All images appearing in this post photographed by Holli Lapes
(click on the photos to view in a larger format)

Beauty & the Feast Bar|Kitchen at The Atlantic Hotel & Spa offers a globally inspired American menu with a warm ambiance and cool ocean views. Executive Chef Heather Waid and Pastry Chef Donna Silverthorn are the culinary duo who really impressed myself and two other foodies on our visit.

View of the bar through a mirror.

Dream — Absolut Elyx Vodka, Basil, Lemon, Simple Syrup

Scheme —  American Harvest Vodka, Raspberry, Lime, Simple Syrup

Both were really great cocktails, dangerously tasty.

Let The Feast begin!

Eggplant Stack — Crispy Eggplant / Fresh Mozzarella / Tomato Arugula / Aged Balsamic

As fellow food blogger and friend Tracy Augustin from 2 Forks and a Cork put it – one of the best eggplant stacks I’ve ever had.

Short Rib Quesadilla Braised Short Rib / Crème Fresh

Very good!

Parma — Mascarpone / Prosciutto / Tomato / Arugula / Balsamic Drizzle

Pizza is not something I would have thought to order here, but I am so glad it was included in our tasting.
It was absolutely delicious, there was no overt bitterness coming from the arugula with a lovely sweet element in play and plenty of prosciutto.

Florida Crab Bisque (GF) — Lump Crab / Orange Infused Sherry Cream

I love the idea of this soup, a Florida spin on classic bisque but unfortunately it seemed like the orange affected the cream part and the consistency was off.

Sea Scallops Porcini Butter / Wild Mushrooms / Herbs

Let me preface by saying I love scallops: these were perfectly cooked and the sauce was delectable.

Crispy Brussel Sprouts (GF) Lemon Zest / Bacon / Red Pepper Flakes

Yummy, a bit lemony, works well to dip them in the porchini butter sauce from the scallops.

Skirt Steak (GF) — Rainbow Chard / Mushrooms Tropical ChimiChurri

I really enjoyed the freshness of the herbs in the chimichurri sauce over a nicely cooked skirt steak.

(Left) Carrot Cake with Coconut Gelato

Although this carrot cake is award winning, it actually wasn’t my favorite among the 3 desserts I tried. It was very good though, no doubt about that. I liked that the cream part wasn’t overly sweet, as it can be in carrot cake. The coconut gelato was my favorite among the frozen portions of the desserts. I bet even people who aren’t big fans of coconut would like it too, just a really nice creaminess to it, especially for a gelato.

(Center) Blueberry White Chocolate Bread Pudding with Vanilla Gelato

The restaurant was out of the other bread pudding offered which was the Godiva Chocolate Bread Pudding. This was a more than adequate substitute, really good flavor combination.

(Right) Key Lime Meringue Tart with an Oreo Crust and Ginger Beer Ice Cream

Ok, now this dessert took the cake!
I’m actually not a key lime pie person per-say but this combination was absolutely genius. The Oreo crust balanced out the key lime so nicely, finished with a rich gooey meringue on top. What a treat it was to have a unique flavor of ice cream like Ginger Beer!

Other unique creations by pastry chef Donna include flavors such as raisin bran ice cream! I am always thrilled when a restaurant has their own pastry chef, why not dedicate in-house craftsmanship throughout the meals entirety?

Donna Silverthorn has been in the hospitality industry for nearly 28 years holding several positions from line cook, catering chef, sous chef, executive chef to currently the pastry chef and sole proprietor of Rag Doll Ice Cream. Donna honed most of her cooking skills in the great city of Philadelphia and in 2007 moved to sunny South Florida. Always dabbling in pastries for fun, when Donna moved to South Florida she got the opportunity to be a pastry chef professionally as assistant pastry cook at Fisher Island Club. After some time, Donna left her position on Fisher Island and became an assistant pastry chef at The Mondrian Hotel on South Beach. It was at The Mondrian where Donna learned to make ice cream.

Two years later Donna was hired at The Atlantic Hotel & Spa to be assistant pastry chef under Pastry Chef Ashley Rorigh. Five years later, Pastry Chef Donna has become the lead pastry chef for The Atlantic Hotel & Spa and has been recognized for her award-winning Carrot Cake and ice cream currently being served at Beauty & the Feast.

Next, I must check out brunch!

Located at 601 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304

All images appearing in this post photographed by Holli Lapes

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