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
Wednesday, July 30, 2008
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.
Thursday, January 17, 2008
Captain and the Cowboy - Beautiful Sorroundings & Good Food too
Ken and I recently took our friends Russell and Bill out for Brunch and we decided to go to Captain and the Cowboy in Apopka. Captain And The Cowboy Steak and Seafood Grill, is a very nice Steak and Seafood Restaurant with locations in Apopka and Sebastian Inlet, Florida. The Apopka, Florida location was opened in October 2005 after restoring the historic Eldrege House, which was built in 1903.
This used to be the former location of Townsend's Plantation Restaurant.
The Champagne Brunch was an all you can drink and eat affair for a reasonable $21 per person.
The offered custom made omelettes, freshly carved Prime Rib, French Toast, bacon, sausage, and a myriad of pastries. The Mimosas were a little bit funky in taste. We felt as if they had used Tang, the powdered orange juice, and mixed it into the champagne. Not very good.
But the food was good and the atmosphere was great sitting on the veranda of this old building eating our Brunch.
Ken and Len give Captain and the Cowboy 3-Forks.
It is certainly worth a visit, but please skip the Mimosas.
This used to be the former location of Townsend's Plantation Restaurant.
The Champagne Brunch was an all you can drink and eat affair for a reasonable $21 per person.
The offered custom made omelettes, freshly carved Prime Rib, French Toast, bacon, sausage, and a myriad of pastries. The Mimosas were a little bit funky in taste. We felt as if they had used Tang, the powdered orange juice, and mixed it into the champagne. Not very good.
But the food was good and the atmosphere was great sitting on the veranda of this old building eating our Brunch.
Ken and Len give Captain and the Cowboy 3-Forks.
It is certainly worth a visit, but please skip the Mimosas.
Sam Seltzer's for Lunch? Only in December
We recently treated ourselves to lunch at Sam Seltzer's Steakhouse in Altamonte Springs.
It is a treat to have lunch there since they are only open for lunch during the month of December. I guess many people like to have their Christmas luncheons there.
It is a very nicely appointed eatery with the heavy wood trims and deep earth tones characteristic of a Steakhouse.
They have a main dining room and tables at the bar area. We were given seats in the bar area which we enjoyed because we had that area to our selves.
Our server was very helpful and attentive.
And the food was very good.
Ken had the Prime Rib entree (16 oz.) with Potato and a side of horse radish sauce. I had the Rib Eye steak (12 oz) with fries. The steaks were tender, tasty and delicious.
The experience overall was a very pleasant one.
We give Sam Seltzer's Steakhouse 3.5 Forks
It is a treat to have lunch there since they are only open for lunch during the month of December. I guess many people like to have their Christmas luncheons there.
It is a very nicely appointed eatery with the heavy wood trims and deep earth tones characteristic of a Steakhouse.
They have a main dining room and tables at the bar area. We were given seats in the bar area which we enjoyed because we had that area to our selves.
Our server was very helpful and attentive.
And the food was very good.
Ken had the Prime Rib entree (16 oz.) with Potato and a side of horse radish sauce. I had the Rib Eye steak (12 oz) with fries. The steaks were tender, tasty and delicious.
The experience overall was a very pleasant one.
We give Sam Seltzer's Steakhouse 3.5 Forks
Friday, November 9, 2007
Kobe Japanese Steak House and Sushi Bar
Tuesday night was my birthday, and Ken took me out to dinner at Kobe's knowing that it is one of my very favorite restaurants for many reasons, one of them being their incredible great quality sushi.
Kobe's is a beautifully decorated Japanese Restaurant which dedicates itself to steaks for the most part but they do an excellent job with their sushi as well.
The service is always prompt and friendly.
I will say that the dinner experience there is always superb.
The dinner started with the Beef Tataki which was raw high quality prime beef with a Ponzu sauce. (It was good but not as good as the sushi)
Then we shared the following sushi and/or sashimi:
The Clearwater Roll – white tuna fish, white fish, salmon, yellow tail tuna, raw crab, avocado, lettuce, smelt and rice paper. (Very Good)
The Hawaiian Roll – White tuna, Spicy tuna, and avocado (Very good)
The Spider Roll – Soft shell crab fried Tempura style, cucumber and avocado (Not Raw, too crunchy but tasty)
The Spicy Tuna Roll – Tuna, scallion, hot sauce and sesame oil. (We loved these)
Uni – 2 pieces of raw Sea Urchin. (This one we did not care for the texture or taste)
Scallops – 2 pieces of raw scallops (These are a delicacy)
Quail Eggs – 2 raw quail eggs on a rice ball each (Excellent raw eggs)
Dinner was accompanied by a bottle of Beringer Chardonnay 2005, Founder's Estate which was very good with the sushi.
Thank you Ken for the best birthday dinner and the best overall birthday I have ever had. I had a great time.
Ken and Len give Kobe's Japanese Restaurant and Sushi Bar, 4.5 - Forks
Kobe's is a beautifully decorated Japanese Restaurant which dedicates itself to steaks for the most part but they do an excellent job with their sushi as well.
The service is always prompt and friendly.
I will say that the dinner experience there is always superb.
The dinner started with the Beef Tataki which was raw high quality prime beef with a Ponzu sauce. (It was good but not as good as the sushi)
Then we shared the following sushi and/or sashimi:
The Clearwater Roll – white tuna fish, white fish, salmon, yellow tail tuna, raw crab, avocado, lettuce, smelt and rice paper. (Very Good)
The Hawaiian Roll – White tuna, Spicy tuna, and avocado (Very good)
The Spider Roll – Soft shell crab fried Tempura style, cucumber and avocado (Not Raw, too crunchy but tasty)
The Spicy Tuna Roll – Tuna, scallion, hot sauce and sesame oil. (We loved these)
Uni – 2 pieces of raw Sea Urchin. (This one we did not care for the texture or taste)
Scallops – 2 pieces of raw scallops (These are a delicacy)
Quail Eggs – 2 raw quail eggs on a rice ball each (Excellent raw eggs)
Dinner was accompanied by a bottle of Beringer Chardonnay 2005, Founder's Estate which was very good with the sushi.
Thank you Ken for the best birthday dinner and the best overall birthday I have ever had. I had a great time.
Ken and Len give Kobe's Japanese Restaurant and Sushi Bar, 4.5 - Forks
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