Brulé Bistro is tucked in a corner pocket of Pineapple Grove in Delray Beach, and aptly so where any charming little bistro should be. Brulé is a few short blocks away from the hubbub of Atlantic Avenue and yet just a leisurely stroll to where all the action is. Brulé is where the locals go; not quite the “hidden” gem, more of the gem “everyone talks about” since it hit the Delray dining scene three plus years ago.
Having a business with the desired East Atlantic Avenue address helps but doesn’t necessarily guarantee success even more challenging is having a business off Atlantic Avenue and competing with the famed Atlantic Avenue “restaurant row” especially during the off season. But Brulé Bistro doesn’t seem to be affected by any of this as they apparently have created the recipe for success by consistently using quality ingredients and preparing their regularly evolving chef’s menu with a delicious ingenuity; coupled with attentive and efficient service this is what seems to be the draw of residents and visitors alike to this charming little bistro. On any given night both the indoor dining room and outdoor patio always seems to have diners coming and going and waiting for what appears to be their favorite table. (click on the photos for an enlarged view)
Brulé Bistro has a nice wine list with wines by the glass starting at $8.
We had the Lucignano Chianti and the Cline Viognier
I was very impressed to see that they were pouring an Albarino and a Viognier by the glass as well as a Rosé from Provence, a Chardonnay from Loire and a Riesling from Mosel all a refreshing change from the apathetic choice of wines that you normally see listed on restaurant wine lists.
Prince Edward Island Mussels in Curry Lemongrass Sauce
This starter dish blew us away. The curry lemongrass sauce is a chef specialty and one can taste why with its perfectly balanced wheel of flavors enhancing the tender and sweet mussles
Chicken & Sausage on Pappardelle with Sherry Cream Sauce and Broccoli
The fresh made pappardelle was outstanding as would be any handmade pasta only to be enhanced by the light cream sauce that tied the entire dish together with a big culinary bow of delicious taste
Goat Cheese Agnolotti alla Bolognese made with a rich sauce of Beef, Sausage, Tomato and Burgundy wine. This was my dish, Agnolotti is similar to ravioli. The freshly made pillows of tangy yet mild goat cheese combined with the housemade bolognese was a kickline of flavors that literally danced off the plate and into your mouth. The extra sauce that topped the Agnolotti was just perfect for doing the bread basket dip, which is of course exactly what I did.
Brulé Bistro 200 NE 2nd Ave Delray Beach (561) 274-2046