Satoro in Hollywood Is Loud, Confusing, and Just Plain Wrong

There's a moment in each restaurant meal when you're forced to decide if what you are doing with your life is in fact enjoyable. It happened for me at Satoro Restaurant and Lounge while I was eating a slice of Mediterranean flatbread pizza that I did not order. A female saxophonist had sneaked into the lounge area where we were seated and proceeded to play over the generic and loud dance music belting from the loudspeakers. The awful combination sounded something like: thump, thump, thump, thump, bwarrrgggllmmmmfweet, thump, thump, thump, yip!

This must be what having an aneurism feels like.

Although painful, the incident clarified something about Satoro, one of the newest additions to Hollywood Boulevard's rambling strip of resto-lounges and clubaurants. Satoro, which opened in August, is full of disparate elements. It's like someone drew up a map of recent dining trends and flung wet napkins against it. Nothing stuck. It's a tapas bar. And a casual Mediterranean eatery. And a nightclub. With local food. And $13 cocktails. And Latin, French, and Spanish elements. The result is more confused than Glenn Beck in a high school locker room.

Joe Rocco

Location Info

Map

Satoro

2050 Hollywood Blvd.
Hollywood, FL 33020

Category: Restaurant > Mediterranean

Region: Hollywood

Details

Satoro Restaurant and Lounge, 2050 Hollywood Blvd., Hollywood. Open for dinner Tuesday through Sunday 5 to 11 p.m., bar open until 2 a.m. Call 954-374-9687, or click here.

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The place actually didn't feel so segmented on my first visit. It was a slow, weekday night, the humidity covering Hollywood Boulevard like a thick drape. Though Satoro was empty inside, it seemed like a cool escape. The modern-looking restaurant has an L-shaped dining room that wraps around the foyer, which opens up to a fishbowl kitchen where Chef Alexander Dziurzynski and his comrades are on display. Dziurzynski has done some notable turns: He was executive chef at the now-defunct Jackson's Steakhouse on Las Olas and its sister restaurant Fish; before that, he cooked at both the Bellagio and the Paris Hotel and Casino in Las Vegas.

On paper, Dziurzynski's menu looks vibrant. A loose, Mediterranean theme governs a series of wood-fired flatbreads and fresh salads. Local seafood such as grouper, yellowtail snapper, Florida clams, and shrimp flirt with Spanish ingredients. Hearty dishes like oxtail soup, grilled pork loin, roasted chicken, and prime steaks flesh out the rest of the menu. Entrées range from $16 up to an absurd $44, that for the restaurant's "signature" 22-ounce prime rib chop with roasted artichokes.

We were one of two tables inside the restaurant that night, seated just inside the front window and facing the open kitchen. The two chefs standing inside only accentuated the place's loneliness (in case of customers, break glass). Still, we had a fine time. We dipped sweet chunks of fresh stone-crab meat into a luscious mustard sauce ($12) and whittled at a stack of tomato and cucumber salad dressed lightly with lemon and fortified with tabbouleh ($8). I drank a stunning glass of Casa Lapostolle Merlot (one of the more expensive by-the-glass options at $12) and got messy with a sandwich made of crusty bread and pan-seared snapper ($12). Throughout it all, our server, Abner, displayed great command and a keen sense of humor. It was excellent service, which is to be expected when there are all of four customers in the restaurant.

The brightest spot that night was a piece of cheesecake ($9) so clarified in vision that you could pack it in a lighthouse case and use it to navigate ships at sea. Here, those Mediterranean flavors shine: The goat-cheese-infused custard has the slightly musty tang of chèvre, and its crust is constructed of honey-scented baklava. On the side sits a brunoise of apricot with slivers of fresh mint. Those strident flavors pierce your soul like a diamond-tipped engraving.

There was something so well-articulated about the dish, like it spoke to the core of what a restaurant should strive to be. So when I returned to Satoro a few weeks later with a gang of cheesecake enthusiasts in tow, we were ready to bust through that glass window and raid Dziurzynski's larder for every last sliver of the stuff.

Sadly, the restaurant wasn't much busier on that Friday night. By 8, a few people had filed into the bar to drink expensive cocktails and graze lightly on tapas over the orange, backlit countertop. Not all of my friends had arrived yet, so a few of us nabbed a seat at a long bar top running parallel to the length of the dining room.

The bar area houses the bulk of Satoro's dark wood tables. They're lined with cream-colored vinyl seats, which, under the room's UFO-like light fixtures that emit neon flashes of red and blue, resembles a 1970s airport waiting room. In the background, the same mélange of uninspired electro they play at day spas and dentist's offices droned on. My friend Fenton summed it up best: "I feel like I'm in A Night at the Roxbury."

When the rest of our party arrived, we moved to a table by the bar and waited. And waited. It was close to 20 minutes before someone finally came over, a young guy with short black hair who introduced himself as Jonathan Tovar, the owner. "Let me know if you guys need anything," he said as he moved to shake each of our hands. He poured us ice water from a pitcher in hand but ran out before getting to the last glass and never came back with more.

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