Enjoy Polo At Its Best With Fieldside Dining The International Polo Club’s Sunday Brunch Brings Some Elegance To The Weekend

One of the International Polo Club Palm Beach’s most popular traditions is returning to Wellington this season, offering polo enthusiasts a chance to liven up the end of their weekends. Say goodbye to boring Sundays, because Sunday brunch at IPC will be the most exciting part of your week, setting the tone for the next seven days.

Every week of the 2022 high-goal polo season in Wellington, which begins Jan. 2 and runs through April 24, guests have a chance to get close to the polo action with champagne in hand and a delicious brunch spread to enjoy.

IPC’s flagship events are the Sunday feature polo matches, which showcase some of the best players and polo ponies in the world as they vie for the top prize in seven separate tournaments.

The season opens with the Iglehart Cup, Joe Barry Memorial Cup and Ylvisaker Cup in January, and then continues with the coveted Gauntlet of Polo series in February, March and April, which includes the C.V. Whitney Cup, the USPA Gold Cup and U.S. Open Polo Championship.

Every Sunday at 2 p.m., the doors open to the Veuve Clicquot Pavilion for eager brunch-goers, and the match starts at 3 p.m.

The best part? No horse sense or polo know-how is necessary. The thrill of the game, paired with the elegance of the outfits and the wonderful hospitality offerings, combine for a uniquely memorable experience for everyone, regardless of their knowledge of the “sport of kings.”

“We are proud to showcase some of the best hospitality that Palm Beach County has to offer at IPC. Our chefs and caterers are second to none, and I would encourage everyone to spend a Sunday afternoon with us to try the food, drink champagne and enjoy the incredible sport,” said Paul Regal, vice president of operations and catering services at IPC.

On the east side of the field, the Veuve Clicquot Pavilion can fit up to 300 people on the covered patio, a perfectly comfortable setting for a respite from the sun, while staying close to the equestrian action — sometimes just feet away. The chefs create beautifully crafted food stations that range from shrimp and steak to fruit and desserts, so your plate will surely be full. And as with any great brunch, don’t hesitate to get seconds and thirds!

At halftime, brunch guests are invited to participate in the divot stomp, where fans walk onto the field and flip the grass divots back into place that have been kicked up from the horse’s hooves. Take advantage of the champagne truck, which drives the length of the field during the divot stomp to pour free champagne.

Tables for brunch can accommodate two to eight people, with upgrade options available for bottles of champagne, VIP seating or to ensure a front row seat in order to have an unobstructed view of the amazing polo action. Ticket sales close the Friday before each Sunday match, so don’t wait until the last minute.

The International Polo Club Palm Beach is located at 3667 120th Avenue South in Wellington. To purchase tickets, or for more information, visit www.internationalpoloclub.com.

Bright Colors & Delicious Flavors Eat Like A Local At For The Luv Of Food, Which Opened Recently In The Original Wellington Mall

By Callie Sharkey

Foodies know that the best way to find memorable meals is to find where the locals go. For those who grew up in Wellington, nothing says local more than the original Wellington Mall. One of the newest additions to the familiar site is a smart little café called For the Luv of Food.

The menu is filled with bright flavors and lots of healthy options, but a highlight is the variety of taste-tempting bubble teas. Not sure what makes a bubble tea? Owner Kim Seow is happy to provide some insight and help you find the perfect drink to match your mood.

“The whole concept of bubble tea is milk-based, so it’s creamy, but not heavy or as thick as a smoothie,” Seow said. “We have the milk-based ones and the fruit teas, that’s the difference. They also come with boba toppings, like a chewy tapioca boba or mango popping boba.”

These refreshing teas are highlighted by the boba pearls that burst with flavor in a way so satisfying it reminds one of finding the prize in the bottom of a cereal box. Popular bubble teas at For the Luv of Food are the taro (a sweet and delightfully purple concoction), mango dream, and strawberries and cream.

“Bubble tea people often ask me, ‘Why doesn’t this taste like the ones I find down the street?’ I explain that it’s all about the ingredients. I’m very picky with our products and won’t accept anything that tastes chalky or artificial,” Seow said. “It is lighter than a milkshake — creamy but light. We also do almond milk and oat milk for people who want the creamy taste, but not the milk.”

Light, refreshing options are a must-have in South Florida, and Seow’s café also is a great resource for those dealing with dietary restrictions. Instead of being bored with the same flavor profiles, she has made it her mission to bring new, fun flavors that anyone can enjoy.

“Years ago, my diet changed a lot. There are things I cannot eat, and I didn’t know what to do with myself,” Seow said. “That’s how I learned about gluten free and dairy free. So, we are sure to offer gluten free and vegan options. We are trying to make everything healthier but tasty, because if something doesn’t taste good, I know I can’t eat it.”

With Jamaican and Chinese heritage, Seow’s passion for food developed to include signature recipes for a made-from-scratch Asian aoli, cilantro lime, Asian vinaigrette and jerk sauce. She embraced a menu of subs, wraps and sandwiches, but quickly found that the healthier cauliflower crust paninis stole the customers’ hearts.

“The cauliflower panini is off the chain!” laughed one repeat customer stopping by to grab a quick lunch. “Oh, and the matcha tea — you have got to try the matcha tea.”

