Dine “Fresh From Florida” at Burt & Max’s Bar & Grille in Delray Beach

This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.

For those focused on living a healthy lifestyle, easy access to healthy, nutritious food is essential. Florida residents are fortunate to have an abundance of locally grown, fresh produce at our fingertips and the Florida Department of Agriculture and Consumer Services has made supporting our local farms and eating healthier even easier with their Fresh From Florida logo.

This distinctive logo (pictured above) can be found on produce in your local grocery store and on the menus of some of your favorite restaurants, indicating the product or dish contains fresh Florida-grown produce. Only members of the Florida Agricultural Promotional Campaign (FAPC) can participate in this program which benefits both small and large farms alike. I recently had the pleasure of dining at one local restaurant that is passionate about supporting local farmers and excited about participating in this program.


Me & Executive Chef Dan Moore

Burt & Max’s Bar & Grille opened in Delray Beach in 2013, representing a collaboration between restaurant moguls Dennis Max and Burt Rapoport who’ve been tantalizing the tastebuds of Palm Beach county diners for over three decades. Similar to its sister restaurant, the über-popular Max’s Grille in east Boca Raton, Burt & Max’s offers west Delray residents a neighborhood spot perfect for drinks with friends, date nights and special occasions. On the evening of my visit, I settled into a cozy booth across from the bar and had the pleasure of speaking with Executive Chef Dan Moore.

Born in Thailand, Moore’s passion for food was fostered by a childhood spent in the rich culinary cultures of Singapore, the Philippines and Italy. After receiving his culinary degree from Rhode Island’s Johnson and Wales University, Moore set his sights on the United States, working in restaurants in Boston, Washington DC, New York, Minnesota and North Carolina. His diverse experiences continue to inform his cooking today, “I love to incorporate my experience with these cultures into my menus, especially when working with all the fresh produce we have here in Florida.”


Heirloom Tomato & Local Burrata Salad

It was difficult to select from the fifteen fabulous Fresh From Florida options on the Burt & Max menu, but I ended up sampling three beginning with the Heirloom Tomato & Local Burrata Salad with balsamic glaze, Hawaiian sea salt, chiffonade of basil and California olive oil. The colorful heirloom tomatoes were perfectly ripe and juicy and their tomatoey tang was the perfect complement to the delightfully creamy burrata which was also sourced from a local producer. The pop of green from the basil, drizzle of balsamic and sprinkle of sea salt finished this dish beautifully while showcasing some of Florida’s bounty at its best.


Slow-braised Beef Short Ribs

Next was Chef Moore’s Slow-Braised Beef Short Ribs with whipped potatoes, sauteed peas, carrots, pearl onions, mushrooms, cherry tomatoes, shallots and garlic with natural jus. The mouthwatering presentation featured the decadent short ribs served atop a mound of creamy, whipped potatoes surrounded by Florida grown vegetables. The dish was cooked and seasoned to perfection and the fork-tender ribs barely necessitated the use of a knife. Accompanied by a glass of full-bodied J. Lohr Paso Robles Cabernet Sauvignon, it was the perfect dish for a chilly South Florida evening!


Roasted Vegetable Wood-fired Pizza

Lastly, I sampled the Roasted Vegetable Wood-fired Pizza which had a decidedly Mediterranean flare featuring baba ganoush, sun-dried tomatoes, kalamata olives, goat cheese, and mozzarella with a dollop of lemon-dressed spicy arugula piled in the center. The various colors, textures and flavors synergized beautifully, making this dish not only visually appealing but also incredibly delicious and perhaps the perfect combination of comfort food and healthy ingredients. The pizza also paired very nicely with Etude’s medium-bodied Lyric Pinot Noir from California with its lovely dark fruit and spice.


Next time you’re in the mood to dine out, seek out Chef Moore’s fabulous Fresh From Florida dishes at Burt & Max’s Bar & Grille. Between the delicious food, friendly staff and welcoming atmosphere this restaurant is sure to become a local favorite.

Burt & Max’s Bar & Grille
9089 W. Atlantic Avenue
Delray Beach, FL 33446



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