Restaurant Reviews

Chicago Chef David Blonsky Serves Inspired Mediterranean Fare at Apeiro Kitchen & Bar in Delray Beach

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Step through Apeiro's doors and you're immediately greeted by a wood-burning oven framed in tile and white-washed walls. Follow the geometric-patterned floor to a seat at the spacious bar nearby, a well-lit and well-provisioned space where you can order wine by the glass, beer, or a handcrafted cocktail. Across a short divider, you can take a seat at one of the high-back, olive-green booths for a more formal, sit-down meal.

Blonsky has assembled a rather large menu, split into several categories and offering gluten-free and vegetarian dishes. Depending on how often you dine out, the selections can either be overwhelming for first-time patrons or a good excuse to come back for a second round.

It begins with small plates (both hot and cold) and options like cheese platters, salads, and soup. Vegetarians will gravitate toward falafel served with pickled vegetables, or the trio hummus, eggplant, and pistachio spreads. Meaty options include the Moroccan-spiced lamb ribs ($16). Blonsky tells us they're rubbed with a vibrant spice blend including turmeric, allspice, and a hint of brown sugar and smoked over hickory and pecan wood chips. Before they're served, they're given a final slick of tangy-sweet rosemary fig barbecue sauce and plated over a bed of greens.

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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna