Join us September 25th at 7pm for a Dinner and Spirit Pairing
SERVING DINNER ONLY TUESDAY - SUNDAY
Closed Mondays and Sunday brunch for Summer Hours. Look for us to open back up on Monday nights and do brunch on Sunday again in the Fall.
Happy Hour 4pm-7pm Tuesday - Friday
3pm-6pm Saturday & Sunday
Dinner 5pm-close 6 nights Tuesday - Sunday
RESTAURANT DAILY EVENTS
Tuesday Night: all oysters $2 each for the entire night
Wednesday: all you can eat mussels $19 per person and
Vino on the Veranda $5 entry level wines all night
Thursday: Craft Night! Craft Taco's, $5 Local Craft Beer, $8 Craft Cocktails! Local Craft Artists the third Thursday of every month!
Even Keel isn’t just our name it’s our way of life. It represents the solid and steady path we have taken to get to this point in our journey. It represents the always warm attitude, always consistent food, constant fresh products, and always creative vibe of our team.
Our kitchen is a chef-driven, farm-to-table workshop where we create ever-changing menus dictated by the season’s finest products of time and place.
Our style is what we like to call “modern Floridian coastal” dining, highlighting the season’s vibrant, locally sourced bounty from both land and sea.
Even Keel celebrates the philosophies of sustainability and localism. We search for the best products but always reach out first to our local communities artisans to best support the people who live among us.
Modern Coastal Floridian
A modern approach to pristine seafood classics. Our farm to table restaurant focuses on localism and sustainability.
Chef Max, who is President of DJM restaurants, his company that specializes in restaurant concept development and ongoing management, has been an established leader in the culinary world for many years now.
Dave grew up in a restaurant family in Fort Lauderdale and attended Cardinal Gibbons high school right behind the restaurant. “I am super excited to be returning to my home town as a chef partner in this amazing project with two of my best friends”, says MacLennan.
Starting with DJM at the age of 21 and after 15 years traveling all over the world cooking together, Brad settles in South Florida to partner with his two longest running colleagues to play in the world of food and fun.
Bootleg Greg is a whimsical master with the cocktail world. He brings so many accolades to Even Keel as he elevates our bar to the highest standards in the business while remaining fun and casual in his style.
With over 25 years of experience in the restaurant business, I have never been more excited to work with this team of talented culinary minded partners. It’s going to be an exciting ride.
Had dinner here tonight and although there were many issues with the timing and service I realize this is a new restaurant and the management did their best to correct the problems . But let’s talk about the food!
Rock shrimp were awesome! Super cauliflower dish. The 1/2 lobster with broccoli gratin was yum! Scallops were really good as was the snapper dish. Weakest dish was the octopus pizza. Will 100% recommend but I won’t go back for a month or so until service kinks are worked out. This place is a winner!!