What do you get when you mix sophisticated New American cuisine with the equestrian capital of the world? Trophy Room, a restaurant and lounge in Wellington opened in late fall by T&R Hospitality. Its partners include Teddy Vlock and Rob Gray of T&R Development, which recently added a hospitality division.
Creating a clean, contemporary hot spot for locals and horse lovers alike is no random feat for Gray; he’s been involved in the equestrian world since he was a child, hailing from a family of competitive equestrian riders. He worked for Equestrian Sport Productions, then in 2013 debuted his first concept: The Gallery pop-up, a nightlife venue at The Palm Beach International Equestrian Center, at which fans socialized over well-made cocktails post-Saturday Night Lights.
When word spread that The Grille Fashion Cuisine was for sale in 2017, he and Vlock jumped at the opportunity to start in the restaurant industry.
Stay a While
Chef Joseph Bonavita Jr. is behind the elevated dishes at Trophy Room, which Gray says are “inspired by worldly tables and experiences.” Guests can order prime beef, fresh seafood, brick-oven pizzas, house-made pastas, locally sourced salads, raw bar items and more.
Try the Duck Duck Mac featuring duck confit and foie gras morsels smothered in aged gruyere cheese, and the Cobia al Pastor made with Casamigos Mezcal, pineapple, heart of palm and pistachio.
Wash down your meal with a flavorful cocktail—some are even made with fresh flowers and edible gold. Gray’s favorite is the Trophy Mule, a refreshing drink that mixes cucumber-infused Tito’s, Fernet-Branca, rosemary, lime and Fever-Tree ginger beer.
The wow factor is on full display with the Trophy Sundae, a dessert aptly named for the ultimate treat that is presented to the table in a trophy. Dive into marshmallow fluff, vanilla and salted caramel gelato, hot fudge, graham crackers and a gold leaf.
All photos courtesy of Libby Vision.
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