If you’re in the mood for Mexican food, my best advice these days would be to head to Palm Beach Gardens.

In recent weeks, two Mexican eateries have set up shop in the city, each offering an interesting approach to the south-of-the-border cuisine. First up: Cabo Flats Cantina & Tequila Bar (11701 Lake Victoria Gardens Ave. in Downtown at the Gardens, 561-624-0024, caboflats.com ). Situated in the space formerly belonging to Rosa Mexicano, this is a concept far removed that eatery’s upscale, regional-minded take on all things Mexican. Instead, Cabo Flats is Mexican-meets-rock ’n’ roll — a kind of juke joint in a Tex-Mex (or California-Mex) vein that also happens to serve very good but fairly basic (and reasonably priced) Mexican fare.

Signature dishes include soft tacos (fish, steak, chicken, ground beef — $3 to $3.50), “ginormous” burritos (try the Bob Marley with chicken for $10) and several varieties of ceviche (like “Mexican sushi, but better” says the menu — choices are $10 each). To wash it all down: a vast selections of margaritas and tequilas, served in unique, oversized Mexican stemware. The basic frozen margarita ($8) may be the best I’ve had in South Florida.

Cabo Flats comes courtesy of failed golf pro-turned-veteran restaurateur Paul Ardaji, who made a splash a decade ago on Clematis Street in West Palm Beach with Sforza and My Martini. He’s also worked with the P.F. Chang’s chain and developed a few eateries with famed Iron Chef Morimoto.

He took inspiration for Cabo Flats from Pink Taco, a hipster Mexican eatery in California, and from House of Blues, the music-meets-barbecue chain. And sure enough, Cabo Flats has that cutting-edge vibe (note that the front doors are actual garage doors — very East L.A.). It’s also got a smart musical lineup, with a mix of everything from mariachi to cover bands playing on almost any given night. In all, quite a lively place.

The other new Mexican in town is a Palm Beach Gardens location of the growing Tijuana Flats chain (11608 U.S. 1, 561-622-4555, tijuanaflats.com ). This is casual Mexican in the same spirit of such chains as Chipotle Mexican Grill and Moe’s, but with a few tasty and amusing touches.

For starters, each location boasts its own individual look (the Palm Beach Gardens one has something of a superhero theme). Plus, the restaurant really does put an emphasis on fresh, made-to-order fare, with burritos, quesadillas, rice bowls that can be customized to your exact taste. (Another nice plus: there’s a menu of under-500 calories items.)

But the especial appeal of Tijuana may be its outstanding array of hot sauces — more than a dozen, from the mild and sweet to the almost lethal. Mix and match to suit your style. Oh, and I love the restaurant’s “manifesto,” which encourages patrons to “accept all kinds of people, even those who use mild sauce.”

Of Italian wines and Memphis-style barbecue …

It’s been a busy month of chowing down at a range of noteworthy food and wine events throughout Palm Beach County. Here are two worth mentioning:

A wine dinner at Forte (225 Clematis St., West Palm Beach; 561-833-3330 ) showcasing the latest offerings from the Livernano and Casalvento wineries: This was very much a family-and-friends-style affair, since the owners of the Italian wineries and Forte are one and the same — longtime Palm Beachers Bob and Gudrun Cuillo. The Cuillos got into the wine biz as something of a hobby, but their first-class slate of reds and whites, including the Livernano “L’Anima” chadonnay (yes, an Italian chardonnay) and Casalvento Classico Chianti, are garnering serious attention among oenophiles.

The wines were indeed terrific, but the real surprise of the night was how nicely the restaurant has come along under the stewardship of Maurizio Ciminella, a partner with the Cuillos for the past year. Among the stellar dishes served at the wine dinner: an appetizer of paper-thin swordfish crudo (more like carpaccio, actually) with Sicilian blood oranges, lemon zest, Italian parsley and capers and a dessert of coconut tapioca, caramelized pears and blueberry compote. Bravo!

A barbecue lunch, courtesy of the Morgan Keegan financial firm in Jupiter: On the surface this was just a thank-you event for clients of the company. But what made it significant from a foodie’s perspective (and what scored me a precious invite) is that the event served as a showcase for an award-winning Memphis pitmaster, Stephen Smart, who’s renowned for his pork shoulder and side dishes (especially beans). So what brought him to Jupiter?

It turns out that in his “real” life, Smart works for Morgan Keegan, which also happens to be based in Memphis. When Jupiter branch manager and ’cue fanatic Jonathan Cohen got word of Smart’s skills as a chef, he invited him to South Florida. A great yearly tradition was born. Now, if we could only persuade Smart to open a ’cue joint here …

South Beach Wine & Food Festival organizer Lee Schrager, along with chefs Todd English and Emeril Lagasse. (Seth Browarnik / courtesy South Beach Wine & Food Festival)

More: SoBe wine highlights | Swirl Girl Dry’s lessons learned | Dispatches from “Sweet”

So much wine and food, so little time.

Such is my short take on the just-concluded 2010 South Beach Wine & Food Festival, the ninth annual edition of what’s become the Super Bowl of the gourmet set.

This year’s event, held this past Wednesday through Sunday on the sands of Miami Beach (and nearby venues), followed the same format of festivals past.

That means a lot of celebrity chefs, a lot of seminars and one huuuuge tasting village (the Grand Tasting Village, it’s called).

I caught plenty of the weekend’s action. Here are some highlights — in no particular order.

South Beach comes to Palm Beach: Technically, the festival doesn’t reach beyond the boundaries of Miami-Dade County. But because so many prestigious winemakers and chefs fly in for the event, they’re bound to make the most of the opportunity and visit other parts of South Florida.

Witness a wine dinner held last Wednesday at the International Polo Club in Wellington: It featured vintner Victor Marcantoni of the Graffigna winery in Argentina and Argentinean-born chef Mauro Colagreco, a rising culinary star in France. Highlights of the meal included a rose-scented Torrontes (a great white wine from South America) and a dessert offering of three unique frozen treats: a lemon semifreddo, a thyme sorbet and a yogurt ice cream.

Marcantoni and Colagreco were featured later in the week at BubbleQ, one of the festival’s signature events.

Traditional ’cue wins out: Speaking of the BubbleQ, it was hosted this year by Emeril Lagasse and it spotlighted some 25-plus chefs from around the world, who showcased a variety of grilled and smoked dishes.

But for all the exotic takes on barbecue — grilled lamb ribs with Calabrian chilies and pickled fennel, anyone? — I have to say it was the traditional offerings that impressed the most.

