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


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On 10th year, 10 reasons to toast the PB Food and Wine Fest

It’s a gem of a little food fest, one that doesn’t subject its guests to hordes or parking nightmares. There are many reasons to celebrate the Palm Beach Food & Wine Festival any year, but as the fest turns 10 next month – it runs from Dec. 8 through 11 – here are 10 reasons to raise a glass this year.

It’s an intimate affair.

At the fest, a civilized toast is possible. (LILA PHOTO)
At the fest, a civilized toast is possible. (LILA PHOTO)

As food festivals go, this one works hard to maintain a level of intimacy. Granted, chances are there will be human traffic jams during parts of the fest’s Grand Tasting finale at The Gardens Mall. But that’s one event – and still it’s a fun one. For the most part, the festival’s dinners and tastings are easy to navigate. That’s because the organizers don’t overbook events. This means fest-goers get the civilized, top-notch experiences they expected when they purchased their tickets.

Can’t beat the backdrop.

Yep. December in Palm Beach. (LILA PHOTO)
Yep. December in Palm Beach. (LILA PHOTO)

Palm trees? Check. Crashing waves? Check. The Breakers’ grand, Italian Renaissance archways and loggias? Check.

The setting for festival events is pretty spectacular. It’s December in Palm Beach – any wonder why the festival lures some big names? And in the past few years, the fest has expanded its reach into the mainland, into West Palm Beach and Palm Beach Gardens. This year, two of West Palm’s hottest restaurants (Avocado Grill and The Regional) will host festival events. While these may not be oceanfront spots, they possess the funk factor that many food enthusiasts seek in the county’s fastest rising dining destination. 

Southern food goals are strong.

The Regional Kitchen hosts Southern food stars. (Damon Higgins/ The Palm Beach Post)
The Regional Kitchen hosts Southern food stars. (Damon Higgins/ The Palm Beach Post)

This year the festival revels in the region by hosting a “Southern Revival” lunch at The Regional Kitchen. The months-old, CityPlace restaurant is where Chef Lindsay Autry gives her native Southern cuisine a global spin. The farmhouse-inspired restaurant, appointed with mementos of Autry’s North Carolina roots, provides an ideal setting for a meal created by a cast of Southern food stars. Joining Autry in the kitchen will be her acclaimed mentor Michelle Bernstein (Crumb on Parchment, Miami), James Beard Award-winning chef Stephen Stryjewski (Cochon and Peche Seafood Grill, New Orleans) and Southern chef/author Virginia Willis. No surprise: The event is sold out.

There’s an all-out veggie feast this year.

Amanda Cohen, of New York's Dirt Candy. (Cox Newspapers file)
Amanda Cohen, of New York’s Dirt Candy. (Cox Newspapers file)

The festival’s “Rustic Root” dinner will bring some top food stars to Chef Julien Gremaud’s popular Avocado Grill in downtown West Palm Beach. Among them is Amanda Cohen, the pioneering chef/owner of Dirt Candy, a New York hotspot serving plant-based cuisine. Cohen, dubbed the “Veggie Czarina” by Haute Living magazine, will be joined by award-winning chefs Elizabeth Falkner and Dean James Max.

This five-course dinner with wine pairings and open bar costs $150 per person. Tickets were still available at press time.

The best of culinary Miami comes to town.

Rock star in the 305: Chef Jose Mendin of the Pubbelly Miami. (Galdones Photography)
Chef Jose Mendin of Miami’s Pubbelly restaurant group. (Galdones Photography)

That chaotic metropolis to our south may have some mighty fine cuisine, but one has to brave gridlock traffic and ridiculous parking situations to enjoy it. For a few years now, the festival has been luring some of Miami’s best and brightest. This year, the 305 delegation is simply outstanding. Coming to the fest:

  • Chef/ restaurateur Jose Mendin, whose Pubbelly group of restaurants mirrors Miami’s vibrancy and cultural depth. In many ways, he’s the chef who best reflects his city right now.
  • Timon Balloo, the innovative executive chef/partner at Midtown’s Sugarcane restaurant.
  • Chef/restaurateur Richard Hales, who brought new Asian flavors to Miami with his Sakaya Kitchen and Blackbrick Chinese restaurants.
  • Chef/restaurateur Giorgio Rapicavoli, who turned a vibe-y pop-up into one of Coral Gables’ hottest restaurants, Eating House. More recently, he opened Glass & Vine in Coconut Grove’s iconic Peacock Park.

Palm Beach Grill opens for lunch.

