The Restaurant has a bar with a liquor license (hard to get nowadays), public bathrooms, seating for over 40 people, a seating bar style area in the front and is next to the Surf Ranch Hotel, which provides daily guests for breakfast and lunch. We provide all ingredients, recipes, vendors, etc… Sauces, drinks, and seasoning all made from scratch. Serving healthy and farm to table food, including Calamari, Tacos, Gourmet Sandwiches, All Day Breakfasts, Custom Burritos, Salads, Iced Teas & more. Levitski could only achieve that on television.Across from the Beach, Sprout Restaurant is one of the most popular restaurants in Tamarindo. And just think: There was a time when I assumed Mr. It was the most curious dessert I had here, the one I kept on eating not because I liked it, but because it captivated me, kept me wanting more.
Instead, I’ll get the pineapple, which Levitski paired with a pancake, chocolate and goat cheese. And I’ll skip the chocolate, despite how deep and spicy the flavor of the dark hot chocolate ran. I’ll skip the butternut-squash doughnuts, as nice as they were. And Barneys has T-shirts on sale for less than the $35 I spent on a beautifully cooked piece of sturgeon here-so guess where I’ll spend my money next?Īctually, I’m not above spending money here-I’ll just spend it on the prix fixe instead, where I’ll get my money’s worth and dessert while I’m at it. But for $37, a boy can get his hair done. I loved my short ribs, which arrived with decadent dumplings that were both impossibly crispy and deliriously truffley. Where the prix fixe seemed unusually fair (the three courses were fortified with that cheese course, which included the most adorable glass of wine in the city, and a delicious intermezzo of sorbet), the à la carte prices are just insane. Still, the unhappiest surprise happened when I decided one night to order à la carte. And speaking of starches, no word better describes the rabbit dish than starchy, because even though the rabbit itself stood out for its unctuousness, it was no match for the doughy mouthfeel of the perogi it was encased in. A nicely cooked slab of Wagyu beef arrived on brandade, a terribly salty sub-in for more traditional starches. There were also some unhappy surprises, but those were relatively minor. Or, for that matter, to be happy it came that way. And on the night I chose the restaurant’s $60 prix fixe, I never expected the cheese course to arrive as a grilled cheese sandwich crusted in Parmesan and stuffed with apples. Every bite that licorice touched was elevated to a level of complexity the salad-any salad, really-would be hard-pressed to achieve on its own.
But then a server arrived with a stick of licorice root and started shaving it over my plate. When I ordered the “licorice” (everything on Sprout’s menu is named for its primary ingredient), I thought I was ordering just a green salad, the licorice coming from the sliced fennel that was tossed in. I figured he’d want to aim toward the middle and put out meals that evoked across-the-board nods, a collective “he’s not bad.” What I found instead is a chef who challenged me repeatedly. Under pressure like that, I half expected Levitski to be putting out safe food at Sprout, the random restaurant he unexpectedly took over a few months ago. They’re cooking to maintain-and in some cases, defend-their uncontrollably outsized reputations. When they cook for the public, they’re not simply cooking to feed their customers. With this question being on so many people’s minds, the chefs who appear on TC face a unique dilemma. What assurances do we have that the food on Top Chef isn’t the same way (or vice versa)? What are we supposed to do-trust the judges? (Please see point No. I mean, really?įinally, there’s the question that’s been asked by reality-show watchers everywhere: How are we really supposed to know if the food is any good? You need only go out to a restaurant once to experience a dish that sounds great on the menu, looks great on the plate but tastes as if it traveled from factory to freezer to microwave before landing on your plate. But I have some things to get off my chest: (1) Carla Hall. I’m sure Dale Levitski would prefer I not make this review about Top Chef.
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