I was looking through my food photo files the other day for a particular image, and when I came across Chive’s folder, I realized that it’s been at least 5 years since I last reviewed them. They were one of the first reviews I did when I started blogging in Vero Beach, so I reach out to the owner, Lou Kolbauer to set up a time to stop by and do an updated review.
If you are new to Chive, the menu can be a little bit intimidating with all the choices, but don’t worry, they have plenty of options already figured out for you. Located conveniently in Miracle Mile close to Indian River Blvd, they’ve been in this location for almost 3 years now. The move to the new space more than quadrupled their previous location and gave them a full bar. Upon entry, you have two options. You can take a seat at the bar and enjoy full service, or you can walk up to the order counter, place your order, then seat yourself in the dining room or outside on the patio. No matter what your in the mood for, Chive has something for everyone!
Now let’s dive right in and see what this place has to offer and what I had to eat!
Front of Restaurant, entrance is on the right sideOutdoor PatioBar and Order Counter in the backgroundBar and Dining RoomBuffalo Chicken & Spinach Dip – It’s made with cream cheese, spinach, wing sauce, and chunks of chicken. Served with house made tortilla chips. The dip was very creamy and just loaded with large chunks of white meat chicken. It wasn’t as spicy as I had hoped, but if you ask, they can add additional buffalo sauce to it or on the side.Seared Tuna – Ahi tuna is seared, sliced thin and served with Thai glass noodles. Sriracha and Wasabi aioli were drizzled over the top along with green onions as garnish. The tuna was very tender and the Sriracha and wasabi aioli’s add lots of flavor, but only minimal amount of heat.Cuban Cutie – This is Chive’s spin on a traditional Cuban sandwich with slow roasted pulled pork, Swiss cheese, pickles, served on a grilled bun with their lemon mustard cream sauce. Swiss cheese mac & cheese was served alongside. If you are a fan of Cuban sandwiches, you will love this one! The soft bun is just loaded with pulled pork and they use their lemon mustard cream sauce, so it’s a bit more mellow than a Frenches style mustard would be.Ahi Poke’ Nachos – Raw Ahi tuna is diced & marinated, then served atop crunchy wontons with cucumbers, carrots & scallops drizzled with Yum Pow, Wasabi aioli, and Siracha aioli sauces. The tuna was very fresh and flavorful, the housemade wonton chips have an addictive crunch I couldn’t get enough of, and the combination of the sauces drizzled over the top really added a ton of flavor with a little heat from the wasabi.Seafood Salad Roll – A seafood salad consisting of fresh scallops, Maine lobster, and shrimp is dressed in a light mayo based dressing is served in a traditional New England style bun. For those of you that are fans of the brunch over at the Green Marlin (pre-covid), they used to offer a seafood salad that was always one of my favorites. Now they brought it back and made it into this delicious New England style seafood roll!
My name is Thomas Miller, aka “The Treasure Coast Foodie” and “The Foodie Guy” and now the host and producer of the brand new show called Holy Grail Eats! I’ve been a professional food blogger for the past 9 years and I’m very passionate about finding “Holy Grail” dishes and supporting local mom-and-pop and one of a kind restaurants! I’ve reviewed over 300 local restaurants in the last 9 years and my food photos are devoured by 10’s of thousands each month on my website treasurecoastfoodie.com. As a Google Maps Level 8 Local Guide, I have submitted over 4,000 photos that have been viewed over 90 million times. My foodie following is over 125,000 strong on the Treasure Coast and my Foodie dining experience events are some of the Top Culinary experiences on the Treasure Coast!
