Latest news with #KeyLime
Yahoo
23-05-2025
- Entertainment
- Yahoo
New Wagamama summer menu launches at Festival Leisure Park in Basildon
A new Wagamama summer menu has been launched at Festival Leisure Park in Basildon. The popular restaurant has introduced a range of new dishes to its menu, alongside its classic favourites like Chicken Katsu and ramen. The new additions include a selection of pho, a traditional Vietnamese dish known for its light, fragrant, and fresh flavours. Diners can choose from toppings such as light hoki fish, rich chicken thigh, or king oyster mushroom. A new salad range has also been introduced, featuring Sweet Chilli Chicken, Sweet Chilli Tofu, and Pad Thai Salad. Each of these options is under 500 calories, making them a lighter choice for those watching their intake. Sweet Chilli Chicken Salad (Image: Key Lime) The classic donburi dish has been given a twist with the introduction of the Pulled Shiitake Donburi. This vegan dish features sweet and spicy teriyaki shiitake on a bed of sticky white rice and vegetables. For those who prefer to customise their meal, the "build your own" donburi option allows customers to create their perfect dish from a multi-choice menu. A new addition of cauliflower "rice" is also available for a low-calorie option. For dessert, the Miso Caramel Banana Bread offers a unique twist on the classic sticky toffee pudding. The drinks menu has also been refreshed for the summer season, with the addition of non-alcoholic options like the Strawberry Spritz and Saffron Picante, as well as the Kickstart Juice, a blend of strawberry, apple, mint, and lemon flavours. Matthew Chambers, centre manager at Festival Leisure Park, said: "Talk about a taste explosion. "The new summer menu at Wagamama has landed and we can't get enough. "From light summery meals to indulgent comfort food, there's something on the menu for all the family to enjoy. "Come along and try it for yourself on your next visit to Festival Leisure Park."
Yahoo
12-05-2025
- Health
- Yahoo
FIRST LOOK AT YOUR NEXT HEALTHY AVOCADO OBSESSION
Food & Culinary Nutrition Experts Explore Trendy Ways to Enjoy this Nutritious Fruit Morning, Noon, and Night MISSION VIEJO, Calif., May 12, 2025 /PRNewswire/ -- Avocados are having another culinary moment, far beyond the classic toast. Challenged by Avocados – Love One Today®, food and culinary nutrition experts across the country crafted innovative recipes* that showcase the fruit's goodness and versatility. From morning coffee to evening sweet treats, experts are redefining how to enjoy this nutrient-dense food. Reimagined Recipes with Healthy AvocadoThe creamy texture and mild flavor of fresh avocado offers endless possibilities to uplevel dishes with more nutrition. Javacado Frozen Mocha – Jumpstart the day with a no-added sugar coffee creation worthy of barista envy blending caffeine with the creamy satisfaction of avocado. Key Lime Pie Avocado Frozen Yogurt Bark – Give the viral 'date bark' a new spin by combining creamy avocados, Greek yogurt, honey, and zesty lime juice. A no-bake, freezer-friendly delight. Avocado Gnocchi with Avocado Cilantro Lime Creamy Sauce – Try this modern take on Nonna's classic pasta dish for dinner. This recipe swaps traditional potatoes for mashed avocados, resulting in soft, pillowy gnocchi with the goodness of unsaturated fats. Street Corn-Style Soup – Make this simple, one-pot meal that captures the essence of street corn in a creamy soup. The mix of avocado, corn, and white beans makes for a fiber-filled meal sure to keep you satisfied. Miso-Marinated Salad with Whipped Avocado Dressing – Up the salad game with this umami-rich dish. Miso-marinated farro gets a creamy, citrusy boost from a vibrant avocado dressing, turning everyday greens into a culinary experience. Beyond Fads and Flavor – Avocado Fuels Nutrition GoalsFinding new ways to incorporate avocado onto the plate isn't just about flavor—it's about nutrition, too. A nationwide survey representing more than 1,000 adults found that while nearly all Americans (93%) recognize the importance of good nutrition, only half (50%) consistently maintain healthy eating habits four to seven days a week. This gap is further emphasized by the 2020-2025 Dietary Guidelines for Americans which reported that about 90% of Americans eat too few vegetables and 80% of Americans do not eat enough fruit. "Finding easy, customizable ways to enjoy whole foods is essential to health and well-being," said Amanda Izquierdo, MPH, RD, LDN, PR & Advertising Manager at the Hass Avocado Board. "Avocados make it simple to stay on track with your nutrition goals—especially for people who are struggling to consistently maintain healthy eating habits. With their unique combo of fiber (3g per serving), good fats (6g unsaturated fats per serving), and a creamy texture, they keep you satisfied while bringing endless possibilities to the kitchen. Plus, they're incredibly versatile, making it easy to add to any meal, from breakfast