October 2015 heralded in not just a new look for Fort Lauderdale’s iconic 3030 Ocean – it had undergone an entire face lift that summer. In the year since, it has remained one of the region’s finest restaurants thanks to Chopped champion executive chef Adrienne Grenier and executive sous chef Brooke Mallory.

The South Florida Sage and The Gastronaut Girls  visited 3030 Ocean together this past December 2016. It was actually even better than I had remembered it being from my first visit to 3030 Ocean a year prior, shortly after the remodel. It’s always wonderful to know that a restaurant has maintained its goodness!

When we visited in December, the menu had a seasonal fall/winter flare. “The menus are always in flux,” says Grenier, whose rustic farm-to-fork ethos dovetails with the restaurant’s ocean-to-table spirit. “But the new dishes and drinks were an intentional, seasonally-inspired collaborative effort. The one year mark is significant for us and I think it helped fuel us creatively.”

All images appearing in this post photographed by Holli Lapes, property of TheSoFlaSage.com

The lines between chef and mixologist blur as many of the new drinks were created by Mallory, a cocktail enthusiast and self-described “drink nerd” who has jumped behind the bar from time-to-time. In fact, some of her creations have received a deal of media notoriety. “Many of the skills that make a good chef make a good mixologist,” says Mallory, who crafts bitters in the kitchen for the bar staff to use. “Understanding how flavors, textures and temperatures interplay is a key component in both worlds. I love working behind the bar and am excited to share what we’ve mixed up.” Created by Mallory, 3030 Ocean mixologist Bradly Duffie and general manger Marc Burnikel.

(left) Harbor Beach Old Fashioned with private barrel by knob creek, angostura bitters, luxardo cherries

(center) Tipsy Turtle – Smirnoff blueberry vodka, blue curaco, fresh juices ($1 of every sale donated to sea-turtle conservation)

NEW: Happy Sac – Ketel One oranje; orange oleo-saccharum; lime juice, fresh blackberries

I tend to like citrus flavored vodka, so this drink was right up my alley! I also enjoyed the crushed ice and layering.

Roasted Pumpkin Soup with maple cream & toasted seeds

I wouldn’t say I am necessarily a “soup person” but this soup was delightful! It was rich (but not too rich) with a nice little kick to it from the spices on the pumpkin seeds. It reminded me of Wolfgang Pucks butternut squash soup – something I enjoyed in my childhood.

Swank Farm Heirloom Tomatoes & Local Burrata with crispy speck, fresh herbs & aged saba

How gorgeous is this dish? The produce from Swank Farms always makes for a winning dish. We really liked the added crunch from the crispy speck.

Ahi Tuna Poke with macadamia nuts, wakame, cucumber, sambal, & avocado

The tuna was unbelievably fresh! We loved that it was served on a bed of ice. I think that really helps accentuate the fish by keeping the raw tuna cold. It was a substantial portion that very comfortably feeds two people as an appetizer.

Florida Rock Shrimp Risotto with curried sweet corn, Parmesan, lemon and cilantro

I was pleasantly surprised by this dish, I didn’t find the curry to be too overwhelming. I think the shrimp was cut into smaller pieces but I would have liked to see the pieces left a little bit larger, just a personal preference.

Braised Chicken Leg Ragu with potato gnocchi, roasted rutabaga, black truffle, arugula, & Mahon cheese

This dish really warms the heart! It’s a hearty dish with nice flavors. It was a nice change to have braised chicken off the bone as a ragu.

Grilled Beef Tenderloin with horseradish potato purée, trumpet mushrooms, cipollini, greens & red wine jus

Although 3030 ocean is a seafood restaurant, that doesn’t mean they can’t cook a mean steak! I’m talking WOW! The texture of this tenderloin was like butter!

Pumpkin Whoopie Pies with beer battered apple slices and pumpkin ice cream

Pumpkin Whoopie pies!? How unique!

Beignets with Orange Persimmon Cream

It’s hard to say which was my favorite dessert of the two, but I’m going to go with this one. The cream sauce reminded me of an orange creamsicle and I could have licked the dish clean!

Thanks to the team at 3030 Ocean for another fantastic meal!

3030 Ocean offers a combined seating for 216 including oceanfront dining room, expansive bar and lounge. Private dining rooms are available for special occasions. Located at the Fort LauderdaleMarriott Harbor Beach Resort & Spa, 3030 Holiday Drive, the restaurant serves dinner nightly beginning at 6PM. Reservations are suggested.

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All images appearing in this post photographed by Holli Lapes, property of TheSoFlaSage.com

Disclaimer: I received complimentary dinner tasting at 3030 Ocean.