Departments, Dining

Inspiring Ambiances

Fine dining, at its best, is part theater, part therapy. The restaurants profiled here provide outstanding cuisine in a beautiful environment. Wonderful food served by attentive staffers in lovely surroundings, can transform your day and increase your pleasure quotient. These two eateries should definitely be on your short list!
BY SHARON LEVINSOHN

Casa Tua
1700 James Avenue
Miami Beach
305.673.1010
casatualifestyle.com

THE DETAILS

Casa Tua (your house, in Italian) is a jewel of a restaurant set in a lovely Mediterranean Revival home in the Art Deco section of South Beach. Situated behind a wrought-iron gate and tall hedges sans signage at the corner of 17th Street and James Avenue, this exclusive destination corners the market on scrumptious Italian cuisine served in a casually elegant environment. You can dine indoors, in a variety of venues, or outdoors on the patio and revel in the warm and welcoming ambiance that makes you feel like you are dining in the home of a good friend or a close relative (who happens to have very good taste in everything from food to furnishings). Owners Miky (a real estate investor) and Leticia (a model) Grendene a talented husband-and-wife team have created an incredibly enticing destination, which has become one of the most sought-after spots in Miami. The Grendenes have scored a definitive hit by combining superb food, impeccable service and lush surroundings. In addition to the restaurant, this dynamic duo has added five luxuriously decorated hotel rooms, along with a members only private club on the second level. It is no surprise that plenty of famous faces, including entertainers, business leaders and social movers and shakers, regularly flock to Casa Tua for a dose of upscale hospitality at its finest.

THE CHEF

Gifted Executive Chef Sergio Sigale has been wowing diners at Casa Tua since the restaurant debuted in 2002. This dedicated chef, who was born and raised in Brescia, Italy, began his culinary career at age fourteen. After attending culinary school in Italy, he went on to hone his craft at a wide variety of restaurants throughout the globe (including stints at the Sheraton Bahrain and at Bice in Montreal). After meeting Miky while cooking at the latter, he was inspired to join Casa Tua. He revels in using superb, fresh ingredients to create fabulous dishes that please his discerning diners.

THE SETTING

This lovely villa was built in 1925 as a private home by architect Robert A. Taylor. Listed on Miami Beach’s roster of historic places, Casa Tua is an oasis of calm in an area that thrives on sizzle and flash. Since the owners, management and staffers are devoted to providing their guests with a convivial environment, they also offer a communal table (which seats 20) in front of their impressive open kitchen. This long, rectangular dark wood table is home to plenty of flickering glass votives and numerous small, square glass containers that are filled with fresh cut roses, and is flanked by comfy chairs which are dressed with tan and cream striped slipcovers. The library is another dining option which is filled with tables surrounded by blue and white striped banquettes (with plenty of  throw pillows) and tan wicker chairs (with coordinating cushions). Tables are dressed with double white linen cloths, flickering votives, large hurricane candles and fresh roses in low, square glass vases. The white walls are home to a variety of framed black-and-white photographs, and there is an entire wall of bookshelves brimming with tomes on a wide array of subjects and more original artwork. There are also several patio areas, accessed via French doors, which are brimming with lush greenery, a variety of trees (some strung with hanging glass lanterns) and oversized square cream canvass umbrellas. The tables are surrounded by teak wood chairs and navy cushions with white piping. Wherever you choose to dine, you will be enveloped by Casa Tua’s distinctive brand of genuine hospitality. Charming and distinguished General Manager, Lucio Zanon, channels the Grendene’s dedication to the good life and he also leads a staff that is passionate about attending to the needs of all of their guests. The service here is exemplary incredibly attentive without being intrusive which is a rarity in South Florida (especially in South Beach).

THE CUISINE

Chef Sergio and company will inspire your taste buds on every visit to this unique destination. From the moment you are seated, and can tuckin to the plentiful bread bowl (the focaccia and the oversized breadsticks are quite yummy), you will know that you have arrived at someplace special. Even the EVOO (extra virgin olive oil) and the aged balsamic vinegar herald an attention to detail. Ditto the china plates which bear the Casa Tua moniker in black script.

Standout starters include the baked Taylor Bay scallops served on the shell with Ligurian olive oil; the tuna tartare sushi grade, naturally which is mixed with capers, onions, olives and sun-dried tomatoes, and plated  with EVOO and aged balsamic vinegar; the snapper carpaccio, which is served with a passion fruit dressing, along with red radishes and Fresno chilies; and the creamy, dreamy burrata cheese from Puglia, Italy, which is served with organic heirloom tomatoes. Pastas are house-made and quite memorable, so you need to order a few to get the full Casa Tua dining experience. Chef Sergio is known for his risottos, so order whatever is on the menu (which changes daily, save for a few signature items). I adore the faro risotto with Maine lobster. This sublime, aromatic treat was created with diced red chilies, basil, EVOO, white wine and cherry tomatoes, and proved to be quite soul-satisfying. I also suggest that you try Chef Sergio’s unusual take on gnocchi, such as the version which is stuffed with bagoss cheese and served in a subtle pear sauce with bits of crispy prosciutto, as well as his pappardelle with a swell duck ragu, and his tagliolini with crème fraiche and caviar.

