I was recently invited to dine at Tanzy’s, located inside the iPic Theaters in Mizner Park, to check out their new weekend brunch offerings. I’ve enjoyed a meal or two at Tanzy’s before but this was my first time experiencing their brunch. It was a Saturday (and who doesn’t like the idea of a leisurely Saturday brunch catching up with good friends?!?) and I was totally stoked to be able to bring my girlfriend who I hadn’t seen in a super long time to join me for this brunch tasting. With so many wonderful dining choices available in Mizner Park, you might forget that Tanzy is there unless of course, you are going inside the iPic Theaters to catch a movie. While Tanzy is a great dining option for your pre or post-movie experience, I am here to set the record straight that Tanzy should be on the top of your list for a wonderful meal to be enjoyed whether your plans include a movie or not. Case in point: the epic weekend brunch, happy hour bar bites, lunch and of course, dinner.
Tanzy’s artisanal Italian cuisine focuses on garden-fresh modern Italian flavors in an elegant, yet relaxed social environment where friends, family and colleagues can gather to enjoy good conversation, good food & creative cocktails. Tanzy’s new menu features fresh new classics alongside time-tested favorites by award-winning Chef and Chief Operating Officer of iPic Entertainment. Diners will delight in inspiring flavors where seasonal ingredients are the star in every dish, artfully prepared by melding contemporary techniques with classic Italian influences; the resulting flavor profiles are modern and unique. Master Bartender and Advanced Sommelier Adam Seger crafts an unparalleled beverage program with local beers, an expertly curated wine list and stunning farm-to-glass handcrafted cocktails.
We started off with a Bloody Mary and a Peach Bellini. Then our server Julia surprised us with this beauty. An Italian Ice Mimosa made with liquid nitrogen. Check out the baby spoon that came with it, so cute! Can you say “Wow” factor?!?
So we were off to a good start. Julia explained the menu to us and it was difficult I must say to choose because so many items caught my eye. The bread basket contained an assortment of baked items which offered a good variety, so we chose that. OMG, without exaggeration, my friend and I ate one bite of the banana nut muffin and our eyes truly bugged out. It was without a doubt the best banana nut muffin we both had ever eaten. Man, I am salivating just a little right now as I recall how scrumptious it was, lol!
Another really really fantastic item was the candied bacon. It had a slight amount of heat and the perfect amount of sweetness. Loved it! I have to give Tanzy kudos for this because try as I have, I cannot seem to perfect the art of making candied bacon.
The infamously decadent French Toast, pictured below on the left, lived up to its title. It was made from thick sliced brioche bread stuffed with whipped mascarpone and assorted fresh berries. It reminded me a little of the one they make at Tucker Dukes which I just adore, but better, in my humble opinion. We ordered the eggs benedict, which came with our choice of crispy prosciutto, spinach or smoked salmon. We chose the salmon. The rich velvety Hollandaise sauce covered the English muffin halves like a warm comforting blankie. Yum!
Next up was the burrata & San Daniele prosciutto which came with a compressed melon, arugula and adorned with beautiful fennel flowers. It was almost too pretty to eat (almost, haha)! The spinach-ricotta gnudi was calling out to us from an early glance at the menu, so we heeded the call and gave in. Oh my, this was so worth having to do extra laps and burpees the next day!
Well, we didn’t quite make it to the dessert tower, but there’s always the next time.
I encourage you to check out their new lunch and dinner menus on their website and make your plans to visit there at your earliest chance. You won’t be disappointed, I can pretty much say this with 100% confidence.
Below is a sample of some of the new menu items which include fresh pastas, mains and antipasti to share:
Beet Agnolottimascarpone-potato filling, poppy seed, black winter truffle, parmesan ($28)
Recently, Savor Our City was invited to attend the opening of the new Cooper’s Hawk Winery & Bar in Pembroke Pines, FL, a fantastic place to visit for any occasion. What a unique concept. Not only are their signature wine pairings reason enough to visit, but their culinary selections, all made in their scratch kitchen, are delivered to perfection to compliment one’s wine pairing. Each recommendation is made by their highly trained Chef and house staff along with a professionally trained management team.
