|
Through the years, Ta-boo, one of the Island's most enduring
eateries, has been home of the high & mighty, celebrities, grandes
dames & damsels, those with quiet cache (and cash), philosophers &
poets, the great Palm Beach clans and those seeking the limelight in whatever
their endeavor. Ta-boo is not just an ordinary restaurant -- it is a member
of RESTAURANT ROYALTY, with all the attendant magical charms.
One such charm is the ambience. If you're in a relaxed
mood, for example, you can he seated in the gazebo, a very handsome
room in the back, off to the left. Beside it is a lovely area with a fireplace
and a living room feel. In front of the bar, just as you enter
is the terrace, a boulevardesque row of tables where it seems all
the world passes, and the freshness of shops on Worth Avenue can he flavored.
In that area, long-standing pianoman Donald Scherzi weaves his
sounds and key mastery, playing the melodies of Cole Porter and other
pop American classics, to a very dedicated audience.
More intimate dining takes place in the bistro
and courtyard rooms, very private and primal, where the conversation
may be hushed but is still laden with the latest gossip and talk-of-the-town.
Often, shepherds and their lambs, or people in the circle of power frequent
tables in these areas. Specialties like Grilled Eggplant stuffed with
Goat Cheese (served with roasted red peppers and arugula), and entrees
such as fresh Dover Sole Meuniere, Grilled Tuna and Swordfish,
Roasled Black Duck with Orange Blossom Honey-Ginger Sauce, and super
specialties like Prime Rib, Steaks, Veal, Main Course Salads, Pasta and Gourmet Pizza fill any and all culinary need or want.
On Friday and Saturday nights, Ta-boo features a DJ
for dancing enthusiasts. The restaurant, under the very capable direction
of owners Nancy Simmons (formerly Sharigan) and Franklyn deMarco,
is open seven days a week for lunch, dinner and Sunday Brunch.
For 56 years, Ta-boo has been a Palm Beach legend
-- and with each year it gets better, and richer in folklore, presentation,
and most importantly, FOOD.
|
