West Palm Beach's Mazie's Serves Up New-World Comfort Food

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by Melissa Puppo Oct 2018 Also on Digital Edition

Chef Eric Baker likes to think of his restaurant, Mazie’s, as an “all-day café-meets-neighborhood bistro.” The former Max’s Harvest chef, along with business partners Jason and Sandra Lakow, achieved this by designing a cozy spot filled with old-world-meets-contemporary architecture and a menu to fit the concept.

The 2,600-square-foot restaurant features a tropical garden patio, a nine-seat bar and a color palette boasting reds as deep as your favorite wine and golds with design elements like distressed brick, pebbled black leather and mahogany.


While many might be familiar with chef Baker, it’s curious where the name “Mazie” came from. The restaurant is named in honor of Baker’s grandmother, Mazie Baker, who immigrated to New York from Europe. She taught Baker the art of cooking as a child.

“Creating a time and a place for a diner is very important when creating a restaurant concept—something to hold onto, to empathize with,” Baker says. “Her story brings a wealth of knowledge not only from my upbringing but one similar to so many others. Through Mazie, we were able to reimagine many comfort foods that have been passed down to her and subsequently to myself.”

Baker says Mazie’s menu is a reimagined memory of northeast comfort foods.


Chef Baker has a few suggestions on the menu: the warm curried crab dip with artichoke, crudites and naan bread; chop suey spatzle with shrimp stir fry and soft egg; and lamb meatloaf served with polenta, huckleberries and mustard greens.

You can also order from a list of entrees like handmade pierogies, wood-roasted trout and grilled hangar steak to pair with a choice of sauce (Champagne vinaigrette, brandy peppercorn and green romesco to name a few) and two sides. Go for the stuffed cabbage or spinach strudel for a taste of the childhood dishes that inspired Baker’s new menu.

In addition to dinner, Mazie’s also serves brunch daily. Dive into carrot cake French toast sticks with coconut and pineapple, or Eggs Mazie (fried eggs on top of griddled salami, sauteed greens and a sweet potato biscuit), or open-faced sandwiches, soups and salads.

Moroccan Lamb Knish
Warm Curried Crab Dip


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