Insider tips on tidal patterns and secret surf spots, borne of a lifetime in local waters, are part of the intangible edge offered by Singer Island Surf Camp Inc., in operation for the past 15 years and run by a born-and-raised native of Palm Beach. As a Palm Beach County native, camp founder and owner Paige Parker doesn’t remember a time she wasn’t closely tied to the water. When she and her neighborhood pals were kids, she recalls, “The ocean was our playground and our babysitter.” And though it's probably true that anyone with a lifeguard certification could lead snorkeling tours and sportfishing charters, Parker knows that her inborn understanding of the local tidal patterns makes a difference.
A staff of surf-seasoned EMTs and firefighters who are also certified in ocean rescue, lifeguard, CPR, and first aid help Parker lead private and group surfing lessons for all ages and experience levels as well as provide paddleboarding and kayaking instruction. And when school’s out, kids aged 6–16 years old can dive into summer camps and surf along Singer Island's reef-and-sandbar system or paddleboard to Peanut Island. A full rental shop, meanwhile, fills out its stock of standard surf gear with standup paddleboards, kayaks, water trampolines, and inflatable water wheels.
Hunkered down within a plaza in North Palm Beach, Allora Pizzeria & Ristorante engages appetites near and far by sending hand-tossed pies out the door for local delivery and simultaneously seating customers in a homestyle dining room. The menu's notoriously fresh fare serves up southern Italian staples with more than 20 entrees that weave pastas, poultry, and seafood in and out of bold marinara, alfredo, and wine sauces. To accentuate its homey atmosphere, the eatery employs a friendly staff and boasts warm décor, including a wood bookcase and wall-mounted light fixtures that give off a romantic glow. Allora pairs its meals with the authentic sounds of instrumental Italian ballads played over a speaker system that learned Italian from a native speaker.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
Italian chefs Giordy and Raffaele recreate the experience of dining in Milan, not just by following authentic recipes, but by serving those dishes in a bistro-style dining room rich with dark hardwood floors and wooden wall paneling. Elegant chandeliers with individual fez-like lampshades dangle above beige tablecloths, grape-hued napkins, and a piano tucked into a corner. The chefs work in the open kitchen as diners dig into mountains of squid-ink gnocchi and homemade tortelli accented by sage and nutmeg. While individual pizzas bake in the oven and whole Mediterranean sea bass debone tableside, diners can sip on a La Scaletta signature skinny cocktail, shaken and poured into a martini glass by a trained Pilates instructor.:m]]
Chefs at Pita Grille extract the most dynamic flavors from Mediterranean and American cuisine to populate their dinner menu with a diverse spread of signature dishes. Servers share dinner features tableside on the screen of an iPad, eschewing archaic practices of scrawling specials on a chalkboard or sending them to tables tied to a messenger bird. Guests crunch fresh greek or caesar salads with their choice of protein ($14–$19.95), including marinated chicken, jumbo shrimp, and filet mignon. Ovens gently braise shanks of australian lamb ($15.95) before the tender meat sprawls across a bed of rice and grilled vegetables beneath a savory blanket of sauce. Yellowfin tuna fillets transform inside a chrysalis of sesame seeds to flutter across taste buds buoyed by Moroccan spices, quinoa pilaf, red-pepper coulis, and sriracha aioli ($23.50). Chefs slow roast savory half chickens with zesty lemon sauce ($16) and skewer entree kebab platters ($14.95–$22.95) with multifarious meaty options.
Hibiscus Grille and Kokoro Sushi Bar's staff creates innovative, colorful sushi rolls drizzled in house-made sauces. Splash spoons into a bowl of steaming soup, such as vegetable miso or chicken wonton, which bathes house-made dumplings, asparagus tips, and chinese cabbage in a savory, clear broth. The nimble digits of a sushi chef furl a scroll of rice around raw tuna, salmon, escolar, avocado, and asparagus to concoct each Three Musketeers roll before deep-frying the creation to preserve inner valiance. The extremely rainbow roll temporarily blinds diners with a polychromatic tiara of assorted raw fish, while an assortment of fully cooked options such as the chicken-teriyaki or shrimp-tempura roll cast a wide net of plated temptation. The extensive menu also hosts a selection of vegetarian-friendly cucumber rolls as well as rolls wrapped up in themselves.