The bar at El Camino in Boca Raton, with leather stools, illuminated spirit shelves, and sculptural glass pendant lights

South Florida · Est. 2008

Our Story

Three concepts. One standard of hospitality.

Modern Restaurant Group is a South Florida hospitality group known for creating distinctive restaurant concepts that pair exceptional food, thoughtful beverage programs, and memorable guest experiences. Its portfolio includes El Camino, Park Tavern, and CUT432.

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The collection · Three concepts · Six locations

Our Restaurants

El Camino

The exterior of El Camino at dusk — a glowing green neon sign on the building's corner tower, string lights over the patio, lush tropical plantings, and a boardwalk leading to the entrance
El Camino logo — Estd. 2014, Mexican Soul Food

Est. 2014

Modern Mexican dining with scratch-made food, house-made tortillas and sauces, and a lively tequila and cocktail program. With four locations across South Florida, El Camino brings bold flavors and an energetic dining experience to every table.

Delray BeachFort LauderdaleWest Palm BeachBoca Raton

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Park Tavern

Park Tavern patio and dining room in downtown Delray Beach
Park Tavern logo — Est. 2011, Food + Drink, Spirits, Beer, Wine

Est. 2011

A lively neighborhood tavern serving farm-fresh American fare, craft cocktails, and an extensive selection of wine and spirits in the heart of downtown Delray Beach.

32 SE 2nd AvenueDelray Beach

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CUT 432

CUT 432 steakhouse storefront on Atlantic Avenue in Delray Beach
CUT 432 logo — A Modern Steakhouse

Est. 2008

A modern steakhouse known for USDA Prime dry-aged steaks, fresh seafood, creative cocktails, and a lively dining experience.

432 East Atlantic AvenueDelray Beach

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El Camino guacamole served in a stone molcajete with tortilla chips and a margarita
Two El Camino cocktails — a watermelon jalapeño margarita and a passion fruit drink
Crispy Brussels sprouts with bacon served in a cast-iron pan at CUT 432
Chilled seafood platter with king crab, oysters, shrimp, and lobster on crushed ice
A char-grilled filet mignon at CUT 432 plated with a sprig of rosemary and roasted garlic, with a loaded baked potato and sautéed vegetables behind it
Grilled steak and chili-rubbed shrimp served sizzling in a cast-iron skillet with charred tomato and peppers, garnished with hibiscus petals
Steamed mussels in a white bowl topped with shaved fennel and herbs, served with a slice of grilled garlic bread
Thick-cut French toast topped with mixed berries and powdered sugar, served in a pool of berry sauce