Fernando has done it AGAIN!

I was fortunate enough to be invited to the soft opening event last evening at Fernado & Christina Martinez’s newest venture of Mussel & Burger on Taylorsville road. In a word….AWSOME!

I am proud to call them both dear friends in the biz, however, I am now going to be royally torn between two ends of Hurstbourne Lane (Parkway…sorry, I remember it way back when).

Yes, there were the requisite “oops” and servers not being familiar with the total layout and number system yet…hence, “soft opening”. But one thing that doesn’t need working on is the food.

The menu is creative, innovative, and unique. Started off with the Soft Crab Slider, which is two nicely fried crabs on a fresh bun with pickled cabbage and a lovely complimenting sauce. Next were mussels….LOTS of mussels. Alan and I both ordered the app size of our preference (Alan opted for the traditional, I went for the Blue Cheese Beer offering) however, (Here is an oops) our server Cynthia brought me another, more meaty one by mistake that was incredible, and followed up with the correct one soon after and was very apologetic. For the main course (as if we weren’t getting full already) Alan had the beautifully presented roasted chicken with Pancetta and hand cut fries that were done in duck fat (sublime). I had the fish tacos…which were (will be for lunch later today) incredible and plentiful. Now, the kicker that I absolutely, totally, and without question went nuts for was the fried corn on the cob that was the side to the tacos. I don’t think that at anytime in my life I EVER cleaned an ear of corn so well.

Being that they are just going through the soft process at the moment, they still don’t have their liquor license nor did they have dessert offerings, but that really didn’t matter. It was incredible and fun non-the-less.

Foodies, beware, Fernando has done it AGAIN. Fellow foodies Madeline and Mark Peters (of Coal’s Artisan Pizza fame) were there and all smiles as well. I am thinking that once they get through the opening processes and work out the kinks (not that there are many of them to work out) we may need to arrange the appropriate offline to celebrate another success for them!

In the meantime, I have got to go back and work through that menu!

Oh I can't wait to try this place.

[Robin Garr]

Thanks for the great report, Bill! This is going to be a hot one, so I hope others who check out the soft openings and early days will report.

It was an unexpected pleasure to be able to attend the soft opening with Bill. I had not planned to attend this event but with a combination of an early night from work, and Bill's original dinner guest not being able to attend, I put two and two together and said "why not." Fernando's menu is creative, beautifully conceived, and executed with perfection. Cheers!!!!!!

Fernando certainly has. Six of us had the privilege of going to his soft opening last night and it was a real treat. The restaurant was transformed in under 2 weeks and it is a comfortable and inviting to diners. The only problem could be finding it. If you are not aware of where it is, it could be a challenge knowing where to go.
But when you find it, it is worth the quest. We started with 3 small plates of mussels
MOULES BASQUAIS- Chorizo, olive oil, lobster sofrito broth, piquillo peppers, Piment d'Espellette, onions
BLUE CHEESE BEER PANCETTA- shallots, crumbled blue cheese,garlic, Belgium beer,butter, pancetta
MEXICAN- Guajillo broth, cilantro,queso fresco

We also enjoyed 2 of their sliders:
SOFT SHELL CRAB SLIDERS- Soft shell crabs, tomatoes, lettuce, spicy crab slaw
CHORIZO SLIDERS- Homemade chorizo, grainy mustard guacamole,Oaxaca cheese,pickled cabbage, brioche bun

The burgers were 8 oz. cooked perfectly,
SPANISH BLUE CHEESE- Peral Spanish blue cheese, pepper crest, fig marmalade. Sweet potato fries, with smoked pineapple dipping sauce
ARGENTINIAN- Provoletta cheese, Argentine chorizo sausage, caramalized onions, chimichuri sauce, pomme frites.
THE ITALIAN JOB- Caramalized onions, crispy Prosciutto, baby Arugala, Talleggio cheese, pomme frites
VEGETARIAN BURGER- Black bean, mushroom, falafel burger,feta cheese, black olive aioli served on Pretzel bun

One in our party had the Steak au Poivre which she informed me was fabulous and she would not share.

