Lindsay Autry’s fried chicken traveled with the James Beard finalist to her latest venture at the newly updated PGA National Resort, but here it’s served family style.  Among her other standouts are a zesty Key West shrimp cocktail; whole roasted cauliflower with miso tahini dressing and ancient grain tabbouleh; and a pork chop with grits and cider gastrique.

Lobster is cooked up fresh for the pot pie at Marriott Singer Island’s beachfront restaurant, and sour cherries added to arugula salad with crispy pancetta and gorgonzola, made it a textural as well as taste sensation. Black grouper with coconut rice, crab mango salad, and avocado is crave-worthy.

The latest restaurant in the Breakers Hotel is on trend with its nostalgic offerings, with plenty of emphasis on comfort food. Classics include the butter crumb Dover sole; chicken pot pie; and beef Wellington.  There is a section for “hand helds’’ like a Cuban sandwich, and salads can be topped with a range of proteins including steak, shrimp, chicken, salmon, and lobster.  Avocado fries with sweet and spicy chili crema are a textural sensation. 

Argentine chef Guillermo Eleicegui specializes in grilled items like tomahawk and picanha steaks, or cauliflower with peanut and sour cream cream sauce, and also turns out a range of pies from the pizza oven.  Dine on the outdoor patio with its fire pit, and bursts of color courtesy of a collaboration with Floratorium.  Inside a live green wall a Warhol vs Basquiat poster and a Talking Heads vintage album enliven the decor. 

Trivia nights on Monday have become a social hub at the resurrected New York gathering spot that co-opted the Colony Hotel’s pool area. Don’t miss the vadouvan curry and basmati rice; and of course it wouldn’t be Swifty’s without crab cakes, meatloaf, and chicken hash. 

There has been much attention paid to the new Polpo at the Palm Beach Eau Resort and Spa, an outpost of a popular Greenwich, CT spot, but this modern version of a classic sophisticated dining room shouldn’t be overlooked.  Yes there are steaks, like the tomahawk for two, but there is an emphasis on regionally grown ingredients and creative dishes like the seed-crusted local snapper with confit fennel; and duck breast with port-braised cabbage, celeriac, pickled dates, and tamarind jus.

A wood burning Josper grill is the secret weapon at this upbeat spot that also houses chef Akira Back’s eponymous restaurant.  Don’t miss the Peruvian spiced chicken or whole branzino, while the Baked Alaska with clouds of Italian meringue can’t be missed.

From stone-fired flatbreads to rack of lamb, to an array of salads, there is something for everyone at this inviting new beachy room adorned with leather booths and rough hewn wooden beams.  Black grouper here is a fish lover’s dream, while carnivores should love the smoky steak power bowl with flame-grilled sirloin, greens, toasted farro, fire-roasted artichoke, and blue cheese. A seat on the expansive terrace raised above street level allows for some privacy as well prime people watching. 

Feel like you’ve stepped back about eight decades to a more elegant time when entering this new room at the reimagined resort, now called simply the Boca Raton. Waiters serve tableside from silver carts and present updated takes on such dishes as beef Wellington and duck l’orange against a backdrop of red walls with playful monkeys, while guests look to the stage for live music ranging from jazz to Latin to standards.