By Becki Coffy

Camarao na Moranga, baked in a baby pumpkin squash.

Looking for great food, a full bar and a wonderful, welcoming atmosphere?  Look no further than the newly-opened Barracuda Bar and Seafood located at 1965 NE 2 St. in Deerfield Beach.

Although the restaurant was opened only five weeks ago, there are no “kinks” to iron out.  The food was delicious, beautifully presented and the wait staff was wonderful.

Owner Wilma Andrade wanted to bring something different to her restaurant. She designed the décor of the Island style eatery, planned the menu using recipes from her personal collection (including special recipes from her father, family and friends) and recruited Chef Marcia Chaves-Tyndall who studied at Le Cordon Bleu and brings years of experience.

It was suggested we start with the Caipirinha, a drink made of muddled fresh lime and sugar, then finished with cachaca, a Brazilian sugar cane distilled rum that is smooth and delicious. The drink was fresh and light and went well with our appetizers.

The cod fish balls, which were lightly breaded and deep fried were our first taste.  Next, we tried the coxinha, a fried potato cake stuffed with shredded chicken and cream cheese. Both were delicious and delightful surprises since we had no idea what to expect.

The appetizer menu offers 12 choices, in addition to the selection of Brazilian savory pastries. Crispy fried organic zucchini, an imported cheese board with meats, fruit, olive tapenade and spiced nuts, and seared black sesame tuna, are just a few options.

The gran seafood platter (for 2) is served with steamed oysters, mussels, clams, crab legs, shrimp with crab and cod cakes.

Next, we ordered the Portuguese steamed clams and mussels served in a vinho verde (green wine) sauce with crispy chorizo and toasted garlic. This was paired with a Portuguese bread that was some of the best bread I’ve ever eaten (perfect to dunk into the broth that was on the delicate mussels and clams).

Finally, we sampled the crab cake brulee, served in a seashell filled with golden lump crab meat and a smooth and creamy Mornay sauce. It was yummy.

Believe it or not, since we shared the appetizers, we still had room to try entrees! Owner, Wilma, suggested we sample a variety of choices.

We started with the Camarao na Moranga, an incredible jumbo shrimp dish baked in a baby pumpkin squash with a creamy curry sauce. The pumpkin was surrounded by grilled red and yellow peppers, green beans and yellow squash; shrimp was spilling out of the top. The presentation was beautiful. The shrimp were seasoned perfectly – the hint of sweetness from the pumpkin and the savory from the curry were a perfect blend.

Then, Chef Chaves-Tyndall brought out the Moqueca De Peixe, a Brazilian fish stew with African roots. Large chucks of fish, tomatoes and vegetables in coconut milk were baked in a traditional clay pot and served with Jasmine rice. It was so rich and flavorful that we kept eating and eating.

We ended the entrée portion of our meal with the Barracuda salmon, a recipe from the owner’s father. This tender, succulent piece of fish was baked to perfection with house-blended spices, coconut milk and sautéed vegetables in a Spanish olive oil. The fish was flaky and luscious.

All three entrees were seasoned to perfection and utterly enchanting. I’ve never had anything like them before and will definitely enjoy them and other entrée selections when I return.

All desserts are homemade by the owner, including Brazilian flan, coffee custard, passion fruit and mango mousse, chocolate cake, coconut cake and a secret recipe walnut cake. It is impossible to believe we still had room to enjoy yet another course, but we had to try a dessert. We couldn’t imagine anything could top the food we’d already tasted, but we were wrong!  We decided to try the Brazilian flan – a smooth, creamy concoction that was heaven on a plate, a perfect ending to a perfect dining experience.

Barracuda Bar and Seafood restaurant is open Tuesday through Sunday (closed Mondays) from 11:30 a.m. until 2 a.m. (Special menus available for late-night bar crowd). Happy hour runs daily from 3-7 p.m. six days a week. Sunday brunch (11 a.m. to 3 p.m.) has selections ranging from eggs Benedict, smoked salmon and omelets to salads, calamari and sandwiches. 954-531-1290.

The next time you are looking for something different, I highly recommend you try the Barracuda Bar and Seafood restaurant. You will not be disappointed. Until we eat again…

Clams and mussels in a vinho verde sauce.