Monday, December 24, 2007

4 1/2 Star Review for Opus 5 by

Palm Beach County Dinner Review Opus 5

Food: *****
Service: ****

Opus 55050 Town Center CircleSuite 245Boca Raton, Florida 33486561-544-8000 Service: Reviewed by: Tom House

This is’s second visit and review at Opus 5 since legendary restaurateur Burt Rapoport opened this swanky eatery in May of 2006. My Celebrity Guest Jennifer Morrison and I sat at the bar and enjoyed a couple of the best Margaritas either one of us have ever had, while we watched lots of beautiful people come and go. Opus 5 is located in the shops of Town Center Circle, and is within sight of the Town Center Mall. Formerly the location of a great restaurant by the name of Zemi, Opus 5 has put this location back in the forefront of South Florida dining. Combine the tenacity and experience of Burt Rapoport with the culinary wizardry of Chef John Belleme…and you have an automatic winner.
Coincidentally, Chef Belleme used to be the Executive Chef at Zemi, so he is no stranger to this area. In addition, Belleme has cooked at a number of other Rapoport restaurants over the last nine years, including most recently Gotham in Delray Beach, and was also the Executive Chef at Max’s Grille in Boca Raton’s Mizner Park. Chef Belleme was co-owner and Executive Chef of Zemi from 2000 – 2004 and at that time was named “Chef to Keep Your Eye On” by Esquire Magazine’s John Mariani. Jennifer and I were excited to see what Chef Belleme and Burt Rapoport were up to now.
Hostess Alexis recommended a table on the outside patio, and we got the last one available in this popular area of the restaurant. The Christmas lighting was awesome, and it seemed that no expense was spared making Town Center Circle a holiday wonderland. An archway was created completely from millions of holiday lights, and every tree was lit all the way to the top…very cool.
Our waiter Jay was upon us immediately, offering bottled water and delivering a nice tableside dissertation of the specials of the day. We decided to start with Steak Tartar and Foie Gras two ways. The Foie was one of the specials and the delicate liver was sweet as candy, combined with grilled pineapple. The second way was poached au Torchon, The tricky part of this preparation is the wrapping of the foie gras carefully and tightly into a cylindrical shape using a clean dishtowel (the "torchon"), and tie the ends so that it stays put. The foie is then simmered in its previous marinade, usually with chicken stock as well, for about 15-20 minutes, until it is just heated through. Next it is cooled in its cooking liquid, and put it in the refrigerator until it cold and firm. When ready, this delicacy is better than any terrine you will ever taste, and Chef Belleme’s was perfect! The Steak Tartar was phenomenal as well. These appetizers were a tease of even better things to come, and Jenny and I were eager to explore Chef Belleme’s cooking prowess further.
For our main course, and after much deliberation, Jennifer decided on Miso Glazed Chilean Sea Bass, served with bok choy, enoki mushrooms, and finished with a ginger lime glaze. I chose Togarashi Roasted Scallops, served with asparagus, mushrooms, edemame and wasabi pepper sauce. These dishes were superb, with the scallops delivering just the expected kick from the togarashi (Japanese five spice) and the sea bass simply melted in our mouths. Other mouth watering choices on Chef Belleme’s menu included Maine Lobster Bolognese, Barbecued Pork “Chateaubriand”, Planked and horseradish crusted Atlantic Salmon, Grilled Yellowfin Tuna and a Crispy Free Range Long Island Duckling just to name a few. The menu has a decidedly Asian flair, but includes enough variety to keep everyone intrigued. Bell and Evan’s Farms ½ Roasted Chicken with Yukon Gold potato puree, asparagus and preserved lemon jus or Brandt Farms Braised Short Ribs with the same potatoes, wild mushrooms and summer vegetables are a good example of straight forward dishes with an American flair. Something for everyone! The Opus 5 Website claims that “Opus 5 serves superb American cuisine with Asian accents, in a casually elegant setting that combines New York sophistication with South Beach energy”. I could not have said it better myself…so I used their exact quote!Service was impeccable throughout our meal, and Jay’s tableside manner was professional but relaxed at the same time. Dining outside on the patio is fun, as the people watching is in constant motion. There are many other restaurants and shops in the Town Center Circle, and a variety of different types of people are moving about constantly, enjoying the dining, drinking, shopping and holiday lights!

