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Old World cuisine meets New World comforts at Mazie's

Correspondent

Mazie’s

3815 S. Dixie Highway, West Palm Beach, 561-323-2573, MaziesWPB.com

Eric Baker, the former executive chef of Max’s Harvest in Delray Beach has named his new café/bistro hybrid with New World comfort food after his grandmother.

Mazie’s parents emigrated from Bessarabia, a region that includes parts of Moldova and Ukraine.

“I cooked with my grandmother as a child and particularly loved her stuffed cabbage. The inspiration for some of the menu items stem from her recipes, but she wasn't a chef,” says Baker, whose partner is Jason Lakow, the former general manager at Café Boulud in Palm Beach. “If you take home cooking and elevate it to a more sophisticated level, that's what we're accomplishing here. Recipes are living organisms that evolve with each person that interprets them."

Highlights include chicken soup ($9), smoked fish ($12), Morrocan lamb knish ($13), chop suey spaetzle ($15), chopped steak frites ($16), lamb meatloaf ($23), sweet-and-sour brisket ($25), crab lasagna ($28) and chocolate icebox pie ($8).

Caribbean bay rum leaves infuse vodka for the signature cocktail, Subtropical Sweet Tea ($9).

The Old World-meets-New World ambiance incorporates Mazie’s distressed brick walls, wood ceiling beams, oversize windows, black-and-white family photographs, open kitchen, black banquettes and hand-welded rebar chandeliers. The covered patio features an Art Deco-inspired rebar screen.

Brunch, lunch and dinner are served daily.

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