Brule Bistro

200 NE Second Ave.
Delray Beach, FL 33444
561-274-2046
Best Of
Brule Bistro

Nicole Danna

Details

  • Mon - Thu: 11:30 am - 11:00 pm Fri - Sat: 11:30 am - 12:00 am Sun: 5:00 pm - 10:00 pm
  • Lunch, Dinner, Late Night
  • Full bar
  • Patio/Sidewalk Dining, Takeout
  • Parking Lot Available, Street Parking
At Brulé Bistro in Delray Beach, it's the little things that count: finishing sauces with 20-plus ingredients that take two days to create; artfully designed plates that arrive at your table like tiny, colorful art sculptures; and uncommon flavor pairings that deliver the coveted wow factor. It's all thanks to Jason Binder, a chef with a 15-year career that's culminated in his current position as chef de cuisine at this beloved Pineapple Grove haunt. A New Jersey native, he attended the Culinary Institute of America before moving on to work with Miriam Wood at the Washington Inn in Cape May. It was there, serving guests who dined at the hotel's upscale American restaurant, that Binder learned the fundamentals. Those basics would lay the groundwork for skills he'd acquire working in Philadelphia under well-known talks of the town Martin Hamann, David Jansen, and William DiStefano who helmed the kitchen at The Fountain. Binder has since taken that experience to create his own signature style and today is best known for the bold and daring fare he's been serving at Brulé since 2012. Armed with a bounty of local produce and high-end meats and fish, he applies the tenants of a classic French technique — blended with a little bit of mad scientist crazy — to perform mouthwatering culinary feats. You can sample items from the main menu that changes several times a year, or try something off the specials menu, which includes half a dozen dishes that present the best of the chef's most recent concoctions. New dishes are added daily, and often feature one of his specialties: housemade gnudi, gnocchi-like ricotta dumplings that appear in a rainbow of flavors. Favorites here have stood the test of time, including permanent fixtures like ginger chicken meatballs served in a chili-oil-spiked coconut broth; seared ahi tuna poke with cilantro, basil oil, and toasted macadamia nuts; and Duroc pork belly plated with whipped sweet potato puree, lemongrass-game reduction, pistachio crumbs, and the chef's signature fried quail egg.

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