The Wave Kitchen & Bar – Restaurant Review 2019

by Thomas Miller – Food Blogger / Restaurant Critic for Vero Vine and Vero Beach Foodie

Have you ever wondered what it would be like to be a restaurant critic and get to eat all the amazing food that goes along with the job? Brand new for 2019 we introduced “The Restaurant Review Dining Experience”! Only 4 tickets are sold to each experience for a more intimate dining experience. Go behind the lens with me to see how I work and taste all of the amazing food you have seen in my articles! I’ve been dining at The Wave Kitchen & Bar for the past two years and the food has always been amazing, so I was excited about this experience and being able to share it with my guests.

The resort unmistakeably draws your eye as you drive past it on Ocean Drive due to the front entrance architecture and waterfall.  The grounds are always well maintained and very tropical.  Their parking lot is mostly reserved for valet, but there are a few spots available that you can still self-park.  As you enter through the front door, you walk directly into the lobby.  The restaurant is just a few steps away to the right and through a stone arch with only their logo to identify what it is.  The hostess stand is on your right and is made up of wood, metal, and glass.  You will notice in the middle of the dining room there is a large table surrounded by a chainmail wall.  This is their VIP table for special events and can host up to 14 guests.  Gloria and family have been known to use this area for their family gatherings while staying at the resort.  Once you walk past the VIP table the next thing that draws your attention will be the view of the pool deck, the Cabana bar, and of course the ocean view.  Blue accent lighting is used throughout the resort and its quite stunning once the sun has set.  

Now let’s dive right in and see what this place has to offer and what we had to eat!

Octopus Ceviche

One dish that The Wave is very well known for is their Ceviche, and this new version was exceptional.  Made with fresh octopus, it also contained red onion, cilantro, Aji Amarillo, and fresh citrus juices.  Plantain chips are served alongside.  The octopus was the most tender I’ve ever had. All of the ingredients were beyond fresh and the citrus juices gave it a very bright and tangy flavor.

Fresh Plums & Burrata Salad

Burrata is one of my favorite soft cheeses due to its delicate texture and fresh taste. The salad consists of plums, tomato, arugula, Vincotto, Extra Virgin Olive Oil, and a drizzle of balsamic. The burrata was chilled to the perfect temperature, enough to hold it together, but not so cold you could not taste the flavor of the cheese. The plums, as were the tomatoes very fresh.

Seared Diver Scallops & Pork Belly

The first new dish we tasted for the evening was this wonderful combination of my two favorite proteins! It’s made with green lentils, butternut squash, kale chips, capers, and an apple cider reduction sauce. The scallops had a nice sear on them and were very silky in texture. The pork belly was a little bit leaner that I care for, but was perfectly tender and flavorful.

Pan Roasted Florida Grouper

I was happy to see this brought out for all of us to try since this dish made my Top 10 Best from 2018!  The dish consists of a pan-roasted 7 oz. grouper filet served over a charred corn succotash with a lobster tomato sauce and garnished with crispy leeks on top.  First off, the grouper was awesome!  It was light, flaky, and fatty, just as this cut of fish should be.  The dish had lots of colors and a mixture of different flavors and textures, which really brought this dish to life.  It was delicious!

Short Rib Pasta

The second new dish we tasted was made with Pappardelle pasta, braised beef short rib, mushrooms, tomato, and was garnished with parsley and Parmesan Reggiano cheese. Executive Chef Armando Galeas took a classic comfort food dish and elevated it to fine dining standards. The beef short ribs were very tender and had a rich beefy flavor. The pasta was cooked to a perfect al dente, and I could tell this dish was a table favorite of the evening, because of all the clean plates!

Vanilla Bean Flan

We ended the evening with a classic Cuban dessert, a Vanilla Bean Flan. It was served with a caramel sauce, sweet whipped cream, and strawberry as a garnish. The flan was perfectly set and had a very smooth texture. The caramel sauce paired perfectly and add just the right amount of richness to the dish.

In Conclusion:

The Wave is more than just a “Cuban” restaurant. While they stay true to the owner’s heritage, the majority of the dishes on the menu New American with Cuban / Spanish influences. Everything we tasted was freshly prepared to order and artistically plated, so not only was the food pleasing to the eye, but also to the palette. The atmosphere here is one of the best on Ocean Drive, and the food quality and options keep getting better each time I visit.

In case you missed this Restaurant Review Dining Experience, I have more of these experiences planned this year. Unfortunately, our next two have already sold out. With only 4 – 6 tickets available for each event, you have to act quickly if you want to attend. I’m heading to The Green Marlin and Cobalt next month. Keep checking Vero Beach Foodie Facebook events for updates!


3244 Ocean Dr, Vero Beach, FL 32963

Phone(772) 410-0100

Sunday – Thursday, 7:00 am till 10:00 pm, Friday & Saturday, 7:00 am till 12:00 am

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