Fort Lauderdale Oceanfront Restaurant, DUNE, Now Open On Ocean Boulevard
Auberge Beach Residences & Spa officially opened its new indoor-outdoor restaurant and bar, Dune, at its luxury Ocean Boulevard resort in Fort Lauderdale on Nov. 30. This is the first restaurant on the East Coast for the world-class hospitality brand, which was also responsible for opening the esteemed Auberge du Soleil, Napa Valley’s Michelin-starred restaurant.
“We created DUNE to be a casual contemporary restaurant where guests will want to return to again and again,” said Craig Reid, CEO of Auberge Resorts Collection, in a press release. “Our location right on the beach is warm and welcoming…we’re excited to welcome our first guests and be a part of the vibrant Fort Lauderdale community.”
New York firm Meyer Davis designed the restaurant. The press release said, “The natural light-filled dining room incorporates the firm’s signature minimalist approach with mid-century warmth, pale ocean hues, hand-carved woods, soft leathers, marble touches, handmade tiles, billowing curtains and tropical plants, all framing striking Atlantic Ocean views.”
Other special touches? The dining venue offers three ocean view, private dining rooms for groups, and it features a wine tasting room that 16 guests can also enjoy dining in. Its beverage program includes hand-selected wines from Northern California in a tribute to the resort’s origins in Napa Valley. It also has a glass-enclosed wine cellar with over 600 upscale selections for guests to choose from, adding the perfect touch to any fine dining experience.
Dune’s executive chef, Edgar Beas, is renowned for having used local and sustainable ingredients at Rosewood Inn of the Anasazi, where he was executive chef in Santa Fe, N.M. He offers a special menu that was influenced by the restaurant’s seaside residence.
The Raw section of Dune’s menu includes a variety of fresh seafood dishes, such as shrimp cocktails with avocado, cucumber and tomato, seared day-boat scallops and freshly shucked West and East Coast oysters.
Menu items include grilled specialties that are made in the kitchen’s charcoal-burning Josper oven, which creates juicy and charred meats at a higher temperature than traditional grills. Items include pan-roasted wild salmon with melted leek, braised Tuscan kale, apple soubise and pickled mustard seed; grilled prime steak with haystack potatoes, chimichurri aioli and cipollini jus; and whole roasted branzino with charred lemon, heart of palm and house-made vadouvan sauce.
Dinner at Dune is served daily from 5 p.m. to 10 p.m., and lunch and brunch are set to debut in 2019.
Dune is developed by The Related Group, Fortune International Group, Fairwinds Group and Auberge Resorts Collection, which manage all aspects of the property.
For more information, visit dunefl.com.
2200 N. Ocean Blvd., Fort Lauderdale; 754-900-4059; dunefl.com
Photos courtesy of Auberge Beach Residences & Spa
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