Restaurants
DeLuca’s Italian Kitchen & Bar – REVIEW
Fork Yeah! DeLuca’s Delivers an Italian Feast of Flavors and Sweet Surprises That Leaves Your Tastebuds Dancing All Night.
August 12th, 2025
Step into DeLuca’s Italian Kitchen & Bar in Boynton Beach, and you’re greeted with the aroma of fresh bread baked daily, the clink of glasses, and a menu that moves between authentic Italian classics and inventive Italian-American comfort food. Whether you’re looking for a cozy family dinner or a night with disco lights and DJs, DeLuca’s delivers both experiences under one roof.
Sip, Sip, Hooray
Start your meal with a cocktail that’s as playful as it is flavorful. The Lychee Martini offers a sweet, exotic kick, while the Prickly Pear Margarita brings a vibrant fruit twist to a classic favorite. Each sip prepares you for the dishes to come.
Pasta That Makes Your Heart Skip a Beat
If pasta makes your heart flutter, the Bucatini Alla Carbonara is a must. Made fresh in Miami, each strand of bucatini is coated with small pieces of guanciale and finished with a rich egg yolk for a creamy texture. For chicken lovers, DeLuca’s Chicken Parmesan gives the classic a twist with a vodka sauce, tender pan-seared Bell & Evans chicken, and a generous topping of Parmesan.
Seafood, Veal and Pizza
Seafood fans will enjoy the Clams Oreganata, baked to golden perfection with a zesty squeeze of lemon. The Linguini di Mare is a mix of shrimp, mussels, clams, and sometimes lobster or scallops. Veal enthusiasts should try the Veal Francese, pan-seared and served in a lemon butter sauce with a touch of white wine, complemented by shrimp with a subtle kick of cherry pepper flakes.
Pizza lovers can’t miss the Margherita Pizza, topped with tangy San Marzano tomato sauce, fresh Mozzarella di Bufala, fragrant fresh basil, and a drizzle of extra virgin olive oil. Every bite is a slice of Italy so good, it’s dough-lightful from crust to topping.
Appetizers That Shine
The Baked Clams and Homemade Meatballs are consistently popular. The meatballs combine beef and veal with creamy ricotta, creating a warm and cold contrast in every bite. All sauces, including the ranch for wings, are made from scratch in-house.
Sweet Endings
For dessert, Arianna’s Butter Cake is a rich, buttery finish that leaves you wanting one more forkful.
A Philosophy of Flavor
Manager Sam explains DeLuca’s approach: fresh, high-quality ingredients, pasta and cheeses made in-house, and a menu that blends authentic Italian with inventive twists, including guanciale, handmade mozzarella, and pasta so tender it barely needs a knife.
The Boynton Beach location stands out for its lively and unforgettable vibe. Whether you’re a cocktail lover, pasta fan, or just there for the atmosphere, DeLuca’s delivers food and drinks with personality and Italian charm. Every bite is a reminder of why fresh, handmade food makes all the difference.
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This 10-seat omakase opening in Miami is about to be one of the hardest reservations to get. Takay on Coral Way combines high-level sushi, intentional design, and a guest experience that feels personal from start to finish.
March 17, 2026
Miami, if you love a beautifully done omakase, this is one to have on your radar.
There is a new omakase concept opening this spring on Coral Way, and it already feels like the kind of place people will be trying to get into early. Takay is an intimate 10-seat experience created by founders Glen Kotlyarski and Yoni Matz, bringing together serious culinary pedigree with a very intentional, guest-focused vision.
Let’s start with the people behind it, because that is really what defines this concept.
Chef Glen Kotlyarski leads the culinary experience, bringing more than 2 decades of fine-dining expertise. His background includes the Jean Georges group and Miami’s Michelin-starred Hidden, and that level of precision and discipline is felt in every course. His approach draws from traditional Edomae sushi techniques, while staying grounded in seasonality and balance.
Alongside him, co-founder Yoni Matz brings a strong hospitality perspective shaped by years of building and operating restaurant concepts. His influence is clear in the overall experience, which is designed to feel warm, welcoming, and engaging rather than overly formal or intimidating.
And you feel that from the moment you arrive.
The space, designed by Japan based architecture firm KTX, is quietly stunning. Guests enter through a Japanese Zen garden, setting a calm and intentional tone before stepping inside. The interior blends traditional Japanese craftsmanship with subtle Miami influence, featuring natural materials, soft lighting, and a sculptural wooden wave installation inspired by The Great Wave off Kanagawa. The entire room is designed to slow you down and bring your attention fully into the experience.
Takay’s omakase follows a classic Edomae style, with two nightly seatings, each centered on a 17- or 20-course progression. Seafood is flown in from Japan and paired with seasonal ingredients from local farms, allowing the menu to evolve continuously.
The experience moves through sashimi, nigiri, and composed dishes, with each course prepared directly in front of guests and thoughtfully explained. It feels interactive, personal, and immersive, making the entire evening feel intentional.
It strikes that rare balance where the experience feels polished and high-level, but still comfortable enough to fully enjoy without overthinking it.
When it opens, Takay will offer a 17-course signature omakase at $225 per person and a 20-course extended omakase at $275. Each seating includes a welcome beverage, with optional sake, champagne, and wine pairings available.
Takay is located at 2296 Coral Way in Miami and will be open Tuesday through Saturday with seatings at 6 pm and 9 pm.
In a city known for large, high-energy dining scenes, Takay introduces something a little more intimate and intentional. It is the kind of place that focuses on the details, and those are usually the ones that stand out the most.
Reservations are expected to be limited. Learn more HERE
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