Service was attentive and very friendly and well informed about the menu. If you like Guacamole, Havana Rumba, and Mojito's then add this restaurant to that list. The food is just that good

My wife and I were lucky enough to eat there last night as well. The food was awesome and they had a very good selection of beer. I normally go to a restaurant and find 4-5 things on the menu I like. Last night it was very hard because the whole menu looked great. We had the charcuterie plate as an appetizer that was fantastic. My wife especially liked the small jar of homemade pickles and peppers that came with it. She had the CEO burger and I had the Argentinian burger. Both were excellent. I can say I wouldn't take a date there for a burger as they are BIG and MESSY but oh so good. I'm very happy to see such a high quality non-chain in that part of town. I can see myself eating there often.

I love Fernando's story, as well:

So you have this great chef- he opens two landmark restaurants, says, 'Hmm...' goes and directs a culinary program on a remote resort island and then says 'Hmm...'

He then comes back to the city that loves him and opens two more landmark restaurants within a very small space of time.

All the while giving back to the community.

On my FB page, I had said some words about Chef Rogers- I believe them to be true to this man.

'Nice guys finish first.'

Let me add on to the congrats for Fernando and Cristina. Amazing job. We arrived at 6:00 last night and has the place to ourselves for a bit. This allowed us to get the grand tour. This place is huge. To the left upon entering is the main room. With tables and huge side booths that look to hold 6-8 people in a horseshoe type shape. To the right of the entrance is another room that will currently be used for private gatherings but will be opened for additional Deaton as needed. Straight ahead from the entrance is the bar with several bar tables as well. Then there is downstairs. Along with storage and prep space there are two rooms that have a wine cellar and plenty o space. I can see more private events being held down there. The whole space is fantastic.
As for the food, we had the Greek mussels with feta, fennel, and tomato and the short rib nachos. Both were great. My wife had the lamb burger. For all you non beef eaters you have burner choices. There are lamb, seafood, and a beet and red quinoa burgers. I had a bite of the lamb and really enjoyed it. It came with the best sweet potato fries I've had and an improvement on their old smoke honey dipping sauce. The new one is pineapple an is delicious. I had the Argentinian and loved it. The chorizo on top was great. My fries came with a nice chimichurri sauce for dipping.
I can't wait to go back. Great food at very reasonable prices. Mussels were $7 for an app or $10 for an entree. Burgers for the most part were 10-13. This one area of many were Fernando shines. The quality of food for the price point amazes me.
Desserts sound great including maple bacon glazed beniegts. There is a kids menu, and I wouldn't think twice about bringing my little ones. It was a great night and looks like another home run for the Martinez family!

I just polished off the last of the Foie Gras hamburger. OMG! I think Fernando is a genius. (Sorry Christina!) He understands what people want to eat, right now. He presents the food beautifully with wonderful flavors and prices so reasonable you feel like you are getting away with something. We had the soft shell crab sliders, mussels in blue cheese, the calamari and a simple salad with goat cheese. I don't have the menu in front of me so I can't recall all the ingredients. Just trust me, it is all good.

I was worried the location would be a little difficult to find but after trying the menu I think they will be just fine.

Madeline,
I just warmed up my wife's lamb burger. She took a bite, looked at me an said, "it's great even warmed up!" Oddly enough, I had no leftovers!

Whoa! What's on the foie gras burger? Jose Garces does one at Village Whiskey in Philly and it's the bomb!

Alas! My week was too busy to attend the soft opening- but I will happily be one of the first paying customers on Monday.

Rarely do I salivate when reading food descriptions but this thread has done it. The menu sounds delicious and I can immediately tell I'm going to love this place. First time I've had this feeling since Palermo.

So when is the official opening? Want to give them a little time to work out the bugs, but I have been pretty excited about this concept.

[Robin Garr]

So when is the official opening?

Tomorrow!