Grato
“Definitely our meatballs. We use veal, pork and beef, and serve them over creamy, soft Parmesan polenta,” says Clay Conley, executive chef of this high-octane bistro. “They bring people back to their childhood, so it’s no surprise they’re a hit.” 1901 S. Dixie Highway, 561.404.1334
The Breakers Seafood Bar
While guests fly in for their crabcakes, lately the lobster coleslaw is fighting for top spot. “It has a generous portion of Maine lobster chunks mixed with shredded white cabbage,” says executive chef Anthony Sicignano. “It is the perfect balance in the middle of sweet and tangy, great for enjoying family style.” 1 S. County Road, 877.724.3188
The Colony Hotel
The crustacean clamor continues at The Colony Hotel. “We remove our lobster from the shell, allowing our guests to enjoy without effort,” says executive chef Tom Whitaker. “We then slow-poach in butter and thyme before serving with shaved fennel and Meyer lemon salad, sweet potato puree, brulee orange and a thermidor sauce. It’s light but complex—our fun spin on this classic.” 155 Hammon Ave., 561.655.5430
Café Boulud
“Dover sole is a timeless dish,” says executive chef Rick Mace. “The tableside service is a draw, and it harkens back to a time when service was more formal. We prepare it simply and serve it with fresh, market vegetables.” 301 Australian Ave., 561.655.6060
Trophy Room
Après polo, head to Wellington’s newest hot spot. While surf and turf abound, it’s the decadent churro funnel cakes served with Gelato Petrini’s 1942 Don Julio Tequila custom gelato that’s the real Gallup Poll winner. “It’s definitely an adult dessert that brings you back to the fairgrounds,” says managing partner Amer Marukic, “but better than what you remember!” 1230 S. Shore Blvd., 561.793.2110
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