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  • What Now Miami

    Chef Matthew Byrne Opening Mr. B’s Tavern in West Palm Beach

    By Neil Cooney,

    2 days ago
    https://img.particlenews.com/image.php?url=3JH5Tk_0vq5ofol00

    The building at the intersection of Georgia Avenue and Selkirk Street in West Palm Beach will soon be home to new restaurant from Chef Matthew Byrne , the chef who brought the popular restaurant Kitchen to West Palm Beach and Palm Beach Gardens .

    At that restaurant, “a contemporary American Brasserie focusing on passionately prepared, refined and flavorful fare with warm and welcoming service,” Byrne and his business partner and wife Aliza Byrne have built years of experience a strong local following.

    “Chef Matthew Byrne started cooking at the age of 13 with his grandmother,” says a biography on the Kitchen website . “Ten years later he was working at Philadelphia’s finest restaurants. His talent, creativity and energy was recognized by Philadelphia’s elite and lead him into the private chef industry. After working between Philadelphia and Palm Beach for 12 years, Matthew was recruited by Tiger Woods as his private chef.”

    Now, the Byrnes’ next step appears to be a new concept with a pub vibe. The couple are at work on a new concept referred to in submitted plan review paperwork as Mr. B’s Tavern . The paperwork shows Mr. B’s Tavern opening at 5201 Georgia Avenue.

    What Now confirmed the new with Aliza Byrne on Monday. Byrne said it is still too early to shared details about Mr. B’s Tavern at this time. We’ll be keeping our eyes peeled for more details.



    Keep up with What Now Miami’s restaurant, retail, and real estate scoop by subscribing to our newsletter , liking us on Facebook , and following us on Twitter . Opening a restaurant? Browse our Preferred Partners .

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    Comments / 3
    Add a Comment
    Trump the Dictator
    2d ago
    Wasn't this the old seafood place a long time ago
    paul
    2d ago
    Ohhhh tiger woods? It doesn’t say anything about this guy being a chef at Golden Corral.
    View all comments
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