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32 East

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32 E. Atlantic Ave. Delray Beach, FL 33444

561-276-7868 

http://www.32east.com  

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32 E. Atlantic Ave. Delray Beach FL 33444

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  • Bistro, Contemporary
    Sun-Thu 5:30pm-10pm, Fri-Sat 5:30pm-11pm
    $$$$ $$$, $$$$
    All Major Credit Cards, cash
  • casual
    Banquet Facilities, Catering, Kid Friendly, Kosher, Patio/Sidewalk Dining, Private Party, Smoking, Takeout, Wheelchair Accessible
    Dinner, Late Night
    Live Entertainment
  • Full bar
    Recommended
    Valet
Description

Superior service and outstanding eats anchor this comfy bistro; innovative cocktails and fruit-infused liquors, along with homemade desserts, elevate it. The menu changes, but spy on it for items like pan-roasted Mississippi quail stuffed with chorizo, corn, and manchego cheese on mashed potatoes with sherry wine pan sauce or French-fried chicken with chips with dijon mustard vinegar, micro greens, and chopped tomato.








Back to TopNew Times Broward-Palm Beach Critic News & Reviews | Write a Review
Back to Top New Times Broward-Palm Beach Awards | Visit the Best Of Website

  • 2007 | Best Restaurant in Palm Beach

    Is there an inverse ratio of pretension to quality? Because judging from the décor (casually handsome, if a bit dated), the service (unreservedly nice), and the food (inspired but never showy), you'd never guess that 32 East, wedged in among the hubbub and scuffle of other fine restaurants on Delray's Atlantic Avenue, was the cream of that decidedly excellent crop. Chef Nick Morfogen has been quietly cooking away, changing his menu daily and sourcing local, sustainable, and organic... More »

  • 2003 | Best Restaurant in Palm Beach

    A few months ago, executive chef Nick Morfogen placed an order for a pound of truffles. To his extreme surprise, not to mention his great pleasure, he received his order in a lump sum -- a black Perigord truffle that weighed one pound. Being the savvy cook that he is, Morfogen immediately set about devising and advertising a menu that would highlight this rare treasure to its fullest potential, rather than exchanging the truffle for smaller ones that he could parcel out pasta by pasta. The... More »

  • 2000 | Best Fusion

    Nobody cheered when Boca Raton's Nick & Max's restaurant, a joint effort between nationally known chef Nick Morfogen and restaurateur Dennis Max, went out of business less than a year after it opened. But the gastronomically minded were delighted to see both land on their ladles and were particularly thrilled to see Morfogen remain in the region, going straight to 32 East. Already a local favorite for fine dining, 32 East went up a notch when Morfogen took over the kitchen. His signature... More »

Back to TopUser Reviews & Comments | Write a Review
Back to TopMenu
Dinner Menu May 2, 2013
Starters
$8.00
Vegan Ginger-Carrot Soup
with Coconut Milk, Basil & Lime
$24.00
Jumbo Florida Stone Crab Claw
with Key Lime Mustard & Vegetable Crudités
$12.00
Pulled Pork Tacos
with Salsa Verde, Napa Cabbage Slaw & Canary Melon “Pico”
$15.00
Mozzarella di Bufala & Green Cay Farm’s Tomatoes
with Basil, Spring Onion-Almond “Pesto” & Vincotto
$15.00
Mixed Fry of Shrimp, Grouper & Potatoes
with Hot Sauce “Mayo”, Cornichons & Watercress
$16.00
Oak Roasted Prosciutto Wrapped Medjool Dates
Filled with Fourme D’Ambert Blue Cheese with Marcona Almonds & Upland Cress
 
Pan Stew of Mediterranean Mussels
$17.00
Red Chile-Honey Seared Yellowfin Tuna
with Orange Whipped Greek Yogurt, Micro Greens, Olive-Pistachio Salsa & Sea Salted Watermelon
$15.00
$25.00
Rigatoni in Beef Short Rib Ragú
with Tomato, Red Wine, Rosemary & Melting Fontina
$7.00
$12.00
Baby Iceberg Wedges
with Cherry Tomato, Sweet Corn, Hazelnuts Bacon Bits & Creamy Mustard Dressing
$8.00
$14.00
Pontano Farm’s Arugula Salad
with Vermont Creamery Goat Cheese, Castelvetrano Olives, Candy Stripe Beets & Citrus Vinaigrette
$7.00
$12.00
Caesar Salad
with Sourdough Croutons & Shaved Grana Padano add Turkish White Anchovy
$13.00
Wood Fired Veal Flank & Spicy Rapini Pizza
with Tomato, Fresh Asiago & Parmesan Breadcrumbs
Main Courses
$24.00
32 East Seasonal Vegetables
$34.00
Pan Seared Diver Scallops “Risi e Bisi” – English Pea Risotto
with Lemon, Parsley & Crispy Prosciutto
$29.00
Fennel Spice Roasted Striped Bass
on Sautéed Spinach, Golden Raisins & Pinenuts with Tapenade Vinaigrette & Tomato Conserva
$15.00
$28.00
Oak Roasted Local Cobia, Red Onions & Tomato
on Spring Vegetable “Scafata” with Dill, Meyer Lemon & Crispy Asparagus
$32.00
Herb Basted Local Tilefish
on Saffron Potatoes & Artichokes in Tomato-Shrimp Broth with Fra’ Mani Chorizo & Tangerine Olive Oil
$30.00
Pan Roasted of Atlantic Cobia
on Potato Purée with Sherry-Truffle Mushroom Sauce, Blistered Tomatoes, Wax Beans & Haricots Verts
$29.00
Mesquite Fired Pork Chop & Wild Ramps
on BBQ Pork Belly Braised Greens with Mills Farm Cheddar Cheese Grits
$18.00
Grilled House Blend Burger on Pretzel Bun
with Black Eyed Peas, Ham Hock Broth & Baby Dandelion Greens in Mustard Oil Dressing
$28.00
Grilled Lemon Chicken “Greek Salad”
with Herb Flatbread & Hummus
$30.00
Slow Roasted L.I Duck Breast, Fingerling Potatoes & Cipollini
with Broccoli Rabe, Shishito Peppers & Muscat Vinegar-Honey Pan Jus
$22.00
$44.00
Grilled Filet of Beef Treviso &Broccolini
with Potato Gratin, Roast Tomato & Cabernet Reduction
Sides
$8.00
Brussels/Pacetta
$8.00
Buttered Broccoli
$8.00
Potato Puree
$8.00
Potato Gratin
$8.00
Grilled Asparagus
$8.00
Roasted Fingerlings
$8.00
Hariocots Verts
Spring After Dinner Menu
$16.00
Artisan Cheese Plate
$9.00
Warm Chocolate Chip Cookies
$9.00
Vol au Vent
$9.00
Peanut Butter Cup Parfait
$9.00
Bittersweet Chocolate Molten Cake
$9.00
Lemon Curd Tart
Desserts - Sorbet/Ice Cream
$7.00
Carmel Brownie
$7.00
Chocolate Raspberry
$7.00
Coffee
$7.00
Guava Sherbert
$7.00
Sea Dog Wine Blueberry ale & Pear

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