Boca Raton’s much-anticipated chic new restaurant and lounge, Stéphane’s, the vision of savvy restaurateur, Stéphane Lang-Willar, will come to life when it opens to the public on Sunday, July 15, 2012. Here, diners will find a menu of sophisticated, delectable, affordably-priced American and French cuisine crafted by Lang-Willar and executive chef John Belleme. Under the direction of renowned Master Sommelier, Virginia Philip, an innovative iPad pairing menu has been implemented to give diners and wine aficionados the ultimate dining experience. Stéphane’s will also offer a stellar cocktail program helmed by the restaurant’s bar manager and mixologist, Melvin Negron. Leaving no detail unnoticed, Lang-Willar has even produced the restaurant’s unique mix of lounge music.
Executed by Chef Belleme, the value-oriented menu at Stéphane’s has a cornucopia of delicious, diverse options for lunch and dinner. The restaurant will serve only the freshest sustainable seafood and antibiotic-free meat from animals raised on a 100% vegetarian diet. Guests can indulge in the selections from the raw bar such as a fabulous array of chilled oysters from the East and West coast (MP) as well as snow crab clusters ($10 per ½ lb.), fresh sea urchins (MP) and clams ($1.50/ea.). No doubt a top seller will be the selection of mussels at Stéphane’s, served in a cast iron pot, eight different ways ($12-15), from the classic American Way (bourbon, Virginia ham, corn, mustard, crème fraîche) to the exotic Bangkok (coconut curry, garlic, coriander, lemongrass, lime, white wine).
Stand-out appetizers include a diversity of tartare & toasts such as the filet mignon tartare with chives, onions, capers, parmesan reggiano and green peppercorn sauce ($12) and sushi grade tuna tartare with avocado, masiago caviar, wasabi and cracked black pepper ($11). Main course offerings include a juicy roasted aged prime rib “au jus” served with a loaded baked potato ($29); tuna steak “au poivre” – simply grilled and peppercorn-crusted served with cauliflower puree ($29); and the savory 14 oz. double-cut pork chop with potato puree, apple compote and mustard pan sauce ($24). A meal isn’t complete without one of Stéphane’s enticing desserts such as the floating island – delicately poached meringues floating on a lake of crème anglaise ($7); and Valrhona chocolate molten lava cake with vanilla ice cream ($8). A special prix-fixe lunch will be served Monday through Friday, from 11:30 a.m. to 3 p.m., priced at $19.90 per person. Every Saturday and Sunday, beginning at 10 a.m., Stéphane’s will offer a special a-la-carte champagne brunch. Every day during brunch and lunch, a fashion défilé (high-end fashion show) will take place. Models will stroll through the restaurant, garbed in beautiful clothing and jewelry from neighboring shops and boutiques in Boca Raton. As a perk, Stéphane’s’ customers will receive a flyer with special discounts from participating stores.
Master Sommelier Virginia Philip, one of 21 women in the world to hold that title, and Lang-Willar, have molded the wine program at Stéphane’s so that it’s perfectly tailored to pair with the diverse flavors of the menu. Through the use of innovative technology, an iPad will be presented to each table displaying both the full menu and wine list. The iPad pairing application will allow diners to not only peruse the wine list but also enter the dish(es) they are ordering and gain pairing insights from Philip herself – a virtual sommelier at every table! Stéphane’s will offer more than 150 wines ($24-350) from France, Italy, Argentina, California and more with approximately 27 selections by the glass. For beer lovers, the application will also include a unique beer-pairings menu, with a variety of draft ($6) and bottled ($6-12) beers available. Stéphane’s’ creative use of technology doesn’t end in the front of the house. All food and drink recipes will be mapped out digitally, with about 18 iPads in the kitchen displaying step-by-step photo instructions, allowing chefs and bar staff to access menus in a matter of seconds.
Along with the array of wines and beers, Stéphane’s’ mixologist, Melvin Negron, has created a spirited list of signature bubbly cocktails and molecular martinis such as the Brunette – a smooth blend of Van Gogh Espresso vodka, Frangelico and Kahlua topped with Godiva white chocolate pearls ($15). The restaurant will also offer nitrogen-infused martinis served at a cool -320°F temperature. Stéphane’s will have a small bites menu during cocktail hour every afternoon, from 4 p.m. to 6:30 p.m., and again during late-night cocktail hour, beginning at 10 p.m. until close.
Killing the Monday blues, Monday Mussels Lovers at Stéphane’s will feature 2 lbs. of mussels for the price of 1 lb. Diners will also have the option of choosing the special, three-course, prix-fixe menu which includes one starter, one selection of mussels (prices may vary) and a delicious dessert, available for lunch ($27.90) and dinner ($29.90). Ladies night, Wednesday evening, from 6 p.m. until close, will offer one free cocktail to female patrons.
Stéphane’s will take “to go” dining to a new level with gourmet curbside service. No need to call ahead or place an order online; simply park in a designated space and a server will come to your car. Menu items for curbside service: succulent whole rotisserie chicken, St. Tropez style, with roasted seasonal vegetables and potato purée ($18); juicy artisanal cheeseburger served with Dijonnaise and American cheese ($6); French fries ($4); classic Caesar salad or mixed greens salad ($6); vanilla crème brulée ($5); orange Grand Marnier crème brulée ($6); and a side of whole French baguette ($2). Beer and wine by the bottle can also be purchased for curbside pickup with a 25% discount.
Delicious food and drink isn’t the only thing Stéphane’s has to offer. Complementing the soft recessed lighting and red velvet upholstered booths, a unique mix of lounge music created by Lang-Willar will enhance guests’ dining experience. Stunningly designed by acclaimed designer, Sherif Ayad, president of ID & Design International, the casually elegant ambiance evokes a cool European vibe with a sleek, modern design, from stunning granite table tops to polished mother-of-pearl tile accents. It is the perfect setting to relax, listen to the vintage and contemporary music mix and enjoy a lovely meal. The CD will be available for purchase at the restaurant and may be downloaded via iTunes and on the restaurant’s website.
Originally from Paris, France, Stéphane Lang-Willar is no stranger to the culinary world, having more than 30 years of experience and expertise in the restaurant industry as owner/operator of the first restaurant chain in France to go public, Leon de Bruxelles. He is committed to providing the healthiest and most sublime cuisine to his patrons, in line with his philosophy that “in order to live well, one must eat well.” After visiting Stéphane’s, diners are sure to embrace this philosophy as well.
Stéphane’s is located at 2006 NW Executive Center Circle, off Glades Road, in Boca Raton, will officially open to the public on Sunday, July 15, 2012 for lunch and dinner; brunch service forthcoming. Hours of operation: Monday through Thursday, from 11:30 a.m. to midnight; Friday, 11:30 a.m. to 1 a.m.; Saturday, 10 a.m. to 1 a.m.; and Sunday, from 10 a.m. to midnight. Telephone: (561) 893-8838; www.stephanesrestaurant.com.