In November 2015, Burlock Coast Seafare & Spirits made its highly-anticipated debut in the heart of Fort Lauderdale. Located just steps from the beach, Burlock Coast features an indoor/outdoor bar, sophisticated design, private dining spaces and a thoughtfully curated marketplace where guests will discover an abundant array of grab-and-go items, packed goods and house-made specialties.

The restaurant is becoming a legitimate wave-maker, sporting gorgeous views of the Atlantic from both the bar and the open, airy dining room, a killer craft cocktail program, delicious cuisine and a lively atmosphere perfect for dinner and late night carousing.

All images appearing in this post photographed by Holli Lapes 

 

(Left) Aviation (Right) Donna’s Privateer

The progressive cocktail program includes an extensive rum list heavy with French, Caribbean and Spanish selections. In some ways, channelling the prohibition era, when burlock sacks were filled with alcohol and temporarily sunk off the coast.

The menu, executed by Chef de Cuisine Gavin Pera, draws heavily from local resources, tapping into the region’s bounty, from fruits and vegetables to fresh fish and farm-raised meats.  “Local to us doesn’t mean just our backyard,” says Pera, who embarked on an extensive farm tour as he crafted Burlock Coast’s menus.  “Whether it’s an ingredient in a dish or a product we plan to sell in our marketplace, local craftsman and artisans are key to the concept and the fundamental backbone of what Burlock Coast is about.”

MIAMI SMOKERS CHARCUTERIE – artisan cheeses, nuts, jam mustard

The delicious assortment included Midnight Moon, Humbolt Fog, Rouge River and Appalachian cheese.  The jam of the evening was a house made pear jam. A seriously good platter if you ask me.

TODAYS OYSTER

A super fun presentation, you will find these tooth paste  squeeze packets full of sauce accompanying various dishes. Enjoy a glass of 2014 Banshee Sauvignon Blanc with today’s oyster.

At Burlock Coast, Sea and Land Fare run the gamut. Selections include: shrimp fry with pickled peppers and lime; seared tuna with frisée, dragon beans, quail eggs and confit potato; lobster pasta with pappardelle, tomato, spinach, asparagus and bisque; pork belly with black truffle grits and Malbec and crispy chicken with parsnips, haricot vert and bacon.

TUNA TARTARE  – cucumber, serrano, tostones

The tostones served as a tasty vehicle for the tuna. It is important to note that the tostones were NOT dried out, in fact they were the prefect texture. This dish is a nice deviation from the asian inspired tuna tartare that I have enjoyed at other restaurants.

LOBSTER PASTA PAPPARDELLE – tomato,  spinach,  asparagus, bisque

BLACK GROUPER – corn, pancetta, lemon verbena, baby kale

PALMETTO CREEK PORK BELLY – black truffle grits, malbec

I’ll take 5 more bowls of the black truffle grits, please.

Created by pastry chef Ryan Cross, indulgent desserts tempt and demand a taste.  The Avalanche Sundae comes in an antique stemmed bowl, brimming with vanilla, chocolate and strawberry ice cream, salted caramel, chocolate sauce, house-made “Kit Kat” brownie pieces, pineapple chutney and toasted marshmallow; BC Donuts come in a small burlap bag, dusted with cinnamon sugar and served with white chocolate banana rum sauce and praline spread.  Additional selections include, rum cake, of course, with vanilla Chantilly and an oversized Key lime pie for many – graham cracker crust, fresh whipped cream, toasted meringue crunch and candy lime peel.

Avalanche Sundae

BC Donuts

Key lime pie for many

The marketplace, open daily at 6AM, starts with breakfast items and continues to offer made-to-order or grab n’ go items on a rotating basis throughout the day until 6PM.  Many marketplace selections are sourced straight from local purveyors including Panther Coffee and fresh baked breads from Zak the Baker. In addition to the marketplace, the juice bar is open daily from 6AM – 6PM.  Guests can pick up a bite before heading out for a meeting or a day lounging on Fort Lauderdale’s gorgeous beach, which is across the street from the restaurant.

In the main dining space breakfast is served seven days a week.  Diners can get their day started with items such as the Rum Runner Stack with caramelized banana & chocolate pancakes with maple rum butter; Lake Meadow Eggs with pepper maple bacon or Miami Smokers sausages; the McCoy Breakfast Sandwich with Miami Smokers sausage, pepper maple bacon, sunny side egg, cheddar on brioche as well as breads, pastries, bowl of berries or Zak’s Granola with dried fruit, berries and Greek yogurt.

Lunch, served daily, offers an array of raw bar items as well as delicious salads, sandwiches and main plates.  Standouts include The Galley Sink with iceberg lettuce, porchetta, Florida Tomme, heirloom tomatoes, egg, radish, cucumber, corn and almonds; tempura grouper on raisin brioche with creamy lime slaw and Blis Blast hot sauce and what Chef Pera promises to be one of the best fish and chips baskets in town.

Burlock Coast is located at The Ritz-Carlton, Fort Lauderdale at 1 North Fort Lauderdale Beach Boulevard.

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All images appearing in this post photographed by Holli Lapes