Like a phoenix, 15 Steps rose out of 1500 Degrees' hot ashes. The farm-to-table restaurant transitioned quietly from its former identity in the fall of 2013, with an official opening and name change in early December. Because the restaurant continued serving meals during the process, there was no major overhaul of the dining room, which is fine because Eden Roc is one of the most well-preserved and beautiful examples of Miami Beach's heyday, when Frank Sinatra drank bourbon and wooed women at the bars and poolside cabanas of this resort.
Signature chef Jeremy Ford changes the menu daily, with offerings dictated by what local seafood and produce looks good at the moment. A five course chef's tasting is $85, $150 with wine pairings. A three-course prix fixe is a reasonable $39 per person, and a la carte offerings are available. Added bonus: valet parking is only $5 with restaurant validation.
Short Order was invited to sample the chef's tasting at a media event. Here's what we had.
See also: Eden Roc's 15 Steps: Farm-to-Fork Dining Is Back
Salt water poached Atlantic wahoo with Meyer lemon shishito vinaigrette and citrus bubble.
Swank Farm kale and roasted heirloom carrot salad.
Open-faced Florida stone crab ravioli with buttery greens and pickled mustard seed butter.
Black truffle gnocchi with slow braised pork shank, escarole, local squash, black truffle, and a quail egg.
Pan roasted Florida red snapper over creamy potatoes with Korean chili mussel broth.
Jackman Ranch Wagyu beef carpaccio with pickled radish.
A chilled Florida grapefruit soup with tarragon sorbet and orange ice cube was a refreshing dessert after multiple courses.
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