Meat-loving grill masters in the local dining industry have been banking on our collective appreciation of barbecue. The past couple of years have brought us a good batch of new and expanded ‘cue concepts.
Fine-dining executive chef Rick Mace traded truffle-season dinners at Café Boulud Palm Beach for mojo pork and the daily catch he cooks in a handmade fish smoker at his Florida-inspired barbecue restaurant, Tropical Smokehouse on West Palm Beach’s Antique Row.
Steakhouse king Ralph Lewis, whose family has owned West Palm’s iconic Okeechobee Steakhouse for 74 years, opened up a roadside barbecue stand two years ago.