Coco Bistro Reviewed September / October 2008
Coco Bistro in a Coconut Grove on Grace Bay Road
Think palm trees... so many they create a virtual canopy above, a natural ceiling of palm fronds oscillating and sashaying in the dreamy, sultry breezes, where nothing else comes between you and an incomparable island night sky.
The Coco Bistro Caesar Salad is not for Whimps!
No doubt, a coconut grove of about a hundred exotic and enchanting palms looks unusually out of character for the tropical, dry forest vegetation typically encountered on Provo, but this coconut grove is no mirage. Originally part of the Sunshine Nursery grounds planted over two decades ago, today it is the singularly unique and hopelessly romantic milieu that makes Coco Bistro so special. The appealing Mediterranean architecture is enhanced by dramatic splashes of electrifying cobalt blue, searing orange and incandescent white, where alfresco dining is set amidst naturally lush and beautiful gardens. Strategically placed lighting illuminates the animated canopy above, creating a dining experience that resonates absolute taste and a tropically inspired aura of chic.
Seared Giant Sea Scallop Appetiser
Elegant, Caribbean cuisine boasting the freshest local ingredients, including fresh fish, is aptly proffered in this consummate Caribbean atmosphere. Smitten with the ambiance, we all put forth a valiant effort to the not so simple task of attempting to divvy up the endlessly alluring menu selections. Our cocktails arrived in ultra-trendy, asymmetrical glasses that could best be described as appearing ‘bent’. My classic, and now quite predictable beverage of choice, the Mojito was expertly mixed - just the right tang and plenty of refreshing mint. The weekly cocktail special, Red Dawn looked completely luscious and appealing - almost like a ‘smoothie’ with fresh raspberry puree, pineapple, coconut and rum... count ’em - 3 rums! Still musing over the menu, a brief detour was taken to sample the breadsticks... warm and crusty, these were the most incredible breadsticks, served with a side of olive oil and balsamic vinegar for dipping. But that wasn’t the best part... gently tearing off a piece of the crusty stick, we discovered an unexpected stuffing of savoury pesto inside. Truly delectable.
Romantic Dining Under the Palms
An innovative and contemporary selection of starters and main courses, I am compelled to begin with my husband’s Caesar Salad... how innovative and contemporary is that, you ask? I dare you to try Coco Bistro’s version of the classic Caesar... suffice to say that my husband and I now hail it as the ‘best’ Caesar on Provo, but that’s only our opinion. Lock, stock and barrel, it was a sizeable portion of smoky, crispy bacon, whole anchovy fillets and fresh, shaved Parmesan - let me rephrase that - thick cut shards of pungent Parmesan all tossed with romaine and drenched in a spicy and voluptuously creamy dressing. I opted for the Grilled Shrimp Satay with Banana Chutney and Jamaican Curry Dip. Intrigued by the presentation of several succulent shrimp on sugar cane skewers, this was a delightful combination of flavours, with the chutney providing a sweet and lovely contrast to the palatable heat of the curry. The Crisp Fried Crab Wontons were filled with a generous and tender crab filling and served with three dipping sauces... mustard, sweet and sour and curry, atop a fresh arugula salad. The curry dipping sauce got the top ‘thumbs up’ vote from this diner. Last, but undeniably not least, was my companion’s Seared Giant Sea Scallop - a veritable meal in itself, the behemoth scallop measured about two inches in diameter, in perfect repose atop a exceptionally tasty Tropical Mango Slaw - delightfully heavy on the mango I might add — underneath it all, a crisp fried tortilla literally soaked up all the flavours, and there’s more... it was served with Coconut Hummus and Pica de Gallo.
Ravioli of Conch and Flame Grilled Sweet Peppers
Several other equally beguiling starters include Conch 2 Ways - Sweet and Sour and Ceviche Martini Scented; Corn Chowder with Grilled Tiger Shrimps; Conch, Garlic and Potato Soup with Fresh Gruyere Cheese, plus a few fresh and lively salad selections.
