No Man's Land, Fort Lauderdale’s highly-anticipated cocktail bar, lounge, and eatery in Fort Lauderdale, has announced it will officially open to the public on Wednesday, November 3, 2021.
The brainchild of hospitality powerhouse and Big Brother reality star Memphis Garrett of Garrett Hospitality Group, No Man’s Land will offer locals and visitors a bespoke and intimate experience unlike anything else in Fort Lauderdale. The vibey cocktail parlor and kitchen, located at 666 Federal Highway, will feature exquisitely-crafted cocktails, inventive small plates, and polished yet approachable service in a sexy and sophisticated space.
"No Man’s Land has been a passion project since I first conceptualized it a few years ago," says Garrett, who counts Poke House and Blue Wave Sushi amongst his varied concepts. "It’s so rewarding to see it come to fruition. We have an amazing team in place and I can’t wait to open our doors."
Designed by Garrett himself, the 40-seat intimate space replaces the former Poke House and has been transformed into a sultry, sophisticated cocktail den.
Upon entering through a black flash tattooed corridor with dazzling gold curtains, guests are greeted by an animated Zoltar fortune telling machine, immediately exuding a sense of whimsy. Rich jewel tones are paired with warm woods, conveying a level of polished sophistication. Plush sapphire blue velvet circular banquettes with marble tables provide seating for up to six and downlighting from pendant globes offer just the perfect amount of ambient lighting. The bar, which seats 13, features an emerald green backdrop which houses a thoughtfully-curated selection of spirits, along with a frosted glass top and brown leather stools.
The cocktail program at No Man’s Land will take center stage and aims to redefine Fort Lauderdale’s cocktail culture. Under the direction of Chevy Farrell, who has worked with cocktail titans Death & Co. at Fort Lauderdale’s Sparrow, as well as other notable spots including Hyde Beach Kitchen & Cocktails and Glitch, libations are elevated yet approachable.
"We want our guests to trust us implicitly when it comes to what they’re drinking," says Farrell. "It may be a new spirit, a unique presentation, or just something really out there, but whatever we do, we will do it with the finest products and meticulous execution."
Guests can start with an Amuse Booze, a beverage “appetizer” to prime the palate, which includes Snack-Quiri – rum, lime and sugar; Pickleback – Jameson, pickle brine and a mini pickle; and Bad Moon Rising – blanco tequila, strawberry syrup and lime juice. From there, imbibers can enjoy a vast selection of signature cocktails, as well as the classics.
Creative concoctions include Pepita Mai Tai featuring rum, soursop and pepita orgeat; Tamarindo Frescas with reposado, tamarind-ginger syrup and lime; Let it Linger – vodka, lemon juice, agave, cranberries, sage and sparkling wine; Miami Beet – gin, beet syrup, apple juice and Aquafaba; Casks Overboard – bourbon, yellow chartreuse, Coco Lopez and passionfruit; and Bowie’s Last Stand – blanco tequila, ancho reyes, green juice and Los Magos Sotol, which Garrett is a partner in. Those looking for a sweet night cap will enjoy the Spanish Coffee – rum, coffee liqueur and candied orange and the P.S.L. – vodka, espresso and pumpkin whipped cream. No Man’s Land also offers a weekly Tiki Cocktail, as well as a beautiful selection of wines, spirits and craft beer.
Executive chef Austin Blake, who also worked at Sparrow, was tapped by Garrett to create a menu of small plates informed by the cocktail program. Dishes are both an exercise in technique and creativity and are designed for grazing. Blake’s artistic culinary creations include a Foie Gras “Old Fashioned” – bourbon-cured terrine, Luxardo gastrique, Angostura mascarpone, and Demerara brioche; Smoked Salmon Blini with whipped goat cheese, dill, and caviar; Steak Tartare with truffled duxelles, cornichon, arugula and blackened potato; and Deviled Eggs and Caviar with crème fraiche, fine herbs and a brown butter crumble. More traditional offerings include Tuna Tataki with smoked kimchi ponzu, Szechuan chili relish and avocado; Hamachi Crudo with avocado, ponzu, Asian pears, pickled fresno and cilantro; Edamame Hummus with Togarashi Wontons; and Oysters, available on the half-shell and as shooters. Salads include a Stinky Caesar with Taleggio, rye croutons, and anchovy and Sous Vide Beet Salad with a tahini emulsion, blood orange, hazelnut and vinaigrette. Those looking to end on a sweet note, will enjoy edible versions of the ‘Miami Vice’ – Plantation macerated strawberry and whipped coconut cream and ‘Espresso Martini’ – Amaretto Mascarpone, lady finger and vanilla gelato.
No Man’s Land. 666 Federal Highway, Fort Lauderdale. Hours of operation will be Thursday through Saturday from 5 p.m. to 2 a.m., and Sunday through Wednesday from 5 p.m. to midnight. For additional information please visit https://nomanslandftl.com/coming-soon/ and Instagram @nomanslandftl.