Truly a unique culinary and wine tasting experience.
The Cooper’s Hawk concept includes four different components: an upscale casual dining restaurant, full-service bar, private barrel-aging room, and Napa-style tasting room with a great adjoining retail store. All under one roof.
Upon arrival, we were directed to the large Napa-tasting room which was quite impressive. For a set fee or with the wine membership they offer, you can sample their latest reserved and private label wine selections. The tasting room is a great way to learn about the wines and you actually feel like you are in a true winery tasting room.
Then came the real fun part…sampling all of Cooper Hawk’s favorites on the menu which included 9 courses, each selected with wine pairings all recommended by their head Sommelier, Emily Wines…She is amazing!
Whether you’re an avid wine enthusiast or a novice, Cooper Hawk’s has make it easy for their quests to select the perfect pairings; each food item is offered with a wine pairing suggestion labeled on the menu by bin number, as suggested by the winemaker.
My personal culinary favorites were the Candied Bacon & Artisan Cheeses, delicious award-winning Asian Pork Belly Tostadas, Fresh Pan Roasted Barramundi with Thai Lemongrass Sauce and my favorite of all….Short Rib Risotto with White Truffle Oil…OMG!!! Just to die for… And then of course to top it all off, the Cooper Hawk’s Chocolate Cake.
Their menu is extensive, so more reasons to go back time after time to experience it all. They also offer a Life Balance menu as well as a Gluten Free menu.
At the end of this memorable dining experience, along with making new friends over sensational food and wine pairings, I had left feeling VERY content and probably a few pounds heavier as well… It was so worth it.
I highly recommend Cooper’s Hawk Restaurant & Bar Pembroke Pines any time and for any occasion.
I am excited to share with you part one of a two-part series on my experience at the Marriott on Singer Island. I had been invited by the property’s PR firm for quite some time now to come experience a meal at their signature restaurant, 3800 Ocean and I finally was able to make that happen. Let me tell you, it is well worth the 45-minute drive it took us from South East Boca. Speaking for myself and I’m guessing that many of you might fall into this category as well, when it comes to deciding on where to dine, hotel restaurants may not be on the forefront of your mind with the multitude of choices that abound. Well, I’m here to set the record straight and possibly get you to rethink this notion forever more. 3800 Ocean at the Marriott Singer Island is as good as it gets and shouldn’t just be enjoyed by visiting guests, but by us local foodies as well.
The Marriott Singer Island has several dining experiences available:
3800 Ocean: Ocean views share the spotlight with South Florida’s abundant harvest at the resort’s signature restaurant. The 3800 Ocean menu reflects a “collective kitchen” inspired by the cultural backgrounds of each of its chefs – from New England and Long Island to Mexico and Jamaica – who bring their own personal influences to a rich bounty of local seafood and produce. Complementing the menu is an extensive wine list. Elegant interiors and an expansive covered patio give guests a choice of dining environments. Open for breakfast, lunch and dinner.
Kitchen Table: This one-of-a-kind experience, for groups of no more than five, takes diners with adventurous palates into the 3800 Ocean kitchen for a five-course menu created on the spot by the executive chef. The dinner typically spans three hours and is priced at $69 per person, with cocktail and wine pairings on request. Available Thursday through Saturday evenings; reservations required a minimum 24 hours in advance.
3800 Ocean Lounge: An inviting gathering spot for guests and locals, the lounge serves a casual lunch menu daily, exotic cocktails and bar fare every evening, and happy hour Monday through Friday.
Reef Tiki Bar: A casual menu of Pacific Rim cuisine is offered on the beach, complemented by cocktails handmade with fresh juices. The resort’s signature Coconut Island Breeze is served here in a fresh cracked coconut and is a popular choice at the bar’s Bubbles on the Beach happy hour. Open for lunch and happy hour daily.
