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Pastry chef Jennifer Williams is a gem. These two light puffs of sweetness were filled with dollops of vanilla pastry cream and strawberry coulis. Reilly left about a month ago. Did I mention my husband likes pork? The dining room, which seats about 50, is gussied up with chandeliers and inventive lighting, vintage windows, faux brick, lots of reclaimed wood and a fantastic antique oak bar. We also liked the peach cobbler, warm and cinnamony, the fruit nestled in a flour and butter crumble with toasty oats and served with vanilla ice cream. Those delectable crab cakes, with jumbo lump crab, were among a handful of small plates on the menu, which also featured fried grouper fingers, spinach and artichoke dip, smoked pork sliders and pork skewers, our choice on a second visit. We slurped up the garlic cream sauce treatment with the spinach.

Christoffs


The dining room, which seats about 50, is gussied up with chandeliers and inventive lighting, vintage windows, faux brick, lots of reclaimed wood and a fantastic antique oak bar. We loved her beignets labeled doughnuts on the menu , fried to order. Did I mention my husband likes pork? We added a spinach salad with grilled peaches caramelized to sweet perfection, sprinkled with candied pecans and a vaporously light dressing, mitigating our red-meat and fried-food guilt. Service Our servers were very good at their jobs, friendly, attentive and spot-on with recommendations. The chef is Christopher Ellis, an experienced cook who had been second in command in the kitchen. And these crab cakes, two of them, topped with a tart fried green tomato, had seasonings aplenty and remoulade on the side, but nothing that overwhelmed the taste of the sweet seafood, served in generous portion. Outside, it appears just a storefront in a strip mall but inside is a different story. When we told our server we were sharing, the kitchen kindly divided our fish and side of spinach onto two plates. We regretted not ordering a special of shrimp and grit cake, which looked mighty tempting when it arrived at another table. My husband is always in search of that divine, crusted chop bursting with homey flavor, a reminder of his Southern roots. Reilly left about a month ago. We slurped up the garlic cream sauce treatment with the spinach. The Tallahassee native took over the top spot after original chef C. The grouper was moist and flaky with a light panko crust, though the pecans were barely discernable. Other entrees available, in addition to our pork chop, included an eight-ounce filet mignon and Southern-brined chicken breast. It came just-browned for that perfect combo of crunch and soft. The bistro scored wins on both counts, and more. We also liked the peach cobbler, warm and cinnamony, the fruit nestled in a flour and butter crumble with toasty oats and served with vanilla ice cream. Dessert Do leave room. The mashed potatoes that formed a base for the chop were the perfect complement. Those delectable crab cakes, with jumbo lump crab, were among a handful of small plates on the menu, which also featured fried grouper fingers, spinach and artichoke dip, smoked pork sliders and pork skewers, our choice on a second visit. Both are owned by Jamie Christoff, but each has its own distinct vibe. Pastry chef Jennifer Williams is a gem. We got three mini kebabs with big chunks of grilled, juicy pork tenderloin, skewered with grilled apples, onions and thick-cut bacon, a sweet, salty and smoky sample of good eating. These two light puffs of sweetness were filled with dollops of vanilla pastry cream and strawberry coulis.

Christoffs

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2 thoughts on “Christoffs”

Zuluran

10.12.2017 at 10:12 pm
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We slurped up the garlic cream sauce treatment with the spinach.

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