The Bistro Jupiter, Jupiter

Fish have to fly in order to reach Bistro. Fresh from Europe, the Dover sole arrives ready for chefs to pan sear, fillet, and artfully garnish with almond potato cakes and asparagus tips. This dish spotlights one of the more literal examples of European influence on the menu, but more subtle influences, according to a 2004 review in the Palm Beach Post, consist of "ingredients you may have at home prepared perfectly in a way you'd never contemplate." The feature emphasizes the "gentle touch" of the chef, whose expertise ensures that the lobster tails from Maine leave the broiler at exactly the right moment.

The same attention to detail has stocked the Zagat-rated restaurant’s expansive wine cellar. Countries such as France, Germany, Italy, and Argentina contribute libations to the list, which pairs robust glasses with entrees to ensure that the flavors of the veal escalope or beef Wellington pop appropriately. A sunny, canary-yellow dining room frames these flavors, gracing eyes with photographs, pressed-tin ceilings, and lamp-clad chandeliers. Outside, a brick patio takes shelter under a pinstripe awning, warming cool nights with space heaters and accompanying meals with the gurgles of a shallow pond and the haunting songs of the abandoned reflections therein.