Corvina, a seafood restaurant with an outdoor terrace opens in Boca Raton

Boca Raton, where steakhouses are popular and plentiful, hosts an upscale seafood-focused restaurant on Friday. The Corvina Seafood Grill debuts in eastern Boca, just south of Palmetto Park Road.

The elegantly appointed place, which offers indoor and outdoor dining as well as an indoor / outdoor bar, is run by a team of restaurant veterans who have opened and operated an eclectic batch of restaurants in the area. Washington DC.

A glimpse of the indoor dining room and bar at Corvina Restaurant in Boca Raton.

Their Passion Food Hospitality group includes Corvina Executive Chef / Partner Jeff Tunks, who has achieved acclaim over a career spanning four decades and concepts ranging from seafood to American pub fare to the Caribbean and the Mexican cantina.

Corvina’s menu

At Corvina, Tunks’ menu looks at a blend of Latin American and Caribbean flavors. Some menu highlights at a glance:

On the menu at Corvina: Grilled “Diablo” prawns served in a chipotle cream sauce with a Venezuelan sweet corn cachapa (pancake) and a pineapple chutney.

Fresh oysters served with a mignonette granita, marinated ginger and vodka ($ 19).

Honduran tuna ceviche marinated in coconut milk, lime, ginger, chili and cilantro ($ 17).

Grilled oysters with chipotle-lemon garlic butter and cotija cheese, served with warm Cuban bread ($ 19).

Whole local snapper prepared in Veracruzana with marinated tomatoes, olives, capers and jalapeño (market price).

Jamaican brick-pressed jerk chicken served with rice and peas and rum-glazed sweet plantains ($ 22).

A Brazilian-inspired moqueca seafood stew at Corvina Restaurant.

Brazilian-inspired moqueca fish stew with shrimp, lobster, mussels, fresh fish, coconut milk and dende (red palm) oil ($ 36).

Grilled “Diablo” shrimp, served in a chipotle cream sauce with a sweet corn and Venezuelan cheese cachapa (pancake) and a pineapple chutney ($ 28).

At Corvina, Tunks will work alongside Passion Foods business partner David Wizenberg and group operations director Eduardo Pagan, who will serve as the restaurant’s general manager.

They are joined in this independent company by restaurant partners and investors Dean Carras and Patrick Marino.

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Corvina's Pacaya Volcano Roll is topped with crispy shrimp, avocado, flame-flamed spicy tuna, and lava sauce.

Corvina Seafood Grill

  • Hours: Open for dinner Tuesday to Thursday from 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m. and Sunday from 5 p.m. to 9 p.m. Closed on Mondays.
  • Happy Hour: Served at the bar daily from 3:30 p.m. to 6:30 p.m., with a variety of bites at $ 9.

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