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| sublime |
| The name really does say it all but just for fun... Sun-Sentinel: 4 out of 4 stars... Travel Host Magazine: I'm in Heaven . . . and it is Sublime. AOL City Guide: Absolutely the best! And the desserts are out of this world! USA Today: The place is beautiful, prices are well within reach and the food is great! Zagat Guide: Superb . . . . Affordable . . . . Elegant . . . . Eclectic fare . . . . The name says it all. Calming surroundings complete with cascading waterfalls . . . . There’s something for everybody here. Voted Top Restaurant Decor. Florida Trend Magazine: Voted Best New Restaurant Boca Magazine: Voted Best Organic Cuisine Vive Magazine: Once in a rare while, a restaurant truly lives up to its name – and its press. Sublime is simply that! |
| ~Bon Appetit~ |
A word from Sublime:
... much more than just a restaurant!
Sublime is an innovative concept in vegetarian dining that's completely cholesterol-free but satisfies
even the most devout carnivore. With an award-winning menu featuring natural and organic foods
and spirits from around the globe, Sublime is one South Florida restaurant that truly lives up to its
name. Sublime has received numerous accolades including 4 out of 4 stars in the Sun-Sentinel, USA
Today's top 10 in the nation for serving cuisine with a clear conscience, and the 2005 South Beach
Wine and Food Festival's Best Restaurant in Broward County.
Aside from thrilling your taste buds, Sublime is also a treat for your eyes. Cascading window
waterfalls, skylights, Italian glass tiles, an open-hearth oven, and exotic trees reminiscent of a tropical
rainforest are the reason the Zagat Guide gave Sublime its "Top Restaurant Decor" award. Locals,
visitors and celebrities including Pamela Anderson, Paul McCartney, Alec Baldwin, Alicia
Silverstone, Florence Henderson and Bob Barker love Sublime's eclectic cuisine as well as its upbeat
atmosphere. Owner Nanci Alexander invites you to enjoy a truly Sublime experience!
... much more than just a restaurant!
Sublime is an innovative concept in vegetarian dining that's completely cholesterol-free but satisfies
even the most devout carnivore. With an award-winning menu featuring natural and organic foods
and spirits from around the globe, Sublime is one South Florida restaurant that truly lives up to its
name. Sublime has received numerous accolades including 4 out of 4 stars in the Sun-Sentinel, USA
Today's top 10 in the nation for serving cuisine with a clear conscience, and the 2005 South Beach
Wine and Food Festival's Best Restaurant in Broward County.
Aside from thrilling your taste buds, Sublime is also a treat for your eyes. Cascading window
waterfalls, skylights, Italian glass tiles, an open-hearth oven, and exotic trees reminiscent of a tropical
rainforest are the reason the Zagat Guide gave Sublime its "Top Restaurant Decor" award. Locals,
visitors and celebrities including Pamela Anderson, Paul McCartney, Alec Baldwin, Alicia
Silverstone, Florence Henderson and Bob Barker love Sublime's eclectic cuisine as well as its upbeat
atmosphere. Owner Nanci Alexander invites you to enjoy a truly Sublime experience!
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| the BEST BITES in the WORLD |
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Review Continued From Above...
Sun-Sentinel: 4 out of 4 stars. If you're a card-carrying member of the meatless crowd, you know Sublime has been through some
ups and downs in the last few years. First there was the departure of co-owner Terry Dalton, the food service veteran who spawned
the original Unicorn in North Miami. Then there was that visit from Wilma, causing extensive damage and five months of being
closed. That said, I'm happy to report that sole owner Nanci Alexander, the animal rights activist whose personal vision created
Sublime, has put the restaurant back on its healthful happy feet. At her side is executive chef Matthew Griffith, pushing dimensions
by spicing and packaging the restaurant's trans fat free vegetarian/vegan wares in wonderful ways.The sounds of calming water
cascade down a focal water wall and daylight or moonlight stream in through skylights. And, you can't ask for more than a staff
commendably well versed in the food -- some of which looks like something other than what it is.
What tastes and looks just like black caviar is fashioned from sea vegetables -- that's seaweed for the uninitiated. This amazing
creation -- 1 ounce ... -- comes with traditional accompaniments -- diced red onions, mini pancakes called blini, and the Sublime
touch -- chopped tofu. Or, up the ante and have the mock caviar on excellent flatbread with roasted garlic, chives and house-made
"ricotta," .... Other flatbreads ... A likable, quichelike caramelized onion and potato tart ... is layered with roasted tomatoes, sliced
rosemary red skins and caramelized onions atop a flaky crust, zigzags of soy sour cream and microgreens. Or, have spicy raw
mushroom ceviche ..., a blend of assorted veggies with forest mushrooms and diced mango in refreshing citrus marinade. For more
electric flavors, start with the pickled/sweet/sour hearts of bamboo salad... -- cucumbers, carrot batons, bok choy, napa cabbage and
scallions.
I've eaten portobellos all over town and have yet to find anything as enticing as the portobello "tenderloin" here. ... the earthy
delight is filled with a divine slightly sweet tomato confiture, capped with a tower of onion rings -- as perfect as they get. The
kitchen cuts large onions about 2 inches thick, dredging them in panko crumbs before a quick dunk into the deep fryer to give them
their gorgeous golden crispness. They arrive stacked high on the portobello surrounded by a rich delicious au poivre sauce, wilted
garlic spinach and whipped potatoes. If I didn't know better, I would have sworn I was eating a real piece of veal in the Sublime
piccata ... The "meat," actually gardein, a protein alternative made from transformed wheat and soy, is floured and sauteed until a
gentle crust forms, then combined with a well-balanced lemon caper sauce.
