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EAT: Extraordinary Taste @Atlantis

For over two decades Atlantis has made an impression on visitors and residents for its diverse culinary offerings, with over 21 restaurants and 19 bars and lounges ranging from celebrity chef collaborations to fine dining, grab-and-go casual and authentic, traditional fare. Atlantis has continued to develop new menus and programming that speaks to the authentic flavors, fresh ingredients and traditions of The Bahamas that guests and residents seek.

As part of Atlantis’ “Bahamas at Heart” evolution, the culinary team has created a six-week restaurant showcase called “EAT: Extraordinary Taste @Atlantis” as a way to give guests and residents an opportunity to preview some of the resort’s newest dishes (featuring the best seasonal ingredients and local flavors) with specially-curated and affordable chef tasting menus at 14 of Atlantis’ iconic restaurants – Fish by José Andrés at The Cove (the newest fine dining eatery), Nobu, Bahamian Club, Todd English’s Olives, Frankie Gone Bananas at Bimini Road, Pirate Republic Taproom, Carmine’s, The Village Burger Shack, Seafire Steakhouse, Marina Pizzeria, Murray’s Deli, Casa D’Angelo, Chop Stix and the Ocean Club Golf Course Clubhouse.

The specially curated chef tasting menus are offered at fixed rates across the 14 different Atlantis restaurants. The value-driven concept will feature casual and signature dining, and three- and four-course meal options on affordable prix fixe menus.

Fine dining four-course options at $79 plus VAT and gratuities are being offered at Fish by José Andrés at The Cove, Nobu and Bahamian Club.

The Fish by José Andrés at The Cove menu features cobia tiradito, shrimp n’ grits and hush puppies for the first course; hearts of palm salad, beet salad and conch chowder for the second course; king salmon, Caribbean grouper and jerk chicken for the third course; and key lime pie and chocolate paradise for the fourth course. Diners select one option from each course for their dining experience.

Nobu’s menu features white fish tiradito, spicy tuna crispy rice, yellowtail jalapeno with yuzu soy, field green salad and a California roll for first course options, of which they have a choice of two in this dining experience; a choice of one option from the mains which feature beef toban-yaki, rock shrimp tempura, creamy spicy umami chicken and black Cod miso; and a choice of one dessert which features the bento box, mochi ice cream and Sata-Andagi (sweet, deep-fried buns of dough similar to donuts).

Casual three-course tasting menus at $59 plus VAT and gratuities are being offered at Carmine’s, Casa D’Angelo, Todd English’s Olives and Seafire Steakhouse.

Carmine’s prix fixe menu showcases fried calamari, mozzarella and tomato, eggplant parmigiana and grilled Portobello for the appetizers; chicken parmigiana, penne Bolognese, penne vodka and shrimp fra diavolo for the entrees; and chocolate tarte and cannoli di ricotta for dessert.

Casa D’Angelo is offering rustic cannellini beans and kale soup; Angelo (chopped romaine, asiago, tomatoes, red onions, sweet peppers, balsamic vinaigrette); as well as Cesare (romaine hearts, Reggiano Caesar dressing and white anchovies) for the antipasti; spaghetti carbonara (Reggiano and egg yolk cream sauce, pecorino, crispy bacon) lasagna (pasta with Bolognese sauce, béchamel, mozzarella and Reggiano) and salmone grigliato (grilled Scottish salmon, grilled vegetables, sautéed spinach) for the second course; and for the dolci – Bahama rum cake and an ice cream selection.

Todd English’s Olives will feature Olives Caesar, grilled shrimp and calamari fritti with spicy aioli for the appetizers; free range chicken, diver scallops, an eight-ounce hanger steak and butternut squash tortelli for the mains; with tres leches cake and s’mores for dessert.

