Café Paradiso Bistro & Social Club

The Cafe Paradiso Bistro & Social Club 337 S. Washington Ave., Titusville, FL 32796

3.5 Stars

In the downtown area of the bristling metropolis known as Titusville, FL sits a rather ambitious little joint with a name reminiscent of an old Fonda/Stewart movie and a classic Italian coming-of-age flick, The Cafe Paradiso Bistro & Social Club. The first thing I noticed upon entry was the eclectic décor. It's almost too busy, but it's not. I found it to be bright, cheerful and inviting.

Steven is the waiter for the meal. Steven was charming, congenial and professional. He seemed to be slightly hearing impaired, noticing that I adjusted my speech volume, and Steven answered all of my questions regarding the menu. In regards to the menu, I found it to be pioneering in it's flavor combinations, however, there was a lot of crossover. Executive Chef Elisandrya De Sade Way (Chef Gypsy) is one to watch. She is extremely creative in her desire to bring the Space Coast unique, yet well-known meals. I asked for a cup of their Jambalaya, some Haitian Beef Griot and a glass of Tropical Hibiscus unsweetened tea.

Kicking back and enjoyin' the digs, I snapped a few pics of the interior and eagerly awaited Steven's return. Before too long (I do time this), Steven was seen bringing forth my fare. The warm aroma of the Jambalaya preceded him and had my mouth watering in anticipation. Taking the requisite pictures of the food, I got to work.

First up was the cup of Jambalaya. For those not in the know, Jambalaya is an American Creole and Cajun rice dish of Provencal French, African and Spanish influence. Done right, it is savory, spicy and scrumptious. A truly wonderful belly-warming dish. Chef Gypsy's take on this Louisiana staple included seasoned chicken, spicy Andouille sausage and savory vegetables. However, the all-important rice was a bit on the overcooked side. I chalked this up to sitting in a steamer/warmer. The flavor did not suffer due to this, but it did detract from the overall enjoyment of the Jambalaya.

Moving on, I found the Haitian Beef Griot to be the opposite. In this case, the rice was slightly undercooked. This makes one ask, was the rice cooker on the fritz, or did someone become distracted for a minute in the kitchen? The chunks of sirloin were tender and perfectly seasoned and the accompanying Haitian Pikliz (slaw) and Caribbean black beans were outstanding and had my taste-buds breaking into an Affranchi. I would be remiss if I failed to mention the incredible flavor of the Hibiscus tea. This was a true delight on the palate and perfect for washing down a few forkfuls of the slaw. I have to say, if the rice in each dish had been prepared and served to the standard of the Pikliz, this would have been a solid 4.5 stars. However, as it is,

the Big Boy says, “3.5 stars is still a good first date or family outing. Oh, and keep your eye on Chef Gypsy. I expect things to get better and more ambitious!”