I was staying at the Embassy Suites and decided to try the restaurant after a long flight into West Palm. I had the shrimp and grits. As others have said the bread and olive oil was a nice touch. I only give the restaurant 3 stars. As with any hotel restaurant they are a little over priced but if you don't want to venture out the food is good not great.
(3)
Brent B.
Let me start by saying the ambience leaves something to be desired. Verdea is located inside an Embassy's Suite but allow the food to transport you. Loved it. Get the Foie gras torchon. Everything everyone had was great. Awesome wine list.
(4)
Hyong Y.
First time staying at this embassy hotel and decided to try Verdea restaurant. Their free starter was fantastic. Flatbread and four different dipping sauce. Then i tried their flatbread pizza appetizer, which was very cheesy and tasty. But the winner was my LOBSTER SAFFRON RISOTTO. Lobster was cooked just right, risotto was cooked just right for me, lil aldante. But saffron was lil too much for me. Overall, i was very happy to finish my plate.
(4)
Katherine L.
When I think of dining destinations in South Florida, my mind immediately gets in the car and drives south. Never has it stayed in the more relaxed area of Palm Beach County -- until now. Within the last few months, my palate has been surprised, my senses ignited and I've been treated to some sumptuous and unforgettable meals in the northern Palm Beach County area. Imagine that?! My latest discovery -- Verdea Restaurant & Wine Bar. Located inside the Embassy Suites Hotel on PGA Blvd, Verdea is home to Chef James King who before coming to Verdea spent some time in the kitchens at some of the top restaurants in the area like the Seafood Bar at The Breakers, The Bistro at Four Seasons Palm Beach, Azurea at One Ocean and more. This 5-star restaurant is on the same level as any of the chef's previous locations, therefore serving anything less than top-of-the line ingredients is not even an option here. Verdea is separated into a few distinct areas -- the 65-seat wine bar, a lengthy main bar area adjacent to the main dining room, the main dining area and a private room off to the side. On my first few visits to Verdea (it has instantly become a regular stopping point for me), I found myself a seat at the wine bar. This came after scoping out their extensive selection of wines, where 250 are featured -- each available by the glass or by the bottle (even Opus One) all of which are reasonably priced. In most cases, it was less to buy a bottle than it was to buy two glasses -- how can you resist? Pair that glass with one of their sumptuous appetizers like their succulent, perfectly prepared Scallops a la Plancha with a trio of fennel accompaniments (chutney, drape and pollen) or the Florida Spiny Lobster and Avocado with a hint of spice, freshly squeezed lime juice and roasted corn -- it was love at first bite. Since time had passed, and I had eaten my way through nearly the entire hors d'oeuvres menu and salivate just thinking about any of them, it was time to experience dinner at the restaurant. I called up a few friends, and I knew the evening would be nothing short of spectacular. Upon arrival, we were led into the main dining room. The first introduction to the restaurant (although I was a repeat visitor, my guests were all first timers) was a bread display for the table (ciabatta, raisin and cracker bread) and a quartet of spreads (sun-dried tomato spread, pesto, olive oil & balsamic and butter) -- tasting our way through each one, and then came the hors d'oeuvres of scallops (I couldn't resist) and the Yellow Tail Ahi Crudo. While I almost always pass on the ahi (Everyone claims they have the best variation of the dish, but rarely do they deliver), this one has since become a personal favorite. The addition of the toasted macadamia nuts, mango and pickled cucumber was the perfect combination. Verdea prides itself on fully embracing the farm to table concept and Chef never loses sight of his focus here. Currently, there are two salads on the menu (Swank Farms' Herbs & Sprouts and Baby Beets & Loxahatchee Goat Cheese), each taking advantage of ingredients from the impressive hydroponic farm -- Swank Specialty Produce. For entrees, there's a nice variation of choices for your entire dining party - Fins, Flight, Farms, Field and Familiar (with many gluten-free options). Thankfully, everyone at the table was up for exploring some new flavors so we divided four plates up amongst ourselves (highly recommended) -- Filet of Mishimu Ranch Wagyu with smoked potato dauphine, asparagus, sauce bearnaise; Carolina Stone Bass with mussels, spiny lobster, bay scallops and andouille sausage (the group favorite); Tuna with caponata, garbanzo croutons, arugula, artichokes, tarragon vinaigrette (Perfection); and Pan-Roasted Pheasant with house made sausage, preserved lemon polenta & truffle essence (not too gamey, never would have ordered it, but definitely a winner). Chef James had created magic in the kitchen so far, and his dessert menu certainly isn't sub-par. From a specially prepared souffle to a Key Lime Tart, each dessert tastes like it was prepared by a master pastry chef. The Flourless Chocolate Torte was our favorite. Sinfully rich and decadent, this dense chocolate torte kept our forks in our hand for that repeated one last bite. It was set on top of a raspberry coulis and fresh berries we were set on top adding a sweet complement to every bite. If you think you can handle this one yourself, you'll be quite mistaken -- this one is meant for sharing. Since this gourmet feast, I haven't been able to keep myself away (the Sea Bass with fennel and grapefruit has me planning my next return). The menu is enticing (and it will be changed seasonally), the service was spot-on and Verdea is soon to be on everyone's radar -- definitely worth the drive, even from Miami.