Grab-and-go meals are ready for those who find themselves in a rush, but don’t be surprised to find locals asking for specials like a banh mi sub or Seow’s one-of-a-kind chai bread. The latter is often ordered by the loaf.

“I made chai bread for a family dinner years ago,” Seow recalled. “I saw something on the internet, played with the ingredients and recipe, and then made it into a bread. Now our family always requests it, and my kids said I had to sell it. The minute I tried it, people started ordering it by the loaf.”

Seow originally opened For the Luv of Food in a different location two years ago, but still customers follow and order some of their favorite goods, like brilliant purple ube cupcakes. After two years in Royal Palm Beach, Seow finds herself finally at home, back in Wellington.

“I’ve always wanted to be here. I grew up here. I graduated from Wellington High School,” she said. “I’ve been a Realtor for 22 years out here, but I’ve always loved food. I’m always the one cooking — everyone who comes over, they know they’re gonna eat. My friends said if you love it so much, why wouldn’t you just open a place?”

Seow has always been inspired by “mom-and-pop” eateries and supported them whenever possible, but she never expected to be running one.

“We are food people, we travel everywhere. We did a trip when my boys were younger and went from Maine to New York,” she recalled. “It was literally based on restaurants I found — mom-and-pop places I’d researched.”

Since opening its doors at the end of September, Seow continues to adapt the menu and explore a love of textures and color while listening to what her customers want. Her growing team not only laughs like a family, but also incorporates family, including her talented and experienced brother-in-law, Rod Seow, who has been a chef for years.

For the Luv of Food is located in the original Wellington Mall at 12794 W. Forest Hill Blvd., Suite 5B. The café is currently open Monday through Friday, from 8:30 a.m. to 4 p.m. To learn more about the most recent offerings, find For the Luv of Food on Facebook and Instagram @LuvofFoodRPB, or call the café at (561) 408-2113.

Classic Flavors And So Much More Chicken Salad Chick Brings A Taste Of Home To New Location In Wellington

By Callie Sharkey

In the land of endless summer, finding a fresh spot to enjoy light but filling food is a prize worth seeking. Now that Chicken Salad Chick has opened in Wellington, the chain’s first location in Palm Beach County, the search is over. This restaurant is more than just traditional chicken salad — it offers 12 different varieties throughout the year, plus seasonal versions of the classic dish.

How can there possibly be more than a dozen versions of chicken salad? Allie Royal has the answer.

“Most homemade recipes are just a version of our classic chicken salad, which is chicken, mayonnaise, finely minced celery and seasoning. Sometimes at home, you’ll add grapes or pecans, but we have something really different, like buffalo chicken salad,” she said. “You don’t normally make that, or a barbecue chicken salad, at home. People can be intimidated by that sometimes, but I tell them, ‘Just try it. I promise it will surprise you.’ More often than not, they fall in love with flavors that they weren’t coming in to order.”

All the versions of chicken salad found at Chicken Salad Chick have unique namesakes. Each flavor profile is inspired by a real-life “chick” too. Traditional styles are the Classic Carol and Olivia’s Old South — the latter embracing southern flavors, including sweet pickles and egg.

“The Kickin’ Kay Lynne is the one I normally get,” co-owner Bryan Royal said without hesitation.

He loves the spicy mix of buffalo sauce, ranch, bacon, shredded cheese, jalapeño and sriracha. Other spicy options include the Jalapeño Holly.

Allie is partial to the Fancy Nancy and Lauryn’s Lemon Basil. The Fancy Nancy is a sweet concoction with the crunch of apples and pecans paired with the sweetness of seedless grapes. Lauryn’s Lemon Basil is on the savory side with basil and lemon flavors.

But there is more to Chicken Salad Chick than, well, just chicken salad. Every day there are hot and fresh soups to choose from, including loaded potato and a rotation of other comforting flavors, such as tomato bisque and broccoli cheese. Not in the mood for chicken? You can also enjoy grape, pasta or egg salads, and mac n’ cheese.

Patrons aren’t likely to get bored anytime soon with the option to take their favorite flavors and have them served as a scoop with crackers, atop a salad or on a sandwich. Dressings range from their signature poppy seed to classics like ranch and Italian.

One great feature of the restaurant is the Quick Chick — a spot where guests can grab various-sized containers of any version of chicken salad, pimento cheese or one of the other salad options, to go.

“Even if it’s not out there [at the Quick Chick kiosk], we can make it for you fresh and fast. If your favorite flavor is sold out, don’t worry. Just let us know what you want, and we will make it just for you,” Allie said.

Founded in Auburn, Alabama, by Stacy and Kevin Brown in 2008, Chicken Salad Chick has grown to more than 200 restaurants in 17 states.

Bryan and Allie Royal met in college at Valdosta State University in Georgia. Allie was familiar with the brand and loved it, but Bryan wasn’t introduced to it until much later. Now the couple has settled back in Florida with their three children, not far from Bryan’s roots in Belle Glade.

Joining them in the business is brother Kevin Royal, who also operates a Chicken Salad Chick location in Gainesville.

“It’s a total family business,” Bryan said. “Siblings, parents, in-laws, cousins — you never know which Royal family member you’ll see when you come in.”

