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Samplings of dishes
Stroll into a cool Celtic inspired lounge, which includes dark hand-carved wooden structures, wood framed ceilings, handsome leather quilted booths and an overall ambience that is welcoming. The interior was designed and built in Ireland then shipped and assembled in-house by the craftsmen who built it. With a name like O’Connor’s you can anticipate an ample beer list. Belly up to a 64-foot chocolate colored bar and taste brews such as a Belgium Chimay, Stella Artois or an English New Castle Brown Ale. Half pints are $4.50 while an imperial pint goes for about $6.75.
Open for lunch, dinner and a weekend brunch, Waxy’s offers a melding of authentic Irish dishes and beverages with an emphasis on fresh, seafood and produce. Current items include a full raw bar, local ‘fish of the day’ specials, oysters Rockefeller with spinach, basil, Pernod sauce and bleu and gorgonzola cheeses, ceviche and house made smoked fish dip, amongst other choices. Also available, rustic flatbreads on homemade dough, flavorful chicken wings, juicy burgers, sandwiches, tender steaks and lamb chops as well as Bangers and Mash, corn beef and cabbage, fish and chips and the traditional Shepherd’s pie.
I wasn’t sure that I would like Irish food, but let me tell you, I was very pleasantly surprised. The Corn beef and Cabbage was served on lovely oval plates. The corn beef is blanched and seasoned with bacon and a hint of flour. It’s home-made, cured on the premises and sliced to order. Meats are cut daily.
The Shepherd’s Pie was also very good. I had Shepherd’s Pie in London and it was awful! Waxy’s version was delish. Potatoes are a staple in Irish cooking and they are omni present in many of the entrees served at Waxy’s. But remember it’s comfort food at its best. So let the diet go for a moment and just relish the yummies. Their Bangers (sausage) and Mash combo is sublime and the potatoes (from Idaho) are lump-less! Many of the sausages on the menu are imported from Ireland. Ultimately this place serves simple food that is inexpensive and yet rendered delicious because of the way it is prepared.
Chef Reginald Collier (28-years old) is the genius behind the menu choices. Previously a sous-chef at Doraku, (Japanese dining place in Miami Beach), he now oversees Waxy’s menu choices. I asked him how you go from being a sushi master to becoming an expert in Celtic dishes? He said, “When you love to cook, you progress. I like stability. I want to learn and get better. My grandfather was a chef in Coral Gables. I always wanted to be a chef and early on had the love of a kitchen. My staff and me are going to take this place to another level. I take pride in my food. I want you to know that a chef made your food for you. Satisfaction in work makes a difference. Even cold it’s good. I consider myself a hands-on chef, not giving orders, but hands on.”
Expect to find appetizers which include deep fried Buffalo wings with your choice of mild, medium or hot sauce, served with blue cheese dressing, celery and carrots or a sautéed Gulf Shrimp drenched in garlic butter over a bed of avocado and mixed greens, both for $8.95. Salads include Salmon fillet on a bed of mixed greens, red onion, tomato, carrot and tossed with a dill vinaigrette or honey mustard sauce. They serve sirloin burgers on Kaiser rolls as well as creative sandwiches and a variety of flatbreads. Entrees include fresh caught fish, grilled or blackened presented with a choice of house sides and veggies. There is a Jameson bread and butter pudding for dessert with a scoop of Irish custard that will make you smile from ear to ear?.
Waxy’s is located riverside in the Neo Vertika Building, 690 SW 1st Court next to Andu.
Details: 786-871.7660 or visit www.waxys.com
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