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 "Without the freedom to criticize, there is no worthy praise." Beaumarchais | |
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1 North Fort Lauderdale Beach Boulevard, Fort Lauderdale. 954.465.2300 / 888-627-8268 The $225 million, Arquitectonica-designed 24-story St. Regis Resort & Residence Fort Lauderdale, one of 13 St. Regis hotels worldwide, has inaugurated its signature restaurant Cero with a splash. The sleek 138-seats indoor/outdoor ocean-view restaurant and terrace, with smaller private dining rooms offering customized menus for up to eight people, sport oversized murals inspired by French writer and artist Jean Cocteau. But it at the hand of award-winning Executive Chef Toby Joseph– hailed as one of the “Top Hotel Chefs in America” by the James Beard Foundation for his work at the Regis Hotel in Houston, a position he held until he began his tenure at St. Regis Resort, Fort Lauderdale – that Cero’s sophistication has transcended Broward county to make headlines statewide. Seasonally changing menus of finely crafted modern American cuisine are built on local produce and organic ingredients in dishes such as pan seared fillet of kampachi with a fennel purée, orange compote and baby bok choy; Kumamoto oysters with a homestead farm grapefruit granité and red onion confit or a spicy citrus poached prawn with rémoulade sauce. The emphasis on “organic and natural” extends to entrees listing sautéed house-made gnocchi with spicy heirloom tomato, drizzled with first press olive oil and black truffle foam; roasted organic veal chop with chanterelle mushroom fricassee and roasted root vegetables. For desserts, Pastry Chef Jordi Panisello, formerly of the Ritz Carlton Key Biscayne, the Loews and the Mandarin Oriental Miami, uses local tropical fruit for hibiscus crème brûlée with grapefruit granita; lemon verbena fruit soup with lemon pineapple ravioli and yogurt sorbet; candied pineapple and frozen melon sabayon with layers of crispy meringue, melon pearls, port gelée and papaya mint sauce. Chef Joseph is also responsible for the menus at the elegant 16-foot high ceiling Lobby Bar which serves small plates such as artisan farm house cheese with pumpkin honey or crudo of blue fin tuna with micro-arugula, shaved fennel and chive drizzled with lemon and first press oil. The glass encased Wine Room with a selection of 5,000 labels selected by sommelier Christopher Covolo, can be used for private dining. The more casual Pool Bar on the 7th floor is already known for its fresh fruit juices and cocktails which are also served poolside. The GM is Laura Aguilar, and the F&B is Guntram Meri, formerly of the Palm South Beach. Cero at the St. Regis Resort, Fort Lauderdale, 1 North Fort Lauderdale Beach Boulevard, Fort Lauderdale. 954.465.2300 / 888-627-8268 
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