In South Florida, where ambitious restaurants arrive with regularity and global cuisines compete for the attention of an increasingly sophisticated dining public, the word “authentic” can be remarkably easy to claim and considerably harder to substantiate. Italian cuisine presents an especially interesting challenge. Its most beloved dishes are so universally familiar that reinvention is tempting, yet their apparent simplicity leaves little room to hide shortcuts. Carbonara, pizza, ragù and tiramisu ultimately depend upon ingredients, technique and an understanding of the culinary traditions from which they emerged. At Gioia Italy restaurant in Hallandale Beach, the proposition is to preserve those foundations while recognizing that an Italian restaurant operating in contemporary South Florida need not be frozen in time.

Located within Atlantic Village, Gioia Italy is an Italian restaurant and pizzeria built around authentic flavors, premium ingredients, traditional recipes and what it describes as a touch of contemporary innovation. Its culinary leadership gives that mission particular credibility. Co-owner Massimiliano Stamerra is a 20-time award-winning pizza champion whose restaurant experience spans Florida and Italy, and he oversees a broader kitchen brigade that moves well beyond pizza into handcrafted pastas, seafood, meat dishes and desserts. Their objective is not simply to reproduce Italian cooking abroad, but to understand its history well enough to reinterpret it for another time and another continent without surrendering its identity.

That distinction becomes apparent in dishes both familiar and unexpected. Gioia’s spaghetti carbonara adheres to the traditional combination of guanciale, eggs, Pecorino Romano and black pepper, while chicken Parmigiana, herb-grilled lamb chops and espresso-soaked tiramisu broaden the experience. Pizza receives equally serious attention through highly digestible dough incorporating BIGA pre-ferment, carefully conceived toppings and a distinctive two-minute bake at 650 degrees. Yet perhaps Gioia’s most contemporary expression of Italian hospitality is not a reinvention of flavor at all. It is the effort to make those flavors accessible to far more people.

The restaurant has developed an unusually extensive gluten-free program that includes pizza, freshly baked bread, desserts and many main dishes, supported by a dedicated gluten-free station designed to guard against cross-contamination. Vegetarian, vegan, ketogenic and dairy-intolerant diners are also considered within the larger concept. Rather than positioning accommodation as an afterthought, Gioia makes inclusivity part of its culinary proposition. In that sense, innovation here can mean finding new ways for people to participate in an old and deeply social dining culture.

The setting adds another dimension. Atlantic Village has evolved into a substantial open-air dining, wellness and lifestyle destination in Hallandale Beach, itself strategically positioned between Miami and Fort Lauderdale and near Gulfstream Park, Shell Bay and South Florida’s beaches and waterways. Gioia consequently works as both neighborhood restaurant and travel discovery, an opportunity to experience Italian culinary traditions without necessarily following the well-worn dining trail into Miami.

To better understand the philosophy behind Gioia Italy, its balancing of tradition and innovation, and an unusually serious commitment to gluten-free Italian dining, I spoke with co-owner Massimiliano Stamerra, a 20-time World Pizza Champion whose career has been built around the techniques, ingredients and traditions of Italian cooking. What emerges is a philosophy in which authenticity is not treated as nostalgia. Rather, it provides the foundation from which the restaurant can evolve.

MK: Gioia Italy sets out to distinguish itself in South Florida through authentic Italian cooking, contemporary thinking and an unusually inclusive approach to dining. What is the philosophy behind the restaurant, and how does that translate into an experience designed to welcome such a wide range of guests?

MS: Our vision comes from extensive knowledge of the restaurant industry, developed through years of professional courses and experience, as well as through the creation of the Accademia in Miami. Everyone is welcome. We do not have an overly defined target audience, from younger and older couples to groups of friends and families celebrating anniversaries or special occasions, as well as weddings.

What distinguishes us is a warm welcome and genuine hospitality, the best gluten-free food you can find in the area, and the fact that all our products are authentically Made in Italy. Gluten-free is an aspect that we would like to make more visible. We have a dedicated gluten-free station, which is something very difficult to find elsewhere, as well as a cocktail bar and the opportunity to watch sporting events at Gioia Italy.

MK: How do you and the culinary team reinterpret Italian cuisine for today’s South Florida diner without compromising the traditions behind it?

MS: Our entire kitchen staff has been trained to follow the traditions of Italian cuisine, understand and appreciate its history, and reinterpret it for the times we live in and for another continent, without ever compromising its authenticity.

MK: You are a 20-time World Pizza Champion, so pizza understandably has an important place at Gioia. Yet the restaurant was conceived as a much broader Italian dining experience. What philosophy connects the pizza with the pastas, seafood, entrées and desserts coming from the kitchen?

MS: Because, for us, food and every dish we serve are serious matters. That deceptively simple answer arguably says quite a bit about Gioia’s positioning. Pizza may provide Stamerra’s most recognizable credential, but the restaurant does not treat the rest of the menu as supporting material. The same seriousness is intended to extend across the kitchen, which is why the conversation naturally turns from pizza-making accolades to the ingredients and disciplines underlying the broader menu.

MK: What role do ingredient quality and balance play in maintaining that connection to authentic Italian cooking?

MS: High-quality ingredients and the careful balance of every single element make each dish the perfect combination of flavors and sensory experiences, while maintaining a very strong connection to true and authentic Italian cuisine.

MK: Let’s start with the pizza. From the perspective of someone who has spent years mastering the craft, what are the technical elements behind Gioia’s dough and the finished pie?

MS: Our highly digestible dough is one of the keys to our success. We use the BIGA, a pre-ferment, together with carefully selected toppings and thoughtfully designed combinations. From the classic Margherita to our most elaborate pizzas, every one of them is crafted with great care. The baking process is also very distinctive: this dough is cooked for two minutes at 650°F.

MK: If pizza is one gateway into Gioia, what dishes would you point to for diners who want to explore the broader Italian identity of the restaurant?

MS: Italy has an incredibly strong food and wine culture. It is no coincidence that Italian cuisine is consistently recognized as one of the best in the world, not only because of its variety, but also because of its ability to promote well-being. The Mediterranean diet continues to be studied, and the many people in Italy who live beyond the age of 100 are one of the clearest examples of its benefits. At Gioia, for example, we serve Bolognese ragù made with 100% beef and traditional tomato sauce, our delicious carbonara, meatballs, seafood pasta, fried calamari, and much more.

MK: Carbonara is one of those dishes where a seemingly small departure can fundamentally change the recipe. How closely do you adhere to the Italian preparation, and where are you willing to reinterpret a familiar favorite such as Chicken Parmigiana?

MS: Among these dishes, our spaghetti carbonara is authentic and never made with cream, as unfortunately often happens elsewhere. Our chicken parmigiana is reinterpreted as a dish that Americans have always loved, while we continuously strive to make it even more flavorful and refined, a true explosion of flavors. All these dishes are created using recipes and preparation methods that we carefully protect in our kitchen, without revealing how they are made. The precise proportions and combinations of ingredients make these dishes truly unique to Gioia Italy, one more reason to come and experience them for yourself.

MK: That philosophy of doing relatively little to exceptional ingredients also seems evident in dishes such as the lamb chops. How does that carry through to both savory dishes and a classic dessert like tiramisu?

MS: For every dish, including our lamb chops and tiramisu, we always say that every detail matters. We use very few spices because the meat we serve is fresh and of excellent quality. Outstanding ingredients come together to transform every dish into an authentic Italian culinary experience. For the lamb, all that is needed is excellent-quality meat, parsley, rosemary, olive oil, and salt. When the meat is exceptional and the person preparing it has extensive expertise and knows exactly how to cook it, the result is a delicious dish like ours. Tiramisu is another of our signature specialties. We never use cream, only gluten-free ladyfingers, as all our desserts are gluten-free, mascarpone, coffee, and an ancient recipe that makes it delicious, suitable for people with celiac disease, and naturally full of flavor.

The gluten-free element is where Gioia’s premise of tradition meeting contemporary thinking becomes especially interesting. Rather than changing Italian food merely for novelty, Stamerra has spent years trying to solve a considerably more difficult culinary problem: how to remove gluten from dishes without removing the sensory experience that makes people want those dishes in the first place.

MK: Your interest in gluten-free cooking predates its current prominence on restaurant menus. What originally led you to devote so much attention to it?

MS: Since 2004, I have devoted extensive study to gluten intolerance and the related health concerns. It was becoming increasingly important to understand how to create gluten-free food that did not sacrifice taste or flavor, and today, we can proudly say that we have achieved that goal.

MK: Why was creating a dedicated gluten-free station so important to you?

MS: As mentioned earlier, gluten-free is a genuine health concern, not a trend. Having a truly dedicated gluten-free station to prevent cross-contamination, combined with constant research and our love and dedication toward people with celiac disease, makes us truly unique within the gluten-free restaurant scene in South Florida.

MK: Authenticity can become particularly difficult when a traditional recipe has to be adapted. How have you approached that challenge?

MS: It is difficult to preserve the authenticity of these dishes without altering them, especially when creating gluten-free versions. However, years of study, research, testing, and perseverance have led us to a result of which we are extremely proud.

MK: Gioia is also part of a larger destination experience at Atlantic Village. Why did this particular Hallandale Beach location feel right for the restaurant?

MS: We chose Atlantic Village because it represents a great opportunity for Hallandale Beach and the growing community surrounding it. Within the destination, Gioia offers a distinctive Italian dining experience unlike any other in the area, while being part of a vibrant mix of dining, wellness, retail and everyday experiences that have made Atlantic Village a gathering place for locals and visitors alike.

MK: For travelers accustomed to looking toward Miami or Fort Lauderdale for a night out, what makes Hallandale Beach increasingly worthy of its own place on a South Florida itinerary?

MS: Hallandale Beach is one of the most centrally located areas between Miami and Fort Lauderdale, and it will continue to become an increasingly important destination connecting these two cities. Evidence of this can be seen in the many major investments driving the area’s growth, including the construction of large luxury condominiums and the development of new commercial businesses that will become increasingly necessary to meet the needs of the many people moving to this urban area, an area that already offers numerous services and will provide even more in the future. As the community continues to grow, Atlantic Village is evolving alongside it as a destination where people can gather, dine and enjoy a variety of experiences in one place.

MK: What practical or unexpected aspects of the Gioia experience might visitors appreciate once they arrive?

MS: We offer a large parking area, as well as a covered, monitored, multi-level parking garage that is always free of charge. Our restaurant also features an exceptionally large patio, which, in terms of size, is almost like having a second restaurant alongside our indoor dining room.

MK: Co-owner Amauri de Oliveira’s international soccer career has also brought an interesting dimension to Gioia’s clientele. Who are some of the notable guests you’ve welcomed?

MS: We often welcome prominent guests, particularly from the world of soccer, because Amauri de Oliveira, one of the restaurant’s owners, is a famous former international soccer player who played for Juventus, Palermo, and many other renowned teams. He has a strong following, and personalities such as Ronaldinho, Mascherano, Higuita, Jankulovski, Zamorano, Lugano, Quaresma, and many others have visited us. We have also welcomed celebrated singers such as the great Jon Secada, who took part in a truly unforgettable evening last year.

Ultimately, Gioia Italy’s most interesting balancing act is not between old food and new food. It is between preservation and progression. The kitchen treats Italian culinary tradition as a foundation rather than a constraint. BIGA fermentation and classic carbonara coexist with an American-influenced Chicken Parmigiana. Traditional tiramisu becomes accessible to gluten-free diners without surrendering mascarpone, coffee or the character of the dessert. Pizza can be simultaneously studied, awarded, refined and enjoyed without ceremony.

That philosophy also feels particularly appropriate for Hallandale Beach itself. Positioned between two internationally recognized South Florida cities, the area is developing an increasingly distinct destination identity of its own. Atlantic Village reflects that evolution through its combination of restaurants, wellness, entertainment and lifestyle concepts, while Gioia offers travelers a culinary reason to linger rather than simply pass between Miami and Fort Lauderdale.

For diners, however, the measure of authenticity is ultimately far less complicated. It arrives on the plate. Gioia’s premise succeeds or fails according to whether tradition remains recognizable after innovation has had its say. Here, the restaurant’s approach suggests that contemporary Italian dining need not choose between the two. When innovation is grounded in knowledge, ingredients and technique, it can become another way of protecting tradition by ensuring it remains relevant, inclusive and pleasurable for the people gathering around the table today.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Images – Credit/Copyright Dave Carletti

On Las Olas Boulevard, dinner can easily become part of the destination rather than a break from it. Casa Sensei sits directly on Fort Lauderdale’s Himmarshee Canal, pairing its Pan-Asian and Latin kitchen with dockside dining, a full sushi bar, a deep beverage program and the option to take the meal onto the water through Riverfront Gondola Tours. That setting gives travelers an unusually flexible way to experience this revered section of the city. You can spend the afternoon exploring the famed Las Olas Boulevard, settle in beside the canal for dinner, or turn the evening into a private gondola outing with Casa Sensei as the culinary centerpiece.

