Ken and I always enjoy nights out at Cucina South, especially Chef Llewelyn’s interesting takes on Italian favorites. We like how we can eat at the restaurant, or we can pick up dinner and take it home. When eating there, we think about whether we want to sit inside or out, if there’s an option. And finally, we book a reservation because without this, Cucina South likely will not be an option.
Dining in, the casually elegant vibe suggests a relaxing evening. For me, the house Sauvignon Blanc and the house-made ciabatta with truffled balsamic vinegar are what I crave. This is my personal everything, my first and last, primo e ultimo. As rudimentary bakers, Ken and I know how simple it is supposed to be to make ciabatta, and yet how difficult it is to make a deeply satisfying one. Chef Llew knows how. His is thick like cake, but spongy with uniform large holes stacked three deep.
Did you know that last year Italy pulled ahead of France in worldwide wine sales? Cucina South has a full Italian wine selection at your service, or house manager Nikki can help guide your choices. Watch their social media for dedicated wine dinners, if this is your cup of tea.
In my world, Insalata Caprese is a measure of a good or a great Italian-styled place. I make it myself all summer long when my basil needs trimming constantly, tomatoes are all popping at once, and fresh mozzarella is two-for-one at local cheese counters. Seeing how chefs interpret this cult favorite Italian dish bearing the green, white, and red colors of the Italian flag gives me ideas for tweaking my own caprese.
What I get from Chef Llew is that slivers of prosciutto slipped in are perfect for the salty flavor that the tomatoes need. Also, his caprese features burrata, a soft fresh cow’s milk cheese made from mozzarella and cream. If you want to level up to a decadent, swoonful caprese, cheese counters in town also have burrata.
In the downstairs dining room, I sat looking at the sign touting Chef’s own marinara for sale as my husband was savoring the marinara on the raviolo. “Would you purchase this marinara if you could?” I asked. He would! Chef Llew later told us this marinara is only the first of his Sutton Family Sauces being sold commercially!
Three more are due out soon, and new ideas are simmering in his head as you read. All are made in small batches, with zero added dyes or sugars, and they are carried in seven of the usual fine food shops in downtown Fernandina Beach, mid-island, and the south end, with Jacksonville and St. Mary’s coming soon.
What would I enjoy tonight? Lobster Piccatta, Veal Marsala, Bolognese, Shrimp Fra Diavolo? All, I thought, but tonight I went with my favorite: Tuna Crudo is very lightly seared yellowfin tuna, sundried tomatoes, fresh basil, lemon, and roasted garlic over tuxedo orzo (tuxedo meaning light and dark colors, like the cats). This gorgeous starburst sparkled with my ideal flavors and textures.
Naturally, limoncello lemon cake would follow: bright lemon, vanilla, and moist sponge. Since Ken is a pastry baker, Ken took the cannoli. Cucina South is located at 4828 First Coast Highway in Palmetto Walk.