Lagoon Cantina: Fresh-made margaritas, Mexican specialties and grilled fare are the draw at this poolside, Caribbean-style cantina. Open for lunch to resort guests and spa members/guests only.
Ocean Breeze Café: Starbucks drinks, pastries, salads and wraps are served to guests seeking a quick bite on the go.
In case you’re not familiar with Singer Island, it’s a peninsula (barrier island) on the Atlantic coast of Palm Beach County, Florida, in the South Florida metropolitan area. Most of it is in the city of Riviera Beach, but the town of Palm Beach Shores occupies its southern tip. The Marriott Singer Island Beach Resort & Spa is Palm Beach County’s only all-suite beachfront hotel, with the Atlantic Ocean on one side and the Intracoastal Waterway on the other, it offers a wealth of opportunities for adventures on land and sea.
3800 Ocean has a VERY extensive & impressive wine list along with a whole lot of hand crafted cocktails and bourbons to choose from. For starters, we tried the seafood ceviche and the tostones rellenos. Both were superb dishes. I could have stopped right there (along with the glass of New Zealand Sauv Blanc) and had been a happy camper, but wait…there’s more…
Even though I was already quite stuffed, I just had to make room for what has to be one of the most creative desserts I have ever had. The S’mores pot de creme. Take a look at this beauty! House Made Marshmallow, Graham Shortbread, Chocolate Pot De Crème, Biscoff Malto (OMG, Yum!!!)
After lunch, we were given a tour of the property which we really appreciated. The grounds are gorgeous and although non hotel guests are invited to dine at 3800 Ocean, you must be staying at the property in order to access these other areas:
Later this summer I will be coming back to stay overnight in order to fully immerse myself into all the amenities that this lovely beachfront property has to offer. Stay tuned for part two of this feature highlighting this hot staycation destination.
It was this time last year that I wrote about Harvest Seasonal Grill and their opening in Delray the previous Fall. Since then, I’ve been back numerous times to enjoy the creative seasonally-inspired dishes of Executive Chef Bill Ring.
I was invited to dine as a guest of The Gab Group, the PR firm representing Harvest. I brought along my long time foodie friend and newcomer to the blogging scene Patrice from @ForkAndACork. We started off with our choice of cocktails. When I saw the rosé sangria was back on the menu, I immediately chose that for my selection. I’m not ordinarily a fan of rosé, but when Reba, Harvest’s Marketing & Events Manager, first introduced this Rosé Strawberry Rhubarb Sangria last year, it was love at first sip. The key is to make sure that the glass has lots of ice and is served super chill too! Patrice enjoyed her Red Mango Apricot Sangria very much as well.
Next, we decided on a couple apps: the Thai sesame beef lettuce wraps and the sweet pea & avocado toast. The Thai beef wraps were the star of the two for me.
For the entrées, we tried the cedar roasted salmon which was seasoned and cooked to perfection! We both really loved this dish and I also really enjoyed how Chef Bill prepared the side of veggies (squash, zucchini & carrots). The second entrée was not necessarily a new dish, but the Super Grain Bowl is now being presented in a new fashion and can be found under the “bowls” section. We chose chicken as our protein but you can select the protein of your choice. The dish, in our opinion, was a little dry and needed some more of the sauce that it came with. Once our server brought us over some more and we were able to incorporate it into each bite, it was quite yummy.
The signature tray of mini desserts was brought our way to tempt us. There were so many wonderful varieties to choose from and we chose the chocolate salted caramel mousse and the walnut fudge brownie. Both were soooooo good!!!!
Be sure to check out my previous write up on Harvest Seasonal Grill to get a little more info on the restaurant.
Harvest Seasonal Grill is located in the Delray Place shopping plaza at1841 S. Federal Highway, #402, Delray Beach, FL 33483. For more information or to make a reservation, call (561) 266-3239 or visit www.harvestseasonalgrill.com.