The restaurant continues to evolve its menu while holding onto the combinations that define it. Two additions spotlight that approach from different directions. Casa Calamari gives a familiar appetizer a two-sauce treatment with marinara and bang bang sauce, while Tandoori Chicken Tikka brings deeply seasoned chicken, bell peppers and onions together with jasmine rice and a cooling yogurt cucumber sauce. They join signatures such as Charred Octopus with papaya mango salad and basil vinaigrette, Chicken Lettuce Wraps, Pad Kee Mao and Miso Marinated Sea Bass. Balance drives each dish. Acidity cuts through richness, cooling elements soften the heat, and fresh textures bring contrast to every bite. The restaurant says some dishes take as long as six months to develop before they reach the menu, a useful detail when you consider how broad the culinary vocabulary is here.

That breadth extends well beyond dinner. Weekend Brunch & Bubbles runs Saturdays and Sundays from 11:30 a.m. to 4 p.m., while the bar moves from handcrafted cocktails into sake, Japanese whiskies, beer and high-end spirits. The restaurant’s freestyle sushi offerings and Pan-Asian comfort dishes sit alongside Latin-influenced specialties, and the waterfront remains part of the experience from beginning to end. In 2026, Casa Sensei was voted Best Asian Restaurant by Fort Lauderdale Magazine for the sixth time and received OpenTable’s 2026 Diners’ Choice Award, according to the restaurant.

To understand how the new dishes fit into the larger identity, I went directly to Patricia Lara, Founder & Co-Owner of Casa Sensei, for an exclusive conversation about the menu, the setting and what keeps the concept moving forward.

MK: What are some of the top qualities that set Casa Sensei apart in the area?

PL: First is our unique combination of Pan Asian and Latin flavors. Second is our waterfront location on Las Olas Boulevard, including the opportunity to enjoy Casa Sensei through Riverfront Gondola Tours. Third is the variety we offer, including sushi, Pan Asian and Latin dishes, weekend brunch and handcrafted cocktails, sake, Japanese whiskies, an incredible selection of beers and high-end spirits.

MK: What are a few things people may not know about the restaurant, but should?

PL: Some of our dishes are inspired by family recipes, while others can take as long as six months to develop and perfect before reaching the menu. Guests can also enjoy Casa Sensei during a private gondola experience through Riverfront Gondola Tours. People are sometimes surprised by the variety we offer, from sushi and Pan Asian comfort dishes to brunch, cocktails, beer, sake, Japanese whiskies and high end spirits.

MK: What inspired the philosophy of bringing Asian and Latin cuisines together?

PL: Asian and Latin cuisines share many natural connections, including spice, acidity, fresh herbs, marinades, seafood, rice and bold sauces. Some of our inspiration also comes from family recipes and traditions. Our goal is never to combine flavors simply to be different. Everything has to work together naturally and create a dish that feels authentically Casa Sensei.

MK: How do you determine when fusion works?

PL: Flavor always comes first. We look for balance between acidity, richness, sweetness, spice, freshness and texture. We love exploring new dishes, but we do not rush them onto the menu. Some can take up to six months to perfect. If the flavors do not complement one another and improve the overall dish, it does not belong on the menu.

MK: How do the different elements of Casa Sensei create one recognizable identity?

PL: Discovery connects everything we do. Guests can enjoy sushi, Pan Asian and Latin dishes, brunch, handcrafted cocktails, sake, Japanese whiskies, beer and high end spirits, all while dining on the waterfront. The variety is extensive, but everything shares the same focus on bold flavors, quality, hospitality and creating a memorable experience.

MK: What has given Casa Sensei staying power?

PL: Consistency and innovation have both been essential, whether that’s a family recipe or completely new ideas. We continue evolving without losing the flavor and hospitality we’re best known for. In 2026, Casa Sensei was voted “Best Asian Restaurant” by Fort Lauderdale Magazine for the sixth time, and also received the Opentable’s 2026 Diners’ Choice Award. We are extremely proud of these honors and grateful to the guests and community who continue to support us. We also have memorable touches. The waterfront, cocktails, food presentation and complimentary cotton candy finale all contribute to the experience. We want guests to remember not only what they ate, but how they felt while they were here.

MK: How do the Charred Octopus, Chicken Lettuce Wraps and new Casa Calamari represent Casa Sensei?

PL: Each shows a different side of our menu. The Charred Octopus combines charred seafood with fresh tropical flavors from papaya mango salad and basil vinaigrette. The Chicken Lettuce Wraps combine savory chicken and mushrooms with the freshness and crunch of jicama and Bibb lettuce. Casa Calamari takes a familiar favorite and gives guests contrasting marinara and bang bang sauces. Together, they show the variety and personality of Casa Sensei.

MK: What makes the Pad Kee Mao and new Tandoori Chicken Tikka uniquely Casa Sensei?

PL: Pad Kee Mao combines flat rice noodles, vegetables, mushrooms, basil, scallions and onions for a comforting dish with layers of flavor and texture. Tandoori Chicken Tikka uses deeply seasoned chicken with a cooling yogurt cucumber sauce. Although they come from different traditions, both represent our focus on balance, flavor and approachable Asian cuisine.

MK: What makes the Miso Marinated Sea Bass special?

PL: The richness of sea bass works beautifully with the savory and slightly sweet character of miso. The vegetables add freshness and texture while allowing the fish to remain the centerpiece. It represents our philosophy of using supporting flavors to enhance a great ingredient rather than overwhelm it.

MK: What is your personal favorite item on the menu?

PL: That is such a hard question because our menu covers so many different cuisines, and I have favorites from each. I would have to include the Korean Steak Chimichurri for its incredible combination of Korean marinated steak and Argentinian chimichurri. The Charred Octopus is another favorite, especially with the fresh papaya mango salad and basil vinaigrette. I am also a big fan of our Butter Chicken, and when it comes to our sushi bar, the Truffle Butter Crunch Roll is my go-to. I think those choices really show why it is so difficult for me to pick just one.

MK: How do you accommodate dietary preferences and restrictions?

PL: Our menu includes gluten free and vegetarian selections, and certain dishes can be modified. We encourage guests with allergies or specific dietary requirements to speak directly with their server so we can help guide them through the menu.

MK: How does the waterfront location shape Casa Sensei?

PL: Our waterfront location is an important part of who we are. Guests can enjoy the energy of Las Olas Boulevard while dining beside Fort Lauderdale’s waterways. It creates an atmosphere that feels distinctly South Florida and makes the setting as memorable as the food.

MK: How can Casa Sensei and Riverfront Gondola Tours create a larger Fort Lauderdale experience?

PL: Guests can explore Las Olas Boulevard, enjoy its shops and atmosphere, then experience Fort Lauderdale from the water through Riverfront Gondola Tours with a Casa Sensei dinner option. It brings together Las Olas, waterfront dining, boating and great food into one memorable South Florida experience.

MK: Anything else you want to add?

PL: Casa Sensei is about more than one dish or one style of cuisine. We bring together Asian and Latin flavors, family recipes, new culinary ideas, an extensive beverage selection and one of Fort Lauderdale’s signature waterfront settings. Everything we serve reflects who we are. We want our guests to enjoy exceptional food, a beautiful atmosphere and an experience they will remember and want to return to.

What makes Casa Sensei worth seeking out is its refusal to fit neatly into a single culinary category. There is confidence in that freedom. The kitchen can move across cultures and traditions without losing its point of view, while the setting gives the experience an unmistakable Fort Lauderdale sense of place. It is polished without feeling precious, adventurous without demanding that you be, and equally suited to a leisurely afternoon that stretches into dinner or an evening planned around the meal itself. On a boulevard crowded with reasons to stop, Casa Sensei gives you a compelling reason to stay awhile.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

South Florida has no shortage of steakhouses promising premium cuts and lavish dining. The Wagyu House in Hallandale Beach, just north of Miami, enters that crowded field from a decidedly different direction. Rather than building a restaurant concept first and sourcing the beef to fit it, the team started with years of experience on the other side of the butcher counter. Meat N’ Bone had already developed its business around sourcing, butchering, selling and educating consumers about premium proteins before creating The Wagyu House. The restaurant effectively brings that expertise into the dining room, giving guests the opportunity to taste the distinctions they may have previously encountered only as grades, origins and marbling scores.

That foundation is especially relevant as Wagyu has become an increasingly familiar presence on steakhouse menus, even though the term itself tells you relatively little about what will ultimately arrive on your plate. USDA Prime, American Wagyu and Japanese A5 can deliver dramatically different experiences in richness, texture, marbling and flavor. Even within Japanese A5, region, producer, breed, cut and Beef Marbling Score can change the experience considerably. At The Wagyu House, the idea is to make those distinctions approachable and help diners determine what suits their own palate rather than assume that the rarest or most expensive option must automatically be the best choice.

Located at Atlantic Village at 601 N. Federal Highway, The Wagyu House puts that philosophy into practice through a menu that encourages exploration. Michelin-trained Chef Chucho Rojas leads a kitchen with direct access to Meat N’ Bone’s sourcing network and broad portfolio of premium proteins. The restaurant pairs that butcher-driven approach with a garden-view dining room, marble bar and tropical patio, along with an integrated Meat N’ Bone boutique where guests can purchase premium proteins after experiencing them at the table. It creates an uncommon progression from tasting to understanding to potentially recreating part of the experience at home.

The menu makes a strong case for comparison. Charred Wagyu Tartare puts the restaurant’s defining protein front and center, while Garlic Butter Jumbo Crab Cakes demonstrate that its ingredient standards extend beyond beef. Among the steaks, the Denver Steak Wagyu BMS7+ offers the structure and beefiness familiar to American steak lovers along with heightened marbling and richness. Japanese A5 Miyazaki-Gyu Ribeye moves into altogether different territory, with intense marbling, richness and a texture intended to be savored in smaller bites. Japanese BBQ Glazed Salmon provides another route through the menu for diners who want something outside the steak program.

What emerges is a more personal proposition than simply ordering an extravagant cut of beef. You might arrive assuming Wagyu represents a single pinnacle of steak and discover that you prefer American Wagyu to Japanese A5, a Denver cut to ribeye, or a particular degree of marbling. That process of discovery is central to what The Wagyu House wants the meal to accomplish.

In the following exclusive interview, Gabriel Llaurado, Co-Founder and Chief Marketing Officer of Meat N’ Bone, explains how years of sourcing and butcher expertise shaped The Wagyu House, what diners should understand before paying a premium for Wagyu, how the restaurant helps guests navigate dramatically different cuts and grades, and why the ultimate measure of a successful meal here is not necessarily ordering the most expensive steak. It is leaving with a clearer understanding of what you actually like.

MK: What is still under-told about The Wagyu House, and what makes its foundation different from that of a traditional steakhouse?

GL: What I think is still under-told is that The Wagyu House is not simply another steakhouse that serves Wagyu. It was created by Meat N’ Bone, a company that spent years sourcing, butchering, selling and educating consumers about premium proteins before we ever opened this restaurant. That gives us a very different foundation. We can introduce guests to different grades, cuts, origins and styles of Wagyu and help them understand why they taste different. The goal is not just to serve an expensive steak; it is to create a place where guests can discover what they actually like.

MK: What are the three things that most clearly set the restaurant apart?

GL: First is access and sourcing. Through Meat N’ Bone, we have relationships and purchasing capabilities that give us access to exceptional Japanese and American Wagyu programs, specialty cuts and premium proteins. Second is education and variety. Wagyu is not one product. We want guests to experience the difference between USDA Prime, American Wagyu, Japanese A5, different marbling levels, cuts and Japanese regions rather than simply seeing “Wagyu” written on a menu. Third is the connection between restaurant and the Meat N’ Bone shop. Guests can have an incredible protein in the dining room and then walk into the integrated Meat N’ Bone boutique and continue that experience at home.

MK: How does the Meat N’ Bone foundation influence sourcing, menu development and quality control?

GL: It influences almost everything. A traditional restaurant often develops a menu and then looks for products that fit it. Because of Meat N’ Bone, we can sometimes work in the opposite direction: we discover an extraordinary producer, cut or protein and then ask ourselves how we can showcase it at the restaurant. We already have relationships with producers and suppliers, purchasing volume, receiving infrastructure and years of experience evaluating proteins. Our team understands grading, marbling, aging, specifications, provenance and how products perform. That means quality control does not begin when a box arrives at the restaurant. It starts with sourcing.

MK: Wagyu can mean very different things. What should diners understand before ordering?

GL: One of the biggest misconceptions is treating “Wagyu” as if it were one product. USDA Prime is an American grading designation. American Wagyu generally involves Wagyu genetics raised in the United States and can offer an incredible balance between marbling and the traditional steak experience. Japanese A5 is something very different again, with much more intense marbling, richness and a unique texture. Even within Japanese A5, region, producer, breed, BMS score and cut can dramatically change the experience. We try to make that approachable rather than intimidating. For consumers, I think transparency matters. If a restaurant is charging a premium for Wagyu, you should be able to understand what you are eating: country of origin, grade, cut and ideally the producer or region when relevant.

