TASTE OF THE TREASURE COAST
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ket. One day there was a closed sign on the front door, so I
inquired and the rest is history.”
A soft opening at the end of May met with a fanfare of
praise. “The response has been quite a surprise,” Lander
admits. “I always thought we’d be recognized, but we had an
invite-only opening and we’ve been busy ever since.”
Serving breakfast and lunch five days a week, dinner three
nights, and brunch on Sundays, the décor is welcoming and
unstuffy. Designed by Lander’s wife, Lydia, the long bank of
windows sports ferns and simple panels of brightly colored
fabric while exposed ductwork, a barista counter and linenfree
tables set the stage for an informal dining experience.
However, the informality is merely a ruse. A quick perusal of
the menu confirms that this French-leaning chef knows his
classics well. The dishes resonate with creativity, seamlessly
traversing Lander’s Southern roots, with appetizers like the
picnic deviled eggs and aged cheddar pimento cheese while
simultaneously giving a nod to his European training and
love of Asian tastes and accents.
To this end, dinners might start with kung pao ribs doused
with a sweet Asian sauce and served over dressed greens.
The ribs are cooked sous vide, French for under vacuum. This
slow method of cooking ensures fall-off-the-bone tenderness
before the meat is briefly pan-fried for color and crispness.
The same method is used for the salmon served with lemon
dill and caper aioli on an open-faced baguette. Sandwiches
are on both the lunch and dinner menus, which has proven
popular, says Lander. “We sell a lot of sandwiches and salads
at night. And the raw bar that we started from conception has
really gained traction. We primarily get northeast and coldwater
oysters and we sell out every night.” >>
Chef/owner Michael Lander says he has been
pleasantly surprised at the positive response
to his latest venture, Michael’s on 7th, that
opened in May of this year.
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