5300 Chophouse

Description:

• To reach the top, it often takes many masters: MMA dudes need double-digit coaches from different disciplines, and Julia Stiles studied ballet and hip-hop. For a chef that took a similar approach, 5300 Chophouse. Housed in The Blue Hotel (spitting-distance from Doral's Blue Monster golf course) and run by a chef who gained knowledge everywhere from childhood "lunch dates" with grandma, to Nobu, to NYC heavyweights Spice Market and Gramercy Tavern, to a turn on Hell's Kitchen, 5300 makes protein the star while adding a dynamic array of supporting sauces from said influences, thankfully, none of which taste like a British prick. The dinner menu includes pan-seared diver scallops with bacon and truffled corn chowder; Florida-based catch-o'-the-day with coconut saffron broth, melted leeks, and spiced lemongrass/tomato chutney; truffle mac & cheese w/ homemade orecchiette pastas; and chipotle-braised pork shank from the Kurobuta breed (the Kobe of pigs, they were once asked by the Shaq of pigs how their curly tails tasted). An impressive power-lunch menu includes the "Chophouse Burger" w/ pepper jack, thick-cut applewood-smoked bacon, and caramelized Vidalias on a sesame brioche roll; an herb-braised pork belly sandwich with a jalapeño aioli on toasted rosemary focaccia; and scallop ceviche with tomato, more caramelized Vidalias, and jalapeño, resting on Himalayan rock salt, the only type strong enough to rim the glass of a true Sherparita. 5300's also offering personal cooking lessons from the Chophouse culinary team, and private chef dining experiences in one of The Blue's suites, where you can flip on the tube -- because the perfect meal requires celebrating two styles, too-gluttonous-for-public eating, and Julia.Housed in The Blue Hotel (spitting-distance from Doral's Blue Monster golf course) and run by a chef who gained knowledge everywhere from childhood "lunch dates" with grandma, to Nobu, to NYC heavyweights Spice Market and Gramercy Tavern, to a turn on Hell's Kitchen, 5300 makes protein the star while adding a dynamic array of supporting sauces from said influences, thankfully, none of which taste like a British prick. The dinner menu includes pan-seared diver scallops with bacon and truffled corn chowder; Florida-based catch-o'-the-day with coconut saffron broth, melted leeks, and spiced lemongrass/tomato chutney; truffle mac & cheese w/ homemade orecchiette pastas; and chipotle-braised pork shank from the Kurobuta breed (the Kobe of pigs, they were once asked by the Shaq of pigs how their curly tails tasted). An impressive power-lunch menu includes the "Chophouse Burger" w/ pepper jack, thick-cut applewood-smoked bacon, and caramelized Vidalias on a sesame brioche roll; an herb-braised pork belly sandwich with a jalapeño aioli on toasted rosemary focaccia; and scallop ceviche with tomato, more caramelized Vidalias, and jalapeño, resting on Himalayan rock salt, the only type strong enough to rim the glass of a true Sherparita. 5300's also offering personal cooking lessons from the Chophouse culinary team, and private chef dining experiences in one of The Blue's suites, where you can flip on the tube -- because the perfect meal requires celebrating two styles, too-gluttonous-for-public eating, and Julia.
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