As a Palm Beach County native, Bryan now lives minutes away from the new franchise store and can’t deny the great location. “Our brand fits the Palm Beach market well. It’s close distance-wise from our main office, so it made sense to start here before we expand into north county or south county,” he said.

The Royals are also looking forward to adding a full catering service in the future.

Chicken Salad Chick is located at 12792 W. Forest Hill Blvd. in front of the original Wellington Mall. It offers dine-in, drive through and takeout orders both by phone and online. The restaurant is open Monday through Saturday, 10:30 a.m. to 8 p.m. For more information, and to check out the lively menu, visit www.chickensaladchick.com or call (561) 623-3437.

Wings, Ribs And So Much More Tree’s Wings & Ribs Brings The Fun With Iconic Food And New  Favorites

Story and Photos by Callie Sharkey

Home of some of the best wings around, Tree’s Wings & Ribs is a family establishment at heart, filled with locals in the seats and friendly service since 1995. This downhome hotspot is also on the national radar for serving up its iconic chicken wings, which is impressive for a restaurant that avoids the chain and franchise tags.

“We are super excited about the National Buffalo Wing Festival coming up. It’s invitation only, and they found us,” General Manager Erin Townsend said. “We had to pass all kinds of credentialing to get in back in 2019, and we took third place for our hot sauce last time. This year, we are going up swinging.”

The restaurant caught the attention of Drew Cerza, known as “the Wing King,” after winning best wings locally for 18 years straight. Now, the team is heading back to Buffalo, New York, showcasing four different sauces, including the fan favorite bourbon barbecue, a spicy kick with the “Genghis Khan,” a sweet surprise in the “Elvis” and, of course, the prize-winning hot sauce.

“The Genghis Khan is like a hot, spicy mustard-teriyaki almost. I don’t even know quite how to describe it, but it’s delicious. The Elvis is a peanut butter-sauced wing with a banana drizzle and a touch of marshmallow,” Townsend said. “You won’t find anything like it out there!”

Yet even if wings are not your thing, Tree’s has got you covered with amazing dishes. Try one of the made-from-scratch-daily soups designed by Chef Kauwela Perreira, who originally hails from Hawaii.

“Other than cooking the wings every day and cooking the ribs, I love my soups. We change our soups daily, and we make all the soups from scratch. I love making soups,” Perreira said. “It’s my favorite thing to do. We have Wisconsin beer cheese soup, split pea with black forest ham, conch chowder, crawfish gumbo and French onion soup. We’ve come a long way over the years.”

After three years at Tree’s Wings, Perreira is more than just talent in the kitchen.

“We are super happy to have him,” Townsend said. “He is absolutely an incredible kitchen manager, and he’s a good man on top of being a good chef. He’s a lead-by-example rather than lead-by-yelling kind of guy.”

Tree’s Wings is also a great place to have a little extra fun, with karaoke every Friday from 8 to 11 p.m., trivia every Saturday from 7 to 9 p.m., and half off happy hour every single day of the week from 3 to 6 p.m.

Don’t want to leave your furry buddy behind? The team welcomes dogs to visit the covered outdoor seating area.

“We love when people bring their puppies. We will bring out doggie bowls of water, cook them up hamburger patties — whatever those puppies want,” Townsend said. “We are very dog friendly.”

If you aren’t comfortable coming in to sit down, that’s OK too. Tree’s Wings has the largest delivery area in the western communities, delivering wings to all of Wellington and Royal Palm Beach, most of Loxahatchee and The Acreage, and much of suburban West Palm Beach.

“We are working on everybody else’s comfort level. We are just trying to be accommodating to everyone’s needs,” Townsend said.

So, if the hand-cut curly fries aren’t enough to get the kids through the door, and noise level is a concern, Tree’s has a unique layout with one portion of the restaurant set aside for a quieter experience. The lounge is family friendly and away from the special evening events, but still has a full bar available to customers.

After setting foot inside, don’t forget to sign up for the free VIP program. All dine-in and takeout orders over $10 earns a chance to spin the wheel for great prizes. It is also the best way to keep up with special events and promotions.

“You can win things from free appetizers to free drinks to 15 percent off. We have Tree’s dollars, they look like dollar bills with our logo on them, and you can accumulate those and spend them all at once or spend them on your next visit,” Townsend said. “You can also win promotional items and Tree’s gear. It’s just a lot of fun. We don’t abuse the e-mail and only send them out once or twice a month.”

Townsend said that Tree’s Wings enjoys its reputation catering to the local community.

“We are all local, no frills but super yummy food,” she said. “There is no dress code, but I’ve seen full wedding parties, all dressed up, come in for the wings! Honestly, we have lunch specials every day, so you should really come here twice a day.”

What does Townsend like on the impressive menu? “The Cajun Wings, drenched in house dressing,” she said. “That is my kryptonite.”

The restaurant is open seven days a week from 11 a.m. to 10 p.m. The kitchen closes at 10 p.m., although during some events, such as karaoke night, the bar remains open later.

Delivery and takeout orders, including curbside and contactless delivery, can be placed by telephone or on the web site. Tree’s Wings & Ribs is also available through Grubhub and DoorDash.

