Eye on South Florida: A Sunshine State Dining Series
Few experiences capture the essence of indulgence quite like a Champagne brunch. At MAASS, the signature restaurant at The Four Seasons Fort Lauderdale, this tradition is elevated to dazzling heights. Overlooking the glittering Atlantic Ocean, the brunch experience here seamlessly melds culinary artistry, impeccable service and the effervescence of fine Champagne, collectively offering guests a decadent start to their day in a setting that epitomizes coastal sophistication.
Upon entering MAASS on a sunlit weekend morning, you’re greeted by an expansive ocean view underpinned by the soft hum of convivial conversation and the subtle pop of Champagne corks—signs and sounds that foretell indulgence. The restaurant’s serene, yet luxurious ambiance, with its ocean-view windows and polished decor, sets the tone for a brunch that is as visually stunning as it is palate-pleasing. This specific service at MAASS isn’t merely a meal; it’s a curated journey. Anchored by a lavish self-serve raw bar buffet—rife with oysters, crab claws, shrimp and other delectables—the ocean-forward selection immediately impresses. On the day of my visit, the buffet also included tuna and Hamachi sashimi, Mariscadora scallops, cockles, and marinated clams and mussels. Pair these with a crisp pour of Veuve Clicquot or Dom Pérignon for a classic start.
Indeed, at the heart of the MAASS brunch experience is, of course, the Champagne. The restaurant offers a thoughtfully curated selection of premium Champagnes and sparkling wines, allowing guests to tailor their indulgence. For those who prefer their bubbles with a twist, the MAASS Signature Mimosa Bar is a standout, offering fresh-squeezed juices and unique garnishes like edible flowers and seasonal fruits.
While the Champagne flows freely, the culinary offerings at MAASS steal the show. Buffet aside, the à la carte menu features a variety of inspired dishes crafted with seasonal, locally sourced ingredients. Standouts include the Eggs Benedict, where poached eggs rest on house-made brioche with crab accoutrements, crowned with velvety hollandaise. For those with a sweet tooth, the Japanese Souffle Pancakes with maple and cultured butter are nothing short of sublime. Meanwhile, the Black Truffle Tagliatelle, artfully plated with pecorino and shaved truffle, adds luxury to the table. MAASS’ rotating chef’s specials elevate the experience even further, ensuring each visit offers something new to savor.
Below, Michelin-awarded Chef Ryan Ratino, Chef and Owner of MAASS, Fort Lauderdale, provides his take on what makes the eatery’s Sunday Brunch such a standout in the South Florida foodie scene.
MK: First, who is your target or ideal clientele for the MAASS Sunday Brunch?
CRR: Our Sunday Brunch is designed for culinary explorers, passionate food lovers and anyone who appreciates elevated, seasonal dining. We’re attracting a blend of locals who are looking for a luxe weekend tradition, as well as visitors seeking a standout culinary experience in Fort Lauderdale’s vibrant dining scene.
MK: What are the top three things that set the restaurant apart from other comparable brunch options in the area?
CRR: At MAASS, our hyper-seasonal menu is crafted using the finest local and regional ingredients, many sourced directly from Florida’s farmers and fishers, ensuring every dish is fresh, vibrant and in-season. We bring a fine-dining mentality to brunch, incorporating elevated techniques and sophisticated presentations inspired by our dinner offerings, while embracing the playful spirit of brunch. Complementing the exceptional cuisine is our immersive ambiance, where indoor garden-inspired interiors and stunning outdoor waterfront seating create a memorable dining experience that celebrates both flavor and atmosphere. Dining at MAASS is as much about the experience as it is about the meal.
MK: What might people not know about the restaurant and its brunch service, but should?
CRR: Our Chef’s Counter offers a dynamic and interactive experience where guests can watch dishes being crafted right before their eyes, fostering a unique connection between chef and diner. Our hyper-focus on seasonality ensures the menu changes regularly to highlight the freshest and most exciting ingredients, providing even our regular guests with something new to enjoy. This commitment extends to our local purveyors, as we build meaningful partnerships with farmers and markets to source the finest ingredients, while supporting the community.
