1500° brings farm to table cooking to a Beach icon
1500° at the Eden Roc
4525 Collins Ave, Miami Beach
The goods: It’s been a while since Miami welcomed a new steakhouse to the fold, but never underestimate this city’s need for red meat - 1500° just opened at the Eden Roc. And this temple of beef features local talent – chef Paula Da Silva, veteran of Ft. Lauderdale’s 3030 Ocean and one-time contestant on TV’s Hell’s Kitchen. The restaurant sources as much local product as possible, including wagyu from Loxahatchee farms, cheese from the Redlands and greens from Homestead.
Ambience: The sophisticated spot mixes rustic elegance with the deco hotel’s Rat Pack-era vibe. During the day, floor-to-ceiling windows flood the space. At night, the lights dim for a cozy atmosphere. A flaming rotisserie chicken oven glows in the rear of the dining room, flanked a by long communal tables outfitted in picnic benches. Oversized Alice in Wonderland white leather chairs also nod to the South Beach influence.
The goods: American cuisine with an emphasis on farm-to-table ingredients. Portions are generous and the pricing is moderate given the hotel setting: starters average $9, mains under $30 and sides $7. And there is a perennial three-course chef’s menu for $35. Dinner starts with sourdough country bread and butter. Small plates include a petite plate of roasted beets with goat cheese or a small bowl of roasted shisito peppers. The local tomato salad comes with burrata mozzarella made in Pompano Beach while the tuna tartar is tempered by Homestead avocados. If fish is your thing go, for the whole fried snapper – a one-pound fish served on the bone with wilted bok choy and a coconut dipping sauce. The Florida wagyu isn’t quite up to Midwestern beef standards but it’s a noble effort. You can pair steak with sauces like a cave aged blue cheese and a piquillo pepper chutney. Sides like duck fat fries and creamy polenta are luxury comfort food. Don’t miss desserts that include homemade pumpkin and hazelnut ice cream and an espresso crème brulee.
Verdict: Kitchen warrior Paula Da Silva’s farmhouse cooking gives locals a reason to visit the Eden Roc.
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