Krave Creative Cuisine & Wine Bar
626 N US Hwy 1, Tequesta, FL, 33469
Krave Creative Cuisine & Wine Bar Menu
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Visit below restaurant in Tequesta for healthy meals suggestion.
Visit below restaurant in Tequesta for healthy meals suggestion.
Visit below restaurant in Tequesta for healthy meals suggestion.
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Address :
626 N US Hwy 1
Tequesta, FL, 33469 - Phone (561) 575-9222
- Website https://www.kraverestaurant.com/
- Click To Get Directions
Opening Hours
- Mon :5:00 pm - 10:00pm
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Bike Parking : Yes
Good for Kids : No
Good for Groups : No
Attire : Dressy
Noise Level : Average
Alcohol : Beer & Wine Only
Outdoor Seating : No
Has TV : No
Waiter Service : Yes
Caters : Yes
WE SERVE THE FOLLOWING STATES
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Nani S.
The staff is friendly and the food was perfect! It's a nice little spot where there isn't much distraction and big crowds which makes it more intimate. Definitely a great date night place.
(5)Ali T.
Small restaurant, creative dishes and great service makes this the new place to be! My husband and I recently came for dinner after making reservations. Not every restaurant in the area takes reservations so we were happy they did. Our meals were exceptionally delicious, creative and beautifully presented. We started with the Crispy Orange Beef, French green beans and go chu jang pepper. It was spicy and delicious and the perfect appetizer! My husband ordered the signature dish, the peanut encrusted tuna. I was afraid the peanut flavors would be overpowering, but after tasting his dish, I realized it was perfect! This dish did win an award so I should have trusted the reviews. This tuna entree came with soba noodle salad and boo chou, radish, snow peas, peppers and onions. If we return, I will order this entree! I also had an award winning dish, the grilled pork tenderloin. I usually order fish in restaurants, but decided that pork tenderloin in this restaurant was a treat. It came with a white cheddar potato cake, napa cabbage and a light brown port sauce. Another delicious meal! We shared the special dessert: frozen nougat, pistachios, almonds, vanilla and Grand Mariner. It was the perfect way to end the meal... delicious and decadent, but not too heavy. Service and ambience was outstanding and the food was exceptional! We definitely recommend Krave to our friends and family!
(4)Carrie L.
Horrible dinning experience, we had a 6:30 reservation and waited almost an hour for promised table. Then another party stole our table and the manger would not make them leave. Things got so tense that there was almost a fight. Krave never apologized or offered a complimentary drink or desert. They call themselves fine dinning because you spend a 100 bucks a head but they overbook, knowing that everyone has to wait and they turned our experience into a nightmare
(1)Tom P.
We had been to Krave before. We went to Krave again. We will return soon. Living is Tequesta means we are truly lucky as this little village, in my humble opinion, is what living by the sea is all about. As a real estate broker I am in the right spot. As a foodie I am too. You see there is the little restaurant that is what food is all about. A local joint with a chef who has a passion. Chef Michael thank you for bringing your Krave Restaurant and Wine Bar to my home town. We LOVE you! Our first visit to Krave was interesting. It could have been a disaster but it wasn't. It was fun. You see this is a small place and no matter how they have tables situated you don't have to count too high: there just aren't many. And this night, like most nights, there wasn't an empty table. But there was a problem, a significant problem. Their exhaust hood, which you might imagine, is an extremely important cog in a restaurant wheel, went on the fritz. Kapoot, it just wasn't sucking. But our server, the chef and the entire staff made the evening a pleasure. They found food for us to eat. Good food. Really good food. They found wine for us to drink and we had a really great evening amidst the chaos and were very impressed. We returned a couple times this summer without a reservation only to be disappointed as the tables were full and we couldn't get in. Shame on us. Then Friday we found ourselves with clients and good friends at their beach bungalow here in Jupiter (OK here is another shameless plug as we are in the real estate business and would LOVE to help you find your slice of paradise). Sipping key lime martinis on the veranda with the smell of salt in the air and a warn breeze in our faces life just doesn't get better. Or does it. Enjoying our cocktails, Robert pipes up he has made a reservation for tonight. At Krave. Things do get better. Our table wasn't going to be ready until 8:30 so we had a drink, or two. We even headed to the liquor store to find a bottle of vodka we heard was no longer made. We found instead a special bottle of wine and walked across to the parking lot to Krave. Were we in for a