to dinner, and everything in between." Avocado lovers everywhere are invited to think beyond traditional toast and give these new recipes a spin. Find the full recipes and even more recipe inspiration and cooking tips at *Avocados – Love One Today challenged the 1600+ RDs in the Food & Culinary Professionals (FCP) dietetic practice group of the Academy of Nutrition and Dietetics—a leading network of nutrition experts in the food and culinary space—to get creative with avocados. About Avocados – Love One Today®Avocados – Love One Today® is a leading source of the healthiest reasons and tastiest ways to enjoy fresh avocados. A science-based resource, it provides facts about fresh avocados in relevant and credible ways to help make it easy for health professionals and consumers to learn more about the nutritional benefits of fresh avocados and ways to include them in everyday menus. Visit for avocado nutrition, recipes, and tips. MEDIA CONTACTMichelle View original content to download multimedia: SOURCE Avocados - Love One Today Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Forbes
23-04-2025
- Forbes
Why Acre Resort Is One Of Cabo's Most Exciting Culinary Destinations
Acre Dishes © Gina & Ryan Photography | Acre Resort doesn't look like much until it suddenly does. One minute you're bumping down a dirt road outside San José del Cabo, the next you're in the middle of a modern jungle—part restaurant, part working farm, part design flex. It's easy to get distracted by the treehouse rooms, striking architecture, and the weddings happening on property, but the exciting story is what's coming out of the kitchen. Acre's food and drink program earned a Green Michelin Star last year—a rare nod to sustainability in the region that speaks to the depth of its commitment. Acre Garden © Gina & Ryan Photography | Nearly everything on the menu starts on-site. Acre's 25-acre farm grows everything from guava and figs to heirloom tomatoes, chiles, and herbs—ingredients that shape the menu across the main restaurant, the bar, and even Fausto's, the resort's casual ramen-meets-breakfast spot near the entrance. Guests staying in the villas or haciendas can forage for their own use, but the real magic happens in the kitchen, where what's ripe and ready guides the day's offerings. Walking around Acre © Gina & Ryan Photography | 'We're proud to source directly from the land we care for,' says restaurant manager Luis Murillo. 'That connection informs every decision, from the soil to the table.' That connection also helped earn Acre its Green Star—the only one of its kind in the area—thanks to regenerative farming techniques, crop rotation, and a serious commitment to sustainability that goes well beyond buzzwords. Mixed Beet Salad Acre Resort Acre's menu shifts with the season, but the focus stays the same: clean flavors, local ingredients, and dishes that look as good as they taste. The crispy rice bites set the tone—crackly, warm, and topped with cool slices of tuna and a pop of caviar. They're elegant but approachable, like much of the menu. The soft shell crab taco follows with a hit of texture and brightness, the fried crab paired with just enough heat and citrus to keep things lively. Grilled octopus from the charcoal oven is deeply savory, smoky at the edges, and balanced with a splash of acidity. Every dish is carefully plated without feeling precious—bold, fresh, and built to let the ingredients lead. Grilled Octopus Acre Resort The drinks don't play second fiddle—they're just as considered as what's coming out of the kitchen. The garden-to-glass philosophy runs deep, with everything from zebra lemon leaves to Buddha's hand and lemongrass pulled from just steps away. The Key Lime is a standout: made with Espadín mezcal, lemongrass cordial, and a cloud of coconut foam, it hits like dessert without the sugar—airy, bright, and cut through with citrus and smoke. Seasonal specials round out the list, like the Velocita, a savory mix of Patrón Cristalino, red fruits, and tomato water, and the Buddha Drop, which keeps things crisp with vodka, lemon leaf cordial, and dry vermouth. Key Lime Cocktail Acre Resort There's also a tasting room for La Tierra de Acre Mezcal, the resort's own label, showcasing the earthy depth of small-batch agave. Earlier this spring, World Class Competition winner Francisco Vaccalluzzo led a bar takeover, but even without guest bartenders, the list stays sharp—balanced, refreshing, and always rooted in the landscape. Acre Cheddar Biscuits with honey butter Acre Resort This season marks the return of brunch, featuring raw seafood stations and plenty of local sparkle. The wine list focuses on bottles from Valle de Guadalupe and California's Central Coast—crisp whites, sparkling rosés, and light reds that play well with Baja's sun and salt air. Acre Restaurant - Night Acre Resort Acre Resort doesn't scream luxury, and that's the point. It's laid back but locked in—focused on flavor, sustainability, and the kind of thoughtful hospitality that doesn't need a spotlight to stand out. What's happening here isn't part of a trend; it's the result of years spent investing in the land, the people, and the process. The Green Star might have come last year, but the philosophy behind it runs deep. Acre Resort © Gina & Ryan Photography |
USA Today
18-04-2025
- Entertainment
- USA Today
April 20 THC and cannabis guide, from gummies to drinks, part I
April 20 THC and cannabis guide, from gummies to drinks, part I April 20 is on the horizon, and that unofficial holiday certainly looks a lot different in 2025 than it did in years past. Marijuana is legalized for recreational use in 24 states. Moreover, the 2018 Farm Bill made THC products legal across the country as long as they're sourced from hemp and contain no more than 0.3 percent THC by volume. That's led to an explosion of gummies, seltzers, sodas, coffees, teas and tinctures that promise low-key highs and low-calorie buzzes. This has been a boon to me, a football writer and beer reviewer whose scope has been pried open thanks to the influx of cannabis products. I've had the opportunity to try a ton of THC products -- mostly seltzers and other beverages -- and write about them. So now, on the eve of 4/20, it's time to spread that knowledge and hopefully help folks find the cannabis they're looking for in what's become a packed marketplace. Bear with me, this is gonna be a long one, even if it's just part one. Part two follows on Saturday and part three, you guessed it, drops on Sunday -- April 20 itself. If you want a simple, sweet addition to spice up a boring drink: Nowadays Nowadays was one of the first to create a THC spirit, packing anywhere from 2.5 to 10 milligrams of cannabinoids into a single 1.5-ounce serving. And, as far as I can tell, it was the first to make it actually taste good. While the brand has a lineup of perfectly cromulent seltzers, it shines brightest in the DIY confines of its mock-booze, allowing you to rip off a shot solo or add it to a La Croix to make it, mercifully, actually taste like something. Nowadays comes in a few different flavors. The holiday-themed cranberry? Pretty good. Brand new cherry? Like drinking a shot of candy. But the original citrus remains stout. Here's what I wrote about it back in August. You know where that citrus flavor comes in handy? When it's replacing the non-existent flavor in a La Croix. A can of the brand's key lime, on its own, tastes like homework. But drop a shot of Nowadays in there and it's much more interesting. It binds to that limited citrus flavor to create a more flavorful drink that gets closer to a soda at zero calories. This wasn't limited just to Key Lime. I had success with Berry as well, and Coconut was fine, if a little weird. I had a pile of La Croix left over from my healthy Cokes taste test (horrible). Nowadays helped me finally clear that out. There's a little roughness to the texture, but it's as easy to drink as it is to mix. While my palate is limited, Nowadays is the THC [spirit] that tastes the least like weed, giving it the most utility for a mixed drink. If you're looking for a balanced middle ground between sweet and seltzer: WYNK lemonades The regular, five-milligram WYNKs were fine -- a little dry, but they were trying to be seltzers, so that made sense. A series of lemonades promises bolder, sweeter flavors on top of the double dose of THC at 10 milligrams. Despite that, the can clocks in at zero calories, which is nice but slightly foreboding. The first sip brings the promised flavor along with the heavy carbonation of a seltzer. Together it's a slightly disarming combination, but it works. Neither the strawberry nor the lemonade feel especially authentic, but they're sweet and sour in a way that makes sense and leaves you with something easy to drink. That works well with the dry finish of a seltzer. You get a dense rush of bubbles, but the tart lemon and sugar-ish strawberry keeps you from making the "ah" sound you'd typically make after each swig of a seltzer. Just me? Nah, you know what I'm talking about, I'm sure. As is, it's crisp and tart and makes the original Wynk flavors feel bland by comparison. It's a carbonated lemonade that gets you high. Well, in this case a low-key buzz that makes me feel much less social than the lower dose. When you need a quick pick-me-up (or let-me-down): CQ CQ, short for cannabis quencher, was a quiet go-to for me facing sleepless nights. Why? Because it delivers a steady dose of haze-inducing cannabinoids in a tiny package. CQ's best product offers 100 milligrams of THC in 2.2-ounce bottles. You can add a splash to a cocktail or drink it straight. It's a bit concentrated and acidic, which lends it to the former better than the latter. Even so, it not bad on its own and, since you're drinking a thimble-full at a time, barely noticeable. For someone not looking to drink 12 ounces of bubble water an hour before bedtime, CQ feels like a cheat code. If you want a pleasant THC buzz