Lists

The Ten Best Crave GFL 2018 Seafood Restaurants

The Ten Best Crave GFL 2018 Seafood Restaurants
Courtesy of Burlock Coast Seafare & Spirits

Page 2 of 2

click to enlarge COURTESY OF COASTAL
Courtesy of Coastal
6. Coastal. Nestled inside the Atlantic Hotel, this oceanfront locale features Italian-inspired cuisine with a robust menu of fresh seafood dishes. Choose between the indoor dining room, the elegant terrace, or the lively bar to tuck into Amalfi shrimp served scampi-style, sautéed mussels in white wine sauce, or fried anchovies as appetizers. Main-course highlights include the swordfish Milanese and the sautéed yellowtail snapper with broccoli rabe and red pepper caponata. A cannoli sampler sweetens the deal for dessert. 601 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 954-567-8070; eatcoastal.com.
click to enlarge COURTESY OF GRILLE 66 & BAR
Courtesy of Grille 66 & Bar
7. Grille 66 & Bar. With breathtaking Intracoastal waterway views adjacent to Pier 66, this refined eatery is celebrated for a dynamic daily menu that emphasizes the season's best market fresh fish. Start with the soup of the day or the G66 signature chopped salad, then move on to the grilled organic Atlantic Salmon, served with a Mandarin chile glaze. The yellowtail snapper piccata and the jumbo shrimp scampi and linguine are each available for a $10 up-charge and all entrées come with a choice of side dish. For dessert, try the New York cheesecake with fresh berries or the double chocolate mousse torte with raspberry sauce. 2301 SE 17th St., Fort Lauderdale; 954-728-3500; grille66andbar.com.
click to enlarge The wahoo crudo at GG's Waterfront Bar & Grill. - COURTESY OF GG'S WATERFRONT BAR & GRILL
The wahoo crudo at GG's Waterfront Bar & Grill.
Courtesy of GG's Waterfront Bar & Grill
8. GG's Waterfront Bar & Grill. Frank Sinatra and the Rat Pack hung out at this family-style Italian restaurant in the '60s. Choose from one of three oceanfront dining rooms or the patio dock to start your meal with the local wahoo crudo in a yuzu-aji Amarillo vinaigrette, chili aioli, and micro shiso. For the main course, choose between the pan-roasted branzino; the grilled local swordfish with yuca, Mexican chorizo, and sweet pepper hash guava barbecue Sauce; or the lemon seafood risotto with shrimp, calamari, scallops, mussels, and clams. End on a sweet note with the coconut flan or the chef’s sorbet selection with berries and whipped cream. 606 N. Ocean Dr., Hollywood; 954-929-7030; ggswaterfront.com.
click to enlarge The maple and guava barbecue-glazed salmon at Ocean 2000. - COURTESY OF OCEAN 2000
The maple and guava barbecue-glazed salmon at Ocean 2000.
Courtesy of Ocean 2000
9. Ocean 2000. A contemporary space in the Pelican Resort, this eatery offers stunning views and creative fare that is a blend of local produce and character, including a strong Latin influence. For your appetizer, order the conch chowder with bacon, corn, and Yukon gold potato. Then feast on the maple and guava barbecue-glazed salmon or the seafood and mushroom risotto with lobster, scallops, shrimp, and fresh black truffle fennel ragout. End your meal with the chocolate lava cake or the creme brûlée cheesecake. 2000 N. Ocean Blvd.; 954-556-7667; pelicanbeach.com.
click to enlarge COURTESY OF TERRAZAS AT THE HYDE.
Courtesy of Terrazas at the Hyde.
10. Terrazas at the Hyde. Featuring spectacular ocean views and cityscapes, this dining destination in the Hyde Hollywood resort provides a great mix of restaurant and lounge atmosphere. Begin your poolside meal with the white fish, octopus, and shrimp ceviche and follow with an entrée of lobster ravioli or pan-roasted branzino glazed in white wine. Save some room for the key lime tart pie or the lava cake with vanilla ice cream. 4111 S. Ocean Dr., Hollywood; 754-707-5076; terrazasathyde.com.
KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Juliana Accioly
Contact: Juliana Accioly