Delicious drinks, beautiful interiors, cordial staff and food that melts in your mouth. If someone asked me what I thought of the Hobe Sound Yacht Club, these four concepts would come to mind.
I had just arrived at my grandfather’s winter headquarters: Jupiter Island, Florida. We were dining at his favorite restaurant entitled the Hobe Sound Yacht Club.
We arrived and were greeted by an extremely friendly entourage of valets and hostesses. None could be more hospitable. A hostess escorted my grandfather, step-grandmother, father, mother and me to a little seating arrangement. We ordered drinks while our hors d’oeuvres were brought to our table. They consisted of scrumptious cheesy popcorn, a mixture of nuts, cold vegetables, dip and thinly sliced potato chips. The Shirley Temple I ordered equaled the perfect combination of sweet and bubbly. I downed it faster than you could bat an eyelash.
The slightly chilly room made me feel like I was back in Montana, not the humid Florida I was growing accustomed to. I absolutely adored the naval decorations that adorned the walls: Ship hulls, portraits of seagulls and, most importantly, the sailor’s valentines — seashells arranged in a frame — that add brilliant color and took my breathe away.
Donna, the waitress, strolled over and took our order. She recited the dishes that evening as we gazed at our own personal menus that were sitting on the table when we arrived. Donna was quite friendly and seemed to enjoy being asked questions. That, quite possibly, could be because my grandfather was a past Commodore (similar to a president) of the club.
After a brief wait, we were seated at a table next to the bar where I found the television distracting. The walls were a rich chocolate color that made you feel like you were in an Irish pub. Our appetizers had already arrived and were waiting for us to gobble up, except mine, which was the only hot meal. However, it was well worth the wait.
As soon as I took a bite, I was in love. No crab I had ever tasted was this dreamy, succulent and balanced. In our dark corner I was never certain what I was eating. Almost all bites were superb, although one was too heavily seasoned and made me think twice about eating so greedily.
After I had devoured my sunburnt-yellow crab, the waitresses came to gossip with my grandfather and remove our plates. The waitresses here are like old friends; they are full of joy and kindheartedness. They know when to chatter and they sense when to be silent. They brought service to a new level.
Soon, my pan-seared swordfish arrived on my plate. My step-grandmother, Jody, had to serve me the vegetables because the waitresses weren’t able to reach my seat. I dug in as soon as the last carrot hopped onto my dish.
The fish was the color of an after-sunset cloud, with an extremely dark spot in the middle. I found the swordfish was only okay, since it lacked the flavor I anticipate in a well cooked and flavored fish. The capers were sparse and far apart — I counted only two on my seafood.
The vegetables looked delectable, but when I bit into a carrot, my teeth shook. It was tender on the “crust” but rock-solid at the “core.” I then tried a squash. It was slightly better than the carrot, but its lack of flavor left me hanging.
Donna appeared and read the dessert menu. After a heavenly description of everything they offered, I chose the apple tart with cinnamon ice-cream on top. It arrived almost immediately and I dug in. I fell in love with a decedent bite of warm tart and cool ice cream. It was the perfect mix — exactly what I needed. Jody commented on how the ice cream tasted different than the Häagen Dazs brand they usually use. An attentive waitress went directly to the head chef, Luis, and told him the predicament. Luis replied that the ice cream was indeed new and called Palm Beach Ice Cream. I, personally, could not tell the difference.
During each course we had excellent discussion on community, friends, politics, family and life in Montana. This is the kind of discussion that comes from a wonderful meal.
Later, when I asked to see the booklet on the history of the Hobe Sound Yacht Club, they brought it straight in. I found it interesting that when the club was founded in 1892, a commodore would serve a term of up to ten years. Nowadays, each commodore serves for two years. I realize now that my grandfather introduced me to a long and impressive dining tradition.
When we were heading out, I was delighted to see a fish bowl full of jelly beans that I could savor while our car was brought to the front.
Amiable staff are always what makes a restaurant a positive, adventurous experience, (even if the swordfish is bland.) Florida cuisine isn’t a staple in the U.S. diet, but it definitely has a culture that is conveyed at this establishment. The Hobe Sound Yacht Club exceeds my expectations, not just through the staff but also through the food, the décor and the friendly environment. For these reasons, I am giving the “Yacht Club” a 4.7 out of 5 stars. While this club is for its members, I consider it the leading restaurant in Hobe Sound because of the astonishing gourmet experience awaiting any visitor. If I’m ever in Florida again, I will stop in, chat with Donna and have a delightful meal. The Hobe Sound Yacht Club is the place for good food.
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