Visiting my grandparents in Boca always puts a smile on my face. Just being in Boca West, their community in Florida, makes me so relaxed. Plus, the company is of course wonderful. One of the best aspects of being in Boca are the meals at their club. Recently they redesigned the entire place and opened up Mi Pi, an American Nouveau type restaurant. The food is fabulous and the appetizers before in the main room with music starts the meal off right.
The meal begins with delicious, warm bread. Two types, sour dough and multigrain. But the part that makes it really special is the butter. Horseradish butter.
When I ripped the multigrain bread, steam came out instantly. Just one touch of the horseradish butter and it began to melt away. It was delicious and wonderful, but I needed to save room for the next courses.
I absolutely love gazpacho. Although I always think that my mom makes the absolute best kind (I’ve tried to replicate and she has to have the magic touch), the one in Boca comes in second best.
The version in Boca has big chunks of the cucumber and onion, giving it that perfect bite and mouthful. It’s a wonderful way to start of the meal, especially on a warm, but rainy day.
The one dish that I had been dreaming about since my last visit to Boca was the Tuna Tataki.
Heaven. The lightly seared tuna outside has so much texture, but maintains the integrity of the fish inside. It’s raw delicious tuna contrasting with the crunchy exterior. Then dipping the tuna into the sesame-peanut sauce creates the perfect bite. It’s wonderful. The most interesting part of the dish is the tempura battered and fried avocado. The crunchy outside and then smooth, creamy interior is delicious.
Also, a great seaweed salad adds even more freshness and color to the dish. It is fabulous.
My grandma, Gomar (I couldn’t say Grandma as a child and the name stuck) had ordered our favorite, Tuna Tataki, the night before and decided to switch it up. There was an addition on the menu she had never tried before and was intrigued by the idea. Lobster flat bread.
So simple, yet so complex. Immediately, Gomar took the salad off of the bread. It was overdressed and started to make the dish a bit soggy. But then she bit right in and was kind enough to share. With a little bit of cocktail sauce on the side, the creamy brie almost served as a butter-type component that you would have with any fancy lobster dish. The lobster was rich and decant. They were definitely not skimpy on including what seemed to be an entire lobster on the crispy bread. Mi Pi has a fire burning pizza oven in house, so the bread has that char that everyone, especially Gom loves. I don’t know why I’ve never seen this ingenious idea before!
Murray (my grandpa, whom I have never ever called Grandpa, he thinks it makes him sound old, and he’s a youngin) went for the pizza.
Delicious. There really is something about the wood burning oven that brings a pizza from ordinary to extraordinary. Boca does it right.
We finished off the meal with the cutest, little desserts. I had first experienced mini desserts at Seasons 52 a few years back, in Boca actually, and we always dig into the little bit of sweet to finish the meal.
And of course, Gom finishes the meal with a decaf cappuccino. I like to thank her for my sophisticated sounding orders as a little child and my ever growing love for coffee.
With a little biscotti on the side and my childhood favorite on the side of the rock candy, a cappuccino is the best way to end a delicious meal with the most wonderful, fabulous grandparents around.