14 May 1-7, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ FORT LAUDERDALE WHAT TO ORDER AT BROWARD’S FIRST MICHELIN-STARRED RESTAURANT Broward County has officially joined the culi- nary big leagues. This year, the Michelin Guide expanded its South Florida coverage to include Greater Fort Lauderdale, the Palm Beaches, and St. Pete-Clearwater. After months of anticipation, the Chef’s Counter at Maass earned the city’s first-ever star during the April 18 ceremony. Located within the Four Seasons Hotel and Residences Fort Lauderdale, Maass’ ex- ecutive chef, Ryan Ratino, isn’t new to the Michelin game. The talented chef already owns two Michelin-starred restaurants in Washington, D.C. — Bresca (one star) and Jônt (two stars), which are famously housed in the same building. Now he’s added a third star to his collection with the Chef’s Counter at Maass, bringing serious culinary cred to Fort Lauderdale’s dining scene. The restaurant features contemporary American cuisine with European and Japa- nese influences, offering an open kitchen where diners can watch the culinary team in action. The Michelin inspectors were partic- ularly taken with chef David Brito’s execution of Ratino’s tasting menu, praising the “beauti- ful tribute to contemporary cooking with French techniques, Japanese ingredients, and a few Florida highlights.” When you snag a reservation at this newly minted Michelin-starred spot, here are the standout dishes you absolutely must try: Avocado with Caviar and King Crab: The dish that steals the show at Maass is undoubt- edly the avocado with caviar and king crab. This meticulously crafted starter features a perfectly ripe avocado stuffed with king crab and topped with golden osetra caviar on a nori cracker. The combination of creamy avo- cado, sweet crab meat, and briny caviar cre- ates an interesting mix of flavors and textures that showcase what makes Maass special. Foie Gras Macarons: Another signature that has diners talking is the unique “Foie Gras Macaron.” This inventive bite includes straw- berry, peanut, and sesame, creating a perfect balance of sweet and savory. The delicate macaron shell gives way to rich, creamy foie gras mousse for an unforgettable flavor com- bination that showcases Ratino’s creativity and technical skill. Crown Roast Dry-Aged Duck: For a main course, the “Dry-Aged Duck” is the show- stopper. It’s slow-roasted and presented ta- bleside with asian pear, burnt sweet potato, and espresso bean. This signature dish, which appears on Ratino’s other restaurant menus as well, has been adapted for South Florida with additions like kishu mandarin and foie gras sausage, creat- ing a complex, sat- isfying centerpiece worthy of a special occasion. While ordering à la carte gives you flexi- bility, the true Michelin experience comes from “The Voyage,” the restaurant’s premier tasting menu. This more immersive journey featuring luxurious ingredients unfolds over three hours, allowing diners to experience the full range of chef Ratino’s culinary vision. At $375 per person, it’s a splurge, but one that delivers the complete experience of what earned the Chef’s Counter its star. The more modest “Excursion Menu” of- fers a shorter, but still opulent tasting menu at $195 per person. Maass doesn’t only shine at dinner. The restaurant serves an impressive weekend brunch Saturday and Sunday from 11:30 a.m. to 2 p.m. The brunch features plenty of carv- ing stations, fresh seafood, à la carte classics with Petrossian caviar, Veuve Clicquot Cham- pagne, and live jazz-inspired music. The unlimited raw bar offers shrimp and oysters, spicy marinated mussels, and savory | TASTE TEST | ▼ Café Maass photo The signature foie gras macarons from Maass in Fort Lauderdale, now a Michelin- starred restaurant THE DISH THAT STEALS THE SHOW AT MAASS IS UNDOUBTEDLY THE AVOCADO WITH CAVIAR AND KING CRAB.
