It’s baaaaaccckkk. Angle at Eau Palm Beach Resort (100 S. Ocean Blvd., Manalapan) is back in business—with new chefs, a new vision and a passion for local delicacies. And I should know—I got to taste many of them the other night. I do not do a lot of media tastings anymore; sometimes you start to feel like a baby veal at those things.
But this one was different, with discreet small tastes, vibrant flavors and a nice pace to the evening. We started with Green Cay Farm corn soup, then a tender Maine sea scallop, followed by butter-poached Florida lobster and Hudson Valley duck breast roulade. But wait, there’s more—like Turtle Creek goat cheese-potato terrine and a dessert of coconut, mango and passion fruit.
OK, that sounds like a boatload of food—and it was five courses—but each was small, elegant and the best it could be. As if it were trying out for the gourmet artisanal food Olympics.
We’ve been waiting for this rock star pantheon of great chefs, and they did not disappoint. They are: Executive Chef Josh Thomsen who has worked alongside Thomas Keller of French Laundry and Michael Mina, among others, his longtime sous chef (now chef de cuisine) Manlee Siu and pastry chef Robert Bellini (with a name like that who wouldn’t be a great chef?). Sommelier Tim White kept our glasses filled with wines you wanted to keep drinking all night, and our host Nick Gold made sure everyone was happy.
So there you have it. One more reason to take the long way home on A1A. We’ll be stopping in—maybe we’ll see you there.