In the Bahamas it’s all about fresh fish, the ripest tropical fruit, Caribbean spices—and plenty of rum. When he launches Cleo Baha Mar in the SLS LUX at Baha Mar this summer, Chef Danny Elmaleh will take full advantage of these local culinary gems to create an exclusive Mediterranean inspired menu for the region. We’ll still see the signature shareable plates Cleo has won accolades for in LA, Vegas, and South Beach. We’ll also see Bahamian flair infused in dishes like the clam noodles, lamb chops, and the spiced ginger mojitos. In anticipation of the Cleo Baha Mar’s opening, and to drool over a few of his new recipes, we caught up with Chef Danny below.
This is the third Cleo restaurant (of four) opening in the past year! That’s pretty incredible. How will this location differ from the LA, Las Vegas, and South Beach locations?
I am excited to have Cleo as part of the Baha Mar campus. The Baha Mar location takes inspiration from the Bahamian lifestyle and infuses natural materials into the design of the dining space.
What can we expect from the Cleo fare?
Embodying the true shareable dining experience of Cleo, we will have a Mashawi, a family-style roast that we will feature every evening. You can expect a succulent lamb or fish every night. It’s all about sharing a great dish with great company.
Any Bahamian local ingredients or flavors you are excited to bring to the menu?
We have been working with local farmers and fishermen to bring fresh flavors to the menu including grouper and conch, as well as playful flavors like mango and passion fruit.
What has been your favorite part about bringing “one of the 50 hottest restaurants in the US” to The Bahamas?
Each restaurant has a unique flair, and the Baha Mar campus is all about hospitality. The locals have been welcoming, happy and cheerful, and I believe each guest will feel that once they step into Cleo Baha Mar.