There’s a pork chop on the menu at the new 3030 Ocean in Fort Lauderdale that will have you dreaming of dinner for days. It’s everything a pork chop should be, fat and juicy and rubbed down in a blend of hickory-smoked spices that manages to elevate the flavor of the heritage-bred meat without masking its robust, intense character.
The best part is the thick ribbon of fat along the edge that, thanks to a delicate cooking technique, is left fully intact — neither charred from a hot grill nor melted away from a broiling oven. If you’re the type of person who loves the flavor of melting lard upon your lips, you can savor it along with the rest of the chop, plated with a delicate celery root purée and Brussels sprouts. It’s just one dish, but it is one of many executed with an eye for detail and flavor combinations for which 3030 Ocean’s newly appointed executive chef, Adrienne Grenier, may soon be well-known.
In Broward and Palm Beach counties, the hotel restaurant has become a unique breed of establishment. It can run the gamut from hip and casual à la the Rusty Hook Tavern at the Sands Harbor Resort & Marina in Pompano Beach to the custom-built and cutting-edge, like the new Burlock Coast at Fort Lauderdale’s Ritz-Carlton.
But 3030 Ocean has stood the test of time. It opened at the Harbor Beach Marriott Resort & Spa in 1999 under the watchful eye of Dean James Max, a chef with a laundry list of accomplishments, from multiple James Beard nominations for best chef to being crowned King of American Seafood at the Great American Seafood Cook-Off in 2010.
A decade ago, 3030 Ocean was among the area’s most-beloved hotel establishments, a chic bistro serving stylish American cuisine, seafood, and specialty meats. When Max left in 2013, he ended a 15-year streak, handing the reins to then-sous-chef Paula DeSilva. Her tenure ended in June of this year. Following an intensive three-month renovation, today the kitchen belongs to 32-year-old Grenier, the restaurant’s former sous chef who helped to hold down the fort the past few months experimenting with a temporary pop-up concept she dubbed Tupelo.
“I often tell people I really learned to cook in this kitchen,” says Grenier. “I got my foundation here and learned all the stations working under Dean and Paula those first two years. It was an amazing way to start my career.”
The story goes something like this …
Click Here to read the complete article written by Nicole Danna, as originally published in New Time Broward
Photo Credit: Candice West