Palm Beach Daily News - - TODAY -

Meat Mar­ket is among sev­eral restau­rants in town right now in­cor­po­rat­ing toma­toes in a num­ber of dishes, hot and cold and in-be­tween.

There’s ev­ery­thing from br­uschetta with strac­ciatella di bu­fala cheese and blis­tered ruby-red cherry toma­toes at Cucina Palm Beach at 257 Royal Poin­ciana Way, to crispy and juicy fried green toma­toes with ba­con-crum­bled pi­mento-cheese dip at Ta-boó. 221 Worth Ave.

Mean­while, at Trevini, “I don’t know what we would do with­out the tomato,” says Gianni Min­ervini, the restau­rant’s co-owner. “We use tomato in salad, soup, pas­tas, en­trées. Even a slice of tomato is the best, with a lit­tle basil and olive oil.”

Trevini, 290 Sun­set Ave., cur­rently show­cases the sea­son’s toma­toes in var­i­ous dishes, such as the restau­rant’s tomato-wreathed crab pan­zanella salad, as well as chicken francese with lay­ers of sliced tomato, fontina and white-wine sauce.

At the is­land’s Four Sea­sons, a new chef this sea­son at the re­sort’s lauded Jové Kitchen & Bar is giv­ing Florida’s toma­toes their due.

Florenzo Bar­bieri has been fea­tur­ing at Jové, 2800 S. Ocean Blvd., such dishes as warm pecorino tart­ufato, a lightly fried cheese tart with truf­fle essence and tomato gel. Later this month, Bar­bieri plans to in­tro­duce a Si­cil­ian-style beef­steak dish show­cas­ing, among other things, a tomato pesto.

“I love to cook with toma­toes,” Bar­bieri says. “They have so many dif­fer­ent parts that can be used in so many ways in sea­sonal dishes.”

Toma­toes reign at Palm Beach Grill in Royal Poin­ciana Plaza: The restau­rant’s heir­loom tomato salad has been the over­all No.

1 seller for more than a decade.

“We sell a hun­dred of these sal­ads a day and it all has to do with the qual­ity of the in­gre­di­ents,” says ex­ec­u­tive chef An­drew Schor. “We use heir­loom toma­toes from Walt’s (Farm­house) Toma­toes (in Lake Worth), Dan­ish blue cheese, mi­cro basil and home­made crou­tons we make every 30 min­utes each night.”

And when it comes to the toma­toes, Schor says, they’re “re­fresh­ing, light and cool and full of fla­vor. It doesn’t get any bet­ter than that.”

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