The Falcon House is a bar driven contemporary American tapas bar that features local and diverse ethnic cuisine using the finest fresh ingredients. The menu includes a great selection of eclectic appetizers (see also Dim Sum, Antipasto, etc). The cooking style is classical with a healthy approach. The wine lists (by the bottle and by the glass) consist of diverse selections of wines from large and boutique wineries from California and the World. The bar serves a selection of esoteric and domestic beers, as well as classic cocktails made with fresh juices and premium liquor.

We are trying to provide an experience for our friends and patrons that is all at once conducive for mingling, meeting, drinking and eating. The menu is constructed with transience in mind. A great meeting place for happy hour, etc. Top quality product, friendly, knowledgeable and attentive service, in a casual but elegant upbeat environment are consistent ingredients that give The Falcon House its distinct personality.

Tapas are traditionally small plates of food that are consumed in bar like settings in Spain. We are trying to introduce this type of dining to people in the United States with Contemporary American Cuisine as opposed to traditional Spanish foods. Maybe the closest experience we as Americans have would otherwise be frozen cheese sticks and chicken wings. The notion of dining, even of restaurants, is being redefined by the next generation of Americans. Once merely nibbles to pair with traditional drinks, small, shared plates typical of Spanish, Greek, and Asian cultures are now often relished as the main event. These plates are especially appealing to a younger generation because they demand neither the time nor the money of a more elaborate sit-down meal. And, they are socially apropos as the happy hour and the dinner hour increasingly collide. - From: Food Arts Magazine, December 2001 - Jeffery Lindenmuth With regards to climate we have a lot of similarities with southern Europe. Our goal is to reproduce the same casual, relaxed European concept of the "art of hanging out" to Delray Beach.

We had been trying to put something together for the past eight years. We are very well versed in many different types of concepts and seeing this come together right now is the realization of a dream for both of us. While we have opened and helped make successful many businesses, this is the first we have opened for ourselves. Unlike many people who open up a restaurant/bar, this is all we know how to do. After working in Delray Beach for the past five years with 32 East, many of our patrons have said to us "When are you going to open your own place!" We thank you for being here.

Ted Keer, Tim Baur & Stewart Hall designed the restaurant with a lot of help from our General Contractors Joe Galli and Gordon Taylor, our architect Vinicio Fernadez, our engineer Frank Bennardo and the infamous English designer Mr. Paul Smith. The building was built as a home in 1925 for an attorney whose last name was Falcon. The original artwork is the creation of Catherine Rhea McLean-Baur (known as Rhea to her friends and family). She earned her masters degree in fine art from the university of Southern Illinois in Carbondale. Anthony Stabile, a professional sound engineer, designed our state of the art sound system. The glass rack was designed and built by Al Moore and is something of a piece of art itself. Most of the wood work in the restaurant is original pine, red oak and peeky Cyprus including the addition of refurbished red oak for the bar top from a staircase in a home in Ft. Lauderdale and the solid cherry bar and foot rail on the bar.