Tree’s Wings & Ribs is located at 603 Royal Palm Beach Blvd., just off Southern Blvd. in the Royal Plaza. For more information, or to place an order, call (561) 791-1535 or visit www.treeswingsandribs.com.

A Place To Relax And Kick Back   Kickback Neighborhood Tavern In Wellington Serves Up Great Food And Live Entertainment

By Callie Sharkey

If you’re looking for that comfortable hometown feeling merged with great food and entertainment, Kickback Neighborhood Tavern is the place to be, with its mantra, “Eat Local. Drink Local. Stay Local.”

Dan Hooker, general manager and managing partner at Kickback, brings decades of experience in the food and hospitality industry. He was there when Kickback opened last year and has never been happier.

“It’s great working here because I never have to apologize for the food. I’ve worked in a lot of restaurants all my life. The food here is great, and we get compliments all the time,” he said. “The staff here is loyal. It’s a small staff, but it is a bunch of great people. It’s a family, and we all work together toward the same goal.”

The menu offers elevated tavern fare with a variety of options and delightful new versions on classic comfort foods. Every week, the chalkboard shines with new specials and fun dishes not on the regular menu.

“We have something for everyone,” Hooker said. “As far as high end, we have some handcrafted tavern bowls that are really good, like the Korean Sesame Salmon Bowl. Our hamburgers are outstanding, and people love our mahi sandwiches and buffalo mahi fingers.”

He said that Kickback is essentially a scratch kitchen, with all the sauces made in house. From mango sweet chili to the Kickback remoulade, homemade flavors are a highlight with each plate.

Kickback welcomes all visitors to take it easy and also has a spacious covered patio that is dog friendly. In fact, every pup that comes to visit receives a “doggie cocktail” (a bowl of water).

“This place is all about kicking back and relaxing… We love being local. We support local, we are supported by locals,” said Hooker, who is proud of the restaurant’s connection to local organizations. “We’ve co-sponsored events with many nonprofit groups and even had large events where they bring out tents.”

Working with professionals is also part of being a local hotspot. Almost once a month, a special Realtor Happy Hour takes place with special guest bartenders and live music. Every day, patrons can take advantage of discounted drinks during a standard happy hour that runs from noon until 6 p.m., and food specials are available between 3 and 6 p.m.

Since getting through the week is tough enough, Kickback has a Wednesday routine for everyone. Kids eat free off the Little Farmers menu with a purchase of one adult entrée per child, and right around dusk, the locals start rolling in to battle it out during the weekly trivia night. “We have Think and Drink Trivia every Wednesday, and it’s a big event. Come as you are and play from 7 to 9 p.m.,” Hooker said. “People love trivia.”

It is important to the culture at Kickback to provide quality, diverse live entertainment every Thursday from 6 to 9 p.m., and Fridays and Saturdays from 7 to 10 p.m. “We wanted to make sure to incorporate great dining with good music,” Hooker said. “I bring in new people all the time, so we are not stagnant. There is a variety — reggae, country, rock, contemporary. It’s not just background music, it’s entertainment. This is a great place to see local talent.”

The hard work has already paid off, with acts booked through next May.

Hosting special events where locals can gather and have fun includes a car show on the fourth Friday of every month. Recently, a popular 1980s-themed Let’s Get Physical party was held. Plans are already in the works for a Halloween party on Friday, Oct. 29 with live entertainment.

“Kickback Neighborhood Tavern and Mad Hospitality Group are currently in talks to expand the brand locally,” Hooker said. “We also have a new and exciting concept coming soon right here in Wellington.”

Kickback is open seven days a week, with service offered Monday through Thursday from 11:30 a.m. to 10 p.m., with the kitchen closing at 9 p.m. On Fridays, visit anytime between 11:30 a.m. and midnight, or Saturday from noon to midnight, with the kitchen closing at 10 p.m. It’s open Sundays from noon to midnight, with the kitchen closing at 9 p.m. Take out is also available, along with delivery via Uber Eats and Delivery Dudes.

Kickback Neighborhood Tavern is located in the Wellington Plaza at 12771 W. Forest Hill Blvd. For more info., call (561) 795-0100 or visit www.kickbacktavern.com.

Taste Of The Caribbean Take A Culinary Journey To The Islands With A Visit To Jamaica House Grill In Wellington

Story and Photos by Callie Sharkey

When the island-nation of Jamaica was in its infancy, the government decided to build an official residence for the prime minister, known as Jamaica House. To immerse yourself in the culture and food of this unique Caribbean island, pay a visit to the iconic building’s local namesake, Jamaica House Grill in Wellington.

Guests are greeted by reggae fusion music and portraits of Jamaican icons like Marcus Garvey and Usain Bolt. A cheerful rack of wines and an open floorplan greet visitors and continue to build the Jamaican setting.

There is no coincidence that Jamaican native and Executive Chef Collin Allen landed at Jamaica House Grill, often called JHG.

“I’ve worked at Martha’s Vineyard and Nantucket Island, but for me, Jamaica House is the office of the prime minister, and I’m devoted to that,” said Allen, who served as the personal chef to Jamaica’s first female prime minister, Portia Simpson-Miller.

He visited the restaurant when down in Florida on vacation.

“I saw the restaurant’s menu and said this is where I belong,” Allen recalled. “This is where I want to be — to take guests on a culinary journey of what it is to really have authentic Jamaican cuisine.”

