We met Nancy and Dan of the Wine Cellar in Mt. Dora (a wine shop with a smaller store also in Apopka) over a year ago. They were the first to tell us of the themed wine dinners held at The Adora Inn in Mt. Dora once a month.
The Adora Inn is a Bed and Breakfast located in the Patterson-Hague House (named to honor its builder in 1916 and its longest resident respectively).
I wanted to kick off Ken's birthday week so I made reservations to eat there this past Sunday. The theme for that dinner was French Provincial. This was to be a 5-course gourmet dinner where each course was accompanied by the appropriate wine.
We got to Mt. Dora a little early, so we stopped off for a before dinner drink at The Viking Lounge where their motto is "Take a Liking to a Viking". This is a friendly little neighborhood pub in the heart of downtown Mt Dora. A nice little place to meet friends for a drink. We kept an eye on the time and left soon after arriving because of our previous commitment
We arrived at The Adora Inn and we were warmly welcomed by one of the two owners, John Cataldo.
We were the first to arrive but during the next 10 minutes the remaining guests (26 total) made their entrance.
We met several of the dinner guests including the owners of the Blue Heron Inn (Marge and Randy) and the Mt. Dora Historic Inn (Jim and Ana and his parents)
Of course Nancy from the Wine Cellar was there as the wine hostess. She was assisted by a wine vendor, born in France, who provided the wines named Pascal.
All of the persons we met were charming and delightful.
While we mingled they served a wonderful Pissaladiere ( an anchovy and onion tart) that was delicious. The tart was accompanied by Ramon Canals Canals Cava Brut Champagne. The champagne complimented the tart beautifully, although I prefer the drier brut imperial when available. Of course we had seconds of both.
We were seated promptly at 6:30 PM and Pascal introduced the wines we would be having and made us a little more knowledgeable of what was to come.
The first course was a Sweet Roasted Bell Peppers served with olives and chard. A simple but tasty dish accompanied by a Cotes du Provence Rose 2007 which was perfect for the delicate tastes of the roasted peppers.
The fish course was Salt Cod and Cream Pie. This was an unusual pairing of fish and cream but it worked very well. I think it would have been tastier had the pie been warmer but having to serve 26 people at the same time creates some logistic restrictions and we had to sacrifice the temperature of the dish. It was very good nevertheless.
This was surprisingly served with a Cabernet Sauvignon by Valvitis. The paring was excellent since the fish was so strong that the red wine complimented it beautifully. Delicious combination.
The beef course was the Baked Lamb Shank with New Potatoes and Ratatouille. The lamb was falling-of-the-bone tender. It was delicious although it could have been a little more savory. This was paired by a Chateau Du Luc Corbieres. The wine was great with this dish and the dish better because of the wine.
Desert was a chocolate mouse with raspberries that was excellent. This was accompanied by the Cave de L'Etiole Banuyis Rimage. This was a perfect sweet wine for the desert. Almost like a Porto but not quite as sweet.
Overall, dinner, the wine, the service and the ambiance was very good. We enjoyed it so well that we look forward in attending their next Wine and Dine function on the 26th of October where the theme will be, "Wine Maker's Dinner"
We enjoyed the Adora Inn very much and we give it..............4-Stars.
Thursday, September 18, 2008
Wednesday, September 10, 2008
Labor Day Weekend 2008 - Eating Out in Flagler County
Friday Night - Late night meal at Blue at the Topaz Hotel
We were here during the Memorial Day weekend and we liked it well enough to return tonight for a late night snack. (Plus it was convenient since we were staying on property) All we wanted was an appetizer or two and a glass of wine.
The appetizer specials that night included the Escargot in olive oil and garlic and the Stuffed Shrimp Oscar with asparagus in Hollandaise sauce.
We ordered one of each and enjoyed them with a glass of the house chardonnay. The appetizers were both delicious and the wine was very nice.
We felt like we could eat a little more so we ordered a bowl of the Black Bean Tequila Lime Soup topped with shredded cheddar and Monterrey jack cheeses, red onions and sour cream and a bowl of the Creamy, Rich, Lobster Bisque with a hint of Tarragon and Brandy flavors. The Black Bean soup was good but not as good as we make it at home. The Lobster Bisque on the other hand was very good, although a few pieces of lobster would have enhanced the texture.
Blue is a great restaurant in the sleepy beach town resort of Flagler Beach. We are glad to have found it.
We give this visit at Blue..........................................................3.5-Forks
Saturday Morning - Brunch at La Piazza Cafe
This restaurant is located at the European Village Resort in Palm Coast, Florida just 8 miles north from Flagler Beach.
It is a small restaurant with only 6 tables indoors and 10 tables outside. It is simply yet handsomely decorated.
We liked it from the moment we walked in.
We ordered flavored champagne cocktails during our Brunch; First round we had an Apricot/Peach and a Mango; then we had the Blue berry/Pomegranate and another Apricot/Peach.
The drinks were trendy but good.
We ordered the Papa Frittata, with eggs, potatoes, sausage and Swiss cheese and the Eggs Florentine, with spinach in garlic and olive oil. We also enjoyed the fried Prosciutto ham, the crusty Italian bread and we shared an ordered of pancakes with syrup.
The food was delicious and the service was gracious, courteous and prompt.
We loved La Piazza Cafe and we give it...........................................................4-forks.
Saturday Night - Dinner at Flagler Fish Company
Flagler Fish Company is a very popular restaurant because of the delicious fresh fish that they serve. This was our second time there, because we liked it so well the first time.
It is simply decorated and fresh fish is visible on ice in refrigerated display coolers.
The place is casual, with about 12 tables very tightly packed in a small space, making your nearby diners more intimate than you would otherwise prefer.
As always there was a long wait to get a table at 8:00 PM. We were told that we would be seated in 45 minutes. Normally people wait outside on high-top tables having a glass of wine. These tables were also full.
We didn't want to wait sitting on the hood of our car with the evening's lingering humidity, so we decided to go next door to an Italian Restaurant named Giuseppe's.
We were seated, reviewed the menu, and decided that we would have appetizers here then go back to get our table next door at FFC in 45 minutes.
We ordered the Shrimp-ka-bobs and a glass of white wine. The shrimp and the wine were both good and the service was excellent and timely. At 8:45PM we went back next door and our table was made ready and we sat down to enjoy a great seafood dinner.
We give Giuseppe's............................................2.5-Forks
Back at FFC, we each ordered the Creamy Lobster Bisque for starters which was very good.
We also ate some of the complementary fish dip and home made potato chips although we felt it was not as delicious as it had been on our first visit.
For our entrees we had the Baked Mangrove Snapper with an olive oil, tomato and parsley sauce, and the Grilled Talapia with a Salsa Verde. These were accompanied by several sides including, sauteed spinach in olive oil and garlic, potato salad, and cole slaw.
The food was excellent once again although next time I will order my fish grilled or blackened and not baked.
The wine however was excellent. We had a bottle of the Louis Latour White Bordeaux 2002.
We had the same excellent server we had on our first visit so the total experience was again, very pleasant. I think we will eat here every time we find ourselves in Flagler Beach.
We give the Flagler Fish Company..........................................................3.75-Forks.
