I didn’t think it could get better….and then it did.

Purple skies and palm trees hypnotized my senses as I stood by the fire pit on the terrace of The Ritz Carlton Amelia Island. Patiently awaiting the kick-off to restaurant week, I dreamed up visions of what their new restaurant Coast would look and feel like. Five masterminds were about to unveil their creative juices that made up a stunning and well choreographed menu.

Stepping through the doors, I was greeted with Moet Rose Champagne and an invitation to enjoy passed hors d’oeuvres on the terrace:

Niko / “Deviled Eggs”, Blue Crab, House Made Mustard, Béarnaise
Kenny / Diver Scallop Tartar, Ruby Red Grape Fruit, Fennel, Pink Peppercorns, Dill
Luca / Salmon Tartare served over Asian Crisps
Andrew / Braised Short Ribs En Croûte, Horseradish, Black Sea Salt

Drum roll please…Here’s the rundown:

1st course
Andrew Yeo (The Ritz-Carlton)
Hamachi Crudo, Octopus Salad, Pomegranate, Citrus Foam

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2nd course
Niko Anagnostou (Coast –The Ritz-Carlton)
Crispy Snapper, Kale, Chickpeas, Chayote, Fennel, Florida Citrus

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3rd course
Kenny Gilbert (Gilbert’s Underground Kitchen)
Molasses Glazed Pork Brisket
Okra Sassafras Pesto, Cornbread Crumble, Sweet Potato Chow Chow

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4th course
Luca Misciasci (Ciao Italian Bistro)
Braised Baby Lamb Shank with Red Wine, Porcini Mushrooms, Saffron Risotto

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Dessert
Sheldon Millett (The Ritz-Carlton)
Honey-Orange Blossom Mousse, Basil Anglaise, Short Bread Crumble, Cinnamon Gelato

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From start to finish, all of the staff knocked it out of the park! I was blown away with the level of service. No detail was too small and it showed in the craftsmanship of the dishes, the ambiance of the dining room, the pressed powder blue waitstaff uniforms, and, well you get it…they rocked it. Thank you to all of the chefs, waitstaff, greeters, kitchen staff, and other patrons that enjoyed the night as much as we did!

Bravo.