One of the perks of running West Boca News is we get invited (free) to shows and media dinners. Earlier this week we took advantage of this and enjoyed an early look at the updated Renzo’s of Boca on Federal Highway north of Yamato.
Renzo’s was recently bought by Chef Angelo Romano, the owner of Paradiso Ristorante in Lake Worth. Romano is working with Marco Turano to run the place. Both were pleasant and demonstrated a clear business sense which will hopefully mean Renzo’s will be around for a long time.
The event started with some specialty cocktails and hors d’oeuvres, including an eggnog drink, a meat and cheese platter, and ceviche/crudo. All were good, though the drink may have been a bit strong for some.
When we sat down we were served wine (choice of red or white, or both). The meal started with a plate of four appetizers including calamari Salad, burrata (fresh mozzarella) with pickled eggplant, beet & apple salad, and tuna carpaccio.
The next course included fiocchetti with pear, gorgonzola and walnuts (left); gnocchi in vodka sauce (right), and risotto frutti di mare.
Then came the fish course with pistachio encrusted branzino and shrimp zingara.
For the meat course we were served a veal meatball over sheep ricotta.
Last but not least was a ricotta cheesecake. I’m a huge fan of traditional New York style cheesecake and normally don’t like too many variations including the ricotta versions. But this one was wonderful.
We liked every course. My guest’s favorites included the veal meatball, the branzino, the beet and apple salad, and she loved the cheesecake. I liked all of those and also thought the burrata and tuna were outstanding.
Entrees start at over $25 and run up to the low 40s. $9 seems like a lot for a bowl of soup or a Caesar salad. Some of the other appetizers are double that. Overall the menu seemed pricey though not absurd considering the quality.