There’s brunch. And then there’s brunch with a lake breeze and beignets big enough to justify a second game of pickleball. Welcome to The Florida Room, the stunner at The Fort, which opened in October and is already turning weekends into a full day ritual. The creative force behind it is chef power couple Janine Booth and Jeff McInnis, both Top Chef alumni and James Beard nominees who know a thing or two about making comfort food feel elevated without losing its soul.
The Florida Room calls itself a lakeside oasis, and honestly, it tracks. The space blends warm hospitality with breezy South Florida energy. Think laid back but dialed in. Booth and McInnis are known for clean, ingredient driven cooking. Here, that philosophy gets an upgrade with tallow fat in place of seed oils. The menu reads like your favorite comfort classics went on a wellness retreat and came back with better posture.
We began with shareables, just as the Care Bears wisely taught us. The locally caught Tuna Tartare was bright and punchy with avocado, cucumber, cilantro, watermelon citrus dressing, and pickled chilis. Crispy shrimp chips made sure not a single bite went to waste. Deviled Eggs gets a glow up here with pickled onions, dill, and a parmesan crisp that adds the crunch you didn’t know you needed.
The Chilled Summer Watermelon is basically sunshine on a plate. French feta, cucumber, aleppo pepper, mint, and a generous drizzle of evoo. And then there’s the Smoked Fish Dip. Made with whatever is locally caught, served with buttered toasted saltines, AND Ole Bay potato chips. Yes, both. You deserve options.
The brunch mains that mean business. We went straight for the Organic Soft Scrambled Eggs and Cheese on a big brioche bun with a side of homemade bacon. It’s simple in theory, but the execution makes it unforgettable. The eggs are custardy, the bacon comes in thick, satisfying chunks, and that brioche soaks up every bit of goodness. It’s the kind of sandwich you think about later.
Save room. Trust us because the Baked Florida is a moment. Vanilla bean ice cream meets lemoncello sorbet, layered over Buddhist Hand cake and sealed with toasted meringue. It’s bright, citrusy, and just theatrical enough. And because we burned at least four calories playing pickleball outside, we ordered the Big Easy Beignets too. Hot ricotta fried pillows dusted in powdered sugar, served with dulce de leche ice cream and a warm salted caramel drizzle. They’re mandatory.
The beverage program deserves its own applause. For those skipping alcohol, the zero proof lineup is thoughtful and fun. Think margaritas at 0 percent, a zero proof take on Cipriani’s Famous Bellini, a handful of 0.0 beers, Copenhagen sparkling teas, and non alcoholic wines that actually taste like wine. If you’re leaning spirited, classics are handled with care. A Bacardi Reserva Ocho Mojito gets a splash of Cointreau for subtle orange notes. The Pickled Banger blends Ilegal Mezcal with lemon juice, pickled watermelon, and house made hot honey.
See you at The Florida Room every Saturday and Sunday from 11 am to 4 pm for food rooted in the easygoing spirit of South Florida.