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Where When How N/D 2017 - J/F 2018 : Page 106

RESTAURANT REVIEW IN PHOTOS DINE IN A COCONUT GROVE IN GRACE BAY Goats’ Cheese Scalloped Potatoes, French Beans, Beet Root Paint and a Caicos Lager Onion Sauce The goats’ cheese scalloped potatoes taste like they’ve been baptised in butter. Glorious. Roast Lamb Rack with a Herb Crust Served with 106 • • • • • NOV/DEC/JAN/FEB 2017/2018 “Where When How -Turks & Caicos Islands”

Restaurant Reviews Coco Bistro

Stephanie Shaw

DINE IN A COCONUT GROVE IN GRACE BAY

Roast Lamb Rack with a Herb Crust Served with Goats’ Cheese Scalloped Potatoes, French Beans, Beet Root Paint and a Caicos Lager Onion Sauce The goats’ cheese scalloped potatoes taste like they’ve been baptised in butter. Glorious.

Spicy Shrimp Soft Tacos with Fresh Guacamole Sour Cream and a Pineapple Tomato Salsa Tender and creamy with a kick.

It’s October and restaurants are gearing up for the season. Having lived on island for a few months now, I thought it was high time to find what all the Coco Bistro “fuss” was about. Tonight I third wheeled with my dining companions, who like me, also live to eat. We came with our game faces on. Under the palm trees in the restaurant’s majestic tangerine coloured ambience, we sampled a veritable cornucopia from the menu. The three of us left pleasantly full with our taste buds still dancing. Coco Bistro, I get it now. Your food tastes like love.

Coco Bistro Style Ahi Tuna Tataki: Fresh Tuna served on a Crispy Tortilla with Red Onions, Scallion, Tobiko Caviar, Fresh Cilantro and a Wasabi Mayo The perfect light “crunch.” The thick, yet crispy, tortilla melts in your mouth like a homemade biscuit.

Grilled Iceberg Wedge with Gorgonzola Cheese, Roasted Chorizo, Cherry Tomatoes, Red Onion and a Port Reduction You’d expect blue cheese. The Gorgonzola takes it to the next level. The roasted chorizo is a spicy protein fix for those who love beef jerky. Think of it as “blessed” bacon.

Pepper Crusted Rare Local Tuna with Tropical Fruit, Salsa, Lime Ginger Beurre Blanc, Sesame Crusted Rice Balls, Grilled Asparagus and Red Pepper Coulis The kick of pepper on the tuna stays on your tongue like a slow burn that hurts so good. The crunchy, chewy rice balls will give you life. Think taters on crack.You may never go back to eating rice any other way.

Locally Caught Lobster Simply Grilled The lobster dish could even “turn” an Atlantic Canadian. The mushroom fried rice with a kiss of lemon will change the way you view the grain.

Coco Bistro’s Famous Coconut Pie with Fresh Cream and a Medley of Sweet Sauces Tastes like your mother’s oatmeal cookies – fresh from the oven. If she was any good at making cookies.

And whose idea was it to drizzle strawberry, chocolate and caramel sauce? A trifecta of options. Genius.

Read the full article at http://onlineissues.wherewhenhow.com/article/Restaurant+Reviews+Coco+Bistro/2966379/462187/article.html.

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