"Farm to Table," Asian Fusion Eateries to Debut in Delray

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Jamie DeRosa
The rich just keep getting richer, on Atlantic Avenue as well as Wall Street. Or at least, that's one way of looking at coming debuts of two more high-style, high-concept eateries on what's become Delray Beach's increasingly trendy Restaurant Row. 

Set to open in the next few months are Atlantic Ocean Club and Buddha Sky Bar, the inaugural projects of newly formed, SoFla-based Atlantic Management Group. The 5,000-square-foot Club will seat more than 200 in a posh dining room with sleek crudo bar, Swarovski crystal chandeliers, and teak walls, plus a spacious mezzanine and private upstairs dining room with expansive Delray views. 

In an attempt to capitalize on Atlantic Avenue's burgeoning nightlife scene, it will morph into a lounge when the wee hours start approaching. A December unveiling is expected. 

Chef is Jamie DeRosa, whose résumé includes stints at London's the Fat Duck and China's exclusive Capital Club. He'll be sourcing product from all over, from local purveyors to Sonoma County (lamb), Humboldt Bay (oysters), and Deer Isle, Maine (scallops). Look for dishes like chilled octopus with watermelon, avocado, poppy seeds, and Meyer lemon and salt-crusted yellowtail "en croute." 

Scheduled to open in early 2011 in the rooftop space above the Club is Buddha Sky Bar. Expect a pan-Asian slash Asian fusion menu, also concocted by DeRosa. More details on that later.
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