Led by a MICHELIN-acclaimed team, MAASS by Chef Ryan Ratino is a contemporary American restaurant with an open-kitchen concept, located on the lobby level of The Four Seasons Hotel and Residences in Fort Lauderdale. The décor of the luxury hotel emulates a classic yacht club lifestyle, so anticipate a dress code (no sportswear or beachwear attire) at the restaurant.

THE VIBE

The restaurant is named after the late local architect Gustav Maass, who worked in the Mediterranean Revival style, and designed private homes and public buildings in Palm Beach, such as the legendary Ta-boó on Worth Avenue.

The interior features a soothing palette of whites and taupes, accented with sunny yellow, deep ocean blues, ash-blonde woods, and cane-backed booths. The space flows seamlessly into the bar area dining room, creating an inviting and open atmosphere.

THE CHEF

Chef Ryan Ratino is the Executive Chef and owner of three acclaimed restaurants: the One MICHELIN-starred Bresca, the Two MICHELIN-starred JÔNT, and the newly opened MAASS at the Four Seasons Hotel and Residences in Fort Lauderdale, Florida. At just 33 years old, he is among the youngest chefs in the U.S. to manage a two-starred Michelin restaurant and oversee two Michelin-starred concepts under one roof. 

Chef Ratino is also a champion of sustainability. He and his team incorporate environmentally friendly practices into daily operations, such as recycling, composting, and sourcing ingredients from sustainable purveyors.

THE BRUNCH EXPERIENCE

The MAASS Sunday Brunch begins with a bread basket of plain croissant, pain au chocolat, cornbread and banana bread to enjoy as you ponder the menu. 

Upgrade your experience with bottomless Veuve Clicquot for an additional charge. The golden-yellow colored and very dry Veuve Clicquot Yellow Label has tiny bubbles, and tastes of crisp apples. 

However, MAASS has been honored for its outstanding wine program in Wine Spectator 2024 Restaurant Awards with the Best of Award of Excellence. So, if you’re more about champagne than endless pours, then, we recommend the white gold toned Billecart Salmon, Blanc de Blancs Brut 2008. 

This 2008 vintage cuvée champagne has a creamy texture and with fine bubbles.  On the palate, it offers citrus, hazelnut, and brioche, followed by crisp minerality and intense spice, and a refreshing finish.  

Head to the unlimited Raw Bar, which aside from the sustainably sourced shrimp and oysters, offers spicy Marinated Mussels in garlic & chili oil, and savory Mariscadora Scallops with Viera sauce - a blend of tomato, red pepper and hot paprika.

If you’re a carnivore foodie, then ask for extra servings of the tender Beef Short Rib served with a scrumptious Bordelaise sauce and potato Espuma (light and airy puréed potatoes) at the Carving Station to avoid multiple trips. Cured King Salmon, with Shoyu-Maple sauce, and Sausage & Bacon Confit are also available from the station.

For your main from the chef, we recommend the Crab Eggs Benedict –sweet lump crabmeat over poached eggs on toasted brioche, and topped with buttery Hollandaise sauce. 

Or, if you prefer a sweet brunch dish, then we suggest you order the fluffy and pillowy-soft Japanese Souffle Pancake, served with maple syrup and cultured butter –however, these are not  Matcha pancakes, but just as delish.

Instead of ending your brunch experience with a sweet confection, consider ordering a dessert cocktail, such as the Black Pearl made with Bulleit bourbon, Bacardi Reserva Ocho rum, palo cortado (sherry), and porter –a dark and malty beer style, or the Gertrude –mixed with D’Usse V.S.O.P cognac, espresso, Mr. Black coffee liqueur, smoked maple syrup, and chocolate bitters.

MAASS by Chef Ryan Ratino

Four Seasons Hotel and Residences Fort Lauderdale, 525 N. Fort Lauderdale Beach Boulevard, Fort Lauderdale, Florida

Brunch Service: Sundays, 11:30 AM to 2:00 PM ($145 per person; $60 add-on for endless champagne)

Reservations: HERE  [  https://www.opentable.com/r/maass-fort-lauderdale  ]

Sunday Brunch Menu: HERE  [  https://www.maassftl.com/menus/#sunday-brunch  ]

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