By Marla Horn Lazarus
“Proudly supporting local farmers and offering regionally sourced, hand selected ingredients.”
Grille 401 Las Olas was hopping on a Wednesday night and their happy hour was bustling at their two bars. Live entertainment filled the air as guests mingled and indulged in fresh infused handcrafted cocktails and fabulous appetizers. From the moment we arrived, we could feel the energy from the outdoor seating area that carried into the beautiful dining room inside. Stepping inside takes you from the Boulevard to an intimate sit down experience as you’re surrounded by eclectic art exclusive to Grille 401, and always in view of our incredible wood and glass wall with artwork and scenes inspired by the local culture of South Florida and the Caribbean.
Redefining New American Fusion Cuisine, we began our culinary adventure with luscious bites of Grilled Artichokes with remoulade sauce and butter as well as the irresistible Eggplant Meatball with house made marinara, fresh basil and Parmesan cheese, served with toasted garlic ciabatta bread. Delicious Crispy Crab Fritters are a blend of crab shrimp and risotto with a lobster-ginger sauce and corn salsa while the fresh Tuna Tartare is served poke style with avocado, crispy wontons, ponzu, pickled ginger, sour cream and wasabi. The American Kobe Beef Sliders with American cheese, toasted buns, pickles, cherry tomatoes and crispy onions are foolproof starters along with the Honey BBQ Drumettes, seasoned, oven roasted and finished in the fryer, served with chipotle-ranch and blue cheese dressing.
A variety of Sushi features the Osaka-Style Pressed with tuna, avocado, sticky rice and spicy tuna, while the Short Rib Roll combines shiitake mushrooms, sautéed onions, peppers and spicy mayo. The Coconut Shrimp Roll with toasted coconut, jalapeno, avocado and remoulade sauce was a party in our mouths. Warm Flatbreads with a variety of toppings offer something for everyone from a traditional Margherita to Short Rib, Barbecue chicken and Shrimp Scampi. Wonderful salads, large enough to share offered Fresh Beet and Warm Goat Cheese with spring mix, oranges, spiced pecans, chopped beets, raspberry vinaigrette and panko–crusted goat cheese. The Stacked Tomato layered locally grown tomatoes, red onion, fresh mozzarella, basil, sun-dried tomato oil and balsamic glaze was irresistible. As an entrée, the Steak and Blue salad with marinated beef tenderloin, spinach, apples, grapes, spiced pecans, blue cheese, cherry tomatoes tossed in red wine vinaigrette was superb as was the Ahi Tuna Salad, grilled or blackened with cilantro-ginger vinaigrette, mixed greens, avocado, mango, cherry tomatoes and red onion.
If your looking for something from the deep blue sea, look no farther than the amazing Cedar-Plank Salmon topped with whole-grain mustard butter, cooked on a cedar plank and served with a kale salad. Also amazing is the buttery Asian Sea Bass, sautéed in a sherry soy broth with cilantro-mint sticky rice, fresh spinach and seared vegies. The grilled Idaho Rainbow Trout is woodfire grilled and lightly seasoned, served with sautéed French green beans while the rich New Orleans Pasta blends jumbo shrimp, chicken, Andouille sausage, tomatoes, penne pasta, scallions, Cajun cream sauce, topped with shaved Parmesan cheese. Crab Cakes, perfectly sautéed, are served with remoulade sauce and roasted corn salsa. Simply delicious!
Landlubbers can devour the Hawaiian Skirt Steak marinated and wood-fire grilled topped with pineapple salsa or the Prime Rib, slow roasted certified Angus beef rib, seared with au jus, both cooked to perfection. Also available is the tender 8oz. center cut Filet Mignon and 14 oz. New York Strip, both certified Angus beef. Stuffed Pork Chops filled with applewood smoked bacon, blue cheese and apples are wood-fire grilled and topped with tequila-lime cream sauce while the tender Beef Short Rib certified Angus beef is braised in a shiitake mushroom au jus. Chicken Paillard, sautéed twin breasts with angle hair pasta, brown butter sauce, arugula, sun-dried tomatoes, capers and roasted red pepper tapenade burst with flavor.
For our sweet ending we devoured the Flourless Chocolate Waffle, a flourless chocolate batter with sun-dried cherries cooked in a Belgian waffle iron, served with ice cream, raspberry sauce and chocolate ganache. The White Chocolate Bread Pudding is a blend of brioche bread, white chocolate and vanilla custard, baked and topped with a light brown sugar topping, served with warm mixed berry compote and a side of whipped cream was sensational. Always a favorite, the Carrot Cake is classically made with shredded carrots, toasted pecans, coconut and pieces of pineapple, double layered with a cream cheese frosting, served slightly warmed. Don’t miss the luscious Key Lime Pie with a graham cracker and pecan crust, filled with made from scratch key lime pie filling, baked and chilled, topped with a dollop of fresh whipped sweetened cream.
You will delight in fresh seasonal menus and authentic local flavors at Grille 401. Perfect for a business lunch to an evening celebration, open daily for lunch, dinner and brunch on Sunday, reservations are recommended at this Las Olas hotspot. Bon Appétit…
Grille 401 Las Olas
401 E Las Olas Blvd, Fort Lauderdale • 954-767-0222