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Hive Hospitality’s latest project is a contemporary wood-fired restaurant inspired by the techniques and ingredients of Europe and Japan. Maass opened in late Dec. 2023 at the Four Seasons Hotel and Residences in Fort Lauderdale, where chef Ryan Ratino and his team offer diners two eating formats: an à la carte menu in the dining room or a tasting menu at the 12-seat chef’s counter.
The à la carte menu is stocked with snacks, starters, mains, and sweets, with dishes like foie gras macarons, prawn toast, scallop crudo, brioche-stuffed chicken, suckling pork belly, and wagyu short rib. The chef’s counter menu will change frequently, but sample dishes include a wagyu beef tartlet, chawanmushi (Japanese steamed egg curd) with sea urchin, and king crab rice with kani miso (a paste made from crab brain) and maitake mushroom. The bar offers an extensive menu of wines and cocktails, with select drinks mixed tableside on a cocktail cart.
LaGarde American Eatery closed in December, but the owners have already replaced it with Resto L’Antoinette, a French bistro operating in the same space. It comes from the same team behind the original LeGarde in Chamblee, Ga., as well as Il Giallo Osteria & Bar and G’s Pizza, both located in Sandy Springs, Ga. The suburban Atlanta restaurant is 2,500 square feet with 60 seats indoors, plus additional seating on the patio come spring.
Resto L’Antoinette serves classic bistro fare like mussels in white wine, steak frites, coq au vin, duck leg confit and dover sole. The wine list features mostly French bottles, and cocktails include the Parisian Paloma (vodka, St-Germain, grapefruit, tonic) and the French Garden Fizz, (gin, Italicus, fresh lemon, crème de cassis and ginger ale)
Hai Hospitality’s Uchiko has been one of the best and most popular restaurants in Austin for more than a decade. Recently, three Uchiko veterans branched out to open their own restaurant, Craft Okamakse, and it’s located just a couple blocks from their former employer. The counter service space has 12 seats and hosts three seatings per night for $175 per person before drinks, tax, and gratuities.
Craft serves a 20-course seasonal tasting menu that combines modern techniques and flavors with traditional preparation methods. Dry-aged fish and nigiri are the stars of the show, but the menu also includes a couple of cold and hot dishes and a dessert. Beers, wines, sakes and sake-based cocktails are also available.
Birdie’s Eastside comes from Jon Alexis and Imperial Fizz, operator of other popular Dallas concepts including TJ’s Seafood, Malibu Poke, Escondido and Ramble Room. The indoor/outdoor restaurant opened in mid-December near the Lakewood neighborhood, seating 150 across the dining room and bar and offering plenty more seating outside on the turfed 3,500-square-foot kid-friendly patio.
The Birdie’s food menu features shareable plates including flatbreads, birria sliders, ahi tuna tacos and bacon-topped deviled eggs; plus larger plates like a smash burger, fried chicken sandwich, a roasted half chicken and “big healthy bowls.” One of the latter combines salmon with quinoa, farro and roasted vegetables. Two bars serve local and domestic beers, wine, seltzers, whiskeys and cocktails, including a sauvignon blanc slushie.
Canadian Joey Restaurants have been expanding stateside in recent years, with openings in Los Angeles, Miami, and Houston. On Jan. 18, they debuted their latest location, taking over the old Seasons 52 space at Dallas’ NorthPark Center. The large footprint features an open kitchen, art-lined walls, leather booths, and seating for about 350 guests across the dining room and bar.
“Top Chef Canada” winner Matthew Stowe is the executive chef overseeing the menu at all Joey restaurants. Menus are similar across locations, with an eclectic and international assortment of dishes. Sushi rolls, Szechuan chicken lettuce wraps, Korean fried cauliflower and Cajun blackened chicken are served alongside salads, sandwiches, pastas, and steaks.
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