Driftwood Room

The roasted eggplant dip at Driftwood Room, the new restaurant at the revamped Nautilus South Beach Hotel, arrives packed inside a charred zucchini. Diners have two options: Plunge the accompanying pita slices into the tangy eggplant, or cut right into the zucchini and enjoy two tasty vegetables in one bite, sans bread. Such was the intention of the eatery’s executive chef, Alexandra “Alex” Guarnaschelli, who willingly admits she has a hard time eating just one piece of pita.