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

Burger & Beer Joint

     John's relentless quest for blue-chip burgers seems hopeless to me at times, but his determination pays off occasionally. Today he was successful. Even I got excited looking at the menu- the witty names for their signature burgers, the inspired combinations, the extensive selection of ingredients to help you design your own creation. The Joint shows serious reverence for burger worshipping.
 
     I decided I would try one of their signatures, but I couldn't decide if I wanted the Sympathy for the Devil, the Freebird, or the Wild Thing. Are you getting the theme? I finally chose to "rock 'n roll" with the Wild Thing, half a pound of bison meat on a brioche bun with blue cheese, garlic aioli, and my new friend, tomato jam. The burger was cooked to my specified medium, and the combination of the strong blue cheese with the subtle, sweet tomato jam made every bite a celebration of flavor. For the duration of the meal, I wanted to put tomato jam on everything. My burger came with a side of rich and savory duck fat fries.
    John put on his hard hat and built his own. He chose his classic beef, cooked medium, bacon, red onion, and American cheese, accompanied by onion rings. A wide smile appeared on his face, and his eyes lit up after just the first bite. When Hubby is this pleased with his food, the meal takes on a whole new hue. The side element consisted of four enormous onion rings barely touched by batter and gently fried, which made them a light complement to the headlining burger.
     And I would be remiss not to make a parenthetical note about The Motherburger, a manhole-sized ten pounds of premium Angus beef with lettuce, tomato, onion, and pickle. If that's not a complete burger for you, there is the option of adding cheese, toppings, and sauce. The price is $125, but if you can finish it within two hours, it's free, and you can save the money for cholesterol medication. May the Force be with you.
   
     Dessert presented us with two options- The King, Fried Twinkies, or Maroon, Fried Oreos, both accompanied by vanilla ice cream and chocolate sauce. We chose the Twinkies and were not impressed. It seems the creamy center melted into the cake when fried because I couldn't find it. In fact, I didn't even taste the cake. It was more like chunks of fried dough. A hot/cold/sweet combination always provides some satisfaction at the end of a meal, but this dessert didn't match the quality of the burgers. That's okay, though. The burgers are so good, its forgivable.
     B&B has made an undeniable commitment to offering quality burgers. They want you to love your burger experience, and they want you to come back. Done and done.

BB Free ©2017

Bocas Grill

Looking through the menu at Bocas brought back memories of my decade in Venezuela. That was a long time ago, when that rich, beautiful country could be traveled and enjoyed without the burden of political upheaval, the disturbing reality currently unfolding in those parts.

    

A breakfast platter seemed like a good choice to sample a variety of items, so I picked the arepa, steak, eggs, and grilled white cheese combination. Arepas are the daily bread of Venezuela and Colombia, but also feature prominently in Panama and Ecuador. They're made of cooked flour, and if done right, as they were today, they're doughy on the inside with a toasted crunchy shell.

     The steak was well seasoned, and the slice of white cheese was grilled, which brought out its natural saltiness without overwhelming. The eggs missed the mark on the first try. The yolk was overcooked and dry, but David, our amiable Lenny Kravitz-lookalike server, was quick to replace them with perfect sunny side ups. When that velvet yolk broke, it spilled its goodness on the dense, meaty arepa, and all was well in my world.
   

     My friend Kim ordered a stuffed arepa called Catira or 'The Blonde', filled to bursting with savory shredded chicken and American cheese. She added a little pepper for spice, but I thought the chicken was well seasoned without it, and combined effectively with the mild cheese.
     The food was flavorful and satisfying, and prepared with care and creativity, but the motivation for my visit was their milkshakes. Yes, their milkshakes. Sounds too simple, right? Hold on.
     The menu offers three options: Dulce de Leche Churros, Oreos and Churros, and Nutella. Not an easy choice to make, but we finally went for the Dulce de Leche Churros. What arrived was a tower of sweets that can only be conjured in dreams... or nightmares, depending on your taste. The base is a thick dulce de leche shake, as promised, in a mason jar smeared in all the right places with sticky, caramelly dulce de leche and crushed vanilla oreos, and glued onto a plate with more of this delectable mixture. Over the rim of the jar sits a perfectly crunchy round churro, then a scoop of vanilla ice cream topped by another churro, all of this dripping in syrup.
     I don't advise that you tackle this dessert on your own. Make sure you have a friend to help you, and possibly consult your doctor before attempting it. But if you're healthy and willing, it's worth every sugary bite.

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
 
   

Leopold's Ice Cream

In 1919, three brothers from Greece brought hand-crafted ice cream to Savannah, and the people of this charming city, and its visitors, remain faithful. At all hours of the day, long yet fast-moving lines fringe the street where iconic Leopold's stands. It has a '50s vibe, and the menu offers fountain classics, freshly baked pastries, and café items for those who wish to make a meal out of the experience.

   

    But the magic is in the ice cream, without a doubt. By the time I discovered what the flavors of the day were, John was already in line and out of sight while I saved our table, and I couldn't change my order from pistachio to the Dutch Utopia, chocolate ice cream with chocolate chips and orange candies. Or the Savannah Socialite, milk and chocolate ice cream with bourbon infused caramel and pecans. Now, don't those sound like a lot of time and love were put into creating them?
     My regret soon evaporated when I got the first taste of my pistachio. Not only was the flavor distinct and rich, but I didn't have to dig for the pistachios. They were everywhere, every spoonful covered in chewy nuttiness. John had classic chocolate, and once he started his gentle shoveling, he didn't come up for air until the cup was empty. I can safely assume he liked it.

   
     We did sample the Leopold's Club sandwich from their café menu. It had good ham, turkey, and bacon, but it wasn't any different than the sandwiches Mom made hastily to put in our lunchboxes. It didn't really matter. We weren't there for the sandwich, were we? It's all about the ice cream, and for good reason. Had we spent more time in Savannah, I know Leopold's would have been a daily stop in our gastronomic tour.

