50. S. Ocean Blvd., Delray Beach, 561-278-3364, 50Ocean.com
This 4-year-old stylish sibling upstairs at the oceanfront landmark Boston’s on the Beach has introduced its first menus from executive chef Joseph Bonavita Jr., who started last summer.
“I prefer to keep our dishes limited to five ingredients or less and let them shine the way Mother Nature intended,” says Bonavita, who worked at Camelot Yacht Club and the now shuttered Longboards in West Palm Beach. “We changed the menu about 85 percent, based on fresh-caught seafood and sustainable ingredients sourced from local Florida farms, putting more emphasis on cleaner and lighter dishes.”
He has added seven seafood entrees, including scallops with five-spice pork belly ($34) and blue crab-crusted grouper ($36).
“Our grilled shrimp entrée incorporates pistachios, hearts of palm and roasted tomatoes ($29). I also added house-made pastas,” he says, such as spiny lobster black spaghetti with salsa verde and peppadews ($37) and king crab agnolotti ($38).
Weekend brunch additions include Chef's Breakfast Sammich with fried chicken, fried egg and sausage gravy on a biscuit ($16).
“I made this one so if someone comes in hammered, they’ll sober up,” Bonavita says.
New cocktails ($10-$14) include spiked strawberry agave lemonade, espresso martini, piña colada mojito and coconut daiquiri.