Mustard Seed Germinates in Plantation
Categories: Openings/Closings, Restaurant News
Despite an economy that has many local restaurateurs down to seeds and stems, a second Mustard Seed Bistro has sprouted up in Broward.
Tim and Lara Boyd's original Cooper City Seed now has a sibling in Plantation, taking over the former Grapevine Gourmet space. This new Seed is a more casual and contemporary eatery than its parent, with seating for about 50 indoors and out. And though it pretty much reprises Cooper City lunch menu of elaborate composed salads and sandwiches, at dinner (beginning Jan. 5) it will feature lower prices and simpler fare. It also has a small gourmet market.
"Not trendy but fun and creative; food people can identify with," Tim Boyd says. What that means on your plate, courtesy of long-time Seed chef Noam Lipaz, are dishes like Florida snapper francaise with tomato-vanilla concasse and veal Milanese with organic arugula and shaved Parmesan. To complement them is Boyd's roster of boutique wines, not the usual vinous suspects but the products of such respected but largely unknown vintners (at least to the non-cork dork population) as Paul Hobbs and Philippe Melka.
Trust me, they'll grow on you.
Tim and Lara Boyd's original Cooper City Seed now has a sibling in Plantation, taking over the former Grapevine Gourmet space. This new Seed is a more casual and contemporary eatery than its parent, with seating for about 50 indoors and out. And though it pretty much reprises Cooper City lunch menu of elaborate composed salads and sandwiches, at dinner (beginning Jan. 5) it will feature lower prices and simpler fare. It also has a small gourmet market.
"Not trendy but fun and creative; food people can identify with," Tim Boyd says. What that means on your plate, courtesy of long-time Seed chef Noam Lipaz, are dishes like Florida snapper francaise with tomato-vanilla concasse and veal Milanese with organic arugula and shaved Parmesan. To complement them is Boyd's roster of boutique wines, not the usual vinous suspects but the products of such respected but largely unknown vintners (at least to the non-cork dork population) as Paul Hobbs and Philippe Melka.
Trust me, they'll grow on you.
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