Since opening in April 2013, the contemporary American eatery Tongue & Cheek has served a creative, ingredient-driven menu with artful presentations. Starting Tuesday, March 25, Tongue & Cheek will serve lunch Tuesday through Friday from 11:30 a.m. to 3 p.m.
The ever-evolving à la carte menu will offer quick and hearty options, ideal for afternoon outings or business meetings. Soup and salad offerings include heirloom tomato salad with whipped ricotta, rye crackers, basil and olive oil ($9); Key West pink shrimp n’ grits with pickled peppers, chorizo and a soft-cooked egg ($12); and Greek salad with cucumbers, olives, tomatoes, feta, grilled bread and dill yoghurt dressing ($13). The selection of savory mains feature DeRosa’s imaginative take on classic favorites. Standouts include the Cuban sandwich with pork, Gruyere cheese and pickles ($15); beef cheek burger with cheddar pimento cheese and sweet onions on house-made Brioche buns ($10); and steamed Bouchot mussels with Chinese sausage, chili, cilantro and ginger beer ($15). Decadent desserts include blonde chocolate & coffee custard with pistachio cake and Dip n’ Dot ice cream ($11); and seasonal fruit salad with bee pollen ($10). For indecisive eaters or those who just want a more impromptu experience, a two-course locals lunch offering will be available for $19.
Tongue & Cheek is located at 431 Washington Avenue. Lunch is served 11:30 a.m. to 3 p.m. Tuesday through Friday. Dinner is served nightly, 6 p.m. to 11 p.m. Sunday through Thursday; ‘til midnight on Friday & Saturday. The snack bar opens at 5 p.m., with Happy Hour specials on handcrafted cocktails, beer and wines by the glass nightly from 5 p.m. to 7 p.m. Brunch is served every Sunday, 11 a.m. to 3 p.m. Street parking available on 4th and Washington Avenue and in the public garage across the street from the restaurant. Telephone: (305) 704-2900