Sweetwater on Federal Highway in Boynton is a true gastropub. Beverage and food menus are curated by owners Clint Reed and Sean Iglehart. The double-sided establishment actually comprises Sweetwater (the grill side) and its adjoining speakeasy-style bar, Saxon, which celebrates the rebirth of cocktail culture. The cocktails here are works of art, orchestrated by expert mixologists using small-batch, craft spirits and brews. Sharing plates while enjoying cocktails like Death & Taxes, Spanish Inquisition or Breakfast@Tiffany’s, Lo-balls, Hi-balls, gin & tonics, sherry, craft brews and ciders, is what it’s all about here.
Chef Fritz Cassel makes good use of it with lovely wood-oven pizzas, but the magic can best be found in eclectic appetizers such as Fire-Roasted Brussel Sprouts with bacon aoli (garlic mayo) and candied pine nuts, or Flame Roasted Bone Marrow with olive tapenade (relish), orange marmalade and grilled crostini slices. There’s Wild Mushroom Gnocchi (mini potato dumplings) with Parmesan and truffle zest, Crispy Shrimp with honey-habanero pepper aioli and avocado crema, and Italian ham-Wrapped Sea Scallops with Balsamic BBQ sauce. Nothing here is a carbon copy.
The House Burger comes with pickled green tomato (remember those? Always left over on deli platters but GREAT on burgers) and hand-cut fries. Hearty mains include Loaded Perogies topped with bacon, cheddar, Béchamel sauce and chive sour cream; 10 oz. Churrasco Skirt Steak with zesty chimichurri sauce and yucca fries; and Coconut Curry Shrimp with a yucca fritter. Get out of your comfort zone and get back to the future at Sweetwater!
