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Order Up: Jimmy's Bistro

This week in Dish, we review Jimmy's Bistro, a six-table eatery in downtown Delray Beach. In the year since it opened, chef/owner Jimmy Mills has earned a reputation for honest, homemade food with a nod to classic technique. His tiny restaurant fills up most night, with Mills cooking behind a picture frame window looking into his modest kitchen. Out of it comes decadent tomato bisque crowned with puff pastry, homemade pasta napped in made-from-scratch sauces, and elegant preparations of homey dishes, like paella and shrimp etouffee. Located off Atlantic Avenue, the boutique eatery is a great combination of casual and classy. Here's an excerpt from the review:

My date and I had resolved to eat light that night at Jimmy's Bistro in Delray Beach. To do that, we would order one appetizer and split it, and skip dessert. But choosing just one starter from the chalkboard menu posted behind the bar was proving harder than we thought. After debating the various benefits of lobster ravioli and pork- and shrimp-filled shumai dumplings, we settled on an order of mussels cooked in tomatoes and white wine. The waitress had barely pivoted away from the table before I changed my mind. "Miss!" I yelped out, "On second thought, could you add the blue cheese and pear salad to that as well?" My companion shot me a sly glance, and I shrugged. "It's just a salad," I said through a guilty smile.

Besides, I thought, I blame the chalkboard. When a menu is handwritten so attractively (done here in two-toned chalk with equally colorful descriptions), it makes me think that everything on it is some special treat devised by the chef just for me. Which is exactly the effect chef/owner Jimmy Mills is going for with his boutique, six-table restaurant off Atlantic Avenue in downtown Delray. He told me his original vision for the bistro, opened a year ago, was to be "A gluttonous feast every night with no rules and people spilling wine all over the place."

Sounds like my kind of party.

Read the full review now in Dish.

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John Linn

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