A "winner" is how Boca Raton magazine described Mark's at the Park, and everybody seems to agree: the place has been packed ever since an unexpected crowd of culinarians showed up for what should have been an invite-only preview dinner last December demanding to be fed (they were). These hordes aren't descending on Boca's so-hip-it-hurts Mizner Park just for the scene and the cool decor. They're mesmerized by executive chef Michael Sabin's beautiful food. Reviewers love the innovative contemporary Florida fare, Mediterranean-influenced cooking crafted out of local seafood and produce from Latin America and Asia. In a three-and-a-half-star review, William Fox of Citylink called the menu "dazzling"; Kelly Barbieri of Spirit declared Mark's "an instant hit"; and Palm Beach Illustrated described a meal as "a spectacular show of food and texture."

Sabin grew up in Europe and Hawaii, but his culinary pedigree is pure Florida royalty. He wielded a ladle in Jonathan Eiseman's kitchens at Pacific Time and worked the stoves for Michael Schwartz at Nemo in South Beach. Then he hooked up with culinary wunderkind and 1992 Beard Award winner American Express Best Chef: Southeast Mark Militello at Mark's Place in North Miami. Sabin also put in time at Mark's Las Olas in Fort Lauderdale. He took a break from the Florida scene to cook at the renowned Inn at Little Washington, near D.C., but when Militello invited him to take the top job at Mark's at the Park, Sabin headed straight back to the Florida coast.

He's earned rave reviews. Boca Raton named Mark's at the Park the region's best new restaurant. Fox loved the "exemplary" risotto, the scallops "cooked to absolute perfection," the "succulent" grilled rack of lamb. He declared the food at Mark's "simply delightful." Palm Beach Illustrated agreed, saying that a meal at Mark's at the Park is "a great adventure in each plate."