The perfect date spot. You’ve long believed that it requires a few key things:
1. A gorgeous patio
2. Big steaks
3. The beach just a short walk away
And now you can add:
4. Plenty of raw tree trunks
Providing you with all of the above: Symcha’s, a new date spot that happens to have the city’s only bar carved from a felled Everglades cypress, now open in South of Fifth.
This place feels a bit like a Swiss banker’s chalet—all wood beams, beige stone walls and crystal chandeliers. (Like any good chalet, it’s across the street from Joe’s Stone Crab.)
You and your date have two strong options to start: the aforementioned bar, fashioned from an Everglades cypress log that’s been cut in half and glazed. (The best way to commune with nature: via a dry martini.) Or head to the small library with low-slung tables and art books, where you can get to know each other over cocktails (she’ll have the Pear Prosecco).
Then, dinner. We like the outdoor patio with massive red umbrellas, where you’ll want to summon a bottle of Malbec and dig into Zinfandel Braised Oxtail or the pound-and-a-half Maine Lobster. The chef survived a stint on Hell’s Kitchen and he’s all about going big, as evidenced by the Oven Roasted Veal T-Bone, a 28-ounce slab of meat.
Might want to share that one.
1. A gorgeous patio
2. Big steaks
3. The beach just a short walk away
And now you can add:
4. Plenty of raw tree trunks
Providing you with all of the above: Symcha’s, a new date spot that happens to have the city’s only bar carved from a felled Everglades cypress, now open in South of Fifth.
This place feels a bit like a Swiss banker’s chalet—all wood beams, beige stone walls and crystal chandeliers. (Like any good chalet, it’s across the street from Joe’s Stone Crab.)
You and your date have two strong options to start: the aforementioned bar, fashioned from an Everglades cypress log that’s been cut in half and glazed. (The best way to commune with nature: via a dry martini.) Or head to the small library with low-slung tables and art books, where you can get to know each other over cocktails (she’ll have the Pear Prosecco).
Then, dinner. We like the outdoor patio with massive red umbrellas, where you’ll want to summon a bottle of Malbec and dig into Zinfandel Braised Oxtail or the pound-and-a-half Maine Lobster. The chef survived a stint on Hell’s Kitchen and he’s all about going big, as evidenced by the Oven Roasted Veal T-Bone, a 28-ounce slab of meat.
Might want to share that one.
