Roll Back to 1995 with Henry's Restaurant!

At Henry’s of Boca we are constantly striving to provide our guests with a memorable dining experience that’s not only delicious, but that also comes at a value. In today’s economic climate, with gas prices on the rise and the cost of some food items increasing as well, its imperative that we continue to give our guests valuable options when they choose to dine with us at Henry’s.

This summer we are offering up two ways to save with our classic “20 for $20” wine list and the introduction of Henry’s Spring Prix Fixe. The wine list features 20+ bottles of wine, from robust reds to crisp summer whites that can all be enjoyed for taste and value at $19.95 a bottle. The Spring Prix Fixe Menu is being offered at 19.95 per person and is a prix fix that offers a choice between fresh soup or salad, followed by a selection of six entrees including our Mahi Mahi with stir fried Asian vegetables, wasabi mashed potatoes and a sweet teriyaki sauce, or the Dijon Crumb crusted chicken Milano, with sautéed spinach, sweet potatoes raviolis, and Dijon-Cream sauce, just to mention a few. And then to finish it all off, guests will be treated to a choice between three of our delectable desserts.

Our goal at Henry’s is for every guest who walks through our doors to receive great food and great drink at a value that will resonate and keep them coming back to us for many years. When you dine at Henry’s this summer, feel confident that you know what you’ll be spending and that you’ll be receiving the best quality, value and service for your money. Cheers!

Blaine Mays

www.henrysofbocaraton.com

Iron Man hits Bogart's Bar & Grille!!

Iron hit the fans last weekend with an early start of Iron Man the movie by Marvel Comics, Thursday 8pm at Muvico Palace 20. It sold an estimated $100.8 million in tickets at North American theatres and an estimated $200 million plus world-wide.
Oscar nominee Robert Downey Jr. stars as Tony Stark/Iron Man in the story of a billionaire industrialist and genius inventor who is kidnapped and forced to build a devastating weapon. Instead, using his intelligence and ingenuity, Tony builds a high-tech suit of armor and escapes captivity. When he uncovers a nefarious plot with global implications, he dons his powerful armor and vows to protect the world as Iron Man. The film also stars Oscar winner Gwyneth Paltrow and Oscar nominees Terrence Howard and Jeff Bridges.
Many movie fans will remember Jeff Bridges from his role as ‘The Dude’ in the cult classic movie The Big Lebowski. Downey Jr. was a great choice for the lead role. It was refreshing to see a seasoned actor with amazing talent, but a name not bigger than the role itself play a superhero. This is the same way I felt with seeing Christian Bale play Batman in Batman Begins. I am looking forward to the new Batman movie, Dark Knight, which premiers July 18th, 2008 and features Heath Ledger’s last work, playing the role of The Joker opposite Christian Bale.
Iron Man is currently playing in five of our six Premier Level Theatres (must be 21 or older) at Muvico Palace in Boca Raton, and there are approximately 18 showings everyday. Movie tickets can be purchased online at http://www.muvico.com/. Grab dinner and a drink at Bogart’s and bring them into the theatre with you for the ultimate dinner and Iron Man experience!

For More information please go to www.bogartsofboca.com or call 561.544.3044

Graham Woodard Bogart's Bar & Grille

"Salt & Pepper Puts a Roof Over Our Head" Salt, and It's Importance In Cooking

My fond interest of salt began when I had just started a new job at the restaurant I will soon call home once again. I was a daytime grill man and for the first 2 weeks I was not salting my food, the chef of course noticed this immediately and berated me about it daily. He called me "salt and pepper" and then everyone else began to as well. I didn't understand how important these little granules actually were until I began to taste things with and without it. The quote above, (see title) is from the very Chef who gave me this nickname and it has been one of the best lessons that I have learned during my culinary career. To this day I will still answer to that name. When I began to taste differences in the food I was producing I started to see what the Chef had been talking about and pounding into my head all this time.
Salt is a vital part of our lives and well being. It has many effects on the body, it is an essential component of our diet and keeps the body running correctly. NaCi (sodium chloride) or better known as salt, breaks down in the body and provides it with Sodium which the body is not able to manufacture on it's own. Sodium is a primary electrolyte and is vital to almost all of the body's movements and nerve impulses, without it we would not be able to function. It also provides the body with Chloride which is essential to our digestive and respiratory systems. It is also essential for osmosis, which is the process in which enables water to travel through the cell walls. This is vital in keeping osmotic pressure of the body's cells at an equilibrium. Bust as we all know to much, salt can also be dangerous for the human body. It can cause dehydration, through the process of osmosis the cell's water is pulled out by the sodium and the body can dehydrate. It can also cause high blood pressure which can damage blood cells and cause stroke or heart attack. This is the reason why we have seen such a boost in the amounts of "low sodium" diets out there in the past few years.
Another important food enhancing technique that involves the use of salt is brining. Brining is generally done with the solution of salt, water and sugar. It can be done to all types of meats as well as vegetables. When brining meats, the meat is submerged in the salt solution for an amount time, in which the salt is able to penetrate into the meat and flavor the inner most parts of the meat. It also enables the meat to absorb water and keep the natural juices inside of it. This is due to the high concentration of salt and water on the outside of the meats cell walls. Without the presence of slat in our food there would be no flavor or taste, it would be bland and would not reach out grab your taste buds like the food that is considered to be great does.
Thank goodness for salt!

