1500°

1500° Review

Thanks to the superb vision and prowess of Executive Chef Paula DaSilva, 1500° launches the farm-to-table revolution into an entirely new dimension. The menu changes seasonally, many items daily, but a few staples remain over the passing months, including the mouthwatering, tender steaks broiled to perfection (at 1500°, natch), and the delicate Florida wahoo ceviche. All side dishes (you have a whopping 17 to choose from) are beyond robust in flavor and ingenuity—the Vidalia onion-and-potato gratin is an entire, mammoth sweet onion stuffed and baked with potatoes, cheese, cream, and grilled onions. The restaurant's interiors scream modern luxury, flaunting showroom elegance spiced with trendy design elements.