Sweet Nectar Serves Comfort Food for an International Neighborhood
Both are offered as large plates, intended for sharing among guests at the bar-height community tables and low benches flanked by a plush linen sofa inside the restaurant.
CandaceWest.com Calamansi sweet-and-sour chicken.
"We want locals to come and be relaxed," says Cumplido. "That's why we have large tables, for guests to sit down and make new friends. People come in four, five, six days a week; it's like Cheers: Everyone knows your first name."
Raw-bar offerings include three types of oysters, with a changing selection of at least one East Coast, one West Coast, and one local variety; stone crabs (in season); shrimp; and clams.
Carpaccio, like the smoked Akaushi beef with Peruvian aji amarillo -- a yellow chili with subtle tropical notes and a kick of heat -- are also served from behind the open bar, framed in natural stone, that greets guests upon entering.
At the back of the space, an open Robata grill separates the dining room from the kitchen; the traditional northern Japanese grill uses hardwood charcoal and high heat to flavor and seal moisture in foods. Dinosaur beef short ribs are braised on the bone for ten hours and finished on the cooking instrument; it's served with a sweet and spicy house-made Korean barbecue sauce.
The condiment is one of 36 that are made in-house -- even the ketchup is made from scratch.
Same goes for the cocktails. Along with Ryan Keller of Premier Beverage, Cumplido created a bar program that focuses on serving small batch spirits with house-made syrups and infusions.
The East India Sling combines Fords gin with freshly made cardamom/black pepper syrup, lime juice, and muddled pineapple and juice.
The namesake Sweet Nectar pitcher -- it actually inspired the title -- mixes moonshine with blackberry, apple, peach, house-made sour mix, and agave nectar.
"There's nothing like this around here," says Cumplido. "You have places that focus on beer, not food, or food, not drinks. We want 50/50: amazing cocktails and a great meal."
Craft cocktails are discounted for happy hour, from 4 to 7 p.m. daily. The restaurant serves lunch, dinner, and Sunday brunch.
Sweet Nectar is located at 1017 Las Olas Blvd., Fort Lauderdale.
Follow Sara Ventiera on Twitter, @saraventiera.
Follow @CleanPlateBPBCall 954-761-2122, or visit sweetnectarbuzz.com.