Though it’s billed as an American restaurant Sinclairs is full of surprises. Chef Ricky Gopeesingh, a native of Trinidad, amps up flavors, adding lemongrass, pineapple salsa, and chipotle aioli to his lump crab cakes; blueberry goat cheese, pesto vinaigrette, and asiago crostini to lemon basil shrimp; and serving tempura duck breast with farro medjool date risotto, asparagus and stone fruit bacon. There is also an emphasis on healthy fare — don’t miss out on the lunchtime earth grain bowls. 

Opened last spring, this new hotel by the Palm Beach outlets offers an impressive breakfast buffet until 10 a.m. that’s as much of a bargain as anything you will find at the nearby stores. The $13.95 spread includes made-to-order omelets, pastries, hot and cold cereals, fruits, yogurt, and waffles. Dinner has a varied menu from chili to steak, with many options for the health conscious. Calories are even listed for such dishes as a citrus salmon topped with cumin scented Greek yogurt on a bowl of Tuscan kale and a grain mix with quinoa and rice.

The vibe is a little more Miami than Palm Beach as disco and lounge music fills the room at this Nantucket export within the upcoming White Elephant hotel. Extremely able waitstaff buzzes about delivering gastropub and Asian-inspired plates including an Oishi roll with romaine, English cucumber, peppers, avocado, and Sriracha lime veganaise for veggies, and hoisin lacquered baby back ribs with chili for those who love heartier meals with a kick. 

This iconic hotel broke through tradition by changing its one time formal French restaurant into a trendy lounge called HMF, with a 60s theme, small plates, and sushi. The hotel has something for every mood including Flagler steakhouse overlooking the golf course, and the ocean front Seafood Bar with dishes ranging from a swordfish sandwich to pecan crusted grouper and sides like truffle gorgonzola fries. In March, a new addition will be added — an elevated comfort food bistro called Henry’s Palm Beach on nearby Via Flagler, that will offer a range of dishes from pigs in a pretzel dough blanket to butter-crumbed Dover Sole. 

There isn’t a prettier outdoor space than the courtyard filled with plants and adorned with a fountain at this hotel on Palm Beach island, where uber chef Daniel Boulud has his restaurant. The menu is focused on local and seasonal ingredients, with such standouts as calamari with Meyer lemon aioli, and pickled peppers; pumpkin velour with gingerbread and marshmallows; seared duck breast with orange, endive, and duck jus; and spanner crab fro diabolo with fennel and bottarga. 

This March, Florie’s, the restaurant from chef Mauro Colagreco, will have a new chef de cuisine — Nino La Spina, who worked at Colagreco’s GrandCoeur in Paris and will debut a new menu.  Favorites such as heirloom tomato and persimmon carpaccio will remain, along with tandoori and yakitori preparations and fish and vegetables from the stone hearth oven. A botanical cocktail menu uses herbs sourced from the property’s one garden. In addition to a wine list, Florie’s has an extensive water list, with bottles from Tennessee to Norway. Lunchtime, check out Seaway, which serves a section of bowls, including Little Havana, with roasted corn cotija, pico de gallo, avocado, gigantic beans, pickled Fresno chilies, and lime cream; and Namaste, with lemon-basil hemp seeds, cashews, dried blueberries, spinach, roasted tomato, sweet potato, soft boiled egg, and pomegranate vinaigrette. 

There are three dining options at this luxe oceanfront resort: Angle, the locally focused restaurant, which features dishes like warm duck rillette with pain perdue, pumpkin butter, brandied apples, and pickled cranberries; burrata with baby beets, watercress porcini granola, and honeycomb; and scallops with duck fat potatoes, bacon, melted leeks, celery leaves, and soubise. The more casual Temple Orange celebrates Mediterranean fare serving up everything from salads to charred octopus to tagliatelle with a bolognese of pork, beef and veal; and the casual seaside Breeze Ocean Kitchen has a Cobb salad with lobster that is crave worthy.

Highland Beach was sleepy until this hotel came along in 2015 and its restaurant Lattitudes became an instant hit. Diners are still flocking to this seaside restaurant with oversized blue booths, a glass enclosed private room and floor to ceiling windows overlooking spotlit waves. Fish, from local snapper to imported branzino can be simply grilled and served with such enhancements as grilled pineapple relish or a salad of citrus, cilantro and avocado, or more ambitiously prepared, like the crab-crusted grouper with polenta, bacon and sweet corn. Meat lovers have their pick of offerings like prime New York strip with porcini butter, wild mushrooms and truffle mashed potatoes. For a more social and less formal experience, sit at the seafood bar and order raw items or small plates - for those who are happiest breathing in ocean air, there is an al fresco patio.