Aside from the pesky hurricanes, September brings value-added gormandizing to a new level thanks to Flavor Palm Beach. Commemorating ten years of delicious dining, the month-long series features modified lunch and dinner prix-fixe menus from 55 of the area’s most buzzed-about restaurants including a few newcomers like Palm Beach Garden’s La Masseria and The Regional Kitchen & Public House in West Palm Beach.
Here, ten toques showcase offerings from their own Flavor menus and weigh in on the dishes they’ll be ordering when their shifts have ended.
Photo Credit: Spoto’s Oyster Bar Dan Bair
Spoto’s Oyster Bar
4560 PGA Blvd., Palm Beach Gardens
Cafe Chardonnay is one of my go-to restaurants. I could eat their caramelized figs every day. The rack of lamb and fettucine with beef filet sounds mouthwatering and the lemon blueberry tarte’s one of the best I’ve tasted. 3800 Ocean’s cuisine is always very imaginative so I know the fried green tomato and mojo chicken will be like nothing I’ve had before.
Photo Credit: Nicole FranzenMarco Barbisotti
Sant Ambroeus
340 Royal Poinciana Way #304, Palm Beach
The seacuterie from PB Catch sounds like a very unusual and interesting dish. I also want to try the cioppino. We have it on our menu and I’d like to see their approach. Café Boulud is a great place and I love their pâté. It’s always done perfectly.
Claude Gagnant
The Parisian Restaurant & Wine Bar
201 U.S. Hwy 1, Jupiter
Having lived and worked in New York City for many years, I love New York-style cheesecake. Fondue is an indulgence for me as well so I’m curious to try the New York chocolate cheesecake fondue at The Melting Pot.
Photo Credit: Nicole FranzenRick Mace
Café Boulud at The Brazilian Court
301 Australian Ave., Palm Beach
I know I’ll be stopping into Imoto for a bowl of ramen, one of my favorites. Isaac Cerny at Pistache is cooking a pork short rib with olives that sounds incredible, and PB Catch’s Aaron Black’s smoked fish dip and seacuterie are calling my name.
Tory Martindale
Graze and Jové Kitchen and Bar at the Four Seasons Palm Beach
2800 S. Ocean Blvd., Palm Beach
I enjoy traditional Southern cuisine so I am excited to sample the boiled peanut hummus with egg, deviled ham, and pickled vegetables at The Regional. Japanese fusion is a food type I love to make and Imoto’s hamachi sashimi is awesome. I am also a big fan of their ramen.
Photo Credit: Gyorgy Papp Photography
Jeff Mueller
Ironwood Steak and Seafood at PGA National Resort & Spa
400 Ave of the Champions, Palm Beach Gardens
Limoncello in North Palm Beach is one of my favorites. I have an excellent meal every time I visit. The food’s consistent and the service is always great. You can’t go wrong with their homemade tagliatelle bolognese.
Tommy Nevill
III Forks
4645 PGA Blvd., Palm Beach Gardens
I like Chef Sean Brasel’s flair for creativity at Meat Market in Palm Beach. I want to try the blackened Scottish salmon with sautéed corn, spinach, and mushrooms with mango glaze and almonds and pair it with a soft, medium-bodied merlot.
Photo Credit: Gyorgy Papp Photography
Thomas Op’t Holt
50 Ocean
50 S. Ocean Blvd., Delray Beach
I love The Cooper and their General Tso’s cauliflower is on point. Café Boulud is great and I’m a sucker for a good roast chicken. The lemon verbena baked Alaska sounds interesting. I also want to try the The Regional’s fried chicken to see how it compares to the version we serve for brunch. All of their desserts are special creations and the chocolate budino sounds like a real treat.
David Valencia
Costa Palm Beach
150 Worth Avenue, Palm Beach
I am a huge pork person and I love cauliflower so Pistache’s pork short rib and The Cooper’s General Tso’s cauliflower both sound mouthwatering. I also can’t wait to try the cioppino at PB Catch—the espelette pepper must give it a such an amazing, spicy flavor bomb.
David Viviano
Temple Orange at the Eau Palm Beach Resort and Spa
100 S. Ocean Blvd., Palm Beach
Café Boulud is on my short list to visit. Starting the meal with pâté is a must followed with steak au poivre, a French bistro classic. For the finale, lemon verbena, orange, and rum give baked Alaska a modern twist.
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