National Onion Rings Day: 5 favorite restaurants for onion rings

Onion rings are meant for ogling. Certainly, they’re not made for scarfing down. Unless you are a particularly enthusiastic sort who can eat more than five onion rings at one meal.

onion rings
Onion Rings make the best side dish!. (Nick Graham)

They’re too rich to be eaten like French fries, in rapid succession. Those crispy circles do have star appeal, however. A tall stack of them, crowned upon a burger, can take a plate from blah to bodacious.

And for this, we celebrate the crispy, greasy bites on National Onion Rings Day. Find some locally at the following five spots:

Shula Burger

Shula's pnion rings with strawberry-chipotle sauce. (Madeline Gray/ The Palm Beach Post)
Shula’s onion rings with strawberry-chipotle sauce. (Madeline Gray/ The Palm Beach Post)

Shula Burger: 14917 Lyons Rd., (Delray Marketplace, #114), Delray Beach; 561-561-404-1347


Duffy’s Sports Grill

Duffy's Rodeo burger is topped with beer battered onion rings. (Palm Beach Post file)
Duffy’s Rodeo burger is topped with beer battered onion rings. (Palm Beach Post file)

Duffy’s: Locations in Palm Beach Gardens, West Palm Beach, Greenacres, Boynton Beach, Boca Raton


Blue Front Bar & Grill

Blue Front's onion rings are tempura battered hand cut Spanish onions with homemade zesty sauce. (Thomas Cordy/The Palm Beach Post)
Blue Front’s onion rings are tempura battered hand-cut Spanish onions with homemade zesty sauce. (Thomas Cordy/The Palm Beach Post)

Blue Front: 1132 N. Dixie Hwy, Lake Worth; 561-833-6651


Habit Burger

habit burger onion rings
Onion rings are hot and crispy at The Habit Burger Grill. (Contributed by Habit Burger)

The Habit Burger: 280 South State Rd. 7, Royal Palm Beach; 561-784-4011


BurgerFi

BurgerFi's rings and fries. (Contributed)
BurgerFi’s rings and fries. (Contributed)

BurgerFi: Locations in Jupiter, West Palm Beach, Wellington, Delray Beach

 

Recipe of the week: Southern-style deviled eggs with crispy Spanish ham

Chef Lindsay Autry pipes a kicky deviled yolk filling into herb-crusted egg white halves. (Thomas Cordy/ The Palm Beach Post)
Chef Lindsay Autry pipes a kicky deviled yolk filling into herb-crusted egg white halves. (Thomas Cordy/ The Palm Beach Post)

One might believe a good deviled egg shines in its simplicity and requires nothing else to achieve perfection. We beg to differ.

Sure, simple, Southern-style deviled eggs are swell on their own, but add a sliver of crispy Serrano on top, a dusting of Cajun spices and dill on the egg white halves and you’ve got deviled eggs that are sublime.

These are deviled eggs, as created by West Palm Beach Chef Lindsay Autry, of The Regional Kitchen & Public House.

SOUTHERN-STYLE HERBED DEVILED EGGS
In this recipe, Chef Lindsay Autry takes inspiration from her grandmother’s deviled eggs.

Makes 24 deviled eggs

12 whole eggs, boiled and peeled
1 tablespoon Dijon mustard
1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped gherkins or dill relish

A mix of Cajun spices and fresh dish gives these egg halves an herbed crust. (Thomas Cordy/ The Palm Beach Post)
A mix of Cajun spices and fresh dish gives these egg halves an herbed crust. (Thomas Cordy/ The Palm Beach Post)

For herb crust:
2 tablespoons Old Bay Seasoning or any Cajun spice blend
1 tablespoon fresh dill, finely chopped

For crispy topping:
3 to 4 slices Serrano ham or prosciutto

Prepare the eggs:
1.
Cut boiled eggs in half lengthwise, remove the yolks and place them in a fine sieve over a small mixing bowl.
2. Force the egg yolks through the sieve into the mixing bowl, creating a fine powder. (Alternatively, you can mash the yolks with a fork.)
3. To the mixing bowl, add mustard, mayonnaise and optional cayenne and mix well. Adjust seasoning, and fold in the chopped gherkins or dill relish. Set aside.
4. Gently wipe out the egg whites with a damp paper towel to remove any of the leftover yolks.

To crust the eggs:
1.
In a small bowl, mix the Old Bay or Cajun seasoning together with the chopped fresh dill. Spread mix on a plate.
2. Place each egg white half, cut side-down on the spice blend to crust the tops. Set aside.

Crisp the topping:
Place slices of ham or prosciutto in a 250F degree oven for 30 minutes to crisp. Set aside.

Autry places crisped prosciutto atop herbed deviled eggs. (Thomas Cordy/ The Palm Beach Post)
Autry places crisped Serrano ham or prosciutto atop herbed deviled eggs. (Thomas Cordy/ The Palm Beach Post)

To fill the eggs:

1. Place the yolk mixture in a piping bag or a Ziploc bag. (If using a plastic bag, snip off a lower corner for piping.)

2. Pipe the mixture into the crusted egg whites. If using a simple plastic bag without a fancy pastry tip, pipe the filling in a zigzag motion for added flair.

3. Break crispy ham or prosciutto slices into bite-size pieces and place them atop filled deviled eggs.

GIVE YOUR EASTER EGGS A POP OF NATURAL COLOR

Here’s a natural way to dye your Easter eggs:

Chef Lindsay Autry soaks hardboiled and peeled eggs in natural ‘dye’ liquids that take their color from beets and turmeric.

(Thomas Cordy / The Palm Beach Post)

After 3 hours of soaking, the eggs turn brilliant hues.

