Rediscover Jupiter's Dining Scene, Now That Snowbirds Have Flown the Coop : Salty Zebra
Written by Jan Norris
Photos by Elizabeth Palace
Ah, summer. Relaxed all around in South Florida, it offers those who are willing to stick out the heat the rewards of fewer people vying for roads, waterways and restaurants.
Here’s a chance to explore new restaurants or revisit those you may have forgotten about. Here are some worth a look.
Salty Zebra, 377 Tequesta Dr, Jupiter.
Phone 561-250-6350
saltyzebrabistro.com
Here’s a spot you may have missed. Open just six months, the Salty Zebra, in the Lighthouse Gallery plaza in Jupiter has chef David Chapman pulling his menu from global experiences with classical training.
“I grew up in Wisconsin, but spent time in Chicago. I went to India with Pushkar (Marathe, owner of Stage) and ended up in Southern California.”
He’s working in partnership with as many local food sources as possible for his all scratch-made foods.
A chalkboard map of Florida with farm locations he sources hangs at the back of the restaurant. He’s passionate about food sourcing, seeking out area farmers and producers for niche products.
He’s currently working with a university researcher growing sea purslane, an edible seaweed.
“You have to have good products first, before we have good food.” The Zebra is open only for dinner five nights a week in summer, so he’s playing to the season, with lighter dishes and tropical fruits on the menu for upcoming hot nights.
Flavor is foremost, balanced in lighter dishes, though he says, “Simple food is best.” If you have good ingredients, you don’t have to do much to them for best results, he says.
The Salty Zebra in Jupiter has a menu based on locally sourced foods. Chef David Chapman, below, says, 'You have to have good products first, before we have good food.'
“We have a grilled swordfish, with Kai-Kai’s baba ganoush and a massaged baby kale. It’s served with a preserved lemon ravigote, a lighter traditional French sauce, for summer, and tropical fruits.”
A mushroom pâté on the starters list is creamy smooth, with just a hint of earthy truffles. “The maitake mushrooms naturally have that similar flavor,” he said.
A wahoo poke gets a tropical treatment with a vegan coconut rice pudding, cucumbers, green mango, and a light tomato consommé with a dribble of ginger turmeric oil. A dry-aged honey-glazed duck served with tart cherries is another house favorite.
“We have steak and meats, but you can also order a five-course vegan menu,” Chapman said.
Desserts get play as well, with bread pudding served with macerated peaches and cinnamon ice cream, coconut rice pudding with carmelized mangos on the list, as well as Key lime pie.
Housemade passion fruit or lychee sorbets are another part of the repertoire.
The restaurant is also known for value in its prix fixe meals, and happy hour selections.
Publishers Tips:
After Dinner Spot, Local Pub
Walk around the corner and chill on the patio or just step through the secret, not-so-secret door and grab a pint for trivia, live music, darts, board game or just chill at the bar.
