By Brittany Llorente
Fort Pierce -- Settling into the candlelit 121 Tapas on the Water and listening to the sounds of glasses clinking, the low rumble of conversations and Michael Bublé crooning in the background, it was the perfect place to relax.
"We really wanted to have a place that would fit the location," said owner Livia Wilson. "We wanted it to be a cool place for people to go to, a very social place and for the food to be social, too."
Since it is Tapas-style eating, the food is meant for sharing and served to make it easier.
All of the foods can easily be separated amongst friends or eaten by yourself, which isn't hard to do because everything was delicious.
I ordered sangria, though the wine list at Tapas goes on for pages. They have everything on hand from the sweet to the full bodied to the dry.
As a fan of sangria, this was a refreshing blend of fresh fruit including strawberries, blueberries and oranges.
We started with the ceviche dish. The white fish was complemented with the cucumber and lemon juices. The toast was crisp and to my delight, found in quite a few of the dishes.
One of my favorite dishes was the goat cheese crostini. The caramelized onion and goat cheese are enough to make this dish amazing, but the addition of the drizzled honey was surprising yet welcomed.
The tenderloin crisp was another favorite, but to be honest, it was hard to pick just one. The generous portion of flavorful tenderloin was served on toast with light oil and herbs.
Stuffed mushrooms were delicately seasoned to let the taste of the mushroom through the meaty filling.
The hummus was a surprise, served in an artful fashion with pita chip spears. The normally rustic appearance of the hummus was transformed, and the unique blend had my companion and I wanting more.
At the bottom of the menu are the flatbread sandwiches. In this instance, they save the best for last. The sweet ham, prosciutto, basil, mozzarella and tomato combination is a delight to the taste buds.
Though they don't have a dessert menu because the menu is always changing, the desserts that night were incredible.
It is hard to find a perfectly constructed crème brûlée, but the chef delivered famously.
The perfectly torched dish left a wonderfully textured cream under the shell. Garnished with a raspberry sauce and fresh raspberries, the dish didn't last long on the plate.
My companion had the banana crème brûlée bread, served with slices of delicately crisped banana and a dollop of cream.
The menu is constantly expanding and Ms. Wilson hopes to add more dinner options in the future.
121 Tapas on the Water is located at 121 Melody Lane in Fort Pierce.
For more information, call (772) 781-0943 or visit www.facebook.com/121tapasonthewater.