There are dinners that surprise you and then there are dinners you didn’t know you needed. At Evelyn’s Fort Lauderdale, that feeling came in waves.

From the moment guests entered the transformed dining room, it was clear this wasn’t an ordinary evening. Espolón Tequila’s team went all out, reimagining the space into a warm, marigold-filled celebration that beautifully honored Día de los Muertos traditions while keeping Evelyn’s signature elegance intact.

A Collaboration Worth Savoring

Chefs Brandon Salomon (Evelyn’s) and Sebastián Vargas (Los Félix, Miami) joined forces to create a vibrant menu layered with flavor, memory, and playfulness. The night unfolded in thoughtful stages. From delicate snacks paired with Lallier Champagne 2021 to an inspired series of tequila cocktails curated by Anne Louise Marquis of Campari America, each pairing with meaning and precision.

The Yuca Flatbread with fermented corn butter set the tone, followed by standout bites like the Duck Rillette Tart and Baby Corn Esquites kissed with aged cotija and harissa. A Sangrita Martini, made with Espolón Blanco, ancho reyes, and pomegranate, toasted to beginnings: tart, bright, and full of life.

The Feast Continues

The second course deepened the experience. A Rosa de Jamaica cocktail, floral and bittersweet, ushered in a bold 60-Day Dry-Aged Ribeye in hibiscus-guajillo jus, tender Short Rib Skewer with green chili shug, and a delicate Beef Consommé scented with lemon balm and thyme. Every plate danced between Evelyn’s Mediterranean refinement and Los Félix’s soulful rhythm.

Sweet Endings

Dessert arrived as the last fun stop. The Horchata con Café, spiked with Espolón’s Flor de Oro and Grand Marnier, honored marigolds… the flower that lights the way home. A Baharat Churro with horchata ice cream and caramel brought the night full circle, sweet, spiced, and nostalgic.

A Celebration of Connection

This was a night that celebrated collaboration, culture, and craftsmanship. The hospitality, as always at Evelyn’s, was impeccable through every pour, plate, and petal.

Some evenings remind you why you love what you do, and this was one of them.

Location: Evelyn’s at the Four Seasons Fort Lauderdale
Collaborators: Los Félix, Espolón Tequila
Chefs: Brandon Salomon & Sebastián Vargas
Photography: The Whet Palette