In case anyone was not aware, California is not the only state to lay claim to the infamous city name. That’s right, good ole Hollywood, Florida nestled between Miami and Ft. Lauderdale may be the lesser-known namesake (and I’m sure there are others), but it is certainly growing in popularity among Floridians. One weekend trip to check out the neighborhoods found us once again deflated in the housing market. But on the other hand, very impressed with the waterfront dining options.
GG’s Waterfront was the pick for a late afternoon lunch, that made it in time for the Sunday-only brunch menu too. Both menus are bright, full of locally sourced seafood, a raw bar, and some innovative takes on what you’d expect to see at a seaside restaurant.
The entire vibe and ambiance are great too. A bit of elegance, some rustic maritime touches, and a dockside promenade and bar make for an enjoyable spot all around. So much so that in the 50s and 60s it was the famous Rat Pack hangout of Frank Sinatra and his buddies. Iconic!
To the foods: starting with the Pow! Pow! Shrimp. Shrimp, sweet and spicy chili sauce, with an Asian slaw. Immediately it reminded me of Bang Bang Shrimp. IYKYK. The visits to Bonefish just for this appetizer. The countless copycat recipe attempts. Never to be replicated. But at first glance, this seemed promising:
The shrimp itself was impeccably cooked, with a tender interior and a slightly crispy exterior that provided a satisfying texture. If this wasn’t done right, we could have ended here. But they are exactly prepped to be able to hold that sweet, delicate sauce. And the sauce, sweet with heat, was the star of the show that brought me right back to Bonefish!
The balance in the chili sauce was wonderfully achieved. The sweetness seemed to come from a combination of honey and perhaps a hint of brown sugar, which provided a deep, rich flavor that lingered on the palate. This was balanced by the heat, likely derived from red chili flakes or a dash of Sriracha, which added a vibrant kick without overpowering the dish.
The sauce was neither too thick nor too thin, clinging perfectly to the shrimp and melding beautifully with the crisp, refreshing Asian slaw underneath. The slaw itself, with its mix of cabbage, carrots, and perhaps a touch of cilantro, added a crunchy contrast that wasn’t exactly necessary, but I appreciated having it.
If you’re a fan of dishes that dance between sweet and spicy, this is one not to miss. And if you’re a fellow Bang Bang Shrimp nostalgic here, definitely do not miss this appetizer! Next up, the anticipation was high as I ordered the Burrata and Roasted Beet Salad:
Mozzarita local burrata, kale chips, pistachio pesto, and microbasil make up this healthy, vibrant dish.
Starting with the positives, the roasted beets were a standout. Their natural sweetness and earthy flavor were spot-on, offering a contrast to the creamy burrata. Plus the yellow beets were just too pretty on a plate (look at them with that sun glowing). However, the portion of beets was disappointingly small, leaving them overpowered by the pesto in comparison. Would have loved to see more of these, and less of the pesto.
The combination of burrata and kale chips, though intriguing, doesn’t quite work. The creamy, delicate nature of the burrata clashed with the brittle, slightly bitter kale chips, leading to a discordant texture and flavor pairing. The burrata, typically the hero of this salad, was overshadowed by this unfortunate match.
The pistachio pesto and micro basil added interesting flavors but again seemed to not work all together. The pesto was nutty and rich, but as mentioned too much and overpowering. Micro basil, while fresh and aromatic, didn’t feel so much like a contributing flavor.
This salad left me with the impression that while the components were individually high-quality, they didn’t come together as a cohesive dish. With different ingredients or a rethinking of the ingredient proportions, this could have been a hit. As it stands, it’s not a salad I would revisit, though I don’t doubt there are some major lovers of this dish and its interesting combo.
One big win with the appetizer, one mediocre main, the Open-Face Short Rib Grilled Cheese would be the tie break. Beefsteak tomato, caramelized onions, cheddar cheese, 2 fried eggs, with sweet potato fries (subbing out the breakfast potatoes):
This brunch menu offering isn’t always available but if you see it, put this on the “do try “side of the list. This dish takes the concept of an open-face sandwich to the next level with hearty, comforting flavors that you don’t expect. Come hungry for this one.
At the base, the tender short rib is richly flavored and melts in your mouth, providing a firm foundation for the sandwich. The beefsteak tomato adds a fresh, juicy contrast, cutting through the richness of the meat and balancing the dish. Caramelized onions bring a deep, sweet complexity that pairs just right with the savory notes of the short rib.
The cheddar cheese is perfectly melted, adding sharpness to tie all the flavors together. And then there are the two fried eggs, which are a stroke of genius. The yolks, slightly runny, cascade over the sandwich, creating a luscious sauce that enhances every bite. It’s brunch, it’s lunch, it’s a bit of dinner. It’s everything in sandwich form.
The Open-Face Short Rib Grilled Cheese is the kind of dish that’s both familiar and exciting, comfort food with a twist. The tie-break dish makes GG’s a go-to, yes you should visit, spot. Unlike some restaurants that get away with poorly executed food and ridiculous prices just because they are located on the water, the experience from the meal to the views is crafted with care. With the sun heading west at 3 PM, it was a waterfront afternoon well-spent:
