Wild Sea Offering Special Burger Series For National Burger Month

May is National Burger Month, and what better way to celebrate than with a big, fat, juicy burger? Or, better yet, a new one each week?

At Wild Sea Oyster Bar & Grille, the restaurant located at the Riverside Hotel on Las Olas Boulevard is Fort Lauderdale, you can celebrate the establishment's two-year anniversary with a recently-launched happy hour, a number of new menu items, and a series of specialty burgers set to debut each week.

This month, executive chef Toby Joseph will be showcasing a round-up of specialty burgers to be sold alongside the restaurant’s original, hand-pressed Brisket Burger (prepared with lettuce, tomato, your choice of cheese, and house made pickles). The four seasonally-inspired burgers will rotate weekly, and can be paired with a expertly-paired craft beer recommendation for an extra $5.

Weekly selections begin with Joseph's Lamb Burger, topped with Manchego cheese, white bean hummus, arugula, and a fresh tomato and cucumber salad to be served May 1-7.

May 8-14, the chef will offer patrons his own take on the Portobella Burger crafted with roasted red bell peppers, caramelized shallots, goat cheese, truffle aioli, and served with sweet potato fries.

May 15- 21, the restaurant will have a Bison Burger, fully-loaded with crispy onions, Nueske’s bacon, smoked blue cheese, fried green tomatoes, and topped with a chipotle barbecue sauce.

May 22-28, a Pork Belly Burger will be offered, featuring pickled jalapeno and sweet baby bell peppers, arugula, citrus coleslaw, and a fried egg.

The month ends with a hand-formed Salmon Burger topped with heirloom tomato, watercress, grilled feta, drizzled with caper aioli and served with house fries, served May 29-31.
In addition to the burger features, Joseph has crafted a number of new menu items including a center cut beef tenderloin with cauliflower mac 'n’ cheese, lemon zest, roasted carrots and chimichurri; a Florida swordfish with roasted sweet potato, bacon, soy beans, and mint; and roasted Cornish hen with sweet potato, green beans, roasted radish and red wine demi-glace.

For dessert, pastry chef Sabrina Courtemanche will be offering her own overhaul, including red velvet beignets with bourbon cream cheese and sea salt caramel gelato; dark chocolate crunch bar (think of a homemade Kit-Kat bar) with sea salt, caramel ganache and popcorn; and a chocolate sphere with Chambord macerated berries and mascarpone whipped cream.

While you're there, enjoy a few drinks at the bar. In addition to the food, Wild Sea is starting to become recognized for its craft cocktail program with its selection of infused, barrel-aged spirits and easy-to-order drinks. Highlights include the #12, a tequila drink made with Maestro Dobel, ruby red grapefruit juice, fresh-squeezed lime, elderflower liquor, and agave; or the #1, a combination of Stoli Elit vodka with muddled basil, lime, elderflower liquor, and a house made simple syrup.

Wild Sea happy hour is offered seven nights a week from 5 to 7 p.m., when all drinks are $14, including premium brands. Fresh oysters are also offered at half-price. On Thursday, guests can take part in an extended happy hour from 5 p.m. to close. The restaurant is also home to a wall-to-wall wine cellar that carries more than 200 labels.

"The heart of the restaurant’s concept is the idea that less is more," says Joseph. "Using fresh ingredients, balanced flavors and simple presentations, the dishes speak for themselves. When you have great ingredients, you let them shine."
Wild Sea Oyster Bar & Grille is located at 620 E. Las Olas Blvd., Fort Lauderdale. Lunch is served daily from 11 a.m. to 3 p.m.; and the dinner is served from 5 to 10 p.m. Sunday through Thursday, and 5 to 11 p.m. on Friday and Saturday. Call 954-467-2555, or visit

Follow Nicole Danna on Twitter, @SoFloNicole.
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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna