TASTE OF THE TREASURE COAST
54
While the glass is cooled by liquid nitrogen, bartender Charlie Cox gives
the mix a shake.
fairly Tuick depending on how
many people are in the 1
seats. The communal room
has an island hightop table
where people are often seated
in small groups until it is full.
White cloth napkins contrast
nicely with the worn sturdy
wooden tables.
´The cumulative vision is
eecuted by our eecutive chef
Brandon Basista,µ 6charr said.
´,t is traditional southern fare
elevated. ,t is art on the plate.
,t is how you plate and present
it. 3eople eat with their eyes
Àrst. , love to see the looks on
people·s faces when we bring
food out.µ
How Tea Should Bee is a smooth
&lose to sauces are made
craft cocktail made with milkwashed
in house and all desserts are
tea vodka, honey syrup
homemade. The restaurant
and salt.
uses some locally sourced vegetables and buys meat from
farms across the country, 6charr said. 1o one will roll an eye
if you ask to put a fried egg ³ for ³ on Must about any
dish including chicken and waes. 6callops, shrimp and
chicken can also be added to any meal or salad. >>
RUFFINO’S
RISTORANTE & PIZZERIA
772.335.2988 | www.Ruffinos.net
1145 S.E. Port St Lucie Blvd., Rivergate Plaza, Port St.Lucie
/www.Ruffinos.net