Santorini by Georgios, a Greek restaurant on Fort Lauderdale's riverfront at 4 W Las Olas Blvd., has unveiled a new bar program built entirely around Greek spirits, ingredients, and wine.
Cocktail Menu Signature cocktails include the Tears of Chios and the Greek Mojito, both built on mastiha, the resin liqueur from Chios; the Ophelia, made with ouzo; Summer in Santorini, made with tsipouro; and the Feta Dirty Martini, made with Grey Goose, assyrtiko, feta brine, and olive brine, finished with a feta-stuffed olive. Two cocktails are finished tableside to enhance the experience: the Caldera Sunset, which shifts from Aegean blue to sunset hues as citrus is added, and the Nefeli, crowned with pink cotton candy that melts as prosecco is poured over it.
Food Program The menu is built for the table, meant to be shared, passed around, and lingered over.
Standouts include Grilled Octopus, charred over fire in the island style; slow-roasted Greek Lamb, made with organic lamb; a Whole Branzino, grilled and finished tableside with olive oil and lemon; Astako Makaronada, lobster and shrimp over linguine with fresh tomatoes; and the Saganaki "The OG," Cretan graviera flamed tableside and finished with a bright squeeze of lemon.
Promotions and Entertainment Standing offerings include Wine Wednesdays, providing all-you-can-drink wine for $25; daily happy hour (Mon-Thu 4-7 p.m., Fri-Sun 3-6 p.m.) with drinks priced $5–$7; and fire shows lighting up the terrace Friday and Saturday nights. The restaurant also features live bouzouki performances and fire dancers throughout service.
Why It Matters
Greek-focused cocktail programs remain relatively uncommon in U.S. restaurant markets.
The emphasis on Greek-specific spirits and tableside presentation positions the restaurant as a differentiated casual-fine-dining venue in a competitive Fort Lauderdale market.
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Written by FBM Publications Editors
