![]() ![]() ![]() If you’re a wine lover, steakhouses are an oasis among restaurants, typically having some of the best wine lists in the industry (heavy on reds, of course). A meal can be made of appetizers, too - especially if you have a light eater in your group. A lunch or prix fixe dinner may be offered at less cost. To counter some of the sticker shock, many steakhouses have begun offering other entree choices, or smaller plates, including vegetarian dishes beyond salads. Side dishes at most steakhouses are a la carte order them for sharing, because portions are substantial. Prime and choice steaks are pricey, still considered a luxury food, and costs for restaurants have risen even over last year’s leap. ![]() They often don’t display prices, but expect to spend big bucks. But keep in mind that only a few steakhouses serve lunch, so plan ahead and make reservations. Phone 56 for reservations įrom upscale and modern, to classic bustling big rooms, South County has numerous steakhouses to please Dad on his day June 18.įather’s Day is easier to navigate than Mother’s Day if you’re eating out. Medi Terra, Royal Palm Place, 301 Via De Palmas, #99, Boca Raton. “We’re proud of our quality and creative, unique menu.” “We’re here to provide the food connoisseur an alternative to the pasta, sushi, taco and other restaurants opening here,” Daniel said. You can expect to see both father and son at the restaurant daily visits from the chef to table are common, unlike their menu. He also recommends the corvine served on a bed of butterbeans with ginger and shallots.Īn Old World wine list accompanies the menu, Daniel said. “The traditional paella calls for rabbit but we think that might be a little too avant garde here,” Daniel said.Ī daily selection of fresh seafood yields his favorite: branzino over squid-ink risotto and asparagus. Paella Valenciana, consisting of saffron rice mixed with chicken and a seafood variety of clams, calamari, shrimp, scallops and chorizo, is a favorite. ![]() It’s accompanied by fingerling potatoes roasted in the duck fat. So juicy and tender inside, finished with a French prep - a duck a l’orange sauce with Grand Marnier and orange juice. “A beautiful half a duck, roasted with crispy skin. It was absolutely wildly successful,” Daniel said. “It’s something we launched skeptically, not knowing if Boca was a duck crowd. Popular dishes include a half roasted duck. They can experience a variety of what we offer on the menu,” Daniel Velicu said. “We recommend the tapas for first-time guests. Dishes from France, Spain, Portugal and Morocco pepper the specials and fixed menus. Together they work out dishes and service “for the best guest experience from the time they enter the door till after they leave,” Daniel said, with follow-up on digital media.Ĭuisine in the 90-plus-seat restaurant is coastal western Mediterranean. It’s front-of-house versus back-of-house,” Daniel said. That leaves me with the operational part. “My father is the creative artist he’s responsible for providing the dishes, the flavors and ingredients. The space in Royal Palm Place became available, and they decided to take a chance on it, Daniel said. At Hilton Hotels International he became director of catering and events for the Americas.Īfter the worst of the pandemic passed, Michael Velicu moved to Boca Raton to be near his son, and they brought their dream to fruition. Meanwhile, Daniel pursued his career in hotel hospitality, working for the Waldorf Astoria. He became chef/owner of Mediterraneo in Ridgewood, New Jersey, and for 17 years won awards for his cuisine. In his mid-40s, he had a pretty dramatic pivot,” Daniel said.Ī gift to take classes at the prestigious French Culinary Institute in New York City, under the tutelage of masters such as Jacques Pepin and Andre Soltner, turned Michael’s creative hobby into a new career. “My father had a lifelong career as a structural engineer. It all began with a mid-life career swing. The pair, originally from New Jersey, always dreamed of building a restaurant from scratch. “Like any good couple or partnership you have your ups and downs and good days and bad days,” he said. It’s challenging to have family in the restaurant business together, particularly of two generations, yet this works out, Daniel said. Michael, 65, is the creative chef, while Daniel, 35, is the chief of hospitality and operations manager. The Velicus, who both live in eastern Boca Raton, opened the small chef-driven spot in the former Cafe Sapori in Royal Palm Place in late 2022. Medi Terra in Boca Raton is the culmination of a dream for the father-son team of Michael and Daniel Velicu. BELOW: Michael Velicu is chef his son Daniel is in charge of hospitality and operations. A sampling of tapas at Medi Terra in Boca Raton’s Royal Palm Place. ![]()
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