By: Marisa Herman Associate Editor
Forget popcorn for dinner when catching a dinner time flick. Head to the upscale Boca Raton theater before your movie for a dining experience.
Celebrity award winning chef Sherry Yard, COO of iPic Entertainment, has put her touch on the menu, which has Italian influences without the heavy feeling that often leaves you wanting to fall asleep minutes after eating.
And if you stop in this month, you may notice some changes to the restaurant. A new interior brings more blue hues into the dark, romantic space brightening it up. The patio will also receive a make-over. The restaurant opens on Sept. 7 with the new interior.
Yard’s touch is felt on many menu items beginning with the fresh bread, made in house by a full-time pastry chef. She is known for her bread basket and if you head to Tanzy for brunch, don’t skip out on the carbs.
For dinner, the warm focaccia with grissini breadsticks started a recent media dinner off. Paired with a welcome glass of bubbly rose, the goat cheese and black pepper shined through the grissini and the sun dried tomatoes were a pleasant pop of flavor in the focaccia.
Executive Chef Brian Nelson prepared the remaining courses. For appetizers, we tasted the tuna crudo ($15), yellowtail crudo ($16) and the wedge salad ($13).
The meyer lemon and pickled cucumber were a delicate balance of flavor on the tuna crudo while the radish was the welcome pop on the yellowtail crudo. The wedge salad was a playful take on the traditional offering. The presentation made it easier to eat an avocado was a welcomed addition.
Two of the favorites at the table were the pasta courses. It was a close tie between the spinach-ricotta gnudi ($24) and beet agnolotti ($28) for what was the best dish. The gndui featured roasted mushrooms, basil pesto, gorgonzola cream and grana padano. The agnolotti mascarpone-potato filling, poppy seed, black winter truffle and parmesan. The sweetness from the beets and coloring made it fun to look at and tasty to eat.
The favorite of three entrees was the Black Grouper puttanesca ($25). With San Marzano puttanesca sauce, basil, kalamata olives, capers, orzo and sautéed spinach, the fish was a light taste of the ocean.
Creamy polenta under the pressed chicken mattone was the winning flavor and texture on that dish. It was also served with grilled trumpet mushrooms and a blood orange gastrique ($26).
The “Cowboy Cut” bone-in ribeye is a great option for sharing ($48). At 16 ounces, it is aged for over 21 days and is USDA Black Angus from Creekstone Farms, Arkansas City, KS.
But the best was definitely saved for the last. Tanzy’s custom-made dessert cart. Designed to wheel around the restaurant with ease, the cart is polished and its offerings are as eye catching as the cart itself.
James Rossell is the in-house pastry chef and if you have a sweet tooth, do not skip dessert.
The favorite option off the cart was Coffee and Doughnuts vanilla-dusted doughnuts, mocha mousse, chocolate feuilletine, frozen coffee pebbles and coffee caramel ($12). The dessert could be breakfast as the taste of coffee was as if you are drinking a cup of Joe.
From the cart, the red Infiniti cake is a raspberry bomb of raspberry red velvet cake, raspberry buttercream, farmers market raspberries, raspberry sauce and whipped cream ($12).
Chocolate lovers should order the concord cake with chocolate mousse, chocolate meringue, chocolate cake, chocolate ganache, chocolate sauce and whipped cream ($12).
And for a taste of this or that, the cookie tower comes with an assortment of rainbow cookies, pistachio pavé, coconut macaroons, flourless brownies, tea cakes, farmers market strawberries and farmers market grapes ($12).