WINTER 2015

TM

FORT LAUDERDALE’S MAGAZINE

Venice with FC Gate1105.indd 1 11/19/15 10:42 AM

XENIA DELI

From an Australian who’s redefining neighborhood bistrocuisine to a young chef who’s proving her TV competitionwin was no fluke, here are four exciting chefs currently

spicing up Fort Lauderdale’s dining scene.

BY SUSAN BRYANT • FOOD PHOTOGRAPHY BY KELLY STERLING • PORTRAITS BY FELIPE CUEVAS

Venice 133

Saffron-infused poachedpear with cardamom icecream and pound cakefrom Hardy Park Bistro

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134 Venice

Adrienne Grenier3030 Ocean

3030 Ocean is undergoing a rebirth. The 16-year-old establishment, known for settingthe bar for fine dining in Fort Lauderdale,recently underwent a three-month-longrenovation, freshening its dining room withocean-inspired textures, colors and maritimeaccents. Despite the restaurant’s physicalmakeover, 3030’s newly appointed executivechef, Adrienne Grenier, is dedicated topreserving the legacy of the culinarymasterminds (Dean James Max and PaulaDaSilva) that previously helmed its kitchen.

“I think 3030 has always maintained aconsistent presence in the area, known fordoing elegant seafood,” says Grenier, who grewup in nearby Hollywood. “It’s been a really closefamily of chefs working together, from Dean toPaula to me.”

Grenier launched her career at 3030 in2005 as a line cook before leaving for stints inLos Angeles and again alongside DaSilva at1500° at Eden Roc Resort Miami Beach. Shereturned to 3030 two years ago, but not beforebeing crowned champion of the cookingcompetition show, “Chopped,” in 2012.

“I received such a wonderful foundationof cooking knowledge from both Dean andPaula, as well as a strong leadership spirit,”Grenier says of her predecessors. “They arereally where I got my style of cooking from.”

Grenier’s farm-to-table menu showcasesa mix of seasonal and signature dishes suchas snapper crudo, charred octopus, JackmanRanch bone-in rib-eye and, for dessert, atropical fruit tart with guava sorbet.

The expanded bar/lounge area, whichhas been reconfigured to filter out the lobbynoise, serves innovative cocktails such as theCranberrylicious Margarita and GingerbreadMan Martini.

With all of 3030’s changes, there are afew touches Grenier will not let go by thewayside, namely the white-tablecloth serviceand exceptional ingredients. “I like to take thefreshest products available and not manipulatethem too much,” she says, “allowing theingredients shine on their own.”

3030 Holiday Drive, Fort Lauderdale; 954.765.3030;

3030ocean.com

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Venice 135

Charred octopus with Marcona almond puree, farro, blistered tomatoes, arugula, feta and romesco

“I think it’s important to strike abalance between keeping it simple

and making the plates look beautiful.”— Adrienne Grenier

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