Kaluz Restaurant

My cousins took me out for my 50th birthday. Kaluz sits on the intracoastal on commercial blvd. You get beautiful views of the water. Valet is $5.00, there’s a few parking spots in front of the restaurant but expect to valet when it’s busy. The food was amazing, I had a New York strip, it was cooked perfectly and came with a huge baked potato. Elaine, our server for the evening, was great! She had a wonderful personality and kept our evening moving smoothly.

Great night out! Waited at the bar for our table to be ready. Had dinner outside nice view of boats docking up and the water. I tried tuna tartar for the first time and I was so happy that I ordered it here because it was delicious. Salmon was light and juicy. Definitely recommend if you still haven’t had dinner with them yet.

I visited this restaurant yesterday to celebrate my birthday after discovering it online and feeling excited by the views, atmosphere, food, and overall upscale presentation. Unfortunately, the experience did not meet those expectations. After being seated, a pleasant staff member initially came by, complimented my dress, and made us feel welcomed. I assumed she would be our server however she left and our assigned server did not return to take our order for approximately 30 minutes. While he did briefly stop by to explain the specials, there was a significant delay before he came back to actually take our order. When my lemonade arrived, it was noticeably watered down and lacked flavor. Our appetizers then took an additional 30–40 minutes to arrive. At that point, I was feeling overwhelme

Overall, a good restaurant with excellent service and a very well-prepared cocktails. My husband's ribs were a little dry, and the crab salad was so-so; the presentation could have been more refined. The bread pudding was delicious.

We visited Kaluz in Coral Ridge for a dual celebration—Valentine’s Day and my daughter’s birthday. While the restaurant has a fascinating pedigree (originating from the "Kansas" and "Luz" brands in Argentina), the experience was a bit of a mixed bag. The Food: Solid, but "Safe" The kitchen clearly knows how to handle high volume. The presentation across the board was impressive, and the flavors were generally good: • The Kaluz Chilean Seabass: a bit fishy and its texture lacked flavor. • Cedar Plank Salmon & Duck Confit: Both were well-executed with nice aromatic finishes. • Hatfield Farm Pork Chops: Hearty and reliable. While the meal was enjoyable, it felt more like a polished "corporate" dining experience rather than something truly unique or artisanal. The Atmosphere: A Logistics Cha