The winner was selected from our online poll which was created based on your social comments. Want to know the runners-up? Here are the top three places for ice cream, based on your votes:
Sloan’s Ice Cream, various locations (won with 181 votes)
An excerpt from our original story:
“But for all its bells, whistles and foggy glass, Sloan’s is best loved for its 48 varieties of deliciously rich, chef-made ice cream. The concept founded 17 years ago by Sloan Kamenstein has expanded to include 10 locations (including one in Kuwait) and a newish ice cream factory in West Palm Beach. Business has been booming since the company started franchising three years ago.”
Founded in West Palm Beach, Sloan’s continues to operate two locations in the city (on Clematis Street and at CityPlace), one in Palm Beach Gardens (Downtown at the Gardens), one in downtown Delray Beach, and one in Boca Raton (Mizner Park).
Onion rings are meant for ogling. Certainly, they’re not made for scarfing down. Unless you are a particularly enthusiastic sort who can eat more than five onion rings at one meal.
They’re too rich to be eaten like French fries, in rapid succession. Those crispy circles do have star appeal, however. A tall stack of them, crowned upon a burger, can take a plate from blah to bodacious.
And for this, we celebrate the crispy, greasy bites on National Onion Rings Day. Find some locally at the following five spots:
In case you haven’t noticed it’s a rainy day outside today. Which means, it’s a good time to get some coffee.
Here are some of our favorites in Palm Beach County.
This unique Swedish coffee shop, in downtown West Palm Beach, is a spot to sit and enjoy your hot brewed coffee in a proper ceramic cup, in a plush, deep-violet, Alice-In-Wonderland-like chair. You don’t come here for a high-octane, Sharpie-on-paper-cup, American coffee, you come here to relax.
Johan’s Joe: 401 S. Dixie Hwy., West Palm Beach, 561-808-5090
C STREET CAFÉ
This cozy coffee shop welcomes you with a laid-back, urban vibe and freshly brewed coffee. Can’t go wrong with an Italian espresso.
C Street: 319 Clematis St., West Palm Beach; 561-469-9959
The cold brew at this Tequesta roaster is clean and sublime. And now you can enjoy it at Oceana’s spiffy new coffee lounge.
Oceana Coffee: 150 N. US Highway 1, #1 (across from the Marshall’s/Homegoods store), Tequesta; roasting house at 221 Old Dixie Highway, Tequesta; 561-401-2453
As you peruse the works of local artists or listen to some live music, treat yourself to a yummy cappuccino made with The Rabbit’s locally roasted Guatemalan beans. It’s so delicious, I could sip it by the gallon.
One might believe a good deviled egg shines in its simplicity and requires nothing else to achieve perfection. We beg to differ.
Sure, simple, Southern-style deviled eggs are swell on their own, but add a sliver of crispy Serrano on top, a dusting of Cajun spices and dill on the egg white halves and you’ve got deviled eggs that are sublime.
SOUTHERN-STYLE HERBED DEVILED EGGS
In this recipe, Chef Lindsay Autry takes inspiration from her grandmother’s deviled eggs.
Makes 24 deviled eggs
12 whole eggs, boiled and peeled
1 tablespoon Dijon mustard
1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped gherkins or dill relish
For herb crust:
2 tablespoons Old Bay Seasoning or any Cajun spice blend
1 tablespoon fresh dill, finely chopped
For crispy topping:
3 to 4 slices Serrano ham or prosciutto
Prepare the eggs:
1. Cut boiled eggs in half lengthwise, remove the yolks and place them in a fine sieve over a small mixing bowl. 2. Force the egg yolks through the sieve into the mixing bowl, creating a fine powder. (Alternatively, you can mash the yolks with a fork.) 3. To the mixing bowl, add mustard, mayonnaise and optional cayenne and mix well. Adjust seasoning, and fold in the chopped gherkins or dill relish. Set aside. 4. Gently wipe out the egg whites with a damp paper towel to remove any of the leftover yolks.
