November 4, 2022
What better way to celebrate a nine-monthaversary (yes, nine months) than with a nine-course meal expertly crafted by Chefs Jerrel, John, David, and Diego? Each course was tied to a charity and composed with artistic thought, deep-rooted meanings, and the customers in mind. If I could only use one word to describe each course, it would be: exquisite. The concepts and meanings were inspirational and creative.
I like to say that I have a refined palette, so I came in with high expectations. When I closed my eyes, I could see the colors flourishing and popping like in the animation Ratatouille. The courses touched my palette, my stomach, my heart and my soul. It truly is a way to the heart.
Overall, my partner and I enjoyed each course to its fullest and the entire Central America and Caribbean theme flowed very well. If you have ever eaten a multi-course meal designed by the chefs themselves, each dish dedicated to a particular reason, you would know what you are in for.
We loved the atmosphere and the setting. We got the best seat in the house, the one closest to the action, but the restaurant smelled great and the temperature in there was perfect. The music set the mood and we even got to talk with all four chefs and joke around with them. We loved their character. What a spectacular evening to remember. Each concept was motivated by his background, culture, experiences, and memories which brought a sense of family, home, and togetherness – something I love about this fine dining experience. It was not snobby and stuck up, not overly fancy, but warm and welcoming. Expression. Excellence. Execution. Perfection. It has been a long time since I have been satisfied eating at a restaurant, when I prefer a home-cooked meal.
The amount sufficed and I did not feel overly full nor hungry. There were good vibes for the entire night, and we left happy. Food like this brings people together and brings joy for all. For chefs who graduated the Culinary Institute of America in 2018, they did a fantastic job. I appreciate them opening this restaurant and my partner and I look forward to visiting again every 3 months they change their menus! What a spectacular experience!
Now let me walk you through each course.
Course One
Country: Puerto Rico
Title: Isla Del Encanto – “Island of Enchantment”
Charity: JED Foundation
Description: Bembe Mofongo Con Chicharron with Sauteed Crushed Garlic Atlantic Shrimp Topped with a Salsa De Chocolate Blanco
What is Mofongo? I didn’t know, but I knew what plantains and chicharron were. Mofongo is made from fried green plantains mixed with garlic and chicharron. At first glance, this dish was simple, but aesthetically pleasing. The composition was well balanced. The smell was light, but I could tell it was savory. I had never tried Mofongo before; however, after taking my first bite, I really enjoyed the subtly in sweetness from the plantains and the crunchiness and saltiness from the chicharron. The shrimp was very refreshing and cooked just right for a first course appetizer as well and the exact placement of the cilantro was eye-catching and gave the entire dish an umph. Temperature overall was set just right after the chef explained the dish and meaning behind it. This course certainly was well thought out and wet my palette, preparing me for what was to come. The sauce was also delectable and savory, not too sweet, which is to my liking. It was served with a spiced rum drink that had fresh squeezed pineapple and orange juice. I’m sure I’m missing something else, but it was great to drink this bright drink with the dish.
Course Two
Country: Dominican Republic
Title: Hermano – “Brother”
Charity: ;IGY6
Description: Pan Seared Mahi-Mahi with a Pineapple Rum Glaze over Toasted Coconut Cream Soup Topped with Grilled Lemon, Charred Rosemary, and Oven Roasted Coconut Shavings
Wow. Just wow. Like my partner said to the chef, never have I ever tasted such a savory and not overly sweetened coconut soup. It was a welcoming delight. Let’s start with the composition though. I loved the choice of the bowl – the shape, the size, the color. It had the perfect amount of negative space that allowed our main subject to pop out. The dish smelled so fresh with just the right amount of savory sweetness. You could smell the fresh coconut and the charring. The charred lemon with rosemary was as aesthetically delightful as it was satisfying to the olfactory senses. The consistency of the soup was neither too thick nor too thin. I really enjoyed the oven roasted coconut shavings within the soup. It was not overbearing. The 24-hour marinated Mahi Mahi was not fishy at all, was super tender, and had a natural sweetness from the marinade as I took each bite. Although the lemon and rosemary were only for looks and the chef requested that we do not eat it, I still tasted it. It was so a great addition! It complemented the coconut soup and the mahi mahi.
