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la marea (literally, ebb and flow of the waves in italian), a new restaurant at the tides hotel south beach will be open just in time for the actual high tide.
diners experience the pull of the new resto, redesigned by west coast visionary kelly wearstler, from the lobby onwards. oceanic touches include bleached wood chairs, oversize faux-tortoise shells, polished ship's brass, and carved rope patterns. humidity-sapped passersby can get quenched at the coral bar or at a terrace and open-air lounge.
but it's executive chef pietro rota's sea-worthy fare that'll float this boat: like florida black grouper steamed in papillote with crushed tomatoes, basil and organic vegetables. or littleneck clams with chorizo, basil, chilies and garlic. how about fettuccine with maine lobster, mint, pepperoncini, and cream. and his beloved dover sole, filleted tableside and napped with a piquant butter?
it seems the iconic deco hotel might finally have a restaurant worth its salt.
la marea
at the tides south beach
opens may 30
1220 ocean drive
south beach
305.604.5070
www.tidessouthbeach.com
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