Around the county:
There’s a new executive chef at Delray Beach’s Sundy House. Denise Girard came from The Raw Kitchen in West Palm Beach, and also was a chef de cuisine at The Office. A new menu is in place and a $33 three-course prix fixe focuses on the tropical fruits from their on-site edible garen, Taru. More info at sundyhouse.com . . .
The Omphoy’s seafood restaurant, Malcolm’s (formerly Michelle Bernstein’s spot), has a new chef, Michael Wurster of New York. He’s implemented a weekly tasting menus – a five course ($60) and a nine-course ($105). A number of plates well known in the Big Apple are here – pea soup with buttermilk, mint, and prosciutto crisps caught our eye – versions of this seen coming from Jean-Georges Vongerichen’s or David Burke’s kitchens. A tuna with coffee, paprika, clam, chorizo, corn and fava beans is another, while crudo plates and cheese and charcuterie menus are a nice touch. More info at omphoy.com . . .
Frigate’s, the long-awaited spot in North Palm Beach on U.S. 1 in the old Denny’s location has been serving for two weeks now and appears packed on weekends. Few reports are coming out of it, but we’ve noted a delivery truck in the parking lot almost every day. Word is the chef is a former Cool’a Fish Bar (Palm Beach Gardens) stovemaster, and it’s a fish-forward menu, apropos with a dock out back and tiki bar overlooking the tiny canal. It’s good looking from the outside, though according to another chef who went, it’s “pricey.” Three sandwiches, including fried bologna, and grouper dogs, are $10; others are $12 and up. Note it’s just what we’ve heard because there’s no web page, few Facebook posts and little else about them other than a trademark notice online. …
Chef John Bellame – formerly of Henry’s, and well known because of Boca’s long-gone Zemi Cafe – takes on Stéphane’s, an American-French restaurant lounge near Seasons 52 in Boca. Parisian restaurateur Stepane Lang-Willar is the mastermind. Some dishes listed include a raw bar with fresh sea urchins, clams and oysters from both coasts, tuna steak au poivre, filet mignon tartare, and aged prime rib au jus. Master sommelier Virginia Philip helped build the wine lists; they will be featured on the high-tech iPad ordering system available at each table. Weekdays, a prix fixe lunch is planned at $19.90 per person; a champagne brunch will be held weekends. During brunches and lunch, a high-end fashion show with models mingling among diners is planned. The luxe lounge comes alive after 10 p.m., with a small bites menu and drinks from mixologist Melvin Negron. Molecular cocktails, including nitrogen-infused martinis are on the list. More info: stephanesrestaurant.com.
(Ed’s note: Because of incorrect information supplied to JanNorris.com, a former version of this post mis-identified the restaurant associated with the chef at Frigate’s.)