Start the New Year off on the right foot by dining on the ocean in South Florida. What a concept. The problem is that there aren’t a lot of places to do that.
I’ve found one for you.
Oceans 234 in Deerfield Beach is right on the beach, next to a boardwalk and a pier, and was just beautifully renovated. To top it off, it also has delicious food and drinks. I was lucky enough to attend a bloggers’ dinner with multiple courses paired with house cocktails.
Server Josh was an enthusiastic ambassador for the restaurant and the food. “We like to do things our way. We don’t like to do anything anyone has done before,” he said. And it was proved with inventive food/drink pairings from Chef Victor Franco (pictured) that had everyone ooh-ing as we tasted.
Our menu showcased dishes from all parts of the regular menu: a tuna stack with avocado; the Oceans Breeze cocktail (Boodles gin, lime juice, watermelon, cucumber slices); the lobster potato skins (understandably a customer favorite) with spinach, bacon and truffle salt, served with a Fournier Pere & Fils Sancerre 2014; blackened snapper Reuben with Oceans Margarita; surf and turf sushi roll with TY-KU sake; the grilled skirt steak with Tito’s Wild Sparkling Spritzer; and the Cap’N Crunch, banana and Nutella French toast to end the tasting on a sweet note.
The food was spot on, as were the cocktails, and the presentation was mouthwatering, too.
Restaurateur, entrepreneur and Oceans 234 owner Danielle Rosse offers what she refers to as “the total restaurant package,” with the setting, food, drinks and customer service. She listens to her customers; an example included putting the lollipop chicken wings back on the menu after taking them off a couple of years ago. “They are very labor-intensive and expensive,” she said, “but our customers’ No. 1 complaint was, ‘Bring the wings back.’ So we did.”
About cocktails: “I want 12 really good drinks on our cocktail menu. Ones I would order again and again. And I think we’ve done that.”
There’s a whole gluten-free menu with the kitchen separated into sections for preparation of this menu specifically.
“I’m in the people business,” says Rosse, and she’s proving that with Oceans 234.