The folks behind The Regional Kitchen & Public House in downtown West Palm Beach don’t believe in doomed locations. Some months ago, they invaded the cavernous space that once housed a succession of failed restaurants – from Cuban to American seafood to Brazilian spots – and raised a banner there for worldly Southern cooking.
Now, on most nights, The Regional hums with big-city ambiance as the restaurant’s various dining areas are filled with chatter and tables are laden with Executive Chef Lindsay Autry’s jazzed up pimento cheese, country ham carpaccio, fried chicken thighs and pozole verde.
Never mind that the restaurant’s façade is obscured by massive scaffolding as the larger building undergoes renovations. Even the Public House part of the establishment, also known as the bar and lounge, seems to draw its own lively scene.
Why all the buzz – and is it warranted? Long story, short: Yes.
The reasons extend beyond concept, planning and good intention. Of course there’s a solid hospitality entity behind The Regional – restaurateurThierry Beaud’s TITOU group, which gave us Pistache on Clematis Street and PB Catch in Palm Beach, restaurants with enduring shine.
And there’s timing: The Regional debuts as West Palm Beach rises to prominence as a new hub for indie, chef-driven restaurants. It also opens as the CityPlace area awaits the arrival of a mega Restoration Hardware showroom, which will serve as a formal entrance to downtown West Palm Beach.
But at the core, the month-old Regional runs on soul, excellent food and attention to detail, a trifecta brought to life by Chef Autry, who also serves as the restaurant’s managing partner.
She pulls these elements together with a sense of authority, culled from her eclectic fine dining experiences. Autry is not only a chef on the rise, but a chef coming into her own – and it’s an exciting thing to witness.
Her menu is part memoir: Autry borrows flavors from her North Carolina childhood (hello, country-style sausage with field pea cassoulet), her Greek grandmother’s kitchen (as in veggie Greek salad with charred chickpeas), her days working for celebrity chef Michelle Bernstein in Yucatan and Miami (hola, grilled snapper in banana leaf with salsa verde), and her culinary pop-up explorations.
The menu sparkles with flavor combos that might make no sense in the hands of another chef – and she commands it with grace. Her Berkshire pork shank ($26), perched on creamed hominy and pozole verde, is downright statuesque. Her sweet tea-brined fried chicken thighs ($9) cut to the chase of flavor, focusing on the richest part of the bird. Even a dish as seemingly simple as chicken noodle soup ($8) is exalted by a long-simmered broth (deepened in flavor by heaps of bones), chicken that’s cooked gently in its own fat and hand-cut dumplings. It’s exquisite, this soup.
As does the menu, the décor touches reflect certain soul. Autry and her team doted on table setting details, including a caddy handcrafted by a Regional bartenders with woodworking skills. It holds the menus and small bottles of The Regional’s special “house sauce.”
The amber glassware on the table is inspired by Autry’s grandmother’s table. It was “always set with those color glasses and pretty ‘share’ plates that make you feel like you’re dining on something special,” recalls the chef.
The art on the restaurant’s walls reflects Autry’s North Carolina roots in a series of photos she took at her family’s farm, as well as some local farm images. She had a replica of her family’s farm sign made – it hangs above The Regional’s kitchen.
“These personal notes make it really feel like home to me,” says Autry.
Interesting thing: The place feels homey even to those of us not born in North Carolina. Then again, “homey” doesn’t fully cover The Regional’s vibe. The place may pay homage to Autry’s countryside roots, but it is firmly metropolitan. Retro funk beats segue to soul on the soundtrack in the bar and main dining room, while soulful jazz flows through The Regional’s private dining room. Autry’s team spent about four months developing the custom playlists with a New York sound company.
The crisp details extend to the servers, their approach and their appearance in uniforms designed by ChefWorks and, for the women, a certain matte shade of coral lipstick.
Of course, Autry knows such details can be meaningless without drive.
“It takes a lot of time and energy to open a restaurant, and it’s remarkable to see all of the small details come together to make this establishment what I hoped it could be,” she says.
She says she looks forward to seeing “our little community grow.”
It’s an heirloom seed of a wish, but one that’s sown on fertile, West Palm Beach soil. How could it not grow?
The Regional Kitchen & Public House: 651 Okeechobee Blvd. (CityPlace), West Palm Beach; 561-557-6460