New restaurant opening in CityPlace: Bowery restaurant and music venue

CityPlace will welcome its fourth new restaurant this year when Bowery Palm Beach makes its debut in the former BB King’s/ Lafayette’s space next week.

Bowery, which combines an upmarket seafood restaurant and live music club, opens Thursday, Dec. 8.

A live music venue is part of the Bowery concept, which replaces the short-lived Lafayette's Music Room. (Palm Beach Post file)
A live music venue is part of the Bowery concept, which replaces the short-lived Lafayette’s Music Room. (Palm Beach Post file)

The menu describes dishes with some refinement: snapper panzanella (bread salad) with fried capers and tomato confit, black cod served with olive oil poached potatoes and watercress pesto, octopus with Meyer lemon gel and smoked potatoes.

Starters include steamed bao (buns) stuffed with a variety of fillings, including fried gator tail with pickled jalapeño. The dessert menu includes a black sesame ice cream sundae with kiwi, mocha, passion fruit and caramel. Specialty cocktails include the “Bowery Red,” vodka mixed with Giffard grapefruit syrup, Aperol and fresh lime juice.

The Bowery team: in chef whites at center, Chef Theo Theocaropoulos. To his left (in white dress), is co-owner Karena Kefales. To her left is co-owner Joe Cirigliano. (Contributed by Bowery Palm Beach)
The Bowery team: in chef whites at center, Chef Theo Theocaropoulos. To his left (in white dress) is co-owner Karena Kefales. To her left, co-owner Joe Cirigliano. (Contributed by Bowery Palm Beach)

The Bowery Palm Beach concept includes two parts, the Bowery Coastal restaurant and the Bowery LIVE music venue. It is the brainchild of restaurateurs and reality TV stars Joe Cirigliano and Karena Kefales, whose search for a “dream bar” in St. John’s was featured on HGTV’s “Caribbean Life” property-hunting series last year.

The couple, who went on to appear on other cable reality shows, named the upcoming West Palm Beach restaurant after their home street in New York City.

Cirigliano and Kefales have brought on Chef Anthony “Theo” Theocaropoulos to design the menu and head the kitchen.

In the kitchen at Bowery PB: Chef Anthony "Theo" Theocaropoulos. (Contributed image)
In the kitchen at Bowery: Chef Anthony “Theo” Theocaropoulos. (Contributed)

A native New Yorker, Theocaropoulos is a graduate of the now-defunct Lincoln Culinary Institute. His career includes stints at Chef Michael White’s Ai Fiori and Mario Batali’s Eataly New York La Pizza & La Pasta.

The chef was the culinary mind behind Cooklyn, the now-closed Prospect Heights restaurant that had served as inspiration for a Palm Beach outpost. That Cooklyn Palm Beach concept, once destined for the 150 Worth shopping plaza, was scrapped.

Bowery Palm Beach will be the fifth restaurant opening at West Palm’s centerpiece dining and entertainment plaza in the past year, following the opening of The Regional Kitchen, City Tap House, Brother Jimmy’s BBQ and Cabo Flats (which opened in December 2015).

Bowery Palm Beach: 567 Hibiscus St. (CityPlace), West Palm Beach; 561-420-8600

 

 

 

 

 

 

 

 

 

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

Three dishes we loved at The Regional Kitchen and Public House

The Regional Kitchen & Public House at CityPlace is spacious but cozy, eclectic but soothing and elegant with a reasonably priced menu.

Here are three bites we loved during a media tasting this week at downtown West Palm’s buzzy new restaurant:

Fried Chicken Thighs, $9

Executive Chef Lindsay Autry is well known for her buttermilk-marinated Southern fried chicken.

“It’s not greasy. It has a light coat on the outside that’s perfect for someone who’s craving fried chicken but doesn’t want to feel guilty afterward.” Kathleen Devaney, Social Media Producer for The Palm Beach Post

Rocky Road Bar $10

dsc_3067
Rocky Road Bar photo provided by The Regional Kitchen & Public House

Pastry Chef Sarah Sipe made this sweet confection for the visiting press and lucky for you it’s a permanent menu item. It includes toasted house-made marshmallow, almonds and a chocolate sauce. We also sampled a yummy coconut cake.

