Designed as a beachfront restaurant with a “cosy” upscale vibe and emphasis on Italian seafood, a second location of a longtime Greenwich, Connecticut establishment is set to open this winter at Eau Palm Beach Resort.
Polpo, which translates to ‘octopus’, could open by mid-December in a beachfront dining space getting a facelift as part of a larger, multimillion-dollar renovation underway at the resort Seven-acre Manalapan, which remains open.
Introducing an outpost to the Palm Beach area of 20-year-old Polpo in Greenwich has always been in the cards, but “we only made the decision to do it after we found the ideal solution,” founder Ron Rosa told the Daily News. .
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Polpo will offer guests dishes such as grilled octopus and branzino in a “fun and cozy” fine-dining atmosphere, said Rosa, a native of Calabria, Italy, whose early career restaurants included Ecco in Tribeca in New York. .
“Everyone who comes to Polpo feels like they are in their own private club,” he said.
The new restaurant is housed in the former Temple Orange bistro, whose orange hues have given way to an aquamarine palette as Polpo takes shape.
Arched windows, a bar and a sea-themed mural are key features of the new indoor-outdoor floor plan, said Maurice Salcedo, director of West Palm Beach-based Bilkey Llinas Design, which is executing the Water renovations.
“The restaurant’s new layout brings the outdoors in, accentuating the beachfront location,” Salcedo told the Daily News.
Under the culinary direction of the Eau’s Executive Chef, Neill Bailey, Polpo’s menu takes inspiration from Greenwich’s signature staple, plus adds Florida seafood like the pompano.
Dover sole and branzino boneless at the table and served in copper pans are among the planned interactive seafood presentations.
Live lobsters will be brought to customers’ tables before becoming a dish called “angry” lobster prepared with white wine and hot peppers.
Baked clams and grilled octopus with cannellini beans and arugula are among other seafood dishes.
The menu also includes the Caprese burrata; meatballs in marinara sauce; premium steaks; and ravioli with truffle cream. Groups can opt for tagliolini prepared in a giant wheel of parmesan cheese.
In addition to an extensive wine list, Polpo’s beverage program will feature cocktails such as signature cocktails and homemade Italian limoncello.
Rosa’s wife Dominique, who for decades helped run Polpo in Greenwich, said the couple’s restaurant philosophy was to build meals around “experiences”, ranging from welcoming customers “like a family” to the offer of “attentive French-style service”.
Add to that the “historic gastronomy” of Polpo and the “hotel expertise” of Eau, said the resort’s general manager, Tim Nardi. “Eau Palm Beach’s partnership with Ron and Dominique Rosa is a perfect fit.”