Burt & Max’s Bar and Grille
9089 W. Atlantic Ave., Delray Beach, 561-638-6380, BurtAndMaxs.com
The executive chef Dan Moore released a modern American menu, running through May, at this 3-year-old barnwood charmer in Delray Marketplace.
“Being raised overseas has given me a very broad cultural life experience, and I like to think that it shows in my food,” says Moore, an American whose first language was Thai. “I’m introducing more ethnic comfort foods in an elegant manner.”
That flavor plays out in his vegetable Mediterranean sampler with baba ghanoush, lemon-garlic hummus, tahini-yogurt dip, tabbouleh and grilled pita ($14). The baba ghanoush is used as a base on the new roasted vegetable pizza ($14).
“It really introduces some flavors to Burt & Max’s that haven’t been here before,” he says.
Other additions include short rib pizza with blue cheese ($15) and trout meuniere ($26). Oak-grilled, Parmesan-crusted Berkshire pork chop ($27) is exclusive to dinner.
Weekend brunch selections include Grande Marnier French toast ($12), house-made lox platter ($14) and stacked beef enchiladas rancheros ($13).
Revert to childhood with vanilla-bean milk with cookies: peanut butter, oatmeal raisin and chocolate chip ($8).
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