Chef Douglas Rodriguez Brings His Nuevo Latino Cuisine To The Sea With De Rodriguez Ocean

MIAMI With his trademark Nuevo Latino cuisine

, James Beard Award Winning Chef Douglas Rodriguez is taking his talents to the sea with his latest venture, a seafood concept restaurant called De Rodriguez Ocean. Opening this September in Miami Beachs elite South of Fifth neighborhood, De Rodriguez Ocean will boast bold flavors running the gamut with signature ceviches, a spectacular raw bar, and sustainable seafood.

Supporting the sustainable seafood movement, Chef Rodriguez is striving to provide diners with responsible seafood options that will help to ensure seafood is available for future generations. At De Rodriguez Ocean, seafood will be supplied by environmentally responsible fisherman and fish farms. If we choose to do business with environmentally friendly purveyors, we increase the demand for sustainable providers and eliminate overfishing and exploitation of natural resources explained Rodriguez. A substantial amount of product will be supplied by Floridas Finest Seafood Company, which prides itself on offering a variety of top quality, fresh wild caught fish caught by small independent fishermen and the responsible aquacultural farm. There are very few restaurants in South Florida, let alone Miami, that strive for sustainability, stated Cindy Greer, the National Sales Director for Floridas Finest Seafood. Its really refreshing to see Chef Rodriguez supporting artesian farmers and local fisherman producing the highest quality organic or farm-raised product, in order to create decadent meals highlighting the areas prized resources she continued.

A whopping 15 of Rodriguezs progressive ceviches will be available including Wahoo and Dorado marinated in key lime juice. The extensive raw bar will boast an abundance of fresh oysters and shellfish like organic Scottish salmon and farm-raised Tambour Rouge, a silver-skinned African fish. Diners will be able to sample some of the finest fish from all corners of the world. Chef Rodriguez will also highlight local and seasonal delicacies like Florida Stone Crab. Guests will be able to choose from a variety of preparations of their chosen ocean delicacy, from simply grilled or roasted bringing out clean flavors to more intricate dishes such as Lobster Pastel de Choclo, a Chilean sweet corn crusted pot pie with mushrooms and peas. As with his flagship De Rodriguez Cuba at the Hotel Astor, De Rodriguez Ocean will infuse traditional Cuban flavors and techniques with his trademark, Nuevo Latino twist.

The De Rodriguez experience would not be complete without ending the meal on a sweet note with one of Pastry Chef Jose Luis Floress delectable desserts. At De Rodriguez Ocean, Chef Flores brings his Latin flair with inventive treats like Dulce de Leche Crepes and Frozen Mint Parfait.

RKIT Designs was compelled to take inspiration from natural sea elements as well as Chef Rodriguezs Latin ceviche concept. The tropical, fresh flavors of the ceviches create a sense of island living, so RKIT chose to incorporate key tropical elements to evoke a warm yet seductive feel. Interior and exterior landscaping lends to a lush environment that blurs the restaurants indoor and outdoor spaces. The pattern of a school of fish inspired RKIT Designs to create a screen over an aluminum faade, making for a second skin, while 1920s Latin, hand-carved wooden mermaid sculptures adorn the room and warn off unwanted spirits. To seduce guests, reclaimed wood was repurposed for ceilings. cork walls were put in place, and subtle amber lighting was used to warm the 175 person eatery.

Located at 101 Ocean Drive, De Rodriguez Ocean will open at the Hilton Bentley Hotel this September and will be open seven days a week, from 6:00 pm 11:00 pm Sunday - Thursday, and 6:00 pm 1:00 am Friday Saturday. De Rodriguez Ocean will have one of the hottest tickets in town when they host the Harpers Bazaar and Willow Hotel Art Basel party. To learn more visit www.derodriguezgroup.com. For reservations call (305)673-3763.

About DeRodriguez Group

The Godfather of Nuevo Latino Cuisine, Chef Douglas Rodriguez is a pioneer in the culinary world with a number of award-winning restaurants, best-selling cookbooks, and television appearances under his belt. With each of his eateries, Rodriguez incorporates his highly regarded Nuevo Latino cuisine, while giving it a new twist. At Alma de Cuba in Philadelphia Rodriguez offers pure Latin-fusion cuisine while at Ola in Miami Beach the cuisine is a combination of Pan Latin, Spanish and Caribbean flavors. Most recently, Rodriguez returned to his roots with De Rodriguez Cuba at The Hotel Astor offering an unparallel Cuban experience - combining elements of old school Havana with new age techniques. With De Rodriguez Ocean at The Hilton Bentley Chef Douglas will use his Nuevo Latino techniques and ingredients to highlight the freshest of seafood. For more information on Douglas Rodriguez Restaurants visit www.chefdouglasrodriguez.com.

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Media Contact:

Megan Palmer

AMG PRWorks

megan@amgwagency.com

305.856.8004 x304

by: Megan Palmer

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