A crisp white interior is interrupted by shades of green from potted succulents displayed along bookshelves. Waiters swarm to drape napkins across the laps of guests and suggest locally sourced dishes to pair with fine wines.
DUNE at Auberge Beach opened along north Fort Lauderdale beach in late 2018 as part of the Auberge Resort Collection, a company that originates from Napa Valley—hence the restaurant's impressive wine offerings. The hospitality brand expanded from its Michelin-starred Auberge du Soleil concept in California to Aspen, Fiji, Mexico and now, South Florida.
The Auberge Beach residences and spa, which cradle the restaurant, broke ground in Fort Lauderdale back in 2015. The property quickly secured prominent buyers including Miami Dolphins legend Dan Marino, and it made a Broward County record for the most expensive condo transaction at $8.9 million.
Of course, the property owners and locals alike would need a space to dine. Enter DUNE, a bar and restaurant with beachfront views and cuisine prepped by executive chef Edgar Beas.
Make a reservation with the friend who doesn't mind sharing—it's the best way to experience a menu rich in land and sea offerings. The Yellowfin Tuna Crudo is a colorful dish of pomelo, mango and avocado drizzled with a mustard oil; the Grouper Ceviche bathes in leche de tigre and is garnished with a plantain chip; and the Octopus a la Plancha sits on a bed of sofrito, patatas bravas and green onion.
The menu is friendly to gluten, dairy, nut, shellfish and soy dietary restrictions, and it includes options for vegans.
That's the Spirit
Nearly 50 percent of the wine selection at DUNE comes from Napa Valley and then expands its reach to other prized wine regions such as Mendoza and Tuscany. Sommelier Zachary Dortenzio says that when it comes to pairing, he suggests a Blanc de Blanc from Schramsberg for enjoying lighter dishes. And to wash down dessert, he opts for the late harvest Riesling from Bee Hunter Winery.
“This wine has beautiful notes of honey roasted hazelnuts, ripe apricot and a long floral finish, making it the perfect selection for decadent desserts,” he says.
Pastries on Par
Executive pastry chef Audrey Scheib knows guests will eat with their eyes first. She also meets the challenge of following up a savory meal with equally tasty and elevated desserts. Her Coconut Pudding of strawberry granita, Marcona crumble and passion fruit arrives looking like art, while the Key Lime Pie Pop of meringue and graham cracker crumble conjures childhood memories. Scheib also offers gluten-free, dairy-free and nut-free options so there's no reason to skip the sweets.
DUNE at Auberge Beach, 2200 N. Ocean Blvd., Fort Lauderdale / 754.900.4059 / dunefl.com