Casa Monica Resort & Spa in St. Augustine has launched its newest restaurant concept, one that builds on its past and synthesizes multiple cultural influences.
Cordova Coastal Chophouse & Bar recently opened at 95 Cordova St. in the former location of Costa Brava and the original restaurant, which was named simply for its address. Set in an environment boasting authentic Old World influences and offering a menu to match, the new concept stands out even in a city already rich with diverse culinary experiences.
The restaurant and hotel lobby have been undergoing a renovation that refreshes the ambience while preserving the Spanish-Moorish influences. Key elements of this milieu include hand-carved panels from Morocco that adorn the walls and the nearby front desk. All of the restaurant’s light fixtures also come from Morocco, as do the handmade tiles on a wall in the wine room and the fountain in the lobby.
In creating a new menu, Executive Chef Robert DeGrassi has included a flavor profile that features spices associated with Moroccan fare, such as cinnamon, ginger, cardamom, clove, saffron and allspice. At the same time, each plate draws from Spanish traditions, and diners will find Mediterranean tastes and local source flavors, as well. For instance, datil peppers are an important part of the new cuisine.
DeGrassi said he had fun working with the flavor profiles for his new menu.
“How do I mix Mediterranean Spain with Morocco but then keep it true to myself and true to the hotel?” he asked rhetorically.
As he developed his dishes, he determined what worked, what didn’t, what needed changed and what he wanted to accentuate more.
With regards to seafood, diners will find Florida grouper, roasted halibut, local redfish, grilled branzino and more.
Steak, too, is a central focus.
“All of our steaks are high-end, prime cuts of meat,” DeGrassi said. “There’s an 8 oz. filet, a 14 oz. strip, a 16 oz. ribeye. You’re able to get that with your choice of roasted garlic butter or truffle butter.”
In addition, Cordova offers its own signature steak sauce. Diners may choose to add other accompaniments, such as blue cheese gratin or lobster tail or the dish can be served Oscar style, with blue crab and béarnaise.
“One of my favorite dishes is the tuna tartare,” DeGrassi said, “because it’s not a traditional Asian-style tuna tartare. I kept it more Mediterranean-flavored with capers and olives and then served with plantain chips and datil aioli. That plate to me is what the fusion of the restaurant is all about.”
Throughout the year, DeGrassi plans to adapt the menu to seasonal foods.
The restaurant has 145 indoor seats, a lounge, private dining room — which can accommodate about 20-24 people — and an intimate wine room. The wine and cocktail list has also been reimagined.
The hotel is an important part of the city’s long history, something the management appreciates.
“It’s part of the culture,” said General Manager Jordan Stokes. “It’s part of the feel and the vibe of St. Augustine. It’s really important to us to not lose any of that. … We’re so grateful to the community that has supported us and continues to support us. We’re excited for them to come out and try the newest edition.”
To view the Cordova Coastal Chophouse & Bar menu and hours go to cordovachophouse.com.
