Counter Culture Beachside — Restaurant in Vero Beach

When you’re invited to a private event at a restaurant that feels like it’s been tailored just for you, expectations are high. But at Tony and Lisa Damiano’s Counter Culture Beachside, those expectations were not only met—they were exceeded in every possible way. For a special celebration with 22 of our closest neighborhood friends, the Damiano's transformed their beloved restaurant into a culinary haven where each dish felt like a personal invitation to indulge.

Appetizers: A Perfect Start: The evening began with an array of appetizers that set the stage for what would be an unforgettable meal. The flatbreads and pizzas were wonderfully crisp, each bite bursting with fresh, vibrant flavors. The eggplant caponata was the ideal balance of savory and slightly tangy, while the burrata with roasted Campari tomatoes was a creamy, decadent bite that paired perfectly with the sweetness of the tomatoes - a personal favorite with the prosciutto with basil pesto drizzle—it was a simple, yet refined dish that left you craving more.

Entrees: A Feast of Flavors: When it came time for the main course, the buffet was a beautiful spread of rich, mouthwatering dishes. The grass-fed filet mignon with a black truffle demi-glace was an absolute standout. Perfectly cooked, the beef melted in your mouth, and the truffle demi-glace added a luxurious depth of flavor that felt indulgent yet balanced. The roasted potato pie was an unexpected delight, golden and crispy on the outside, with a comforting, creamy center that complemented every bite.

Another showstopper was the Florida grouper with toasted hazelnut crust, finished with a roasted garlic and Prosecco beurre blanc that was light but full of flavor. The delicate fish was cooked to perfection, with the nuttiness of the hazelnut crust providing a satisfying contrast. For pasta lovers, the rigatoni with shrimp, roasted peppers, artichoke hearts, and feta was a beautiful dish. The shrimp was succulent, the pasta perfectly al dente, and the basil pesto drizzle tied everything together in a fragrant, herbaceous finish.

The chicken piccata was also spot on, with the caper butter sauce brightening the richness of the tender chicken, and the lobster ravioli in a basil pesto crema was a decadent treat—silky ravioli filled with lobster, drenched in a creamy, fragrant basil pesto that was simply irresistible.

Desserts: Vegan Perfection: As the evening wound down, Chef Lisa took over with a selection of vegan desserts that truly impressed. Each dessert was crafted with care and attention to detail, demonstrating that plant-based options can be just as luxurious and satisfying. The desserts were light yet indulgent, and you could tell that Chef Lisa’s love for both the ingredients and the craft shone through in every bite.

The Experience: A Night to Remember From the first bite of appetizer to the last sweet morsel of dessert, Tony and Lisa Damiano’s Counter Culture Beachside was a truly special experience. The restaurant’s intimate setting, coupled with the personal touches from the Damianos, created an atmosphere that felt both relaxed and elegant. It’s clear that both chefs bring a level of passion and expertise that transforms dining into something extraordinary. Whether you’re celebrating a special occasion or just looking for an exceptional meal, this restaurant delivers an experience that’s as memorable as it is delicious.

We left the evening full, satisfied, and already planning our next visit. Highly...

Had an absolutely incredible experience at the new beachside location today!! The menu is fresh and new and let me tell you, DELICIOUS! There are normal options and plant-based options. As a vegan in Vero, it’s difficult to find quality meals that make me want to go back and that blow my mind.

The white veggie pizza we got was made plant-based and the cheese/ricotta really tricked me I had to ask the chef if it was really dairy-free. The taste was on par with real mozzarella and I can’t get over it. They put so much thought into the recipe for this and I appreciate it so much. From now on this is the only way I’m eating pizza.

Second favorite was the mexican flatbread, the southwestern herbed hummus with all of the fresh ingredients had me dancing in my seat while I was eating. This would probably be a nice dish after walking along the beach because it is just so refreshing and not super heavy. Incredible.

Also pictured are the chicken and waffle dish along with the sodbuster sammie (added plant-based chicken) which were also amazing.

My partner and I made the best decision today by visiting Counter Culture (again it’s the new BEACHSIDE location near Casey’s and Chelsea’s on Cardinal). Thank you to the chefs and staff that made our experience one of the best dining experiences we’ve had in Vero (born and raised here). They made it feel like home and every dish was made with such...

Never before in my life have I had such a disjointed experience at a restaurant.

The staff were enthusiastic, invested, and downright charming. The atmosphere was serviceable and quite cute. The food was...well it may have been the worst food I've ever experienced. At a glance, the menu seems fine (albeit a bit lengthy with little cohesion), but there was no indication that it would be anything too atrocious.

I started with the espresso and a cup of coffee. The espresso was one dimensional and that dimension was dust. A sad, under extracted cup of stale, pre-ground espresso that I didn't care to finish. The coffee was similar. I regularly drink pre-ground drip coffee at work and yet somehow this was worse (to a degree that it was also left unfinished).

My salad came with blackened mahi. Despite their claim that ingredients were "fresh" and "local", the overall quality of the dish had me giving up by bite 5. The avocado was underripe, the olives were from a can, the onion was stale,band the salmon was rubbery with a distinct fishy odor. The most offensive of this concoction was the dressing. The balsamic was characteristically acidic but to an extreme degree.

I had low expectations going into this experience, but they severely undercut them.

This was the first time in my life that I didn't finish a plate and didn't...