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Seasonal vegetables, local and organic when possible, combine to make a colorful dish.

FEATURES

Ack-tually PB!

By Carolina Buia

Photography by Eric Striffler

12.25.18

Maven goes into overtime, and the crowd goes wild.

 The new darling on Royal Poinciana, Maven, may have opened for a only brief period last season, but, this year, they’re in full swing. David Silva, one of its three owners, wanted to bring a little Nantucket, Mass., vibe to Palm Beach, since he grew up shuttling between the two resort towns. “There is a big Nantucket-Palm Beach connection,” he says. “We always run into summer regulars at Maven.”
 

Grilled bigeye tuna with baby turnips, spinach and pine-nut romesco

The Franco-American bistro caters to round-the-clock cravings with revamped menus and rejiggered hours. This year, the resto added a breakfast shift with offerings that include acai bowls with pine-nut granola and local mangrove honey, a house-cured gravlax, and rum-glazed banana pancakes. Of course, the most important meal of the day includes strong espressos and frothy cappuccinos made with Pump House’s locally roasted beans.

Maven’s raw bar with oysters from Massachusetts, the Northeast and the Pacific Northwest, and jumbo shrimp cocktail.

 For those who skip breakfast, Maven’s crowd thickens between 4 and 7pm. “We’ve put a lot of thought into happy hour,” says Silva. “It’s illegal in Massachusetts, so we really had to understand how it would fly in Palm Beach.” Specialty cocktails are half-off; there is a curated wine list, a small plates menu and oysters for only $2 a piece. Two of the more popular small plates hail straight from Maven’s sister restaurants in Nantucket, Galley Beach and Afterhouse. “I love our veal meatball. It’s been a special on the Galley Beach menu for years. It’s served on vine-ripened tomato sauce and topped with whipped goat cheese.” Silva’s executive chef and partner, W. Scott Osif, is partial to his tuna tartare sandwich creation. “It’s been one of our biggest sellers at Afterhouse,” he says. Seasoned raw tuna is bookended by multigrain bread toast flavored with olive oil, avocado puree and togarashi aioli. “It is healthy, yet substantial,” says Osif. Nantucket may be quiet this time of year, but at Maven, happy hour is booked. 207 Royal Poinciana Way, 561.220.9641, mavenpalmbeach.com