Oysters at Southport Raw Bar | Photograph courtesy of Southport
By Chef Dean Max
Sunset is my favorite time of the day, but more when I am in Cayman or the Bahamas and it's Kalik o'clock (as we call it).
But when I'm in Fort Lauderdale, 11pm is a great time of day for the kitchen. All the work is done and it's time to wind down with some of the guys and relax after a busy service.
Southport Raw Bar | Photograph courtesy of Dean Max
Southport Raw Bar | Photograph courtesy of Dean Max
It's usually at Southport which is very casual, on the water and fun to hang in the balmy breezes of the south. We eat simple things like oysters on the half shell, fish dip with pickled vegetables, pink shrimp with spices.
SOUTHPORT RAW BAR - 1536 Cordova Road, Fort Lauderdale, Florida 33316 | T: 954.525.2526 | www.southportrawbar.com
Chef Dean Max
Chef Dean Max at Southport Raw Bar | Photograph courtesy of Dean Max
Chef Dean Max is the president of DJM Restaurants, known for farm-to-table concepts and specializing in restaurant concept development and ongoing management. He launched 3030 Ocean restaurant created in the Harbor Beach Marriott Resort in Ft. Lauderdale, Florida, Latitude 41 in the Renaissance Columbus, Ohio, the Brasserie in Grand Cayman, AMP 150 in Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, his namesake restaurant, James Republic, in Long Beach California, and most recently at Pink Sands Resort in Harbor Island Bahamas. He has been nominated multiple times for the James Best Chef Award and is the author of the seafood cookbook called “A Life by the Sea.”
DJM RESTAURANTS - djmculinary.com
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