treat. The food here is the star. And Chef Michael knows how to present it. We start off the culinary adventure with a couple of winners. If little pasta "purses" filled with pear and blue cheese in a gorgonzola asiago cream sauce and a sprinkling of toasted walnuts don't sound awesome let me tell you. I am a hater of blue cheese and gorgonzola. I mean a real distaste for them but Chef Michael changed that. These were delicious. We also opted for crispy duck rolls with chef's "hong kong" sauce. I love duck and I cannot even begin to tell you the party my taste buds were having. My entree was pork tenderloin. A more boring piece of meat than pork tenderloin is at times hard to find. Not at Krave, as Chef Michael takes this Berkshire pork tenderloin and brings it to a flavor level one has to experience to believe. It is that good and I cleaned my plate. I was lucky to get my fork into my wife's cajun chicken pasta entree and it was equally delicious. This is some seriously good food. In Tequesta. You might ask what the picture is I have included with this article. It's desert. And a mighty fine one I have to add. Frozen nougat, pistachios, almonds, madagascar vanilla with a liberal dose of Grand Marnier. Check out the presentation, check out the love. I can't wait to return. Chef Michael came out, visited and even had a couple special gifts brought out. One after we were seated and the wine was open. One at the end of the meal as we were sitting there thankful for the evening we just experienced. Thank you Chef Michael and your entire team. We will be back, often. Fins up.....
(5)remy w.
Last saturday night we had the distinct pleasure eating at this Fine Dining Establishment in Tequesta about 15 mins north from our home. There was 4 of us and we had reservations for 8:30. All of us in our party had never eaten here before. I personally have dined with Chef Michael at the helm at two of his previous restaurant, one in NJ, Frog and the Peach, and the other at Jupiter Beach Resort where we stayed before living in Florida. Both Magnificent Restaurants! As we approached the restaurant I could see some people waiting outside, sitting having a drink and enjoying themselves. As we entered the door and walked toward the bar to announce ourselves we could easily see from the tables we were in for a equisite culinary experience. Immediately met by the maitre d Lisa who was most cordial informed us it will be a short wait for our table, apologies included, but many people were finishing there desserts and were getting there tabs so we elected to wait outside and stay out of everyones ways for it is a small restaurant. Within moments Lisa arrive outside with a beautiful smile and giving all of us the feeling everthing is under control and we will be seated shortly. No problem for us when people make you feel so at home and extremely confident it was all under control. Within moments she arrived with menus to cruise and offered us the wine list so we ordered a nice bottle of Proseco and sat down outside. Within a few mins a very informed waitress arrive with 4 sparkling champagne glasses and our selected bottle of bubbles. Now just after a few sips, Lisa arrives again, apologizing for the wait and lets us know our table is ready, and it was ours for the rest of the night. As we sat down you couldnt help notice the tastefully decorated dining room with comfortable soft white leather chairs and a impeccable table set for us. All four of us immediately commented on the equisite looking food on the plates as we walked to our table. Well, we were in for a wonderful experience as the evening wore on. Our waiter, I think his name was Fred was very professional and extremely informative. We ordered appetizers and a few more glasses of wine and the feast started. 1st arrival was the Sauteed Foie Gras and Baby Spinach & Endive salad, both equisite in taste and presentation. The friends we were dining with were from Argentina and Spain who were very familiar with fine dining around the world as we were. Completely satisfied with the apps we were approached to order our dinner at this time. We certainly werent leaving! lol. Selections were the award winning Peanut crusted Ahi Tuna, Blackened Carribean Red Snapper, and two orders of Sauteed Diver Scallops with Porcini Mushroom Risotto, butternut squash black truffles. Simply put, Phenomenal, Ingredients, taste, quality, presentation and service all superb and examplatory. Dessert was next and a tray of Chef Michaels talents emerged again. Before leaving I needed to make a rest room stop and passing through the kitchen to get there I was introduced to Chef Michael, his mom and the entire staff. An after dinner drink was offered in the kitchen and a toast with the Chef and Lisa was in order. There energy was fantastic. We would love to have Krave cater a wedding for our daughter in the future and will hopefully make this happen. Now that we finally moved to Florida full time Chef Michael, Lisa and the staff will see us often. Thank You again for this Fine Dining Experience. Remy/Michael Visited January 2015 Value Atmosphere
(5)Todd W.