Specifically, I’m talking about the out-of-this-world Texas-style smoked brisket (courtesy of chef Elizabeth Karmel’s Texas-inspired New York ’cue joint, Hill County) and the equally amazing (and equally tender) “World Championship” pulled pork (courtesy of Big Bob Gibson Bar-B-Q of Decatur, Ala.).

But I did like one contemporary (and very Floridian) take on barbecue from chef Gordon Maybury of the Loews Miami Beach hotel — namely, his honey-citrus barbecue ribs, served with spicy corn jalapeño pancakes.

The school of beer: Sometimes lost in the festival’s heady mix of food and fun is the fact that the entire event goes to benefit a worthy cause — Florida International University’s School of Hospitality and Tourism Management, one of the top programs in the country for would-be restaurant execs. But FIU is more than a festival beneficiary — its students are largely the engine that drives the festival train, since they’re the ones who assist all those celebrity chefs throughout the weekend.

But I was equally impressed by another facet of FIU on display at the event: its School of Beer. Seriously, as part of hospitality program, FIU teaches beer (and wine) making. And student Jennifer Miller was pouring some of her creations, including a first-rate India pale ale.

Sake sensation: For all the oddball wines and spirits I tried over the weekend — weirdly flavored vodkas, low-cal liquors, wines from places with hardly any wine-making traditions — it was a high-class sake that really tickled my palate. I’m talking about the remarkably clean-tasting TY KU White Ultra Premium Junmai Daiginjo sake (retailing for $130) — a refreshing and ever-so-slightly-sweet wonder of a drink.

Salty sensation: The Salt Sisters — an enterprising online purveyor (saltsistersonline.com) of all things, well, salty — was my pick among the merchants and producers promoting new products.

Not that salt itself is new, but the sisters offer an amazing variety of salts from around the world (think places ranging from Cyprus to New Zealand), plus lines of fusion sea salts (the black truffle would go great over popcorn) and natural smoked sea salts (the Yakima applewood is like a dish of barbecue in a salt shaker).

Items go for as little as $5 — I’ll definitely be ordering some online.

Sweet sensation: I’m a sucker for sweet wines. So I’m wondering how I managed to overlook Austria’s Kracher winery all these years.
Fortunately, I found it for the first time at the festival, where it was pouring about a half-dozen different varieties. We’re talking wines full of flavor notes of all kinds — honey, citrus, flowers — that also are remarkably subtle.

That is, they’re not sweet wines, but wines that happen to be sweet — a crucial distinction.

Chefs do some dishing: Kudos to Esquire magazine for hosting a festival-connected panel on “The Rebirth of Fine Dining,” with such chefs as Daniel Boulud (a big honoree at this year’s festival — see related story) and John Besh (a New Orleans legend).

The discussion served to highlight the challenges that today’s chefs face: Diners are starting to want serious — and seriously pricey — food once again, but they want it served in a casual atmosphere (think caviar and jeans).

Another problem: The real money for chefs isn’t in fine dining, where the profit margins can be as low as 10 percent, but in everyday eats. In other words, chefs make a lot more money on a $12 burger than a $50 beef entrée.

Swag galore: It wouldn’t be the SoBe fest without swag of all kinds, beginning with the tote bag and wine glass that attendees receive as soon as they enter the Tasting Village.

Among the items we collected this year: a container of Kitchen Basic pork stock (“Close to Homemade,” the label says), a Wine Spectator luggage tag, a bottle of hot sauce from the Barbados tourism board, a sample of Viva paper towels (those came in handy!) and a wine stopper with the GMC logo.

Locals on display: Several local chefs and culinary types were on hand during the event. Eric Grutka of Ian’s Tropical Grill in Jensen Beach was serving a delicious seafood dish at the Tasting Village. Michelle Bernstein (of Michelle Bernstein’s at The Omphoy) was cooking at dinner events of all kinds. And Imperial Brands, the Palm Beach Gardens-based spirits maker and importer, was offering samples of its 4 Oranges vodka.

The weekend’s weirdest sight: It’s not every day you get served Champagne from an attractive model, garbed in an outrageous green spandex outfit. Even more bizarre: She was doing the pouring — at the BubbleQ — while suspended upside down from the ceiling.

You gotta love South Beach.

I’m referring to Parmigiano Reggiano, that sharp-tasting cheese that’s the perfect topping to many an Italian dish. I also prefer mine as a stand-alone treat — the cheese provides a big burst of flavor and it coats your tongue in a way that brings to mind the Japanese concept of umami, the so-called “fifth taste” of savory.

Fortunately, the folks at Whole Foods are as passionate about Parmigiano Reggiano as I am. And their passion is translating into a one-of-a-kind national event. On Feb. 27, at 3 p.m., Whole Foods stores across the country will be cracking open one of those 85-pound wheels of Parm, each aged for more than 24 months.

They’re hoping to top a record they set back in 2008 — yes, it’s been recorded by the Guinness folks — of “Most Parmigiano Reggiano Wheels Cracked Simultaneously.” (Hey, someone must care about these things.)

But what’s so remarkable about slicing into some cheese? Well, because of the sheer size and density of this particular cheese, it takes the right tools — five, in fact — and more than a little elbow grease. Figure about a half-hour for each wheel of Parm.

Of course, there are easier — and more modern — methods of cracking the Parm. But they just don’t, well, cut it.

“It takes the authenticity away,” explains Frank Verner, who heads the cheese department at Whole Foods’ Palm Beach Gardens store at Downtown at the Gardens.

Moreover, Verner says that modern methods expose too much of the “meat of the cheese,” which changes the flavor. “You want the least amount of intrusion,” says Verner, who’s traveled to Italy to meet with some of the families who have made Parmigiano Reggiano going back for centuries.

If you can’t attend Saturday’s event, slated for the Whole Foods (wholefoodsmarket.com) stores in Palm Beach Gardens, Wellington and Boca Raton, you can partake in other ways.

For example, Whole Foods recently concluded a contest where shoppers can submit their favorite recipes using Parmigiano Reggiano — go to wholefoodsmarket.com/products/behindtherind to read some of the 1,000-plus submitted ideas.

The site also includes a few of Whole Foods’ own Parm recipes, including this great and simple one below:

Parmigiano Reggiano Crisps

1 cup grated (not shredded) Parmesan cheese
2 teaspoons fresh thyme leaves

Preheat oven to 300°. Line 2 baking sheets with parchment paper; set aside. Mix cheese with thyme in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture onto a baking sheet to make a small pile.

Space the piles 2 to 3 inches apart as you go. When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.

