Fantini's: A Fusion of Great Food and Drink

The main dining room and bar

By GERRY BARKER
North Palm Beach Life
Photos by Gerry Barker

Fans of Stuart's Fantini's Italian Restaurant, featuring New Haven-style Apizza, will be happy to learn about owner Jimmy Fantin's newest venture, Fantini's Fusion Kitchen, just opened in Palm City.

True to its name, it offers diners a diverse mix of Asian and Mediterranean dishes crafted by  Fantini Hospitality Group Executive Chef Sean Camillo, including many Fantini Italian favorites.

One thing you won't find on the menu is Fantin's signature Apizza. A native of New Haven, CT. -- "the Pizza Capital of the United States" (and you thought it was New York, or Chicago, right?) -- Fantin started his career at New Haven's legendary Frank Pepe Pizzeria Napoletana, where he learned the art of making the locally named "Apizza."

"A lot of people thought it would be similar to the other Fantini's," said General Manager Mike Vyterna, "but they failed to read the sign on the front of the building: Fantini's Fusion Kitchen. You have multiple flavors from multiple ethnicities from around the world."

He said Chef Camillo has been working on the restaurant's menu since February, which was inspired by his world travels. "You have French flavors, you have Latin flavors, you have Japanese flavors," said Vyterna. "We try and combine a lot of different flavors to complement the food."

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The decor is highlighted by attention to detail

The restaurant itself, located at 3208 SW Martin Downs Blvd., combines upscale elegance with friendly, attentive service, and an Art Deco-inspired decor. “I wanted to create something Palm City hasn’t experienced before,” said Fantin in a press release. “A culinary destination with timeless sophistication, our establishment seamlessly blends avant-garde global flavors with the elegance of an Art Deco aesthetic. Every aspect of your evening—from the precision of our modern menu to the choreography of our refined tableside service—is designed to emulate the elite dining experiences found within some of Manhattan’s premier Michelin-starred institutions.”

On a recent visit, Pam and I had an opportunity to try a tasting menu and experience the new dishes first-hand. First up: The F’n Chopped Salad, a delicious confluence of Iceberg, radicchio, banana peppers, heirloom tomatoes, shallots, cucumber and burrata, in a lemon oregano vinaigrette. It was accompanied by Flaherty’s Crispy Brussels Sprouts, which were hands down the best interpretation of Brussels Sprouts I've ever tasted, prepared with Miso yuzu yogurt, applewood bacon, pistachios, maple and aged balsamic glaze. The secret? Chef Camillo told me "it's the miso yogurt."

For entrees, we tried one of their classics, "Statler Breast Chicken Parmesan -- Milanese chicken, pomodoro and warm burrata cheese, while our dining companion had the Veal Chop Marsala, a 10 oz bone-in veal chop with wild mushrooms rosemary marsala jus and crispy shallots. There was also the Spicy Potato Gnocchi Ala Vodka, with hand-made Yukon potato and Nduja vodka sauce. The latter wasn't all that spicy, and the vodka sauce was a great enhancement.

We had two choices for dessert -- Chocolate Panna Cotta Mousse (sea salt hazelnut chocolate crunch) and Limoncello Tres Leches (Limoncello soaked sponge cake and mascarpone whipped cream). Both were as good as they sound, and big enough to share.

Beverage Director Josh Gates was also on hand to showcase a few of his signature cocktails, which included the Cosmo di Bianco, a marvelous combination of the House Limoncello, Triple Sec and White Cranberry Juice, accented with a flower blossom. On a more decadent note, we also enjoyed the F’ing Espresso Martino, featuring Boyd & Blair Coffee Vodka, Grind Espresso Liqueur, Espresso and Chocolate Bitters.

Vyterna, who previous to joining the Fantini Hospitality Group opened the Monte Carlo Hotel and Casino in Las Vegas and was also a sous chef at Bellagio's, outlined what guests can expect when they visit. "Happy Hour will be 3-6 pm every day in the bar; 'Tomahawk Tuesdays' will feature a 28 oz. Tomahawk steak, a bottle of wine and dessert for a set price; Wednesdays we'll have live jazz; Thursdays are Ladies Night, with unaccompanied ladies enjoying Happy hour until closing, Fridays and Saturdays date nights will feature background jazz and Sundays will have Sunday Gravy with Sinatra."

Great food, great service and great atmosphere: That's a formula for success. For more information, visit fantinisfusion.com or follow Fantini’s Fusion Kitchen on Facebook and Instagram.

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