14 December 15-21, 2022 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ FORT LAUDERDALE MICHELIN-STARRED D.C.CHEF IS BOUND FOR THE SUNSHINE STATE Ohio-bred chef Ryan Ratino is bringing a fresh take to South Florida. Renowned for his Washington, D.C., establishments, the two Michelin-starred Jont and one Michelin-starred Bresca, Ratino will open a new restaurant at the Four Seasons Hotel and Residences Fort Lauderdale in 2023. The restaurant – whose name and full de- tails will be revealed in the months ahead – will take up the northern oceanside portion of the property. The Fort Lauderdale hotel, which opened in March and boasts 189 hotel rooms and 83 private residences, is owned by the Fort Hospitality Group, which also owns the Four Seasons Hotel and Residences at the Surf Club, Four Seasons Resort Palm Beach, and Four Seasons Hotel Miami. “Our guests have come to expect more and more from our properties, especially on the culinary execution front,” Keith Space, presi- dent of Fort Hospitality Group, tells New Times. “So, we wanted to find an operator that will complement and enhance the expe- rience, and Ratino does just that.” This isn’t the first rodeo in the Sunshine State for Ratino, a Medina, Ohio, native, who earned a culinary degree from Le Cor- don Bleu in Orlando in 2009. While in school, he worked at Shula’s Steak House as a junior sous chef. Shortly after that, he worked at celebrated Orlando establish- ments Bull and Bear at the Waldorf Astoria and Bluezoo, under Todd English, before leaving the state in 2014 and focusing his ef- forts north. In 2021 and at 30 years old, Ratino became the youngest chef ever to own two different Michelin-starred restaurants. As for how he’s landed in Florida yet again, consider it a perfect match. “We’ve probably interviewed nearly a hundred different restaurateurs looking for the one,” says Space. “With Ratino it started as a simple conversation and there was tremendous commonality about our approach and vision. Plus, Fort Lauderdale is a young market and the chef is a young chef. His passion, vibrancy, and genuine approach to hospitality are what we’re looking for.” Space says that the property will be “giv- ing him the room” in terms of the vibe and menu for the restaurant. Preliminary nuggets of insight include a design by London-based Tara Bernerd & Partners with an outdoor gar- den as well as a tear-down of the walls be- tween the kitchen and patron interior ambiance. On the menu, there will be a chef- tasting menu of six to eight courses and, in its dining room, an intimate chef’s table with up to ten prix fixe courses. The to-be-named restaurant joins two ex- isting food and beverage establishments on the property, including eastern Mediterra- nean spot Evelyn’s and Honey Fitz, a café and wine bar. Four Seasons Hotel and Residences. 525 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 754-336-3100; fourseasons.com. Restaurant opening in 2023. JESSE SCOTT ▼ MIAMI BEACH GRECIAN FORMULA Meraki Hospitality has opened Meraki Greek Gyro & Bakery, a casual restaurant that serves authentic Greek fare in South Beach. Meraki Greek Gyro & Bakery is the third Meraki concept created by co-owners Alex- ander Karavias and Giannis Kotsos after their success with Meraki Bistro in Coconut Groove and downtown Miami. This iteration, however, comes with a twist. “Meraki Greek Gyro is different from Meraki Bistro restaurants,” Kotsos tells New Times. “It emulates street dining in Greece. It’s more casual and also offers options that one would find in a bakery for breakfast, and a pastry shop — very common in Greece.” The combination fast-casual gyro, pastry shop, and market was designed specifically for the high traffic of tourists and residents alike in South Beach. Karavias says the cafe | TASTE TEST | ▼ Café Fort Hospitality Group photo Ryan Ratino is heading to Fort Lauderdale.
