Introducing Cooklyn-Palm Beach;
where Brooklyn meets the ocean.
150 Worth Avenue, Palm Beach, FL
On July 15, 2015, the town of Palm Beach unanimously approved Cooklyn for their new location in the Esplanade at 150 Worth Avenue. “The vote went through without a hitch or even a single question,” says property manager Yvonne Jones. “This is more of a “grass roots” story than anything else,” Jones says as Palm Beach welcomes back one of it’s own, Chef Anthony “Theo” Theocaropolous.
After completing his studies at the Lincoln Culinary School in West Palm Beach, Theocaropolous began his career at two of Palm Beach’s most notable destinations, Café Boulud in The Brazilian Court Hotel and The Italian Restaurant at The Breakers Hotel. Chef Theo returns to the island with an original concept restaurant created by himself and his partners in the Prospect Heights District of Brooklyn, New York, appropriately named “Cooklyn.” After some serious consideration, the team decided the second version of their award-winning restaurant would make its home right here in Palm Beach.
To celebrate the town’s approval, the Esplanade at 150 Worth Avenue held a same day, mini-press conference on the second floor directly across from Cooklyn’s future home. Over 30 representatives of Palm Beach County media, hotels, local retailers, and non-profit organizations gathered to congratulate the Cooklyn team, which includes, Chef Anthony “Theo” Theocaropolous, Cooklyn President, Gregg Trautman, Creative Director, Michael Kennedy, and Palm Beach General Manager, Tom Moran.
This special media event gave attendees the first glimpse of the Restaurant’s and the Esplanade’s combined plans to facilitate the new Cooklyn-Palm Beach restaurant from the initial concept to reality. Chef “Theo” spoke regarding his plans for menu items that would have that special Palm Beach influence utilizing the local produce and goods, much like his menu in Cooklyn-NYC which also incorporated local brands and products. Creative Director, Mike Kennedy took the group into the actual restaurant space and described the plans for a complete renovation that includes removing the current French doors and replacing with more popular nano doors, completely opening the restaurant, creating the feeling of eating outdoors. The team also plans to open the wall to the kitchen giving customers a full view of the culinary action. There will also be a private room for parties and a Brooklyn-merchandise outfitted marketplace where people can purchase certain novelties from the Restaurant’s hometown.
What can one expect from Chef Theo’s Cooklyn-Palm Beach Menu? His creative style, which has been called Mediterranean with Asian influence, might include Hamachi Carpaccio with lemon and jalapeño, Red Snapper with prosciutto and panzanella salad, some freshly made pasta creations such as a duck and bacon ragu, and a few of his most popular dishes from Cooklyn-NYC, such as his award-winning Lamb Buns and his signature Octopus dish.
With glowing write-ups in the WSJ, New Yorker Magazine, Brooklyn Magazine, The New York Post, and by several New York bloggers, Cooklyn-NYC gives its Palm Beach brother some big shoes to fill, but this team is extremely motivated to blow the Palm Beach audience away with their fresh ideas, fantastic culinary skills, and open and friendly atmosphere. Cooklyn-Palm Beach plans to have its soft opening in November 2015, with a Grand Opening Celebration taking place in early December.