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Supper Club Redux (and Farewell): Chroma Modern Bar + Kitchen

Written By Scott Joseph On February 3, 2017

Chroma sign

We had a terrific time recently at our Chroma Modern Bar + Kitchen Supper Club, the very last of our Supper Clubs (but more on that in a moment).

Chroma, of course, is the hot new restaurant in Lake Nona from the folks at Tavistock. It’s a small-plate restaurant where sharing is the style, and that’s how our dinner was served up. Except the plates were large.

South Steel SJO March AD copy

Chromasc salad

We started with a Chopped Heirloom Vegetable Salad that included romaine lettuse, beefsteak tomatoes, red and yellow beets (delicious), cucumber, rainbow carrots and blue cheese.

Chromasc spring rolls

Chromasc mussels

At the same time we were served appetizers of Crab Spring Rolls, with corn, pickled ginger, and spicy daikon rolled with the sweet crabmeat in the crispy wrappers, and Romesco Mussels served with big hunks of bread to sop up the almond tinged sauce.

Chromasc rita

Instead of the usual wine, our first courses were accompanied by one of Chroma’s craft cocktails, the Garden Rita, a margarita flavored with bell pepper, cilantro and cucumber. Quite refreshing.

Chromasc ribs

Pork Ribs had a spicy rub and were fall-off-the-bone tender.

Chromasc peppers

Shishito peppers were served with a creamy buttermilk dipping sauce. a glass of Dancing St. Pierre Farmhouse Ale was the cooling quencher.

Chromasc patatas

Patatas Bravas, in a San Marzano sauce and drizzled with aioli, were a crispy accompaniment to the main meat course.

Chromasc ribeye

That was Ribeye, sliced but presented with the bone on the platter. It was cooked beautifully and dotted with pats of foie gras butter. It’s been a very long time since I’ve had a steak this tender.

Tavistock’s personal label Bacarre Red Blend, Reserve Collection, stood up to the richness of the meat nicely.

Chromasc dessert

Dessert was a Butterscotch Bread Pudding that left no one unsatisfied.

Chef Jason Bergeron, general manager Maurice Donaghue and their teams did a great job of keeping everyone happy. It was like one big party.

And from now on, our evenings of fun, food and drink will be called Scott Joseph’s Dinner Party. Because who doesn’t like a party?

And we have a doozy planned for March 16 at Tapa Toro. It’ll be an interactive dinner that will begin with chef Wendy Lopez teaching us how to make her Catalan Flatbread Coca. We’ll knead the dough, shape it and add all the other ingredients, then while we feast on such things as steak tartare, Iberico ham and Coquilles St. Jacques, Lopez’s crew will cook up your flatbread for you to take home.

Click here for more details on our first Dinner Party.

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