A Fork on the Road

Sustainable seafood stars at Wild Sea on Las Olas


If you go

What: Wild Sea Oyster Bar & Grille

Address: Riverside Hotel, 620 E. Las Olas Blvd., Fort Lauderdale

Contact: 954-467-2555, riversidehotel.com

Hours: 5 p.m.- 1a.m. Tuesday-Thursday, until 2 a.m. Friday and Saturday

Prices: Oysters $3, clams $2, crudos $14-$15, appetizers $11-$15, entrees $31-$55


Seared Sea Scallops

This recipe, adapted from culinaryarts.about.com, is good served out of the pan with a squeeze of lemon and warm crusty bread on the side.

2 tablespoons olive oil

2 tablespoons unsalted butter

1 pound sea scallops (about 30), rinsed, drained and patted dry

Salt and paprika

Heat oil and butter in a large skillet over high heat. Sprinkle scallops with salt and paprika. Sear in batches of 10 to avoid crowding the pan. Don’t move them for two minutes, then lift one to see if you see a nice caramel crust. Turn over and cook for another minute. The centers should still be slightly translucent and springy. Add more oil and butter to the pan, if necessary. Makes 6 servings.

Per serving: 117 calories ( 60 percent from fat), 7.7 g fat (2.7 g saturated, 3.8 g monounsaturated), 27mg cholesterol, 9.1 g protein, 2.4 g carbohydrates, 0 g fiber, 296 mg sodium.


The Riverside Hotel in Fort Lauderdale turned 75 this year, and as part of the celebration debuted Wild Sea Oyster Bar & Grill in an elegant space that retains Old Florida charm. All the seafood is wild caught except the oysters and Sunburst trout, and much of the produce is locally grown.

The chef behind the innovative cuisine is Jon Sanchez, a native of Chillicothe, Mo., whose resume includes stints at Thomas Keller’s Bouchon Bistro and Bradley Ogden’s restaurant at Caesars Palace in Las Vegas.

The menu changes often, but on a recent visit there were small, sweet Shigoku oysters from Washington State and larger, briny ones from New Brunswick served with yogurt-horseradish sauce. Tender royal red shrimp from deep in the Gulf Stream were marinated in Key lime juice with hearts of palm, onion and cilantro.

Diced blue kona tuna was mixed with black radish matchsticks, trout roe and lemon-verbena blossoms. Swordfish, tinted pale orange from its diet of krill, was grilled and plated on a bed of quinoa in smoked onion sauce with white asparagus, strips of crisp kohlrabi and a twig of succulent samphire.

There were also octopus with scallops and bacon and golden tilefish with hen-of-the-woods mushrooms in clam broth. Double-cream brie-style cheese and a meaty, dense blue from Sweet Grass Dairy in Thomasville, Ga., made for a savory-sweet ending with yuzu gelee and strawberry jam.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more A Fork On the Road stories from the Miami Herald

Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category