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.”