Lyn Dowling

6 days ago | floridatoday.com | Lyn Dowling

Lyn DowlingFor FLORIDA TODAYThe story of Mystic Lobster Roll Company in Cocoa Village is a tale of two restaurants, or maybe more. We traveled there with much anticipation, for it’s not often that a restaurant makes lobster its signature item and takes on, we were told, the feel of one of those lovely restaurants Down the Shore to which you brought your family after a hot day sunning at, say, Lavalette or Seaside Heights, New Jersey.

1 week ago | floridatoday.com | Lyn Dowling

Lyn DowlingFor FLORIDA TODAYHere we go again. In the early days of FLORIDA TODAY’s Facebook group, 321 Flavor: Where Brevard Eats, just about every week you could find an argument about “authentic” ethnic or ethnic-style dishes and why said dishes were fakes because they were nothing like what the poster got at Grandma’s house or their favorite restaurant Up North. Never mind that even the smallest countries may have vast culinary differences, region to region or even neighborhood to neighborhood.

2 weeks ago | floridatoday.com | Lyn Dowling

What a pleasant surprise El Tesoro Cocina Mexicana has turned out to be. Granted, our expectations weren’t high, considering the history of its location, in what started as Uno Pizzeria & Grill near I-95 in Viera and since its demise, became Where Restaurants Went to Die. And it took El Tesoro some time to transform the place into the bright, immaculate, cheerful Tex-Mex restaurant it has become. Cease all doubts.

3 weeks ago | floridatoday.com | Lyn Dowling

Scott Earick remembers in vivid detail the night the restaurants closed. “We got the news at 4:45 p.m. on March 20, 2020, as we were just getting ready to open (Scott’s on Fifth in Indialantic) for our busiest night, a Friday,” he says. “The governor announced that all restaurants, and some other businesses, had to close, immediately.

1 month ago | floridatoday.com | Lyn Dowling

As we entered Nomad's Canteen, the phone rang, a call from a restaurateur who was supposed to have joined us but couldn’t. He had been to the restaurant, through, and said all he needed to know about it, he could tell by the table. “Typical Mexican restaurant dishes,” he said. “Multicolored and ready for tacos.”So they were, but that was not all there was to Nomad’s.