“The coconut cake is the chef’s grandmother’s recipe — it was delicious! But, the Rocky Road Bar complemented with a light almond chocolate ice cream was it for me. The best part? It’s glutenfree.”  Corvaya Jeffries, Social Media Reporter for The Palm Beach Post

Pimento Cheese $11

DSC_1434.jpg
Pimento cheese and home-baked club crackers photo provided by The Regional Kitchen & Public House

The Regional offers pimento cheese prepared table-side, a la guac. It’s amazing.

“Rich in flavor and almost addictive. I’d indulge in Chef Sarah’s home-baked club crackers and Chef Lindsay’s pimento cheese over a cocktail and be satisfied.” Julio Poletti, Entertainment Reporter for The Palm Beach Post


The Deets:

What: The Regional Kitchen & Public House

Where: CityPlace, 651 Okeechobee Blvd, West Palm Beach

Cost: Expect to pay between $5—$14 for an appetizer and $15—$28 for an entree.

First look: City Tap House brings eclectic beers and eats to CityPlace

City Tap House opened last month in the old Brewzzi location. (All photos: City Tap)
City Tap House opened last month in the old Brewzzi location at CityPlace. (Photo credit: City Tap)

CityPlace’s newest upstairs tenant is ideal for its prime space, and not just because its name feels right.

City Tap House opened early last month across from City Cellar, turning CityPlace into a hub of unrelated “city” spots. But what makes the newly debuted gastro pub a good match for the downtown West Palm Beach complex is its eclectic menu options, both in food and drink.

The craft beer-centric restaurant is an East Coast concept that aims for a corner bar, good-grub feel.  Part of the suburban Philly-based Table 95 Hospitality Group, it’s the first of the City Tap restaurants to open in Florida. The gastro pub breathed new life into the former Brewzzi space two years after that popular brew pub closed. The space is now appointed with barn wood and recycled steel and offers indoor and outdoor areas for dining, drinking and even sports-watching.

The beer list alone flows with local and regional craft brews arranged by styles, then listed by weight. Aside from pints and some higher-alcohol 10-ounce­­ pours, beer is also sold by 5-ounce sampler glasses, affording the curious and thirsty a chance to try out different brews.

A 5-ounce sample of Tampa’s Cigar City Horchata ($3) allowed me to savor the vanilla-cinnamon notes of the Mexican-inspired spiced ale between appetizer bites without having to invest a full-size beer.

Crispy + fluffy: City Tap's corn and crab hushpuppies.
Crispy + fluffy: City Tap’s corn and crab hushpuppies. (Photo credit: City Tap)

Those appetizers were not too easy to pick, as the menu offers a solid range of starters, from Korean short rib tacos ($13) to charred Brussels sprouts ($8) to tuna carpaccio with yuzu-ginger dressing ($17) to Israeli hummus ($8).

We settled on a plate of corn and crab hushpuppies ($13) served with a citrus remoulade and honey-thyme butter. These proved to be knockout bites, crispy, flavorful and studded with crab and corn. They were so fluffy and delicious they needed no sauce, much less any kind of butter.

A Florida grouper ceviche appetizer ($14) offered bright, tropical flavors, nicely acidic hits from citrus and pineapple, richness from coconut milk and avocado and grassy notes from cilantro. With tortilla chips for scooping, the bite was complete.

Tropical flavors: a zippy, bright Florida grouper ceviche. (Photo credit: City Tap)
Tropical flavors: a zippy, bright Florida grouper ceviche. (Photo credit: City Tap)

City Tap House’s pimento cheese spread ($8), however, was a miss. Topped with a layer of nondescript bacon jam, the soft spread proved bland, even when spread on a caraway cracker. It took a tart pickle slice to give the bite a lift.

Our entrée choices did not disappoint. A dish of crispy suckling pig ($24), the night’s Daily Supper” special, offered a neat wedge of pulled, confit pork topped with a spot-on layer of crispy crackling. This pork wedge crowned a sweet potato and poblano hash and a ring of spicy apple sauce. The contrast of flavors and textures elevated the dish.

The City Tap Burger ($15) was a juicy bite. The Black Angus beef patty is topped with cheddar, pickled red onions and a pinkish “secret” sauce that leaked through the bottom bun – not ideal for those who like to pick up their burgers. No worries on my part – I used a fork and knife to scrape the bun aside and cut to the chase, the juicy patty which was cooked to true medium temperature. The side fries, of the “hand-cut” variety, were crispy enough.

citytapkoreantacos
Appetizers include Korean tacos.