Sunday - Brunch at Barbara Jean's
This is another of the several restaurants that we have found at the European Village in Palm Coast, Florida and it had come highly recommended.
Barbara Jean's is a chain of restaurants specializing in Home Style cooking
The restaurant has a clean pleasant appearance and it appeared to be quite large (about 50 tables)
We ordered a couple of drinks to wet our whistle while perusing the menu; A Southern Icepick and A Summer Breeze.
For starters we ordered a bowl of the creamy spicy She Crab Soup and a bowl of the soup special, Cream of Squash.
The bread basket was delivered warm with an assortment of corn bread and pumpkin bread. Both were moist and delicious.
The soups were not very good. The She Crab soup was not spicy nor flavorful. It tasted like a bowl of liquid flour. I tried to give it some flavor with Tabasco and salt. You would be amazed how much Tabasco sauce it took, before the soup acquired any of the taste.
We traded soups so we could both try some of each and the Creamy Squash soup was marginally better. The main problem with this one though, was that is was NOT creamy. It was runny and the only flavor I could taste was the lemon juice and Tabasco sauce we put into the soup.
We thought perhaps they cooked blandly on purpose because of all of the elderly patrons who seem to patronize this establishment. But bland still implies flavor. These had none.
For our entrees we had ordered the Spicy Shrimp Creole Special of the Day with a side order of their signature Crab cake and the Coastal Platter which consisted of a Crab Cake, Buttermilk battered fried shrimp and a fried fish fillet, which by default turned out to be catfish. Excellent huh? NOT.
You know that there are at least 200 recipes for crab cakes and about 195 of them are not very good. You would think that a place that ships crab cakes all over the United States would have good crab cakes. Well, they don't. They crab cakes were fishy and bland. Terrible.
The Spicy Shrimp Creole was not spicy and it had 5 "normal" size shrimp on the top, about 1.5 inches long, but the rest of the shrimp (15) were one quarter inch long. I have served my Angel Fish bigger shrimp. The dish again was bland and flavorless. The buttermilk shrimp were OK. The catfish fillet was flavorless other than the taste of the grease used to fry it and it was about 1/4 inch thick with 1/2 inch of batter.
The entrees were served with a side of green beans sauteed in garlic and olive oil which were good and sweet potato.
We could not wait to get out of there. Although it was so bad, we couldn't stop laughing, so all was not lost.
This is the most disappointing meal we have had since we established our Blog. When they picked up our plates they knew we had not enjoyed it because the plates went back almost as full as they were when they were served. We must say though that they did offer to give us a gift certificate for future use at their restaurant but we opted against it. We do not want to relive that experience ever again.
We give Barbara Jean's .........................................................1-Fork.
Sunday Night - Dinner at Royale Restaurant and Grill
This is another of the several restaurants at the European Village. This is the most formal of the lot, with more expensive furnishings and trimmings. The place is lofty with tall ceilings and the decor is deliberate but understated.
This turns out to be a Portuguese restaurant. It was not crowded at all but it was Sunday night. Most of the patrons opted for an outside table but we prefer the comfort of air conditioning in Florida from May to November. Our server was the restaurant manager and brother-in-law of the owner. He was shy at first but we got him to open up and be friendlier and more informative.
For appetizers we ordered: a) the Escargot a la Bourguignone; tender jumbo snails in a garlic and parsley butter and the b) Tuna Tartar served in the most original and delicious way we have seen: Raw Tuna with onions and a teriyaki sauce topped with a compacted chilled avocado paste.
Both appetizers were excellent.
For our entrees we had the Beef Wellington Royal; a beef tenderloin coated with pate de foie gras and topped with duxelles mushrooms, which is wrapped in a puff pastry and baked; And the Steak Portuguese Style(I asked for the porterhouse cut grilled medium rare) served with prosciutto, a creamy beef-garlic sauce and topped with one pan fried egg with a side of garlic mashed potatoes. The Portuguese Steak was awesome. The Beef Wellington was very good but we preferred the meat grilled rather than baked.
The wine was a Kendall Jackson Cabernet Sauvignon and it was great with our meal.
For desert, we had a glass of 10 year old Porto wine.
We spoke to our server after dinner and he indicated that they also own another restaurant about 20 miles south called Top of Daytona. (We will let you know how we like it when we visit it soon.)
Dinner was very good. We loved The Royale Restaurant and it merits...............4-Forks.
Monday - Breakfast at The Piazza Cafe
We decided to try The Piazza Cafe for breakfast since we had enjoyed the food so well Saturday for Brunch. This time we had Mimosas with our breakfast and I had the Papa Frittata and Ken opted for the more traditional eggs, sausage, and potatoes, both served with crusty bread. Again we had a side order of the pancakes with syrup and a side order of fried prosciutto ham.
Breakfast was very good and the service was impeccable. We look forward to having dinner here one night since the evening menu looked so very good.
We give this visit to The Piazza Cafe................................................4-Forks.
We were here during the Memorial Day weekend and we liked it well enough to return tonight for a late night snack. (Plus it was convenient since we were staying on property) All we wanted was an appetizer or two and a glass of wine.
The appetizer specials that night included the Escargot in olive oil and garlic and the Stuffed Shrimp Oscar with asparagus in Hollandaise sauce.
We ordered one of each and enjoyed them with a glass of the house chardonnay. The appetizers were both delicious and the wine was very nice.
We felt like we could eat a little more so we ordered a bowl of the Black Bean Tequila Lime Soup topped with shredded cheddar and Monterrey jack cheeses, red onions and sour cream and a bowl of the Creamy, Rich, Lobster Bisque with a hint of Tarragon and Brandy flavors. The Black Bean soup was good but not as good as we make it at home. The Lobster Bisque on the other hand was very good, although a few pieces of lobster would have enhanced the texture.
Blue is a great restaurant in the sleepy beach town resort of Flagler Beach. We are glad to have found it.
We give this visit at Blue..........................................................3.5-Forks
Saturday Morning - Brunch at La Piazza Cafe
This restaurant is located at the European Village Resort in Palm Coast, Florida just 8 miles north from Flagler Beach.
It is a small restaurant with only 6 tables indoors and 10 tables outside. It is simply yet handsomely decorated.
We liked it from the moment we walked in.
We ordered flavored champagne cocktails during our Brunch; First round we had an Apricot/Peach and a Mango; then we had the Blue berry/Pomegranate and another Apricot/Peach.
The drinks were trendy but good.
We ordered the Papa Frittata, with eggs, potatoes, sausage and Swiss cheese and the Eggs Florentine, with spinach in garlic and olive oil. We also enjoyed the fried Prosciutto ham, the crusty Italian bread and we shared an ordered of pancakes with syrup.
The food was delicious and the service was gracious, courteous and prompt.
We loved La Piazza Cafe and we give it...........................................................4-forks.
Saturday Night - Dinner at Flagler Fish Company
Flagler Fish Company is a very popular restaurant because of the delicious fresh fish that they serve. This was our second time there, because we liked it so well the first time.
It is simply decorated and fresh fish is visible on ice in refrigerated display coolers.
The place is casual, with about 12 tables very tightly packed in a small space, making your nearby diners more intimate than you would otherwise prefer.
