Stout Bar & Grill in Fort Lauderdale Revamps the Menu
Driving past Stout Bar & Grill in Fort Lauderdale, it can be all too easy to assume the establishment is just another Irish pub. But step inside, and you'll realize you should never judge a restaurant by its name.
Sure, it has all the usual Irish pub requirements: Over 40 HDTV screens, booth and table seating for up to 200, and a beautiful hand-crafted copper bar offering about 100 different whiskeys, 50 beers, and more than two dozen wines. But it's the menu that proves this isn't your average bar -- and you won't be ordering the usual bar fare.
Stout Bar & Grill opened just over two years ago off Andrew's Blvd., a concept inspired by the Irish heritage of owner Simon Kearney. But while Irish dishes like shepherd's pie, bangers and mash, lamb stew and corned beef and cabbage have been mastered here, it's the specialty selections created by executive chef Charlie Miller that make Stout stand out from the bar crowd.
Miller graduated from Le Cordon Bleu Miami in 2005, and has worked in a variety of positions within the industry from catering and banquets, to executing a culinary program for a number restaurants and resorts. Although he's embraced traditional Irish cuisine at Stout, Miller has stepped outside the box, so to speak, adding several dishes to the regular menu, each offering exotic ingredients with his own take on cultural fusion.
The first of four new dishes include a chicken marsala, a hearty plate of pan-seared chicken in a creamy marsala and mushroom sauce. It's served with red skin mashed potatoes and grilled asparagus, and finished with Miller's house made balsamic drizzle.
Miller offers a new take on a tried-and-true dish with his bruschetta thanks to a layered presentation and crispy parmesan chips. Lightly marinated tomatoes are topped with whipped goat cheese -- no mozzarella -- and finished with olive tapenade.
A creamy, indulgent risotto is brightened with lighter notes of lemon and asparagus. The fresh flavors pair well with the dish's main focus: seared scallops cooked in a lemon buerre blanc.
Shrimp and Avocado Ceviche
This ceviche is marinated in Miller's own ponzu and lemon dressing, and accented with fresh cilantro. It offers a refreshingly tart and tangy kick that pairs well with creamy avocado and sweet shrimp.
For more information, or to book an event, visit the website at www.stoutsportsbarandgrill.com, or call 754-223-5678.
Follow Nicole Danna on Twitter, @SoFloNicole.
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