Jennifer
From the outside, you might keep driving past Passion8, believing it is a diner or BBQ joint. However, the interior is a cross between rustic and contemporary with a 5-star restaurant atmosphere. The chalkboard wall and massive chandelier create focal points that steal the show.
Good
Eats
I had no idea what to expect in regards to their menu as it changes daily and is not listed on their website. I could not wait to dig in to our appetizer.
We chose salad as our appetizer, Caesar in a jar. Serving an “interactive” salad was interesting and unique. The diner has the opportunity to shake the sauce over the top of their greens and either eat straight from the jar or pour it onto a plate. We chose out of the jar. The dressing was one of the best Caesar dressing I’ve ever had. The main course was delicious. Light and fluffy black grouper served over almond cherry rice pilaf. The dish was satisfying and filling, but not to the point of feeling overstuffed. I’m glad we settled on fish rather than a large steak. I agree with Valerie on all points regarding the main dish. Exquisite! Last, but not least, my favorite part of any meal: dessert. The dessert was much drier than I expected. It resembled an overcooked brownie not a torte. It left me wishing we had ordered the Pumpkin Cookie instead.
Score
Valerie
The building itself is unassuming and nestled away from the heavy traffic on Carowinds Blvd., with an earthy gold-tone stucco finish. Once inside you are impressed with the warm shabby-chic flair.
Our first tasting was a delicious palate-cleansing pear and dried cherry soaked in Ouzo. We were then served fresh sourdough type bread, with a delicious crusty outside, but a supple and dense inside. There is nothing like having dinner with another person and trying to be polite and not give in to your inner desire to steal the dipping sauce for yourself. Our first course was Caesar in a Jar. The salad was layered inside of a sealed mason jar. The dressing was rich and creamy, but the presence of anchovy fillets was a little too prominent in some bites. The main course we chose was a visually stimulating, black grouper nestled on top of a cherry almond rice and garnished with mizuna (a Japanese green similar in taste and texture to a cross of frisee and radicchio). The black grouper was seasoned and cooked perfectly. The mizuna was a visually interesting garnish. I was unable to discern the mushrooms, beet puree, and salsa verde among the other flavors of the fish and the cherry almond rice. For dessert we decided on the chocolate torte. This was not what I was expecting; it was a cake-like brownie consistency. I was expecting something a little more creamy and rich. I was impressed with the homemade panna cotta and the dollop of espresso mousse on top. I felt this would be an exquisite finish to the fantastic and ingenuitive culinary creations sampled on our visit.
Score
fortmillmagazine.com
59