Finally I made it to 3800 Ocean. This restaurant has been on my to-visit list longer than I care to admit. Now that I had the opportunity to experience 3800 Ocean, I’m happy to say it was worth the wait and sorry I didn’t get here sooner. 3800 Ocean is located within the Marriott Palm Beach Singer Island Resort & Spa.
Let’s start here, with the view, if you’re a regular South Florida Food and Wine fan then you know my absolute favorite restaurant possesses a view exactly like this.
4TheLoveofFood joined me for lunch, Chef Larry sent over an amuse bouche of salmon with crème fraîche, atop of a house-made corn and zucchini fritter, not that it was planned but it was a very nice pairing with our wine; it just set the tone even deeper for a lovely lunch with a killer view.
Roger Amidon the General Manager of the resort stopped by our table to welcome us, one thing led to another and 30 or so minutes later we were still chatting so our server, Fran brought us the house hummus plate to take the famished edge off. What can you really say about vegetables, they’re either fresh or they’re not, they were and they were very good but it was the hummus that struck us. Executive Chef Larry LaValley told us his secret was to strain the hummus through a chinois to produce a superfine end result. 4TheLoveofFood and myself agreed, that it was without a doubt, the best hummus either of us ever had. If LaValley is doing wonders with chickpeas, then we were in for quite a treat as the entire lunch was still ahead of us.
Recently I ordered an entree at another restaurant that was supposed to have rock shrimp as the main ingredient, there were no rock shrimp in the dish, but a poor frozen substitute. So now I’ve been on the rock shrimp hunt and much to my delight 3800 Ocean has a rock shrimp flatbread on the menu, the shrimp are locally sourced from Cape Canaveral. I truly could have stopped here, I was completely sated and happy at this point, but alas, we continued on.
4TheLoveofFood ordered the Lobster Cake with a corn and tomato salad and green onion aioli for her appetizer. So far all of our seafood-vegetable centric dishes have yet to disappoint. Unto himself, Chef LaValley has assembled quite a talented culinary team; each dish no matter the size or style has remarkable flavor and substance. 3800 Ocean has assumed the tagline “the collective kitchen”, the menus are inspired by local South Florida crops and sourcing as well as regional flavors that stir the souls of the collaborative team of chefs.
For our lunch entrees, I ordered what apparently is the most popular item on the menu, the Grilled Chicken Pretzel Club with aged cheddar, arugula, bacon, tomato, and garlic aioli; if you’re in the mood for a sandwich, this unique “club” will not disappoint, and now I understand the four staff recommendations to order it.
4TheLoveofFood ordered the Grilled Beef Tenderloin with sautéed spinach and mushrooms, it was quite a fabulous cut of beef and cooked to perfection.
I’m a key lime pie fanatic, very rarely will I pass up the opportunity to taste, sample or eat a slice of key lime pie. I’ve heard raves about Pastry Chef Deana Lezcano’s Key Lime Tart at 3800 Ocean, so, when in Rome….
The unique tart was almost too pretty to eat. Shaved coconut, fresh whipped cream, and macerated strawberries enhanced the tangy, sweet tart, as nothing less than a stunning work of food art.
For a special treat and unique experience, Executive Chef LaValley and his team have created The Kitchen Table at 3800 Ocean; a five-seat à la minute culinary experience offered Thursday through Saturday from 5:00 to 7:00 p.m. reservations are taken during the two hour time frame and the experience is three hours in duration. The Kitchen Table is $59 per person with cocktail and wine pairings available upon request and at an additional charge. Reservations must be made at least 24 hours in advance by calling (561)340-1795. The Kitchen Table was something I’m sorry I did not get to experience, so I guess another visit to 3800 Ocean is definitely in order.
Click here to view more photos of our lunch