As always there was a long wait to get a table at 8:00 PM. We were told that we would be seated in 45 minutes. Normally people wait outside on high-top tables having a glass of wine. These tables were also full.
We didn't want to wait sitting on the hood of our car with the evening's lingering humidity, so we decided to go next door to an Italian Restaurant named Giuseppe's.
We were seated, reviewed the menu, and decided that we would have appetizers here then go back to get our table next door at FFC in 45 minutes.
We ordered the Shrimp-ka-bobs and a glass of white wine. The shrimp and the wine were both good and the service was excellent and timely. At 8:45PM we went back next door and our table was made ready and we sat down to enjoy a great seafood dinner.
We give Giuseppe's............................................2.5-Forks
Back at FFC, we each ordered the Creamy Lobster Bisque for starters which was very good.
We also ate some of the complementary fish dip and home made potato chips although we felt it was not as delicious as it had been on our first visit.
For our entrees we had the Baked Mangrove Snapper with an olive oil, tomato and parsley sauce, and the Grilled Talapia with a Salsa Verde. These were accompanied by several sides including, sauteed spinach in olive oil and garlic, potato salad, and cole slaw.
The food was excellent once again although next time I will order my fish grilled or blackened and not baked.
The wine however was excellent. We had a bottle of the Louis Latour White Bordeaux 2002.
We had the same excellent server we had on our first visit so the total experience was again, very pleasant. I think we will eat here every time we find ourselves in Flagler Beach.
We give the Flagler Fish Company..........................................................3.75-Forks.
Sunday - Brunch at Barbara Jean's
This is another of the several restaurants that we have found at the European Village in Palm Coast, Florida and it had come highly recommended.
Barbara Jean's is a chain of restaurants specializing in Home Style cooking
The restaurant has a clean pleasant appearance and it appeared to be quite large (about 50 tables)
We ordered a couple of drinks to wet our whistle while perusing the menu; A Southern Icepick and A Summer Breeze.
For starters we ordered a bowl of the creamy spicy She Crab Soup and a bowl of the soup special, Cream of Squash.
The bread basket was delivered warm with an assortment of corn bread and pumpkin bread. Both were moist and delicious.
The soups were not very good. The She Crab soup was not spicy nor flavorful. It tasted like a bowl of liquid flour. I tried to give it some flavor with Tabasco and salt. You would be amazed how much Tabasco sauce it took, before the soup acquired any of the taste.
We traded soups so we could both try some of each and the Creamy Squash soup was marginally better. The main problem with this one though, was that is was NOT creamy. It was runny and the only flavor I could taste was the lemon juice and Tabasco sauce we put into the soup.
We thought perhaps they cooked blandly on purpose because of all of the elderly patrons who seem to patronize this establishment. But bland still implies flavor. These had none.
For our entrees we had ordered the Spicy Shrimp Creole Special of the Day with a side order of their signature Crab cake and the Coastal Platter which consisted of a Crab Cake, Buttermilk battered fried shrimp and a fried fish fillet, which by default turned out to be catfish. Excellent huh? NOT.
You know that there are at least 200 recipes for crab cakes and about 195 of them are not very good. You would think that a place that ships crab cakes all over the United States would have good crab cakes. Well, they don't. They crab cakes were fishy and bland. Terrible.
The Spicy Shrimp Creole was not spicy and it had 5 "normal" size shrimp on the top, about 1.5 inches long, but the rest of the shrimp (15) were one quarter inch long. I have served my Angel Fish bigger shrimp. The dish again was bland and flavorless. The buttermilk shrimp were OK. The catfish fillet was flavorless other than the taste of the grease used to fry it and it was about 1/4 inch thick with 1/2 inch of batter.
The entrees were served with a side of green beans sauteed in garlic and olive oil which were good and sweet potato.
We could not wait to get out of there. Although it was so bad, we couldn't stop laughing, so all was not lost.
This is the most disappointing meal we have had since we established our Blog. When they picked up our plates they knew we had not enjoyed it because the plates went back almost as full as they were when they were served. We must say though that they did offer to give us a gift certificate for future use at their restaurant but we opted against it. We do not want to relive that experience ever again.
We give Barbara Jean's .........................................................1-Fork.
Sunday Night - Dinner at Royale Restaurant and Grill
This is another of the several restaurants at the European Village. This is the most formal of the lot, with more expensive furnishings and trimmings. The place is lofty with tall ceilings and the decor is deliberate but understated.
This turns out to be a Portuguese restaurant. It was not crowded at all but it was Sunday night. Most of the patrons opted for an outside table but we prefer the comfort of air conditioning in Florida from May to November. Our server was the restaurant manager and brother-in-law of the owner. He was shy at first but we got him to open up and be friendlier and more informative.
For appetizers we ordered: a) the Escargot a la Bourguignone; tender jumbo snails in a garlic and parsley butter and the b) Tuna Tartar served in the most original and delicious way we have seen: Raw Tuna with onions and a teriyaki sauce topped with a compacted chilled avocado paste.
Both appetizers were excellent.
For our entrees we had the Beef Wellington Royal; a beef tenderloin coated with pate de foie gras and topped with duxelles mushrooms, which is wrapped in a puff pastry and baked; And the Steak Portuguese Style(I asked for the porterhouse cut grilled medium rare) served with prosciutto, a creamy beef-garlic sauce and topped with one pan fried egg with a side of garlic mashed potatoes. The Portuguese Steak was awesome. The Beef Wellington was very good but we preferred the meat grilled rather than baked.
The wine was a Kendall Jackson Cabernet Sauvignon and it was great with our meal.
For desert, we had a glass of 10 year old Porto wine.
We spoke to our server after dinner and he indicated that they also own another restaurant about 20 miles south called Top of Daytona. (We will let you know how we like it when we visit it soon.)
Dinner was very good. We loved The Royale Restaurant and it merits...............4-Forks.
Monday - Breakfast at The Piazza Cafe
We decided to try The Piazza Cafe for breakfast since we had enjoyed the food so well Saturday for Brunch. This time we had Mimosas with our breakfast and I had the Papa Frittata and Ken opted for the more traditional eggs, sausage, and potatoes, both served with crusty bread. Again we had a side order of the pancakes with syrup and a side order of fried prosciutto ham.
Breakfast was very good and the service was impeccable. We look forward to having dinner here one night since the evening menu looked so very good.
We give this visit to The Piazza Cafe................................................4-Forks.
Wednesday, August 20, 2008
Bosphorous Restaurant, a Turkish Delight
Last Thursday (8-14-08) was a day for celebration for Ken; he was sworn in as a US citizen. (Just in time to vote for one of the fabulous people running for president of this great land).
I was lucky to get the day off to celebrate this momentous occasion with him.
The day started when we went down to the convention center in Orlando for the ceremony. There were over 800 persons sworn in that day and about 1200 family and friends there to celebrate this tremendous accomplishment. After it was over, and he registered to vote, it was about 11:00 AM.
My niece was on her way back to south Florida with 4 of her friends on the 12:30 PM Amtrak train that afternoon, so we had decided earlier that we would go to the station to see them off and we would then go to lunch. When we got to the station we were told the train had been delayed by at least an hour, so we decided to take them all to lunch with us.
Right across the street the train station on Park Avenue in Winter Park we found Bosphorous.
