Pangea Bistro Brings Adventurous Dining to Wellington
Founded by Venezuelan interior designer Grethel Boscan and a quartet of alums of the Four Seasons Palm Beach, the restaurant takes full advantage of Boscan's expertise, fusing contemporary, tropical and luxury designer elements in a single stylish whole.
The food from chefs Ryan Vargas, David Siegler and Michael Rollinson promises "flavors from the Continents with a Hawaiian influence," which plays out in dishes like Hawaiian ahi poke flatbread with wasabi aioli, sweet soy and Asian slaw, and blackened mahi mahi with watermelon--pineapple-lychee-cucumber salad and lemongrass-kaffir lime vinaigrette.
Other dishes include a four-cheese grilled cheese sammie with heirloom tomatoes and truffle oil on brioche, churrasco skirt steak with yucca fries and chimichurri, truffled lobster carbonara with tagliatelle and cinnamon churros with chocolate fondue. The kitchen also takes advantage of local produce, from Loxahatchee corn to Indian River citrus. Might be worth saddling up the old internally combusted steed and taking a ride out to Wellington.
Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.