East End Brasserie Switches to Farm-to-Table Concept | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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East End Brasserie Switches to Farm-to-Table Concept

If it ain't broke don't fix it. If it is, you kind of need to change things up to make sure they'll work out well.

Apparently, the Atlantic Resort & Spa's in-house restaurant East End Brasserie wasn't working out so well. After years of trying to bring traditional French fare to Fort Lauderdale Beach, the new property owners and managers have decided to forego the Francophilia for a more American vibe.

Clean Plate Charlie spoke to the resort's food and beverage director Daniel Lydia about the new concept and the changes being implemented.

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Starting last Friday, the restaurant rolled out its new menu of locally sourced lowcountry-inspired dishes for breakfast, lunch, and dinner, such as okra tempura ($8); gulf coast black grouper ($29) with cippolini onion confit, rainbow chard, and smoked cheddar-andouille grit cake; and grilled ancho rubbed double center cut pork chop ($28) with ginger orange blossom honey glaze, pecan wood smoked bacon, smoked cheddar potato cake, and rainbow chard.

Lydia who joined as the food and beverage manager in March, said the French brasserie concept was just not working for the clientele on Fort Lauderdale beach. After taking a few months to scope out the area to see what currently exists, he brought in executive chef Jeff Vincent, a South Carolina-native to take over the kitchen.

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Sara Ventiera

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