Like many concepts in South Florida, New York culture is at the very core of Crosby Kitchen & Bar. For partners Peter Pace, Tim Hall and Robert Gillin, their love of the street in the Soho District of New York City inspired the name of their new American bistro, which edges between Jupiter and Tequesta.
“The train went by when I was visiting the property [and] that sealed it for me,” Pace says reflecting on the lot that once housed Pasquale’s Italian. “It’s part of the charm and makes it feel even more a destination as the crossroads of here and there. In New York, it’s Crosby Street; in Jupiter, it’s Crosby Kitchen & Bar.”
The neighborhood restaurant opened in late fall, serving classic dishes with a modern twist. Inside, the decor is homey with vintage light fixtures, accents of deep blue, and mirrors and photography hanging on the walls—including a New York Crosby Street sign.
Sit at the bar or take a seat in the dining room and order a Fign’ About Time to get things started. Its contents include vodka, Figenza liquor, thyme and fig jam. Pair it with Pace’s favorite appetizer, the Bao Steam Buns. The dish features sesame pork belly, pickled vegetables and a Chinese barbecue sauce delicately placed inside the fluffy dough-like pocket. There’s also fried green tomatoes with mozzarella cheese and charred baby octopus accompanied by tomatillo salsa verde.
A wide variety of flavors are offered in the form of entrees. A few favorites include the short rib with a parsnip, celery root mash, fried okra, crispy shallot and red wine jus; the squid ink linguine made with rock shrimp, pickled chilis, arugula, scallions and rosemary breadcrumbs; and the Burger CKB—what Pace says is a worthy contender alongside the best in town. This one is topped with bacon, white cheddar, grilled onions and burger sauce on a challah bun with hand-cut fries.
And while side dishes can be boring, CBK offers a few options more colorful and flavorful. Those include the Bottom of the Pot Rice made with burnt pork belly, grilled corn, cauliflower, jalapeño vinegar, pickled radish and celery salad with a sunny up egg, to the Purple Cauliflower served with onion soubise, golden raisins, red onion salsa verde and breadcrumbs.
Crosby Kitchen & Bar, 1406 S. Cypress Drive, Jupiter / 561.902.9757 / crosbykitchenandbar.com