Blue Door at the Delano
There's real substance to Claude Troisgrois's French-goes-tropical fare. To get in step with the fashion crowd, start off with the Crabavocat, a guacamole and blue-crab salad with a spicy tomato coulis and crispy shrimp. For an entrée, try the pan-seared Chilean sea bass with hot hearts of palm and soy-glazed cashew nuts. The staff here has handled many a difficult celebrity, and deftly provides a level of service that other South Beach restaurants lack. While the sleek interior mirrors the hotel's Philippe Starck-designed white-on-white lobby, it's far better to sit outside and watch the scene at the pool.
Signature Dish: Homard Banana, a whole roasted Maine lobster with raisins, onions, lime, and cilantro, served with caramelized banana and bok choy.
Tip: The dessert menu is full of classic items like white chocolate crème brûlée, but there's nothing quite as simple and sublime as the sorbet maison; the mango flavor is a particular standout.
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From Travel + Leisure, Dec 2007
“The restaurant’s patio, near the garden and pool, is a tsunami of flesh and flash—a perfect backdrop for showy dishes like beef tenderloin carpaccio with cepes, shiitakes, and white-truffle oil....” MORE>>
Last updated December 2007 lastArticle = 12/2007 and lastAward =
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