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WHERE FLORIDA MEETS THE CARIBBEAN WE ARE TORTUGAS by Amanda Currin

Tortugas is the vision of operating partners, Paul Chestnut and Scott Fox, with Executive Chef, Kevin Chaviano creating some of the most creative and delicious farm to table offerings that you will ever taste. Tortugas is the culmination of over 40 years combined experience in the food service industry and spirit distributorship. Their experience is evident in the quality of the food and spirits they serve and the top-notch cocktails that their staff pours. The “Floribbean vibe” inspires the menu, the hand-crafted cocktails, the décor and the sounds of live music rocking the patio. When you’re there you can enjoy dinner at one of Tortuga’s custom fire pit tables, sip hand-crafted cocktails and premium spirits in the upstairs bar area overlooking the

With stunning panoramic views of the Atlantic Ocean, Tortugas, 608 Oceanside Blvd., Flagler Beach, has brought a unique Caribbean/Key West flair that Flagler has never tasted before. Their menu accentuates the flavors of “Floribbean Cuisine” by using items indigenous to Florida and The Caribbean. Tortugas boasts a completely new, upscale dining experience with a casual beach vibe. ocean, or relax with friends and listen to live music on the patio where they offer conversational seating, another large custom fire pit and live music daily. Locals love “Open Mic Night” every Wednesday, featuring Tortugas own house band and many local artists who stop by to perform. But the star is the amazing culinary delights that make Tortugas a “must” when you’re visiting Flagler Beach, or a “regular hang-out” if you’re lucky enough to live in Flagler’s beautiful beach community!

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Tortugas delicious offerings are made fresh in house daily, so you can’t go wrong with any selections on the menu, but one of their signature items for sharing is their Spicy Calamari; Flagler’s best! Lightly-battered, quick fried and tossed in jalapeño lemon butter, this is a delightful twist on a classic appetizer. If you’re a seafood lover, then you want to try the Coconut Curry Cream Mussels; fresh mussels sautéed in Tortugas’ signature coconut curry sauce and compounded butter served with rosemary encrusted crostini’s. You can also choose a sharing cone of fries served with your choice of chef Chaviano’s fresh-made dressings like Japanese Ginger, Guava BBQ sauce or even brown gravy! Tortugas only uses top quality meats and fresh Atlantic fish. You can savor a full rack of their Guava Danish baby back ribs. A family secret recipe, slow-cooked and topped with their sweet and spicy guava BBQ sauce. It’s served with their world-famous mac and cheese and coleslaw, a classic American favorite with a Caribbean twist. Tortugas Back Country Fish-in-Foil will have your mouth watering; seasonal fish is marinated with fresh herbs, lemon and creamy

BACKSTAGE PASS MAGAZINE • APRIL 5 - MAY 4, 2017

cilantro butter and cooked in foil with asparagus and garlic mashed potatoes. The menu truly has something for everyone. Just like their signature dishes and sauces, their hand-crafted cocktails are served with fresh squeezed juices, and fruit purees made daily in house. A Fort Jefferson Rum Runner isn’t your average rum runner. It’s served with Cruzan Light and Dark Rum, a splash of Banana Liqueur and their homemade Grenadine (yes, I said home-made) as well as fresh lime juice and blackberry preserves. You won’t taste a better Rum Runner ever! The Prickly Pear Margarita is another sophisticated and balanced cocktail made with Olmeca Altos 100% Agave Reposado Tequila, and prickly pear all natural syrup, mixed with Orange Curacao and fresh squeezed juices. Tortugas also offers an exceptional array of wines for the most discerning palate and a large selection of craft beers, featuring several of our local breweries. Without a doubt, Tortugas has brought to Flagler an extraordinary dining experience that you won’t find anywhere else. Paul, Scott, Kevin and their staff have created a must try ocean front dining experience that will leave you wanting more.

0417 BackStagePass Magazine  
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