Coolinary Café team opens ‘Parched Pig’ beer and wine bar

UPDATE: The Parched Pig opens at 4 p.m. today.

Original story, published Sept. 13, 2016:

The “Coolinary” scene is expanding at Donald Ross Village in Palm Beach Gardens’ northern edge. Chef/owner Tim Lipman plans to open a craft beer and wine bar concept in the plaza that’s home to his popular Coolinary Café.

Piglet with a plan: Coolinary takes over a second space in the plaza. (Allen Eyestone/ The Palm Beach Post)
Piglet with a plan: Coolinary takes over a second space in the plaza. (Allen Eyestone/Palm Beach Post)

Later this year, The Parched Pig will slip into the space where the Vault 39 self-pour wine bar operated.

“We’ve been longing for an opportunity that felt right,” says Lipman, who co-owns Coolinary with his wife, Jenny Lipman.

That opportunity came up not in the form of a restaurant, but as a bar where they can showcase their appreciation for top local and regional craft beers, eclectic wines and sophisticated grub. Lipman says he hopes to open The Parched Pig in December.

Because the bar’s kitchen is not equipped for hot foods, the menu will focus on bar bites, appetizers and small plates, says Lipman.

Expect cold water oysters, fine charcuterie and cheeses, and even a high-end “toast section” featuring grilled breads with interesting toppings.

“Think bruschetta, but more Coolinary style,” says Lipman, who also plans to offer items prepared in a sous-vide cooker, such as pork belly rillettes (like paté).

In terms of wine and beer, Lipman says selections will venture beyond the mundane.

“You’re not going to see house wine. You’re not going to see Budweiser and Bud Light. There’s no hate against that, but there are some great traditional lagers out there we’d like to offer instead,” he says.

Lemonade, Coolinary style. (Allen Eyestone/Palm Beach Post)
Lemonade, Coolinary style. (Allen Eyestone/Palm Beach Post)

And unlike Vault 39, The Parched Pig will not use self-serve wine dispensers.

“We’re more service-driven,” says Lipman. “We like knowing our customers and conversing with the customers – not that they didn’t. We want to create an atmosphere for all types of demographics, a place to hang, to go, to drink good beer and drink good wine.”

Although The Parched Pig will sit a good distance from Coolinary Café in the plaza, it will not be too far away in terms of branding.

“We want to try to keep them synonymous,” says Lipman. “The color palette will be slightly different, but it will emulate the clean modern and touch-of-rustic flavor.”

He and his two sous chefs will be dashing between the spaces to keep both kitchens running smoothly, says Lipman.

Coolinary Cafe co-owners Tim and Jenny Lipman. (Allen Eyestone/ Palm Beach Post)
Coolinary Cafe’s husband-wife team Tim and Jenny Lipman. (Allen Eyestone/Palm Beach Post)

Coolinary Café, a sweet sliver of a café, has been a north county hit since opening in early 2012. That’s largely due to Lipman’s direct, honest approach to food. He builds a refined comfort foods menu around the seasons and regionally harvested ingredients, pays homage to local purveyors, be they craft beer brewers or coffee roasters.

The intimate spot has cultivated a loyal clientele who travel from miles around and don’t seem to mind waiting in line for a table or barstool.

The upcoming bar will join a plaza so busy that sometimes parking is difficult to find. In addition to Coolinary Café, the plaza is home to Burger Bar, Grande’s Bella Cucina, Asian Fin, Mr. Zhang’s, Hurricane Grill and others restaurants.

Vault 39 opened to rave reviews in the spring of 2014 but closed somewhat suddenly earlier this summer. It was situated between a karate studio and a wing grill on Donald Ross Road across from the Abacoa Publix Plaza.

A 2,000-square-foot Dunkin’ Donuts with a drive-through window is under construction at a nearby outparcel. It’s also expected to open by the end of the year.

The Parched Pig will open at 4 p.m. at first, with Sundays devoted to oysters and rosé specials, says Lipman.

“That’s our favorite thing when we travel – oysters and rosé all day.”

051812 tgif dining 16

The Parched Pig Craft Beer & Wine Bar: coming in December to Donald Ross Village, 4580 Donald Ross Rd. #100, Palm Beach Gardens.

