ICYMI: Cholo Soy Cocina restaurant to open this week on West Palm Beach’s Antique Row

Cholo Soy Cocina, a tiny space with epic dreams, is set to open next week on West Palm Beach’s Antique Row, says its chef/owner Clay Carnes.

Carnes, who left his spacious Wellington restaurant, The Grille, to pursue his street-food-joint goals, expects to open Friday, Sept. 23.

He describes the concept as “neo-Andean, Ecuadorean,” inspired by his years working as a hotel chef in Cuenca, Ecuador. On the menu: interesting snacks, small dishes, handmade tortillas crafted of organic, non-GMO white corn grown in Alachua County.

“The thing I’m most excited about is that I can finally start making these tortillas,” says Carnes, who also will be smoking and braising meats and frying tempura fish for taco fillings.

Chef Clay Carnes: Michigan by birth, "cholo" by soul. (Alissa Dragun/ South Moon Photography)
Carnes: Michigan by birth, “cholo” by soul. (Alissa Dragun/ South Moon Photography)

He has designed a menu that’s varied enough to please a range of tastes and diets.

“We will have food options for everybody. We’ll be able to accommodate dietary preferences naturally because our menu is for everybody. If you’re vegan, we have you covered naturally. Whatever crazy trend you’re doing, you’ll be able to do it here,” says Carnes, who will also offer a selection of beer and wine as well as locally brewed kombucha on draft and locally roasted coffee.

Carnes, a Food Network “Cutthroat Kitchen” winner, plans to grow his own herbs, peppers and other veggies on Cholo’s patio, which will likely hold the spillover crowd from the 600-square-foot indoor space. Inside, there will be four tables seating eight to ten guests, plus limited room at the stand-up counter. Patio benches can accommodate another 25.

The cozy, communal factor is all part of Cholo’s street-stand vibe.

Cholo Soy translates to “I am cholo,” Latin American slang for mixed race or mestizo.

CHOLO SOY COCINA

Located at 3715 S. Dixie Highway, West Palm Beach; @cholosoycocina on Instagram; www.cholosoycocina.com.

Hours: Opens Sept. 23 and will keep the following hours: Open Tuesday and Wednesday from 11 a.m. to 5 p.m., Thursday and Friday from 11 a.m. to 11 p.m., Saturday from 3 p.m. to 11 p.m. and Sunday from 10 a.m. to 5 p.m. Closed Mondays.

 

Martha Stewart: I had a big, fun weekend in West Palm Beach

Cafe con leche in hand, Martha Stewart tours West Palm's GreenMarket. (Contributed photo)
Cafe con leche in hand, Martha Stewart tours West Palm’s GreenMarket. (Contributed photo)

Martha Stewart came to West Palm Beach and, in true Martha style, she flew away with something more stylish than a lousy souvenir t-shirt.

The businesswoman and lifestyle guru posted dozens of photos from her antiquing, thrifting and green market-shopping adventures on her “Martha Blog.” She also took the time to answer a few of our questions by email.

Read the full story here.

Stewart heads south this weekend to Miami Beach, where she is headlining the South Beach Wine & Food Festival’s sold-out rosé brunch with Chef Jean-Georges Vongerichten. We took the occasion to ask her some brunch-centric questions:

We must ask: Is rosé your go-to brunch drink?

“Ever since my first trip to St. Barths, rosé has been my wine choice for brunch.  Year round, I think it accompanies most food perfectly.”

Martha shares her poached eggs secret below. (Photo: Andrew Purcell)
Martha shares her poached eggs secret. (Photo: Andrew Purcell)

What are the keys to creating and serving the perfect Sunday brunch?

“Do as much prep ahead of time as possible.  I have a secret way to make eggs Benedict. Poach the eggs the day before, then store them overnight in the refrigerator in ice water.  The next day, reheat them for a few seconds in simmering water right before you assemble them.  Perfect eggs Benedict every time.”