When it comes to main courses, which are billed under Secondi Piatti here, consider their signature dishes of seared beef tenderloin, which is served with melt-in-your-mouth grilled foie gras, along with toasted hazelnuts and leeks, and the grilled lamb chops, which are served with winter veggies and a Jerusalem artichoke puree. The seared, line-caught Branzino a Mediterranean sea bass is a perennial winner, thanks to Chef Sergio’s searing it with EVOO and serving it along with a mélange of olives, cherry tomatoes, roasted artichokes and asparagus. This stacked dish is as delicious as it is healthy what a concept. If meat is on your mind, order the roasted veal tenderloin, which comes with soft polenta and porcini mushrooms or the Japanese A5 Wagyu strip loin, which is grilled, sliced and served with roasted fingerling potatoes.

Desserts are quite seductive, thanks to the talent of Executive Pastry Chef Oscar Bonelli. His signature tiramisu is a fluffy dream of a sweet ending, thanks to mascarpone cheese from Italy. You also should indulge in the warm chocolate cake with caramelized bananas and the Caprese Crostatina a tony tart which comes with fresh raspberries and a scoop of house-made vanilla gelato. BTW, all of the gelato is made fresh, daily,
and the flavors rotate.

THE LIBATIONS

Casa Tua offers an impressive, thoughtfully designed wine list. There are over 200 exceptional wines (including a serious amount of organic and biodynamic choices) and over 25 noteworthy Champagnes, including bubbly from Dom Perignon, Perrier Jouet, Laurent Perrier and Taittinger. While the wine list is predominantly culled from many regions in Italy, there are also vintages from France, the United States, Spain, Austria,  Germany, Portugal, Chile, Argentina and Australia. There is also a full bar menu and a savvy selection of specialty cocktails. Dedicated Sommelier, Erik Saccomani, is an expert at guiding you through the noteworthy offerings for every course.

THE EXTRAS

Casa Tua serves lunch Monday through Friday and dinner nightly. For a true getaway, book one of the sumptuously designed guest rooms that are decorated with style and substance.

3030 Ocean
Marriott Harbor Beach Resort & Spa
3030 Holiday Drive
Ft. Lauderdale
954.765.3030
3030ocean.com

THE DETAILS

3030 Ocean is a superb modern American restaurant, which specializes in serving up incredibly fresh seafood in a casually chic setting. Situated off the lobby in the sprawling Marriott Harbor Beach Resort & Spa, on 16 oceanfront acres just south of Fort Lauderdale’s famous strip, this fine dining outpost has been drawing serious foodies since it debuted in December of 2000. Locals and visitors alike cannot get enough of Executive Chef Dean James Max’s creative takes on gifts from the sea. This passionate and innovative culinary master specializes in sourcing fresh, local seafood and preparing each dish to tantalize the taste buds. The oceanfront setting is a bonus, with water views from a majority of tables. The newly opened patio features a bar menu of small bites.

THE CHEF

A Stuart, Florida native, Chef Dean grew up in the food business and gained hands-on experience from his father, who was a produce broker. When the family moved to Virginia and lived on a farm, he gained invaluable experience in the growing cycles. He went on to earn a Bachelor of Science from Florida State University and he also attended the Florence Study Center in Italy. Before opening up 3030 Ocean, Chef Dean was the chef/owner of Woodside, an acclaimed eatery in Brentwood, California. He was also the Executive Chef at a variety of distinguished restaurants throughout the United States, including Mumbo Jumbo Restaurant in Atlanta; Brasserie Savoy at the Savoy Hotel in San Francisco; Gerard’s Place in Washington, DC; the Ritz-Carlton Dining Room in Pentagon City, Virginia; and the Ritz-Carlton in Atlanta. In addition to recently being named a James Beard Finalist, for Best Chef, South, Chef Dean has garnered plenty of media attention and accolades throughout his career. He was named South Florida’s Emerging Tastemaker by Food Arts magazine in 2007; Best Chef of South Florida by the National Restaurant Association in 2006; and Best Chef in South Florida by Boca Raton magazine in 2005. Furthermore, his Chef de Cuisine, Paula DaSilva who has been at 3030 Ocean from the start is also an extremely gifted chef who is currently on the television show, Hell’s Kitchen.

