Chef’s Counter at MAASS + Fort Lauderdale captures the city’s coastal glamour from a coveted perch inside the Four Seasons. This intimate counter, facing a theatrical open kitchen, is the most exclusive seat in the house. Here, the primary allure is the choreography of craft: a contemporary tasting menu by Chef Ryan Ratino, executed nightly by Chef David Brito, where French precision meets Japanese restraint and South Florida’s bounty—defining the Chef's Counter at MAASS + Fort Lauderdale as a pinnacle of refined, destination dining.

The Story & Heritage
Chef Ryan Ratino—celebrated for his modernist finesse and ingredient-driven philosophy—brings the creative spirit of his award-winning kitchens to Fort Lauderdale. At MAASS, he and Chef de Cuisine David Brito channel a European atelier mindset through a Florida lens, honoring seasonality and luxurious restraint. Set within the Four Seasons Hotel Fort Lauderdale, the restaurant leans into craftsmanship over spectacle, earning acclaim for its polished tasting format and exacting technique. The Chef’s Counter offers an evolution of the house’s ethos: fewer seats, more intimacy, and a direct connection to the chefs shaping each course.

The Cuisine & Menu
Expect an elegant, contemporary tasting menu with French techniques, Japanese ingredients, and Floridian accents. Signature moments include a single, perfectly seared diver scallop resting on truffle purée, crowned with a silken, chicken-noodle-inspired broth—comfort elevated to haute cuisine. A donabe of koshihikari rice with maitake and Comté foam arrives delicate yet deeply savory, while kakigori with candied nuts and fresh raspberries closes on an ethereal note. The menu is seasonal, prix fixe, and firmly fine dining in ambition and pricing, with optional wine pairings led by the sommelier. Thoughtful accommodations can be made with advance notice for pescatarian or select dietary preferences.

Experience & Atmosphere
A sleek, modern counter overlooks a bustling open kitchen, all soft oak tones, polished stone, and glow-lit brass that mirror the hotel’s coastal minimalism. Service is polished, anticipatory, and quietly warm, with an emphasis on storytelling and tableside finesse. The wine program highlights Champagne, Burgundy, and precise sake selections, with curated pairings tailored to the menu’s Franco-Japanese rhythm. Reservations are essential; seating is limited and often booked weeks out. Dress is smart or elegant casual. For celebratory evenings, request the front-row chef’s counter seats for uninterrupted theater—or explore private dining within the MAASS space for elevated discretion.