Like this:

Dressed up for Easter: a trio of colorful deviled eggs, jazzed up by Autry. (Thomas Cordy / The Palm Beach Post)

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Openings: Taco Chula boasts ‘handsome’ tacos in the Gardens

You’d never guess Taquería Taco Chula just opened last week – many of the customers streaming into the charming taco shop Friday were greeted by name.

Palm Beach Gardens’ newest restaurant already has regulars even though it is not so easy to spot from Military Trail, out front. The small, Mexican-style taco spot is tucked into the corner of the Abbey Road Plaza, just south of PGA Boulevard.

Delicious duo at Taquería Taco Chula. (Liz Balmaseda/ The Palm Beach Post)
Delicious duo at Taquería Taco Chula. (Liz Balmaseda/ Palm Beach Post)

RELATED: 5 best places for tacos in Palm Beach County, readers say

But there’s a reason for the repeat customers – the tacos. They’re authentic and delicious. They get top billing in a well-focused menu that includes burritos, quesadillas, tortas (Mexican sandwiches) and gorditas, all stuffed with a choice of five meats or simply veggies.

That means you can have that spicy, heady “al pastor” pork filling in gluten-free corn tortillas (purveyed by Lake Worth’s Gallo de Oro tortillería), in flour-tortilla-wrapped burritos, in fried corn gordita pockets, in cheesy quesadillas or torta-style in fresh, thick-cut telera bread.

Tastes like rice pudding! Refreshing horchata is on tap at Taco Chula. (Liz Balmaseda/ The Palm Beach Post)
Tastes like rice pudding: refreshing horchata on tap at Taco Chula. (Liz Balmaseda/ Palm Beach Post)

Wash it all down with Mexican Coke, a “Jarritos” soda or any of three fresh-made aguas frescas, offered in tamarind, hibiscus and horchata. The horchata is especially destination-worthy – the cinnamon-laced rice punch tastes like rice pudding, but in refreshing liquid form. It makes a perfect, cool pairing for any of Taco Chula’s spicier meats.

The team behind the counter-service restaurant share a great love of Mexican cuisine, though none of them are Mexican. Brother-sister duo Peter Tapia and Dahiana Lainfiesta, who co-own the place with their father and Dahiana’s husband, hail from Venezuela.

“We’ve been eating Mexican food since we were kids,” says Tapia, who moved to Palm Beach Gardens after spending four years in California, where he fell in love with Mexican food. “It’s one of the most amazing tasting food I’ve ever had in my life.”

Tacos and more: the menu at Taquería Taco Chula in Palm Beach Gardens. (Liz Balmaseda/ The Palm Beach Post)
Tacos and more: the menu at Taquería Taco Chula in Palm Beach Gardens. (Liz Balmaseda/ Palm Beach Post)

In opening the taco shop, the family spreads its presence and enterprise in the plaza. Dahiana Lainfiesta owns the Canino Pet Spa grooming shop there. Her artist husband Scott Lainfiesta, who created the shop’s wall art and outdoor wood bar, has an art studio.

So, why the “chula” in the shop’s name? It’s a flirty word that can mean “cute” or “chic.”

At Taco Chula, the word serves as a kind of mission statement, says Tapia.

Taquería Taco Chula is in the Abbey Road Plaza on Military Trail. (Liz Balmaseda/ The Palm Beach Post)
Taquería Taco Chula is in the Abbey Road Plaza on Military Trail. (Liz Balmaseda/ Palm Beach Post)

“It means a handsome taco, or a pretty taco,” he says. “We decided on that name because every taco was going to look perfect, was going to have just the right amount of onions, the right amount of cilantro, the right amount of sauces. So we always strive to have every order perfect.”

Taquería Taco Chula: 10800 N. Military Trail, #108 in the Abbey Road Plaza; 561-530-7755; tacochula.com; open Monday through Saturday from 11 a.m. to close (till the tacos run out, usually about 8 p.m.); closed Sunday.

Review: Follow the buzz to Lynora’s, north county’s new hot spot

What the heck happened to that formerly quiet block of U.S. Highway 1, the one that would segue sleepily from Jupiter to Tequesta?

Lynora’s happened.

Lynora's sits in Jupiter's new Inlet Plaza. (Contributed by Lynora's)
Lynora’s sits in Jupiter’s new Inlet Plaza. (Credit: Michael Price)

The new Italian restaurant is the north county outpost of a lively Clematis Street spot. And it seems the owners have brought some of that downtown West Palm Beach verve to northern Jupiter.

Just try to walk in and find a table on any given night, even on a weeknight. More than likely, you’ll find there’s a wait. It’s a smallish restaurant that can accommodate 89 diners scattered throughout its main dining room, indoor bar and al fresco patio.

What’s the draw? Certainly not the location. There’s no water view or people-watching potential on the patio. The restaurant sits in a commercial plaza that faces U.S. Highway 1. Sure, it’s a spiffy-new, Bermudian-style plaza, but the view it offers is parking lot and passing cars.

And yet, Lynora’s possesses that “it” factor restaurateurs crave: vibe. It’s an animated spot. You pick up the chatter as you squeeze past the bar and in between tables, feeling like the dinner party guest of a large, merry family. On Sundays, the restaurant hosts a Clematis Street-style brunch replete with red-sneakered servers in “Legalize Marinara” t-shirts and bottomless Bellinis, mimosas, bloodies and Peroni (for $18).

All this in a neo-Brooklyn setting of warm woods, subway tile and simple furnishings.

Old school Italian, re-imagined at Lynora's. (Contributed by Lynora's)
Old school Italian, re-imagined at Lynora’s. (Credit: Michael Price)

The food stands in striking contrast to the hip décor. It’s old-school home cooking, red-sauce specials, comfort grub.

