The horsey little burg of Wellington is hardly the first thought of anyone seeking a little culinary adventure, but the new Pangea Bistro (10140 Forest Hill Blvd., 561-793-9394) just may change all that. 

Founded by Venezuelan interior designer Grethel Boscan and a quartet of alums of the Four Seasons Palm Beach, the restaurant takes full advantage of Boscan's expertise, fusing contemporary, tropical and luxury designer elements in a single stylish whole. 

The food from chefs Ryan Vargas, David Siegler and Michael Rollinson

promises "flavors from the Continents with a Hawaiian influence," which

plays out in dishes like Hawaiian ahi poke flatbread with wasabi aioli,

sweet soy and Asian slaw, and blackened mahi mahi with

watermelon--pineapple-lychee-cucumber salad and lemongrass-kaffir lime

vinaigrette.  

Other dishes include a four-cheese grilled cheese

sammie with heirloom tomatoes and truffle oil on brioche, churrasco

skirt steak with yucca fries and chimichurri, truffled lobster carbonara

with tagliatelle and cinnamon churros with chocolate fondue. The

kitchen also takes advantage of local produce, from Loxahatchee corn to

Indian River citrus.  Might be worth saddling up the old internally

combusted steed and taking a ride out to Wellington.

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