DELRAY BEACH, FL – The owners of Cut 432, who reinvented the concept of the steakhouse, announced their latest venture, Park Tavern, is slated to open in January 2012 in Worthing Place on Atlantic Avenue. Partners Brandon Belluscio, Brian Albe and Chef Anthony Pizzo were inspired by their guests’ desire for a casual dining experience, where friends can gather on a nightly basis, enjoy seasonally inspired comfort food, and sample an array of fine craft beers and inno- vative spirits. The 3,200 square foot restau- rant will seat 150 indoors and out, and the stylish bar will seat 30. “We are extremely grateful to our guests,” said Belluscio. “When we were con- sidering a new restaurant concept, their input was very important to our decision. Their support made Cut 432 a tremendous success and we are looking forward to pro- viding that same level of excellence in more casual atmosphere with the introduction of Park Tavern.” Building upon the popular resurgence of the tavern, the partners are creating a unique experience for their guests with tremendous attention being paid to every detail. The decor will feature modern “green” design elements along with classic tavern touches. Outside, there will be long picnic- style tables with red umbrellas which will be the perfect setting for families and friends to gather. Inside, the restaurant will showcase candy red tufted booths, rough Chicago brick walls, a poured concrete bar, and nos- talgic Edison light fixtures.
Park Tavern’s menu will be reflective of the seasons, as Chef Anthony Pizzo will be sourcing many ingredients from local farm- ers whenever possible, and everything in the kitchen will be made from scratch. “For me it’s all about the right ingredi- ents at the right time,” stated the critically acclaimed chef. “The seasons will inspire the dishes, and all the ingredients, from the first to the last, will be handmade in the house.” A few of the menu highlights include: French Bread Pizza with San Marzano Tomatoes and Imported Mozzarella; Housemade Mini Corn Dogs with Stadium mustard; Short Ribs Tartare with Deviled Farm Egg, Violet Mustard and Grilled French Bread; Clam Baked Chowder with Housemade Oyster Crackers and Heirloom Potatoes; Lobster Pot Pie with Heirloom Vegetables and Brandied Lobster Cream; and Hot French Toast with Roasted Banana Ice Cream and Foster’s Sauce. The same seasonal philosophy that inspires the food menu is mirrored by Park Tavern’s bar program, which will feature handcrafted cocktails using only freshly squeezed juice and homegrown mint and basil. “We will be offering only craft beers,” said Albe. “We will have 24 drafts. No bot- tles, so we stay true to our eco-friendly phi- losophy. And we will feature names such as Dogfish Head, Terrapin Beer Company, Southern Tier Brewery and many more.” Further details will be coming soon at www.ParkTavernDelray.com , and on www.Facebook.com/ParkTavernDelray.