That’s because Lynora’s roots are in a bygone Italian restaurant owned and operated by Ralph and Maria Abbenante, the parents of current owner Angelo Abbenante. That now-closed family restaurant, also named Lynora’s, stood for years on Lake Worth Road. (Lynora’s is named after Maria’s mother.)

Angelo Abbenante wanted to bring back the spirit of that restaurant. He and a partner opened a modernized version of the restaurant, Lynora’s Osteria, in 2014. But that collaboration ended in a lawsuit and the owners went their separate ways. Abbenante and his family remained at Lynora’s, dropping the “Osteria” from the name.

Legal matters aside, the food endured. This is not food that rises to astonishing levels, but it is food that would draw me back again and again. It is simple and well prepared by Lynora’s Italian chef, Mario Mette. The sauces are on-point, the servings abundant. It hits the spot.

On a recent visit, our party of three skipped the varied, classic antipasti offerings (bruschetta crostini, $6, cheese/meat plate, $22, fried rice balls, $8, fried calamari, $14, among other dishes), and started our meal with a shared “piccante” pizza ($14).

Topped with pepperoni, salami, mozzarella and cherry peppers (hence the spicy name), this wood-oven-baked pie popped with flavor. The crust, of medium thickness, puffed up on the edges, sending the toppings toward the middle. Even so, the deliciously chewy dough did not go to waste.

For main course, we sampled Lynora’s homemade pappardelle, wide noodles tossed with duck ragu (pappardelle all’anatra, $26). It’s an earthy dish that’s particularly appetizing on a crisp or chilly night. The pasta is bathed in a brandy-spiked sauce of roasted duck and porcini mushrooms and presents just a hint of truffle essence.

Chicken Francese on a recent night at Lynora's Jupiter. (Liz Balmaseda/ The Palm Beach Post)
Chicken Francese at Lynora’s, Jupiter. (Liz Balmaseda/ The Palm Beach Post)

The Pollo Francese (chicken in lemon sauce, $24) did not disappoint. A lightly battered chicken breast was served on a bed of linguine in the bright Francese sauce. Mounded beneath two pounded chicken fillets on a flat plate, the pasta seemed incidental on this dish. The shape of the plate made it difficult to twirl and scoop up the linguine, so much of that delicious sauce remained on the plate.

We also sampled the Braciole con Gnocchi ($24), which is listed as one of Lynora’s classic dishes. This rolled-up meat favorite is made with pork that’s folded with prosciutto, garlic and Parmesan, braised in a light tomato sauce and served with small gnocchi dumplings. This is a homey, rib-sticking dish, but the monotone flavors of the meat and pasta could have used some contrast, perhaps from a pop of bitter greens.

Eggplant Parm is offered as an appetizer at Lynora's Jupiter. (LibbyVision.com)
Eggplant Parm, offered as an app at Lynora’s Jupiter. (Credit: LibbyVision.com)

Dessert time brought us a couple of memorable bites: a classic tiramisu stacked high with ladyfingers and mascarpone layers ($10), and a warm and sinful Nutella lava cake ($10) that was served with a tumbler of vanilla ice cream on the side.

Our dishes were delivered promptly, as, despite the bustle, service is brisk and professional. However, I did feel rushed. And our server did that “I’ll take this when you’re ready” thing, dropping off the check before we could request it.

Sometimes, I take the check nudge as an opportunity to ask for something else, say, a cappuccino. But, truth be told, I didn’t want a cappuccino, and I didn’t want a perfectly nice dinner to end on a sour note.

The service slip will not keep me from returning to the restaurant. Untimely check aside, Lynora’s is a fetching spot that brings a little buzz where it’s needed.

REVIEW

Lynora’s Jupiter

FOOD: B

SERVICE: B-

ADDRESS:  1548 U.S. Highway 1 (Inlet Plaza), Jupiter

TELEPHONE: 561-203-2702

WEBSITE: Lynoras.com

PRICE RANGE: Moderate

HOURS: Open for dinner daily at 4 p.m. to 11 p.m. Sunday brunch is served from 11 a.m. to 3 p.m.

CREDIT CARDS: All major credit cards

RESERVATIONS: Taken only for parties of 8 or more; can reserve at 561-203-2702

WHEELCHAIR ACCESS: Yes, including restrooms

NOISE LEVEL: Lively, more manageable on the patio.

FULL BAR: Yes, and there’s a separate bar area. A happy-hour menu is served daily from 4 to 7 p.m. at the bar, with a late night happy hour offered from 10 to 11:30 p.m.

WHAT THE GRADES MEAN:
A — Excellent
B — Good
C — Average
D — Poor
F — Don’t bother

From Peru, the holiday dish that transformed a Jupiter table

Katie Choy’s crash course in Peruvian cuisine came years ago, when her mother-in-law fell and broke her leg during a visit to her Jupiter home.

Until then, the food of her husband’s homeland seemed almost too complex to master. In her newlywed years, Katie, a Pittsburgh-area native raised on meat and potatoes, would jot notes as she watched her mother-in-law cook. Consuelo Aragon de Choy would create classic Peruvian dishes by fusing earthy Latin American flavors with interesting Asian ingredients, spooning out spicy chile pastes of various hues and intensity.

Spicy, creamy stewed chicken: Peruvian-style aji de gallina. (Liz Balmaseda/ The Palm Beach Post)
Spicy, creamy stewed chicken: Peruvian-style aji de gallina. (Liz Balmaseda/ The Palm Beach Post)

But it was when Consuelo could not cook that Katie became her surrogate in the kitchen.

“I’ll teach you,” her mother-in-law would say from her chair, directing Katie to grab pots, open spices, raise and lower the flames on the stove.