MK: How would you guide a first-time guest choosing between the Denver Steak Wagyu BMS7+ and Japanese A5 Miyazaki-Gyu Ribeye?

GL: They are both Wagyu experiences, but they are dramatically different. The Denver Steak Wagyu BMS7+ is intensely flavorful and beautifully marbled, but it still has the structure and beefiness people associate with a traditional steak. It is a great choice for someone who wants the tenderness and richness of premium Wagyu while still eating a substantial steak. The Japanese A5 Miyazaki-Gyu Ribeye is much more decadent. The marbling is extraordinary, the fat melts at a very low temperature, and the texture can almost dissolve on the palate. If someone is trying Wagyu for the first time, we ask what they normally enjoy. If they love a classic steak experience, I may guide them toward the Denver. If they want to understand what makes Japanese A5 completely different from American beef, Miyazaki is an incredible introduction. Our job is not to sell somebody the most expensive steak. It is to help them order the steak they are going to enjoy the most.

MK: The menu also reaches beyond steak. What do the Charred Wagyu Tartare, Jumbo Crab Cakes and Japanese BBQ Glazed Salmon reveal about the restaurant?

GL: The Charred Wagyu Tartare is very representative of our beef philosophy. The objective is to preserve the richness and texture of the Wagyu while using char and seasoning to add another layer of flavor without overwhelming the beef. The Jumbo Crab Cakes show another side of the restaurant. We are very serious about beef, but we are equally serious about the quality of everything else we put on the plate. The Japanese BBQ Glazed Salmon reflects the same philosophy we apply to our steaks: start with an excellent ingredient and build flavors around it that complement rather than disguise it. Wagyu may be the headline, but quality is the broader identity.

MK: Why did Atlantic Village and Hallandale Beach make sense for the concept, and what is the ideal evening for a traveler?

GL: Hallandale Beach was especially attractive to us because of how much the area is evolving. It sits between Miami and Fort Lauderdale, but more importantly, it is surrounded by growing communities where people are building their lives, raising families and increasingly looking for exceptional experiences closer to home. Atlantic Village is at the center of that evolution. For someone visiting The Wagyu House for the first time, the ideal evening would be to arrive early and spend some time exploring Atlantic Village before dinner. Then settle in at the bar for a cocktail before experiencing the menu and trying two very different Wagyu offerings side by side, perhaps an American Wagyu cut and Japanese A5. After dinner, guests can spend time on the patio, explore the Meat N’ Bone boutique to discover something to take home or ship later, or continue exploring Atlantic Village.

MK: What final point best captures what you want guests to understand about The Wagyu House?

GL: I think the biggest thing I would emphasize is that The Wagyu House is not a steakhouse that discovered Wagyu. It was created by a company that has spent years sourcing, butchering, selling and educating consumers about some of the world’s best proteins. That foundation gives us an opportunity to make premium dining more transparent and more educational. We want people to understand what they are eating, why it is special and, most importantly, what they personally enjoy.

Luxury does not have to mean intimidating. It can also mean having access to an extraordinary product, understanding its story and having people around you who are excited to share that knowledge.

That last point gives The Wagyu House its strongest identity. The restaurant can certainly deliver the indulgence expected from Japanese A5, but the more memorable proposition is comparison. A diner who walks in knowing only the word “Wagyu” can leave with a preference for a country, grade, cut, marbling level or style of eating. The integrated butcher boutique then makes that discovery useful beyond dinner.

Atlantic Village adds another layer for visitors who tend to divide South Florida dining between Miami and Fort Lauderdale. Hallandale Beach sits between the two, close to Gulfstream Park and Shell Bay, while Atlantic Village brings dining, wellness, retail and family-oriented concepts into one open-air setting. That makes The Wagyu House easy to build into an evening rather than treat as a stand-alone reservation.

The result is a steakhouse experience built from product knowledge outward. You can order lavishly here, but price is not the organizing principle. Preference is. For anyone curious about what separates American Wagyu from Japanese A5, or why one richly marbled cut may suit your palate better than another, that shift makes dinner considerably more interesting.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

There are days in Turks and Caicos when the best plan is to resist overplanning. Pick a beautiful place to settle in, let lunch stretch a little longer than expected, move onto the water as the afternoon softens, then finish with dinner close enough to Grace Bay Beach that you can still hear the waves. That rhythm makes a compelling one-day island roundup, particularly when the stops feel distinct rather than repetitive.

Rock House, a luxury resort with  private beach cabanas, brings the cliffside drama for daytime funning and sunning around its elegant infinity pool. Caicos Luxury Charters moves the experience offshore in spectacular form. Infiniti Restaurant returns you to Grace Bay for a polished dinner where oceanfront dining takes center stage amid one of the island’s most celebrated stretches of coastline.

The day starts on the north shore of Providenciales at Rock House, a 14-acre oceanfront resort carved into the cliffs with 600 feet of frontage and elevations reaching as high as 95 feet above sea level. Its setting immediately separates it from the busier Grace Bay Beach experience. Indigenous foliage, winding paths, tucked-away seating areas and a secluded white-sand beach give the property a quieter sensibility, while the turquoise water and surrounding reef keep the visual payoff unmistakably Turks and Caicos. For a daytime visit, the pool and Vita restaurant create an easy pairing. You can spend several hours here without feeling as though lunch interrupts the day. Lunch is the day.

Rock House Sets the Tone for the Day

Rock House combines seclusion with enough resort infrastructure to make staying put genuinely appealing. For day visitors focused on the resort’s public-facing pleasures, the headline is the oceanfront setting. Rock House has poolside service, a secluded white-sand beach, a 100-foot jetty and what the resort describes as the largest infinity pool on the island. Still, there is a case for doing very little here. The cliffs and water provide enough theater on their own.

Elevating the Poolside Experience

The poolside cabanas are the more indulgent route. Available daily from 9:00 a.m. to 5:00 p.m., the premium cabanas sit beneath the oceanfront pool-view studios and include a complimentary bottle of rosé plus a fruit platter. Cabana pricing starts at $200 per day, with food and beverages additional. The resort also offers a curated pool and beach menu, so you can keep the pace deliberately slow.

A Cliffside Lunch at Vita Restaurant

Vita Restaurant is the natural lunch stop because it preserves the view rather than pulling you away from it. Perched more than 30 feet above the sea, the restaurant serves traditional Mediterranean dishes with Caribbean influence, accompanied by fine wines and cocktails. The setting feels upscale, but the midday hours, listed as 12:00 p.m. to 3:00 p.m., make it an easy bridge between pool time and the next part of the day. If you want another drink before leaving, the Cave Bar shifts the mood completely with natural rock walls and a more intimate setting.

Taking the Afternoon to the Water

Go to sea. Grace Bay Resorts works with Caicos Luxury Charters to offer a Signature Sunset Sail aboard the luxury catamaran, the Princess Grace, turning the transfer from afternoon to evening into an experience rather than dead time between reservations. The sail departs from the Off Shore Beach Club on Grace Bay Beach, with departure around 5:30 p.m. and seasonal adjustments. The supplied tour information describes a roughly two-hour voyage around Grace Bay, although another section lists the duration as 1.5 hours, so confirming the exact sailing time for your date is sensible. Either way, the focus is straightforward: sunset, first-class service, catering and an open bar.

Sunset Sailing in Paradise

The appeal is that the experience does not require much from you. You board, settle in and let Grace Bay become the scenery. The Signature Sunset Sail includes an unlimited open bar and a gourmet selection of hors d’oeuvres, with the supplied tour description noting inclusive catering service. Pricing in the provided materials starts at $129 for adults ages 11 and older, $99 for children ages three to 10, and is free for infants two and under. The light changes, the temperature eases and Providenciales looks different from the water than it does from a resort terrace.

An Oceanfront Dinner at Infiniti Restaurant

After the sail, Infiniti Restaurant keeps you on Grace Bay while changing the energy once again. Located at Grace Bay Club just steps from the beach, Infiniti is an oceanfront dinner restaurant with fresh ingredients, modern presentations and a sophisticated but relaxed island atmosphere. The sound of the nearby waves remains part of the experience. Its menu has range, from crispy jumbo soft-shell crab and heritage baby beets salad to charred broccoli with pistachio vinaigrette, fresh catch of the day and nightly Butcher’s Pride specials such as prime strip steak or chargrilled lamb rack.

Infiniti Bar Takes Center Stage

The bar is impossible to ignore. At 90 feet, Infiniti Bar is described by Grace Bay Club as the longest bar in the Caribbean and the first infinity-edge bar in the world. It is also a four-time recipient of the Wine Spectator Award of Excellence through 2025. Cocktails range from an Aperol Spritz and spicy Jalapeño Margarita to a Watermelon Crush, Signature Mai Tai, Coconut White Russian and Tito’s Espresso Martini.

The Final Chapter at Infiniti Restaurant

Leave room for dessert. Infiniti calls its sweets “The Final Chapter,” an apt bit of menu language for this particular itinerary. Choices in the supplied materials include key lime pie, chocolate mousse, crème brûlée and Provo Fresh Coconut Butterscotch Tart, along with a the signature Chocolate Gourmandize featuring shaved banana, chocolate salt and vanilla ice cream. There is also a Caribbean Rum and Chocolate Flight pairing three rums from Barbados, Guatemala and Antigua with three handmade chocolates. Reservations are recommended, particularly on weekends.

What works about this Turks and Caicos day is the progression. Rock House gives you the long, unhurried daytime stretch, with enough privacy and visual drama to make a few hours by the pool feel purposeful. Vita Restaurant keeps lunch connected to the landscape. The sunset sail then opens the day outward, replacing the cliffside perspective with open water and the changing colors over Grace Bay. By the time you reach Infiniti, dinner does not feel like another scheduled stop. It feels like the natural place to land.

You could pack more into a day on Providenciales. You probably should not. This itinerary succeeds because each stop has time to register. Start high above the sea. Get on it before sunset. End beside it after dark. For travelers who want their Turks and Caicos experience to feel polished without becoming overprogrammed, that is a day worth protecting on the calendar.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Turks and Caicos has no shortage of beautiful places to stay. The more interesting question is what a resort does with that beauty once you arrive. At South Bank, Grace Bay Resorts has built its answer around the water itself. The 31-acre residential resort and marina on the southern shoreline of Providenciales spreads across four waterfront neighborhoods and deliberately trades the conventional hotel rhythm for something more private, more spacious and far more self-directed. You can wake in a villa that functions like a home, step directly toward calm lagoon water, move through the property by bicycle or golf cart, book time on the complimentary tennis or pickleball courts, head to the spa, or simply stay put and let the day come to you.

That concept is now expanding. South Bank is preparing for the debut of Arc, its newest beachfront neighborhood created in collaboration with architect Piero Lissoni, while a recently launched Family Club adds complimentary and concierge-curated programming for travelers with children. Those additions matter because they sharpen what already distinguishes the property. South Bank is not organized around a single tower, lobby or central pool.

Its accommodations range across the Boathouses, Lagoon Villas and Ocean Estates, with Arc completing the collection. The resort also incorporates a full-service marina, white sand beach, a man-made swimming lagoon, wellness and fitness facilities, racquet sports, water activities and on-site dining.

My own stay centered on a three-bedroom Lagoon Villa, a two-story, 2,968-square-foot residence with three ensuite bedrooms, 3.5 bathrooms, a full kitchen, private pool and direct lagoon access. It sleeps up to six and comes with the practical details that change the texture of a group trip: daily housekeeping and turndown service, dedicated butler service, a washer and dryer, generous indoor and outdoor gathering space, and complimentary access to non-motorized water sports. The distinction becomes readily clear: you retain the privacy and autonomy of a vacation residence, yet the resort infrastructure remains immediately available when you want it.

On-site, Lua Beach House  gives that same idea a social center. Positioned beside the lagoon, the restaurant moves easily from breakfast to lunch, cocktails and dinner, with waterfront seating, open-air dining, and a menu that ranges from fresh seafood and globally influenced dishes to wood-fired Neapolitan pizza. Breakfast can be as substantial as eggs Benedict or as light as fruit, smoothies or an açaí bowl. Later in the day, the mood loosens further. The setting makes it easy to linger, which is exactly the point at a resort designed around choosing your own pace.

To look beyond the physical product and into where South Bank is headed, I spoke exclusively with Nikheel Advani, COO and Co-Founder of Grace Bay Resorts. Our conversation covered Arc and the Family Club, the resort’s residential model, the distinct waterfront neighborhoods, the Lagoon Villa experience, butler service and the thinking behind Lua Beach House.

MK: South Bank is entering a new chapter. What about the property are you especially excited to spotlight now, including additions travelers may not yet know about?

