Although I donโt know why Saddlebrook Resort decided to bring in a new Executive Chef and completely overhaul the menu at the resortโs RARE 1981, Iโll say this much โ there is definitely nothing exactly like it anywhere in the Tampa Bay area, much less in Wesley Chapel.
RARE 1981 new Executive Chef Emanuel Zarlenga, who is from Argentina, has replaced many of the dishes on the original menu with a variety of Argentinian-influenced options.
The good news is that RARE 1981 still has some of the best prime steaks in the area โ which is no surprise considering that Argentina is famous worldwide for serving some of the most delicious steaks anywhere. Jannah and loved our prime filet mignon (right), which was done to medium rare perfection.ย
There also is a โSeabass of the Dayโ and a โGulf Coast Catch of the Day,โ which, for us, was a delicious mahi-mahi (left) in a buttery lemon garlic sauce, served with a side of peas, sliced asparagus and turnips. Excellent.ย
Pretty much everything else we ordered were Argentine-inspired dishes.
Mine and photographer Charmaine Georgeโs favorite starter was the Whey-Melon Tuna (below left), which is 48-hour compressed melon cultured in whey, shaved and served with raw slices of pickled sushi-grade tuna, onions and carrots. Itโs definitely a large enough portion to share.ย
Our favorite of Chef Emanuelโs homeland-inspired dishes was the Choripan (right), which is an entrรฉe but also works as a shareable appetizer that features pieces of both Argentine and American chorizo sausage cooked โsous videโ style (vacuum-sealed and cooked in a temperature-controlled water bath) and served with crispy and warm brioche, pickled veggies and chimichurri sauce. Amazing.
Equally different was the Strawberry โGazpachoโ (not pictured), which featured nicely grilled scallops served with fermented strawberry and lacto-fermented cold gazpacho.
We also tried a variety of new Family Style Sides, including our two favorites โ the Hay Asparagus (below right), grilled with actual burning hay), and โTwo Potatoesโ (below left), made with buttery, tender potatoes, finished with a warm, airy potato espuma (foam). We also liked the 30-Hour Beets (cooked for 30 hours and finished with bee pollen, seaweed and fresh lime zest) and a traditional South American corn & squash Humita finished with queso fresco and a caramelized crust.ย
And, even though we had no room for dessert, we shared the RARE 1981 Dessert Trio of the Day, which featured guava with brie, arroz con leche (rice pudding atop creamy caramel) and bread pudding with vanilla ice cream.
For reservations & info, visit RARE1981.com or call (813) 907- 4466. โ GN; all photos by Charmaine George
