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1500 Degrees in the renovated Eden Roc dubs its menu "farm-to-table eating, with a heavy steakhouse sensibility." That's as accurate a self-description as you'll get from a restaurant. Chef Paula DaSilva spent a decade as Dean James Max's chef de cuisine at Fort Lauderdale's 3030 Ocean and brings the heat to her new job, providing exceptional steaks seared at the namesake 1,500 degrees. There are pricey cuts such as center-cut prime rib for two ($94), but you can likewise cast your lot with a $25 prime top sirloin picanha: seasoned, crisply seared, fully flavored, and boasting filet mignon-like texture. DaSilva also has a way with vegetables -- peppers with just a bit of salt and lime, charred Brussels sprouts with mustard sauce, and roasted beets with Hani's goat cheese and marcona almonds. The natural flavors are coaxed from each without burdening with unnecessary garnishes. Great steaks and veggies are two good reasons to visit this establishment. The 160-seat, earth-toned dining room is less of a draw; the décor suggests farmstead ambiance as envisioned by middle-aged businessmen. Service needs tweaking too, but the fresh, clean cuisine of DaSilva and her kitchen crew outshines the flaws.