With the new state guidelines finally opening back up to 50% capacity for in restaurant dining, the CDC and the Governors office are still suggesting that dining outside still seems to be the safest place at this time. With the largest patio for Al Fresco dining any where in Vero, I thought I would stop by and see how Cobalt is dealing with the “new normal”.
Cobalt has long been one of my favorite places to dine. From the elegant dining rooms, the delicious food, and one of the best views of the Atlantic ocean on the island, it’s easy to see why this place is so popular. With seating for up to 230 guests on their two large patios (Cobalt and Heaton’s), they are in a very good position during this pandemic. If you prefer to dine inside or if the weather is not cooperating on the day of your visit, they are taking the necessary precautions to keep you safe. From markings on the floor at check-in, a one-way traffic flow in the dining room to keep you “social distanced” and avoid close contact with other guests, they are going beyond what the CDC and the State of Florida is requiring of them.
At the end of this article there is a limited quantity deal for you to save money when dining at Cobalt, so be sure to check that out! Now let’s dive right in what I had to eat and drink!
Each of the four courses we had this evening were paired with a signature cocktail, wine, or beer. The cocktail we had with this seafood course is called “The Reaper” and is made with Herradura “Cobalt Barrel Select” Double Reposado Tequila, peach schrub, pineapple, mint, and jalepeno. The seafood tower is part of their Chef’s Features special menu and contains four jumbo shrimp, four raw oysters, half pound of king crab legs, lobster cocktail, and a conch salad.
Our next course is also from the Chef’s Features special menu and is simply called Fried Oysters. They are served over fried green tomatoes and topped with a roasted corn relish, and Cajun remoulade sauce. Drink pairing suggestion for this course is the Cobalt & Sailfish Brew, called the Iguana Sauce Sour or the Deusa nai Albarino white wine.
Cobalt has always featured a very seafood forward menu with unique and tasty dishes. With the recent remodel and menu update of Heaton’s, Cobalt plans to shift their menu more towards a high end steak house. On the night of our visit we got to taste two of their new offerings. On the left side of the plate is a NY Strip Steak, and on the right is a skirt steak. Sides included asparagus, orange and yellow carrots, and a side of charred Brussels sprouts. Cocktails paired with this dish are a Blackberry Old Fashioned (Left) and an Old Fashioned (Right), both made with their house signature Old Forester Straight Bourbon Whisky.
Last course of the evening is a brand new dessert, also from the Chef’s Features menu and its called an Ice Cream Brownie Sandwich. Vanilla gelato is sandwiched between a very dense chocolate brownie and a chocolate chip blondie, and garnished with fresh fruit and a berry coulis. Drink pairing suggestion for this course is a glass of the Route Stock Cabernet Sauvignon from the Napa Valley, or their Grey Goose Espresso Martini.
The food & drink options here continue to impress me. Executive Chef Winston Guerrero and his team’s ability to take simple ingredients and elevate them is something that they do very well. Considering the “New Normal” we all have to deal with for the foreseeable future, Cobalt is going above and beyond what is expected of them to make sure you are safe and well taken care of during this unprecedented time.
We apologize if you missed out on the deal above, we only had 10 available and they sold out in less than 8 hours. We get these deals from time to time, so be sure to check back often. Thank you!