"We have been anxiously awaiting the opening of Burt Rapoport's newest restaurant since it was announced last year. Originally scheduled to open last year October, but typically Florida construction, it was delayed. When it did open, we were out of the country. So this was the first reservation I could get for a Saturday night. We have been big fans of Burt's restaurant for years.Burt hired Bryan Empero as his Executive Chef , who has an extension pedigree in the Asian Food world. A graduate of the Culinary Institute of America and cooked all over the world.First in Beijing, China, then with chef Yoshihiro Murata at the three-Michelin-starred Kikunoi Honten in Kyoto, on to KALU in Charlotte, North Carolina, where it was ranked second in the nation in the inaugural Food and Wine Magazine’s “People’s Choice Best New Chefs in America, and lastly at the Mizumi at the Wynn in Las Vegas.Taking over the old Apiero restaurant which founded and sold next to Burt Max's in the Delray marketplace. There is a huge patio area and a smaller enclosed patio in the front.The menu is divided into different sections: DIM SUM, SMALL PLATES,SOUPS SALADS,NOODLES RICE,LARGE PLATES,ROTISSERIE SPECIALITIES,SIDES, AND DESSERTS.Started with Classic Egg Roll, 2 nice size eggrolls with loads of flavor, the best I have had in years, comes with duck sauce but be careful, it is on the spicy side.For mains, we share some large plates:JUMBO SCALLOPS ,snap peas, celery XO pan sauce,SWEET SPICY HUNAN PRAWNS,crispy jumbo shrimp, peppers, onions, ginger, chili, and cilantro, and BUR TAO'S FEAST,wok-stirred eggplant, green beans, broccoli, and red peppers in a garlic sauce, accompanied by cauliflower rice. The other dishes come with steamed rice. All were nice size portions and great flavors.Kim, our server was very knowledgeable, and attentive.Can't wait to return and try the duck.Burt has another winner to add to his collection of restaurants."
Cucumber Salad
