Jazziz hard rock



Keywords: jazziz hard rock, dining scene
Description: JAZZIZ Bistro and Live Music, Hard Rock Hotel & Casino, 5731 S. State Road 7, Hollywood, 954-583-8335, combines a top-tier restaurant with an adult live music/entertainment venue. The restaurant is

JAZZIZ Bistro and Live Music, Hard Rock Hotel & Casino, 5731 S. State Road 7, Hollywood, 954-583-8335, combines a top-tier restaurant with an adult live music/entertainment venue. The restaurant is courtesy of Burt Rapoport (Max's Grill, Mon Ami, Henry's). The entertainment is courtesy of Lori and Michael Fagien, jazz media pioneers and the founders of JAZZIZ Omnimedia.

The 180-seat dining room will be open for lunch, dinner and a Sunday jazz brunch. Rapoport brought chef Jay Prisco from Henry's to create an eclectic mix of American and pan-Asian cuisine. The restaurant also serves multiple tapas-style appetizers and entrees designed for sharing. They are served in one, two, three and four plate-stacked devices known as solos, duos, trios and quartets.

Chef/author/restaurateur Norman Van Aken and his partner, Carl Bruggemier, have taken over operations at the Carysfort Grille at the Ocean Reef Club in Key Largo. Their mandate: to offer more dining variety.

New on the scene is Tara Steak & Lobster House, Sonesta Hotel and Suites, 2889 McFarlane Road, Coconut Grove, 305-529-2828. It's the same restaurant that Richie Trevethan and his daughter Tara opened on Marco Island more than five years ago. Among the menu items: dry-aged, thick-cut steaks; porterhouse of veal; double-cut lamb chops; live Maine lobster; Chilean sea bass; wild salmon; classic crab cakes; jumbo lump crabmeat; and fresh Florida jumbo stone crab claws (in season, of course). For the non-surfer/turfers, there's the French-cut boneless chicken breast, served with homemade rosemary reduction sauce. This is from a family recipe, according to the restaurant's namesake.

Mario's Tuscan Grill, 1450 N. Federal Highway, Boca Raton, 561-362-7407, has reopened. The summer-plus closing allowed husband-and-wife/owners Anthony and Laurie Bova and staff to travel to the Italian countryside to pick up new recipes. Think eggplant polpetti, garganelli with a veal Bolognese sauce, and yellowtail snapper "Romana" with a pinot grigio lemon wine sauce. The Bovas opened Tony's Beef & Sausage in 1982, Mario's of Boca in 1985, Mario's Tuscan Grill in 1995 and Grinder's Hot Grill in 2000. They recently sold Grinder's under a licensing agreement.

Stephanie Wong (former pastry chef at Zemi, Boca Raton; Mark's Las Olas, Fort Lauderdale; Mark's CityPlace, West Palm Beach; and Mark's at the Park and Maggiano's Little Italy, Boca Raton) has been appointed executive pastry chef at 32 East, 32 E. Atlantic Ave. Delray Beach, 561-276-7868. A native of Jamaica and the youngest of eight children, Wong is a graduate of Boyd Anderson High School in Fort Lauderdale and earned a specialized associate of science degree in international baking and pastry from the Florida Culinary Institute in West Palm Beach in 1997. Among Wong's specialties: Warm Chocolate Brownies with Crispy Cinnamon Phyllo Wafer, Vanilla Bean Ice Cream & Caramelized Bananas; Pineapple Financier with Black Pepper Mascarpone Sherbet and Honey Anglaise; Lemon Crme BrulM-ie with Huckleberry Strudel & Lemon Basil Sorbet and Godiva Chocolate Panna Cotta with Raspberry-Vanilla Reduction. She also prepares a selection of house-churned ice creams in a variety of flavors such as Blueberry Lavender, Hazelnut Praline and Mocha Chip and sorbets such as Passion Peach Colada, Raspberry Chai and Banana. She also bakes the bread for the restaurant.

Doc's All American, 10 N. Swinton Ave. Delray Beach, 561-278-3627, is now open for breakfast. It's one of the city's most revered mainstays of happy days gone by.

Slightly belated, but still heartfelt, congratulations to Jack O'Connell on the 20th anniversary of Runyons, 9810 W. Sample Road, Coral Springs, 954-752-2333. In August, O'Connell and managing partner John Naughton opened Onyx Bistro and Bar, 3111 N. University Drive, Coral Springs, 954-510-7400. Think diversity: roasted mussels, rotisserie lamb, jambalaya and pistachio-crusted sea bass.

Dale Koppel is a freelance writer based in South Florida. This column appears the first Friday of each month. Please send tips to Dining Scene, Entertainment, Sun-Sentinel, 200 E. Las Olas Blvd. Fort Lauderdale, FL 33301.






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