5 Things to Know About: Canyon

1) Changing hands: Mike Linder knows how to keep a secret. The restaurateur behind Yot Bar and Kitchen and Jet Runway Café, both in Fort Lauderdale, spent three months ironing out a deal in late 2021 to purchase one of the region’s most iconic culinary concepts. Under Mario Di Leo and chef Chris Wilber, Canyon and its Southwestern-inspired menu had been a Broward County staple for 27 years. So, when Di Leo announced the ownership change on Jan. 20, “the Canyon team was as shocked as can be,” Linder says. “Wednesday night I was eating there; Thursday night, I owned the place—without anybody knowing.”

2) The transition: Even Linder admits to being a bit surprised when Di Leo originally reached out (the two were no strangers; in addition to being restaurant acquaintances, they lived in the same Coral Ridge neighborhood). “But I jumped on it,” Linder says, “because how do you pass up an opportunity to own a legacy in Fort Lauderdale?” Linder explained to the staff that night that he understood he had big shoes to fill—but that he wasn’t there to disrupt what Canyon had been doing right for three decades. “My job, I told them, was to attract more business. Redevelop the brand. And make everyone more money.”

3) Space shifts: To that end, the side of the building on South Federal Highway that once housed an Italian concept (Primadonna) was being gutted at press time. Expect new booths, tables and chairs, creating Canyon synergy throughout—and more room than ever to host Canyon’s loyal clientele. Many of the core restaurant employees remain, and Linder hired additional staff because business already is booming.

4) Familiar fare: On the foodie side, Linder promoted sous chef Aaron Patterson to executive chef, a move that delivers fresh energy to the kitchen and ensures continuity when it comes to the classic Canyon menu. Small plate favorites like smoked salmon tostada, beef tenderloin tacos, grilled jumbo sea scallops (with poblano-lime plantain hash), and shrimp and grits (with white cheddar) are all available. On the large plate side, the pork risotto (with jumbo sea scallops), seared tuna (with wasabi boniato mash) and the panko-crusted chicken Milanese (one of Linder’s personal favorites, with Havarti cheese and marinated tomatoes) are all as tasty as ever.

5) The tweaks: Of course, that doesn’t mean there won’t be menu additions. The good news, for longtime Canyon fans, is that they’ll seem familiar. Dishes from early Canyon menus are set to make a comeback—and some of the restaurant’s popular specials may go on the menu permanently. Look for items like wild venison, seafood burritos and pecan pie. “The motto of our business is ‘SFL,’ ” Linder says. “That doesn’t stand for South Florida. It means service, food and location. That’s what it’s all about. Mario and Chris built such a great restaurant with Canyon. It fits our portfolio perfectly. I’m just looking to bring some new flair, new action, new people and new energy. It’s Canyon 2022.”

Contact: 620 S. Federal Highway, Fort Lauderdale; 754.779.7199; canyonfl.com

Photos by Evelyn Suarez

You May Also Like
Runway 84: Where Classic Cuisine Meets Sultry Sounds

Acclaimed restaurant now home to one of the most electric live music scenes in Fort Lauderdale.

Read More
Tap into Something New at 26° Brewery & Kitchen

26° Brewing Co. evolves into 26° Brewery & Kitchen in mid-April, pairing bold craft brews with a craveable new menu by chef Daniel Serfer.

Read More
Beauty and the Eats: Take a Scenic Electric Boat Ride While You Dine, Courtesy of Casa Sensei 

Guests of the restaurant can reserve a private dinner cruise on one of Riverfront Gondola Tours’ eco-friendly boats during Earth Month.

Read More
Feed Your Soul and Help Support “Food Your Soul” this Earth Month

This April, Torno Subito teams up with Illy to support Food for Soul, donating proceeds from each Espresso Martini to fight food waste.

Read More
Other Posts
All Aboard: Chefs Making Waves Returns with All-Star Lineup for 2025

Setting sail from the Port of Miami on May 5–9, 2025, aboard Norwegian’s Gem, Chefs Making Waves heads to Cozumel, Mexico.

Read More
A Century by the Sea: Celebrate Hollywood’s 100th in Style at The Diplomat

The Diplomat invites local residents to mark Hollywood’s centennial with refined coastal luxury and exclusive resident offers.

Read More
If Chocolate’s Your Bag, Designer Easter Sweets Await From Louis Vuitton

Louis Vuitton and Maxime Frédéric are debuting a new collection of Easter treats designed specifically for the occasion. For the first time, the “Chocolate Egg Bag,” inspired by the iconic 2019 design by Nicolas Ghesquière, has been transformed into chocolate. The bag’s shells are made from 70 percent dark chocolate, its zipper pulls and handles are made from 40

Read More
A Visual Feast

It’s a vibe — Fort Lauderdale’s burgeoning restaurant scene is rife with over-the-top interior designs worthy of a dine.

Read More