We found interesting, yet vaguely Asian, flavors in the Duck Rice Hot Pot ($23), a composition of crispy confit duck (slow-cooked in its own fat), sauteed with Napa cabbage, garlic and peas that’s cooked with star anise and cinnamon-scented long grain rice and aromatics. The mixture is then deglazed with mirin, rice wine vinegar, Sriracha sauce, white soy sauce and sesame oil. The presentation includes  plenty of chopped herbs, green beans and an oozy poached egg. A vegetarian version of the dish, which is comforting and delicious, is offered as well. The white soy lends the dish a round hint of butterscotch for an overall addictive flavor.

 These dishes share the dinner menu with a variety of mussels, pizza, and heftier meat-centric options.

Those who venture to the heftier side of the menu, be warned: There’s one dessert that’s worth saving some room for. The ricotta fritters ($8) are simply sublime. The house-made ricotta becomes more flavorful as it air-dries for 48 hours. The soft cheese is mixed with flour, baking soda, orange zest, sugar and eggs, then deep-fried.  Hot and crispy outside, fluffy and decadent inside, they’re dusted with powdered sugar and served with a citrus-scented crème anglaise dipping sauce. Three words: Run, don’t walk.

These fritters completely outshone our two other dessert selections: a scoop of tangy-rich key lime gelato, and a chocolate pot de crème. Served in a coffee cup and saucer, the chocolate dessert sounded so much better when described by our server. It’s like a chocolate mousse topped with whipped vanilla crème fraiche, then crowned with a bruleed (torched) banana wedge that’s sprinkled with crumbled macadamia nuts. Yeah, go for the ricotta fritters.

REVIEW

CITY TAP HOUSE  

FOOD: B+

SERVICE: B

ADDRESS: 700 Rosemary Ave, West Palm Beach

TELEPHONE: 561-508-8525

WEBSITE: WPB.CityTap.com

PRICE RANGE: Moderate

NOISE LEVEL: Noisy at the bar, but the dining room is large enough to hold varying levels of noise. Conversation is possible.

FULL BAR: Yes, a full liquor bar; separate bar area. Happy Hour runs Monday through Friday from 3 to 7 p.m.

HOURS: Open for lunch and dinner seven days a week from 11 a.m. to 11 p.m. Brunch is served from 11 a.m. to 3 p.m. Saturday and Sunday and offers a DIY Mimosa and Bloody Mary Bar for $18 with purchase of an entrée.

CREDIT CARDS: Major cards accepted

RESERVATIONS: Walk-ins welcome.

WHEELCHAIR ACCESS: Yes

WHAT THE GRADES MEAN:

A — Excellent

B — Good

C — Average

D — Poor

F — Don’t bother

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.”

THE REGIONAL KITCHEN & PUBLIC HOUSE

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

Openings: Hot new restaurants in West Palm Beach

Avocado Grill's crispy green tomato salad with avocado, corn, watermelon, pickled red onion, Fourme d'Ambert cheese and cardamom-honey yogurt. (Richard Graulich/ The Palm Beach Post)
Avocado Grill’s crispy green tomato salad with avocado, corn, watermelon, pickled red onion, Fourme d’Ambert cheese and cardamom-honey yogurt.  The eatery has proven to be pivotal in the downtown dining scene. (Richard Graulich/ The Palm Beach Post)

Welcome to one of South Florida’s hot new dining destinations: downtown West Palm Beach and its environs. With a large crop of newly opened restaurants and more on deck, the district is rising to regional relevance.

READ  ALL ABOUT WEST PALM’S BUZZY NEW DINING SCENE.  

Here are some recent restaurant openings in West Palm Beach:

Grato – A neighborhood trattoria by the Buccan group. Opened in January at 1901 S. Dixie Highway, West Palm Beach; GratoWPB.com

Grato: Chef Clay Conley dishes out homemade pasta. (LibbyVision.com)
Grato: Chef Clay Conley dishes out homemade pasta. (LibbyVision.com)

Banko CantinaTri-level restaurant and bar serving Northern Mexican-inspired food. Opened in May at 114 S. Olive Ave., West Palm Beach; BankoCantina.com

A mariachi moment at Banko Cantina. (Contributed)
A mariachi moment at Banko Cantina. (Contributed)

JardinModern cuisine by husband-wife chef team Jordan Lerman (executive chef and bar manager) and Stephanie Cohen (pastry chef and general manager). Opened in April at 330 Clematis St., West Palm Beach; 561-440-5273; JardinRestaurant.com

