At The Regional Kitchen And Public House, Try Made-From-Scratch Meals With Southern Roots
Enter more than a restaurant—enter a past and future when stepping foot into The REGIONAL: Kitchen and Public House. The new place to dine in CityPlace is where “Top Chef” finalist and executive chef Lindsay Autry creates from-scratch meals, rooting from her childhood in Fayetteville, North Carolina, that are rustic and beautiful.
A Peek Inside
What’s most spectacular is the massive 10,000-square-foot space the restaurant consumes. To the left, find the Public House decked out with red brick that creates the essence of an English pub with a stocked bar, leather European-style bar stools and seating perfect for a quick bite or for mingling before a meal.
The main dining room is country chic. Photos of Autry’s family farm and a large “G.R. Autry & Son” sign hangs on the walls, house-made hot sauce sits on dainty tables, and there’s ample family-style seating.
What’s more is an open patio with tables that offer an earthy beer garden feel, another intimate dining room with velvety chairs and a separate bar, and an open-kitchen where Autry’s personal items mingle with the nature of the kitchen to give off a homey vibe. Plus, there’s a 4,000-bottle wine cellar.
More Than Farm-to-Table
Autry is mindful of the food served to each of her guests as she sources all of her ingredients conscientiously. “We buy everything in our region that we can,” Autry says. “The REGIONAL embodies that we’re a part of this community. ... We support the area that we’re in.”
Southern staples include Autry’s tomato pie plated on a blue China dish—a take on the Blue Plate Special common in Southern cuisine. It consists of a savory crust, roasted tomatoes, sharp cheddar, herbs and aioli. There’s also a braised pork shank prepared Mexican-style with posole, her grandfather’s country-style sausage, and other bites like crispy brussels sprouts and hot sauce. The pimento cheese is served table side, accompanied with mix-in garnishes, homemade crackers and crudités vegetables.
Other tasty treats can be found on the “Just A Smidge” section of the menu where options range from Autry’s Grandmother Betty’s coconut cake slice, to petite ice cream sandwiches made with dark chocolate, sea salt cookies and homemade ice cream.
The REGIONAL also serves up a selection of slushes like Frozé (frozen rosé), Pimm’s cup, or Dark and Stormy. Plus, find signature cocktails and a home-brewed IPA from Tequesta Brewing Co. that is infused with Florida citrus and coriander.
Be sure to stop by for lunch, dinner and weekend brunch.
The REGIONAL: Kitchen and Public House; CityPlace, 651 Okeechobee Blvd., West Palm Beach; 561.557.6460; eatregional.com