The historic Eden Roc Renaissance Hotel in Miami Beach – landmark on Millionaire’s Row – has remained the grand dame of classic Miami Beach style and elegance. Designed by architect and visionary Morris Lapidus, who helped to birth the cool-chic aesthetic that has come to define this small strip of south Florida, the Eden Roc Renaissance Miami Beach has maintained its reputation as one of Miami Beach’s iconic accommodations.
Rich in style and service, the hotel has long impressed the most discerning of visitors, including Hollywood royalty such as Elizabeth Taylor, Katherine Hepburn, Lauren Bacall, and Humphrey Bogart, as well as in-the-know politicos and dignitaries.
Always evolving to remain competitive, the Eden Roc Renaissance Miami Beach embarked on a $220 million dollar renovation, which included such upgrades as the Ocean Tower, boasting outstanding views of the famed beach below, the new Elle Spa (which will open in April), as well as 1500 Degrees, a truly exceptional farm to table restaurant that is sure to lure both hard-to-please foodies and those simply seeking a superb dinner out in Miami.
Featuring creative, vibrant, and seasonal cuisine that relies heavily on local resources, the newly launched 1500 Degrees is spearheaded by Brazilian born Executive Chef, Paula DaSilva. I cannot say enough about this young culinary talent. Formerly of Fort Lauderdale’s acclaimed 3030 Ocean and a finalist on Fox TV’s wildly popular Hell’s Kitchen, DaSilva, despite being only 31 years old brings more than a decade’s worth of experience to the kitchen at 1500 Degrees. From the start of the meal, you know you’re in the hands of master in the arts of both rustic cookery and haute cuisine.
Seating nearly 200 people between the beautifully appointed – but not stuffy – dining room and the outdoor poolside veranda, 1500 Degrees offers a delectable and eclectic menu complete with small plates, luscious raw bar offerings, amazing steaks broiled to perfection (at 1500°!) and more than 10 signature sides and mouth-watering main plates. A frequent visitor to both Paradise Farms and Palmetto Creek Farms in Florida, DaSilva insists on using fresh, local products as a key ingredient to the restaurant’s success.
Those seeking an amazing steak will find it at 1500 Degrees. The restaurant offers six selections, from affordable 10-ounce prime top sirloin “picanha,” the chef’s favorite, and an eight-ounce skirt to a decadent 34-ounce prime porterhouse center cut meant to be shared. Sides, served a la carte, include steakhouse favorites such as creamed spinach and grilled jumbo asparagus as well as decadent temptations that include hand-cut duck-fat steak fries, roasted Vidalia onions stuffed with creamy potato gratin, and Carolina rice with chorizo.
House made sauces and butters include spicy piquillo pepper chutney, Castelvetrano olive salsa, horseradish crème fraiche, chimichurri, cave aged blue cheese, black garlic truffle butter, herb butter, and foie gras butter.
Paula’s main dishes include whole fried yellowtail snapper with bok choy and Thai chili sauce; locally-raised half-chicken cooked on the rotisserie and served with Carolina rice, black bean puree, and mustard greens; hickory rubbed Palmetto Creek Farms pork loin chop with creamy polenta, escarole, and mustard sauce; roasted lobster with celery root puree, hearts of palm, and Florida carambola sauce; and a nightly local farmer’s delight: seasonal vegetables and specialty grains. In addition to the a la carte menu, diners can enjoy DaSilva’s ever-changing three- or five-course Chef’s Tasting menu, priced at $35 per person/$45 with paired wines or $85 per person/$115 with paired wines.
Smaller plates are meant to offer a tiny taste to everyone at the table. They range from roasted beets with Hani’s fresh labneh goat cheese and marcona almonds and bone marrow croquettes with house made Romesco sauce to charred baby Brussels sprouts with mustard sauce and pork belly tacos. First plates include appetizer-sized portions of fresh beginnings such as a tomato salad with local burrata cheese, speck, and Minus 8 vinegar; steak tartar with quail egg, frisee, and ciabatta; and white water clams in a spicy aji Amarillo broth with chorizo and peppers.
Finally, the desserts, overseen by DaSilva and pastry chef Jenny Rissone, are the perfect finish to the meal, with choices that include apple strudel – a delightfully warm egg-roll-shaped pastry filled with apples, walnuts, and raisins and served with gooey caramel sauce and spiced pumpkin ice cream; goat’s milk cheesecake with warm figs, persimmon, quince, and port wine sauce; warm bread pudding with dried fruits, pecans, and bourbon, and vanilla ice cream; and espresso crème brûlée with candied oranges and alfajores…ahhh, temptation at its finest!
1500 Degrees is located at the Eden Roc Renaissance Miami Beach, 4525 Collins Avenue on Miami Beach. Call 305.674.5594 or visit 1500DegreesMiami.com to learn more.