Sous Chef David Fierstein Henry's Restaurant, www.henrysofboca.com

Bogart's Concession Offers Healthy Alternatives to Traditional Theater Candy and Popcorn.

For eons, a night at the movies has gone hand in hand with indulging in popcorn, candy, soda, nachos, and every other temptation offered at the theater's concession. This sugary, buttery feast is all fun and games for children's fast metabolisms. However, as we age our metabolisms slow and we begin to suffer consequences from such indulgences.

At Bogart's Bar and Grille, your movie-going experience can mature along with you, guilt-free. We offer a variety of healthy alternatives to traditional theater snacks. In addition to our candies, gourmet chocolates, and complimentary popcorn (free with the purchase of a Premier seating movie ticket), we have salads, pita wraps, bottled waters, and smoothies.

Our new Mixed Berry Smoothie, a delicious blend of fresh strawberries, blueberries, raspberries, pineapple juice, sorbet, and no fat yogurt, is a great way to snack healthy. Add an optional Protein Boost and make it a meal substitute. If you are dining in the restaurant, avoid the concession line by ordering a Mixed Berry Smoothie from your server. It is an excellent lite dessert, perfect for sharing with your date after a heavy meal.

Graham Woodard: Bogart's Bar & Grille: www.bogartsof boca.com

HENRYS HOSPITALITY: "THE LITTLE THINGS"

Webster dictionary defines hospitality as, " hospitable treatment, reception or disposition". We at Henry's, take a very serious approach to our level of hospitality. A costumers perception of how they are treated is as important to the success or failure of that restaurant as the food it is serving. That's why the staff at Henry's is 100% committed to giving our guests the best dining experience possible.

The smile at the host stand, the attentiveness of the servers, the courteous nature of our bussers, and the managerial table visits is what Henry's prides itself on, which is to be the best restaurant you've been to in a long time. While we feel we excel in many areas, Henry's is never satisfied. We take great care to listen to your ideas on how serve you better. Next time you visit with us, please fill out our, " data information card", on your table, These cards are a precious tool in allowing you to get your comments and concerns across to us, as well as enable you to receive free promotional discounts on food and wine.

Thank you form the Henry's staff
See you soon

Scott Pressman http://www.henrysofbocaraton.com/

Weekend Brunch and a Movie at Bogart's Bar & Grille in Boca Raton

Bogart's Bar and Grille is now offering a weekend brunch menu on Saturday’s & Sundays. Choices include fluffy omelets like spinach, mushroom, and Gruyere cheese , Cold smoked salmon, caramelized onions, and eggs, broccoli, spinach quiche, Southwestern burrito enchilada with chorizo, peppers, eggs, cheddar and Monterrey jack cheese, in a tortilla topped with a zesty enchilada sauce. An 11oz New York Steak, eggs any style, and seasoned french fries or a beef chili and aged white cheddar cheese omelet are some other excellent choices. Bogart's regular menu is also available and remember all items my be enjoyed in the comfort of one of our six premier theatres.

Executive Chuck Gittleman www.bogartsofboca.com

www.chefsgoingwild.blogspot.com

WHY ON THIS NIGHT DO WE EAT AT HENRY’S of BOCA RATON, FL?

Only a few of us know that there are really 5 questions for Passover.
Four of those questions were answered by God, but the fifth question?
The fifth question is: why on this night do we eat at Henry’s?
Which leads us to a sixth question: Why, instead of sitting and enjoying the company of your family and friends, would you spend hours on end cooking dish after dish (and later cleaning dish after dish), cleaning the house, setting the table for the adults, another table for the kids, serving the food, only to be rewarded by washing all the dishes, putting everything away, AND THEN doing it all again the NEXT night!

Why go through all that trouble when you know that Chef Joseph Giannuzzi and the staff at Henry’s can do it all for you!

The tradition continues year after year at Henry’s, and this year Seder dinner will be offered April 19th and 20th . There are seating's available for you and your family to dine and enjoy the holiday together. We are offering a prie fixe 4 course traditional Seder menu or one can order ala carte.

And everything is also available for you to take home,
nobody will know you didn’t make it yourself,
let us make your matza balls and prepare the brisket,
you can take the credit, we won’t tell.

Call for more information and reservations.

