Locals as well as tourists head to this oceanfront destination for sensational seafood and fresh fish served in a dining room with a view of the sea-- a fitting setting for stellar cuisine from award-winning chef Dean James Max.
Dean James Max was crowned the King of American Seafood last month, besting 13 other chefs in a national cook-off in New Orleans. That's no surprise to fans of his Fort Lauderdale restaurant, 3030 Ocean, which turns 10 in December. They know the chef rules.
Max has had a lifetime love affair with the sea, and it shows in his pristine ceviches, butter-sweet lobster and perfectly cooked snapper. His sauces are so heavenly you'll want to lick the plate.
Skeptics scoffed when Max set up shop at the Harbor Beach Marriott Resort & Spa, but he's paved the way for fine dining restaurants in Fort Lauderdale beach venues. A two-time James Beard nominee, Max says more than half his clientele is local.
And no wonder. Here's an imaginative chef who takes some culinary leaps but doesn't get overly cute with his cuisine. He changes most of the menu daily, so there's always something different to try.
A wall of windows with a view of the beach is a fitting backdrop for Max's food. The dining room decor is light and subtle, with white tablecloths, candlelight and blond woods.
Our charming server was friendly and attentive during a well-paced meal, helping us navigate a wine list with 250 choices, about 40 by the glass. No attitude, either when we picked a fruity $33 Domaine du Tariquet rosé that stood up well to our eclectic menu choices.
One no-brainer: Order Max's sensational White Water Clams B.L.T., a version of the dish that won him the seafood crown. The small, steamed Sebastian Inlet clams are nestled in a heavenly tomato broth spiked with basil, garlic, Calabrese peppers, smoked bacon, grilled romaine and sourdough. Our server brought warm, lemony hand towels when we were finished -- a nice touch.
The Anjou pear salad is justifiably a staple with spicy pecans, Maytag blue cheese and mixed greens dressed in balsamic vinaigrette.
Ahi tuna coconut ceviche, served in a coconut shell, gets a hint of sweetness and heat from a coconut milk fusion spiked with ginger, cilantro and scotch bonnet and jalapeño peppers that don't overwhelm the delicate fish.
We also loved starters of savory lobster bisque with tarragon cream and ultra rich duck and fois gras ravioli.
Choices for carnivores include grilled pork chops, Bell & Evans chicken and a 16-ounce Kansas City strip steak that was our least interesting dish -- cooked to perfect, rosy-centered medium rare but lacking in flavor.
All our fish picks were excellent, including apricot-glazed cobia with a coconut curry sauce, pan-roasted bronzini with white beans and wild mushrooms and an outstanding, crisp-skinned, sautéed snapper served atop a mound of creamy white boniato puree with grilled scallions and a carrot-cumin foam spiked with orange juice. It's light and fun, but a contrasting texture would be nice.
Lightly seared wahoo is a subtle foil for a perky mango slaw, delicious lemon risotto and sauteed white asparagus, baby squash, radishes and haricot vert served with a drizzle of sweet-tart carambola vinaigrette.
A reduction of ice wine, fresh vanilla beans and fresh ginger creates a sweet, fragrant sauce for Max's tender, juicy lobster.
Desserts include a scrumptious blueberry tart and banana créme brlée, but our favorite is the rich, milk chocolate panna cotta with malt ice cream, salty caramel and a sprinkling of hazelnuts -- like a grown-up sundae.
The final course: a stroll along the beach, the best way to wrap up a meal by the seafood king.
