Burlock Coast, named after the burlock bag that sea captain and smuggler Bill McCoy invented to transport his iconic rum safely overseas during Prohibition, will be the hot Fort Lauderdale restaurant of the season when it opens its doors November 2015. Part of a multi-million dollar renovation, the restaurant will be located off the lobby, on the ground floor of The Ritz-Carlton, Fort Lauderdale, just steps from the Atlantic on A1A. When it premiers, diners and imbibers, locals and visitors can expect a gorgeous, rustic yet sophisticated space featuring an indoor/outdoor bar and a carefully-curated marketplace; resplendent with artisanal goods, from locally-baked breads and roasted coffees to packaged items spotlighting a number of ingredients or dishes on the restaurant’s menu. “Burlock Coast is designed to be more than a restaurant,” says hotel general manager Greg Cook. “It’s a morning time gathering spot. A watering hole. A marketplace with amazing packaged goods as well as prepared foods for those on-the-go. It’s a haven for rum lovers and, of course, a great spot for a business lunch with colleagues or a night out with friends or family.”
Relying heavily on the bounty of local farmers and fisherman, the menu will be executed by chef de cuisine Gavin Pera. “Smart sourcing is the key to any smart menu,” says Pera, who, previously to joining the Burlock Coast team worked at The Maritana Grille Loews Don Cesar as chef de cuisine. “With this menu, we wanted to source as much as possible from our local purveyors but take it one step further and partner with local artisans and give them an opportunity to spotlight the amazing things they’re doing.” To that end, breads by South Florida’s revered Zak the Baker will not only be part of Burlock Coast’s bread service but also for sale, fresh daily, in the marketplace. Panther Coffee devotees can get a hot cup to go or buy a bag of roasted beans for home brewing; beer aficionados will find a plethora of local brews on tap at the bar and charcuterie selections at both the restaurant and in the marketplace will feature items from Miami Smokers. “We have some truly talented people in South Florida producing delicious food and drink with passion and an attention to detail we admire,” Pera adds. “We love what they’re about and aim to do the same with what comes out of our kitchen and bar when Burlock Coast opens.”
Some of those finer details will come to the fore during meal service in the restaurant as Pera promises some unique tableside craft, including a fish n’ chips lunch plate lightly misted with house-made vinegar. “Nothing too showy,” he says. “A little flare goes a long way.”
The beverage program at Burlock Coast will include seven local beers on tap, a generous amount of beers by the bottle, and an array of wines, as well as a progressive cocktail program.
The cocktail program will embrace the restaurant’s historical touchstones and feature an extensive rum list heavy with French, Caribbean and Spanish selections. Part and parcel with some of Chef Pera’s tableside services, during dinner a rum cart will be on the move allowing diners the opportunity to build their own rum cocktail.
The space is currently under construction, but when considering its final look and feel, enthusiastic diners and Lauderdale’s cocktail set can expect a casual, yet sophisticated service style and setting from the oceanfront restaurant. Design elements will include repurposed goods, marble and copper finishes, and a tip of the hat to antiquity, with many cocktails served in hand-cut cocktail glasses, Julep and mule cups. Natural elements, bringing the outside in, will also be in play.
Burlock Coast is slated to open November 2015 at The Ritz-Carlton, Fort Lauderdale at
1 North Fort Lauderdale Beach Boulevard. Breakfast, lunch and dinner will be served daily.
Telephone: (954) 302-6460; www.burlockcoast.com
