Salty Lime Cantina Expands Culinary Offerings
PALM HARBOR, FL — After nearly two decades of firmly establishing Thirsty Marlin as a downtown Palm Harbor institution, owners Mike Flowers and Brian St. Arnold have expanded their culinary offerings to the new Salty Lime Cantina. Inspired by the culture and food scene of Isla Mujeres, Mexico, Mike and Brian partnered with Chef Chino of Iron Chef notoriety to mastermind the new menu described as a fusion of various influences including California, Tex-Mex, Venezuelan, and Asian. The new venture is a true family affair with involvement from Brian’s wife Cynda and son Cameron.
The Day of the Dead theme is consistent throughout with handcrafted creations from Julie Whittle that range from an outdoor fountain to sugar skulls, painted guitars, and sombreros. Chef Chino beamed that he put his construction skills to work and personally made the hostess stand and computer station. Even the mosaic and brickwork boasts artistry and attention to detail.
The launch party marked our first trip to sample the latest addition to the local fare and we were soon greeted with mercifully addictive warm chips flanked with fresh guacamole, salsa, and juju sauce comprised of cilantro, jalapeno, and crema. All of the tortillas and sauces are made in-house on a daily basis and there are several signature dishes noted on the menu, one of which is a mouthwatering crusted avocado stuffed with shrimp salad and chipotle mayo.
The chicken, beef, and pork tacos come bedecked with fresh cabbage slaw, onions, cilantro, chipotle, queso Cotijo, and crema for an authentic Mexican street experience. The mix of colorful ingredients was pleasing to the eye and even more satisfying to the taste. A sampling of house-made horchata finished things off: a comforting rice milk blend to signal the body that it was time to settle in and relax.
Our next visit included the whole family after the official public opening and word had sure traveled fast! Large craft margaritas were escorted to and fro though we stuck with the standard lime & Corona as we passed the chips and dips around the table and pondered the menu. My niece is of an age bracket known for a discerning palette however she did some extraordinary damage on the chicken quesadilla and her face lit up as she explained that it wasn’t like the other chicken quesadillas out there – this one was “unique” and even her father marveled as he finished up what little was left over. Much to my astonishment, she didn’t leave a single kernel on her elote and even sopped up all of the spiced cheese lime sauce. As the B-52’s “Love Shack” played in the background, she observed that the music was “upbeat” – her first time hearing this song. The modern music fan may be pleased with the range including Lady Gaga to perpetuate the lively spirit.
The healthy appetite would be undoubtedly satisfied with the signature Green Monterrey enchiladas: a choice of meat-stuffed tortilla covered with green tomatillo salsa topped with cheese cabbage slaw, cilantro, and crema drizzle.
The Senor Duck tacos fused together the eclectic inspirations with a sweet apple slaw & cherry chipotle salsa offset with goat cheese. The side of beans and rice went beyond the average filler.
When the table was surveyed as to their thoughts, a chorus of enthusiastic adjectives erupted and comments from the fajita-lovers swirled at how the meats were tender and well-flavored.
Although it was mid-July, I couldn’t resist Chino’s soup – the shredded chicken and tortillas bathed comfortably in chicken broth alongside onion-chili sofrito and tomato topped with avocado, Chihuahua cheese and cilantro.
This left room for the array of desserts that were soon delivered, we were celebrating a birthday after all – though no excuse would be necessary to enjoy these fantastic treats.
Chef Chino should be immensely proud of the flan; the menu description does this one no justice. The dense custard is almost of a cheesecake consistency and scored smiles across the board. He should also be thrilled with the chocolate corn shell that cradles the fried ice cream. My favorite part was using the shell as a scoop to capture all of the chocolate, caramel, and whipped cream – it was a paradoxical paradise indeed. And not a remnant was left of the churros smothered in chocolate and dulce de leche syrup.
On future visits, I’m eager to check out the Chimichurri yucca fries, the tamales (Chef Chino’s favorite), and the tres leches cake – we spotted this being delivered to another table and let me tell you this thing means business. The assortment of tacos ranges from lobster and Ahi tuna to portabello and multiple fish options.
Comment cards are disbursed throughout the restaurant and the email address is on the menu; they are eager to hear feedback and implement fresh ideas. Diablo salsa will be the newest offering based on requests from those who crave the fire. Taco Tuesday specials are being brainstormed along with a loyalty rewards program. Shaded outdoor dining is available along with takeout 3-10pm daily, until 11pm Friday and Saturday (closed Monday). After working on the launch for nearly three years behind the scenes, the pent-up hospitality urge is palpable. The team is ready to serve and eager to impress. When asked what he would like for diners to know, Chef Chino matter-of-factly stated, “We’re in this for the long haul.”
Address: 1019 Florida Ave, Palm Harbor, FL 34683
https://www.facebook.com/pages/category/Restaurant/Salty-Lime-Cantina-505461773131775/
Profile submitted by Tampa Bay Food Tour Taste Ambassador Lisa Gallant.
Tampa Bay Food Tours looks forward to resuming our food tours soon. We miss showcasing the wonderful local restaurants in the area. In the meantime we are happy to continue to profile other local restaurants on Patch.com
This article originally appeared on the Palm Harbor Patch
