Brulé Gastro-Kitchen sits in downtown Delray Beach, just off Atlantic Avenue, and was previously known as Brulé Bistro. The kitchen is open to the dining room and works from a menu built around seasonal, locally sourced ingredients alongside craft cocktails and a rotating beer and wine list.
Chef Suzanne Perrotto is a second-generation chef-owner who grew up working in her family's Italian trattoria in New York before training at Le Cordon Bleu in Scottsdale. She cooked in kitchens including the Phoenician Resort, Wrigley Mansion, the Country Club of North Carolina, Jupiter Beach Resort, and Ibis Country Club before opening Brulé in Delray Beach in 2007.
The current team includes Taylor as general manager and beverage director, Cory as executive chef, and Megan as executive pastry chef. Boca Magazine has included Brulé Gastro-Kitchen among its restaurant listings.
Chef Suzanne Perrotto is a second-generation chef-owner who grew up working in her family's Italian trattoria in New York before training at Le Cordon Bleu in Scottsdale. She cooked in kitchens including the Phoenician Resort, Wrigley Mansion, the Country Club of North Carolina, Jupiter Beach Resort, and Ibis Country Club before opening Brulé in Delray Beach in 2007.
The current team includes Taylor as general manager and beverage director, Cory as executive chef, and Megan as executive pastry chef. Boca Magazine has included Brulé Gastro-Kitchen among its restaurant listings.