Lilly’s New Cuisine (Boca Raton)

Posted on Wednesday, January 27th, 2010 at 7:46 am and is about Italian food.

Lilly’s New Cuisine, 451 East Palmetto Park Road, Boca Raton, Florida 33432 (561) 362-0208.

Lilly’s New Cuisine is an Italian-semi upscale joint…Lilly’s has been around for something like 21 years and has an extremely loyal following…don’t believe me?– try and get a table on a Friday or Saturday night. Lilly’s has both indoor and patio seating.

I have been hearing about how terrific Lilly’s is since 1991. For some strange reason, last week’s dinner was my first “try” of this joint.

To be perfectly honest, I don’t know what all the screaming was-is about. I found–snapper franchese ($20.95), veal parmigiana ($24.95), zuppe di pesce fra diavlo ($28.95), chicken-ziti-broccoli ($18.95) to be okay, but nothing that I couldn’t get at almost any half-way decent Italian joint down here. For sure Lilly’s is a pretty place…it’s got that European chalet look (whatever that is), but like I said, okay food, but nothing to get nuts about. On the service front, okay, but don’t expect some 50 year old guy with an Italian accent to be taking your order—think, waitresses at Cheesecake Factory and you’ll be in the ballpark.

Don’t get me wrong, I enjoyed my meal, but it wasn’t “anything” that I would go running back-for.

Lilly’s is open Monday-Friday 11:30am-3pm and 7 days a week for dinner 5pm-10pm.

Comments

2 Responses to “Lilly’s New Cuisine (Boca Raton)”

  1. Vicky Says (February 15th, 2010):

    Jeff, Lily’s has opened and closed it’s doors so often we are amazed it’s still around. We’ve tried it over the years a few times (but not recently) and it has always been just so-so. I was interested in an updated opinion. Thanks for yours

  2. Ray in Boca Says (February 21st, 2010):

    Long time Boca resident. You are right food is just fair.

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About Me

My name is Jeff. I was born and bred in Brooklyn, New York. Since 1991, I have lived in South Florida and have eaten in so many restaurants down here, that I now consider myself to be a food expert.

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