Despite having cooked for celebrities like Harrison Ford, Ralph Lauren and Naomi Campbell, Allen finds joy in bringing his heritage to plate for everyone who visits Jamaica House Grill.

Jerk spices are a cornerstone of Jamaican food, and chicken wings are one of the best ways to showcase the different levels of spice available. From the tangy Mango Tree Wings to the bold Sorrel Jerk Wings, there is a flavor profile for every palate.

One of the most popular dishes at Jamaica House Grill is the Braised Oxtails. This rich and savory dish is served with seasonal vegetables, rice and peas. It is a direct inspiration from the Spanish heritage of the island.

Manager Steve Dillon pointed out several of the restaurant’s most popular dishes.

“Most people like the oxtail, curried goat and our fish. It’s a variety of dishes that I grew up eating every day,” said Dillon, who hails from New York but has been with Jamaica House Grill from the beginning. “I get to come here and have the best Jamaican dishes all in one spot.”

Since opening its doors in November 2019, the restaurant has been a dedicated source of authentic Jamaican flavors and traditional cuisine. The menu also contains American-style food such as burgers or mac and cheese alongside Jamaican staples like Curried Goat. Vegetarians also have a variety of options, such as the Coconut Curry Tofu, the Country Man Salad and the Jamaican classic Ital Bean Stew.

For the food extraordinaire Allen, every plate is important.

“At Jamaica House, we pay attention to the details and provide personalized service. So, when you come here, we will do the food according to how you like it to be done. Our jerk is spicy because it is authentic Jamaican food that we have inherited over the years. Our curry comes from India and China. We inherit the Ital from the Rastafarian culture,” said Allen, who is also fascinated by the history of the food. “Being spicy is a form of preserving food in the old days. Americans would use smoke, but we use herbs as a preservative. Our food gets better over time because of the rum and all the spices.”

But Allen doesn’t want the fear of trying intense jerk spices to concern patrons. “You tell us what you want. Don’t be afraid to come in, because everybody will get what they like. Jamaican food is spicy, but we can bring down the heat,” he said.

The Grilled Salmon is a must-try for any fish lover. The medium-well fillet is served in a sweet chili sauce encasing cherry tomatoes, diced bell peppers and onions. On the side is asparagus cooked in a delicate parsley butter, and the signature side of mashed sweet potatoes balances the sweet chili sauce.

For dessert, embrace the rich aromas of the Jamaica House Signature Bread Pudding with rum sauce. The plate arrives wrapped in the soft blue flames of the burning Jamaican rum.

The past year has been rough on many industries, particularly restaurants, but Jamaica House Grill has persevered and kept the focus on serving great food and keeping patrons happy.

“Back in New York, so many of the restaurants I grew up eating at are closed now,” said Dillon, who is optimistic about the future. “Jamaica House Grill made it through that, and we are still going. I believe that says something about the food and about us.”

Part of that future includes eventually expanding the restaurant’s hours and opening for breakfast service. Allen is excited to bring a Jamaican twist to traditional American breakfast items.

Jamaica House Grill is located at 2557 S. State Road 7 in Wellington, in the plaza with Whole Foods Market. The restaurant currently serves lunch and dinner seven days a week. For more information, call (561) 619-9074 or visit www.jamaicahousegrills.com.

COLOMBIAN STREET FOOD
New Baby Back Rib Burger The Latest
Colombian Creation At Los Quesudos

Story and Photos by Callie Sharkey

The true passion of any foodie is the desire to find authentic and original flavors. And if you’re looking to discover the unique tastes of true Colombian street food, there is nowhere better than Los Quesudos in Royal Palm Beach.

With the wide range of backgrounds and cultures in the area, Los Quesudos stands alone with its focus on popular Colombian street foods. The Gutierrez family opened the restaurant with a goal to bring these unique Colombian flavors to the general public.

Want to really eat like a local? Then order something not on the regular menu! Just last month, the team at Los Quesudos introduced the Costi Quesuda — the baby back rib burger. This hardy, satisfying burger will change the way you view street food forever.

The tender, boneless baby back ribs are smothered in cheese and combined with coleslaw and cooked onions, on a bed of crunchy potato strings and a slice of green tomato.

Bringing forth such a unique combination was a hard sell to the family, according to restaurant owner and Costi Quesuda creator Ivan Gutierrez.

“It was a fight with my family about that dish, because I was pushing to get it out, and they wouldn’t let me,” Gutierrez recalled. “So, one day I just decided to sneak out, get the ribs and make one anyway. We tried it and everybody liked it. They really loved it because the ribs are so good.”

Gutierrez sees the restaurant and its accompanying food truck business as the realization of a dream to bring something unique and different to his customers. With this latest dish, he knew people liked ribs and wanted to incorporate the Colombian flavors.

“All those flavors together is amazing, and since we launched the burger, it has been kind of crazy,” Gutierrez said.

His daughter Camila wasn’t so sure the baby back rib burger would be successful, but she gives credit to her father’s creativity and tenacity.

“We thought it was going to be this huge and messy thing, and he kind of went off on his own and built it,” she said. “He made his idea come to life.”

