My City Eats West Broward Fall/Winter 2011 : Page 2

By Josie Gulliksen Winning numerous awards for both their cuisine and wine selection means Grille 66 & Director of Operations Robert Mayo and Executive Chef Michael Siegel, who is culinary trained and has cooked all over the country, have consistently been at the top of their game since the restau-rant opened in 2003. Located at Fort Lauderdale’s iconic Hyatt Re-gency Pier 66 Hotel and overlooking the In-tracoastal Waterway makes it a gorgeous and romantic place for dinner. The panoramic win-dows provide an unobstructed view of the Wa-terway and the fabulous yachts that traverse it. And with the view comes a stellar menu, which Mr. Mayo and Executive Chef Siegel painstaking-ly devise and continually evolve to ensure diners are eating only the freshest fish and meats. They pride themselves on using only USDA prime meat for all their steaks and serving only sea-sonal seafood including New England cod which is only available for about a month or their mac-adamia-nut-crusted sea bass. To accompany these delectable dishes they’ve got a list of more than 800 wines hand-picked by Mayo and his sommelier Stephen Brown. “Our wine menu is a big deal and has won numerous awards, we are very proud to offer such an ex-tensive and exclusive selection to our diners, it’s important to us,” said Mayo. He recommends everyone try their happy hour offered seven days a week from 5-7 p.m. where they serve some of their best appetizers, full size portions he stresses, at half price. Or book a party of anywhere from 20-250 guests, it’s the perfect place for any special occasion. There’s a reason why they’re the most recom-mended restaurant by the area hotel concierges since it seems like they do everything right at Grille 66 & Bar. 2301 SE 17th Street Causeway FT. Lauderdale, FL 33316 Phone: 954-728-3500 Hours of Operation: Sunday-Thursday 5:30 PM-10 PM Friday & Saturday 5-11 PM grille66andbar.com

GRILLE 66 & Bar

Josie Gulliksen

<br /> Winning numerous awards for both their cuisine and wine selection means Grille 66 & Director of Operations Robert Mayo and Executive Chef Michael Siegel, who is culinary trained and has cooked all over the country, have consistently been at the top of their game since the restaurant opened in 2003.<br /> <br /> Located at Fort Lauderdale’s iconic Hyatt Regency Pier 66 Hotel and overlooking the Intracoastal Waterway makes it a gorgeous and romantic place for dinner. The panoramic windows provide an unobstructed view of the Waterway and the fabulous yachts that traverse it.<br /> <br /> And with the view comes a stellar menu, which Mr. Mayo and Executive Chef Siegel painstakingly devise and continually evolve to ensure diners are eating only the freshest fish and meats. They pride themselves on using only USDA prime meat for all their steaks and serving only seasonal seafood including New England cod which is only available for about a month or their macadamia- nut-crusted sea bass.<br /> <br /> To accompany these delectable dishes they’ve got a list of more than 800 wines hand-picked by Mayo and his sommelier Stephen Brown. “Our wine menu is a big deal and has won numerous awards, we are very proud to offer such an extensive and exclusive selection to our diners, it’s important to us,” said Mayo.<br /> <br /> He recommends everyone try their happy hour offered seven days a week from 5-7 p.m. where they serve some of their best appetizers, full size portions he stresses, at half price. Or book a party of anywhere from 20-250 guests, it’s the perfect place for any special occasion.<br /> <br /> There’s a reason why they’re the most recommended restaurant by the area hotel concierges since it seems like they do everything right at Grille 66 & Bar.

Grille 66 & Bar

 

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