Bogart’s Bar and Grille Five Steps to a Great Night Out

Bogart's Bar and Grille  is promoting our new “Five Steps to a Great Night Out” campaign and we couldn’t have made it any easier for you to have a great night out. Bogart’s is located in the Premier Level at Cinemark Palace 20, in the heart of Boca Raton, Fla., so instead of making an extra stop to have dinner before you see a movie, you can do both in the same place, and it will only take five easy steps!

The First Step: Select your premier level seats and make your dinner reservations at Bogart’s. You are able to reserve your seats in advance so you don’t have to rush through dinner just to get the front row!

The Second Step: Arrive in style with FREE valet! If you’ve seen the parking lot before, you know it’s the size of a small country, and instead of driving in circles trying to find a spot, the helpful valet attendants do the hard work for you.

The Third Step: Dine at Bogart’s and enjoy our great casual American menu. The menu features everything from mac and cheese with a truffle parmesan crust, grilled portabella mushroom whole wheat pizza, dijon crusted chicken “Milano,” slow roasted beef brisket, and much more. This is not your average movie and a dinner menu, but be sure to save some room!

The Fourth Step: Savor your favorite snacks, cocktails, wine and beer during the movie. A movie theater where you can enjoy fine wines and cocktails during the movie doesn’t come around often and Bogart’s has figured out this perfect niche for your enjoyment. Even better, you receive complimentary popcorn and can top it with hot butter and flavorings.

The Fifth Step: Relax in your plush movie theater seat and enjoy the movie. Surrounded with all of your drinks, snacks and popcorn, you have the best seats in the house. What makes it even more comfortable is how easy it was to have such a great night out!

We look forward to seeing you at Bogart’s for your night out! Please call (561) 544-3044 or visit www.bogartsofboca.com for more information!

Moving Up: Eric Clark, general manager of operations at Deck 84 restaurant

Eric Clark is the new General
Manager of Operations at
the award-winning restaurant
 in Delray Beach, Deck 84.

Welcome Back, Eric!

A well-known name on the South Florida restaurant scene, Eric Clark was recently hired as the general manager of operations at Burt Rapoport's Deck 84 in Delray Beach, Fla. Being part of Rapoport's award-winning restaurants represents a homecoming for Clark, who worked with the veteran restaurateur 20 years ago at Max's Grille, Maxaluna and Prezzo.

His challenge at Deck 84, he said, is "to exceed guests' expectations and wow them on every visit." The waterfront restaurant at 840 E. Atlantic Ave. has about 100 employees, and he said it's important to create a family environment with them.

"I was 15 when I started in the restaurant business," he said. "Restaurants are my passion, my love and my destiny."

To read the entire article, please click here.

Celebrate Passover at Henry's!

4-Course Passover Dinner at Henry's
Friday, April 6   -   Starting at 5:00 p.m.

Henry's celebrates Passover with a 4-Course Dinner featuring many traditional favorites. Each table will begin with a traditional Seder plate, next you have your choice of appetizer and main course - topped off with a delicious housemade dessert.

Reservations for Passover may only be made by calling 561.638.1949 
Henry's is the Boca Raton magazine Readers' Choice Award winner for Best American Cuisine in 2008, 2009 & 2010

Burt Rapoport featured on the front cover of The Palm Beach Post Business Section

Check out Rapoport's Restaurant Group owner Burt Rapoport's feature Q&A on the front cover of The Palm Beach Post Business Section!

Burt details from whom he learned about the restaurant industry, why he focuses on value, and what he plans for the future.

With the planned opening of his fourth restaurant, Burt and Max's, later this year, Burt is continually working on his mission to be the best regional restaurant company in South Florida.

Vote today and win $100 dining certificate!

Boca Raton Magazine has opened up voting for the Readers' Choice awards!

Cast your vote and you can win a $100 dining certificate at one of the winning establishments! 


All voting may be done online, and needs to be completed by 5 pm January 15, 2012.Henry's has received Best American Cuisine many years in a row. Please help us win this distinction once again!


Thank you from the Henry's family.

The Rap Report Edition 1: November, 11th, 2011

Bogart's Bar & Grille introduces the Rap Report. Your guide to newest release movies, and the perfect pairing of food & wine to make the ultimate night on the town.

The "Rap" Report Edition 1: 11/11/11

Save 25% on Henry's Gift Certificates!

Give Warm Wishes!

Henry's dining certificates make the perfect gift for family, friends, business associates, and everyone on your list. From now until December 31st you receive a $25 bonus gift certificate for every $100 in gift certificates purchased. $50 and $100 increments available.

There's no place like Henry's for the holidays!

New Dinner Hours at Henry's!

