You know that feeling when you walk into a place and just know the chef actually cares about where the tomatoes came from? That’s the vibe at The Regional Kitchen Public House. It isn't just another flashy spot in West Palm Beach’s The Square; it’s basically Lindsay Autry’s love letter to Southern food, but with a massive Mediterranean twist that somehow makes perfect sense once you taste it.
Honestly, a lot of people get confused. They hear "Public House" and think it’s just a pub with mediocre wings and loud TV screens. It’s not. Far from it. This is a James Beard-nominated level of execution happening in a room that feels like a very expensive farmhouse.
The Lindsay Autry Factor
Let’s be real: the reason this place stays packed isn't just the location. It’s Chef Lindsay Autry. You might remember her from Top Chef, but in the culinary world, she’s known for a specific type of precision. She grew up in North Carolina, and you can tell. There’s a soulful DNA in the menu that you can't just fake with a bottle of hot sauce and some grits.
She’s not just "the face" of the brand. She’s often there. I’ve seen her in the kitchen more times than not. That matters because, in the world of high-volume Florida dining, quality usually dips the moment the celebrity chef leaves the building. Not here.
That Tomato Pie, Though
We have to talk about the Tomato Pie. It’s the dish everyone posts on Instagram, but unlike most "viral" food, it actually tastes better than it looks. It sounds simple. It’s just tomatoes, right? Wrong.
It’s a thick, savory slice of heaven with a crust that shatters exactly when it should. She uses a blend of cheeses and herbs that cuts through the acidity of the tomatoes. It’s the kind of dish that makes you rethink your entire stance on savory pies. If they ever take it off the menu, West Palm might actually riot.
What The Regional Kitchen Public House Gets Right About "New American"
The term "New American" is usually a red flag for "we don't have a specific theme so here is a burger and some ginger soy salmon." But The Regional Kitchen Public House actually uses the term correctly. It’s a mix of the Florida pantry—think local seafood and citrus—combined with those deep Southern roots.
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Then there’s the fried chicken.
Look, everyone claims to have the best fried chicken. Most of them are lying. Autry’s version is tea-brined. That’s the secret. It’s served with a sweet and spicy honey that’s actually spicy, not just "Florida spicy." The skin stays crunchy even if you’re busy talking for twenty minutes before taking a bite. It’s a technical achievement, honestly.
The Layout and Atmosphere
The restaurant is massive, but it doesn't feel like a warehouse. They’ve broken it up into these distinct "zones."
- The Bar: It’s big, brassy, and perfect for people-watching.
- The Dining Room: Bright, airy, and full of oversized windows.
- The Patio: This is where you want to be during the "winter" months in Florida.
The service is surprisingly laid-back for a place this nice. You won't find waiters in white gloves acting like they’re doing you a favor by pouring water. It’s professional but friendly. Sorta like visiting a wealthy aunt who happens to be a world-class chef.
The Sourcing Obsession
If you look at the bottom of the menu, you’ll see a list of farms. This isn't just marketing fluff. The Regional Kitchen Public House works with places like Swank Specialty Produce in Loxahatchee. If you’ve ever been to a Swank dinner, you know they grow the kind of greens that actually have flavor.
When you eat a radish here, it tastes like a radish. It’s spicy and crisp.
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This commitment to local sourcing is why the menu shifts. You can't get the same squash in July that you get in January. Some people find that annoying because their "favorite" dish might be gone, but that’s the price you pay for food that wasn't frozen in a bag six months ago.
The Brunch Scene is a Different Beast
Sunday morning at The Regional is an event. It’s not the "bottomless mimosa" crowd looking to get blackout drunk by noon. It’s more sophisticated. You’ll see families, couples, and people who clearly just finished a yoga class.
The pimento cheese is a must-order. It comes with these house-made crackers that are basically addictive. I’ve seen people try to buy boxes of them to take home. They won't sell them to you, which is probably for the best because I’d eat nothing else.
Common Misconceptions
People think because it’s in The Square (formerly CityPlace), it’s a tourist trap. I get it. Usually, restaurants in high-traffic shopping centers are underwhelming. They rely on foot traffic rather than repeat customers.
The Regional is the exception.
Local Palm Beachers actually drive over the bridge for this. That’s the ultimate litmus test. If the people who live in Palm Beach—who have access to some of the most expensive dining on the planet—are willing to deal with the parking garage at The Square to eat Lindsay’s food, you know it’s legit.
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Price Point Reality Check
Is it cheap? No.
You’re going to spend money. But you aren't paying $50 for a steak that came from a corporate distributor. You’re paying for the labor-intensive processes, like the hours spent brining that chicken or the hand-rolled pasta.
Honestly, the appetizers are so big you can almost make a meal out of them. The "snacks" section of the menu is where the real value is. Get three or four things for the table and skip the heavy entrees if you’re trying to keep the bill under control.
Practical Steps for Your Visit
Don't just wing it. If you show up on a Friday night at 7:00 PM without a reservation, you’re going to be staring at the host stand for an hour.
- Book ahead on OpenTable. Seriously. Even for lunch, it fills up fast with the business crowd.
- Park in the Hibiscus Garage. It’s the closest one to the restaurant. If you’re lucky, you can find a spot on the street, but don't count on it.
- Ask about the specials. Chef Autry often tests out new dishes that aren't on the printed menu yet. These are usually the most creative things coming out of the kitchen.
- Try the cocktails. They have a bourbon program that is genuinely impressive. The "Regional Old Fashioned" uses high-quality bitters and doesn't drown the spirit in sugar.
- Check the season. If it’s stone crab season, order them. They source some of the best in the area.
The Regional Kitchen Public House has managed to do something very difficult: stay relevant in a city that constantly chases the "next big thing." It’s stayed true to its mission of high-quality, soulful cooking without becoming a caricature of itself. Whether you're there for a quick lunch or a three-hour dinner, the quality remains consistent. That’s the hallmark of a great restaurant.
Actionable Takeaway
If it’s your first time, order the Tomato Pie and the Fried Chicken. It’s the "standard" experience for a reason. Once you’ve had those, come back for the seasonal fish and the vegetable sides—which are often more interesting than the meats. Keep an eye on their social media for special collaborative dinners, as they often host other chefs for one-night-only menus that are worth the ticket price.