The iconic Pier 66 in Fort Lauderdale has undergone a sweeping billion-dollar transformation, reemerging as a multifaceted luxury destination with a superyacht marina, hotel, luxury condominiums, expansive pools, and an array of new dining venues.
I recently dined at Calusso, one of the marquee additions within this revitalized development. From the moment you arrive, the setting makes an impression. A dramatic, almost cave-like entrance leads you up a short flight of stairs into a long, narrow lounge and bar, where marina and pool views immediately set the tone. The dining room itself is wrapped in windows, offering beautiful waterfront vistas, with a large open kitchen adding energy and movement to the space. Crisp tablecloths dress most tables, while curved banquettes at the back are paired with striking marble tops, though the proportions felt slightly off. Overhead, a sculptural ceiling detail evokes the silhouette of a surfboard, adding a playful architectural touch. There is also a lovely outdoor terrace that sits directly along the marina, ideal for al fresco dining.
The menu is described as being inspired by the French and Italian Riviera. While those influences are present, the cuisine reads more as refined American with European technique. At the helm is Executive Chef Jonathan Kaiser, formerly of the Michelin-starred Maass at the Four Seasons Fort Lauderdale. His résumé includes time with the Alinea Group in Chicago and the Joël Robuchon restaurants, along with experience at Ocean Reef Club in the Florida Keys. It is evident he brings both discipline and creativity to the kitchen, representing a new generation of chefs shaped by world-class training and now helping to elevate Fort Lauderdale’s dining scene.
There are moments of real creativity throughout the menu. The opening bites stood out in particular, including a delicate toasted brioche topped with finely chopped tuna and uni, and a playful deviled egg reimagined in a molded form, finished with caviar and gold leaf. The oysters were pristine, and the burrata, paired with aged balsamic and a vibrant basil gribiche, showcased quality ingredients handled with care.
In fact, the starters were the highlight of the meal. The mains, while thoughtfully composed, were less memorable. The halibut in beurre blanc was well executed but understated, and the heritage chicken with maitake mushrooms, though attractively presented, leaned slightly dry. A strong selection of vegetable sides rounds out the menu.
Prices are on the higher end, though consistent with restaurants of this caliber. The cocktail program is excellent, with drinks presented in elegant glassware, and the wine list is both extensive and well curated, with appealing options by the glass. Service is professional, though still finding its final polish.
A practical note: valet parking is available, but not directly at the restaurant entrance, requiring a short walk from a nearby building, which can be less than ideal, particularly in inclement weather.
Calusso is open Tuesday through Saturday from 5:30 to 10:00 pm, and closed Sunday and Monday.
Overall, Calusso adds another compelling fine dining option to Fort Lauderdale’s evolving culinary landscape, joining a small but growing group of destinations such as Maass and Daniel’s. Dining here feels like an occasion. The setting is striking, the views are captivating, and the cuisine is thoughtful and refined.
Happy dining,
Shanea
03/20/2026
