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The Palm Beaches abound with culinary creativity, proving when it comes to food, the sky is the limit. Discover 12 gluttonous, creative and exotic dishes that will wow your eyes and taste buds.
Why leave cotton candy at the ballpark? Follow a pasta plate at Vic & Angelo’s with the Palm Beach Gardens restaurant’s most notable dessert: the San Gennaro Feast. Named after the Feast of San Gennaro, a celebration that brings millions to the streets of Little Italy in New York City, this presentation emulates all of the extravaganza’s excitement in one dish. The focal point is a helmet-sized ball of cotton candy. Surrounding it are biscotti, zeppole, gelato, chocolate sauce, caramel sauce, gummy bears and marshmallows. Managing Director Angela Rosatti says “The Feast” serves four to six people, and it’s the “go-to menu item for special occasions, not to mention that kids absolutely love it.”
$21; Vic & Angelo’s, 4520 PGA Blvd., Palm Beach Gardens / 844.842.2632 / vicandangelos.com
Executive chef and owner Aaron Fuller of Aaron’s Table & Wine Bar created the House Special on a Rope to put a twist on the classic bacon-and-eggs combo. Caramelized in thick honey-based syrup, bacon strips are hung from clothespins on a wire rope and presented to customers dangling over eggs and potatoes with a side of sriracha dip. “With this dish we really wanted to highlight our candied bacon, and what better way to show it off and tempt your taste buds than to hang it right in front of you with a cool display?” Fuller asks. At no surprise, it’s become guests’ favorite dish to post on social media.
$16; Aaron’s Table & Wine Bar, 1153 Town Center Drive, Jupiter / 561.855.2628 / aaronstable.com
Karena Kefalas and Joe Cirigliano owned and operated world-renowned restaurants in the Caribbean before opening a similar venue in West Palm Beach named Bowery Coastal. A favorite menu item is Theo’s Octopus created by executive chef Anthony Theocaropoulos, otherwise known as chef Theo. “My father inspired my octopus plate,” Theocaropoulos says. “I always remember him grilling it at family barbecues, and I would stand on a milk crate and watch him.” The plate comes with a monstrous portion of octopus with Meyer lemon gel over smoked chipotle potatoes and avocado.
$16; Bowery Coastal, 550 S. Rosemary Ave., West Palm Beach / 561.420.8600 / bowerypb.com
James Beard Award semifinalist Clay Conley, chef and owner of the modern American grill Buccan, has mastered the art of meat, specifically the raw variety. Conley’s take on tartare was inspired by his love of the delicacy. “Steak tartare is one of my all-time favorite things to eat,” he says. “I order it everywhere I go. I wanted to create my own version.” His twist is a fried egg yolk atop the diced beef and lots of truffle vinaigrette. Diners enjoy breaking open the yolk from its crispy crust and watching it ooze all over the plate.
$14; Buccan, 350 S. County Road, Palm Beach / 561.833.3450 / buccanpalmbeach.com
The Cooper opened at PGA Commons with a mission of providing patrons with environmentally conscious food in an exciting setting accompanied by honest service. It does just that with executive chef Adam Brown’s modern take on an old-fashioned favorite. The cold concoction’s most integral component is vanilla ice cream, made by Gelato Petrini in Delray Beach. The frozen delight is nestled in a glass bowl coated with hot fudge, then covered in caramel and cream and topped with pecans seasoned with cardamom, cayenne, cinnamon, sea salt and sugar. Amarena cherries and brûléed bananas garnish the sundae.
$10; The Cooper, 4610 PGA Blvd., Ste. 100, Palm Beach Gardens / 561.622.0032 / thecooperrestaurant.com
Eau Palm Beach Resort & Spa’s Angle restaurant does a dazzling job with its fennel-flavored fish entree prepared with local ingredients. The snapper comes from Cod & Capers Seafood in North Palm Beach, and the zucchini is sourced from Green Cay Farm in Boynton Beach. Chef de Cuisine Manlee Siu strives to stimulate the senses by creating contemporary American cuisine that stars fresh offerings. The flaky filet is encrusted in cornmeal and served with corn custard. “Customers love this dish and keep coming back to order it again and again,” says Nick Gold, the hotel’s public relations director.
