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Cero at the St. Regis

1 N Fort Lauderdale Beach Blvd
Fort Lauderdale, FL 33304
954-563-6664
Website
Chef Toby Joseph’s insistence on quality ingredients yields revelations like his piquant sashimis (a complimentary swordfish amuse bouche in a bath of citrus; a tuna and yellowtail sashimi with habanero jelly, lime, fleur de sel, and a sunken pool of sweet rice foam), and silky tartares. A “surf and turf” of jewel-toned organic salmon paired with lush, shiny raw prime beef is state-of-the-art, and there’s enough lump crab meat on the menu to sate a pod of ravenous seals; along with lovely limpid fillets of pan-seared bronzini, divers scallops, giant prawns paired with kumquats, squid, fire-roasted yellowtail with saffron, and bowls of clam and mussel nage. Having grown up on Cape Cod, the guy knows from seafood, and he pairs his marine creatures with perfectly sourced fruit and produce. Grilled summer stone fruit provide a platform for butter-poached Maine lobster; tiny pearls of multicolored melon and papaya decorate sashimi; a delicate, fruity pool of mango emulsion moistens a bronzini fillet. Desserts by pastry chef Jordi Panisello are spectacular. At the swank St. Regis Resort. Dress nice.
  • Cuisine(s): Contemporary, Seafood
  • Hours: Open for breakfast 7 a.m. till noon; lunch noon till 3 p.m.; dinner 6 till 10 p.m., Friday and Saturday till 11 p.m.
  • Price: $$$$
  • Serving: Breakfast, Lunch, Dinner
  • Alcohol: Full bar
  • Reservations: Accepted
  • Parking: Valet
  • Payment Types: All Major Credit Cards
  • Attire: business, elegant
  • Features: Patio/Sidewalk Dining, Private Party
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