HENRY’S, A GO TO DINING DESTINATION FOR AMERICAN CUISINE FOR 15 YEARS, ROLLS OUT NEW MENU ITEMS CREATED BY EXECUTIVE CHEF WAREEN LEE

As the Executive Chef at Henry’s, Warren Lee believes the right approach to cooking is to do it the right way all the time—with flavors, appearance, and most importantly, consistency. Lee has perfected his strategy after working in the industry as a chef in hotels, restaurants and clubs from the Breakers to the City Club of the Palm Beaches—his most previous restaurant before Henry’s being Sandpipers Cove of North Palm Beach. After numerous years of experience, he has sincere respect for the art of food but primarily the art of being a chef.

Lee was born in Michigan but spent most of his childhood in West Palm Beach, Florida. After coming from a less-fortunate family, where he did not always have well-prepared meals, he established a passion for food at a very young age. A just five years old he told his grandmother he would one day become a chef.

All images appearing in this post photographed by Holli Lapes

NEW Tuna Napoleon (Starters) diced tuna, cucumber, avocado, scallions, ponzu sauce, crispy wontons

Henry’s take on a tuna tartare is one of the best that I have ever had! With components like ponzu sauce and scallions, it was reminiscent of sushi.

NEW Lobster and Shrimp Flatbread (Starters) roasted garlic puree, fresh tomatoes, swiss, parmesan, mozzarella, old bay sauce

This dish certainly has a WOW factor – plenty of luscious shrimp and garlic. Although if there was any more garlic, it would have bordered on being too much. I like the cheese combination, swiss was an interesting addition to complete the trio.

NEW Poached Pear and Crispy Goat Cheese (Salads) mixed lettuce, dried cranberries, candied almonds, honey citrus dressing

Well, let me start with this – if it has pear, I’m there. Let’s talk about the goat cheese: when the menu said “crispy” goat cheese, I was already intrigued. (Pan?) Fried goat cheese turned out to be brilliant form of goat cheese because it increases the creaminess and makes it easier to assimilate it within each bite.

NEW left Caramelized Onion Crusted Snapper (Seafood) – mashed potatoes, grilled asparagus, lemon butter sauce

NEW center Chicken Saltimbocca – prosciutto, fresh sage, mashed potatoes, sautéed vegetables, sherry wine sauce

NEW right Smoked Short Rib (Wednesday Daily Classic) – boursin mashed potatoes, grilled asparagus, charred shallot port demi

After trying a specially prepared sampler of these three entrée items, I would say that the short rib was my favorite. Really fantastic flavors in the smoked meat itself as well as in the sauce. The perfect sauce to have with mashed potatoes, in fact.

Front – Classic Key Lime Pie with Almond Graham Cracker Crust, Left – Six Layer Carrot Walnut Cake, Right – Warm Chocolate Molten Cake. A behind the scenes shot of what goes on before food bloggers actually get to taste the food!

Let’s have a closer look at the Coconut Cream Pie with Oreo Crust, because it was AWESOME! I loved it.

Blood Orange Martini

With dozens of wines by the glass, and a wine list that is continually evolving, Henry’s is great for dining with friends, celebrating a special occasion, catching a quick bite for lunch, stopping in for dessert and coffee, or happy hour drinks and appetizers. Featuring quality flavorful food, friendly service and realistic prices, Henry’s is perfect for all occasions.

About Henry’s

Created by South Florida restaurateur Burt Rapoport in 2000, Henry’s has been a go-to dining destination for American comfort food for the past decade and a half.  With the combination of great quality service and top American menu selections, Henry’s has been a multi-year winner of the Reader’s Choice Award from Boca Raton Magazine for Best American Cuisine and Best Service as well as numerous Openable Diner’s Choice recognitions. The chef team at Henry’s uses the best in-season products, select cuts of meats and poultry and the freshest seafood available. Open daily at 11:30 am for lunch and brunch on the weekends until 2:30 p.m. Happy Hour is offered at the bar from 4:30-6 pm. and in the dining room from 5-6 p.m. Dinner is served daily starting at 5 p.m. For more information, visit http://www.henrysofbocaraton.com. Located at the Shoppes at Addison Place, 16850 Jog Rd Delray Beach, FL 33483

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All images appearing in this post photographed by Holli Lapes