The city of Lake Worth has a winning card up its sleeve when it comes to competing for your dinner spending dollars- a tapas bar for comfort food and board games named .
Located at 510 Lucerne Avenue, their style has a modern farmhouse flair of which TV house-flipper Joanna Gaines would be proud. 3 of Hearts offers tapas-style shareable plates and an entire wall of board games to enjoy. Specializing in elevated comfort food, they also have specialty cocktails. It’s the perfect choice for an evening out with friends as the menu is full of items which are served in 3’s.
The number three is special to the family-run operation. Simply called the ‘boss’, Robyn explained that three represents her, her sister, and the memory of her little sister. She passed away before the restaurant became a reality, but encouraged Robyn to go after her dream in the first place. “This opened the idea of the three theme, to keep my sister involved.”
At our visit to the restaurant, we started with the Wine Fashioned and White Herb Sangria. The Wine Fashioned was a fruity take on the classic Old Fashioned. The blend of red and port wines was delicious and didn’t compromise the smoky notes characteristic of the classic drink. Popular in the summer, their signature honey sage sangria was refreshing with plenty of supple fruit on the bottom.
As for the food, they have a jam-packed selection. Homemade by Chef John, they even offer the recipe to make our personal favorite, the strawberry basil jam. The Chef is also Robyn’s nephew. When it comes to working with so many of her family members supporting her Robyn said, “it’s great to have so many people you trust to put their heads together to think through an idea or problem.” It works like a family unit because they compliment each other, yet aren’t afraid to disagree. “We talk through things,” she added, “there’s no threat to challenge each other since there’s unconditional love there.”
Another signature trend on the menu is their fun flips from savory to sweet. On the savory side, we loved the oven dried tomato and the drunken mushroom duxelle jams. Served with perfectly crisped crostini, it was a beautifully plated gourmet spread. Don’t feel like sharing? Meat ragu, chicken 3 ways, or a good-old burger and a pickle are also on the menu.
Catch their weekly trivia night on Tuesday’s from 7:30-9:30. We suggest coming in early to grab a prime table outside and ordering their grilled cheese fingers (you’ll thank us later).
Hours: T-F 3pm-10pm, Sat 2pm-11pm, Sun 11am-4pm (brunch)
I had the great pleasure of being invited to the pre-opening of the latest True Food Kitchen, this one, the first to open in Boca Raton, is located at the Boca Town Center; its philosophy is simple: Food should make you feel better — not worse — and you shouldn’t have to sacrifice taste to live a healthier lifestyle. I am happy to report that I wholeheartedly concur. I enjoyed every single bite and left feeling terrific and yearning for my next visit back.
Co-founded by integrative medicine expert Dr. Andrew Weil and nine-time James Beard Award nominee for Restaurateur of the Year Sam Fox, True Food Kitchen’s progressive and flavor-forward menu is rooted in the principles of Dr. Weil’s anti-inflammatory diet and caters to foodie palates and preferences with a variety of gluten-free, vegetarian and vegan offerings for brunch, lunch, dinner and cocktails.
Based on the principles of the anti-inflammatory food pyramid, True Food Kitchen’s regularly rotating menu underscores the brand’s commitment to merging wholesome seasonal ingredients and simple preparations to let guests experience produce at the peak of its freshness and flavor.
The cocktail list is well thought out and the ingredients are super fresh and you can tell the difference for sure! On this initial visit, my companion and I tried the Pomegranate Mule and the Ginger Margarita. Thumbs up for both. (Side note: on my next visit back, I was torn between one of their non alcoholic Refreshers – the Pomegranate Chia Limeade and a cocktail. My server told me not to fret, I could have both. You can have your alcohol of choice added to any of their Refreshers & Teas to make it your special blend. I love that!).
