Just got back from a night in Ft. Lauderdale to see an old friend of mine-King Tut. Still looking quite good. Must be that warm ocean air. We dined at Eduardo de San Angel and really enjoyed it. It's not exactly your standard enchilada and refried bean mexican. I'd classify it as upscale Mexican with a Florida twist. The menu reminds me of one of my all time favorite restaurants-Frontera Grill/Topolobampo in Chicago. It's pricey for Mexican but the dishes are quite complex and nicely portioned. Most entrees are in the mid $20s. My disappointments were at the beginning and end of the meal.
I thought that an upscale Mexican restaurant would have a great margarita made with fresh lime juice but this tasted like a standard mix. We moved onto wine after the first one. I started with a creamy cilantro soup that was to die for. The cream was pureed corn and masa and I could've had a whole pot. MsRev had Roasted Poblano Pepper Filled with Fresh Florida Bluecrab ~ Pickled jalapeño peppers, green olives and tomatoes over stewed sweet onions. Not exactly your father's chile poblano. Excellent dish. We continued with Yucatans Peninsulas Achiote Rubbed Loin of Pork Medallions ~ Honey and pasilla chile glaze accented with fire roasted yellow corn and Trio of Colorado Lamb Chops ~ Brushed with fresh cilantro-garlic oil and grilled, exotic mushroom tamale, with a duo of smoked chipotle and green tomatillo sauces. We loved both dishes. My other problem was dessert. I had Crepas con Cajeta, which are crepes with goat milk caramel. These were just fair and I really didn't taste the goat milk in the caramel.
Breakfast the next morning was at an all star bakery on Las Olas called Grand Forno and it was fantastic. Italian bakery run by an Aussie with great pastries, really good looking sandwiches that unfortunately we weren't able to try, and some good desserts that we brought home for dinner that night. Loaves of bread also looked luscious. Highly recommended.
Updated 14 days ago | 33
Updated 20 hours ago | 13
Updated 3 days ago | 33
Updated 1 hour ago | 42
Updated 1 day ago | 21