As the sun begins its slow descent behind the downtown skyline, the Calusso terrace quietly becomes one of the most captivating dining spaces in the city. Yachts sway gently in the marina, glasses catch the fading light and a gentle breeze carries the scent of citrus, seafood and grilled meats through the open-air dining area.
For Chef Jonathan Kaiser, that waterfront setting is not just a backdrop…it is an essential ingredient.
“The sunset view of downtown Fort Lauderdale from Calusso’s terrace is the most beautiful in the city, and we work hard to ensure the food is just as beautiful,” Kaiser says. “The vibe is very European as the marina views and cuisine of Calusso transport you somewhere along the Riviera.”
That Riviera sensibility shapes every detail of the restaurant, from the elegant interiors to the carefully crafted menu. Inspired by the joie de vivre of the French and Italian coasts and infused with the vibrant culinary influences of South Florida, Calusso delivers a dining experience that feels both worldly and unmistakably local.
That philosophy becomes evident the moment guests sit down. The meal begins not with a rush of courses but with a pause: something celebratory and relaxed.
Small bites set the tone. Oyster Caprese with stracciatella and basil offers a bright coastal opening, while the brandade deviled egg with smoked trout delivers a playful twist on a familiar classic. From there, many guests gravitate to the restaurant’s vibrant crudos.
“Current favorite dishes are both the fluke and tuna crudos—both have bright flavors and are a great way to start the meal,” Kaiser says.
These early dishes reflect Calusso’s culinary approach: refined technique paired with clarity of flavor. Nothing feels overly complicated, even though precision runs through every step of preparation.
Appetizers deepen that story. The foie gras with ginger gastrique balances richness and brightness, while the foraged mushroom tart celebrates earthy seasonal ingredients with delicate pastry and aged Parmesan. Main courses build on that same balance of craft and comfort. One of the restaurant’s most beloved plates is the Iberico Pluma. “As for entrees, the Iberico Pluma has been on the menu since opening and is a fan favorite,” Kaiser says.
Another highlight is the halibut, which demonstrates how much technical detail can hide beneath apparent simplicity. “The halibut is also a fun preparation—it looks like a simple preparation, but if you look closely, there is some technicality to the dish,” Kaiser says.
Behind the scenes, some of the most visually elegant plates are also the most demanding and deceptively complex for the kitchen. “The coconut langoustine would definitely be the dish,” Kaiser says. “Just getting the line of basil puree that holds the sauce on the plate correctly can take up to three tries. The timing of the cooking is also dependent on the size of the langoustine tail; a few seconds too long could completely overcook the delicate tail.”
Another notoriously difficult plate for cooks on the line is the seared foie gras.
“We’re very particular on the cooking of the foie gras itself—it’s another one of those proteins that can be overcooked in a matter of seconds,” Kaiser explains. “The plating of this dish is very particular as well. Lots of repeating on busy nights have made this dish very consistent.”
Despite the exacting technique, Kaiser is determined to keep the experience relaxed and welcoming.
“We pair up these fancy ingredients with honest cooking, familiar flavors and some playful interpretations,” he says. “We like to take the pretense out of fine dining—I call it ‘laid back luxury.’”
Looking ahead, the kitchen plans to evolve the experience by adding tasting menus, seasonal ingredients and a deeper collaboration with producers and purveyors. “Moving forward, the focus is on continuing to refine what we’re doing—developing our tasting menus, exploring new techniques and drawing inspiration from different regions and ingredients,” Kaiser says.
By the time dessert arrives (often the honeycomb semifreddo layered with honey ice cream, sea salt and shaved Comté cheese), the skyline outside has turned to shimmering reflections on the marina.
Dinner lingers. Conversation flows. And for a moment, Fort Lauderdale feels just a little closer to the Riviera.
The Dish: Fluke Crudo with Salsa Verde and Caviar
Ingredients:
- 16 oz tomatillo
- ½ oz garlic
- ⅔ oz cilantro
- ⅓ oz serrano, with seeds
- ½ oz lime zest
- 2 oz lime juice
- ⅔ oz demerara sugar
- 1 oz Colatura
- ⅔ oz salt
Method:
Combine all ingredients and mix together.
