M A G A Z I N E - Florida Wise
M A G A Z I N E - Florida Wise
M A G A Z I N E - Florida Wise
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Dining<strong>Wise</strong><br />
<strong>Wise</strong> Gourmet<br />
Chef Joe<br />
L’Opera<br />
Vol Au Vent De La Mer<br />
Seafood Stew in a Puff Pastry<br />
A baked to perfection light<br />
Puff Pastry busting with fresh<br />
jumbo shrimp, large succulent<br />
scallops, mussels and lobster.<br />
All topped with an incredible<br />
lobster sauce, served on a bed<br />
of fresh green beans and<br />
acompanied by carrots, potatos<br />
and snow peas.<br />
This entree is best when<br />
enjoyed with a bottle of White<br />
Meursault<br />
As luck<br />
would have it,<br />
dining at some of<br />
the areas best restaurants, in addition to<br />
discovering some of the best kept<br />
secrets, is an advantage of being a food<br />
writer. Having dined at L'Opera recently<br />
has reminded me of how lucky I am<br />
once again.<br />
From the moment we entered the<br />
bistro, I felt we were in store for a<br />
wonderful culinary experience. We were<br />
not disappointed. We were approached<br />
by a lovely host named Amy, who<br />
seated us in a very private booth, which<br />
instantaneously put us in a cozy,<br />
romantic mood. The decor was tastefully<br />
thought through. The use of dark woods,<br />
brick, and "Gold Leaf", made you feel<br />
you truly were dining at a brasserie in<br />
the center of Paris.<br />
After being seated, we were<br />
greeted by our server, Seth, a young<br />
epicurean willing to do whatever<br />
it took to make our experience a<br />
memorable one.<br />
To start off we were given some<br />
wonderful Artisan bread, with a pungent<br />
black olive tapanade. This would help<br />
with the choice of wine we selected,<br />
a Laboure-Roi Poullie Fousie (2003).<br />
This light, crisp wine was a wonderful<br />
selection that would compliment our<br />
choice of appetizer and salad. We<br />
chose a classic escargot with a garlicherb<br />
butter, and a frisee salad with<br />
beets, walnuts, blue cheese, and green<br />
apple. Both items were prepared and<br />
presented tastefully. The frisee salad<br />
was exceptional.<br />
Our choice for entrees was a