Bake until slightly browned on top, 8 to 12 minutes. Remove baking sheets from oven and cool for a few minutes to let crisps firm up a bit. Slide parchment off baking sheet and use a spatula to loosen the crisps.

They should be slightly flexible, but will harden as they finish cooling. Repeat process with remaining cheese mixture. Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.

Bell wins third straight best chef nomination

Congrats to Zach Bell, chef of Café Boulud in Palm Beach (at the Brazilian Court, 301 Australian Ave.; 561-655-6060; cafeboulud.com). For the third straight year, he’s been nominated for best chef in the South honors by the James Beard Awards, the culinary world’s equivalent of the Oscars.

Bell, who has yet to win, will face plenty of competition, including from fellow South Florida nominees Dean James Max (3030 Ocean in Fort Lauderdale), Philippe Ruiz (Palme d’Or in Coral Gables), Michael Schwartz (Michael’s Genuine in Miami) and Kris Wessel (Red Light Little River in Miami).

The Prime burger at The Office in Delray. Photo: Allen Eyestone

The Spicy Seared Tuna Salad at Surf Sliders in Delray. Photo: Allen Eyestone

The already bustling downtown Delray dining scene has just gotten a little livelier.

In recent weeks, two veteran Palm Beach County restaurateurs have opened restaurants along the Atlantic Avenue corridor. And both eateries have the potential to be real winners.

Restaurant Listing: The Office

First, we’ll start on the western end of downtown: That’s where you’ll find David Manero’s latest offering, simply called The Office (201 E. Atlantic, 561-276-3600, theofficedelray.com). The idea: casual dining in a sophisticated setting — think an elegant home library or “office.” The food: gastropub fare — that is, bar food done with a degree of culinary savvy.

When you learn that Manero has recruited prominent South Florida chef Mark Militello (formerly of Mark’s Mizner Park and Mark’s CityPlace) to guide things in the kitchen, it’s clear that he’s aiming high. The menu is seemingly built around common items, but everything is reinterpreted in a bold new way. The hamburger is a Prime CEO Burger ($15), made with prime beef and accompanied by a sweet onion and tomato confit, two types of cheese, arugula and bacon. The popcorn (yes, popcorn is on the menu) is an heirloom variety ($8), flavored with black truffles and sea salt. Oh, and how about a plate of pork and beans ($13) — only in this case, it’s Niman Ranch pork belly and barbecue-baked butter beans?

“I really wanted to bring the market a new concept that has a lot of legs and is very approachable to the general public,” says Manero, who’s opened the hugely successful Vic & Angelo’s Italian restaurants in downtown Delray and Palm Beach Gardens. (By the way, the same top-notch interior designer is behind both The Office and Vic & Angelo’s — namely, Manero’s wife Lynn.)

That creative-but-approachable mindset applies to the beer menu, too. After all, you can’t get much more approachable in the beverage department than beer. But Manero really ups the offerings: The Office has more than 25 varieties on tap, ranging from Rogue Shakespeare Stout (from Oregon) to Chimay Grand Reserve (from Belgium). Bottled beers and handcrafted cocktails are also part of the mix.

But where The Office tops even the beer-geek places around town (say, The Yard House) is that it also has an outstanding wine list, whether you’re in the mood for a $10 glass of riesling from Washington state or a $2,500 bottle of California’s revered Screaming Eagle cabernet.

Restaurant Listing: Jim Taube’s Surf Sliders

And the other big newcomer on Atlantic? It’s all the way on the eastern side of the avenue — right opposite the Atlantic Ocean, in fact. We’re talking Jim Taube’s Surf Sliders (6 S. Ocean Blvd., 561-276-2227).

Taube has been behind some of the area’s best seafood-oriented and island-inspired restaurants — most notably, Jetty’s in Jupiter, Kee Grill in Juno Beach and Boca Raton, Cool’a Fishbar in Palm Beach Gardens and Bimini Twist near Royal Palm Beach. But at Surf Sliders he’s going more in a beach-y direction. The location, says Taube, naturally lends itself to simple (but quality) bites: Taube is doing a prime burger, too (for $9.95). He’s also doing an array of fish sandwiches ($13.95 to $15.95) and salads, including ones with mahi mahi, tuna and fresh grouper (none of that frozen stuff you’ll find in cheaper places). And there’s an extended happy hour (from 3 to 7 p.m.) with drink specials.

And the dress code? Beyond casual, insists Taube. “Tank tops and flip flips are welcome,” he says.

Café Boulud shares its strength

One of the highlight’s of last year’s dining calendar was the Share Our Strength benefit at Café Boulud (at The Brazilian Court, 301 Australian Ave., 561-655-6060; danielnyc.com), which featured a rare gathering of all the chefs from Daniel Boulud’s growing restaurant empire in the United States. Each chef took a turn with a course — and the result was an evening-long feast to end all feasts.

But as it turns out, the night’s two true stars were from Café Boulud itself: head chef Zach Bell and pastry chef Matthew Petersen, each of whom contributed some of the evening’s best dishes. Fortunately, Bell and Petersen will be at the helm of this year’s Café Boulud Share Our Strength dinner, set for Jan. 28.
And while the other Boulud chefs may not be in attendance, some big names will. Look for South Florida sensation Michelle Bernstein (most recently of Michelle Bernstein’s at The Omphoy), John Currence of City Grocery in Oxford, Miss., and Sean Brock of McCrady’s in Charleston, S.C. Even the event’s chair, Victory Amory, is a noted epicurean on the Palm Beach scene.

Tickets for the event (which also includes a silent auction) are $300, with the proceeds helping to end childhood hunger. For reservations and info, call Denise Mariani at (561) 366-4462 or go to strength.org/atp_palmbeach.

The Four Seasons' Restaurant's newest menu selections are courtesy of chef Daryl Moiles. (Brandon Kruse / The Post)

Change is coming to Palm Beach’s Big Three.

I’m referring to the restaurants on the island’s three major resorts: The Breakers, The Ritz-Carlton and Four Seasons Palm Beach. In keeping with the trend toward lower prices (yes, even Palm Beachers are feeling the pinch) or the trend toward more eclectic or casual dining, each hotel has tweaked its culinary formula in recent months.

‘Uncomplicated good food’

The Four Seasons (2800 S. Ocean Blvd., 561-582-2800, fourseasons.com) is perhaps making the most dramatic changes. At one time, the resort’s main eatery — simply called The Restaurant — was Palm Beach County’s premier destination for high-end dining, famous for a tropical-gone-gourmet approach in a very formal setting.

