Night One: Eddie V’s | March 16
Dine kicks off at Eddie V’s, a fine-dining spot that’s been a major part of the restaurant boom along the downtown end of Las Olas. The restaurant is known for its expansive seafood menu, which includes steamed Chilean sea bass, South African lobster, Petrossian caviar and a section of menu dedicated to the selection of oysters. The turf that goes with all that surf is equally high-end and includes a selection of USDA Prime cuts. The restaurant’s sleekly modern bar and lounge are a great place to sample from their urbane cocktail list.
Night Two: The Capital Grille | March 23
The Capital Grille continues to earn its reputation as one of the city’s most consistently good steakhouses. Longtime executive chef Marc Gruverman oversees a kitchen where the in-house butcher helps supervise the dry aging process and the prime cuts of beef are treated the right way. The Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter is a favorite – but really, it’s tough to go wrong with any of the cuts. An interesting wine list compliments the menu.
Night Three: Lasso Gaucho Brazilian Steakhouse | April 13
A new Dine entrant for 2023, Lasso Gaucho is an elegant, authentic example of Brazilian rodizio cuisine. Servers roam the dining room floor with cuts of various steaks as well as pork, lamb, ribs and even Brazilian sausages. See something you like, and a portion gets served up for you. There’s also a salad bar – although the term “salad bar” really doesn’t do justice to a station that offers smoked salmon, imported cheeses, cured meats and soups. The cocktail bar helps lubricate the party; this is an event that can last all night.
Night Four: Ya Mas Taverna | April 20
Ya Mas’ “modern Mediterranean” menu borrows from cuisines across the region. It’s a place where not only do dishes come from around the world, but sometimes the various cuisines interplay within the dishes themselves. Witness the lamb meatballs, a traditional Greek dish done here with a more North African red lentil sauce.
One thing that unites the culinary cultures of the Med is the idea that sharing is good, as is staying awhile. Big tables and sharing plates are meant to encourage sharing, exploration and conversation. This is a place to make new friends – and sample new flavors.
Night Five: Fusion Dinner at the Grateful Palate Catering & Events | May 25
All participating restaurants come together to provide one course each at the final event, the fusion dinner. And what better place to have it than the spectacular event space overlooking the Intracoastal? The events and catering space is a sister facility to its next-door neighbor, Shooters Waterfront, and it brings the same sort of upmarket-yet-casual Florida vibe that the Lauderdale legend does. It’s a popular spot for weddings, big parties – and on May 25, showcasing some of the best chefs and restaurants our city has to offer.
A number of other local businesses also help make Dine Fort Lauderdale the fabulous event it is.
Wine Sponsor: Ocean Wine & Spirits
Title Sponsor: Holman Motorcars Fort Lauderdale
Floral & Décor: Florida Beach Wedding
Food Photographer: Arce Food Photography
Event Photographer: Michael Conner
Welcome Drink Sponsor: Papa’s Pilar Rum
For tickets and more information, visit fortlauderdalemagazine.com/dine