Omni Fort Lauderdale Expands Waterfront Dining with Barchetta

Executive Chef David Caceres helms the kitchen, focusing on a menu that highlights prime steak and handmade pasta. Signature offerings include a Bistecca Fiorentina for two and Bucatini Cacio e Pepe finished with black truffle. The seafood program integrates regional catches, such as Florida black grouper, prepared with imported Italian ingredients. Caceres describes the approach as a celebration of bold flavors and character, intended to elevate the local dining landscape.

The cocktail program emphasizes the Italian aperitivo culture through a South Florida lens. Notable creations include a Pomodoro Negroni, featuring tomato-basil-washed gin, and the Day Drift, which utilizes lychee liqueur from the Miami-based Tropical Distillery. This focus on regional partnerships extends to the restaurant’s interior, where the design aesthetic—inspired by the "little boat" translation of its name—blends warm leather and wood textures with clean, automotive-inspired lines to reflect the energy of the waterfront.

General Manager Gayla Guyse noted that the restaurant serves as a key pillar in the hotel's long-term vision to integrate into the community. The opening has generated 52 jobs, further expanding the hospitality footprint in the Broward County district. Barchetta operates Tuesday through Sunday, with dinner service beginning at 5 p.m. Reservations are currently available via OpenTable.