Something’s different lately...
Sun all day.
Bright, warmish nights.
Bikinis at the beach (okay, more like sundresses at cafés... but still).
It’s as if true Golden State weather hit our shores.
And, with a stroke of good timing, along comes a California-loving restaurant equipped to help you reap the bounty...
Welcome Central Kitchen, the swank, outdoorsy date spot from the Flour + Water guys, opening tomorrow on Florida.
Basically, this is the restaurant equivalent of driving a convertible down Highway 1—right down to the retractable roof. We’re talking about a California-themed courtyard, replete with local plants, a Zen-like water fountain and—this is key—heated concrete floors.
If you’re thinking you’ll want to bring a date here... yes, you’ll want to bring a date here. Skip the indoor tables and sit in that open courtyard. Go for a bottle of Napa’s finest sauvignon blanc, then dive into the tasting menu: five rotating courses sourced from local farms, occasionally including the likes of raw halibut and coal-roasted duck.
Oh, and the music: they’ll only be playing records—as in vinyl—from before 1979.
Which coincidentally was the golden era of coal-roasted duck.
Sun all day.
Bright, warmish nights.
Bikinis at the beach (okay, more like sundresses at cafés... but still).
It’s as if true Golden State weather hit our shores.
And, with a stroke of good timing, along comes a California-loving restaurant equipped to help you reap the bounty...
Welcome Central Kitchen, the swank, outdoorsy date spot from the Flour + Water guys, opening tomorrow on Florida.
Basically, this is the restaurant equivalent of driving a convertible down Highway 1—right down to the retractable roof. We’re talking about a California-themed courtyard, replete with local plants, a Zen-like water fountain and—this is key—heated concrete floors.
If you’re thinking you’ll want to bring a date here... yes, you’ll want to bring a date here. Skip the indoor tables and sit in that open courtyard. Go for a bottle of Napa’s finest sauvignon blanc, then dive into the tasting menu: five rotating courses sourced from local farms, occasionally including the likes of raw halibut and coal-roasted duck.
Oh, and the music: they’ll only be playing records—as in vinyl—from before 1979.
Which coincidentally was the golden era of coal-roasted duck.