The stand out dish for me, which I got on both my visits and will continue to come back for is the charred cauliflower. Just get it and you will thank me, I promise! We also really liked the Winter Squash Toast. The Inside Out Quinoa Burger was outstanding, and so was the service. My friend and I were sharing multiple plates and after the server described the dish as stacked, we asked if she thought we could split it. She not only said yes but offered to have them split it for us in the back. It was incredible. I had the Moroccan Chicken, which I felt could have benefitted from simmering a little longer in order to have the full Moroccan flavors incorporated. We also tried the grilled steak tacos and these were very tasting and filled us up sufficiently without feeling bloated.
I have been telling all my friends about this place, whether they have issues with inflammation or other dietary restrictions or not. It’s 100% legit. Check it out and let me know what you think.
Hours of Operation
Mon – Thurs: 11am – 10pm
Fri: 11am – 10pm
Sat: 10am – 10pm
Sun: 10am – 9pm
Brunch: Sat & Sun | 10am – 4pm
Sam Fox, Fox Restaurant Concepts
Dr. Andrew Weil
True Food Kitchen is a health-driven, seasonal kitchen & scratch bar merging nutrient-rich ingredients with a seasonal menu that rotates regularly to let guests experience great-tasting ingredients at the peak of their freshness and flavor. Rooted in the principles of Dr. Andrew Weil’s anti-inflammatory food pyramid, the full-service restaurant caters to nearly every food preference with a variety of gluten-free, naturally organic, vegetarian and vegan offerings. True Food Kitchen’s scratch bar is brimming with a wide selection of fresh-pressed fruit and vegetable juices, seasonal cocktails, wine and local beers. The open kitchen brings guests closer to its culinary craft while the outdoor patio pairs fresh food with fresh air.
True Food Kitchen is known for its healthy, seasonal fare and signature dishes like the include the Spaghetti Squash Casserole, Sustainable Seabass, Tuscan Kale Salad, Grilled Fish & Grass-fed Steak Tacos and the Inside Out Quinoa Burger, among many others. The menu also features a handful of seasonal items like the Roasted Heirloom Carrots, Winter Squash Toast, Butternut Squash Pizza and Seasonal Ingredient Salad as well as a variety of bowl options featuring a diverse range of flavor profiles including the Ancient Grains, Cashew Pad Thai, Spicy Panang Curry and the Teriyaki Quinoa.
True Food also features antioxidant-packed desserts like the famed Flourless Chocolate Cake and the seasonal Squash Pie. Weekend brunch highlights include the Smashed Avocado Toast, Sunrise Bowl, and the Quinoa Johnny Cakes. Behind the scratch bar are natural juices, teas, and refreshers all of which can be paired with organic and gluten-free spirits for a delicious cocktail ripe with flavor including the Citrus Skinny Margarita, Pomegranate Mule, Orchard Bourbon Sour and the Farmers Market Sangria.
The Kids Menu features creative, kid-friendly dishes like the Almond Butter, Banana & Apple Sandwich, Mozzarella & Organic Tomato Pizza and the Chicken Teriyaki Bowl to name a few.
True Food Kitchen at Town Center at Boca Raton features a lively dining room with 175 seats and an open kitchen designed to bring guests closer to the restaurant’s culinary craft. An outdoor covered patio will seat approximately 66 guests in season. Indoors, natural woods and vibrant, localy-inspired artwork add a contemporary touch to the earthy color scheme, natural elements and greenery, including indoor/outdoor garden basins filled with fresh herbs and spices. Eco-friendly materials are utilized throughout the restaurant, such as the hardwood floors, which are made of reclaimed wood, and dining chairs made of recycled soda bottles.
DR. ANDREW WEIL
A world-renowned leader and pioneer in the field of integrative medicine, Dr. Andrew Weil is a best-selling author and editorial director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. One of Dr. Weil’s national bestsellers,
“True Food: Seasonal, Sustainable, Simple, Pure”, is an inspiration to all dishes served at True Food Kitchen. The restaurant closely adheres to Dr. Weil’s anti-inflammatory diet and pyramid, which aims to counteract chronic inflammation and help people achieve and maintain optimum health.
