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Forte Martini Bar and Restaurant

225 Clematis St.
West Palm Beach, FL 33401

561-833-3330 | Website

West Palm Beach | Get Directions  | 

Category: Restaurants | Bar Food, Contemporary, Italian

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Forte Martini Bar and Restaurant
  • Forte Martini Bar and Restaurant
  • Forte Martini Bar and Restaurant

 

 

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The first week they opened in downtown West Palm Beach, the staff at Forte di Asprinio reported that a table of customers had spent $25,000 on dinner and tipped the waiter another five grand. But you don’t have to spend like Imelda Marcos on Ritalin to get a good meal here. In fact, 20-something Top Chef celeb Stephen Asprinio has designed his menu specifically to accommodate gangs of foodies his own age who want to sip and sample without having to empty their trust funds. Asprinio is no longer the chef but the small, Tuscan-contemporary menu is exquisite. Starters in the $10 to $20 range that also make great bar food include plates of salumi dressed up with delicate vinaigrettes and mostarda fruit and a quartet of fish tastings, each with its own indelible personality. Homemade pastas and risottos, like a lobster ravioli or buccatini in cream sauce, sound obvious but enchant with ethereal and unexpected flavor pairings. Wine flights are dispensed from a gleaming machine at the bar.

  • Cuisine(s): Bar Food, Contemporary, Italian, Wine Bar

    Hours: Open for Lunch, Dinner, and limited late-night menu from 11:30 a.m. to 2 a.m.

    Price: $$, $$$, $$$$

    Payment Types: All Major Credit Cards

  • Attire: Business casual

    Features: Smoking, Patio/Sidewalk Dining, Takeout, Delivery, Private Party, Wheelchair Accessible

    Serving: Dinner, Late Night

    Alcohol: Full bar

  • Reservations: Accepted, Highly Recommended, Required for Large Parties, Online Reservations Available, Recommended on Weekends

    Parking: Meters, Street, Valet

  • 2009 | Best Pre-Dinner Cocktails

    Don't call Joshua Liberman a "bartender." Even "mixologist" is too lame a term for the guy who's been putting together the drinks at Forte — potent mixers made from eccentric liquors, seasonal fruits, and surreal decorative elements. He's the... More >

  • 2008 | Best New Restaurant in Palm Beach

    Stephen Asprinio's Forté is a work of art. It's as though the 26-year-old proprietor, a contender on the first season of Top Chef, had designed his décor and menu to generate argument — and indeed, since it opened this spring, many have loved it... More >

New Times Broward-Palm Beach Reviews and News

  • A Good Chef Is Hard to Find

    By Gail Shepherd | Thu, November 06, 2008

    My job as a restaurant critic is great fun, but there's a sad irony. I never become a regular customer. Budget and time limitations conspire: after a second or third visit I rarely have the opportunity to go back to a place I've written about. The... More >

  • Clematis Lays Golden Egg

    By Gail Shepherd | Thu, March 20, 2008

    The week they opened in downtown West Palm Beach, the staff at Forté di Asprinio (225 Clematis St., West Palm Beach; 561-833-3330) were happily startled when a small party spent $25,000 on food and drink and dropped a $5,000 tip. So too was it gen... More >

User Reviews
1 User review

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  • bpbnewtimesbestof

    bpbnewtimesbestof

    | Wed, May 06, 2009

    Stephen Asprinio's Forté is a work of art. It's as though the 26-year-old proprietor, a contender on the first season of Top Chef, had designed his décor and menu to generate argument — and indeed, since it opened this spring, many have loved it and many have hated it. Even we who love it find our feelings shifting from week to week — pleasure, irritation, shock, despair, ecstasy — but the place never bores. There's a balance of tensions and what sometimes feels like deliberate anarchy, the occasional stroke of genius, and the inevitable flamboyant failure. But unlike restaurants that chart a safe course, Forté never shrinks from risk. The menu changes whimsically and sometimes frustratingly — you'll never meet the same amuse bouche; your favorite cocktail has been discontinued (the basil martini, although it was replaced with something even more delicious and elegant); the specific pairing of fruit compote with cheese (or mostarda with salumi) you raved over one night is ancient history. The menu has Italian genes, but in execution it's almost unbearably personal and not a little surreal, as if the butter poached lobster, the miniature pork chops with wild mushrooms and blackberry sauce, or those codfish "lollipops" had taken shape from a fevered dream.

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