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Chef Paula DaSilva's 'rustic and bold approach' on display at Burlock Coast

Correspondent

Burlock Coast Seafare and Spirits

The Ritz-Carlton, Fort Lauderdale, 1 N. Fort Lauderdale Beach Blvd., 954-302-6460, BurlockCoast.com

Acclaimed chef Paula DaSilva has landed at another Ritz-Carlton, following her stint at Artisan Beach House at the resort chain in Bal Harbour.

Now, she is chef de cuisine of this seafood-centric oceanfront oasis, inspired by the Prohibition rum-running era. The nautical, industrial-chic ambiance features an indoor-outdoor bar, a refined 1960s dining area and European-style market.

“My rustic and bold approach to flavors and spices will be easy to detect,” says DaSilva, who was chef Dean Max’s protégé at 3030 Ocean at the Fort Lauderdale Marriott Harbor Beach Resort and Spa. “I still love the classics, and I find myself revisiting dishes more and more.”

Pork belly tacos ($19) and charred octopus ($14) are her longtime signature dishes.

“The swordfish is a new one with a take on the Brazilian classic muqueca stew ($32),” says DaSilva, a Brazilian native. “It’s a great dish to enjoy beachside as the sauce is rich with coconut milk and little bites of crispy yucca.”

Seasonal cocktails, created by new head bartender, Jean-Pierre Belonni, include Tracie Chaiteani with chai rum and egg white and the Dominican Republic-inspired Mamajuana Old Fashioned with black tea (both $14).

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