Coolinary Café: 4650 Donald Ross Rd #110, Palm Beach Gardens; 561-249-6760

Palm Beach Post reporter Sarah Peters contributed to this story.





Celis Produce: Tiny produce shop celebrates big on first birthday

Juice man: Alex Celis at Celis Produce, the shop he co-owns with his brothers. (Eddie Beiler/ Oak Media)
Juice man: Alex Celis at Celis Produce, the shop he co-owns with his brothers. (Eddie Beiler/ Oak Media)

An outsider may not detect the crisscross of paths at Celis Produce, the tiny shop owned and operated by brothers Felipe, Alex and Camilo Celis. But this is more than a place where one can stop in for a juice or salad components – it’s a place that’s helping to build a community of creative, indie souls in West Palm Beach.

As the shop celebrates its first birthday Friday, it does so as it does its business – organically and with a focus on collaboration with other local, independent enterprises.

All day Friday, the shop will be offering snacks from local vendors and 10 percent off everything in the store.

The shop favors organic products and an organic business style. (Eddie Beiler/ Oak Media)
The shop favors organic products and an organic business style. (Eddie Beiler/ Oak Media)

“Big thank you to all of our customers and friends for the year-long support,” the brothers posted on the shop’s Facebook page. “It’s been nothing short of amazing.”

The shop is open until 7 p.m. Friday night.

Celis Produce: 2814 S. Dixie Hwy., West Palm Beach; 561-410-5735;



20 best restaurants in Palm Beach County, right now

photo Kitchen restaurant
A scallop dish created by chef Matthew Byrne at his Kitchen restaurant, a stylish and cozy eatery located on Belvedere Road in West Palm Beach. (Contributed by LILA PHOTO)

Here’s a current snapshot of the restaurants we’re loving best at the moment. Next month, the snapshot might be different. This unranked list, which is organized by city and omits eateries closed for summer break, includes only restaurants we have visited. — Liz Balmaseda, Palm Beach Post food editor

20 best restaurants in Palm Beach County, right now


7 restaurants you must try in West Palm Beach’s Northwood District

photo Relish Burger
A mango salsa-topped burger at Relish, located in West Palm Beach’s historic Northwood district. (Thomas Cordy/The Palm Beach Post)


Burger possibilities are endless at this Northwood spot, where a dozen types of patties are offered, from wild boar to grouper to wild mushroom. We love the buffalo burger topped sweet-smoky bacon jam. If you can stand the heat, try the scotch bonnet and mango salsa topping. And make sure to leave room for a shake (hello, salted caramel!) or hot, fresh mini-doughnuts.

Relish: 401 Northwood Road, West Palm Beach; 561-629-5377


Linger just long enough at Bistro Bistro, the quaint bakery café on Northwood Village’s main drag, and you just may find refuge from the daily noise. Settle in at a table. Listen to owners Carole Gallant and Alain Ponze greet customers by name. They’re husband and wife, she from Montreal, he from Lyon, their food a soulful hybrid. Besides pain chocolat, latticed pastries, country pates and other specialties, they offer heaping servings of sanity.

BISTRO BISTRO: 506 Northwood Rd., West Palm Beach; 561-596-3769 

photo grilled cheese gallery
A “classic” grilled cheese sandwich (cheddar and hearty white bread) is served with a cup of tomato basil soup at the Grilled Cheese Gallery in the historic Northwood district of West Palm Beach. (Liz Balmaseda/The Palm Beach Post)

Grilled Cheese Gallery

On the menu: grilled cheese and more grilled cheese. On the wall: art that’s for sale – and if it doesn’t, it rotates. (What else would you expect from an art dealer who loves comfort food?) The small, new spot has been a hit in a neighborhood that loves its artisans – and food.

