Fort Lauderdale’s Culinary Renaissance: A Fresh Wave of Dining Excellence
Fort Lauderdale’s dining scene is experiencing an unprecedented transformation in 2024, marked by the city’s debut in the prestigious Michelin Guide. This culinary coming-of-age moment has brought international recognition to the coastal Florida city, with Maass at the Four Seasons hotel earning the distinction of Fort Lauderdale’s first Michelin star. The acknowledgment has sparked a competitive renaissance among local restaurateurs, who are elevating their concepts and creations to new heights. From sophisticated steakhouses to innovative fusion establishments, Fort Lauderdale’s newest restaurants are redefining the city’s gastronomic landscape with locally-sourced ingredients, theatrical presentations, and diverse culinary influences that reflect both Florida’s natural bounty and global inspirations.
Among the standout newcomers, Sunness Supper Club has quickly established itself as one of the city’s most sought-after dining destinations despite its unassuming strip mall location. The restaurant has captured diners’ attention with its blend of upscale comfort food and theatrical presentations. The menu features wild mushroom flatbread, jumbo lump crab cakes, and wood-fired mussels as appetizers, while main courses include bone-in rib eye with truffled mashed potatoes and heritage pork chop with apricot chutney. The “modern comfort” section delivers refined takes on classics like fried chicken and cabernet-braised short rib. Perhaps most memorable are the restaurant’s Instagram-worthy desserts, including the S’mores Galore Brownie with tableside toasted jumbo marshmallows and a miniature Ferris wheel filled with assorted treats—with the added benefit that a portion of dessert sales supports charitable causes.
The city’s steakhouse scene has expanded impressively with newcomers like Daniel’s, a Florida Steakhouse from Gioia Hospitality and Chef Daniel Ganem. This elegant establishment distinguishes itself through its commitment to Florida-sourced ingredients, creating direct relationships with local farmers, ranchers, and fisheries. The menu showcases Skipper Sweets oysters from the panhandle, hog snapper from the Keys, prime steaks and American wagyu from North Florida, and fresh produce from Swank Farms. Luxury offerings include Wagyu & Pearls (a combination of beef tartare and Kaluga caviar), black truffle-enhanced roasted chicken, and a 16-ounce grass-fed Florida Providence Cattle NY strip. Meanwhile, Jay’s Steakhouse brings theatrical dining to a restored 1920s church, featuring tableside prime rib service on trolleys, lamb chop lollipops, and impressive options like the 44-ounce tomahawk steak with blue cheese crust or foie gras. For waterfront dining, Ocean Prime’s chic two-story outpost on the Intracoastal offers sweeping views and showstopping presentations like the smoking shellfish tower.
Fort Lauderdale’s cultural diversity shines through in its new fusion establishments. Ukiah Japanese Smokehouse combines Japanese culinary traditions with American barbecue techniques at its Riverwalk location. With four distinct dining areas, including a riverside patio, the restaurant features a Texas-imported Backwoods smoker that produces pastrami short ribs, 12-hour brisket, and chicken topped with flame-roasted kimchi and yuzu pickles. The menu also celebrates Japanese street foods, including beech mushroom tempura and Fuji apple-glazed pork belly. Nearby, Sakana Nikkei offers a Peruvian-Japanese fusion experience with an extensive menu of seaweed and quinoa salads, seafood towers combining sashimi, nigiri, and ceviche, and hot izakaya dishes like jumbo scallops flambé and pan-fried pork and shrimp dumplings. The restaurant’s comprehensive selection includes everything from creative sushi rolls featuring lobster and American wagyu to hearty entrées like seafood pasta and miso sea bass.
The city’s hotel dining scene is equally impressive with the newly opened Pier Sixty-Six hotel boasting twelve dining venues, including the elegant French-Italian restaurant Calusso. Here, guests can enjoy tableside presentations of sophisticated dishes like truffle fritillary with blue crab and sweet corn, foie gras with quince and pistachio, and roasted delicata squash with creamy chestnut. Scallops in turmeric emulsion and bistecca for two highlight the surf and turf options, while the marina views, open kitchen, and artistic presentations create a multi-sensory experience. At the Omni hotel, the adults-only Ibis Sky Lounge offers tapas-style dining with views of the Intracoastal and city lights, featuring refined small plates like scallops with sweet pepper sofrito and caviar croquettes. Mediterranean influences continue to thrive in Fort Lauderdale with Mykonos joining established Greek favorites like Thasos. This new estiatorio serves classic Hellenic dishes including grilled octopus and branzino alongside creative offerings like peach stracciatella salad with roasted pistachio and Turkish meat dumplings with yogurt and tomato reduction.
Fort Lauderdale’s culinary evolution extends beyond its city limits, enhancing even the journey to this emerging food destination. Slate, a private airline offering individual seats, now serves in-flight delicacies from renowned establishments like Daniel Boulud’s Épicerie Boulud and Palm Beach’s celebrated Buccan on flights from New York. This elevated travel experience perfectly complements the destination’s newfound culinary prestige. As Fort Lauderdale continues to develop its gastronomic identity, the city is establishing itself not just as a beautiful beach destination but as a serious contender in Florida’s competitive dining landscape. With its combination of waterfront views, locally-sourced ingredients, diverse cultural influences, and commitment to hospitality excellence, Fort Lauderdale is crafting a distinctive culinary identity that honors both its coastal location and cosmopolitan aspirations.
