Iberian Rooster Introduces Tasty New Menu

BY LISA GALLANT

Taste Ambassadors from Tampa Bay Food Tours recently sampled a host of new menu items offered by the newly appointed Executive Chef Andrew Silas at the Iberian Rooster in Downtown St. Pete.

Russell Andrade founded the restaurant in 2016 and has since based the menu on his family roots ranging from Portugal, Tanzania and Goa; admittedly resulting in an eclectic mix of culinary creations.

Edison light bulbs flanked from the ceiling created a warm and inviting ambiance as fellow tasters gathered in anticipation. The full liquor bar allowed for enjoyment of a range of beverages from a raspberry lemon drop shot to champagne and sangria. Beverages were also being served in the basement during Nerd Nite, a lecture event, while a chalkboard advertised a drag show later in the evening.

The tasting menu began with warm pita slices topped with deviled chickpea, olive relish, and ribbons of English cucumber along with a generous charcuterie platter adorned with house-made guanciale, iberico ham, and various cheeses, fruits, and dressings ranging from sweet to savory.

The fresh and robust Panzanella salad hosted the most delicious Pao Doce croutons made from Portuguese sweet bread; these little guys ensure you won’t mistake the dish for any other salad.

Next up: the traditional Goan patty filled with either meat or veggies. Think hand pies or empanadas stuffed with seasoned vegetables or Macau mincemeat with sweet peas and fingerling potatoes baked inside flaky pastry with house Rooster sauce for dipping. This was far and away my favorite dish of the evening followed closely by the roast Cornish hen with fried okra atop corn pudding and pan gravy. Rarely do I order poultry when dining out however this bird won’t soon be forgotten; tender, flavorful, and plump. The corn pudding provided the perfect complement of sweetness and the fried okra added an earthen crunch.

The couple at the neighboring table raved about the Hoppin’ John’s tomato and spinach skillet pie topped with garlic ice cream aside black eyed pea succotash. The imaginative blend of flavors and juxtaposition of the color wheel evoked appreciation within me that food is indeed art.

In front of me soon appeared a seared scallop with fennel beet slaw, cucumber gazpacho, and a warm sweet potato biscuit. Sounds exotic huh? The imaginative blend of flavors and juxtaposition of the color wheel evoked appreciation within me that food is indeed art.

Finally came the bread pudding to seal the deal. The menu described this dish as mango pineapple bread pudding with homemade vanilla ice cream and bourbon caramel sauce. The fruit topping teamed up tangy and sweet notes thus earning unanimous rave reviews among all diners.

My first trip to Iberian Rooster surely provided the enticement to come back for more. The mouth-watering Saturday brunch menu boasts such staples as biscuits and gravy to the more imaginative Minchi pot pie and Lamb Chaffana. Wash it all down with one (or more) of the inventive cocktails, or just get lost reading about them. The poetic drink menu describes Hemingway’s Demise as follows: “She was volatile, spicy, charming and bold enough for the famed penman and the only woman he couldn’t break. Cheers to you, Martha Gellhorn. Bacardi Superior Rum, fresh squeezed lime juice, house crafted grapefruit, tarragon, simple syrup, and ghost pepper bitters.” Sounds like you’ll need to come experience this one for yourself. Bottom’s up!

Iberian Rooster is open for late night dinner Mon-Thurs 4pm-1am, Fri 4pm – 2am, early for Saturday brunch 11am-2am, and closed on Sunday. In celebration of the new Executive Chef, Iberian Rooster is offering 50% off cocktails with the purchase of an entrée. Boozy sipping chocolate anyone?

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