We had some debate over our entrées, not only over what to pick but whether they were worth the steep prices. Greg called his herb and peppercorn-crusted rib eye the winner, and no doubt it had a fantastic char. It sat on a hash of corn and fava beans that was simple but all that was needed with a steak that good.
My duck could've been great if only someone had crisped up that fat layer, which instead was as chewy as bubblegum. The side of unseasoned mache and candied figs seemed a bit too simple for a dish that costs $28, but the carpaccio of cantaloupe was, and I know this sounds odd, one of the best dishes of the night.
Salt-cured top round, Parmesan reggiano cheese croutons, lemon pepper oil, and spiced figs.
Quantities of Tanzy's imported burrata with poached pear are limited.
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Tanzy, 301 Plaza Real, Boca Raton. Call 561-922-6699. Open 11:30 a.m. to 10 p.m. Monday to Thursday, 11:30 a.m. to 11 p.m. Friday, 11 a.m. to 11 p.m. Saturday, 11 a.m. to 10 p.m. Sunday.
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Another guest ordered pan-seared branzino, a salty dish that wasn't improved by the accompanying couscous or nearly absent lemon-butter sauce. Each ingredient on the plate was excellent, but without much seasoning, it also seemed like a dish you'd whip up for dinner, not something found at a high-end chain.
Service seemed to drop off around this point, which might have had something to do with the waiter-consuming group of five that had been seated at the other end of our table. Our wine and strawberry mint water glasses sat empty as the desserts arrived, the aforementioned and fantastic olive oil gelato and a less-than-special tartufo — ice cream layers with melted chocolate, sliced prettily across a plate.
Soon, we scooped up the last gulps of melted gelato off the bottom of the bowl. I had long ago forgotten about the Rainforest Café or the fake bonsai trees above us. Instead, I looked back to the open kitchen, the most illuminated part of the dining room, and wondered if they'd make us one more bowl of gelato.
