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Reviews

Linda Bladholm - Miami Herald - March 2006

At the pub, the most important condiment is conversation. At the Frog & Toad in Fort Lauderdale, not only does the conversation flow, but the beer -battered fish is ethereal,
the chips greaseless and the tartar sauce fresh and tangy.

An Irish-American from Boston, Monica owns the cozy Tudor-style pub with her British husband, Martin. They worked in the cruise industry for 15 years. They bought
what was then a run-down Scottish sports bar four years ago. The couple has breathed new life into the place, adding theme nights (karaoke, quizzes, dart leagues) and gathering a
following for the fresh food cooked to order.

In many cultures, frogs symbolize renewal and good luck, and the expression "Frog & Toad" is Cockney slag for "one for the road". Cabinets, shelves and a fake London phone
booth at the pub are crammed with over 2,000 frogs, including frog shaped pitchers and teapots, ornaments, candlesticks, rocks and thimbles plus stuffed frogs, glass frogs and a miniature frog
orchestra.

Monica is a self taught cook who grew up on Irish stew. She has added eccentric accents to standard British-Irish fare, and is especially proud of her London style curries in silky
tomato bases.

Lunch starts with Little Leaps (appetizers) including Scotch eggs (hard boiled and encased in ground pork sausage, breaded and baked) pints of shrimp with cocktail sauce
and Prince Edward mussels in creamy tarragon sauce or curry sauce.

Sarnies, as anything between bread is called in England, range from BLT club and bangers in a bun to Irish bacon rashers in a buttered Kaiser roll. Froggie Fish Salad
brings cod fried in a crisp, tempura like batter and served atop iceberg with house vinaigrette. Big planks of battered cod and shrimp are also popular with chips.

Other house favourites are steak and mushroom pie; sausages, fried eggs and chips; full English breakfast (sausage, bacon, beans, eggs, grilled mushrooms and tomato and toast);
shephard's pie (ground sirloin topped with mashed spuds) and grilled chicken and apple sausage made by a local Irishman, John Murphy, plated with caramelized onions, peas and mashed potatoes.

Dinner adds curries served over rice with fried pita; seared salmon, broiled cod, cajun spiced shrimp and roasted corn chowder. On Sunday's, Monica makes roasts - a choice of two
each a week - from a roaster that includes beef with Yorkshire pudding, leg of lamb, lamb shank, pork loin with apples and turkey stuffing. Call ahead to reserve; the roasts sell out fast!

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