Picture this familiar scenario: You’ve had a long day at work, the humidity makes you feel like you’re breathing soup and your stomach is grumbling so loudly, you think it might register on the Richter Scale.
You need comfort. You need a cold beer and a good meal. You need to go to a place that feels like home.
You need Dixie Grill and Bar.
With their extensive craft beer list, a menu featuring classic American comfort foods and cheerful atmosphere, Dixie Grill and Bar has been a popular with the locals for over a decade and has cemented its reputation as a neighborhood joint where everybody knows your name.
“That’s (owners) Rachel and Jason’s big thing,” said head chef Chris Healey. “They wanted to make sure that you could get a good meal, a good beer and not break the bank. It’s what separates us from the other places.”
Dixie Grill and Bar is working hard to elevate themselves in area’s dining scene. They are continually updating their menu to incorporate more of Palm Beach County’s bountiful produce and they’re working on establishing their own craft brewery.
“We’re at the installation stage right now,” said Chef Healey, “And we hope to have that finished soon. I’m not much of a drinker but I’ve discovered some great beers while working here – Founder’s Breakfast stout, KBS which is cave-aged in a bourbon barrel for a year and some really good sours. “
Chef Healey is also hoping to cook with the beers, stating that he already makes a beer-infused aioli and a popular stout cake.
His favorite dish to cook, however, is the Turducken – a massive mish-mash of poultry.
“It’s a turkey stuffed with a duck stuffed with a chicken,” he explained with a broad smile on his face. “There are a lot of steps to making it and it’s a very intricate process. I layer each bird with a different kind of stuffing and serve it with roasted rutabaga and turnips. It takes about three hours to cook and 13 hours to prepare. It’s definitely a labor of love.”
Unfortunately, the turducken will not be making an appearance at this year’s Crab Cake Cook-Off but as the exclusive dining sponsors of the VIP Lounge, Chef Healey is considering several options.
“We’re thinking pork loin and mashed potatoes but we’ve also got a tuna poke that we’re featuring on our new menu,” he said. “Oh and crème brulee!”
As VIP sponsors, Chef Healey and his team are looking forward to experiencing the Crab Cake Cook-Off from a different perspective this year.
“I found out about it last year and think it’s a great way to do some good while bringing our food to a new audience. It’s a win-win,” Chef Healey said. “It’s going to be fun to watch everyone else compete and stand on the sidelines, doing our own thing.”
While Chef Healey is excited to showcase his food for a new audience, his heart remains with the community that helped make Dixie Grill and Bar a success.
“We’ve got a lot of regulars here,” he said. “Lot of customers I know by name that I get to interact with on a regular basis. It’s good to know who your customers are. What they like and what they don’t like,” he said.
Chef Healey’s philosophy echoes that of Community Partners.
“Our bread and butter are the people who live in Palm Beach County,” he said. “That’s who we work for day to day. Just making things better for them.”
Dixie Grill and Bar
5101 S Dixie Hwy
West Palm Beach, FL 33405