The Club at Pier Sixty-Six is taking things to another level with this addition.
Courtesy Pier Sixty-Six
Five-time Miami Chef of the Year Brad Kilgore is officially crossing the county line. The acclaimed chef has announced his first Broward County expansion, taking the culinary helm at The Club at Pier 66, Fort Lauderdale's first invitation-only private club.
The long-term collaboration with Kilgore Hospitality Group follows a sold-out dinner series earlier this year. Kilgore will oversee the club's culinary program, introducing seasonal tasting menus, handmade pastas, personally selected steaks and specialty experiences, including slow-smoked Kansas City-style barbecue.
Among the highlights is a forthcoming dinner service in The Garden Room, plus a refreshed, wellness-focused lunch menu in the Orchid Room. Members can also expect personalized dishes, elaborate seafood presentations and expanded private event offerings.
The collaboration adds to Pier Sixty-Six's collection of 12 waterfront dining destinations. While Kilgore's main program will be members-only, future collaborations with the resort's other restaurants could give the public opportunities to sample his cooking.
Browardist caught up with Kilgore about his Fort Lauderdale debut, what's coming to the table and why the iconic waterfront property caught his attention.
Browardist: This marks your first expansion into Broward County. What was it about this particular partnership that sealed the deal beyond the pop-up earlier this year?
Kilgore: At first glance, the Club at Pier Sixty-Six is absolutely stunning, I’ve never seen anything like it and it really inspires me. I grew up working in multi-Michelin star restaurants and then began my Florida career in the finest 5-star resorts in Miami, so the Club at Pier 66 truly fits in my company vision and where I like to be aligned with.
B: What event and programming ideas do you have for Club members as you kick off the partnership?
Kilgore: Our first big event was this past Saturday, it was our Masquerade, designed to be over the top but very classy at the same time and that’s how we approached the food. Food is best when fresh and that’s how I approach writing menus. We have chef action stations like Moroccan Spiced Australian Lamb Rack and Celery Root Steak and our ice carving raw bar stole the show with this season’s first harvest of ham cracked stone crabs, along with composed tasting size crudos and sashimi’s placed around the ice display.
Our next big launch is Dinner service in The Garden Room, Fort Lauderdale’s restaurant scene is in a resurgence, and we want to be right there on top with the exciting openings for our members. Our dinner menu will always include seasonality, handmade pastas, steak cuts personally selected by me and balance exciting and indulgent for a big night out with also thoughtful dishes that lighter but still with layers of flavor using olive oil, herbs, and citrus like our whole Mediterranean Sea Bass presentation. We will announce each month the upcoming specials and some will be a pre-order like a live whole King Crab flown in directly from Alaska and prepared in three or four different ways just for your table.
B: Is there a fan-favorite dish you plan to bring to the partnership that people should be excited about?
Kilgore: My most well-known dish is The Soft Egg, it was created at my first restaurant in Wynwood, Miami and is paired with a handmade brioche and umami butter. We will see that dish pop in and out throughout the calendar year for sure.
B: What are your reflections on Pier Sixty-Six itself? What excites you about becoming part of its legacy?
Kilgore: Bring a part of such an iconic property along with an incredible mother company that has incredible long-term vision is inspiring. All of these elements make us feel very proud to be the Culinary partner at The Club at Pier Sixty-Six.
