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,
I support
Keep New Times Free.
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.
Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.
