This restaurant is unlike any other place that you’ve been to in the Coral Springs area. It is laid back and exudes a great laid-back attitude, excellent food, great atmosphere with friendly efficient service.
This was our very first visit to what I would call a slightly eclectic restaurant in Coral Springs. We arrived a little early for our Saturday evening reservation to check out the area and outdoor seating. The setting kind of reminded me a little bit of DADA in Delray Beach. The outdoor area had quite a few tables and was adorned with strung-up lighting and colorful murals. You can tell that this area comes alive when the weather cooperates. The music selection was right up our alley for dining, contemporary rock-themed, at just the right volume. “Sounds caress my ear” Zoso
The setting inside was very intimate, eclectic, and cozy. On this visit, the weather was not cooperating so we took a table inside. After being seated our server Jordan who was very attentive throughout the evening walked us through the menu. He gave us time to review the small but extensive menu offerings. It became immediately obvious that Chef Keith Blauschild has a knack for creating interesting pairings that work.
For our drinks, we both opted for the Red Sangria which Jordan advised us was made with a touch of cinnamon. This was a first for both of us and yes, was it delicious! It kind of transformed the Sangria into an apple pie.
For our starters, we ordered the PEI Mussels made with fine herbs, garlic, white wine & Pernod sauce and topped with a toasted piece of Focaccia bread. We also ordered the Crawfish and shrimp Cakes which are served with Creole Remoulade, and Pickled Swamp Cabbage (hearts of palm). I could not get enough of either; the marriage of flavors was out of this world. The cakes were loaded with chunks of shrimp and crawfish. One bite was better than the next and the serving sizes on both dishes were incredible.
For our entrées, Doris opted for the Tamari-Honey Glazed Short Rib that is served over Wasabi Mashed Potatoes and accompanied with Cranberry Mostarda. The meat was melt-in-your-mouth tender and the explosion of flavors was just as good if not better than appetizers. “Mmmm yummmm, from now on I absolutely must have my mashed potatoes made Wasabi style, please.” Was a direct quote from Doris. I on the other hand was torn between the KFC (KOREAN FRIED CHICKEN) and the Special Pork Schnitzel. I asked Jordan to surprise me and make the choice. So, Pork Schnitzel it was, and boy was it delicious! Served with Braised Purple Cabbage, Potato Dumplings, and an Apple Demi you could not conceive a better pairing of flavors and textures. Thank you for the great choice Jordan.
After reviewing the dessert selection we went right back to Jordan for his recommendations for the Double Chocolate Brownies and the Blueberry Cobbler both a la mode. I hate to repeat myself but I have to. DELICIOUS!!!
The wine list is sure to fit most tastes. As their name implies, wine plays a big part. They “present all the great wine-producing regions, plus the under-marketed wine-producing areas of the world. They also boast an extensive Saké collection and offer a rotating variety of craft beers from around the world”.
“As for the food, the website says they are classified as New American, but Global Flavors or World Influenced better describes the depth and variety of our food choices.”
Overall, our drinks, appetizers, dinners, and desserts were served promptly by excellent staff. We loved this cute little funky, artsy place with a great environment, food, and super friendly staff. We will be back soon for sure!
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