September 29th, 2014 · No Comments
Gold-toned interior of Palm Beach’s Meat Market is designed to be “female-friendly.” /photo by South Moon Photography.
Miami’s “Touch” team, restaurant guru David Tornek and chef Sean Brasel, are bringing their talents to Palm Beach with the opening tonight of the Meat Market.
The upscale steakhouse of the same name has held sway over Miami Beach’s Lincoln Road since 2008, opening to a buzz created by the duo’s first see-and -be-“scene” spot, Touch, now closed.
The gold-toned, 3,000-square-feet restaurant and lounge is touted as “sexy” and “female-friendly” – belying the man-cave stereotype of steakhouses.
It includes the Crudo Bar, a raw bar with shellfish, ceviches and seafood carpaccio that sports signature sauces such as yuzu truffle mignonette, atomic horseradish and habanero cocktail sauce for the fresh oysters. Charcuterie and cheese also are on the menu, exclusive to the Palm Beach branch.
Lively bar crowd expected
The team is planning for an energetic buzz at their bar, and will offer cocktails from Ezra Pattek, mixologist. Modern takes on standards – a Smoky Negroni, a Rested Manhattan – pepper the drink menu.
Bar plates are available from 4-6 p.m. and include an oyster po’ boy, buffalo cheese steak, lobster “pigs-in-a-blanket” and a fig and prosciutto flatbread.
Chef Sean Brasel /photo courtesy Meat Market.
Brasel is known for his innovative takes on traditional and modern American fare. He will be starting in the kitchen with chef de cuisine, David Valencia, who’s just come from Catch in New York and Catch, Miami Beach – both from Top Chef’s Hung Huynh. Andrew Dugard is general manager, with a background in corporate restaurants like Planet Hollywood and the Walt Disney Co. eateries.
The menu is, as its name implies, meat-friendly. Steak is at the forefront, with a three-tiered system of selection.
Kobe, Wagyu and buffalo on steaks list
Signature Steaks is an ala carte menu – New york steaks, filet mignon, prime ribeye and bone-in ribeye are on this menu. Reserved Cuts on tier two offer ultra-premium cuts such as Certified Angus prime short ribeye, a 30-0unce Australian Kobe beef Tomahawk ribeye; 32-ounce center cut dry-aged porterhouse and a Gold Label Kobe filet mignon. The final tier is a mix of chef specialty dishes, including a 12-ounce Wagyu skirt steak with lemongrass, ginger and roasted chili, a half chicken roulade with bacon-braised kale parsnip puree, roasted fall vegetables and chicken jus, and a Durham Ranch buffalo tenderloin with a chili and espresso rub, and a chocolate molé butter.
Kobe beef tartare /photo courtesy Meat Market
Fish , including cedar paper salmon, branzino and and seabass are among the non-meat selections.
For après-dinner drinks and dessert, a Pastry Bar and Lounge will have cozy club chairs and banquettes, designed by decorator Anthea Bosch-Moschini.
For now, the restaurant is serving dinner only; they’ll wait for holiday season to launch lunch.
The Meat Market is at 191 Bradley Place, Palm Beach. Phone 561-354-9800; meatmarket.net. Open for dinner beginning at 4 p.m.; reservations accepted. Lunch service will begin in December.
Tags: The Eat Beat: Restaurant News · Where to Eat in Palm Beach County
September 18th, 2014 · 1 Comment
Everything is made from scratch in Ed Conover’s SLICE of Palm Beach Gardens. /photo by Jan Norris
Don’t be something you’re not. That’s the advice Ed Conover, owner of SLICE of Palm Beach Gardens. His pizzeria has been open three months.
“I want to be a mom and pop neighborhood pizzeria,” he said. “That put off some of the customers of the old place that was here – they were doing a full-blown Italian restaurant. The customers get mad because we don’t have seafood or veal on the menu.“
What he does have is pizza – made totally from scratch. He makes the dough, grows the basil, and hand-crushes tomatoes for the sauce he also makes.
“I get up early – I’m here from 8 a.m. to midnight, seven days,” he said. “I do it all. It’s hard work, but I love it.”
He’s used to hard work – the 48-year-old is a former heavy-equipment operator, and ran bulldozers and cranes at construction sites in South Florida and South Jersey. “I was working on that big airport rebuild in Fort Lauderdale,” he said.
So what drove him from pushing dirt to throwing pizza?
“When I worked in a pizza place as a kid, I had so much fun – I just wanted to have that fun again. The shop I worked at as a kid, we were all young. It was a very busy place, but we all worked together and had fun.
“I opened this place to have fun again.”
Conover, originally of Staten Island, N.Y., has no formal training in the kitchen. “I just know what tastes good and goes together.”
He’s using recipes inspired by his grandmother’s – though not her exact ones.
“My grandmother’s pizza was the best. She influenced me. My mom and grandmother are full Italian. My mom never learned to cook – my grandmother did all the cooking and wouldn’t let her in the kitchen. But I spent so much time with her – she just turned 90. I learned to cook watching her as a kid.
“I’ve begged my grandmother all these years for her dough recipe…she tells me she’ll leave it to me in her will,” he said, laughing.
The pies he makes are, for the most part, traditional. “All we had were sausage, pepperoni and mushrooms growing up. That’s what I know.”
He calls the modern pizza combinations he’s seen “designer” pizzas.
