The newly renovated Fort Lauderdale Marriott North—overlooking a natural preserve in the lively Fort Lauderdale, Florida, area—unveils a fresh menu and redesign at their signature restaurant, Blue Fire Grille. The new restaurant debuts alongside the completion of a multi-million-dollar renovation, focused on upgrades to all guestrooms, meeting and event space, dining experience and common areas. The restaurant transformation reflects the dynamic culture in Fort Lauderdale, introducing current menus for breakfast, lunch and dinner that focus on Latin- and Caribbean-style cooking.

“With this new menu we chose to keep our offerings based around the many cultures in our market. I have always been fond of Latin and Caribbean cooking so we took this idea to our kitchen for menu creation,” says Nathan Keller, executive chef and food and beverage director at Fort Lauderdale Marriott North. “We brought in some recipes with a lot of island influence to spice things up.”

A simplistic design marries well with the new eclectic menu and trendy ambiance at Blue Fire Grille, showcasing an updated color palate of grey wood tone and supple leather. New China and service piece items display elegant white porcelain plates and vessels, allowing the bright, bold colors and flavors to pop on the plate. Updated seating and tables are square in design to complement the new china and overall setting. Inspired by the many cultures in the Fort Lauderdale market, Chef Nathan drew inspiration from the Latin and Caribbean influence in South Florida. The new menus at Blue Fire Grille introduce exotic flavors that also show an appreciation for local ingredients, and guests will be treated to the freshest seafood that is thoughtfully sourced. Unique dishes featuring Black Grouper and Hog Snapper will be a familiar, yet refreshing, bite to the culinary scene in Fort Lauderdale.

The newly enhanced Blue Fire Grille will show menu items such as local smoked fish dip, house Charcuterie, handcrafted empanadas, Florida citrus poached shrimp and colossal crab cakes. Diners can eat like a chef by ordering Chef Nathan’s signature dish, Florida Yellow Tail Snapper. This specialty item introduces the freshest local seafood; Hog Snapper topped with Haitian piklitz—a spicy coleslaw—coconut jasmine rice and fried sweet plantains.

“I have worked for many chefs in the past, and have adapted to many different personalities as a result,” explains Keller. “Leading the crew at Blue Fire Grille, while taking the time to listen, react and learn with each member creates an environment where the individuals are living and breathing, through attentive service and exceptionally crafted food every day.”

Ideally located, Fort Lauderdale Marriott North is just minutes away from the Fort Lauderdale beaches; with local area attractions including, the BB&T Center, Sawgrass Mills Outlet Mall and Broward County Art Museum. Guests enjoy quick access to the interstate and Fort Lauderdale-Hollywood International Airport (FLL).

Managed by TPG Hospitality, Fort Lauderdale Marriott North is a part of Marriott International, Inc. With the planned renovation, the new design of Fort Lauderdale Marriott North is a part of TPG Hospitality’s national portfolio improvement plan, which includes the renovation and in some cases rebranding of dozens of hotels coast-to-coast. 

Industry News, Restaurant Design