(5)
Ingrid S.
I don't think the restaurant exists except in name only. It's part of the Embassy Suites buy the menu is just a regular menu same as the hotels' room service menu. I have not been able to get a straight answer from the hotel. The bar and decor is still there but it's a shame about the restaurant.
(2)
Debra L.
Ok this is not a wine bar! It's a bar inside of the embassy suites...just regular old hotel bar. We saw the words wine bar and got very excited only to show up to a hotel bar...and btw we were the only people there in Saturday night around 10.
(1)
howard a.
The 1st time we ate there we were one of 4 tables and the service was good and the food good. This time on a Wed. night there were about 8-10 tables taken. We had reservations as probably most customer did. After we ordered our wine it was ~ 20-30 minutes until our food order was taken and another 20 minutes for the soup that was not poperly prepared. The meal came after that and it was dry, tastless and over salted. So only the actual physical appearance of the place was acceptable. We really liked the personel but they can't deliver what isn't there. It will make a good place for a chinese restaurant next year.
(1)
Nancy H.
A bit of a surprise to find this upscale place in an Embassy Suites Hotel. The atmosphere is clubby with dark walls and booths along the sides. The menu is ambitious and interesting and we tried lots of the entrees. My friends who ordered the salad to share received the wrong salad but were happy with the choice. They gave the fresh perfect baby beets away (lucky us). The fresh breads were really good a cracker bread and a walnut raisin with 4 toppings to try. Drinks were generous but most of us ordered wine. Our waitress was very accommodating and brought us tastings of various wines. They will open any bottle for you to try which is really nice as I never remember the wines I like. Our Vegan friend was delighted with the Beet risotto -decadently rich with a meaty flavor reminiscent of Osso Buco. The fish dishes were ocean fresh and expertly prepared. The panko crusted chicken Milanese, tricky to make was pounded, not too thin which makes it dry and stringy but enough texture to be moist and tender. Farm fresh arugula and chopped tomatoes with a tangy dressing completed the dish. The lamb chops were only so-so -my lamb loving friend questioned the quality telling us the best lamb comes from Colorado not New Zealand but who knew to ask? My Deep Fried Cornish Game Hen was the big loser. It was not described correctly -it came as a boneless roll-not enough meat to taste so the flavor was of the cooking oil rather than the hen. The mashed potatoes were so salty I had to send them back. The Chef was apologetic and amenable to our suggestions and comments. If you call in advance he will so special items for you as we noticed another table had done. We had a really lovely time enough so that we will be back again and give it another try. Now I know what to order!
(4)
Mark L.
I'm a fan because of our waiter - this guy named Edwin took care of us and I'll go back due mainly to his enthusiastic attitude. The food was good, but they may have had an off night. A heavy hand with the salt shaker took away from the otherwise perfectly cooked duck. There was an unusual marmalade taste in the accompanying confit ravioli that kept them from tying it together. Mussels missed any hint of wine that brings them out. The flatbread pizza was ethereal - not sure how they blinked that in from a resataurant in Italy, but they had to. The confit french toast almost made a great additon to the fois gras - but the locally-sourced liver was magical and needed no friends on the plate. We'll go back and hopefully these minor details will have been tweaked. Thanks again, Edwin...