Hillstone haute: Palm Beach Grill. (Palm Beach Post file)
Hillstone haute: Palm Beach Grill. (Palm Beach Post file)

The festival features “Lunch at The Grill” on Saturday, Dec. 10. This is kind of a big deal. Not only is the Palm Beach Grill a tough reservation to score, the place doesn’t serve lunch. The New American-style restaurant may be part of a national chain (Hillstone), but it’s one of the buzziest spots on the island. No surprise there. Hillstone, after all, was named “America’s Favorite Restaurant” this year by Bon Appetit magazine.

“It’s never going to win a James Beard Award. Or try to wow you with its foam experiments or ingredients you’ve never heard of. But it is the best-run, most-loved, relentlessly respected restaurant in America,” went the intro to the March story.

Tickets to the lunch were still available at press time – 99 bucks gets you a seat at lunch. No famous chefs. But you get four courses with wine pairings and open bar.

It loves a good love story.

Chef Lindsay Autry married festival director David Sabin in June. (Kristy Roderick Photography)
Chef Lindsay Autry married festival director David Sabin in June. (Kristy Roderick Photography)

The festival’s “Chef Welcome Party” was the setting of one noteworthy marriage proposal two years ago. In a quiet, oceanfront spot away from the party crowd, festival director David Sabin dropped to one knee and proposed to Chef Lindsay Autry, his longtime girlfriend. The party morphed into an unofficial engagement bash. Earlier this year, Sabin and Autry had a destination wedding in one of America’s hottest food cities: They were married June 4th in Charleston, SC.

There’s a party in the ‘burbs.

Star chef selfie: (from right) Johnny Iuzzini, Robert Irvine and Marc Murphy, at The Gardens Mall. (LILA PHOTO)
Star chef selfie: (from right) Johnny Iuzzini, Robert Irvine and Marc Murphy, at The Gardens Mall. (LILA PHOTO)

The festival’s grand finale event, the 10th Annual Grand Tasting, happens at The Gardens Mall in Palm Beach Gardens for the second year in a row. For eight years, the tasting event packed both floors of Palm Beach’s 150 Worth shopping complex. By moving the event to the more spacious Gardens Mall, the festival tapped into an important dining market: north county.

The cachet mingles with the commercial.

The fest brings together TV star chefs and Michelin starred chefs. (LILA PHOTO)
The fest brings together TV star chefs and Michelin starred chefs. (LILA PHOTO)

In the mix of personalities, fest-goers will find familiar faces from Food Network, James Beard Award winners and the occasional Michelin star-decorated. Take Chicago chef Lee Wolen. He’s worked at a succession of Michelin-starred restaurants, first at New York’s venerable Eleven Madison Park, then at Chicago’s Lobby at The Peninsula, where he earned a Michelin star, and most recently at Chicago’s Boka Restaurant, which has won stars three years in a row. He’ll be cooking breakfast at the Eau Dec. 10 with James Beard semifinalists Mendin and Rapicavoli from Miami. That morning, over at the Four Seasons Resort, fest-goers can mingle with Food Network stars Robert Irvine, Marc Murphy, Jeff Mauro and Travel Channel host Adam Richman at the day’s events there.

Tickets were still available for that Eau Resort breakfast. They cost $75 per person.

It’s not South Beach.

SoBe's Grand Tasting Village gets swarmed. (Palm Beach Post file)
SoBe’s Grand Tasting Village gets swarmed. (Palm Beach Post file)

Nothing against that big, bodacious fest to our south. In fact, that fest is like 20 festivals in one. It puts on more events in a day than Palm Beach puts on in its entire four-day duration. But Palm Beach has little interest in becoming South Beach, fest-wise – and that’s a good thing. The 561 festival is manageable and offers a sense of intimacy. A food enthusiast can have a proper conversation with a visiting chef. Eight of the 14 events are sit-down meals. The vibe is more lively dinner party than packed disco.

The Regional Kitchen heats up CityPlace — is it worth the buzz?

The folks behind The Regional Kitchen & Public House in downtown West Palm Beach don’t believe in doomed locations. Some months ago, they invaded the cavernous space that once housed a succession of failed restaurants – from Cuban to American seafood to Brazilian spots – and raised a banner there for worldly Southern cooking.

Chef Lindsay Autry addresses the troops at The Regional Kitchen. (Contributed by The Regional)
Chef Lindsay Autry addresses the troops at The Regional Kitchen. (Contributed by The Regional)

Now, on most nights, The Regional hums with big-city ambiance as the restaurant’s various dining areas are filled with chatter and tables are laden with Executive Chef Lindsay Autry’s jazzed up pimento cheese, country ham carpaccio, fried chicken thighs and pozole verde.

