Sneak Peek: 1500°

Fresh off a $220 million renovation, the Eden Roc introduces its latest creation this Friday as it celebrates the opening of 1500°, its new farm-to-table restaurant. Guided by executive chef Paula DaSilva (3030 Ocean, Hell’s Kitchen), the 160-seat restaurant emphasizes steak and “relies heavily” on local resources. Menu highlights include roasted beets with seared goat cheese, 6-ounce Wagyu flat iron steaks, hand cut duck fat steak fries and Florida red snapper. DaSilva’s will also offer an ever-changing, three-course chef’s tasting menu, priced at $35 per person/$45 with paired wines.  Desserts, overseen by DaSilva and pastry chef Jenny Rissone, are still in development.

This story was originally published October 11, 2010 at 1:10 AM.