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Luxury on a Plate B y L i e s e l S c h m i d t
O ffering a sense of luxury unlike any in the local area, Sandestin’s new Hotel Effie is the soul of sophistication and class, and that feeling of re- finement naturally extends to their signature restaurant, Ovide. Featuring a menu created by Celebrity Chef Hugh Acheson, the food at Ovide clearly shows his love
and his creative desire to take these simple dishes to new heights. Ef- fies’s signature biscuits, collards, truffle creamed corn, and rice grits all testify to Southern heritage while at the same time making them something more refined. At Ovide, the menu is driven by a re- spect for sustainability, using sea- sonal ingredients that provide the highest level of flavor to create something truly remarkable. Naturally, the dessert menu is every bit as beautiful as one would expect from a restaurant as dedicated to excellence as Ovide. Favorites include decadent pecan pie, moist chocolate cornbread, and luscious crème brûlée. Executive Chef Lulu Dan- gerfield has been at Ovide for the past six months, ably leading the
Clockwise from top: Burrata Salad, Jumbo Lump Crab Toast, Eggs Benedict
Photos courtesy @ovidefl
of Southern Gulf fare, his flaw- less classic French technique, and a bold creativity that has been the hallmark of his long and storied career. Each dish reflects the standard of excel- lence that the Hotel Effie embodies, heightened with a passion for sustainability and seasonality that explodes with in- credible flavor unlike anything else that’s crossed your lips. Open since February 2021, the restaurant has proven to be the culinary gem in Effie’s crown, a hotel named for own-
er and developer Tom Becnel’s grandmother, Effie Burns. The picture of hospitality, Effie was a welcoming presence who made every guest feel like part of the fam- ily and lavished them with personal attention, always ready with a charming smile that put them immediately at ease. Ovide is an homage to her husband, the name- sake of the restaurant, and the perfect way to honor such an impressive man. An elegant culinary adventure for their guests, Ovide brings together classic Gulf Coast flavors and im- peccable classic French technique—both of which are especially important to Georgia native and James Beard Award-winner Chef Acheson, who is the culinary lead for Ovide. “The partnership between Hotel Effie and Chef Acheson to develop the culinary offerings of the hotel has brought both his team and his amazing skills to the table and bar top,” says Nogah Winfield, Assistant Director of Marketing at Hotel Effie. “We feel that all of this heightens the travel experience for hotel guests and take them on a culinary journey that they will never forget.” Serving every meal from breakfast to dinner, Ovide proves its range without ever missing a beat. From per- fectly cooked eggs—the true test of a chef ’s prowess—to pancakes and avocado toast, the morning menu is a beautiful array of dishes that proves the saying that breakfast is the most important meal of the day. Naturally,
staff under her to execute the menu to Chef Acheson’s exacting standards. A chef for ten years, Chef Lulu stud- ied culinary arts in Mexico before beginning the career that finally brought her to the Emerald Coast. Much like the hotel that surrounds it, the interior spaces of Ovide are a designer’s dream, featuring a dramatic floral art piece set into the trey ceiling overhead that brings together traditional botanicals with a modern application. Set amidst a stark black background that plays to the dark woodwork and furnishings, the ceiling artwork is almost unexpectedly feminine in an otherwise masculine space. In addition to the wow-worthy food and bar menus, Ovide also hosts something that one might not expect: live music. Featured every Sunday during brunch, local talent comes to entertain diners while they enjoy their meal. From unforgettable breakfasts to sophisticated dinners, Ovide is a taste of excellence—and a destination you won’t want to miss. Located at 1 Grand Sandestin Blvd., Miramar Beach, FL, US 32550. Open daily 7:00 a.m.- 2:00 p.m.; 5:00 p.m.- 10:00 p.m. for dinner. For more information, call (850) 351-3030 or visit hoteleffie.com.
lunch is more on the casual side, featuring sandwiches and salads as well as entrees and a selection of all-day breakfast items. Best sellers on the menu include the burrata salad, a fresh ball of soft burrata nestled in beautiful heirloom tomatoes and sweet peaches, drizzled with fresh basil oil vinaigrette. Cooked to perfection, the filet mignon is ten ounces of prime steak accompanied by whipped potato, shiitake mushroom jus, and maître d’hôtel butter. For seafood lovers, the pan roasted red snapper will quickly become a favorite, cooked in a Thai chili emulsion and served over pigeon peas and rice with charred bok choy. All of Chef Acheson’s creations are elevated takes on classics, displaying his respect for the roots of the region
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