This restaurant was very simply, but nicely decorated and we thought we liked the menu well enough to stay.
While we waited for the girls to arrive, I enjoyed a Mango Mai Tai and Ken had a Melon Green Tea-ni.
We started lunch off with the stuffed grapes leaves as an appetizer. It must be a Turkish tradition to serve them chilled versus the Greek style of serving them warm. They were delicious but I think I prefer them served warm and not chilled. With the grape leaves we had some Lavas bread which was very interestingly served as a bread dome, almost souffle style.
The bread was good.
Ken ordered the Adena Kebab (skewered lamb) - hand chopped lamb flavored with red bell peppers, light hot peppers, slightly seasoned with paprika and grilled, served with rice and garnished with red onions, red cabbage, a spicy banana pepper and carrots. Ken thought his meal was good but would have preferred if they had served it hot and not barely luke warm.
Gisele (my niece) and I both had the Beyti Wrap which consisted of lightly hot-seasoned ground lamb in a flat bread wrap topped with yogurt served with rice, red onions, red cabbage, a spicy banana pepper and carrots. We both though that was delicious although it could have been warmer also.
The rest of the table enjoyed 2 each Chicken Kofte ( minced chicken blended with onions, garlic, parsley and special spices served with ...yes you guessed it, rice, red onions, red cabbage, a spicy banana pepper and carrots); 1 each Bamya ( a fresh okra dish, cooked with green peppers, onions, garlic in a light tomato sauce, served with rice; and one Falafel wrap ( a mixture of chickpeas, celery, parsley, onions tossed in spices.
For dessert we enjoyed 2 each Kazandibi (baked and caramelized light milk pudding); 2 each Baklava ( a Turkish version made of many layers of paper thin dough filled with crushed pistachios) and one Sutlac (an oven baked rice pudding). The most common comment about the desserts was they they could have been sweeter.
The service was excellent and the prices were moderate for lunch.
We wish the food had been warmer though. The place was not crowded and they may have been able to manage our dished better so that they were all served hot.
Overall, we recommend Bospshorous (that is the name of the strait that separates the European side of Istanbul from the Asian side) just make sure you ask that your food be served hot.
We give Bosphorous....................................................3.25-Forks
I was lucky to get the day off to celebrate this momentous occasion with him.
The day started when we went down to the convention center in Orlando for the ceremony. There were over 800 persons sworn in that day and about 1200 family and friends there to celebrate this tremendous accomplishment. After it was over, and he registered to vote, it was about 11:00 AM.
My niece was on her way back to south Florida with 4 of her friends on the 12:30 PM Amtrak train that afternoon, so we had decided earlier that we would go to the station to see them off and we would then go to lunch. When we got to the station we were told the train had been delayed by at least an hour, so we decided to take them all to lunch with us.
Right across the street the train station on Park Avenue in Winter Park we found Bosphorous.
This restaurant was very simply, but nicely decorated and we thought we liked the menu well enough to stay.
While we waited for the girls to arrive, I enjoyed a Mango Mai Tai and Ken had a Melon Green Tea-ni.
We started lunch off with the stuffed grapes leaves as an appetizer. It must be a Turkish tradition to serve them chilled versus the Greek style of serving them warm. They were delicious but I think I prefer them served warm and not chilled. With the grape leaves we had some Lavas bread which was very interestingly served as a bread dome, almost souffle style.
The bread was good.
Ken ordered the Adena Kebab (skewered lamb) - hand chopped lamb flavored with red bell peppers, light hot peppers, slightly seasoned with paprika and grilled, served with rice and garnished with red onions, red cabbage, a spicy banana pepper and carrots. Ken thought his meal was good but would have preferred if they had served it hot and not barely luke warm.
Gisele (my niece) and I both had the Beyti Wrap which consisted of lightly hot-seasoned ground lamb in a flat bread wrap topped with yogurt served with rice, red onions, red cabbage, a spicy banana pepper and carrots. We both though that was delicious although it could have been warmer also.
The rest of the table enjoyed 2 each Chicken Kofte ( minced chicken blended with onions, garlic, parsley and special spices served with ...yes you guessed it, rice, red onions, red cabbage, a spicy banana pepper and carrots); 1 each Bamya ( a fresh okra dish, cooked with green peppers, onions, garlic in a light tomato sauce, served with rice; and one Falafel wrap ( a mixture of chickpeas, celery, parsley, onions tossed in spices.
For dessert we enjoyed 2 each Kazandibi (baked and caramelized light milk pudding); 2 each Baklava ( a Turkish version made of many layers of paper thin dough filled with crushed pistachios) and one Sutlac (an oven baked rice pudding). The most common comment about the desserts was they they could have been sweeter.
The service was excellent and the prices were moderate for lunch.
We wish the food had been warmer though. The place was not crowded and they may have been able to manage our dished better so that they were all served hot.
Overall, we recommend Bospshorous (that is the name of the strait that separates the European side of Istanbul from the Asian side) just make sure you ask that your food be served hot.
We give Bosphorous....................................................3.25-Forks
Wednesday, July 30, 2008
Silvestro's Restaurant, Cocoa Beach, Florida
Florida beach towns are not usually known to have fine dining establishments (except for SOBE of course)but we were pleasantly surprised to find that Cocoa Beach is the home to Silvestro's; rated 5 Palms by Florida Today Magazine. Silvestro's professes "authentic Italian cuisine" and from what we experienced, they are not exaggerating.
Located in the Publix Shopping Plaza on A1A in Cocoa Beach, first impressions do not lead one to believe that this is a fine dining establishment. However once you walk through the doors, one finds a simply, yet nicely decorated establishment, which could be located anywhere. The windows were blacked-out so that the view of the expansive parking lot was not a reminder of our location. The ambient lighting was dim but sufficient to read a menu.
The Maitre D, Tony, was friendly as he welcomed and showed us to our table. Our waiter brought the menus and we ordered before dinner drinks. The menu is moderate as you would expect in a restaurant that likes to serve its customers specialty dishes.
For dinner we shared the following;
Vero Carpaccio - Thinly sliced, grade A fillet mignon which had been marinated in garlic, lemon and extra virgin olive oil, surrounded with arugula and topped with authentic parmigiano-reggiano cheese. (excellent)
Cozze al Guazzetto - Fresh mussels served in a tangy, homemade, tomato sauce. The sauce could have been better if it had been with a little more olive oil, oregano. (very good) We shared some very nice Mondavi Pinot Grigio with our starter course.
Italian Spring Broccoli soup - This was the soup special. The table next to us recommended it. It was a little watery and unimpressive in texture and flavor. (ordinary)
Fettuccine alla Carbonara - Fettuccine pasta in a white creamy sauce with Italian smoked bacon, black pepper, eggs and parmigiano cheese. (excellent)
Veal Chop - This was one of the Entree Specials. The other was Chilean Sea Bass. The veal chop (medium)was so very tender in a wine reduction sauce served with mashed potatoes and mixed vegetables. (very good)
Cotolette di Agnello Cotto al Gril - Grilled rack of lamb topped with a demi-glace. The rack of lamb (medium rare to medium)was delicious. It did not have the usual "gamie" lamb taste. The best rack of lamb we have had in decades. (excellent)
The wine for our entrees was The Barolo Fratelli Castino 2003. The wine was excellent. It is described as the "king of wines and the wine of kings".
