Malcolm's Opens at the Omphoy

When Michelle Bernstein left the Omphoy restaurant back in January, the boutique Palm Beach resort was left without a fine-dining establishment -- at the height of the busy and lucrative tourist season.The Omphoy resort has fixed that problem with the recent opening of Malcolm's. The seaside restaurant has named Michael...

By Laine Doss

April 2, 2012

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When Michelle Bernstein left the Omphoy restaurant back in January, the boutique Palm Beach resort was left without a fine-dining establishment -- at the height of the busy and lucrative tourist season.

The Omphoy resort has fixed that problem with the recent opening of Malcolm's. The seaside restaurant has named Michael Wurster as executive chef. Wurster, a CIA graduate, worked under Sottha Kuhn at Le Cirque and was named by Esquire magazine's John Mariani as "a chef I will be watching closely."

Malcolm's features a five-course tasting menu ($60) and a nine-course

tasting menu ($105), as well as a host of à la carte items like lamb

loin with artichoke,

shallot,

baby

carrot,

corn

pudding,

and Barolo

sauce ($38); swordfish with chickpea, tomato, mushroom, and spinach

emulsion ($29); foie gras with truffle and strawberry ($19); and sea

urchin custard ($16).

The restaurant's extensive 18-page wine list returns, featuring sommelier wine flights with dinner for $125.

Malcolm's is open for dinner nightly.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.

Contact: Laine Doss

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