Traditionally grilled and served whole, Maass elevates this European classic by breaking it down into two preparations. The menu, primarily seafood-driven, includes signature dishes like whole turbot cooked over wood and fire. The space features a covered outdoor garden, bar seating, a dining room, and a private dining area. The indoor and outdoor waterfront dining areas will provide a picturesque setting facing the ocean. We also don't want this to be a special occasion type of place - we want people to be able to come back often and discover what we have to offer.'

'We may be cooking at a high level, but we also want our diners to feel good enough to laugh, bring their friends, and have a good time, so it's not that buttoned up. We are not just delivering food to the table we are taking a bit more time to share details about the dish and put the finishing touches right in front of our guests' eyes.'ĭespite Maass being a fine dining establishment, Ratino emphasizes the restaurant's approachability. 'We want to bring our guests this European dining experience, with a presentation akin to a choreographed dance, with cart and tray service to finish dishes tableside - whether it's adding a sauce, shaving truffles, or deboning fish. The restaurateur and team aim to craft memorable experiences for their guests, including finishing dishes tableside. The restaurant is helmed by Ratino, executive chef Jonathan Kaiser, and the award-winning team behind Hive Hospitality's two-Michelin-starred restaurant Jônt and one Michelin-starred Bresca. 'We are going for those subtle, charcoal grilled notes to evoke the memories that many of us share from cooking over fires or campfires during childhood.'

'Everything at Maass will have touched the fire, or, more precisely, the embers,' explains Ratino. Renowned Michelin-starred chef Ryan Ratino is set to debut Maass, a contemporary restaurant inspired by Europe and Japan, on December 21 at the Four Seasons Hotel and Residences in Fort Lauderdale.Ĭentered around contemporary wood-fired cooking, Maass spotlights a fusion of European and Japanese techniques, steering clear of traditional smoky barbecue flavors for a nuanced charcoal-grilled taste achieved through slow-fire cooking.

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