Overall the service was prompt and attentive, although our waiter did go out for a cigarette break and reeked when he returned. They should not smoke while attending to customers.
Silvestro's was a great place to finish what had been a wonderful day. We give this restaurant......................4-Forks
Located in the Publix Shopping Plaza on A1A in Cocoa Beach, first impressions do not lead one to believe that this is a fine dining establishment. However once you walk through the doors, one finds a simply, yet nicely decorated establishment, which could be located anywhere. The windows were blacked-out so that the view of the expansive parking lot was not a reminder of our location. The ambient lighting was dim but sufficient to read a menu.
The Maitre D, Tony, was friendly as he welcomed and showed us to our table. Our waiter brought the menus and we ordered before dinner drinks. The menu is moderate as you would expect in a restaurant that likes to serve its customers specialty dishes.
For dinner we shared the following;
Vero Carpaccio - Thinly sliced, grade A fillet mignon which had been marinated in garlic, lemon and extra virgin olive oil, surrounded with arugula and topped with authentic parmigiano-reggiano cheese. (excellent)
Cozze al Guazzetto - Fresh mussels served in a tangy, homemade, tomato sauce. The sauce could have been better if it had been with a little more olive oil, oregano. (very good) We shared some very nice Mondavi Pinot Grigio with our starter course.
Italian Spring Broccoli soup - This was the soup special. The table next to us recommended it. It was a little watery and unimpressive in texture and flavor. (ordinary)
Fettuccine alla Carbonara - Fettuccine pasta in a white creamy sauce with Italian smoked bacon, black pepper, eggs and parmigiano cheese. (excellent)
Veal Chop - This was one of the Entree Specials. The other was Chilean Sea Bass. The veal chop (medium)was so very tender in a wine reduction sauce served with mashed potatoes and mixed vegetables. (very good)
Cotolette di Agnello Cotto al Gril - Grilled rack of lamb topped with a demi-glace. The rack of lamb (medium rare to medium)was delicious. It did not have the usual "gamie" lamb taste. The best rack of lamb we have had in decades. (excellent)
The wine for our entrees was The Barolo Fratelli Castino 2003. The wine was excellent. It is described as the "king of wines and the wine of kings".
Overall the service was prompt and attentive, although our waiter did go out for a cigarette break and reeked when he returned. They should not smoke while attending to customers.
Silvestro's was a great place to finish what had been a wonderful day. We give this restaurant......................4-Forks
Wednesday, July 9, 2008
Ra Sushi Bar Restaurant in Pembroke Pines, Florida
My niece Gisele told us about Ra Sushi Bar Restaurant.
She works as a server at this new Sushi eatery in Pembroke Pines, Florida.
Ra is a chain Sushi restaurant from San Diego California and it is getting rave reviews as it makes its way to the east coast.
Locations in Dan Diego, Phoenix, and Houston have all received excellent reviews.
Ra in Pembroke Pines, Florida is well on its way to earning the same degree of recognition locally.
Open barely two months, the place is already popular in the evenings and weekends. It has a Sushi bar and a huge dining area inside and a large seating area outside with very nice outdoor furniture.
We were there last week for lunch with my family and we were delighted by the quality of the raw fish.
We started with cocktails: a RA Pleasure and a Moanin' Mango.
I have to admit that my drink selection was based more on the name of the drink than the ingredients. (Yes I had the Moanin' one) The Ra Pleasure was made with Vodka, melon, black raspberry, sake and fruit juices on ice. The Moanin' Mango was made up of a blend of Dutch vodka and Japanese sake, mixed with Monin spicy Mango syrup and a splash of 7-up and soda.
After one Moanin' Mango, I switched to the more delicious Ra Pleasure.
My sister and her husband had a glass of Beringer White Zinfandel and a Bud Light respectively.
Here are some of the dishes we shared:
Shrimp Gyoza - Steamed Asian shrimp potstickers served with snow peas ans a spicy Ponzu sauce. (Very Good)
Blue Claw Crab Cakes - Served with a ginger mayo and daikon sprout sundmono. (Very Good)
Mango Ceviche - Lobster, scallop, shrimp and mango salsa ceviche served over fresh endive and avocado finished with limes, cherry tomatoes and sauteed pine nuts and crushed cashew nuts.
(Fair. While the quality of the fish was very good, the new fangled mango salsa detracted from the delicious lime taste of conventional ceviche. Please give us purists the real thing. CEVICHE)
Kiwi Scallop Sashimi - Sliced Scallops and Kiwi atop a mango sauce with sauteed pine and cashew nuts, drizzled with kiwi, wasabi and mango sauce. (Good but the scallops were sliced too thin to contribute to the flavor of each designed morsel)
Coconut Shrimp Tempura - Served with a pineapple dipping sauce. (My sister and her husband shared this appetizer and it was reportedly very good)
Tunacado - Seared Ahi tuna dusted with Japanese rice crackers and black sesame seeds, served over fresh avocado with a creamy ponzu dipping sauce. (Very Good - My niece ordered this and I had a taste)
Crispy Soft Shell Crab - Dredged in seasoned Panko flour served with a ponzu garlic dipping sauce. (Poor - The sauce was good but the Panko flour coating was burned and therefore the crabs were not very tasty)
Chili Ponzu Yellow tail - Thinly sliced yellow tail with radish, sauteed pine and cashew nuts and Kochjan chili Ponzu. (Excellent)
Sashimi Assortment - Tuna, TORO, Yellow tail, Octopus and Whitefish (Excellent - we substituted the Salmon with TORO - the delicious fatty underbelly of the tuna. The Octopus was good but it is really not very good raw since it tends to be rubbery and tough when uncooked.)
Chicken Yakisoba - Stir fried Asian vegetables tossed with Yakisoba Noodles. ( My sister said that this was very good)
Yazu Halibut - Seared Halibut braised in a creamy Yuzu broth served with spicy crispy rice, fresh shitake mushrooms and spinach. (My brother-in-law Fernando had this and he said it was very good)
Crunchy Shrimp Tempura - Lightly battered shrimp served with Tempura dipping sauce. ( My niece had this and she said it was very good)
Seared Ahi Tuna - Miso marinated Ahi Tuna served rare with sauteed cherry tomatoes, shitake mushrooms and asparagus, served on a bed of Wasabi mashed potatoes and finished with Shiso butter. ( Very Good, but Ken and I ordered on of these each, and it was a very large portion. By this time we were becoming full so it was less well received. We should have shared one order.
Coconut Creme Brulee - My niece was the only one left with room for desert and she said it was excellent.
The service was very pleasant and prompt; the restaurant was very clean, airy and well appointed, although it was a little dark to read the menu; and the food over all was very good and the raw fish was excellent.
We give Ra Sushi Bar Restaurant......................................3.75-Forks
She works as a server at this new Sushi eatery in Pembroke Pines, Florida.
Ra is a chain Sushi restaurant from San Diego California and it is getting rave reviews as it makes its way to the east coast.
Locations in Dan Diego, Phoenix, and Houston have all received excellent reviews.
Ra in Pembroke Pines, Florida is well on its way to earning the same degree of recognition locally.
