A brasserie is defined as a restaurant serving simple, hearty food and drinks at affordable fares. A place where friends can come toegether in a vibrant atmosphere...
Add another notch in St. Pete's belt for upcoming/underrated food city... Cassis, a classic American Brasserie, is open for business (http://www.cassisab.com/) on Beach Drive, and by ambiance/architecture alone, it warrants a favorable review. As it turns out, much to my delight, the food is stellar as well...
While there have been mixed reviews of its consistency so far, that is to be expected of any new restaurant, so I always keep that in mind when dining at a place with less than a month of service under its belt. As I said, the decor is beyond reproach: bright, taxi yellow fluorescent lighting, vintage tile floor, subway tile pillars, mirrored walls... very French-American. Classy touches catch your eye at every turn: the zinc top bar, the mahogany wood, the dark leather banquette seating, the globe light fixtures.
French owner, Phillipe, is a former neighbor of mine, and his wife designed the entire space, soup to nuts. And that's just the inside -- remember, we're talking St. Pete, so outdoor sidewalk seating is de rigour and always in demand -- and it's the finest in the area, in terms of location and comfort.
Now, to the meat and potatoes -- literally...
I ordered the Philly Cheese steak Spring Roll on a recommendation for starters, and it didn't disappoint. Crunchy outside, with tender, juicy shredded steak and melted, gooey cheese inside, complemented by a spicy chile sauce on the side. Then, for my entree, I couldn't resist the Braised Beef Short Ribs. So tender and flavorful, and even though I would've preferred a bit more of a braised crust on the exterior, the interior was perfectly done, and the potato puree and red wine sauce with beef jus it rested on was beautifully executed. The baby carrots were a revelation for me; I almost declared it my favorite thing on the plate.
My compliments to Chef Jeremy Duclut (pictured). He's built a solid reputation and resume, and m
ay look familiar to Food Network junkies (like myself)... he was a champion on "Chopped." I consider it a minor coup to have someone like him cooking in this area...
And I look forward to many more dinners, not to mention brunches and lunches, at Cassis...
Add another notch in St. Pete's belt for upcoming/underrated food city... Cassis, a classic American Brasserie, is open for business (http://www.cassisab.com/) on Beach Drive, and by ambiance/architecture alone, it warrants a favorable review. As it turns out, much to my delight, the food is stellar as well...
While there have been mixed reviews of its consistency so far, that is to be expected of any new restaurant, so I always keep that in mind when dining at a place with less than a month of service under its belt. As I said, the decor is beyond reproach: bright, taxi yellow fluorescent lighting, vintage tile floor, subway tile pillars, mirrored walls... very French-American. Classy touches catch your eye at every turn: the zinc top bar, the mahogany wood, the dark leather banquette seating, the globe light fixtures.
French owner, Phillipe, is a former neighbor of mine, and his wife designed the entire space, soup to nuts. And that's just the inside -- remember, we're talking St. Pete, so outdoor sidewalk seating is de rigour and always in demand -- and it's the finest in the area, in terms of location and comfort.
Now, to the meat and potatoes -- literally...
I ordered the Philly Cheese steak Spring Roll on a recommendation for starters, and it didn't disappoint. Crunchy outside, with tender, juicy shredded steak and melted, gooey cheese inside, complemented by a spicy chile sauce on the side. Then, for my entree, I couldn't resist the Braised Beef Short Ribs. So tender and flavorful, and even though I would've preferred a bit more of a braised crust on the exterior, the interior was perfectly done, and the potato puree and red wine sauce with beef jus it rested on was beautifully executed. The baby carrots were a revelation for me; I almost declared it my favorite thing on the plate.
My compliments to Chef Jeremy Duclut (pictured). He's built a solid reputation and resume, and m
ay look familiar to Food Network junkies (like myself)... he was a champion on "Chopped." I consider it a minor coup to have someone like him cooking in this area...And I look forward to many more dinners, not to mention brunches and lunches, at Cassis...
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