Inventive New Menu at The Office


The Office, a modern American gastropub, owned by gifted restaurateur and entrepreneur John Rosatti, has debuted a new menu with a host of delectable dishes and refreshing cocktails. This enticing eatery specializes in serving delicious, gourmet comfort food, in an upscale casual setting, on Delray Beach’s Atlantic Avenue “In continuing our casual-meets-refined concept, The Office is dedicated to serving a wide array of innovative dishes — from mouth-watering fresh fish and seafood, to juicy steaks and burgers, to inventive salads and sandwiches — that are all creatively prepared with fresh, high-quality ingredients, by talented Executive Chef Omar Montoya,” states Rosatti. Some of the newest dishes, from Chef Omar and his expertly skilled staff, include The Office Ceviche, comprised of corvina in a mixture of fresh lemon and lime juice and yellow chillies, topped with sweet potato chips, and served on a bed of Bibb lettuce; crispy, Tempura-fried Sea Bass Tacos with whipped avocado; The Office Grilled Steak Bruschetta, served on toasted garlic ciabatta; the Togarashi Tuna Steak Sandwich (seared sushi grade tuna, enhanced with a finely ground mixture of spices, served with sliced avocado and pickled ginger) on a brioche bun; the Free Bird Pan-Roasted Half-Chicken (this bird is served a vegetarian diet and is also free of antibiotics and hormones) served with loaded mashed potatoes, roasted baby carrots, and haricots verts; the Catch of the Day Open Face Sandwich (mahi mahi, salmon, cobia, corvina, etc.) served on ciabatta bread, and the Grilled Office New York Strip Steak. The BBQ Chinese Chicken Wings are brined overnight, blanched in pineapple juice and Japanese spices, fried until perfectly crisp, and then tossed in a house-made BBQ sauce (comprised of pineapple juice, garlic, ginger, and Japanese spices) and served with green papaya Daikon slaw. General Manager David Panella adds, “These new menu items feature an infusion of flavors, with plenty of textural diversity, along with elements of Asian and Southwestern cuisine, that will tantalize the taste buds of diners for lunch and dinner, daily.” Panella notes that they have also retained some of the outstanding dishes, on the menu, that have endeared the restaurant to legions of loyal diners, such as the Prime Office Cheese Burger; the Fancy Fried Green Tomatoes; the ceviche-style Tuna and Lobster Tacos, served in crispy shells; the Shu Mai Dumplings; the Veggie Burger; the Southern BBQ Pulled Pork Sandwich; the Lemongrass-Glazed Sea Bass; and the Boneless Country-Fried Chicken. There are also some nifty new cocktails, to augment the expansive menu of refreshing beverages at the full bar, including The Coconut Cloud (with Svedka vanilla, Malibu rum, fresh coconut milk, fresh pineapple juice, and muddled mint, topped with fresh coconut); Mary’s Day Off (a generous Bloody Mary, with a jumbo cocktail shrimp, served in a 23-ounce hurricane glass); and the Papaya Cosmopolitan (with Absolut vodka, fresh lime juice, papaya puree, agave nectar, and cranberry juice, shaken, and poured into a martini glass). In addition to over fifteen enticing specialty cocktails, The Office also serves 39 craft beers, on draft, including Bell’s Two Hearted, IPA, the number one ranked IPA in the United States, along with offerings from Cigar City, Oskar Blues, and Dogfish. There is also a thoughtfully designed wine list, with twenty-five wines by the glass and 90 wines, by the bottle, from California, France, Italy, New Zealand, Argentina, and Australia. The Office Happy Hour, from 3:00 p.m. – 7:00 p.m., features 50 percent off of all drinks (wines by the glass, bottle and draft beer, and cocktails) at both of the indoor and outdoor bars, along with a pre-selected Happy Hour bar menu. The Late Night Happy Hour, from 10:00 p.m. – close, features 50 percent off of all drinks at both the indoor and outdoor bars. The Office, located at 201 East Atlantic Avenue, in Delray Beach, Florida, serves lunch and dinner, daily. The bar is open until midnight, Sunday through Thursday, and until 2:00 a.m., on Friday and Saturday evening. Phone 561.276.3600 for reservations or information.