wellington | table
Signature Dish
Surf & Turf At Jordan’s Steak Bistro Story and Photos by Julie Unger
Jordan’s Steak Bistro in the Pointe at Wellington Green is a great place to enjoy a delectable steak in a chic, upscale atmosphere. But the menu at this popular Wellington restaurant makes it so much more than a steakhouse, and one way to taste the diversity is through its signature Surf & Turf entrée. Owner Jordan Naftal explained that the Surf & Turf special is a combination of three of the restaurant’s top menu items. “It’s a Creekstone all-natural, 10-ounce filet served Oscar style. The filet will be sitting on asparagus. It has jumbo lump crab meat on top, with béarnaise sauce and three stuffed shrimp. They’re large shrimp served with little crab cakes, and a boat of crab mashed potatoes,” Naftal said. “For the crab mashed potatoes, we take jumbo lump crab and add it to the mashed potatoes and top that with lobster cream sauce.” The crab cakes, a crowd favorite, hail from the original Jordan’s Steakhouse in Maryland, Naftal noted. Chef Dean Batlas created
the crab cakes, which became an immediate staple. “It’s jumbo lump crab with a little bit of imperial sauce and panko. They’re killer. Anyone from Maryland who knows crab cakes loves them,” Naftal said. The steak filet is all-natural; the jumbo lump crab is a crowd pleaser; and the crab mashed potatoes are a unique sensation. “I’ve never seen that anywhere else,” he said. The dish was put together with the three ingredients as a special, and it has been a hit ever since — and the meal has quickly become a crowd favorite. “No one has ever been unhappy with that dish,” Naftal said, explaining that such a
wellington the magazine | february 2016
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