Cappellini Caprese

Cappellini Caprese with tomatoes, basil, roasted garlic and fresh mozzarella at Terra Fiamma west of Delray Beach. (Terra Fiamma/Courtesy / March 27, 2013)

What's happening in food and dining around South Florida.

Artizan Flatbread Company

141 Via Naranjas, Suite 45b, Boca Raton, 561-395-0380,

Once you spy the bales of hay and potted bright bougainvillea down a passageway near Yakitori Sake House in Royal Palm Place, you've found this new secluded retreat.

Photos: Spring Break in Fort Lauderdale

The restaurant's courtyard with a handful of tables topped with red umbrellas is bigger than its sage-green dining room inside punctuated by orange seats.

"We're tiny, but with big flavors, ideas and dreams," says Larry Schulsinger, co-owner with his childhood friend, Alain Amiel, who began life in France and Montreal as a boy.

Amiel's mother inspired some of the recipes, such as Provencal onion gratin soup ($7.50), roasted vegetable wrap ($8.50) and flat bread with portobello mushrooms, caramelized onions, roasted red peppers and goat cheese ($9.50, $15).

Every component of the American lineup of multiple soups, salads, sandwiches and flatbreads is made from scratch, down to the potato chips, salad dressings and Florida citrus iced tea ($2.50). Other standouts are chicken tortilla soup ($5, $7) and Farmstand chopped salad with cranberry maple citrus dressing ($5, $8.50).

"We cater to locals with very reasonable prices that make this neighborhood gem a weekly stop for an already impressive group of regulars," Schulsinger says.

Lunch and dinner are served daily except Sundays, and breakfast and Sunday brunch will launch in April.

Terra Fiamma

9169 W. Atlantic Ave., west of Delray Beach, 561-495-5570,

After losing her lease at Cucina Mio on Jog Road, owner Wendy Rosano has moved her staff to this Italian spot that recently debuted in the new Delray Marketplace.

"We have been working diligently to create an atmosphere and a menu that is hip but comfortable," says Rosano, Terra Fiamma's general manager.

Patio seating and an indoor-outdoor bar lead to a dining room of terra cottas, coppers, golds and warm woods. A five-seat bar overlooks chefs making pizza in dueling ovens: a wood-burning one for artisanal pizzas such as Tre Fungi with three varieties of mushrooms, truffle oil and crispy sage ($14) and a classic New York-style oven for renditions such as Bronx Bomber with three meats ($13).

Other striking touches on the classic and contemporary menu are four kinds of mozzarella, such as affumicato (smoked) with arugula and truffled mushroom relish ($12), which can be paired with a salumi plate ($11), as well as five kinds of meatballs with their own sauces, such as spicy pork with caramelized onions and hot cherry pepper sauce ($10).

Tapas, salads and entrees round out the menu, along with pastas such as capellini Caprese with tomatoes, basil, roasted garlic and fresh mozzarella ($16).

"Local fresh seasonal ingredients will be utilized to make our cocktails," Rosano says. "Even the classics are going to get a fresh twist."

Lunch and dinner are served daily with live music in the works.

The Office