111 S. Surf Road, Hallandale Beach, 954-271-3222, EtaruRestaurant.us
An oceanfront sibling of the Zuma empire and Roka has debuted in the former Hyde Beach Kitchen.
“The view is breathtaking. We actually tailored the concept around the location,” says Hamish Brown, group executive chef.
Sergio Rivera, who hails from Nobu in Miami, is head chef of the contemporary Japanese robatayaki cuisine.
The Beach Bar downstairs serves daily breakfast until 2 p.m. and lunch until 5 p.m., such as Japanese takes on eggs Benedict ($12) and fried chicken ($10).
The upscale upstairs level serves nightly dinner, Saturday lunch and a Sunday brunch buffet for $65.
“I think the robata grill as well as the sashimi ($7-$16) and salads (8-$19) are perfect for beachside dining,” Brown says.
Those charcoal robata selections include scallop skewers ($18) and Korean lamb cutlets ($32). A tempura section offers kataifi-wrapped prawns ($15.50) and rock shrimp ($16).
Finales feature guava mousse and a smoked-coconut parfait with oozing passionfruit center (both $10).
Cocktails are Japanese twists on classics, such as lychee-cherry-blossom martini ($12).
Vertical Brazilian wood slats on the walls extend across the ceiling. An indoor-outdoor bar bridges to an expansive terrace with lounge areas interspersed among tables.
Up next: a location on Fort Lauderdale’s Las Olas Boulevard next year.
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