Tongue & Cheek opens April 15, in tony SoFi after months of planning and one long weekend of tweaking. The restaurant, a collaboration between Jamie DeRosa and Michael Reginbogin, will offer an eclectic menu comprising American classics and dishes inspired by chef DeRosa’s travels.
The 150-seat dining room highlights artwork by local artist Claudio Picasso, whimsical characters created by Deep Sleep Studio, and a 15-seat bar that does double duty as a snack bar, featuring “snacks” such as country ham and cheddar pimento cheese served with house-made rye crackers; boquerones (white Spanish anchovies) marinated in citrus and served on baked planks of medianoche bread; and sliced iberico de bellota ham served with pickled vegetables for $5 to $15.
If you haven’t had fried clams since you left the North, you might feel nostalgic when you see them on Tongue & Cheek‘s appetizer menu. Other appetizers include a salad of raw and pickled peaches served atop whipped French feta and greens with candied hazelnuts and peach sorbet; and cauliflower panna cotta with uni and American caviar. Appetizers range from $9 to $18.
Main courses cost $20 to $30 and include suckling pig with succotash, fresh peas, and morel mushrooms; crisp lamb belly and barbecued octopus with roasted eggplant and Romanesco sauce; day boat scallops with palm hearts, popcorn purée, and spicy yuzu.
In a nod to classic Americana, T&C will serve fried chicken with Tabasco hollandaise and fish ‘n’ chips. In addition, a hamburger, made with beef cheek ground in-house, will be offered on a limited daily basis. DeRosa explains, “A lot of work goes into that burger, so we won’t be making a ton of them. We haven’t figured out what the magic number will be, but we’ll make only certain number a day. When they’re gone, they’re gone.”
So where does the “tongue in cheek” come in at Tongue & Cheek? Look for it in the cocktails ($13 to $44) — such as the Bourbon for Apples (Buffalo Trace bourbon, green apple, and fresh thyme) and the Walking Dead (Death’s Door gin and Matt’s Farm strawberries) — as well as the daily “family meal.” Each evening from 5 to 7, patrons can chow down on the same food that Tongue & Cheek staff members eat before their shift begins. A restaurant tradition, the family meal usually consists of simple and hearty fare. For $10, guests will be served that same meal on a red dinner tray, along with a throwback beverage like Mellow Yellow or taro root bubble tea.
The family meal changes daily, but if this week’s items are an indicator, it sounds like a pretty good value:
- Monday – Crazy fried rice with lamb belly, shrimp chips, and chocolate cake
- Tuesday – Taco Tuesday with pork carnitas, yellow rice, tomato-avocado salad, and flan
- Wednesday – BBQ beef brisket, grilled corn, potato salad, and cornbread
- Thursday – Kraft grilled cheese with tomato soup, potato chips, pickles, and house-made jello
- Friday – Meatloaf and gravy with mashed potatoes, steamed vegetables, and sweet rolls
- Saturday – Roasted chicken, green bean almondine, macaroni ‘n’ cheese, and chocolate cookies
- Sunday – Beef Bolognese with rigatoni, caesar salad, garlic bread, and Ricardo’s tiramisu
Desserts will play off of childhood favorites. Sweet treats include a Cracker Jack milkshake with house-made “Baby Ruths” and salted pretzel ice cream. We’re hoping DeRosa’s very own “Peeps” pop up from time to time (at least for next Easter).
Tongue & Cheek is open daily for snacks beginning at 5 p.m., with dinner starting at 6. Happy hour is celebrated seven days a week with $4 craft beers (including Monk in the Trunk, Dale’s Pale Ale, Lagunitas IPA, Florida Cracker, and others except Chimay) and $8 signature cocktails (except for nitro drinks). The restaurant serves until 11 p.m. Sunday through Thursday and midnight Friday and Saturday. Lunch service, including a “brown bag” to-go concept, will follow shortly.
Source : Laine Doss