NA: We are especially excited about the debut of Arc, our newest beachfront neighborhood designed in collaboration with renowned architect Piero Lissoni, opening later this year. Arc represents a new chapter for South Bank, blending striking architecture, elevated design, and luxury amenities in a way that further enhances the guest experience. We’re also proud of the recent launch of our Family Club, which offers complimentary and concierge-curated experiences designed specifically for families traveling with children.

MK: South Bank is very different from the traditional beachfront luxury resort model in Turks and Caicos. What was the vision behind creating a residential resort and marina lifestyle instead of another conventional Caribbean resort?

NA: Our vision was to create a vibrant waterfront resort where guests experience the Caribbean as more than just a destination and instead experience it as a way of life. South Bank was designed around biophilic living, seamlessly blending indoor and outdoor spaces while embracing the natural beauty of the island. From the world-class amenities, one-of-a-kind manmade lagoon, picturesque beachfront, and marina to the waterfront residences, every element encourages guests to slow down, connect with the water, and enjoy a coastal lifestyle.

MK: The property spans four distinct waterfront neighborhoods, each with its own personality. How do you help guests determine which accommodation style best matches the type of vacation they want to have?

NA: Each neighborhood offers a unique experience tailored to different travel styles. The Ocean Estates are ideal for larger families and groups seeking expansive oceanfront residences with sweeping Caribbean views. The Lagoon Villas overlook our one-of-a-kind swimmable lagoon, making them especially appealing for families with young children looking for calm, protected waters, as well as offering private pools and complimentary butler service. The Boat Houses offer spacious townhouse-style accommodations that are perfect for mid-sized groups who appreciate direct marina access. Completing the collection later this year is Arc, featuring private pools or Jacuzzis for many residences, seamless indoor-outdoor living, dedicated amenities for Arc guests, a fully serviced beach and two distinctive dining concepts.

MK: South Bank places a significant emphasis on connecting guests with the water through everything from the marina and lagoon to beaches and outdoor experiences. How has that philosophy influenced the way the resort was designed from the ground up?

NA: Connection to the water has been at the heart of South Bank’s design from the very beginning. Whether it’s our tranquil man-made lagoon, full-service marina, secluded beaches, or direct access to the open ocean, guests are never far from the water. Every neighborhood was intentionally designed to celebrate Turks and Caicos’ natural beauty while creating opportunities for relaxation and exploration.

MK: Many luxury resorts focus almost exclusively on accommodations, yet South Bank appears to have invested equally in experiences, wellness, dining, recreation, and concierge services. How do you define luxury for today’s traveler, and how has that evolved?

NA: Today’s luxury traveler is seeking more than just beautiful accommodations. They’re looking for meaningful, personalized experiences that create lasting memories. Luxury is no longer defined solely by where you stay, it’s about how a destination makes you feel. At South Bank, we focus on delivering exceptional service, thoughtfully curated experiences, bespoke culinary concepts, and authentic connections that guests can’t replicate elsewhere.

MK: Looking ahead, what do you believe will make South Bank stand out as one of the defining luxury destinations in Turks and Caicos five or ten years from now?

NA: Innovation has always been central to Grace Bay Resorts’ philosophy. As travel preferences continue to evolve, South Bank will continue listening to our guests, staying ahead of industry trends, and introducing new experiences and amenities that enhance every stay. Our commitment to thoughtful design, personalized service, and continuous evolution will ensure South Bank remains one of the Caribbean’s top luxury destinations for years to come.

MK: What other things might people not know or consider about the property, but should?

NA: Many travelers might not realize that South Bank is part of the Grace Bay Resorts collection, which also includes Grace Bay Club, located on the world-famous Grace Bay Beach, and Rock House, a Mediterranean-inspired cliffside resort on the island’s north shore. Each property offers a distinct experience while sharing the same commitment to quality hospitality and personalized service.

MK: What is your personal favorite aspect of the physical attributes or guest experience at the property?

NA: One of my favorite aspects of South Bank is that you’re never far from the water. Whether you’re enjoying lunch at Lua Beach House overlooking the lagoon, sipping cocktails at Island Bar as the sun sets, or simply strolling through our waterfront neighborhoods, there’s a constant connection to the natural beauty of Turks and Caicos. The South Bank team’s commitment to providing exemplary service is truly special. This sense of place and community is what sets South Bank apart from the rest.

MK: The Three-Bedroom Lagoon Villa feels more like a private waterfront residence than a traditional hotel suite. What design decisions were made to create that residential experience while still delivering five-star resort service?

NA: From the early design stages, the vision for the Lagoon Villas, as well as all the villa-style accommodations at South Bank, was to create a true luxury waterfront home rather than simply a larger hotel suite. The three-bedroom villa spans two stories and was thoughtfully designed with expansive indoor-outdoor living areas, a full residential-style kitchen, private ensuite bedrooms, and its own pool, giving guests the space and comfort of a private residence.

At the same time, guests enjoy all the benefits of a luxury resort experience, including dedicated butler service, daily housekeeping, and access to South Bank’s amenities including dining experiences, the Spa at South Bank, family club, the South Bank Marina, and more. It is the combination of privacy, independence, and personalized service that really defines the South Bank experience.

MK: Direct lagoon access, a private pool, expansive indoor-outdoor living spaces, and a fully equipped kitchen create a very different vacation dynamic. How have you seen guests use these features differently than they would in a conventional luxury hotel?

NA: The Lagoon Villas’ biophilic design and positioning alongside the lagoon encourages guests to enjoy a slower, more personalized vacation itinerary. Rather than planning each day around a hotel schedule, guests staying at one of these villas are able to create experiences, with the help of your own butler, that truly feel their own. South Bank features Turks and Caicos’ first ever man-made lagoon, bringing a unique twist to luxury waterfront vacationing. Guests can step outside and immediately enjoy the calm waters with complimentary non-motorized water sports. The spacious layout gives all guests room to spend time together without ever feeling crowded. For an even more private outdoor experience, the private pool, fully equipped kitchen and outdoor living space, with optional private chef services, make it easy to never leave the villa. For those who’d like to dine solo, Lua Beach House is conveniently steps away from the villa’s doorstep.

MK: Dedicated butler service is available with the Lagoon Villas. Can you share how that service enhances the guest experience beyond what people typically expect from concierge assistance?

NA: At South Bank, butler services are highly personal and intuitive. While a traditional concierge typically helps guests plan activities or make reservations, the butler becomes an extension of the villa experience, helping ensure every stay unfolds seamlessly from arrival through departure.

Whether coordinating dining reservations, arranging in-villa experiences, assisting with booking excursions, or simply helping to steam a wrinkly pair of trousers, the butlers at South Bank allow guests to focus entirely on enjoying their time together. Plus, the butlers strive to include small surprises to make a stay feel special. With many guests traveling as larger family or group units, having a dedicated point of contact creates an effortless experience where every detail feels thoughtfully handled while still preserving the privacy and comfort of a private residence.

MK: The villa accommodates families, couples traveling together, and multigenerational groups. What types of travelers tend to choose this accommodation, and why has it become such a popular option?

NA: One of the greatest strengths of the Lagoon Villa accommodations is its versatility. We see multigenerational families celebrating milestone vacations, couples traveling together who want shared gathering spaces without sacrificing privacy, and groups of friends looking for a luxury escape that’s both social and relaxing.

Each bedroom features its own ensuite bathroom, while the generous common areas allow everyone to come together comfortably. Parents appreciate the calm swimming lagoon and spacious layout for younger children, while adults enjoy the privacy, outdoor entertaining areas, and easy access to the water.

For even more versatility, South Bank also offers Ocean Estate Villas that can accommodate up to 14 guests for those looking to travel with larger groups or multiple families and couples, as well as the Boathouses which can accommodate between 2-6 people depending on the number of bedrooms. Opening this December, South Bank’s Arc will also have studio suites through five-bedroom penthouses, perfect for couples looking for the full suite of amenities and privacy, without the unnecessary space. There is a perfect villa style for every type of group at South Bank.

MK: Lua Beach House blends Mediterranean influences with flavors from across Asia, North Africa, and the Caribbean. How did the culinary team approach creating a menu that feels globally inspired while still remaining authentic to Turks and Caicos?

NA: The vision for Lua Beach House’s culinary offering was to celebrate the spirit of travel while remaining deeply connected to its setting in Turks and Caicos. Rather than focusing on a single regional cuisine, our culinary team drew inspiration from coastal destinations around the world, where fresh seafood, vibrant produce, and open-fire cooking are central to the dining culture. In addition, South Bank works with chefs from all over the world, and their individual cultural flavors shine throughout Lua’s menu.

What ties everything together is the fresh, locally inspired ingredients and a relaxed island environment. You’ll find globally influenced dishes sitting comfortably alongside fresh local seafood and tropical flavors, creating a menu that feels both internationally inspired while remaining rooted in the beauty and lifestyle of Turks and Caicos.

MK: Dinner at Lua is as much about atmosphere as cuisine, from the waterfront setting and fire tables to the open-air design overlooking the lagoon. How intentionally was the guest experience designed to extend beyond simply serving exceptional food?

NA: This was done very intentionally. At Lua Beach House, every dinner feels like an experience rather than simply a meal. The restaurant was designed to embrace its breathtaking waterfront setting, allowing guests to dine in an open-air environment where the lagoon, ocean breezes, and natural surroundings become part of the evening.

MK: Breakfast is often overlooked at luxury resorts, yet Lua offers everything from indulgent classics to lighter wellness-focused options. How did you approach creating a breakfast experience that appeals to such a broad range of travelers?

NA: We recognize that every South Bank guest begins their day differently, so flexibility was central to our breakfast menu. Some guests are looking to ease into the morning with freshly baked pastries, classic breakfast favorites, and great coffee, while others want lighter, nutrient-rich options before heading out to explore the island or enjoy a wellness activity. With the wide range of activities and excursions available at South Bank, it was important for us to provide options that align with any itinerary.

MK: Your wood-fired Neapolitan pizzas have developed something of a following despite the restaurant’s elevated fine dining reputation. At the same time, guests can enjoy signature cocktails at the Beach Bar and Island Bar. How do these more relaxed offerings help create the approachable, all-day social atmosphere that distinguishes Lua Beach House from a traditional luxury resort restaurant?

NA: It was our plan for Lua Beach House to never feel overly formal. While the culinary program is elevated, we wanted the overall experience to remain welcoming, relaxed and reflective of the way people naturally gather, especially in a waterfront setting.

The wood-fired pizzas are a perfect example, they’re crafted with the same attention to quality and technique as every dish on Lua’s traditional menu, but they encourage a casual, shared style of dining that is ideal after a day on the water or for families and groups enjoying the evening together. Paired with handcrafted cocktails, guests can easily transition from a leisurely lunch to sunset drinks and then into dinner without ever feeling the need to venture elsewhere for a meal.

Taken together, the additions at South Bank feel less like a reinvention than a deliberate extension of the original idea. Arc adds another accommodation style and a new architectural point of view. The Family Club gives parents more structured support without forcing a family resort identity onto the broader property. The existing neighborhoods continue to serve very different travel parties, from couples and smaller groups to multigenerational families that need real bedrooms, real gathering space and enough privacy to make a longer stay comfortable.

The strongest part of the South Bank proposition remains choice. You can build a highly serviced itinerary around excursions, dining, wellness and the marina, or make surprisingly few plans at all. A Lagoon Villa can carry much of the vacation on its own, particularly when a private pool, kitchen, lagoon access and butler service sit within the same footprint. Lua Beach House then supplies an easy change of scene without requiring you to leave the resort, whether you want breakfast before heading out, pizza after a day on the water or a more polished dinner as the light shifts over the lagoon.

That flexibility is increasingly relevant to luxury travelers who want high service without surrendering control of their time. South Bank’s next phase appears designed around exactly that tension. More amenities. More ways to stay. More reasons for families and groups to settle in. Yet the experience still comes back to a simple advantage that Advani returns to repeatedly: the water is always close, and the resort gives you room to decide how you want to live beside it.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Few settings capture the essence of South Florida quite like Deerfield Beach. The Atlantic rolls gently onto a wide stretch of sand, the iconic fishing pier reaches into the horizon, and the rhythm of the community moves at a pace that encourages visitors to slow down and stay awhile. Yet for many travelers, a memorable destination is defined as much by what happens after leaving the beach as it is by the shoreline itself. Restaurants become gathering places where vacations are celebrated, milestones unfold, and local culture is experienced one meal at a time.

Among those destinations, Oceans 234 has established itself as one of the region’s defining oceanfront restaurants. Located just steps from the sand, the independently owned restaurant has become a fixture of Deerfield Beach through an unwavering commitment to hospitality, culinary quality, and continual reinvestment. The sweeping Atlantic views immediately command attention, but they are only part of the experience. Behind every service is an operation that has spent decades refining every detail, from leadership and training to menu development and guest experience.

