Friday was the grand opening celebration for Douglas Rodriguez's new restaurant at the
Hilton Bentley Hotelin South Beach. Party-goers gathered around the poolside terrace. Douglas Rodriguez doppelgangers, clad smartly in beige and black hats, served mojitos and platters of appetizer samples from the
Oceanmenu.
The restaurant plans to combine Rodriguez's
signature Nuevo Latino cuisine with sustainable seafood. Ocean will
also provide food for events at the Hilton Bentley Hotel hotel.
Ocean will, of course, serve ceviche and tiraditos. Menu listings include corvina ceviche with pomelo and mint; Thai lobster coconut
ceviche with ginger, lemongrass, coconut water, and Thai chili; and
hamachi tiradito with Meyer lemon, rocoto paint, cucumber, and Szechuan
buttons.
Hearty entrees include paella Valenciana with mussels,
clams, shrimp, calamari, lobster, chicken and chorizo, as well as a lobster pastel
de choclo, a Chilean sweet corn crusted pot pie with mushrooms and
peas.
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