The Grove — Restaurant in Delray Beach

Grove Gloriously Righteous Over the top Visaral Eats

Some people go out to eat and find themselves selves satisfied, some find themselves so stuffed they joke in needing to be dragged out, some skip the app to save room for dessert, others prefer sides to sweets. Then there are those who order a liquid dessert plus some. I however am all of these things, if only I had two stomachs or even a place to take a nap to come back for round two immediately. Start to finish I truly was in awe. This superior experience started with calling for a reservation, the hostess (Diane, Diana?) was friendly, warm and familiar, she was accommodating and helpful. She was the first person to greet us upon arrival, remembering and mentioning our conversation we had over the phone days prior, while touching upon our table during our dining experience. Our server Dana was equally as exceptional, well versed, in conversation, booze and food. All her recommendations were a hit, and again warm friendly and helpful is an obvious. In fact the entire staff was clearly committed and passionate about this hidden gem. My man and I ordered drinks and the rosemary bread to start. I was curious in trying something outside of the normal gins available at any restaurant in the southern region of Florida, the bartender (Courtney?) delivered a perfect monkey47 gin martini stuffed with two bleu cheese olives, again obvious passion in the drink and in the delivery. Side note the rocks glass that my man was given for his Casa Azul was deceivingly light weight and clearly sexy as was our silverware. Once we got going we sent a full order in, consistenting of casao octopus, ricotta gnuddi, kabocha squash, Muscovy duck, cavatelli with white truffles, the charred cabbage and for dessert the monkey bread. Everything about our entire meal was consciously crafted, I literally ate each item slowly out of pure joy for each bite. I could survive a whole month on the cabbage, it was perfectly chard, earthy and the mouth feel was almost unfairly perfect. The cavatelli was around $95 dollars due to the addition of adding around three to five oz of the in season shaved white truffle. I cannot stress enough how great of a hit this meal was, as was everything in this joint. My only not for this dish was that I could have used some salt for this dish(although I never requested) and we felt that the white truffle seemed a bit wilted not due to lack of quality but perhaps a premium product that's only in season once a year could have been shaved upon arrival rather than in the kitchen. This however does not detere the fact that this dish was incredible and the best pasta dish I've had in a while. Lastly Ill mention the monkey bread, this was heavenly both flavor and mouth feel. There were thin shavings of almond that crackled with each buttery glossy bite. Our server sat with us for a bit after our meal, we shared a laugh and our love of the restaurant industry. By far my favorite restaurant in Delray, an absolute must if you're visiting, craving a truly out this world meal or looking to celebrate a birthday or...

Should have a “⭐️” The Grove – A Hidden Gem in the Heart of Delray

Tucked quietly along 2nd Avenue in Delray Beach is one of the most remarkable culinary finds I’ve encountered in recent memory — The Grove. Don’t let the understated exterior fool you. Behind its modest frontage lies a chef-owned treasure that delivers a truly elevated and unforgettable dining experience.

From the moment I stepped inside, I was greeted by the beautiful and elegant General Manager, Dina, whose gracious charm set the tone for an exceptional evening. I had been referred to The Grove by another seasoned restaurant GM who described it as a “must-visit” while in town. They were absolutely right.

Finding the restaurant is half the adventure, but navigating its unique reservation layout online can be a little confusing at first. There are four distinct spaces within the restaurant — each with its own vibe: • The main dining room: intimate, quiet, and ideal for conversation. • The outdoor terrace: a breezy, serene setting that radiates relaxation. • The bar room: energetic, social, and full of life with about 10 tables and bar seating for another 10. • And then there’s the bar itself: lively and first-come, first-serve — a perfect option for solo travelers like myself.

I began the night with the Beef Carpaccio — delicately balanced with chili oil and a ginger-scallion relish. One bite, and I swear I heard heaven. A dish this refined sets a tone — and The Grove delivers at every course.

For my entrée, I took a leap of faith and ordered the California Muscovy Duck with brussel-dijonnaise slaw and cherry gastrique. Normally, duck is a dish I reserve for only the most trusted kitchens, but something told me this was the right place — and I was right. Catalina, the friendly mixologist behind the bar, described the dish as light, flavorful, and elegantly crafted. She was spot on.

As I enjoyed my meal, I met Mike, a regular and fellow diner seated nearby. He graciously offered to split his mushroom soup with me so I could experience what he described as “perfection in a bowl.” He wasn’t exaggerating. (Thank you again, Mike — safe travels to LA.)

Dining at The Grove isn’t about oversized plates or volume — it’s about artistry. Each dish is thoughtfully composed, plated with care, and presented as a multisensory experience. Every bite tastes like a celebration of innovation and precision.

To close the evening, Jeremy, the energetic and passionate server in the bar room, insisted I try the signature dessert: Monkey Bread. He gave such a compelling (and entertaining) preview that I couldn’t resist. I won’t spoil the surprise here — you’ll have to experience it yourself. Just know: it’s worth it.

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Final Thoughts

The Grove is more than a restaurant — it’s a well-choreographed production where food, service, and ambiance align to create something truly special. To Dina, Catalina, Jeremy, and the entire staff — thank you for an exceptional evening. I’ll absolutely be back the next time I’m in Delray.

Do yourself a “flavor”: find The Grove. You’ll be...

I found my recent visit to The Grove restaurant very disappointing. The owner knew I was celebrating my birthday as I told him so when I made the reservation and a 2nd time when I made an adjustment to the number of people.and never stopped by the table to acknowledge that in any way or ask how everything was on our way out. The menu changes each day but is very limited and pricey- only 4 entrees - due to this we expected exciting choices prepared in a unique way. We thought the selection was very lack luster and unimaginative - a prime filet - $44, a homemade pasta dish with duck - $32, Bell and Evans organic chicken - $32 (personally I would be embarrassed to offer that as one of my only four entrees at this gourmet dining establishment), and Mahi (definitely not special - found everywhere) - $28. I started with the Fois Gras appetizer (made with duck liver) which was the best I ever had (at $32 should be) and the mushroom soup was outstanding as well but for $13 not made with any exotic mushroom, it should be! We asked the waitress for more bread and we were told she would have to get "approval!" That was the first time any of us had ever had that happen in any dining experiences we have had! There were four of us in our party and one ordered Mahi, my sister was told the Bell and Evans Organic Chicken was a breast with dark meat confit so she ordered that, I had the pasta and the other person, not feeling 100% had the soup only. For the price of everything we were expecting exceptional interesting flavors and an artistic presentation but flavor of all the dishes was actually bland, the presentation boring and portion sizes very small. My sisters chicken was one tenderloin not a breast. If it wasn't for the bread, we would have all left hungry. After dinner, we observed the chefs working without hair nets or gloves handling raw meat, chicken and fish and arranging the cooked food on the plates and also tasting sauces out of the pots with the same spoon....Having a degree in Hospitality Mgt and having worked in that industry in management and as a Chef for many years, I was surprised and very disappointed as the restaurant came highly recommended and the reviews in general are...