“ Inside ibis community. Service is very good, friendly warm room. Service is done properly. Food is tasty and very good. Very pleas t experience . ”

“ Food service, ambience creativity menu, and staff all are first rate. Although the restaurant is located in a private country club it is as good or better than any restaurant in the Palm Beaches and could rival most of the top venues in Miami Beach ”

“ I'm a big fan of Panache for a special dinner experience. The menu is limited but well designed to satisfy most people's tastes and restrictions.. I found the food to be creative and well prepared. The presentation of the meal was also exceptional. The staff are well trained and attentive to the needs of the guests. Give it a try! ”

“ I was so happy to see this place open during a recent visit. I sat at the bar while an awesome bartender, Page, was working. I also ordered the steak and profiteroles w-cappuccino for dessert. The entire meal was delicious and the experience was awesome. The ambience of the place is equally great with some beautiful pieces of furniture and lighting (even the bathrooms are cool). If you want a nice evening out and to receive great service, I highly recommend and encourage you to visit! ”

“ Excellent service. Superb food. Best fish I have ever eaten. Exemplary dining experience. The desserts were amazing as well. Highly recommended! ”

“ Great restaurant at Ibis. The food is always great and so is the service. When making a reservation online I added our two guests names. When we arrived they had a special "guest menu" printed for them with their names on it (the menus light up too which is cool) ”

“ Amazing food and service! I had the 14oz Prime Strip Steak. It was cooked perfectly! One of the best steaks I have ever had! ”

“ You must be a resident/member of ibis or a guest of a member to be and eat here. There is no cell phone service in the restaurant and use of cellphones is discouraged (prohibited?) so sorry -- no photos. The dinner began with an amuse bouche of steak tartare and goat cheese. For those who didn't want raw food, they had an alternative burrata with tomato taste. Both were wonderful. A waiter cane around offering 3 types of bread:sourdough, fig, and seeded. The 2 that I tried (fog and seeded) were very good. Nice crust in the outside softer inside. There was a small dish divided into sections (on the table) with a sweet humus, olive tapenade, olive oil, and butter to use on your bread. Started with a Caesar salad. Fresh white anchovies, toasts, shaved cheese, over large pieces of romaine. Great. My husband had their fois gras - good but a tad overcooked on top of apple slices and a drizzle of balsamic. For entree: I had their roast duck served with apricots and a glaze over wild rice and veggies. Crispy and large portion. My husband had the rabbit loin and rabbit rib rack over pappardelle in a red wine reduction sauce with mushrooms, onions, and carrots. Service was very professional. We were checked on often. Table was cleared frequently. This is high end dining. Oh and you can't wear jeans or have an untucked shirt... ”

“ Too bad this impressive venue is for members only. If you ever receive an invite, accept without hesitation. The restaurant is new within the remodeled club house. It has its own valet area as to avoid having to come from upstairs. Upon entry there is a lovely bar area. Low comfy white chairs and table tastefully decorated. They serve a variety of nuts with the cocktail. The bartenders were extremely accommodating. When your table is ready, they will transport your beverage for you, quite a nice touch. We were seated in a corner with large banquet seating chairs around a sprawling table almost threatening the conduciveness of conversation. Luckily there was no music otherwise I would have to strain to hear the person across from me. The menu pages are illuminated. Our dinner party was curious about how the technology worked and inquired on how they stay lit. They explained the menus are charged similar to an iPad. Quite a useful novelty. I enjoyed a gin cocktail with Hendricks and had the Far Niente Chardonnay along with dinner. We had at least 2-3 servers along with a resident sommelier. They served raw tuna amuse bouche with a bubble crisp chip. For appetizer, I ordered the short rib with poached egg on top. Tender rib and egg perfectly coated the meat upon poking open with the fork. For dinner, I chose the Veal Chop. The best veal chop I've ever had! It would have rivaled the tenderness and juiciness of the best filet out there. All courses were served in unison by our own server. They would place the plates down all at once. Synchronized serving. An elegant presentation. For dessert I ordered the Apple Crisp. It was a small deconstructed version which did not leave my belly aching from the shock of sugar. The crust was a bit soggy. I tastes the key lime dessert and it was gummy. So they seem to falter a bit in the dessert area but It was still enjoyable. The price point was still extremely reasonable for the type of service and quality provided. There is no doubt the restaurant will do well. I look forward to returning. ”