Atlantic Ave Magazine - June 2018

Banyan House Burger with cheese and caramelized onions, fresh cut fries
Lobster on a Brioche roll with Fresh Cut French Fries
peake Benedict (crab with Chesapeake Hollandaise) and house potatoes,
Steak and Eggs or a hearty Croque Madame (ham, fried egg
béchamel sauce on toast).
One of the most popular dishes for Brunch is the fresh Lobster
Roll. The lobster salad is served on a brioche roll with freshly cut
French fries. There’s also a House Burger – with white truffle aioli,
sautéed onions, arugula and gruyere on a brioche bun. One of our
favorites - for its tasty scrumptious flavoring and texture – is the
Maryland Crab Melt. Made as an open face sandwich on an English
Muffin with sliced tomato and Chesapeake remoulade, it’s served
with fresh cut French fries and is terrific.
Banyan also added a special treat - they brought back the Banyan
Social/Butter Monday Party on Monday nights with community
table dining starting at 9:30pm. At 11pm the tables are
cleared away and dancing begins. There is a DJ, bottle service with
cocktail waitresses, and a clubby upbeat atmosphere. Live music
is also on the premises Wednesday and Thursday from 9:30pm to
1:30am. You can dine in their outdoor café or sit inside this colorful
restaurant.
It took over a year for LoRe to create this charming, yet casually
elegant décor. The walls are covered in black and white flocked
damask and the red banquettes create a clever contrast for comfort.
The ceiling has antique mirrors in a geometric play on illusion
and the clear lucite period chairs and crystal chandeliers give
charm without pretense. The bar is comfy and elegant with colorful
LED lights, hooks to take a load off your torso and USB ports.
Banyan also added new items to their dinner menu. For an appetizer
try their savory Gumbo with scallops, shrimp, chicken, okra,
andouille sausage and rice in a Cajun Stew. The Yum Yum Shrimp is
always a favorite with a spicy Siracha sauce and so are the Scallops
with Mango Chutney.
Entrees include Lamb Francis, (lamb chops, cauliflower mash
and potato wedges), as well as the best Stout Braised Short Ribs
in town, with garlic mashed potatoes and broccolini. Chef James
knows how to make vegetables in a category of their own – they’re
not your mothers vegetables for sure. The Broccolini has a sweet
flavor and a tenderness unusual for such fare and the Brussels
Sprouts with ginger soy reduction and pancetta are superb. Another
new side dish is Shishito Peppers with charred shishitos, soy
glaze and bonito flakes.
All this exciting fare has not gone unnoticed by guests who clamor
to this hot spot. “The food is delicious! Great vegetarian options
and the staff was incredibly friendly and personable. I loved the
atmosphere - they have live music and happy hour is also great! I
definitely recommend this place,” said Joe.
Joe is right. Happy Hour at Banyan is indeed a Happy Occasion.
Served from 4pm to 7pm every day, they offer discounted tap beers,
select well drinks, appetizers and assorted Flatbreads. They also
have a Late Nite Menu from 11pm to 1:30am (every night) with
$12 dishes that range from Shrimp Dumplings to Meatball Short
Rib Flatbread and more.
Banyan Restaurant and Bar always likes to shake things up a bit
for your enjoyment. To accomplish this, they added some signature
cocktails to perk up your mood. The “24 Carrot” has Spiced Rum,
Ginger Liqueur, carrot and lemon juice and Agave. If that sounds
exotic so is the “Pom Beach” with Vodka, Pomegranate Liqueur,
lemon juice, Rosemary syrup and fresh Rosemary. Also check out
the “White Satin” and “Raise my Celery.”
Before you bid Banyan Restaurant and Bar adieu check out their
desserts. The chocolate fudge cake is a dreamer’s fantasy with its
richness and smooth creamy countenance. Also incredible - the
Crème Brule Cheesecake that makes its namesake proud.
Come to Banyan Restaurant and Bar for a taste of the good life.
There’s music, dancing and dining almost any time of the day.
BANYAN RESTAURANT & BAR
189 NE 2nd Ave
Delray Beach, FL 33444
(561) 563-8871
www.banyandelray.com
Chesapeake Benedict made with crab cakes along with breakfast potatoes
www.AtlanticAveMagazine.com | June 2018 | 89