Wednesday, January 30, 2008

Valentine's Day at Bogart's Bar & Grille

Lights…Camera…Romance? Yes ladies and gentleman romance is all around us as the world prepares to celebrate the most romantic day of the year! Homes are being decorated, retail outlets are stocking up and Bogart’s Bar & Grille is planning to woo you into an unforgettable evening. Whether you are with a loved one or just a casual acquaintance, Bogart’s Bar & Grille together with Muvico Place 20, want to sweep you off your feet and into the whirl-wind of love. Our executive Chef Chuck Gittleman is preparing a luscious menu that is guaranteed to satisfy your taste buds and your passionate hopes. Call now to reserve your spot on the romantic wheel and join us, As Humphrey Bogart said, “I think this is the beginning of a beautiful friendship." Happy Valentine’s Day from all of us at Bogart’s Bar & Grille. “Here’s looking at you Kid.”
For reservations call 561.395.4695 or 561.544.3044
Dara Schlomowitz

Tuesday, January 29, 2008

Romantic Valentine's Day Dessert from Rapoport's Restaurant Group

chocolate heart layer cake with chocolate-cinnamon mousse

Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.
Servings: Makes 4 servings.

4 tablespoons unsalted butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar

Mousse Base
1 cup heavy whipping cream
4 cinnamon sticks, broken in half

Mousse, Cake Assembly, and Glaze
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
Preparation For Cake:
Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.
For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

Monday, January 28, 2008


By Chuck Gittleman:

As the Florida Presidential primaries approach the Republican Party held there debate at Florida Atlantic University in Boca Raton on Thursday January 24, 2008. Before the Debate Governor Mitt Romney held a rally at Bogarts Bar and Grille with about 300 supporters gathering to hear where the Governor stood on the issues. It was really exciting to meet the Governor (possible next President) and cheer him on. The candidate signed autographs, posed for pictures, shook hands, and reinforced his commitment to the America people. He was accompanied by his wife Ann, and various family members.

Bogart's Bar & Grille Crispy Fried Chicken

By Chuck

How about enjoying some of the best Fried Chicken while enjoying a first run movie in comfortable assigned seating. Just step up to the concession stands located upstairs at Bogarts Bar and Grille on the Premier level at Muvico Palace 20 in Boca Raton. Bogarts uses a Henny Penny pressure fryer the advantages of pressure frying are clear: controlled low pressure allows faster cooking at lower temperatures. This not only saves energy and shortening, but helps seal in the food’s moisture and natural juices for a healthier, better-tasting product. Henny Penny first introduced commercial pressure frying over forty years ago. A half chicken served with seasoned French fries and house made coleslaw. How about a half bottle of wine or a domestic or imported beer to go with your meal it’s all available at the concession stand for you to enjoy while watching your movie on the big screen. “Here’s dining with you kid”

Thursday, January 17, 2008

"Great Grapes" Scott Morris

If you were looking at billboards top 100 to see how your favorite song was doing, this one would have a bullet next to it. "Burts Cuvee", a blend of Syrah, Petit Syrah, Primitivo, and Zinfandel made by Markham Vinyards exclusively for Burt Rapoports Restaurants has sped up the charts in sales and exploded on the palate of our guests. From December 1, 2007 to January 15, 2008. This exclusive cuvee, led red wine sales by the glass & by the bottle here at Henry’s Restaurant in Delray Beach. Our guests are really coming around to appreciate the uniqeness of the concept and the wine. Our guests now ask for it by name, it's built a following of it's own!

--Scott Morris

--General Manager, Henry's of Boca

Wednesday, January 9, 2008

Dinner & a Movie - Bogart's Bar & Grille

Every weekend we like to check out the new movie openings at the Premier movie theater, Located in the Premier Level at Muvico Palace 20, Boca Raton 3200 Airport Road, Boca Raton, FL 33431, home of restaurateur Burt Rapoport's Bogart's Bar & Grille.

This past weekend was the opening of the Bucket List. We decided to give the movie a try, first stop, Bogart's Bar & Grille, (located upstairs at Muvico) definitely one of the coolest places around the Boca Raton area! Martini's, steak and popcorn, who could ask for more?

We like to get there a little before the movie starts grab a bite to eat, and one of their incredible martinis. The menu is fantastic, a little of everything, (you can find the menu on the websight)

If you're running behind, Bogart's & Muvico make things so easy for you; It is set up so you can bring your food and drink into the theater with you!

Wait until you see what is stocked at their concession is unbeleivable! Palm Beach Confections, Haagan Dazs ice cream, over 20 bottles of wine and champagnes. It will blow you away, and I guareentee, you will never want to see a movie any other place again!

You can call to reserve both movie tickets and dining reservations in the dining room at 561-395-4695, or just head upstairs and have a seat in the bistro.

