Renowned chef Ryan Ratino and Hive Hospitality, celebrated for their Michelin-starred establishments in Washington, D.C., have ventured into South Florida, bringing fine dining to Broward County with the opening of Maass. Located within the Four Seasons Hotel and Residences in Fort Lauderdale, Maass officially debuted in late December 2023, offering a menu that revolves around contemporary wood-fired cuisine blending European and Japanese culinary techniques.
The a la carte menu at Maass features inventive dishes, such as foie gras macaron with peanut and strawberry, wagyu beef tartlet with French onion and edible kelp, tuna monaka with Kaluga caviar and tosazu jelly, and prawn toast with surryano ham. Starters showcase yellowtail with citrus dashi, winter radish, shiso, and charred avocado with caviar and king crab. Standout main courses include brioche-stuffed chicken with black truffle and corn and A5 wagyu bavette with yuzu kosho and cipollini. Desserts offer delights like chocolate mille-feuille with buckwheat tea and crème fraîche, along with a unique truffled sundae combining banana and vanilla soft serve, miso caramel, and black truffle.
In addition to the a la carte menu, Maass will introduce a tasting menu and counter-service experience, providing guests the option to be served directly in front of the kitchen at the twelve-seat chef counter, beginning next month.
Reflecting Fort Lauderdale's "Venice of America" ambiance, Maass's cocktail offerings are inspired by notable vessels in pop culture, featuring options like the Wanderer, a tiki-style drink with Mount Gay Black Barrel, and the Solange, a Pisco sour variation that takes inspiration from "Succession." The cocktail menu introduces tableside service, presenting classic cocktails like the Sidecar with Hennessy XO and the Manhattan with Michter’s 10-year whiskey directly to diners.
With ocean views and a nearby garden that captures Florida's tropical ambiance and yachting culture, Maass, designed by Tara Bernerd & Partners of London, enhances the dining experience. This marks Hive Hospitality's first restaurant venture outside of the D.C. area and a homecoming for Chef Ryan Ratino, who trained in Florida at Le Cordon Bleu.
