Squid Lips Overwater Bar & Grill

   

The name just draws you in, doesn't it? The sight of the building surrounded by water as you walk to the end of the pier heightens my anticipation for a lazy, tropical lunch. Even in the humid days of Florida's summer, a forgiving ocean breeze allows for al fresco dining.

     One item on the appetizer menu caught my eye, something I'd never seen or thought of before: Coconut Onion Chips. They were more like onion petals, but oh my, what a find! Dipped in coconut rum batter, rolled in coconut flakes, and gently fried, they came with a honey citrus glaze I used on everything on my plate. And how perfectly they paired with my Mudslide. When this cocktail arrived at the table, I felt my Labor Day getaway had officially begun.

   

     Inspired by the coconut onion glory, I ordered the Shrimp Caesar Wrap. It was supposed to contain shrimp tossed in parmesan cheese. The small shrimp were scarce, and the parmesan unnoticeable. Romaine lettuce was abundant- correction, excessive. The Key-lime caesar dressing advertised was nowhere to be found, hence my decision to use the sublime honey citrus glaze instead. It came in the company of potato chips devoid of any personality. The wrap was a veritable disappointment.

     John stayed on dry land and ordered the Pulled Pork Sandwich with hickory smoked barbecue sauce, french fries, and coleslaw. The pork was tender and the sauce savory, although John thought there wasn't enough of it. The fries were satisfactory, but the coleslaw left me dumbstruck. Sadly, I can't sugarcoat how objectionable it was. The cabbage was swimming in some sort of tasteless, milky sauce. Totally unpalatable.

   

     Fortunately, I didn't have to leave with the dreadful taste of that coleslaw dressing. We found one of John's dessert favorites on the menu, Key lime pie. My criteria for this dessert is that it must be rich, silky, sweet, with a punch of tartness that makes me pucker and smack my lips. This one had all the elements, but the punch was powerful. It put hair on my tastebuds. I wished for a little more sweetness.

     I don't know that I would return for a second visit, but if only for the onion chips and the Mudslide, I'm glad we made a stop at Squid Lips.

BB Free ©2017

Mulligan's Beach House Bar & Grill

Who doesn't love a road trip? Long or short, it always carries a promise of adventure. John and I took our first break on our trek toward Baltimore from Miami at Mulligan's in Sebastian, near Melbourne, Florida. With seven locations in the state, this one is right on Indian River Lagoon and gives you the option of reaching it by boat, docking, and stepping right into a laid back Caribbean atmosphere.

   

     I craved a frozen drink from their extensive cocktail menu, but I abstained out of respect for the hours of driving I would be doing after lunch. And speaking of the menu, it provides a wide variety, including much beloved brunch items like eggs Benedict. Also burgers, tacos, flatbreads, wraps, seafood, steak, you name it, anything you might be feeling, I believe Mulligan's can deliver. But a bold sign advertising the 'Monster Fish and Chips' repeated in several places around the restaurant, and would not be ignored, so we gave in. It was, indeed, a monster-sized slab of white fish over crispy fries with a small bowl of coleslaw. The fish was thick, the breading light and well-seasoned. John, who stands staunchly by his conviction that well prepared proteins need no embellishment, found it quite acceptable, and the tartar sauce provided unnecessary. Even I, lover of all mayo-based sauces, felt the tartar sauce would compromise the perfect meaty-crispy balance.

   

     The appetizer selections were also enticing, and in an impulsive afterthought, I ordered the Pretzel Bread Sticks. I'm glad I did. Warm, doughy, salted just right, and in the company of melted cheddar. We surveyed the dessert menu and found nothing we hadn't seen before, so we settled on what they call Key lime pie. It turned out to be an unconventional Key lime cake, two layers of cake with a subtle Key lime cream in the middle. John the Purist was slightly disappointed. He was expecting the traditional, sweet and tart custardy pie we all associate with Key lime pie. I, however, found it refreshing and original. Not what I expected, but happy to try it.

   

     Here's yet another place I wish was closer to home. The endless menu choices, the huge bar and cocktail menu, the proximity to the water, the tropical vibe are all elements that encourage patrons to become regulars. You know, like the famous theme song says, "You wanna be where everybody knows your name, and they're always glad you came."