True Food Kitchen is the realization of creative visionary and Fox Restaurant Concepts founder, Sam Fox, known for his passion for great food, design, lifestyle and hospitality. An eight-time James Beard Award nominee for Restaurateur of the Year, and New York Times best-selling cookbook author, Sam was recently named one of the 50 most influential people in the restaurant industry by Nation’s Restaurant News for the second consecutive year, is the 2014 recipient of the Richard Melman Innovator of the Year Award by Restaurant Hospitality magazine, and the 2015 recipient University of Arizona Executive of the Year by Eller College of Management.
I am sorry for the big gap in between posts. I have been busy growing my company. Lots of exciting things will soon be revealed. A brand new website is just one of the things you can expect to see before the end of the year, woo hoo!
For any of you who have ever been on one of our culinary tours, you probably received a goodie bag provided by one of our sponsors, Whole Foods Market, which we fill with info and offers from each of the places we took you to during the tour, plus a sample from another sponsor, Sheila G’s Brownie Brittle.
Today’s blog post will be short and sweet. I wanted to let those of you in or near the Boca Raton Whole Foods Market location know that you should make a point to stop into their new Tavern on the Glades. This full service sit-down eatery located inside the store celebrates flavor and features all-day breakfast, pub burgers, amazing salads, sandwiches and more. At the Tavern, guests can choose from 16 craft beers on tap, Sommelier selected wines and non-alcoholic beverages.
TAVERN HOURS ARE 8AM TO 9PM, DAILY
Whole Foods Market is located at 1400 Glades Road, Boca Raton, FL 33431 561.447.0000
Every neighborhood should have its favorite bar. Preferably an Irish bar. On Clematis Street in West Palm Beach, I nominate Dorrian’s Red Hand. It filled with comfort food, comfort music (Pink Floyd, the Eagles, Creedence) and big screen TVs.
It’s also filled with locals who come to watch favorite teams, listen to live music and just chill with a brew and burger. It’s an Irish-American bar without the leprechauns and shamrocks. A place you’re likely to see in the Irish countryside, except that there is music at Dorrian’s. Most pubs in the Irish countryside chase musicians out the door. The story goes that even the Rolling Stones were once banned from playing in an Irish countryside bar.
That aside, “We started building up a nice, local clientele,’’ said co-owner Danny Dorrian, a veteran New York City restaurateur who opened the eatery and pub in April 2016. “Probably one of the more difficult places I’ve done business. People here are from all over the country. Everyone wants certain things.’’
Dorrian’s menu obliges. For example, the New York City House Burger features Bush Brothers beef and is served on an English muffin, so you’re getting more beef than bread. It’s one of the better burgers in South Florida.
The thick Shepherd’s Pie is a “must have, and even if you don’t like calamari, the Amata Calamari (flash fried or sautéed) with spinach, cherry peppers and mushrooms is outstanding. If you just want to pig out, go for the loaded nachos with turkey chili.
Dorrian’s menu also has some steak and seafood items, perhaps the best French fries in South Florida, as well as year-round Thanksgiving dinner complete with slow roasted turkey, mashed potatoes, sausage stuffing, cranberry and gravy.
“Good food and good environment,’’ Dorrian said.
That’s all you want in a neighborhood pub. And Dorrian’s delivers.
Steve Pike is an award-winning food and travel writer (www.myspiketravel.com). He lives in Delray Beach, Fla.
Come for the mojitos, stay for the food. That’s my advice for guests at the new Mojito Bar restaurant at Sawgrass Mills in Sunrise, Fla. Renowned Chef Douglas Rodriguez has fused his signature Nuevo Latin Cuisine with the classic Cuban cocktail for a terrific indoor and outdoor dining experience.
