Suite 100 Opens in Las Olas Riverfront | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Openings and Closings

Suite 100 Opens in Las Olas Riverfront

The space on the ground floor of Las Olas Riverfront facing the outdoor stage has been a revolving door over the years. Suite 100, opened this Friday, looks to change that for good.

An eclectic restaurant helmed by limousine-service mogul Leonard Gioeni, Suite 100 looks to fill the void for inexpensive, pan-European fare on Riverfront. The large space promises to be family-friendly, with appetizers ranging from $7 to $10, sandwiches and flatbreads starting at $8, and a wide range of entrées costing $14 to $35.

Chef is Reed Alenik, a graduate of Le Cordon Blue Culinary College.

Look for a seafoodcentric menu featuring apps like fried calamari with

avocado butter, Prince Edward Island mussels in marinara, and seafood

sliders with lobster, shrimp, and crab meat. The restaurant's signature

dish is a "Suite" crab cake served with chayote salad and mustard


Sandwiches include burgers, chicken and meatball Parmesan, Philly

cheese steaks, and grouper served grilled or fried with lemon aioli. A

big list of pastas includes all the favorites plus cavatappi ala vodka,

while entrées include a whole fried snapper with coconut drizzle,

maple-glazed pork tenderloin, and osso buco. For the full menu, click here.

Suite 100 is open for lunch and dinner from 11 a.m. to midnight Monday

through Thursday, 11 a.m. to 4 a.m. Friday and Saturday, and 11 a.m. to

9 p.m. Sunday. Brunch is served on weekends too.

Suite 100

300 SW First Ave., Fort Lauderdale 33301

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
John Linn

Latest Stories