By Jasmin Curtiss
Burlock Coast Seafare & Spirits
The background: Burlock Coast Seafare & Spirits, located inside The Ritz-Carlton, Fort Lauderdale, celebrates its one-year anniversary with the opening of a new farmers market, with a unique location inside the actual restaurant. In an effort to further dedicate itself to providing diners with fresh food, the market will include a variety of artisanal products and Florida-based vendors for buyers to check out.
The details: A huge supporter of the new market is Chef Gavin Pera. “Using the best and freshest fruits, vegetables and proteins available is part of Burlock’s DNA,” he says. Missed this month’s farmer’s market?
Don’t worry: You can find it every second Saturday of the month. burlockcoast.com
The background: Part of a $100 million resort renovation, Diplomat Prime recently reopened inside the Diplomat Resort & Spa to much fanfare.
The chef: Headed by Chef Nicolay Adinaguev, the boutique steakhouse shakes things up by adding his own Peruvian roots to the menu. “I use the flavors of the food that I grew up eating,” he says. “It’s what naturally flows out of me.”
The details: Although the restaurant takes pride in its prime beef, which they age in-house, the menu features a variety of seafood selections, fitting for its proximity to the ocean. “It’s not a dark, gloomy steakhouse,” Chef Adinaguev adds. diplomatprime.com
The background: Take a trip to the Mediterranean with Nisi, Fort Lauderdale’s newest Greek restaurant. Owners Joshua Wahler and Andy Tsavos bring a posh and sleek dining experience to the area.
The decor: “We have a beautiful space filled with authentic pieces that make you actually believe that you are in Greece,” says Chef de Cuisine Tiffany Yuken.
The details: What’s on the menu? Classic Greek dishes, including Chef Yuken’s favorites: tzatziki, lamb and, of course, baklava. nisigroup.com
JWB Prime Steak and Seafood
The background: If you’re still looking for that lost shaker of salt, then search no further than Margaritaville’s steak and seafood specialty restaurant, JWB, which is part of “Margaritaville” singer Jimmy William Buffett’s growing hospitality empire.
The chef: In an effort to bring fresh, high-quality seafood from the ocean straight to your plate, Chef Carlo Sernaglia established the new fresh spear-caught fishing program at the restaurant, encouraging the environmentally protective method. “It’s much more sustainable and less damaging to the environment than net and line fishing, as we are able to be very selective to take what we truly want,” Chef Sernaglia says.
The details: The catch of the day changes depending on what the local fishers spear in, bringing variety to the menu and a surprise for diners every day of the week. jwbrestaurant.com
Originally appeared in the Winter 2016 Issue.