Takes Reservations : Yes Delivery : No Take-out : Yes Accepts Credit Cards : Yes Parking : Garage, Private Lot Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Casual Noise Level : Quiet Good For Dancing : No Alcohol : Full Bar Happy Hour : Yes Coat Check : No Smoking : Outdoor Area/ Patio Only Outdoor Seating : No Wi-Fi : No Has TV : Yes Waiter Service : Yes Caters : No
Brent R.
I was staying at the Embassy Suites and decided to try the restaurant after a long flight into West Palm. I had the shrimp and grits. As others have said the bread and olive oil was a nice touch. I only give the restaurant 3 stars. As with any hotel restaurant they are a little over priced but if you don't want to venture out the food is good not great.
(3)Brent B.
Let me start by saying the ambience leaves something to be desired. Verdea is located inside an Embassy's Suite but allow the food to transport you. Loved it. Get the Foie gras torchon. Everything everyone had was great. Awesome wine list.
(4)Hyong Y.
First time staying at this embassy hotel and decided to try Verdea restaurant. Their free starter was fantastic. Flatbread and four different dipping sauce. Then i tried their flatbread pizza appetizer, which was very cheesy and tasty. But the winner was my LOBSTER SAFFRON RISOTTO. Lobster was cooked just right, risotto was cooked just right for me, lil aldante. But saffron was lil too much for me. Overall, i was very happy to finish my plate.
(4)Katherine L.
When I think of dining destinations in South Florida, my mind immediately gets in the car and drives south. Never has it stayed in the more relaxed area of Palm Beach County -- until now. Within the last few months, my palate has been surprised, my senses ignited and I've been treated to some sumptuous and unforgettable meals in the northern Palm Beach County area. Imagine that?! My latest discovery -- Verdea Restaurant & Wine Bar. Located inside the Embassy Suites Hotel on PGA Blvd, Verdea is home to Chef James King who before coming to Verdea spent some time in the kitchens at some of the top restaurants in the area like the Seafood Bar at The Breakers, The Bistro at Four Seasons Palm Beach, Azurea at One Ocean and more. This 5-star restaurant is on the same level as any of the chef's previous locations, therefore serving anything less than top-of-the line ingredients is not even an option here. Verdea is separated into a few distinct areas -- the 65-seat wine bar, a lengthy main bar area adjacent to the main dining room, the main dining area and a private room off to the side. On my first few visits to Verdea (it has instantly become a regular stopping point for me), I found myself a seat at the wine bar. This came after scoping out their extensive selection of wines, where 250 are featured -- each available by the glass or by the bottle (even Opus One) all of which are reasonably priced. In most cases, it was less to buy a bottle than it was to buy two glasses -- how can you resist? Pair that glass with one of their sumptuous appetizers like their succulent, perfectly prepared Scallops a la Plancha with a trio of fennel accompaniments (chutney, drape and pollen) or the Florida Spiny Lobster and Avocado with a hint of spice, freshly squeezed lime juice and roasted corn -- it was love at first bite. Since time had passed, and I had eaten my way through nearly the entire hors d'oeuvres menu and salivate just thinking about any of them, it was time to experience dinner at the restaurant. I called up a few friends, and I knew the evening would be nothing short of spectacular. Upon arrival, we were led into the main dining room. The first introduction to the restaurant (although I was a repeat visitor, my guests were all first timers) was a bread display for the table (ciabatta, raisin and cracker bread) and a quartet of spreads (sun-dried tomato spread, pesto, olive oil & balsamic and butter) -- tasting our way through each one, and then came the hors d'oeuvres of scallops (I couldn't resist) and the Yellow Tail Ahi Crudo. While I almost always pass on the ahi (Everyone claims they have the best variation of the dish, but rarely do they deliver), this one has since become a personal favorite. The addition of the toasted macadamia nuts, mango and pickled cucumber was the perfect combination. Verdea prides itself on fully embracing the farm to table concept and Chef never loses sight of his focus here. Currently, there are two salads on the menu (Swank Farms' Herbs & Sprouts and Baby Beets & Loxahatchee Goat Cheese), each taking advantage of ingredients from the impressive hydroponic farm -- Swank Specialty Produce. For entrees, there's a nice variation of choices for your entire dining party - Fins, Flight, Farms, Field and Familiar (with many gluten-free options). Thankfully, everyone at the table was up for exploring some new flavors so we divided four plates up amongst ourselves (highly recommended) -- Filet of Mishimu Ranch Wagyu with smoked potato dauphine, asparagus, sauce bearnaise; Carolina Stone Bass with mussels, spiny lobster, bay scallops and andouille sausage (the group favorite); Tuna with caponata, garbanzo croutons, arugula, artichokes, tarragon vinaigrette (Perfection); and Pan-Roasted Pheasant with house made sausage, preserved lemon polenta & truffle essence (not too gamey, never would have ordered it, but definitely a winner). Chef James had created magic in the kitchen so far, and his dessert menu certainly isn't sub-par. From a specially prepared souffle to a Key Lime Tart, each dessert tastes like it was prepared by a master pastry chef. The Flourless Chocolate Torte was our favorite. Sinfully rich and decadent, this dense chocolate torte kept our forks in our hand for that repeated one last bite. It was set on top of a raspberry coulis and fresh berries we were set on top adding a sweet complement to every bite. If you think you can handle this one yourself, you'll be quite mistaken -- this one is meant for sharing. Since this gourmet feast, I haven't been able to keep myself away (the Sea Bass with fennel and grapefruit has me planning my next return). The menu is enticing (and it will be changed seasonally), the service was spot-on and Verdea is soon to be on everyone's radar -- definitely worth the drive, even from Miami.
