Kaluz has one of those Fort Lauderdale settings that immediately makes sense. Boats pass within view of the patio. Diners can arrive by water. Sunlight moves across the Intracoastal during the day, then gives way to reflections from the restaurant and surrounding docks after dark. Inside, broad windows keep the water close, while the bar and dining room carry a more polished feel.
General Manager Colton Wegener says one of the things he is most proud of is “the loyalty [of] the immediate community and the reach it has beyond that.”
That reach has only continued to grow. What began in Fort Lauderdale has expanded to Wellington and Pembroke Pines, while the original location remains closely tied to the city where the restaurant first built its following.
The waterfront is part of that identity, but it’s about more than just the view. Dock access allows guests to arrive by boat, and the restaurant can provide full dining service on or off their vessels.
“We stay focused on our standards of service [and] quality of food, all while having such a great view as the kicker,” Wegener says.
The restaurant itself is contemporary without feeling cold. Darker finishes and clean architectural lines lend the interior a refined edge, while tropical landscaping and the water soften the outdoor spaces. The Intracoastal remains visible throughout much of the restaurant, but the design allows the dining room, bar and patio to each have its own character.
“I believe the personality of the restaurant is fun, upbeat and sincere while still maintaining a polished, professional and caring environment,” Wegener says. “We want all of our guests to feel [they] have had the opportunity to escape reality for a brief moment and have a memorable time while here.”
The menu has its own recognizable signatures. Sweet Ginger Calamari offers Kaluz’s take on the familiar appetizer, while the Chilean seabass is prepared over the wood-fired grill and served with lemon beurre blanc. Wegener also highlights the key lime pie as one of the dishes most closely associated with the restaurant.
Those longtime favorites remain on the menu even as new dishes are introduced. Rather than replacing what has worked, the restaurant pays attention to changing tastes and what guests are asking for, finding ways to introduce new choices without losing the menu’s core.
That balance between familiarity and evolution also carries into the restaurant’s approach to service.
“Consistency. We strive to be consistent in service standards, quality of food, quality of drinks and personable yet professional staff that help build the dining experience,” Wegener says.
For Kaluz, that standard matters whether it is a busy holiday or a quiet weekday lunch. It is one of the reasons the restaurant has remained part of Fort Lauderdale’s dining landscape as the city around it continues to change.
The company has grown, expanded into new communities while maintaining its charitable ties, but the Fort Lauderdale location still feels closely connected to where it started.
The docks, the water, the wood-fired grill and the dishes guests have known for years remain part of the experience.
The view may capture your attention. Kaluz has given people a reason to stay.
The Dish: Grilled Chilean Seabass
Ingredients:
For the Lemon Beurre Blanc:
- 1 tsp extra virgin olive oil
- 1 Tbsp chopped shallots
- 1 Tbsp chopped garlic
- ½ cup white wine
- ½ cup heavy whipping cream
- 2 Tbsp lemon juice, fresh squeezed
- 6 oz unsalted Butter, divided
- ½ tsp kosher salt
- ¼ tsp ground white pepper
For the Seabass:
- 4–8oz Seabass fFilets
- For the Grilled Asparagus
- 1 bunch asparagus
- 3 Tbsp softened unsalted butter
- 1 tsp minced garlic
- Salt and black pepper to taste
- For the asparagus topping
- 1 cup sun dried tomatoes, sliced
- 1 cup artichoke hearts, sliced
Method:
For the lemon beurre blanc:
In a sauce pan, heat olive oil on medium heat, add shallots and garlic and saute until a light color, about 2 minutes. Add white wine and reduce by half. Add heavy cream and lemon juice and reduce heat to medium low. Reduce cream until sauce coats back of spoon. Slowly add cold pieces of butter and slowly whisk until emulsified. Salt and pepper to taste. Serve immediately
For the seabass:
Season filets with salt and pepper generously. Grill over medium high heat, both sides, until the internal temperature reaches 140°F. Season with salt and pepper when finished.
For the asparagus:
Soften butter and mix with garlic, salt and pepper. Place asparagus lying flat over medium heat, grill both sides until tender. Brush with butter mixture.
