Edwin Bermudez, the Caribbean Breeze Flowing Through E.R. Bradley’s Saloon
Story and photos by Maritza Cosano
Fast, friendly and attentive, Edwin Bermudez, Bradley’s Executive Chef, is introducing a little piece of the Caribbean into his menu. People are getting the taste of the food and culture—falling in love with his new creations and Cuban nights filled with good Latin music and cocktails.
When you mix flavors that come from the islands of Cuba and Puerto Rico, the end result is bound to be caliente, and a recipe you tout as “Caribbean.” When I was invited to Bradley’s first Cuban Night, I was fairly confident that their executive chef Edwin Bermudez’s menu was going to fuel Bradley’s revenue fire. I may be right. And I also have a feeling that his blood lineage had something to do with that.
Half Cuban, half Puerto Rican, chef Edwin Bermudez wants to share his roots and the recipes he learned in his mamá’s kitchen. Bermudez grew up listening to Latin music and savoring natural ingredients like those you find in ‘el sofrito’—that essential Spanish mix of garlic, onion, green bell pepper, oregano, cumin, paprika, tomato sauce, olive oil, salt, and vino seco [dry wine]. Add fish, pork, chicken, or beef to that, and a generous blend of citrus goodness—sour oranges, lemons, and limes—and what you get is authentic sabor latino. And that’s exactly what you’ll find on Bradley’s new and eclectic menu.
Before Chef Bermudez came into the picture on July 4, E.R. Bradley’s Saloon had a reputation. Established in 1984, the restaurant was inspired by Colonel E.R. Bradley, a business man who made casinos popular in Palm Beach in the 1890s with his Palm Beach Club and went on to own The Palm Beach Post, Palm Beach Times and Palm Beach Daily News. Since E.R. Bradley’s Saloon opened, this modern day landmark at 104 N Clematis St, has been attracting locals and visitors to try out this place simply for its look and feel.
The Caribbean cuisine scene is steadily on the rise, giving us more of an excuse to explore Chef Bermudez’s new menu. His touch can be tasted in his Lil’ Gordo’s Cuban Quesadilla, consisting of pork in mojo, Bolo ham, mustard, pickle, Swiss cheese, in a garlic wrap, and Pik Nik sticks. Paired with the refreshing Caribbean Coconut Mojito and RumHaven, the result is an exquisite food and drink experience.
I had the pleasure to sit down and chat with chef Edwin Bermudez, and sample his delicious $35 three course meal served on Bradley’s Cuban Night on October 6 and November 10, that also featured Catabella, a fantastic Cuban band from Miami.
What made you think of adding Cuban Nights at Bradley’s? I used to run many of these events on the Palm Beach Island. They had never had any Latin night here at Bradley’s, nor any kind of Latin cuisine. Nicolas Coniglio, one of the owners of Bradley’s, came up with the idea to do what I do best, which is creating Cuban Nights. Read more>>Follow me in social media: