Janine Booth and Jeff McInnis
Photos by Brad Tuckman
Driving on a dark, unfamiliar road near the Fort Lauderdale Airport, I checked my GPS, convinced I’d missed a turn. The car pinged loudly, signaling me to make a sharp turn into The Fort, a sprawling pickleball complex. I parked at the far end and walked past brightly lit courts, still wondering if I was in the right spot. This is home to the newest restaurant from Janine Booth and Jeff McInnis, both “Top Chef” alums and James Beard Award nominees. In the parking lot, a folding sign with a vintage-style alligator illustration and the restaurant’s name pointed me in the right direction. Neon mint green script reading “Florida Room” shone above the main entrance, confirming I had arrived.
Inside, lush, hanging ferns popped against the honey-colored interior, with large windows overlooking the pickleball courts. It was an unexpected location, but the night I visited, the restaurant was packed with casually chic diners — not a sweaty pickleball player in sight. McInnis greeted me and offered a tour of the 4,000-square-foot space (100 seats inside, 100 outside and a private dining room for 45), all the while stopping to check in on diners in his characteristic warm and laid-back style. Throughout the night, he moved from table to table — a signature gesture of the hospitality he and Booth are known for.
McInnis, a native of the aptly named Florida city of Niceville, has championed using local produce since his early days helming the kitchen at Gigi in Miami Beach. Booth, born and raised in Perth, Australia, came to the United States to pursue her culinary degree and never left.
Florida Room reflects the couple’s love affair with the Sunshine State. It’s relaxed and unpretentious, and the menu mirrors that ethos through wholesome ingredients, zero seed oils and dishes designed to satisfy everyone.
Just past the entrance is a welcoming bar overlooking a lake and a small beach — the perfect place to begin with a Golden Hour (Bacardi Reserva Ocho rum, pineapple juice, orgeat, coconut cream and grated nutmeg) or a Pickled Banger (Patrón Silver tequila, hot honey, lemon and pickle juice).
Double Buttermilk Crispy Fried Chicken
Once seated, I tried the White Gazpacho — cool, nutty and lightly sweet with almonds, white grapes and honeydew. A Caesar topped with crispy squid offered a fun twist, while the Tuna Tartare with shrimp chips leaned bright and citrusy thanks to its watermelon-infused dressing. The Housemade Tater Tots — a humble staple elevated with crème fraîche and caviar — and the Pimento Cheese + Housemade Focaccia hit the spot.
Entrées anchored in comfort but lifted by smart, chef-driven touches included the Spatchcock Chicken Under A Brick and the 11 oz. Double Smash Burger (a blend of short rib and brisket). Seafood lovers can opt for the Wood Plank Salmon made with a spiced Moroccan barbecue glaze, or the Surf & Turf, a divine combination of sea scallops and house-smoked pork belly served alongside hearty grits and salsa verde. Classics like Double Buttermilk Crispy Fried Chicken and Barbecued & Brûléed Smoky Ribs underscore the chefs’ mastery of Southern dishes.
Wood Plank Salmon
Short Rib ‘Meatloaf’
Coconut Key Lime Pie
McInnis spoke most enthusiastically about the Short Rib “Meatloaf,” a 48-hour braised Wagyu beef with smoked plantain barbecue. As he set the plate down, he told me how Booth first tasted it at one of his earlier restaurants and immediately asked to meet the chef. He was too busy to come out, but she returned for it again. That time, he decided to introduce himself, sparking the beginning of their partnership in and out of the kitchen. (The couple celebrated their seventh wedding anniversary this month.)
By the end of the meal, I was more than full, but I never skip dessert — and I’m glad I didn’t. The Baked Alaska Lemon Meringue was as flavorful as it was pretty, while the Coconut Key Lime Pie captured the tangy, tropical flavors that unmistakably define Florida. Now that I knew my way here, I was already thinking about my next visit.
Florida Room is located at The Fort, 891 S.W. 34th St., Bldg. B, Fort Lauderdale. For more information, call 754-295-4141 or visit floridaroomftl.com.