Eau Palm Beach Resort & Spa over the past nine years in Manalapan, FL., has established itself as one of South Florida’s more luxurious addresses. For example, the 309-guestroom beachfront property is the only independent resort in Palm Beach County to get a Forbes Five-Star rating. A recently-completed $100 million renovation has helped elevate the resort’s reputation as a dining hotspot for guests and locals, with Southern Italian eatery Polpo leading the way.
Eau Palm Beach goes into the 2022-23 Winter Season with a total eight restaurants and lounges,including Polpo, which replaced the Mediterranean-themed Temple Terrace; Angle, a signature steakhouse where Chef Joe Oesterwind creates some of the more inventive dishes in South Florida; and Bōken, a Chef’s Table sushi, sashimi and nigiri restaurant just steps away from Stir Lobby and Terrace.
Melt is Eau Palm Beach’s new ice cream shop; Savor is the new Spa cafe; Oceana provides gourmet coffees and pastries; and old reliable Breeze Ocean Kitchen provides casual dining with beach views.
“The new outlets have received amazing reviews from guests returning for the first time since the renovation and guests new to the property,’’ said resort Food and Beverage Director Bryan Long. “We’ve seen an uptick in local guest for all areas since completion.’’
A main ingredient (pardon the pun) in Eau’s dining success has been Polpo, whose sister restaurant in Greenwich, CT., helped provide a foundation of familiarity for transplants and Snowbirds.
“Polpo has certainly helped drive local business,’’ Long said. “Greenwich and Palm beach have a true partnership with guests coming and going as many guests from Connecticut have second homes here in Palm Beach County. “It is amazing to see the connection with Polpo Greenwich and Polpo Palm beach.’’
It’s a connection created by design.
“When we first partnered with Polpo Connecticut, (restaurant owner) Ron Rosa sent his executive chef and a team to help us cook through their entire menu,’’ said Polpo Palm Beach Chef de Cuisine ;Kevin Knieriemen. “Once we established a menu and worked through all the recipes, we sent several of our cooks to train in Connecticut to get a clear understanding of their flavor and style. We learned their recipes and put our own signature touch on presentations, incorporated local fresh fish specials and sourced locally made mozzarella and Burrata.
“Our key focus initially was to bring an authentic interpretation of the flavors and dishes you would find at Polpo Connecticut, we tried to stay true to Ron’s vision. Over time some tweaks and changes have been made to appeal to hotel and local guest preferences.’’
The Polpo Palm Beach menu includes “must have’’ and appetizer of Meatballs Alla Nonna and entrees that include Sunday Sauce (Rigatoni, Sausage, Braciola Pork Rib, Meatballs) and a terrific Veal Chop Milanese.
“I would describe Polpo’s overall menu as an amalgam of a classic upscale big city Italian, the homemade Nonna touch, Five-Star polish and the freshest Florida seafood,’’ Knieriemen said. “Eau Palm Beach has clearly established values that our teams try to embody every day,’’
Photo: Sunday Gravy at Polpo Palm Beach