Dining Scene: Ocean2000, Crepes by the Sea and Dapur

What's happening in food and dining around South Florida.


Pelican Grand Beach Resort, 2000 N. Ocean Blvd., Fort Lauderdale, 954-556-7667, PelicanBeach.com

After a gradual menu transition spurred by executive chef Todd Lough's arrival last year, fresh decor and a new name have transformed the former North Ocean Grille.

Photos: Spot your friends at the South Beach Wine and Food Festival

The romantic veranda, nestled directly on the beach unlike most other hotels here, beckons with rocking chairs and table seating. Inside, rich mahogany walls still frame the dining room, but the striped fabrics and pineapple-print wallpaper were retired. Elegant moldings and traditional elements juxtapose white leather booths under stainless spherical lighting. White-washed driftwood candelabras reflect in mirrors and lend a natural sophistication.

Lough's selections are regionally and seasonally inspired with a Latin influence, evident in highlights such as local fish ceviche ($12), Florida yellowtail snapper a la plancha with roasted tomato ($28) and roasted Cuban pork shank with onion mojo ($32). Guava barbecue, chipotle bearnaise or chimichurri-ginger butter are sauce choices for Florida lobster tail ($39), filet mignon ($36) and New York strip ($42).

The lounge features small plates ($8 to $16), such as pulled pork quesadillas ($14), and classic reinvented cocktails ($11 to $13), such as the Pelican Brief with acai spirit, pomegranate and blueberries ($11). Musicians perform 6-9 p.m. Fridays.

Breakfast, lunch and dinner are served daily, along with Sunday brunch.

Dapur, Asian Tapas & Lounge

1620 N. Federal Highway, Fort Lauderdale, 954-306-2663, DapurKitchen.com

This hip, alluring pan-Asian gem is rotating in specialties a few of times a year after opening more than a year ago with core dishes.

"The idea is to make the food part of the conversation," says owner Edi Mulyanto, who hails from Indonesia along with his head chef.

The melange of authentic recipes and Mulyanto's creations are crafted from produce fresh from his abundant garden out back.

Standouts, available until the summer, are coconut tempura shrimp with honey-miso sauce ($12) and tropical raw tuna with avocado and pineapple sauce bursting with flavor ($16). Customers' requests were granted to convert the stuffed tofu ($9) and Indonesian bakwan (vegetable fritters) with peanut sauce ($8) to vegetarian.

The Sea Breeze with salmon, pineapple, cucumber, asparagus and kimchi sauce ($14) is one of four sushi rolls, and sashimi is now available. About 10 kinds of curries ($16 to $19), among the best in South Florida, revolve weekly, such as Indonesian rendang. End with a bowl of warm Jakarta rice pudding with bananas ($8).

Dapur means kitchen in Indonesian. "I want this to be everyone's kitchen in the heart of Fort Lauderdale," says Mulyanto.

Insider tip: They're not new, but don't miss the inventive Kobe-style beef sliders ($14). Seared sticky rice serves as slightly crispy, slightly chewy buns — an unusual texture.

Crepes by the Sea

145 NE Fourth Ave., Delray Beach, 561-243-2004, CrepesByTheSea.com

This cafe has more than doubled its seating since moving from a five-year-old takeout-style spot a few steps off Atlantic Avenue.