After a top-to-bottom renovation, the former Dorrian’s restaurant in West Palm Beach will re-emerge on Oct. 18 as Sourbon Kitchen + Bar, a contemporary American bistro in a sleek, botanical-inspired dining room and cocktail bar with a new menu from Chef Richard Leadbetter.
The first West Palm Beach restaurant from Natalia Vorobyeva, a former health food caterer in her native Moscow, Sourbon will serve lunch, dinner, happy hour and cocktails daily. The restaurant debuts ahead of this season’s grand reveal of the newly re-imagined Clematis Street.
“We are thrilled to show the community what we’ve been working on for the past several months. We wanted to create a welcoming space for locals and visitors alike, where great food, cocktails and conversation reign supreme,” Vorobyeva said. “We can’t wait to welcome diners to our secret garden.”
Sourbon’s design depicts chic, modern styling mixed with a soft, natural palette of botanicals. Diners are welcomed into a whimsical dining room adorned with exotic flora and fauna such as leafy monasteras and hanging ivy. The 72-seat main dining room features contemporary design elements, including colorful, mid-century-inspired chairs, starburst pendant lighting and artwork from local artists mixed with vintage pieces.
The oak cocktail bar, which takes up the length of the restaurant, offers 20 seats and is lined with a collection of vintage and modern vases and tchotzkes creating a welcoming space for a mid-day glass of wine, happy hour cocktails and bites, or after dinner drinks. Upstairs, in-the-know locals are familiar with the aromatic cocktails by mixologist Vincent Toscano at 215 Speakeasy, an intimate top-floor hideaway with a small bar and few tables. Once Clematis Street’s re-imagination is complete later this year, Sourbon will have a sidewalk terrace.
The eatery’s elevated American menu draws inspiration from global destinations and will feature a selection of shareables, oysters and other raw bar items, such as Florida Pink Shrimp Cocktail and Imported Charcuterie Plate; local greens including the Dinosaur Kale and Chopped Crab Salad; a selection of prime burgers and gourmet sandwiches including the Mahi Reuben and Vegetarian Banh Mi; house-made pastas such as Sourbon Seafood Pasta; and Chicken Fettucine with wild mushrooms and truffle cream; grilled meats and fresh local catches, all incorporating seasonal and locally sourced ingredients whenever possible. Desserts include Strawberry Gazpacho with housemade ice cream and daily cheesecake selections.
Happy hour offerings include oysters on the half shell for $1 each, Dirty Chips with bacon, scallions, tomatoes and creamy blue cheese, Steamed Mussels and Chicken Spiedinni.
The cocktail bar is a destination on its own, offering a comprehensive selection of hand-crafted ocktails inspired by the upstairs speakeasy, craft beer and an extensive wine selection. On select nights and weekends, live entertainment creates a social setting for after dinner drinks into the late hours.
Signature cocktails include the Whiskey Sourbon featuring Natalia’s favorite whiskey, lemon juice, touch of simple syrup topped with a cherry, Skinny White Russian with vodka, Kahlua, soy creamer and a caramel rim, and Pineapple Blackberry Mojito with rum, pineapple, blackberries, mint, lime juice and soda as well as a selection of classic cocktails, martinis and frozen drinks.
Photo Credits: South of Southern