Behold, many of the membership perks that await at Caviar Club. (And some buzzworthy pizza slices down the street.)
Credit: Falsetto Hospitality
Fort Lauderdale’s dining scene has never been short on ambition, but Marc Falsetto is aiming to redraw the map entirely. In an interview with Browardist, the Falsetto Hospitality founder laid out a sweeping vision for Las Olas, one that meshes high-gloss indulgence, everyday cravings and a members-only layer designed to keep the city’s in-the-know crowd circling back again and again.
At the center of it all is Caviar Club at 833 East Las Olas Boulevard, Falsetto’s maximalist, Wall Street–tinged dining room slated to debut in October. While the restaurant will be open to the public, the real intrigue lies in what’s launching next month: a private membership program already drawing serious interest. “[Caviar Club] will be open to the public, but membership unlocks a deeper layer of access, priority, and curated experiences,” Falsetto says.
The rollout begins with the invite-only “Founding 100,” a tight circle that signals exclusivity from the jump. Think guaranteed peak-time reservations, concierge-level service, preferred seating and a private calendar of events—from wine dinners and tastings to invitation-only social gatherings. Beyond the dining room, Falsetto is leaning into lifestyle territory with vineyard trips to Napa and Bordeaux, luxury brand tie-ins with the likes of LVMH (Louis Vuitton Moet Hennessy), private caviar tastings with partner The Only Caviar and access to rare wine allocations, among many other benefits.
As he puts it: “Access is the new luxury and Caviar Club is built around that idea.” Pricing for the club is not currently available to the public but, he says, will entail an annual fee and/or monthly dues.
Behind the scenes, Falsetto is stacking the deck. The team includes Chicago-born executive chef Jeremy Loya; a New York–connected cocktail architect behind buzzy Manhattan programs like The Eighty-Six and The Corner Store; a pastry chef with Nobu Las Vegas pedigree; and more. Alongside corporate chef Robbyns Martinez, the goal is clear—bring in out-of-market talent to complement local hires and raise the bar on Las Olas. Expect roughly 60 to 70 total staffers when doors open, including a deep management bench spanning sommeliers, GMs and culinary leadership.
Then there’s the lounge—set to be a visual anchor of the space. Early looks in a rendering provided to Browardist point to a moody, high-design centerpiece where martinis will undoubtedly flow with intention and the room can transcend any scene.
A rendering and first look at Caviar Club’s lounge space.
Credit: Falsetto Hospitality
If Caviar Club is the splurge, Pizza Queen is Falsetto Hospitality’s counterbalance. Slated for winter 2026 at 1217 East Las Olas Boulevard, the concept channels New York slice culture with artisanal pies, counter service and a grab-and-go rhythm. “Pizza Queen brings the soul of New York street food into a luxury market,” Falsetto says, describing a space where hip-hop will hum, cannoli pairs with cappuccinos and slices hit fast.
Together, the concepts form what Falsetto calls a “full spectrum of hospitality”—a night out that could swing from a $500 dinner to a next-day slice, all within the same orbit. For Las Olas, it signals a shift toward something sharper, even more curated and undeniably ambitious.
For more information, visit falsettohospitality.com.
