We discovered an amazing eatery in an unlikely spot.
Fire and Wine is in the Winn-Dixie plaza space where the Oslo Diner used to be.
From the outside, the restaurant looks the same; but inside things have changed.
We opened the door to a warm welcome from seasoned restaurateur Roger Lord and his friendly hostess.
The narrow restaurant has been completely redecorated and feels comfortable and chic. White tablecloths, cloth napkins, candlelight and cut flowers set the stage.
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As we glanced into the inviting, wide-open chef’s kitchen, we spied popular Vero Chef Chuck Arnold and his culinary staff. We knew right away we were in for a fantastic meal.
A hand-written, two-sided wine list offers a nice selection and an assortment of beers are boarded on the wall in chalk.
But it is the food menu, burgeoning with lots of Southern cuisine favorites, that will have you salivating.
As we considered the choices, our expert server delighted us with a basket of warm, delicate house-made rosemary rolls. They were lovely.
We finally decided to begin with bowls of French onion soup ($6), the soup of the night, and were surprised by what arrived before us.
Fire and Wine’s onion soup is unique. This soup is made with sautéed onion bits cooked in red wine braise liquid from the beef short ribs and topped with croutons and melted Gruyere cheese. What differentiates this French onion soup — and pulls in the Southern charm — is the addition of lots and lots of tender, flavorful smoked pork.
A salad ($7) consisting of field greens, marinated figs, crumbled Gorgonzola and toasted pecans was devoured by the three of us. We enjoyed it but might have loved it even more with less of the mustard vinaigrette. Order dressing on the side until you decide how much you desire.
We had three outstanding entrees.
Melt-in-your-mouth fire grilled beef tenderloin with dark Kentucky bourbon sauce and house cut fries ($28) came with a side serving of white truffle Gruyere sauce for decadent dipping.
A person could get lost in a bowl of red wine braised beef short ribs with homemade pimiento cheese ravioli and balsamic collard greens ($21). We did.
And look out for the spicy-sweet blend of smoked honey glazed free range chicken breast with green chili bacon macaroni and cheese ($19). Wow!
Desserts are all made in house and feature delicacies such as orange panna cotta with cinnamon cake, berry tarts with yummy creamy sauce and white chocolate crème brule.
This restaurant is a keeper and, based upon the full house on a Thursday night, many people agree. I highly recommend making a reservation.
Maribeth Renne dines anonymously at the expense of Treasure Coast Newspapers for #TCPalmSocial. Contact her at maribeth.d.renne@gmail.com or follow @mebpeb on Twitter.
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