Several factors contribute to creating a successful restaurant: quality ingredients, consistency and top-notch service. But when a concept can evoke a genuine sense of place, that’s the je ne sais quoi, or secret sauce, that can’t be bottled. The Blue Door’s effervescent hospitality welcomes you in from the moment you open the arched, sapphire door. It possesses an airy, secret-garden quality without feeling standoffish. Its neutral color palette with pops of blue and lush landscaping instantly transport you to southern Europe. The casual, sophisticated aesthetic effortlessly pairs with its laid-back vibe and simple (but not basic) menu.
The powerhouse team behind this idyllic setting includes Miami hospitality veterans Tamara Magalhães and chef Nano Crespo. The husband-and-wife duo sharpened their culinary skills at Miami’s Mandolin Aegean Bistro and most recently The Drexel. They joined forces with entrepreneur Max Ricci, his wife and interior designer Sara Ricci, and fellow entrepreneur Michael Katzenberg to bring The Blue Door to the SoSo neighborhood in West Palm Beach.
When bread truly stands out, I have an inkling that the food will be up to par. I smelled the bread—its warm and toasty essence—before it hit the table. I expressed my infatuation with it, and the waiter shared that it takes three days to make the bread—time well spent.
We started with the Local Tuna Carpaccio ($25), Octopus ($26), Italian Fennel Sausage ($18) and Mediterranean Dip ($18). To say that chef Crespo likes fresh herbs is an understatement. The translucent tuna was topped with a zesty leafy medley. The dip, made of gigante beans in lieu of the typical garbanzos, is served with an herbaceous gremolata and a variety of vegetables that serve as perfect dipping vessels. The octopus, a perfect balance of charred tenderness, sits on a bed of mint, parsley and dill. The house-made sausage has a fennel flavor that’s bright and not overpowering, and when it’s dipped into the house-made Dijon mustard, all the flavors explode in your mouth.
I’m not a huge fan of ordering chicken, but my husband ordered the Flat Iron Half Chicken ($30), and it blew me away. I’d come back for this. It’s butterflied, moist and has a wonderful grilled char. We also tried the Whole Branzino ($47) that arrives sans head and is packed with an herbal, citrus flavor. Chef Crespo customizes salt blends for all of his proteins; the fish mix includes dehydrated lemons, fennel seeds and smoked sea salt.
For dessert, we tried the Pavlova ($16), an airy stack of meringue, Greek yogurt cream and fresh strawberries. We also ordered house-made vanilla ice cream, and I was pleased that it tasted of real creamy vanilla bean.
The food was fabulous and the ambiance was comfortable, but what truly stood out was the service. Our glasses were never empty, sharing dishes came with serving spoons, and it was always done with a smile. The Blue Door knows how to deliver a commendable level of hospitality that should not be missed.
IF YOU GO
5700 S. Dixie Highway, West Palm Beach; 561/360-2064
PARKING: Valet
HOURS: Sunday – Thursday, 5 – 10 p.m.; Friday & Saturday, 5 – 11 p.m.
PRICES: $16 – $49
WEBSITE: thebluedoorwpb.com
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