Updated, 2:00, with new price range and menu.
Updated: Now scheduled to open Friday, Nov. 26, 2010.
Restaurant Row has taken a few hits recently with the closing of La Nuova Cucina, Pizza Fusion and Rice Paper. But it isn’t all bad news: a new restaurant opened Friday with a concept that is tailor-made for the current economic times.
Le Rouge Wine Bar and Tapas restaurant officially opened Friday. It’s located just a couple of doors down from where La Nuova Cucina closed last month (it’s in the group of storefronts between Seasons 52 and Roy’s). The restaurant is owned by Mounir Elidrissi; Faisal Sultani is the chef. Both previously worked in restaurants in the Washington, D.C., area among others.
The menu features charcuterie and cheese platters served with grilled rosemary ciabatta, honey and olives, as well as traditional tapas dishes such as seafood ceviche; a spicy merguez sausage; a traditional grilled asparagus dish served with romesco sauce; a firecracker shrimp served with a spicy kung pao sauce, peanuts, and cilantro; a marinated chicken served with garlic, lemon, mustard, parsley; traditional European mussels and frites; plus a selection of sandwiches, flatbreads, soups and salads. The restaurant also offers wine and beers from around the world.
The tapas concept — we need to come up with a different name for tapas — is timely not only for the current economic climate but also for the trend towards eating less. Smaller portions should be priced accordingly — and have fewer calories!
I haven’t been yet, but the photos I’ve seen of the place suggest it has a chic, upscale feel. Seating is at small couches as well as a communal table (another national trend).
Le Rouge Wine Bar and Tapas is at 7730 West Sand Lake Road, Orlando. Tapas prices range from $5-20. Le Rouge is open Monday-Thursday 11:30 a.m. – 10:30 p.m., Friday-Saturday 11:30 a.m. – 2:00 a.m., and Sunday 4:00 p.m. – 9:00 p.m. The phone number is 407-370-0909. Here’s a link to the Le Rouge Web site.
Here is a list of the menu items:
Artisnal Cured Meats & CHEESE
Served with Grilled Baguette, Honey, Garlic Aiolli, and Olives Pickles, Fig or Quince Jam
We will also give a description on each meat and cheese and where its from
Serrano Ham Gouda
Speck Parmegiano Reggiano
Salami Felino Provolone
Mortadella Drunken Goat
Choice of 3\5
2. Fire Roasted Peppers, Arugula,pecorino
3. Taleggio, Cherries, sesame candied walnuts
4. Smoked Salmon, creme fraiche, chive, beets
5. Black olive tapenade
6. Fig and manchego
7. Tomato, Mozzerela & basil
8. Wild Mushrooms w truffle pecorino
9. Shrimp and Avocado puree
10. Pork belly, pickled jalepeno, garlic aioli
11. White Beans, Bresola, rucola
12. WHIPPED GOAT CHEESE AND RED PEPPERS
13. Butternut Squash Soup, Vanilla Crème, Shaved Pistachio
14. Scallop Crudo watermelon jicama, scallions, cilantro, jalepeno lime emulsion
15. Pear Salad arugula, pecans, currents, blue cheese
16. Beet Salad, Shaved Fennel, Cherries, micro basil, sesame candied walnuts, lemon Crème fraiche
17. Seasonal Greens, croutons, PAN ROASTED CHERRY TOMATO,cucumber, watermelon radish red onion,
18. Tomato & Goat cheese, Balsamic, scallions, croutons
19. Olives & pickles
. Black Truffle Mac & Cheese
I. Pan Roasted Fingerling Potatoes , spicy tomato coulis , garlic aiolli
II. Lamb Sausage, white bean puree, tomato chutney, chili, rosemary
III. Fish Tacos, avocado puree, cabbage, chipotle sauce, chive sour
IV. Kobe Sliders caramelized onions and truffle white chedder cheese
V. Garlic Prawns, tomato, lemon, olive oil, sea salt
VI. Scallops with chorizo, corn, quicos
VII. Broiled Prawns harissa butter, cilantro, chili
VIII. Pistachio Crusted Lamb Chops, gent mustard, bing cherries
IX. Maryland Jumbo Lump Crab and Asparagus salad, Lemongrass Hollandaise
X. Roasted Asparagus, manchego, olive oil, sea salt
XI. P.E.I. Mussels tomato, basil, rocca
XII. Kobe Bistro Filet, fire roasted peppers, golden rasins, gorgonzola