Now, the resort has redesigned the dining room, letting in more natural light and opening an adjoining outdoor lounge. It also has lightened up the menu — taste and price-wise. Think more Atlantic seafood and more entrées in the $20-30 range (a dish of sea scallops goes for $21); a four-course tasting menu runs $60.

Among the menu’s newest sensations, courtesy of chef Daryl Moiles, is a dish of prosciutto-wrapped halibut with roasted beets. (By the way, Moiles continues the restaurant’s tradition of having an in-house organic herb garden.)

As for the resort’s more casual restaurant, the Ocean Bistro, the focus is on “uncomplicated good food,” says Four Seasons General Manager Kathleen Horrigan. That translates to such dishes as meat loaf and fried chicken.

And the resort’s Bar and Lounge is putting an emphasis on serious mixology, as in cocktails crafted with native nectars and herbs. We’re tempted to stop by for the signature Herb Garden Mojito.

Ritz-Carlton stressing value

Similarly, at The Ritz-Carlton (100 S. Ocean Blvd., Manalapan, 561-533-6000, ritzcarlton.com/en/Properties/palmbeach), there’s a move to put a higher value on, well, value.

The resort is no longer making use of its formal dining room (called Angle), but is instead repositioning its indoor/outdoor casual restaurant, Temple Orange, as a destination for Italian comfort food.

That translates into house-made pastas and risottos and thin-crust flat breads, all courtesy of chef Ryan Artim. Prices are kept relatively in check — pastas start at $16, entrées at $21. And if you step outdoors, you’ll even find telescopes to help you with your star-gazing.

The resort is also rebranding its even more casual Breeze oceanfront eatery — it’s now billed as a “burger bistro,” serving gourmet burgers (plus sandwiches and salads). Plus, The Ritz is still going strong with its Stir bar, which emphasizes specialty cocktails.

French fare, contemporary approach

Finally, The Breakers (1 S. County Road, 561-655-6611, thebreakers.com), with the largest number of restaurants of any Palm Beach resort (including ones outside the main property), is making some big changes, too. Topping them all is a new concept for the resort’s signature restaurant, L’Escalier. The Breakers is no longer splitting the restaurant into two entities — formal and brasserie-style; instead, it’s one eatery — and a very creative one at that.

Chef Greg Vassos, who trained under culinary giant Eric Ripert (of Le Bernadin), has put an emphasis on French fare done with a striking, contemporary approach. That can mean a foie gras “brûlée” or a duck l’orange “roulade.” Tasting menus start at $90 (with a $50 wine pairing) — in other words, serious food at serious prices.

At the same time, The Breakers is offering savings at some of its other restaurants: The Flagler Steakhouse has a three-course dinner for $49 and a new three-course Sunday brunch for $35. The family-friendly Italian Restaurant has a three-course dinner for $35. And the deservedly beloved Seafood Bar has a new late-night happy hour (11 p.m. to 1:30 a.m.) with half-off specials on well drinks, house wine and beer.

CHOWDER ON SALE

Cold times call for hot soup. So it’s no surprise that January is National Soup Month. In recognition of that fact, Legal Sea Foods, situated at Boca Raton’s Town Center mall (6000 Glades Road, 561-447-2112, legalseafoods.com), is offering its famous New England clam chowder for 60 cents a cup (with purchase of an entrée) on Jan. 20. Why 60 cents? The date also happens to be the Legal chain’s 60th birthday.

THE WEEKLY NOSH: Carved meats at The Carving Station

You have to know a restaurant that calls itself the Carving Station would serve a nice roast or two. And that’s very much the case at this Lake Park favorite (720 U.S. 1, 561-842-7791, carvingstation buffet.com).

It’s been at least a year since my last visit to the buffet-style restaurant, which I named Best Dining Value in my 2007 Hungries awards. And I forgot what a true value it is — just $9.59 at dinner for the all-you-can-eat spread (drinks and dessert not included).

But key to the spread are those carved meats — we’re talking roast turkey straight off the bird, roast beef in all its juicy glory and more. When I came for dinner, they were carving the most perfect roasted pork loin — a Sunday special. And all this comes with terrific sides (love the stuffing and the spaghetti and meatballs) and a decent salad bar.

Needless to say, I won’t wait another year for my next visit.

Coal Mine Pizza's award-winning truffle pizza.

Is Palm Beach County home to the best pizza in the country?

I can hear the ex-New Yorkers amongst us saying, “Get outta here.” And as an ex-New Yorker, I’d be equally skeptical of such a statement.

But consider this: Steve Lieber, operations director of Coal Mine Pizza in Boca Raton (and its sister restaurant, Racks Italian Bistro and Market in North Miami Beach), was recently crowned the victor at the American Pizza Championship in Orlando.

That’s won him a spot on the United States Pizza Team, allowing him to compete in events in New York (America’s Plate competition) and Italy (the World Pizza Championship).

Lieber’s prize-winning pie? The same black truffle pie that’s available at Coal Mine, starting at around $40.

But don’t think the 48-year-old Lieber, who bested nine other top pizza makers from around the country at the Orlando event, gets by just on fancy ingredients. The real key to winning, he says, is in the dough.

“The crust has to be crisp and hold all the ingredients. It can’t get soggy,” he says.

Lieber can offer plenty more specifics, talking about “pore formation” (the tiny air bubbles that give a crust a certain lightness) and even how a pizza settles in your stomach.

“It Italy, they call it digestability,” he explains, adding that you know you’ve eaten a properly made pizza if you still feel like getting up and dancing after your meal.

A native of Brooklyn (ah, those New York roots), Lieber says he’s been a sucker for a good slice — specifically, a corner slice of a Sicilian pie — since his childhood days in Canarsie. But his initial professional culinary calling reflected his Jewish roots: Lieber worked at bagel shops in New York’s Catskill Mountains.

Though he considered a career in chemistry — he attended Florida Atlantic University — he opted to stay in the food business. He worked for the Cheesecake Factory chain (including the Boca location), then moved on to Brewzzi’s in Boca and a couple of David Manero’s restaurants (Vic & Angelo’s in Palm Beach Gardens, Shore in Delray Beach).

Finally, Lieber joined budding Boca restaurateur Gary Rack’s organization, opening Coal Mine (399 S.E. Mizner Blvd. in Royal Palm Place, 561-826-2625, grrestaurant.com), then Racks Italian Bistro (3933 N.E. 163rd St. at the Intracoastal Mall, 305-917-7225, grrestaurant.com). Lieber hints that the company is looking at launching another Boca eatery at Mizner Park.

