TASTE OF THE TREASURE COAST
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Opened earlier this year after $500,000
in renovations, 3ost 9ine oͿers a varied
menu with something for everyone.
People drive from Stuart for the Cuban
sandwiches, a specialty chef Tuohy perfected
in Tampa. He imports authentic
Cuban La Segunda bread from Tampa,
and all the pickles are homemade in the
restaurant.
“All of my cooking is very personal, but
I take my Cuban sandwiches very seriously,”
he says. “All of the dishes are my
children and I love them all. They come
for the atmosphere and they come back
for the food. :hat we have to oͿer is a
little diͿerent from other restaurants in
the area, and we hold ourselves to a high
level of service. We have approachable,
but not too high-brow, American cuisine.”
The black and bleu, chipotle, “P &
V” and classic burgers all begin with a
10-ounce blend of short rib, brisket and
chuck, and end in a giant stack with lettuce,
onion and tomato. The meat has a
very diͿerent taste than ground sirloin.
Vegetarians can enjoy the Southwest
Black Bean Burger on the menu.
A recent nightly feature was the juicy
inch-thick pork chop with asparagus and
Yukon gold mashed potatoes. From a
friend’s recipe, the carrot ginger bisque >> Ron Kemp and Kathy Sullivan enjoy a toast in an intimate section of the restaurant.
/www.atouchofbrooklynpizza.com