Which restaurant has the best brunch in Palm Beach County?


Sunday brunch is a relatively new happening at Ocean Bleu, the popular neighborhood bistro in Tequesta where Chef Levent Yurdatap offers an eclectic menu of locally inspired dishes.

But already it’s a favorite, according to The Post’s recent Readers’ Choice poll for Best Brunch. Ocean Bleu, the small, charming eatery that’s tucked into a commercial plaza, beat 13 other eateries to win the top spot, readers decided.

Maybe it has something to do with Yurdatap’s version of “Millionaire’s Bacon.”

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He cuts slab bacon into extra-thick slices and spreads them out on wire racks that are set atop baking sheets. He sprinkles the bacon with brown sugar, red pepper flakes and cayenne, then bakes it at low heat (“low and slow”) overnight.

“This bacon turns out meaty, sweet and spicy,” he says on a recent afternoon, after the lunch rush.

Yurdatap borrowed the idea from Sweet Maple, a daylight café he visited in San Francisco last year.

“I’m always looking for new ideas. I pick up ideas everywhere,” says the Turkish-born chef, who worked at local country clubs (including Admiral’s Cove in Jupiter) before opening Ocean Bleu nearly two years ago.

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That bacon is the crowning touch on the Ocean Bleu Benedict, a spin on the classic that features asparagus, baby heirloom tomatoes and Meyer lemon hollandaise ($17).

The eatery’s signature Benedict, one of four Bennys offered, shares the menu with a range of omelets (from wild mushroom to lump crab), French toast, a beef brisket burger that’s topped with a sunny-side-up egg, fish tacos, and a variety of salads.

Yurdatap, who co-owns the eatery with his wife, Mary Avila-Yurdatap, and their friend Cheryl Averta, is decidedly a brunch guy.

“I love eggs. And for me, when I think of having a good brunch, I have to have eggs,” he says.

Lovers of boozy brunches can opt for bottomless mimosas or (Tito’s vodka) Bloody Marys for $10.

Add to the food and drink a reggae soundtrack and you’ve got a brunch that entices you to linger a while.

“We want our customers to be happy,” says the chef, “and leave here happy.”



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