Gutierrez’s wife Juliana wasn’t sure about the concept for the Costi Quesuda being worth the work, considering there are so many components to the dish, but head chef Camilo Muñoz has found a way to execute it in a way that still works as original, hand-held street food.

“I recommend the Costi Quesuda with fries or bananas,” Juliana said. “It’s a lot of work, but it is so good, and people love it. Like our other dishes, it comes with four bonus flavors on the side — a pink sauce, a cilantro sauce, a pineapple sauce and a garlic sauce.”

Los Quesudos takes pride in its ingredients being fresh and light, which keeps the baby back rib burger from being too heavy for a daytime meal.

“Everything is local. We have a good relationship with distributors. We bring the ideas from Colombia and make everything here in house. The coleslaw, we don’t buy it, we make the coleslaw here in the kitchen,” Gutierrez said. “We do everything from scratch, start to finish. The salsas, the pink sauce, the cilantros, the garlic sauce — we do everything here. When you come here, and want a burger, you know that it’s not precooked. Everything is made fresh. Always.”

Los Quesudos offers a wide variety of Colombian street food ranging from burgers and hot dogs to maicitos and desgranados (corn-based dishes popular in Colombia). There are also vegetarian options and Colombian desserts, so no one goes home hungry.

The restaurant is open seven days a week, Sunday through Thursday, 11:30 a.m. to 9 p.m., and Friday and Saturday from 11:30 a.m. to 10 p.m. The Los Quesudos food truck can also be found at many local events and the upcoming green markets in West Palm Beach. Catering services are also available.

There is a dine-in option at the restaurant, or you can order your street food to go through delivery services such as Uber Eats, Grubhub, DoorDash and Postmates. Carryout is available by ordering online. Keep an eye out for the Los Quesudos app coming soon.

Los Quesudos is located at 9864 Southern Blvd. in the plaza with Home Depot. For more info., call (561) 331-8114 or visit www.losquesudosusa.com.

Enjoy A Traditional Argentinian Experience At Asador Patagonia

By Meredith Burow

Argentinian steakhouse Asador Patagonia brings an authentic taste of South America to the western communities.

“We wanted to try something different,” said owner Natalia Ayala, explaining why she and her husband, Juan, left Argentina and moved to the United States nearly two decades ago.

Eighteen years, two children, a restaurant and tiki bar later, and “different” is still the family’s mantra.

Bringing a taste of their home country to central Palm Beach County, the couple opened Asador Patagonia, a restaurant nestled quietly in the Royal Inn Hotel plaza at the northwest corner of Royal Palm Beach and Southern boulevards, about 10 years ago. The establishment includes a large dining area, a private events space, an indoor bar, an outdoor tiki hut and a patio overlooking the lake.

The Ayalas wear many hats at the restaurant, cooking, cleaning, managing and serving. It’s a big job, but it is a dream that became a reality.

“You think of something, and God gives you the resources,” Ayala said. “We don’t know exactly why, but it happened.”

But what makes it so different? Unlike other restaurants, Asador Patagonia implements a traditional, Argentinian grilling method: charcoal.

While a typical cooking technique in the food service industry elicits a gas grill, the Ayalas wanted the community to enjoy the rich, unique flavor brought out when grilling with charcoal. Prior to being seared on the grill, the meat is flavored with salt alone, and according to customer reviews, it does not disappoint.

“Nobody knows about Argentinian food, and it’s a different kind of food. At a lot of restaurants, it’s all the same,” Ayala said. “Argentinian food is so different — it’s a lot of meat, but we cook the meat on the charcoal. That’s the difference. It’s a different steak house.”

Hailed by some as “the best Argentinian steakhouse in Florida,” Asador Patagonia is known for both its great food and excellent customer service. Its menu is a collection of meat choices for the asado, the term used for a traditional Argentinian barbecue.

Guests can choose from a traditional Argentinian Grill, including flank steak, skirt steak, short ribs, chicken, sausage and more, or choose their own meat selection from a variety of steaks, as well as filet mignon, chicken and shrimp skewers. There’s also an array of appetizers and side dishes.

Aside from the grilled meats, there’s also a wide array of traditional Argentinian appetizers and side dishes. Argentinian cuisine is uniquely South American, but also has strong influences of European cuisine, especially Spanish and Italian. This creates unique flavors with an emphasis on meat dishes.

If the food alone wasn’t enough to attract patrons, the weekend live music, lakeside view and laidback atmosphere helps to keep the customers coming back.

“It’s always a really nice spot just to hang out,” said Nicole Elizabeth as she sat under the shady tiki bar on the back patio. “Everyone’s always very nice and welcoming.”

First-time guests Syd and Arlene Zudekoff enjoyed their experience eating out on the patio. The couple had been to the location about 15 years ago, before the space became Asador Patagonia. “We knew that the view was nice, and we knew this area was nice, and we’re looking for different places to go,” Syd explained.

They enjoyed the experience and plan to return with others. “It’s a lovely local restaurant,” Arlene said.

The Ayalas have worked hard to cultivate the relaxing environment. Ayala even recalled with amusement a time when they first opened the restaurant, and their two boys, Matias and Lorenzo, were still very young.

“Lorenzo grew up in the restaurant, and sometimes they’d go to the table and take bread, and take the food for the customers, also,” she said. “They’d run through all the restaurant.”

