Pier Sixty-Six is unveiling details about its restaurants as the billion-dollar redevelopment approaches the finishing line. The iconic revolving Pier Top at the top of the original hotel tower will be one of the three signature waterfront restaurants. The other two are Calusso and Sotogrande.
Here are details on each:
• Pier Top, perched on the 17th floor of the spire-crowned tower, has been reimagined with a seductive, modern twist. Retaining its signature Googie-style architecture, Pier Top will have rotating 360-degree views of the Atlantic Ocean, skyline and the Pier Sixty-Six marina, which is the largest superyacht marina on the eastern seaboard.
• Calusso will offer a sophisticated dining experience with tableside and curated presentations of the finest seafood, handcrafted pastas, premium meats, fresh vegetables and desserts — all inspired by the culinary traditions of the French and Italian Rivieras. Designed by combining the essence of Southern European luxury with South Florida’s coastal charm, Calusso’s interior will feature a refined setting with thoughtful design elements.
• Sotogrande will honor the bold flavors of southern Spain and the eastern Mediterranean, featuring sharable plates, authentic spices and a lively social atmosphere. The design evokes the warmth and vibrancy of the Mediterranean coast with organic textures and rich earthy tones that are designed to transport guests to a sun-kissed seaside village. The layout will encourage sharing and socialization through large communal tables and bright, inviting spaces that reflect the essence of the Mediterranean.
Pier Sixty-Six was the cover story in the October edition of SFBW magazine. Owned by Tavistock Group and managed by CoralTree Hospitality, it will have 12 restaurants and bars. Pier Sixty-Six will open in December as Broward County’s first hotel in two decades with this many food and beverage destinations.
“Restaurants are the heart of great cities and our global culinary mission is principally focused on bolstering the talent of our esteemed team who places an unwavering commitment to creativity and craftmanship,” says Charles B. Lewis, senior managing director of Tavistock Group.
“Pier Sixty-Six is furthering Fort Lauderdale’s new gastronomic revitalization,” says Colm O’Callaghan, vice president and managing director for Pier Sixty-Six. “Our approach is to create a dynamic food and beverage epicenter that offers diverse experiences from a sophisticated restaurant inspired by the joie de vivre of the French and Italian rivieras to a casual eatery bursting with flavors embracing its local roots. We are proud to be a part of the city’s hospitality evolution.”
Here are details on some of the other venues:
• Garni will be an upscale bistro-style café offering all-day brunch, seven days a week, complete with a juice bar, Champagne Mimosa and Bloody Mary bar, and live breakfast stations. The menu blends French-inspired dishes with American classics, featuring options like crêpes, pastries, omelets with caviar, and a dessert buffet.
• The Nectar Room will be an adults-only poolside venue offering Asian-inspired bites and artisan-crafted libations. Featuring an energetic rum bar and sake-infused cocktails, The Nectar Room’s design blends the lush vibrancy of a tropical oasis with sleek modern elements — from sophisticated outdoor seating to colorful décor, native plants and warm lighting.
• Saltbreeze, an indoor-outdoor family pool café will have a modern Latin-inspired menu coupled with an extensive tequila and agave spirits catalog for what’s billed as Florida’s best poolside margaritas.
• Windows on 66, the site of the resort’s former lobby bar, will debut as an airy space with floor-to-ceiling windows serving shareable bar snacks paired with a curated selection of vodkas and gins from around the world.
• Sweet 66 will be a whimsical candy dreamland and pays tribute to the flavors of Florida with handmade confections.
• Pelican Landing will open in 2025 as a casual waterfront eatery accessible by boat within the marina promenade, where guests can savor local flavors. True to its name, Pelican Landing will serve as a landing place and retreat for those stepping off yachts or simply seeking favorites such as conch fritters.
Pier Sixty-Six says it is employing a collaborative effort that emphasizes originality, quality and a deep respect for the region’s culinary culture. Bringing this gastronomic vision to life is a team of seasoned experts, who each contribute their respective skills to the food and beverage program. The collaborators include Tavistock Group’s Michelin Star/Culinary Director Chef Freddy Money, Pier Sixty-Six’s acclaimed Director of Culinary Chef Aldo Novoa, both who sculpt each dish in honor of the metaphorical cross-section of food and art, and CoralTree Hospitality’s Director of Restaurants, Bars & Events Nathaniel Brethold, who has successfully managed operations for James Beard Nominated Restaurant Groups and Michelin Starred Chefs. All three have won accolades for their extraordinary ability to bring passion, creativity, and innovation to the industry.
At the helm is Jonathan Kaiser, executive chef of Signature Dining, who leads the resort’s signature restaurants. With a passion for sophisticated and inspired artistic cuisine, he brings his South Florida upbringing and experience in Michelin-starred kitchens in Chicago and Las Vegas.
The Tavistock and CoralTree portfolios include 15-award winning restaurants, including Lake Nona’s Michelin-Recommended BACÁN; One Michelin Star Atlas; Boston mainstays Abe & Louie’s (also in Boca Raton) and Atlantic Fish; the award-winning Timpano in Hyde Park Tampa and Fort Lauderdale; highly acclaimed Nami in Lake Nona and Mar’sel at Terranea Resort led by a Michelin-starred chef.
For more information about the resort or to learn about career opportunities, please visit PierSixtySix.com or call (954) 525-6666.
