It’s in a small corner of Perrysburg, but the Displaced Chef packs a big wallop of Latin flavor and hospitality. That’s what habitués and new visitors alike find when they visit the cozy, colorful restaurant tucked into The Shops at South Boundary.
During my mid-week lunchtime visit, co-owner Krista Francis took a few minutes to describe the philosophy that she and her fiancé, chef Matt Salgado, have utilized to delight local palates and introduce what might be called nouvelle Cuban food to Northwest Ohio.
“We’re both originally Floridians and love good food. Matt, who has a Cuban-Spanish ancestry, grew up learning to cook from his grandmother, so these are family recipes he’s updated and finessed.”
From scratch kitchen
Their everything-from-scratch mandate shone in the lunches we enjoyed. We started with a nod to the sultry temperatures outside: the carrot-mango-coconut gazpacho was slightly sweet, delightfully creamy and felt both decadent and healthy.
I ordered one of the several plate options. The mojo (MO-ho) marinated chicken was shredded and served atop black beans and rice, with a garnish of sweet fried plantains, which are similar to bananas, but with more personality. It wasn’t a spicy dish— hot sauce is available for those who want more heat— but it was immensely satisfying.
My partner chose one of Krista’s favorites: picadillo (pik-a-DEE-o) empanadas, a complex take on meat pies. Ground beef is combined with olives, raisins, onions and spices making the meat slightly sweet, then it is encased in puff pastry.
We shared a side of the yucca fries: light, crispy and with just enough tongue-tingling spice.
Just right
The food was rib-sticking, but not podgy, and we had plenty of leftovers to bring home. We wanted to save room for dessert, and decided to split a piece of homemade Key lime pie, which had a creaminess that was leavened by the dancing citrusy character. Another winner! Other desserts include warm flan, and dessert empanadas dusted with powdered sugar.
Other diners nearby enjoyed dishes that included the Cuban take on ham-and-Swiss— it includes pork and comes pressed into slices of Cuban bread shipped in from Ybor City in Tampa. Conch (konk) appears in two entrees, and fried Mahi tacos are another favorite, topped with Manchego cheese and garnished with spicy slaw.
“We have a very family-oriented restaurant where you can feel the warmth,” says Kristin. “It’s like an extension of home. Sometimes when we’re creating a new dish, we’ll bring out a sample and share it.
“We like our chefs to be creative!”
Prices are very reasonable
Also look for the Displaced Chef food truck
You can find the truck’s schedule by checking their
Facebook page or thedisplacedchef.com
The Displaced Chef
186 E. South Boundary, Suite 6 | Perrysburg OH 43551
419-873-7388
Open Tuesday-Saturday | 11:30am-9pm
Closed Sunday and Monday
