The well-heeled enclave of Bal Harbour welcomes the Regent hotel's 1 Bleu. Perched at the edge of the Atlantic ocean the dapper dining room is the perfect spot to watch fishing skiffs amble by and indulge in Cousteau-like fantasies of life 'neath the sea.
The focus is on the freshest fruits de mare, from local and international waters. In the mood for baby calamari, razor clams, turbot, and Mediterranean striped bass–all flown in daily from la Costa Brava, Cataluña, Spain? Not a prob. Chef Gerdy Rodriguez is no stranger to upscale eats. Apprenticing with Norman van Aken, helming Sambal at the Mandarin and working molecular gastronomy at La Broche, the Havana-born toque learned to dish with the magic city's best. Think monkfish with fava bean ragout, morcilla sausage and mint jus, rabbit with foie gras emulsion and Hawaiian yellowfin tuna carpaccio with cêpes confit.
Dark imported woods from Brazil and Africa, leather and marble walls and a glass block encased wine tower keep this spot's glam quotient firmly in check. Park yourself at the one of the raised, oversized banquettes near floor-to-ceiling windows or outdoors next to the 30-foot Guy Dill sculpture on the terrace and dive in to the ocean-loving menu.
1 Bleu at the Regent Bal Harbour
10295 Collins avenue