Point Royal represents a seafood-centric return to South Florida for Chopped judge and Iron Chef winner Geoffrey Zakarian, who's chef/partner at the Lambs Club and the National in New York City, as well as at the Water Club at Borgata in Atlantic City. The celebrity chef might be best known in these parts for his famous lobster roll, also the item worthiest of a trip to his new restaurant, Point Royal, which opened in February 2017 at the Diplomat Beach Resort on A1A where Hollywood meets Hallandale Beach. A whole Maine lobster is steamed, sectioned, and reassembled neatly to look like a lobster out of its shell and set into a massive potato bun soaked in so much butter it tastes almost like a croissant. From there it's dipped in Zakarian's signature Coleman's mustard-spiked butter sauce, kicked up a notch with a hint of lemon juice and sriracha. Like most dishes on the menu, it's a perfect reflection of a restaurant that bills itself as coastal American, the type of place where you can stop by for a burger and beer or for some oysters and a glass of wine. The decor evokes Old Florida, Cuba, and the galley of a yacht. Tables are etched with compass designs, and a tropical vibe comes courtesy of massive potted trees and plants that arch over tables and doorways. Point Royal really hits its stride in the more entrée-like dishes, from a stellar shrimp-and-grits main course to ricotta agnolotti with a Florida blue crab fondue. For dessert, try a piña colada. Whole pineapples are cored, pressed, and paired with a house coconut cream and potent dark rum for what is arguably the world's best take on this classic frozen drink.