Nestled within an older beach resort (Costa d'Este owned by Emilio and Gloria Estefan) surrounded by an aged but quaint Vero Beach neighborhood, you really are not quite sure what to expect when walking towards this restaurant, but I've read a few pretty great reviews and enjoyed perusing the menu online so I went for it.
"Ocean-front dining is a bit of an overstatement as there is a small pool, wooden fence, and brush between the dining area and the Atlantic. The description of the view boasted on the website is certainly misleading, but the restaurant itself was lovely and made up for other lacking details with its open dining space and kitchen. The dining area is roomy and rounded, enclosed in glass, brick, and wood - very modern.
Our service was terrific. Bethany and Tony took very good care of us.
Everything was extremely fresh - a testament to The Wave's commitment to locally-sourced ingredients.
Serving Latin dishes that can stand up to any in Miami, Chef Antonio Estremera's menu melds the Estefans' Cuban cookbook, Estefan Kitchen, with his Peruvian influence.
Chef Estremera's world cuisine training is most evident in the ceviche trio:
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| Rocoto Pepper Ceviche, Shrimp, Calamari, White Fish, Red Onion, Cilantro |
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| Ahi Tuna, Avocado, Florida Orange Juice, Soy & Wasabi |
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| Passion Fruit Ceviche, Scallop, Calamari, Shrimp, Passion Fruit Juice |
The Peruvian-influenced Rocoto pepper ceviche was the mildest with great, simple flavor. while the ahi tuna was grossly overpowered by soy sauce, lending much too much acidity and salinity. The avocado worked to mellow and add richness to the dish, though apparently no fresh cut. The passion fruit ceviche was different, adding sweetness to a traditionally savory-sour dish.
It was a bit redundant to order the black bean soup as it was the same as the side dish black beans that came with Latin entrees in addition to white rice. It was good, none-the-less.
We tried three distinctly-prepared plantains: thin crispy fried chips, crunchy tostones which were tender in the center, and sweet plantains - all delicious.
On to the amazing entrees:
We decided to go with three of the traditional homestyle Cuban specialty entrees on the lunch menu from Estefan Kitchen. I thoroughly enjoyed each.
Cited as "Gloria's Favorite", the Cuban-style roasted chicken (pollo asado) was fall-off-the-bone tender and moist with great flavors imparted by sour orange, olive oil, and a smothering Cuban Creole sauce with tomato and spice.
The Cuban Creole sauce with sauteed onions and peppers also paired well with Shredded Beef (Ropa Vieja). The generous amount of tender meat was cooked perfectly.
I loved the Shredded Fried Beef (Vaca Frita) with Onions. The crisp, juicy meat was made all the more flavorful with a spritz of fresh lime juice.
The food at The Wave surpasses the restaurant's mediocre surroundings and we were thankful. I plan to stop in next time I'm visiting the area and hopefully get to meet Chef Estremera who was attending the SOBE Wine & Food Festival, which we attended the day before.
The Wave Kitchen & Bar
http://www.costadeste.com/dining/lunch_menu.asp