“I have requests for stuff I’d never thought to put on a pizza – I remember when ham and pineapple became popular – Hawaiian pizza they call it. Then they started getting crazy. On the boardwalk on the Jersey shore, they put baked ziti on your pizza, or French fries. A loaded baked potato pizza – you can get anything on a pizza there.
“I do a pizza with shrimp and fra diavolo sauce. And I make a roast beef one with brown gravy instead of red sauce, and provolone cheese. You wouldn’t think it would be good, but it really is. One day, I was here and made myself one and a couple of people saw it and tried it and they liked it. That’s as exotic as I know, though.”
It’s all from fresh ingredients – on that, he’s a stickler, he said. “You can’t compromise on quality. Everything here is made fresh. I make my dough from scratch, and my sauce. You can buy pre-grated cheese in the bag. I won’t do that – it’s not fresh once it’s grated. So I buy the blocks and grate my own fresh every day.”
There are pastas and salads on the menu as well, but the focus is on the pies.
He does buy rolls for his sandwiches. He tried making the breads himself, but it was too time consuming, he said.
“I tried several rolls and found a great bakery in Fort Lauderdale who delivers them fresh. They’re very good rolls.
“I buy bushels of mushrooms and slice them myself. I season them and cook them – never use mushrooms from a can. I grow my own basil in the back so I have it fresh all the time. I make a pizza with the fresh basil, mushrooms, and cheese – it’s almost like a Margharita.”
The best sellers are the traditional pizzas, but his best sandwich is a Philly cheesesteak, he said.
“I get prime rib, and slice it thin. Then I throw it on a flat-top grill, season the meat and the mushrooms – always fresh, not canned. I can put any cheese on it they want. But yeah, I have Cheez Whiz in the back. Some people ask especially for it.”
A specialty of the house is a “panzarotti,” a fried calzone – sort of. “It’s a pizza turnover, no ricotta. “There’s sauce, cheese, and whatever toppings you want. Then it’s deep fried – it gives it a whole different texture inside and out. They’re incredibly delicious.”
He says he’s not seen them anywhere else down here and believes they’re a product of the Jersey shore.
His other specialty is zeppole – fried dough sweetened with powdered sugar. His signature ones are filled with cannoli cream that he also makes himself. These are sprinkled with powdered sugar, and if the customer asks, drizzled with chocolate or caramel syrup.
“I call them fried dough sweet poppers,” he said. “Everybody loves them.”
He’s just now telling locals about the pizzeria, handing out flyers. His customers have come in through word-of-mouth, including the former owner of a popular pizzeria behind the plaza. “Albert used to own Alberto’s pizzeria behind me. He comes in a lot and has sent so many people to me – he loves my pizza.”
He thinks Slice will catch on. “It won’t be for lack of hard work. I think people will find out about my quality and integrity. I’m here from open to close – watching every sandwich, and I make every pizza myself. I’ll put my food up against anybody’s. All my customers know I stand behind my food 100 percent.”
What advice would he give to a potential restaurateur? “’Are you crazy?!’ Seriously, my advice would be to make sure that you are passionate and committed, because opening a restaurant will consume every waking minute of your time. And make sure that you have fun and love what you do, because it will help you through the stressful times.”
SLICE of Palm Beach Gardens
- 9910 Alt. A1A (Promenade Plaza), Palm Beach Gardens
- 561-360-2633; sliceofpalmbeachgardens.com
- Open daily, 11 a.m.-11 p.m.; midnights on some weekends; delivery available.
Tags: Chefs of Note · Talking Tables
September 10th, 2014 · No Comments
Thierry Beaud, owner of Pistache, brings Paneterie to downtown West Palm Beach. /photo by Jan Norris
Paneterie, a French bakery/café, opened last week on Clematis Street in West Palm Beach. Thierry Beaud, managing partner of the nearby Pistache French bistro and PB Catch in Palm Beach, is behind it.
Though it has a stocked pastry case – examples of traditional Napoleans, croissant, macaron and éclairs line the shelves, there is a difference in a paneterie and a patisserie, Beaud said.
“A paneterie is where you sell bread from and it’s the place where you store the bread – the word pantry is derived from the word,” he explained.
Long loaves are available – along with sandwiches such as a crocque monsieur, brie and ham, salads, and the locally roasted Oceana coffee.
What made him open the casual shop with a French bistro right around the corner?
“I have a big sweet tooth,” he said, laughing. “For me, it is a necessity. I grew up with them – all around there were shops like this.”
He explained the “fourth meal” served in France. “After school, we always had something sweet –some treat. This was our fourth meal.
“There was no place downtown to have a nice pastry. And, it’s always been in my mind to open one.”
Pastry assortment at Paneterie. /photos by Jan Norris
To do so, he is partnering with the patisserie in Palm Beach, Patrick Leze Patisserie. Leze, who holds the French master pastry chef distinction, is creating the foods at Paneterie.
“It’s more upscale in Palm Beach, with homemade chocolates and macarons. It’s more street-friendly on Clematis,” Beaud said. “There’s an accent on sandwiches, baked goods, breads. It will be grab-and-go so foods are ready for those in a hurry, as they are in France.”
Sandwiches and pastries will be prepared fresh daily – they have a one-day shelf life. “We will make special sandwiches to order, but if customers don’t want to wait, they won’t have to,” he said.
Seating is limited to a counter with stools and outside tables under an awning.
Paneterie, 205 Clematis St., West Palm Beach; paneterie.com. Open 7 a.m. to 11 p.m. daily.