and flavors that take you back to family trips to Olive Garden: Wana Am I the only one who remembers Olive Garden once having a completely banging strawberry lemonade? I mean, it was probably just Minute Maid off the gun, but something about it tasted incredible as a child. Maybe it was pairing it with unlimited breadsticks. ANYWAY, Wana has some incredibly tasty blends that offer different effects in delicious 7.5-ounce cans. Strawberry Lemonade: B+ The can says "Balance Blend," promising a drink "more balanced than a lemon bird jockey." Sure. OK. That's helpful. I'm not especially looking for balance. I'm looking for something to take away the anxiety of a couple nights worth of bad sleep. At 7.5 ounces, Wana promises five milligrams each of THC, CBD and CBG. Importantly, that smaller can means I'll be up less often to pee should it do the trick. It pours an inviting pink and smells great; a little tart citrus and a lot of fresh, just-about-to-go-bad, slightly mushy strawberry. The first sip highlights the cane sugar that's No. 2 on the ingredient list. This is a solid lemonade on its own. It's sweet and just a little tangy. The strawberry comes through in a big way, undercut by the slightly sour lemon lurking below. The carbonation is light enough to keep things crisp and never burns your tongue. It's a proper sip even before the THC. That THC can be a bit unbalanced. Sometimes it's a gateway to my REM cycle, leaving me to space out in bed and drop immediately into a dreamscape. Sometimes it just makes me a little less tense. That knocks it down half a grade, but it's still worth seeking out. Relax Blend Raspberry Tea: B+ For a raspberry tea, it smells a little more organic than the typically canned Brisk you'd get, loaded with artificial flavor. But that gives it an almost stale vibe, like one of those Danish sugar cookies with the jelly in the center left in the tin long after your grandmother filled it with sewing supplies. Fortunately, that doesn't apply to the taste. The raspberry is muted and comes off as almost medicinal with a low-key tang toward the end. The tea itself is fine -- not quite fresh brewed, not quite the syrupy, artificial flavor of a macro canned tea. All in all it's close to what you'd expect from a Lipton or the like, with just enough acidity to remind you there's something not quite kosher about this beverage. That CBD combo works wonders. While there's a minimal pleasantness, it ushers me to sleep much more easily and deeply than the balanced blend of the strawberry lemonade. It seems to last more than four hours as well, because when I get up to pee at 3 a.m. I'm able to effortlessly fall back asleep. Which, hell yeah. Uplift Blend Lemonade: A- Well, after the Relax Blend worked wonders I'm a little trepidatious to drink this before bed. This one pours with a little carbonation, which quickly sparkles away after being poured into a mug. It smells a little weedier than the other two varieties. Not "someone loaded a bowl here" weedy, but enough to remind you this isn't regular lemonade. Whoa. This is good lemonade. It's tart and rich and just sweet enough to keep you coming back. That cannabis smell doesn't transfer to the taste. The one concern is that finish falls a bit flat; it's full bodied all the way until dipping off just a bit as those bubbles dissipate. It seems to hit a bit faster than the other two varieties. I'm a little fuzzy and have a bit of a headache, which is new. That doesn't last, but the heightening sense I'm definitely high does. This blend doesn't bring the fatigue other cannabis drinks, even the caffeinated ones, do. I'm still tired since it's 10 p.m. and I am old, but I feel like I could roll through another couple hours of low impact hanging out without issue. Well, a minor issue. This is scrambling my brain to the point where I began walking around my bathroom, lost in thought while brushing my teeth, and didn't even realize I was moving until I tripped over a scale. Glorious doofus behavior. Bring on the weird dreams. If gummies are more your thing, Wana's got you covered there as well. While they suffer from the same slightly herbal, slightly weed-y taste most THC gummies fall into, they're potent and moderately tasty. I've used them as sleep aids or just to get through the final four hours of a long road trip (as a passenger). If you're taking your THC on the go (and like handy, old-school sachets): Wims and 1906 It's tough to separate Wims and 1906. They have extremely similar packaging; a small, plastic packet you snap in the middle to squeeze droplets of concentrated THC into a glass of whatever you've got handy. 