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Sun Times Feature Story

Point Royal is Chef/Owner Geoffrey Zakarian's own culinary paradise

Hollywood - If you are a “foodie” and watch all the cooking shows on television, the name Geoffrey Zakarian brings a smile to your face.

Certainly one of the premier chefs and restaurateurs of the culinary world over the past 30 years, Zakarian has made his mark as an accomplished chef, host and culinary consultant. He has presided over some of the country’s top kitchens, traveling the world for new inspiration to marry with his classical training and techniques in a lifelong effort to deliver paramount hospitality experiences.

Zakarian's rise to culinary prominence began at Le Cirque, where he first worked in a professional kitchen. In five years, he worked his way up from Pastry Sous to Chef to Chef de Cuisine under Chef Alain Sailhac. During these formative years, Zakarian staged at places such as Arpège and Au Quai des Ormes in Paris, Auberge de l'Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon. In 1987, Zakarian took his first turn as Executive Chef at the legendary 21Club. In 1988, he became the Executive Chef of 44 at the Royalton Hotel, before opening the Blue Door at the Delano Hotel in Miami in 1995. In 1997, Zakarian became Executive Chef of Patroon.

His career has continued to rise - and with more exposure on several TV shows, and other events he is always eager to attend, Zakarian is indeed and icon.

Recently, GZ, as he is called by millions and those close to him, has brought his impressive world of food and drink to the Diplomat Resort - with the opening of Point Royal, a Coastal American restaurant and bar. In keeping with his reputation for producing some of the country’s most relevant restaurants, Zakarian created a facility that features a seaside restaurant.

The indoor-outdoor venue features the property’s only raw bar and a menu featuring the full gamete of his
Coastal American cuisine.

Complimented by a center bar focused on fresh juice based cocktails and the largest wine list on property, Point Royal delivers a lively bustling environment and is open for breakfast, lunch and dinner daily.

Point Royal's palette is a mix of golden yellows, warm whites, and soft blue tones punctuated by natural American white oak millwork and flooring. With thirty foot ceilings, the dining room is anchored by a series of custom lighting that illuminates the space with colorful
warmth, as well as slowly turning wood fans and woven window treatments, evoking a relaxed but tailored Cuban atmosphere. Large palms and tropical plants are mixed into the space.

The Raw Bar includes custom cement tile and chalkboard signage for the ever-changing fresh fish menu. The Private Dining Room is intimately lined with warm tropical leaf wallpaper, while the bathrooms have a playful flamingo wallpaper covering all walls, with custom brass lighting

Outside, the seating is a mix of custom chairs and benches, varied in color with natural steel and woven materials, grounded by a fireplace surrounded in brightly colored patterned tile.

The capacity of the restaurant includes 220 interior seats and another 156 outdoors. The bar seats 20; Raw Bar has 8 seats and the Private Dining Room features 16 seats.

As the decor is certainly one-of-a-kind, the menu is also an elite array of the regions bounty of the ocean, featuring Signature Dishes Raw Bar such as:
• The Point Royal Seafood Tower – 12 Oysters, 12 Clams, Stone Crab Claws, 6 Cold Poached Prawns, Yellowfin Tuna Tartare, Whole Cold Poached Lobster, Alaskan and King Crab Legs.

• Marinated Bay Scallop with Cilantro Aioli, Melon Broth.

• Hamachi Crudo with Cranberry Relish, Cucumbers, Fuji Apples and Crispy Shallots.

• Colorado Lamb Tartare with Labne, Harissa and Rye Bread.

• Yellowfin Tuna Tartare with Avocado, Chili-Sesame Seed Vinaigrette
Small Plates & Bites.

• Crispy Oysters with Dill Pickles & White Barbecue.

• Braised Mussels with Kaffir Lime, Ginger, Coconut-Curry Broth.

Salads and fresh seafood also highlight an extensive and pleasing menu.
A refreshing Swank Farm Baby Gem Caesar salad with Parmigiano Reggiano, Hand Torn Croutons and White Anchovy is already a favorite. So is the GZ Butter Poached Lobster Roll with Coleman’s Mustard & Bibb Lettuce.

From Pomegranate Glazed Short Rib with Watercress & Heirloom Carrot Salad and Swank Farms Pickled Vegetables to The Point Royal Ugly Burger with a Dry-Aged Double Patty, Bread & Butter Pickles, Aged American Cheese and Remoulade, the choices are endless and delicious.

How about a whole Florida Snapper with a side of mouth-watering Crispy Brussels Sprouts with Mustard Crème Fraiche and Green Apple.

GZ and his great team have also created desserts that are amazing, and play right into the tropical atmosphere - with Key Lime Pie Pavlova with Crispy Meringue, Key Lime Curd and a Graham Cracker. Crumble. What about a Chocolate Budino with Dark Chocolate, Hazelnut Praline and Coco Nib?

If you just want to come and kick back and enjoy the entire experience, your Signature Cocktails and Frozen Drinks await. The popular Hurricane Crush is a blend of Diplomatico Rum, Lemon Juice, Passion Fruit Puree, Demerara Sugar Syrup, House-Made Grenadine Syrup, Smith & Cross Rum Float. The Fresh Cuban Piña Colada is all about Havana Club 3-Year Rum, Fresh Shredded Coconut, Fresh Pineapple Juice, Half-and-Half Milk, Cane Sugar Simple Syrup, Vanilla Extract, Luxardo Marachino Cherries and a Pineapple Wedge.

If you are searching for a true dining experience that you will talk about until the next time you go, Point Royal and Geoffrey Zakarian have a winner - in “paradise.”

Point Royal
The Diplomat Beach Resort
3555 S. Ocean Drive
Hollywood, FL 33019
Social Media @PointRoyalFL

Hours of Operation Breakfast:
Every Day: 6:30 AM - 11:30 AM - Brunch – Sunday: 7:30 AM - 1:30 PM -
Dinner – Sun-Thurs: 5:30 PM – 10:00 PM. Fri-Sat: 5:30 – 11:00 PM

Parking Complimentary parking for guests who dine at Point Royal