The ’24 Top Ten Number One: At Nicholson Muir Distinctive Meats, in historic Ruth Jones Cottage (one of many in Boynton), the kitchen and retail butcher shop focus on humanely raised meat from natural, sustainable farms. Owner/Chef James Muir’s life experiences seamlessly inform his cooking: his Argentinian-style grill, a Japanese konro grill adjusted for “Argentine grilling” fueled by all-natural Argentine charcoal and quebracho wood; a delicate, decidedly French approach to knife work and aesthetic plating; and his flair for integrating flavors of Argentina, Spain, France, Japan and Mexico within one cohesive, unique menu.
Unique starters include Provoleta, a thick round of Argentine Provolone, deliciously grilled, cut into wedges and dressed with arugula, sun-dried tomatoes and pine nuts. Not to be missed is Francaise-Japonaise fusion “Me-So-Crispy,” the ultimate surf-and-turf construction, built with crispy sliced potato pavé, American Wagyu steak tartare, sriracha aioli and crispy rice, spicy tuna tartare, avocado and jalapeño! Steak entrees are pricey, be forewarned, but the quality, tenderness and light smoky flavor from the grilling style is worth it. Add Peppercorn Sauce, Chimichurri, or red Chimichurri (sherry vinegar, cayenne pepper and Spanish “pimenton de la Vera” paprika). The demurely named “Salmon” is amazing: Chef Muir serves the pan-seared fish on braised swiss chard on a float of lime beurre blanc dotted with juicy, savory orange trout roe. Sublime!
