Dave in Delray finally gets the chance to try out Falcon House in Delray Beach.

Here is my restaurant review as it will appear in Wednesday's edition of the Delray Forum. Some of the words have been changed to save me from being sued for copyright infringement by my own company, Tribune Company, That would be pretty stupid in my opinion... Anyways heres my review:

Ladies this place is hip. The ambience is appealing and the walls are painted a rosy red. Upbeat dance music flows throughout the bar and dining rooms. Oh, did I fail to admit that that both the bar and dining areas stretch outside into an outdoor bar and patio dining?
Most locals will tell you that this place really gets cranking after 10p.m. and that the bar is the place to be seen up until 2a.m. nightly.

Before I sat down to eat I had a Mojito and enjoyed watching the local single talent walk into this love shack.

But, I found that the food was just as tempting upon first view as the clientele.

Falcon House specializes in American Tapas dishes. Think of these dishes larger than appetizer but smaller than entrees. Each dish encourages sharing between the special person, or people that you’ve invited to dine with. In fact there’s nine times as many appetizer American Tapas appetizers as bigger plate entrees.

But, before I dove head first into the Falcon House’s American Tapas menu I was very delighted to notice they had a daily special menu. On that special menu I found five food specials and five drink specials.

I ordered the special soup of the day, a Wild Mushroom , Ancho Chili Soup with smoked shallots ($6). It’s been hot outside lately so I thought this special soup was perfect compliment to the changes outside, just enough spice with hearty peppers, mushrooms, and shredded beef in a dark chili soup.

For a drink special I chose Ted’s Homegrown Sangria ($6), a recipe made by one of the Falcon House owners, Ted Keer. Ted’s take on this Spanish and Portuguese delight is absolutely refreshing! Each glass is garnished with a lemon, lime, and orange slice.
Then, I tried a little bit of the American Tapas menu. Starting with the jumbo Scallops perfectly cooked to a golden brown is a sweet soy glaze, the best roasted shallots I’ve ever tasted, roasted garlic portabella mushrooms and bean sprouts ($12). The scallops were huge! No skimping here. Perfection!

After that, I had the Crab Cakes, a carribean style with lump crab meat and a unique white mango coulis and port wine syrup ($14), and Shrimp Mojo, consisting of black tiger shrimp sautéed in a tasty citrus mojo sauce over bok choy slaw and homemade mariquitas chips ($12).
To wash it down I tried a drink from the cocktail list. Sean’s Lemonade, with Van Gogh Acai Blueberry Vodka and muddled lemons ($10). Owners Ted Keer, and Tim Baur, can be found behind the bar slinging drinks and turn up the volume with great attitudes to get the party started.

Back to the food. One of my all-time favorites…Tuna Poki! Cubed, chunky Yellow Fin Tuna, macadamia nuts, scallions, sesame seeds, soy sauce served with homemade taro root chips ($15).

Finally, for the entrée I had Seared Duck Breast with a blackberry brandy demi-glaze, with wild mushroom risotto ($22). The duck breast was so tender! One bite and it just melted in my mouth. Best risotto I’ve ever had.

Executive Chef Ian Jacobson and his chef crew kick ass!

For dessert there’s three choices: Warm Molton Chocolate Christopher with Blackberry Brandy Syrup ($8), Banana Caramel Cake with bruleed banana and rum toffee sauce ($8). But, my favorite is the Vanilla Bean and Bourbon Whiskey Crème Brulee ($8).
Wow! Falcon House is an experience!

Food-*****
Drinks-*****
Service-*****

Open everyday for food from 5p.m.-1a.m. and the Bar is open until 2a.m. nightly. Falcon House is located at 116 Northeast Fifth Avenue in Delray Beach. 561-243-9499

PLEASE! CHECK OUT DAVID DIPINO'S WEEKLY WRITINGS ON COLLEGE SPORTS AT: http://theedgeofcollegesports.blogspot.com/

CLICK ON THE GOOGLE ADS AND I'LL BUY YOU A BEER WHEN GOOGLE SENDS ME A $10 CHECK. THAT WOULD BE FUN!
David DiPino