Never mind that the restaurant’s façade is obscured by massive scaffolding as the larger building undergoes renovations. Even the Public House part of the establishment, also known as the bar and lounge, seems to draw its own lively scene.

Why all the buzz – and is it warranted?

Long story, short: Yes.

The Regional's Tomato Pie is a top-seller. (South Moon Photography)
The Regional’s Tomato Pie is a top-seller at the month-old restaurant. (South Moon Photography)

The reasons extend beyond concept, planning and good intention. Of course there’s a solid hospitality entity behind The Regional – restaurateur Thierry Beaud’s TITOU group, which gave us Pistache on Clematis Street and PB Catch in Palm Beach, restaurants with enduring shine.

And there’s timing: The Regional debuts as West Palm Beach rises to prominence as a new hub for indie, chef-driven restaurants. It also opens as the CityPlace area awaits the arrival of a mega Restoration Hardware showroom, which will serve as a formal entrance to downtown West Palm Beach.

But at the core, the month-old Regional runs on soul, excellent food and attention to detail, a trifecta brought to life by Chef Autry, who also serves as the restaurant’s managing partner.

She pulls these elements together with a sense of authority, culled from her eclectic fine dining experiences. Autry is not only a chef on the rise, but a chef coming into her own – and it’s an exciting thing to witness.

Pimento cheese is jazzed up, table-side. (South Moon Photography)
Pimento cheese is jazzed up, table-side. (South Moon Photography)

Her menu is part memoir: Autry borrows flavors from her North Carolina childhood (hello, country-style sausage with field pea cassoulet), her Greek grandmother’s kitchen (as in veggie Greek salad with charred chickpeas), her days working for celebrity chef Michelle Bernstein in Yucatan and Miami (hola, grilled snapper in banana leaf with salsa verde), and her culinary pop-up explorations.

The menu sparkles with flavor combos that might make no sense in the hands of another chef – and she commands it with grace. Her Berkshire pork shank ($26), perched on creamed hominy and pozole verde, is downright statuesque. Her sweet tea-brined fried chicken thighs ($9) cut to the chase of flavor, focusing on the richest part of the bird. Even a dish as seemingly simple as chicken noodle soup ($8) is exalted by a long-simmered broth (deepened in flavor by heaps of bones), chicken that’s cooked gently in its own fat and hand-cut dumplings. It’s exquisite, this soup.

As does the menu, the décor touches reflect certain soul. Autry and her team doted on table setting details, including a caddy handcrafted by a Regional bartender with woodworking skills. It holds the menus and small bottles of The Regional’s special “house sauce.”

The Regional's walls reflect the chef's North Carolina childhood. (LILA PHOTO)
The Regional’s walls reflect the chef’s North Carolina childhood. (LILA PHOTO)

The amber glassware on the table is inspired by Autry’s grandmother’s table. It was “always set with those color glasses and pretty ‘share’ plates that make you feel like you’re dining on something special,” recalls the chef.

The art on the restaurant’s walls reflects Autry’s North Carolina roots in a series of photos she took at her family’s farm, as well as some local farm images. She had a replica of her family’s farm sign made – it hangs above The Regional’s kitchen.

“These personal notes make it really feel like home to me,” says Autry.

Chef on the rise: Lindsay Autry at The Regional's "housewarming" party. (Contributed by The Regional)
Chef on the rise: Lindsay Autry at the “housewarming” party. (Contributed by The Regional)

Interesting thing: The place feels homey even to those of us not born in North Carolina. Then again, “homey” doesn’t fully cover The Regional’s vibe. The place may pay homage to Autry’s countryside roots, but it is firmly metropolitan. Retro funk beats segue to soul on the soundtrack in the bar and main dining room, while soulful jazz flows through The Regional’s private dining room. Autry’s team spent about four months developing the custom playlists with a New York sound company.

The crisp details extend to the servers, their approach and their appearance in uniforms designed by ChefWorks and, for the women, a certain matte shade of coral lipstick.

Country flavors, big-city vibe at The Regional Kitchen. (LILA PHOTO)
Country flavors, big-city vibe at The Regional Kitchen. (LILA PHOTO)

Of course, Autry knows such details can be meaningless without drive.

“It takes a lot of time and energy to open a restaurant, and it’s remarkable to see all of the small details come together to make this establishment what I hoped it could be,” she says.

She says she looks forward to seeing “our little community grow.”

It’s an heirloom seed of a wish, but one that’s sown on fertile, West Palm Beach soil. How could it not grow?

