Sun Sentinel Palm Beach Edition
Bahia Mar debuts new menus, face-lifts at Breezes, Waves
Bahia Mar Fort Lauderdale Beach
801 Seabreeze Blvd., Fort Lauderdale, 954-764-2233, Doubletree3.hilton.com
This iconic waterfront resort is boasting a recent $15 million renovation since opening more than 50 years ago, including face-lifts and revamped menus at its restaurants.
“My overall inspiration for the new culinary program is the location of the property,” says new executive chef Eduardo Ruberte, who hails from elite East Coast hotels, including the Four Seasons in Miami and Palm Beach. “The dishes are a result of coupling native regional foods such as lobster, conch, grouper, snapper, Key limes, mangos, shrimp and plantains and using new and classic cooking methods. Our dishes are simplistic but decadent with glutenfree, vegan and vegetarian options.”
Breezes, which serves three meals a day, is sporting a revitalized look with reclaimed teak wood for a natural vibe, along with a quartz bar top, Carrara porcelain tile floor and two fire-pit lounges on the terrace. Musicians perform Thursday through Saturday nights.
New selections include roasted Prince Edward Island mussels with puttanesca, bourbon, bacon, parsley and garlic focaccia ($18), rock shrimp po’boy ($18) and roasted local grouper with Boursin mashed potatoes and passionfruit cream ($30).
A new ivory stone tile pool deck has refreshed the setting at Waves Rooftop Pool Bar and Grill, which offers daily lunch and early dinner accompanied by marina views and daytime musical entertainment on the weekends.
New choices at Waves include ahi tuna tacos ($17), crab cake burger ($18), shrimp quesadilla ($18) and a giant lobster roll ($21).
A rooftop poolside lounge, High Tide, is opening soon on the opposite side of the pool and will serve a separate menu cooked by Breezes.