A superlative breakfast at Bull and Bear
A tribute to the NYC Waldorf restaurant, the Bonnet Creek Bull and Bear prepared us a stellar breakfast even though they are usually only open for dinner.
We started off with a trio of fresh juices – watermelon, apple and celery and a delicious and spicy carrot and ginger blend.
The bread basket was one of the best I have ever had from the plain croissant to the unique truffle scone and monkey bread. Add the truffle butter and it was absolutely mind-blowing. I really had to try and not slip that butter in my purse.
All of this deliciousness faded when the 36-day 38-ounce dry aged certified Angus prime grade beef steak was rolled in and carved table side by GM Manny Belete.
As a huge steak fan, I can swear that I cannot remember one so tender and tasty. This is the first restaurant in Florida to serve this high cut of meat. For the quality it’s actually quite a steal at $95 for two.
Regarding his restaurant and menu, Chef David Sears said his secret is to strive for the best but keep it simple.
