Last week was my grandma’s 90th – YES 90TH – birthday and we wanted to take her somewhere fun for dinner to celebrate. To try to meet halfway between my house and my aunt’s, we settled on an old favorite from when we lived in Westchase – Surf Shack Coastal Kitchen.
Surf Shack pretty much looks like how you’re picturing it with a lot of blue and wall sized photos of waves and water along with some industrial elements like metal tables and a garage door window that can open up to access the front patio. It’s a very coastal vibe and casual atmosphere which was exactly what we were looking for.
I started out with the blueberry passionfruit sangria and their buffalo chicken eggrolls. This sangria is definitely on the sweet side, but the mix of flavors is one of my favorites and is served with fresh blueberries on top. The buffalo chicken eggrolls are made with the buffalo chicken, jack and cheddar cheese, deep fried in an eggroll shell and served with chipotle ranch. These definitely have a kick to them, but the ranch helps to mellow it out. The eggrolls always come out perfectly crisp, that creates that great sounding crunch when you bite into them.
For dinner, I decided on tacos (which is my typical go-to here). I went with one filet mignon taco – with marinated tenderloin in garlic tomato salsa topped with cheese and haystack onions, and one blackened mahi taco topped with surf slaw, pico de gallo and cilantro lime aioli. I opted for getting both of my in lettuce wraps, but you can get them in normal tortillas too (made with an 80/20 blend of flour & corn tortilla).