To crust the eggs:
1. In a small bowl, mix the Old Bay or Cajun seasoning together with the chopped fresh dill. Spread mix on a plate. 2. Place each egg white half, cut side-down on the spice blend to crust the tops. Set aside.
Crisp the topping: Place slices of ham or prosciutto in a 250F degree oven for 30 minutes to crisp. Set aside.
To fill the eggs:
1. Place the yolk mixture in a piping bag or a Ziploc bag. (If using a plastic bag, snip off a lower corner for piping.)
2. Pipe the mixture into the crusted egg whites. If using a simple plastic bag without a fancy pastry tip, pipe the filling in a zigzag motion for added flair.
3. Break crispy ham or prosciutto slices into bite-size pieces and place them atop filled deviled eggs.
GIVE YOUR EASTER EGGS A POP OF NATURAL COLOR
Here’s a natural way to dye your Easter eggs:
Chef Lindsay Autry soaks hardboiled and peeled eggs in natural ‘dye’ liquids that take their color from beets and turmeric.
After 3 hours of soaking, the eggs turn brilliant hues.
The new Italian restaurant is the north county outpost of a lively Clematis Street spot. And it seems the owners have brought some of that downtown West Palm Beach verve to northern Jupiter.
Just try to walk in and find a table on any given night, even on a weeknight. More than likely, you’ll find there’s a wait. It’s a smallish restaurant that can accommodate 89 diners scattered throughout its main dining room, indoor bar and al fresco patio.
What’s the draw? Certainly not the location. There’s no water view or people-watching potential on the patio. The restaurant sits in a commercial plaza that faces U.S. Highway 1. Sure, it’s a spiffy-new, Bermudian-style plaza, but the view it offers is parking lot and passing cars.
And yet, Lynora’s possesses that “it” factor restaurateurs crave: vibe. It’s an animated spot. You pick up the chatter as you squeeze past the bar and in between tables, feeling like the dinner party guest of a large, merry family. On Sundays, the restaurant hosts a Clematis Street-style brunch replete with red-sneakered servers in “Legalize Marinara” t-shirts and bottomless Bellinis, mimosas, bloodies and Peroni (for $18).
All this in a neo-Brooklyn setting of warm woods, subway tile and simple furnishings.
The food stands in striking contrast to the hip décor. It’s old-school home cooking, red-sauce specials, comfort grub.
That’s because Lynora’s roots are in a bygone Italian restaurant owned and operated by Ralph and Maria Abbenante, the parents of current owner Angelo Abbenante. That now-closed family restaurant, also named Lynora’s, stood for years on Lake Worth Road. (Lynora’s is named after Maria’s mother.)
Angelo Abbenante wanted to bring back the spirit of that restaurant. He and a partner opened a modernized version of the restaurant, Lynora’s Osteria, in 2014. But that collaboration ended in a lawsuit and the owners went their separate ways. Abbenante and his family remained at Lynora’s, dropping the “Osteria” from the name.
Legal matters aside, the food endured. This is not food that rises to astonishing levels, but it is food that would draw me back again and again. It is simple and well prepared by Lynora’s Italian chef, Mario Mette. The sauces are on-point, the servings abundant. It hits the spot.
On a recent visit, our party of three skipped the varied, classic antipasti offerings (bruschetta crostini, $6, cheese/meat plate, $22, fried rice balls, $8, fried calamari, $14, among other dishes), and started our meal with a shared “piccante” pizza ($14).
Topped with pepperoni, salami, mozzarella and cherry peppers (hence the spicy name), this wood-oven-baked pie popped with flavor. The crust, of medium thickness, puffed up on the edges, sending the toppings toward the middle. Even so, the deliciously chewy dough did not go to waste.
For main course, we sampled Lynora’s homemade pappardelle, wide noodles tossed with duck ragu (pappardelle all’anatra, $26). It’s an earthy dish that’s particularly appetizing on a crisp or chilly night. The pasta is bathed in a brandy-spiked sauce of roasted duck and porcini mushrooms and presents just a hint of truffle essence.