At Jardin: crispy hummus with lemon aioli. (South Moon Photography)
At Jardin: crispy hummus with lemon aioli. (South Moon Photography)

Dorrian’s Red Hand – Southern outpost of New York’s Upper East Side pub. Opened in April at 215 Clematis St., West Palm Beach; Dorrians-WPB.com

Caramel apple bread pudding at Dorrian's Red Hand. (Meghan McCarthy/ The Palm Beach Post)
Caramel apple bread pudding at Dorrian’s Red Hand. (Meghan McCarthy/ The Palm Beach Post)

Johan’s JoeA stylish, Swedish-style coffee shop. Opened in October 2015 at 401 S. Dixie Highway, West Palm Beach; JohansJoe.com

Johan's Joe: coffee break, Swedish style. (Richard Graulich / The Palm Beach Post)
Johan’s Joe: coffee break, Swedish style. (Richard Graulich / The Palm Beach Post)

Queen of Sheeba – South Florida’s only Ethiopian restaurant. Opened in September at 716 N. Sapodilla Ave., West Palm Beach; QueenOfSheebaWPB.com

Queen of Sheeba's celebration dish: Ethiopian "doro wot," chicken stewed in African chili spices. (Damon Higgins/ The Palm Beach Post)
Queen of Sheeba’s celebration dish: Ethiopian chicken stewed in African chili spices. (Damon Higgins/ The Palm Beach Post)

Southern Railway Taphouse – A bar and late-night eatery. Opened in November at 314 Clematis St., West Palm Beach

Upcoming restaurant openings in West Palm Beach:

Restaurateur Thierry Beaud (l) and chef/partner Lindsay Autry discuss their upcoming Regional Kitchen. (Damon Higgins / The Palm Beach Post)
Restaurateur Thierry Beaud (l) and chef/partner Lindsay Autry discuss their upcoming Regional Kitchen. (Damon Higgins/ The Palm Beach Post)

The Regional Kitchen & Public House – Locally inspired restaurant and bar headed by restaurateur Thierry Beaud and executive chef Lindsay Autry. Opens this summer at 651 Okeechobee Blvd., West Palm Beach; EatRegional.com

Cholo Soy Cocina's Chef Clay Carnes. (LibbyVision.com)
Cholo Soy Cocina’s Chef Clay Carnes. (LibbyVision.com)

Cholo Soy CocinaAndean-inspired eatery by Wellington chef Clay Carnes. Opens this summer at 3715 S. Dixie Highway, West Palm Beach; cholosoycocina.com

Christopher’s Kitchen – Vegan outpost of popular PGA Boulevard eatery. Opens soon at 326 Fern St., West Palm Beach

The Butcher Shop Beer Garden & Grill – Outpost of Wynwood (Miami) meat shop and eatery. Opens in September at 209 Sixth St., West Palm Beach

Lost Weekend/ The Lounge – A reinvented pool hall and bar coming to 526 Clematis St., West Palm Beach.

Take our poll. Which is your favorite new restaurant?

New barbecue joint settles in at CityPlace

Brisket, ribs, cornbread, macaroni and greens prepared at Brother Jimmy's BBQ. (Damon Higgins/ The Palm Beach Post)
Brisket, ribs, macaroni and greens at Brother Jimmy’s BBQ. (Damon Higgins/ The Palm Beach Post)

Smoky scents now stir from the new barbecue spot on the second floor of CityPlace like a big welcome sign emblazoned on a corner that stood empty for well over a year.

Open since early April, Brother Jimmy’s BBQ has plenty of signs bearing its catchy slogan (“Put some South in yo mouth”), but none are more enticing than the promise of good barbecue.

But does it deliver on that promise? Read our review here!

 

National Empanada Day: Our favorite empanadas in Palm Beach County

empanada-1000

The recipe for these Argentine-style empanadas appears in the cookbook “Empanadas, ” by Sandra Gutierrez. (Photo by Tina Rupp)

A good empanada holds the flavor secrets of Latin America in its soul. Its core reveals an aromatic story that’s unique to a nation, a kitchen, a street kiosk.

So there is no such thing as your basic empanada, as each region has its own definition of basic.