MK: How would you sum up the property’s approach to dining and hospitality at large?
CRR: At MAASS, we’re committed to elevating the dining experience through innovation, refined flavors, and exceptional service. We focus on creating an intimate, yet sophisticated ambiance that enhances every meal. Our goal is for each guest to feel like they’re part of something special, whether they’re at the Chef’s Counter or enjoying our seasonal dishes in the lush, garden-inspired interior. We want to surprise and delight, while keeping things grounded in great food and hospitality.
MK: What is your personal favorite item on the brunch menu?
CRR: My personal favorite is definitely our French Omelet with parmesan mornay and chive. We focus on the technique to create a perfectly smooth, tender omelet, and the rich, velvety Parmesan Mornay sauce adds depth and a little indulgence. The chive garnish provides a fresh, bright pop that ties everything together. It’s a dish that’s simple but sophisticated, showcasing the quality of our ingredients and the attention we put into even the most traditional brunch offerings.
MK: What is your personal favorite aspect of the brunch dining experience at large?
CRR: I love how brunch brings people together in such a relaxed, yet special way. There’s something about the combination of fresh, seasonal food, a beautiful setting and the lively energy of Sunday that makes the experience feel indulgent and approachable. It’s a moment to connect with others and with the ingredients themselves.
MK: What are some of the long- and short-term goals for the restaurant? How will you continue to maintain and/or elevate your image in the process?
CRR: In the short term, we’re working to expand our partnerships with local purveyors, bringing even more unique, regional ingredients into the fold. This will allow us to continue surprising our guests with new, fresh flavors. Over the long-term, we are focused on maintaining our reputation as one of the most innovative dining destinations in South Florida. Whether it’s for brunch or dinner, we’re always pushing the envelope with our culinary creativity, ensuring that MAASS remains a destination for those seeking an exceptional dining experience.
MK: Does the restaurant have any policies around sustainability?
CRR: Sustainability is at the heart of what we do at MAASS and I have always been an advocate of environmentally-friendly practices. In 2018, I enlisted Bresca as the first and only carbon neutral restaurant in the nation’s capital by joining ZeroFoodprint, the nonprofit organization aimed at helping restaurants and diners reduce their climate impact. As part of this initiative, the team and I work to interlace sustainability into the daily practices of restaurant operations such as recycling, composting and sourcing products from purveyors who prioritize sustainable practices.
MK: Any little-known factoids/trivia about the restaurant/location?
CRR: MAASS is located in one of the most scenic spots in Fort Lauderdale, with direct access to the water. Our design is inspired by the natural beauty of the area—think lush gardens and waterfront views that are perfect for enjoying a meal. It’s a space where we can blend the serenity of nature with the excitement of a world-class culinary experience.
MK: Any celebrities you can publicly cite by name that have dined at the restaurant?
CRR: While I can’t name names, we’ve been fortunate to have several notable guests dine with us at MAASS. From local influencers to out-of-town visitors, we’ve welcomed many who appreciate our unique dining experience. We always take great care to make every guest feel special, no matter who they are.
During my own recent visit to MAASS for the Sunday brunch extravaganza, the staff duly elevated the entire experience with their attentiveness and genuine warmth. Each interaction feels tailored, from expert Champagne details to thoughtful menu insights. It’s this level of service that transforms a delightful brunch into an unforgettable affair.
In all, the Champagne brunch at MAASS is a love letter to indulgence and an absolute must for locals and visitors seeking a sophisticated, yet relaxed dining experience on Fort Lauderdale beach.
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Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As a prolific lifestyle, travel, dining and leisure industry voice of authority and tastemaker, Merilee keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com and www.SavvyLiving.tv / Instagram www.Instagram.com/MerileeKern / Twitter www.Twitter.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.
***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***
