Just a few months ago, PLANTA opened up a new location at Rosemary Square in West Palm Beach. My guest and I were greeted by the friendly hostess and were promptly seated at our booth. Once we settled in, we ordered a couple of drinks. I had the Supreme Green cold-pressed juice made with high quality ingredients such as bok-choy, kale, celery, and spinach. It was delightfully smooth, tasteful, and refreshing. Overall, the restaurant has a nice open space and even their bathrooms are nicely decorated with cute wallpaper, luxury soap, and a UV light hand dryer.
My guest and I were ready for more, so we ordered Steamed Dumplings that were carefully crafted little pockets stuffed with bites of spinach, shiitake, truffle soy, and hot chili oil. These dumplings were heavenly! We also ordered their highly recommended Cauliflower Tots and when they were brought to our table, they were neatly plated, topped with a lemon aioli and truffle almond parmesan. Lightly crispy on the outside and soft on the inside, there was a lovely combination of the truffle with a hint of citrus from the aioli. Yum! Up next for the main course, I had to try one of their signature items, the Planta Burger, which is carefully assembled with queso, dill pickles, lettuce, tomato, mustard, and a side of truffle fries. This burger really lives up to the hype and is beyond tasty— probably the most delicious burger I’ve ever had! Who knew plant-based food tasted this good? PLANTA is doing it right!
Although PLANTA doesn’t have a set menu for their desserts, they do have plenty to choose from. They have maple custard, soft serve in various flavors, a chocolate chip cookie and more! We tried the maple custard. It was delightful with a creamy texture from the coconut cream and blueberry compote, and a little crunch from the homemade granola. Absolutely an incredible tasting dessert like no other. I can’t wait to go back and try other items, perhaps when their very first outdoor bar opens up soon!
700 S. ROSEMARY AVE., SUITE 142, WEST PALM BEACH
By Vanessa C. Guzman