Catch & Cut

If you grew up in Fort Lauderdale, there’s a pretty good chance you’ve heard of Joe’s Stone Crab—if not made the pilgrimage at least once to celebrate a special occasion. With the opening of Catch & Cut, folks no longer have to travel below the county line to enjoy the steamed, chilled and fresh-cracked delicacy. Helmed by André Bienvenu, the former executive chef at Joe’s, Catch & Cut churns out buttery sweet Florida stone crab claws and other surf and turf delights in a beautiful two-story space on Las Olas Boulevard. 

The vibe: The ample restaurant channels Joe’s with its nostalgic checkered tiles, white tablecloths and dramatic chandeliers, but this is decisively a modern spot with a buzzy atmosphere and a rooftop terrace that overlooks the pretty boulevard below. 

The food: Of course, the chef’s pedigree requires an order of stone crab. But the sushi selection here is also top-notch, full of zingy crudos, fatty salmon belly nigiri and more. Steaks are sourced from Allen Brothers and pair with solid sides like lobster mac and au gratin potatoes. 

The drink: Cocktails are speakeasy-inspired, meaning they strive (and succeed) at going beyond the basic vodka-sodas and sugary mojitos you’d find on the beach. There are well-balanced signatures and cool classics, like the Boulevardier, a riff on the Negroni that swaps gin for rye in this case. The in-house somms will also happily guide your wine selections.

Time Out tip: The Sunday brunch experience (noon to 3pm; $49 per person) includes a rotating selection of passed hors d’oeuvres like lobster cones and mini crab cakes, plus a choice of two entrees. Snag a table on the upstairs terrace and take in the street below, ideally with a cocktail in hand.