Ingredient by ingredient, the dishes would come together on Katie’s stove. Today those dishes fill a large cookbook – Katie Choy’s “Family Secrets: Experience the Flavors of Peru” ($29.99, Lydia Inglett Publishing). But well before the book was published months ago, and well before the Choy family came to expect delicious Peruvian feasts at their Jupiter table at holiday time and, later, on random weeknights, there would be a few disasters in Katie’s kitchen.

One incident involved what is perhaps one of Peru’s more iconic dishes. Once Consuelo went back home to Peru, there was a disastrous attempt to make ají de gallina (creamy stewed chicken in Peruvian yellow pepper sauce). Katie recalls she didn’t have the right ingredients on hand and her substitutions didn’t work out as well.

But once she managed to transcribe the recipe in detail from Consuelo and seek out the authentic ingredients at local specialty markets, Katie not only mastered the traditional Peruvian dish, she devised a crockpot shortcut for the stew she likens to chicken chili.

“It became our holiday meal. We’d have it for Christmas. It was that special meal,” says Katie, a former nurse who met her husband, Dr. Rogelio Choy, while on the job at Jupiter Medical Center.

Cookbook author Katie Choy at her Jupiter home. (Liz Balmaseda/ The Palm Beach Post)
Cookbook author Katie Choy at her Jupiter home. (Liz Balmaseda/ The Palm Beach Post)

She was cooking that very dish one night when her husband got home from work and stopped by the stove in admiration.

“He just stood there and he smiled at me. And I said, ‘What are you smiling at?’ And he said ‘I think you’re turning into my mother,’” she recalls.

Some might be mystified at such a remark, but Katie knew exactly what he meant – and she took it to be “the biggest compliment ever.”

Her rendition of the dish had conjured a powerful memory of home and childhood for her husband. It was a gift to both the recipient and the cook.

That crockpot shortcut has turned the dish into an anytime meal for the Choys and their younger children, Francesca, 17, and Stefan, 19. (Their son Armand, 20, lives in San Francisco.)

“I’ll make it on a weekday like nothing,” says Katie, who now blends most of the stew ingredients, pours them into the slow-cooker and tops it with chicken breasts. The flavors intensify as the chicken cooks. “The chicken shreds like a dream. It’s just so good.”

Katie Choy displays the herb paste she blends into her Peruvian ocopa sauce. (Liz Balmaseda/ The Palm Beach Post)
Katie Choy displays the herb paste she blends into her Peruvian ocopa sauce. (Liz Balmaseda/ The Palm Beach Post)

More than two decades have passed since she had her first taste of the cuisine that transformed her kitchen. It came in the form of aromatic ocopa sauce, the first thing her mother-in-law cooked on the day she arrived at Katie’s Jupiter home.

“She comes in and she’s unpacking and she’s putting things in the freezer. Then she made this wonderful sauce,” recalls Katie. “I can’t say I remember the exact day that I tasted it, but it was one of those things you don’t forget. We put it over potatoes first. Then, whatever we’d have for dinner, we’d pour it over the top, and it was just so delicious.”

It turns out, her mother-in-law had brought the homemade sauce, frozen, all the way from Peru, and braved a U.S. Customs interrogation before warming up the delicacy on the stove in Jupiter. She had brought it from home because she wasn’t sure she could find the sauce’s key ingredient, a Peruvian herb known as huacatay, in Jupiter.

“At the time, I was unfamiliar with the spice and asked her what it was,” Katie Choy writes in her cookbook. “She leaned over and whispered, ‘It’s similar to marijuana!’ I thought to myself, ‘Hmmm. What is she feeding us?’”

She came to find out, the herb belongs to the marigold, not marijuana, family. And it’s sold locally in a jarred paste.

“We still get a laugh over that one,” she says.

RECIPES

Reprinted with permission from Katie Choy’s “Family Secrets” cookbook.

This kicky Peruvian yellow pepper paste is a key ingredient in aji de gallina. (Liz Balmaseda/ The Palm Beach Post)
This kicky Peruvian yellow pepper paste is a key ingredient in aji de gallina. (Liz Balmaseda/ The Palm Beach Post)

Ají de Gallina

Chicken Chile

Imagine your taste buds coming alive as they savor tender chicken bathed in a nutty cream sauce, followed by a hint of heat. I find it even more delicious the next day, or as a filling in empanadas.

Serves 4 to 6

Ingredients

1 whole chicken (3 ½-4 pounds), skin and excess fat removed, and cut into parts

2½ teaspoons salt, divided

1 cup pecans or peanuts (soaked in fresh water for 1 hour or more and drained)

4 slices white bread, crust removed and cubed

1 large yellow onion

2 tablespoons vegetable oil

2-4 tablespoons ají amarillo paste, depending on hot you like it (see NOTE below)

3 cloves garlic, pressed

¼ teaspoon nutmeg

1 (12-ounce) can evaporated milk

½ cup Parmesan cheese, grated

Prepared white rice, for serving

3 hardboiled eggs, halved, for serving

Peruvian olives (purple-black botija olives)

  1. Place chicken and 1 teaspoon salt in a large pot with just enough water to cover. Bring to a gentle boil over high heat, cover, reduce heat, and simmer 20 minutes or until no longer pink.
  1. Remove chicken and let cool. Reserve water. Shred or cube chicken and set aside. This step can be done a day ahead and refrigerated.
  1. Blend nuts, bread, and ¾-1 cup reserved chicken water on high until smooth. Remove and set aside. Rinse blender.
  1. Blend onion and ¼-½ cup reserved water until pureed. Remove and set aside.
  1. Heat 2 tablespoons of the oil in a large pot over medium heat until shimmering. Add pureed onion and cook 10 minutes, stirring as necessary to keep from sticking.
  1. Add 1 teaspoon salt, ají paste, garlic, nutmeg, and 2/3 cup reserved water, stir and cook another 10 minutes.
  1. Add nut puree and stir and cook about 8-10 minutes.
  1. Stir in evaporated milk, cheese, and chicken. Cook another 5 minutes, taste and adjust seasonings if necessary. Serve over hot white rice on warm plate, garnished with eggs and olives.