Roast Rack of Colorado Lamb
Coco Bistro is exalting the newest addition to their creative culinary cache, Emperor’s Cut Grilled Angus Steak, hailing this cut as the favourite of the Emperor of Japan. A true meal of ‘hungry man’ proportions, it was served with oven roast potatoes flavoured with sea salt and aromatic rosemary and a carrot parsnip and horseradish gratin. Grilled to a flawless and completely tender ‘rare’ this diner boasted munificently of the wonderful meat flavours. A loyal and steadfast Coco Bistro regular, my companion appeared to go over the menu selections several times, leading us all into a false sense of security of the expectation that she was actually going to order something different - this time. Alas, after considerable vacillation, she could not. She said, and I quote, “I did indeed enjoy my Soft Shell Crab Tempura... brings back pleasant memories of life enjoyed on the Chesapeake Bay, where dining on tender, tasty and delicious soft-shell crabs was a coveted delicacy enjoyed for just a few weeks every summer. Coco Bistro has these crabs on their permanent menu and I cannot be tempted to order anything else! Lightly fried in a delicate tempura batter, every morsel is pure ecstasy.” Need I say more? My husband and I both opted for an unusual and less-travelled course on our culinary path this evening. Besotted by the description of both pastas in print, we just had to experience them. For myself, it was the Herb Ravioli of Conch and Flame Grilled Sweet Peppers with a White Wine Cream Sauce, Light Tomato Vinaigrette, Pan Grilled Artichoke Hearts, Pecan Basil Pesto and Fresh Shaved Parmesan - yes, that is all one dish! This was indeed a whole new dimension in pasta, a creation unlike any pasta that has ever graced my palate before... huge, stuffed, tender ravioli with a proliferation of whole pecans and lavish and liberal helpings of fried artichokes... and the sauce! This night, I must take the words out of the mouth of my favourite dining companion for my own, “pure ecstasy!” Equally appealing with a depth and richness of flavours that go beyond the usual pasta realm, my husband’s Penne Pasta with Sautéed Forest Mushrooms, Fresh Asparagus, Sun Dried Tomato and Asiago Cheese in a White Wine Sauce scented with White Truffle Oil... garnered absolute rave reviews. I could smell the profound and intense aromas from across the table... you know the kind of aromas I’m talking about... from childhood cartoons where a powerful and all-consuming aroma arouses your senses and virtually levitates you, floating and drifting you toward its source.
Soft Shell Crab Tempura
The Simply Grilled Black Angus 16 oz Prime Cut Rib Eye is prepared ‘bone-in’ enhancing the flavour and keeping the meat moist and juicy. Likewise, the Roast Rack of Colorado Lamb is pleasurable and satisfying, impressively and creatively prepared with a Pomegranate Molasses and Macadamia Nut Crust. A Festival of Free-range Grain Fed Chicken Breast and Tiger Shrimps make for an unusual and creative ‘surf and turf’ and Rare Grilled Yellowfin Tuna and Blackened Mahi Mahi make up the balance of Coco Bistro’s ‘marine cuisine’.
Coco Bistro’s exceptional Wine List reads just like their menu, divine and sensational. A very memorable 2006 Jasper Pinot Noir from the Oriel Winery was a harmonious accompaniment to all of our menu selections, incredibly full of fruit with BIG cherry flavours.
Executive Chef Owner Stuart Gray
Dazzled by all the decadence but heavy-heartedly denied by our aforementioned indulgences, our only lament of the evening was that not one of us had room for an official dessert... and they did look oh, so tempting. Just for the record, feel free to indulge in Fried Banana Fritters with Caramel Sauce and Vanilla Ice Cream, Chocolate Crème Brulee with a Delicate Caramel Crust, Coco Bistro’s Famous Coconut Pie with Fresh Cream and a Medley of Sweet Sauces, a Warm Chocolate and Banana Bread Pudding with Vanilla Ice Cream. Liquid libations come in the form of several seductive specialty coffees, plus a selection of sipping rums, cognacs, scotches, liqueurs and ports.
We did manage to indulge in several of the specialty coffees... a deliriously sinful end to an absolutely memorable evening of dining pleasures. Our unanimous and undying adulation and heartfelt compliments to Executive Chef, Stuart Gray and Head Chef, Francois Hubert. Just what do you do for an encore?
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