Grilled Cheese Gallery: 422 Northwood Road, West Palm Beach; 561-328-7425

Related: Artistic Northwood eatery pays homage to comfort food


Table 427's Vermouth Salmon: a pan-seared fillet of salmon served with vermouth-mustard seed sauce, saut ed spinach and chipotle mashed potatoes. (Photo by Libby Volgyes/Special to The Palm Beach Post)
Table 427’s Vermouth Salmon: a pan-seared fillet of salmon served with vermouth-mustard seed sauce, saut ed spinach and chipotle mashed potatoes ( to The Palm Beach Post)

Table 427

In Northwood’s primetime bustle, it may be easy to overlook this quiet, cozy eatery. Located on the historic district’s main drag, Table 427 is the domain of chef/owner Roberto Villegas, a versatile cook who often takes inspiration from his Mexican roots. His dishes are not precious, but they are earnestly prepared and lovingly served. Villegas is the culinary equivalent of a DJ – he takes requests. And for those who enjoy surprises, he offers a “No Menu” option, a five-course dinner of his own design. The pace here may be slower than at other neighborhood eateries, as the chef does most of the cooking himself. Consider the lag a chance to have a glass of wine and an invitation to be treated like family.

Table 427: 427 Northwood Road, West Palm Beach; 561-506-8211

photo sunset grill
Meatballs from the Sunset Bar and Grill in West Palm Beach (Richard Graulich/The Palm Beach Post)

Sunset Bar & Grill

This is a cozy eatery and bar where the food is soul-warming and the staff, led by co-owner Matt Reber, is welcoming. Just about anything on chef and co-owner Terry Marince’s menu is delicious. In addition to showing his skills on a wide range of mainstream and refined dishes, the chef makes some of the best soup in Palm Beach County. His French onion soup, a full-bodied onion broth topped with melting cheeses, is insane. His jalapeño soup is an unexpectedly creamy soup that’s made rich by a crush of corn chips in the broth. Those soups are rotated into Marince’s nightly specials. Other standouts: Spanish artichoke dip, lacquered duck (an occasional special), and lightly blackened ribeye steak. Make sure to save room for dessert (the Hummingbird Cake, the specialty cobbler and coconut bread pudding are to die for.) The funky spot is open for lunch Tuesday through Friday (11 a.m. to 2:30 p.m.) and dinner Tuesday through Saturday (5 p.m. to close); the bar opens at 4 p.m.

Sunset Bar & Grill: 2500 Broadway (at the corner of 24th), West Palm Beach; 561-832-2722

photo malakor thai
The Thai papaya salad served with sticky rice is a signature dish at Malakor Thai Cafe in the Northwood district of West Palm Beach. (Bruce R. Bennett/The Palm Beach Post)

Malakor Thai

Once you have the green papaya salad at Malakor, a quaint spot in the Northwood district, you’ll be back. It’s a fresh, crisp, nutty, spicy, citrusy and, thanks to a little palm sugar, sweet. Its crowning touch: tempura shrimp. Healthy, yet sinful.

Malakor Thai Café: 425 25th St. (in Northwood Village, just west of North Dixie Highway), West Palm Beach; 561-762-9070

photo agora
The Agora Special at Agora Mediterranean Kitchen in West Palm Beach features lamb topped with tomato sauce and melted cheese, wrapped in lavaj and served with yogurt and mint dip. ( to The Palm Beach Post)

 Agora Mediterranean Kitchen

Travel to Turkey without leaving this friendly eatery in the historic Northwood district. Go the mezze route, dabbling in Aegean dips, dolma (stuffed grape leaves), grilled octopus and other small plates. Or feast on fish dishes such as red snapper in parchment, or a range of Mediterranean classics. Salads are outstanding – and ample. Desserts are homemade. And if you over-do the calorie count on a Friday or Saturday night, you can always burn it off when the belly dancing starts at about 8 p.m.

Agora Mediterranean Kitchen: 2505 N. Dixie Highway, Northwood district, West Palm Beach; 561-651-7474



Related: Dining news – 3 new Mexican restaurants opening in downtown West Palm


Okeechobee Steakhouse’s mighty fine steak

Okeechobee Steakhouse's Filet Black & White is crowned with jumbo shrimp. (Thomas Cordy/ The Palm Beach Post)
Okeechobee Steakhouse’s Filet Black & White. (Thomas Cordy/ The Palm Beach Post)

Expect no foodie lingo here, no “artisan” this or “hand-crafted” that, no menus tripped up in adjectives. Expect no calculated stabs at branding or ambiance. You won’t find proclamations of culinary hipdom here. But you will find a mighty fine steak.

And you will find stellar service, the kind of service that brings you back to the warm, welcoming time capsule that is Okeechobee Steakhouse.



