As a beachfront city with the ocean running through various channels, Fort Lauderdale has no shortage of restaurants claiming to embrace the coastal lifestyle. But when Ocean Prime officially opened its doors at Las Olas Marina last spring, it wasn’t just riding the wave — it was creating a swell all its own.
Spanning two levels and 15,000 square feet of sleek indoor-outdoor space, Ocean Prime isn’t just another pretty waterfront face. It’s a full-bodied experience: refined yet inviting, polished without being pretentious, anchored in a culture that makes “Yes is the answer. What is the question?” a guiding principle.
Executive chef Charlie Tkacik, a Johnson & Wales alum who trained at Thomas Keller’s Per Se and helmed Ocean Prime kitchens in Boston and Dallas, now brings his talent to our city. “Culinary excellence isn’t just about technique,” Tkacik says. “It’s about telling a story through ingredients — and creating something unforgettable every single time.”
That storytelling starts with the Smoking Shellfish Tower, a multi-tiered display of oysters, shrimp, lobster and crab cascading over dry ice vapor. Then there’s the Chilean Sea Bass, perfectly pan-roasted and resting in a luxurious truffle vinaigrette, or the Filet Mignon, which requires no introduction other than: It’s done exactly right.
For sushi lovers, Ocean Prime delivers a creative and composed lineup, including the Prime Roll with tempura shrimp and beef carpaccio, and the Ocean Roll, a celebration of tuna, salmon and hamachi. But the showstopper? That would be the Ten Layer Carrot Cake, a skyscraper of sweetness stacked high with cream cheese icing and pineapple syrup.
Of course, no Ocean Prime experience is complete without a cocktail that doubles as entertainment. The Berries & Bubbles, a favorite among regulars, arrives with a plume of dry ice smoke. Craving more fire than fizz? Try the Smoked, a charred cherrywood–infused whiskey cocktail.
The vibe is coastal elegance on another level. Nautical interior design features a modern twist: Think dark woods, warm lighting and ash wood light fixtures hand-sculpted to resemble musical notes or sailboats, depending on your angle. Outdoor terraces on both floors offer unobstructed views of docked yachts and passing boats. With half of the restaurant’s 400 seats open air, it’s the kind of place where arriving by boat isn’t just allowed — it’s expected.
General manager Jason Brown, who’s been with Cameron Mitchell Restaurants since 2007, is as passionate about people as he is about food. “Award-winning dining, exceptional hospitality and stunning views are all in store at Ocean Prime Fort Lauderdale,” says Brown. “We want our guests to feel welcomed, cared for and wowed from start to finish.”
Whether you’re celebrating a special occasion or just popping in for a cocktail and the view, Ocean Prime will raise the bar on what Fort Lauderdale’s waterfront dining can be.
The Dish: Carrot Cake
Ingredients:
For the cake
- 4 ½ cups sugar
- 2 ¼ cups corn or vegetable oil
- 8 eggs
- 1 ½ Tbsp pure vanilla extract
- 6 oz coconut, finely shredded
- 7 oz pineapple, crushed
- 2 ½ cups carrot puree
- 5 cups all-purpose flour
- 1/2 Tbsp kosher salt
- 1 ½ Tbsp baking soda
- 1 ½ Tbsp cinnamon
For the icing
- 12 oz or 3 sticks butter
- 2.5 cups powdered sugar
- 30 oz cream cheese
- 1 ½ Tbsp vanilla extract
- 2 Tbsp lemon juice
Method:
For the cake
1. Place whole carrots in a large saucepan with water, bring to a boil and cook until very soft.
2. Drain and reserve some of the cooking liquid. Puree carrots in food processor using reserved liquid as needed. Refrigerate. Puree must be cold before using.
3. Place the coconut in food processor and pulse until fine.
4. Place drained pineapple in food processor and blend until fine (no large chunks).
5. Prepare ten 13×9 rectangular baking pans with pan spray and line them with parchment paper. Spray pans a second time.
6. Mix sugar and oil together, then whisk in eggs. Whisk in puree, extract, pineapple and coconut.
7. In another bowl, mix the flour, salt, baking soda and cinnamon. Gently fold into the first mixture. Mix until smooth but not for an extended period of time.
8. Place ¾ pound (or about one heaping cup) of batter on each prepared pan, spreading out to an even layer with an offset cake spatula.
9. Bake in 350-degree oven for seven minutes, rotate and cook another 5–7 minutes or until edges pull away from the sides of the pans and cake springs back to the touch in the center.
10. Cool to room temperature.
Note: The cake is easier to build if you refrigerate or freeze layers overnight.
For the icing
1. Using the paddle attachment on a mixer, cream the butter until pale yellow.
2. Add the powdered sugar to the butter, two pounds at a time, until it releases from the sides of the bowl. Scrape down sides and paddle.
3. Add cream cheese and beat until smooth and fully incorporated.
4. Add lemon juice and vanilla. Mix just until incorporated.
Assembly:
1. Place first layer on a cardboard cake rectangle or a serving platter.
2. Top with about ¾ cups of icing and spread evenly with an offset cake spatula.
3. Top with second layer and repeat until all ten layers are completed. Press each layer slightly to ensure the entire cake is evened out before adding icing.
4. For the top layer, use a full cup or more of icing.
5. Place cake in refrigerator for 3–4 hours for icing to set.
6. Remove from freezer and trim edges to get a clean edge.
7. Mark cake into 12 squares approximately 2 3/4″ × 2 3/4″. Then cut cake.
8. Serve, or wrap cut edges of cake with plastic wrap if planning to refrigerate.
Note: If the cake is soft, you can build five layers and freeze for 30 minutes. Then build the remaining layers and freeze for 30 minutes.
