THE FORT LAUDERDALE FINE DINING DIARIES

Other menu go-tos consist of the Barclay Primary Grand Plateau, a chef’s selection of Uncooked bar and seafood cocktail; butter-poached lobster; a forty-working day, dry-aged Ribeye; and multiple cuts of American and Japanese wagyu.There is a combination of easy cuts—Feel Spanish mackerel or Australian lobster topped with dry soy sauce or lemon