Cuisine:

• American
• New American
• Sea food
• Diner
• Waterfront dining
• Contemporary

3030 Ocean Description:
One might not expect to find a chef who is one of South Florida's foremost champions of sourced seasonal-local and small-production artisan ingredients ensconced in a major chain resort property. But chef Dean James Max has been serving up his primarily regional seafood and produce-based specialties at this water-view restaurant since 2000. (Admittedly, not all ingredients are local.) The changing menu also features seafood like Maine lobster (tenderly butter-roasted with gingery wine sauce, or in a velvety lobster chunk-enhanced bisque) plus non-seafood goodies like Benton's smoked Tennessee hams and bacon---the latter satisfyingly substituting for traditional lardons in a warm frisée salad (with Fuji apples, a poached egg and raspberry vinaigrette); the former's savory saltiness is beautifully balanced by melon, avocado, baby greens and a unique basil-vanilla vinaigrette. But no SoFlo restaurant we've found serves a wider selection of fresh locally-caught fish (each accompanied by vegetables and subtle sauces), whether they are familiar favorites like grouper and mahi mahi or succulent species found in Florida waters but rarely on Florida menus. Can't decide? There are nightly tasting dinners, with or without paired wines from a comprehensive wine list---about 250 bottles (global, but skewed toward California vintages) and 50 available by the glass. What not to expect: intimate conversation. The cavernous space is acoustically challenged.


Be the first one to rate and write a review for this 3030 Ocean restaurant!