Where When How Summer 2017 : Page 104
COCOVAN RESTAURANT REVIEW I considered the Gorgonzola Fries with aged Port Syrup to be an avant-garde and cutting-edge version of Poutine. These French fries were smoth-ered with melted morsels of gorgonzola cheese and drizzled with a luxurious and extravagant aged port syrup. Undeniably love at ﬁrst bite for me, Steven admitted, “At the start, the Gorgonzola fries were a really slow burner, and now we get peo-ple coming here just for that.” There is no denying the taco has experienced quite a renaissance and cocovan serves up three terriﬁc pairs of tacos. First up, and the current best seller, Sweet Chili and Sesame Beef Tacos. Tender slices of beef in a nice and sticky sweet chili sauce. This was a great combi-nation of textures with crisp and crunchy slices of cucumber, radishes and cilantro. The Peking Duck Tacos were bursting with plenty of shredded duck in a pun-gent, sweet and salty hoisin sauce, and topped with crunchy cucumber and green onions. And, Blackened Shrimp Tacos with coconut hummus, mango slaw and piña de gallo. This hummus had a ﬂavourful twist and featured toasted coconut and coconut milk. The piña de gallo was a pineapple salsa – fresh and fruity with a kick of cilantro. The Fried Shrimp Mac & Cheese Balls were out-of-this-world, absolutely crispy on the outside with a savoury ﬁlling of butter-poached shrimp. The Mac & Cheese was made with a béchamel sauce, and scented with truﬄe oil. Served with a delish dip of Sriracha Mayo this was a scrumptious creation. What’s more? In season, it’s made with lobster. The Open-Faced Lamb Flatbread Slider was the unanimous favourite tonight. And we don’t often agree unani-mously. About 15 spices go into these incredibly spiced lamb patties, served on ﬂatbread and topped with a fabulous spicy yoghurt sauce, refreshing fresh mint, pickled cucumber and onions. We barely had room for Churros. I think Steven nailed it when he said, “When you do one dessert, you know it’s good.” And he was so right. Fantastic, deep-fried fritters coated in cinnamon sugar were served with a dark chocolate dipping sauce and vanilla ice cream. Opening at 5:00pm has made this a favourite for families. The Kids Menu fea-tures a Cheese Quesadilla and Fries or Hot Dog and Fries. It has become a popu-lar late-night venue, and take-out is avail-able. cocovan serves food until 11:00pm on Friday and Saturday nights, and until 10:00pm Tuesday thru Sunday, closed on Monday. Steven admits the response has been really good. “This is a completely diﬀerent concept. We’ll get people come there [Coco Bistro] and then they’ll come here [ cocovan ] for a more casual evening.” And he’s not kidding. In fact, we were compelled to return to the scene of the crime the very next night. We teased about coming back for quality control purposes, but Steven knew why we were back. Smitten like everyone else who experiences the simplicity, ﬂavour and cool vibe of cocovan . I SOLANA! OCEAN FRONT DINING ON THE BEACH AT OCEAN CLUB WEST Welcome to Solana at Ocean Club West, right on the worlds most pristine Grace Bay Beach where 'fine dining' means fine food and fine service and not frills and fan-cies. Whether it is a fun filled luncheon or a sunset cock-tail or our inspired dinner menus, Solana offers the most versatile menu offerings. Casual elegance is how we would describe the restaurant with a unique mix of seat-ing and dining options that would keep you wanting to come back for more. Breakfast • Lunch • Dinner • Sushi • Teppanyaki • Cocktails On the beach at Ocean Club West Resort • Open daily 7:30am-10pm Dinner reservations call 946-5254 | 333-3343 • Full Menu www.Solana.tc 104 • • • • • SUMMER 2017 “Where When How -Turks & Caicos Islands”
Fold-Out Map Of Providenciales
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