The property’s story stretches back more than half a century, when the site was home to the beloved Ranch House. In 2002, the location entered a new chapter with the opening of Oceans 234. Danielle Rosse ultimately became sole owner and accelerated its evolution through a multimillion-dollar renovation, expanded culinary vision, and ongoing investment that transformed the restaurant into one of South Florida’s premier waterfront dining destinations while preserving the neighborhood character that longtime patrons continue to cherish.

Today, Executive Chef Duvan Marin leads a menu that embraces contemporary American cuisine through a distinctly South Florida perspective. Fresh seafood, premium steaks, sushi, raw bar selections, handcrafted cocktails, seasonal specialties, and a curated caviar experience sit comfortably alongside approachable favorites. Annual initiatives such as the Chef Summer Series invite celebrated culinary talent to collaborate on limited time menus that further reinforce Oceans 234’s reputation as a restaurant that continues to evolve rather than simply relying on its spectacular location.

What ultimately distinguishes Oceans 234, however, is its understanding that memorable hospitality is built through consistency. The restaurant welcomes everyone from beachgoers arriving in sandals to couples celebrating anniversaries, wedding parties, corporate gatherings, and families creating traditions that span generations. That balance between accessibility and refinement is increasingly uncommon, particularly for an independent restaurant operating in one of the nation’s most competitive dining markets.

To better understand the philosophy behind that success, I spoke exclusively with owner Danielle Rosse. Our conversation explored the restaurant’s evolution, culinary vision, commitment to the Deerfield Beach community, menu development, and the hospitality principles that continue to shape every guest experience.

MK: How has Oceans 234 evolved while preserving its community connection?

DR: When I became the sole owner in 2013, my vision was to honor what Oceans meant to Deerfield Beach while creating a restaurant that could compete with the very best in South Florida. We completed a multi-million-dollar renovation, invested in exceptional culinary talent, built an outstanding leadership team, and never stopped improving.

At the same time, we’ve never forgotten who we are. We still know our regulars by name. We support local charities, schools, and organizations, and we’ve been part of this community for decades. The goal has always been simple: create a restaurant locals are proud to call their own, while giving visitors an experience worthy of traveling for.

MK: How has your philosophy shaped the menu?

DR: I’m not a chef. I’m a restaurateur. My role is bringing together incredibly talented people and creating an environment where they can do their best work. My philosophy has always been that great food starts with great ingredients, but memorable restaurants are built on consistency. Every decision we make is filtered through one question: Does this create a better guest experience? Chef Dean Max, Chef Duvan Marin, and our culinary team bring creativity, and together we focus on food that feels exciting without being intimidating.

MK: How does the oceanfront setting influence the restaurant?

DR: It inspires lighter flavors, fresh seafood, bright ingredients, and a menu that naturally fits the setting. But it’s more than the food. When people dine at Oceans, they’re celebrating birthdays, anniversaries, vacations, engagements, or simply watching the sunset after work. We think about every touchpoint, from the music and service to the pacing of the meal. The view is unforgettable, but our job is making sure the experience lives up to it.

MK: How do you appeal to such a diverse clientele?

DR: We want someone to feel equally comfortable stopping in after the beach in sandals as they do celebrating a wedding or anniversary. The menu offers something for every occasion, from sushi and raw bar selections to premium steaks, seafood, salads, and shareable appetizers. More importantly, our service adapts to the guest. We never want the restaurant to feel exclusive. We want it to feel welcoming while delivering an elevated experience.

MK: What makes Chef Dean Max the perfect fit?

DR: Long before farm to table became popular, he was sourcing local ingredients, supporting fishermen, and creating dishes that reflected our region. What I admire most is that he never cooks to impress other chefs. He cooks to create experiences for guests. That’s exactly how we approach hospitality, so the partnership feels incredibly natural.

MK: Why has Oceans 234 remained relevant?

DR: Every year we ask ourselves how we can improve, from the menu and service to technology, design, wine, cocktails, and training. We reinvest constantly because guests deserve that. At the same time, we’ve stayed authentic. We don’t chase trends just because they’re popular. We focus on creating an experience that feels timeless, and I think that’s why guests continue coming back generation after generation.

MK: How do you maintain quality across such a broad menu?

DR: Whether it’s sushi, steak, oysters, or caviar, every dish has to earn its place on the menu. We don’t add items simply to create variety. We add them because they reflect who we are and we believe our guests will genuinely enjoy them. Execution comes from systems, training, and an incredible culinary team. Consistency isn’t accidental. It’s something we work on every single day.

MK: What do you hope guests remember?

DR: I hope they remember how they felt. Restaurants create memories. People may not remember every ingredient, but they’ll remember laughing with friends, celebrating family, watching the waves, or being treated exceptionally well. If someone leaves saying, ‘That was one of my favorite nights,’ then we’ve done our job.

MK: Can you identify celebrity guests who have eaten at the locale?

DR: We’ve had the privilege of hosting many well-known athletes, musicians, television personalities, and public figures over the years. We generally don’t publicize who dines with.

MK: What inspired one of my favorite dishes – the Thai Coconut Mahi + Shrimp?

DR: South Florida is incredibly multicultural, and our menu reflects that. This dish brings together bold Southeast Asian flavors with fresh Florida seafood in a way that feels balanced rather than overwhelming. Guests love it because it’s comforting, vibrant, and layered with texture. It’s familiar enough to be approachable but unique enough to become memorable.

MK: How about the sushi options – how do you balance innovation with tradition?

DR: We start with quality fish and proper technique. Once those fundamentals are in place, our chefs can have fun introducing new textures, flavors, and presentations that surprise guests without losing sight of what makes great sushi.

MK: Dishes like the Seared Diver Scallops paired with black truffle risotto, parmesan butter, crispy leeks, and lemon oil are very popular. What is critical to preparing the scallops?

DR: Perfect scallops are all about proper temperature and timing. Every supporting ingredient should complement, not compete with, the natural sweetness of the seafood. Great cooking often comes down to knowing when not to overcomplicate something.

MK: Also on the shellfish front, what inspired the Ginger + Lemongrass Mussels?

DR: This dish reflects that perfectly. It respects classic technique while embracing bold flavors.

MK: How does the restaurant approach dessert?

DR: Dessert should leave people smiling. Sometimes that means putting a fresh spin on a classic. Other times it means giving guests exactly what they’re craving. We think about the entire dining experience, and dessert should feel like the perfect ending, not an afterthought.

MK: Any personal menu favorite?

DR: If I had to choose one, I’d probably say the Thai Coconut Mahi + Shrimp. It perfectly represents who we are as a restaurant, fresh seafood, bold flavors, beautiful presentation, and unmistakably South Florida. Every time I eat it, I’m reminded why it’s become one of our signature dishes.

After speaking with Rosse, one theme consistently emerges. Oceans 234’s longevity has never been the product of geography alone. An oceanfront address may encourage someone to visit once, but it does not inspire guests to return year after year. That requires disciplined leadership, continuous improvement, exceptional people, and a willingness to keep investing long after success could have justified standing still.

Those principles are evident throughout the operation. The menu respects South Florida’s diverse culinary influences without becoming trend driven. Service remains polished without feeling formal. The atmosphere comfortably accommodates both casual afternoons and life’s biggest celebrations. Each element supports the next, creating an experience that feels cohesive rather than carefully manufactured.

Perhaps most impressive is the restaurant’s ability to remain deeply connected to its hometown while simultaneously appealing to visitors discovering Deerfield Beach for the first time. Rosse speaks as passionately about supporting local schools and charities as she does about premium ingredients or culinary collaborations. That perspective reflects an understanding that successful independent restaurants become part of the communities they serve rather than simply businesses operating within them.

For those exploring South Florida’s dining scene, Oceans 234 offers far more than a picturesque meal overlooking the Atlantic. It delivers a thoughtful expression of modern coastal dining grounded in hospitality, consistency, and genuine sense of place.

Whether you arrive for fresh seafood after a day on the beach, experience one of the Chef Series collaborations, gather family for a milestone celebration, or simply watch the sun settle beyond the waves with a handcrafted cocktail in hand, the experience reflects the values Rosse described throughout this conversation.

Long after individual dishes fade from memory, the feeling of the evening is what tends to remain. That, perhaps more than anything else, explains why Oceans 234 continues to define oceanfront dining in Deerfield Beach.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Images copyright / courtesy of Oceans 234

A restaurant can transport you through flavor. The truly memorable ones also transport you through culture, history, and human connection. Chatti by Chef Regi Mathew accomplishes all three. Located in New York City’s Garment District, the restaurant introduces diners to Kerala, India’s lush southwestern coastal state, through an immersive dining experience rooted in toddy shop culture, one of the region’s most beloved culinary traditions. While many Indian restaurants understandably showcase broader regional cuisines, Chatti takes a more focused and ambitious approach by presenting Kerala’s remarkably diverse micro-cuisines with authenticity, scholarship, and extraordinary care.

That distinction immediately sets Chatti apart. Rather than adapting familiar Indian dishes for mainstream expectations, Chef Regi Mathew has built a restaurant around preserving culinary traditions that, until recently, existed largely through oral history and generations of home cooks. The result is a dining experience that feels less like visiting another restaurant and more like stepping into a living archive where every recipe, ingredient, and cooking technique carries a deeper story. It is an approach that rewards curious diners eager to explore a side of Indian cuisine that remains surprisingly unfamiliar to many, even within India itself.

The inspiration begins with the restaurant’s very name. A “chatti” is the traditional clay pot found throughout Kerala homes and toddy shops, serving as both an essential cooking vessel and a symbol of the region’s culinary identity. That philosophy extends throughout the restaurant, where natural materials, warm woods, open spaces, and subtle architectural references echo Kerala’s landscape. Every design choice reinforces the feeling that guests have crossed continents without leaving Manhattan. The atmosphere remains refined while never losing sight of the communal spirit that defines toddy shop dining.

Chef Regi Mathew’s path to opening Chatti was anything but conventional. Already recognized as one of India’s leading culinary voices through his acclaimed restaurants Kappa Chakka Kandhari, he devoted more than three years to documenting Kerala’s disappearing food traditions before introducing them internationally. His research took him deep into the state’s villages, toddy shops, and family homes, where he recorded hundreds of recipes, techniques, and culinary memories that had rarely been documented in written form. That painstaking work became the foundation upon which Chatti was built, transforming the restaurant into both a dining destination and a preservation project dedicated to protecting Kerala’s culinary heritage for future generations.

The menu reflects that remarkable journey across Kerala’s varied landscapes. Seafood harvested along the state’s backwaters, aromatic curries from its highlands, fermented rice specialties, tropical coconut, pepper, tamarind, and spice-forward preparations all come together in a menu that showcases the extraordinary regional diversity found within a single Indian state. Signature dishes such as Prawn Pouches steamed inside banana leaves, Clay Pot Fish Curry matured overnight in traditional earthenware, delicate Hoppers, and fragrant Duck Mappas reveal cooking techniques that have evolved over centuries while remaining deeply connected to place. Even the cocktail program continues that narrative, incorporating ingredients such as banana, coconut, curry leaf, clarified sambar, and tropical flavors that mirror the cuisine rather than compete with it.

What makes Chatti especially compelling is that it never presents tradition as something static or nostalgic. Instead, Chef Mathew demonstrates how heritage can thrive when approached with curiosity, technical precision, and genuine respect. Every dish feels intentional. Every ingredient has a purpose. Every course offers another opportunity to discover the remarkable complexity of Kerala’s culinary landscape while appreciating the communal values that have shaped its food culture for generations.

During an exclusive interview, Chef Regi Mathew shared the extensive research behind Chatti, his mission to preserve Kerala’s culinary identity, the philosophy guiding his menu, and the remarkable traditions that continue to inspire every aspect of the dining experience. What follows is our conversation.

MK: Before we discuss the menu itself, what story about Chatti do you most hope people understand that extends beyond the restaurant and the food being served?

CRM: More than a restaurant, Chatti is the outcome of my documentation of Kerala toddy shop cuisine. Before opening Chatti, I spent several years travelling across Kerala, visiting homes and toddy shops to document recipes, techniques, and food memories. The project goes beyond food, preserving oral traditions and regional identities that have long been passed down through generations. It shifts the conversation from a restaurant opening to a story of cultural preservation, positioning Chatti as both a restaurant and a custodian of Kerala’s culinary heritage.

MK: New York has become one of the world’s most competitive destinations for Indian cuisine. What are the three qualities that most clearly distinguish Chatti and make it unlike any other Indian restaurant in the city?

CRM: If I had to identify the three biggest differentiators that set Chatti apart from an increasingly competitive New York Indian dining scene, they would be these.

First, Chatti is more than a regional restaurant. It is built around a Kerala micro-cuisine. While many acclaimed Indian restaurants in New York focus on regions such as Tamil Nadu, Punjab, Goa, Assam, or broader South Indian cooking, Chatti goes deeper by focusing on Kerala’s toddy shop food culture, a highly localized tradition unfamiliar even to many Indians.

