After driving past here numerous times, I finally decided to give The Fat Snook a try last night.
After recently moving down here to the Space Coast, I was pretty underwhelmed by the high-end food scene, but I wasn't expecting too much from a sleepy beach town. After discovering the menu for this place however, my hope was revitalized. I truly miss seeing exciting combinations, homemade pasta, unique fish and meats, and seeing this menu brought back that joy.
My boyfriend and I came here last night and decided to order off of their $35 summer prixe-fix menu which is a great deal for 3 courses. We were about 5 minutes late for our reservation, but we were seated immediately upon arrival. The service was extremely friendly and our waitress was extremely knowledgeable on the menu.
As for the food, for our appetizers, we ordered the tomato pie and the Thai coconut curry soup. For our entrees, we ordered the opah with gnocchi and the pork belly with sriracha pasta. Lastly, for dessert, we ordered the pot de creme and the peach tart.
Honestly, I was really hoping to enjoy this place, but the food was overall underwhelming. The tomato pie was delicious--I loved the crust and the tomatoes were extremely fresh. In fact, I left wondering why they didn't use this crust for the peach tart. As for the Thai curry soup, our server recommended this over the blistered gem salad, and I was rather disappointed in the end. This soup tasted like something I could've made at home and the flavors fell flat. The vegetables in the soup really didn't add any pop of flavor and the soup didn't have much dimension in it. It simply relied too much on the fact that it used a red curry paste to give it that wow factor and ultimately did not live up to the hype.
As for the entrees, I love homemade pastas so I was really excited to tries the pasta here, but after trying them, they left more to be desired. The flavor in the sriracha pasta was strong and yummy, but the pasta itself and the gnocchi were both a little tough and dry. It almost seems as if the pasta dough was overworked--which tends to leave this kind of a texture. I also wish the gnocchi in the opah dish was seared in more of a brown butter, broth sauce. It came out really dry in the end. As for the opah, the pickled parsnips, and the watermelon, these were actually a great combination and the opah was cooked well. And for the pork belly on the pork belly sriracha pasta, it was underseasoned and really didn't add much to the dish.
Lastly, for dessert, I actually enjoyed the pot de creme. The torched homemade marshmellow fluff and crumbly graham make a great pairing and the chocolate creme is made well. As for the peach tart, the dough on this was extremely lack-luster...like I said, I don't know why they didn't use the same dough as they did on the tomato pie. The texture itself was not exactly enjoyable--it was somewhat mushy and not really what you would expect from a tart. The peach flavor was okay--nice and light.
You can tell this is a place that uses great ingredients, has great service, and pays attention to detail, but when it comes to the food, it's pretty lackluster--especially on the high-end spectrum. It fails to layer flavors and execute the wow factors that you really hope for from the ingredients. I do hope to return to try to key lime pie and maybe to even visit Crush XI sometime though. read more