Open barely two months, the place is already popular in the evenings and weekends. It has a Sushi bar and a huge dining area inside and a large seating area outside with very nice outdoor furniture.
We were there last week for lunch with my family and we were delighted by the quality of the raw fish.
We started with cocktails: a RA Pleasure and a Moanin' Mango.
I have to admit that my drink selection was based more on the name of the drink than the ingredients. (Yes I had the Moanin' one) The Ra Pleasure was made with Vodka, melon, black raspberry, sake and fruit juices on ice. The Moanin' Mango was made up of a blend of Dutch vodka and Japanese sake, mixed with Monin spicy Mango syrup and a splash of 7-up and soda.
After one Moanin' Mango, I switched to the more delicious Ra Pleasure.
My sister and her husband had a glass of Beringer White Zinfandel and a Bud Light respectively.
Here are some of the dishes we shared:
Shrimp Gyoza - Steamed Asian shrimp potstickers served with snow peas ans a spicy Ponzu sauce. (Very Good)
Blue Claw Crab Cakes - Served with a ginger mayo and daikon sprout sundmono. (Very Good)
Mango Ceviche - Lobster, scallop, shrimp and mango salsa ceviche served over fresh endive and avocado finished with limes, cherry tomatoes and sauteed pine nuts and crushed cashew nuts.
(Fair. While the quality of the fish was very good, the new fangled mango salsa detracted from the delicious lime taste of conventional ceviche. Please give us purists the real thing. CEVICHE)
Kiwi Scallop Sashimi - Sliced Scallops and Kiwi atop a mango sauce with sauteed pine and cashew nuts, drizzled with kiwi, wasabi and mango sauce. (Good but the scallops were sliced too thin to contribute to the flavor of each designed morsel)
Coconut Shrimp Tempura - Served with a pineapple dipping sauce. (My sister and her husband shared this appetizer and it was reportedly very good)
Tunacado - Seared Ahi tuna dusted with Japanese rice crackers and black sesame seeds, served over fresh avocado with a creamy ponzu dipping sauce. (Very Good - My niece ordered this and I had a taste)
Crispy Soft Shell Crab - Dredged in seasoned Panko flour served with a ponzu garlic dipping sauce. (Poor - The sauce was good but the Panko flour coating was burned and therefore the crabs were not very tasty)
Chili Ponzu Yellow tail - Thinly sliced yellow tail with radish, sauteed pine and cashew nuts and Kochjan chili Ponzu. (Excellent)
Sashimi Assortment - Tuna, TORO, Yellow tail, Octopus and Whitefish (Excellent - we substituted the Salmon with TORO - the delicious fatty underbelly of the tuna. The Octopus was good but it is really not very good raw since it tends to be rubbery and tough when uncooked.)
Chicken Yakisoba - Stir fried Asian vegetables tossed with Yakisoba Noodles. ( My sister said that this was very good)
Yazu Halibut - Seared Halibut braised in a creamy Yuzu broth served with spicy crispy rice, fresh shitake mushrooms and spinach. (My brother-in-law Fernando had this and he said it was very good)
Crunchy Shrimp Tempura - Lightly battered shrimp served with Tempura dipping sauce. ( My niece had this and she said it was very good)
Seared Ahi Tuna - Miso marinated Ahi Tuna served rare with sauteed cherry tomatoes, shitake mushrooms and asparagus, served on a bed of Wasabi mashed potatoes and finished with Shiso butter. ( Very Good, but Ken and I ordered on of these each, and it was a very large portion. By this time we were becoming full so it was less well received. We should have shared one order.
Coconut Creme Brulee - My niece was the only one left with room for desert and she said it was excellent.
The service was very pleasant and prompt; the restaurant was very clean, airy and well appointed, although it was a little dark to read the menu; and the food over all was very good and the raw fish was excellent.
We give Ra Sushi Bar Restaurant......................................3.75-Forks
Wednesday, July 2, 2008
Casual and Fine Dining in St Petersburg Beach
We recently had the opportunity to eat at two places in St. Petersburg Beach with two friends of ours from Michigan, Joe and Tammy. Here is what we thought:
Crabby Bill's - Casual Gulf front dining with plenty of fried fish and other marine fare.
The place was clean; the service was attentive; and the food was delicious for casual dining.
We had the Conch Fritters, Smoked Fish Spread, Fried Gator Nuggets, Crab Cakes, and the Seared Ahi Tuna for appetizers.
Joe had the Rib eye Steak entree; Tammy had the Chicken with Blacken Pasta; And Ken and I had the Blacked Mahi Mahi Sandwiches.
We give Crabby Bill's.......................................................................3-Forks
Later that day we had dinner at a very nice place called Snapper's.
Snapper's Sea Grill - Even at first glance, it's evident that Snappers Sea Grill is preoccupied with fish. Outside, handsome mahogany doors frame a school of colorful, stained glass mangrove snappers. Inside, the artistic expression continues with a metal interpretive sculpture, titled Tailing Redfish, separating a set of booths in this busy 100-seat St. Pete Beach restaurant.
For dinner we started with the Appetizers. Our friends from Michigan did not have any but ken and I shared the Seared Sea Scallops served over a cold Asian cous cous salad and the Blue Tuna; peppered, char grilled and served rare with pickled ginger, wasabi and Blueberry Teriyaki sauce. They both were excellent.
The entrees were:
Rib Eye Steak - A flavorfully marbled Black Angus cut and done on an open grill, served with sauteed vegetables and a potato in puff pastry.
Fillet of Beef Tenderloin - served topped with a Blue Cheese crust over a roated garlic demi glace.
Chicken Basil Portobello - Pan sauteed and tossed with Penne pasta in a demi cream sauce
Surf -n- Turf - An 8oz Lobster Tail accompanied by an 8oz Back Angus Fillet.
Dinner was very good and enjoyed by all.
The server was attentive and pleasant through out.
The place, while a little on the loud side, was not overwhelming and caters to a very nice crowd.
We give Snapper's Sea Grill.........................................................................3.5-Forks
Crabby Bill's - Casual Gulf front dining with plenty of fried fish and other marine fare.
The place was clean; the service was attentive; and the food was delicious for casual dining.
We had the Conch Fritters, Smoked Fish Spread, Fried Gator Nuggets, Crab Cakes, and the Seared Ahi Tuna for appetizers.
Joe had the Rib eye Steak entree; Tammy had the Chicken with Blacken Pasta; And Ken and I had the Blacked Mahi Mahi Sandwiches.
We give Crabby Bill's.......................................................................3-Forks
Later that day we had dinner at a very nice place called Snapper's.
Snapper's Sea Grill - Even at first glance, it's evident that Snappers Sea Grill is preoccupied with fish. Outside, handsome mahogany doors frame a school of colorful, stained glass mangrove snappers. Inside, the artistic expression continues with a metal interpretive sculpture, titled Tailing Redfish, separating a set of booths in this busy 100-seat St. Pete Beach restaurant.
For dinner we started with the Appetizers. Our friends from Michigan did not have any but ken and I shared the Seared Sea Scallops served over a cold Asian cous cous salad and the Blue Tuna; peppered, char grilled and served rare with pickled ginger, wasabi and Blueberry Teriyaki sauce. They both were excellent.