Lieber discovered the world of competitive pizza-making at Coal Mine, when the restaurant hired legendary pizza man Tony Gemignani (he’s a five-time world champ) as a consultant. From there, Lieber went on to train with Tony G, as he’s simply called, at his San Francisco school.

Lieber admits the world of competitive pizza is something of a strange fraternity, replete with guys who have pictures of patron saints hanging above their ovens. “It’s almost like firemen,” he says of the bond.

But there’s also the spoils of victory — specifically, sponsorship deals, plus publicity that brings patrons into the restaurants. Lieber is so hooked he says he may compete in additional categories, including dough throwing and dough stretching.

As for his next competition in New York, Lieber may put the prize-winning black truffle pie aside. It’s a cream-based pie, which isn’t exactly in the New York red-sauce spirit. “I’d feel more comfortable making my meatball ricotta pizza,” he says.

Openings …
A new Don Ramon’s is planned for Clematis Street (at the corner of Olive Avenue) in downtown West Palm Beach. Look for the popular Cuban chain’s space to be ready by November.
… and closings
ZaZa Mediterranean Grill in West Palm Beach has shut its doors. And there’s been another closing at Downtown at the Gardens in Palm Beach Gardens — this time, the ’50s-themed burger chain Johnny Rockets.

I'm Greek Today proprietor Chris Papas opened his new restaurant in Royal Palm Beach. (Bruce R. Bennett / The Post)

The Greek restaurant boom continues.

The latest addition to the ever-growing list of local Greek eateries is I’m Greek Today (11051 Southern Blvd., Royal Palm Beach; 561-333-4233; imgreektoday.com), a family-run restaurant situated in the space formerly belonging to Naylah.

“The timing was right,” explained owner Chris Papas of his new venture. The former Canadian restaurateur is referring to the fact that Greek food is getting plenty popular locally — think Ouzo Blue in Lake Worth and Palm Beach Gardens, Taverna Opa in CityPlace, Mr. Gyros in Palm Beach Gardens — but there still wasn’t a Greek restaurant of note in the western communities. Plus, Papas was able to move into a space that was already fairly well-suited for his concept.

“We’ve done a cosmetic makeover. It’s a similar space with the elimination of a wall here and there,” he said of the transition from Naylah to I’m Greek Today.

Menu-wise, the concept is Greek casual (or “Greek taverna,” in Papas’ words). That means plenty of Greek classics — souvlaki, grilled fish, spinach pies and moussaka (Aunt Geri’s moussaka, to be exact). Papas also believes he has one of the largest selections of Greek desserts locally.

But if there’s a real twist to Papas’ concept it’s that he’s hoping to keep things as healthy as possible. “We’re trying to cut out some of the excess salt and compensate more with dry and fresh herbs,” he said. Heart-healthy oils are also used.

I'm Greek Today's lamb souvlaki platter. (Bruce R. Bennett / The Post)

Flavor addition

The value-priced September Flavor Palm Beach promotion (flavorpalmbeach.com), featuring three-course lunches for $19.09 and three-course dinners for $30, is rolling along. At the last minute, organizers added one more restaurant: Leila in downtown West Palm Beach (120 S. Dixie Highway; 561-659-7373; leilawpb.com).

And if you missed it, the promotion’s kickoff party at the Centennial Fountain in downtown West Palm was a tasty, well-organized affair, featuring samples from participating Flavor restaurants. My favorite bites included the New England clam chowder from Spoto’s Oyster Bar in Palm Beach Gardens (yes, it was a hot night for chowder, but still…) and the shrimp with grits from Ironwood Grille at the PGA National Resort and Spa.

Openings …

A new Rancho Chico has opened in Jupiter (6390 Indiantown Road, Suite 45; 561-745-9087; ranchochico.net.). The growing Mexican chain — solid and inexpensive — has established locations in Tequesta and Stuart.

… and closings

Sadly, a few restaurants have shut their doors in recent weeks. Among the closings: Las Gaoneras in Boynton Beach, Café Joley in Boca Raton and Cucina D’Angelo in Boca Raton.

Erik Pettersen, head chef and owner at Evo in Tequesta, takes pride in an expansion that relocates his dining area and converts the older space into this bar for drinks and a light bite. Chris Salata, The Post

Evo is evolving.

Erik Pettersen’s Tequesta restaurant (626 U.S. 1, 561-745-2444, evoitalian.com), known for its home-cooking-gone-gourmet approach to Italian cuisine, has undergone a major expansion. The chef was able to take advantage of the fact that a neighboring store closed, giving him opportunity to essentially double in size. But instead of just adding more tables and chairs, Pettersen went another route.

“I wanted an Italian wine bar,” he explains.

And that’s what he’s built: The old intimate Evo space is now a bar area where patrons can grab a glass of vino – Italian or otherwise – and enjoy a light bite, all while watching videos of crooners young and old (Tony Bennett, Michael Bublé). And the new adjoining Evo space has become the dining room.

It works well on several levels. For starters, northern Palm Beach County has largely been without this sort of wine-centric lounge space. Plus, Evo can get crowded, especially during the season: The bar can help handle the overflow for diners who don’t want the traditional sit-down experience (the restaurant’s full menu is offered) or it can serve as a pre-dinner waiting area.

Either way, Pettersen is making the most of the opportunity, adding several new items to his dining menu that speak to his eclectic, sophisticated approach. On the appetizer side, look for zucchini “carpaccio” – a play on the beef or tuna version of the dish, with thin ribbons of market-fresh zucchini topped with watermelon and shavings of Parmigiano-Reggiano cheese. On the entrée side, look for Francese di Filetto – a filet mignon (as opposed to the more traditional veal or chicken cutlet) done Francese-style, replete with the lemon sauce.

Evo’s wine list is also seeing some changes. Pettersen is trying to put as much emphasis as possible on boutique-style reds and whites that are often impossible to find in local wine shops. (Included are some Italian reds from local Riviera Beach-based distributor Old Bridge, which has special relationships with smaller wine producers.) Pettersen also plans to offer “wine flights” – meaning an array of samples – in the coming weeks.

“To build this new room up, I’m going to educate diners about wine,” Pettersen adds.

Oh, and if you do visit Evo, don’t be surprised if you run into a sports celebrity or two. Since it opened a few years ago, the restaurant has built up a loyal following among big-name athletes and coaches, especially those who have retired to our area. Legendary basketball coach Rollie Massimino is such a regular he’s even produced a cooking video with Pettersen.

