Hello Foodie Friends,

Today I am sharing my recent dining experience at McCoy’s Oceanfront Restaurant. Located inside the Marriott Pompano Beach, the resort’s signature beachfront restaurant and lounge pays homage to its Prohibition-era namesake. Some of you may recall a post I did on McCoy’s back in April of last year when I was still blogging under BocaFoodFinds. New year, new blog and new Executive Chef at McCoy’s. His name is Eric Kaszubinski and he has been with the Marriott chain for like a gazillion years. Chef Eric was appointed Executive Chef of McCoy’s this past April and has been turning up the heat and blazing a new trail in the food and beverage scene ever since.

Chef Eric oversees the culinary execution of the resort’s food and beverage program, which includes McCoy’s Oceanfront, in-room dining and catering for meetings and events. My dining companion and I were greeted at our table by Chef Eric who took the time to share with us his journey here and how excited he is to be able to explore his creativity and applying his love of the ocean to the dishes they’re serving in McCoy’s. He goes on to tell us how Pompano Beach has so much to offer by way of fresh, local ingredients and that it gives him such pleasure to live here and to be able to give guests a taste of this great city.

Chef prepared a variety of items from their lunch menu for us to taste. While we waited, we were presented with a cocktail & wine list. After scanning the menu up and down, my eyes kept returning to the Harlemese Sangria, a beautiful drink comprised of Chateau St. Michelle Riesling, fresh fruits, St. Germain Elderflower liqueur and garnished with HUMONGOUS blackberries, fresh strawberries and mint. It was practically a meal in itself.

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The first item the Chef brought out was the local fresh ceviche. The fish changes daily and on this day, we delighted in the Corvino which sat in a bath of coconut, rum and slivered red onions (a little too many onions for my liking) served with some lovely plantain chips; but overall, the dish was very flavorful and we both liked it very much.

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Local Fish Ceviche

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Cedar Key Clams

Next item to hit our table was the Ale Braised clams.  These clams happen to come from Cedar Key and were accompanied by pork belly and a broth made with Cigar City Maduro craft beer, garlic and fennel. First of all, full disclosure, I’m not a huge fan of steamed clams (or oysters or mussels for that matter). These clams were a little bit on the small side and my companion and I decided that their choice to stay local probably had a lot to do with that. Aside from the size, the combination of flavors and the other components on the plate certainly made up a well balanced dish. We both agreed that the broth resembled something of a French Onion soup-type flavor, which we both thought was delicious.

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Strawberry & Citrus Salad

As part of its commitment to sourcing fresh, local products, McCoy’s is now home to an Urban Garden, located at the front of the restaurant, where fresh plants and herbs grow and ultimately make their way into the dining menu. McCoy’s has partnered with Tampa-based Uriah’s Urban Farm to source local products. Plants are changed weekly and Chef Eric is more than happy to guide guests through the uses for each. We  had the opportunity to sample the fresh from the garden Strawberry & Citrus Salad made with arugula, fennel, orange, pistachio, feta cheese and tossed in a citrus vinaigrette. It was very light and well composed and just screamed FRESH!!!

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Crispy Rock Shrimp Tacos

Undeniably one of our favorite items we tasted throughout the day was this scrumptious crispy Rock Shrimp tacos. Served in a corn tortilla with an avocado “butter” (I’d say a more accurate description for this “butter” might be avocado crema), jicama slaw, and tossed in a sweet Thai sauce. The shrimp are from Florida. The shrimp were cooked to perfection. They were crispy but not laden in a heavy batter. I can’t believe I’m saying this, because I’m usually the biggest wimp in the world when it comes to heat, but…they could stand to add a little heat to the sweet Thai sauce. The lovely jicama slaw would be right there to help soothe some of that heat. But believe me, this is a super delicious dish as is.

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Fresh Catch Seafood Chowder

Now, having just returned from New England, I had “chowda” on the brain. I saw this offering on the menu and asked Chef Eric if it would be ok to try his version. I’m sure glad we did. It exceeded both our expections ten-fold. It was chalk full of seafood – ground conch, rock shrimp and local catch (in this case the Corvino was used) along with sofrito (A colorful blend of red, green, orange, and yellow bell peppers, tomatoes, green onions, tomatillos, and garlic), veggies, potatoes, saffron and rum.

One other item that caught my eye, which wasn’t on the lunch menu, but was featured as a starter on the dinner menu was the local burrata, tomato jam (with caramelized red onion), fig balsamic & lemon oil. Had to have it. So happy Chef Eric was able to accommodate. Yay! It was terrific. A must-try for sure.

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Burrata starter on dinner menu 

And speaking of dinner menu: highlights from the new dinner menu include the Ale Braised Clams with pork belly, garlic and fennel (pictured above); Florida Pompano with sautéed fingerling potatoes, grilled asparagus, wilted greens and lemongrass herb butter; Farro Risotto with day boat scallops, gulf shrimp, English peas, summer squash, baby spinach and pancetta; and Lake Meadows Chicken with haricot verts, goat cheese polenta and her jus.

We concluded our tasting with the Black Forest Cheesecake, which you can have for either lunch or dinner (who knows, maybe you can even have for breakfast if you ask Chef Eric nicely enough) lol. This little masterpiece is made in house and has a delicious oreo crust and bourbon cherries. It was rather addicting.

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Black Forest Cheesecake

I want to thank Chef Eric for really extending himself and providing my guest and I with a wonderfully personalized tasting experience. One that we will remember for a long time and new memories we look forward to creating there in the future.

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Chef Eric Kaszubinski and me

Chef Eric recently rolled out brand new breakfast, lunch, dinner and happy hour menus. If you haven’t been to McCoy’s or if it’s been a while, I highly suggest you head on over and give them a try. I know there are so many choices to go, but trust me on this one, it’s a great find.

McCoy’s is located 1200 N. Ocean Blvd. in Pompano Beach, just south of the 14th Street Causeway inside the Marriott, right on the beach. For more info, you can visit their website or call (954) 782-0100.

Until we eat again…

I send you delicious wishes, xo

Denise