Pasta lovers will take to the spinach and eggplant ravioli, ..., cooked al dente, alternately filled with spinach and an eggplant
mixture. Slow roasted tomato sauce, garlic confit and fresh herbs marry the ingredients. The kitchen doesn't slack at dessert time
either. Brown rice pudding ... with puddles of soy whipping cream is terrific; the apple napoleon ..., tasted like the best filo-based
apple strudel we ever ate, and sugar-dusted doughnuts filled with non-dairy cream and lots of coconut have a little fun with your
taste buds .... The goal of Sublime is to show that plant-based foods can be sublime and there's no doubt that vegetables are treated
with great respect on these premises. Personally, I like to think of it as more like a delicious day at the spa. - Judith Stocks
Sun-Sentinel: 4 out of 4 stars. If you're a card-carrying member of the meatless crowd, you know Sublime has been through some
ups and downs in the last few years. First there was the departure of co-owner Terry Dalton, the food service veteran who spawned
the original Unicorn in North Miami. Then there was that visit from Wilma, causing extensive damage and five months of being
closed. That said, I'm happy to report that sole owner Nanci Alexander, the animal rights activist whose personal vision created
Sublime, has put the restaurant back on its healthful happy feet. At her side is executive chef Matthew Griffith, pushing dimensions
by spicing and packaging the restaurant's trans fat free vegetarian/vegan wares in wonderful ways.The sounds of calming water
cascade down a focal water wall and daylight or moonlight stream in through skylights. And, you can't ask for more than a staff
commendably well versed in the food -- some of which looks like something other than what it is.
What tastes and looks just like black caviar is fashioned from sea vegetables -- that's seaweed for the uninitiated. This amazing
creation -- 1 ounce ... -- comes with traditional accompaniments -- diced red onions, mini pancakes called blini, and the Sublime
touch -- chopped tofu. Or, up the ante and have the mock caviar on excellent flatbread with roasted garlic, chives and house-made
"ricotta," .... Other flatbreads ... A likable, quichelike caramelized onion and potato tart ... is layered with roasted tomatoes, sliced
rosemary red skins and caramelized onions atop a flaky crust, zigzags of soy sour cream and microgreens. Or, have spicy raw
mushroom ceviche ..., a blend of assorted veggies with forest mushrooms and diced mango in refreshing citrus marinade. For more
electric flavors, start with the pickled/sweet/sour hearts of bamboo salad... -- cucumbers, carrot batons, bok choy, napa cabbage and
scallions.
I've eaten portobellos all over town and have yet to find anything as enticing as the portobello "tenderloin" here. ... the earthy
delight is filled with a divine slightly sweet tomato confiture, capped with a tower of onion rings -- as perfect as they get. The
kitchen cuts large onions about 2 inches thick, dredging them in panko crumbs before a quick dunk into the deep fryer to give them
their gorgeous golden crispness. They arrive stacked high on the portobello surrounded by a rich delicious au poivre sauce, wilted
garlic spinach and whipped potatoes. If I didn't know better, I would have sworn I was eating a real piece of veal in the Sublime
piccata ... The "meat," actually gardein, a protein alternative made from transformed wheat and soy, is floured and sauteed until a
gentle crust forms, then combined with a well-balanced lemon caper sauce.
Pasta lovers will take to the spinach and eggplant ravioli, ..., cooked al dente, alternately filled with spinach and an eggplant
mixture. Slow roasted tomato sauce, garlic confit and fresh herbs marry the ingredients. The kitchen doesn't slack at dessert time
either. Brown rice pudding ... with puddles of soy whipping cream is terrific; the apple napoleon ..., tasted like the best filo-based
apple strudel we ever ate, and sugar-dusted doughnuts filled with non-dairy cream and lots of coconut have a little fun with your
taste buds .... The goal of Sublime is to show that plant-based foods can be sublime and there's no doubt that vegetables are treated
with great respect on these premises. Personally, I like to think of it as more like a delicious day at the spa. - Judith Stocks
| A Preview of the Upcoming Sublime Menu! ~ Projected BuyKind Open Date: September 7, 2007 ~ 5:00 P.M Please Join Us. Please drop us an email - contactus@buykind.com - or give a call if you have questions! Starters & Salads One Ounce Of Caviar* lemon, red onion, chopped tofu, parsley, blini Baby Arugula with roasted red peppers, spiced walnuts, olives, golden raisins, balsamic vinagrette Entrees Portobello "Tenderloin" tomato confiture, garlic spinach, onion rings, whipped potatoes, au poivre sauce Grilled Seitan Steak Israeli couscous, currants, almonds, watercress, cucumber soy yogurt sauce Sublime Picatta braised spinach, roasted garlic mashed potatoes, lemon caper sauce Desserts Apple Napoleon seved on a swirl of Vanilla Rum Sauce "...the best filo apple strudel we ever ate," (see review below) Smore Brownie Chocolate, Vegan Marshmellow, Graham Cracker |