Second, the menu is backed by extensive culinary research. Before opening Chatti, I spent more than three years travelling across Kerala, visiting approximately 70 toddy shops and 300 homes to document recipes, techniques, and food traditions. Many of these recipes existed only through oral traditions and local communities, making Chatti a project rooted in documentation and preservation rather than interpretation alone.

Third, Chatti imports Kerala’s dining culture, not just its dishes. Traditional toddy shops are communal spaces built around shared plates, conversation, and community. Chatti’s Touchings program, communal approach, and storytelling reflect that same philosophy. It brings not just Kerala cuisine to New York, but the culture and experience behind it.

MK: Kerala cuisine remains surprisingly underrepresented in the global fine dining conversation despite its extraordinary history as one of the world’s great spice regions. What do you believe people misunderstand most about Kerala cuisine, why was New York the right place to introduce it, and why is this the right moment to tell that story?

CRM: There is a common perception that Kerala food is extremely spicy, but Kerala’s cuisine, and its lesser-known toddy shop food culture, is defined by aromatic depth, balanced spices, and tradition rather than heat.

Chatti was chosen as the format to showcase the diversity of Kerala’s food culture because toddy shops represent more than food. They are spaces where food, drinks, and conversation come together. Chatti brings that experience to New York while presenting Kerala cuisine in a format that fits the city’s dining culture.

I chose New York because it is a multicultural hub with a dynamic dining scene and the right platform to introduce Kerala’s toddy shop cuisine to a global audience. I spent over three years researching this cuisine, visiting around 100 toddy shops across Kerala and documenting its diversity. Many people are unaware of the depth within India’s regional cuisines, and I am proud to share Kerala’s culinary heritage with the world.

New York is a competitive market, but it is also a city that embraces new concepts. Diners are open to new cuisines and experiences, making it the ideal place to introduce a lesser-known regional food culture to a global audience.

MK: For many guests, Chatti serves as their very first introduction to Kerala through the lens of toddy shop culture, communal dining, and deeply regional flavors. What emotional and culinary journey do you hope diners experience from the moment they walk through the doors until the final course is served?

CRM: For me, Chatti goes beyond introducing Kerala cuisine to New York. It is about recreating the feeling of being welcomed into a Kerala home.

The word “Chatti” is familiar and rooted in everyday life. The teak wood, natural materials, flowing light, and open spaces are inspired by Kerala’s architecture, while details like coconut-shell accents, banana leaf-inspired settings, and the option to eat with your hands bring guests closer to the way food is experienced in Kerala.

The meal begins with our Inji Puli Halwa amuse bouche, a reimagined classic that reflects Chatti’s approach: tradition presented through a contemporary lens. The menu draws from Kerala’s toddy shop culture through our Touchings section, inspired by shared small plates, conversation, and community. Dishes such as Tapioca and Clay Pot Fish Curry, Thalassery Biriyani, and Pidi with Ramapuram Chicken Curry showcase Kerala’s regional diversity.

By the end of the meal, guests experience more than Kerala cuisine. They experience its traditions, memories, and hospitality.

MK: The toddy shop culture that inspired Chatti has always been about warmth, generosity, conversation, and food meant to be shared. How important was it to preserve that communal spirit while thoughtfully adapting the experience for a sophisticated Manhattan dining audience?

CRM: Toddy shop cuisine represents a unique aspect of life in Kerala. It is centered around community, warmth, and joy. Through Chatti, we aim to bring this sense of celebration to a global audience, and the union of food, drink, and community is reimagined. Our vision is to provide not just the menu but a true toddy shop experience to sophisticated Manhattan dining audiences.

MK: One of the menu’s most visually striking dishes is the Prawn Pouches wrapped in banana leaves. What inspired this interpretation of a Kerala classic, and how do ingredients like coconut masala, Malabar tamarind, and the traditional steaming process communicate the flavors and techniques that define the region?

CRM: Prawn Pouches draw inspiration from the popular Kerala dish Prawn Kizhi, with a contemporary twist. Plump prawns are delicately marinated with a coconut masala, Kerala spices, and sun-dried Malabar tamarind, then wrapped in banana leaf pouches and gently steamed.

The banana leaves impart an earthy aroma while allowing the flavors of the coconut, spices, and tamarind to come together, creating a dish that is both aromatic and deeply rooted in Kerala’s cooking traditions. The steaming process also helps preserve the natural flavors and texture of the prawns while highlighting the simplicity and technique behind traditional Kerala cuisine.

MK: Hoppers appear deceptively simple, yet they are among the most technically demanding staples in South Indian cuisine. What separates an exceptional hopper from an average one, and why was it so important for Chatti to make them a centerpiece of the dining experience?

CRM: For us, hoppers are far more than just a dish. They are an intrinsic part of Kerala’s culinary identity. Every culture has a bread or staple that brings people together, and in Kerala, the appam and hopper family occupies that space. The humble hopper may look simple, but it is one of the most technically demanding and culturally significant dishes in the South Indian culinary repertoire.

A truly exceptional hopper sits at the intersection of fermentation, technique, timing, and heat control.

The first challenge lies in the batter itself. The balance between rice, coconut, fermentation, and hydration has to be exact. Too much fermentation and the hopper becomes overly sour. Too little, and it lacks aroma, lightness, and the delicate lace-like crispness that defines a great hopper. Every batch is influenced by temperature, humidity, and resting time, making consistency a daily discipline rather than simply following a recipe.

A great hopper should have a delicate, crisp, lacy edge that shatters lightly when you bite into it, while the center remains soft, slightly spongy, and capable of soaking up curries and stews. Achieving those two contrasting textures in a matter of seconds requires precise heat control and years of practice. The batter must be swirled perfectly around the curved pan to create a paper-thin rim while retaining enough volume at the center. Even a few seconds too long or too short can completely alter the final result.

MK: Beyond the technical skill involved, hoppers are prepared in several different styles at Chatti. How do these variations allow guests to experience Kerala cuisine in different ways, and what do they reveal about the craftsmanship and versatility behind one of the region’s most iconic staples?

CRM: What makes hoppers especially challenging in a restaurant setting is that they cannot be mass-produced or held for service. Each one is made individually, cooked to order, and has a very short window in which it is at its best. Unlike breads that can be baked in batches, every hopper demands the same level of attention from the cook, whether it’s the first one of the day or the hundredth.

We offer hoppers in different forms.

Petit Hoppers, also called Kunjappam, are mini laced rice pancakes made with fermented rice batter. They are essentially classical appam in a smaller size. Served alongside our Seafood Moilee Soup, the Petit Hoppers are immersed in the soup before being enjoyed.

Steamed Hoppers, also known as Vattayappam, are fermented and steamed fluffy rice cakes that pair beautifully with our Duck Mappas, featuring boneless duck cooked in coriander powder and coconut milk curry.

Idiyappam is Kerala’s traditional home-style string hopper. It pairs exceptionally well with several curries, including Vegetable Raw Mango Curry, Tellicherry Fish Curry, and Chicken Stew.

At Chatti, we wanted to place hoppers at the center of the experience because they embody everything we stand for: craftsmanship, patience, and a deep respect for tradition. A great hopper is technically demanding to make. The batter must be perfectly fermented, and the texture must strike the right balance between crispness and softness. Beyond the technique, hoppers are incredibly versatile, absorbing flavors beautifully while still retaining their own character. In many ways, they are the ideal vehicle for showcasing the diversity of Kerala cuisine.

When people think of Indian food globally, they often think of naan or roti. We felt it was important to introduce diners to another equally important bread tradition from the south of India. By making hoppers a central part of the menu at Chatti, we are inviting guests to experience Kerala through one of its most iconic and beloved foods. Similar to Chatti’s overall philosophy, hoppers take something deeply rooted in tradition, respect the technique behind it, and present it with the care and attention it deserves.

MK: Duck Mappas beautifully showcases coconut milk, aromatic spices, and the layered flavors that define so much of Kerala’s cuisine. How does this dish capture the balance between richness, restraint, and regional authenticity that you strive to achieve throughout the menu?

CRM: Pieces of duck are marinated in a traditional toddy shop spice mix and then slow-cooked in a rich coconut milk curry. The Mappas-style preparation allows the duck to absorb the deep, spiced flavors while the coconut milk adds a creamy balance, creating a dish that is intensely flavorful and true to Kerala’s toddy shop cooking style.

The dish achieves a versatile balance of richness and subtlety because of the coconut milk, which adds luxurious texture while naturally balancing the flavors and spice levels. It is an excellent example of how Kerala cuisine creates complexity without overwhelming the palate.

MK: Your Clay Pot Fish Curry follows a traditional preparation that includes overnight maturation in an earthen vessel. Why is that aging process so essential to the final result, and what role does the clay pot itself play in developing the curry’s depth, texture, and authenticity?

CRM: The Clay Pot Fish Curry features chunks of fish slow-cooked with Malabar tamarind, or kodampuli, a traditional souring agent from the region, and matured overnight in an earthen pot. The depth of flavor comes not only from the tamarind and spices, but also from the cooking and resting process.

Overnight maturation allows the spices to mellow, the acidity of the kodampuli to integrate into the gravy, and the fish to absorb the flavors while retaining its texture. The result is a curry with greater balance and complexity.

The clay pot, or chatti, is equally important. Its gentle, even heat retention allows the curry to simmer slowly, helping the spices and aromatics infuse into the gravy while creating the earthy character associated with traditional Kerala fish curries.

At Chatti, this process reflects our respect for traditional Kerala cooking. The patience required for the curry to rest is just as important as the ingredients themselves, allowing the flavors to develop naturally.

MK: Your menu features dishes such as Wayanad Chicken Curry, Ramapuram Chicken Curry, Chicken Stew, and Kerala’s indigenous red rice, each rooted in a distinct regional tradition. How intentional is Chatti’s mission to educate diners about Kerala’s remarkable micro-cuisines rather than presenting the food as a single, generalized South Indian experience?

CRM: That distinction is at the heart of what Chatti is trying to achieve. Indian cuisine is often simplified into broad categories like North Indian or South Indian, but the reality is far more nuanced. Kerala alone has a rich diversity of culinary traditions shaped by geography, communities, trade, climate, and local agriculture.

Chatti is not simply presenting South Indian food. It is telling the story of Kerala through its many micro-cuisines. Dishes from Wayanad, Ramapuram, Kottayam, Kozhikode, and the coastal regions each carry distinct ingredients, techniques, and histories.

That is why the menu features dishes such as Wayanad Chicken Curry, Ramapuram Chicken Curry, Chicken Stew, and indigenous Kerala red rice. Each represents a specific culinary tradition and sense of place, creating a journey through Kerala’s landscapes, communities, and food cultures.

Our goal is for guests to discover this diversity naturally through the dining experience. If they leave understanding Kerala cuisine as a collection of distinct regional identities rather than a single category, then Chatti has achieved its purpose.

MK: Before Chatti ever welcomed its first guests, you spent years traveling throughout Kerala, visiting toddy shops and family homes while documenting recipes, techniques, and culinary traditions. How did that remarkable research journey shape not only the menu itself, but also the philosophy, authenticity, and storytelling that define the entire Chatti experience?

CRM: When researching the menu, it was important to represent the full diversity of Kerala’s landscapes. My home state includes the highlands, with dense forests, misty hills, and tea plantations; the midlands, with hills, farmland, valleys, fruit orchards, and spice estates; and the lowlands, with palm-fringed backwaters, mangroves, and beaches.

As we travelled through these regions, we found a common thread. Whether in a toddy shop or a mother’s kitchen, food is deeply connected to community, hospitality, and tradition. That discovery shaped Chatti’s identity.

Rather than focusing only on iconic dishes, we built the menu around the stories, people, and regional influences behind them, creating an experience that reflects the richness and authenticity of Kerala’s culinary heritage.

MK: The beverage program embraces Kerala’s culinary identity just as thoughtfully as the food, incorporating ingredients such as banana, coconut, curry leaf, clarified sambar, and tropical flavors. Why was it important for the cocktail program to function as a natural extension of the cuisine instead of feeling like a separate bar experience?

CRM: New York is a city of cocktails, and Kerala is a land of spices. While designing the cocktail program, we wanted the beverage menu to complement both the food and the overall concept, which is why we decided to bring Kerala flavors into the cocktails.

We also wanted the beverages to incorporate familiar flavor profiles because that helps guests better understand and appreciate the cuisine. Rather than existing independently, the cocktails become another way of telling Kerala’s culinary story and enhancing the overall dining experience.

MK: Finally, is there anything else you would like readers to understand about Chatti or Kerala’s culinary heritage that we haven’t discussed?

CRM: More than anything, I hope guests leave with a greater appreciation for the richness and diversity of Kerala’s culinary heritage. Chatti is about far more than introducing new dishes. It is about preserving traditions, celebrating regional identities, and sharing stories that have been passed down through generations.

