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EatBeat: Kitchen, a New Restaurant, Opens in Vagabondi Space in West Palm Beach

October 21st, 2013 · 3 Comments

Kitchen-interior

The 36-seat dining room at Kitchen, in West Palm Beach. Photo: Lila Photo, courtesy Kitchen

Chicken schnitzel

Chicken schnitzel

The former personal chef for Tiger Woods gave up the private chef road and went commercial. The result is Kitchen restaurant in West Palm Beach.

Kitchen opened October 4 by chef Matthew Byrne, with front of house run by Aliza Byrne, his spouse. Opening night had seats filled by food lovers who know the chef by reputation and went to support him.

Matthew and Aliza Byrne

Matthew and Aliza Byrne

“Our motto is ‘Keep it Simple;’ buy the freshest ingredients and cook them minimally,” Aliza said. “We wanted a restaurant that reflected how we live and entertain and cook at home. We want this to have the same feeling as walking into a dinner party, and walking out with an experience.”

The space at the corner of Dixie Highway and Belvedere Road used to be Vagabondi. “Carlos wanted out of his lease to do other things, so we bought out his lease, and bought all his fixtures. We completely reworked the space,” she said. “We found a storage space in the back that we added drywall to and finished out – it’s at the back of the kitchen and is now the Chef’s Table. Private parties of up to 10 people can book the table where we serve a four-course chef’s tasting menu for $60 per person.”

The food is comfort-style with a touch of French influences that the chef picked up working in Philadelphia. Roast chicken, and veal loin chops are among the standards on the menu.

“It’s simple food, but people are loving it,” Aliza said. The chef’s signature dish is chicken schnitzel – a pounded and sauteed chicken breast with radish, sweet onion, arugula, mushrooms and a fried egg over all. Crab cakes with corn relish and aioli, a tuna tartare terrine, and a prosciutto and asparagus appetizer grace the menu that changes often.

Beets with blue cheese, microgreens and walnut oil /courtesy photo

Beets with blue cheese, microgreens and walnut oil /courtesy photo

“We’re so lucky right now to get heirloom tomatoes from Walter at Farmhouse Tomatoes (in Lantana). We’re trying to use as much locally grown produce as possible, but all good quality products. All our chickens are Murray chickens with no hormones or antibiotics; we use Bush Brothers’ prime beef.

A beet dish features blue cheese sandwiched between slices of roasted red beets with microgreens and a walnut oil dressing.

A dessert medley recently included a chocolate mousse, strawberry shortcake and creme brulee.

“We have a nice wine list, all boutique items,” Aliza said. She’s a stickler for staff training and has an employee handbook and training manual for the staff.

“Great food is nothing without great service,” she said. “We’ve got it all.”

Kitchen is open Tuesday through Saturday for dinner only; in season, Mondays may be added. “Because of our parking lot, we’re not allowed to serve lunch,” she said.

Kitchen

  • 319 Belvedere Road, West Palm Beach
  • 561-249-2281; www.kitchenpb.com or facebook.com/kitchenpb
  • Open Tuesday-Saturday, dinner only, from 6 to 10 p.m. Reservations suggested.

Tags: The Eat Beat: Restaurant News

3 responses so far ↓

  • 1 Rames patrice // Oct 21, 2013 at 9:07 pm

    Matthieu loved and understand food he is not only very talented but have the cooking passion which cannot be taught.
    His creativity and respect for the food is been there since I known him when he was 15 years old.
    So he has 100% of my support.
    West Palm Beach is lucky to have Matthieu Byrne as a chef and a hostess like Aliza which have a great if not the best sense of hospitality!
    I wish them good luck!
    Chef Patrice rames.

  • 2 myrna sossner // Oct 21, 2013 at 10:06 pm

    Would it be too crass to ask the number of $ signs for the menu?

  • 3 Cormac // Oct 24, 2013 at 12:34 pm

    This could not happen to nicer people, Mathews cooking is on paralleled, his warm kindness , energy and passion is infused in everything he cooks, you will not be disappointed

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