The rich culinary traditions of Latin America become even more intriguing when interspersed with Mediterranean influences. The chefs at Fernando’s Restaurant have mastered this blending, presenting South American comfort foods alongside iconic Spanish and Italian entrees. Today’s Reserve selection invites you to explore this careful orchestration of continental cuisine with a three-course dinner for two or four, which includes the following selections from the menu:
Dinner for two:
- One shared appetizer
- Two entrees
- One shared dessert <p>
Dinner for four:
- Two shared appetizers
- Four entrees
- Two shared desserts <p>
White Doric columns flank the restaurant’s front entrance, standing in stark contrast to the pediment’s sign for Latin Cuisine. This incongruity doesn’t impact the menu’s selection of appetizers, which include traditional empanadas stuffed with beef tenderloin, black beans, and a refreshing combination of cilantro and fresh tomato. A small plate of ceviche invigorates the palate with lemon-and-lime-marinated snapper spiked with a touch of aji.
Entrees do more to demonstrate the restaurant’s eclectic spirit. Plates of penne with grilled chicken and alfredo sauce offer an Italian counterpart to the Spanish paella, where clams, mussels, scallops, shrimp, fish, crawfish, squid, chicken, and chorizo all mingle amid the saffron-tinged rice. Steaks form many of the menu’s main attractions though, and the char-grilled cuts of beef tenderloin arrive with everything from grilled asparagus to a distinctively Argentinean chimichurri sauce.
With its cherry-wood furnishings, fanned napkins, and pre-set wine glasses, the dining room follows through on the elegance promised by the towering columns outside. But the space is also warm and comfortable, with colorful artwork adorning the walls and relatively subdued lamps illuminating tables rather than huge chandeliers or a fish tank full of glow sticks.
Soaring white columns crowned by a pediment beckon guests to the door of Fernando's Restaurant—and once they're there, the aroma of char-grilled steaks, Latin seafood, and chicken simmered in wine sauce brings them over the threshold. At cloth-draped tables set with red linen napkins, diners settle into leather seats topping cherry-toned wood chairs.
Servers bustle through several feet of open space in between tables, carting such dishes as the tender steak Fernando, paired with asparagus and garlic mashed potatoes, and the signature paella: yellow saffron rice with a bounty of clams, mussels, scallops, shrimp, fish, crawfish, squid, chicken, and chorizo. Fernando himself often takes to the kitchen or waits on his guests alongside the servers.
The bar hosts both early and late-night happy hours, and a dance floor with music—sometimes live, sometimes blasted from a passing car outside—gets guests moving.