Phyllis G's Enigma Is Creative Continental Cuisine
By Marc Kent
An amazing number of dining specialties are listed on the permanent menu for the delight of experienced diners.
Pam and Keith, and then Paul and this reviewer elected to sample each of the 6 soups listed. The Bahamian conch had deep flavor with a light bite that lingers, the creamy lobster bisque had an unusual, sweet flavor which we applaud. New England chowder was fine as was the black bean soup – served with sour cream and diced raw onions.
We chose the fried calamari, excellent in both taste and texture with tangy marinara sauce. Ditto for the clams marinara, tiny bivalves with tomatoes, and fresh basil plus a dusting of Italian seasonings . The Maryland lump crab cake, pan seared, had little of the crab taste – sorry. The other nine appetizers included sweet conch fritters, nicely fried with island sauce and coleslaw plus large size coconut shrimp, fried to perfection in coconut butter.
Of the eleven pasta specialties we chose to taste a great pasta primavera – penne pasta tossed with fresh broccoli, summer squash and zucchini with, our choice, marinara sauce. One may have it either alfredo or anglio e olie as well. Loving seafood, we tasted the linguini Pescatore with fresh scallops, shrimp and mussels tossed with littlenecks in a white cream sauce…very, very fine. Also, we tasted a very garlicky dish of linguini, with white clam sauce – delicious taste and texture.
Four salad offerings include a very nice Caesar with shards of romaine and croutons a light yet full bodies dressing with just a touch of anchovy flavor. One may wish to add either or both shrimp and chicken to add to the pleasant taste. The Greek salad was delicious with the romaine tossed with tomato, cucumber, red onions, green olives and feta cheese in homemade Greek dressing. Sante Fe salad adds black beans, corn mexicili, cheese and tortilla chips to the romaine, tomatoes and cucumber for another choice dish.
There are fifteen seafood specialties and we tasted most of the major ingredients in the pasta dishes we had. We’ll return to sample may of the others another time, particularly the broiled seafood combination and the shrimp scampi.
The veal specialties – seven in number include an excellent veal Marsala-very, very thin veal medallions were sautéed with fresh mushrooms and sliced apples in an imported Marsala wine reduction – superior dish with perfectly cooked home made linguini – a must try. We also will sample others on our next visit.
Try any of the seven beef/pork specialties-we sampled the Cuban skirt steak, done medium well and feel this superior dish is a must try. As for the chicken specialties, we’ll sample a few of the seven offerings when we return.
The standard menu lists 4 burgers and 3 sandwiches in addition to 6 sides. The Engima offers beer, wine and the house favorites – red and white sangrias – both light and fruity.
Note: there are daily specials off the standard menu. The fantastic paella with its complex tastes arrived in a pot that was enough for two – maybe three diners. If it should be on your menu – go for it!
The dessert include homemade chocolate cake, tres leche and a great flan were the very fine sweet endings to our review.
Our waiter Apita joined Owner/Chef Nas Weismmuller in suggesting several of the dishes we sampled – Thank you both!
Since 2000, it is located at 2717 North Federal Highway in Delray Beach (561-24306377), the Enigma seats 60 inside and 20 on the patio. It is open 7 days from 4PM to 9PM and we suggest you…Go and Enjoy!
