Nestled in The Cove of Port Canaveral, Florida, is an avant-garde eatery whose culinary delights paradoxically are steeped in family tradition and history that span the nation from Milwaukee to Miami.
Baja Chowder and Seafood is not the biggest kid on the block in The Cove that houses many flashy restaurants and nightspots, but this little gem is being polished to perfection by seasoned restaurateurs Norman and Hank Kolsch, who, for more than 45 years, have successfully owned and operated numerous establishments on the Space Coast.
Baja is their latest endeavor.
Its waterfront backdrop is painted with bustling piers and cruise ships like the Disney Magic sailing in and out of the Port. Calling sea birds dot the skyline and swoop the channel lined with jetties that leads to the ocean. Diners can relax and enjoy the openness of the view as sea breezes drift in, mixing with wafting aromas from the kitchen that are sure to make one’s mouth water.
Baja is just waiting for those with discerning tastes to discover its wares. It harbors renowned recipes kept secret by chefs, who consistently and deliciously produce quality dishes, including the restaurant’s signature New England clam chowder that has reeled in 17 awards over the past 15 years.
This incredibly rich and creamy chowder, loaded with clams, potatoes and special spices, has been a favorite of diners, who, since 1969, have patronized the Kolsch family’s restaurants, such as the legendary Mousetrap chain located in Cocoa Beach, Atlanta, Fort Lauderdale and Miami, and Chowders Seafood and Grill in Rockledge.
So it stands to reason, making award-winning chowder is second nature to these brothers.
“Our secret family recipe recently won the 2014 Chowder award in the Chowder Cook Off in Port Canaveral,” Norman Kolsch said.
Baja’s lobster chowder, overflowing with lobster, potatoes and spices, is another secret family recipe made exclusively for Kolsch family’s private club, La Club International, in Fort Lauderdale, according to Noman.
“It’s a bowl of liquid gold,” he added.
At the same time, Baja’s chefs are on the cutting edge of the culinary industry, developing new recipes every day, like Grouper Pot Pie and Baj-a-a Goat Bread, that continue to tantalize the taste buds.
And, to bring a succulent culinary experience to diners, Baja’s menu also includes expertly prepared dishes such as Escargot, Bang Bang and Garlic Shrimp, Mahi Mahi, Crab Cakes, Lobster Roll, and more. As an alternative, landlubbers, too, can enjoy tasty dishes on the menu, including Garlic Steak, Blackened Chicken and Pasta Bayou.
In addition, Baja’s well-stocked bar and experienced mixologists are sure to please and step up to the challenge of preparing whatever concoction is requested.
Because the Kolsch family has been in the hospitality business for generations, and because this up-and-coming establishment makes other restaurants’ cuisine pale in comparison, Baja Chowder and Seafood is the place to be for a great family dining experience, especially, according to Norman, for clam chowder.
“If you have chowder in your name, it better be good,” Norman said.
Recommend 
