Food + Drink
CLANDESTINE CULINARY
Coastal Drive Magazine takes you through a divine local culinary experience.
Clandestine is not a restaurant; it is a dining experience, an experience that will take you on a journey through tastes, textures, and scents that is wholly unique. The menu, which changes each month, showcases a broad horizon of flavors, local ingredients, and innovative culinary techniques. The mind behind the menu is Executive Chef Emerson Frisbie. Chef Frisbie has trained in many of Northwestern Connecticut’s most celebrated restaurants, including Le Petite Sirah, The Mayflower Inn, Arethusa Al Tavolo, & Community Table. He relocated to Palm Beach in 2015 and has worked in some of the area’s finest dining establishments. Alongside him is Sous Chef Brittany Koga, whose broad culinary experience and techniques are the perfect match for Chef Frisbie’s vision. Clandestine sets itself apart not only with its stellar menu but an intimate dining experience that is rarely seen. Warm, comforting lighting, limited seating, and pleasant conversation around each course all lend itself to this intimate environment that we were delighted by. Diners have the option to add wine pairings to each course, and we highly suggest you do. Sommelier Brett Hart expertly pairs each course with a curated wine selection that elevates and uplifts the dish’s flavor profile. CDM was lucky enough to sit down with Chef Frisbie and Sous Chef Brittany to chat about all things Clandestine. When asked about the inspiration for Clandestine, Chef Frisbie explained “ I wanted to create a memorable dining experience that pushed the culinary borders while telling a story through food.” Let’s talk food:We aren’t exaggerating when we say that every course was so delicious it was nearly impossible to pick our favorites, but these are the dishes we will be dreaming about.
Wagyu, Smoked Mushroom Garum, Tibetan Purple Barley, Sweet Potato, Li’s 7 Spice
A journey in a bowl, beginning with airy sweet potato foam, you work your way down to the rich Wagyu in a savory broth paired with earthy purple barley.
Iberico with Apple, Turnip, Butternut Miso, Caraway
Melt in your mouth Iberico tenderloin paired with an umami butternut miso sauce. Complimented by the light flavors of turnip and apple.
Parsnip Soup with Quince, Tarragon, Marcona
Intensely flavorful and rich but also light on the tongue. Heightened by the herby and tangy flavor notes of the Quince and Tarragon.
We can’t wait to see what the team at Clandestine comes up with for the next couple of months, but we certainly know it will be delicious! They are only open for service on Friday and Saturday nights and are reservation-only. So be sure to get your seat at this one-of-a-kind dining experience; your tastebuds will thank you. Clandestine is located in West Palm Beach; you can learn more about them and how to make reservations at https://www.clandestineculinary.com.