BB Free ©2017
 
   

Seaspice

   

Take an old riverfront warehouse, refit it with an industrial air duct system painted a delicate ivory, and treat the dock roll up doors with royal blue velvet drapes. Fill the space with furniture mixing shabby chic and nautical styles, and add a well-executed global cuisine menu with emphasis on fresh seafood, and the result is a sophisticated hot spot with views of the Miami skyline. All types of vessels, some enormous, parade so close to the outdoor seating, you might feel a gentle spray in their wake.

     Even before I took the first bite, Seaspice earned my respect. When we were seated, I placed my purse and my camera bag on the floor careful to keep it out of the way. The shape of the chairs did not facilitate hanging anything from them. Almost immediately a server appeared with an elegant wrought iron floor stand for hanging shopping bags, purses, briefcases and such. While practical for everyone, I think whoever came up with this idea, is a friend to the female of the species. Already delighted with this little detail, I was psychologically predisposed to like this place. There was an instant of panic when I remembered that the food, ultimately the main factor, might not live up to expectations. Perish the thought!
     Lately we've been on a roll where cocktails are concerned. Today was a good day for me again. A very good day. I had the Kiwi Elyx, a simple mixture of vodka, fresh kiwi, ginger, and lychee, of course lychee being the selling point. This made the end of summer even brighter. Fresh, sweet, and spicy in a perfect balance. John tried the blueberry sangria made with Sauvignon blanc, blueberry, and strawberry orange. I found it light and ideal for brunch, though not quite bold enough for a full meal. It would be hard for any sangria to follow our recent discovery of Chef Adrianne's masterpiece version. It was too soon.
     We began with a yellow tomato gazpacho and a cheese souffle for appetizers. Every time I think of that gazpacho, I get a strong craving for it. It was light and full of flavor, and every spoonful felt like a fresh breeze to my palate. This is the perfect summer soup, and it was smartly garnished with tiny pieces of chilled cucumber and red onion. A perfect combination of flavors.
     The souffle was intriguing. The texture was redolent of panna cotta and the flavor so muted, it bordered on indistinct. The panic returned until I coupled the souffle with the Parmesan cream that dressed it. Suddenly, the dish came to life. I took a moment to take some pictures, and when I came back for a second taste, John had inhaled it. I didn't even get a chance to mix it with the curious tomato jam that shared space on the plate.
   

     Then came the prime rib sandwich au jus with horseradish cream. The beef slices were tender and generous, the horseradish cream was an aioli with a pleasant little kick, but the au jus part sent me into rapture. The rich, savory oil stained the bread a bright, delicious orange, and infused it with buttery flavor.
    I ordered the fish and chips, crispy, glistening Atlantic cod, potato ribbons, and classic tartar sauce. And by the way, I suppose 'classic' means the predictable mayonnaise, sweet pickle relish, and minced onion, but the Seaspice version is thick and seasoned to stand out. Not a drop was left in the serving cup.
     I consider myself pretty savvy when it comes to food. I still have a lot to learn, but I can hold my own in a sophisticated conversation about the topic. On this day, dessert blew my mind. Simply mic-dropping sensational. Both the Mango Shortcake and the Guanajo Chocolate Cremoso brought a complexity to the table that garnered special props to the pastry chef, Jill Montiola. There were elements of molecular gastronomy in these confections which showed careful planning and a drive toward experimentation and innovation. The shortcake bites came in the company of cardamom Chantilly cream dots and mango lassi ice cream. The Cremoso was surrounded by cocoa nib crumble and seaweed snow that vanished as soon as it touched my lips leaving only a playful pop of flavor.

   

     I had fun today. The surroundings were bright and stylish, my drink was refreshing and titillating, the food solid and flavorful, and dessert was a stimulating sensory and intellectual experience. I like to learn while I play, and I LOVE to play with my food!

BB Free ©2016

   
   

Crazy About You

Every server at this restaurant wears a name tag that reads "My name is ____. I'm crazy about you." I believe them. From the moment I walked in, through the meal, while paying the bill, and as I walked out, every staff member I interacted with seemed to be genuinely happy to see me.
   

