Executive Chef Toby Joseph, a James Beard Award winner, has already created a name for himself, both within and outside of the Ritz Carlton. Having held positions throughout South Florida and Houston, he's won multiple awards and is famous for keeping his customers happy with his creative fare, which revolves around fresh, local and organic ingredients that he takes to a new level with unique compositions. Indeed, not only are Chef Joseph's creations innovative, they are healthy and flavorful as well. Imagine dining on them overlooking the Atlantic through panoramic windows, or outside amid the ocean breeze. Whatever you imagine, it's less than what you'll get at Cero, which exceeds expectations. It's a dream to be remembered and savored, as Cero Restaurant at the St. Regis is one of the most elegant dining establishments in Fort Lauderdale. Its menu, while limited, is certainly creative and takes advantage of fresh Florida produce in order to add a hint of citrus to food that Chef Joseph prepares using contemporary French cooking techniques. If you're watching what you eat, don't worry: French cooking doesn't mean unhealthy cooking. Quite the contrary, as Chef Joseph wants you to have a flavorful experience without having to worry about nutrition. In fact, because you'll save a few calories at dinner, after the meal you might want to stop by the Neptune bar for a drink. There, you can marvel at its mural of King Neptune, or perhaps stop by the wine room to reserve it for your next special occasion. All in all, Cero offers an experience that's not to be missed. Please note that a 20 percent service charge will be added to parties of six guests or more. If you'd care to read Cero's breakfast menu, please click here. Or, for the lunch menu, please click here.

Hot and Cold Beginnings: Ciliegini Mozzarella (tomato crisps, arugula leaves, $14); Spicy Citrus Poached Prawn Cocktail (remoulade sauce, $16); Cream of Lobster and She-Crab (jumbo lump crab, $14); Smoked Sea Salt Crusted Fingerling Potato (farmed caviar, creme fraiche, $22); Jumbo Lump Crab Risotto (chiffonade of organic spinach, $18); Layered Sashimi Style Bluefin Tuna and Hamachi (jalapeno gelee, wasabi rice foam, $14); Surf and Turf Tartare (ginger scallion spiced organic salmon, classic prime beef, $16); Kumamoto Oysters (homestead farm grapefruit granite, red onion confit, $18); Sauteed House-Made Gnocchi (spicy heirloom tomato, first press olive oil, black truffle, $16); Smoked Sirloin Carpaccio (Point Reyes bleu cheese, mortared pepper, heirloom tomato salad, $14); Caviar Selection of the Moment (various origins, Market Price).