eat | Blu Owl Gypsy

Pub Americana is a new establishment located in Cocoa Village where Ryan’s Pizza was previously located. It has a large menu with delicious selections and a very relaxing atmosphere and welcoming staff. I loved their goat cheese burger. The drinks were classic with a modern spin. I am very excited to have another place to visit here in the village.

Village Mule: Menage a Trios Vodka, Royal Jamacian Ginger Beer, fresh lime juice and fresh mint.

Margherita Pizzette: Fresh Mozzarella, fresh tomatoes, basil and garlic cream sauce.

Goat Cheese Burgers: Goat cheese, caramelized onions, provolone and lemon honey aoli.

Mediterranean Dip: Spinach, artichoke, parmigiano, tomatoes and spice.

Bahn Mi: Homemade pulled pork, pickled daikon, pickled carrots, jalapeños, cilantro and sriracha-honey aoili.

Aegean Pizzetta: Kalamata olives, artichokes, fresh arugula, goat cheese, tomatoes and homemade white sauce.

Arturo Alici the chef who created the menu.

Napoliana Floridiana: Crabmeat tossed in home early romulade, layered with avocado and mano on a crustino.

It has been a busy work week! We finished the week off with a few cocktails and appetizers at Murdocks. They are pretty famous for their fried pickles and fried jalapeños. Great burgers too! With tomorrow being 4th of July, I snuck around back and asked the guys in the kitchen for some grilling tips:

Preheat your grill. Just like throwing a cake in the oven, you want to make sure it is hot and ready. Make sure you have your grill going for a good 15-20 minutes before you start grilling.
After the grill is preheated, grab your wire brush and scrape up any debris. This is the best time to clean your grill.
Coat your veggies in olive oil or coconut oil to prevent sticking or drying out.
Make sure you soak your skewer sticks in water for an hour prior to throwing kebobs on the grill.
When glazing or saucing your protein, wait until the last few minutes to avoid burning the glaze.
Let your steak rest for a few minutes after pulling it off the grill to allow the juices to absorb back into the meat.

I am going to test these tips out tonight! Chimichurri steak garnished with pierogis sautéed in bacon, onion and garlic with an avocado, cherry tomato and black bean salad. Wish me luck!