A New Eatery to Try in Santo Domingo

By: Caribbean Journal Staff - October 3, 2018

By Dana Niland
CJ Contributor

One of Santo Domingo’s most beloved eateries has relaunched.

The Restaurante 1502, set at the historic Hodelpa Nicolas de Ovando boutique hotel, has relaunched under the direction of executive chef Alberto Rodriguez, making for a new culinary hotspot in the heart of the capital’s Colonial Zone.

The restaurant is named for the year of construction of the building that houses it — it was the first to be built on the colonial land as home of the city’s founder and governor of the Americas. 

 “The newly revamped Restaurante 1502 complements our luxury offerings and stellar services at Hodelpa Nicolas de Ovando, positioning the hotel as a culinary destination in Santo Domingo for locals and visitors alike,” said General Manager, Alvar Ojeda. “We’re thrilled to offer this new dining concept to our guests.”

The restaurant’s a la carte menu reflects the country’s history and island heritage through a mix of traditional Dominican flavors and distinctive European influences with a focus on fresh local and regional ingredients. 

An extensive international wine list complements the culinary flavors, along with specialty house-made craft cocktails.

The 96-seat dining room features spacious air-conditioned interiors and sprawling terraces for al fresco dining with views over the preserved colonial courtyard.

The menu offers a variety of rice and pastas, fresh seafood, meat, poultry and vegetarian options and can accommodate any special dietary restrictions. 

A signature, “not-to-be-missed” dish is the Rib Eye Don Nicolás, served in an organic cocoa reduction sauce, with touches of coffee and Thai chili peppers, the property said.

This dish reflects the fusion of cocoa and coffee, both indigenous to the Dominican Republic, aiming to showcase these flavors that have contributed to world cuisine. 

Another exciting dish is the “Black Forest” Angus Beef Medallions, served with slices of zucchini, eggplant, peasant potatoes, and red fruit sauce with tangy blue cheese, highlighting the contrast of a savory and sweet palate.

— CJ

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