FORT LAUDERDALE (CBSMiami) — It’s a special night out when you are dining at the divine dining spot known as The Grateful Palate in Fort Lauderdale.

Executive Chef Hector Lopez, who worked his way up in the restaurant from apprentice several years ago designed a contemporary menu he calls “international cuisine.”

“It’s simple and clean,” Lopez told CBS4’s Lisa Petrillo.  “I don’t do more than 3 things on a plate.  You won’t see 10 different sauces.”

The menu is filled with a variety of small and large plates.

On the small plate, side Chef Hector’s fois gras topped with caramelized apples and parsnip crisps is a delicacy.

The chef also prepares Kiwi Ceviche served with plantain crisps with a lemon drizzle,

“It’s a lot of different flavors that work together,” said Petrillo.

The Thai beef salad with udon noodles, crispy vegetables and a ginger dressing is both light and can be a meal.

“At the end of the night when the diner has finished you want them to feel satisfied but not full” said the chef.

For large plates, the chef serves up 2 filets with truffle potatoes and grilled asparagus topped with a poached egg, and pan seared diver scallops cooked with chorizo and plantains.

“At the end of the night, when the diner has finished, you want them to feel satisfied but not full. I want them to be able to move around,” said the chef.

Click here for more info about The Grateful Palate.


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