Hot & Soul's Owners Gambled on South Florida, and It's Paying Off
They're following some of the best trends in dining. Appetizers and entrées are offered in full and half sizes, allowing sharing and the opportunity to taste the entire menu.
CandaceWest.com Hot and Soul's Gumbo Yumbo is a throwback to the days the owners spent in New Orleans.
Those that aren't, like the steak culotte, are worth the stomach space. The top cut of sirloin is cooked to a perfect medium rare and served with slender, crispy, seasoned fries topped with a fried egg. Yet the highlight of the dish is the house-made steak sauce that blends savory Worcestershire with sweet berries and is good enough to lick off the plate.
Even those on plant-based diets get a bit of love with the Vegan Yum Bowl. Polenta cooked in coconut milk isn't overly sweet but smacks of the fresh fruit. Crispy onions add texture while a mushroom gravy offers a bit of the sensation of eating meat.
The dessert they call Dark Bark brings thin sheets of dark chocolate sprinkled with sea salt and crushed pistachios and drizzled with olive oil. The salt intensifies the already rich flavor of the dark chocolate, while the fruitiness of the olive oil and the nuts provides the perfect complement and crunch. They are not the first to plate this combination and will not be the last.