STARTER
Lost Palm The Manchester LEXINGTON
Words: Cara Rogers Photography: © Matt Kisiday
L
ocated in the bourbon capital of the world
level food and beverage offerings,” says Jenny
– and on the site of Lexington’s first
Bukovec, who led the bar’s interior design. “To
registered bourbon producer, established
maintain a localised approach that honours the
in 1865 – The Manchester has opened its doors
equestrian spirit of Lexington, we developed
with a food and beverage experience rooted in
a concept that draws cues from equine sister
the spirited history of its surroundings.
cities in South Florida. The space is draped in
Helmed by husband-and-wife duo Chefs Karl
Palm Beach pink plaster, Murano glass palm
and Paula Lowe, the F&B offer includes 140-seat
tree pendants, recycled seashell pavers and
feature restaurant Granddam, a lobby bar, and
sisal-panelised ceiling millwork that represents
an on-site bourbon and rye shop, as well as
the lanes of a racetrack.”
rooftop cocktail bar Lost Palm.
IN A BITE Owner: New Circle Investments Architecture: EOP Architects Interior Design: Jenny Bukovec Design Menu Design: Islyn Studio Executive Chefs: Karl and Paula Lowe F&B Manager: Garrett Coats Head Bartender: Seth Bol Head Sommelier: Michael Florence Cutlery: Rosenthal and Sambonet Glassware: Steelite International www.themanchesterky.com
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Lost Palm’s beverage programme sees a range
Bourbon isn’t the only influence on the
of on-theme cocktails reimagined, including
hotel; with Lexington home to more than 450
Flamingo Sketches – which brings together
horse farms, equestrian culture is referenced
herbal rhum martinique, hibiscus aromatics
throughout the interiors, as Lost Palm celebrates
and lively citrus – and Buy The Race, a fusion
the nostalgic spirit of 1960s South Florida horse
of tropical fruit, citrus, cachaca, giffard banana
racing culture.
and spicy honey simple syrup.
Out on the terrace, the tropical oasis features
Culinary offerings meanwhile highlight
private cabanas and serves tiki-style cocktails,
sharing plates that meld the tropics with
while the lounge is an Art Deco-inspired
southern comfort cooking, with dishes that
hideaway. “The approach for the rooftop was
range from a seafood tower, to jerk chicken
to create a transportive experience, something
lollipops, to taco al pastor with alligator and
intentionally quite different from the lower
charred pineapple.