Boca's Farmer's Table opening at North Palm Beach Country Club (FL Weekly) June 6-12, 2019PALM BEACH FLORIDA WEEKLY I www.FloridaWeekly.com
WEEK OF JUNE 6-12,2019 1 ARTS & ENTERTAINMENT 1 1315
FLORIDA WEEKLY CUISINE
Boca's Farmer's Table opening
at North Palm Beach Country Club
janNORRIS
jun@jamorris.com
North Palm Beach will be snagging a
top restaurant from Boca Raton for its
new country club, set to open this fall.
The village has contracted the Farm-
er's Table owners to operate the res-
taurant and banquet rooms of the new
clubhouse, which is expected to open in
early fall.
Partners Mitchell Robbins and
Joseph Giannuzzi are excited about the
project, their first outside the Wyndham
Motel in Boca Raton that the restaurant
there serves.
Mr. Robbins talked about the project
being more than a dining location.
"We've always looked at Farmer's Table
being more than a restaurant," he said.
"It's much more of a community establish-
ment."
He considers it a country club for the
public — those who aren't part of a club.
"The village has put a lot of time and
money into rebuilding the country club,"
he said, calling the $18.9 'on project a
"gamechanger" for the area.
The 24,000 -square -foot space will have
a restaurant serving all day, as well as a
private dining and banquet facility. A pool
area dining spot, as well as golf cart ser-
vice to golfers are planned.
One of the highlights is the banquet
space, he said.
"We pride ourselves on private dining
as well as events," Mr. Robbins said. A
large private area in the Boca restaurant
allows cooking classes, large parties, cor-
porate events and more to be serviced by
Farmer's Table. He's anticipating a large
wedding business as well as large parties
similar to Boca's at the North Palm loca-
tion.
"It's a dramatic location. It has a huge
rotunda and exquisite views of the golf
course: '
Bar mitzvahs, 50th anniversary parties
and wedding receptions already are being
booked with the village, he said, well
ahead of the opening.
Menus will follow the "green" theme
that Boca's location features — choices
of meats, fish and vegetarian dishes that
use local farms and sustainable resources
when available, and complementing sides
and starters that have a healthful focus.
`All different types of people, no matter
their status, are much more aware to eat-
ing healthy today," he said.
Partner and chef Giannuzzi will oversee
the menus. He began with his own The
Green Gourmet in Delray 20 years ago.
The small takeout cafe finally outgrew its
space and moved to a stand-alone spot on
West Atlantic Avenue. After it closed, the
chef was approached by Mr. Robbins to do
the Farmer's Table.
The goal was a restaurant that fit the
healthy lifestyle focus of Mr. Robbins'
Wyndham hotel, which has gyms, yoga
classes, nutrition lectures and more for
its guests.
Mr. Giunnuzzi said there's been a sea
change in people's eating habits from
the time he started, with diners choos-
ing healthy alternatives to favorite foods.
"Look at the vegan alternatives going
mainstream," he said.
A lot of it comes from exposure to food
and cooking, as well as travel — expected
in a hotel audience, but seen throughout
society, he said.
"I always listen to the guests. They're
VILLAGE OF NORTH PALM BEACH
The North Palm Beach Country Club,
seen here under construction, will have a
restaurant run by Farmer's Table.
so educated about food today. They know
smoke -points of oil and techniques and
ask about them. It keeps us always thin
ing ,�
They recently added the Farmer's
Express takeout market next to Farmer's
Table with prepared foods and ingredients
used at the restaurant.
"It really took off," Mr. Giannuzzi said.
"We really weren't prepared for how pop-
ular it would be." Fresh juices, specialty
foods, breads and meal starters are sold.
Prepared dishes sealed by vacuum and
sold from the refrigerated cases will hold
for days in the refrigerator and can be
cooked in minutes, he said.
The convenience of having a restau-
rant meal at home has become a major
segment of the industry, and Mr.. Robbins
expects it will be a hit in the North Palm
location as well.
