The Diplomat Beach Resort in Hollywood, Florida, has been entertaining sun-seekers, families, celebs, and business travelers since 1958. The 1,000-room resort, which includes two pools with cabanas, oceanfront water rentals, a full-service spa, a kids' club, a private marina, conference rooms, and water taxis for exploring Miami and beyond, is currently undergoing a $100 million transformation.
A large part of that transformation includes a new slate of restaurants, conceptualized and revamped in partnership with Howard Wein Hospitality. Over the next year, the new Diplomat Restaurant Group will roll out openings from Geoffrey Zakarian, Michael Schulson, and Sue Torres. Already, the property has unveiled Bristol’s Burgers and Portico Beer & Wine Garden. Both outposts feature casual atmospheres and well-crafted food and drinks. They are located across the street from the main property at the Diplomat Landing on the beautiful Intracoastal Waterway, ensuring magnificent views day or night.
The next to open was Diplomat Prime, a luxury boutique steakhouse from executive chef Nicolay Adinaguev. A Fort Lauderdale native, Adinaguev earned his stripes at Stephen Starr’s Steak954, inside The W Hotel, and then at Starr’s Verde, inside Miami’s Perez Art Museum.
Though closer to Miami Beach, the restaurant feels more Palm Beach in a "ready to accommodate you with comfy chairs and excellent service" way. The 108-seat restaurant delivers a menu of prime beef, seasonally driven seafood dishes, and a classic cocktail program led by industry veteran Willy Shine. The extensive wine list, bar menu, and after-dinner drinks include well-executed traditional winners like the Manhattan and the Ol Fashioned.
Standout starters include the hamachi crudo with avo mousse, pickled radish, scallion, and ají limo; the octopus with edamame hummus, black olive, French feta, and daikon radish; and, of course, the raw bar. If it's Florida stone crab season (November through April), don't miss out on those crustaceans. All of the steaks are aged in house and cooked to perfection. This is clearly a chef who knows his meats. The toppings or “additions” are a personal choice; many steak-lovers prefer their beef unadorned but these add a black truffle or blue cheese twist.
As for the “not steaks,” the local black grouper with rainbow Swiss chard, fennel, and apple is the way to go. Sides in steakhouses have come a long way since sour cream with a side of spinach, and these are no exception. The velvety, flavorful truffle whipped potatoes are ones not to miss.
After this first foray, we can’t wait to return to sample the rest of the dining renovations at this waterfront resort.