Eager art enthusiasts may be flooding the new Norton for a look at the fresh exhibition spaces, but they’re staying for the food. At The Restaurant at the Norton, the sleek, minimalist dining room acts as a canvas for artfully plated dishes from chef David Schiraldo of Constellation Culinary Group, the same company behind Verde at Pérez Art Museum Miami. His masterpieces? The grilled Spanish octopus with saffron aioli (pictured) and the miso-glazed salmon, an umami explosion heightened by elements like toasted cashews, a creamy sambal aioli, and pickled cucumbers. End with a Floating Island dessert of mango meringue in passion fruit and white chocolate sauce, embellished with edible flowers, berries, and almond streusel. This intersection of visual and culinary art is intentional, notes Schiraldo. “When people finish their tour of the museum and they come to sit down and eat, the art continues to grow on the plate throughout their meal.” West Palm Beach
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