Stage
A trip to suburban Palm Beach Gardens is worth it just for this fresh, modern, ‘integrated’ small plates restaurant with wood floors, open kitchen, and large, inviting bar. The restaurant’s name is pronounced “stah-ge,” not “stay-ge,” in reference to when a cook interns at a high-end restaurant. James Beard Award nominated Chef Pushkar Marathe has done his fair share of staging, and you can tell by his menu, influenced by his Indian heritage. On it are “cold and hot snacks,” including baked saag (spinach) with queso fresco, fried shallots, and corn, and Korean BBQ ribs with gochujang, garlic, pineapple slaw and kimchi aioli. Highlights from the “breads and things” part of menu are a sensational spicy cheese naan as well a decadent truffle naan. Meat and fish mains include Niman Ranch churrasco with tomato, blue cheese, and black garlic ranch, and a wood grilled Spanish octopus with marble potatoes, kaffir lime, and a green apple nuoc cham. Vegetarians are well cared for here with such delights as chili lime street corn; local beets with yogurt, cilantro, and scallions; and addictive Kai Kai Happy Romano beans with tomato, Thai chili, garlic, and parmesan. Daily happy hour (2-6pm) means drink and food specials. Sunday brunch in two words: breakfast naan.
A trip to suburban Palm Beach Gardens is worth it just for this fresh, modern, ‘integrated’ small plates restaurant with wood floors, open kitchen, and large, inviting bar. The restaurant’s name is pronounced “stah-ge,” not “stay-ge,” in reference to when a cook interns at a high-end restaurant. James Beard Award nominated Chef Pushkar Marathe has done his fair share of staging, and you can tell by his menu, influenced by his Indian heritage. On it are “cold and hot snacks,” including baked saag (spinach) with queso fresco, fried shallots, and corn, and Korean BBQ ribs with gochujang, garlic, pineapple slaw and kimchi aioli. Highlights from the “breads and things” part of menu are a sensational spicy cheese naan as well a decadent truffle naan. Meat and fish mains include Niman Ranch churrasco with tomato, blue cheese, and black garlic ranch, and a wood grilled Spanish octopus with marble potatoes, kaffir lime, and a green apple nuoc cham. Vegetarians are well cared for here with such delights as chili lime street corn; local beets with yogurt, cilantro, and scallions; and addictive Kai Kai Happy Romano beans with tomato, Thai chili, garlic, and parmesan. Daily happy hour (2-6pm) means drink and food specials. Sunday brunch in two words: breakfast naan.
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