wellington | table
(L-R) DeVine Bistro’s exterior showing the patio; Dave Palmateer pan-sears shrimp and scallops; and a look at the dining area.
Taste-Tempting Comfort Food Served With Style At DeVine Bistro
Story and Photos by Melanie Kopacz
For a decade, DeVine Bistro has become more like a family gathering place for many diners who frequent this Wellington gem. Big on feeding people’s appetites for fine food, quaint seating and a welcoming atmosphere, it’s tucked away in a quiet plaza in front of the Mall at Wellington Green. “When I opened this restaurant, I wanted it to be more ‘comfort food’ — and comfortable,” said Executive Chef Dave Palmateer, owner of DeVine Bistro. Palmateer describes his cuisine as American Continental, with a familiar feel. “I have family food,” he said. “That’s really what I was shooting for, because of my family. So, that’s why I’ll have beef stroganoff and meatloaf.”
While the food may be familiar, the presentation and ingredients are top notch. A labor of love is put into each dish. All the meats are aged for 45 days, marinated in house and cooked once ordered. “I cut all my meats here,” Palmateer said. “So, when I cut fillet mignon, the tip and the tail of the fillet is used for the beef stroganoff.” Palmateer attributes the bistro’s longevity to his family, including his two
The popular heirloom tomato bruschetta appetizer. wellington the magazine | april 2019
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teenage sons, along with the restaurant’s longtime staff. “We can really be consistent. That’s a huge thing for me, and that’s why I’ve been here so long,” he said. “It’s because of my employees. They’re the ones who get to interact with customers more than I can, because I’m actually working the line, and probably the only chef/owner in Wellington who’s on a station all night long. I work as sauté chef six nights a week.” Family and horses brought Palmateer to Wellington. His daughter Ashley, who was six at the time, came to town daily from Jupiter for therapy sessions, including equine therapy. They fell in love with community and
wellington the magazine | april 2019
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