Bin 595***

Executive Chef Adrian Deacon holds two of his signature dishes at Bin 595 Electic Grille and Wine Bar in Plantation. On the left is Grilled Baby Sweet Milk Feed Veal Loin Chop and on the right is Pan Seared Wild King Salmon. Photo: Lilly Echeverria

 

Rochelle Koff7/29/2009

By Rochelle Koff

Chef Adrian Deacon has spent years crafting a bold menu at elegant Bin 595, an easy-to-miss fine-dining destination in Plantation's Renaissance Hotel. He's not afraid to add chocolate to goat cheese atop wild mushroom ravioli or serve a vodka-braised Maine lobster. In a meat and potatoes town, his spuds are a mascarpone cheese potato puree with black truffles. Originally from Jamaica, Deacon melds Caribbean, Latin and American cuisine. The mix, while not always successful, can be memorable.

Ambiance: Expect a classy experience. The dining room has a cozy wine bar, aqua and red circular banquettes, dark wood, colorful lights and large pillars that divide the 170-seat space. Staff is excellent, well-trained, accommodating and gracious.

What Worked

• Delicious crab chowder packed with jumbo lump crab, corn, a hint of allspice and brandy
• Rich, soul-satisfying conch chowder with aromatic spices, fiery scotch bonnet pepper, Bahamian conch, potatoes and a tostone
• Griddle cake, with roasted corn, crab and lobster
• Scallops and prawns rubbed in island spices, grilled on sugar cane skewers and served with a pineapple guava sauce and risotto
• Plump wild mushroom ravioli simmered with asparagus, baby spinach, sun-dried tomatoes, baby leeks and roasted fava beans
• Juicy, nicely grilled New York strip
• Moist, flaky pan-seared yellowtail snapper dusted with spices and paired with coconut curry basmati rice with a pineapple ginger beurre blanc sauce
• Dulce de leche-banana spring rolls with coconut gelato in an almond tuille basket

What Didn’t Work

• Wild king salmon was a little well-done and lacked pizzazz

Bin 595 Eclectic Grille and Wine Bar at the Renaissance Hotel: 1230 S. Pine Island Rd., Plantation. 954-472-2252;
Hours:Breakfast 6:30-11 a.m., lunch 11 a.m.-2 p.m., lounge menu 2-5 p.m., dinner 5-10 p.m. daily. Bar open to midnight (with bar menu). Prices: Starters $8-$16, entrees $21-$38, sides $8, desserts $8, breakfast buffet $15.95.

FYI: Full bar; corkage fee $15. Free parking. AX, DN, DS, MC, VS.

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Average rating based on 1 review.

4

What you said

65

woostersheer1

4

Posted on Mon, 08.03.2009 @ 19:30

Seb has some competition across the retention pond.

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