The Pollo Francese (chicken in lemon sauce, $24) did not disappoint. A lightly battered chicken breast was served on a bed of linguine in the bright Francese sauce. Mounded beneath two pounded chicken fillets on a flat plate, the pasta seemed incidental on this dish. The shape of the plate made it difficult to twirl and scoop up the linguine, so much of that delicious sauce remained on the plate.
We also sampled the Braciole con Gnocchi ($24), which is listed as one of Lynora’s classic dishes. This rolled-up meat favorite is made with pork that’s folded with prosciutto, garlic and Parmesan, braised in a light tomato sauce and served with small gnocchi dumplings. This is a homey, rib-sticking dish, but the monotone flavors of the meat and pasta could have used some contrast, perhaps from a pop of bitter greens.
Dessert time brought us a couple of memorable bites: a classic tiramisu stacked high with ladyfingers and mascarpone layers ($10), and a warm and sinful Nutella lava cake ($10) that was served with a tumbler of vanilla ice cream on the side.
Our dishes were delivered promptly, as, despite the bustle, service is brisk and professional. However, I did feel rushed. And our server did that “I’ll take this when you’re ready” thing, dropping off the check before we could request it.
Sometimes, I take the check nudge as an opportunity to ask for something else, say, a cappuccino. But, truth be told, I didn’t want a cappuccino, and I didn’t want a perfectly nice dinner to end on a sour note.
The service slip will not keep me from returning to the restaurant. Untimely check aside, Lynora’s is a fetching spot that brings a little buzz where it’s needed.
ADDRESS: 1548 U.S. Highway 1 (Inlet Plaza), Jupiter
The long-awaited Palm Beach outpost of Sant Ambroeus, the Milanese restaurant and pasticceria with locations in New York City and Southampton, will debut at dinnertime Saturday, according to a publicist for the fashionable spot. Doors open at 6 p.m.
The pretty-in-pink ristorante has slipped into the island’s newly renovated Royal Poinciana Plaza, which is home to Hillstone’s popular Palm Beach Grill. It inhabits part of the space where Del Frisco’s Grille operated from 2013 to 2015.
Beloved for its espresso bar, pastries and gelato selection, Sant Ambroeus brings wide-ranging menu options and extended hours (by Palm Beach standards) to the plaza. The restaurant will open every day from 8 a.m. to 11 p.m., serving breakfast, lunch, afternoon tea and dinner.
On the menu: classics including Vitello Tonnato, saffron risotto, Cotoletta alla Milanese, plus dishes inspired by Florida’s coastal ingredients.
“The menu will focus on seafood and will incorporate local citruses and herbs to accentuate the fresh, luminous surroundings that encompass Palm Beach,” said Executive Chef Marco Barbisotti via news release.
Desserts will include Italian pastries as well as homemade pies and cakes. The drink selection is varied as well, thanks to a full bar: regional wines, cocktails, specialty coffees and teas.
All this in a setting inspired by Italy’s vintage caffe culture. The 174-seat restaurant will serve various roles during the day: It’s a fine dining restaurant in the principal dining rooms, but at the bar it transitions into coffee-bar and cocktail mode.
With roots in 1936 Milan, Sant Ambroeus has seven locations: the original Madison Avenue restaurant, locations in SoHo, the West Village and Southampton. The SA Hospitality Group also operates Sant Ambroeus coffee bars at New York’s Loews Regency Hotel and Sotheby’s. Another coffee bar is planned for the Hanley Building in New York’s Upper East Side.
Now there’s Palm Beach. The location made sense, according to restaurateur Dimitri Pauli, a partner at SA Hospitality Group who owns a home in Palm Beach County.
“We had long considered opening out of New York, but nowhere resonated with our brand until we saw this opportunity at The Royal Poinciana Plaza,” he said via news release.
Sant Ambroeus already has something very Palm Beach-y going for it. It’s pink and gold branding. Think flamingo, with sunscreen.
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.
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.
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).
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).
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.