NOTE: Find ají amarillo, or Peruvian yellow pepper paste, wherever Latin foods are sold. In Palm Beach County, it’s available at Presidente, El Bodegon supermarkets or other Latin specialty markets.

COOKING TIPS

  • For an easy shortcut, use a store-bought rotisserie chicken and canned broth. Discard skin, remove meat from bones and shred. Follow with recipe beginning at step 3.
  • Crockpot version: Take 1 teaspoon salt, soaked pecans, bread, oil, onion (quartered), aji paste, garlic and nutmeg, and blend with 2 cups chicken broth until smooth and creamy. Pour ½ into slow-cooker. Lay 4 chicken breasts over sauce and pour remaining sauce over chicken. Cook on medium 4 hours or until chicken is very tender and easily pulls apart. Shred chicken, return to slow-cooker, and stir in evaporated milk and Parmesan cheese. Cook another ½ hour on low. Times may vary according to individual slow-cookers.
Potatoes ladled with Peruvian ocopa sauce are served with a purple Peruvian olive. (Liz Balmaseda/ The Palm Beach Post)
Potatoes ladled with Peruvian ocopa sauce are served with a purple Peruvian olive. (Liz Balmaseda/ The Palm Beach Post)

Ocopa con Papas

Potatoes with Cheese Sauce

This was the first Peruvian sauce I ever tasted and loved it immediately. We serve it over everything.

Serves 6 to 8

Ingredients

4-5 Yukon gold potatoes

3-4 large eggs

1-2 tablespoons vegetable oil

4 cloves garlic, peeled

¼ cup peanuts or walnuts

1 medium onion, diced small

1-2 tablespoons ají amarillo paste, depending on how hot you like it

½ teaspoon salt

½ cup or more of water

1 pound queso blanco or other fresh cheese

2 tablespoons huacatay paste (sometimes called Peruvian black mint)

3-4 lettuce leaves, washed and dried

Peruvian olives (purple-black botija olives)

Sprinkle of paprika

  1. Place potatoes and eggs in a medium sized pot, cover with cold water, and bring to boil over high heat. Lower heat to maintain simmer and set timer for 9 minutes.
  1. Remove eggs only and plunge into ice water bath. Continue simmering potatoes another 12-15 minutes or until tender. Remove potatoes and set aside to cool.
  1. In medium sauté pan, heat 1 tablespoon oil over medium heat. Sauté garlic cloves 2-3 minutes until golden and fragrant, stirring frequently. Be careful not to let them burn, lowering heat if necessary. Remove with slotted spoon and set aside to cool.
  1. Add nuts to already hot and oily pan, and roast over medium heat for several minutes until fragrant and golden. Caution, they can burn quickly. Remove with slotted spoon, and let cool with garlic.
  1. Return already hot pan with oil to medium heat, add a little more oil if necessary, and stir in onion, ají amarillo paste, and salt. Cook until onions are soft, about 5-6 minutes stirring often. Remove from heat and cool to room temperature.
  1. Place garlic, nuts, onion mixture, water, queso blanco, and huacatay paste in blender. Puree until smooth and creamy, adding more water, a little at a time as needed. This sauce becomes very thin when heated, and thickens as it cools.
  1. Pour sauce into medium sauce pan. Cover and simmer over low heat for 20 minutes. Remove from heat and cool to room temperature.
  1. Peel eggs and potatoes and slice in halves or quarters. Place atop bed of lettuce along with olives, drizzle with sauce, and sprinkle lightly with paprika.

Serve with additional sauce alongside in serving bowl.

To purchase Katie Choy’s cookbook, visit KatieChoy.com.

Openings: New York’s chic Sant Ambroeus debuts in Palm Beach

The long-awaited Palm Beach outpost of Sant Ambroeus, the Milanese restaurant and pasticceria with locations in New York City and Southampton, will debut at dinnertime Saturday, according to a publicist for the fashionable spot. Doors open at 6 p.m.

Pastry palace: Sant Ambroeus, which serves breakfast, lunch and dinner, is beloved for its sweet tooth. (Credit: Sant Ambroeus)
Pastry palace: Sant Ambroeus, which serves breakfast, lunch and dinner, is beloved for its sweet tooth. (Credit: Sant Ambroeus)

The pretty-in-pink ristorante has slipped into the island’s newly renovated Royal Poinciana Plaza, which is home to Hillstone’s popular Palm Beach Grill. It inhabits part of the space where Del Frisco’s Grille operated from 2013 to 2015.

Beloved for its espresso bar, pastries and gelato selection, Sant Ambroeus brings wide-ranging menu options and extended hours (by Palm Beach standards) to the plaza. The restaurant will open every day from 8 a.m. to 11 p.m., serving breakfast, lunch, afternoon tea and dinner.

On the menu: classics including Vitello Tonnato, saffron risotto, Cotoletta alla Milanese, plus dishes inspired by Florida’s coastal ingredients.

Classics at Sant Ambroeus: Spaghetti all'Arrabbiata. (Photo: Nicole Franzen)
Classics at Sant Ambroeus: Spaghetti all’Arrabbiata. (Photo: Nicole Franzen)

“The menu will focus on seafood and will incorporate local citruses and herbs to accentuate the fresh, luminous surroundings that encompass Palm Beach,” said Executive Chef Marco Barbisotti via news release.

