When a place of business offers you the "Dirty Thursday" promotion, the choice of 30 martinis every Thursday night for four bucks each, it's pretty hard not to respond positively. But when the staff composes beverages like the "startini," made with Absolut and fresh carambola juice, and serves it under a mango or papaya tree that grows on this property's one-acre tropical Taru Gardens, then it's downright impossible to resist the quite thorough seduction. For some years now, we've all known Sundy House as the renovation of the first mayor of Delray's establishment, where the grounds were exceptional but, well, that was about it. Now, thanks to executive chef Johnny Vinczencz and his team, we have a venue in which we can not only dine extensively but drink -- responsibly, of course -- in ways that even our accountants, if not our mothers, would approve.
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