Best Restaurant in Fort Lauderdale - 2005
Trina - CLOSED
Chef Don Pintabona comes from so many generations of Sicilian cooks that he could make ricotta cavatelli blindfolded, one-handed, and asleep. The cuisine is in his blood -- from his grandmother's simple, impeccable recipe for marinara to a witty plate of tuna, salmon, and yellowtail carpaccio with ostresta caviar. This noted cookbook author and globetrotter joined the ranks of Fort Lauderdale's most interesting chefs when he opened Trina in the Atlantic Hotel last year. Even better, this whiff of Italy delivers the sophisticated scents of New York, where Pintabona ran the kitchen at Robert DeNiro's Tribeca Grill, concocting jaw-dropping feats of culinary legerdemain for the likes of Madonna, Liza, and Shaq. Now partnered with Nick Mautone, a noted author and beveragemeister who has assembled a stunning list of martinis, world beers, and international wines, Trina is an example of how two great minds can add up to an incalculable sum. And Pintabona really riffs on his Southern Italian roots: The place is named for the Sicilian flag's medusa, which has three legs representing Sicily's trio of seas; the focus here is on the ocean, a serendipitous collaboration between Mediterranean/African influences and South Floridian bounty. Start by sitting outside with a view of the Atlantic and sip on a Trinatini, the house cocktail of vodka, pomegranate molasses, and lavender syrup. Once you've thoroughly unwound, follow with a cold almond vichyssoise decorated with sliced grapes and a looping ribbon of almond cracker. Then choose from a range of small plates -- char-grilled octopus with sherry vinegar and oregano ($11); signature entrées like tagine-baked Florida grouper with almond couscous, whitewater clams, and chermoula sauce ($26); or a Mediterranean surf and turf, a six-ounce filet mignon with a half lobster, a dollop of lobster hash, balsamic onions, and sauce Maltaise ($46). As restless and eclectic as its author, the menu is a work always in progress. Let's see if we can keep this one around for awhile.