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One of the nice things (and there are
several very nice things) about Ta-boo for lunch is that although it's
always busy, it's also always relaxing. As day Manager Richard Whitaker
points out, "Ta-boo is warm and casual, not too formal; it has sort of a
British Colonial feel."
There are subtle
differences in each dining area, yet all present a tropical, historic
ambiance. The palm tree print wallpaper, carved wood mantel fireplace,
rattan and cane chairs, fishtail palms and delicate chandeliers create a
sense that you've slipped through another dimension and are dining
somewhere in a D.H. Lawrence novel, with or without Lady Chatterly. To
ensure a seat at this famous spot, you may want to make reservations for
the first seating of the day; after that, it's first-come, first-served.
Manager Mark Mariacher says the walls at
Ta-boo could surely recount some fantastic tales--if only! The mythology
alone could spice up your lunch, like the story about the German
submarine commander who came ashore for a couple of drinks during World
War II, or gossip about Joseph P. Kennedy locking himself in the ladies
room with Gloria Swanson for an evening. According to Whitaker, one
story claims that the Bloody Mary was invented one morning by a Ta-boo
bartender, upon Barbara Hutton's apparent need for a hangover antidote.
The place has played host to Kathleen Turner, Rod Stewart, Ozzy Osbourne,
as well as the Duke and Duchess of Windsor and Frank Sinatra.
With all of the stories of the famous and
infamous cavorting inside, Ta-boo continues to be an Island staple, as
well as a haven for loyal regulars. The food is consistently excellent
and the menu offers something for every sort of taste (and pocketbook).
For lunch, the enormous cheeseburger is fantastic, but so is Ta-boo's
trademark lobster tail and Island chicken salad with fresh fruit and
mango chutney. Another excellent choice is Ta-boo's warm grilled chicken
and pears over mixed greens, with walnuts, Gorgonzola and orange-walnut
vinaigrette. Pizzas make a delightful meal as well, especially the one
with savory grilled portobello mushrooms, pesto, mozzarella and onions.
The servers who deliver the food are courteous and professional. A lunch
at Ta-boo is a pure treat in itself, the perfect epilogue to a
successful shopping day. Settle into a comfy chair and let Ta-boo's
staff spoil you. But keep one eye open; you never know who may end up
seated next to you.
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Address |
221
Worth Ave., 561/835-3500 |
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Cyber Address |
www.taboorestaurant.com |
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D.O.B. |
1941 |
|
Ambiance |
A
tropical, relaxed yet refined environment punctuated with
antique and natural appointments a la British Colonial
gentlemen's club--where women are more than welcome. |
|
Signature Drink |
The
Bloody Mary. This is the original cocktail, no punches
pulled. No funky wasabi or "jerk" spices are added, but it
packs the right amount of wallop. The frozen cappuccino is
killer, too. |
|
Signature Dish (lunch) |
Maine
lobster tail, a scoop of Island chicken salad with fresh
fruit and mango chutney |
|
Signature Dish (dinner) |
Sesame
and pepper seared yellowfin tuna with Asian vegetables,
citrus wasabi sauce and basmati rice |
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Celebrity Sightings |
Deepak
Chopra, Woody Allen, Susan Lucci, racecar driver Jeff Gordon
and actor Reggie Pierre |
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Ta-boo's Lobster &
Island Chicken Salad
(serves 8)
Lobster
4 live Maine lobsters (1 pound each)
Steam
for 8-9 minutes, then drop into cold water to stop cooking. When
cold, remove tails and claws and set aside.
Island Chicken Salad
8 skinless, boneless chicken breasts (6 ounces each)
1 pound red seedless grapes, washed and cut in half
1/2 cup celery, diced
2 tablespoons parsley, chopped
Mayonnaise
Salt and black pepper
Marinate chicken for at least 12 hours in olive oil, garlic,
parsley and thyme, then grill until browned. Finish cooking in a
tightly covered container (to retain moisture) in a moderate
oven. Cool chicken to room temperature, then chill well. Cut
chicken into 1/4-inch pieces. Mix chicken, grapes, celery and
parsley. Toss with enough mayonnaise to coat, season with salt
and fresh ground black pepper. Chill well.
Chutney
Mayonnaise
1/4 cup mango chutney
1 cup orange juice
1 teaspoon curry powder
1 cup mayonnaise
1/4 cup sour cream
Combine chutney, juice and curry powder in a blender. Heat in
small saucepan and reduce until syrupy. Cool and combine with
mayonnaise and sour cream.
Garnish
1 golden pineapple, cut into 1-inch cubes
Strawberries, stemmed and cut in half
Radicchio leaves
Assembly
Split lobster tails in half lengthwise. Crack lobster claws,
remove bottom half of claw shell. Arrange lobster on a platter.
Form cups with the radicchio leaves and fill with chicken salad.
Arrange fruit on the platter. Place chutney mayonnaise in
individual dishes for dipping. Serve with cocktail forks. |
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