“Instant” Bacon at Bourbon Steak
The new-school
Bee’s Knees cocktail
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MONARCHBEACHRESORT.COM
SMOKY SPECTACLES
AT AVEO TABLE + BAR
Meditteranean cuisine is known for its spicy and
smoky flavor profile, and a special menu item at
AVEO Table + Bar presents a simple yet impact-
ful amalgamation of these elements. Currently
available as a secret offering for those who are in
the know, and coming to the regular menu this
winter, is a smoked oysters dish created by Chef
de Cuisine Donald Lockhart. “When these oys-
ters come out to the table and they’re smoldering
and the smoke is coming off [them], it just kind
of speaks to that multiple dimensions of eating
where it’s not just taste; it’s bite, smell and there’s
hearing involved, too, with the crackling of the
wood,” Lockhart explains, noting that the kitchen
FLAMING FLAVORS AT 33°NORTH
The living room hub of the resort, 33°North is
known for its fine Champagnes, cognacs and whis-
keys, but you’ll miss out if you ignore its extensive
cocktail list. It’s filled with the classics as well as a
number of smoky sips. Tyler Lane, a mixologist
at 33°North, likes to experiment by swapping
out commonly used spirits in traditional cocktails
with options like mezcal, tequila’s smoky cousin,
or Laphroaig, the single malt Scotch whisky from
Islay, with it’s strong smoky flavor developed in the
The restaurant is renowned for its impressive
selection of steaks, from Snake River Farms’
American wagyu tomahawk to prime Delmonico
rib-eye. All of the steaks, except the Kagoshima
A5, are cooked on a wood-enhanced grill using
hickory chips that are known for their robust and
sweet, bacon-esque flavor.
For an especially smoky entrée, try the Hay-
Smoked Snake River Farms Rib-Eye Tasting,
which is also covered in a cloche, filled with hick-
ory smoke and presented tableside, plus garnished
with sauce au poivre. The steak comes accompa-
nied with maitake mushrooms, which add smoky
and earthy components to the dish, while white
rose marble potatoes glazed in a wagyu reduction
give a tangy contrast to the rich meat.
has maple, chestnut and cedar, but the type of
hardwood presented to each guest is random.
To prepare this mollusk masterpiece, six oysters
are shucked and drained of their liquor to allow
space for a Calabrian chile-infused garlic butter.
They are then set on a bed of salt atop the hard-
wood, all of which is then placed on the grill; the
board is ignited and then everything is covered
to allow for smoke to fill the chamber. Through
this cooking process, the oysters are poached in
the butter while absorbing the exquisitely smoky
flavors. “It is a very simplistic presentation of a
simplistic dish that just kind of speaks for itself.
There are three flavors, you have the oyster, the
smoke and the butter with chile and that’s it,”
Lockhart says.
For dessert, nothing says summer evenings
like a wood fire and s’mores. Luckily, AVEO
Table + Bar has literally bottled it up as a dessert
to be shared year-round. The S’mores Aroma
Experience is a sensory dessert that is plated
under a cloche filled with smoke, sending a
plume into the air as it is unveiled tableside.
Under the cloche is a raspberry-marshmallow
moon pie topped with a peaked meringue that
is lightly toasted. To complete the campfire-like
experience, a chile-infused hot chocolate is
served alongside for a slightly spicy component.
The restaurant encourages sharing and is happy
to bring extra spoons.