A first look at Michelle Bernstein’s latest

Celebrity chef Michelle Bernstein, pictured in the dining room of Michelle Bernstein's at the Omphoy, plans to work on site. Ray Graham, The Post

The arrival of The Omphoy (2842 S. Ocean Blvd., Palm Beach, 561-540-6440, omphoy.com) is big news in Palm Beach: The resort marks the first major oceanfront property to open on the island in two decades.

But there’s big news on the culinary front, too. The resort plays host to Miami celebrity chef Michelle Bernstein’s newest restaurant – simply called Michelle Bernstein’s at The Omphoy. It’s also Bernstein’s first venture in Palm Beach County.

Bernstein says she’s had many offers over the years to come to our area, but the difference with The Omphoy was that the resort was run by the same hotel group (Obadon) behind Palm Beach’s Brazilian Court, where famed New York chef Daniel Boulud opened his Palm Beach outpost, Café Boulud. “We knew (Obadon) was serious about food,” says Bernstein, who’s been honored with a James Beard award as best chef in the South.

So what is Bernstein cooking at The Omphoy? The chef is known for her Latin and New World flair. But the focus at the Palm Beach restaurant is broader. Seafood is prominent on the menu, from a wild king salmon done simply with lemon and extra virgin olive oil to a bouillabaisse “My Way.” But so are classic dishes, both high-end (a filet mignon with an au poivre sauce) and down-home (“Michy’s fried chicken”). It’s also noteworthy that the restaurant isn’t super-expensive – most entrees are in the $20-30 range, a relative bargain given the eatery’s chef and location.

And, yes, Bernstein will be in the kitchen – at least a couple of nights a week. “It’s not that much of a schlep,” she says of the commute from Miami. (But she also has a team of top chefs running things when she’s not around.)

We hope to fill in more details about the restaurant – and sit down for a full-length interview with Bernstein – in the weeks ahead. In the meanwhile, Michelle Bernstein’s at The Omphoy is definitely worth checking out – not just for the food, but also for the breathtaking oceanfront view.

THE WEEKLY DISH: DUNKIN’ DONUTS’ FLATBREAD SANDWICHES

I’ve sung the praises of Dunkin’ Donuts‘ coffee before in these pages. But now it’s time to turn to another part of their menu – namely, their egg-white flatbread sandwiches (veggies and turkey sausage are the two varieties).

Ever since the chain unveiled these about a year ago, I’ve been hooked on them. They’re a tasty alternative to the usual fast-food breakfast fare – and the fact they’re not actually bad for you (both sandwiches check in at under 300 calories) is a significant plus.

And, yes, they go great with DD’s java, too.

Carousel Can Can Café owner Karim El Sherif has included fanciful Parisian décor in his new CityPlace restaurant. Dancers in traditional cancan costume will be on a stage every night. Meghan McCarthy, The Post

Call it CityPlace à la Francaise.

The popular downtown West Palm Beach dining and shopping complex got a major new addition this past week when Carousel Can Can Café (700 S. Rosemary Ave., Suite 228; 561-833-6001; carouselfl.com) opened its doors. The 8,000-square-foot eatery, which seats up to 300 indoors and outdoors, is the latest venture from restaurateur Karim El Sherif, who was behind the now-closed French bistro Metronome in Palm Beach Gardens.

With Carousel, Sherif is tapping some of the same casual French menu options he offered at Metronome, but he’s considerably upping the fun factor. As its name implies, the elaborately decorated restaurant, which has private dining areas and bars galore, is built around the themes of carousels and cancan entertainment. Dancers in traditional costume will be on a stage in front of the kitchen every night to show off their mastery of the high-kicking art form.

So, is Carousel the French equivalent of the Greek-themed Taverna Opa, the CityPlace restaurant where belly dancers are as much the stars as the grilled fish and lamb shanks?
“You could say that,” responds Sharif.

Carousel Can Can Café is designed around, well, carousels and cancan. Meghan McCarthy, The Post

At the same time, the restaurateur is going for a contemporary “lounge” vibe with a backdrop of recorded music he describes as “a modern version of bossa nova.” He also says he’s paying lots of attention to the menu, which features French classics (coq au vin, steak frites, ratatouille, onion soup) alongside contemporary American and European fare.

Sherif says he’ll put the restaurant’s wood-fired pizzas up against anyone’s. We admit the reasonably priced pies ($12.50 to $14.50), with toppings that include duck confit and truffle oil, do sound intriguing. (The restaurant’s pricing for entrees — $16.50 to $25 — is also relatively modest.)

There’s a fun wine list, too. Instead of categorizing bottles by red or white, Sherif breaks them down as “brunettes” and “blondes.” (And sparkling wines are referred to as “bubbly girls.”) An extensive tapas menu is offered at the bar from 3 to 11 p.m. — for $18, you can have your pick of up to four small plates of everything from lamb sliders to duck spring rolls (individual plates are $4.50 to $6). And cocktail choices include the Marie Antoinette (made with the French liqueur Chambord, $10) and the French Maid (made with blue Curacao, $9.50).

Carousel Can Can Café fits into a larger CityPlace strategy of combining food and entertainment. Taverna Opa was the first example. Still to come: B.B. King’s Blues Club (in the old Legal Sea Foods spot).

Sherif says he’s happy to be aboard at CityPlace. “You can see there’s energy in this place,” he says. But he also hopes to take the Carousel Can Can Café concept national, particularly in locales where high-energy theme dining is very popular (think Vegas).

In the meanwhile, Carousel at CityPlace is already packing them in, especially on the weekends. Sherif is also hosting two preview events, with free food and drinks — one is Wednesday at 5 to 7 and the other is on Aug. 27 from 5 to 7 p.m. And, yes, the cancan girls will be on hand for both.

Wining and dining bargain at Boca’s Mizner Park

Heading to Mizner Park (miznerpark. com) anytime soon? You might want to take advantage of a special dining promotion. From now through Oct. 31, select restaurants at the popular Boca Raton destination — Max’s Grille, Truluck’s, ZED451, Pranzo, The Dubliner, Soba Sushi and Villagio — will be selling the Tastemakers at Mizner Park VIP Card for $25.

It entitles patrons to discounts at all those eateries during that time period. Plus, it also serves as admission to a progressive Tastemakers party on Sept. 15 or Sept. 16 (you pick the date you want to attend), where you can enjoy complimentary tastings and cocktails at the same restaurants. A portion of all VIP card sales will benefit the Kids in Distress organization.

That should perhaps come as no surprise since Salloum has been one of the proprietors behind the successful Middle East Bakery (327 Fifth St., West Palm Beach, 561-659-7322), a longtime mainstay for honey-soaked desserts and other goodies.

