South Florida and the Mediterranean region are separated by the vast Atlantic Ocean, yet on either side, one can observe the same ritual in approaching that body of water: People wearing bathing suits, timidly dipping their toes in, gauging the temperature, methodically working their way up to the ankles, then knees, sometimes walking till the waters are at the waist before succumbing to the inevitable and plunging in. This is not unlike the way American diners approach foreign foods. We spent generations immersing ourselves in only the lasagnas and meatballs of Italy before acquiescing to porcinis and truffles; we needed Benihana before placing our trust in sushi; and how many bowls of egg drop soup, chop suey, and chow mein did it take until we moved on to the Szechuan provinces? So it goes with our perception of Mediterranean cuisine, which is no longer available only at Greek diners, Middle Eastern falafel joints, and Moroccan belly-dance clubs. In recent years, as our awareness of the region has been expanded to include cuisines from Turkey, Tunisia, and hitherto unexplored coastal areas of Southern Europe, the hummus, moussakas, and kebabs have finally given way to chermoulas, pomegranates, bisteeyas, and tagines -- some of which can be found at Bocadoro, a Mediterranean restaurant that rolled out its bright blue-and-yellow awnings in Boca Raton's Town... More >>>