Food Review: Casa Sensei Adds Brunch Menu with Its Pan-Asian Latin Flare
Disclosure: I was invited to dine at Casa Sensei in exchange for this post. All opinions here are my own.
Formally known as Bao, Fort Lauderdale’s Casa Sensei serves up Pan-Asian Latin fusion. Aside from an extensive sushi menu, intricate cocktails and Latin dishes with a twist, Casa Sensei has added brunch to its resume. This past weekend, I decided to take a visit.
Not ordering the signature Charred Octopus (grilled octopus, papaya mango salad, fresh basil vinaigrette) is a sin. Meaty yet crispy, this seafood dish is an absolute must. The sauces and papaya mango salad add fun, flavorful texture to the dish.
The Argentinian Beef Empanadas (picked red onion, chimichurri) are another delectable appetizer. Don’t let the size fool you: they are crunchy and small, but not without flavor. The chimichurri sauce is so decadent, you’ll want to take it home. Pro tip: put the sauce on the grilled octopus for a serious game changer.
Last but not least for the appetizers were the Chica Bao Buns. We chose pork belly for this traditional Asian dish. The cilantro was an amazing touch, and the bread used was so fluffy that I wished my pillows were made out of it.
The brunch entrees lived up to the high expectation the appetizers provided. The Korean Steak and Eggs (two fried eggs, flat iron steak, chimichurri) is a hearty brunch dish without being overwhelmingly filling. And the sauces? Out of control delicious.
Speaking of sauce, the Steak a Cavalo Fried Rice featured a low sodium soy sauce mixed with salt, sugar, and oyster sauce. The soy sauce can also be gluten free.
To end on a sweet note, we had a few bites of cotton candy and popcorn with Kimchi butter. Warning: the popcorn is highly addictive and you will not want to share.
Whether you’re brunching on a sunny South Florida afternoon or dressing up for a sultry sushi date, Casa Sensei has a dish for everyone. Visit CasaSensei.com.
Note: photos of the octopus, empanadas, Bao buns, and steak fried rice were taken by Marcos Oyola.