The Ritz-Carlton Fort Lauderdale is reinventing the typical hotel restaurant with Burlock Coast. The theme and décor are inspired by Prohibition-era rum smugglers, specifically the American sea captain and bootlegger William McCoy, who would travel the stretch of water reaching from Nassau and Bimini across the Atlantic to the East Coast, dealing spirits from Long Island south to Fort Lauderdale. Today, the oceanfront eatery is equal parts café, market, restaurant, and bar all rolled into one, and it entices locals as well as tourists. The communal space offers a marketplace for artisanal goods, grab-and-go lunches, retail bottles of small-batch rums, and a formal restaurant at the same time. The emphasis here is on locally sourced ingredients, from raw bar offerings like king crab cocktails to mains like New York Strip steaks, plus a tomato bruschetta made with Florida-farmed Little Pond Farm heirloom tomatoes. In the restaurant's carefully curated marketplace, patrons can find breads made by revered Miami baker Zak Stern (aka Zak the Baker), a hot cup of Panther Coffee, or charcuterie from Miami Smokers. And on top of all the local goodness, cocktail lovers can build their own drinks using a selection of Caribbean, French, and Spanish rums.
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