Thomas Op’t Holt, executive chef at 50 Ocean in Delray Beach, is once again proving why is among the top chefs in South Florida with the restaurant’s revamped menus for lunch, dinner, and Sunday Brunch.
“We’ve kept our most popular items, but added an extra element of excitement,” Holt said. “As always, the emphasis is on sustainable ingredients as well as locally sourced produce, meat, and seafood.”
One of the more popular restaurants in South Florida, 50 Ocean – located above Boston’s on the Beach – is one of the few that offers ocean views.
But back to the food. At dinner, there is the Swank Crudité starter, featuring vegetables grown at the organic Swank Farm in Loxahatchee, Fla., along with golden beet hummus and baba ganoush. Classics such as Crisp Whole Belly Clams remain, but are augmented by new flavors such as the Pan-Seared Scallops, with ginger glazed pork belly, wild mushrooms, and a roasted butternut puree. Vegan additions include Tempura Cauliflower garnished with housemade kimchee.
Dinner entrees have been refreshed and supplemented by an unbelievable braised half-day lamb shank. Want to experiment with breakfast for dinner? Try the BFD – crispy Bell & Evans chicken thighs atop Belgian waffles, drizzled with local honey. Cajun influences are evident in the Shrimp Etouffée, garnished with gator andouille sausage and Carolina gold rice. Pastas have been enhanced with the addition of housemade jumbo ravioli stuffed with duck confit.
Sunday Brunch has long been a local favorite at 50 Ocean, featuring innovations such as the Grey Goose Bloody Mary Bar, a DIY cocktail experience with over 30 ingredients to choose from. For openers, try pairing your Bloody Mary with chips and a quartet of dips. Holt has added a deli dimension to the menu with shared plates such as smoked local fish and Norma Jean’s Blue Ribbon Chicken Liver Mousse, and a Lox Platter.
Diners looking for the intersection of traditional and innovative brunch fare will discover dishes such as Lobster Avocado Toast and Blueberry Quinoa Pancakes, and also Bananas Foster French Toast stuffed with banana custard and served with candied pecans. For hearty eaters, there’s the Chef’s Breakfast Burger with applewood bacon or the Hanger Steak ’N Egger with potato hash and mushroom gravy.
“At 50 Ocean, we’re fortunate to be able to look out our window at the beach and realize why we’re in Florida,” said General Manager Mark DeAtley. “We hope we’ve met the challenge of making the food just as exciting as the view.”
Feature photo by Gyorgy Papp