Tot-ally different St. Patrick’s Day shepherd’s pie

Farmette's Tater Tot Shepherd's Pie. (Photo credit: Imen McDonnell)
Behold Farmette’s Tater Tot Shepherd’s Pie! (Photo credit: Imen McDonnell)

In honor of St. Patrick’s Day, a tale from the Irish countryside:

Before she was a farmer’s wife, Imen McDonnell lived the fast-paced life of an American broadcast producer in major U.S. cities.

The forces of love and Ireland changed all that. Nearly six years ago, those forces transformed McDonnell into the voice of “Farmette,” the popular lifestyle blog inspired by her daily life at an ancient, family-owned farm in County Limerick.

FarmetteCoverFood lovers and vicarious travelers everywhere have reaped the benefits of McDonnell’s lushly photographed culinary inspirations as she put her American city spin on Irish country fare.

Today, as evidenced in her newly released book, “The Farmette Cookbook,” she has stacks of stellar recipes to show for her kitchen experiments that include boldly hybrid dishes such as Tater Tot Shepherd’s Pie. (For which she makes her own tots.)

Related: Best Irish pubs to celebrate St. Patrick’s Day in Palm Beach County

Dear St. Patrick’s Day revelers, what goes better with a pint of Guinness than shepherd’s pie? Perhaps a better rhetorical question is: What goes better with a big, frosty mug of green beer than shepherd’s pie topped with crispy tots?

Here’s McDonnell’s recipe. You’re welcome!

Read the full story on Farmette’s new book in The Post’s Food & Dining.


“Shepherd’s pie was one of my first forays into the basics of Irish country cooking… More recently, I began experimenting with ways to reinvent this classic pie. Inspired by craving a tater-tot hotdish (a Midwestern American casserole), I lined the top of my shepherd’s pie with homemade tots, and it was much more fun than standard mash.”

Serves 4

1 tablespoon sunflower or canola oil, plus more for frying

1 large onion, chopped

2 to 3 medium carrots, chopped

1 pound ground lamb

2 tablespoons tomato purée

Splash of Worcestershire sauce

2 cups lamb or beef stock

For the tots:

4 large russet potatoes, baked and cooled

2 tablespoons all-purpose flour

2 teaspoons fine salt

  1. Heat the oil in a medium saucepan over medium heat, then cook the onion and carrots for about 10 minutes, until softened. Turn up the heat, crumble in the lamb, and brown, pouring off any excess fat. Add the tomato purée and Worcestershire sauce; fry for a few more minutes until browned. Pour in the stock, bring to a simmer, cover, and cook for 20 minutes. Remove the cover and cook for another 20 minutes to reduce the liquid.
  2. Meanwhile, peel the potatoes and shred them on the large holes of a box grater. Transfer to a large bowl, sprinkle in the flour and salt, and gently mix until combined.
  3. Scoop 1½ tablespoons of the potato mixture into a short cylinder, about 1½ inches long and ¾ inch wide. Press the mixture in tightly and then press the tots onto a baking sheet, and repeat with the remaining potato mixture.
  4. Line a second baking sheet with paper towels; set aside. Pour ¼ inch of oil into a large frying pan and set over medium-high heat until hot, about 5 minutes. Fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until light golden brown on both sides, about 1 to 2 minutes per batch. Using a slotted spoon, transfer the tots to the paper-towel-lined baking sheet, and season with salt. Repeat for all the tots.
  5. Preheat the oven to 375°F.
  6. Put the meat mixture into an ovenproof dish. Top with the tots to completely cover the meat. Bake for 20 to 25 minutes, until the tots are starting to turn golden brown and the mince is bubbling through at the edges. Serve with a salad of crisp garden greens.

Scullery Notes: You can freeze tater tots for future use: Let the fried tots cool, then transfer them to an airtight container or ziplock bag. Arrange them in a single layer in the container or bag and place them in the freezer. You can also just pile the shredded potato on top of the filling and bake as directed.

This recipe and the author intro are reprinted from “The Farmette Cookbook,” by Imen McDonnell, with the permission of Roost Books, an imprint of Shambhala Publications Inc., Boulder, Colo.

Read the full story on Farmette’s new book in The Post’s Food & Dining.