Del Mar – Fort Lauderdale photo
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Fort Lauderdale has just gained a gorgeous new oceanfront restaurant that sits directly on the sand, facing the Atlantic Ocean. Del Mar Fort Lauderdale has opened at Auberge Beach Residences, giving the city a new Mediterranean restaurant set directly on the water.
The restaurant joins the city’s vibrant dining scene on Fort Lauderdale Beach, and is the largest Del Mar yet, spanning more than 17,000 square feet of indoor and outdoor seating, four private dining rooms, and a terrace offering breezy waterfront views. For those unfamiliar with the chain, Del Mar originates from Cameron Mitchell Restaurants, a Columbus-based hospitality group founded in 1993. After chef Cameron Mitchell opened his first bistro and began developing new concepts, the group was established. The privately held company now operates more than 50 restaurants across the U.S., including the national Ocean Prime brand.
Del Mar – Fort Lauderdale photo
A Mediterranean Menu Built for Sharing
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The menu spans the Mediterranean, from Greece and southern Spain to Morocco, Italy, and France. Guests begin with a selection of dips and spreads, served with house-made pita, including hummus, roasted red pepper, spicy feta, tzatziki, and baba ghanoush. Turkish flatbreads are accompanied by options such as spicy lamb sausage and feta, mushrooms with caramelized onions and Havarti, or tomato and olive with artichoke and labneh.
Seafood takes center stage in the cold section, featuring oysters, a jumbo shrimp cocktail with harissa cocktail sauce, yellowfin tuna tartare with Calabrian chili and green tahini, salmon crudo paired with avocado and pickled fennel, and red snapper ceviche served with orange and radish. The “Open Fire Roasted Shellfish Platter” lists South African lobster tail, scallops, prawns, clams, and mussels.
Del Mar – Fort Lauderdale photo
From the Grill and the Sea
Lobster spaghetti comes with a sweet garlic and tomato sauce, and is topped with Parmigiano Reggiano. Truffle agnolotti is filled with ricotta and topped with shaved truffles. Seafood mains include snapper with blistered tomatoes and roasted garlic and eggplant, scallops with romanesco and preserved lemon, salmon with roasted cauliflower, and sea bass in a broth of heirloom tomatoes with fennel confit.
From the hearth, dishes include a lamb rack with roasted squash and pine nuts, swordfish with marinated olives and confit potatoes, a half-roasted chicken with curried carrots and za’atar, an 8-ounce filet with chili lemon broccolini, and a 16-ounce ribeye with roasted peppers and aged balsamic.
Cocktails range from the “Gramercy Margarita” to a Spanish gin and tonic and an old-fashioned with fig-infused bourbon. Wine is available by the glass, by Coravin, and by the bottle.
Del Mar Fort Lauderdale. 2200 N. Ocean Blvd., Fort Lauderdale; 754-778-7188; delmarmediterranean.com.
