The long-awaited Four Seasons Hotel and Residences Fort Lauderdale has arrived, and with it comes an elevated dining concept. Meet Evelyn’s, where coastal Florida cuisine intertwines with eastern Mediterranean gastronomy. The restaurant’s name is an homage to Fort Lauderdale luminary Evelyn Fortune Bartlett, in honor of “the beauty she bestowed upon our city.” And much like its namesake, there’s a lot to love about this new gem, from the ocean vistas to the diverse culinary program helmed by chef Brandon Salomon. Here, everything down to the ice cubes in the Plantation Punch (a combination of Arak, pomegranate, marsala chai, and Topo Chico) is a work of art.
On the menu, unexpected flavors mingle in starters like freshly leavened stone-fired pita with hummus and shaved truffle, and the the yellowfin tuna nayeh (minced tuna with puffed bulgur). A standout is the Australian Wagyu beef wood-smoked skewers—presented with dry ice to bring that “wow” factor tableside. The desserts offer their own level of excitement. Make things easy by ordering a trio of delights: the cardamom doughnuts with rose syrup; the tropical fruit pavlova with a mango center and passion fruit-banana cremeux; and the dark chocolate pavé featuring halva, black sesame ganache, tahini shortbread, gray sea salt, and almond.