Italian seafood restaurant Polpo to open at Eau Palm Beach Resort
Designed as a beachfront restaurant with an upscale ‘cozy’ vibe and an emphasis on Italian seafood, a second location of a long-standing establishment in Greenwich, Connecticut is slated to open this winter at Eau Palm Beach Resort.
Polpo, which translates to “octopus,” could open by mid-December in a beachfront food court getting a facelift as part of a larger multi-million dollar renovation underway in the seven-acre Manalapan complex, which remains open.
The introduction of an outpost in the Palm Beach area of Polpo, 20, of Greenwich has always been in the cards, but “we only made the decision to do it after we found the perfect fit. “Founder Ron Rosa told The Daily News. .
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Polpo will offer her guests dishes such as grilled octopus and branzino in a “fun and cozy” dining ambience, said Rosa, from Calabria, Italy, whose early career restaurants included Ecco in Tribeca, New York. .
“Everyone who comes to Polpo feels like they are in their own private club,” he said.
The new restaurant is housed in the former Temple Orange bistro, whose orange hues have given way to an aquamarine palette as Polpo takes shape.
Arched windows, a bar and a marine-themed wall mural are key elements of the new indoor-outdoor floor plan, said Maurice Salcedo, director of West Palm Beach-based Bilkey Llinas Design, which is carrying out the renovations. ‘Water.
“The restaurant’s new layout brings the outdoors in, accentuating the beachfront location,” Salcedo told the Daily News.
Under the culinary direction of Water’s Executive Chef, Neill Bailey, Polpo’s menu takes inspiration from Greenwich’s flagship and adds Florida seafood like pompano.
Table-top boneless Dover sole and branzino served in copper pans are among the planned interactive seafood presentations.
Live lobsters will be brought to customers’ tables before becoming a dish called “angry” lobster made with white wine and hot peppers.
Baked clams and grilled octopus with cannellini beans and arugula are among the other seafood dishes.
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The menu also includes the Caprese burrata; meatballs in marinara sauce; Top quality steaks; and ravioli with truffle cream. Groups can opt for tagliolini prepared in a giant parmesan wheel.
In addition to an extensive wine list, Polpo’s drink program will feature drinks such as exclusive cocktails and homemade Italian limoncello.
Rosa’s wife Dominique, who for decades helped run Polpo in Greenwich, said the philosophy of the couple’s restaurant is to build meals around ‘experiences’, of welcoming guests’ like family “To the offer of” attentive service à la française “.
Add to that Polpo’s “historic gastronomy” and Eau’s “hospitality expertise”, said resort general manager Tim Nardi. “Eau Palm Beach’s partnership with Ron and Dominique Rose is a perfect union.”