It’s an age-old Miami conundrum: so much ocean, so little oceanfront restaurants from which to enjoy it. But that’s where the beachy restaurant at the Eden Roc Miami Beach resort hits that magical sweet spot—its perch above the Miami Beach dunes offers unrestricted views of the sea and sky along with a casual come-as-you-are vibe. And what was once Malibu Farm is now Ocean Social, a coastal dining spot with an approachable menu of crowd-pleasing dishes. The wood-fired oven plays a starring role here, giving gourmet pizzas their chewy, nicely-charred crust and cooking fresh fish and steaks to a rustic, caramelized finish.
The large communal tables made of rough-hewn wood and whitewashed banquettes are 100-percent Cali-inspired, upscale beach-shack style.
The mostly-outdoors restaurant does include a bright and airy indoor dining room, but let’s be honest: you’re coming here for a table on the vast oceanfront deck, nicely shielded from wind and rain by a retractable roof and clear curtains if the weather takes a turn. But on clear days the atmosphere here is all sunshine, clear blue skies and front-row vistas of Miami’s iconic lifeguard stands and crashing waves. The large communal tables made of rough-hewn wood and whitewashed banquettes are 100-percent Cali-inspired, upscale beach-shack style and make for a great spot for a family celebration or girls brunch (keep the frosé flowing, please).
The menu retains a few holdovers from its former incarnation, including the wildly-popular avocado pizza with jalapeño ricotta, agave, cilantro and lime, along with fish tacos and a classic burger. Don’t sleep on the roasted carrots with minted yogurt and pistachios or the burrata with toasted sourdough and marinated tomatoes. New additions range from a lobster pizza made with poached lobster, tarragon and Calabrian peppers to a whole-roasted branzino and an Amish chicken with lemon bomba rice, broccolini and garlic confit. Brunch is a big attraction here too, with Liege waffles made from a pearl sugar batter that takes over two days to make, and a chia seed pudding, crafted with fresh coconut and served in the half-shell of the fruit.