Located on the edge of some of Sawgrass Mills’ more popular store, the vibrant and colorful Mojito Bar is an ideal spot for people watching, as well as lunch and dinner.
The experience begins, of course, with the mojitos. Mojito Bar has a deep selection of mojitos, led by the Classic served with DonQ Cristal rum; the robust Coconut mojito features DonQ. Try them each in Mojito Bar’s 24-ounce glass and you might never want to leave. If you’re looking to take the experience up another notch, Mojito Bar serves its namesake cocktails in a souvenir 32-ounce light-up tower glass.
Now on to the food. Start with the Smoked Pineapple Guacamole that has unbelievable flavor thanks mostly to the pineapple that’s smoked for up to eight hours before being served.
“Not your typical guacamole,’’ said Mojito Bar Manager Bar Jose Reigosa.
The Smoked Pineapple Guacamole is just one example of Rodriguez’s menu that also features dishes such as Cuban Sandwich on a Stick, Short Rib Soft Tacos (my favorite), Mojito Shrimp Ceviche and Brazilian Coconut Seafood Casserole.
“Douglas brought us a menu to match who we are,’’ Reigosa said.
It’s a perfect match.
Steve Pike is an award-winning food and travel writer at Spike’s Peek’s: The Art of Travel (www.myspiketravel.com). He lives in Delray Beach, Fla.
While on my trip to Orlando last week, I got invited to participate in an impromptu tasting by my Instagram friend Chef Matt Oakley from Tommy Bahama. It was an honor and I was so excited to meet Chef Matt and taste his food since I began following him on Instagram.
I was immediately shown the “Aloha” spirit when I walked through the doors and was greeted warmly by the hostess who proceeded to ask if I was Denise. With a big smile, I answered yes and then was asked to follow her to a table that had been set up for me.
The Pineapple Paradisio, made with Bacardi Pineapple and St. Germain Elderflower was waiting for me on my table when I arrived. As I progressed through the tasting, two other cocktails were presented. The Coconut Cloud, made with Ron Matusalem Platino, Stoli Vanil, Cruzan Coconut and Cream of Coconut and the Mai Tai, made with Flor de Caña 4 Year, Orgeat, Orange Curaçao, Lemon, Lime, Pineapple and a Dark Rum Float. Although I am not familiar with several of the above mentioned ingredients, that didn’t stop me one bit from enjoying them immensely! (Don’t worry, not all three cocktails were consumed to their entirety during my tasting)
After meeting Chef Matt and chatting with him for a bit, he told me that Tommy Bahama and their restaurants serving Island fare have been around since 1993; the first one opened in Naples, FL. Today they can be found spreading the Island cheer all around the globe. This Tommy Bahama happened to be the company’s Research & Development for their restaurants and Chef Matt works closely with their corporate chef to create some of the menu items. (The pork belly and the Peanut Butter Pie below are two of his own creations).
Coconut Shrimp..Tiger Shrimp coated in light beer batter with shredded coconut, accompanied by a Mango Chutney and Island Slaw composing of cabbage, red onion, cilantro, jicama and dressed with a lime vinaigrette. I am in love with this “world famous” appetizer dish and could eat it all day long. But today, I had to resist and just have the one-biter presented to me so I could move on…
Ahi Tuna Taco..Crispy Wonton Taco Shell, Yellowfin Tuna dressed in a mix of Soy Sauce, Sesame Oil, Cilantro, Capers, Ginger, Garlic and a hint of Chipotle Pepper. Topped with Red Bell Pepper, Scallions and a Wasabi Lime Avocado Cream Sauce. Every component of this dish came together to create the perfect bite. It was well thought out and executed. Oh yeah and so cute too! You can find these under their Appetizer section. Chef Matt shared with me that Tommy Bahama is big on sourcing their fish from those who practice sustainability. Today’s tuna that I was served was line caught from Costa Rica. All of their fish is fresh and they never serve anything more than 3 days old. Gotta like that!