$32; Angle at Eau Palm Beach Resort & Spa, 100 S. Ocean Blvd., Manalapan / 561.533.6000 / eaupalmbeach.com
Known for its USDA prime beef and fresh, local seafood, III Forks Steakhouse serves up a tableside plate far from the usual. Owner Tommy Nevill was inspired to create this wagyu beef cheek and bone marrow dish after a trip to a Certified Angus Beef research facility in Wooster, Ohio. “We were able to work with some world-class chefs and come up with some fresh, new creative items,” Nevill says. The outcome is wagyu beef cheeks, bone marrow, bourbon-infused Maldon salt and a house-made apricot mustard.
$24; III Forks Steakhouse, 4645 PGA Blvd., Palm Beach Gardens / 561.630.3660 / 3forks.com
The name says it all. So do the numbers. The monster of a meal the size of a manhole cover weighs 10 pounds, serves 20 hungry customers and includes two toppings and one sauce for an additional $25. Burger & Beer Joint executive chef Carlos Barillas wanted to offer something original and outrageous for large parties and ended up grilling an unbelievably big beef patty on a bun that resembles a couch cushion. The staff at the new CityPlace restaurant—part of the CineBowl chain—proudly parades the hulking hamburger around the dining room before placing it on the table and cutting it with a hacksaw.
$150 to $175; Burger & Beer Joint at Revolutions, 477 S. Rosemary Ave., West Palm Beach / 561.203.6188 / bnbjoint.com/westpalmbeach
Chocolate? Check. Marshmallows? Check. Graham crackers? Check. The Woods Jupiter executive chef Carmine DiCandia conceived the served-in-a-cast-iron-skillet sweet when thinking about fun family times around an open fire sharing a dessert enjoyed at any age. It was tasted and approved of by Tiger Woods, the owner of the Harbourside Place establishment. The golf great and Jupiter resident says he opened the business two years ago as “a place where people can meet friends, watch sports on TV and enjoy a great meal”—one that would not be complete without indulging in the gooey, piping hot treat.
$11; The Woods Jupiter, 129 Soundings Ave., Jupiter / 561.320.9627 / woodsjupiter.com
Order drinks, a meal and dessert all at once at Jardin with the Flight of Fast Fooze, created by chef Jordan Lerman and bar manager Deanna Thibeau. Lerman and pastry chef Stephanie Cohen opened the West Palm Beach restaurant, which serves modern-American cuisine and craft cocktails, last April. This all-in-one flight features habanero-spiced lager with pickled peppers and a braised gator empanada; a mustard seed infused IPA with onion rings and chicken nuggets; and a milk chocolate porter with coffee ice cream, fudge and a chocolate chip cookie. “The biggest reaction we have [from customers] is just how much they love the fun looks of it and how it goes from spicy, salty, acidic, to sweet,” Lerman says.
$30; Jardin, 330 Clematis St., Ste. 110, West Palm Beach / 561.440.5273 / jardinrestaurant.com
Visit Thailand without a plane ticket at Kabuki Sushi Thai Tapas in Palm Beach Gardens or West Palm Beach. The Pineapple Fried Rice takes half of a pineapple shell and loads it high with shrimp, chicken, pineapple, onions, tomato, raisins, steamed jasmine rice, curry powder and cashew nuts. “It’s culinary theater at its best,” says owner Panita Wutthiweangtham. She opened the restaurant six years ago, and has since grown its reputation for custom sushi rolls and inventive craft cocktails.
$20; Kabuki Sushi Thai Tapas, 308 Clematis St., West Palm Beach; 561.833.6349 / 5080 PGA Blvd., Ste. 105, Palm Beach Gardens; 561.776.8778 / kabukiwpb.com
We bet you’ve tried a beef, turkey, chicken or veggie burger, but what about kangaroo, camel or caribou placed between a bun? Desiree and Daniel Tobin opened Relish & More seven years ago to introduce the gourmet, design-your-own burger experience in West Palm Beach. Throughout the years, the couple found guests enjoyed ordering their most exotic patty blends. Using the build-your-own burger concept, guests can pair one of 12 daring to classic patties with two of the restaurant’s more than 20 relishes.
$14.99; Relish & More, 401 Northwood Road, West Palm Beach / 561.629.5377 / relishandmore.com