Fern — Restaurant in West Palm Beach

A Not So Hidden Gem in West Palm Beach: Discovering Fern

Having reviewed hundreds of restaurants over the years, I am always delighted to uncover a true find—that rare establishment that exceeds food, service, and atmosphere expectations. Whether an unassuming neighborhood spot or an overlooked culinary treasure, a "find" is a place that leaves you feeling as though you've discovered something special before the masses catch on. Fern is my latest and most exciting discovery, even though it has been popular with other patrons for several years. Nestled in downtown West Palm Beach, Fern is a medium-sized restaurant offering both indoor and outdoor seating. The interior is as colorful and visually captivating as the dishes that emerge from the kitchen—vibrant, layered, and full of personality. While the beverage list is not extensive, it offers a well-curated selection that caters to diverse palates. The food menu, on the other hand, is ambitious, imaginative, and stunning.

Our table of four began with two shared salads, each a masterpiece of color and flavor. The Red Oak Delicata Squash Salad—a composition of pomegranate seeds, heirloom tomatoes, cucumbers, caramelized pecans, and a roasted grape vinaigrette—was nothing short of a showstopper. The jewel-like pomegranate seeds provided bright bursts of sweetness, while the velvety squash and tangy vinaigrette added depth and balance. My wife, an accomplished home chef, declared it the best salad she has ever had—a high compliment indeed.

For her entrée, she opted for the Key West Shrimp appetizer as a main course—a refined dish featuring wood-fired pineapple, avocado, taro root, and crispy seagrass. Her verdict? Excellent. Our dining companion selected the Smoked Wagyu Ribeye with burrata and charcoal-roasted tomatoes, calling it “very good,” though I suspect her understated praise concealed genuine admiration. Meanwhile, her husband—a hearty eater—indulged in the Golden Snapper with lemon basil risotto, zucchini, and a balsamic reduction. While he relished the snapper, he left the verdant risotto minimally touched, having overindulged in the irresistible toasted bread and olive oil.

I chose the Cobia—a less common menu offering that I always seize the opportunity to enjoy. Served with a coconut curry sauce and accompanied by mashed Okinawa purple potatoes (a striking violet hue), English peas, heirloom carrots, and red watercress, the dish was both visually and texturally intriguing. Initially, I found the cobia’s flavor understated, but once paired with the fragrant curry sauce, it transformed into a truly delightful experience. The men at the table unanimously deemed their entrées outstanding—both in presentation and taste.

Though the dessert menu appeared unassuming, I suspect it harbored hidden delights. Unfortunately, our appetites had reached their limit, a mistake we intend to rectify on our next visit.

Fern is a revelation—an inspired, under-the-radar gem (at least for me) that deserves recognition. For those who seek inventive cuisine in a setting that feels both intimate and exciting, this is a destination worth...

Let me start with the positive: we had a terrific waitress, food came out timely, and the atmosphere was a little cool (we sat on the patio).

Now the not so good….three of the four entrees were not good. We had the Flounder (no flavor and need some seasoning of some kind…just bland), the pork chop (dry but ok flavor but nothing special), the ricotta gnudi (gnocchi, flavorless and had a playdo like consistency), and the pork belly (which was terrific).

For starters we had the sliders and the beef was tasty but the pork was ok…again lack in flavor. We also had the cheese and honeycomb plate which was pretty good (hard to mess up cheese and honey).

The wine was good as you can’t go wrong with a super Tuscan.

For dessert we had the Nutella bread pudding and the s’mores. Bread pudding was not good as it was lacking in nutella flavor and was a dry bread pudding. The s’mores was nothing special and was pretty taking molding chocolate discus placing them in a cast iron pan with mini marshmallows that were toasted with a side of graham crackers. Again nothing special.

We were told from the start that the Chef is telling a story through the food and is very much big on presentation. To that, the look of the food was nice but the taste did not live up for the most part.

So the dinner was not cheap, over priced because the food was nothing great but typical for what your would expect on a Saturday night in a Palm Beach hot spot.

So with a $300 plus dollar dinner bill and after making our displeasure know to the waitress we never got a visit from the front of the house or the manager or anyone with an apology or to at least try to save our experience. The waitress took one of the two deserts off the bill to make up for our issues….seriously a $14 dollar item but I’m never looking for anything for free so I can careless…but it’s nice to have the offer and have someone take our displeasure seriously.

So an overall lousy experience and we will not return. The positives, except the pork belly, were not super positive but the negatives were...

Dining at Fern in West Palm Beach is more than just a meal…it’s a showcase of artistry, passion, and hospitality at its finest. From the moment we arrived, the team made us feel at home. Our server, Rossa, set the tone with warmth and attentiveness, ensuring every detail of the evening flowed seamlessly. General Manager Cody checked in with a genuine sense of care, adding to the welcoming atmosphere. And of course, Chef Eddie’s creations were nothing short of exceptional, each dish thoughtfully designed to highlight seasonal ingredients and bold flavors.

The Lion’s Mane, black trumpet, golden oyster, and chestnut mushroom dish was a celebration of earthy richness, elevated by heirloom tomato, peas, and fingerling potatoes…a perfect balance of comfort and refinement. The pork belly burnt ends stole the spotlight with their sweet-and-spicy hot honey glaze and the crisp bite of pickled vegetables, creating a dish that was both playful and addictive.

Next came the Berkshire rib chop, a masterpiece grilled to perfection, paired with asparagus, apricot purée, black garlic molasses, and a whisper of wood-fire smokiness. Each bite carried depth and sophistication, making it a true standout of the night. The steak tartare, with wild mushroom confit, truffle salt, and a delicate quail egg, was pure indulgence..silky, savory, and unforgettable.

What truly sets Fern apart is how the staff and kitchen work together to create not just great food, but a complete experience. With thoughtful service, creative dishes, and an atmosphere that blends elegance with warmth, Fern feels like a hidden gem destined to be remembered long after the last bite. It’s the kind of restaurant you’re already planning to revisit before...