MAASS Restaurant at The Four Seasons
Restaurant · Fort Lauderdale ·
Wood-fired contemporary American with Japanese influences
Wood-fired contemporary American with Japanese influences
"If you want something even fancier than Evelyn’s, walk downstairs to Maass, a restaurant that treats each dish like a piece of art about to be put up for auction. Inside the bright dining room, serious chefs furrow their brows at meticulously fussy wood-fired dishes that require lengthy explanations from well-dressed servers. The snacks and starters are the most fun and delicious parts of the menu—especially the foie gras macarons. For bigger plates, get the buttery sturgeon or whatever fish is available. Expect to spend around $100 per person (or exactly $225 if you do the chef's counter tasting menu), so it's far from a practical weekday dinner. But you’re coming here for dishes that don’t look or taste like anything else in Fort Lauderdale." - ryan pfeffer, virginia otazo
"If you want something even fancier than Evelyn’s, walk downstairs to Maass, a restaurant that treats each dish like a piece of art about to be put up for auction. Inside the bright dining room, serious chefs furrow their brows at meticulously fussy wood-fired dishes that require lengthy explanations from well-dressed servers. The snacks and starters are the best parts of the rotating menu, especially the foie gras macarons. Expect to spend around $100 per person (or exactly $225 if you do the chef's counter tasting menu). For a more casual meal, check this place out for its weekend brunch, when jiggly Japanese soufflé pancakes are on the menu. And if the view is your top priority, ask for an outdoor table." - ryan pfeffer
"The Chef's Counter enjoys a prime spot inside the MAASS dining room at the Four Seasons Fort Lauderdale, and this stylish perch facing the large, open kitchen offers a distinctive dining experience. Chef Ryan Ratino's tasting menu, in the hands of Chef David Brito, is a beautiful tribute to contemporary cooking with French techniques, Japanese ingredients, and a few Florida highlights. Ingredients take center stage in courses like the single seared diver scallop over a truffle puree. Designed as an upmarket riff on chicken noodle soup, it's finished with a velvety broth. A delicate bowl of koshihikari rice cooked in a donabe with maitake mushroom and a Comté foam is excellent from start to finish. Finally, kakigori with candied nuts and fresh raspberries is a delightful conclusion." - Nancy DePalma
"Tucked inside the Four Seasons Fort Lauderdale, this counter experience blends French techniques, Japanese ingredients, and distinctly Floridian touches, yielding plates like a perfectly seared diver scallop over truffle purée and delicate donabe-cooked koshihikari rice layered with maitake mushrooms under a silky Comté foam." - Caitlin Gunther
"The Chef's Counter enjoys a prime spot inside the MAASS dining room at the Four Seasons Fort Lauderdale, and this stylish perch facing the large, open kitchen offers a distinctive dining experience. Chef Ryan Ratino's tasting menu, in the hands of Chef David Brito, is a beautiful tribute to contemporary cooking with French techniques, Japanese ingredients, and a few Florida highlights. Ingredients take center stage in courses like the single seared diver scallop over a truffle puree. Designed as an upmarket riff on chicken noodle soup, it's finished with a velvety broth. A delicate bowl of koshihikari rice cooked in a donabe with maitake mushroom and a Comté foam is excellent from start to finish. Finally, kakigori with candied nuts and fresh raspberries is a delightful conclusion." - MICHELIN Guide