Henry’s
561-638-1949

Bogart's Bar & Grille in Boca Raton Celebrates St. Patty's Day!

Here Ye Here Ye, an announcement from the Catholic Church. In keeping with accordance to tradition, the Catholic Church has officially changed the day of Saint Patrick’s Day to March 15th to avoid having in fall in the same week of Easter. Here at Bogart’s Bar and Grille we have decided to expand on this tradition by celebrating St. Patty’s day for five day and five nights. We begin on Friday March 14th by offering hearty food sure to remind you of the good old days in merry old Ireland. Our Executive Chef Charles Gittleman has planned a menu worthy of bringing out the Irish in everyone. Shepherds Pie, Corn beef and Cabbage, just to name a few, can be accompanied by your choice of Irish beers or specialty green drinks sure to bring out the festive side of everyone. Come join us as we celebrate this tradition once again! We look forward to serving you soon.

Dara Schlomowitz www.bogartsofboca.com

Boca Raton's Bogart's Bar & Grille Gets March Madness Fever!

HEY THERE LADIES & GENTS!!! DON'T FORGET TO COME TO BOGART'S BAR & GRILLE FROM MARCH 14th - 19th FOR OUR ST. PATRICK'S WEEK CELEBRATION!!!
COME FOR THE AMAZING SPECIALS, SUCH AS OUR OUTSTANDING SHEPPARD'S PIE, AS WELL AS OUR CORN BEEF AND CABBAGE. BRING THAT SPECIAL PERSON OR EVEN WITH A GROUP OF FRIENDS TO TRY OUR GUINESS AND BUSHMILLS SPECIALS, OF COURSE WE WILL HAVE GREEN BEER TOO!

ALSO JOIN US FOR THE FLORIDA DERBY WEEKEND HELD ON MARCH 28th - 30th. WE WILL BE SERVING "BULLITT" BOURBON AS ONE OF OUR SPECIALS.

JOHN MADDALENA, GENERAL MANAGER - WWW.BOGARTSOFBOCA.COM

Henry's / Delray Beach Sun Sentinel Review

Henry's is a bustling restaurant serving upscale contemporary cuisine and American comfort food that's a cut above.Early-bird specials offer a great value; the restaurant is very busy during the early hours of the evening.The wine list is excellent, offering a very good selection at various prices. The full bar is well stocked with excellent top shelf and well liquors.
Even though the restaurant is busy, the service is attentive. Many of the staff are longtime employees, an excellent indicator of a well-run restaurant.I couldn't help overhearing the staff calling many of the patrons by name.More than a few customers proudly offered suggestions and commentary when they heard that it was my first visit.Henry's Magical Split Pea Soup ($5.95) is a vegetarian creation that boasts excellent flavor.The tuna tartare ($12.95) is elegant, light and served with an exotic papaya slaw for an interesting contrast.Starter and main plate salads are a little pricey, but the quality of the greens and the upscale extra ingredients justify the cost.The charred tomato vinaigrette served on the chopped roasted vegetable salad ($9.95) is an innovative twist to salad dressing and definitely worth a try on any of the salads.The entree selection is excellent, with something for everyone.The gourmet pot roast ($24.95) comes highly recommended, as does Henry's signature chicken pot pie ($18.95). Another signature item at Henry's are daily specials of country chicken casseroles ($17-$19), which are large helpings brimming with various regional chicken entrees such as Southern-fried, cacciatore and coq au vin.Don't let these simple items mislead you into thinking that Henry's is a diner.Even the simplest of fare gets upscale treatment with excellent ingredients, large portions, innovative side dishes and beautiful presentation.Upscale items include Dijon and Crumb-Encrusted Chicken Milano served with sweet potato ravioli ($18.95) and Roast Duck with fig-balsamic glaze ($23.95) plated with spaghetti squash and mushroom barley pilaf.A rather uncommon item, Ruby Red Trout with wild rice and amaretto buerre blanc ($21.95), was served to a person at the next table; the presentation was simple and refined, the aroma of the salmon-colored trout was wonderful.The desserts change often, but if available I highly recommend the banana cream and coconut cream pies ($8.95).These are given the star treatment and what could be ordinary is transformed into extraordinary.The banana cream has a golden topping ... literally. There is what appears to be gold leaf mixed into a crumb topping.This is a unique and spectacular finish to a wonderful dining experience.

Write to dining correspondent Donald Kim at foodie@fishsticks.cc or in care of the Sun-Sentinel.■■■½Cuisine: American
16850 Jog Road, Delray Beach561-638-1949hhenrysofbocaraton.com
Cost: moderate-expensive
Credit cards: all major
Hours: lunch Monday-Saturday; dinner nightlyReservations: recommended
Bar: full service
Smoking: outdoors
Children's facilities: high chairs, boosters
Wheelchair accessible: yes