Because there were no restaurants offering outside dining tonight (only Bordeaux and El Patio were open) we had an early dinner at Bluewater Grill. They were serving the lunch menu until 5pm so we left the pool at 4pm and went to Bluewater.
Started with the ceviche.
You can always tell if a ceviche is freshly prepared by whether the fish is mealy. Mealy fish means that the fish wasn't fresh to begin with or it has sat too long in the acidic dressing. This was definitely freshly prepared chunks of fish with diced Serrano pepper and slices of onion and red pepper. The lime juice didn't overpower the fish which can sometimes happen. It was served with a single soggy sweet potato chip which was the only misstep with the dish. Highly recommend.
Next was the chicken fingers.
Now some may think these are a throwaway items on a menu. Only there for the kids. I will usually try them to see whether they are generic boxed nuggets or something freshly made. I am going with freshly made here. These were pieces of white meat chicken, not a formed patty, that had been coated in panko crumbs and deep fried. And you could tell they had been cooked in the proper temperature oil since they were not greasy. When oil is too cool, then it will soak into the food. Here the chicken had an excellent crunch. It had also been salted right from the fryer which is a critical step when deep frying anything. Well prepared dish. I have found the fried foods at this resort to be all well made. Even the french fries.
My main dish was the Philly Cheese Steak.
For those who have been following along, on check-in day we had lunch at Bluewater and I had the skirt steak nachos. It was that same delicious steak that was used in this sandwich. Now I think Pat's or Geno's might cry foul for the resorts using this instead of the traditional rib eye, but I think it was a brilliant move. The steak had crispy edges and paired nicely with the salty provolone and sauteed peppers. Surprisingly, it came on a pillowy rye roll, peppered with caraway seeds. It added a welcome flavor to the sandwich.
Dessert was a stop at Coco Cafe.
From left to right, there is mango sorbet, carrot cake, chocolate cake, a fresh fig tart and chocolate ice cream. My favorite was the chocolate ice cream. Everything at this resort with chocolate has been excellent. And this was no exception. Such deep notes of cacao and subtle notes of coffee in the background. Runner up for me was the carrot cake. Really moist with a light frosting. Sometime carrot cake has a thick, goopy, sugary cream cheese frosting that takes away from the carrot flavor. Not here. This was halfway between buttercream and whipped cream. Light enough to not interfere with the carrot flavor but heavy enough to coat you pallet.
The fresh fig tart certainly had Instagram appeal. However I failed to get any significant flavor notes from the figs. The base of the tart was a vanilla pudding. And the bottom of the tart had a thin hard shell of chocolate. That had the most flavor. The figs may not have been ripe enough to yield any flavor. Kudos to the pastry chef for coming up with this. It just failed on execution.
This is our last night here. We are off to Dreams Riveria Cancun tomorrow after lunch. I took one last picture of what it looks like at nightime from our balcony.
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