Whether you’re visiting for a vacation or just on business, Boca Raton has many incredible restaurants. From fresh seafood to delicious traditional American cuisine, there’s something for everyone here.

The city’s garra, or fighting spirit, is reflected in the hard working citizens of the barrio and in the popular club, Boca Juniors. This is what makes Boca one of the most unique cities in the world are its scenic views and cuisine. Here are some of the best restaurants in Boca for your dining experience.

Ichiyami Buffet and Sushi

Located in the heart of Boca Raton, Ichiyami Buffet and Sushi is a popular choice for those who want to enjoy delicious seafood and Asian dishes. It also offers a wide selection of desserts. The staff are friendly and helpful. The restaurant is very clean and well maintained. You can also try a variety of cocktails and other drinks here.

The sushi here is fresh and very good, especially the specialty rolls. The crab, oyster and snow crab clusters are also great. The service is fast and the food is constantly being replenished. The only drawback is that the hot food is not as tasty as the sushi.

Ichiyami is a spacious contemporary all-you-can-eat buffet with sushi, plus a hibachi grill and Pan-Asian selections. It has a relatively small seating arrangement, but it’s still a good option for people who want to experience a full range of Japanese cuisine at an affordable price. The restaurant is a hit with locals who appreciate the quality of the food, cleanliness, and reasonable prices. They’re also a good choice for vegetarians.

City Fish Market

Located in South Street Seaport, City Fish Market has a great selection of seafood including lobster, fresh salmon, and swordfish. They also have prepared seafood meals that you can take home. The restaurant has a nice dining room, and they can accommodate large parties. They serve delicious food and a variety of cocktails. The staff is friendly and attentive.

This swanky Chelsea Market powerhouse was born of a desire to improve on seafood provenance and choices. Extensive 2013 renovations brightened up the cavernous, subway-tiled space, and girded this stall for 21,000 weekly visitors. Now you can nab beautifully marbled bigeye meant for sashimi in one of the store’s two menu sections, and a slender fillet of shime saba mackerel or konbu-cured tilefish in the other.

With clear eyes and plump gills, the pristine offerings here show what a streamlined synchronicity between city chefs and local fishermen looks like—even if the prices are a bit steep. The menu is huge, sectioned off into American bar snacks and vaguely Italian pasta plates, plus Chinese and Malaysian fare.

Farmer’s Table

Located on the upper level of the clubhouse, Farmer’s Table is a members only restaurant and lounge with indoor and outdoor seating. It offers a Chef’s artisan menu and lounge specials with ingredients from their Farm to Fairway approach. The restaurant also serves coffee, alcohol, burgers, sandwiches, and ice cream.

Despite its urban location, this rustic eatery is serious about its farm-to-table offerings. Its hyper seasonal menu attracts regulars and novices alike. The smoked salmon tartine, rosemary currant scones, and Farmer-Ground Whole Wheat Waffles with fresh berries are some of the popular brunch items.

But the reality is that good food comes at a cost, especially when it’s raised without pesticides and herbicides. The extra expense is often passed on to consumers, who may expect to pay a premium for farm-to-table meals. It’s important that restaurants are honest about where they source their ingredients, so diners can decide whether the claim is credible or not. This way, everyone wins – including the environment, the farmers, and the diners. The only losers are the restaurants that misrepresent their claims.

Two Georges

Two Georges is a casual waterfront restaurant, lounge, and tiki bar. Its menu offers a selection of seafood classics, as well as comfort food and organic dishes. The restaurant also features live music and sports events.

The restaurant has a relaxed Key West vibe, with a thatched roof, tiki torches, and leis as decor. It is located on the Intracoastal Waterway and can be accessed by car or boat. Guests can enjoy an excellent evening breeze on the water while sipping their favorite drinks and soaking up the sunshine.

The restaurant’s menu includes appetizers, soups, salads, entrees, and desserts. The appetizers include chicken fingers, fried calamari, baked brie, nachos, and lobster mac and cheese. It also serves a variety of sandwiches and burgers. Guests can also order the Two Georges signature dish, which consists of a dozen butterflied jumbo gulf shrimp dipped in beer batter and lightly fried to a golden brown. The restaurant also has a wide range of wines, including chardonnay, cabernet sauvignon, and pinot grigio. The restaurant is owned by LM Restaurants, which is a family-owned and operated business that operates several leading establishments in Florida.

Tucker Duke’s

The new Tucker Duke’s in Boca Raton is just as great as the Deerfield Beach location, but it also offers a few surprises. The restaurant’s chef, Brian Cartenuto, is experimenting with some unique appetizers and blue-plate specials. For instance, the Frank and Bobbert features a pile of loaded tater tots on top of a juicy burger. It is topped with horseradish sour cream, grilled onions and a scoop of Pimento cheese.

In addition to their great burgers, Tucker Duke’s also has a selection of entrees, sandwiches and salads. They have a great selection of craft beers and cocktails as well. The menu includes weekly specials like Mondragon Mondays and Tucker Tuesdays. They also have great happy hour specials like the Wooden Nickel and Karma Bowl, featuring miso-glazed fish of the day with a vegetable stir fry and avocado puree.

In 2015, Chef Brian Cartenuto opened his first South Florida location of the Tucker Duke’s Lunchbox. He grew up in South Carolina and was inspired by his childhood lunches at a small family-owned diner. He named the restaurant after his grandmother and created a menu that emphasized Southern comfort food. He aimed to create an eatery that was a cut above the typical fast-food joint.