Prezzo Returns To Boca Raton With Old Classics And New Twists On The Menu
Rumor has it is that the roasted garlic and focaccia bread sticks are what keeps locals coming back for more. Their wonderful aroma wafting through the restaurant will tease your taste buds at Prezzo, which is ready to once more become a Boca Raton staple.
THE RETURN OF A CLASSIC
Prezzo made its debut in 1989 and was known for introducing one of the first wood-burning pizza ovens to South Florida. Today, restaurateurs Burt Rapoport of Rapoport’s Restaurant Group and Dennis Max have teamed up with James Beard Award-winning chef Mark Militello to reintroduce a famed Italian concept. “So many of our customers asked me to reopen Prezzo, and it got me thinking,” Rapoport says. “The timing and location seemed to work, and there is a need in this area for a casual Italian restaurant.”
The 4,300-square-foot space is warm and inviting, and on a Monday evening it’s bustling with locals. Guests can take a seat in the main dining room or head to the indoor/outdoor bar area to sip on a Lavender Smash cocktail or order a Bellini and Melograno from the “Prezzeco” bar. And, of course, there is plenty of wine and spirits to go around.
If you frequented the old spot, take a trip down memory lane while munching on the roasted garlic on focaccia bread. “We knew it was a must-have when deciding to reopen,” Rapoport says. “We even brought back the original sous chef, Arie Wayuono, who made all the focaccia breadsticks for us back in the day.”
There are shared plates that also deserve the spotlight, like the grilled prosciutto wrapped mozzarella with a sun-dried tomato vinaigrette, and the tomato risotto croquettes. Don’t miss out on Prezzo’s rotating Mozzarella bar, a customizable specialty. Choose from an array of locally sourced and internationally made mozzarella cheeses (think Truffle Burrata and Mozzarita’s Stracciatella) that can be accompanied with assorted Italian meats and house-made spreads and sides such as broccoli rabe pesto and King Trumpet mushrooms in a tarragon butter.
“One of the most popular dishes that everyone was asking for was the fusilli pasta,” Rapoport says. The fusilli is mixed with oak-roasted chicken, broccoli, sun-dried tomato, goat cheese and pine nuts. Other recommendations include the tender veal marsala topped with mushrooms and accompanied by creamy polenta, and the roasted North Atlantic salmon in a balsamic and mustard glaze with tomato crudo and zucchini noodles.
For pizza lovers, there are quite a few knock-outs. Order the Patate Alla Gorgonzola for a departure from the typical. This one features roasted potatoes, sweet onion confit, Gorgonzola dolce, crumbled walnuts and rosemary.
Save room for a classic treat brought back to life with the reopening: the wood-oven baked apple tart with cinnamon gelato, in addition to tiramisu, gelato affogato and chocolate semifreddo.
Prezzo 5560 N. Military Trail, Boca Raton / 561.314.6840 / prezzoboca.com