Casual’s in at Las Olas newcomer
GRILLE401 401E. Las Olas Blvd., Fort Lauderdale, 954- 767- 0222, Grille401. com
The owners of Brimstone-Woodfire Grill in Pembroke Pines and Piñon Grill in Boca Raton have debuted their latest addition in the former space of Bova Prime and, most recently, Rare Las Olas.
“As Grille 401 is surrounded by hundreds of downtown Fort Lauderdale offices, our menu offers a number of casual- fare options for lunch or dinner to meet the needs of executives or leisurely diners,” says co- ownerKevin Blair.
Ingredients are mostly locally sourced for the seasonally driven contemporary American menu, and everything is made in house, down to the bloody mary mix, Blair says. Options span from sushi, appetizers and salads to sandwiches, pastas and entrees. Signatures are Tuscan turkey sandwich ($ 12, lunch only), Osaka- style press sushi with tuna and avocado ($ 16) and beets and goat cheese salad with spiced pecans ($ 9).
Lunch and dinner are served daily on the patio and in the neutral- toned dining room with a mezzanine dominated bywood and accented by burnt oranges, cool blues and local artwork. Live music is planned for Friday nights.
THEGROVE
This intimate haven from the Atlantic Avenue scene has opened, named for its spot in Pineapple Grove and its rustic chic wood- dominated dining room with five tables accented by a romantic candle chandelier and matching white banquette and drapes bunched with twine. A sleek glasswall stacked with wine bottles allows diners to peek at the bustle in the kitchen.
Seating also is available at three sidewalk tables and inside at a handcrafted communal table that offers a bonus of shareable cheese and charcuterie plates ($ 14-$ 16) and $ 6 small bites, such as chorizo sliders.
“We have an atmosphere that is a little more inviting. We’re smaller, sowe can focus on the guest experience a lot more,” says chef/ co- owner MichaelHaycook.
In fact, so small that an extremely concise dinner menu of eclectic, contemporary American cuisine served Tuesday through Saturday changes bimonthly, complemented by a compact but distinctive by- the- glass wine list and lengthier bottle list based onHaycook’s sommelier experience at Miami heavyweightsDBBistroModerne and Zuma.
From complimentary focaccia to the pork belly brioche on the side of the fava bean soup ($ 11) to the yampain perdu nestled next to the roasted freerange chicken with Brussels sprouts and cranberries ($ 22), breads are chef de cuisineMeghan O’Neal’s trademark. Sheworked with ThomasKeller at his famed French Laundry and Bouchon in California wine country and Grant Achatz’s Alinea andNext, both in Chicago.
Other standouts that might appear are octopus and chorizo ($ 13) and a Creekstone Farms spinella cut of rib- eye with oyster mushrooms, potato puree and caramelized onions ($ 24).
BOBBISUEBAR- B- QUE
The owners of Feelgoods Rock Bar and Grill and Lost Weekend on Clematis Street have brought hickorysmoked Southern comfort food to the same block of this comeback street.
Seating at picnic- style tables, on the sidewalk and on a backyard porch is available for lunch and dinner daily amid festive lights, TVs, exposed brick, neon signs, whiskey barrels and a photo booth.
“Creating awelcoming place where guests can spend hours eating great food, watching sports and seeing friends is the essence behind Bobbi Sue Bar- B- Que,” co- owner CleveMash said in a press release.
Signatures are Texas beef brisket ($ 6.99, sandwich; $ 12.99, plate) and Duroc baby back ribs ($ 14.99 per pound), along with odds and ends such as bacon- wrapped corn dog ($ 7.99), shrimp n’ grits ($ 10.99), chicken n’waffles ($ 9.99), plus 16 sides ($ 1.99) such as fried green tomatoes.
Southern- inspired shots ($ 5) and cocktails ($ 8.95),
ThisMediterraneanstyle restaurant with a prime view of the ocean is kicking off its first fall season with a new chef and his specialties.
Tulio Castilla Jr., who owned the former Tulio’s Café andworked at Ferraro’s Ristorante, both in Boca Raton, has pared back the menu to make room for his rotating market- priced specials, such as prosciuttowrapped figs stuffed with goat cheese and sprinkled with port wine ( about $ 16), asiago- stuffed gnocchi in pistachio- prosciutto cream sauce ( about $ 22) and broiled/ grilled lobster with whiskey sauce ( about $ 38).
“It will give us more freedom to do fun things. We’re trying to be more spontaneous than fixed,” says owner Steven Schultz.
Castilla has added panzerotti ($ 5.99)— empanadas with Italian fillings— to the bar menu and is planning several variations of the ricotta- topped 14- ounce Bice meatball, such as with venison or buffalo.
“He’s an outfront, tableside chef ... a people pleaser,” Schultz says. “If you don’t see what you want on the menu, ask for Chef Tulio.”
Lunch sandwiches are expanding to nine paninis representing regions in Italy, such as the Lombardo/ Milano with Parma ham, tomatoes, fresh mozzarella and basil ($ 9). Guests also may order off the dinner menu upon request.
The cafe is revamping the wine list to add more recognizable wineries by the glass, aswell as encouraging guests to try Italian wines by recommending a pairing for their meal.