Congratulations to our very own/former Las Vegas Vine-Guy and Top Chef Contender, Stephen Asprinio. His new restaurant, in West Palm Beach, has foodies and wine geeks alike lining up to experience some Vegas into the other sunny state - Florida.
By Jan Norris
Palm Beach Post Staff Writer
Thursday, February 28, 2008
The big-bang restaurant on Clematis for the moment is Forte di Asprinio, created by Top Chef contestant, and Wellington fresh-facer, Stephen Asprinio.
Done up in a "modern chic" design that Asprinio created from drawing board to the finishing touches, the 5,550- square-feet restaurant opens Saturday to the public.
"A lot of lessons learned," Asprinio, 26, says of his experience being project manager of the build-out, designer, kitchen manager and consultant all around.
"A lot of battles to get this far. But it's finally coming along."
He was three days away from a grand-opening party, and workers were still finishing up construction in the dining rooms.
Forte has 175 seats inside and on the sidewalk. Gray plastic screw-shaped tables in the lounge, lilac suede low sofas, titanium-covered dining tables, a glass bar with acrylic barstools, billowy sheer floor-to-ceiling curtains and a wall of keychain material make for a hip, flowing space.
Lilac, fuchsia and flamingo pinks mixed with violets are set against crisp white walls to produce a cool palette - "they're definitely my favorite colors," Asprinio said. "There will be something of a shock value, but it's fun, and not unapproachable."
Wireless "notepads" are part of the service tricks to keep things moving seamlessly from kitchen to service - another one of Asprinio's focuses.
For the menu, "it's a mixture of ideas," Asprinio said. "Traditional Tuscan with progressive touches - but not fusion. Risotto ala Chianti, with a foam. Crudo, panini. We won't abandon the authentic for the sake of modernizing a dish."
Weekday lunches are panini and salads, with antipasti - a three-course lunch is $15. A multi-course chef's tasting can be put together at dinner; a 13-course meal for four, paired to top wines, is $1,000 in a special dining space next to the wine room.
Late-night diners - they're open till 2 a.m. - can get in on a small-plate menu of 15 dishes and five desserts.
Chef de cuisine is Mark Liberman, formerly of San Francisco's La Folie. He said, "Don't expect fusion. You won't find ginger and wasabi here." Instead, diners can feast on crispy-skinned salmon with cippoline jam, and arugula foam; pumpkin mezzaluna pastas with brown butter, sage and amaretti.
Three sommeliers on staff, and a mixologist (bar chef) put a focus on the bar and lounge. All fruit juices and mixers will be freshly squeezed and created from the kitchen. A special ice cube machine and nitrogen-system for recapping wine bottles are part of the bar.
"We've got some unique wines not available anywhere else in the U.S.," Asprinio said. "The cellar is more than 500 bottles - not bad for a space like this. Things like a '47 Cheval Blanc, several magnums, a Far Niente signed by the winemaker in its early days — things they couldn't get in Vegas, even."
> Forte di Asprinio
225 Clematis St., West Palm Beach
(561) 833-3330;
Open: lunch, Monday-Friday, 11:30 a.m. to 2:30 p.m.; dinner and late-night menus, Tuesday-Saturday from 5:30 p.m.
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