Watermarc’s executive chef and owner Marc Cohen
boasts quite the culinary trophy shelf, having been accumulating accolades
since his days as a member of Johnson & Wales University’s
gold-medal-winning Chine des Rotisseurs Culinary Olympic team. Since then, he
has dazzled both East and West Coast diners with his distinctive “modern
American cuisine where seafood rules.” At Watermarc, Cohen seamlessly blends
the cutting edge with the classic, featuring innovative items such as the
seafood sausage appetizer with cannellini beans and fluffy mustard alongside
such classic fare as the filet three ways, which showcases traditional oscar,
wellington, and diane preparations in a trio more powerful than the Three
Tenors covering “We Will Rock You.”
With an open-air dining
room, outdoor patio, and second-story terrace opening onto Peppertree Lane,
Watermarc offers a mix of environments where diners can relax with one of the
eatery’s original cocktails or upwards of 100 wines. The Hot Lips martini burns
with Smirnoff Passion vodka and sliced jalapeño tempered by frosty mango puree
and grenadine; in the classic Hemingway, sophisticated Bacardi light rum and
maraschino liqueur look on coolly as grapefruit and lime juices grapple with
one another amid the rocky terrain of an icy tumbler. Watermarc opens its doors
and, weather permitting, front windows for lunch, dinner, and late-night
noshing, as well as for private parties on the terrace.
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