But with a background that has included everything from a stint running a Norwegian restaurant at Walt Disney World to owning pizza places in Boston, Salloum knew he could offer something beyond falafel and hummus.

So, he’s recently been tweaking his menu to feature more dishes with a distinctly modern and Mediterranean flair. He’s also brought aboard a Lebanese-born chef, George Frieje, who has spent much of his career cooking in high-end establishments everywhere from Florida to Stockholm, including a recent stint at Palm Beach’s Café L’Europe.

In recognition of these developments, Salloum and Frieje are hosting Pita Grille’s first-ever wine dinner, slated for this Sunday at 6 p.m. The six-course meal, which runs a value-priced $60 (plus gratuity), will feature such striking dishes as a fried bronzini (Mediterranean sea bass) filet with an apple-fennel puree, a lemon-pomegranate-glazed roasted quail with spinach couscous and a mission fig panna cotta with a Turkish coffee crème anglaise. Wines include selections from Spain, Italy and California.

But even if you can’t make it to the wine event, it’s worth stopping by Pita Grille most any night for Frieje’s specials: Last Thursday, he was offering everything from an appetizer of fire-roasted corn on the cob with a feta cheese aioli (truly amazing in its pairing of sweet and salty flavors) to a Greece-meets-Italy-meets-Asia entrée of lamb rolletini (braised lamb stuffed in pasta and served with roasted shitake and oyster mushrooms). Even when dishes don’t click perfectly, you find yourself admiring Frieje’s bold approach.

“To me, food is Play-Doh,” he says of his tinker-in-the-kitchen philosophy.

Given Pita Grille’s small, open kitchen, it’s all the more remarkable that Frieje is able to turn out such dishes. But the chef says he’s inspired by the theatrical-like setup — patrons who sit at the bar can see Frieje making their dish step-by-step. He also says he’s able to take full advantage of the grill at Pita Grille, which has been seasoned from months of use. Even the restaurant’s grilled vegetables, from tomatoes to radicchio, have a nicely subtle, smoky taste.

“It’s like using a wok. … The grill has a lot of flavor to it,” he explains.

Frieje has also been tweaking some of Pita Grille’s day-to-day recipes, but in this case he’s trying to make them as authentically Middle Eastern as possible. The regular menu includes a selection of kabobs and dips. As for dessert, Frieje knows to leave well-enough alone: Most of the selections come straight from Salloum’s Middle East Bakery in West Palm Beach, including a killer version of Turkish delight (also known as lokum).

To make a reservation for this Sunday’s wine dinner, just give Pita Grille a call in advance or email the restaurant at pitagrille@bellsouth.net.

That certainly seems to be the case. There are crowds aplenty at the new Grease Burger Bar (213 Clematis St., 561-651-1075; greasewpb.com) and the newly revamped Forte (225 Clematis St., 561-833-3330). The French bistro Pistache (101 N. Clematis St., 561-833-5090, pistachewpb.com) recently marked its one-year anniversary. And Phat Sandwiches (106 N. Olive Ave., 561-650-8111, phatsandwiches.com) has moved to a higher-profile spot along Olive Avenue.

Now there’s word that three new restaurants have opened — and each appears to be bringing a different culinary element to the area. Here’s a little more about them:

At Hot Pie Pizza (123 S. Olive Ave., 561-655-2511, hotpiepizza.com), the focus is on coal-fired pizza. That should be no surprise since the owner, John Ries, used to run Fire Rock Pizza Kitchen in downtown.

At Hot Pie, he’ll be serving “Johnny’s New Yorker,” a pie that’s billed as an “artisan” affair, with fresh mozzarella and Parmesan cheeses, tomatoes, basil and extra-virgin olive oil. Also on tap: pasta dishes, chicken wings, sandwiches and salads, plus a root-beer float for dessert.

Arepas, South American corn cakes, are sold at Arepera, as well as alfajores (sandwich cookies filled with dulce de leche). Photo courtesy Arepera.

With Arepera (330 Clematis St., 561-820-8011, arepera.com), the emphasis switches to — what else? — arepas. The South American corn cakes are prominently featured, with 10 varieties stuffed with such ingredients as beans, cheese, chicken and beef.

But there’s more on the Venezuelan-inspired menu, such as pabellon criollo (Venezuela’s national dish, consisting of shredded beef, rice, beans, sweet plantains and cheese) and alfajores (a sandwich cookie filled with dulce de leche). Menu items are all $8 and under throughout the day, with a weekday breakfast deal for $4.95.

Photo courtesy City Cafe.

Finally, there’s City Café (407 Clematis St. in the new City Center government complex, 561-820-1332). The idea here is to offer the downtown office crowd and downtown library visitors a quick, affordable bite with a gourmet touch.

Homemade pastries, soups and sandwiches are available, all priced under $5. And look for such signature items as the Hungarian goulash and grilled-cheese-and-tomato soup. Breakfast sandwiches are also featured in the morning.

Partying for a cause

Call it Friday Night Live. The Whole Foods Market in Palm Beach Gardens (11701 Lake Victoria Gardens Drive at Downtown at the Gardens, 561-691-8550, wholefoodsmarket.com) is throwing a party this Friday and supporting a worthy cause at the same time. The event is a “wine lounge” gathering, from 6 to 9 p.m., with the proceeds going to support the Grassy Waters Preserve, a major local conservation center.
For $10, you can share in a selection of wines and hors d’oeuvres. A DJ will also be on hand spinning some tunes. The event takes place at Whole Foods’ outdoor café.

Ron Del Signore, partner of Il Bellagio restaurant in CityPlace, displays three items from his restaurant's new breakfast menu (from left): Eggs in Purgatory (poached eggs prepared with a fresh tomato sauce, onions and peas); crepes filled with mascarpone cream, infused with blueberries, topped with whipped cream and blueberries; and Nana's Breakfast, consisting of Italian bread with the center torn out, filled with eggs and sautéed with roasted peppers. Damon Higgins/The Post

CityPlace has always been a prime destination for lunch and dinner. But until recently, if you visited the downtown West Palm Beach shopping and dining spot during the morning hours, the most you could rustle up was coffee and a sweet roll from Panera Bread or Starbucks.

Now, that’s starting to change: In the past week, the popular Italian restaurant Il Bellagio (600 S. Rosemary Ave., 561-659-6160,
ilbellagiocityplace.com) has introduced a full breakfast menu, including pancakes, eggs and something called a Nana’s Breakfast
platter.

