Planned as an oceanfront restaurant with a “cozy” upscale ambiance and an emphasis on Italian seafood, a 2nd location of a longtime Greenwich, Connecticut establishment is established to open up this wintertime at Eau Palm Beach Resort.
Polpo, which translates to “octopus,” could open by mid-December in an oceanfront dining room having a makeover as portion of a broader multi-million-greenback renovation underway at the seven-acre Manalapan resort, which continues to be open up.
Introducing a Palm Seaside-place outpost of Greenwich’s 20-12 months-outdated Polpo has often been in the playing cards, but “we didn’t make the conclusion to do so until following we discovered the great match,” founder Ron Rosa informed the Day-to-day Information.
Much more:Food, eating, & entertainment
Polpo will supply visitors this kind of fare as grilled octopus and branzino amid “a fun and cozy” high-quality-eating ambiance, claimed Rosa, a indigenous of Calabria, Italy whose early-occupation eating places incorporated Ecco in New York’s Tribeca.
“Everyone who will come to Polpo will get the emotion of remaining in their have personal club,” he claimed.
The new cafe is in the former Temple Orange bistro, whose orange hues have provided way to an aquamarine palette as Polpo can take form.
Arched windows, a bar, and a maritime-themed wall mural are important capabilities of the new indoor-outside floorplan, claimed Maurice Salcedo, principal of West Palm Beach-based Bilkey Llinas Design and style, which is executing Eau’s renovations.
“The new layout at the restaurant brings the exterior in, accentuating the oceanfront spot,” Salcedo explained to the Day-to-day Information.
Below the culinary path of Eau’s govt chef Neill Bailey, Polpo’s menu attracts on the Greenwich flagship, furthermore adds this sort of Florida seafood as pompano.
Dover sole and branzino deboned tableside and served in copper pans are among interactive seafood displays planned.
Stay lobsters will be introduced to patrons’ tables in advance of getting to be a dish called “angry” lobster well prepared with white wine and scorching peppers.
Baked clams and grilled octopus with cannellini beans and arugula are amid other seafood dishes.
The menu also includes burrata Caprese meatballs in marinara sauce Prime-quality steaks and ravioli with truffle product sauce. Teams will be capable to choose for tagliolini geared up in a large parmesan wheel.
In addition to an substantial wine listing, Polpo’s beverage plan will offer this sort of pours as signature cocktails and residence-made Italian limoncello.
Rosa’s spouse, Dominique, who for many years has aided operate Polpo in Greenwich, explained the couple’s restaurant philosophy is to construct eating all over “experiences,” from greeting guests “like family” to supplying “attentive French-style support.”
Incorporate to that Polpo’s “storied gastronomy” and Eau’s “hospitality abilities,” the resort’s Common Supervisor Tim Nardi said. “Eau Palm Beach’s partnership with Ron and Dominique Rose is a perfect union.”