The entrees were:
Rib Eye Steak - A flavorfully marbled Black Angus cut and done on an open grill, served with sauteed vegetables and a potato in puff pastry.
Fillet of Beef Tenderloin - served topped with a Blue Cheese crust over a roated garlic demi glace.
Chicken Basil Portobello - Pan sauteed and tossed with Penne pasta in a demi cream sauce
Surf -n- Turf - An 8oz Lobster Tail accompanied by an 8oz Back Angus Fillet.
Dinner was very good and enjoyed by all.
The server was attentive and pleasant through out.
The place, while a little on the loud side, was not overwhelming and caters to a very nice crowd.
We give Snapper's Sea Grill.........................................................................3.5-Forks
Thursday, May 29, 2008
Eating out in Flagler County, Florida
It has been a while since we had gone out to dinner. The economy is doing so poorly that we had to tighten our belts and enjoy dinner at home more often that we had during 2007. However, we decided that we would spend Memorial Day weekend 2008 in Flagler County, Florida. The following is a list of the restaurants we visited and what we thought of them.
Blue at The Topaz - This seaside restaurant is located on the first floor of the Topaz Bed and Breakfast. This is a quaint, charming restaurant with tables inside and out on the veranda. We chose to eat outside since there was a nice, cool ocean breeze, and the inside was crowded. We had Friday night dinner here.
Our server was pleasant and courteous and we placed out order quickly with her insight. The appetizers were good. We shared, (as we always do) a bowl of the Lobster Bisque with tarragon and brandy, and the Scallops Wrapped in Bacon with a black bean sauce and a tomato avocado salsa.
The Lobster Bisque was very good, but it could have used pieces of lobster for additional texture and taste. The scallops were also very good but the black bean sauce was terribly out of place and did not compliment the dish in our opinion.
Our entrees arrived after we were finished with the appetizers on cue. The Seared Ahi Tuna with pickled ginger and a soy wasabi vinaigrette was good but was served a little warm. We are very familiar with this dish and we prefer the tuna to be slightly seared while still coldd, so that when it is served it is still slightly chilled and resembles a sushi serving.
The other entree was the Pan Seared Scallops with the smoked tomato and spinach butter. That was very good.
We had a bottle of the house Chardonnay which went well with our meal.
While we were enjoying our meal we were treated to a light show from mother nature as a thunder storm moved in and created a ten minute downpour. Luckily we were well sheltered from the rain under the overhang of the veranda. The lightning lit up the sky, and the ocean, in spectacular ways. We loved the "floor" show.
We enjoyed Blue and our overall rating is...................3.25-Forks
Saturday and Sunday breakfasts were had in the Inn at which we were staying. See Memorial Day Getaway 2008.
The Turtle Shack - The name describes this place to a tee. It is a shack (ocean front), and the food very good, albeit expensive. We sat outside after deciding that it was warmer inside than it was out for a Saturday afternoon. We wanted something light and "seafoodie", and this place was recommended for their crab cakes, so we ordered a la carte; one crab cake, the tomato/caprese tower and the Scallops St. Jacques in a mushroom and cream sauce and a glass of the House Chardonnay.
The crab cake was excellent and almost 100% crab meat but for 13 dollars each you would think you could get more than one 2" ball of crab. Did they forget to mash the ball into a cake?
The tomato and caprese cheese salad was served with basil and a balsamic viniagrette and was also good.
The scallops in the mushroom and cream sauce were excellent, however the accompanying breadsticks were old and stale and not very enjoyable.
Overall, The Turtle Shack merits............................3-Forks
Dinner Saturday night was at the Flagler Fish Company. As the name implies, it is a Fish Store, but it is also a restaurant; but the name doesn't bring to mind a nearly gourmet fish restaurant; neither does the casual appearance nor the fresh fish aroma that permeates the atmosphere. But we were very pleasantly surprised by this seafood shop/restaurant.
As we approached the front door, we noticed some very enlightened dinner specials on the blackboard outside. We were immediately comforted that this was more than a "fried fish with a side of hush puppies" type of place.
We had to wait a few minutes to be seated because all of the 10 tables were full. The wait staff made us feel comfortable by going through the specials, the on-display choice of fish and the menu in detail and getting us set up with what was to be our first bottle of wine; a Reynolds Chardonnay 2006 which was excellent and that we will buy for our domestic consumption. Once we were seated, they brought us a cup of an excellent fish pate with homemade potato chips. The pate was delicious. It was so good we asked our server for another and she cheerfully complied. Regularly you can order the pate as a started which would cost an additional $6.50
For starters we shared (1) Sushi Grade Tuna Loin, crusted with Chili powder and cumin served rare and sliced with seaweed salad, pickled ginger, soy sauce and wasabi, (2) the Creamy Lobster Bisque with a dollop of genuine lobster meat on top. Both of these were delicious.
For our entrees, Ken chose the Grouper with a garlic-butter and herb sauce with a side of Sauteed Spinach in olive oil, garlic and a hint of lemon and I had the Fried Red Snapper with a curry aioli sauce with Oriental-Stir fried vegetable. The fish was excellent on both counts but the sauces were a little bit overpowering if used too much.
Overall The Flagler Fish Company was a fun and delicious place to enjoy dinner at this seaside resort and we rate it .........................3.75 Forks
Sunday Brunch turned out to be a last minute decision as we drove back from St. Augustine and decided to explore an out of the way Community/Resort called European Village in Palm Coast. This is a multi-use development with residential condos on the upper floors and shops, businesses and restaurants on the ground level.
We looked at menus for the restaurants that were opened for Sunday lunch/brunch and there were American, Italian, and Continental restaurants available and even a pizza parlor which smelled really good, but we opted for a Fine English Tea Room called Shakespeare's.
This restaurant is beautiful inside; high ceilings with intricate crown moldings, beautiful wall coverings, and perfectly appointed decor.
For starters we ordered; 1) the Prawn Cocktail, served English Style with whole cooked shrimp in a glass dish on a bed of lettuce with chopped English Cucumber and brown bread and butter and 2) The homemade Chicken Liver Pate served with a salad garnish, fresh toast points, and a dish of gourmet chutneys.
Both of these were delicious although I preferred the pate to the small sized shrimp.
Then we both ordered the Shakespeare's Afternoon Tea, which was served on an elegant English Fine China Three Tier Platter. First tier consists of 2 homemade freshly baked scones, strawberry preserve, lemon curd, and clotted cream. The second tier consists of mini pastries, shortbread, cakes and chocolates. The third tier is a selection of English Tea Sandwiches, mini savouries with seasonal garnishes. This also included a pot of English tea. We chose the Shakespeare Blend. In addition we also had a split of Freixenet champagne each. The tea sandwiches included, a delicious egg salad sandwich, a turkey sandwich with cheese, a ham sandwich with cheese and chutney and a delicious curried-chicken salad sandwich. The food, the atmosphere and the service were impecable.