Course Three
Country: El Salvador
Title: Cuscatlan – “Land of Precious Jewels”
Charity: Hope Hits Harder Children’s Cancer Foundation
Description: Golden Amber Pork Belly Chicharron Pupusas with Curtido & Mi Vida Salsa Roja
First, I must mention that I have the same exact plate this dish was served on, which made me very happy. I love taking photos of food on this plate. So what is a pupusa? The family of my partner’s co-worker is from El Salvador and she had summarized what pupusas were but what I tasted wasn’t what I expected. I guess they are similar to corn pancakes but this dish exceeded my expectations. I could smell how savory the salsa was. Although I would say if the chef was making this personally for me, I would tell him to kick it up quite a bit with heat, but I understand that other people do not eat quite as spicy as I do. The pork belly was not overly fatty, but was tender and melted in my mouth. It was proportioned well inside the pupusa. The pupusas felt flakey but solid to the bite. Delicious. The curtido, or in my layman’s terms – cabbage slaw – was so refreshing and balancing to the pupusas. Overall, it worked well with the plate.
Course Four
Country: Baja California Mexico State
Title: Oasis Del Oceano – “Ocean Oasis”
Charity: American Diabetes Association
Description: Jicama Chayote Aguachile Tostadas Finished with Coriander & pickled Shallot
I felt like I was eating tapas. It was a joy for me indeed. The chef carefully placed mini tostadas with shrimp and jicama bites with dollops of sour cream and avocado. Each bite was scrumptious! The tostadas were perfectly crunchy and not too hard nor soggy. The flavors had some light acidity that I certainly approve of. The dish it was served on was certainly eye catching and pleasing. If I were to ask the chef to personally make this dish again for me, I would say – go for it and add super spicy peppers. It would certainly turn out well with that heat. To top it off, we got to also enjoy a fresh michelada with some Modelo and an effervescent fermented pineapple concoction, I believe rimmed with tajin and chamoy. A perfect balance to make this dish light yet delectable and refreshing with a tad of zesty fragrance.
Course Five
Country: Puebla Mexico
Title: El Nido – “The Nest”
Charity: Hilarity for Charity
Description: A Bed of Nopales and Poblano Peppers in Salsa Verde with Crema Dollops featuring a Cumin, Coriander and Pistachio Crusted Lamb Lollipop Topped with Fried Shallots and a Quail Egg Yolk
The chefs did a fantastic job. “The Nest” was extremely elegant with the choice of pottery, the color balance, and the set up. The smell made my mouth water. The lamb chop was melt-in-your-mouth delicious with that cumin, coriander and pistachio crust. It was seasoned perfectly to accentuate the natural flavor of the lamb, not too gamey. Cooked to a perfect medium rare, which is how I believe any lamb should be cooked. It was so good that I cleaned it up to the bone. No judgement there. The nopales – cacti – were so palatable. The texture was not overly softened and the flavor was saporous. The fried shallots on top were a perfect crunch and hint of freshness to the mix. I spread the quail egg yolk on top of the lamb, which made it so creamy and delicious and refreshing with the salsa verde. I am running out of adjectives to describe just how exquisite this dish was to me. Overall the dish was succulent and mouth-watering.
