wellington table
Fresh, Contemporary American Cuisine On The Menu At Cafe Fifty2 Story by Lauren Miró Photos by Abner Pedraza
For a great taste of contemporary American cuisine, the new Cafe Fifty2 serves up dishes with a delicious twist. Tucked away in the back of the Wellington Plaza, Cafe Fifty2 is committed to serving great quality food 52 weeks a year. Owner and chef Wally Houssin is no stranger to Wellington eateries. He was the original owner of the popular Soho Café. “He was the original owner. He had a huge following here in Wellington,” Marketing Director Jasmin Houssin said. “Every time someone would see him, they would ask him when he was going to open a new place.” Jasmin explained that the name Cafe Fifty2 was chosen because of the desire to serve up delicious food
year-round. “Our slogan is, ‘Because everyone deserves great food year-round,’” she said. “There are too many chain restaurants in Wellington, and it’s hard to find quality food around here.” Wally is an accomplished chef who graduated from the Culinary Institute of America in New York. He went on to train with renowned chef Wolfgang Puck and has been executive chef in several restaurants both in New York and Florida. “Being in the business for more than 30 years, I’ve picked out some of the best items from what I’ve made in my career,” he said. “When you come in here, you feel like you’re in a fine dining restaurant, but you’re not breaking the bank.”
Cafe Fifty2 held its grand opening in February and is now open for lunch and dinner. It is a great place for a date, family dinner or casual lunch. The atmosphere during the day is bright and airy with a modern feel. The restaurant is elegantly decorated with light green walls that invoke a natural, earthy feel. But at night, the ambiance changes. “Dinner has a completely different feel to it than lunch,” Jasmin said. “Lunch is more casual, but dinner is candle lit with linen napkins. There is a romantic feel to it, but not so much that you couldn’t bring your entire family.” While the atmosphere makes you glad you came, the food will make you never want to leave. Jasmin
Seared Ahi Tuna
Almond-Crusted Goat Cheese Salad
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March 2013 |wellington the magazine|
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