“The venue that we have is so conducive to sitting outside and having a nice breakfast,” says Il Bellagio partner Ron Del Signore, noting the restaurant’s location right by the CityPlace fountain. (Of course, you can also dine inside in air-conditioned comfort.)
In planning the breakfast menu, Del Signore knew he had to have the classics. That means offerings like two eggs prepared to order ($4.95) and platters of pancakes, French toast or waffles ($5.95).

But Del Signore also wanted to introduce items “with an Italian flair.” That’s taken the form of offerings like the Nana’s Breakfast (Italian toast with an egg cooked in the center, served with roasted peppers and potatoes, $6.95) and ricotta pancakes (traditional pancakes with the Italian cheese whipped into the batter, $6.95). You can also request a side dish of polenta cakes ($2.95).

The biggest hit on the weekends, however, may prove to be the Eggs in Purgatory platter — poached eggs in fresh tomato sauce with onions and peas ($7.95). It’s a runny, gooey mess of a dish that has an appeal all its own. “I don’t want to tell people it’s a good hangover remedy, but it is,” confesses Del Signore.

But don’t just look for partygoers looking to sober up at Il Bellagio in the a.m.. Del Signore thinks his biggest piece of breakfast business may come from the downtown office crowd, which has long lacked a decent “power breakfast” spot. In that regard, the restaurant is making available its party room space for folks looking to hold larger morning meetings.

Openings …

Billing itself as “Your Neighborhood Kitchen,” The Roasted Rooster Café has set up shop in West Palm Beach (369 Puritan Road, 561-547-4447). The lunch-only restaurant specializes in sandwiches with a Southern twist: Think a pot roast sub or pulled pork sub ($8.25). There are several other more standard sandwich choices, plus soups and salads.

Looking for pizza with an artisanal touch? That’s what the new Pizzeria Oceano in Lantana (201 E. Ocean Ave., 561-429-5550) is promising. Proprietors Dak and Martha Kerprich say they “will be utilizing and promoting local produce from Palm Beach County farmers along with South Florida fish and seafood.”

… and closings

Call it a sign of the times. In recent weeks, several Palm Beach County restaurants have closed. Among the ones we’ve heard about: Cottonwood Restaurant & Café in Boca Raton, Michael’s the Wine Bar in Wellington and Nunzio’s Italian Restaurant & Grille in Palm Springs.

But all bets are off when it comes to a wine-pairing night.

One evening a month, the hotel stages an elaborate five-course wine dinner that allows Angelucci, 41, a chance to create the meal of his dreams. Think bold flavor combinations (heavy on the Mediterranean and Asian influences) and splashy presentations (including fireworks — literally).
“It’s the time when I can have a dream about food and make it a reality,” says Angelucci.

And what a dream it is. I attended last month’s dinner and can say without question it was the best meal I’ve had to date this year. Whether you’re talking a tequila-cured salmon or short ribs done Korean-style (accompanied by a lychee mint watermelon salad, no less), Angelucci creates food that is vibrant without being pretentious. And he puts on a show, too. Last month’s final course was a flaming milkshake — that is, a milkshake (with an alcoholic kick) served with a lit sparkler.

You can expect more of the same at this month’s dinner, set for Thursday night (at the bargain price of $55 at the door, $45 if reserved in advance). Among the dishes Angelucci has planned are a warm bacon salad, a “plank” steak (namely, steak served on a plank soaked in apple juice) and a version of s’mores made with grilled peaches. Everything is paired exquisitely with a solid selection of wines from a local distributor (last month’s selections ranged from a Spanish cava to a California reserve cabernet).

So, who is this Angelucci guy? He’s an Italian-American chef who found his calling while in college making food for frat parties, then found his way to culinary school in Pennsylvania.

From there, Angelucci worked in high-end restaurants and hotels in Philadelphia (with the James Beard Award-winning chef Michael McNally), Aspen and Las Vegas and spent time cooking at a dude ranch in Wyoming.

But Angelucci’s most important stint may have been at Miami Beach’s Barton G restaurant, long recognized for its theatrical approach to dining (among the restaurant’s better-known dishes are its Sashimi Snow Cones and Mousetrap Mac & Cheese). “The plating and drama of food, that’s what I learned there,” says the chef.

Angelucci ended up in South Florida to be close to his parents, who live in Boca Raton. He left the state for a brief spell after Barton G’s, but decided to return and heard about the opening at Secrets.

He says he does have fun with his day-to-day menu, which includes a few tweaks on standard dishes, such as popcorn shrimp served in a popcorn box and a quesadilla done Asian-style. Plus, he vows that his meatloaf is one of the best in town.

But again, Angelucci lives for his monthly wine dinners — so much so that he begins planning the menu for the next one with restaurant manager Kyle Pintarelli almost as soon as the last one is done.

And Angelucci hints that he’s got big plans in mind, especially as we head into the high season. “I’d love to do one every week,” he says.

Bringing sexy back (to food)

Looking for a risqué “dining” event? The newly opened club 251 Palm Beach (251 Sunrise Ave., Palm Beach; 561-818-2944, 251pb.com) is hosting FoodArt9 Live this Friday at 9-11 p.m. The food involved will be mainly for show — or, more accurately, for carefully concealing the body parts of female models.

“We want the event to stimulate craving as well as tease the senses,” says chef Jeremy Hanlon, who’s coordinating the exhibition with photographer Montana Pritchard.

The Colony to go

Call it fast food, Palm Beach-style. The Colony Hotel’s Café 155 (155 Hammon Ave.; 561-655-5430; thecolonypalmbeach.com) is now offering dinners-to-go — at some very non-Palm Beach-like prices. There are regular menu items, ranging from a chicken Caesar salad ($9) to Chef Steve’s Fried Chicken ($8).

Plus, there are nightly features, such as pot roast with mashed potatoes and green beans ($14) on Monday and fish and chips ($14) on Thursday. Meals are available nightly (except Sunday) until 9 p.m.

THE WEEKLY DISH: Kallari Chocolate bars

I admit that I’ve grown a bit tired of high-end chocolate bars that are categorized based on country of origin or percentage of cocoa. But then I taste a product that reminds me just how great chocolate can be — earthy, seductive and just slightly sweet — and I give thanks that we have options galore beyond Hershey’s.

Such is the case with Kallari (kallarichocolate.com), whose chocolate comes from a farmers’ cooperative in the Ecuadorian Amazon. The brand has three bars — 70, 75 and 85 percent cocoa — that pack a wealth of deep, exotic and fruity flavor in every bite.

The bars are available for around $5 at local Whole Foods markets.