1906's Off Duty sachets are unflavored. Wims offers unflavored along with a pair of craft cocktail-inspired versions to spice up a plain glass of tonic. Let's talk about them. 1906 Off Duty: B+ The pack is an aesthetically pleasing off-white and the sachets snap satisfyingly -- though you need to add some pressure to squeeze the actual liquid out. While it says unflavored, stealing a nip from the last drop shows there's still that minor cannabis aftertaste most folks who've been around the legal THC seltzer shelves will recognize. It's neither good nor bad, just a part of the process like hops to beer. In this case I'm mixing it with a Celsius Arctic Cherry hydration powder. The drink mix on its own is totally fine -- and in this case I'm fighting off the early stages of a cold so I'm up for whatever B vitamins I can cram into my immune system. There's a slight layer of bubbles after squeezing in the Off Duty, but it appears to fade nicely into the background of about 10 ounces of drink. True to the label, you can't taste it once it's in the drink. It slips undetected into the artificial cherry without a trace. My first sip is at 8:35 p.m., and despite the fact I'm drinking slowly I can feel a gentle brain fog rolling in around 9:15. For Wims, the unflavored strikes a similar, useful balance. But the flavored packs set it apart -- not always in a good way. Let's talk about the two flavors I sampled. Wims Ginger Lime: C I'm mixing this with lime La Croix, because I have it left over in my fridge and god knows I want it to taste like something or, barring that, at least serve some purpose. The tonic itself smells sharply like ginger and less like lime. Taking a quick nip of the last drop clinging to the packet backs this up -- this is sharp, spicy ginger in concentrated form. It adds a little sweetness and spice to the bready, citric-acid heavy artificial lime of the La Croix. The two don't mix together as well as I'd hoped -- I'm happy to blame the La Croix for that one -- but this sinks into six ounces of barely flavored seltzer and leaves an impression. It would probably do better with something that offers more of a contrast and less of that acidic flavor, which goes head to head with the tart and spice of ginger lime. Still, that ginger gets stronger as the drink goes on, leaving a minor burn at the top of your throat. Thinning it out with more seltzer helps, but that sticky, fiery aftertaste remains. It's a bit of a bummer, but still drinkable. The downside is it didn't quite produce the pleasant buzz for which I'd hoped. My sleep was fitful and I still spent a couple twilight hours worrying about things that don't affect me, unable to put them out of my brain long enough to slip back into dreamland. But asking that from four milligrams of THC may be overshooting to begin with. Wims Lemon Basil: B Let's try again with the La Croix, this time with berry. Does it taste like berries? Kinda! If you've never had them and asked a friend to describe a raspberry to you, you might get there. But raspberry-lemon-basil sounds pretty great. Let's start there. The satisfying crack of the packet leads to a easy mix with the seltzer. The berry smell is the primary thing wafting off the top, but there's a little citrus there that promises more contrast than the lime-on-lime of my previous mistake. The end result is pretty good. The basil is muted but shows up enough to make things interesting at the end of each sip. There's a little sweet, a little sour and generally enough bubbles and flavor to make the drink worthwhile. It's slightly syrupy but a nice port in a storm of blandness that is a La Croix seltzer. If you're looking for a little more flavor than Wims or 1906 on the go: Triple Drop Triple emerged as a fairly basic lineup of seltzers, each promising three milligrams of THC in some familiar flavors. They were... fine. Triple Drop ups the THC content to five milligrams and gives you room to freestyle in a concentrated, half-ounce form. Triple Drop Cherry Lemon: B In order to maximize this I'm adding it to something devoid of flavor. And since I'm out of La Croix, I'm gonna do with something purposely flavorless; Liquid Death sparkling water. It squeezes easily from a simple-to-tear pouch, even if the color is a slightly off-putting darkish yellow. But that makes a cloudy lager-y looking drink when mixed with ice and about 12 ounces of water, which is nice. Taking a quick nip of the last remaining drops reveals a sweet, dense and juicy syrup that reminds me of Little Hugs fruit barrels. It doesn't quite turn sparkling water into a soda, but there's a little more flavor here than in most dry seltzers. The Triple Drop adds modest cherry lemonade sweetness, though it's a bit hit-or-miss even after a proper stir. It might be better with less water -- and easier to drink before bed -- but dropped into a typical can of water/seltzer. Ultimately, it hits in waves -- sometimes like a juice box, sometimes like a can of La Croix. It's weird that it mixes like that, But it's still solid enough, even at its weak points, and more versatile (and potent) than the canned Triple I'd reviewed before. That's an improvement. 30 minutes after finishing the glass, I've got a low key, mild buzz that goes great with my just purchased Golf Story for the Nintendo Switch. Wonderful combination. Highly recommend.
