One of my favorite South Florida oceanfront eateries – 50 Ocean in Delray Beach – is expanding its great Sunday brunch to include Saturday service. That’s what I call twice as nice.
“We introduced our renowned Grey Goose Bloody Mary Bar and Brunch in 2012, and the response has been phenomenal,” said 50 Ocean General Manager Mark DeAtley. “To accommodate the demand, and to keep our loyal clientele happy, we decided to make our popular brunch menu a weekend mainstay.”
With outstanding ocean views, 50 Ocean features a build-your-own Grey Goose Bloody Mary bar, with more than 30 ingredients, juices, and seasonings. Executive Chef Blake Malatesta continuously challenges his creative, culinary team to raise the bar and exceed expectations, serving locally sourced contemporary fare, along with classic concepts and a sprinkling of hearty dishes.
“We’ve introduced some intriguing, cutting-edge entrées on our new winter weekend brunch menu, while keeping a few of the beloved favorites that have been embraced by our customers,” Blake said.
Here are some new culinary surprises at 50 Ocean:
* Diners can feast on the selections of “Eggs N’ Such” and bite into the new Chef’s Breakfast Sammich, with Screamin’ Reel IPA-braised chipotle buffalo sausages, local eggs scrambled with fresh market peppers and onions, and a dash of chili aioli. For the hearty soul, the Chicken Fried Steak Benny features a crispy tenderloin, buttermilk biscuits, poached farmer’s eggs, and a tomato béarnaise.
* Guests can explore the “Jars” menu section and elegance of healthy appetizers presented in stylish, wide-mouth jars. New for 2016, the Sweet Potato Hummus, with five-spice crème fraiche and maple-peppered walnuts, served with rye toast points. Or, kick it up a notch and savor the debut of the Wahoo Tonnato or the Sweet ‘N Spicy Crab.
* New menu highlights in “Soups & Greens” is the Grilled Bistro Steak Salad, with crumbled Gorgonzola, sliced portobello, and artisan greens; and a new twist on the popular favorite, the Chicken Wedge.
The Brunch blockbuster items remain in the lineup, including the traditional Eggs Benedict, The Elvis Waffle (my favorite), which is stuffed with peanut butter mousse, caramelized bananas, bacon streusel, and warm maple syrup, and the Deep South version of Biscuits and Gravy, with a white chocolate and pepper sausage gravy.
Lunch items include the fresh and handcrafted, cast-iron seared 50 Burger, the Grilled Grouper, and the best-selling favorite, the ultimate Double-Stuffed Lobster Roll.