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Restaurant Royalty

Restaurant Royalty

Legendary restaurateur Burt Rapoport, who has been a part of more than 35 South Florida ventures in nearly 40 years, has announced an impressive team of new chefs to helm his iconic Rapoport’s Restaurant Group eateries. It’s our pleasure to introduce this talented team as they share their favorite dishes with you.

Max’s Grille’s Crème Brûlée Pie

Hector Cintron
Executive Chef, Max’s Grille

Growing up in Puerto Rico, Cintron was always surrounded by home cooking. After a brief pre-med stint at the University of Florida, he decided that becoming a chef was his true passion. He has 15 years of culinary experience from which to pull in creating tempting seasonal menus for Max’s Grill. Must-Try: “Everyone has to try our Crème Brûlée Pie! It’s been a staple for many years and is definitely a crowd-pleaser.” Max’s Grill, 404 Plaza Real, Boca Raton; 561.368.0080; maxsgrille.com

Deck 84's BTO Grilled Cheese
Deck 84’s BTO Grilled Cheese

Bruce Feingold
Executive Chef, Deck 84

As the former executive chef and managing partner of iconic Delray Beach restaurant Dada, Feingold is channeling all his experience and creativity into his new flavor-driven menu at Deck 84. Must-Try: “Our BTO Grilled Cheese is one of my favorite items. It reminds me of when I was young back in Jersey. It consists of crispy bacon, three-cheese blend, caramelized onions and grilled tomato on sourdough bread.” Deck 84, 840 E. Atlantic Ave., Delray Beach; 561.665.8484; deck84.com 

Burt & Max’s Farmhouse Burger

Chris Miracolo
Executive Chef, Burt & Max’s

Miracolo has held a variety of positions for The Restaurant People, including executive chef at both S3 and TRP Taste. His new menu at Burt & Max’s is a take on elevated comfort food. Must-Try: “My favorite menu item is our Farmhouse Burger. I love the special beef blend of the burger itself, and then topping it off with bacon, egg, cheese, crispy onions and barbecue sauce.” Burt & Max’s, 9089 W. Atlantic Ave., #100, Delray Beach; 561.638.6380; burtandmaxs.com

Prezzo’s Butternut Squash Ravioli

Fabrizio Pintus
Executive Chef, Prezzo

Italian-born Pintus is a classically trained chef who most recently worked at the Four Seasons in Dublin, Tiramesu in Miami Beach and Il Fornaio in California. The debut of his new menu includes classic Prezzo dishes and a few personal creations. Must-Try: “Our must-try item has to be our Butternut Squash Ravioli. We make it in-house with spinach pasta and serve with crispy Brussels sprout leaves in a butter and sage sauce.” Prezzo, 5560 N. Military Trail, #300, Boca Raton; 561.314.6840; prezzoboca.com 

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