This dinner was my first to Palmer's which is best known for breakfast and lunch (they only serve dinners on 3 nights a week). There is much about Palmer's that is unassuming, particularly the decor which is rather rough-and-ready but in keeping with the breakfast diner style service for which they are already famed. The chef, John Belechak, is modest and not above coming out to speak with his diners. The eponymous proprietor is friendly and welcoming and proved keen to deal with our queries.
Our only complaint arose from the introduction of the new summer menu
- we had been led to believe that there was fish on the menu but on arriving there was none. However, Mr Palmer was a real gentleman and, explaining that the menu was new that day and, so, unfamiliar to his staff: he was apologetic and arranged a special dish that met our needs.
The matter of the changing menu warrants comment as a, more-or-less, unique practice on the Island where the better restaurants hardly alter their fare from one decade to the next. So, a hostelry that renews their menu regularly to include seasonal produce is deserving of huge praise.
The menu is small but imaginative an uses local and seasonal produce in keeping with the chef's philosophy. Portions are small but adequate, the emphasis being on quality, flavour and presentation. In particular the goats cheesecake was novel and excellent as was the arugala bundle. The fish special, created on the fly, was delicious. The Key-lime pie was exceptional as was the blueberry tart.
I cannot recommend Palmer's highly enough.
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