Food News

Four Dishes to Try on Brio Tuscan Grille's New Modern Menu

Brio Tuscan Grille's South Florida locations recently launched a new menu for a more modern take on the chain's traditional Italian dining.

While the Brio menu continues to feature many of the concept's most popular dishes, the new additions bring an imaginative twist to many Tuscan classics, says Brio culinary director and chef Alison Peters.

Now available at each of the eight Broward and Palm Beach County restaurants including Boca Raton, West Palm Beach, Pembroke Pines, and Hallandale Beach, new menu offerings now include a variety of additional small plates, 13 new entrees, two-course lunch plates, and an all-new cocktail menu. 

According to Peters, the new menu items were created to cater to more individual tastes, offering patrons a chance to sample the menu while also keeping portions under control.

"By incorporating a creative, modern twist into many of our dishes... and adding more opportunities for sharing, this new menu marks an evolution in our concept while staying true to the essence of Tuscan dining," says Peters. "The new menu continues to embody our philosophy: 'To eat well is to live well.'"

What's worth sampling on the new Brio menu? Here are four of our favorite dishes, from appetizer to dessert:
Appetizer: Burrata & Ciabatta.
Pair creamy, fresh mozzarella with a dish of roasted tomatoes, a drizzle of extra virgin olive oil, and fresh-grilled ciabatta bread baked in-house. Second runner up: A seasonal bruschetta will also feature a changeable platter that rotates the season's freshest ingredients.   
From the Grille: Espresso-Rubbed Ribeye .
An impressive 16-ounce, bone-in ribeye will be grilled to-order and drizzled with extra virgin olive oil alongside fresh seasonal vegetables. A choice of sides includes the savory new white bean and escarole ragout, a mix of grape tomatoes, pancetta, roasted garlic, faro, orzo, and white beans blended together into a creamy dipping sauce. Second runner up: New Zealand-raised lamb chops with lightly seasoned, pan-seared green beans and roasted red peppers.
Chef's Specialities: Prosciutto-Wrapped Pork Tenderloin.
A new entree-style dish, pork tenderloin is slow-roasted with prosciutto and served with white beans, pancetta, rosemary, escarole, tomatoes, orzo, and faro. Second runner up: The Balsamic Braised Short Rib served with butter-basted wild mushrooms, roasted carrots, and cauliflower puree.
Dessert: Flourless Chocolate Torte.
The new flourless chocolate torte is a decadent treat, served with sliced Marcona almonds, olive oil gelato, and a drizzling of extra virgin olive oil. Second runner up: the old standby, a Caramel Mascarpone Cheesecake featuring an Anglaise sauce and vanilla whipped cream.

Brio Tuscan Grille. Mutiple locations; visit

Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.
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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna