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Get Your Passport Ready

Delray Beach is known throughout the land as the best place to go for dining. But there's so much to try, where to start? A romantic dinner for two at Caffe Luna Rosa? A creative dish at Dada? Or sushi at Lemongrass? Luckily, once a year, the dining dilemma is lifted from your shoulders with the Delray Beach Tastemakers passport. From 5 to 10 p.m. Thursday and Friday, your passport will get you into 21 of the finest restaurants Delray Beach has to offer. Each location will stamp your passport and serve you a special dish and cocktail, wine, or beer paired especially for the evening. Sundy House, Salt7, the Office, Orange Leaf, and Max's Harvest are just a few of the restaurants that are participating. There will even be a free shuttle to take you up and down Atlantic Avenue between 4:30 and 10 p.m. if you are just too stuffed to walk. Proceeds from this year's event will go to support the Delray Beach Public Library's Centennial Celebration coming up in 2013. The passports are $30 and include special deals that will last through September. They can be purchased from any of the participating restaurants while supplies last. For more information, contact the Downtown Development Authority. Call 561-243-1077, or visit
Thu., Aug. 9, 5-10 p.m.; Fri., Aug. 10, 5-10 p.m., 2012
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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane

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