An intimate Brunch for a family get together, Krave is an outstanding place for this type of gathering. With friendly service and outstanding food, I recommend this place! The drawback is that its randomly placed in a strip mall with a thrift shop and a Burger King.
(4)Carl S.
Just had dinner there with Mimi my chef wife. The food was impeccable the service was ok and the decor was fun Wine was reasonably priced and Chef Mike was friendly. Long Island duck and Ahi tuna. Both were inspired.
(5)Elyse K.
The chef is a flat out liar. We were in his restaurant and two swordfish were sent back, it was horrible, dry and overdone.the others were sent back as well. He refused to take one back, and we paid for dish that was inedible. The chef sounds like an unprofessional baby, who can't handle the truth of his sub bar cooking. How immature it is to make accusations to a customer that I am working in a competing restaurant and telling me to get a life. GROW UP and deal with the failings of your restaurant instead of attacking me. RUN A professional business and stop lying about meals that were in fact returned. . Or maybe your memory is failing too. We were indeed there and your food and service were bad. I guess you don't like hearing the truth, so you strike out at the unsatisfied customer and claim they were never there. Great business, way to go.
(1)Tammy K.
We were supporters of this place before they opened as we were aware of Chef Mike from where he worked prior and were happy for him that he was able to now have his own place. We are in the same business and promoted him to OUR customers since November........ months before Krave opened. We are closed on Sundays so, since we like to have dinner out like other normal people, so on our one day off, we chose to finally go out and try Krave. In ordering wine, the waitress was not very knowledgeable, that's just training and can be fixed. Since i only wanted two glasses at most, Being in the business, i asked for one that they offered by bottle, but wouldn't break the bank if I ordered two glasses at $12-14 a glass. We were charged $16 per glass. Remember, we promoted him before he opened. We ordered the Orange beef and scallion appetizer appetizer and the mussels. The Orange Beef was dried out and smothered in a VERY SPICY sauce. After a few bites, we sent it back. Well, we were charged for the uneaten appetizer. words can't explain. We wish you the best. Good luck Michael. Pics attached: Orange Beef Appetizer, Tuna entree...ICE cold. I guess that's how that entree comes, Pork Entree and $9 upside down pineapple cake dessert.
(3)Sal B.
A group of us stopped in for dinner on a Saturday night. The atmosphere was quiet and you felt like you just stepped into a compact living room with an ill-conceived décor. One person in our group wanted to order the chicken and shrimp curry, but preferred only shrimp instead of both chicken and shrimp. After the order was placed, the server returned moments later to our table and apologetically told us that if the chicken was to be replaced by shrimp, we would have to pay $6 dollars extra for the entrée. That's because instead of the chicken, you were awarded with three extra farm-raised and tasteless shrimp. Perhaps the restaurant was having cash-flow issues this particular evening, or perhaps the owner is so cheap that he felt that we were going to get the best of him. In any event, we thought it was embarrassing and petty to be asked to pay a surcharge. We paid the $6 extra dollars, got three additional tasteless shrimp instead of chicken and decided that this restaurant was a waste. But regardless of Krave's thriftiness, the food was mediocre, unconscionably overpriced and not to be craved.
(1)Emily W.
