To say the Mizner Park space now occupied by iPic Theaters and Tanzy represents a complete turnaround from the former digs (the significantly less glamorous Sunrise Cinemas) would be something of an understatement. The old theater -- which was completely gutted to make room for the two separate, but adjacent, entities -- didn't fit into the story of upscale living that the downtown Boca center wants to tell. The new movie theater and restaurant/bar by restauranteur Hamid Hashemi is more in line with that narrative.
During a recent media dinner at Tanzy, local foodie/media types were treated to a gratis multi-course meal, with samplings of nearly a half-dozen signature cocktails by iPic's master mixologist/sommelier Adam Seger, and a tour of the theater's facilities, which can be accessed through the restaurant. Photos of the food and space after the jump.
The dinner began with a reception in the restaurant's patio herb garden, which was designed and installed by Farmer Jay, who completed the project earlier in the day. Seger used edible marigolds from the garden to garnish cocktails before serving and incorporated fresh herbs into every concoction.
Fresh-cut, organic basil is used to make a basil-infused vodka that appears in various signature cocktails.
After passed hors d'oeuvres and a few cocktails (including the highly-recommended mojitonico with greenbrier gin and a whole mess of herbs with cracked pepper) on the patio, we were ushered inside for a demonstration at the restaurant's Parma bar as presented by chefs Andre Lane and Angelo Morinelli. Specialties at the Parma bar -- the Italian version of sitting at the sushi bar, for lack of a better comparison -- include a burrata imported from Italy and various meats, cheeses, and additions like figs and poached pear.
The interior of the restaurant is said to be inspired by the villas found on Italy's Amalfi Coast. The above photo represents the view from the rear of the restaurant looking toward the south end of Mizner Park. The elevator leading up to the movie theater is out of sight, but is back and to the left while the main dining room is off to the right.
Dinner included appetizers and a tasting of some of the restaurant's signature dishes, in addition to a self-selected item from the menu and a full dessert offering. Above is the quattro formaggio fiocchi and spiced pear ($23).
The meatball and garlic crostini ($11, pictured above) was among the appetizers served during the meal. Other apps included the pan-seared calamari with artichokes and capers ($12) and another offering of cheese, bread, and meats from the Parma bar.
The heirloom tomato salad ($6) is among the least expensive and lighter options on the lunch and dinner menus. Topped with micro-greens and a dash of golden balsamic dressing, this was a refreshing summer dish.
A dessert course -- which was superfluous at this point, but still attacked with gusto -- included a flourless chocolate cake, red velvet bread pudding, and the housemade rosemary and olive oil gelato with rosemary beignets.
In addition to seating at the bar, the Parma bar, main dining room tables, and the outdoor patio, diners can hang out in the "cocoon" dining lounge just beyond the restaurant's front doors. The 7,000-square-foot restaurant can seat as many as 250 people but reservations are recommended.
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