When a restaurant group with a loyal following announces a new concept, expectations are high. When that group is behind Coconuts and G&B Oyster Bar, expectations are even higher. Enter G&B Dockside, the newest addition from Be Nice Restaurant Group, led by Elliot Wolf. It does not disappoint.
“We’ve always hoped to expand the G&B concept—the challenge was finding the right space,” Chef Brian Cantrell shares. “The moment we saw the patio and the expansive waterfront views the Marriott had to offer, we knew this was the right time and the right place to bring that vision to life.”
That moment has translated into one of the most exciting waterfront openings on the Intracoastal. The setting alone is worth a reservation. The patio opens to sweeping water views, with boats gliding by and the energy unmistakably Fort Lauderdale.
“G&B Dockside is a more upscale sister concept to Coconuts and G&B Oyster Bar,” Cantrell explains. “You will find the same familiar team-style service with some staple items like Scoobies and Coconut Shrimp, but overall it is a sleeker, more upscale concept.”
That balance, recognizable favorites paired with elevated execution, is exactly what makes G&B Dockside shine. The G&B name, honoring Elliot’s children Gates and Bennett, reflects something deeper than branding. “Family is at the heart of what we do. It shows up in how we treat our guests, how our team works together and how we approach hospitality—like a long-term relationship,” Cantrell says.
And it shows. “Dockside, like all the Be Nice Restaurants, is meant to feel welcoming and familiar—somewhere that you are able to take people back to again and again.”
The menu is designed for connection. “Waterfront dining is social by nature. We wanted to encourage conversation, sharing and a more relaxed pace of dining. It reflects how we like to eat—we truly want you to have everything. It’s hard to pick just one or two items,” Cantrell says.
Small plates encourage variety and fun at the table. The oyster program remains a standout. “Our commitment to sourcing is what sets us apart. We focus on premium cold-water oysters chosen for their flavor profiles, balance and consistency,” Cantrell says. “Our team knows each variety, where it comes from and how it should taste, which makes the experience more meaningful for guests.”
When asked which dish best represents G&B Dockside, he pauses. “This is a difficult question to answer. The menu has such a vast array of flavors and styles of cooking. I would maybe say the Shrimp Aguachile,” Cantrell says. Bright, fresh and layered, it captures the restaurant’s coastal confidence. Other must-tries? “Wagyu Carpaccio, Crispy Oysters, Chilean Sea bass, Prime NY Strip.”
Florida seafood continues to guide the kitchen. “We are able to bring in fresh catches—ahi, grouper, red snapper—for features. It allows us a lot of flexibility in sourcing the freshest products.”
At lunch, the mood is effortless. “Lunch is bright, relaxed and social—it’s sun-soaked and easygoing,” Cantrell says. As evening settles in, the atmosphere builds. “Dinner definitely has more of a buzz to it, with hotel guests heading over to hang out at the bar after a long day of travel, etc.”
In the kitchen, Cantrell leads with clarity and creativity. “I am primarily self-taught, having developed my style by working alongside a range of chefs across the country. Through those experiences, I’ve built a strong foundation in seafood-driven cuisine with a clear focus on clean, thoughtful flavors,” Cantrell says. “I can be highly creative, but I also have the restraint to let high-quality ingredients speak for themselves.”
“I bring a fresh perspective while respecting what G&B is known for. My approach elevates the menu without overcomplicating it, and my leadership helps set the tone for this next phase of the brand,” Cantrell says.
And that next phase feels bright. “We hope Dockside becomes a place that feels both exciting and familiar—a waterfront restaurant that delivers consistently great food, thoughtful hospitality and a sense of occasion without being intimidating,” Cantrell says. “Something that feels uniquely Fort Lauderdale.”
Judging by the early buzz and those waterfront views, it already is.