(5)Ingrid S.
I don't think the restaurant exists except in name only. It's part of the Embassy Suites buy the menu is just a regular menu same as the hotels' room service menu. I have not been able to get a straight answer from the hotel. The bar and decor is still there but it's a shame about the restaurant.
(2)Debra L.
Ok this is not a wine bar! It's a bar inside of the embassy suites...just regular old hotel bar. We saw the words wine bar and got very excited only to show up to a hotel bar...and btw we were the only people there in Saturday night around 10.
(1)howard a.
The 1st time we ate there we were one of 4 tables and the service was good and the food good. This time on a Wed. night there were about 8-10 tables taken. We had reservations as probably most customer did. After we ordered our wine it was ~ 20-30 minutes until our food order was taken and another 20 minutes for the soup that was not poperly prepared. The meal came after that and it was dry, tastless and over salted. So only the actual physical appearance of the place was acceptable. We really liked the personel but they can't deliver what isn't there. It will make a good place for a chinese restaurant next year.
(1)Nancy H.
A bit of a surprise to find this upscale place in an Embassy Suites Hotel. The atmosphere is clubby with dark walls and booths along the sides. The menu is ambitious and interesting and we tried lots of the entrees. My friends who ordered the salad to share received the wrong salad but were happy with the choice. They gave the fresh perfect baby beets away (lucky us). The fresh breads were really good a cracker bread and a walnut raisin with 4 toppings to try. Drinks were generous but most of us ordered wine. Our waitress was very accommodating and brought us tastings of various wines. They will open any bottle for you to try which is really nice as I never remember the wines I like. Our Vegan friend was delighted with the Beet risotto -decadently rich with a meaty flavor reminiscent of Osso Buco. The fish dishes were ocean fresh and expertly prepared. The panko crusted chicken Milanese, tricky to make was pounded, not too thin which makes it dry and stringy but enough texture to be moist and tender. Farm fresh arugula and chopped tomatoes with a tangy dressing completed the dish. The lamb chops were only so-so -my lamb loving friend questioned the quality telling us the best lamb comes from Colorado not New Zealand but who knew to ask? My Deep Fried Cornish Game Hen was the big loser. It was not described correctly -it came as a boneless roll-not enough meat to taste so the flavor was of the cooking oil rather than the hen. The mashed potatoes were so salty I had to send them back. The Chef was apologetic and amenable to our suggestions and comments. If you call in advance he will so special items for you as we noticed another table had done. We had a really lovely time enough so that we will be back again and give it another try. Now I know what to order!
(4)Mark L.
I'm a fan because of our waiter - this guy named Edwin took care of us and I'll go back due mainly to his enthusiastic attitude. The food was good, but they may have had an off night. A heavy hand with the salt shaker took away from the otherwise perfectly cooked duck. There was an unusual marmalade taste in the accompanying confit ravioli that kept them from tying it together. Mussels missed any hint of wine that brings them out. The flatbread pizza was ethereal - not sure how they blinked that in from a resataurant in Italy, but they had to. The confit french toast almost made a great additon to the fois gras - but the locally-sourced liver was magical and needed no friends on the plate. We'll go back and hopefully these minor details will have been tweaked. Thanks again, Edwin...
(4)