Couldn't believe we were dining in Cape Coral! Chef Todd amazed us with a memorable meal tending toward a Pacific Asian cuisine. He runs the kitchen impeccably, and his other half Anita, runs the front with precision.
I always order a lot of items on a first visit, so we got 4 appetizers and 3 entrees. All were delicious and delivered in flights as we requested, without a single flaw. Plate presentation here is the best I have experienced anywhere. Each app and entree is a true work of art. Most entrees came out served on beautifully folded banana leaves.
Several of the items we enjoyed deserve special mention:
Eggplant pesto. Much in the tradition of an Eggplant Parmesan, but with crispy eggplant on the outside. The marinara sauce inside rivals that of any great Italian house I've ever been too, very flavorful and full of nice texture.
Calamari. Presented in a way like you've never had it. Rolled tube portions are presented pan sauteed with a very nice sauce that accents the protein perfectly.
Bangkok Prawns. Very plump and succulent large prawns presently so as to make them look too pretty to eat. Crispy on the outside and propped up on a skewer as the centerpiece.
Chilean Seabass. Best quality I've had anywhere. He sources his fresh, yes fresh (not previously frozen,) from Hawaii. It's almost unheard of to get that species fresh. Melts in your mouth, and not the little portion you find elsewhere.
Monchong Snapper, blackened. This was my personal favorite dish of the night. A perfect and durable crust of blackened spices and herbs on a species of snapper I never had before. Again, he sources it from Hawaii. It has the delectable fat content of something like Black Cod (Sablefish,) but not quite that heavy, and it adapts perfectly to blackening. This is definitely not the potentially dry and very lean flesh of a normal snapper. I will choose that again for sure next time we go there, which will be very soon.
Most of the entrees come adorned with edible Dendrobium (orchid) blooms. The hashes and sides are very imaginative and vary dramatically from the overused zucchini mixes, mashed potatoes or standard vegetable medleys usually found along side the proteins. One side I particularly remember was the pineapple jicama slaw, very yummie. He also uses peppadew chilies in his sides on several of the dishes. This was my first time every tasting this particular pepper on a plate anywhere. They are delectable and full of flavor, with lots of sweet fruitiness and barely a touch of heat. I have since ordered seeds to grow myself.
This is a restaurant that will endure the test of time and only get much more well known. Hospitality is exceptional, the atmosphere is attractive and quiet. Oh and the desserts.. Well that could be a separate review in itself. Suffice it to say they're made in house and consist of luscious confections you've never seen presented that way before. Portions of everything are generous and even I could not finish everything, and that's saying something. Also, they have put together a pretty darned good wine list. Although not extensive, they are good varieties and very reasonable prices. No triple mark-ups on his list like you often find elsewhere.
Pride and attention to great detail are very evident here, and I can't imagine anyone coming away with any kind of disappointment. Kudos to Chef Todd for operating way outside the box in most outstanding fashion!
P. S. The bad review a few down from this one is obviously from a very envious and concerned competitor, and I don't blame him a bit for being concerned..
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