     This place in the trendy business area of Brickell in Miami is not expansive in size, but it is one of the most popular venues for special events. On this particular Sunday, while I began the month-long birthday celebration, a soccer league awards party, a bachelorette lunch, and a bridal shower (for a different bride) were happening simultaneously. It's elegantly eclectic with shabby chic pieces mixed with modern furniture in neutrals and metallics.

    Pops of color are provided by Warhol-like posters of iconic figures, and a rustic chandelier made of wood branches contrasts sharply against elegant wallpaper. Outside seating is arranged on a balcony that looks upon Brickell Bay.

     The table settings include the cutest little paper bags full of toasted strips of buttered bread and dishes of olive oil and balsamic- the perfect companions for my Passion Mule, a fresh and punchy mixture of orange vodka, lime juice, and ginger beer.
 

   

   

     The menu is generous. Every entree comes with an appetizer, so I had quite a variety of samples at the table. John ordered the Serrano Ham Croquettes and the Chicken and Waffles. I ordered the Tostones and Bruschetta with Roma Tomatoes and Strawberries, and the Grilled Short Rib Benedict. The croquettes were perfectly fried, but the Serrano ham taste was hard to find. Serrano is no ordinary ham, and a croquette made with it should be no ordinary croquette. This one was.
   

     John found his chicken dry although I didn't, and he actually said Waffle House makes better waffles. Ouch! The tostones were unremarkable, the combination of Roma tomatoes and strawberries sounded interesting, but should've been enhanced by a bolder dressing. The eggs Benedict were poached perfectly, and the short rib was savory enough, but it was nothing more than a thin, leathery strip of meat on each side of the English muffin. C+ at best.
     By this time, I was quite unimpressed with the execution of the dishes even though I found them conceptually interesting when I read the menu. I hesitated to ask for dessert, but curiosity got the best of me.
   
     The dessert menu comes in the form of a table top Eiffel Tower with three small slates advertising the selections: Cappuccino flan is self-explanatory, Message in a Bottle was described as a brownie with ice cream, and the third option is called Not a x$%# Cheesecake, which apparently is something in the neighborhood of a cheesecake-flavored custard served in a tumbler with the traditional strawberry embellishment, a deconstructed cheesecake, if you will. At first glance, none of these choices caught my attention, so we thought it best not to investigate further.
     I came to find out later that the Message in a Bottle involved much more than was represented by the server's quick description. The brownie and ice cream are served in a large plate, and come with a dessert basket of ingredients such as strawberries, chocolate syrup, and whipped cream to embellish your plate as you wish. You are encouraged to share pictures of your delicious art on social media. You can also enter to win a dinner for two by writing a message and placing it in a bottle provided for you. All this theater was not even suggested at any time. Were they too busy? Was it not available? Apparently we were on a need-to-know basis. That saddened me.
     The problem with hype is that it creates expectations that are sometimes difficult to meet. I really liked this place, and would like to go back because of the atmosphere, not because the food matched the buzz. I have to learn to put recommendations in the proper perspective. One person's 'excellent', more often than not, is this person's 'just ok.'

BB Free ©2016
 

Pinchers

Timing is everything. It's stone crab season, Naples is having a festival to celebrate, and I happen to be here to crash this party. This seafood shack is the perfect place to crab-worship. It sits on the Gordon River and it's rustic and busy, and the air is thick with the chatter of hungry patrons. The server greets you while covering your table with butcher paper. When the kitchen lagged a little with our order, our waiter Jonboy (awesome name) brought us some crayons to entertain ourselves, and a spirited game of Hangman ensued. We didn't even feel the delay.
     The menu is varied, but the stone crabs get top billing. You can get the popular crustacean any way you can imagine, and some you probably never fathomed.

The scuttlebutt has it that the crab cheese dip and the crab clusters with the garlic butter and special spices are the favorites at Pinchers. Other items like the crab roll and the crab and corn chowder sounded intriguing, but I opted for the five-ounce crab cake with garlic green beans and coleslaw, and John ordered the crab Alfredo.