We enjoyed Krave overall, but our server made a critical error by using the age old avoidance technique when he sensed there might be an issue at the table. The appetizers were lovely. Little neck clams in a delightful broth that was lively and tuna that was exceptionally flavorful. My husband had the New York Strip which was cooked exactly medium rare; however, my pork tenderloin was ordered medium and came out between medium rare and rare. The sever never asked if everything was as ordered and in fact noticed the rare pork on my plate, so he stopped coming over. He waited until we were done (I was still hungry) and rushed over, whisked away the plates and said, "so glad you enjoyed everything." We would think twice about returning.
(3)Keith D.
Small intimate location which was great for my wife's birthday. From apps to fish entrees to homemade dessert, everything was excellent. Don't let the shopping center location fool you. Once you are inside you won't remember the outside.
(5)Lynn K.
Chef Michael and Krave are as good as it gets! Had dinner at Krave for our third time last night. The food was outstanding! From the duck egg rolls and spicy orange beef, the tuna tartar, the baratta with tomato and balsamic pearls , the appetizers , and service by Tyler were amazing. Krave is a gem. The main courses are equally delicious and unique. Had crispy duck with a maple glaze, chioppino with so much seafood I had to take some home, others were the award winning tuna and the macadamia crusted grouper. Chef Michael also makes his own ice cream in flavors you won't find elsewhere. Please, don 't go to this amazing restaurant. If you do, I may not get a reservation!
(5)Mary Kaye P.
Service can screw you. So maybe the foods ok but there is NO management. The Chef must be a Hitler-type as staff is paralyzed to accommodate. We got more "no's" and no hello's. Feeling is awkward and way less than accommodating. We opened our own wine, got half glass of water and no refills offered. Ordered appetizers and desserts but would not split one entree. We asked for an extra order of sweet potato ( that was a side for an entree) and the chef has only enough per composed plate. Really? There was maybe an eighth of a potato ( more a garnish) per plate. And Publix is next door. Really? Way to make a guest feel soooo unwelcome. Won't be in business two years from now. To your response: Hmm.... Pompous chefs belong in Hell's Kitchen.
(1)Eric B.
Had a WONDERFUL experience in this small, family run restaurant. The chef is a serious food guy who is working magic in the kitchen. His wife and son work there too. The food was creative, handcrafted and delicious! Very intimate comfortable space. Loved it!
(5)Rober M.
My wife and I stumbled across this hidden gem in Jupiter Florida recently. We were fortunate enough to book a spot at the chefs table, and let me say that chef Mike and family didn't disappoint. The food was excellent and the experience was more than expected. The crew at Krave is top notch and Chef Mike was attentive and made the entire experience a night to remember. I highly recommend this spot for any foodie and experience seeker. I will most definitely be back. And a big thank you to chef Mike for introducing me to the Brooklyn Sorachi Ace Ale. Without question, my favorite beer right now.
(5)Benny R.
EXCELLENT!!!! Chef Michael really does an amazing job! Food is incredibly fresh and delicious.
(5)melanie s.
Not worth the price. I don't like to give negative reviews so here is my personal critique. 1) the wine menu- as a wine bar serve wine that you can't buy at the grocery store for a fraction of the price. I could tell you the retail price on almost every bottle of wine on the list. This is not appealing. I'm at a wine bar give me something new exciting and interesting that I don't know is over priced. 2) prices- the prices are expensive for what you get. I ordered a noodle dish with ahi tuna. It's was nice but for $32 I was not impressed. I can go down the street to Hog Snappers and get much better food and atmosphere for less cost.
(1)Nancy C.
Imaginative dishes but duck and pork were overcooked and dry. For the price it was 3 stars at best .
(3)T A.
Overpriced, slow, needs work. We waited 45 minutes for our entrees, no effort made to ease the wait other than the waiter saying, "our food is custom made." The veal dish, medallions over pasta, was $45!! When we questioned the bill, why the veal was priced so much higher than any other entree, the waiter said it was milk fed. All veal is milk fed, and this was not much explanation. This restaurant is trying hard but needs to think more about customer service, and should at least comp more wine or something when the kitchen is so slow.
(2)