Palm Beach Meets New York City

Palm Beach Meets New York City
Maxwell’s Plum Restaurant Brings A Piece Of History To Life In Wellington

Story by Jennifer Martinez  |  Photos by Libby Volgyes

Wellington just got a little sexier with the opening of Maxwell’s Plum, a new restaurant on South Shore Blvd. The vibe: think Palm Beach meets New York City. The food: tantalizing tapas, a delectable raw bar and entrée options for every taste. The cocktails: handcrafted, thoughtful and always craveable. And, of course, an entertainment lineup that has already solidified its place on the social scene.

“We are excited to have opened with season here in Wellington,” owner Jenny Oz LeRoy said. “I grew up in the original Maxwell’s Plum and loved what the restaurant meant to so many. In day-to-day travels, we always hear the most incredible stories from those who visited. It became a dream of mine to open a new Maxwell’s Plum, and what better place than Wellington?”

LeRoy, the great-granddaughter of Jack Warner, a legendary Hollywood director, producer and one of the founders of the film studio Warner Brothers, spent her youth in New York City’s iconic Tavern on the Green, the Russian Tea Room and the original Maxwell’s Plum, all of which her parents Kay and Warner LeRoy owned and operated. And, her middle name, that is no accident. With a life of adventure and excitement, it was only fitting to incorporate a little of her grandfather’s heroine, Dorothy, from The Wizard of Oz.

In this new venture, LeRoy, an avid equestrian who has been visiting and competing in Wellington since 2001, and her team have captured the original New York City restaurant vibe while crafting a new dining experience. The focus was a marriage of creating a destination for locals and knowing the importance of events that complement Wellington’s equestrian season.

The restaurant has quickly become a must-visit for world travelers and, year-round, South Florida residents. Aside from the weekly drag nights and polo after parties, the culinary team has designed a menu of locally sourced ingredients presented among impeccable tablescapes.

The menu already has standout favorites, including the house-made chips and Truffled French Onion Dip; Steak Tartare with wagyu terres major, smoked egg yolk, traditional garnish and crostini; and Whole Roasted Yellowtail Snapper with olives, capers and lemon confit. Pizzas, steaks, chops and a full raw bar round out the menu.

Leading the beverage program is Christian Hartmann, who hand selects each and every ingredient being served in the cocktails. While his talents speak for themselves, it is his warm and energetic personality that puts guests at ease while encouraging them to step out of their comfort zones to try new cocktails. His hand-curated wine list is not to be missed, nor is the Rosé Café, which will soon feature a drive-through option.

Just as important as what is being served, is the setting. As the original Maxwell’s Plum was known for being a showcase filled with Art Nouveau decor, kaleidoscopic stained-glass ceilings and walls, Tiffany lamps, ceramic animals, etched glass and crystal, LeRoy knew that opening a new location without several pieces of art from the original location would be a miss. Using her stylistic eye, she was able to incorporate pieces into the new look, while keeping that fresh, South Florida feel.

“My dad was very theatrical and larger than life in his trademark paisley suits. Maxwell’s Plum is where he met my mom and basically where I grew up,” said LeRoy, who noted that the family’s popular restaurant was once serving an average 1,200 customers a day. “He hand-selected so many of the décor pieces, and I wanted to honor him by bringing them here.”

Following her father’s passing in 2001, LeRoy successfully managed Tavern on the Green until 2009 when she married two of her biggest passions — horses and events. She founded Shale Hill Hospitality and turned her 82-acre Hudson Valley working horse farm into a magical wedding and unique event venue specializing in outdoor dining.

That experience is the perfect addition to the offerings of Maxwell’s Plum’s off-site catering and experiences, which can be brought to life from Wellington to Palm Beach and everywhere in between and beyond.

“My father often quoted director Elia Kazan, who told him, ‘You’ve got to go out on a limb, and if you don’t fall off the limb, you haven’t gone out far enough.’ I’ve remembered this at the start of every new challenge,” said LeRoy, whose love of horses also led her to Wellington, where she continues to offer private events to clients both on and off-site.

Maxwell’s Plum is currently serving dinner Wednesday through Sunday, beginning at 5 p.m. Happy hour/social hour is 5 to 7 p.m. daily, and special nightly events happen weekly. Stay tuned for lunch and brunch service coming soon.

Maxwell’s Plum is located at 12300 South Shore Blvd. in Wellington’s Mizner Place plaza. To learn more, call (561) 793-2110. For up-to-date information, visit and follow @maxwellsplum for updates.