The city just got a little tastier and a whole lot cooler. “Top Chef” alumni and James Beard-nominated chefs Jeff McInnis and Janine Booth, the husband and wife duo behind some of South Florida’s most beloved restaurants, have landed in Broward with their latest venture: Florida Room. Perched waterside at The Fort, a sprawling 9.5-acre playground of pickleball courts, green spaces and gathering spots, Florida Room isn’t just another restaurant. It’s a state of mind.
“The name comes from that quintessential old Florida idea, the sunny, glass-walled room where indoors and outdoors come together,” Booth says. “It’s where families gathered for cocktails or Sunday lunches. That’s the spirit we wanted to capture here: relaxed, natural, nostalgic, but very much of this moment.”
And that spirit shines through in every detail. McInnis calls it “affordable, comfortable, stress-free weeknight dining,” but the experience is anything but ordinary. This is where you can roll in after pickleball and tuck into 48-hour braised wagyu meatloaf or dress up for date night over truffle-spiked chicken. “We wanted a place that felt chef-driven but easygoing,” McInnis says. “You can have a thoughtful, beautifully cooked meal on a Tuesday without making it an occasion.”
The menu reads like a love letter to Southern coastal comfort with a few mischievous twists. There’s Crunchy Calamari Caesar and Peaches n’ Cream, where char-grilled peaches and prosciutto meet creamy stracciatella and toasted sourdough. Then there are the indulgent shareables like House-Made Tater Tots with Crème Fraîche and Caviar, Lamb Sausage Rolls and Pimento Cheese with Melted Tomato and House-Made Focaccia.
When it comes to mains, the Short Rib “Meatloaf” is slow-braised luxury disguised as comfort food, and the Double Buttermilk Crispy Fried Chicken dusted with rosemary and lemon is destined for cult status. “We take comfort classics and give them the kind of attention you’d expect from fine dining,” McInnis explains. “The food should feel soulful and familiar, but quietly complex under the surface.”
Even the salads get the star treatment. The Grilled Mango & Sesame Salad sounds simple enough (mango, local greens, sesame vinaigrette) but the fruit is charred for depth, the sesame toasted for warmth, and the result is pure sunshine on a plate. “It’s bright, tropical and completely unpretentious,” Booth says. “Exactly how we want Florida Room to feel.”
The setting ties it all together. With a view of the water and energy spilling in from the neighboring courts, it’s equal parts serene and social. “The Fort is all about community, people playing, laughing, moving,” McInnis says. “That energy flows right into the restaurant. You’ll see families, athletes, locals and newcomers all at the same table. It’s lively, but never chaotic.”
Inside, the 4,000-square-foot dining room mirrors the restaurant’s vibe with earthy sand tones, lush greenery, soft lighting and a relaxed mix of sophistication and sunshine. Think old Palm Beach meets boho bungalow, with just enough polish to make your Instagram story jealous. The restaurant seats 100 inside, 100 outside and features a private dining room for 45. Upstairs, a flexible 4,000-square-foot event space is ready for anything from rehearsal dinners to rowdy celebrations.
Florida Room is both a throwback and a fresh start, a place that captures the magic of old Florida with the creativity of a new culinary generation. It’s where you slow down, savor something soulful and remember that simple pleasures, done right, are the sweetest kind.
The Dish: Short Rib Meatloaf with Smoky Plantain BBQ & Pickled Peppers
(Makes 16 small servings)
Ingredients:
- 4 lb boneless short ribs
- 4 tbsp olive oil
- 2 cups mirepoix (diced onion, garlic, celery, carrots)
- 1 cup red wine
- 1 tsp fresh rosemary
- 1 small bunch fresh thyme
- 2 qt chicken stock
- 1 large onion, julienned
- Salt and freshly ground black pepper
For Smokey Plantain BBQ Sauce
- 1 very black plantain, sliced
- 2 tsp olive oil
- 2 oz bacon
- ½ red onion, diced
- 1 carrot, diced
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 poblano pepper, stemmed, seeded, minced
- 1 serrano pepper, stemmed, seeded, minced
- 1 chipotle chile from a can with 1 tbsp adobo sauce
- ¼ cup sherry
- 1 bay leaf
- 1 tsp cumin seeds
- ½ cup fresh orange juice
- ½ cup chicken stock
- 2 cups heavy cream
- 1 tsp annatto seeds
For Pickled Peppers
- ½ cup red wine vinegar
- ½ cup sugar
- 2 Fresno chile peppers, sliced into rings ⅛-inch thick
Method:
1. Season the short ribs with salt and pepper.
2. Heat 1 tablespoon of the oil in a large pan. Sear the short ribs in batches on all sides, then set them aside.
3. Preheat the oven to 300°F. In a roasting pan, heat another 1 tablespoon of oil and sauté the mirepoix until it is well caramelized.
4. Deglaze with the wine, then add the rosemary, thyme and stock.
5. Nestle the short ribs in the liquid, cover, and braise them until they are very tender.
6. Remove the pot and let the short ribs cool in the juices.
7. Meanwhile, heat the remaining 2 teaspoons of oil and caramelize the onions very slowly until they are completely golden.
8. Season with salt and pepper. Set aside to cool.
9. Shred all the short ribs, including some fat, if any remains. Strain the braising liquid and reduce it by half over medium heat.
10. In a large bowl, combine 1 cup of the braising liquid with the shredded short rib and onions. Taste and adjust the seasoning with salt and pepper. Pack the mixture into an 8-inch square pan, top with parchment, and press another pan on top, bottom side down. Compress the top pan with 4 or 5 large cans. Set it all on a baking sheet to collect any juices. Refrigerate overnight.
11. Run a knife around the edge of the meatloaf pan and heat the bottom briefly (15 to 20 seconds) over the stove to release the meat. Turn the pan upside-down to release the loaf. Slice it into 2-inch squares.
For Smokey Plantain BBQ Sauce
1. Preheat a smoker or oven to 400°F.
2. Toss the plantain with the oil and season with salt and pepper. Roast it until it is caramelized and fully cooked through. Set aside.
3. Render the bacon in a hot pan. Add and sauté the onion, carrot, garlic, peppers and adobo sauce in the bacon fat.
4. Deglaze with the sherry. Add the bay leaf, cumin seeds and orange juice. Reduce by half, then add the stock and plantains. Reduce the liquid by half again. Add the cream and annatto seeds and reduce by half again.
5. Puree the mixture until it is completely smooth and adjust the seasonings. Set aside and keep warm. (Makes about 4 cups.)
For Pickled Peppers
1. In a small pot, heat the vinegar and sugar together until the sugar is dissolved. Pour the liquid over the peppers and let them cool.
To Serve:
1. Preheat the oven to 350°F.
2. For each serving, heat a cast-iron pan over medium-high heat.
3. Sear each meatloaf square on both sides and transfer them to a 350°F oven for 5 to 10 minutes to heat through.
4. Swoosh 3 to 4 tablespoons of plantain cream on a plate. Top with a square of meatloaf. Garnish with 4 or 5 rings of pickled pepper, a drizzle of balsamic glaze or sweet soy sauce and picked cilantro.