Desserts will include Italian pastries as well as homemade pies and cakes. The drink selection is varied as well, thanks to a full bar: regional wines, cocktails, specialty coffees and teas.

All this in a setting inspired by Italy’s vintage caffe culture. The 174-seat restaurant will serve various roles during the day: It’s a fine dining restaurant in the principal dining rooms, but at the bar it transitions into coffee-bar and cocktail mode.

With roots in 1936 Milan, Sant Ambroeus has seven locations: the original Madison Avenue restaurant, locations in SoHo, the West Village and Southampton. The SA Hospitality Group also operates Sant Ambroeus coffee bars at New York’s Loews Regency Hotel and Sotheby’s. Another coffee bar is planned for the Hanley Building in New York’s Upper East Side.

SA logo
The restaurant has its roots in 1936 Milan.

Now there’s Palm Beach. The location made sense, according to restaurateur Dimitri Pauli, a partner at SA Hospitality Group who owns a home in Palm Beach County.

“We had long considered opening out of New York, but nowhere resonated with our brand until we saw this opportunity at The Royal Poinciana Plaza,” he said via news release.

Sant Ambroeus already has something very Palm Beach-y going for it. It’s pink and gold branding. Think flamingo, with sunscreen.

Sant Ambroeus: Opens at 6 p.m. Saturday at 340 Royal Poinciana Way, Palm Beach

 

 

 

 

It’s PB Food + Wine Fest week: here’s a glimpse of the action

The Palm Beach Food & Wine Festival kicks off Thursday, celebrating its 10th year of existence. What will it be like?

Here are 10 moments from previous years.

one

The beach behind the Four Seasons Palm Beach resort is the backdrop of the annual Palm Beach Food & Wine Festival, which runs from Thursday through Sunday. (LILA PHOTO)
The beach behind the Four Seasons Palm Beach resort is the backdrop of the annual, star-studded Palm Beach Food & Wine Festival, which runs from Thursday through Sunday. (LILA PHOTO)

two

Inspired bites, as in these burgers by uber chef Daniel Boulud, range from the casual to the more refined. (LILA PHOTO)
Inspired bites, as in these burgers by uber chef Daniel Boulud, range from the casual to the more refined. (LILA PHOTO)

three

Simple and sensational. It is Palm Beach, after all. (LILA PHOTO)
Simple and sensational. It is Palm Beach, after all. (LILA PHOTO)

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The festival is a wine lover's oasis, with wine dinners and free-flowing tastings. There's a ton of beer and craft cocktails, as well. (LILA PHOTO)
The festival is a wine lover’s oasis, with wine dinners and free-flowing tastings. There’s a ton of beer and craft cocktails, as well. (LILA PHOTO)

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Famous chefs, like Elizabeth Falkner and Robert Irvine, are now regulars at the fest. (LILA PHOTO)
Famous chefs, like Elizabeth Falkner and Robert Irvine, are now regulars at the fest. (LILA PHOTO)

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And Jeff Mauro, Food Network's 'Sandwich King.' He's a regular, too. (Photo: Fernanda Beccaglia)
And Jeff Mauro, Food Network’s ‘Sandwich King.’ He’s a regular, too. (Photo: Fernanda Beccaglia)

seven

Beneath the palms, the festival is a big, grown-up affair. (LILA PHOTO)
Beneath the palms at The Breakers, the festival is a big, grown-up affair. (LILA PHOTO)

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Kids get their event, too -- there's a Kids Kitchen class offered by Robert Irvine. (LILA PHOTO)
Kids get their event, too — there’s a Kids Kitchen class offered by Robert Irvine at the Four Seasons Palm Beach resort. (LILA PHOTO)

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Palm Beach's local stars, like Chef Lindsay Autry, shine at the fest alongside visiting stars. (LILA PHOTO)
Palm Beach’s local stars, like Chef Lindsay Autry of The Regional, shine at the fest alongside visiting stars. (LILA PHOTO)

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The big finale happens Sunday at The Gardens Mall, where wall-to-wall bites and sips are served and where local chefs compete in an annual throwdown for charity. (LILA PHOTO)
The big finale happens Sunday at The Gardens Mall, where wall-to-wall bites and sips are served and where local chefs compete in an annual throwdown for charity. (LILA PHOTO)

New restaurant news: The Regional Kitchen rolls out new weekend brunch

West Palm Beach mimosa-seekers, there’s a hot new brunch in town. The Regional Kitchen quietly expanded its weekend hours recently to include an a la carte, big-city brunch.

On the brunch menu at The Regional: cornmeal flapjacks with bourbon-blueberry jam and salted butter. (Contributed by The Regional Kitchen)
On the brunch menu at The Regional: cornmeal flapjacks with bourbon-blueberry jam and salted butter. (Contributed by The Regional Kitchen)

Unlike some unruly, dancing-on-tables brunches, this is a civilized, soulful affair. Chef Lindsay Autry has created a menu that’s just large enough and eclectic enough to satisfy most midmorning appetites.

Related: 50 must-try ‘Sunday Funday’ brunch parties in Palm Beach County

On the savory side, there’s loaded mill grits with cheddar, scallions, bacon and roasted jalapeños ($11; add poached egg for $2, barbecue shrimp for $7), country-style sausage ($11), steak and eggs ($18), fried chicken thighs ($9), and broccoli and cheese frittata ($14).

Steak and eggs, Regional-style. (Contributed by The Regional Kitchen)
Steak and eggs, Regional-style. (Contributed by The Regional Kitchen)

On the sweet side, there’s cornmeal flapjacks with bourbon-blueberry jam ($12), and buttermilk waffle with spiced apple butter ($12). Rounding out your options, there are smaller bites (roasted tomato pie, $11), salads, sandwiches, entrées (herb roasted Scottish salmon, $22), and homey side dishes (table-side pimento cheese, $11).

