You might notice every group eating a different dish at Crispy’s Beer & Wine Bar. That’s because the bar has BYOF policy—that’s short for bring your own food—which lets guests soak up the 39 craft brews on draft without having to snack on bar peanuts. This policy inspires patrons to linger over pints of hoppy Dogfish Head 60 Minute IPA or bottles of fruity Belgian Kasteel Rouge. The deep brown of Gulden Draak hints at its potent Belgian flavor and alcohol content, and light flits easily through the wheat-golden color of Paulaner Hefeweizen. Televisions overhead chatter, providing updates on athletic events or how scary the weatherman says thunder will be this weekend. Those who didn’t bring food snack on the bar’s small selection of locally produced appetizers and desserts such as chocolate-covered potato chips and beer brittle.
Vintage 56 has been described as a tapas and wine bar. The décor is contemporary, with indoor and outdoor dining, cloth napkins and modern art, with music that is fun but not intrusive. The bar offers 56 martinis and a good-sized wine list and the menu features a touch of Mediterranean flair with a little Asian spice!
In designing Sublime Restaurant and Sangria Lounge, Michael Perez drew inspiration from his Cuban heritage. He even used his grandmother's recipe to create the restaurant's signature garlic-seasoned beef empanadas. The pastry is just one of Sublime's tapas, though. The menu also includes hot plates of goat-cheese quesadillas and cold snacks, such as deviled eggs filled with housemade guacamole. The Latin-style dishes are a perfect complement to the bar's eight sangrias, which steep overnight to develop more complex flavors.
A Vintage Setting
Although Perez's eclectic menu helped Sublime earned an OpenTable Diners' Choice award, its historic location also played an important role. Located in a 1920s building that one housed a bank, the restaurant and lounge now features two floors of seating with hardwood floors and geometric windows that speak of Cocoa Beach's history.