The Grateful Palate -
A South Florida Restaurant & Wine & Liquor Bar

Since our revival, The Grateful Palate in South Florida has been enthralling guests and creating a buzz with our unique combination of succulent dishes, beautiful wine pairings and soothing atmosphere. Our restaurant's ultra-chic vibe and sophistication sets the scene for the ultimate fine dining experience. Over the years, our efforts have not gone unnoticed, and steadily we've won numerous awards including a Trip Advisor Excellence Award, the Open Table Diner's Choice Award and recently won the 2011 People's Choice Award.

Designed with the ultimate experience in mind, half of our restaurant is dedicated to a 55-seat spacious dining area, complete with seating tables and a high-top table for larger groups. With its warm hues and delicate lighting, our dining room is sleek and inviting, featuring an open-styled kitchen and includes a chef's counter where the guests can watch our chefs perform live. Opposite the dining area is our wine & liquor bar; a cozy and plush lounge, where our guests can enjoy relaxed dining or just savor a beloved wine.

The Grateful Palate in Fort Lauderdale offers something for everyone, including the insatiable epicurean. We've successfully created an unpretentious environment where food and wine lovers convene and are catered to by our personable, knowledgeable and professionally trained staff.

Hours of Operation

The Grateful Palate hours of operation are based on the season. Should you have any questions regarding our hours of operation, special events, off-site catering availability or reservations for private parties, please email Adam Irvin at airvin@thegratefulpalate.com.

The Grateful Palate Hours of Operation
Regular Hours

Dinner:
Monday - Thursday, 5:00 - 10:00 p.m.
Friday & Saturday, 5:00 p.m. - 12:00 mid
Closed Sundays
  Summer Hours
(June 1st - October 3rd)
Dinner:
Tuesday - Thursday, 5:00 - 10:00 p.m.
Friday & Saturday, 5:00 p.m. - 12:00 mid
Closed Sundays & Mondays
 

The Grateful Palate Award-Winning Chefs

Executive Chef Hector Lopez

Hector Lopez was introduced to the culinary world at the young age of fifteen where he worked at a local cafe in his hometown, Buenos Aires. It was there where he discovered his passion for pastry and desserts. After moving to the United States with his family, he began pursuing his culinary dream and enrolled in the Art Institute of Ft. Lauderdale. Upon graduation, Hector secured the coveted opportunity to work at The Grateful Palate as an apprentice to some of the leading chefs in South Florida. Not too long after, he was promoted to Sous Chef and then later to Executive Chef where he continues to flourish, expressing himself by creating inventive dishes, pastries and desserts. Among other duties, Hector is involved in menu design as well as creating other unique appetizers. Hector's thriving culinary career is based on his hard work and passion for gourmet cuisine. As Executive Chef at The Grateful Palate, his everyday goal is to provide our guests with a delicious and unforgettable dining experience.

The Grateful Palate Management

General Manager Adam Irvin

Born and raised in West Virginia, Adam Irvin attended West Virginia University, receiving a Bachelor of Arts degree. After college, he lived in New York City, pursuing his passion for authentic cuisine by working at the internationally famous, Joe Allen Restaurant. During his many years living and working in the Theater District, Adam acquired substantial restaurant management skills, which later brought him to South Florida and The Grateful Palate. Within a year of working under the newly remodeled restaurant, Adam was immediately promoted to Assistant Manager. Not too long after, Adam naturally became our Restaurant Manager where he resides today. Adam considers himself a renowned "foodie" and self-proclaimed people pleaser.

Adam's personal mission is to ensure each guest has the best possible experience at The Grateful Palate. He delivers daily on our promise of impeccable service and savory food. He is the front line to our guests and the backbone of our restaurant. It is his expertise that trains our wait personnel and ultimately provides our guests with exceptional menu expertise and exemplary service.