APtravelnews-Feb 7th, Bob and Barb after being on the road again back from New Smyrna Beach, FL. “Stopping to Smell Our Roses” in PSL, FL.

I rarely wax poetic when I/we find a really great food place, but this is one of those times: “Surely, my mouth hasn’t enjoyed the conviviality of such fare as tasted here, first with my eyes and nose, then with my lips, on the way to my palate to be savored, well before the finality of the swallow!”

Having lived in the Keys for decades, catching and eating our own fresh fish and sea foods, we know good, really good and fresh and of course, tasty! When I met Sharon Wiley, owner, together with her husband Bob Wiley (who I did not meet) I knew immediately from her passion and incredible attitude that dining here for lunch, or any meal time would be special, I was not wrong! Sharon introduced me to her Manager and Executive Chefs Mike Easely & Trent Johnson, and they were all so friendly and nice to us, and as we observed their other, many apparently, very satisfied clientele, as well. The first item that came to the table in this wonderfully decorated restaurant in earthy, and very vineyard focused decor was a dessert (remember, dessert before any meal keeps you happy while waiting for the coup de grace, the main entree’s and exotic pre-edibles (appetizers) called “Small Bites” here. We dipped our spoon and then after our main meals our pinkies to slip the last of their “Pot De Creme” with a salted caramel, yowzer!!!! The Canal Street Cobb salad came out next. Smoked Gouda, grilled chicken, hard boiled egg pieces, smoked ham, red onions, diced tomatoes, bacon, avocado, and cucumber atop a bed of very fresh field greens. Out came a Parmesan Encrusted Dolphin fish (Mahi) dish. I know dolphin having caught hundreds over the years, fishing offshore Keys waters, as a resident Ichthyologist fanatic (really a crazy as heck, fisherman) and I now good and fresh! This chunk of filet was properly moist, yet firm and accompanied by a covering of garlic butter glazed , lightly blackened (not spicy at all) and encrusted with a Parmesan panko bread crumbs, served over a spinach and buttery Jasmine rice with pepper coulis. In New York, 39-bucks, here $20! These chefs really have their hats on here and my hats off to em!  For good measure, we wanted to try their NSB Cuban Sandwich. We also know Cuban food having lived in the Keys and having friends from Cuba dishing out great offerings at Manny’s in Islamorada to name but one of many we frequented and had this type of sandwich. The sandwich was laid out on toasted Pan Neba bread with cured ham, braised pulled pork, Swiss Cheese, pickle planks, and Dijon aioli. We tasted it and took it home for todays leftovers (you just have to know your limits, even if it is terrific fare) Frankly, I’d drive a hundred miles to eat here again, it was that great!

The decor of supine and lit wine bottles, the wall of wine boxes, the lights made of wine bottles as chandeliers over each table and the easy, relaxed and wonderful atmosphere based on happy employees and owners makes this together with the foods; very special indeed! Where is this gem, with so many jewels on the menu located? Located in historic downtown! 235 Canal St. New Smyrna Beach, FL. call them at 386-957-3955  www.corkscrewbarandgrille.com