Seafire Steakhouse’s offerings include iceberg wedge, bacon, tomato, red onion and blue cheese; lobster bisque and house-cured Scottish salmon with shaved fennel, watercress and olive oil for the appetizer; grilled salmon, beef stroganoff with egg noodles; a seven-ounce barrel cut filet mignon; and roasted chicken with braised mushrooms with thyme jus for the entrée offerings with a choice of one side from mashed potatoes, asparagus or crispy Brussel sprouts; for dessert the offerings include praline chocolate cake, fresh berries, java chocolate or a berry crème brulee, rice crispy-chocolate bar (vegetarian available upon request).

Casual three-course tasting menus are being offered at $49 at Virgil’s Real Barbecue and Chopstix.

Hush puppies with maple butter, corn bread and buttermilk biscuits are the appetizers offered at Virgil’s; Memphis pork spareribs, pulled pork and BBQ chicken for the main courses; and key lime pie and an ice cream cookie for dessert.

The selection at Chopstix includes shrimp and chive dumpling, shredded chicken salad and vegetable spring roll for the appetizers; kung pao chicken, claypot tofu and sweet and sour pork are the mains offered; a crisp banana spring roll and peanut butter chocolate cheesecake for dessert.

Frankie Gone Bananas and Murray’s are offering $39 three-course tasting menus.

Caesar salad, seafood crispy tacos and conch fritters are the starters offered at Frankie Gone Bananas; with shrimp and grits, center cut pork chop and Frankie’s classic down-home burger for the entrée; with bread pudding with ice cream, rum cake and cay lime pie for dessert.

The Murray’s menu showcases grilled eggplant salad, scratch chicken fingers and house-cured duck pastrami for the starter offerings; chicken roast (herbed half-roast chicken, gravy, mashed potatoes and market vegetables), The Reuben (corned beef, house kraut, Swiss cheese and Russian dressing); and deli burger (LTOP Brioche bun) for the mains; with a devil’s chocolate cake, cream cheese carrot cake and Murray’s key lime cheesecake for dessert.

A six-week culinary adventure, EAT will run October 1 – November 11. Dining options range from $39 to $79 plus VAT and gratuities.

Additionally, the new Atlantis food and beverage concept will introduce two special events for consumers. EAT at Marina Village will take place on Saturday, October 6 and offer an extravaganza of food, beer, wine and spirits samples featuring Junkanoo and other live Bahamian music and local artists and artisans, while the EAT with CVNE Spanish Wines special dinner will take place at the Ocean Club Golf Course Clubhouse on Saturday, October 20, in collaboration with the CVNE wine makers from Spain.

Sean O’Connell, Atlantis general manager and culinary vice president, said: “‘EAT, Extraordinary Taste @Atlantis’,” is a showcase of the work the team has put in over the past 12 months to reinvigorate and enhance the food and beverage offerings across the property.”

“We are very excited to share more of our food and beverage offerings with our visitors and residents who may not always get the chance to dine at the participating restaurants. By creating these prix fixe menus at affordable price points, we are able to provide patrons with a wider range of choices that meets their personal needs. It adds a bit of variety to the norm and lets them more easily enjoy our ever-evolving menus which feature some new and exciting dishes,” said Bryan O’Shields, Atlantis food and beverage senior vice president.

Michael MacDonnell, Atlantis  food and beverage vice president, said each EAT menu was carefully and thoughtfully designed by teams of chefs across the resort. They also suggest beverage pairings to enhance the diner’s culinary experience and marriage of flavors.

“Atlantis is proud to highlight and celebrate our extraordinary culinary team, which consists of the best and brightest chefs from The Bahamas and around the world,” said Charles Colebrooke, Atlantis  specialty restaurants vice president. “From Fish by José Andrés to Nobu and Frankie Gone Bananas at Bimini Road, we invite you to experience taste at our tables.”

For more information about the EAT program and to view the specially curated menus, visit www.atlantisbahamas.com/EAT or call 242-363-3000 (select option 1) to make your reservations.

Lifestyles Editor at The Nassau Guardian
Shavaughn Mossjoined The Nassau Guardianas a sports reporter in 1989. She was later promoted to sports editor.Shavaughn covered every major athletic championship from the CARIFTA to Central American and Caribbean Championships through to World Championships and Olympics.
Shavaughn was appointed as the Lifestyles Editor a few years later.
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