By David Minsky
By Nicole Danna
By Sara Ventiera
By Candace West
By Emily Dabau
By Doug Fairall
By Candace West
By Laine Doss
The Leopard Lounge at the Chesterfield Hotel has been around for a decade (the hotel was built in the 1920s), but it feels 30 years older. It´s probably the dimmest dining room in all of Palm Beach, lit mainly by Elvira-meets-Elvis chandeliers in which bright-orange electric candles flicker, plus the twinkle from tiny stage lights on the dance platform dividing the bar from the restaurant. (This dance floor gets plenty of use.) The décor is übertacky -- dusty red-velvet bordello drapes, chairs lined in faux leopard spots, etchings of giraffes on the walls, and bamboo truncheons dangling above the heads of diners like bad news waiting to drop. The room smells a little like 5 billion brunches have been served there; the walls and carpet have absorbed the ghostly essence of every spilled bloody mary or drop of hollandaise sauce. It took me a while to figure out the ceiling, a mural of swirling reds painted by Italian artist Lino Mario: From the perspective of our table, it slowly coalesced into a series of heaving buttocks, open-mouthed faces, bits of exposed thigh, like a throwaway sketch for Hieronymus Bosch´s vision of hell -- or maybe heaven.
If I´ve made the Leopard Lounge sound grotesque and scary, that´s because it is grotesque and scary -- but in a fun way. The Leopard Lounge is the closest you may ever get to dining in a David Lynch dream sequence; the only thing missing is an ugly dwarf to serve you your creamed chipped beef. Uh-huh, I said creamed chipped beef. Finding this ¨appetizer¨ on the menu, I couldn´t have been more aghast if Frank Booth had appeared at the next table howling ¨Baby wants to fuck Blue Velvet!¨
I had to order it, of course. My Dad, who spent a couple of years in the Army in the ´50s, used to whip up what the rank and file called ¨SOS¨ for Sunday breakfast; as a kid, I thought dried beef jerky mixed with canned milk and poured over Wondertoast was just too yummy! To be fair, I´ve heard they used to serve creamed chipped beef at ¨21¨ in New York, where the bluebloods and celebs were wild for it. But honestly, I admire any chef with the guts to put it on the menu of a hoity supper club; it´s like a sly joke that requires a minute to get the punch line; but when you do, it´s hilarious.
And gracious, this chipped beef is delicious! Worth every penny of the 11 bucks they´re charging for it. The chef has the sense not to use the awful bright-red preserved beef that comes rolled up in a jar but instead substitutes real steak, probably scraps from the New York strip the restaurant serves, thinly sliced and tossed with cream, wine, and lots of pepper, and ladled into a buttery phyllo crust (the ¨shingle¨). Rich, warming, filling. Hot and creamy. Delightfully retro. Heavy enough for a main meal -- I suggest ordering it with something light, like a caesar salad, to follow.
I didn´t take my own good advice -- I had a full chicken schnitzel entrée ($21) with mashed potatoes coming, but still I couldn´t stop eating. After I´d scraped up every drop of warm cream and phyllo, I even put away about half of my darling´s chile relleno ($12) with lobster salad. This strange combo was surprisingly good too. The Leopard Lounge has the distinction of being one of the few places in Palm Beachdom to serve an amazingly varied late-night bar menu, from 11 p.m. to 1 a.m. on weekends and until midnight otherwise, a consciousness-raising array of burgers (chicken, lamb, shrimp, or beef, in both maxi and mini sizes) along with fish tacos, turkey clubs, and lobster salad sandwiches. I assume the lobster salad that sides the chile relleno is filched from the bar menu. The chunky shellfish -- cool, fresh, and soothing -- balances the spicy heat of the cheese-stuffed chile. You wouldn´t think it would work, but it sure does.