The Angel Has Landed

Serafina ups the ante in Victoria Park

 Serafina means "angel" in Italian, and I guess with the right sky-blue backdrop, a little otherworldly lighting, and the wistful notes of a discrete off-stage choir, you could mistake Shari Woods for one of those heavenly creatures. That is, if angels fluttered around wearing low-rise jeans and tiny tank-tops. Which is to say, Shari Woods is hot. I'll bet the babelicious factor at this chef/owner's Serafina Waterfront Bistro, which opened last December, won't hurt her business one bit.

But we don't go to restaurants to ogle the staff, do we? We go to eat good things, to drink interesting wine, to be well-taken-care-of, and to let our minds wander while we take in the waterside view of, say, boats rocking quaintly beneath a handful of poignant stars. That exact combination of factors is tough to come by in Lauderdale. If Woods can deliver the goods, she's some kind of wonderful.

So, can she? Let's have a look.

Joe Rocco

Location Info

Map

Serafina Waterfront Trattoria

926 NE 20th Ave.
Fort Lauderdale, FL 33304

Category: Restaurant > Italian

Region: Fort Lauderdale

Details

Dinner 5:30 till 10 p.m. Sunday through Thursday, till 11 p.m. Friday and Saturday. Brunch Sunday 10:30 a.m. till 2:30 p.m. Call 954-463-2566.
926 NE 20th Ave., Fort Lauderdale

1. Good things to eat: Check. One of Serafina's signature dishes, a $16 starter, is composed of six sweet, grilled shrimp basking on an island of buttery, cheddar-laced grits flecked with licorice-scented tarragon. A moat of deep, terra-cotta-hued sauce -- tomatoes, roasted peppers, and a dash of goat cheese for creaminess and punch, blended smooth -- surrounds the island and its sassy inhabitants. If you can get all these ingredients on your fork at once, you'll be happy. And if you throw caution to the wind and sop up the last remnants of that tart, smoky sauce with Shari's dense, homemade rosemary foccacia, you will be happy and perhaps no longer hungry. This little dish, so rich and fine, would make a terrific entrée with a green salad.

But you'll be surprised how much you can eat when you put your mind to it, and on a recent Friday evening, my mind was fine-tuned. A caesar salad ($9) made a nice demi-course between appetizer and entrée: leaves crisp and buttery; chunky, crisp croutons; one silvery, fresh anchovy perched on top as if surfing the green waves. And the whole thing was tossed in a creamy parmesan dressing. The anchovy infused the salad with its pungent, sea-faring flavor, muscular and salty as cheese. I would have liked two anchovies or even three, but then, I'm a fool for fresh anchovies.

Woods, it turns out, came to Fort Lauderdale four years ago, drawn by the grandfather, aunt, and parents who live nearby; wanting to get warm; and probably hoping to put some distance between herself and her ex. Shari and Seth Woods met at the Culinary Institute of America as students in the late '80s and went on to open two of the most popular neighborhood restaurants in Boston's South End: Metropolis, a Mediterranean/American bistro, and a bit later, the French-accented Aquitaine across the street. You'll find occasional echoes of both menus at Shari Woods' Serafina -- a fois gras paté ($12), her warm chocolate pudding cake with vanilla ice cream ($8), a wild mushroom and truffle risotto ($16), or a smoked corn soup ($8). But Woods has done more than just recycle her old successes. She's serving Florida yellowtail snapper ($28), free-range roast chicken ($20), margharita pizza ($11), and a gaggle of pastas and risottos ($19 to $26). There's a light and fresh paella ($26) made with saffron- and lemon-infused rice topped with sautéed clams, scallops, and shrimp, along with chicken and chorizo. And a Moroccan tagine ($18) of spicy couscous, roasted peppers, chickpeas, and almonds for hard-line vegetarians.

Her chef de cuisine, David Hagan, has put his stamp on the kitchen with a couple of knockouts: that fabulous grilled shrimp with grits and a sinful dish of glazed beef short ribs ($28).

Outrageously rich, those short ribs; we took half of our serving home. They're boneless, slow-cooked in broth until they're so tender that they fall apart at the flick of the fork -- and then they're doused in a soft, almost caramelized red-wine reduction. This melting meat lolls on a buttery divan of orzo tossed with béchamel sauce and chopped escarole, and the whole thing is topped with a whimsical handful of feather-light shoestring fried onions -- a plump socialite wearing an outrageous hat. It has a gazillion calories, and you can taste every delicious one of them.

A savory dish of rigatoni ($18) has a reinterpreted Bolognese sauce of tomato, wine, chopped prosciutto, ground lamb and beef, the licorice trace of star anise, plus a sprig of fresh basil. It's got great mouth feel and a delicate sensibility. Another beauty.

What we're looking at here is a fashionable, tasty bistro menu with an occasional flash of humor. Call it Mediterranean or neo-European. It changes seasonally, with minor tweaks and nightly specials, to keep our curiosity piqued.

2. Interesting wine: Check. Woods has hand-picked a small selection of intriguing bottles, mostly from Italy and California, like the Col d'Orcia Olmaia cabernet from Tuscany ($125 a bottle), a white Vermentino from Sardinia ($27 a bottle), and the Due Uve pinot grigio/sauvignon blanc blend from Veneto ($34 a bottle), to complement her menu. You can have a glass of Ironstone Obsession ($6) with dessert, one of my favorite light summer wines: a fruity, almost fizzy beverage made from the hybrid Symphony grape. It's a good match with Woods' handmade strawberry shortcake ($7) -- sliced ripe strawberries swirled in whipped cream between two dense disks of buttery shortcake, with a flicker of chopped mint providing a green tang. A raisiny vin Santo ($10) works well with Serafina's vanilla-scented crème brûlée ($7). A lovely, sparkling Moscato d'Asti ($7) pairs nicely with Shari's warm chocolate pudding cake ($8) and a scoop of house-made vanilla ice cream.

1
 
2
 
All
 
Next Page »
 
My Voice Nation Help
0 comments
 
Loading...