Refined Palates Meet Coastal Elegance: Evelyn’s at the Four Seasons Fort Lauderdale Defines South Florida Dining

Once overshadowed by Miami’s relentless glamour, Fort Lauderdale is making a quiet but confident claim to culinary sophistication—and at the heart of its rise is Evelyn’s, the signature restaurant at the Four Seasons Hotel and Residences Fort Lauderdale. Led by Executive Chef Brandon Salomon, Evelyn’s blends the breezy refinement of oceanfront dining with a globally inspired, locally rooted Eastern Mediterranean menu that speaks to seasonality, sensory storytelling, and elevated hospitality.

Having trained under World’s Best Chef Mauro Colagreco and sharpened his skills in elite kitchens across New York and California, Salomon brings depth and polish to every dish. But it’s his approach to dining as performance—complete with tableside moments, surprise amuse-bouche offerings, and curated off-menu desserts—that truly defines Evelyn's experience. His passion for flavor is grounded in thoughtful sourcing, playful textures, and technique-driven compositions that balance artistry with warmth.

Evelyn’s menu is an intricate mosaic of mezze-style plates, wood-grilled proteins, and seafood-forward signatures that invite sharing and exploration. Diners can start with a selection of spreads—truffle hummus with burgundy black truffle, smoked eggplant touched with rose petal and pistachio, or the charred red pepper dip studded with pomegranate and walnut—each paired with stone-fired pita or buckwheat lavosh.

Standouts from the sea include the Olive Wood Smoked Octopus layered with butternut squash and sherry, or the Seafood Tower, an opulent display of oysters, lobster, shrimp, tuna crudo, and blue crab accompanied by harissa cocktail sauce and green amba mustard. For the purist, Regiis Ova Caviar is offered with traditional accompaniments.

Salomon’s wood-smoked skewers bring theater and flavor: pomegranate-glazed Ora King Salmon, Florida swordfish with passionfruit and mango-Israeli salad, and Australian wagyu beef with date barbecue sauce and chili shug all speak to his command of both Mediterranean and coastal American techniques.

What elevates Evelyn’s beyond the typical luxury hotel restaurant is its sense of immersive hospitality. The tableside Moroccan tea and Turkish coffee rituals, alongside a customizable “Taste of Evelyn’s” multi-course journey, transform a meal into a meditative, shared experience. For those who prefer a lighter touch, small plates like crispy falafel with harissa, za’atar kale Caesar salad, and pear and apple fattoush reflect seasonal produce and precise layering of flavors.

Evelyn’s also nods to wellness and sustainability, sourcing cage-free eggs, sustainably certified fish, and local greens from Swank Farm. The menu’s structure allows for indulgence and restraint alike—satisfying both the curious gourmand and the coastal minimalist.

With its refined but relaxed aesthetic, panoramic views of the Atlantic, and commitment to storytelling through food, Evelyn’s is positioning itself as one of South Florida’s premier culinary destinations. It’s not just a restaurant in a luxury hotel—it’s a statement that Fort Lauderdale’s dining scene has officially arrived.