It’s happened to Italian restaurants, pizzerias, pubs, burger joints. . . and now it’s happening to steakhouses. The old-fashioned meatery, with its dark, heavy furnishings and low light, clubby (read: stuffy) atmosphere and air of expensive formality, is being reimagined as a hip, contemporary, fun restaurant that just happens to sell really good cuts of designer meat.
Latest case in point: Flagler Steakhouse as Palm Beach’s tony The Breakers. Design and menu details are being finalized as I write, but in mid-November the wraps are expected to come off a new Flagler that’s been redone from top to bottom. The concept, according to resorts marketing & communications director Bonnie Reuben, is to give the restaurant “a luxurious and alluring new cool, a timeless social club reinvigorated with a modern style and rhythm.”
What that means is a redesign by New York designer to the stars Adam Tihany (who also did the resort’s classy-contemporary HMF) that uses a red, white, blue and cream color palette with gold accents. The reworked menu will, of course, feature prime beef, but also seafood and Italian dishes. Sommelier Virginia Philip will offer up an extensive wine list, and the bar program will be redone as well. Even the staff uniforms are in for a change.
I should have more specifics in a week or two and when I know, you’ll know.