|Front window (source)|
Like the Cheese Shop, Blue Coop has a focus on local ingredients, working with farmers and making the most of seasonal items. The food was very tasty and the portions right-sized (that means not too big!) I apologize that my photos are not the best - the lighting in the restaurant is on the romantic side and I took the pics on my phone. The menu varies day to day based on availability
Chris had the Apalachicola Oyster Stew for his starter - rich and delicious. The oyster I tried melted in my mouth.
I had the Burnt Beet Salad - the photo does not do it justice at all! The beets were sweet, crisp on the outside and tender-crisp on the inside. I've never had them prepared this way before - definitely a technique that takes advantage of their brick oven.
For the entree, I had the lamb which was really good but didn't photograph well enough to share. Chris had the red snapper - aren't the hedgehog mushrooms gorgeous?
|A section of one page of the binder of drinks menu. I enjoyed the Peach Tree Smash so much I had a second one. The video below shows the bartenders in action:|