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| - Another place I wanted to love- real smoked BBQ served in an aquarium, what's not to love. I fly around the globe to snorkel coral reefs, the thought of sitting next to 66,000 gallons of water with sharks and tangs was so appealing. I also adore flamingos, and the covered outdoor seating overlooks the flamingo pond at the zoo.
So we get to the restaurant and it's loud. Longer we're seated, the louder it gets, ridiculously so. Aquariums and loud noise just don't go together. For great food, it's forgivable. For ill conceived food, it's tortuous.
I admit, the happy hour onion rings were great- a buck a serving whereas they are normally seven bucks a serving. Two orders of rings as apps and the amount was just right- 6-8 rings per serving. It all went down when my food arrived- wait, I take that back, it went down when I asked my server about about my selection and she said it was good. She should have been honest before the order, not afterwards when I was commenting on it to her.
What was so heinous about this dish? It was the bruschetta topped with beef brisket- the menu description sounded great- bruschetta with brisket, diced tomatoes, parmesan cheese, and a special sauce. When you talk tomatoes and parmesan on bruschetta, you think Italian. It's unavoidable. The bruschetta was properly prepared. The brisket was tender and melted in the mouth. The diced tomatoes were in the center of the plate, allowing the diner to control the amount on each slice. On top of each piece of brisket something red and shiny- a sun dried tomato plumped with olive oil? There was parmesan sprinkled atop. Take a bite to the mouth and then YECK- it was topped with cocktail sauce! As in ketchup and horseradish cocktail sauce! And copiously topped. Who in the world decided that cocktail sauce for shrimp should be renamed "Special Sauce" and put on top of beef? What were they thinking? I love it on shrimp. I love a cream horseradish sauce on beef- without parmesan cheese. But horseradish and parmesan? Not compatible, not remotely, no way Jose. OMG if Marcella Hazen or Lidia Bastianich had been there they would have been mortified.
The special sauce should have been something loaded with garlic, like a Cuban mojo made of pounded cloves blended with olive oil. That would have hit it out of the park instead of fouling then striking out.
So I scraped as much off as I could, but that taste in my mouth, it wouldn't go away. That of course was when the server stopped by and then expressed her true sentiments on the concoction.
My companion had the St Louis style ribs, steak fries and cole slaw. Pretty fool proof and hard to screw up. He liked it, the ribs looked meaty albeit very trimmed down. I'm used to full racks of ribs resembling a pan flute, wide and nearly a foot long at one end, tapering down like a wedge to a tip at the other end.
So, love the shark tank, love the flamingos, was very put off by the food. I am shuddering to think I actually ate three pieces- it must have been the Blue Moon ale I had first numbing my buds- I never drink so it doesn't take much.
So I'm kissing it off, trying something else on the menu is too scary and I already have a place to go for bbq.
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