PUB GRUB

Kapow Noodle Bar, a sliver of Asian fusion hip in Boca, serves up some tasty bites to pair with the bar’s naughty sips (Yes, Spicy Lover, we’re talking to you).

The Bar Bites menu includes steamed buns, which are soft, spongy buns filled with the most delicious things like mushrooms, Korean barbecue and pulled pork that’s layered with pickled cucumber and a grain mustard hoisin sauce.

The pulled pork and the maitake mushroom versions are $3 during Happy Hour (4 to 7 p.m., Monday through Friday), with the Korean sliders filled with beef, pork, kimchi and barbecue sauce going for $4.

Variety is the spice of life, and, in this case, just pretty darned spicy, period. Add a tequila-soaked Spicy Lover, and you just may have to yell, “fire!”

Kapow Noodle Bar: 327 Plaza Real, Boca Raton; (561) 347-7322

— Leslie Gray Streeter

CITY CELLAR’S NEW CHEF

Sous chef Michael Hinojosa has moved on up to the executive chef spot at City Cellar Wine Bar & Grill at CityPlace in West Palm. It’s a dream job for the chef who started out washing dishes at a tiny pizzeria before moving on to cooking gigs at The Capital Grille and Seasons 52.

Hinojosa, who now oversees an extensive and well-varied modern American menu, grew up on the soulful and garlicky comfort foods of his native Puerto Rico, where he lived until moving to Florida at age 15.

City Cellar: 700 S. Rosemary Avenue, West Palm Beach; (561) 366-0071; CityCellarWPB.com

— Liz Balmaseda

VIRGINIA PHILIP’S CHEF SERIES

West Palm’s celebrated Master Sommelier Virginia Philip, whose downtown wine shop is a local treasure, has teamed up with a few top-notch chefs for a recently launched pairings series.

The series, which began with master chef Michael Ober of Cordon Bleu Catering and The Backyard Bar, resumes Saturday with chef Clay Conley (Buccan, Imoto), who will create four Asian-inspired small plates from his Imoto restaurant to pair with a selection of wines from Philip’s shop.

The wine-food tasting goes from 1 to 2:30 p.m. and costs $50 per person.

The series continues Sept. 22 with chef Julien Gremaud (Pistache, PB Catch), in October with chef Zach Bell (Addison Reserve Country Club), and in December with chef Norman Van Aken (Tuyo in Miami, Norman’s in Orlando).

Virginia Philip Wine Shop & Academy: 101 North Clematis Street, Suite 150, West Palm Beach; (561) 721-6000; VirginiaPhilipWineShopAcademy.com

— Liz Balmaseda