Tomato on Oysters Rockefeller? Welcome to Deerfield Beach
“I have never seen it made this way. This is the most unique—welcome to Deerfield Beach.” That was Guy Fieri’s reaction when he watched the kitchen at Whale’s Rib Restaurant prepare their signature Oysters Rockefeller, complete with an unexpected twist that had him questioning everything he knew about the classic dish.
Located just 100 yards from the ocean in Deerfield Beach, Florida, Whale’s Rib has been serving fresh seafood for almost 30 years under owner Dale Stevenson. The restaurant has built its reputation on repeat customers—people who came as kids are now bringing their own children. With kitchen manager John Keener running things since 1993, the commitment to freshness is non-negotiable. As Keener put it: “Not fresh, you’re not caring. We ain’t having it.”
The Rockefeller That Broke the Rules
Guy started with raw oysters fresh from the Gulf of Mexico, shucked right at the restaurant. But it was their Oysters Rockefeller that truly stood out. The process begins with steamed fresh spinach—and here’s a crucial step Keener emphasized: press the water out. “You don’t want soup on your oysters,” he explained before giving it a coarse chop.
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The Rockefeller mix comes together with diced onion, Italian breadcrumbs, parmesan cheese, a teaspoon of cayenne pepper, about an ounce of black pepper, and white wine. The result is intentionally spinach-forward. But the real showstopper? A slice of tomato and provolone cheese layered on top before the whole thing goes in the oven for just under 10 minutes until bubbly.
Guy was skeptical—tomato on Rockefeller isn’t exactly traditional. But after taking that first blazing hot bite, he changed his tune: “I do enjoy the acid from the tomato. As odd as it sounds, it really does work in there.” He praised the real spinach flavor coming through and called out the burnt cheese around the edges as a highlight. “It’s not just spinach, it’s not just oyster, it’s not just tomato—couldn’t get any better than this.”
The Dolphin Key West Sandwich
Guy also dove into their Dolphin Key West sandwich—and for anyone worried, this is mahi-mahi, also called Dorado out west. “We’re not talking about Flipper,” Guy clarified. “We’re talking about the fish.”
The preparation starts with precise 7-ounce portions of fresh dolphin, butterflied and ready for their beer batter made with Miller Light, soda water, black pepper, Lowry’s seasoned salt, and self-rising flour mixed to pancake batter consistency. A 50/50 blend of corn flour and all-purpose flour helps the batter stick. When it hits the fryer, the carbonation from the beer and soda water makes it puff up beautifully.
Served on fresh bread with thousand island dressing, Swiss cheese, and warm coleslaw, this sandwich impressed Guy with its “killer crunch” and the way the warm slaw became creamy against the crispy fish. Similar to how Teriyaki Ahi at The Hanalei Dolphin showcases fresh fish done right, Whale’s Rib proves Florida knows its seafood.
Tips from the Whale’s Rib Kitchen
Press your spinach dry before using it in Rockefeller—excess water creates a soggy mess. Refrigerate your beer batter before using it for the best results. And don’t skip the flour dredge before battering fish—it helps everything stick properly.
Whether you’re craving unique takes on classics like this Rockefeller or seeking out creative dishes like an ELOTE Corn dog, Triple D continues to uncover restaurants doing things their own way. Find this spot and hundreds more in our restaurant directory.