Here’s a range of local hand pies to try on National Empanada Day, which is today:

Calaveras Cantina

Calaveras Cantina at Jupiter's Harbourside Place serves delicious, crispy-fried empanadas filled with duck confit and mushrooms. (Photo by Liz Balmaseda)

Calaveras Cantina at Jupiter’s Harbourside Place serves crispy-fried empanadas. (Photo by Liz Balmaseda)

The flaky duck empanadas at this Harbourside Place eatery are addictively good. They’re fried crispy with a juicy center of duck confit and mushrooms. A batch of four, served with a side of avocado ranch dipping sauce, make a great, shareable starter.

Calaveras Cantina: 125 Dockside Circle, Jupiter; 561-723-0059; CalaverasCantinas.com

Mojito

A pulled pork empanada at Mojito restaurant in CityPlace is flavored stuffed with roasted poblano chiles and topped with diced tomatoes and goat cheese. (Photo by Liz Balmaseda)

An empanada at Mojito restaurant in CityPlace. (Photo by Liz Balmaseda)

This lively spot atop CityPlace makes empanadas with your choice of three fillings: roasted chicken, picadillo or ham and cheese.

Mojito Latin Cuisine: 700 S. Rosemary Ave. (CityPlace, second floor), West Palm Beach; 561-832-6688;MojitoCP.com

El Sabor Latino

Empanada con carne served with a mildly spicy aji at El Sabor Latino, Palm Beach Gardens. (J. Gwendolynne Berry/ The Palm Beach Post)

Empanada con carne at El Sabor Latino, Palm Beach Gardens. (Palm Beach Post)

This small, pan-Latino eatery, with locations in Palm Beach Gardens and Greenacres, serves 2-buck, homemade empanadas filled with either chicken or beef. The crust on these babies: corn masa.

El Sabor Latino: In Palm Beach Gardens at 4391 Northlake Blvd. (inside Joseph’s/ HomeGoods plaza); in Greenacres at 2202 Jog Rd.; ElSaborLatinoRestaurant.com

Buccan

Buccan's famous braised short rib empanadas are topped with aji amarillo cream and fresh salsa criolla. (J. Gwendolynne Berry/ The Palm Beach Post)

Buccan’s famous braised short rib empanadas are topped with aji amarillo cream and fresh salsa criolla. (J. Gwendolynne Berry/ The Palm Beach Post)

Chef Clay Conley makes the best empanada in town. You’ll need a reservation, valet tip cash and proper attire to savor it, but, oh, is it ever so worth it to dig into Buccan Palm Beach’s short rib empanada. Conley dresses it up with a touch of salsa criolla and Peruvian-style ají amarillo (yellow pepper sauce).

Buccan: 350 S. County Rd., Palm Beach; 561-833-3450; BuccanPalmBeach.com 

Related: Empanadas – The soul of Latin America wrapped in a hand-held pie

FeastFBcafebrowns

National Cheese Lover’s Day: best grilled cheese sandwiches in the county

GrilledCheese-2-600
The Brooklyn Porkster Grilled Cheese Sandwich at New York Grilled Cheese Co. (Photo by Libby Volgyes/Special to the Palm Beach Post)

For those who love cheese, today is your day! It’s National Cheese Lover’s Day! What better way to celebrate than with a yummy, gooey grilled cheese sandwich! Here is our list of the best sandwiches in Palm Beach County:

Best grilled cheese sandwiches in the county

Also, City Cellar Wine Bar & Grill at CityPlace is offering their ‘Cheesy Thursdays’ today, which features 5 kinds of cheese paired with 5 beer or wine tastings for $30.

 

 

Coming to CityPlace: Chef Lindsay Autry to helm big, new eatery

Southern-meets-world chef Lindsay Autry at work. (Thomas Cordy/ The Palm Beach Post)
Southern-meets-world: Chef Lindsay Autry. (Thomas Cordy/ The Palm Beach Post)

Big news for the local dining scene: Star chef Lindsay Autry will take her culinary talents to CityPlace.

The Bravo TV “Top Chef” finalist has partnered with restaurateur Thierry Beaud (Pistache, PB Catch, Paneterie) to bring a refreshed “American kitchen table” concept to the massive space most recently occupied by Pampas Grille.Dish1231Beaurd

The upcoming eatery, The Regional Kitchen & Public House, is expected to open in early 2016.

“We want to focus on real, conscious and approachable food, showcasing the beautiful product that we have locally and regionally – which is how we came up with the name, really,” says Autry.

Read all about planned restaurant at MyPalmBeachPost.com.

TWITTER: @LizBalmaseda