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3030 Ocean

3030 Holiday Dr. (Seabreeze Blvd.) Send to Phone
954-765-3030 | Menu
Replacing founding chef Dean James Max, farm-to-table toque Paula DaSilva, a former Max protégée, brings excitement to this seafood-centric restaurant.

Cuisine
Open
Dinner nightly
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3030 Ocean, Fort Lauderdale, FL

3030 Ocean Restaurant Review

: When 3030 Ocean’s founding executive chef Dean James Max departed the restaurant after 14 years, it was bad news. But good news quickly followed with the installation of executive chef Paula DaSilva, a former longtime Max protégée at 3030. DaSilva brought new passion to the kitchen, and even transformed the formerly over-formal feel of the cavernous dining room to a lively, casual chic excitement, with a menu that invites small plates-grazing meals (DIY or via chef’s tasting menus). While much of the food remains seafood-centric, there’s amped-up commitment to local produce, house-made products, and a definitive reflection of South Florida’s unique culturally driven tastes. Dishes have included a soft-poached farm egg with creamy polenta, shaved black truffle and crispy mushrooms; tacos featuring pork belly from Florida’s humane Palmetto Farms, fresh kimchi and lime aïoli; wild striped bass with crisp-fried yucca, corn and squash succotash and a bevy of fresh greens; a house-smoked duck breast frisée salad with shallots, figs and strawberry malt vinegar; and Sebastian Inlet white water clams with orange, parsley, crème fraîche and Blue Moon beer broth. Desserts may be orange and olive oil cake, or more elaborate peach and blueberry crostada with buttermilk and blueberry ice cream. The wine selection is global, extensive, fairly-priced and sometimes organic. A daily happy hour, with reduced-price appetizers and surprisingly tasty $5 house wines, has become a popular way to sample what’s in store.



2017 RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.