Hidden among casino gaming, flashy shows, and raging nightlife, Seminole Hard Rock Hotel and Casino’s unexpected gastronomic treasure, Abiaka, returns after a three-year COVID hiatus. The dinner-only restaurant marries the flavors of North and South America over live fire, a Josper charcoal oven, and a menu that ranges from bone-in beef rib with guava jam, a grilled shrimp cocktial, and “fire water” scallops (a modern take on Mexican aguachile).
Dinner begins with a basket of piping hot cheddar and chive biscuits, brushed with hot honey and delivered with the first—of many—Florida-inspired cocktails. The attention to detail and craftsmanship that follows is exceptional. Even the roasted hearts of palm salad features fresh palm cores flown in from Hawaii, which are then prepared two ways: julienned raw or sliced into circles and quick-roasted in the Josper oven. The combo is accompanied by the freshest of avocado, Florida grapefruit, and heirloom cherry tomatoes and topped with crispy Peruvian quinoa and a tangy tamarind dressing. Similarly, the Maine lobster feast is a 2-pound stunner cooked to perfection over the wood-fire grill and served with house-made chimichurri and lime-mustard butter. In short, you can’t go wrong with any plate at Abiaka. It’s a memorable, multisensory journey into bold flavor combinations that will entice you to come back for more.