Restaurant Reviews

DCOTA Cay Serves Gourmet Lunch Priced for 99 Percenters, in a 1 Percenter Setting

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One of the bestsellers, the Key West cay salad, incorporates fried coconut shrimp and Brie with sliced peaches, Mandarin oranges, candied pecans, mixed spinach, arugula, and romaine tossed with raspberry vinaigrette. While the flavors meld together well, the fried cheese and shrimp slightly overpower the delicate flavors of the fresh produce.

"For lack of a better term, we're going for less institutionalized," says DCOTA General Manager Brad Shepherd. "We want to make sure the menu is fresh and we're catering to what the people like and enjoy."

The eatery offers a number of daily specials, ranging from fresh fish and pastas to roast turkey with mashed potatoes to soups, like curried creamed cauliflower and carrot ginger.

Chef Thierry Goulard is planning to change the menu twice a year, adding and subtracting items like flatbreads, pizzas, and veggie burgers, many of which are currently being tested as specials.

Manager Caroline Poussardin, a French native and lifelong restaurant-industry veteran, is working on improving the wine list with boutique selections.

"You won't get three different Merlots," says Shepherd. "There will be no house wines. We'll have, say, one really good wine and one really, really good wine. It's going to be small but really fresh."

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Sara Ventiera