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Posted: 10:10 a.m. Thursday, June 14, 2012

CINEMATIC SIPS

Cineplex bar serves blockbuster-worthy drinks



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The Illegalito photo
The Illegalito at Tanzy Artisinal Italian bar in Boca Raton.

By Staci Sturrock

Palm Beach Post Staff Writer

This week’s bar: Tanzy Artisanal Italian

The scene: On the ground floor of iPic Theaters, Mizner Park’s new luxury cineplex, the stylish 250-seat restaurant is divided into so many seating areas — including a gorgeous Cocoon Lounge surrounded by twisting branches of Malaysian wood — you don’t realize it’s spread over 7,000 square feet.

The signature cocktail: Master mixologist Adam Seger’s Illegalito ($13), an Italian-inspired mojito laced with passion fruit, coconut, mint, basil and coriander. The result is a cocktail so succulent that, honestly, it should be against the law.

Other noteworthy drinks: More than 100 wines from around the world, cocktails like the gluten-free Spa-Mopolitan and the Death by Mocha, and a selection of several drinks made with liquid nitrogen for a blockbuster-worthy special effect.

Bar bites: Artisanal Italian fare made with ingredients like imported cheeses, fresh herbs and 18-month-old prosciutto. Think meatball and garlic crostini. Ricotta-stuffed squash blossoms. Crispy Brussels sprouts. Grilled octopus. Beef carpaccio. And for dessert, save room for the red velvet bread pudding.

Deals: Tanzy currently does not have a happy hour.

Hours: Open from 11 a.m. to 11 p.m. Sunday through Thursday, and from 11 a.m. to 2 a.m. Friday and Saturday.

Info: Tanzy Mizner Park, 301 Plaza Real, Boca Raton; (561) 922-6699; TanzyRestaurant.com


C O C K T A I L

The Illegalito

1/2 lime, quartered

6 mint leaves

6 basil leaves

Three 2-inch square chunks of pineapple

1 ounce coconut milk

1 ounce passion fruit puree

1 3/4 ounce Boca Loca Cachaca rum

Pellegrino

In a sturdy pint glass or tumbler, muddle all ingredients except the Pellegrino until juicy and aromatic.

Fill the glass with ice, top with Pellegrino, and pour back and forth into an empty pint glass to mix.

Garnish with a skin-on pineapple wedge and fresh mint.

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