101 Ocean a breezy beach spot

 

By Linda Bladholm | lbb75@bellsouth.net

Just 50 yards from the turquoise waters of the Atlantic in postcard-pretty Lauderdale-by-the-Sea, 101 Ocean has a breezy, informal vibe that’s just right after a day of swimming in the surf or fishing at the pier.

Owner Mike Batt rebuilt an old Mulligan’s two years ago so he could have a place to hang out with friends. Manager Anthony D’Elia brought along more than 20 years of experience (Penrod’s, Big City Tavern), and chef Chris Magielnicki has a knack with seafood.

Sit under paddle fans indoors or out and lunch or snack on salads, burgers, pizza, pasta or cracker-thin flatbreads topped with smoked salmon and crème fraiche or lemon pepper chicken and roasted peppers.

Seafood plays a starring role in lobster ravioli, mussels in tomato basil sauce or white wine and garlic and a platter loaded with oysters, clams, mussels, Florida lobster tails and peel-and-eat shrimp on ice with horseradish-spiked cocktail sauce.

If a day in the sun has worked up your appetite, there’s a 16-ounce, bone-in cowboy steak with red wine demi-glace and Parmesan mashed potatoes or lasagne layered with sweet sausage, ricotta and marinara sauce.

Lighter dishes include the goat cheese salad with baby greens, endive, sun-dried cranberries and candied walnuts in grainy mustard vinaigrette or pan-fried red snapper with stir-fried vegetables.

And save room for white chocolate bread pudding with blueberries pooled in raspberry sauce.

Linda Bladholm’s latest book is “Latin and Caribbean Grocery Stores Demystified.”

Appetizer

Shrimp in Dill Cucumber Sauce



Serve with toast or crackers.

1/2 cup peeled, seeded and diced cucumber

3 tablespoons finely chopped red onion

1/4 cup sour cream

3 tablespoons chopped fresh dill, plus sprigs for garnish

2 teaspoons fresh lemon juice, or to taste

2 tablespoons Dijon-style mustard

Tabasco sauce to taste

Salt, to taste

1 1/2 pounds small shrimp, cleaned, peeled and cooked

In a bowl, combine the cucumber, onion, sour cream, dill, lemon juice, mustard, Tabasco and salt. Add the shrimp and toss to coat. Serve on plates lined with lettuce leaves garnished with dill sprigs. Makes 4 servings.

Source: Adapted from “Gourmet’s America” (Random, 1994)

Per serving: 208 calories (24 percent from fat), 5.3 g fat (1.9 g saturated, 1 g monounsaturated), 265 mg cholesterol, 35 g protein, 2.9 g carbohydrates, 0.2 g fiber, 434 mg sodium.

If you go

Place: 101 Ocean

Address: 101 E. Commercial Blvd., Lauderdale-by-the Sea

Contact: 954-776-8101

Hours: 11:30 a.m.-11 p.m. (full menu) 11 p.m.-1 a.m. (late-night menu)

Prices: Appetizers $8.95-$12.95, sandwiches $10.95-$14.95, entrees $16.95-$28.95, desserts $6.95-$7.95

FYI: Happy hour 5-7 p.m.; DJ and dancing after 11 p.m. Street party with live jazz and an Elvis impersonator Friday and Saturday nights.

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