Fort Lauderdale’s newest beachfront restaurant, Morea, is inspired by the flavors of the Mediterranean. Named after an ancient region in Greece where olives grow, the restaurant uses “fresh, local ingredients, crafted with Mediterranean herbs and spices to create beautiful, memorable dishes with bold flavors and savory aromas,” shares owner Lou Moshakos. Favorites vary from bacon-wrapped dates and hanger steak to a delicious pear purse filled with Port wine–braised pears wrapped in phyllo dough for dessert. Ahead of your visit, Moshakos offers three of Morea’s tastiest food and wine pairings.
Pairing 1: The charcuterie and cheese board prepared with cured meats, European cheeses, house-made jam, and pickles pairs well with Domaine Vacheron Sancerre. The wine is medium-bodied with hints of fresh citrus and minerals, and a crisp finish.
Pairing 2: Grilled rack of lamb with Salmoriglio and Peruvian yellow pepper sauce is complemented by Duckhorn Goldeneye Pinot Noir out of California, with notes of dried berries and cherry, and a very crisp finish.
Pairing 3: Whole roasted branzino made with grilled lemon, fresh vegetable salad, herbs, and lemon vinaigrette pairs perfectly with Cakebread Chardonnay—one of the great names to come out of California. This is a full-bodied, delicious Chardonnay displaying flavors of apple and pear, with a long finish.