A glamorous Sunday night dinner at DUNE inside the elegant Auberge Resort in Fort Lauderdale. Talk about location, location, location….
I wasn’t starring in a big budget Hollywood romance, but when I walked into DUNE Fort Lauderdale, it sure felt that way. Candles & moody lighting decorated a long pathway leading to the seaside restaurant — which was already glowing in the late-day sun. Ahhh, beach beauty…
That’s exactly what DUNE is. The chic eatery, decorated in soft creams & natural wood decor with green plants spread about, is smack-dab in front of the Atlantic ocean, yet somehow, still manages to feel like an island oasis; one you’ll want to explore and who isn’t up for an adventure like that ?
The restaurant, which describes its fare as “upscale, but never fussy,” is helmed by Executive Chef Edgar Beas and despite never tasting his food before my night at DUNE, I was already a huge fan. Before making his way to South Florida, the award-winning Chef was working in my hometown of Santa Fe manning the kitchen at the famed Anasazi Restaurant inside Rosewood Inn Of The Anasazi. If you know anything about the southwest dining scene, it’s a world-class hot spot known for sourcing local ingredients…
Which, by the way, DUNE is doing, too. The oceanfront eatery features local seafood & farm-to-table organic ingredients and their craft cocktails are Florida- inspired. My first #Spotlight spirit was the “SoFLO Spritz” (said in my best Long Island accent,) made with brut sparkling wine, apérol, seasonal fruit puree & orange bitters. It was #crisp #colorful & #yummy. 🍹
I’d walk 25 miles for the “24th Mile,” because it’s strong AND flavorful. Mama likes anything that’ll grow hair on the chest; I guess it’s the ranch girl in me. The cool cocktail is whipped up with tequila, orange liquor, basil, saffron and freshly squeezed lemon & lime juices. The kicker? It’s rimmed with an amazing Himalayan Pink Salt.
If you’re more of a vino drinker, celebrate DUNE’s homage to Auberge’s Napa Valley roots with its extensive wine list, which is awe-inspiring, to say the least. The Auberge du Soliel in Rutherford, California boasts an impressive 15,000 bottle wine cellar. In other words: at DUNE, you’re in good hands if you’re an oenophile. 🍷👊.
No matter what you’re drinking, the extra-fresh “YellowFin Tuna Crudo” is a good way to start your meal (mixed with pomelo, mango, avocado and mustard oil.) More of a mozzarella lover? DUNE’s “Burrata” is amazeballs and served with the most succulent side of eggplant caponata.
Because seafood is a highlight on the menu, I decided to try two main fish dishes: Swordfish & Bronzino. Both were different, yet incredibly flavorful. The “Whole Roasted Bronzino” was charred with lemon, speckled with hearts of palm and cooked in a mouthwatering Vaduovan sauce (think Indian curry.) The “Blackened Swordfish” was my favorite, though, because of the drool-worthy herbs and spices used in the blackening process. It’s plated on a petite bed of red quinoa with salsify purée and mushroom conserva. Hmmm…
A warm latte with some “Coconut Pudding” with strawberry granita, marcano crumble & passion fruit never hurt nobody. Definitely a decadent ending to a delicious dinner. I’ve heard DUNE described as “casual & contemporary” by other writers, but my take is a bit more romantic. It’s a little slice of heaven with a gorgeous view and a beach-y attitude, not to mention its divine food, that’s why it’s one of my #FavoriteThings.
DUNE
inside Auberge Resorts Collection
2200 North Ocean Boulevard
Fort Lauderdale, Florida 33305
Monday-Sunday 4-10 P.M.
Be Social:
FB: @DuneFortLauderdale
IG: @dunefortlauderdale
blue lace dress @asos_us
clutch: @stevemadden
earrings: @baublebar
rings @pandora at Brickell City Center
Make-up: Tabitha Rey @makeupbytabs
Hair: Jess Stuver www.zenzensalon.com
Digital Editor: Jessie Neft-Swinger
Editor: Matthew “Drool-Worthy” Auerbach