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Homemade Sangria and Tapas Anyone?

Sublime Restaurant and Sangria Bar

The perfect spot to relax and enjoy a few drinks, while tasting a diverse variety of food is Sublime Restaurant and Sangria Lounge, in Cocoa Village.

Sublime Restaurant and Sangria Lounge is known and loved for their one-of-a-kind dining service and traditional Spanish cuisine.

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Taking a daring twist, the tapas at Sublime tend to be the local’s favorite. Try their Mediterranean flatbread, midnight sliders or their sublime eggrolls with fresh cilantro crema and you’ll be instantly hooked.

If you’re in the mood to just kick back and relax, order a few tapas and one of Sublime’s many specialty sangrias. You’ll be perfectly content.

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The sangria at Sublime is totally out of this world, hence the name “Sublime Restaurant and Sangria Lounge.”

They have flavors of sangria you’ve never even imagined; Georgia peach sangria, tequila sunrise sangria, mango blood orange sangria and much more.

Don’t worry if you aren’t a sangria fan because they have a full bar with impressive wines, beers and liquors.

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Sublime Restaurant and Sangria Lounge also has awesome entrees if you’re in the mood to chow down.

Their savory steak tacos are just as good as they sound. Grilled palomilla steak, drizzled with their homemade salsa Verde, and topped with diced red onions and shredded lettuce.

One of the house favorites is their five cheese surf-n-turf mac. Did someone say five cheeses? This unforgettable mac-n-cheese is bow tie pasta tossed in a creamy sauce made up of five different cheeses, mixed with shrimp and crispy bacon (cue the mouthwatering).

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After dinner, head up The Sky Lounge on the second level the overlooks the restaurant and Cocoa Village.

Sublime Restaurant and Sangria Lounge is the perfect spot to hang with old friends or your significant other, while enjoying gourmet Spanish cuisine and sipping on sangria.

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Sublime is open every day of the week and has specials Sunday through Thursday.

For more information, please visit:

www.sublimesangria.com

By Alyssa Brady, Staff Writer

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