This organic restaurant is on A1A in Melbourne Beach, FL an area rich in tourists and retirees. The unexpected breezy & cool temperatures signaled a wind of change.
The ambiance- many a restaurateur dealing with a strip mall space should take note. A surprising large space is split between the restaurant and the organic/healthy food grocery of the same name. The dining room takes you to another place entirely with darkened lighting, hard wood floors and the sounds of waterfalls framed in rock walls. Doesn’t quite take you to the amazon but certainly removes you from the sand and asphalt just a few hundred yards away.
This is remarkable considering you have just parked in a lot shared with a thrift store and a beach bike rental. Several major hotel chains have locations within a mile or two, so the clientele was familiar. Yet, my wife and I were cautious going in. Confined to eating gluten free by my gluten intolerance, the Jungle was highly rated in my GF app.
The food- Prior to ordering we were presented with small spoonful-sized metal cups of free soup samples. Shockingly, all 4 were gluten free. 3 were spectacular, thick, creamy and full of fresh homemade flavors. White Bean chili, creamy leek and the seafood/shrimp bisque were the stars. The corn beef & cabbage was a bit too spicy for our taste. GF soup in a restaurant is rare indeed.
We started with the Gluten Free version of the Bruschetta appetizer. The Udi’s GF toast points were a perfect choice for this unique blend including avocado and homemade basil pesto. Different and wonderful.
I enjoyed 3 Caribbean fish tacos loaded with cheese and sour cream. Very skeptical of any fish menu item where the actual variety of fish is not specified, these were delicious. The fish portion was not abundant but adequate.
My wife loved the stuffed chicken breast grilled with lemon and white wine. We eat chicken as a staple food at home. Whenever you are pleasantly surprised with a superior version of a familiar item, it is memorable. Juicy, moist and a perfect blend of flavors. Sampling freshly cut portions from her plate of the chicken, baby spinach and cheese was out shined by the tomato. Most often when a warm dish has tomato included, it is cooked down to a mushy but tasty component. This chef was wise enough to serve the tomato at the same temperature as the meat and spinach, yet firm, ripe and full of turgor pressure. A spectacular example of the flavors perfectly complimenting each other.
The staff was attentive, professional and seemed genuinely committed to their mission as I perceived it, to serve organic, healthy meals for the right reasons.
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