Coconuts on the Beach

By: Tobin Bennison

Article Category: Restaurant Review

Coconuts on the Beach
By: Tobin Bennison

When Punxsutawney Phil pokes his head out of his burrow this February 2 — Groundhog Day — there’s no telling whether he’ll see his shadow or not.

You’d think that the recent frigid weather would suggest a protracted winter, but we’re talking about weather — and we all know what a slave to certainty the climate is, much less to the whims of a somnolent varmint.

Portentous rodents and tricks of the light aside, one thing is sure: nothing can stem the tide of Spring Break, which has already begun for some obscure college somewhere, and with each passing year seems to extend well into the latter half of May.

Coconuts On The Beach is another institution that refuses to abide by quaint superstition, and for a goodly part of the year, Spring Break and Coconuts join hands to welcome both familiar locals and slathering strangers from across this great nation to the beach’s nexus for reveling in winter’s demise.

But what both these camps may not see coming is Coconuts’ revamped menu and refined atmosphere, which, while still suitably celebratory, now aims to apply a gleaming new sheen to an old Cocoa Beach standby. Even in the absence of annual spring festivities, Coconuts, owned by the local Artz family for some 30 years, promises fresh surprises for those who’ve grown weary of fried beachside fare.

Fried food has long been the scourge of local cuisine, and while it satisfies on a very immediate level, it fails to satiate the desires of an ever adventurous and curious public, concerned as much for their health as the state of their taste buds.

For us, the first signs of a Coconuts wind change came in the form of a tasty crawfish and corn chowder, piquant enough to ward off the lingering chill yet still light enough to suggest its eventual status as a year-round pleaser. Other surprises came in the form of enhanced appetizers — including coconut-crusted shrimp and seared sesame or Moroccan-style tuna, two of several new house favorites — and a host of revolving weekly lunch and dinner specials. Of these specials, their fresh fish items are sure to be the most popular. Along with their sushi-grade tuna, firm mahi and tilapia, lobster tails, shrimp, and lump crab feature in many of their new recipes.

Pasta, steak, and chicken are on hand, as are a range of sandwiches and burgers, including their “Black and Bleu,” a blackened Angus beef patty topped with bleu cheese and bacon.

Value, versatility, and constistency still hold sway at Coconuts though, and longtime regulars are enjoying the changes as much as visitors from afar. Coconuts’ bulky salads are just as beloved as their newer items designed with vegetarians, gluten-wary diners, and the more health-conscious in mind.

One of these is a delicious stuffed tomato, filled with chicken salad and fresh fruit. Making inventive use of tropical spices and flavors, these and other choices help lift typical beachside dining to a new level.

But what really draws people to Coconuts is their friendly devotion to the customer, wherever they may hail from. Kid and family friendly and equipped with both indoor and extended outdoor dining, Coconuts is also a year-round entertainment hub. Their remodeled outdoor tiki bar offers heaters for nippier evenings, and a new awning ensures excellent live entertainment rain or shine.

Spring break wouldn’t be complete without a wide selection of tropical drinks and specialty cocktails, and Coconuts rises to the demand with one of the most impressive drink menus in the county.

Enjoyed with excellent surf items (like their popular mango mahi — an 8-oz. filet served grilled, blackened or jerked, served over cuban-inspired black beans and rice with fresh mango salsa), salads, appetizers, and turf plates (like their Chef’s House Steak — blackened and grilled top sirloin served with garlic sauce, mushrooms, and roasted tomatoes), Coconuts is poised to raise the quality bar for other similar beachside eateries as well.

Whether you’re in town from Dayton or Daytona, or even if you consider Minutemen Causeway to be your main drag, rain, snow or glowering cloud can never stop the sun from shining over Coconuts On The Beach.

Coconuts On The Beach is located at 2 Minutemen Cswy. in the heart of downtown Cocoa Beach. Enjoy casual oceanfront dining, regular live music and entertainment Wednesday through Saturday, fabulous drink specials, and extended happy hour and food and drink specials throughout the Spring Break season. As you Spring Break headquarters, Coconuts also serves breakfast on Saturdays and Sundays, with a special continental breakfast menu on offer during spring. Check back with the Resident or ask them about their upcoming wine tasting program and community wine events. To find out more, visit this issue’s entertainment calendar section, call them at 784-1422, or go to www.coconutsonthebeach.com.

View Larger Map