Step inside TIMBR, and you’ll realize you haven’t just entered a restaurant — you’ve walked into a dream built from a million details, all designed to stir the senses. Flowers bloom overhead — 90,000 of them, to be exact — draped across walls and cascading from ceilings, transforming the space into an enchanted garden beneath a 33-foot glass pyramid skylight. On one wall, a poem translated into Tibetan hints at the spiritual ethos that underpins the experience: We’re all made of stardust, and here, we come together to connect.
Located at 15 W. Las Olas Blvd., TIMBR is the brainchild of visionaries Michael Tronn, Paul Brown and Max Van Fleet, the powerhouse trio behind 3 Hospitality. More than six years in the making, TIMBR opened its doors this February after nearly 2,200 days of conceptualizing, curating and crafting. And it shows. More than a restaurant, it’s “a symphony for the senses,” says Tronn, who serves as TIMBR’s creative director. “Everything is bespoke and all art forms are present and on display and interacted with for the pleasure of our guests.”
Tronn’s life reads like a mixtape of downtown New York’s most iconic cultural moments — roller skating at ROXY, album release parties at Limelight, bar mitzvahs at Studio 54. By 16, he was producing events at the city’s most storied clubs, blending art, fashion, music and energy into unforgettable nights. “I never set out to do this this way. It was a natural evolution,” he says. “Creating this way is an art and a science.” Now, with 33 venues, he’s brought his 34th concept to life — one that fuses hospitality with living art.
And if the space is a canvas, the food is its masterstroke. TIMBR’s menu, dubbed “Vineyard Cuisine,” is a rustic meets refined blend, offering a comforting yet elevated take on home cooking with European flair. “Our meals all look like fairies in the forest made them,” Tronn says, laughing. Executive chef Robyn Almodovar worked alongside Tronn for over a year to bring the vision to life. The result? A culinary lineup that feels whimsical and indulgent. Beef Wellington, a rarely seen restaurant staple, is a standout. Octopus bravas, braised short rib ragu and hand-cranked cavatelli anchor the savory side of the menu. The tuna tartare, seared corvina with carrot purée and reinvented Caesar salad round out a selection that surprises and delights.
Dessert, however, is non-negotiable. “You cannot come to TIMBR and not have dessert,” Tronn insists. Galaxy, a standout on the sweets menu, features blueberry cobbler ice cream described as downright otherworldly. “Our pastry chef, Samantha Frei, does a beautiful job,” he adds.
But it’s not just the ingredients or techniques that make the food special. It’s the emotion behind it. “Every recipe that is created here has been influenced by either a memory from childhood or a classical technique we want to reintroduce,” says Almodovar. “The love that goes into each dish is what makes it magical.”
From a Palm Beach hydroponic farm to meats sourced from Florida’s heart, everything on the menu tells a story. The goal? Not just to serve food, but to make people feel. And that philosophy radiates through the staff. “Our team embodies the spirit of TIMBR,” Tronn says. “Their love of the space and people creates a warmth that guests feel from the moment they arrive.”
Community, like everything at TIMBR, is earned, not manufactured. “Community creation is organic by being interested,” Tronn explains. “It cannot be forced or contrived.” That’s why the opening night — complete with a ribbon cutting by Mayor Dean Trantalis and first responders — felt less like a launch and more like a long-awaited homecoming. The guest list wrapped around the block. “Everyone has told me there has never been an opening like this in Fort Lauderdale,” Tronn says. “And I believe them.”
Upstairs, The Lounge at TIMBR offers a darker, moodier contrast to the floral wonderland below. Inspired by travel, adventure and mystery, it’s a sultry escape ideal for sipping champagne and enjoying a menu of small plates. Between the authentic Italian floors, custom Heston ovens and firefly-like lighting, no corner is untouched by design.
As Fort Lauderdale continues to grow into a cultural and culinary capital, TIMBR isn’t just riding the wave — it’s leading it. “There is no limit to imagination or creativity,” Tronn says. “It’s about delivering pleasure, inspiration and soulful elevation. That’s what hospitality means to me.”
The Dish: Corvina
Ingredients:
For the succotash
1/2 zucchini, diced small
1/2 squash, diced small
1/2 cup baby heirloom tomatoes
1 oz garlic, minced
1 oz shallots, minced
1 oz white wine
1 tsp oil
Salt, to taste
For the corvina
4–6 oz corvina filets, skinless
2 oz butter
1 tsp oil
Salt, to taste
For the orange puree
1 lb orange carrots, washed, scrubbed & cut into large pieces
1 tsp oil
1 1/2 cups whipping cream
1/2 shallot, peeled & diced
1 tbsp salt
Method:
For the succotash
Heat a sauté pan on medium high and add the oil. Add the tomatoes and let them blister. Add the squash, zucchini, garlic and shallots. Sauté until garlic is fragrant. Add wine and let it reduce. Season with salt to taste.
For the corvina
Heat the oven to 425 degrees. Heat a nonstick sauté pan on medium-high heat. Season fish with salt. Add 1 tsp of oil to pan. Sear fish on one side for four minutes. Do not flip fish over. Finish in oven for another six minutes. Pull from oven, flip the fish over and add the butter. Baste the fish with the butter. Remove fish from pan and place on top of the succotash.
For the orange puree
Add 1 tsp of oil to a saucepan. Add the shallot and sauté for two minutes until translucent. Add the carrots and whipping cream, along with 1/2 tbsp of salt. Cook on low heat until the carrots are tender and the cream is reduced by 3/4. Remove from heat, add to blender and blend on high. Add salt to season.
