Food & Travel

5 Issues to Know About: Corvina

Observe the chef: Not solely did Jeff Tunks’ kitchen popularity precede him to Boca Raton, however so did various prospects accustomed to his culinary legacy within the Washington, D.C., space. The award-winning chef behind ideas like PassionFish in Reston, Virginia, is serving prospects at his new seafood outpost, Corvina, who’ve frequented his eating places in and across the nation’s capital for the previous 20 years. “I really feel related on this market; I’m cooking for purchasers I’ve identified for many years who’ve second properties in Boca or [who’ve moved here],” says Tunks, whose profession highlights additionally embody the favored (however since-closed) D.C. Coast. “I feel my model resonates greater than the Instagram-able, smoke-and-mirrors sort of delicacies.”

Recreation plan: The stylish and ethereal restaurant, which debuted in early December 2021, is the imaginative and prescient of buyers Dean Carras and Patrick Marino (who even have second properties in Boca), together with working companions David Wizenberg and Tunks. Although the idea is much like PassionFish, given the sushi and uncooked bar packages, Corvina leans extra into Caribbean, Latin American and South American influences. Look no additional than the restaurant’s namesake, a white, flaky fish that thrives alongside the Southern California coast and down by means of the temperate waters of Central and South America.

Fish tales: Tunks’ deft and inventive use of these international influences provides wealthy taste bursts to an eclectic seafood menu. Take the corvina, which is breaded with a gluten-free mixture of fried plantains, sauteed in a pan, drizzled with island creole curry sauce, and plated with a Caribbean-inspired fufu mash that mixes candy potatoes and candy plantains. In the meantime, mammoth grilled prawns—marinated in a mix of olive oil, garlic, onion and chipotle (which explains the “diablo” description on the menu)—are served alongside Venezuelan cachapas, mini pancakes filled with recent cheese that recall arepas.

Showstopper: When he opened eating places earlier in his profession like Asian-inspired Ten Penh on Pennsylvania Avenue, Tunks would journey to international locations related to the delicacies and discover well-liked dishes and taste profiles. The genuine Moqueca Baiana on the Corvina menu speaks to at least one such journey. Tunks honors the African and Portuguese influences within the fish stew, an iconic dish of the Bahia area in northeastern Brazil, by means of the usage of dendê oil, farofa and coconut milk. A wealthy seafood inventory is infused with a traditional cook-down of tomatoes, onions, peppers and garlic; and the featured seafood (mussels, prawns, Brazilian lobster tail, and the every day recent catch) is expertly sauteed. “It’s fragrant, it tastes wonderful, and it’s a beautiful utilization of components we herald every day,” Tunks says of the completed combine, which is served with a mound of rice in a classy porcelain pot.

Extra menu: Highlights additionally abound on the uncooked bar and sushi facet, together with a Papa Grande Tower with 12 oysters, 12 shrimp, entire lobster and big chunks of crab. The Joe Versus the Volcano roll, one among three on the menu, is one among Tunks’ favourite objects; assume tempura-fried shrimp and avocado on the within, topped with spicy tuna and a drizzle of dynamite sauce, which is torched for added warmth. Corvina additionally serves traditional Peruvian ceviche and Honduran-style tuna ceviche. Along with the seafood stars, chef specialties embody five-star reserve cuts of beef—a 7-ounce filet and a 14-ounce New York strip. A separate fresh-catch menu is printed every day, with choices like Faroe Island salmon, mahi mahi from Costa Rica, and, on a latest go to, swordfish caught that morning off of Lighthouse Level.

Contact: 110 Plaza Actual S., Boca Raton; 561.206.0066; corvinabocaraton.com

Meals photos by Gerard Roncal

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