Every recipe, every ingredient, and every technique has been chosen with purpose. We want guests to experience the warmth, hospitality, and sense of community that define Kerala while discovering a cuisine that remains one of India’s most diverse and least understood. If people leave Chatti with a deeper curiosity about Kerala and its food culture, then we have accomplished what we set out to do.

As the final bites of a meal at Chatti linger, what stays with you extends far beyond the flavors themselves. Yes, the dishes showcase extraordinary craftsmanship, regional ingredients, and centuries-old cooking techniques, but they also reveal something far more meaningful: a culture whose identity is inseparable from its food, its people, and its traditions. Chef Regi Mathew has created more than one of New York City’s most distinctive Indian dining destinations. He has built a living tribute to Kerala, inviting guests to discover a culinary landscape that has too often remained outside the global spotlight. Every carefully fermented hopper, every patiently matured clay pot curry, and every thoughtfully composed plate reflect a commitment to preserving heritage while making it both accessible and relevant for today’s diners.

In a city celebrated for introducing the world to extraordinary cuisines, Chatti offers something increasingly rare: genuine discovery. Rather than simply serving exceptional food, it broadens diners’ understanding of what Indian cuisine can be, replacing familiar assumptions with a richer appreciation for Kerala’s remarkable diversity, history, and hospitality. It is a restaurant where scholarship and storytelling are as integral to the experience as technique and flavor, proving that the most memorable meals often leave guests nourished not only by what was served, but by what they learned along the way. For travelers, food lovers, and anyone seeking an authentic sense of place without leaving Manhattan, Chatti delivers a journey that is as intellectually rewarding as it is delicious.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Artwork Courtesy of / Provided by Chatti by Chef Regi Mathew; Copyright LAH Studios (food); AlexStaniloff (chef)

South Florida’s culinary identity has always been shaped by more than geography. It reflects the rhythm of the seasons, the abundance of nearby waters, and the extraordinary cultural influences that have transformed the region into one of the country’s most dynamic dining destinations. While many waterfront restaurants understandably rely on their views to make an impression, the most memorable experiences begin and end with what arrives at the table. Fresh seafood, vibrant local produce, thoughtful technique, and genuine hospitality remain the true ingredients that define exceptional coastal dining.

Set directly along the Atlantic shoreline in Fort Lauderdale, OCEAN2000 at Pelican Grand Beach Resort embraces that philosophy from the moment guests arrive. Expansive ocean vistas provide an unmistakable backdrop, yet they never overshadow the restaurant’s culinary ambitions. Instead, the setting works in harmony with a menu that reflects the flavors, ingredients, and character of South Florida through refined coastal cuisine that feels sophisticated without sacrificing warmth or authenticity. Every element, from the breezy veranda overlooking the beach to the carefully considered dining room infused with modern coastal design, reinforces a sense of place that is unmistakably Floridian.

That connection to the region extends well beyond aesthetics. OCEAN2000 celebrates South Florida by allowing local ingredients to lead the conversation. Seasonal produce, fresh seafood sourced through long-standing relationships with trusted purveyors, and globally inspired culinary influences all come together in dishes that respect both tradition and innovation. Rather than chasing fleeting dining trends, the restaurant focuses on thoughtful execution, allowing each ingredient to speak clearly while reflecting the diverse coastal influences that have helped shape South Florida’s culinary landscape.

Leading that vision is Executive Chef Steve Mendez, whose culinary perspective has been shaped by his Jamaican upbringing, professional training throughout the Caribbean, and years spent refining techniques that honor fresh, high-quality ingredients. His cooking reflects an appreciation for simplicity, balance, and restraint. Caribbean influences appear naturally throughout the menu, complemented by refined global touches that enhance rather than compete with Florida’s exceptional seafood. The result is a culinary identity that feels personal, regionally grounded, and unmistakably authentic.

The experience itself strikes a balance that many restaurants aspire to but few consistently achieve. Couples celebrating a special evening, families gathering over Sunday brunch, resort guests discovering the property for the first time, and South Florida residents returning for another memorable meal all find a setting that feels polished yet welcoming. The atmosphere invites guests to linger, whether enjoying cocktails overlooking the Atlantic, sharing appetizers as the ocean breeze drifts across the veranda, or settling into a leisurely dinner where every course unfolds at its own comfortable pace.

During an exclusive interview, Executive Chef Steve Mendez shared how OCEAN2000 continues to evolve while remaining firmly rooted in the flavors, ingredients, and hospitality that define South Florida’s coastal dining culture. He discussed his culinary philosophy, the influence of his Caribbean heritage, the importance of local sourcing, and the signature dishes that have become synonymous with the restaurant’s identity. What follows is our conversation.

MK: First, what do you feel are the top qualities clearly distinguishing OCEAN2000 from other waterfront restaurants throughout South Florida, which are plentiful?

CSM: At OCEAN2000, we provide an unmatched oceanfront setting where every meal is complemented by panoramic Atlantic views, along with a coastal menu that highlights fresh Florida seafood, seasonal produce and globally inspired flavors while remaining rooted in the region, and personalized hospitality that creates memorable experiences beyond the plate.

MK: OCEAN2000 blends refined coastal cuisine with Old Florida grandeur in a setting unlike most waterfront restaurants. How did you develop a culinary philosophy that complements both the Atlantic Ocean backdrop and the restaurant’s distinctive design?

CSM: OCEAN2000’s thoughtfully reimagined design set the tone for our culinary approach. The sophisticated modern coastal aesthetic, featuring soft sage greens, warm neutrals, rich wood tones, layered natural textures and sweeping Atlantic Ocean views inspired a menu that feels elevated yet approachable. We wanted every dish to reflect the same sense of relaxed refinement as the space itself: fresh, vibrant and rooted in South Florida’s coastal character, while showcasing refined culinary techniques and the region’s exceptional ingredients.

MK: Your culinary journey includes extensive experience throughout the Caribbean. Which techniques, ingredients or cultural influences have had the greatest impact on the menu you’ve created at OCEAN2000?

CSM: Growing up in Jamaica, the biggest lesson I learned was simplicity. We didn’t need much. Just fresh fish, a little fire and bright citrus to finish. That philosophy continues to shape everything I do. The techniques that have stayed with me are whole fish cookery, slow grilling over coals and using every part of the catch. Ingredients like Scotch bonnet peppers and fresh thyme taught me how bold, earthy flavors can elevate seafood without overpowering it. At OCEAN2000, you’ll find that Caribbean soul woven throughout the menu, whether it’s our miso-glazed grouper or a bright citrus broth. My formal training taught me technique, but Jamaica taught me heart.

MK: South Florida enjoys extraordinary access to fresh seafood and local produce. How do your relationships with regional fishermen and suppliers shape menu development and help distinguish OCEAN2000 from other upscale coastal restaurants?

CSM: At OCEAN2000, our menu begins long before it reaches the kitchen. It starts with the trusted seafood purveyors we’ve worked with for years, who call us as soon as the boats return with the day’s freshest catch. Those longstanding relationships allow us to build menus that evolve with the tides and the seasons, ensuring we’re always serving the highest-quality ingredients. Our connections aren’t just about freshness. They’re about trust, collaboration and supporting the people behind our local food community. Every dish tells a story of the waters, producers and coastal heritage that make South Florida so unique.

MK: Although OCEAN2000 is located within a luxury beachfront resort, it has also become a favorite among local residents. Beyond the spectacular setting, what keeps South Floridians returning?

CSM: Locals return because they know they’ll receive a consistently exceptional experience. Beyond the setting, it’s about approachable luxury, excellent food, attentive service, a welcoming atmosphere and a menu that continues to evolve while maintaining guest favorites. We want our guests to feel like OCEAN2000 is their elevated, neighborhood coastal restaurant that they come to for celebrations, date nights, family outings and more.

MK: Coastal cuisine continues to evolve. What trends, ingredients or preparation techniques do you believe will help define the future of Florida coastal dining, and how is OCEAN2000 contributing to that evolution?

CSM: At OCEAN2000, we’re embracing fresh catches that showcase unique species, not always the mainstream choices. This allows us to introduce guests to distinctive and delightfully unexpected flavor profiles. Through techniques like char-grilling and the thoughtful incorporation of global influences, such as miso and yuzu, we’re creating dishes that feel both innovative and rooted in coastal tradition. We believe the future of Florida coastal dining lies in celebrating exceptional local seafood with fresh perspectives, while honoring the ocean from dock to dish, one thoughtful plate at a time.

MK: Every memorable restaurant has signature dishes that capture its identity. Which menu items best represent your culinary philosophy and the overall personality of OCEAN2000?

CSM: OCEAN2000 strikes a beautiful balance between intimate dining and a warm, family-oriented atmosphere, and our menu reflects that same versatility. The Seafood Risotto embodies freshness, comfort and the spirit of sharing, making it perfect for gathering with family and friends. The Prime New York Strip, on the other hand, represents elegance and indulgence, making it an ideal choice for a romantic or intimate dinner. Together, these dishes reflect the heart of OCEAN2000, a place where families and couples alike can enjoy thoughtfully crafted cuisine in a welcoming yet refined oceanfront setting.

MK: Hospitality extends well beyond the food itself. When guests leave after celebrating a milestone, romantic evening or family gathering, what do you hope remains with them long after the meal has ended?

CSM: Great restaurants create lasting memories through genuine hospitality, beautiful surroundings, exceptional cuisine and meaningful moments shared around the table. If guests leave feeling cared for and eager to return, then we’ve accomplished our goal.

MK: The Ahi Poke Nachos and Lobster Crab Cakes have become standout starters. What inspired you to reinvent these familiar favorites into dishes that feel uniquely representative of OCEAN2000 and South Florida’s coastal dining scene?

CSM: The goal was to take recognizable dishes and elevate them through premium ingredients, balance and presentation. The Ahi Poke Nachos offer freshness, texture and bright flavors that reflect South Florida’s tropical influences, while the Lobster Crab Cakes focus on showcasing sweet, high-quality seafood with minimal filler and complementary flavors. Both dishes embody our philosophy of familiar flavors executed at a higher level.

MK: The Miso Black Grouper pairs Florida seafood with Japanese influences through miso butter, forbidden rice and a kaffir lime yuzu broth. What inspired this combination, and how do those components elevate such an exceptional local fish?

CSM: Growing up in Jamaica, I learned that the best fish needs little more than freshness and respect. That same philosophy guides our Miso Black Grouper. The miso butter adds rich depth without masking the delicate flavor of the fish, while the forbidden rice provides an earthy, grounding base. The kaffir lime yuzu broth brings a bright citrus finish, reminiscent of the fresh lime we’d squeeze over just-caught fish back home. Every component works together to elevate the grouper rather than overpower it. It’s a fusion of Florida, Japan and a little piece of my Caribbean roots.

MK: Of all the dishes on the menu, which is your personal favorite and why?

CSM: My favorite is our Tomahawk Pork Chop with bacon onion jam and maple beurre blanc because I believe it’s truly unique. The bacon onion jam actually started as a way to thoughtfully use bacon from our breakfast service, but it evolved into something really special. What began as a creative idea turned into one of the dish’s signature elements, and it’s often the first thing guests mention because they love the flavor. It’s a great example of how simple ingredients, when treated with care and creativity, can become something memorable.

MK: Is there anything else you would like readers to know about OCEAN2000?

CSM: OCEAN2000 is continually evolving while staying true to what makes South Florida dining so special. From using fresh, local ingredients, providing genuine hospitality and offering an unforgettable oceanfront setting, every member of the team shares the goal of creating experiences that guests remember long after they’ve left the restaurant that encourage them to return.

In a region celebrated for its vibrant culinary landscape, OCEAN2000 succeeds by remaining grounded in the very qualities that have always defined exceptional coastal dining. Fresh seafood arrives with purpose rather than pretension. Seasonal ingredients are treated with restraint instead of unnecessary complexity. Caribbean influences appear naturally, woven into a menu that honors South Florida’s diverse cultural fabric while allowing local flavors to remain front and center. Add attentive hospitality and one of Fort Lauderdale’s most captivating oceanfront settings, and the result is an experience that feels both elevated and comfortably familiar. It is little wonder that visitors discover the restaurant while locals continue returning long after their resort stay has ended.

For diners seeking more than simply another waterfront meal, OCEAN2000 offers something increasingly valuable: an authentic reflection of the destination itself. Every thoughtfully prepared plate, every Atlantic sunrise over breakfast, every leisurely dinner overlooking the waves reinforces a genuine connection to South Florida’s coastal identity. Chef Steve Mendez and his team have created a restaurant where the food never competes with the view, but instead complements it with confidence, craftsmanship and a deep respect for the region’s remarkable ingredients. In a destination known for memorable dining, OCEAN2000 stands as a compelling reminder that the best restaurants tell the story of their surroundings one thoughtful course at a time.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Artwork Courtesy of / Provided by Pelican Grand Beach Resort 

At a time when travelers increasingly measure a destination by the experiences they can collect rather than the landmarks they can check off, New York City has gained an intriguing new addition to its nightlife landscape. Housed inside Paradise Club at The Times Square EDITION, Salvage City Supper Club arrives from its original home at Electric Daisy Carnival Las Vegas with a proposition that feels surprisingly ambitious even by Manhattan standards. It is dinner. It is theater. It is nightlife. It is performance art. Most importantly, it is designed to dissolve the lines separating all of them.

