Fresh Ingredients Await At Fern Street Wine Bar & Kitchen

Roasted Seasonal Vegetable Platter

In a quiet downtown neighborhood, Fern Street Wine Bar & Kitchen brings a unique concept while raising the bar. The menu showcases clean, non-GMO ingredients with no antibiotics or nitrates. “All of our proteins are carefully researched to ensure the purest product,” says managing partner Nick Scalis. “Long story short, our focus is on ingredients.”

Born into the food industry, Scalis told his parents at age 15 he would someday own a restaurant. Fern Street is a project he wanted to execute for a long time, and along with partner Chris Muneio, he’s living his dream.

With front row seats to the open kitchen, begin your culinary journey in the hands of executive chef Chris Healey. Along with a glass of Sancerre, enjoy a visually stunning charcuterie board, filled with a distinctive variety of cheeses, meats, olives, fruits, mustard and jams.

Nigerian Tiger Prawn

An imported Italian oven is used for all of the hot dishes, cooked on cast iron skillets in the scratch kitchen, including the seared scallops served with bok choy slaw and hummus, as well as house-smoked pork belly with organic honeycomb, parmesan, shallot and arugula in a honey vinaigrette.

The bibb salad of delicate star lettuce, crisp bacon, dolce gorgonzola, heirloom tomato, cucumber, dressed with bacon vinaigrette and garnished with edible flowers, is a work of art. A perfect crust on the wild mushroom pizza is layered with mushrooms, caramelized onions, fresh greens, creamy buffalo mozzarella, black truffle salt and garlic puree, and bursts with flavor.

For larger plates, there’s the Fern Street mac and cheese, which blends mozzarella, fontina, 26-month gouda, wild mushrooms, broccolini, asparagus and heirloom grape tomatoes. The tender 8-ounce filet mignon is served over enoki mushroom noodles with a white wine pan sauce.

For something lighter, ask for the roasted vegetable platter, a masterpiece of seasonal vegetables, including broccolini, fingerling potatoes, rainbow carrots, cauliflower, wild mushrooms, onions and asparagus on a bed of hummus.

We recommend ordering the s’mores with Ecuadworian chocolate covered in toasted marshmallows and graham crackers for dipping.

Open for dinner nightly, dine al fresco surrounded by beautiful murals or with a view of the open kitchen. Fern Street also hosts live entertainment and weekly art exhibitions.

Fern Street Wine Bar & Kitchen, 501 Fern St., Ste. 104, West Palm Beach; 561.629.4006;

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