THE SETTING

This restaurant benefits from an ocean liner-themed interior design which includes light wood paneling and paneled square columns, creamcolored walls, porthole windows in the private dining rooms and a gleaming brass and striped glass divider (which separates the ample bar from the dining room. The soaring ceilings with oversized lighting fixtures adorned with whimsical pink, yellow and aqua designs, large abstract paintings in primary colors; and the mixture of wooden and marble flooring provide noteworthy accents. Oversized windows, which run along the entire East side of the restaurant, provide wonderful views of the beach and the Atlantic Ocean. You can choose to sit in one of the comfy banquettes, which are upholstered in light blue and brick-colored fabric with a design featuring star fish or at one of the square tables, which are surrounded by a mixture of pearlized leather chairs and tan wicker chairs with navy cushions. Additionally, small lamps, in between each banquette, provide subtle lighting features that up the intimacy quotient. While the room is quite large they seat 100 in the restaurant and 50 in the bar the room is still warm and welcoming, thanks to thoughtful interior design. Wherever you choose to dine, you will benefit from truly attentive customer service, from an extraordinarily knowledgeable and professional group of staffers, which is led by lovely General Manager Nicole Jackson. She has been with the restaurant since opening day, along with most of the wait staff, which is a very good thing.

THE CUISINE

The lovely menu at 3030 Ocean changes daily and features mostly local seafood. Chef Dean and Chef Paula are dedicated to creating dishes that truly sing they specialize in simple preparations that allow the first-rate ingredients to shine, assuring that every meal is memorable. You will start your culinary journey with a swell variety from the bread basket crispy sesame flatbread, ciabatta, pumpernickel and baguettes. Their Sea Bar offerings from the light blue menu, serve as a perfect starting point. You should order a variety of items the more the merrier including chilled jumbo Gulf shrimp (which arrive with cocktail sauce, dill sauce, fresh horseradish and a tiny Tabasco bottle); chilled Pacific oysters; ahi coconut tuna ceviche the best of its class which is served in a coconut shell and finished with a perfectly mild coconut sauce; and a half-dozen of the White Water clams (raw or steamed, you choose). Their signature soup, the creamy lobster bisque, is another winner (remember to dip the ciabatta). Even the salads are noteworthy. So try the Anjou pear number, which features greens with spicy pecans, Maytag blue cheese, and balsamic vinaigrette, and the Artisan Smoked Benton’s Ham Salad with avocado, baby greens, melon and a super basil vanilla vinaigrette.

When it comes to main courses, the fish dishes are absolutely sublime. Order whatever is on the menu, for it will be perfectly cooked and beautifully plated. I adored every dish, including the roasted wild striped bass,which is served with white beans, arugula, baby shiitake mushrooms, eggplant confit and piquillos aioli; the sautéed Florida red snapper, which is served with a boniato puree, grilled red onions and a clever  carrot-cumin sauce; the apricot-glazed mahi mahi, which is served with a Yukon puree, sweet corn, broccolini and onions in a coconut-curry sauce; and the crispy tuna tempura. The latter is wrapped in seaweed and a light tempura batter, then flash-fried, sliced and served with Japanese rice, pickled cucumbers and wild greens, along with a sesame-chili sauce. The butter-roasted Maine lobster is another must-have, which is taken out of the shell (thank you, Chef) and served with a Yukon puree and root veggies, along with an innovative Ice Wine ginger sauce.

Another signature dish is the grilled beef tenderloin, an all-natural version, which is served with a gratin of sweet Vidalia onions and greens, along with a Cabernet Sauvignon sauce. You will also enjoy the grilled lamb rack and shoulder, which is served with fingerling potatoes, wilted spinach, grilled Romaine lettuce and a mint chimichurri.

The desserts here are special thanks to Chef Dean’s fabulous recipes, so go ahead and order a few to split. I couldn’t resist the light-as-air lemon meringue Napoleon with a warm blueberry sauce, the roasted banana crème brulee, the raspberry sorbet (the sorbets and ice creams are all house-made and change daily), and the warm chocolate cake, which is served with a Tahitian vanilla bean ice cream.

THE LIBATIONS

3030 Ocean offers approximately 250 wines, including over 50 wines by the glass and over 30 Champagnes and sparkling wines. Their impressive wine list has a serious accent on California wines, but there are also numerous vintages from France, Italy, Spain, Chile, South Africa, Argentina, Australia and Oregon. There is a full bar, naturally, and a natty list of specialty cocktails, including the Watermelontini and the Key Lime Martini.

THE EXTRAS

3030 Ocean serves dinner daily. In addition to the À la carte offerings, there is also a wonderful three-course prix fixe menu, along with a five- or sixcourse Chef’s Surprise Tasting Menu (both are available with wine pairings).Most evenings jazz music plays overhead, but on Fridays you can enjoy a Flamenco guitarist. Chef Dean also offers monthly cooking classes.