Yahoo
14-03-2025
- General
- Yahoo
When Pi Day AND National Potato Chip Day coincide, where are Palm Beach County's best?
There are few faux holidays I can get behind. Living in Florida, National Dry Shampoo Day (March 10) is one I pay attention to especially when heading to the office or to other scheduled meetings. But more importantly for our purposes, today offers two that are food related. First up, the famous Pi Day, named in honor of the mathematical constant 3.14 (hello March 14) and which demands we eat pie. Right now, I'm fan girling over the smoothest Key Lime pie I've ever tasted, and it's from Jamal Lake's Ganache Bakery in West Palm Beach. Then there's the lesser known National Potato Chip Day. I have always loved potato chips, and there's usually (at least) one bag in my house. Supermarket favorites include Walmart's Great Value rippled, a riff on Ruffles; Lay's dill pickle and Boulder Canyon's sea salt kettle chips cooked in olive oil. When you can find bags of Publix store brand, they're also a great deal and quite tasty. But fresh-cooked chips are a special treat. I consider them a menu upgrade, even though there's usually no surcharge. I love Bar Capri's presentation but have yet to try them. If you've enjoyed them with caviar service, please send a note. My favorite part of the recent Palm Beach Art Show was opening night's snack of warm chips with a dollop of caviar. The best I've tasted since moving here include: A suggestion: Splurge on the $24 lunch box that's a few bucks more than a sandwich, but includes a refreshing drink (ginger lemonade is a fave), a large fresh-baked chocolate chip cookie, a big pickle (which is packed so none of the brine gets anything else wet) and some of the best potato chips anywhere. Pro tip: If ordering a room temperature sandwich, eat the chips first when they're warm. With hot sandwiches, alternate bites. Details: Two locations at 1901 S. Dixie Highway, West Palm Beach, 561-469-1917 and 350 S. County Road, Palm Beach, 561-833-6295; Eaten during a delicious lunch catchup with my pal Georgette who used to work with Daniel Boulud, we dived right into the chips. Everything is always good, but I am a sucker for sandwiches and chips, and both are done especially well here. Details: At the Brazilian Court hotel 301 Australian Ave., Palm Beach, 561-655-6060, My wine guru friend Korinne knows how much I love these and insisted I try some from her pals, certified German Master Chef Michael 'Cheffee' Ober and his Australian sommelier wife Melanie Robertson-Ober, who co-own the business. Cheffee cooks his spuds twice: first with a kettle fry then they are arranged to drain excess oil overnight. In the morning, they are baked and get that extra crispiness. I was dazzled by the beautiful presentation and these arrived in a lovely wooden box with verdant fresh herbs whose aromatics gently impart the potatoes. The dip is a secret recipe that's heartier than most, and also very herby. When combined, each chip is a miracle in your mouth. Colleagues who tried it agreed. Prices depend on how much and what else you're ordering. But trust me, if you love chips, these are must add-ons to any order. Details: Call 561-339-2444 or visit On a rainy November Friday night dining solo after a museum visit, the chips were a special alternative to fries with my burger and they were fantastic. Details: 1603 S. Dixie Highway, West Palm Beach, 561-360-2196, Restaurant at Norton Another Friday, another terrific burger, again with housemade chips. Details: 1450 S. Dixie Highway, West Palm Beach, 561-268-0500, Diana Biederman is the Palm Beach Post's new food & restaurant writer. If you have any news tips about the local dining scene, please send them to dbiederman@ Help support our journalism. Subscribe today. The Post's At the Table newsletter relaunched this week; please sign up here. This article originally appeared on Palm Beach Post: National Potato Chip Day: Where to get Palm Beach County's best spuds