We loved Shakespeare's and we think it merits...............4-Forks
Monday morning we opted to leave the Inn and go out to breakfast at Manny's, a restaurant that had been recommended the evening before by a couple we met at the Inn. Manny's was an adequate breakfast, but just a little too greasy. But regardless we ate like we hadn't eaten in 20 hours and we were starved. (BTW we had not eaten anything since a late brunch on Sunday lol.) Eggs, bacon, French Toast, pancakes, country ham, hash browns, toast and orange juice plus a little coffee. It was satisfying and the server was prompt and curteous.
Manny's deserves.............................................................2.75-Forks
We packed up and drove home shortly after Manny's. We had a nice gas broiled steak Monday evening, with a baked potato and spinach sauteed with olive oil, garlic and a splash of lime.
Dinner at home was ..........................................................5-Forks.
Blue at The Topaz - This seaside restaurant is located on the first floor of the Topaz Bed and Breakfast. This is a quaint, charming restaurant with tables inside and out on the veranda. We chose to eat outside since there was a nice, cool ocean breeze, and the inside was crowded. We had Friday night dinner here.
Our server was pleasant and courteous and we placed out order quickly with her insight. The appetizers were good. We shared, (as we always do) a bowl of the Lobster Bisque with tarragon and brandy, and the Scallops Wrapped in Bacon with a black bean sauce and a tomato avocado salsa.
The Lobster Bisque was very good, but it could have used pieces of lobster for additional texture and taste. The scallops were also very good but the black bean sauce was terribly out of place and did not compliment the dish in our opinion.
Our entrees arrived after we were finished with the appetizers on cue. The Seared Ahi Tuna with pickled ginger and a soy wasabi vinaigrette was good but was served a little warm. We are very familiar with this dish and we prefer the tuna to be slightly seared while still coldd, so that when it is served it is still slightly chilled and resembles a sushi serving.
The other entree was the Pan Seared Scallops with the smoked tomato and spinach butter. That was very good.
We had a bottle of the house Chardonnay which went well with our meal.
While we were enjoying our meal we were treated to a light show from mother nature as a thunder storm moved in and created a ten minute downpour. Luckily we were well sheltered from the rain under the overhang of the veranda. The lightning lit up the sky, and the ocean, in spectacular ways. We loved the "floor" show.
We enjoyed Blue and our overall rating is...................3.25-Forks
Saturday and Sunday breakfasts were had in the Inn at which we were staying. See Memorial Day Getaway 2008.
The Turtle Shack - The name describes this place to a tee. It is a shack (ocean front), and the food very good, albeit expensive. We sat outside after deciding that it was warmer inside than it was out for a Saturday afternoon. We wanted something light and "seafoodie", and this place was recommended for their crab cakes, so we ordered a la carte; one crab cake, the tomato/caprese tower and the Scallops St. Jacques in a mushroom and cream sauce and a glass of the House Chardonnay.
The crab cake was excellent and almost 100% crab meat but for 13 dollars each you would think you could get more than one 2" ball of crab. Did they forget to mash the ball into a cake?
The tomato and caprese cheese salad was served with basil and a balsamic viniagrette and was also good.
The scallops in the mushroom and cream sauce were excellent, however the accompanying breadsticks were old and stale and not very enjoyable.
Overall, The Turtle Shack merits............................3-Forks
Dinner Saturday night was at the Flagler Fish Company. As the name implies, it is a Fish Store, but it is also a restaurant; but the name doesn't bring to mind a nearly gourmet fish restaurant; neither does the casual appearance nor the fresh fish aroma that permeates the atmosphere. But we were very pleasantly surprised by this seafood shop/restaurant.
As we approached the front door, we noticed some very enlightened dinner specials on the blackboard outside. We were immediately comforted that this was more than a "fried fish with a side of hush puppies" type of place.
We had to wait a few minutes to be seated because all of the 10 tables were full. The wait staff made us feel comfortable by going through the specials, the on-display choice of fish and the menu in detail and getting us set up with what was to be our first bottle of wine; a Reynolds Chardonnay 2006 which was excellent and that we will buy for our domestic consumption. Once we were seated, they brought us a cup of an excellent fish pate with homemade potato chips. The pate was delicious. It was so good we asked our server for another and she cheerfully complied. Regularly you can order the pate as a started which would cost an additional $6.50
For starters we shared (1) Sushi Grade Tuna Loin, crusted with Chili powder and cumin served rare and sliced with seaweed salad, pickled ginger, soy sauce and wasabi, (2) the Creamy Lobster Bisque with a dollop of genuine lobster meat on top. Both of these were delicious.
For our entrees, Ken chose the Grouper with a garlic-butter and herb sauce with a side of Sauteed Spinach in olive oil, garlic and a hint of lemon and I had the Fried Red Snapper with a curry aioli sauce with Oriental-Stir fried vegetable. The fish was excellent on both counts but the sauces were a little bit overpowering if used too much.
Overall The Flagler Fish Company was a fun and delicious place to enjoy dinner at this seaside resort and we rate it .........................3.75 Forks
Sunday Brunch turned out to be a last minute decision as we drove back from St. Augustine and decided to explore an out of the way Community/Resort called European Village in Palm Coast. This is a multi-use development with residential condos on the upper floors and shops, businesses and restaurants on the ground level.
We looked at menus for the restaurants that were opened for Sunday lunch/brunch and there were American, Italian, and Continental restaurants available and even a pizza parlor which smelled really good, but we opted for a Fine English Tea Room called Shakespeare's.
This restaurant is beautiful inside; high ceilings with intricate crown moldings, beautiful wall coverings, and perfectly appointed decor.
For starters we ordered; 1) the Prawn Cocktail, served English Style with whole cooked shrimp in a glass dish on a bed of lettuce with chopped English Cucumber and brown bread and butter and 2) The homemade Chicken Liver Pate served with a salad garnish, fresh toast points, and a dish of gourmet chutneys.
Both of these were delicious although I preferred the pate to the small sized shrimp.
Then we both ordered the Shakespeare's Afternoon Tea, which was served on an elegant English Fine China Three Tier Platter. First tier consists of 2 homemade freshly baked scones, strawberry preserve, lemon curd, and clotted cream. The second tier consists of mini pastries, shortbread, cakes and chocolates. The third tier is a selection of English Tea Sandwiches, mini savouries with seasonal garnishes. This also included a pot of English tea. We chose the Shakespeare Blend. In addition we also had a split of Freixenet champagne each. The tea sandwiches included, a delicious egg salad sandwich, a turkey sandwich with cheese, a ham sandwich with cheese and chutney and a delicious curried-chicken salad sandwich. The food, the atmosphere and the service were impecable.
We loved Shakespeare's and we think it merits...............4-Forks
Monday morning we opted to leave the Inn and go out to breakfast at Manny's, a restaurant that had been recommended the evening before by a couple we met at the Inn. Manny's was an adequate breakfast, but just a little too greasy. But regardless we ate like we hadn't eaten in 20 hours and we were starved. (BTW we had not eaten anything since a late brunch on Sunday lol.) Eggs, bacon, French Toast, pancakes, country ham, hash browns, toast and orange juice plus a little coffee. It was satisfying and the server was prompt and curteous.
Manny's deserves.............................................................2.75-Forks
We packed up and drove home shortly after Manny's. We had a nice gas broiled steak Monday evening, with a baked potato and spinach sauteed with olive oil, garlic and a splash of lime.
Dinner at home was ..........................................................5-Forks.
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