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3030 Ocean



Name: Joel Miron
Occupation: Interior Designer
Lives In: Ft. Lauderdale
Restaurant Pick: 3030 Ocean
Reviewed 3030 Ocean: January 20th at 7:00 p.m.

3030 is a most unusual hotel restaurant. The quality of food, service and décor is atypical of most chain hotel restaurants. As a hotel and restaurant interior designer for almost 40 years, this restaurant can certainly compete with food and service against any of the more upscale hotel or free-standing restaurants in South Florida. Dean Max, the head chef, and Paula Da Silva, the chef de cuisine, do an amazing job, keeping the varied guests happy and coming back. The dishes are creative and innovative without being too trendy or over the top. There are no 12” towers of food, just an artful presentation of simple ingredients melding into great flavors. The Carpaccio of smoked octopus was cut paper thin, and served over a modified Greek salad of arugula finished with a light lemon dressing. It was outstanding. As a main course, I had seared tuna with a tempura crust served with a sesame chili sauce that was light and a perfect complement to the tuna. In addition, there was a quenelle of sticky rice. My wife had a fabulous potato leek soup that was full of flavor and just a hint of spice, finished with a chive cream. Her main course was a half-pound of chilled Maine Lobster. It was tender and perfectly cooked.

Name: Dante Bellize
Occupation: Finance Manager
Lives In: Plantation
Restaurant Pick: Shibui

For a high-priced splurge with out – of – town guests or attendees at the Marriott hotel, 3030 ocean offers unique, inventive dishes that you cannot find elsewhere, served at hotel lobby dining room setting. The expensive bar offers a great place to start before the meal, with live music and a festive atmosphere, right next to a great raw bar.

I would not recommend this restaurant nor would I go back on my own account. Excluding pre-dinner drinks, and buying wine by the glass for two people, then skipping dessert, we paid over $150 for two people, which I find to be highway robbery.

I believe that overall the highlights of my experience are the bark, the wine list, the inventiveness of the recipes and plates, the presentation, the live music, the hospitality of the hostesses and the raw bar’s selection. From an optimistic point of view, I believe that the experience might not be the same on another visit, and I will choose to focus on the positive elements of the dinner as much as I can.

Name: Helena Tetzeli
Occupation: Attorney
Lives In: Miami
Restaurant Pick: Schnitzel
Reviewed 3030 Ocean: January 10th at 7:00 p.m.

I liked the food here, but the ambience left me a bit cold. It is a cavernous space in the back of the Marriott Hotel Harbor Beach—during the day there is probably a great view of the Ocean and this I’m sure adds to the over-all experience. Décor is upscale corporate; wood, overly ornate inlaid marble floors, high ceilings, separate bar and dining area, loud. There is also valet parking.

In general, the food was very good. My group of three thought our appetizers, especially a wondrous tuna ceviche/tartar, were better than the entrees. The tenderloin, which my husband ordered, was a great piece of steak and perfectly prepared. Another standout was its accompaniment, an onion, presented upside down on the plate, roasted whole with gruyere and mashed potato inside.

Restaurant Information

Location: 3030 Holiday Drive, Fort Lauderdale, FL 33316
Parking: complimentary self park $5 valet
Phone: 954-765-3030
Restaurant Owners: Marriott/Dean Max
Executive Chef: Dean Max
Pastry Chef:Paula DaSilva

Type of Cuisine: Modern American Seafood
Signature Dishes: Local Tuna Ceviche Florida Red Snapper
Vegetarian Options: Yes
Alcohol Served: Yes
Corkage Fee: $25.00 a bottle
Bottle Limit: N/A

Restaurant Hours:
Monday –, 6:00 p.m. – 10:00 p.m.
Tuesday – 6:00 p.m. – 10:00 p.m.
Wednesday – 6:00 p.m. – 10:00 p.m.
Thursday – 6:00 p.m. – 10:00 p.m.
Friday – 6:00 p.m. – 10:00 p.m.
Saturday – 6:00 p.m. – 10:00 p.m.
Sunday – 6:00 p.m. – 10:00 p.m.

Meals Served: Yes, it is a 3 course menu that changes daily for $45 and $57 with wine.
Prix Fix Menu: Yes
Take-Out: No
Delivery: No
Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):$60
Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):N/A
Payment Options: Visa, Master Card, Diners, AMEX
Accept Reservations: Yes, also on Open Table
Need Reservations: Yes, strongly recommend for Friday/Saturday
How far in advance do you require reservations be made: For weekends few days is fine, Holidays sell out fast.

Accommodations for Children: Yes
Dining Style: Tables, booths
Disabled Access: Yes
Restaurant Size: Seats 96 in main, Lounge seats 50
Accommodate Groups: Yes, up to 40
Private Dining Room: Yes small holds up to 10 with $100 fee
Tables with Scenic Views: Yes
Outdoor Dining: Only for lounge seating, not for dining
Entertainment: Yes, Fridays and Saturdays