wellington | table
The Polo Bar & Grill is now open for lunch, dinner and weekend brunches at the Polo West Golf and Equestrian on South Shore Blvd. PHOTO BY CARLOS MOLEJON
New Polo Bar & Grill Pays Nostalgic Nod To Vintage Wellington For Gary Fellers and Jeanette Sassoon, Polo Bar & Grill is more than Wellington’s newest restaurant, it is a labor of love. Long-time residents, equestrians and owners of the iconic apparel store PoloGear USA, the husband-and-wife duo has seen the community evolve across the span of decades, from the very first polo game, in which Fellers played, to the village’s everchanging skyline, shops and restaurants. It is their love of the community that spurred the creation of Polo Bar & Grill, designed to pay a nostalgic nod to vintage Wellington and its equestrian roots. The newly renovated restaurant, located at Polo West Golf & Equestrian off of South Shore Blvd. in the epicenter of Wellington, fuses modern décor, sweeping views and smalltown comforts with the excitement of world-class horse sport events, such as arena polo, show jumping and dressage.
Owners Gary Fellers and Jeanette Sassoon with dogs Rain, Bear and Sissy. PHOTO COURTESY POLO BAR & GRILL
Polo Bar & Grill is ideal for the eclectic diner or the local foodie, featuring stellar farm-fresh cuisine, locally sourced produce and hand-crafted cocktails, with a sizable menu that is a compilation of farm-to-table lunch, dinner and brunch plates with a California West Coast twist. The kitchen at Polo Bar & Grill is run by Executive Chef Victor Irizarry, a graduate of the prestigious Disney Culinary Institute and a master sommelier. He has worked at the worldrenowned California Grill and Yachtsman’s Steakhouse, and served as executive chef at Seasons 52 and the Hard Rock Cafe. His mantra is simple, but reflects in each dish served at Polo Bar & Grill — “cook from the heart.” And so he does. Ingredients are sourced locally, and vendors are chosen based on their quality and proximity to the restaurant. The difference is in the taste, and the dishes do not disappoint. “Everything you see is a la carte, it’s prepared daily and it’s fresh,” Irizarry said. “We don’t even have a microwave in the kitchen. There are no preservatives, no antibiotics and everywellington the magazine | february 2018
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