Jupiter offers a serious dining experience. With a view of the iconic red Lighthouse, boats heading out to sea, bridges, and the Intracoastal Waterway, there is nothing that compares to the locale.
In business for over 5 years, the meticulously planned 1000 NORTH is a membership club that is also open to the public. It is headed up by top-notch owners and celebrity partners including Michael Jordan.
Right on the water, there are residences and marina slips, and four unique dining areas each with stunning views. You can arrive by boat or car, and dine on modern American regional cuisine, including classic steaks, adventurous seafood, decadent desserts, and imaginative cocktails.
A 1000-bottle, climate-controlled wine room, an upstairs private lounge, and both indoor and outdoor dining with a bar scene give both formal and casual options.
Developer Ira Fenton and former New York Giant Tucker Frederickson who were part of the team that developed The Bear’s Club and The Ritz-Carlton Golf Club & Spa, are the owners, along with several partners including many professional athletes and celebrities.
“We wanted to give guests something they can’t find in our area – an experience many people travel to Miami or New York to get. We’re bringing that to Jupiter, and topping it off with a picturesque waterfront view of the Jupiter Lighthouse. Those coming to 1000 NORTH can even arrive by boat if they prefer. Our 350-foot dock is open to guests,” Fenton said.
The main dining room is hushed and elegant with artwork, dark woods, and navy blue furnishings.
The Terrace at 1000 NORTH is a large outdoor dining area with tropical décor and stunning marina water views. An alfresco bar anchors a seating area with swaying palms, umbrellas, and fire pits at night. Despite the heat of summer, there were many diners there on the day we visited, cooled by fans and the water breeze.
The Terrace features the complete menu of 1000 NORTH, giving guests the option of elegant outdoor dining.
The jewel at 1000 NORTH is The Club Lounge, located on the second floor of the restaurant. For Members only, there is a limited, but select menu, concierge services, priority reservations, a private dining room, the chef’s table, and docking privileges.
We chose to dine at The Tavern, a sleek and stylish bar area with booths and tables. There is live music on Wednesdays, a swinging duo the night we were there of a guitar player and a singer playing a hip selection of covers.
The Tavern has the same culinary talent as the main dining room, with a special bar menu and fun cocktails for summer.
We started with a Fire and Ice, their version of a spicy margarita, the only thing I’ve been quaffing all summer. With habanero-infused tequila and fresh lime juice, it hit the sweet spot. My companion had a mocktail with watermelon juice and mint, just right for 100-degree summer nights.
They have specials pouring too, with Tropical Spritz made with Nino Franco Prosecco, Aperol, pineapple, strawberry, and basil; the Berry Treasure made with Plymouth Gin, blueberry, lime, St-Germain, and mint; and Rind Me Up made with Tito’s Vodka, watermelon, cucumber, and lemon.
We were tempted by the Prix Fixe Summer Menu with Prawn cocktails, Street corn Caesar salad, She Crab soup, filet mignon, and grilled market fish selections.
But the regular menu won out as we ordered up the divine Grilled Artichoke that came with a huge split choke filled with lump crab stuffing; and the Roasted Beet and Goat Cheese salad that was so beautifully presented.
While the classic steak menu is all that you imagine – Filet Mignon, NY Strip, Delmonico Ribeye – there is a selection of classic and not-so-classic sauces like blue cheese & fig, au Poivre butter, au Poivre sauce, maître d’hôtel, béarnaise butter, and béarnaise sauce. Add on crab meat or scallops for some surf and turf action.
We looked at the actual Lighthouse and ordered up the Lighthouse Tower seafood platter. This came on a large bed of crushed ice with 6 oysters, 4 huge shrimp, colossal crab meat in a bowl, and 1/2 chilled Maine lobster. Various kinds of butter and sauces came with it, including the house specialty watermelon vinaigrette.
A true feast for summer, the platter was plenty for 2 people, and it was decadent fun to try all the sauces with the various chilled crustaceans.
Dessert time! The Hot Chocolate Lava Cake called my name; while my companion opted for the lighter sorbet.
The waiter warned us that the portions were big. He was right – the Lava Cake was the size of a large soup bowl. It was filled with chocolate chili Kahlua, a scoop of vanilla ice cream, cocoa nib tuile, and covered in warm chocolate sauce. Heaven on a plate.
The berry sorbet was a visual delight with seasonal berries tossed with vanilla sugar, and fresh mint, and studded with surprising coconut wafers. Cool and delicious.
All this amazing food is from Executive Chef Jason Van Bomel.
He is by no means new to the culinary world, having three decades of experience and a broad range of styles to draw on. Van Bomel graduated from the Florida Culinary Institute, then mastered his techniques at luxury hotels in Sydney, Australia, London, and Palm Beach. When he is not at 1000 NORTH, you can find Van Bomel in his garden cultivating tropical fruits, herbs, and orchids.
Pastry Chef Mary Maugeri has always been captivated by food, making chocolate chip cookies on Sundays with her grandmother.
Maugeri attended The Culinary Institute of America in Hyde Park, New York, where she earned a degree in Baking and Pastry, and Restaurant Management. She refined her skills at iconic resorts, including The Breakers Palm Beach.
The Tavern bar and The Terrace’s air-conditioned, alfresco bar offer social hours. On Wednesdays, live music is in The Tavern between 5:30 p.m. and 8:30 p.m.
A gorgeous, upscale summer experience, 1000 NORTH delivers on all fronts. Reservations are recommended.
Online at: 1000North.com