Evelyn's

The story

Crafted with passion, served with love

A Name with History

Evelyn's takes its name from Evelyn Fortune Lilly Bartlett, a Fort Lauderdale luminary — a fitting tribute for one of the city's first Michelin-recommended restaurants. Situated on the beachfront at the Four Seasons, the restaurant draws its identity from the Eastern Mediterranean coast, pairing Levantine techniques with Florida's seasonal bounty in a setting that, as the kitchen puts it, "hums with energy and storytelling."

The Kitchen Behind the Menu

At the helm is Restaurant Chef Brandon Salomon, a Long Island native who grew up cooking alongside his mother and grandmother before working at his grandparents' bakery at age 12. That early grounding in family and food carried him through acclaimed restaurants and hotels in New York, Florida, and San Francisco, and now shapes a menu he describes simply as being "about discovery." The flavours he brings to Fort Lauderdale — pomegranate, sumac, saffron, za'atar, dukkah, turmeric, olive oil — read like a map of the Levant region translated through a Florida lens.

Sharing as a Philosophy

The eastern Mediterranean approach to dining is baked into every aspect of the menu. Small and large plates are designed for sharing, reflecting a tradition where gathering around the table is a daily ritual rather than a special occasion. Expect spreading spreads and mezzes, coastal seafood, wood-smoked meats, fish and vegetables, and freshly made leavened bread. The Grand Mezze — smoked eggplant, charred red pepper, classic hummus, house-pickled vegetables, fermented hot sauce, and stone-fired pita — anchors the table, while dishes like Pomegranate Glazed Ora King Salmon, Shakshuka with herb tahini, and Steak & Eggs Skewer with Australian Wagyu show the range from brunch through dinner. Sustainability runs through the sourcing: cage-free eggs, sustainably certified fish, and a commitment to local and seasonal ingredients wherever possible.

The Bar and Its Cellar

Evelyn's bar earned a Wine Spectator Best of Award of Excellence in 2025, recognition that reflects a list of over 300 selections. Old-world varietals, boutique Mediterranean producers, and biodynamic wines sit alongside artisan Champagne, local craft beers, and Eastern Mediterranean-inspired cocktails — a program as considered as the food it accompanies.