Fortunately, the customers were amused, too.

Like the children, Asador Patagonia knows how to have fun. With a capacity for 250 people, guests can reserve the space for weddings, birthday parties and more. That being said, patrons wishing to use the space cannot bring in outside catering and must use the restaurant’s food and drinks only.

Karaoke lovers can also show up and show off on weekend nights. Customers are encouraged to reserve seats beforehand, however, as these tend to be the busiest times at Asador Patagonia.

Asador Patagonia is located at 675 Royal Palm Beach Blvd. It is open from 4 p.m. to 9 p.m. Tuesdays through Thursdays, noon to 11 p.m. Fridays and Saturdays, and noon to 9 p.m. on Sundays. For more information, visit www.asadorpatagoniawpb.com or call (561) 651-9477.

Authentic Flavors Make Tender Rack Of Lamb Stand Out At Raja Indian Cuisine & Bar

Raja Indian Cuisine & Bar, located in the original Wellington Mall, brings a slice of India to central Palm Beach County. The ambiance is as authentic as the food, and it captures the culture in every way — from the music and décor to the fragrances and smiles that cheerfully greet patrons.

Raja offers many traditional dishes, but a standout signature dish is the tender and flavorful rack of lamb.

“It is a fusion between Indian, French and American cuisine,” Executive Chef Vijeesh Parayil said. “Rack of lamb is really a standard for any great restaurant. Ours is made with sour cream, cream cheese, mace, nutmeg, green cardamom, fennel powder and Indian garam masala.”

While rack of lamb may sound familiar, the flavors, plating and sides are truly unique. The colorful plate arrives with sauteed vegetables, like carrots and broccoli, flavor-filled rice and kitchen made naan bread. It is truly a complete, upscale dish for only $26.

“The lamb chops are a team effort. We have a couple of chefs working together on it — one cooks it in the clay oven, another chef pre-plates, and I do the spices. Once we cook it up, I slice the rack and finish the presentation,” Parayil said. “It’s all such a good flavor once you put in all the spice.”

One reason why the food is layered in beautiful flavors is because the team at Raja take authenticity very seriously, down to the smallest details.

“We make all the spices here. We get the whole ingredients, and we grind the spices here in the kitchen. Spices lose their flavor over time, especially after being ground. By keeping everything fresh, we get more flavor,” Parayil said.

There are a number of popular curry dishes on the menu, along with several vegan options. Tandoor options include tandoori chicken, jumbo shrimp and more. A variety of Naan breads are available to complement your meal.

Parayil has been the head chef at Raja since the restaurant opened two years ago. Originally from the southern Indian state of Kerala, he finds particular joy in developing seafood dishes inspired by his roots while utilizing local ingredients.

“We have a lot of seafood [in Kerala]. In-house, we serve a chef’s special, which is a yellowtail snapper. Its flavors are from where I am from,” Parayil explained. “We cook it in the clay oven, and we add some shrimp curry on top of the fish.”

The yellowtail snapper is also well priced at $25 a plate. Keeping prices reasonable while finding ways to offer a unique variety has always been important at Raja. Combine this with putting customers as a priority, and it explains how the restaurant has managed to thrive despite difficult circumstances.

“We didn’t close when the pandemic hit. We just kept open for to-go orders,” Parayil said. “Now, we are open for in-person dining, but some people want to come in and some people don’t. Many call, and they want to pick up their order — or they go through another service like Uber Eats or Delivery Dudes.”

Parayil said that Raja works with all food delivery options — anything to keep their customers comfortable and content.

“We used to be very busy on Saturdays and Sundays, because of our buffet, so we are happy to finally be able to bring it back,” he said.

On April 10, the lunch buffet returned to the weekends from noon to 3 p.m. for $16 per person. The buffet includes two different salads, an appetizer, rice, three different vegetable options, two proteins and two desserts, plus fountain drinks and bread already included, to make for a serious meal.

Look to Raja to find even a signature dessert you won’t find anywhere else.

“My signature dessert is called gulab jamun pie, and no one ever made it here in America until I did. It’s a fusion, and my personal innovation,” Parayil said. “There is a mango-caramel sauce and jackfruit ice cream on top.”

Gulab jamun are small, round, milk-based donuts that have been soaked in a sweet syrup.

To find Raja, look for the sign with the Golden “R.” Once inside, you’ll find an array of authentic treasures — dishes spanning many regions, draped in layers of bold flavors, and a dining atmosphere that’s warm and welcoming. Raja’s owners — the husband-and-wife team of Sunil Kayalchirayil and Sheeba Krishnankutty — call it “modern Indian.”

Raja Indian Cuisine is open from 11:30 a.m. to 9 p.m., Tuesday through Sunday. The restaurant is closed on Mondays. The buffet is now available on Saturday and Sunday, from noon to 3 p.m. Visit Raja Indian Cuisine & Bar on Facebook to see current specials.

Raja Indian Cuisine & Bar is located in the original Wellington Mall at 12794 W. Forest Hill Blvd., Suite 20. The restaurant has direct access through both the mall interior and from the back parking lot. For more information, or to see the menu, visit www.rajawellington.com or call (561) 318-5383.