Fan favorite: The Regional's roasted tomato pie. (South Moon Photography)
Fan favorite: The Regional’s roasted tomato pie. (South Moon Photography)

Brunch-y drinks include classic mimosas, daily special mimosas ($11 glass, $30 pitcher), Frosé (a spiked, slushy rosé cocktail, $12 each) and The Regional Bloody (a well-garnished Bloody Mary, $11 each).

Brunch is served Saturday and Sunday from 11 a.m. to 2:30 p.m. Reservations are suggested at 561-557-6460.

The Regional Kitchen & Public House: 651 Okeechobee Blvd., West Palm Beach

ON THE HORIZON: New lunch coming in 2017

Stacked: Table 26's signature burger. (Contributed by Table 26)
Stacked: Table 26’s signature burger. (Contributed by Table 26)

Long a popular spot for dinner, the restaurant will open for lunch from 11:30 a.m. to 2 p.m. To reserve a spot, call 561-855-2660.

Owners Eddie Schmidt and Ozzie Medeiros are still finalizing menu details.

Their announcement promises to boost local “power lunch” options. Table 26’s (also upscale) neighbor, Grato, started lunch service this past summer.

Crispy French toast at Table 26. (Contributed by Table 26)
Crispy French toast at Table 26. (Contributed by Table 26)

Table 26 presently serves a Sunday brunch from 10:30 a.m. to 2 p.m. On the menu: comfort food classics with a sophisticated twist, and $5 brunch cocktails.

Table 26: 1700 S. Dixie Highway, West Palm Beach

RELATED:

Best Guide: Hot restaurants on West Palm’s Dixie Dining Corridor

Fifty must-try brunches in Palm Beach County

As the dough rises, so does business at Aioli

The sourdough can be a diva. Sometimes she cooperates, but there are times she refuses to give in to the coaxing.

Chef Michael Hackman of Aioli sandwich shop in West Palm Beach knows them well, the whims of sourdough.

Aioli's basic bread ingredients: 'Water, flour and salt.' Plus patience. (Photo: LibbyVision.com)
Aioli’s basic bread: ‘Water, flour and salt.’ Plus patience. (LibbyVision.com)

“It’s a lot of work. It’s very temperamental. You mess up one thing and it’s ruined,” says Hackman, who owns the daylight café with wife/partner Melanie.

Aioli's chef/co-owner Michael Hackman. (LibbyVision.com)
Aioli’s chef/co-owner Michael Hackman. (LibbyVision.com)

He bakes bread daily for the shop’s sandwiches as well as for retail sale. He bakes semolina bread and seven-grain loaves. Within the bread-baking rotation, he makes two types of sourdough bread, a plain loaf and an olive-studded one. But they can be tricky.

Chef Michael Hackman kneads sourdough for bread. (Photo: LibbyVision.com)
Chef Michael Hackman kneads sourdough for bread. (LibbyVision.com)

Part of the reason for the challenge is that Hackman uses no shortcuts.

“I started making sourdough from scratch. We don’t use commercial yeast. We make the ‘mother,’ the culture. We’re making the yeast and watching it grow,” he says. “There was a moment when I literally fell in love with it.”

The handmade loaves sell for $6, $9 and $12.

Preparing bread molds: Hackman at Aioli. (LibbyVision.com)
Preparing bread molds: Hackman at Aioli. (LibbyVision.com)

Hackman’s love of baking – and his customers’ demand for his breads – sparked expansion plans at Aioli. The couple recently began construction on a separate baking facility that will operate adjacently to the café.

“We will be doing all the bread production there, plus a little wholesale,” says Hackman.

Time for a nap: rising dough at Aioli. (LibbyVision.com)
Time for a nap: rising dough at Aioli. (LibbyVision.com)

Also in the works, an Aioli location in downtown West Palm Beach.

“We’re still in the beginning stages,” Hackman says of that spot.

Michael Hackman's olive-studded sourdough beauty. (LibbyVision.com)
Michael Hackman’s olive-studded sourdough beauty. (LibbyVision.com)

Although the business is set to grow, he says it will not change Aioli’s mission to create fresh food using seasonal and many times local ingredients:

“We love to make stuff from scratch here.”

Aioli: 7434 S. Dixie Highway, West Palm Beach; 561-366-7741

 

BEST GUIDE: What’s hot on West Palm’s Dixie Dining Corridor?

Move over, Clematis Street. The hottest new thoroughfare near downtown West Palm Beach is South Dixie Highway, from Flamingo Park to just past Antique Row.

This is where a string of chef-driven, indie restaurants have opened in the past three years, adding eclectic notes to the street. They join a few of the city’s iconic restaurants in what is now dubbed the Dixie Dining Corridor.

Here’s a north-to-south guide of The Corridor:

Table 26 is named after the latitude of Palm Beach. (Contributed by Table 26)
Table 26 is named after the latitude of Palm Beach. (Contributed by Table 26)

TABLE 26

1700 S. Dixie Highway, West Palm Beach; 561-855-2660

If you wonder why this sophisticated spot has drawn so many regulars to its doors, the answer is simple: They serve simple, delicious food, and they treat you like family.

The power duo behind Table 26, Eddie Schmidt and Ozzie Medeiros, were pioneers of sorts on The Corridor. They opened the nautically themed place in the summer of 2012 and the valet attendants have been busy ever since.

Best reason to go: The place is lovely. It makes any night feel like a special night on the town.

