Ft. Lauderdale, Florida has been put on the veg-friendly map thanks to Sublime Restaurant and Bar. This fancy, 100% vegan restaurant offers delectable dishes and excellent service with beautiful decor including cascading window fountains and skylights. With a nice selection of mouthwatering dishes, Sublime offers a wonderful dining environment which not only pleases your belly but your heart as well. Continue reading for photos of some of the restaurant’s selections as well as a review of each:
On our first visit to Sublime, we started off with some Reverse Osmosis Purified Water. Purified then enriched with minerals, this special water is truly unique. We also enjoyed some libations including the Sublime Mojito and Watermelon Cosmopolitan. The Mojito was refreshing and the Cosmopolitan strong with a nice watermelon flavor.
Our meal began with Pesto Polenta, compliments of the chef. Topped with fresh shredded basil, the polenta was lightly flavored but not too much. As appetizers we ordered the Broccomoli Dip and Fire-Roasted Artichoke. Having a mellow but pleasing flavor, the Broccomoli consisted of broccoli, avocado, chickpeas and lemon, and came with flat bread and marinated cucumber slices. The Fire-Roasted Artichoke was roasted in vegan garlic butter sauce and topped with panko breadcrumbs and shredded fresh basil. This is a fun appetizer as you take the leaves off one by one, scraping the flesh off the leaves with your teeth. As you get further into the heart of the artichoke, you can eat the leaves and the inner section, which is soaked with flavor. Recommended for artichoke lovers!
For my entree, I chose the Sublime Picatta, which utilized a Gardein chicken-style cutlet, drenched in lemon caper sauce and accompanied by mashed potatoes and fresh green beans. I highly-recommend this dish as it was delicious and satisfying. Also enjoyed at my table were the Quiche Lorraine and Penne Puttanesca. The quiche, in my opinion, tasted like real quiche and featured bits of crispy tempeh, roasted garlic, shallots and Daiya mozzerella, and was accompanied by a seasoned kale salad. The Penne Puttanesca featured a snappy red sauce with capers, kalamata olives and roasted red peppers. I like the flavor the olives added to this dish. All entrees were large and filling.
Dessert was nothing short of heavenly. Having been completely full from dinner, we split a piece of Coconut Cake. DELICIOUS. Made with white cake and coconut butter crème, and accompanied by almond tuile, it is understandable why this dessert is a favorite among dining guests. Not only was the cake deliciously moist and sweet, the almond tuile was delectable and buttery.
Enjoyed again on our second visit to Sublime was the Reverse Osmosis Purified Water, along with Pesto Polenta and a couple Fire-Roasted Artichokes as appetizers. In addition, we ordered the Frito Misto, another guest favorite, which consisted of crispy cauliflower, sweet chili sauce and sesame seeds. This appetizer was the favorite by far, of herbivores and omnivores alike, and it tasted amazingly like General Pao Chicken but without the guilt! It is a must-have.
For dinner this time around, I had the Mushroom Ravioli which I regrettably failed to photograph. Filled with mushrooms and cashew cream, and encompassed in house-made pasta, it was topped with a slow-roasted tomato butter sauce. The dish wasn’t as big as I had hoped and the ravioli needed a little salt, but other than that, it was decent. Also enjoyed at my table were the Enchiladas, Singapore Street Noodles, Sicilian Grilled Vegetables and Arugula Salad. The Enchiladas were delicious and consisted of shredded Gardein (“chicken” I’m assuming), brown rice, green peppers, black beans, Daiya cheddar and vegan sour cream. I would recommend this dish as well and am not surprised that it, too, is another guest favorite. For those of you who like a kick, the Singapore Street Noodles are an excellent choice. The more you eat, the hotter they seem to get. This dish consisted of “glass” rice noodles, asain vegetables, water chestnuts, red pepper, curry, basil, cilantro, ginger and chili siracha sauce. The Sicilian Grilled Vegetables were fresh and nicely flavored, consisting of bell pepper, broccoli, eggplant, red onion, sweet corn, tomato, yellow squash, zucchini, lemon and herbs, and were accompanied by a hearty ancient grain pilaf.
For dessert, I couldn’t help myself and had to get the coconut cake again. Having passed it around the table, everyone enjoyed it, especially the almond tuile, by no surprise of my own. Also enjoyed was the Ice Cream Sundae, consisting of vanilla ice cream (which I believe to be coconut-based) with a chocolate shell and crushed peanuts.
With our bellies full and cravings satisfied we left with smiles on our faces. I highly recommend dining at Sublime the next time you are in the Ft. Lauderdale area. It is one of the best vegan restaurants I’ve dined at. If you go, let me know what you think of it!
NOTE: Vegan Food Addict is in no way affiliated with Sublime Restaurant and Bar. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.