Reservations

Book your Even Keel Fish & Oyster reservation on Resy


SERVING DINNER TUESDAY - SUNDAY

Brunch 11am-3pm on Sundays

Closed Mondays for Summer Hours

Happy Hour 4-7pm  Tuesday - Friday and Sunday 3pm-5pm

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: Lobster night! 1 1/4 lb. lobsters for $29
Sunday:  Brunch 11am-3pm $15 endless mimosas

EVEN KEEL…proceeding in a smooth and level manner : characterized by stability or consistency




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.

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Dean James Max

Chef Owner

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.

David Maclennan

Chef Owner

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.

Brad Phillips

Chef Owner

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 Genias

Bar Manager

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.

Rick Hamilton

Restaurant Manager

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.

Don’t take our word for it

Went last night, because I heard of a new oyster bar opening. Atmosphere was great, the service good, and the food was AMAZING. We had a seafood tower with really fresh oysters and an amazing raw tuna dish. The sauces that accompanied were a perfect fit for the raw bar. Definitely will be returning!
The food shines through!!!
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!!
Super excited about this new restaurant concept in Fort Lauderdale! One of the only hip and modern seafood options around. Raw bar was amazing, great service, relaxed but chic atmosphere. Great wine list and cocktail options! Was really impressed with their opening night! Definitely would recommend to anyone of all ages to enjoy.

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