Looking For The Perfect Cheeseburger? Try The Ford’s Garage Signature Burger

What do you get if you pair an upscale burger joint with nostalgic Americana? Ford’s Garage, of course. The Wellington location of this unique Florida chain has been making burger fans happy since opening in 2019 at the Mall at Wellington Green.

Ford’s Garage prides itself on cultivating a classic American atmosphere through Ford memorabilia and savory comfort foods. All burgers at Ford’s Garage are fresh-pattied and built with gourmet toppings, creating what the chain calls “Ultimate Burger Experience,” or “UBE” for short.

Nothing says “classic” quite like a juicy bacon cheeseburger. The Ford’s Signature Burger is a half-pound grilled Black Angus patty, topped with aged sharp cheddar cheese, applewood smoked bacon, a bourbon barbecue sauce, lettuce, tomato and red onion on a toasted brioche bun — a simple, yet perfectly crafted “UBE.”

“What separates us from all the other burger companies out there are our half-pound Black Angus burgers, made fresh, never frozen,” co-owner Keith Ledsome said. “With our aged sharp cheddar cheese and applewood smoked bacon, along with the bourbon barbecue sauce, we are able to incorporate all of these different flavors. This really accommodates the palate and makes our Ford’s Signature Burger our best-selling burger.”

If that does not sound like the perfect burger experience to you, not to worry. The menu features more than a dozen other burger creations made from half-pound grilled Black Angus patties, from the Mushroom Swiss to the Black-N-Bleu, as well as some smaller burger creations as well.

The well-rounded menu also features salads, such as the Ford’s Chop Shop and the Grilled Chicken Cobb, and an array of comfort foods, like Beer Battered Fish N’ Chips and Hand Battered Chicken Tenders.

“It’s not just the craft beer and burgers,” Ledsome said. “We have something for everyone’s palate, including gluten-free options and our phenomenal salads. Our gluten-free Chicken Henry is another one of most popular items, and we also have our meatloaf. It’s called Mama Ford’s Homemade Meatloaf.”

Co-owner Kathleen Gannon-Ledsome, Keith’s wife, also has her favorite.

“My favorite thing on the menu is the Chili Garlic Salmon,” Gannon-Ledsome said. “The flavoring of it is amazing, and the salmon quality we get is unprecedented when compared with any other restaurant in Wellington.”

That popular dish features eight ounces of Norwegian Atlantic grilled salmon with a sweet chili garlic sauce and your choice of sides.

“Most people assume we are only a burger place, but we have a wide range on the menu, with great salads, perhaps the best in Wellington, and amazing other dishes,” Gannon-Ledsome added.

The appetizers also turn heads with their presentation. For example, the signature appetizer is the Giant Funnel Tower of Jumbo Piston Onion Rings, which is served on a real piston, tying into the 1920s service station vibe. Edsel’s Hot Pretzels and the Famous Firestone Shrimp are also popular on the appetizer menu.

Don’t forget to save some room! Desserts include throw-back style milkshakes, funnel cake fries, a brownie sundae and key lime pie.

The Ford’s Garage concept began in 2012 in Fort Myers, an area known as the vacation destination for Henry Ford, Thomas Edison and Harvey Firestone. The flagship restaurant opened just down the street from Henry Ford’s famous winter residence.

The restaurant’s décor is a step back in time to the dawn of the automobile age, feeding Wellington restaurant goers’ appetites by way of a Prohibition-era filling station. The scene is set from the moment you open the door at the entrance with its gas pump handles, flanked by two retro gas pumps.

Ford’s Garage continues this nostalgic feel with its throwback pieces of Americana. Several restored Ford Model Ts fill the 6,000-square-foot space for guests to admire as they enjoy a meal.

The main bar has a Model T hanging as a centerpiece, complete with a working horn and “smoke” that spews from the back. There’s plenty to enjoy at the bar, particularly if you are a beer lover. Craft beer is part of the restaurant’s flair. There’s a selection of 150 beers in all, in homage to the Ford F-150.

“We also have a variety of specialty drinks, such as the Lincoln Punch, which features Mount Gay Rum, as well as the Model Tea and the Ford’s Old Fashioned,” Ledsome said.

Happy hour is between 2 and 6 p.m., Monday through Friday, with $3 premium well drinks and $2 off drinks and drafts. Also featured on the drink menu are several frozen drinks, such as spiked lemonades and margaritas.

The Wellington restaurant, which opened in June 2019, was the chain’s first southeast Florida location. There are 13 other Florida locations, with two outside Florida in Michigan and Indiana.

Ford’s Garage offers both indoor and outdoor dining, along with online ordering and curbside pickup. Home delivery can be arranged through Delivery Dudes.

“We also do catering,” Gannon-Ledsome said. “For example, we just did the catering for the World Championship Equestrian Triathlon, a benefit for the Boys & Girls Club.”

Ford’s Garage is located inside the Mall at Wellington Green at 10300 W. Forest Hill Blvd., Suite 122, near the Patio Verde entrance. Hours are Sundays, noon to 7 p.m.; Monday through Thursday, noon to 9 p.m.; and Friday and Saturday, noon to 9:30 p.m. For more information, call (561) 805-3673 or visit www.fordsgarageusa.com.