De Rodriguez Ocean Grand Opening

David Samayoa
Friday was the grand opening celebration for Douglas Rodriguez's new restaurant at the Hilton Bentley Hotel in South Beach. Party-goers gathered around the poolside terrace. Douglas Rodriguez doppelgangers, clad smartly in beige and black hats, served mojitos and platters of appetizer samples from the Ocean menu.

David Samayoa
Smoked marlin taco with pickled jalapenos
The restaurant plans to combine Rodriguez's signature Nuevo Latino cuisine with sustainable seafood. Ocean will also provide food for events at the Hilton Bentley Hotel hotel.

David Samayoa
The interior is all dark wood and dim lighting.
Ocean will, of course, serve ceviche and tiraditos. Menu listings include corvina ceviche with pomelo and mint; Thai lobster coconut ceviche with ginger, lemongrass, coconut water, and Thai chili; and hamachi tiradito with Meyer lemon, rocoto paint, cucumber, and Szechuan buttons.

Hearty entrees include paella Valenciana with mussels, clams, shrimp, calamari, lobster, chicken and chorizo, as well as a lobster pastel de choclo, a Chilean sweet corn crusted pot pie with mushrooms and peas.

David Samayoa
Lobster croqueta with salsa rosa
David Samayoa
Table snacks
David Samayoa
Tuna watermelon ceviche with Thai basil and yuzu
David Samayoa
Wooden mermaids hang from the ceiling. There is a lobster tank and a 25-foot raw bar.

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