Openings and Closings

First Impression: DORSiA in Boca Raton

Do you remember the exclusive restaurant in the movie American Psycho? The one for which the main character, Patrick Bateman, cannot get a reservation?

Well, the mythical spot has come to life: DORSiA is a new restaurant in Boca Raton. And it opened on Monday.

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The new restaurant, located in east Boca, specializes in contemporary continental fare: steaks, seafood, pastas. Owner Chris Lanza went to Chicago to pick up ideas from current restaurant trends. On his trip, he checked out Top Chef winner Stephanie Izard's The Girl and the Goat and the highly acclaimed Le Colonial and The Purple Pig. "I learned a lot about vegetables," he says, "I think that's a great thing. A lot of restaurants are making them a focal point; making them special, not just boring old vegetables. We're trying to do some different things."

The menu at DORSiA will feature some elevated fresh vegetable dishes ($9 to $10), some homemade pasta ($9 to $10) and some dried pasta imported from Italy ($19 to $24). ther's also charcuterie (four for $15), small plates ($7 to $15), and large plate options ($22 to $40). Executive Chef Tommy Kabashi will also be offering a range of specials. The restaurant features a full bar, which will include some signature drinks and martinis -- things like strawberry basil lemonade and drinks with muddled orange and cucumber ($10-$12 ) -- plus three craft beers on draft, about ten bottled beers, 23 wines by the glass, and a range of wines by the bottle from $30 to $70, with some higher-end options.

Lanza, a lifelong veteran of the restaurant industry -- his father owned restaurants in New York and down here -- wanted to create a concept like this for a long time. He brought in designer Pam Manhas to create an elegant, yet warm interior. According to Lanza, "We just want to do something fresh around here: a nice looking place where people can walk in and feel like their in a city."

Overall, Lanza's goal is to create a neighborhood environment. "My father taught me and everyone else about taking care of customers," he says. "He's very personable. I want people to come in here and get to know us. We want to know our regulars' favorite dishes and drinks. We really want our customers to feel at home."

DORSiA is starting with a soft-opening for dinner (which began Monday) and will eventually work into lunch. Lanza also hopes to roll out some happy hour drink and appetizer specials once the kitchen and staff are settled in and comfortable.