The Breakers Palm Beach will debut HMF, named after The Breakers’ founder Henry Morrison Flagler, late this month.
Peacock + Lewis Architects and design consultant Adam D. Tihany transformed the resort’s Florentine Room, which had housed the Tapestry Bar and L’Escalier restaurant, into HMF. The project focused more on changing how the space is used rather than the room itself, which draws inspiration from the 14th-century Palazzo Davanzati in Florence. The room features historic elements and a hand-painted, high-beamed ceiling.
HMF has two contemporary bars of ribbon mahogany with bronze accents, one for cocktails and one for sushi. The décor includes a jewel-toned carpet, modern furniture in shades of cognac and Cyprus green, and over-sized floor lamps.
The Breakers’ sommelier team has assembled a wine list that offers more than 40 pages and some 2,000 selections. A wine wall made of polished steel and glass will showcase 7,000 of the resort’s 28,000 bottles. Craft beers are also available, including beers from two local breweries.
The cocktail list will include beverages such as a gin and tonic infused with rosemary and Kirby cucumber; the Chanel No. 6, with vodka, Chambord, and pineapple juice; the Rail Car 91, with Courvoisier VSOP, fresh lemon juice, local honey and orange foam; and a Grand Mimosa, made with freshly squeezed local orange juice and a splash of Grand Marnier.
Guests at HMF can share globally inspired dishes that focus on fresh, seasonal ingredients from a theater-style kitchen overseen by Joey Tuazon, formerly of Acqua at the Four Seasons Miami, and the resort’s executive chef, Anthony Sicignano. The menu includes warm onion and Reggiano dip, wood-roasted asparagus with burrata, coconut ginger-steamed Venus clams, orecchiette with duck sausage and wild mushroom, lamb meatballs, and chicken albondigas tacos.
A “cigarette girl” inspired by cocktail clubs in the 1940s and 1950s will offer specialty items for sale (such as an aperitif, a culinary sample, or a dessert).
In the morning, HMF will offer freshly baked pastries and small-batch coffees; the space will also offer afternoon tea served and an iced tea bar during the day. Private dining is available for up to 18 guests.