A little after a year since the Ritz Carlton Palm Beach became Eau Palm Beach Resort & Spa (100 S. Ocean Blvd., 561/533-6000), the changes are being felt in the hotel’s chic, view-rich Temple Orange restaurant.
Chef de cuisine (and Emeril Lagasse alum) Armando Galeas has come up with new lighter and healthier but still robustly flavorful Mediterranean menus at breakfast, lunch and dinner. An extensive breakfast buffet has been added to the usual a la carte morning offerings, featuring everything from cured meats and cheeses to house-baked pastries to made-to-order egg dishes and a daily quiche.
At lunch, such midday staples as burgers, sandwiches and grilled fish are supplemented by a roster of inventive salads (mesclun greens with figs, basil, goat cheese and pomegranate vinaigrette) that can be bulked up with grilled chicken, fish and steak, and flatbread-like “bacos” tricked out with turkey meatballs or slow-roasted pork.
Dinner features local fish, grilled and presented with chermoula or parsley-caper-tomato vinaigrette, plus a vegetarian pappardelle with pea shoots, mint butter, saffron cauliflower, artichokes and pine nuts and sides from naughty (beer-battered onion rings with smoky catsup) to saintly (lentils with hazelnuts, mint and celery root).
There are also three-course menus for the summer season priced at $20 per person at lunch and $35 at dinner. And now Eau know. . .