The Breakers Palm Beach hotel, 1 South County Road, Palm Beach, 561-659-8480, HmfPalmBeach.com
The lively sounds of a night life scene now drift through the historic grand halls of this legendary hotel.
In quite a departure, the vast open space of the former Tapestry Bar and L'Escalier restaurant has been dramatically rejuvenated to evoke the feeling of a Palm Beach cocktail soiree in a swanky lounge setting, part of the resort's $6 million renovation project.
Contemporary custom-made Italian furniture and multi-colored argyle carpet contrast with the golden-era glamour of the original fresco high-beamed ceiling and opulent wrought-iron chandeliers. An open kitchen and a wine wall holding 7,000 bottles anchor the room, as well as two mahogany bars: one beckoning with cocktails and the other with sushi ($5 to $20).
"It's all about customer interaction and the new jet-set generation of Palm Beach," says Kirill Basov, music and entertainment director.
Details carry out the classy, nostalgic theme down to the waitresses' updos and a DJ setting different moods with toe-tapping music that ramps up after dinner hours as the lights dim. Live music and movie nights are to come.
The drink lineup features craft beers, 1,600 selections of wine and cocktails ranging from vintage to experimental, such as Railcar #91 with Courvoisier VSOP, lemon juice, honey and orange foam ($14).
"I feel like I'm half James Bond and half Frank Sinatra," says bar manager Dan Rundle.
Seasonal global cuisine and the gourmet food-truck movement inspire the informal sharing plates, such as wild boar empanaditas ($16), duck bao buns with blood-orange ponzu ($22) and lamb meatballs with Spanish mole ($19).
HMF, named after the hotel's founder, Henry Morrison Flagler, is serving dinner nightly until it opens for breakfast, lunch and afternoon tea after the New Year.
399 SE Mizner Blvd., Boca Raton, 561-826-2625, Table42Boca.com
This Royal Palm Place spot centered around a coal-fired oven has introduced new items on its classic Italian-American menu.
"We are that local comfortable neighborhood restaurant that exercises customer feedback,´ says Matthew Danaher, executive chef and culinary director of GR Restaurant Management Group. "Our loyal guests suggested some new menu inspiration."
New favorites are spicy chicken panini with gorgonzola and smoked turkey BLTA with avocado¿(both $12) for lunch and chicken rustico with prosciutto, eggplant, provolone and vodka sauce ($22) for dinner. New lunch and dinner bestsellers are crispy mozzarella with arugula ($12), coal mine wings with honey balsamic, grilled onions and blue-cheese dip ($12), hormone- and antibiotic-free grass-fed burger with hand-cut fries ($14) and shrimp scampi¿($19). Two of the seven new pizzas are spicy eggplant and artichoke mushroom with three cheeses (both $17, medium; $19.50, large).
California Pizza Kitchen
Sawgrass Mills mall, 2610 Sawgrass Mills Circle, Sunrise, 954-465-2041, cpk.com
This international chain has chosen The Oasis area of this iconic outlet mall to unveil its new flagship restaurant with a rejuvenated layout and wraparound patio with lounge seating and fire pits, harking back to its West Coast roots.
Situated in the former space of Wolfgang Puck Grand Café, lunch and dinner will be served daily amid a reconfigured seating format and large social bar near the entrance with unfinished reclaimed wood throughout. The pizza hearth has become a bigger focal point to showcase the chefs returning to the tradition of stretching and tossing the dough, and black-and-white photos of California are mixed with color photos of local scenes.
New items are sweet-pea carbonara ($14.50), hand-tossed Korean pork barbecue pizza topped with spicy kimchi salad ($13.25) and roasted Brussels sprout and bacon pizza on crispy thin crust with goat cheese ($13.50).
Additions to the beverage menu are Numi Organic Teas ($2.50), three wine flights ($11 to $15), larger draft beers and new cocktails such as the strawberry basil martini ($8).
4626 N. Federal Highway, Lighthouse Point, 954-946-9240, LeBistroRestaurant.com
Chef/co-owner Andy Trousdale's fall/winter dishes are in full swing at his modern French restaurant.
New items on the nut-free and mostly gluten-free menu include: foie gras roulade with spiked plum jam, crostini and porcini balsamic ($19); Prince Edward Island mussels with chardonnay, garlic, cream, herbs and hand-cut fries ($19); roasted breast of veal with cream of leeks ($26); and roasted pork belly with potato, napa cabbage and apple raisins ($24). Finish with a gluten-free chocolate-chip brownie with chocolate sauce ($8).
Trousdale is continuing his four-course Dine Out menu every night, except holidays and Mondays night when closed, for $35, or $100 for two people with a select bottle of wine. Two of the eight appetizers are duck-confit pate and baked escargot with garlic butter and basil pesto. Two of the nearly dozen entrees are braised lamb osso bucco and beef tenderloin medallion with green peppercorn cream sauce. End with French apple tart as one of the four desserts.
Any two Dine Out courses are $25 from 5 to 6 p.m. Tuesday to Sunday, with a supplement on the beef Wellington.Copyright © 2015, CT Now