In the restaurant they will be able to
change the menu at least four times a year,
Mr: Robbins said. Prices are affordable
enough to -dine several times a month, and
diners will want to see fresh items on the
lists.
"Our entrees are complete meals. When
you eat at the Farmer's Table, you have a
very, very complete meal," he said. Unlike
other restaurants that offer a protein, then
other sides and complementing foods are
ala carte. It's all inclusive at the Farmer's
Table, he said.
"I'm a person who eats at the restau-
rant every day. We're the constant critics.
We'll be adding things that keep us very
relevant as they come along."'
They'll start with brunch once they
open in the fall, then add dinner and
breakfast service. Along the Way, they
hope to do special services such as some-
thing for the 4th of July. He's hoping to be
a big part of the local community, with
events planned for holidays and special
occasions.
As of now, a mid- to late October open-
ing is planned. "We'd like it to be earlier,"
he said. Construction is unpredictable,
however — as a real estate developer, he
knows this well.
Regarding the unknown name and rep-
utation they bring north, he said, "We're
here for the long term. I feel if we can
make one great meal for someone, and
they tell four friends, and they get great
meals and tell four friends, word of mouth
will spread. They'll find us."
ii1TtC
Want to cook for Dad on his day?
The Okeechobee Prime Meat Market
is selling packages of steaks and other
meats at its store next to the Okeechobee
Steakhouse.... Free burger and a beer for
dads at The Trophy Room in Welling-
ton on Father's Day at lunch.... Maven
in Palm Beach remains open through the
summer with an abbreviated menu, and
a new Saturday brunch that runs June
through August.
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JAN'S Places
for coffee
A trio worth noting
0 R Something about a coffee shop
draws conversation.
HAROLD'S COFFEE LOUNGE
509 Northwood Road, West Palm Beach. 561-833-6366; www.haroldscoffee.com.
They take their coffee and its production seriously here, and Fair 'T'rade
practices are foremost. Cold brew Intelligentsia is their signature brew. The
artsy and community -driven lounge has events planned weekly. Almost always
pick up a conversation in the laidback lounge area that invites interaction
among j ava-loving strangers, day and night.
2 PAPA KWAN'S COFFEE SHOP
13882 U.S. Highway 1, Juno Beach. 561-273-5692; www.papakwans.com.
Tucked off the highway, the tiki-oriented shop serves organic cold
brew coffee along with creative breakfast bites and wraps. The friendly staff
aims to please, and guides the undecided. A plus: Kombucha, teas, coffee and
some foods can be sampled before you buy. Don't come in a rush here —
there's a laidback vibe, and their tasty dishes are prepared to order.
3 OCEANA COFFEE CAFE
150 U.S. Highway 1, Tequesta. 561-768-7887; www.oceanacoffee.com.
Roasted nearby, the coffee here is hands-on from the single source
bean to the cup. Get schooled on java — the knowledgeable staff can describe
in detail the roasting process and how it affects the flavor. The shop is an open
space that lends itself to the local musicians and crafters they support, as well
as group meetups and wine dinners. Here, it's more about coffee and conver-
sation, though small bites are available. lri
— Jan Norris, jnorris@floridaweekly.com
THE SIP: Sampling local libations
JAN NORRIS / FLORIDA WEEKLY
The Sip: Crack of Dawn Saison
The Place: American Craft Ale -
works, 200 Clematis St., West Palm
Beach. 561-425-5799; www.american
craftaleworks.com.
The Cost: $8 for a 12 -ounce glass
The Details: Think of this lighter
style of Belgian beer as the brew of
summer. Hoppy on some notes, it's
characterized by a citrus tang and
serious carbonation. This one is 5.6
percent ABV, and it goes down eas-
ily, especially paired with the some-
what salty -sweet boiled peanuts on
this new craft ^brewery's menu. Find
dozens of other beers to choose from,
though, and solid comfort foods to
pair with them. SE
-- Jan Norris,
jnorris@ftoridaweekly.com