Cuisine:

• Mediterranean
• Contemporary

The Purple Palm Description:
The Purple Palm is now on its fourth chef since it opened three years ago, but the rapid turnover hasn't made the place less appealing. The good each chef did has lived after him, and the food is reliably pleasing. There is a strong emphasis on local produce and striking flavor combinations. The small plates include a robust roasted date stuffed with manchego cheese and wrapped with bacon, and boccarones with white anchovies and red pepper slaw on anchovy toast. There is also a luxurious crab and truffle mac 'n' cheese. The hanger steak comes with house-cut fries and a garlicky salad laced with pancetta lardons and dressed with sun-dried tomato vinaigrette. The salmon is accompanied by a warm potato salad, roasted peppers, olives, caramelized onions and a garlic aïoli. Add to these a location that is relaxed, romantic and pretty, and the experience is hard to beat.


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