Atlantic Bar & Grill at The Four Seasons Palm Beach is a beachfront restaurant that mirrors the laissez-faire style of an upscale beachfront lifestyle. Executive Chef Darryl Moiles and Chef de Cuisine Ricky Amezcua have created a menu inspired from the now popular street fare and food cart movement. Atlantic Bar & Grills’ menu is a passport of sorts highlighting food favorites with a summertime expression from around the world, United States, Morocco, Mexico, Japan and Italy.
Paying homage to street cooks, Moiles and Amezcua strive to present the very essence of each country represented on the menu with the simplicity of nothing more than a griddle, a mortar and a deep-fryer.
As I tried to earn my passport stamps, I started in Mexico with the Pescado Tacos ( Mahi Mahi, Crema, Queso Fresco Pickled Onions, Slow Roasted Salsa, Beans)
Then globetrotting over to Morocco, I found myself going easy for the Mezze Platter, which included, Carrot and Orange Salad, Moroccan Zaalouk , Kefta and Harissa Sauce
Traveling far and wide; next stop was Japan for guest favorite, Tuna and Salmon Chirashi – Tuna, Salmon, Sticky Rice, Tempura, Sweet Soy, Kimchi Aioli
My palate wanderlust, almost complete, I had to round out my food tour back in the USA with the Atlantic Bar & Grill’s pièce de résistance, “The Best Patty Melt in History” which was the Judges’ Choice winner at the South Beach Wine & Food Festival Burger Bash 2013. Darryl Moiles assisted Jeff Mauro a.k.a Sandwich King at the event. FOOTNOTE: I’ll call it out right now: yes I ordered fruit with my burger.
And no summer menu is complete without ice cream and when in South Florida, you do the Key Lime dance. Pretty much everything on the various menus at the Four Seasons is made in-house, as is the Key Lime Pie Ice Cream, and we ended our lunch doing a jig….right into happy hour
Click here to view more photos from our lunch. Valet Parking at the Four Seasons is complimentary when dining at any of the restaurants.
Are you a weekend culinary warrior? Show us what you’ve got and we may use it in our Weekend Kitchen series, click here for more details.