     My crab cake was meaty and lumpy, and it came with a tangy stone ground mustard that showcased the freshness of the crab. The coleslaw was satisfying, but the green beans lacked that punch of garlic I expected. Green beans without clever embellishment just occupy space on the plate, as far as I'm concerned. John's pasta was generous, especially the crab portion. He said the dish didn't surprise, but it didn't disappoint.

     In spite of the predictable meal, I got caught up in the crab fest frenzy. It's lovely being in the right place at the right time.

BB Free ©2015

Doc's Beach House

Every good beach has a joint where sand dwellers can walk up in their dusty bare feet, get a cold brew, a burger and fries and continue their ocean worship virtually uninterrupted. This is such a place. Rent a parasail or a jetski, walk up to get your grub, and return to the warm embrace of the Gulf of Mexico with a simple about-face.
     Doc's was the first stop on our anniversary weekend getaway to Naples in Florida's west coast, our favorite place to hangout these days.We had a sunset dinner cruise booked, so we wanted a no-frills lunch. I ordered the fried Mahi fingers basket with fries and coleslaw, and John ended up with a ham and cheese sandwich because the steak sandwich on their menu was not available. We throw little tantrums when something on the menu is not available.

     My fish fingers were actually quite satisfying, the fries were like hundreds of others I've had, and the coleslaw did not offend. That's the best I can do. John's sandwich, on the other hand, shocked me. It could've easily been a prank. Two slices of white bread, not toasted. The ham kept slipping out because there was no condiment to glue it to the bread. The cheese slices came fresh out of plastic wrappers.
     Listen, I know this is beach food, but if you're going to charge $9 for a ham and cheese sandwich, little details like toasting the bread, adding a little garlic mayo or better even, cheese that does not come individually wrapped is not too much to ask, right?
     I wasn't discouraged, though. I knew better adventures would follow on our mini vacation. This road stop would soon be forgotten.

    BB Free ©2015

Bluewater Avalon

The founders of the city of Avalon in California's Catalina Island made an inspired choice with a name that conjures visions of mythical beauty, idyllic landscapes, and the romanticism of the Arthurian legend. From my viewpoint, when you approach the island by water, the landscape and the architecture transport you to sun-drenched, lush, picturesque Mediterranean lands. What a wonderful birthday surprise! This visit will hold me for a little while until I can return to my beloved Italy.

     I like to wax poetic about the unique color of the Mediterranean Sea, but this island off the coast of Long Beach presented me with three ocean hues I never knew could coexist. I made sure to choose a place for lunch where I could watch cobalt, sapphire, and seafoam waters flirting with the rocky shore.
     The cocktail menu at Bluewater Avalon contained something called Buffalo Milk, in honor of the wild buffalo that roam on the seaside range of the large island. I had to try it, and I'm so glad I did. My 'milk' had Crème de Banana, Crème de Cacao, vodka, Kahlua, fresh whipped cream, and nutmeg, and the combination made for an exquisite and fun twist on a milkshake. John had a Ballast Point Calico Amber Ale, a beer born in his new favorite place in the world, Santa Barbara.

     I ordered the crab salad sandwich with bacon and avocado on a Brioche bun, and John ordered the fish and chips. I worried that the crab would be spicy as it often is when I order it, but this salad was refreshing and savory without the presence of pesky pepper. It combined ideally with the lightly seasoned chunks of avocado, and the crispy bacon gave it all just the right amount of saltiness. It was big and messy, and I licked my fingers after every bite. The fries were fresh fried, thick and meaty. Didn't even leave one in the basket.
     John didn't find what he was looking for in his fried cod and fries. He's decided to give up on that dish for a while. He finds it bland no matter where he orders it. This fish was meaty and fresh and perfectly fried, and it came with the creamiest homemade tartar sauce, but you see, John won't indulge in accompaniments. Flavor shouldn't need crutches to show up, he believes. I can see his point.
     Have you ever sat somewhere in the world and found yourself taking in the deepest breaths from marveling at your surroundings? It's the experience of oneness with Divinity. For someone as tightly wound as I am, places like Catalina Island are soul therapy. 

BB Free ©2015