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by RYN MACARTHUR
Intern Lifestyles Reporter
The smell of Tropical Restaurant is a cross between the earthy smell of mahogany colored wooden tables, Cuban spices, wax candles and Pine Sol.
The Cuban restaurant located on Howard Street opened last week.
“The past owners of the lot left a mess,” Owner and Executive Chef Joey A. Munoz said. “We replaced everything."
 Head Chef Joey A. Munoz of Tropical has cooked for Universal Studios, Walt Disney Resorts and Gloria Estefan. Photo by James Fay |
The décor of
Tropical can be described as “tropical hues without the luau madness,”
Munoz
said.
Chef Munoz and his mother created the design.
The
design uses light green, tangerine, orange and yellow of the Cuban
décor with antique lamps and “dark wood and plants to give it a homey
touch,” Munoz said.
The Munoz family runs the restaurant together.
“My mom, dad, brother and I all moved together [from Miami] to start this restaurant,” he said.
The Munoz family holds all of the management positions, with a few helpers in the kitchen.
He said his mother, Teresita, is a big part of the overall restaurant.
“My favorite desert would have to be the flan,” Munoz said. “If I say anything else, my mom would kill me.”
The menu
was inspired by favorite memories between the Munoz family
members.
“My menu
is comprised of South Florida memory, Cuban favorites, Floribbean
[Florida and Caribbean] styles and my own touches,” he
said.
The recipe for the Cuban sandwich is exact and authentic to the culture of Cuba, he said.
The bread used at Tropical is freshly baked every day, and the Cuban sandwich is made with roast pork, Munoz said.
Munoz is a Cuban-American and was raised in Miami.
Why not bring who we are [to the table]?” Munoz said.
As for recommendations of food choices, Munoz’s favorite is the lobster bisque, made with sherry, lobster and cream.
“It’s the right balance,” he said.
Tropical
has a full service, open bar with Mojitos, Pina Coladas and other
tropical
drinks.
His favorite salad is the mandarin salad.
“It’s an artful play of color with ginger sesame dressing,” he said.
Prices range from $3 for a cup of soup to $12 for the recommended Churrasco steak.
The Churrasco steak is an Argentinean flank with a chimichurri sauce, according to Tropical’s menu.
“It’s authentic Cuban food. There is nothing like it in Boone,” Munoz said.
Tropical is not another Mexican restaurant to hit the Appalachian community.
“Cuban
and Mexican food is different,” Munoz said. “They are both Latin
countries, but there is a difference in food and culture.”
Munoz’s credentials are extensive.
According to Munoz’s biography, he has cooked for Universal Studios, The Walt Disney Resorts and Gloria Estefan.
Munoz
also became Executive Chef at Creative Food Concepts in Miami and was
given the opportunity to cook with Celebrity Chef Jorge Duran, from
Food Network’s “Ham on the
Street.”
He was nominated for the 2007 Catering Company of the Year for the Event Solutions Spotlight Awards.
In addition, his awards have landed him features on VH1 and guest appearance as a Celebrity Chef on “Hogan Knows Best.”
Munoz loves the welcoming feeling of Boone.
“I kept
coming back here, and coming up here,” Munoz said. “Then I was looking
around the neighborhood. Pretty soon I’m filling a lease for land.”
For Munoz, his passion is cooking and experiencing the flavors of food.
“My
favorite part is the ability to share passion for food and get the
amazing experience of clients enjoying my food,” Chef Munoz said.
 Besides the open bar, Tropical features Salsa nights, colorful decor and authentic Cuban food. Photo by James Fay |
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