New City Tap House has football game plan
I headed to the newly opened City Tap House Wednesday night at CityPlace, in West Palm Beach. In the space that was Brewzzi (second floor, across the walkway from City Cellar), not much of the layout has changed. But the walls, booths, chairs and lighting all reflect a wood, rustic feel that the restaurant wants to mirror its gastropub food. I tried the Ten Spice Wings, which are not spicy, but rubbed with a sweet(er) mix, and they will be popular at game time. Had dinner and tried a few other plates, but I wanted to focus on their Sept. 3 kickoff game menu: They’re featuring cheesesteak spring rolls ($10), Bavarian pretzels, $4 Yuengling pints and $6 cava, red and white wine, among other things. Those and the 15-foot multi-TV screen will keep you up on the football games! City Tap House is open for lunch, dinner and brunch now.
Grato sees Chef James Strine arrive in the kitchen
Photo by LibbyVision.com
Earlier this month, Chef James Strine moved from his noted position as executive sous chef at Café (Daniel) Boulud on Palm Beach, to become executive chef at Grato, which opened to resounding acclaim in early 2016. Strine spent nine years at Café Boulud, and focused on bold, seasonal dishes. He’s leading Grato’s staff, and putting his touch on the place, which includes starting a happy hour menu very soon. Remember that lunch just started up, in addition to Sunday brunch and dinners, so the yummy Italian dishes are available a good part of the day. A happy hour menu is eagerly awaited! Grato (1901 S. Dixie Highway, West Palm Beach; 561/404-1334) was the brainchild of Chef Clay Conley and his partners, who also have Palm Beach’s Buccan, Imoto and The Sandwich Shop.
Theo’s Palm Beach owner/chef trained, worked here
Palm Beach will add an award-winning chef opening a restaurant, with Chef Anthony Theocaropoulos opening Theo’s Palm Beach this season. His spot will be at 150 Worth Avenue, and will have inside tables and a full bar, but also a grab-and-go area for fresh juices, sandwiches and salads. Theo will concentrate on “New American” cuisine, meaning a bit of Mediterreanean with an Asian twist. He has an impressive resume. Theo was part of a Michelin Star-winning team at Chef Michael White’s restaurant, Ai Fiori, in Manhattan. He also was at the opening of Manhattan’s Eataly, and was part of the opening kitchen team at The Breakers’ Italian restaurant. He also opened a Brooklyn restaurant, Cooklyn, in 2014, which closed recently. Theo started his career by training at our local Lincoln Culinary School.
Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.