Apeiro Kitchen & Bar opened this past October in Midtown Miami, bringing one of Delray Beach's most popular restaurants south. The eatery, named for the Latin word for infinity, offers a Mediterranean-inspired menu by South Florida restaurateur Burt Rapoport and executive chef/partner David Blonsky, featuring cuisine from the coasts of Spain, France, Italy, Greece, and Turkey while keeping it firmly grounded in Florida with the use of local produce.
Now, two months into the Miami location's tenure and just shy of the Delray Beach location's first anniversary, David Blonsky is no longer with the restaurants. Blonsky left
A graduate of the Culinary Institute of America and Florida International University's School of Hospitality Management, Blonsky worked with chefs like Rick Tramonto and Shawn McLain. He came to South Florida from Chicago where he helped open Fabio Viviani's short-lived Siena Tavern.
Chef Anthony Sitek is also from Chicago, where he was sous chef at Public House before joining
People change, but restaurants go on. The Miami locale, under the watchful eye of sous chef Eric Lopez, was seemingly unfazed by any internal changes that were brewing. During weekday lunch service, the restaurant was busy as people converge on Midtown for their mid-day meal — office workers, shoppers, locals, and tourists alike.
The lunch menu also offers a host of shareable options, perfect for friendly get-togethers or informal business meetings. A trio of spreads includes hummus, eggplant caponata, and pistachio yogurt is accompanied by a warm, pillowy house-baked pita ($14).
Flatbreads start at $10 and are a more than generous size. A
A prime rib gyro is a heartier version of the Greek classic sandwich. Tender slices of beef, onion, and tomato and shredded romaine are tucked into a pita and generously topped with tart tzatziki ($14). Vegetarians can opt for crispy eggplant in a pita ($10). Each option is served with fries.
Poultry lovers can opt for a chicken pita, stuffed with Calabrian yogurt, hummus, roasted peppers, and onions ($14). The overstuffed pita is served with fries, but you can substitute a salad.
If you're looking for a light lunch, a smashed beet salad is served with local ricotta, pickled radish, baby arugula, candied walnuts, and truffle-beet vinaigrette ($12).
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