fbpx

Delight in Culinary Excellence at Chef Tristen Epps’ Latest Venture: Ocean Social

The standout chef of Red Rooster fame unleashes his innovative kitchen talents at this seaside gem at Eden Roc.

It’s His Time: When Tristen Epps describes the experience at Ocean Social as poetic, it’s not because he’s about to launch into iambic pentameter. That said, there is rhyme and reason to the creative kitchen artistry that the director of culinary operations at Eden Roc brings to a restaurant that, for the first time, bears his name. It’s a much-deserved milestone for Epps on a culinary journey that’s taken him from McDonald’s and Applebee’s to the historic Greenbrier resort in West Virginia to working for esteemed chef Marcus Samuelsson in New York and at Red Rooster, the award-winning ode to comfort food in Overtown. The Afro-Caribbean style for which he’s known appears in dishes like the fish and grits (local black grouper ramps up this nod to his Red Rooster days), but that’s hardly the only multicultural note on a menu that can flip the script, in the most imaginative ways, when it comes to starters, shareables, surf and turf.

Up a Notch: Among the lessons that Epps learned from Samuelsson: Restaurants need a narrative. He didn’t want Ocean Social to be all things to all people, despite a luxury resort backdrop that draws guests from all over the world. The storylines here speak to cooking influences that not only represent Miami but that pull from Epps’ travels, his foodie obsessions—and even his co-workers. The lomo saltado (a stir fry, often with sirloin strips) that Epps’ Peruvian sous chef prepared during his job interview sparked one of the menu’s fire-to-table favorites. Epps and his team, always looking for ways to elevate, ditched the sirloin strips for certified angus short rib—braised for 36 hours. French fries were bounced, replaced by tiny umami potatoes, and the rice, instread of plain white, is simmered in butter and miso. “It’s an elegant version of lomo saltado that’s true to the Peruvian influence.”

Fish Tale: Epps calls the swordfish T-bone “a culmination of all my passions in a dish that represents this restaurant.” It’s also a little jab at the same-old, same-old steakhouse fare that frustrates him. Ocean Social takes a catch that most recalls steak and treats it like a piece of meat. Not only does the kitchen dry-age the swordfish, but, in honor of Miami’s Jewish community, it braises brisket and incorporates the meat’s juices into a wood-fired dish that also features Szechwan peppercorns. That’s not all. Instead of plating it with a traditional steak side, creamed spinach, Ocean Social places the smoky, charred swordfish atop creamed greens (kale, cabbage and collared greens). “We treat it like a dish you’d have in a steakhouse—but with more care and imagination.”

Switch It Up: Two more dishes play into the expect-the-unexpected thread. Among the social starers is ceviche, a staple at seaside restaurants in South Florida. But instead of dressing raw fish in citrus juices, Epps turned to the mushroom, which can have a texture similar to fish. The team added chili, lime, shiro dashi sauce and almonds (which pair well with mushrooms). The result is a full-blown vegan ceviche. On the turf side, the roasted heritage pork chop is a mirrored version of the swordfish strategy—a meat dish that’s smothered, not in classic brown gravy, but a bright red bisque-like seafood gravy with Alaskan king crab and lobster. The pork chop is meltingly tender on the inside with a skin that’s crackling crisp—so much so that Epps can hear the crunching sound when diners bite into it.

Slice is Right: The thought of mundane shrimp cocktail on the menu gnawed at Epps. So, he turned to the fried shrimp toast you see at Asian restaurants—and, naturally, spun it his way with Peruvian flavor (aji amarillo chili) and Chinese mustard to go with chunks of shrimp and a garlic honey drizzle. The result? “I was genuinely surprised, but it’s taken off,” Epps says. “It’s so fun to strive toward something and see where the potential can be.”

Contact: Eden Roc, 4525 Collins Ave., Miami Beach; 786.961.6043; edenrochotelmiami.com/dine/ocean-social

Photos courtesy of Ricardo Meija (RM Studio Corp)

You May Also Like
Truluck’s in Fort Lauderdale Introduces New Summer Cocktails and Bar Bites

The caviar and chive dip with housemade potato chips is a fan favorite.

Read More
Truluck’s in Fort Lauderdale
Fresh Menu Additions and New Cocktail Selections Debut at YOLO in Fort Lauderdale

The concept is led by The Restaurant People (TRP).

Read More
YOLO in Fort Lauderdale
Upscale Dining Excels at Verde Restaurant in the Perez Art Museum

Tucked away in the museum, the restaurant offers a menu full of organic ingredients.

Read More
Upscale Dining
Livia Bar & Grill Enhances Flagler Village’s Culinary Scene

Five things to know about the latest addition to the Fort Lauderdale food scene.

Read More
Livia Bar Grill
Other Posts
National Hotel in Miami Offers Exclusive Puppy Brunch 

A love for dogs and upscale dining join forces.

Read More
New Dining Hotspot, CATCH, Bringing Global Seafood Flavors to Miami Beach

The restaurant will also cater to private and semi-private events.

Read More
CATCH Miami Beach
Villa Azur: An Enchanting Dining Experience in Miami Beach

Once you enter Villa Azur in Miami Beach, an energetic and ethereal restaurant, you will be transported into a world where dining is not just about enjoying a meal. It’s

Read More
Villa Azur Miami
Lavish Dining and Succulent Dishes Meet at The Pelican Hotel

Chef Gio Sofia loves creating culinary delights.

Read More

Drew Limsky

Drew Limsky

Editor-in-Chief

BIOGRAPHY

Drew Limsky joined Lifestyle Media Group in August 2020 as Editor-in-Chief of South Florida Business & Wealth. His first issue of SFBW, October 2020, heralded a reimagined structure, with new content categories and a slew of fresh visual themes. “As sort of a cross between Forbes and Robb Report, with a dash of GQ and Vogue,” Limsky says, “SFBW reflects South Florida’s increasingly sophisticated and dynamic business and cultural landscape.”

Limsky, an avid traveler, swimmer and film buff who holds a law degree and Ph.D. from New York University, likes to say, “I’m a doctor, but I can’t operate—except on your brand.” He wrote his dissertation on the nonfiction work of Joan Didion. Prior to that, Limsky received his B.A. in English, summa cum laude, from Emory University and earned his M.A. in literature at American University in connection with a Masters Scholar Award fellowship.

Limsky came to SFBW at the apex of a storied career in journalism and publishing that includes six previous lead editorial roles, including for some of the world’s best-known brands. He served as global editor-in-chief of Lexus magazine, founding editor-in-chief of custom lifestyle magazines for Cadillac and Holland America Line, and was the founding editor-in-chief of Modern Luxury Interiors South Florida. He also was the executive editor for B2B magazines for Acura and Honda Financial Services, and he served as travel editor for Conde Nast. Magazines under Limsky’s editorship have garnered more than 75 industry awards.

He has also written for many of the country’s top newspapers and magazines, including The New York Times, Washington Post, Los Angeles Times, Miami Herald, Boston Globe, USA Today, Worth, Robb Report, Afar, Time Out New York, National Geographic Traveler, Men’s Journal, Ritz-Carlton, Elite Traveler, Florida Design, Metropolis and Architectural Digest Mexico. His other clients have included Four Seasons, Acqualina Resort & Residences, Yahoo!, American Airlines, Wynn, Douglas Elliman and Corcoran. As an adjunct assistant professor, Limsky has taught journalism, film and creative writing at the City University of New York, Pace University, American University and other colleges.