Renowned Michelin-starred chef Ryan Ratino, celebrated for his culinary mastery at the one-starred Bresca and the two-starred Jônt in Washington DC, has embarked on a new culinary adventure beyond the nation’s capital. Teaming up with the Hive Hospitality Group and director of operations Jonathan Cano, overseeing their entire restaurant portfolio, they have unveiled their latest gem, Maass, at the Four Seasons, Fort Lauderdale, with more exciting establishments on the horizon.
Maass, a contemporary and chic culinary haven inspired by European and Japanese influences, revolves around a wood-fired grill, infusing almost every dish with the essence of fire. Chef Ratino, joined by executive chef Jonathon Kaiser and chef de cuisine Max Meartly, emphasizes the philosophy that “the hearth is the heart”. Fort Lauderdale now proudly boasts a sophisticated dining experience, but it is not the least bit stuffy.
Seating 125 guests indoors or on their waterfront-facing terrace, Maass exudes a chic beachy vibe with soft neutral tones, complemented by stunning marble floors. The bustling front bar sets the stage, but the place to sit will be their 12-seat gastronomic experience at the open kitchen bar, in the near future. The staff, adorned in stylish cream-colored uniforms, look like they walked off an Italian fashion runway, ensuring a finely tuned and well-orchestrated dining experience.
The restaurant’s aesthetic charm extends to lava volcanic rock tables, with blond wood trim and a captivating irregular marble floor pattern. Soft background music enhances the convivial atmosphere, allowing for conversations. Thoughtfully chosen dishware, glassware, silverware, and French steak knives elevate the dining experience.
Maass presents a luxury-driven a la carte menu with a focus on seafood, highlighted by signature dishes such as the tableside-served wood fire turbot for two. Meat enthusiasts will relish options like the A5 wagyu Babette, the brioche-stuffed chicken breast with black truffle and jus gras, or the signature dry-aged duck with foie gras sausage and a memorable and delectable kishu mandarin sauce.
Desserts are not overlooked here, including a white citrus vacherin, with a sheep’s milk yuzu, or the fermented banana, with black truffle, miso caramel Belgium waffle “taiyaki “ or my
favourite, a mini mochi taco, with shiso and strawberry semifreddo.
The restaurant boasts an expansive wine program and a creative cocktail menu.
Fort Lauderdale’s reputation as the yachting capital now has a sophisticated fine dining destination with engaging service at Maass. Under the leadership of this award-winning hospitality team, Maass promises an exceptional dining experience.
Highly recommended.
Happy dining,
Shanea
01/04/2024
