Evelyn’s Fort Lauderdale

The story

Crafted with passion, served with love

A Name with a Story

Evelyn's takes its name from Evelyn Fortune Lilly Bartlett, a luminary of Fort Lauderdale's social history. Housed within the Four Seasons on North Fort Lauderdale Beach Boulevard, it has earned the distinction of being one of the city's first Michelin-recommended restaurants — a recognition that speaks to both its ambition and its consistency. Forbes Travel Guide has also singled it out, noting the decidedly laid-back vibe: plush blue couches, wall-to-wall windows, and not a white tablecloth in sight.

Chef Brandon Salomon and the Eastern Mediterranean Table

At the helm is Restaurant Chef Brandon Salomon, a Long Island native who grew up cooking alongside his mother and grandmother, and began working at his grandparents' bakery at age 12. That early grounding in family food culture now informs a menu he describes simply as being "about discovery." Drawing on Levantine techniques and Florida's seasonal ingredients, Salomon brings the flavors of the Eastern Mediterranean — pomegranate, sumac, saffron, za'atar, dukkah, turmeric, olive oil — to one of the world's top yachting destinations.

The philosophy is one of sharing. Small and large plates are designed to create connections, reflecting a Mediterranean lifestyle where gathering around the table is a daily tradition. Spreads and mezzes, coastal seafood, wood-smoked meats and fish, and freshly leavened bread all find their place here.

What to Eat and Drink

Standout dishes from the Forbes assessment include Florida Key West pink shrimp with harissa cocktail sauce, free-range lamb chops with a tamarind Key lime glaze, and a grilled whole branzino finished tableside with a presentation that recalls a classic mid-century steakhouse. The weekend brunch — a signature experience — opens with a Grand Mezze of smoked eggplant, charred red pepper, classic hummus, house pickled vegetables, and stone-fired pita, before moving to second-course choices like shakshuka with herb tahini, pomegranate-glazed Ora King salmon, or Australian wagyu beef skewers with date barbecue and quail egg.

The bar holds its own with a Wine Spectator Award of Excellence-winning list featuring over 300 selections — old world varietals, boutique Mediterranean producers, biodynamic wines, artisan Champagne, and local craft beers. Cocktails lean into the same Eastern Mediterranean sensibility: the Third Wife pairs Lalo blanco tequila with Aleppo pepper, cucumber, coriander, and lime; Two Left Feet combines Solento añejo organic tequila with date syrup and Baharat bitters.

The Setting

If the weather cooperates, the shaded patio delivers spectacular sunset views over the Atlantic — a fitting backdrop for a restaurant where the brightness of the food is meant to match the brightness of the destination.