Now attorney Mason Nettleton is ready to build a case for his newfound spot for
fine dining with a Latin twist. But he advises you not to judge this place on the menu alone.
The service, ambiance, and of course the tequila all add to create a memorable
night out. His pick is in Dania Beach and it's called Toro Latin Kitchen and Tequila Library.
My name is James Rogers, I'm the Executive Chef of Toro Latin Kitchen and Tequila Library.
Basically taking a little bit of Latin kitchen, Latin spices from around the world,
Central America, South America, Spain and Europe, and putting it together on a plate with some fun
ingredients that are American seasonal. We're very local, which is good. We're off the beaten
path meaning that we're not in the middle of all of the tourism and things like that, which has
its advantages but we like it because most people here that come to Toro Latin Kitchen are locals
looking for a great place to eat with food and fun, and tequila, so I think it's a great spot.
Toro kitchen is flavor.
Mason, what are your impressions when you first walk into this place?
So immediately they have this large tequila bar to your left
and then an open kitchen that goes out all the way back about 50 tables so
[Michelle] Wow.
Large space. I happened to find it for a nice birthday dinner that I had with
my parents and I loved it. The last time I was there for a starter. I had the classic
ceviche, which they serve with a Leche milk.
Leche de Tigre.
Leche de Tigre milk.
Let's let everyone know that it's not milk. It just all the juices that accumulate in
ceviche. So that's what we call Leche el Tigre but was it fish?
[Mason] It was fish for actual filet of fish.
[Michelle] Okay, gotcha.
So I would highly recommend that. And then my companion also tried the smoke swordfish dip,
which really tastes that smoky flavor if you're looking for that.
[Michelle] What did they serve with that?
[Mason] Either tortilla chips.
[Michelle] Okay.
[Mason] Or if you also wanted to try the plantain chips,
we were kind of going back and forth between
[Michelle] Can you ask for both?
Yeah, of course. Yeah but they actually did bring us both. So we were going back and forth.
[Michelle] As I would probably do.
And then for a main course, I had the Churrasco Steak. They cook it just excellently. They serve
it with a side chimichurri and a house barbecue. Quite frankly, I don't need the sauce. I think it,
I just love the way it comes. The presentation there, they kind of go an extra mile on the food.
Yeah my dining companion also had the Churrasco and you can really taste the wood smoke and
it was perfect. And I do like the chimichurri sauce though.
[Mason] Yeah.
[Gary] That was really good.
[Mason] Sure.
I opted for the cobia.
Cobia. The cobia fish.
[Michelle] A delicious local fish.
It came in a beautiful crust and inside was very moist,
very tender. And it was actually accompanied by cilantro white rice. It was green and so
don't be intimidated, but the taste was amazing with little marigolds on top.
What did you think when you first walked in?
I thought it was a
bit too open for me. I was expecting more of an intimate night with my husband.
[Michelle] You mean cavernous almost?
Just open, really open no partitions. Some people really enjoy that but for me,
I was looking for more quiet night. It was a bit loud when I went,
which is a good sign, cause it means the food is delicious.
I think the open kitchen adds a little bit to that noise level.
They did play nice Latin music in the background and that was a nice touch I thought.
So did you get a little glass of champagne when you first got there?
Of course they had the rosé that night, which I really enjoyed.
So everyone Mason gets a complimentary glass of champagne when they come in?
[Mason] Yeah, that's my understanding.
[Gary] Is that and it's delicious.
Yeah. [Shantelle] It is.
Very good.
That's wonderful. All right so tell me what else you had.
My husband had Toro burger, which is I guess their classic. It comes with for brioche bun,
very large. It was accompanied with some pickles. I don't know what they did but
they were amazing. And overall it was rather large it's Buffalo meat and I enjoyed that.
Okay so you started with a squash soup, correct?
Yes, the Kabocha the Japanese Kabocha soup. Oh my God, kudos to the chef it was amazing.
It has an underlying tone of wasabi. It's not overpowering whatsoever.
The soup was so smooth and enjoyable, it was wonderful.
I should mention that he's not just a simple local chef like I am,
Richard Sandoval is internationally known. Nobody knows PanLatin like he does.
Yeah, it was amazing. I mean really top notch.
Did you have braised short ribs was it?
Yes I did and it also had a nice sauce, but it also came with this squash that was pureed.
Delicious and just the presentation it was just, it was a good experience.
Did you have some wine with the braised short rib? I mean...
I had, well the margarita and I think it had a
simple syrup that was made with marigold. It was very good, very different.
And you had a cocktail as well, Mason, right?
I did, I enjoyed the Southside Mule and it was with El Jimador tequila. Certainly
have a full selection of tequilas, Mescal. I did wanna tell you guys,
I had the traditional dessert, the stuffed churros and those were excellent. I did see
[Michelle] What were they stuffed with?
[Mason] Almost like a cream and cinnamon type filling. And we finished every bite.
Mason, Toro was your choice so sum it up for me please.
Yeah, I highly recommend Toro for the Latin Asian fusion is the best part, I would say.
Shantelle.
I would not necessarily go there for the ambience or for date night
but if I'm going with friends, it's a great spot for friends.
Gary.
For PanLatin American exciting twist, that's a place to go.
Well, you can try to create a Latin fair alongside a classic cocktail at Toro
Latin kitchen and Tequila library located at 825 Griffin Road in Dania Beach inside
the Le Meridian Hotel. They're open for dinner Tuesday through Saturday,
reservations are accepted and the average price for dinner without drinks is about $70.