Entree excellence: USDA Prime beef is aged 28 days and served at spot-on temperature. The 8-ounce barrel cut filet mignon ($35) is the restaurant's most popular cut, but there's also a 24-ounce porterhouse ($46) and 22-ounce bone-in rib eye ($45), among others. I had classic steak frites ($32) — a perfect 14-ounce aged New York strip topped with a compound butter and accompanied by a huge mound of crisp parmesan fries. Among the chef's seafood specialties: macadamia nut crusted Chilean sea bass ($38), grilled Irish organic salmon ($32) and linguine with lobster and Gulf shrimp Fra Diavolo ($38). Lamb chops ($38) were a special one night and these were some of the most tender I've ever been served. They came with some of the four-cheese truffle mac that's offered as a side as well as asparagus and a cipollini onion and mushroom ragout.
Ambience: If you need reminding that Fort Lauderdale is one of the country's largest yachting centers, take a look at the gorgeous mega yachts outside the wall of windows that look on to the Intracoastal. Even the 225-seat dining room feels like a well appointed yacht — lots of wood and glass — where you take a few steps down to tables and booths set with white tablecloths. There are another 100 seats outside.
Side issues: The baked potato ($8) is topped with Vermont butter, apple wood smoked bacon bits and chive sour cream. All other sides are $10 or $6 as half orders and include creamed spinach, jumbo asparagus Hollandaise, potatoes au gratin and broccoli rabe with garlic and oil.
Service: Outstanding. No wonder most of the staff has been at Grille 66 since opening day. Even the hostess was a delight.
Insider tip: Happy hour, 5-7 p.m. daily, features two-for-one drinks and a half price bar menu.
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