Paula DaSilva's 1500: From Rabbit Tacos to Black Grouper w/ Boniato

If middle America could manifest the Miami of their dreams - it would probably look a lot like the Eden Roc Renaissance. Glamorous, celeb-studded and sweeping, this resort mainstay is a destination unto itself, and their on-site restaurant, 1500, is known for their farm-to-table steakhouse-style eats.

The sleek eatery, helmed by Chef Paula DaSilva, recently introduced a few new menu items, and we were invited to try 'em out. See what came out of the kitchen after the jump.

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DaSilva switches up the menu fairly frequently based on seasonality.

'Since we're very dedicated to seasonality our menu is ever-changing," says DaSilva. "But, coming out of the holidays is a perfect time to introduce new drinks and dishes. Our regulars are always looking for something they haven't had before and we have the opportunity to dazzle guests from out of town, many who dined with us last season. We want to make sure everyone finds something new and delicious."

Little has changed about the sleek, modern dining room, with its wide, cylindrical copper-colored light fixtures, modern black and white furnishings and candle-topped tables.

So what's new? Here's what we sampled:

Florida rabbit tacos topped with brussels sprouts coleslaw, picked vegetables, aioli and pecorino. $10. Homemade ricotta cavatelli pasta with braised pork ragout, golden raisins and crispy kale. $14. Grilled, flaky local black grouper topped with boniato (tropical sweet potato) puree and served with pickled eggplant confit, swank farms vegetables and a coconut curry sauce. $30.

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