Five Things to Know About Del Frisco’s Grille
Where: 501 Las Olas Blvd., Suite 150, Fort Lauderdale
Chain reaction: The first tri-county outpost of the Grille (there are 24 from coast to coast, courtesy of Del Frisco’s Restaurant Group) has the makings of destination dining along Las Olas Boulevard. A chic, modern vibe permeates the 8,000-square-foot space, with odes to South Florida in the design, as well as in the seasonal menu offerings.
Make American great: The lunch and dinner menus are showcases for American classics (think USDA prime steaks and seafood favorites) as well as a variety of healthy and on-trend shared plates, flatbreads and entrée salads, like the Greens & Grains bowl (think quinoa, baby spinach, edamame and roasted almonds).
Prime time: According to the restaurant group’s concept chef, Shawn Quinn, ahi tacos, cheesesteak eggrolls and baked goat cheese (with apricot jam, pomegranate and dates with baguettes) are consistent customer favorites at Del Frisco’s—as well as the menu appearance, on Friday and Saturday nights only, of prime rib. “There’s a nostalgia connected to prime rib,” Quinn says. “Offering it just two nights makes it a great draw.”
Local flavor: Though Quinn sets the menu, executive chef Michael McLaurin will have ample opportunity to weave Florida ingredients into daily specials—and into the four to six pairing dinners planned for 2019. “It’s a chance to reach out to local vendors and get Key West pink shrimp or Florida-raised beef for the wine and cocktail pairing dinners,” Quinn says. “We get to flex our culinary muscles and keep it relevant to the market.”
Best in brunch: Prepare to loosen the belt after brunch (Saturdays and Sundays, 11 a.m. to 3 p.m.). Among the expected decadent offerings: lemon ricotta pancakes, Southern fried chicken and waffles with whipped vanilla bean-spiked cream cheese and butcher-cut bacon, and red velvet Belgian waffles with the aforementioned cream cheese and bacon.