Coming next year:

Patina – The husband-wife duo behind Kitchen plan an upscale spot serving Greek and Israeli dishes. Expected to open in fall 2017 at 1817 S. Dixie Highway, West Palm Beach

Paccheri with herb ricotta, Parmesan and "Sunday gravy" with braised pork shoulder, short rib and Italian sausage. (LibbyVision.com)
Grato’s paccheri with ‘Sunday Gravy’ and herb ricotta. (Photo: LibbyVision.com)

GRATO

1901 S. Dixie Highway, West Palm Beach; 561-404-1334

This local trattoria has earned a following by offering outstanding brick-oven pizza, house-smoked meats and homemade pasta in an accessible setting with just the right amount of vibe. Success is not an alien concept to the powerhouse team behind Grato: Chef Clay Conley and his Buccan Palm Beach partners. In August, Conley brought in a new executive chef, a rising star named Jimmy Strine, former executive sous chef at Café Boulud Palm Beach. Strine has notched up Grato’s smoked-meat game and introduced some exquisite seasonal dishes that showcase his balance of refined and rustic.

Best reason to go: There’s handmade pasta for lunch; a late afternoon drink at the bar can easily segue to dinner; Sunday brunch is sublime.

Lodge-y vibe: Jereve at EmKo. (Damon Higgins/ The Palm Beach Post)
Lodge-y vibe: Jereve at EmKo. (Damon Higgins/ The Palm Beach Post)

JEREVE at EmKo

2119 S. Dixie Highway, West Palm Beach; 561-227-3511

There’s a restaurant in this hulking structure that presents itself as an artist hub. Restaurant is not the word used here – they call it “culinary studio.” They do serve lunch, dinner and cocktails.

Best reason to go: There’s half-priced wine (by the glass) during social hour, which goes from 5 to 7 p.m. Tuesday through Saturday.

Chef Matthew Byrne's fave: Kitchen's chicken schnitzel. (Photo: LibbyVision.com)
Chef Matthew Byrne’s fave: Kitchen’s chicken schnitzel. (Photo: LibbyVision.com)

KITCHEN

319 Belvedere Rd. (at S. Dixie Hwy), West Palm Beach; 561-249-2281

Chef Matthew Byrne once served as personal chef to golf superstar Tiger Woods. At Kitchen, the restaurant he opened with wife Aliza Byrne in the fall of 2013, he serves as personal chef to a loyal crowd that includes many a visiting celeb. This is how the couple like to describe their intimate and gradually expanding restaurant: It’s like a dinner party.

Best reason to go: Chef Matthew’s simply prepared yet sumptuous dishes.

Not so new, but noteworthy:

  • City Diner – A retro diner that’s always hopping, at 3400 S. Dixie Highway, West Palm Beach; 561-659-6776
Mexican street corn at Cholo Soy. (Photo: Alex Celis)
Mexican street corn is on the menu at the new Cholo Soy. (Photo: Alex Celis)

CHOLO SOY COCINA

3715 S. Dixie Highway, West Palm Beach; 561-619-7018

Chef Clay Carnes ventured east from a spacious Wellington restaurant to open a tiny, neo-Andean spot. He makes his own tortillas and fresh ceviche, and roasts and smokes his own meats. There’s not much seating, but there is a sweet patio out back.

Best reason to go: Those tortillas, they’re made of organic corn grown in Alachua County.

Not so new, but noteworthy:

  • Belle & Maxwell’s – Quaint café that’s popular at lunch, at 3700 S. Dixie Highway, West Palm Beach; 561-832-4449
  • Rhythm Café – Neighborhood favorite, serves eclectic mix of bites and main plates, at 3800 S. Dixie Highway, West Palm Beach; 561-833-3406
  • Dixie Grill & Bar – Offers large selection of excellent craft beers and pub fare, at 5101 S. Dixie Highway, West Palm Beach; 561-586-3189
  • Howley’s – A diner that burns the wee-hour oil (so to speak), serving comfort grub, at 4700 S. Dixie Highway, West Palm Beach; 561-833-5691
Buffet at El Unico: Consider it a Latin 'meat + 3.' (Liz Balmaseda/ The Palm Beach Post)
El Unico’s Buffet: It’s a Latin ‘meat + 3.’ (Liz Balmaseda/ Palm Beach Post)

EL UNICO

6108 S. Dixie Highway, West Palm Beach; 561-619-2962

She’s Cuban-American; he’s Dominican. Together, husband-wife duo Monica and Enmanuel Nolasco have created a cozy spot for authentic island cooking and weekend get-downs.

Best reason to go: The lunch buffet is unbeatable. Friday night music and dancing kicks off the weekend with hot rhythms. 

Not so new, but noteworthy:

  • Marcello’s La Sirena – World-class Italian cuisine, a wine lover’s destination restaurant and multiple winner of Wine Spectator’s coveted Grand Award, at 6316 S. Dixie Highway, West Palm Beach; 561-585-3128
  • Havana – This authentic Cuban restaurant just got an exterior makeover, at 6801 S. Dixie Highway, West Palm Beach; 561-547-9799
  • Don Ramon Restaurante Cubano – Cuban classics served with a smile, at 7101 S. Dixie Highway, West Palm Beach; 561-547-8704
Chef Michael Hackman kneads sourdough for bread. (Photo: LibbyVision.com)
Chef Michael Hackman kneads sourdough for bread. (Photo: LibbyVision.com)

AIOLI

7434 S. Dixie Highway, West Palm Beach; 561-366-7741

This daylight spot is no ordinary sandwich shop. Chef Michael Hackman and his wife/partner Melanie approach their menu with fresh, seasonal ingredients and a lot of soul. “We love to make stuff from scratch here,” says Chef Michael, who bakes the shop’s breads daily. He uses the fresh loaves – sourdough, seven grain, semolina, and more – in Aioli’s sandwiches. The shop also sells the loaves retail.

Best reason to go: After your scrumptious lunch, you can take one of Chef Michael’s prepared dinners to go. Multitasking!