Soho Taverna in Wellington, Florida, can be difficult to see from the road because it is located far back in the Wellington Plaza. There are two entrances, one from Ultima Gym next door, and the other from the front parking lot. Inside it looks a lot like a dance club with blackened ceilings and red walls. High top bar tables and chairs, mix with vinyl booths. Huge portions of health conscious foods, along with traditional Greek and Sushi dishes are served all day at very affordable prices.
Classically trained (in Greece), twenty-something, Greek-American brothers and Chefs Thomas and George Drapaniotis combined their talents just over three years ago to open Soho Taverna. Last year they brought in Sushi Chef Kenny Chua.
Chef Chua saw Sushi as more than just food, it was an art form. He spent years putting his spin on traditional Japanese sauces and dishes. Replacing him this month are Malaysian born Chef Kent, and Chef Allen, both formerly of Zensai Asian Grill (now closed). They bring with them 16 plus years of experience.
To serve the freshest dishes possible, the Drapaniotis brothers buy their produce from Rorabeck’s Plants & Produce in Lantana, Florida. They have done little to advertise their restaurant preferring to let the food speak for itself. Business is booming so much there is talk of expanding.
I’ve been in many times to Soho Taverna (both lunch and dinner), and my favorites are: Mediterranean Salad ($8.50), Moussaka ($11.50), Rainbow Salad with Ponzu sauce ($15.95), and Baklava ($3.95). The moussaka comes with a choice of two sides; I like brown rice and grilled vegetables.
Generous portions of creamy home-made tzatiki sauce and warm pita bread always come with dinner entrees.
The Mediterranean salad is served on a huge platter stacked sky high with romaine lettuce, spring mix, spinach, tomatoes, cucumber, red onions, Feta cheese, Kalamata olives, Pepperoncini, grilled eggplant & zucchini, and a smoky tasting grilled chicken fillet on top. A generous portion of olive-oil based vinaigrette comes on the side.
The moussaka dish is so large, I often take much of it home. It is made with layers of potato, grilled rosemary infused zucchini and eggplant, and cinnamon scented ground beef & gravy, all topped with a golden baked béchamel sauce. I like that the grilled vegetables are always zucchini and eggplant.
The rainbow salad, a new take on sashimi, has a base of chopped romaine, cucumbers, and tomatoes topped with six slices of chef’s choice fish, sesame seeds, and Tobiko (flying fish roe). The ponzu is brought alive with Chef Chua’s secret additions (Saki, Kimchi and ginger).
The Drapaniotis brothers make their own baklava with a thick layer of honey soaked walnut meat sandwiched between crisp layers of buttered filo pastry. I find it delightfully sticky to eat.
Orders are placed, café style, at the register and each dish is made-to-order.
Soho Taverna in Wellington, Florida, is and will remain one of my favorite locations for healthy Greek food.
Located: 12799 West Forest Hill Blvd., Wellington, FL 33414
Hours: Mon. to Thurs. 9 a.m. – 9 p.m.; Fri. to Sat. 9 a.m. – 10 p.m.; Closed Sun
They take cash and all major credit cards.