Here is the latest review on the Bucket List:

Jack Nicholson and Morgan Freeman star as two terminally ill cancer patients who decide to break out of the hospital and live their last days to the fullest in director Rob Reiner's seriocomic road movie. Edward Cole (Nicholson) is a corporate billionaire who is currently sharing a hospital room with blue-collar mechanic Carter Chambers (Freeman). Though initially the pair seems to have nothing in common, conversation gradually reveals that both men have a long list of goals they wish to accomplish before they kick the bucket, and an unrealized desire to discover what kind of men they really are. But one can't accomplish such lofty objectives from the confines of a hospital bed, so now, in order to live their lives to the absolute fullest, Edward and Carter will have to make a break for it. With a checklist that includes playing the poker tables in Monte Carlo, consuming copious amounts of caviar, racing the fastest machines on four wheels, and much more, these two terminally ill men will do their best to fit a lifetime of experience into their last remaining days while forging an unlikely, but truly remarkable, friendship. ~

Bogart's Bar & Grille Review in "Simply The Best Magazine"

By Kenny Spahn

"Dinner and a Movie
now takes on a whole new meaning.
That is, at least, in Boca Raton, at Bogart’s Bar &
Grille. Bogart’s is the latest blockbuster from legendary
producer Burt Rapoport (Opus 5, Henry’s,
Max’s Grille, Mon Ami, et al.). The setting takes place at the
glamorous Premier Muvico Palace, where you can catch all
the Red Carpet entrances and after-party action at the lively
front Bistro. Or, choose the back Dining Room for a more
intimate experience. Either way, you’re in for a great show.
GM John Maddalena directs the action with seamless editing
(ever-cognizant of the pending movie start times). But the
real special effects take place behind the scenes, where
Executive Chef Chuck Gittleman and his backstage crew
deliver daily all-star performances.

Bogart’s eclectic menu features some favorite
celebrities from other Burt Rapoport productions (call it,
“The Best Of Burt”). The show begins with appropriatelydubbed
“Sharing Plates” ($7-$14), including Asian-inspired
Calamari and Wasabi Seared Tuna (from Opus 5) and
Mahogany Chicken Wings (Max’s Grille). Or if you prefer a
good Western, catch the Grilled Chicken Quesadilla, Baja
Fish Tacos, or Chili Con Queso. Prezzo’s signature thin-crust
Pizzas make a spectacular comeback at Bogart’s (try the
Whole Wheat Grilled Veggie, or luscious 4-cheese Chicken
Artichoke). But our favorite preview appears in the role of
the practically addicting Black Angus Sliders.

"Opening Act"
Several characters play duel roles as light dinners
and/or healthy lunches. Grilled Chicken, for instance,
shares the screen with mixed baby greens, goat cheese, pine
nuts, tomatoes, and crispy onions in a rousing rendition of
Balsamic Grilled Chicken Salad. Southwest Cobb, Greek, and
Thai Chicken are some other meal-worthy Salads ($6-$15).
Meanwhile, the 10-oz. Premier Sirloin Burger takes the lead
on the Sandwich set, co-starring the Mediterranean Chicken
Pita, Blackened Mahi, and Grilled Portobello sandwiches.

"Main Attraction"
Onion-Crusted Snapper repeatedly garners
a standing ovation, with its crispy onion crust adding a
subtly sweet note and textural component to the butter-soft
filet, all set atop a cloud of mashed potatoes, and teamed
with sautéed spinach and Madeira wine sauce (Bravo!).
Henry’s Old Fashioned Pot Roast and Max’s Radiatore (with
roasted chicken, broccoli, sundried tomatoes, balsamic
broth, goat cheese and pine nuts) are other sellouts, along
with Blue Cheese Crusted Filet Mignon, Maple-Ginger
Salmon, and the diet-conscious Boca Plate ($13-$28). The
night’s best performance, however, was an inspired guest
appearance (i.e., nightly special)—Chef Chuck’s amazing
Seared Scallops. The delicate bivalves appeared beautifully
bronzed and glazed in truffle-brown butter reduction, with
baby green beans and sultry caramelized onion-mashed potatoes
playing supporting roles. Brilliant! (Chef Chuck, this one’s a
winner, dude —sign it on to the regular cast!).

With a title like “Bogart’s Bar and Grille,”
you better believe the ‘Bar’ delivers some killer cocktails. From
the well-scripted wine list, we particularly applaud an independent
feature, Burt’s Cuvee (Burt’s private label, now
appearing only at select Rapoport venues). Enjoy this full bodied,
meritage-like blend (primitivo, petite syrah, zinfandel, &
syrah), which sings bold dark berry notes, while delivering dramatic
lines of licorice, oak, and spice. (“Movie?—What

"The Finale"
Directing the Dessert production is the
award-winning Niko Jambetakis (my favorite pastry
chef). Anything that comes from Chef Niko is bound to
be awesome, but his homemade Blueberry Pie gets the
Academy Award. It’s made fresh from scratch, served still
warm, and topped with vanilla ice cream—just like
grandma used to make (if your grandma was a highly
skilled Greek pastry chef!). One sneak preview, and
you’ll forget about all about the Raisinettes and

Bogart’s Bar and Grille
Makes an all-star performance—
one you’ll want to see again and again!
Serving lunch and dinner daily (with or without a movie).
Located at the Premier level at Muvico Palace 20 in Boca
Raton. Call (561) 544-3044, or visit: