Buckle up, Boca. There’s a new cheesecake in town – and we’re not talking about Junior’s.
Amazing as it is, Junior’s fluffy, cake-crust, New York cheesecake will meet its match Tuesday, Dec. 6. That’s when Rappy’s Deli opens at Boca Raton’s new Park Place plaza.
We had a taste of the dessert at a recent preview lunch. Restaurateur Burt Rapoport, who created the Rappy’s concept as a tribute to his late grandfather’s New York Jewish deli, offered the cheesecake without much commentary at the end of a multi-dish lunch.
The cheesecake recipe was brought to Rapoport’s, his grandfather’s lower east Manhattan deli, by a Swedish pastry chef. It was the first cheesecake served in New York, says Rapoport, who grew up in an apartment above that long-closed deli.
The cheesecake: a fluffy, cream-cheese intense filling atop a thin cake crust. It’s divine stuff.
Rapoport is not making a big deal of it. “When something’s good, people will find it,” he says.
The rest of the menu is just as rooted in the New York deli concept, but presented with a modern spin. A Reuben is turned into a spring roll for Rappy’s Pastrami Spring Roll appetizer, which is stuffed with caraway-scented braised cabbage, Gruyere and Thousand Island dressing. Don’t fret, traditionalists, there’s a classic Reuben as well.
As delicious as the cheesecake: Rappy’s classic pastrami, to be made in-house. The meat is brined, smoked over a mix of hardwood, then steamed. The result is layer upon layer of flavor, a stack of pastrami that needs only a couple slices of rye bread and a smear of coarse-grain mustard. There are healthy offerings: chicken soup, health slaw, veggies.
The menu is extensive, with offerings for breakfast, brunch, lunch and dinner: caviar, shareable “noshes,” soups, entrée salads, large plates, blintzes and latkes, a mountain of hot/cold sandwich options, dogs and wursts (hello, pastrami-wrapped dog!), burgers and melts, Reubens and Rachels, “Bubby’s chicken in a pot,” shakes and desserts, plus a full bar.
Rappy’s will first open for lunch and dinner next Tuesday. Brunch begins on Saturday, Dec. 10. Breakfast will be served starting Monday, Dec. 12.
Rappy’s: Opens Tuesday, Dec. 6 at Park Place plaza, 5560 N. Military Tr., Boca Raton; RappysDeli.com
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.
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.
Cirigliano and Kefales have brought on Chef Anthony “Theo” Theocaropoulos to design the menu and head the kitchen.
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.
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).
As for where you’ll find it — not in Whole Foods ‘Fresh Picks.’ Acai can’t be bought in its true form, a berry from palm trees that grow in the Amazon rain forest in Central and South America. When an acai berry is picked, it’s taken to a lab, processed, sometimes frozen, and then sent to the United States.
Why is it healthy af?
That’s simple. Acai berries are high in fiber and antioxidants which are known to help balance cholesterol levels.
If you’re anything like me, of course you care about long-term health benefits, but what really makes you happy is knowing what foods and drinks are good for your body almost instantly. Acai does that. Its energy boost is just what you need to get going in the morning.
Acai bowls and all their glory… kind of.
The good news is that acai bowls are packed with protein. Shops and cafes add granola, seeds and butters to almost every bowl. Most are topped with berries other than acai like blueberries and strawberries which makes them “a nutrition powerhouse,” said Sandy Livingston, a registered nutrition and licensed nutritionist in Palm Beach County.
The bad news? Some acai bowls are high in sugar and sodium content.
I’ll put it like this: Sambazon, Acai Roots and Tambor are three popular brands of acai that are shipped to the U.S. and used in nutrition-conscious businesses like Jaya Nutrition in Juno Beach and Celis and The Bee in West Palm Beach. Half a cup of Acai Roots acai sorbet in a bowl has about 65 mg of sodium and 16 grams of sugar. That doesn’t include the sugars your body will consume from the added layers of almond/peanut butter or yummy honey that top a standard acai bowl.
That’s okay. Me too. Between you and me, acai bowls make up 50 percent of my “eating out” budget! I love them all, from the healthier bowls (low in sugar content and 100% organic) served at Jaya Nutrition bar to the sugar rush I get from a bowl at Field of Greens in downtown West Palm.
Check out this guide to my 5 favorite bowls around town.
Fill up for a few hours at The Bee
Toppings like homemade granola (to die for) and fresh raspberries please me more than the acai does. This is because it’s blended with banana and mylk (milk substitute) so the taste of the tart berry is not as potent and melts really fast. Trust that you’ll be served a hearty amount of deliciousness, though. More than enough to fill you up until your next meal.
Location: 123 Datura St, West Palm Beach
Cost: $12 or $13
Satisfy your sweet tooth at Field of Greens
Lil Root is my go-to bowl at Field of Greens. It’s cheap and small enough to eat on the go. The nutella on top of the freezing cold acai is all the sweet I need, so I usually skip the drizzle of honey on top.
Jaya Nutrition Bar is as beautiful and welcoming as its owner, Cecile Alfonzo-Antoine, who designed the place herself.
Your acai bowl will be served in a white paper container with a handwritten, motivational phrase on it — a conversation starter for anyone. The bar’s acai has no coloring agents and is low in sodium. All of these elements make me happy.
I upgraded from the Cacao Crunch Bowl to the Green Cacao Crunch Bowl. You know, something a little more green with added superfood powder, kale or spirulina. It’s not as sweet as some of the other bowls on this list but still tasty and undeniably healthy.
The freezing cold, perfectly textured organic acai is what I love about the bowls at Celis. Prepared with acai ahead of time, when you order your bowl, all they have to do is add peanut butter, hemp/flax granola, honey, bananas, strawberries and kiwi. It allows for a bit of everything in every bite.
“Customers love our bowls because of the quality of our ingredients. The fruit is always fresh, never frozen and the granola we use is airy and crunchy,” Alex Celis, Co-Owner of Celis Produce, said.
Bonus Points: Celis is just a few steps away from The Palm Beach Post building, which is a gift for my taste buds and a curse for my pockets.
Location: 2814 S Dixie Hwy d, West Palm Beach
Cost: Between $10 and $12
Get your superfruit serving Whole Foods
You won’t be able to order an acai bowl at Whole Foods, but you can get your acai fix through various drinks, bars and supplements.
Personally, I can’t imagine skipping out on a bowl for a drink that costs just as much, but hey, that’s me.
For anyone who has been skeptical about the hype hovering over acai and acai bowls, I get it. Everything in the bowl can be thrown into a blender and taste just as good as a smoothie.
But it’s satisfying to spend a little more time with colorful (and healthy) variety of textures that melt in your mouth, airy granola that has the right amount of crunch or thick and handmade almond butter that sticks to the roof of your mouth.
A bowl from any of the locations on this list are at least worth a taste test, but don’t rush through it. Challenge yourself to pay attention to your tastebuds and your mood, then tell me what you think.
And like too many of this year’s election-related topics, this one is likely to give us heartburn. But isn’t it better to focus on someone else’s food choices as you fizz up those Alka-Seltzer tablets? It’s no time to think about that pizza you scarfed down last night. With Election Day less than a week away, this may be your final chance to deflect from the junk food guilt you’ve been lugging.
So here’s a glimpse of what may be on the candidates’ plates:
“The best time I’ve had in my career is when I’ve made the client happy. It really comes down to what the client wants,” Fuller said when asked for his culinary opinion on overcooked meat. “We all have different opinions about how we like our meat. That doesn’t mean mine is one that is better than the other.”
Trump’s fast-food habits have been well documented as he’s been caught on camera ready to devour some KFC aboard his plane, snapped with a questionably timed taco bowl at the office and immortalized with heaping amounts of fries.
Those hard-cooked steaks he so loves? They once had culinary promise. We learned during one of the candidate’s local appearances that Trump steaks were actually steaks purveyed by Bush Brothers, the 91-year-old West Palm Beach provision company known for supplying some of the best beef in the country.
In an interview last year with Bloomberg’s “With All Due Respect,” Trump issued this confession: “I love steak and hamburger and pasta and French fries, all of the things that we shouldn’t be eating.”
He also admitted he can’t resist bacon and eggs. “I eat what I like,” he said.
As for Clinton, while she was spied holding a pork-chop-on-a-stick at last year’s Iowa State Fair – and, yes, that was Clinton seated before two tempting cheesecakes at Junior’s restaurant in Brooklyn in April – the former secretary of state is more disciplined in her food choices.
She eats like a world traveler, one who has learned to eat well and eat selectively, rather than to simply eat and be done with it. Then again, as the Huffington Post notes, she was the most-traveled secretary of state in history, having visited 112 nations and clocking more than 950,000 miles.
Earlier this year, she played food critic for Thrillist.com, penning a review of “not-to-be-missed dining experiences” across New York state. Her picks included a few references that reveal some foodie tendencies: Chef Marcus Samuelsson’s Red Rooster in Harlem, Fox Run Vineyards boutique winery on Seneca Lake (for riesling and a light lunch), the Culinary Institute of America in Hyde Park and Dinosaur Bar-B-Que in Syracuse.
The place serves farmhouse-fancy food and tempting, Hudson Valley-inspired dishes, including grass-fed Angus beef cheeseburgers and NY strip steak with buttermilk Vidalia onion rings. Of course, Clinton might order them many shades rarer than overdone.
First, keep in mind this is an outdoor event, which means it’s vulnerable to the elements. Second, keep in mind you may have to lug your supplies for many yards.
With those two things in mind, here are five ideas on what to tuck into those picnic totes:
1. Cold or room temperature and crispy is fine: think crisp veggies, good crackers, breadsticks, even room-temp fried chicken. Hot and crispy, not so much. Your crispy duck might not survive the schlep, neither will your warm, toasty garlic bread.
2.You can’t go wrong with fancy charcuterie.
Here’s how: Pack great cheeses – oozy ones, sharp ones, aged ones, even beautifully stinky ones. Tuck in some fine Spanish ham, Italian salumi, hot mustard, elegant jams or honey. Add baggies of fresh fruit and nuts. After you set up your table, you can arrange them on a nice platter with those crispy crackers or hearty bread.
3. Whip up some sophisticated chilled soup, like Chef Michelle Bernstein’s White Gazpacho.
Here’s how to make it: In a high-speed blender, add 1 ½ cup Marcona almonds, ½ teaspoon fresh garlic, ½ tablespoon peeled shallot, 2 cups of peeled and chopped English cucumbers, 2 cups seedless green grapes, 1 tablespoon fresh dish and 1 ½ cups cold veggie broth. Puree until very smooth. With blender running, add 1 tablespoon sherry vinegar and 2 tablespoons dry sherry wine. Slowly drizzle in ½ cup quality extra-virgin olive oil. Blend for at least 4 to 5 minutes, until velvety smooth. Chill until ready to sip. Garnish with sliced grapes, crushed almonds and dill. (Recipe serves 4.)
4.Rice salads (or other grain salads) served room temperature can be luxurious.
Here’s a variation: Make a pot of your favorite rice. Separately, sauté onions, garlic and celery in olive oil until just tender, adding a sprinkling of curry powder or ground turmeric and ginger. Add the rice to the sauté by the spoonful, tossing to coat the rice in the aromatics. Add a handful of frozen peas and stir. Shut off heat and allow mixture to sit until the peas are tender. When cool, add your choice of raw, chopped veggies, like diced zucchini, seeded tomatoes, cucumbers, fresh herbs. You’ll have a mix of textures and flavors in one hearty bowl. If you prefer a hot meal, pack soups, stews or chili in Thermoses.
5. The takeout option: Order dinner from your favorite West Palm restaurant and pick it up before you get to the meet-up location. Once the location is announced Friday afternoon, you may have a better idea of nearby restaurants. You’ll only have to bring your dinnerware and table setting.
It may sound like a mission – and it can be, depending on how you take on the night. But relax. It’s a party. It’s a picnic. Pack what you love to eat in your fancy duds. If that means Fritos in a martini glass, rock on!
Part pop-up dinner, part synchronized picnic, Paris’ Diner en Blanc is headed to West Palm Beach — and it’s a massive undertaking.
Dubbed “World’s Largest Dinner Party,” the famously secret dinner is happening Friday, Nov. 4 at an undisclosed West Palm venue.
Here are 9 things to know about the secret dinner that’s a cult favorite across the globe:
ONE: The location is a secret
The dinner location is not revealed until moments before the event starts. Guests are transported by charter or public shuttle to the event site. Each table has a leader who assigns seating arrangements.
TWO: You must wear white
Yes, even after Labor Day (not that Floridians should care about such things). This alfresco dinner is less about food than it is about aesthetic impact on a public space. As a Diner en Blanc guest, you are part of a grand, moving and breathing art installation, one where order and a sense of style and symmetry are important. A signature part of the choreography: Once all tables are set up and seats taken, guests swirl their crisp, white napkins in the air to signal the start of the meal.
You must bring a nice, white tablecloth to cover your table. The table itself does not have to be white, but it does have to be square, foldable and easy to carry, as you will be toting it across the public space to your designated spot. Tables must measure between 28-inch by 28-inch and 32-inch by 32-inch. Dining chairs must be white as well.
FOUR: Bring a well-stocked basket
For the table, the Diner en Blanc International website asks you to bring a picnic basket filled with “quality menu items and china dinner service” and “proper stemware and flatware.” Translation: no plastic or paper goods. (Food can be ordered from an official online shop before the event for delivery during the dinner.)
FIVE: Leave the booze at home
Wine is available for purchase from Diner en Blanc’s official online shop. You pick up the wine when you arrive at the secret location.
SIX: You must bring a date
Registration is taken for two people at a time. But as the Diner en Blanc site points out, your date can be a friend, a partner, a relative, a spouse, or “even a blind date.” The event seats men on one side of the table, facing the women, who are seated on the other side of the table. “Same-sex couples are not requested to follow this guideline,” says the website, which explains the gender lineup this way: “Le Diner en Blanc is a highly photogenic event. Color, style, but also the symmetry of men and women are important components of (the) aesthetics.”
SEVEN: Ladies get a better view
This is thanks to the event’s orchestrated seating. “There is always a guest perspective which is more pleasing to the eye than the other. This first perspective is always given to women,” according to the website.
EIGHT: Once you confirm, you must attend
Or prepare to be blacklisted by the white party. “Once confirmed, the presence of each guest thus becomes essential and mandatory, whatever happens and regardless of weather conditions,” state the event rules. Speaking of weather conditions, guests should prepare for rain by bringing a white raincoat or a transparent poncho, or a white or clear umbrella. Diner en Blanc does not look kindly upon guests who are spooked by the weather. Those deterred by “ominous clouds” won’t be invited to future events and their names and email addresses will be placed on a black list that bars them from registering again.
NINE: Diner en Blanc has humble beginnings
In 1988 Frenchman Francois Pasquier organized a casual dinner party to reconnect with old friends after having spent several years abroad. But his home garden could not accommodate all who wanted to attend, so he asked friends to gather at the Bois de Boulogne park in Paris, and he asked them to wear white (so he could find them). “Bring a meal, and bring a new friend,” was his request that year, according to the event’s website. The concept endured and evolved into what Diner en Blanc is today. It has been replicated in some 60 countries.
Today we talk about the infinite possibility of fillings than can be stacked between two slices of bread, tucked into a bun, celebrated for its majesty. Today is the day for exploring the contrast of flavors and textures, and the way the fillings in a Vietnamese banh mi teach a baguette how to be spicy, crunchy and rich all at once. Today is for marveling at how a Cuban sandwich made miles away, in Tampa, could possess a certain smoky-spicy layer, thanks to Genoa salami.
We present five of our favorite local and more unique sammies:
This is where paleo meets Puerto Rico: a sandwich that swaps out the bread and swaps in two enormous, smashed and crispy-fried green plantains. Tucked between those tostones is a choice of steak or chicken, crisp lettuce, tomato and mayo. It’s a regal idea rooted in peasant life. The name of the sandwich is derived from the word jíbaro, which in Puerto Rico means humble dweller of the countryside. It costs $8.95 and it’s served at Don Café restaurant, 136 N. Military Tr., West Palm Beach; 561-684-0074.
The Gordo Burger
This Colombian-style colossus is more super-sandwich than burger. It starts with a beef or chicken patty, then layers on the sauces: garlic sauce, pink sauce, pineapple sauce and a Colombian fast-food classic called “showy” sauce, plus ketchup and mustard. Stack some tomato slices, bacon, cheese and a crush of potato chips and you’ve got the Gordo. It costs $6.75 and it’s offered at La Perrada del Gordo, 2650 S. Military Tr., West Palm Beach; 561-968-6978.
Not to be confused with the garlicky Argentinian or Uruguayan sauce. This sandwich hails from the Caribbean. You can call it a Dominican beef sandwich, but that doesn’t begin to do it justice. It starts with toasty bread, then it’s stuffed with either thin-sliced beef or a hand-patted beef patty, sautéed onions and cabbage slaw. The “Chimi” is dressed with a proprietary, mayo-based sauce and sold for $7.95 at El Unico restaurant, 6108 S. Dixie Highway, West Palm Beach; 561-619-2962.
The Hullabaloo BLT
This is not your boring, room-service BLT. Chef Fritz Cassel has created a shrine to the BLT concept: It starts with challah bread, then stacks on some thick, house-smoked pork belly, heirloom tomato and arugula and adds a smear of red pepper aioli. It’s served at lunchtime for $11 at Hullabaloo, 517 Clematis St., West Palm Beach; 561-833-1033.
TocToc’s Pork Arepa Sandwich
Here’s a guilty pleasure worth diving into at the Saturday West Palm Beach GreenMarket: a Venezuelan/Colombian corncake (arepa) stuffed with shredded pork and a big, juicy tomato slice. You can find this sandwich at the TocToc Arepas booth. Yes, it’s a simple pleasure, but it’s one that resonates with flavor contrasts – the sweet arepa, the rich pork, the fresh tomato. It’s sold by TocToc for $7.50 from 9 a.m. to 1 p.m. at the GreenMarket on the downtown West Palm Beach waterfront (eastern end of Clematis Street).
Each time I passed the prime, long-vacant space at Legacy Place, I would remember a horrible cup of coffee. It was served a decade ago at a café long gone from there. And it was served with a bad attitude.
What a waste of space, I’d think each time I passed the spot. Here’s a lovely, fountain-side space in a busy plaza in Palm Beach Gardens, and it’s empty.
Thanks to Newk’s Eatery, which moved in earlier this month, the space is empty no more. More importantly, it’s well occupied.
Newk’s is no fancy joint. It’s a fast-casual chain restaurant, the first of 10 planned locations for southeast Florida. It was brought to the shopping and dining plaza by the local family behind eight Five Guys locations in Palm Beach County and the Treasure Coast.
The place offers hearty, generously portioned soups, toasted sandwiches, interesting salads and personal-size pizzas. Just as importantly, it offers excellent service.
I dropped in for a quick, late lunch recently and enjoyed a bowl of Newk’s Loaded Potato soup (large, 16-ounce, $6.99), a special served on Tuesday, Thursday and Saturday. I was not disappointed: creamy, lots of flavor, smoky bacon hints, filling. The soups, which are rotated daily in selection, are offered in 8-ounce, 16-ounce, and 32-ounce servings. The 16-ounce proved to be entrée sized.
I found the perfect soup accompaniment on Newk’s large round condiment table: thin, Italian-style breadsticks.
Days later, we returned to sample other items. Newk’s Club ($8.19), a pretty straightforward rendition of the classic, was stacked with smoked ham, (nitrate-free) turkey, Swiss cheese, thick-cut bacon, romaine and sliced tomato on Newk’s lightly toasted “French Parisian” baguette. As a side, we chose a pimento and bacon mac-and-cheese ($3.79 as a side) – it was tasty, though a touch oily.
A half-order of Caesar salad ($4.49) was quite delicious, a toss of fresh romaine with plenty of garlicky dressing, shredded Parmesan and buttered croutons.
We also tried Newk’s pepperoni pizza ($8.19), a 10-inch pie topped with pepperoni, thinly sliced Roma tomatoes, shredded mozzarella and provolone cheeses and fresh basil. The toppings proved quite delicious, but the crust didn’t hold up. While crispy around the edges, the crust sagged in the pie’s middle, forcing us to use a fork and knife.
For the sipping, there are plenty of fountain drinks and a small selection of beers, which include Der Chancellor, locally brewed by Tequesta Brewing Company. (Wine is not offered.)
Newk’s is an ideal stop for a filling lunch or casual, fuss free dinner. No item is priced higher than $13. (There’s a kids’ menu priced between $3.75 and $5.50.)
And, yes, there’s coffee. But this one is served with a smile.
For days now, friends and locals have been shuffling into Aaron’s Table & Wine Barfor a sneak-peek taste of the new Abacoa restaurant by Mar-A-Lago’s food and beverage director.
Aaron Fuller’s restaurant officially opens to the public at 4 p.m. Saturday. That’s four days before the presidential election that pits Fuller’s Mar-A-Lago boss, Donald Trump, against former Secretary of State Hillary Clinton.
But Fuller says he prefers not to talk about whatever happens or doesn’t happen on Tuesday.
“I stay out of those conversations,” says Fuller, who served as executive chef at Trump’s Palm Beach estate and club before his present role as food-beverage chief there. “My big goal here is to do the best I can at my new restaurant.”
That’s not to say he’s secretive about his political loyalties. On his Facebook page, Fuller roots for his boss and posts items consistent with Trump’s more fervent supporters.
Still, he must stay mum on far lighter topics – like the boss’ food preferences.
“I signed a confidentiality agreement here,” he said this week on a call from Mar-A-Lago, where he has worked for seven years.
What Fuller is eager to talk about, however, is Abacoa, the newly energized district near his home in Jupiter. This is where he chose to open Aaron’s Table and where he’s hoping to add his flair to the eclectic district.
“We live literally two blocks away, my wife and kids and I,” says Fuller, who hopes to attract a mix that includes families, date-night couples, casual groups and ladies’ night revelers.
He’s hoping the “farmhouse chic kind of feel” of Aaron’s Table will make diners feel welcome and comfortable, despite the menu’s swanky terms. To drive home this wish, he notes that his braised lamb shanks are simmered in Civil Society IPA – that is, beer brewed directly across the street in Abacoa.
Upholding the “wine bar” part of the restaurant’s name, Fuller lists 22 wines by the glass on the menu. And Thursday nights from 6 to 7 p.m., he hosts wine tastings with passed hors d’oeuvres.
“We’re doing some fun things, without being too snobbish,” he says. Fuller says he’s pleased at the early response to the restaurant. “The feedback has been fantastic.”
Although he has a chef de cuisine at Aaron’s (his Mar-A-Lago protégé Marc Cela), Fuller crafted the menu himself and took inspiration from his own wanderings. So, there’s a little Palm Beach, a little global in it.
“The menu itself, the only reasoning behind it is my experiences at different places in the world. I could call the lumpia ‘spring rolls,’ but my wife is from the Philippines and we know them as lumpia. The items like the langoustine – that’s from the Palm Beach side of me,” says Fuller of his sautéed langoustines in a sweet corn sauce.
Of course, inquiring minds want to know: Would his Mar-A-Lago boss order those fancy langoustines? Or would Trump request a well-done burger instead, as other past staffers have reported?
Fuller says only this: “He expects perfection. We do our best to do that for him and for everybody we serve. He’s known for quality and that’s what we try to give him.”
We asked one final question, one not covered by that confidentiality agreement:
What would Fuller serve Hillary Clinton?
“I don’t know,” he says, taking a measured Mar-A-Lago moment. “That one – you’re making me laugh with that one.”
Aaron’s Table & Wine Bar: 1153 Town Center Drive, Jupiter; 561-855-2628; AaronsTable.com; hours are Tuesday through Sundays from 4 p.m. to 10 p.m., with happy hour offered from 4 to 7 p.m. On Wednesdays and Fridays starting Nov. 11, there will be live music.
The husband-wife team behind Kitchen, the Belvedere Road hotspot popular with local and visiting celebs, are deep into the planning stages for a neighboring restaurant.
Chef Matthew Byrne and wife/partner Aliza Byrne will open Patina, a Greek and Israeli-inspired restaurant, on West Palm Beach’s happening Dixie Highway dining corridor. They expect to debut in the fall of 2017.
“What’s the best place to open a restaurant? Next to a busy restaurant,” Matthew Byrne told The Post this week. “That’s restaurant 101.”
The busy restaurant next to the Byrnes’ upcoming concept? That would be Grato, the acclaimed trattoria opened by South Florida star chef Clay Conley and his Buccan Palm Beach partners 11 months ago.
The Byrnes hope to infuse a Mediterranean feel into the 2500-square-foot indoor space and courtyard. The building’s vintage floors inspired the name Patina, they say.
Matthew’s experience in the kitchen of a longstanding Greek restaurant in the couple’s native Philadelphia partially inspired the concept, as did Aliza’s Middle Eastern roots. (Her father is Israeli.)
“Think lemon, sea salt, rosemary, whole fishes, tons of squid, charred lamb,” says the chef. “I’m really excited about some vegan items on the menu.”
The vegan plates will come naturally to the concept, as will the fish and meat dishes, he says. And while he admits he’s not a disciple of the “small plate-y” approach, he expects to offer some shareable dishes, hummus, baba ganoush and other classics.
“It’s my version of Greek-American and Israeli food,” says Byrne, a former private chef who worked for golf star Tiger Woods.
The upcoming restaurant will have a full bar, unlike Kitchen, which serves only wine and beer, he says.
The chef offers a kind of preview of the Patina cuisine on his revamped Kitchen menu. You’ll find hints of it in his carpaccio of salmon, buttery slices of raw salmon served with hearts of palm and cucumber in a fresh lemon-dill dressing ($16). It’s also in the pan-roasted halibut with artichokes in a heady truffle-clam broth ($32).
The Byrnes purchased the 1817 S. Dixie Highway space in January from Palm Beach resident Jeffrey Cole’s Blenheim Holdings for $770,000. (Cole is a loyal Kitchen customer.) Until recently, the property housed Solar Antique Tiles.
The couple is in the permitting stage for renovation of the space.
The Patina project is underway as the Byrnes’ Kitchen, which celebrated its third anniversary in October, continues to expand. By December, they expect to spread their presence in the Belvedere plaza to include the space where Shoppe 561 now operates. That space will house a wine bar/retail space they call Prep Kitchen.
The 1600-square-foot space would host visiting winemakers, wine tastings with Chef Matthew and other wine-related events. It also will serve as a spillover space for diners waiting for their table at Kitchen. During the day, the space will serve as a retail shop, selling wines as well as grab-and-go items such as salads and Kitchen’s desserts.
Once Patina opens, the chef says he will likely shuttle between the restaurants, located just blocks apart. He says he’s confident his Kitchen crew will keep his current restaurant on point.
“It’s my original team,” says Byrne. “They’ve been with me for three years, since Day 1.”
Kitchen: 319 Belvedere Rd., West Palm Beach; 561-249-2281; KitchenPB.com