Palm Beach County is living up to the cheeky nickname "the sixth borough" more than ever with many NY restaurants opening here. We sat down with two restaurateurs, Laurent Tourondel, of Scusi Trattoria and Curt Huegel, of Avalon Steak & Seafood, who both recently opened locations in South Florida to find out why they decided on South Florida and what the future will look like for their concepts.
Q: How has the demand for upscale dining venues shifted in NYC vs South Florida?
LT: During Covid, New York City was completely shut down where Florida was not; I am unsure if one can even compare the situations. Since the shut-down, fine dining experiences have paused in New York City where now it is more about casual dining, casual clothing; people are dining carefully as they still want to get out of their homes and return to a sense of normalcy.
CH: I've been looking to do something in Delray Beach for five to six years, very seriously for the past two years. Everybody that I talk to in New York is looking for space in South Florida. The way demographics are changing, it is a natural fit. Every day that I'm at Avalon Steak & Seafood, I see people I know from up north. Delray Beach has something for everyone - ages 25-75 - all going in and out of the same places. I think COVID has forced people to try an experiment, that everyone was hesitant to try - and it worked! I think what we are seeing is a real shift. Not to overuse, "the new normal", but the world has changed in the past 12 months. I love NYC - I have 8 restaurants there. I lived in NYC for 25 years. NYC is resilient. It will change and I think both places will be better for this social experiment.
Q: What changes in trends are you seeing in the restaurant industry in South Florida?
LT: Authentic pizzas are definitely trending right now...Gluten free doughs for pizza's are also popular. Sharing appetizers and even main plates works out very well with our menu. Our new Jazz brunch at Scusi Trattoria in Palm Beach Gardens on Sundays is hitting a market that wants to kick back, relax, and make an afternoon of it. Guests caring about authentic, scratch cooking love the menu at Scusi Trattoria. High quality spirit-based cocktails are right on target as well.
CH: Our idea was that we wanted to emulate a nice seaside resort with a steak and seafood restaurant. Fresh seafood sourced from local boats has been our inspiration. The reception to our more upscale, formal feel has been overwhelming. The restaurant has seemed to resonate with locals and people coming from NY. We wanted to provide an elevated dining experience in a well-designed but approachable environment. I think we were able to get there on both sides. Not too long ago, it was vegetarian, now it's trending toward vegan dishes. As a new restaurant, you have to keep all of that in mind. I think you'll start to see more of those types of restaurants opening in the area. The influx has just started.
Q: What does the future look like for you?
LT: The future for LT Hospitality is growth and perfection. My job each day is striving to make each of our restaurants successful, and that is having an eye on all facets of the business. We are continually reviewing menus and making adjustments. We listen to customer feedback on every detail. We perfect each location, ensuring that a guest's visit is memorable and entertaining with the highest quality of food and service. Food brings people together; it is how friendships and business deals are cemented, how milestones are celebrated, how people are brought together and how one experiences a travel destination. It is a priority for me that our team not only executes excellent dishes, distinguished service but also for customers to feel a genuine sense of kindness and gratitude that we have for them visiting us.
CH: This is my first venture in Palm Beach County. Host is more of a collection of different places - steakhouse in NY, a white-tablecloth Italian restaurant in NY, an Italian cafe, some bars - an eclectic mix of places I would frequent. I'm looking for more space in South Florida. From the time that I parked my car and got half way across Atlantic Ave, I realized this was a special place.
