Change is afoot at The Colony Hotel in Palm Beach. The former Polo Lounge recently debuted an interior update and menu transformation along with a new name, CPB. The welcome facelift includes a complete renovation of the bar area and a refreshed palette of crisp whites and soft beiges with bright pops of citrus and greenery. It’s an energizing space in which to savor cuisine from the restaurant’s new executive chef, Tom Whitaker, whose contemporary American plates are equal in their artistic presentation and flawless execution. Think: succulent wagyu steaks from Florida’s Jackman Ranch, osetra caviar served over avocado tartare, and lobster thermidor with fennel, orange, and sweet potato. While Whitaker primarily draws inspiration from local ingredien
ts and The Colony’s rich history, some dishes ooze influence from his English heritage. His treacle tart, for example, is a modern take on a traditional British dessert that combines golden syrup, buttery shortbread, and lemon zest for a caramelized sensation that lingers long after the last bite. At CPB, out with the old and in with the new tastes oh so satisfying.
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