Last summer, The Ritz-Carlton in Palm Beach adopted a new name and saw a shift in management. The resort’s award-winning restaurant Angle kept its staff, along with Chef Matthew McGhee, who has been with the property for more than two years. Now, Chef McGhee and his talented crew are determined to take the menu and entire dining experience to a new level.
New menu, New Style While the restaurant changes its menu frequently, its fall re-launch was special because it allowed Angle’s staff more creative freedom than ever. “This launch was steering away from the cookie cutter restrictions that our prior brand was. It was really a way to hone in on what our style was – no limitations,” he says. The restaurant also bought new bright, white Bernardaud plates and bowls, each featuring a water droplet indentation to match the Eau’s new branding.
BeSt Seat in the houSe The centerpiece to the intimate restaurant is the communal onyx table with candelabras. “I don’t remember anyone ever coming in here and seeing that and not saying ‘wow,’” McGhee says. The table seats 14-16. It is of- ten rented out for special events, but it’s also available for reservations. Every Wednesday at 6:30 p.m. the restaurant features the “Onyx Experience,” a series of blind tastings and wine pairings.
Romantic amBience In addition to the communal table center piece, the restaurant has a fireplace and intimate booths where guests can dine close to a significant other (Chef McGhee mentions these booths are also great for double dates.).
Special taStingS Every vegetable is sourced from Swank Farms. Chef McGhee likes to highlight the freshness of the produce during five-course special tast- ing events. During the dinners, he personally interacts with guests to find out their likes and dislikes, and then creates a special menu sourcing local ingredients. The tasting is $95, plus an additional $45 to add wine pairings.
What to try Chef McGhee says people are consis- tently blown away by the Osetra Caviar Tacos with Yukon Gold and crème fraîche ($40), the Braised Sweetbread Ravioli with crispy hen of the woods, smoked ricotta, autumn squash and violet mustard ($12), and the Wagyu Tartare with kosho, cherry bomb and beef chicharrone ($14).
Eau Palm Beach, 100 S. Ocean Blvd., Manalapan / 561.540.4924 / anglerestaurant.com