East End Brasserie: Chef Is Leaving, and So Is the French Fare

Each step across the hotel lobby led us closer and closer to the sound of a singer's boisterous voice. "Please tell me that noise is not coming from the restaurant," my dinner guest grumbled with a worried look across his face. We were walking toward the narrow entryway of East End Brasserie, an upscale French restaurant that opened last October inside the Atlantic Resort & Spa in Fort Lauderdale. Standing right across from the hostess stand was the source of the rowdy tune. A jazz cabaret singer was entertaining a scattered audience of boozed-up tourists on a Saturday night, and her lyrics loudly exuded a preposterous love for the city of Paris. My guest shot me a quick look while the hostess led us to our table. Though no words were spoken, his look said, "Let's get as far away as we can."

We were escorted through the bar and to the vast dining room, where white marble tables were adorned with single red roses and sapphire cylinders of Sel de Guérande, hand-harvested sea salt from France. Smooth scarlet booths lined the walls, and a duo of large, rustic, wooden tables in the center of the room anchored the space. Iron chandeliers and framed prints added a touch of grace to the cream and blue walls and ceilings. An outdoor patio was plain but offered the pièce de résistance: a beautiful view of the Atlantic Ocean (and a peaceful escape from the voice of a cheesy cabaret singer).

Lovely as the setting was, it lacked the most integral component of a dining room: ravenous diners. On a weeknight evening, we witnessed empty chairs and unoccupied waiters. A few hotel guests were aimlessly dotted across the exterior patio, admiring the beach and buzzing from scattered bottles of wine.

Executive chef Steven Zobel is said to be leaving the restaurant.
Executive chef Steven Zobel is said to be leaving the restaurant.

Location Info


East End Brasserie

601 N. Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304

Category: Restaurant > French

Region: Fort Lauderdale


East End Brasserie, 601 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 954-567-8070. Open daily 7 a.m. to 10 p.m.

Sea Scallops $14

Spicy Korean Bon Chon Chicken Wings $12

Hearts of Palm Salad $11

Heirloom Tomato and Spinach $11

Eight-Ounce East End Burger au Poivre $16

Chicken Française $25

Creamsicle Crème Brûlée $10

When the Atlantic Hotel opened in 2004, it was the first luxury hotel on the main stretch of Fort Lauderdale beach; the Ritz-Carlton, the W, and the Westin all followed. These developments were instrumental in changing the city's reputation from a spring break party pad into an upscale vacation destination.

The restaurant inside the Atlantic Hotel also debuted in 2004, under the name Trina. It garnered many accolades with a menu designed by Don Pintabona, executive chef at Robert De Niro's Tribeca Grill in New York City. In the mid-'00s, Trina endured a shaky period marked by lackluster reviews, but in 2010, James Beard award-winning chef Mark Militello took over the kitchen. Less than a year later, though, Militello abruptly left, offering little to no explanation as to why. Rumors swirled about this odd departure, and about one year later, hotel execs brought in Steven Zobel, an accomplished chef who garnered critical acclaim at the 40-seat French restaurant Triomphe in New York City. He came in as executive chef, and the revamped hotel restaurant reopened as East End Brasserie.

The word brasserie typically implies an informal, relaxed French restaurant. When the restaurant debuted almost a year ago, French fare was its signature, and if anything, it veered toward the upscale. Now, however, while the dining room retains its formal feel, foie gras and escargots have been banished from the menu, replaced with a mishmash of dishes: spicy Korean bon chon chicken wings, pizzette, and fettuccine pomodoro. Happy-hour discounts are emphasized.

One of the servers quickly offered an unsolicited explanation: "We had to change the menu a while ago," he explained. "People just weren't into the whole French thing." (A high point of dinner were the servers, who were refreshingly honest, even if water glasses sometimes went unfilled.)

Later, in a phone call, a manager told me that the restaurant is "in a transitional period" and that Zobel is completing his last weeks at the brasserie and will be opening his own restaurant in Fort Lauderdale. Though I was assured that Zobel is still currently employed at the restaurant, he was not visible through the open kitchen on any of the evenings that we dined there — not even on a Saturday night.

Weird as it was to order spicy Korean-style fried chicken wings ($12) at a brasserie, we went for them. Alongside pickled zucchini, the wings were tough and dry, lacking their characteristic crackling skin and moist meat. They also lacked the promised spice. Much more delectable was the duo of seared sea scallops ($14), served atop a rich, succulent pool of porcini mushroom cream and topped with the chopped fungi. The tender mollusk boasted a perfectly browned crust, a contrast with its fleshy, tender interior. This dish – the apotheosis of our meals – radiated with a seeming French sensibility.

Truffled lobster mac and cheese, truffled white cheese pizzette, and truffled mashed potatoes are all on the menu, indicating that truffle oil is drizzled without any constraint here. Though the word truffle at one time suggested an extravagant dish, educated diners know by now that most truffle oil used today is one-dimensional, affordable, and usually synthetic. They didn't fool me with the gimmick. Whereas mac and cheese should have been a comfort food, here, combined with the oil and with lobster, it was fussy and uninspired.

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My Voice Nation Help

I changed the beignet and dulce sauce recipes if you would like to come in and have some one the house.  I think I will be able to change your mind with these.  They're perfect now.  Sometimes you need a little kick in the ass.  Thank you.

-Ashley Roehrig


 @aroehrig Ashley, thank you for letting me know about the changes, but it's against policy to accept your sample. I'm so glad to hear from you, and I offer you my congratulations on your approach to re-structuring the recipes!


What a great idea, wasting your employers money reviewing a restaurant that's going to be different in a month!