Macadamia Nut Crusted Goat Cheese…Laura Chenel Chevre coated in toasted Wailea Valley Plantation Macadamia Nuts warmed in Clarified Butter and served with a Papaya Mango Chutney and Soy Glaze paired with Lavash Flatbread. The combination of Macadamia nuts, clarified butter and goat cheese was amazing and the sweetness from the mango salsa truly made my tastebuds get up and do the Happy Dance. This is an awesome appetizer dish!
Pork Belly..Duroc Pork Belly braised in Soy Sauce and Brown Sugar. Seared then served on a Brioche Toast, topped with Pickled Vegetables, accompanied by a Sriracha Aioli. I LOVED LOVED this dish. The pork belly was lean, which is a welcome change to the usual fatty pieces served these days. The combination of flavors from the sweet sauce used in the braising of the pork belly to the pickled vegetables placed on top, to the slight heat from the sriracha aioli on the finish, all had their part in creating a really tasty, balanced dish. You’ll be able to find the pork belly in sliders only during their IT (Island Time) Happy Hour, each day from 4-6pm.
Yellowfin Tuna Salad.. Brown Chile Crusted Tuna, Kale, Roasted Corn, Quinoa, Toasted Almonds, Avocado, Island Slaw, Field Greens and dressed with a Soy Sesame Vinaigrette. The tuna had a lovely sear on it and was a wonderful accompaniament to this creative version of a field greens salad.
Kona Crusted Ribeye..Ribeye Deckle seasoned with a Kona Coffee Rub, the seared in cast iron. Served on a Cauliflower Chive Mash Croquette with White Miso Butter and accompanied by a Horseradish Aioli. Just when I think I’ve had the best bite of the day, Chef Matt goes and screws things up for me by presenting this little beauty. This here is just heaven on a plate. The rib eye was cooked absolutely to perfection and melted like butter in my mouth. I loved his cauliflower mash croquette creation and the horseradish aioli. You can find this Kona Crusted Ribeye entrée on their lunch and dinner menus.
And finally…the Peanut Butter Pie..Whipped Peanut Butter, Salted Pretzel Crust, Callebaut Chocolate Ganache, Red Hawaiian Sea Salt and White Chocolate Mousse Whipped Cream. Oh my!!! Chef Matt really hit all the right notes on this one that is for sure. Loved the sweet and salty and creamy and crunchy contrasts that came together in harmony in a single bite.
I wish that Tommy Bahama would open a restaurant closer to where I live in Boca Raton, as the closest one to us here in South Florida is in Jupiter. But in the meantime, with future travel plans in the works to Orlando, you can count on my making plenty of stops back here to this one in Pointe Orlando to visit my pal Chef Matt.
CURRENT PROMOTION: All Tommy Bahama retail locations with restaurants have implemented a 20% off retail purchases with proof of a sales receipt at the restaurant, valid on the same day. So eat, shop & save all you Tommy Bahama fans. You’re welcome!
IT = Island Time, Tommy Bahama’s version of Happy Hour. Available EVERY DAY between 4-6pm where you can belly up to the bar and partake in great bites and cocktails such as:
House Wines $5
Signature wines $7
Selected beer $4
Well Drinks $4
Classic Cocktails $6
Ahi Tuna $7
Blackened Fish Tacos $6
Angus Burger Sliders $6
Macadamia Goat Cheese $5
Jerk Chicken Lollipops $5
Pulled Pork Quesadillas $5
I want to thank my friends at Tommy Bahama in Orlando for hosting me during my recent trip to Orlando. It was my very first time eating at a Tommy Bahama and I can’t wait to come back again. To visit this location:
Pointe Orlando 9101 International Dr Orlando, FL 32819
RESTAURANT HOURS & PHONE
321.281.5888 Open: 11:30 AM daily Happy Hour: 4-6 PM daily
STORE HOURS & PHONE
321.281.5886 11 AM – 10 PM Mon-Sat 12 PM – 8 PM Sun