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. <p><strong>Signature Dish:</strong> Homard Banana, a whole roasted Maine lobster with raisins, onions, lime, and cilantro, served with caramelized banana and bok choy.</p> <p><strong>Tip:</strong> 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.</p>
AS FEATURED IN...
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
Like us on Facebook
Follow us on Twitter
Get F&W Mobile Apps