Come in early and beat the dinner crowd. Henry's is now open at 5:30 pm for Dinner seven days a week. Happy Hour specials are at the bar from 5 pm to 6 pm Monday through Thursday, and from 9 pm to 10 pm  on Friday and Saturday.

Make your holiday season special by planning your celebration at Henry's! Call 561-638-1949 today and speak to a manager about your special event.

New Menu Items at Henry's!

Debuting delicious new entrees for fall dining!

Beginning October 19, 2011 Henry's will have some spectacular new dinner entrees to choose from. New Comfort Classic entrees include the Coriander-Pepper Seared "Rare" Yellowfin Tuna with roasted fennel, sauteed spinich, roasted potato planks and lemon vinaigrette; Whole Wheat Spaghetti and Pistachio-Basil Pesto with roasted golden beets, fresh tomatoes, wilted arugula, shaved percorino, and rustic bread crumbs; and the Seasonal Vegetable Plate with a choice of four vegetables or sides. 

New Daily Classic entrees include Wednesday's Beef Short Rib "Bourguignonne" with roasted mushrooms, pearl onions, tomatoes, roasted potato planks in a red wine sauce; and Saturday's Rosemary Grilled Lamb Chops.

Henry's has added some exciting additional Small Plates including the Slow Braised Carnitas Sliders with ancho barbeque sauce, jicama-red cabbage slaw and crispy onions; Crispy Calamari and Zuchini served with tomato sauce and tartar sauce; Caramelized Brussels Sprouts with crispy bacon and roasted garlic; Mediterranean Plate with crispy eggplant case, hummus, cucumber and feta salad, marinated beets served with tzatziki sauce; and the Fish Tacos "A La Plancha" wiht cabbage slaw, salsa verde, pico de gallo, aji amarillo served with soft corn tortillas.


Call Henry's today to make your reservation, 561-638-1949. Connect with Henry's on Facebook: HenrysinDelray.

Sweat the Details When Choosing a Caterer

Here's a great article from the Palm Beach Post about what to consider when deciding on the right caterer for your party.  If you'd like to make a reservation with Bogart's for your next party or event, call Jamie at (561)395-7682

Sweat the details when choosing a caterer

By Emily Roach

Palm Beach Post Staff Writer

Steak or seafood? Wine or cocktails? Sit-down or buffet? Saturday or weekday?

Dozens of decisions add up when you're hiring a caterer. And in the end, you'll probably spend more than you intended, just like Mary-Ann Iskander, now a West Palm Beach resident who writes the WestPalmer blog.

Choosing a caterer

-Above all, sit down with the caterer and make sure you are comfortable with them. Did they listen to what you wanted? Were they flexible? Does their style mesh with the style of your party?

-Many people choose a caterer based on the price they want to pay, but there's more to price than the per-person rate.

-There are many things people may want from their special event that are part of the venue pricing in some places and add-on pricing in others. Want table-side wine service? You may have to pay for extra servers.  Want to use the audio-visual equipment? You may have to pay a fee. Want chairs and linens? Yes, even those dinner staples are extra with some venues and caterers.

-More importantly, price can get you quality: tastier food, service with a smile and spotless clean-up...You get what you pay for."

Saving money

-Be prepared to pay per guest. A cocktail party with passed hors d'oeuvres will cost $15 to $45 a person depending on the food and extras, and you may still have to pay for the service staff and equipment.

-Whether a wedding or other event, using non-traditional days like Thursday or Sunday and off-season months like July and August, will help cut the costs. 

-Buffets will use cost less than a sit-down dinner, and you can serve a special drink and wine rather than have a full bar.

-Most of the time if you're being trendy, you cannot also be thrifty. Popular add-ons are dessert tables and late-night buffets to round out a big party.

-The written proposal should include all charges: tax, service charge, whether you need to tip the staff, etc. 

Choosing your food

Maybe macaroni and cheese is the guest-of-honor's favorite food - feature it on each plate. To alleviate the issue of getting guests to choose an entree, you can serve two small entrees on one plate - a dual plate. 

-Feed your guests enough food for the time the event covers. Plan six to eight pieces of hors d'oeuvres per person per hour for a cocktail reception.

 

-Be aware that some things will cost you extra, like fees for a bartender, a chef station on a buffet or cake cutting fees of $2.50 to $5 a person. 

-Do you need a special menu: gluten-free, no nuts, vegetarian? 

What about a special theme?

-If you find the right caterer, you should be able to incorporate your theme into the food and decor. Just remember that if you want servers to wear costumes, it will have to be something that doesn't interfere with their job, Zeigler says. Go for a hat, a sash, a T-shirt with a slogan. And be prepared to pay for the special clothing.

-When you sit down to discuss it with the caterer, bring photos and examples. See if your caterer is receptive.

To read the full article click here.