Who owns cobalt restaurant orange beach8/15/2023 ![]() Put flour in a shallow bowl, then coat both sides of the fish in flour. Place fish on a plate and season both sides with salt and pepper. In a medium bowl, add flour, milk and egg and whisk together. ![]() This recipe has a cook time of about 10 minutes and makes 1 serving.ĭiced fresh fruit, such as apples, peaches, pears and plumsġ. You can find out more about regional, seasonal seafood at. Take advantage of the bounties of the Atlantic Ocean and Chesapeake Bay with whatever firm-fleshed, flaky whitefish is in season. Under the provisions of Virginia’s phase 1 of reopening, Cobalt Grille is now offering outdoor dining on its covered patio at the front of the building and seating in a tent on the east side of the restaurant. “It includes a choice of one of our four featured salads, choice of one of our four featured entrees and one of our four featured desserts for $25 per person.”Ĭobalt also offers a curbside pickup happy hour with discounted beer, cocktails and wine and happy hour treats between 3.30 and 5.30 p.m. “We also have dinner pack specials to go, which is a three-course meal for one to four people,” he says. Williams says there are a number of specials at Cobalt, including burger night with discounted burgers each Tuesday. Products and services offered during COVID-19: Cobalt Grille is offering pickup, delivery, gift certificates, swag such as Cobalt Grille baseball caps and weekly specials. “They also seem to enjoy our selection of craft burgers, which are extremely comforting.” “Maybe because it’s an Englishman preparing it, so it is pretty authentic?” he ponders. He says another customer favorite is the fish and chips. I have been thinking about all of them and their support over the past 20 years and especially now they have still been there for us during this pandemic.” “For a while there I was fed up of it because it’s been on the menu pretty much since we opened, but it makes me remember all the guests who request that dish and won’t let me take it off the menu. This is not the time for complaining or being mean-spirited.”Īmong the menu items, Williams says he has been enjoying cooking the chicken penne pasta recently. “Please tip your servers well, treat them like you would want yourselves or your children to be treated. Having a little patience when waiting for your table as now the turnaround time on cleaning your table and getting it safe and ready for you tends to take a little longer than before. “The public purchasing gift cards always helps us, continuing to order curbside is greatly appreciated. “This crisis has impacted us in such a way that we have had to reduce our staff, reduce and change our hours of operation, the type of menu we serve is now more limited and driven more towards carryout,” he says. Like others, the COVID-19 pandemic has drastically changed that landscape. “We opened the restaurant originally as a fine dining, but over the years, we have evolved into more fun dining, casual, still with a high standard and level of cuisine but with more of a neighborhood feel,” Williams says. On the menu is fresh fish, seafood, steaks, lamb and chicken dishes. E-Pilot Evening Edition Home Page Close Menu
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