Scheduled for a January 2020 opening, the concept's design elements are inspired by rustic Napa Valley bistros and Coastal Florida chic. Diners can choose to be seated out on the turf patio, or in the open-kitchen dining room, watching their meals be prepared by Chef Rob Scott and his team.
Although the restaurant's website has some stock information, the seasonal menu is loaded with dishes crafted with locally sourced ingredients and globally-inspired flavors. Appetizers range from seafood bites like tuna tartare and octopus fritters to Asian wings and brisket poutine. Entrees include beef, poultry and seafood favorites like a fat filet mignon, roast chicken or duck breast and pan-seared scallops. You can expect to drop anywhere from $25-$40 on entrees alone.
Weekend brunch includes plates like chicken and waffles, fish and grits, stuffed French toast and a Chinese 5 Spice burger; ranging in price from $14-$20.
Bubbly will be in stock, Rome + Fig have a selection of classic cocktails like a refreshing Tom Collins and even an ode to The Dude with a White Russian. The bar is also set to serve up a selection of wines and beer. Won't be long until we welcome the new North Hyde Park eatery into our foodie community.
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This article appears in Oct 31 – Nov 7, 2019.