As a travel journalist who has experienced countless tasting menus, Broadway productions, immersive attractions, and nightlife concepts, I approached Salvage City with understandable skepticism. New York is hardly lacking in spectacle. Yet within minutes of entering the venue, it became apparent that the creative team was pursuing something different. Rather than asking guests to sit quietly and consume entertainment from a distance, the experience places them inside the environment itself.

Jono Mason, Director of Paradise Club, describes the concept this way: “Rather than asking guests to follow a prescribed storyline, Salvage City places them at the center of the world itself. The experience unfolds around you through live performance, character encounters, music, and ritualized moments that enrich the dining journey. It’s orchestrated to feel a little chaotic & foreign, and intentionally designed to be social and participatory, creating space for conversation, celebration and discovery. Whether guests arrive for a date night, a group celebration, or simply a fun night out, they become part of the atmosphere rather than merely observing it.”

That philosophy reveals itself quickly. Dancers, acrobats, musicians, servers, and performers circulate through the room as a narrative slowly unfolds. Unlike conventional dinner theater, there is no obvious separation between audience and cast. The evening feels less like attending a show and more like entering an alternate universe where dinner happens to be one part of a much larger story.

The Manhattan residency also represents a milestone for Executive Producer Paul Seigenthaler and Five Senses Holdings. Salvage City spent years searching for a permanent home beyond its festival roots. According to Seigenthaler, numerous opportunities came and went before Paradise Club emerged as the right fit.

“Salvage City has been looking for a brick-and-mortar location since its inception six years ago,” Seigenthaler explains. “We’ve literally been under contract at 11 different locations, and none of them ever felt right. I decided not to pursue them.”

His admiration for Paradise Club, The Times Square EDITION, and the property’s global positioning ultimately helped shape the decision. The location itself makes strategic sense. Times Square attracts a constant flow of international visitors throughout the year, creating a uniquely diverse audience that mirrors the communal spirit at the center of the production.

That spirit surfaces repeatedly throughout Seigenthaler’s comments. While many immersive experiences focus on technology or visual effects, he continually returns to a simpler idea: connection.

“Food brings people together when we break bread together,” he says. “It doesn’t matter where we’re from, how old we are, our political views, or our religion. Breaking bread offers that bond and brings unity to people from all different walks of life.”

The emotional foundation of Salvage City stems from family gatherings. Seigenthaler speaks passionately about arriving at relatives’ homes, accepting whatever food appears on the table, helping in the kitchen, sharing stories, and surrendering control to trusted hosts. That sentiment translates directly into the guest experience.

“What Salvage City is to me is the ability to shut off your mind and come with us on a journey,” he says. “Meet others that you may know and meet new people that you can build bonds with for the rest of your life.”

Visually, the production is striking. The world of Salvage City exists somewhere between post-apocalyptic fantasy, avant-garde cabaret, and futuristic circus. Interestingly, the concept originated from practical limitations during the pandemic rather than an elaborate artistic manifesto.

“I think a creative director or producer in my shoes might lie to you or fluff the origin story of this concept,” Seigenthaler says. “I, on the other hand, will tell you that it came out of necessity.”

The earliest version required guests to remain socially distanced in parked cars while watching performances. Seeking an environment where automobiles felt natural, the team landed on the concept of a junkyard. That setting evolved into Salvage City.

“We decided that we wanted to build a junkyard,” he explains. “Junkyards can often feel nostalgic, rustic, and in many ways post apocalyptic.”

From there, contrast became the creative engine. Rustic surroundings were paired with futuristic wardrobes. Multiple performance stages were placed throughout the footprint so every guest would enjoy changing perspectives throughout the evening. Lasers, haze effects, circus artistry, dance, and illusion combined to create a sensory environment that feels intentionally unconventional without becoming overwhelming.

The culinary component proves equally important. Michelin-starred chef John Fraser developed a multi-course family-style menu that includes dishes such as Roots Pulled from Edible Soil, Hay-Smoked Black Cod, and Bush Berry and Juniper-Braised Short Rib. These are not menu items added for novelty. They function as narrative devices.

Mason emphasizes the deliberate integration between food and storytelling. “It’s very intentional. The menu, as well as the service team are extensions of the world we’re creating. It’s important to have fun with it. There’s a good amount of personal joy, heartache, imagination and dreams embedded in all of it.”

He adds: “We always knew the dinner was fully integrated with the show. Its theme has elements of post civilization collapse, indulgence, theatricality that we explore throughout the meal. If you didn’t have a functional kitchen, what would this celebration & meal look like?”

Executive Chef Warren Baird of JF Restaurants echoes that perspective.

“It’s easy to serve people crabcakes and salmon at a jazz club, but when your performers become servers mid-show, it is an opportunity to connect the two components in a unique way,” Baird says. “Salvage City is a highly sensory experience with elements of dance, magic, acrobatics, etc. The food in this type of show needs to have the same goals, or it takes away from the guest experience.”

One memorable example involves edible soil, interactive presentations, and a signature tin-can course that intentionally plays with expectations. “The tin can is a unique moment,” Baird notes. “Guests are not sure what to expect, it syncs well with the chaotic nature & spirit of the evening.”

Salvage City Paradise 2026 Photo by Emma Brawley

What ultimately separates Salvage City from competing entertainment options is its refusal to fit neatly into a category. Broadway offers theatrical excellence. Fine dining delivers culinary precision. Rooftop lounges provide atmosphere. Nightclubs deliver energy. Salvage City attempts to borrow from all of them while avoiding their limitations.

Mason describes the experience as “more like an extraordinary dinner party rather than a traditional show.” He believes participation matters more than observation, creating opportunities for guests to become contributors to the evening’s energy rather than passive spectators.

Seigenthaler offers perhaps the most revealing assessment. “Our purpose with Salvage City is to bring all of these things together. To bring the beauty of dance and Broadway, tasting menus and culinary experiences, a cocktail on a rooftop lounge, and the energy of nightlife back together as one.”

The concept also reflects broader shifts occurring throughout luxury travel and hospitality. Travelers increasingly prioritize experiences that create lasting memories. They want stories worth telling after they return home. They want interaction rather than observation.

“The era of velvet ropes and bottle service has steadily given way to something more dynamic,” Mason says. “Guests are seeking unique, meaningful experiences that spark curiosity and bring performance, art and community together in unexpected ways.”

That observation feels accurate. Around the world, hospitality brands are investing heavily in immersive dining, experiential entertainment, and hybrid concepts that blur traditional categories. Salvage City represents one of the more ambitious examples currently operating in New York.

Perhaps the most telling comment emerged when Seigenthaler discussed celebrity guests. Rather than naming names, he declined, citing trust. Then he offered a simple philosophy: “Everyone who walks to our door is a celebrity and will be treated exactly as that.”

In an industry increasingly focused on exclusivity, that approach feels refreshing.

For visitors planning a New York itinerary, the city’s legendary attractions remain essential. See the Statue of Liberty. Visit world-class museums. Walk the Brooklyn Bridge. Explore the neighborhoods that give New York its character. Then reserve an evening for something less predictable.

Salvage City is not attempting to replace traditional sightseeing. It complements it. The production recognizes that destinations are remembered not only through monuments and landmarks, but through shared experiences, unexpected conversations, sensory surprises, and nights that refuse to fit neatly into memory. In a city built on reinvention, that may be exactly why this particular experience feels at home.

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / X http://www.X.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Imagery courtesy / copyright of Emma Brawley Photography and/or Salvage City Supper Club

Most Americans associate estate planning with distributing assets after death, but according to Board-Certified probate and estate attorney Don D. Ford, one of the most important reasons to create an estate plan has nothing to do with what happens after you’re gone. Instead, it involves protecting yourself while you’re still alive if you’re suddenly unable to make your own financial, legal, or medical decisions.

“A serious accident, progressive illness, stroke, or other unforeseen medical event can remove a person’s ability to make decisions without warning,” Ford said. “Without the proper legal documents already in place, even a spouse or adult child may have no legal authority to step in and help, regardless of how obvious the need appears or how close the relationship is.”

Ford, Managing Partner of Ford+Bergner LLP, says many families mistakenly assume loved ones automatically have the legal authority to access financial accounts or make healthcare decisions during a crisis. In reality, he explains, that authority often depends entirely on whether specific legal documents have been executed before incapacity occurs.

What Documents Cover Incapacity?

According to Ford, a comprehensive incapacity plan relies on several legal documents that work together, each serving a distinct purpose. Missing even one of these documents can create significant legal obstacles during a medical emergency.

Ford says every comprehensive incapacity plan should generally include:

• A durable power of attorney, which authorizes someone to manage financial and legal affairs if the individual loses capacity.
• A medical power of attorney, which designates someone to make healthcare decisions when the individual cannot communicate.
• A directive to physicians, commonly known as a living will, which documents a person’s wishes regarding life-sustaining treatment.
• A HIPAA authorization, allowing designated individuals to access medical records and communicate with healthcare providers.

“These documents aren’t optional pieces of paperwork,” Ford said. “They work together to ensure someone you trust can legally act on your behalf when decisions cannot wait.”

Without these legal protections, Ford notes, even immediate family members may be prevented from accessing financial accounts, speaking with physicians, or making critical healthcare decisions because the law does not automatically grant that authority.

Why Incapacity Planning Matters More Than Many People Realize

Ford says many families discover too late that good intentions are not enough.

“A child who has always helped an aging parent manage finances may suddenly discover they have no legal authority to continue doing so,” Ford said. “Likewise, a spouse may assume they can make medical decisions only to learn the hospital requires documented authorization before accepting those instructions.”

The need for advance planning is more significant than many people realize. According to the Centers for Disease Control and Prevention, stroke affects more than 795,000 Americans each year and remains one of the leading causes of long-term disability. Ford says cognitive decline, traumatic brain injuries, and serious illnesses create similar legal challenges because the ability to sign new legal documents disappears once capacity has been lost.

“The window to complete these documents can close much faster than people expect,” Ford said. “Once someone no longer has legal capacity, the planning options become far more limited.”

When no incapacity documents exist, Ford explains, families often have little choice but to petition a probate court for guardianship, a public legal process that can take months, generate significant legal expenses, and place ongoing court oversight over personal financial and medical decisions.

How Incapacity Planning Can Help Avoid Guardianship

According to Ford, one of the greatest benefits of incapacity planning is avoiding the need for court intervention altogether.

“Proper planning allows you to choose who will make decisions for you, what authority they will have, and under what circumstances that authority begins,” Ford said. “Without those documents, those decisions may ultimately be made by a court instead of by you.”

Ford describes guardianship as one of the most time-consuming, expensive, and emotionally difficult legal proceedings many families ever experience.

When Should You Update an Incapacity Plan?

Creating incapacity documents is only the first step, Ford says. Reviewing them periodically is equally important because life circumstances change.

He recommends revisiting incapacity documents after major life events, including:

• Marriage or divorce
• Significant family changes
• The death, relocation, or loss of confidence in a designated agent
• Moving to another state
• Changes in health or medical preferences
• Several years passing since the documents were last reviewed

Ford also cautions that powers of attorney must satisfy state-specific legal requirements to be honored by financial institutions and healthcare providers.

“If those formalities aren’t met, your family may discover the documents don’t accomplish what you intended precisely when they need them most,” he said.

Ultimately, Ford believes incapacity planning is less about preparing for death than protecting personal independence.

“Incapacity planning allows you to decide in advance who will speak for you if you cannot speak for yourself,” Ford said. “Taking the time to put the proper legal documents in place today can spare your loved ones unnecessary stress, delay, expense, and uncertainty tomorrow while ensuring your wishes remain at the center of every important decision.”

~~~

Entrepreneur Leadership Network member Merilee Kern, MBA, is a highly regarded brand strategist and analyst who reports on cultural shifts, trends, and notable industry leaders across both B2C and B2B sectors. Her work covers a broad range of categories, including field experts, thought leaders, brands, products, services, destinations, and events. As Founder, Executive Editor, and Producer of The Luxe List International News Syndicate, Merilee is a respected voice in the business, lifestyle, travel, dining, and leisure industries. She stays attuned to the market, discovering innovative must-haves and unique experiences at all price points. Her work reaches millions worldwide through broadcast TV (including her own shows and numerous others on which she appears) as well as a variety of print and online publications. Connect with her at LinkedIN www.LinkedIn.com/in/MerileeKern.