A Dark and Stormy. (Courtesy)
For the next six weeks, (until January 17), Spanish Caribbean food will be taking over the menu at NAO (312 Pearl Parkway).
Chef Geronimo Lopez is infusing cuisines from Spain, Africa, East India and China with dishes from Puerto Rico, Cuba and the Dominican Republic.
The appetizer features a choice of conch fritter and plantain with lobster veloute and spicy garlic or shrimp ceviche with tiger's milk, gulf shrimp, fresh mango and toasted coconut flakes. The main dish features roasted cobia sofrito with fresh roasted filet, roasted Caribbean peppers and saffron rice stew, or you can opt for the Cubano, crispy glazed pork with a citrus glaze, chopped roasted peanuts, black bean puree and slaw and onion escabeche. For dessert, a zabote cobbler will be served with Caribbean "persimmon" fruit and cream ice.
And of course, what is a meal without the cocktails?
NAO bartenders will craft the dark and stormy made with black strap molasses rum, velvet falernum, lime juice and house-made ginger beer.
The three course meal will cost $39.
Look out for Nao's next menu launching featuring Brazilian cuisine starting January 21.