BB Free ©2017

McConnell's Fine Ice Creams

     Ever since our return from Italy four years ago, John and I have been in search of gelato made authentically outside of The Old Country. Our Quixotic quest may not have yielded great results as of yet, but the journey has had its enjoyable moments, McConnell's being one of them.
     McConnell's is on State Street in trendy downtown Santa Barbara, California. Founded in 1949, they have stores only in the West Coast at this time, but I'm crossing my fingers all the way from the other coast for speedy expansion.
     Their ice cream is made in small batches, with sustainable and organic ingredients provided by local farmers and artisans. This attention to detail results in finely crafted ice creams with bold yet balanced combinations of ingredients, well-defined flavors, and perfectly textured density.
     I counted 32 flavors on their list, and Olive Oil and Salted Almonds just screamed to be tasted. I figured whatever I felt about this combination would be a benchmark for all the others. When something has two flavors, my expectation is to be able to taste each flavor separately and for the mix to be harmonious. I asked for a sample, and that's exactly what I got. The almonds softened the olive oil's potentially overbearing presence, but it was certainly there.
Emboldened by the execution of this risky flavor, I ordered the Churros con Leche and the Salted Caramel Chip with hot fudge and salted chocolate covered nuts. I went too far. The salty elements were delectable, but they cast such a shadow over the Churros con Leche, I forgot it was in my cup until I was almost done. By then, it was too late to assess that layer of flavor. It still made it into my list of top ten favorite ice creams.
     John had the Dutchman's Milk Chocolate and the Sea Salt Cream and Cookies. He actually waited for a fresh batch of waffle cones to be ready so he could have his warm. He went into transcendental meditation mode when he ate his ice cream, so it's clear that he had no objections.
     There's a special place in our hearts for small scale merchants that take pride in providing quality products and services, a lost art in this the age of the conglomerate. McConnell's is such a place, and supporting these family businesses while enjoying their delicious offerings is how John and I like to help the economy.

BB Free ©2015

Talavera Cocina Mexicana

The mention of Spring Break conjures images of college students gone wild. The mischievous merrymaking, the abandon, the regrettable choices, dare we say, the debauchery. But you know, us elementary school teachers experience our own psychological rush during that short respite between testing season and the chaotic end of the year. It's hard to put into words. It's a sense of freedom akin to the feeling of cool water on your skin when skinny dipping. By the way, is that still a popular Spring Break activity? No matter. It's refreshing and it's thrilling because you know it won't last long.
     While I don't partake in the bolder side of the revelry, this year's Spring Break gave me an opportunity to indulge in a few of my favorite activities- tinker around the house, catch up with friends, and explore new restaurants. My friend Claudia is in the top three of my list of favorite dining companions. Claudia just knows food. She's traveled the world, hangs with chefs, and is a killer cook herself. In fact, I've often said she should be writing this blog. Ironically, though, she is one of my strongest supporters and faithful cheerleaders in this writing journey.
   

     This time we decided on upscale Mexican food, a cuisine I can only enjoy at a very high level of quality. I'm a Mexican food snob. Talavera resides in Miami's bustling area of Coral Gables. The space is bright and sleek with oversized blue and white ceramic vases providing pops of color. The menu is not overwhelmingly long, but it's a good representation of classic Mexican fare.
   

     Claudia gave up alcoholic indulgences for Lent, but insisted that I try a cocktail without the burden of guilt. So I did, and it was a good decision. I ordered the Flor de Pasión from their all-Margaritas specialty cocktail menu, a refreshing mixture of hibiscus, passion fruit, lime juice, and tequila. It was all that I seek in my spirits, a sweet, jaunty, fruity drink with a gentle spike that interacted quite well with the salty rim on the glass.

   

     They start you with a basket of crisp blue corn tortilla chips and two dipping salsas, tomato and tomatillo, both too spicy for me, although I tried the tomatillo and found it delightfully sweet until I felt the kick. We ordered a bowl of guacamole, which came garnished with pork rinds, definitely an inventive twist. The guac gifted my mouth with a fresh pop of spring in every bite.
     Claudia ordered the green enchiladas, filled with pulled chicken, surrounded by their peppy tomatillo sauce, topped with lettuce and crumbled cotija cheese. A simple dish, with mild flavors that come alive with the saltiness of the cheese. We thought the chicken was just on the side of overcooked, but the sauce provided a savory moisture to compensate for the slight dryness.

     One particular traditional Mexican dish that has always intrigued me but I've never tried is Cochinita Pibil. I've heard Rick Bayless, a popular American chef who specializes in Mexican dishes with a modern twist, speak of it on TV with contagious excitement, and this was the day that Cochinita and I would be properly introduced. It consists of slow roasted pork wrapped in banana leaves and cooked in citrus juice, which results in a savory sweet explosion of flavor. This is not your average pulled pork, folks.
     The succulent Cochinita Tacos brought some friends to the party besides warm soft tortillas. Savory rice and black beans prepared well enough to impress this tough Cuban expert. Also invited were more fresh guacamole and strips of pickled tomato so tangy, even Cochinita puckered up with delight. Some meals just make you happy.
   

     Our dessert choice was the perfect ending note to this delicious adventure. Churros con Chocolate Abuelita, six classic thick sticks of perfectly fried dough, crunchy on the outside, soft on the inside, sprinkled with sugar, presented with a Mexican chocolate dipping sauce and fresh whipped cream. Claudia was in such rapture, I almost felt the urge to give her some privacy while she indulged.
     Good company is a key element in a satisfying dining experience. Good company in addition to good food create a spiritual moment for me. On this day, I had both in spades.

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