We went out to a place last night that I've been wanting to try for years but we never made it because we tend to decide to go out last minute and this place was always totally booked pre Covid. I did make reservations a week ago to get the time we wanted but discovered didn't really need to do that as, like most places now, business isn't fully back to pre Covid levels. There's a program running now called Dine Out Fort Lauderdale that quite a few restaurants participate in and The Cook and The Cork has a prix fixe 3 course meal for $45. We chose to get that.
Sorry about the pictures. I tried to fix the color but phone editing is limited. The restaurant had very minimal white lighting and lots of red so color skewed way red.
First courses
Shrimp tempura with sweet Chile glaze, honey Wasabi and Asian slaw.
Pork belly bao buns with pickled cabbage.
Second courses
Duck confit over cheddar grits and an edemame, black eyed pea, corn, red bell medley.
KFC or Korean Fried Chicken with Wasabi potato mash, Asian slaw and cucumber kimchee. The sauce is gojuchang based.
We both ordered Ghirardelli trifle that on the menu was supposed to be mixed with a butterscotch mousse but it came with just regular whipped cream. Was a bit disappointed over that but the rest of the food was fantastic and we were so full probably wouldn't have ordered dessert if we were ordering from regular menu anyway.
They have a huge small plate menu for such a small restaurant and I think we'll try that next time. A table across from us was doing that and everything was cleaned off the plates when the staff removed them, even the octopus plates they ordered. The short rib entree a young man ordered at another table looked delicious and he practically inhaled the short ribs so they must have been good.