James Beard Award-winning chef Mark Militello, who played a pivotal role in South Florida’s culinary rise, cooks a four-course, wine-pairing dinner at Josie’s Ristorante in Boynton Beach. A consulting chef at the restaurant, Militello will be joined in the kitchen by Josie’s chef Sebastiano Setticasi. On the menu: passed hors d’oeuvres, Maine lobster salad, goats milk ravioli, spice rubbed roasted beef tenderloin and buttermilk panna cotta, all paired with wines from family estate vineyards in Italy.
Cost: $85 per person, plus tax and tip. To reserve, call 561-364-9601
A neighborhood favorite on South Dixie Highway, Maison Carloscelebrates its 15th year by offering 15 days of savings. Dine at the restaurant from Dec. 15 through Dec. 30 and receive 15 percent off your entire dinner check. Owners Carlos and Lanie Farias say it’s their way of saying thanks.
“We could not have done this without the loyal support of our clients and friends. We are a family-owned, Mom-and-Pop… We take pride in daily shopping for the freshest ingredients. We love our customers and want to make sure everyone has an optimal experience,” the couple said in an email.
Chef Matthew Byrneis not only the hotshot chef at Kitchen, the popular restaurant on Belvedere Road and South Dixie Highway – he’s also consulting chef at the Hilton West Palm Beach. In that capacity, he’ll team up with the hotel’s chef Miguel Santiago in creating a five-course, wine-pairing dinner that features master sommelier Gordon Sullivan. The dinner takes place at Manor, the hotel’s fine dining restaurant.
Cost: $150 per person, plus tax and tip. Reserve a spot at HiltonWestPalmBeach.EventBrite.com or by calling 561-249-2281.
What a treat it is when Bistro chef Christian Quiñones cooks the dishes of his native Puerto Rico. He’s doing just that on Dec. 18 when Bistro Ten Zero One hosts what has become an annual holiday feast, Boricua-style. On the menu: guinenito (banana) salad with onion escovitch, sancocho stew, orange adobo roasted suckling pig, arroz con gandules (pigeon peas and rice), coconut tembleque and many other dishes.
Cost: $35 per person, plus tax and tip. To reserve a spot, visit the event site or call 561-833-1234 or 305-929-3463.
The popular Swank Farmsupper series kicks off on Dec. 18 with a multicourse feast titled “Big flavors, Open Skies: A Night with Seminole Hard Rock and Coconut Creek.”
Cooking at the Loxahatchee Groves boutique farm that day are Alex Q. Becker, executive chef at Kuro Japanese restaurant at Hard Rock Hollywood and the restaurant’s pastry chef, Ross Evans. Joining them are chefs from Council Oaks Steaks & Seafood and Coconut Creek’s NYY Steak.
“It’s a lot of work. It’s very temperamental. You mess up one thing and it’s ruined,” says Hackman, who owns the daylight café with wife/partner Melanie.
He bakes bread daily for the shop’s sandwiches as well as for retail sale. He bakes semolina bread and seven-grain loaves. Within the bread-baking rotation, he makes two types of sourdough bread, a plain loaf and an olive-studded one. But they can be tricky.
Part of the reason for the challenge is that Hackman uses no shortcuts.
“I started making sourdough from scratch. We don’t use commercial yeast. We make the ‘mother,’ the culture. We’re making the yeast and watching it grow,” he says. “There was a moment when I literally fell in love with it.”
The handmade loaves sell for $6, $9 and $12.
Hackman’s love of baking – and his customers’ demand for his breads – sparked expansion plans at Aioli. The couple recently began construction on a separate baking facility that will operate adjacently to the café.
“We will be doing all the bread production there, plus a little wholesale,” says Hackman.
Also in the works, an Aioli location in downtown West Palm Beach.
“We’re still in the beginning stages,” Hackman says of that spot.
Although the business is set to grow, he says it will not change Aioli’s mission to create fresh food using seasonal and many times local ingredients:
“We love to make stuff from scratch here.”
Aioli: 7434 S. Dixie Highway, West Palm Beach; 561-366-7741