Oceans 2000 is located inside the Pelican Grand Beach Resort in Ft. Lauderdale and offers oceanfront seating that is hard to beat. I'm not sure you'll find a better ocean view at a restaurant in Miami-Dade or Broward County. But I'm a food guy and not a view guy so it wasn't the ocean that got me to make the trip north to Ft. Lauderdale. It was their fairly new and talented Executive Chef, Michael Bloise.
For those unfamiliar with Michael, he spent several years working in popular and prestigious kitchens on South Beach including Tantra, The Gaucho Room and Wish where he was executive chef from 2003-2008. In 2008, he was named one of South Florida's Rising Stars by Star Chefs.
In 2010, he opened a small spot on Biscayne Blvd. in the upper eastside that I miss, American Noodle Bar. I enjoyed several great dishes there, most coming from his daily blackboard specials. His pork belly and spicy melons dish was ranked #17 on my best dishes for 2010 list which included some serious national competition. His Crispy Pig Head Ballotine with Asian pear, spicy mustard and crostini made my 2011 best dish list. Unfortunately, things deteriorated with his partner and he left American Noodle and moved on to Sushi Samba on South Beach.
While executive chef at Sushi Samba he crushed an underground and experimental Cobaya dinner. You can read my recap of that night and see some of my old school iPhone 2 pictures HERE.
During my recent visit to Oceans 2000, Michael sent out a significant portion of his menu for me to
There were no misses for me on my visit and a couple of standouts.
This is another must get dish. Tender, flavorful and balanced via a nice mixture of vegetables.
Ancient Grain Risotto, carrot-cardamom butter, corn, manchego, Parmesan.
Charred Cauliflower, truffle oil, black pepper, parmesan.
Pasture-Raised Farm Chicken.
Additional a la carte proteins include swordfish, lobster tails, filet mignon, ribeye and local snapper. They can all be paired with one of seven sauces, Brown Sugar Soy, Salty Shallot Caramel, Green Curry Aioli, Szechuan au Poivre, Lime- Salt-Chile, Chunky Espagnole, and Fontina Mornay.
I won't give away his secret but fruit loops play a pivotal roll in its creation.
Pelican Grand Beach Resort
2000 North Ocean Blvd, Fort Lauderdale, FL 33305
Breakfast: Daily 7am – 11am
Lunch: Daily 11am – 4pm
Dinner: Friday-Saturday 5pm – 11pm
Dinner: Sunday-Thursday 5pm – 10pm
Brunch: Sunday 11:30am – 2:30pm