Since 2009, The Grateful Palate has been Fort Lauderdale’s best kept culinary secret, a locals’ favorite and must-try destination for serious foodies and wine lovers. A perfect combination of masterfully executed cuisine, upscale elegant service and a warm, inviting ambiance, The Grateful Palate has garnered rave reviews and accolades including the 2012 Diner’s Choice award by Open Table. At the helm of the kitchen, is Executive Chef Hector Lopez whose internationally-inspired contemporary menu features an array of small and large plates, utilizing the most vibrant ingredients of the season. Lopez and the talented team at The Grateful Palate are thrilled to introduce a selection of sumptuous new dishes, as well as a brand new cocktail program.
Small plates ($9-20) are perfect starters or can be mixed and matched to create an entire meal. New creations include Salmon Tartare with citrus vinaigrette and dill crème fraiche; Asian Duck Meatballs; Bison Sliders – moist and tender mini bison burgers with crispy pancetta, pepper jack cheese and cool avocado aioli; and the Fried Fresh Mozzarella, an innovative twist on the classic appetizer, stuffed with artichoke pesto, sliced and served atop tomato carpaccio with a balsamic glaze and basil crisp. Loyal diners can still enjoy signature small plates includingThai Beef Salad, Conch Sliders and foodie favorite Pan Seared Foie Gras with rosemary caramelized apples and a parsnip crisp. A traditional caviar service of Petite Siberian Sturgeon Caviar is also on offer with all the accoutrements for $80.
New mainplates ($17-30) are equally enticing, ranging from the Braised Short Ribs with herb goat cheese mash, roasted carrots and natural jus to Pan Seared Seabass with lemon pepper beurre blanc and eggplant escabeche. Veal lovers can rejoice with two new dishes – Fricase Osso Bucco with blue cheese polenta and caramelized fennel and the Tandoori Veal Lollipops, accompanied by curry shoestring fries and a pear tzatziki sauce. Acclaimed signature dishes still on offer include Pan Seared Diver Scallops with a lemon pepper beurre blanc and sweet plantain and chorizo hash; Cinnamon Seared Duck Breast served with fork crushed rutabaga, braised red cabbage, beurre noisette and candied pecans and of course the must-try signature Charred Wagyu Burger with onion marmalade and goat cheese, served with a trio of frites. Diners will want to save room for new desserts such as the Indulgence, a layered tower of mango sorbet, coconut ice cream, passion fruit curd and brûléed meringue.
New food isn’t the only thing popping up at The Grateful Palate. The restaurant has recently rolled out a brand new cocktail program, featuring hand-crafted signature libations, as well as a vast array of specialty and traditional spirits. House cocktails, priced at $12 each, include the Vesper – Ketel One vodka, Old Tom Gin and Dolin Blanc and the Guayabera – Kettle One Oranje, Cointreau, guava puree and fresh cranberries. The Grateful Palate also offers an award-winning selection of wines, under the direction of certified French sommelier Michael Ronne. Guests can enjoy Ronne’s customized wine pairings to complement each course.
Nestled on 17th Street in Fort Lauderdale, the ambiance at The Grateful Palate is warm and inviting, equal parts sophisticated dining destination and cozy intimate lounge/wine/liquor bar. Seating 55 in the dining room, the restaurant boasts an open exhibition-style kitchen complete with a chef’s counter where guests can dine and watch the culinary team in action. Those looking for a more relaxed environment can enjoy dining and imbibing in the plush lounge area, which seats 30 or grab a seat at the bar. Whatever you’re looking for, The Grateful Palate is certain to accommodate.
The Grateful Palate is located at 817 Southeast 17th Street in Fort Lauderdale and serves dinner Monday through Thursday 5pm – 10pm; Friday and Saturday 5pm – midnight. For reservations or further information, please call (954) 467-1998 or visit www.thegratefulpalate.com.
This site uses Google reCAPTCHA V3. Read the privacy policy and terms of service for more information.