Course Six
Country: Yucatan Mexico
Title: Chaac Uayab Xoc – “A fish god and the patron deity of fishermen”
Charity: Jordan Thomas Foundation
Description: Seared Ocean Fresh Scallop with Charred Roasted Poblano Cream Sauce Topped with Vieira Cream Foam and Fire Charred Scallions
I just want to swim in the ocean. The Chef created a masterpiece for the ocean. I did tell him that if I were to ask him to make this dish specifically for me, I would love for him to feel free to make it super spicy. He did his best with his customers in mind. Let me take a moment to just say, I love pottery, and I cannot help but compliment all the Chefs’ choices in pottery for their display of art. Let me applaud them for that. This dish was an ocean masterpiece. I could not describe it better. The choices in color and composition were beautiful. I just wanted to drink the Charred Roasted Poblano Cream Sauce. It was perfectly creamy, slight hint of heat that just teased my tongue, but definitely a slight sweetness and savory. The kiss of the torch worked perfectly with the scallop and scallion. The touch of caviar worked well with balance and texture, as well as composition. It made it rise a bit more. The charred scallion gave it a brightness on top of everything else. I tried to put a little bit of everything in each bite and that was super yummy. If I could lick the bowl, I would have. Well, I could, they said no judgment, but I was trying to be appropriate for the setting. That would be a compliment, however. I also have to say that my partner loved the Vieira Cream Foam so much that she stole some from my bowl. Unfair.
Course Seven
Country: Jamaica
Title: Boonoonoonoos – Special Person
Charity: Pink Warrior Angels
Description: Quarter Day Braised Jamaican Jerk Oxtail With Sauteed Hammock Stock Cabbage Terrine & Pan Seared Plantains Topped with Caribbean Honey Coconut Cream Sauce Froth
Let me say something. I have high expectations when it comes to Jamaican Oxtail because my partner introduced me to some that her auntie from Jamaica taught her to make and it was delicious, although not Jerk. This Oxtail was super tender. Both my partner and I approved of it, although it could use some more heat. Obviously, I am a little to addicted to heat. The chef said he would have loved to add more heat. I loved the layout with the edible flower petals. It added some nice color to the dish. The plate was perfectly balanced for the color of the oxtail itself and the cabbage. It was not overwhelmingly contrasted. The Jerk adding a little kick but was very savory and the Cabbage was an excellent and lighter balance to the dish. The plantain added a little sweetness to balance the kick from the jerk furthermore. Overall, I was pleased with this course, but I cannot say it was my favorite oxtail dish from Jamaica, and I am sorry about that but my dish my partner made, although different, stole my heart. This dish was dedicated to Grandma Nancy of one of the chefs, and the way the cabbage came out reminded me of my grandmother’s cabbage whom I miss so much. It really brought me home and even my partner said it almost brought me to tears. Professional, right?
Course Eight
Country: Dominican Republic
Title: Morir Sonando – “I’ll Die Dreaming”
Charity: The Trevor Project
Description: Fresh Squeeze Naval Naranja Sweetened Condense Vanilla Sorbet
If the sorbet does not alter its shape after an extensive explanation and me taking my time to take a million photos of it on my phone, then voila, it’s a well-done sorbet. Just kidding. That doesn’t define a well-done sorbet. It was made with condensed milk and evaporated milk with no added sugar because to the chef thought it was sweet enough on its own, and I agree. The naval orange flavor was apparent but not overwhelming throughout the sorbet. It was a great transition to dessert. The sorbet was light and creamy, still cold and kept its structure. The honey and salt candied pecans at the bottom were delectable! Personally, I never choose to have pecans because I am not really a fan of pecans, but they were perfectly candied and hands down, I loved them. Overall, it was also very well balanced and proportioned.
Course Nine
Country: Puerto Rico
Description: Pineapple Rum Cake with a Pineapple Meringue on Top Garnished with a Cinnamon Stick and an Edible Flower
Dessert is unfortunately my least favorite course regardless of where I am at because I do not tend to care for sweets; however, this dessert was phenomenal. It was a different dish than what was set on their original menu, but it was elegant, bright, and delicious! It was set like a sponge cake, which is funny because recently my partner made a sponge-like almond cake and my mom was talking about making sponge cake. Isn’t it funny how the world goes around and some things happening in your life align? It was a moist cake, and the meringue was not too sweet. It smelled of fresh pineapple and was plated very tropically as if it was saying, let’s end tonight on a good note. Overall, it was not overwhelmingly sweet, and the acidity of the hibiscus, clove, and star anise margarita helped balance it.
Thank you, Chefs, for your exquisite nine-course meal and a wonderful memory for the books. We’ll see you soon with your new menus!