The Not-So-Lonely Island
There’s a new restaurant in town that believes in making life one long weekend. Tommy Bahama, the relaxed yet sophisticated brand, opened its doors in November in Jupiter’s Harbourside Place. Overlooking the undulating waters of the Intracoastal, Tommy Bahama is the ideal spot for those who not only enjoy a simple yet innovative culinary experience, but for those who want to feel as if they’re on a never-ending vacation. The doors, which wrap around the restaurant, are always propped open to allow the South Florida breeze inside. Soft shades of white, blue and cream accentuate the teak-wood furniture throughout the rooms.
At a young age, Chef Jimmy Frantz remembers waking up to a thumping noise coming from the kitchen. He soon found out it was his great-grandparents hard at work making braciole, a Sicilian tenderized meat rolled with garlic, onions, Parmesan cheese and bread crumbs. Every morning thereafter, he would hear the familiar sounds. Although Frantz didn’t know it then, the sounds were a prelude to the career he has today. As the Tommy Bahama executive chef, Frantz channels the same efficacy, commitment and passion as his family did for all of those years. But instead of classic Sicilian dishes, Frantz, who has been with the company since 2008, prepares fresh American food with seafood influences. “I believe in keeping it simple and elegant,” Frantz says. His savory dishes balance citrus, texture and seasoning with a beautiful presentation.
An Island-Inspired Menu
From seven different species of fish, like cold-water cod and filets, stuffed chicken and Kona coffee crusted rib-eye steaks, the restaurant offers an expansive all-day menu. The menu is regionally based, so each franchised location serves dishes tailored to the area. By using local purveyors, such as Jack Scalisi in West Palm Beach, Cod & Capers in North Palm Beach and the Old School Bakery in Delray Beach, Frantz and his sous chefs create a monthly fresh sheet that focuses on food items that are seasonal and local.
The restaurant offers more than 45 bottles of wine. “We always have fun introducing people to different wines like the Grüner Veltliner,” says General Manager Jim Tallman, who is speaking of a white wine grape varietal from Austria. Diners can also try a creative cocktail from the menu, which includes drinks like the Mango Habanero Margarita, which is crafted with habanero and mango puree.
What to try
Try the seared scallop sliders, a U10 dry scallop topped with chipotle aioli served over Asian slaw, or the Macadamia Nut Encrusted Snapper served over almond rice, wasabi soy butter and lemon scented asparagus. Save room for the mouthwatering butterscotch pudding – custard infused with Dewar’s scotch.