Amid open-air vistas, overlooking the vibrant shores of the Atlantic Ocean, Evelyn’s Fort Lauderdale debuts in the prime beachfront address of Four Seasons Hotel and Residences Fort Lauderdale.
Where the flavours and colours of the food match the brightness of the destination, Evelyn’s eastern Mediterranean meets coastal cuisine shares flavour-rich dishes influenced by locality, seasonality, and culture. Serving breakfast, lunch, and dinner, guests are welcomed to a culinary experience that is traditional in concept and contemporary in style, a combination unique to the market. Named for Evelyn Fortune Lilly Bartlett, a Fort Lauderdale luminary most notable for the beauty she bestowed upon the city, the atmosphere is both sophisticated and fun.
At the helm of Evelyn’s is Restaurant Chef Brandon Salomon who joins the Fort Lauderdale team from Four Seasons Resort Palm Beach, where he played a major role at Florie’s by three-Michelin-starred, World’s Best Chef Mauro Colagreco. A native of Long Island, New York, Chef Brandon was born into a family of cooks. He has always been around food, eager to assist his mother and grandmother in the kitchen, which often felt like a dreamy Sunday morning with the unforgettable aromas of their famous tomato sauce filling the air and embracing their European heritage. Falling in love with cooking at a young age, Chef Brandon began working at his grandparents’ bakery as his entryway into the hospitality industry at the age of 12, a journey that would later lead to working at acclaimed restaurants and hotels in New York, Florida, and San Francisco. Now in Fort Lauderdale, Salomon is bringing the flavours of the eastern Mediterranean to one of the world’s top yachting destinations.
“Evelyn’s menu is about discovery. The diverse and complex flavour compositions of the eastern Mediterranean region elevate curiosity and intrigue. Our recipes are familiar in ethnic origin and ingredient-forward, creating distinct and colourful profiles that blend harmoniously,” says Chef Salomon. “Guests will also notice a focus on fresh, seasonal ingredients emphasized in all our dishes.”
Focusing on the Levant region, flavours and spices such as pomegranate, sumac, saffron, za’atar, dukkah, turmeric and olive oil are represented throughout the dishes. Menu items are designed with sharing in mind, reflecting the eastern Mediterranean lifestyle, where socializing with friends and family around the table is a daily tradition. Small and large plates are meant to create connections, bringing people closer together for food exploration and conversation. Guests will enjoy sharing spreads and mezzes, coastal seafood selections and salads, as well as wood-smoked meats, fish, and vegetables, and freshly made and leavened bread. “The presentation of our house-baked pita bread is customary to the centre of the table in the eastern Mediterranean culture and another way to share a meal with one another,” adds Salomon.
Evelyn’s dinner menu offers a variety of coastal selections, freshly leavened bread, spreads, small plates and salads, as well as wood smoked skewers and large plates. Highlights include Yellowfin Tuna “Nayeh” served with puffed bulgur, house-pickled vegetables, and Swank Farms gem lettuce; Olive Wood Smoked Octopus accented by vadouvan carrot puree and carrot crumble; Grilled Whole Branzino dressed in coriander seed chermoula, cilantro, and rose petals; and Yogurt Marinated Chicken, turmeric spiced and served with mustard greens and garlic toum. Freshly crafted salad creations include add Za’atar Kale Caesar made with baby gem lettuce, za’atar croutons, house caesar dressing, eggs and pecorino; and Quinoa Tabbouleh prepared with buckwheat, cashew, Persian cucumber, spring onion, and cherry tomato. Creative sides feature Spiced Cauliflower Couscous made with apricot, preserved lemon, medjool dates, and pine nuts; and Batata Harra, spicy crispy potatoes dressed in garlic, cilantro, and extra virgin olive oil. The perfect ending to dinner is Pastry Chef Christina Kaelberer’s unforgettable desserts such as Dark Chocolate Pave crafted with halva, black sesame ganache, tahini shortbread, grey sea salt, and almond; and Cardamom Donuts accompanied by rose syrup and vanilla diplomat, and more.
Lunchtime favourites feature Falafel Pita arranged with hummus, harissa, Levantine pickles, Swank Farms lettuce, mint, and cilantro; Evelyn’s Chicken Shawarma wrapped in pita with tahini, pickled sumac, garlic toum, and cilantro; and a Maine Lobster Roll served with saffron aioli and preserved lemon gremolata. A bright and fresh breakfast begins the day with light, savoury, specialty, classic and sweet selections, and an array of smoothies and juices.
The explorative and meticulously crafted beverage program release will complement the beachfront destination with bright, light, and fresh flavours comprised of reimagined classics and a curated list of wines from around the world, local craft beer from Fort Lauderdale breweries, artisan champagne, and eastern Mediterranean-inspired mixologist-driven cocktails. Attentive, knowledgeable, and friendly servers will act as personal guides taking each guest through a uniquely curated dining experience.
Martin Brudnizki Design Studio, based in London and New York and known for designing some of the world’s best hotels, restaurants, bars, and private members’ clubs, imagined Evelyn’s nautical-inspired interior design. Elevated on the Hotel’s expansive Ocean Sun Deck, Evelyn’s offers seating both inside the main dining room and outside on Evelyn’s Terrace. “Fort Lauderdale has an iconic sailing history and has long been established as a destination for leisure and beautiful weather. The interior design of the restaurant reflects this, showcasing an abstraction of traditional nautical architecture and combining these motifs with simple and elegant lines to create a modern and weightless interpretation of the yacht club,” expresses Brudnizki. “It is the combination of the area’s sailing pedigree and sea views.”
The naming of Evelyn’s reflects an appreciation of Fort Lauderdale’s heritage and land. Evelyn Fortune Lilly Bartlett (1887–1997) was known as the “the Lady of Bonnet House,” a local landmark estate and gardens known for its historical significance and natural beauty, situated just up the road from Four Seasons. Evelyn spent winters at the 35-acre (14 hectare) beachfront estate named after the yellow bonnet lily that grew wild there. An avid traveller and gardener, accomplished painter, and whimsical interior designer, Evelyn signifies the days of gracious living, charm, and whimsy.
Evelyn also had a great passion for food and special fervour for the presentation of each meal. She would meet with the butler and personal chef every week to plan out not only the menus but the china that would be used to serve the meals. In the spirit of her love for hosting guests, those who visited the estate for a week, would never eat from the same set of china twice – an intentional pairing of the plates with the food being served. Sharing her affection for nature and the exotic tropical environment that graces the grounds, unless the weather turned, Evelyn would host the main meal outside in the courtyard to incorporate Florida’s enchanting setting into the day’s intimate culinary soiree. Evelyn preserved and embellished the Bonnet House because she wanted people to always be able to see and enjoy its beauty, the same way Evelyn’s Fort Lauderdale will welcome guests, residents and locals.
Evelyn’s Fort Lauderdale is located inside Four Seasons Hotel and Residences Fort Lauderdale at 525 North Fort Lauderdale Beach Boulevard, Fort Lauderdale, Florida 33304. To make a reservation, connect directly by calling 754 336 3100 or by chatting with the restaurant via Four Seasons App, or by visiting OpenTable. Follow Evelyn’s on social media on Instagram.