There are restaurants where the food is the star, and there are restaurants where the setting steals the show. Del Mar makes both equally memorable. Perched along the Atlantic Ocean within Auberge Beach Residences, the restaurant captures everything people love about coastal living: sunshine, sea breezes, great conversation, exceptional food and the feeling that there is nowhere else you need to be.
As the largest Del Mar location to date and the first in South Florida, the restaurant arrives with an ambitious vision. Spanning more than 17,000 square feet of indoor and outdoor dining space, Del Mar feels expansive yet maintains an inviting warmth that encourages guests to settle in and stay awhile.
“We really wanted to create that wow factor from the moment guests walk in until the moment they leave,” says General Manager Travis Cusack.
That first impression begins with the view. Floor-to-ceiling windows, lush greenery, natural textures and a sprawling oceanfront patio create an atmosphere that feels worlds away from everyday life. Whether dining indoors or out, the Atlantic is never far from sight.
For Cusack, who has opened Cameron Mitchell Restaurants concepts in several cities across the country, Fort Lauderdale offers a unique energy.
“There’s a more relaxed pace to dining in Fort Lauderdale where guests really want to settle in, enjoy themselves and take in the atmosphere,” he says.
That laid-back coastal lifestyle makes a natural pairing for Del Mar’s Mediterranean-inspired menu. Drawing inspiration from Greece, southern Spain, Morocco, Italy and France, the restaurant celebrates the tradition of gathering around the table, sharing dishes and lingering over meals.
“The Mediterranean approach is centered around vibrant flavors, shared plates and that feeling of celebration around the table,” Cusack says.
The menu reflects that philosophy from start to finish. Signature dips and spreads arrive, designed for sharing, while handmade pastas balance simplicity with refined technique. Fresh seafood takes center stage across the menu, and “the branzino is definitely a standout,” Cusack says.
Another guest favorite is the Lobster Spaghetti, a luxurious combination of sweet garlic tomato sauce, Calabrian chili and Parmigiano-Reggiano that delivers richness without overwhelming the delicate seafood.
“The Lobster Spaghetti is another great example where the ingredients really speak for themselves while still delivering depth and richness,” he says.
While dinner is certainly a highlight, Del Mar has quickly become one of Fort Lauderdale’s most desirable brunch destinations. On weekends, the restaurant transforms into a lively gathering place where ocean views meet Mediterranean comfort food and upbeat music. Guests can enjoy dishes like Turkish Eggs, Shakshuka, Lobster Scramble, Cinnamon Date Bread and Olive Oil Cake, along with an impressive cocktail and wine program designed for leisurely afternoons. “When I think about the music playing, I think about smiles, sunshine, open air and just good, groovy house music,” Cusack says.
On Sundays, DJ Savasha provides the soundtrack, creating an energetic atmosphere without overpowering the oceanfront setting. “Brunch is treated with the same level of care and attention as dinner,” Cusack says.
That commitment shows in every aspect of the experience, from the made-from-scratch menu to the attentive service and carefully curated atmosphere. “It feels elevated without losing that relaxed coastal atmosphere people want from a weekend brunch,” he says.
Perhaps that balance is what makes Del Mar so appealing. It is sophisticated without feeling formal. Luxurious without feeling exclusive.
Elegant without trying too hard. Guests arrive for date nights, celebrations, brunches, family gatherings and sunset cocktails, yet everyone seems to be searching for the same thing: a memorable experience.
And that, ultimately, is Del Mar’s greatest achievement. It doesn’t simply offer a meal. It offers a feeling.
“Whether guests are joining us for a celebration or just an afternoon by the water, we want it to feel memorable and like somewhere they’ll want to come back to again and again.”
The Dish: Lobster Scramble
Ingredients
- Par-cooked lobster meat pieces (1 whole lobster in boiling water for 7 minutes. Then place in an ice bath and de-shell. Cut up into desirable pieces).
- 3 large eggs
- 1 Tbsp mascarpone cheese
- 2 oz shellfish butter*
- ½ heirloom tomato, oblique cut
- ½ tsp chives
- 1 oz baby arugula
- 1 oz blonde frisee
- 1 oz lemon vinaigrette
- Pinch of salt
- *Shellfish Butter:
½ lb soft unsalted butter
1 tsp oregano, chopped
1 tsp Italian parsley, chopped
1 tsp rosemary, chopped
1 tsp thyme, chopped
1 tsp black pepper
1 tsp garlic powder
1 tsp salt
2 tsp paprika
Mix all ingredients in a bowl until well incorporated, but do not whip.
Method
1. Heat 1 oz of oil in a nonstick pan on medium heat.
2. While heating, crack 3 eggs in a bowl, whisking in 1 Tbsp of mascarpone cheese.
3. Pour eggs into a pan and use a rubber spatula until eggs are soft scrambled.
4. In a separate pan, heat lobster with shellfish butter until hot, not burned or overcooked.
5. Place finished eggs on one side of the plate. Place lobster pieces on top of eggs and garnish with chives and spoon a little of the butter over the eggs.
6. In a small mixing bowl, add arugula, frisee, tomatoes, lemon vinaigrette and a pinch of salt.
7. Mix together well, then place salad mix next to the eggs on the plate.
