Today’s bar: Malcolm’s at The Omphoy Ocean Resort
The scene: East meets West off the coast of south Palm Beach at the Omphoy, where a Japanese archway ushers guest into the dark, understated resort and upstairs, through a reflecting pond, past bursts of blue lighting against earthy browns and creams into the revamped Malcolm’s. There, you will find the elegant though relaxed dining room overlooking the ocean through a wall of floor-to-ceiling windows where, in fact, chef Michael Wurster’s menu is the attraction.
The signature cocktail: Think of the Aum-Foy ($14) as a grapefruit mimosa, a smooth and elegant blend of fresh grapefruit juice and sparkling Moscato wine, with just a bite from grapefruit bitters that make it flavorful instead of tart.
Other drinks: Subtlety is the signature of the cocktail menu at Malcolm’s. The Cucumber-Honeydew “75” ($14) is palate-cleansing rush of English cucumber washed in sparking wine. The Strawberry Jalapeño Mojito ($14) mildly blends the sweet with just the tang from the pepper and even the Chupacabra ($14), with it’s tequila, chili-lined glass and Serrano-chili syrup is tamed by splashes of ginger beer.
The menu: Wurster, a New York-born-and-bred chef—with a stop at the redoubtable French Laundry in Napa Valley—creates an expansive menu with more than 14 appetizers and 11 entrees aimed to please everyone from the sun-soaked vacationer to the resident foodies. The tender morel mushroom ravioli ($14) in a sherry Parmesan cream melts in your mouth with flavorful earthy bursts. The European turbot ($34) is art on a plate, the mild fish accompanied by splashes of color and flavor from mussels resting in an onion-saffron puree. The crab-stuffed avocado ($14) is a tender mousse of flavors and the delicate poached asparagus ($16) with a California caviar is a subtle delicacy.
Deals: Malcolm’s will offer a five-course prix fixe for $50 on Mother’s Day. Parking is complimentary.
Info: 842 S. Ocean Blvd., Palm Beach, FL 33480. (561) 540-6440
C O C K T A I L
2 ounces Lillet Blanc
1 ounce fresh grapefruit juice
3 ounces sparkling Moscato
Lemon twist for garnish
Combine the ingredients in a Champagne flute and garnish with a lemon twist.