Born and raised on a tropical island, I am a fan of the ocean inspired décor that encompasses the Atlantic Hotel’s new restaurant, Coastal. Sea foam and sunshine hues, complemented by a hint of sparkle here and a touch of wood there, set the soothing tone of my dining experience as I enjoyed Chef Rocco’s specialties. When asked if I prefer indoor or outdoor seating, I chose the latter and allowed the sounds and scents of beautiful Fort Lauderdale Beach to enhance my enjoyment—a glass of my favorite wine also helped!
SURF VS. TURF
Swordfish meatball picatta with artichokes and capers started us off to a savory meal. I soaked up the succulent sauce with their house focaccia as I awaited the “Big Plates” to come. Choosing between the surf and the turf was not easy! The Seafood Cioppino with clams, mussels, shrimp, scallops and calamari makes a strong case for the former, but the gorgonzola-crusted Filet Mignon with fingerling potatoes keeps you on the fence… I went for the sautéed Yellowtail Snapper with broccoli rabe and red pepper caponata and I stand by my choice. The fish was cooked to perfection and topped with the sweet and sour caponata, which in addition to the broccoli rabe gave my plate an exquisite array of colors and flavors.
Something sweet is always needed after such a tasty banquet. The waiter listed the numerous homemade gelatos available that night and followed up with the “crème brulée of the day.” I couldn’t leave without tasting the Nutella crème brulée with a scoop of fresh coconut gelato. The rich, creamy dessert came topped with an assortment of berries and velvety whipped cream alongside the soft coconut frozen treat. Its heavenly taste still lingers in my memories of this scrumptious supper by the sea.
Atlantic Hotel, 601 N. Fort Lauderdale Beach Blvd
By KB Roman