Flavor From top: Spice-seared Atlantic tuna; “spasta” and meatballs; alfresco dining at Farmer’s Table.
Healthy Meets HEARTY AT FARMER’S TABLE, BOTH WELLNESS AND SATISFACTION ARE TOP OF MIND b y M A R K S P I VA K
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GYORGY PAPP
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he North Palm Beach location of Farmer’s Table recently marked its first anniversary, celebrating its mission to bring healthy and thoughtful eating to the local community. Joseph Giannuzzi, who also opened the Boca Raton location in 2013 with co-owner Mitchell Robbins, began working as a busboy at the age of 16. His moment of awakening came one night at the original Prezzo in Boca Raton. “We ran out of mozzarella, and the sous chef whipped some up in 15 minutes,” he recalls. “It made me realize the possibilities of a true scratch kitchen.” Farmer’s Table grew out of Giannuzzi’s perception that customer tastes were changing. “As a chef, I noticed that guests were asking for different
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12/2/20 12:45 PM