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South Florida's Inaugural Dishcrawl in Delray Beach (Photos)

We know you've heard of pub crawls. In fact, we're pretty sure you've probably ended up on all fours at the end of one. That's fun and all, but after a certain age, getting absolutely blind kind of starts to lose its appeal. Or not. Whatever.

Well, there's a new trend on the upward swing, but it's for the more sophisticated -- i.e., not ridiculously freaking smashed -- crowd. It's called the Dishcrawl. Starting on the West Coast and moving on to cities throughout the country, Dishcrawl allows participants to slowly sample their way around the food in town by visiting different restaurants for small plates. Tuesday night was the first Dishcrawl to take place in South Florida: in foodie central Delray Beach. And we got to check it out. Photos after the jump.

See Also:
- Delray Dishcrawl is Sold Out! New Times Has Tickets to Give Away

For 45 bucks per person, attendees got to sample light bites from four Delray Beach hot spots -- not including drinks. The whole goal is to connect foodies to the local restaurants. At each spot, the executive chef came out to speak to guests. The restaurants were kept secret until two days before the event, when Dishcrawl released the meet-up location. In this case, it was Vic & Angelo's Coal Oven, the Office, Dada, and Tryst.

Upon arriving, guests were seated at two long tables at Vic & Angelo's -- a nice way to get familiar with fellow crawlers. The spot served a sampling of fried calamari, meatball, and chicken wing.

On the next stop, the Office offered a truffled deviled egg, corvina ceviche, and a pork taco. Out of the "dinners" this was the crowd-pleaser.

From there, diners made the couple-of-block trek over to Dada to try out some tuna tartare, crawfish crudité, and the most popular bacon-wrapped date stuffed with chorizo and goat cheese. A staple on the menu, the bacon is black pepper and maple marinated.

The most congruous course came as dessert. Chef Julien Greaves approached each table to explain his beer-themed dessert course: Raspberry Lambic ice cream, chocolate pot de creme with expresso stout, and banana beer bread. Delicious.

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Sara Ventiera