An offshoot of its steak-house chain, this fast-casual concept's fourth branch — its first in Palm Beach County — has opened in the new Delray Marketplace.
"All the growth is out west. Shula Burger is really poised to service families out here," says Delray Beach resident Carrie LaNoce, a three-year company employee who's become the first franchise owner. "The community really needed something like this."
Fresh burgers are molded from premium chuck, short rib and brisket. A bestseller is the French Onion with caramelized onions, gruyere, garlic mayo and garlic croutons ($7.99), and The Don stacks a burger and hot dog ($9.99). The Beach Burger with fried shrimp and chipotle crema is exclusive to this location ($8.99), and create-your-own starts at $6.79 for a single and $9.49 for a double.
Alternatives include a turkey burger ($7.99) and three salads ($6.99), such as the Santa Fe, greens with roasted corn, black bean salsa, tomatoes, green onions, tortillas, jack cheese and honey-lime dressing. Unconventional odds and ends include fried banana peppers and fried pickles (both $4.59).
Lunch and dinner are served daily. There's free Wi-Fi, a red-tiled open kitchen, acrylic pop-art images, TVs and a 4-foot illustrated cutout of Don Shula as a Cleveland Browns player. An iPad at the counter suggests wine and craft beer pairings, and the patio beckons with yellow-and-black chairs and umbrellas.
This 6-month-old pint-sized gastropub has kicked off lunch service from Tuesday to Saturday and is expanding its kitchen setup to offer finger foods such as croquetas.
Favorite lunch choices are gazpacho ($6), salad with free-range chicken ($12) and the veggie tart ($5). Butternut squash puree is made with duck stock, thyme and garlic ($4.5). And hits from the dinner menu appear as well: piggy pinwheels, a rift on spiraled Venezuelan bread stuffed with bacon, olives, capers and raisins ($5), Hellswine II sausage with spicy-sweet purple slaw on a pretzel bun ($10) and tri-tip duck-fat burger with shallot jelly ($12) with possible upgrades of cheddar, bacon and/or a fried egg.
To craft the burger, co-owner and executive chef Daniel Naumko cuts the fat off the beef and adds duck fat left over from making sausages.
"Our goal with lunch service is to provide a natural, locally sourced, and interesting menu to everyone who is tired of having to eat at chain restaurants," says Naumko.
A new chef, Suzanne Cochard, brings a background of Hawaiian and Peruvian cooking, so expect to see her flair as well.
"We are creative people who run with cool ideas and like to try new things continually," Naumko says.
Fifty bottled craft beers round out eight on tap that change frequently. Up next: A deli case to sell their super-moist, flavorful sausages and pinwheels by the loaf to go.
New River Pizza and Grill
701-1 S. Federal Highway, Fort Lauderdale, 954-618-7000, NewRiverPizzaOnline.com
Nearly two years after expanding across the street from its takeout spot, this 12-year-old eatery has added about 25 items to its all-day menu, updated its lunch menu and launched weekend brunch.
"Some of my new items are leaning toward New American and departing from the strictly Italian cuisine," says new managing partner and Klime Kovaceski.