For Almond Palm Beach, Spruzzo and 1000 North, a new year means a new menu.
Almond Palm Beach
Working hand in hand with local friends and growers, Almond Palm Beach boasts a new artisanal, market-driven menu for the season that features fan favorites with a twist. “Local ingredients and serving in a sustainable way, to reduce our carbon footprint, is a priority for us no matter the season,” says co-owner, Lee Felty of Almond. “We love being able to showcase what South Florida has to offer.” Sip on new cocktails like the Fig’d Up, made with brown sugar, fig preserves, tequila, mezcal and lemon, or try Blonded, mixed with vodka, lime, agave, ginger, cloves, cinnamon and black pepper. As for new bites? Indulge in the red wine-braised short rib with chive gnocchi, house-cured bacon and pickled red onion, or save room for the brunchonly chorizo omelet with peppers, onions and manchego cheese. 207 Royal Poinciana Way, Palm Beach, 561.355.5080
Spruzzo
The Ben, Autograph Collection’s executive chef Jesse Pita has cooked up a new menu that blends Italian, French and Spanish coastal tastes and ingredients, in addition to a revamped craft cocktail menu and rollicking raw bar of Florida’s freshest catch and crustaceans. While dining on the hotel’s waterfront rooftop with astonishing Intracoastal views, chow down on the menu’s piece de resistance—an elaborate Grand Tower that mixes together a literal tower of raw bar favorites: a half Maine lobster, a dozen oysters, a dozen cocktail shrimp, king crab legs and a trio of prepared tartares (tuna, salmon and hamachi). 251 N. Narcissus Ave., 8th Floor, West Palm Beach, 561.461.0050
1000 North
1000 North expands its flavor profile with elaborate entrees from land and sea. “Fusion is one of the food trends this season, and we are blending some Asian flavors with our modern, regional offerings,” says 1000 North’s culinary director and general manager, Lee Morris. “The spices are vibrant and heighten the rich flavors of Southern cuisine. The result is a universal appeal.” Nibble on the caramelized scallop, complete with a buttery scallop, country ham, and charred pineapple foundation, layered with nuoc cham, Thai chile and puffed rice; or dive into larger plates like the stuffed chicken, finished with sausage and cornbread stuffing, barbecue baked lentils and a green tomato slaw. 1000 N. U.S. Highway 1, Jupiter, 561.570.1000
Photography by: From Top: BY ELLA BERGQUIST
