Bowing to the realization that the casualization of fine dining impacts even the tony Ritz-Carlton Palm Beach (100 S. Ocean Blvd., 561/533-6000), the resort’s once ultra-formal Angle restaurant has taken the starch out of its shirt and reinvented itself as a more laid-back supper club with Slow Food overtones.
Chef Ryan Artim is tapping Florida’s bounty of seafood with such dishes as chilled Key West pink shrimp, Fort Pierce golden tile with cauliflower and tomato chutney, and Gulf Coast red snapper with hearts of palm and vanilla vinaigrette. Swank Farms assortment of field-fresh greens are also on the menu, as all-natural beef from Creekstone Farms and Nature Farm veal.
Though the atmosphere and food may be more casual, the restaurant itself is still plenty ritzy, with walls paneled in chocolate velvet, elegant furnishings, giant candelabra, and an opulent amber and onyx chef’s table.
Hey, it is the Ritz.