“One of these days we should go to Bimini Twist.” After inquiring about its location and what’s on the menu, it was placed on our list of “places to go.” When my brother was visiting Palm Beach from northeast Pennsylvania, we decided that we would all give the place a shot together.
Bimini Twist in West Palm Beach is located a tad bit west of the Florida Turnpike on Okeechobee Blvd. The restaurant bills itself as specializing in seafood, steaks, and chops and has been around since 2002.
I made a reservation for 8pm on OpenTable.com and requested that we be seated at a booth. We arrived on time and were taken right to a spacious booth in the dining room. We all remarked at how spacious the restaurant was and loved the open kitchen where you can see the food being prepared, as well as the large bar, which on this night, was packed.
Our very friendly server introduced himself, took our cocktail order and came back with some hot bread which was quickly devoured and much to my waistline’s disapproval… replenished with more. My usual “filthy” Martini was served as I like it with just the right amount of olive juice and the other cocktails were enjoyed as well.
We started out with a few appetizers, two of us got Shrimp Cocktail (5 colossal shrimp refreshingly chilled and served with housemade cocktail sauce) – $11.95. I wouldn’t call the shrimp “colossal” but they were large and firm with your standard fare cocktail sauce. For the price, this shrimp cocktail was well worth it.
My one dining companion chose the fried variety and went with the Toasted Coconut Shrimp (4 large butterflied shrimp, hand-battered and tossed in toasted coconut served with house mustard sauce) – $11.95. It was hard to tell if these were actually hand battered and fresh or the standard frozen fried variety many restaurants serve. They were pretty unremarkable.
Time for the main event – the entrees. First up was Shrimp Scampi over Linguini (7 extra jumbo shrimp prepared scampi style with lemon, garlic, butter, white wine, parsley and cherry tomatoes) – $24.95. It turned out to be a solid, classic dish with a perfect size portion and pasta cooked al dente. Overall it was a good choice and was thoroughly enjoyed.
The next entree was one that caught my mind and I had to try, especially since we were dining in a restaurant specializing in steaks. The Delmonico Ribeye was a steak being featured that night on the weekly special menu. (Tip: Check their Facebook page for the specials each week.) Billed as “Prime Grade” and price at $39.95 the 16oz steak was listed as a hand carved boneless center-cut prime rib steak. I ordered it medium rare with onion rings and baked potato on the side. The steak was cooked to the proper temperature and had a nice seasoning. It was tender to cut and extremely juicy. This was an excellent choice as well as an excellent steak and one that I would recommend and order again.
The third entree of the night was a Seafood Pescatore (Italian linguine pasta with clams, mussels, scrimp, scallops and calamari tossed in a red seafood sauce) – $24.95 or $29.95 with a half lobster tail. The dish was heaping with all types of seafood, more seafood than pasta which in this case was a good thing. All the seafood tasted fresh and the red sauce was simply delicious. Once again, a very good seafood / pasta dish where the only thing left was an empty plate.
When dinner was over, our server asked us if we wanted dessert. Unfortunately, we all had to pass on it as there just wasn’t any more room for anything else.
We all agreed that Bimini Twist would be a spot we would visit again to try more of their great food. We loved the décor of the restaurant with its bright, airy setting and the entire staff was so upbeat and friendly, it was quite refreshing!
Definitely worth putting Bimini Twist on your “places to visit” list as well.
UPDATE: March 16, 2016
Back to Bimini we went! And yet another fantastic meal. We tried the full rack of baby back ribs which were fall-off-the-bone tender, very meaty and not over saturated with BBQ sauce.
Another dish we tried was the filet mignon. We asked for it to be cooked medium well and it was cooked to proper temperature, lightly seasoned and a good choice.