THE NEW SENSATION OF LM RESTAURANTS: THE MORÈA RESTAURANT

LM-Restaurantsthe North Carolina-based family restaurant group run by a husband and wife team Lou and Joy Mochakos with his daughter amber, first gained a foothold in South Florida with the 2019 opening of Oceanic in Pompano Beach. They quickly followed a year later with the introduction of Lucky Fish. Now the team has launched their most ambitious project yet with Moreaa Mediterranean seaside dining oasis on the beach in Fort Lauderdale.

Open to the public in February 2022 at 710 North Beach Blvd Fort Lauderdalethe spacious 275 seats The dining destination offers an indoor dining area, a spacious bar/lounge, and a beautiful waterfront patio and bar. The restaurant menu features fresh and simply prepared small plates, mezes, wood-grilled meats and seafood, complemented by handcrafted cocktails and high-quality wines on tap through an eco-friendly system. environment that allows customers to taste good vintages without wasting bottles. Embracing the philosophy that meals are meant to be savored and the table is a gathering place for friends and family, the dishes are designed to be shared throughout an afternoon or evening spent; the type of communal dining that is the heart and soul of Mediterranean cuisine and the basis of much of what the Moshakos have created under the LM Restaurants banner. “My parents are the most hospitable people I have ever known. Customers in our restaurants are treated like family and they have created this feeling through all our concepts. Morea is no different. said Amber Moshakos.

With its prime oceanfront location in the Tony Paramount Condominium, Morea fits right in with Fort Lauderdale’s bustling dining scene. Its two distinct dining rooms ensure that the restaurant caters to diners looking for a cozy and chic place after the beach to enjoy aperitifs and cocktails or those looking for a slightly more formal experience. The restaurant adopts a sophisticated yet welcoming relaxed atmosphere coveted by all. “South Florida’s sun, surf and sand speak to our souls,” adds Amber, who oversees day-to-day operations as president of the restaurant group her parents started more than 40 years ago. “This is our third restaurant here and it feels as much like a continuation of what we started four decades ago as it does from the first day Oceanic opened. We love Fort Lauderdale and are excited to open on one of America’s most iconic beaches, Moréa is different from others in this market but also feels very familiar and comfortable with hospitality at the very heart of it all.

Moréa offers dinner seven days a week and weekend brunch on Saturdays and Sundays. Small plates designed for sharing – perfect as a grazing experience or meal starter – includes Fritto Misto with crunchy calamari, shrimp and zucchini, served with lemon aioli sprinkled with sumac; Bacon Wrapped Dates served with Piquillo sauce, Marcona almonds and crusty bread; Roasted Oysters with guanciale hollandaise sauce and fresh lemon; and Burrata served with grilled country bread, balsamic, heirloom tomatoes, crispy prosciutto, pesto and arugula. From the garden, guests can expect Greek salad from Morea tossed with vine-ripened tomatoes, red onions, cucumbers, mint and barrel-aged feta; Vadouvan Roasted Cauliflower served with yogurt, lemon zest and toasted hazelnuts; and Patatas Brava with Spicy Garlic Aioli. The Golden Enclosed Wood Grill creates robust curations like the Fig + Gorgonzola, Prosciutto + Sopressataand Truffle Flatbread with forest mushrooms, taleggio cheese and saba. Seafood main courses steal the show with signature dishes such as Seafood Paella with bomba rice, saffron, prawns, mussels, clams, aioli, socarrat and Plaki fish; slow roasted fresh peach with crushed tomatoes and peppers. From the earth, the highlights range from a host of proteins, including a Colorado Rack of Lamb prepared with salmoriglio and Peruvian chili sauce. Cocktails include Fallen Angel – Bourbon Angel’s Envy, Ferrand orange liqueur, smoked orange peppercorn syrup, orange bitters; Morea Mule – Ouzo, Ketel One vodka, Fever Tree ginger beer, Coco Lopez, ginger and Morea Marguerite, – Tequila Casamigos Blanco, Ferrand orange liqueur, fresh lime, beet juice, agave and black lava salt.

Chihuly’s award-winning artist and protege, Doug Frates, designed a breathtaking two-storey glass wall installation as well as several iconic hanging pieces imported from Italy. Taking inspiration from the family-run North Carolina restaurant Vidrio, Frates crafted each piece of mouth-blown glass in a particular color, with the ultimate vision of creating a Mediterranean sunset. The placement of each glass bowl is intended to bring this extraordinary vision to life with limitless color and style possibilities. Moréa’s unique style is imagined, designed and executed by the family, with a long-time friend, designer and restorer Giorgio Bakatsias. Numerous murals of Greek goddesses evoke the spirits of mortals and immortals coming together to celebrate the gifts of life and the blessings of earth and sea. Guests can expect elegant black checkerboard tiling and white and with floor-to-ceiling windows overlooking the restaurant’s vast patio overlooking the Atlantic Ocean. Lit with striking contemporary fixtures by a Miami-based artist Nick Allenthe foodie destination is sure to grab the attention of any beachside pedestrian.

Morea is located at 701 North Beach Blvd Fort Lauderdale in Paramount condominiums. It serves dinner daily and will introduce lunch and brunch at a later date. Moréa is open for dinner service Monday through Sunday of 4 p.m. at 11 PM and will become lunch and weekend brunch. Valet parking and street parking are available; all major credit cards accepted. For more information, visit www.MoreaDining.com.

Follow Moréa on social media at @moreading on Instagram.

About Vivian J. Smith

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