About 2.5 miles east of The Wharf is a small cluster of buildings making
up Cosmo’s Courtyard, and the home of Cosmo’s Restaurant & Bar. The
restaurant itself is on the north side of the cluster with plenty of parking on
the outer edges of the buildings. Owners Brian and Jodi Harsany’s attention to
detail makes it a lovely dining experience from the kitchen to the friendly and
attentive staff in the dining room. Corporate Chef Jack Baker incorporates his
roots in Southern cooking with French cuisine and techniques. Executive Chef Rob
Benson is originally from Louisiana and interprets traditional Creole along
with seasonal game and vegetables. Sous Chef Rachael Golden is originally from
Pensacola and incorporates her love of the Gulf Coast into Southern dishes. All
their inspirations and influences are apparent on the menu.
Let’s take a look at some of
the menu items:
Crab Claws (Market Price, it
was $19 in November) can be “bbq” in a creole butter sauce or fried and served
with cocktail sauce. Since I had them fried at Wolf
Bay Lodge, I decided to try the “bbq”-style this time. The crab claws were
sweet and fresh just like I had them at the Olympic
Shellfish processing facility. The creole butter sauce added a nice
richness with a hint of creole spice similar to a crawfish étouffée. I know
this is an appetizer but this also be great as an entrée served with some rice
or pasta to use up all that sauce. It is like liquid gold! Rating: 5/5
Entrees are served with a
complimentary small house salad. The salad greens were so fresh. I love the
addition of fresh ground pepper and bleu cheese crumbles at tableside.
Banana Leaf Wrapped Fish
(Market Price, it was $31 in November) is their chef’s selected fish (at this
time, it was sea bass) rubbed with a special blend of herbs and seasonings,
wrapped and baked in a banana leaf, and served with their house rice and
vegetable selection. I Love Alabama
Food named this dish as one of “100
Dishes to Eat in Alabama”. This dish reminds me of something you would see
in the tropics, like where I am from in Hawaii. We use banana leaves and ti
leaves to wrap meats, vegetables, etc. using it as a cooking vessel along with
imparting flavor final dish. The sea bass was cooked perfectly as the succulent
fish came apart in layers and the natural fats in the fish melted and rendered
during the baking process. The vegetables were beautifully sautéed with a crisp
texture. The rice was similar to a pilaf but more herbaceous. Overall, the presentation
was beautiful. Unwrapping the banana leaf was like unwrapping a gift from the
food gods. Rating: 4.5/5
When you are in Orange Beach,
take a ride off the beaten path to Cosmo’s Restaurant & Bar for a refreshing
take on Southern cuisine and seafood!
- Specials: Check their website for Daily
Specials
Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 5 out of 5 stars
For more information:
25753 Canal Rd
Orange Beach, AL 36561
+1.251.948.9663
Hours: Sunday through
Thursday from 11 a.m. to 9:30 p.m., Friday and Saturday from 11 a.m. to 10 p.m.
Seating: Interior and
exterior
Reservations: First come,
first serve
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