Coolinary and the Parched Pig — Restaurant in Palm Beach Gardens

I have heard fantastic rumblings of Coolinary, located in Palm Beach Gardens for quite a while, so it was about time I made my way there for a meal. It’s not around the corner from me, so I had some high hopes that it would be worth the ride, and Chef Lipman and his team did not disappoint. Located in a strip mall a short distance off 95, the restaurant is comprised of a bar area (The Parched Pig) which was jam packed this Saturday evening. As well as the dining room, aka, Coolinary. I do enjoy sitting at a chefs counter when possible to watch the hard work and dedication that goes into these meals. The server was very attentive and friendly offering some of her favorites which we decided to try. We started with the shrimp and grit croquettes along with the cauliflower gratin. The croquettes were skillfully prepared and while enjoyable, we’re a bit confusing for me served atop a marinara sauce. It did just didn’t make a whole lot of sense imo. The gratin however, was delicious. A huge helping heaping portion of cheesy, flavorful and tenderly cooked cauliflower served with several crispy pieces of speck made it a dish worthy of repeating. Moving on to the pork chop and pictured skirt steak. Both of which were delicious. The pork chop was juicy and grilled perfectly. Served with a lovely apple hash and sweet potato purée. The prime skirt steak was coated in an espresso bean dusting and moist as can be. I really enjoyed it. The sautéed Brussels that accompanied the generous piece could have been a bit crispier for me, but still rather enjoyable. Sadly there was no room for dessert, all of which looked dreamy. Will have to certainly...

I think I may have found my favorite restaurant in all the area! After reading so many good reviews about this place I finally was able to stop in for dinner and everything was spectacular.

We started with the calamari and the chicken empanada. The calamari came with a lemon zest aioli type of sauce and honestly was perfectly fried. It was excellent.

The empanada wasn't my favorite -- it was tasty, of course, and it was perfectly cooked and not too fried or too breaded, but I just wasn't feeling in the empanada mood.

I ordered the swordfish, which came with turnips and was topped with some type of creamy sauce. The turnips were not too sweet but definitely added some potato-like texture to the dish. The swordfish was grilled perfectly.

I also ordered a side of the brussel sprouts and was pleasantly surprised that they did, indeed, live up to the waiter's praises. Usually I can be kind of leery of waiter reviews since they always say everything is good but these were some of the best brussel sprouts I've had in the area. They were perfectly charred and sliced thinly which is how I like them!

The other person I was with ordered the flap steak and said it was delicious. I tried some of their vegetables and the blue cheese sauce which was incredibly rich, almost intoxicatingly so.

The milk and cookies dessert looked fantastic and I was tempted to order them, but I was far too full to eat anything else!

The service was friendly and the waitress gave great recommendations and insight into the menu. I definitely want...

A decent restaurant in a shopping strip that worths 4 but I’ve two strikes against them: seating us at the table right by the busy door for their outdoor service. And the table needs napkin at the foot to stabilize it. By the time we leave, the restaurant is still empty. #2, when ordering Pinot Noir, the server offers two choices. Since I don't know any of the brands, I chose Oregon over California, as Pinot Noir is their thing. In my little experience with this kind of caliber, they’d offer me a taste, and they do, just not to me. The server returned and said, the CA one is drier. I ended up with CA, which is decent.

Modern decor with high ceiling, in dark hue. We get there a few minutes before 4, which is their opening time. Thinking we can ask if any openings for us. The staff inside remain inside. Finally when the host comes out, she said yes we’ve openings and will seat you once we’re open. It was 3:56. Her demeanor made me think they’re fully booked …

There are few men in casual cloth inside the restaurant - who are they?

We’ve four small plates - in fact, they’re not small -:) Corn - innovative Tuscany fish bites - crunchy Baked oysters - really good Ceviche with taro chips - fresh but bit sweet

All are delicious, and take the chip home - too much food.

Why do they serve the small plates all at the once? Our small table hardly can accommodate four plates. Is this an industry new norm - it has been this way for...