, but that is what makes it interesting.
Have a great time….Talk to you later.
September 17th, 2011
I am welcoming this change in the weather like you would not believe. It is so gorgeous and crisp; makes you want to get up and do something.
If you are spending time this week-end at the beaches, you will hear the roar of motorcycles up and down Coastal Highway (Rt. 1). They are mainly heading towards Ocean City, MD, where the Delmarva Bike Week is presently taking place.
The other day I went to have lunch at Liquid Assets. This restaurant, bar and beautiful bodega is located at 94th St. & Coastal Highway. Tel. 410-524-7037, website? http://www.ocliquidassets.com. I think this is the perfect opportunity to write the post on L.A. since just as it opens for lunch, it is also open for dinner.
I took my sister in law, Susie, on this outing. I wanted her to see how different it was. Don’t have one in our Delaware Beaches.
It has a bistro atmosphere with different choices for dining. You may choose to stay in the package goods section where you can see the comings and goings of patrons, and at the same time have a quiet dining experience.
You can also sit at the bar, or decide to dine in their separate dining room, which might be more intimate. The feel of it is, definitely, more like a wine cellar.
Susie and I decided on a corner table in the middle of the package goods store.
Diane was our waitress and she turned out to be very knowledgeable about the menu and very friendly, as well.
Usually, I do have their Pan Roasted Mussels. I truly love them and even though I have had very good ones in other restaurants; these, at L.A. are totally #1.
But, I decided to have something else. I went with their L.A. Burger. It was made with Creekstone Farms beef, with a traditional cucumber and red pepper relish, bibb lettuce, Denhay English Cheddar, and thick cut fries on a Kaiser roll. Temperature? Medium rare.
As you can see from the pictures, it was a very generous portion. How I ate it? I don’t know. To tell you the truth I don’t know why I even dare to question this since I have always been able to finish all my food.
It was juicy, well seasoned and I really did like the addition of the bibb lettuce.
Susie had their Deluxe Grilled Cheese. This sandwich is always on their menu and it is very popular. Applewood smoked bacon, sliced apples, cheddar, spinach, pane dolce and thick cut fries.
Great combination of flavors for this time of the year. We had to open it so that you could see what it looked like inside.
Liquid Assets has an extensive wine collection, as well as plenty of spirits. As I walked around a few caught my attention.
Then, one in particular. It was a Vodka called Tito’s Handmade Vodka. In large letters it also said Gluten Free.
This vodka is handmade in Austin, Texas by Mockinbird Distillery. It has been in the press lately, as well. It has the designation of being the First Spirit to be Made in USA Certified. If you visit their webiste, www.titosvodka.com, you will find very interesting info., including the press releases from Buy American Challenge, WSJ, Martha Stewart, NY Times and CNN Money.
Liquid Assets also has catering, and the availability to hold private parties in the restaurant.
By visiting their website, above mentioned, you will find their menus, including their cheeses, their martinis and their beer list. Throughout the year they hold events and interesting specials, as well. You can even share your lazy dog photos with L.A.
Lazy? Don’t want to cook? They have carry-out.
You can find them on Facebook and Twitter.
Have a great day!! Talk to you later….
August 6th, 2009
On a rainy night in the Delmarva Peninsula, Debbie, Peyton, Brennan and I decided that a few rain drops were not going to stop us from having an evening where we could enjoy one of our favorite pastimes, which, you guessed it, is tasting the flavors of the different restaurants in our beach towns. The traffic was testing our patience, but we made it and even though it was early in the evening, in Ocean City, the parking was crowded and Liquid Assets was alive.
The address for Liquid Assets is 94th St. and Coastal Highway. Their tel. is 410-524-7037. The web site is www.ocliquidassets.com and it is full of information, even recipes. This restaurant is located just past the 94th street if you are coming from points north. Once you are inside, you forget that you are, actually, right by a highway and yes, in a strip mall.
And, that is when you start asking yourself if you are in a restaurant or a liquor store. The concept is different and I have not seen it here in the beaches. There is a bar in the first room as you come in and there are tables and a few sofas with cocktail tables, as well. Around the walls you will find wine bottles and other types of spirits. We felt we were in a wine cellar. We were seated in this big room but there were customers coming into the “liquor store/restaurant” just to buy liquor. Our table was in the middle of the action. There was another dining area adjacent to where we were sitting, with an additional bar and that room was more private. It even had more of a wine cellar feel.
We proceeded to order some drinks and check the menu. I have been to this restaurant before, and have always enjoyed it and hope this time it would not be any different. For an appetizer, we ordered Pan Roasted Mussels which had aged chorizo, shallots, garlic and ciabatta (bread). The broth was great. We also ordered the House Made Hummus & Tapenade. That was delicious too. For our entree we all ordered different things like Seared Scallops & Mushroom Risotto, Clam Bake, Stuffed Tomatoes with Crab and Beef Skewers. We were happy with our food and its presentation and in no time we were finished. The waitress was very nice and not intrusive; cordial and there when we needed her.
What really made this evening special was the company. No food will ever be good enough if the people you are sharing it with are not enjoying themselves as much as you are. The conversation was interesting, fun and relaxing.
Soon we had to leave since the night was still young and some of our party was off to another event. But, it won’t be long until we get together again.
Note: Prices at Liquid Assets were good.
We did not have dessert since we were satisfied with our meal so why not include the following cake whose recipe was given by another Debbie:
Peachy Crunch Cake
2 cups flour
1 1/2 tsps. Salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 1/4 cups oil
2 eggs
2 cups sugar
2 ripe peaches, thinly sliced
1 cup chopped nuts
1 tsp. vanilla
1/3 cup Applejack brandy
Combine dry ingredients and set aside. Mix oil, eggs, and sugar; add flour mixture.
Add peaches, nuts, vanilla and brandy; mix with electric mixer. Batter will be stiff. Spread in a lightly greased 10″ tube or Bundt pan.
Bake at 350 degrees for 50 – 55 minutes
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