The Dish: Runway 84 – Way of life Media

1) Roll digicam: It’s Wednesday evening at a restaurant with a four-decade historical past in Fort Lauderdale, however the electrical vibe inside is something however dated. There’s discernible buzz in a classy room brimming with modern cool and complex heat—an up to date ode to the supper-club allure of one other period, full with crystal chandeliers, darkish woods, white tablecloths, red-velvet chairs, and photographs of Frank and Dean and Marilyn on the partitions. “It feels such as you’re strolling into the scene in Goodfellas when Ray Liotta [strolls] via the Copacabana,” says Marc Falsetto, one of many three companions, together with Pat Marzano and Anthony Bruno, at Runway 84.

2) Again story: The Rat Pack-era imaginative and prescient is strictly what the trio had in thoughts for Bruno’s beloved Broward mainstay, the previous Anthony’s Runway 84, which closed for eight months earlier than debuting a $4 million makeover (and abbreviated title) in January. The reimagined result’s nothing in need of fine-dining nirvana. Amid the glam—together with a classy new bar and a grand piano lounge—impeccably tailor-made servers like Massimo add to the expertise, offering menu insights (and solutions) and fascinating prospects in wealthy dialog. “It’s that feeling of household,” says Falsetto, the founding father of Handcrafted Hospitality “Everybody [dining at Runway 84] seems like they’re at residence. That may by no means change.”

3) New stars: The stylish revamp (courtesy of Bigtime Design Studio) isn’t the one factor new about Runway 84. The menu of Italian-American favorites additionally was up to date, together with a tableside Caesar salad and the chopped antipasti with salami, provolone and mortadella (Italian sausage). Fork-tender swordfish cloaked in recent garlic, basil, olive oil and cherry tomatoes—as soon as a well-liked particular—now occupies a everlasting place on the entrée aspect, together with the brand new hen parmigiana. The flavorful, melt-in-your-mouth wagyu beef carpaccio—topped with shaved truffles, pistachios, mushrooms and chives—is an instantaneous basic.

4) Prime time: Curated cuts of prime steaks and chops—suppose 16-ounce New York strips and 10-ounce filet mignons—already are drawing raves. However the early showstoppers have been the 42-ounce dry-aged porterhouse for 2 and a 16-ounce veal chop named after Falsetto’s spouse, Danielle, served parmesan-style with spicy vodka sauce, peas and crispy prosciutto. These searching for menu staples like rigatoni cauliflower, baked clams oreganata, beef braciola, linguine aglio e olio (olive oil and garlic) and lasagna Neapolitan (served tableside), worry not—they’re all nonetheless out there.

5) That’s a wrap: Falsetto’s mixology prowess is clear throughout a brand new craft cocktail menu with entries that play off the restaurant’s proximity to the airport—like Anthony’s Paper Aircraft (Woodford Reserve bourbon, Amaro Nonino, Aperol and keenness fruit) and Wheels Up (Grey Whale gin, St-Germain, lemon juice and easy syrup). Aficionados of top-shelf spirits will respect reserve cocktails together with the Mile Excessive Membership with Macallan Uncommon Cask and Caffé Borghetti espresso liqueur. “In terms of eating out, friends are searching for elevated experiences that merge eating, ingesting and leisure,” Falsetto says. “That’s precisely what Runway 84 delivers.”

Contact: 330 W. State Street 84, Fort Lauderdale; 954.467.8484; runway-84.com