Friday, December 14, 2007

Millionaire Mojito - Starring at Bogart's Boca Raton

Tommy Bahama Rum and Bogart's are bringing in the New Year Millionaire Style.

2 parts Tommy Bahama White Sand Rum
1 teaspoon super fine sugar
The juice of 1 lime
1 bunch of fresh mint
Dash of sparkling soda
Crushed ice

Muddle ingredients in a shaker, add ice and
Tommy Bahama White Sand Rum. Shake well
and pour into a chilled glass. Add sparkling soda.
Garnish with a mint sprig and enjoy.

Toffee Crunch Caramel Cheesecake

"Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. — The Editors

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Servings: Makes 10 to 12 servings.
Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Wednesday, June 27, 2007

Burt's Cuvee


Boca Raton, FL -- Noted South Florida restaurateur Burt Rapoport launched his first private label wine -- Burt’s Cuvee -- on June 8, 2007 at his restaurants. Rapoport currently owns Opus 5, at the Shops at Boca Center, and Bogart’s Bar & Grille, at the JM Lexus Premier Level at Muvico Palace 20, in Boca Raton, and Henry’s, at Addison Place, in Delray Beach. This delicious wine from Markham Vineyards -- a blend of primitivo, petite sirah, zinfandel, and syrah -- tastes like a full-bodied Italian wine with powerful fruit flavors.

Rapoport notes, “When I was out in Napa Valley, walking through the vineyards with Markham President Bryan Del Bondio, I told him about how I had branded my new company -- Rapoport’s Restaurant Group, Inc. He suggested that I offer a private label wine -- a blend that no one else would have -- and the idea soon became a reality.”

Rapoport has been offering wines from Markham Vineyards, in his restaurants, for over twenty-five years. When he and his former business partner, Dennis Max, ran their company Unique Restaurant Concepts, Inc. for twenty years, they were the largest user of Markham wines in the United States. “We basically introduced Markham wines to South Florida. These wines have gained popularity, around the country, because of their high quality and their reasonable prices.”

Del Bondio states, “After working with Burt Rapoport, for over twenty-five years, I am very pleased to produce this private label wine for his exceptional restaurants. I look forward to participating in several wine events, at Burt’s restaurants, this year.”

Rapoport is extraordinarily pleased to be offering Burt’s Cuvee, to his diners, by both the bottle and by the glass. He says, “We have had a special relationship, with Bryan Del Bondio and Markham Vineyards for years, and we are honored to have his wines -- including Burt’s Cuvee -- in our restaurants. We are proud of the quality, of these wines, and the ability to pass these wines on, to our diners, at a great value.”

Burt’s Cuvee will sell for $9, per glass, and $36, per bottle, at Rapoport’s Restaurants.

Monday, March 5, 2007

Rapoport's Chefs Meet Miele!

It was a wonderful pairing!
The Top Chefs from Rapoport's Restaurant Group, Inc. met on Thursday evening with Miele, to combine their talent of cooking with Miele's modern appliances.
Together with master mixologist, James Moreland, from Bombay Sapphire, the chefs dazzled the guests with creativity and taste sensations.
Joel Kasten, executive Chef from Opus 5, prepared pan seared jumbo sea scallops with artichoke confit, topped with miele porcini foam & applewood bacon-smoked salmon with meyer lemon oil, crispy capers & "potato chips".
Next it was executive Chef Chuck Gittleman of Bogart's Bar & Grille, doing his awesome grilled lollipop lamb chops with mint jam & a mini potato gratin.
After Chuck, was executive Chef Joey Gianuzzi from Henry's with his juniper & black pepper-seared tuna on a cripsy parsnip chip with sauce poivrad.
Last, was executive Chef John Belleme from Gotham Restaurant offering up Mahogany-glazed pork spare ribs with peanuts & cilantro with a green mango salad.
The experience, joining these top chefs with Mieli's fantastic equipment made for an interesting and delicious evening!