"I'm just the chef, been the executive chef for about a year now.
Last five years before coming here, I was at Maxwell's Chop House. I brought all the same prime meats that we were serving there over to here.
It's an aging process; the quality, tenderness, and flavor are all highly enhanced with the aging.
Been in the business for about 25 years now, I started as a dishwasher like most of us did and then worked my way up through the ranks. I decided I was going to culinary school, and I went to Johnson & Wales in South Carolina. I moved down to Florida about 20 years ago and been doing the same ever since."
"Bar opens at 5, dinner at 6; we serve until 10:30 or 11 depending on the crowd. We got a lot of
great specials every night. Monday, we got kind of like a prix fixe, you could
say: prime rib, three courses, soup or salad, entrée, and dessert.
Tuesday is lobster-tail night: twin lobster tails, steamed or broiled, Florida lobster.
This is an upscale, casual place with live entertainment Wednesday through Saturday. Wednesday night is
lounge night; we get a younger crowd. This band the Edge comes in and plays for about four or five hours.
It's a great place, it's a beautiful place, lotta weddings. This coming
Sunday is our first Sunday brunch. We're gonna have omelet stations, waffle stations,
carving stations, Benedicts, sushi, pasta, turkey, roast beef,
ham. 11 a.m. to 3 p.m.
The Addison has been here ten years. We're known for our big Mother's Day and Easter brunches so a lot of people were asking why we don't do it regular.
We been voted most romantic five years running by the Boca News and the Boca Observer.
Hawaiian Volcano Tuna is a blue fin tuna straight from Hawaii with a volcano crust of crab and kimchee and
sirrachi and mix that with a little bit mayo... It's a knockoff of what the Japanese use for their volcano rolls. We top off the tuna after it has been
seared off and sliced rare. It's served with baby bok choy and a mango rice
roll; that's Japanese rice rolled in panko bread crumbs and then flash fried.
We have a bar menu for happy hour; it's a $5 menu, and there's five
items on it. You can walk out full and have some
good happy hour drinks.
If you haven't been here in a while, you need to come out, and if you
haven't tried it, you need to come. It's the place to be. We got a young and
lively staff, good management, and a great chef."
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