Brrrr….. Do you feel the chill? As hot as it is in South Florida these days, there’s a bit of a breeze right on Las Olas Boulevard. And it’s happening at Tundra.
The brainchild of Chef David Berman and Alex Podolny, Tundra is touted as “the nation’s first ice art-infused restaurant concept.” Ice sculptures dot the indoor seating area, you can get your food served on plates made completely of ice, and even shot glasses are 100 percent ice.
It’s a pretty cool concept. I went last Thursday to dine there, and here’s my cheat sheet for you:
- You don’t need to bring a winter coat to dine there. Tundra isn’t like those freezing cold ice restaurants like Chillout in the Middle East or the Ice Hotel in Sweden. Instead, it’s perfectly room-temperature ambience that you’d expect in any Fort Lauderdale restaurant.
- Order the fried goat cheese with mango salsa. Don’t ask questions. Just do it. You won’t regret it.
- The menu is “globally inspired,” so expect a wide range of foods, from ceviche to Kobe beef meatballs and more.
- If you go there expecting an “ice” concept, you’ll leave more concentrated on the food concept. Like every good restaurant, food is the number one priority at Tundra. The gimmicky concept is one thing, but more importantly, Chef Berman and his team do a damn good job of making food exciting, tasty and flavorful.