Internationally Renowned And Critically Acclaimed Blue Door At Delano Gets Renamed, Redecorated And Re-conceptualized

The iconic Miami Beach landmark Delano has announced the re-conceptualizing of its signature restaurant now named Blue Door Fish. The new seafood centric restaurant offers a gorgeous renovated interior and an updated modern seafood-oriented menu -- perfect for today's more health savvy diner.


Riffing off the restaurant's original 'blue' concept, the d�cor shifts to silvery steel tones with bluish hues featuring metallic driftwood tables sans tablecloths in a nod to the surrounding waters. The main dining room is accented with a vintage Kalmar glass chandelier, comprised of 500 individual glass ball elements that hangs above the original Venetian mirrored table in the center of the room.


Delano, a world-class and self-contained destination, is proud to remain on the cusp of all trends in both the design and culinary worlds. While the name and menu might be changing, Blue Door Fish will continue to be a place for celebrities, tastemakers and the social elite to see and be seen.


Renowned Master Chef Claude Troisgros remains the culinary mastermind behind Blue Door Fish. Michelin Star recipients for over four decades, the Troisgros family tradition is now in its fourth generation with Thomas Troisgros joining his father to craft the new menu. The duo retained some of the restaurant's French-Brazilian classics such as Thon Thon, Crabavocat, Big Ravioli, (sustainable) Loup Cajou, Homard Banana and Boeuf Gorgonzola -- all Blue Door Best Sellers for 14 years, but has taken a more purist Mediterranean approach. The new menu will feature over 50 new items, primarily fish and shellfish, including classic fruit de mer by the piece, plateaus and sushi, as well as prime steaks, lamb and chicken. New menu options include Caramelized Octopus with garlic, shallots and Dijon mustard served with a black olive potato salad ($15); Scallops a la Plancha with brown butter sauce, garlic, lemon, parsley and pine nuts ($18); Tomato Four Ways served fresh, confit, sundried and sherried with fresh mozzarella & basil ($14); Yellowfin Tuna seared au poivre with truffled frites ($33); Red Snapper served grilled with an Antiboise sauce of tomato, black olives, capers, anchovy & basil, with bok choy with garlic chips ($28); Cobia seared with preserved lemon & fresh herbs olive oil and crushed potatoes ($28) and Shrimp over risotto with a saffron bouillabaisse-style sauce ($34), to name a few. All of the fish, shellfish, and meats are also available simply prepared "a la plancha" with a choice of sauces and the famous Blue Door weekend brunch menu will also be expanded with additional a-la-carte menu items.



Blue Door Fish is open for dinner from 7pm to 11:30pm daily, breakfast from 7am to 11:30pm and lunch from 11:30am to 4pm. Breakfast and lunch will continue to be served as part of Blue Door Breakfast and Plat Bleu Lunch, but will also feature selected items from Blue Door Fish. Blue Door Brunch is served Saturday and Sunday from 11am to 4pm. For reservations call 305.674.6400 or visit www.delano-hotel.com