The Regional Kitchen & Public House: 651 Okeechobee Blvd. (CityPlace), West Palm Beach; 561-557-6460

Openings: The Regional debuts at CityPlace sooner than you think

Top Chef: Lindsay Autry in The Regional's main dining room. (Bruce R. Bennett / The Palm Beach Post)
Top Chef: Lindsay Autry brings Southern soul to The Regional. (Bruce R. Bennett/ Palm Beach Post)

After spending nearly two years vacant, the cavernous CityPlace restaurant space is filled with the buttery aromas of baking Parker House rolls, freshly made, fruit-filled hand pies and home-baked club crackers.

The scents now wafting from The Regional Kitchen & Public House are evidence executive chef Lindsay Autry and her team are finessing details for next week’s debut.

The Regional is slated to open to the public for dinner service on Saturday Sept. 10. Several friends-and-family meals are planned for earlier in the week, followed by an invitation-only “housewarming” party on Friday, Sept. 9.

Hot stuff: The Regional's Parker House Rolls with seasonal butter, by pastry chef Sarah Sipe. (Bruce R. Bennett / The Palm Beach Post)
Hot stuff: Parker House Rolls with seasonal butter. (Bruce R. Bennett / Palm Beach Post)

The heavy lifting – the renovation, the décor, the principal staffing, even the arrival of 4000 premium wines in four shipments – is finished. Restaurateur Thierry Beaud (Pistache, PB Catch) and managing partner Autry have breathed warmth and light into the 10,000-square-foot space once occupied by Pampas Grille, which closed in October 2014. (Other previous inhabitants include McCormick & Schmick’s and Columbia Restaurant.)

Beaud’s TITOU restaurant group created cozy, manageable dining and drinking areas and a separate, funky bar/ lounge that can close itself off to the larger restaurant and party on its own. Even the hostess stand is unique — it doubles as a concierge desk, where diners can learn about local shows, shopping and other events.

The full reveal is a concept that’s driven by copious amounts of Southern soul.

To that point: The place will offer tableside pimento cheese with a variety of mix-ins. (And, yes, it involves Duke’s mayonnaise and homemade hot sauce.)

Executive Chef Lindsay Autry revs up the table-side pimento cheese. (Bruce R. Bennett / The Palm Beach Post)
Pimento cheese, please: It’s made table-side at The Regional. (Bruce R. Bennett / Palm Beach Post)

The menu alone is more than an eclectic listing of tempting dishes. It’s the abbreviated autobiography of a young, rising chef coming into her own.

“I’ve had a lot of time to write a million menus and scratch them all up. But what I feel really good about is that this menu is kind of an expression of all of my experiences as a chef,” says Autry, a Bravo “Top Chef” alum well known to South Florida dining enthusiasts. “I feel the menu is a true expression of me, not only as a chef but of me as a person.”

Pimento cheese, please: It's prepared table-side at The Regional. (Bruce R. Bennett / The Palm Beach Post)
Pimento cheese, with mix-ins.

Up to now, we’ve seen glimmers of this chef as she’s led other kitchens (Sundy House, Michelle Bernstein at The Omphoy) and headlined local culinary pop-ups and festivals. But this menu promises something greater: the work of a cook who syncs her chef-fy skills with her Southern heart.

The menu pays tribute to North Carolina-born Autry’s Southern roots, Mediterranean influences (from her Greek grandmother), and cooking experiences in South Florida and Mexico.

Such a mashup inspires menu items like Country Ham Carpaccio with cornbread sticks, apple slaw, clothbound cheddar and pepper jelly, and Roasted Bone Marrow with pickled shallots and crispy onions, and sweet-tea brined Fried Chicken Thighs with bread and butter pickles, and Grilled Snapper in Banana Leaf with green tomato salsa verde, and Red Wattle Pork Shank with creamed hominy and braised greens.

The Regional's bar and lounge is dubbed the Public House. (Bruce R. Bennett / The Palm Beach Post)
The Regional’s bar and lounge is dubbed the Public House. (Bruce R. Bennett / Palm Beach Post)

As the menu suggests, The Regional incorporates fine dining elements without being stuffy or overly precious. Autry says this is her preferred balance in cooking.

“Most of my experience has been fine dining, and I still like fancy and pretty things, and I like being a chef and taking my time to cure things and cook for days, but I want food to be approachable,” says Autry. “And what I love is taking nostalgic things, like pimento cheese for instance, and taking my experience as a chef and making that even better.”


651 Okeechobee Blvd., West Palm Beach; 561-557-6460;