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| Wahoo Coffee Company 321.863.0177 |
| Proudly serving Wahoo Coffee 170 N Grove Street Merritt Island, Fl 321.208.7957 |
Restaurant review: Merritt's Table on Merritt Island merits a visit
BY SUZY FLEMING • LEONARD • DECEMBER 3, 2010
Merritt's Table, a fine-dining place on Merritt Island's historic Grove Street neighborhood, pretty much has it all: delicious food, attentive service
and attractive surroundings.
Merritt's Table boasts all-fresh ingredients with Southern flair. According to the restaurant's website, the menu changes depending on what
ingredients are available at the time.
We were certainly welcomed with Southern hospitality.
The wine list includes boutique bottlings, a member of our service team said as she offered to answer any questions for us. We chose a
delicious Velvet Devil Merlot from Washington's Columbia Valley and weren't disappointed.
Grits have a starring role on the Merritt's Table menu, so we jumped right in with an appetizer of shitake mushrooms sautéed over parmesan
cheese grits ($10). The hearty mushrooms melded perfectly with the cheesy goodness of the grits.
We also ordered the avocado soup served chilled with green tomato salsa ($7). It, too, was a satisfying way to start the meal, thick as pudding,
rich and flavorful, and beautifully presented.
Our dinner companions shared the Carolina Style Crab Cake with sautéed arugula and carmelized shallot Dijon cream sauce ($14). The cakes
were long on crabmeat, short on filler. And because they were being shared, our server brought them out already divided on two plates, a nice
touch that meant no messy scooping from one dish to another.
The appetizers were so good, we were concerned the entrees might be disappointing. We need not have worried.
My meal of Sauteed Florida Shrimp over Anson Mills lemon grits with pimentos and coconut butter sauce ($24) was wonderful. The shrimp were
tender but not chewy. The sweet-savory sauce was mild and flavorful, blending delicately with the grits and shrimp.
My husband can't pass up a steak, and he wasn't sorry he opted for the Seared 8-ounce Filet Mignon over corn soufflé with bacon and sweet
onions ($29). It was cooked a perfect medium rare, bursting with flavor.
Our friends both ordered the Seared Sea Scallops served over lemon cheese grits with field peas and tomato relish ($25), big tender scallops
and more of those fabulous grits.
We were, of course, stuffed by the end of the meal. But the dessert menu was calling. All desserts, including the ice creams, are made in-house.
How could we resist?
My husband and I shared the White Chocolate Key Lime Ice Cream served on a honey graham cookie with strawberry sauce ($8). Our friends
shared the Warm Apple Crisp with ginger ice cream ($7).
Both were exceptional, and ideal endings for our meals.
Contact Leonard at sleonard @floridatoday.com.
BY SUZY FLEMING • LEONARD • DECEMBER 3, 2010
Merritt's Table, a fine-dining place on Merritt Island's historic Grove Street neighborhood, pretty much has it all: delicious food, attentive service
and attractive surroundings.
Merritt's Table boasts all-fresh ingredients with Southern flair. According to the restaurant's website, the menu changes depending on what
ingredients are available at the time.
We were certainly welcomed with Southern hospitality.
The wine list includes boutique bottlings, a member of our service team said as she offered to answer any questions for us. We chose a
delicious Velvet Devil Merlot from Washington's Columbia Valley and weren't disappointed.
Grits have a starring role on the Merritt's Table menu, so we jumped right in with an appetizer of shitake mushrooms sautéed over parmesan
cheese grits ($10). The hearty mushrooms melded perfectly with the cheesy goodness of the grits.
We also ordered the avocado soup served chilled with green tomato salsa ($7). It, too, was a satisfying way to start the meal, thick as pudding,
rich and flavorful, and beautifully presented.
Our dinner companions shared the Carolina Style Crab Cake with sautéed arugula and carmelized shallot Dijon cream sauce ($14). The cakes
were long on crabmeat, short on filler. And because they were being shared, our server brought them out already divided on two plates, a nice
touch that meant no messy scooping from one dish to another.
The appetizers were so good, we were concerned the entrees might be disappointing. We need not have worried.
My meal of Sauteed Florida Shrimp over Anson Mills lemon grits with pimentos and coconut butter sauce ($24) was wonderful. The shrimp were
tender but not chewy. The sweet-savory sauce was mild and flavorful, blending delicately with the grits and shrimp.
My husband can't pass up a steak, and he wasn't sorry he opted for the Seared 8-ounce Filet Mignon over corn soufflé with bacon and sweet
onions ($29). It was cooked a perfect medium rare, bursting with flavor.
Our friends both ordered the Seared Sea Scallops served over lemon cheese grits with field peas and tomato relish ($25), big tender scallops
and more of those fabulous grits.
We were, of course, stuffed by the end of the meal. But the dessert menu was calling. All desserts, including the ice creams, are made in-house.
How could we resist?
My husband and I shared the White Chocolate Key Lime Ice Cream served on a honey graham cookie with strawberry sauce ($8). Our friends
shared the Warm Apple Crisp with ginger ice cream ($7).
Both were exceptional, and ideal endings for our meals.
Contact Leonard at sleonard @floridatoday.com.
| NEW HOURS! Open Tuesday through Saturday: Lunch 11:30 - 2:00 and Dinner 5:30 - 9:00 Closed Sunday and Monday. Reservations highly recommended for both lunch and dinner. Welcome to Merritt's Table Merritt’s Table offers a rare dining experience, using all fresh ingredients and all house-made preparations. Inspired creations by Chef Chris Bolton will feature genuine food with a Southern flair. Chris began working in restaurants as a young teen and has always loved creating fresh and exceptional dishes. He is innovative and creative, yet has a strong belief that, once quality products are selected, the food will speak for itself- without the need to over-season, over-sauce or over-process a great product. Chris’ philosophy includes using farm-to-table products as much as possible, and show-casing the farmers and producers who bring him their delicacies by revering them in his menu descriptions. So don’t expect to find the same thing on the menu each time you visit - the menu will change constantly with whatever new and fresh ingredients catch Chris’ eye. Chris has had a laudable and distinguished career as a chef in North East Georgia, earning awards for Top 10 Dining Destinations in Georgia (Silver Spoon Award) three years in a row and an invitation to participate in Great Chefs of the South series. He has also trained under two James Beard award-winning chefs. When people ask what style of food Chris cooks, it is difficult to categorize. He is a native of Georgia, and as such has a strong draw to the flavors and food stylings of the Southeast; however, the only words that really describe Chris’ creations are “genuine food.” Merritt’s Table also offers exceptional wines from boutique vineyards around the world. The philosophy for Merritt’s Table is to offer a destination for dining, where the food and the wine are an equally unique experience. Merritt’s Table is located in an historic home built in 1926. The location offers a host of small rooms for intimate indoor dining as well as a lush courtyard, ripe with local flora and chef’s gardens for a delightful outdoor eating experience. Merritt’s Table is open Tuesday through Saturday for lunch and dinner. Reservations are highly recommended for both lunch and dinner. Join us for a culinary experience unlike any other on Merritt Island! |