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Top of the Point Unveils "Summer Road Trip" Dinners

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From the Top of the Point you can see all the way to Nantucket. The Napa Valley too. And Santa Fe and New Orleans. (Not Russia, though. Sorry, Sarah Palin.) 

Actually, though the vistas from the penthouse restaurant atop West Palm's Phillips Point East Tower are both gorgeous and expansive, they don't quite afford a view of New England, the wine country -- or the Big Easy. 


You can, however, "see" them on a plate. How? As part of ToP's "Summer Road Trip" dinners, which began in late July and run until October 1. 

My buddy Jan Norris and I checked out the Nantucket menu last

week: three courses, broken down into choice of three apps, four entrees

and two desserts, for $39.50 per person, which is a pretty good deal

given that entrées alone off the à la carte menu regularly top $40. 


Not

only was the food true to the region and quite good -- thoughtfully

conceived and well-prepared with quality ingredients -- but it marked an

auspicious beginning for chef Brian Schuyler, who's been running ToP's

kitchen for only a few weeks. 

So what did we eat?  

Some

remarkably sweet Ipswich steamer clams in a buttery scallion-dill broth

good enough to wear as perfume, plus a day-boat cod and corn chowder

thick enough to stand a spoon up in and hearty enough to eat like a

steak. More of that mild, fresh-tasting cod arrived on a bed of wilted

spinach with a Meyer lemon meunière. What lifted the dish from nice to

wow was a single, plump, peeled smoked tomato whose sweet-smoky essence

gave delicate cod, earthy spinach, and tangy butter sauce both oomph and

focus.

Fillets of sole-like fluke got an achingly rich tomato

beurre blanc studded with lots of big chunks of lobster, while tiny bay

scallops were sauced with a lush corn veloute and accompanied by ricotta

gnocchi that had spent a little too much time over high heat in the sauté pan.  

Desserts: flash-roasted stone fruits with creamy

plum gelato and strawberry-rhubarb pavlova with Marcona almond ice

cream -- were a light yet homey end to a hearty meal. If you want to see

the complete schedule of Road Trip dinners, plus the menu for next

week's Hudson Valley dinner, go here.

Who knows? If you look really hard, maybe you will see Russia.


Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.

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