CURRENT | FOOD
SASSAF RAS Serving Upscale Southern Staples to West Palm Beach BY ALEXIS PAIGE
PHOTOS: ALEXIS PAIGE
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oth the Sub-Culture Group and chef John Thomas have individually made a reputation of dishing out some seriously good eats. With their powers combined, one could endlessly fantasize about what could be made. Luckily, we don’t have to use our imaginations because they have granted us Sassafras. If you head east down the main strip of West Palm Beach and turn right, you’ll see a new neon sign that reads “eat.” Inside you’ll find a minimal, modern atmosphere with an inviting bar, pickled vegetables on the wall, and decorations that could be taken from your grandmother’s country house. Even though it’s not explicitly stated, you’re invited to make yourself at home.
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@atlanticcurrent
If the name chef John Thomas rings a bell in your stomach, you have probably eaten at Delray’s beloved-but-lost 32 East. Bringing the same delicious, innovative ideas to Sassafras, Thomas’ talent combined with Sub-Culture Group’s delicious track record is sure to make your taste buds start speaking with a drawl. The team is giving your guilty pleasure foods a refresh by offering an upscale menu inspired by Southern staples, causing you to never look at Southern food the same way again. With a goal to provide “damn fine food,” Thomas sets the quality of the food as his top priority, and utilized local, fresh ingredients as inspiration when creating the menu.This included sourcing from the beloved Swank Farms in Loxahatchee as well as farms located in
