South Floridians of a certain vintage — those familiar with Las Olas pre-pandemic, anyway — may remember Mangos, the Floribbean locals lounge that lasted 25 years on the boulevard before closing in 2017.
Its landlord, Tim Petrillo, has long held loftier designs for this space, so he tore down the building and replaced it with something grander, to mirror what he thinks Fort Lauderdale has become: a luxury magnet.
The result is NAIA, a new coastal Mediterranean-Asian mashup opening Oct. 22, which takes its name from the Greek word meaning “flowing water” and pairs sourdough mezze dips with cocktails, a full sushi bar and live-fire meats grilled on a robata.
The 225-seater on the corner of Southeast Ninth Avenue comes from Petrillo’s group, The Restaurant People, whose portfolio includes 11 Fort Lauderdale eateries (YOLO, S3, Nubé, Boatyard). It’s among Petrillo’s poshest entries yet, with a 30-foot ceiling, a bright and airy patio, and a limestone indoor-outdoor bar that offers glimpses of the open kitchen within.
NAIA represents how fine dining has evolved in Fort Lauderdale, tapping into a luxury market he sees as “coming no matter what,” Petrillo tells the Sun Sentinel during a recent tour.
He points to the upcoming $2 billion St. Regis Resort & Residences at Bahia Mar and to Caviar Club, opening kitty-corner from NAIA this week with its own contrasting views about opulence: velvet ropes, members-only vibes, dim low-ceiling interiors and caviar-dolloped dishes.
“There’s a lot of wealth in the community, but people here don’t dress like they do in Brickell,” Petrillo says, comparing Fort Lauderdale with Miami. “Broward luxury is less flashy and over-the-top and more casual, which is why NAIA is open and welcoming and inclusive.”
And unsubtle. NAIA’s fire-meets-water motifs are everywhere, starting with the elemental piece on its Las Olas-facing patio: NAIA’s logo glows in firelight behind a cascading waterfall. Inside, past the 12-foot entrance doors, a charred-timber portrait of female eyes framed in flames and ocean waves wraps the tray ceilings of the dining room. River rocks catch and curve the flow of water in a custom-carved, 24-foot table that seats 20 in a private dining area.
“It’s the crowning jewel,” Petrillo says of NAIA, as he points to a full sushi bar behind a DJ booth. “It’s my most expensive restaurant, that’s for sure, in terms of design. I see dining becoming more experiential. People are eating a lot lighter, a lot healthier, and Mediterranean-Asian is one of the healthiest, most shareable cuisines around.”
No menu item is above $85, with most main courses ranging from $30 to $50. It’s what Petrillo calls a “YOLO price point,” referring to his clubstaurant five blocks west on Las Olas. “We want people to feel like it’s luxury in their mind, but not in their pocket,” he explains.
Carline Jean/South Florida Sun Sentinel
The NAIA logo glows under firelight on the patio of the new Mediterranean-Asian restaurant in Fort Lauderdale, which opened to the public on Oct. 22. (Carline Jean/South Florida Sun Sentinel)
The menu, under chef Miguel Casanova, starts with dips: housemade bread and sourdough pita (scorched with the NAIA logo) dunked into hummus, baba ghanoush, muhammara and herb labneh ($25 for three dips, $8-$9 a la carte).
A robata grill, meanwhile, turns out charcoal-fired skewers ($16-$21, two each) of Wagyu beef with lavash, crispy garlic and saffron aioli, Scottish salmon with lemon soy glaze, and sirloin with mojo sauce. Among the shareable plates are Wagyu dumplings ($24), Korean chile-glazed charred octopus ($28), farro arancini ($16) and bluefin tuna pizza ($24) on lavash with arugula pesto, crème fraîche and balsamic caviar.
Mains include chili-miso rigatoni ($28), Japanese pork belly fried rice with a sake shoyu glaze ($34), Lobster Mai Tai ($85) with a one-pound tail and panang curry, and a 14-ounce, dry-aged N.Y. strip ($52).
Sushi, under chef Ped Phommavong, is sourced from Tokyo’s Toyosu Market and accented with Mediterranean flavors. The Aegean Dragon maki ($23), for example, combines shrimp tempura with criollo relish and harissa, while the Kataifi ($33) wraps tuna and melon in shredded pastry. The A5 Wagyu nigiri ($28), meanwhile, includes foie gras and truffle aioli, while a filet surf ‘n’ turf ($68) pairs buttered lobster with celery root and NAIA steak sauce.
An omakase-style experience will begin this winter, Petrillo adds.
Carline Jean/South Florida Sun Sentinel
Sourdough pita with mezze dips, robata-grilled meats and sushi at NAIA at Las Olas Boulevard in Fort Lauderdale. (Carline Jean/South Florida Sun Sentinel)
Cocktails ($17-$45) include the Olive Branch (vodka, washed olive oil, orange bitters, feta-stuffed olives) and Honey Drift (reposado tequila, saffron honey, lemon, orange bitters).
Crafting this type of high-end experience required reimagining the site. Petrillo says NAIA was under construction for three years, rising from the teardown of the old Mangos building he and business partner Steven Halmos have owned since 2013, county records show. Starting from scratch allowed him to set the building 25 feet back from Las Olas Boulevard and gain a 45-seat patio, along with a next-door space he wants to rent to a high-end retailer.
The Whole Prawn Scampi at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
Carline Jean/South Florida Sun Sentinel
The NAIA logo glows under firelight on the patio of the new Mediterranean-Asian restaurant in Fort Lauderdale, which opened to the public on Oct. 22. (Carline Jean/South Florida Sun Sentinel)
A Wagyu Beef Skewer is prepared at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
Carline Jean/South Florida Sun Sentinel
The “Forbidden Fruit” cocktail at NAIA in Fort Lauderdale features reposado tequila, pomegranate, silk road spice and citrus. (Carline Jean/South Florida Sun Sentinel)
Carline Jean/South Florida Sun Sentinel
Sourdough pita with mezze dips, robata-grilled meats and sushi at NAIA at Las Olas Boulevard in Fort Lauderdale. (Carline Jean/South Florida Sun Sentinel)
Carline Jean/South Florida Sun Sentinel
An interior view of the new NAIA restaurant in downtown Fort Lauderdale. (Carline Jean/South Florida Sun Sentinel)
A 14-ounce NY Strip is served at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
The Balsamico Roll, made with crab, tuna, salmon oregano tempura, and balsamic caviar, at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
The exterior of NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
Hummus, tzatziki, spicy feta dips, and NAIA sourdough pita at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
A “Dirty Martini” cocktail at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
Carline Jean/South Florida Sun Sentinel
Owner Tim Petrillo says NAIA represents how fine dining has evolved in Fort Lauderdale, tapping into a luxury market he sees as “coming no matter what.” (Carline Jean/South Florida Sun Sentinel)
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The Whole Prawn Scampi at NAIA Mediterranean-Asian restaurant in Fort Lauderdale on Tuesday, Oct. 20, 2026. (Carline Jean/South Florida Sun Sentinel)
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“Las Olas is the best retail corridor,” he says. “It’s about to have its luxury moment.”
Next up: Petrillo, one of the design partners behind the redeveloped FAT Village, plans to debut two new restaurants there in late 2027: Pez.ka, a seafood restaurant; and Anonima, a listening lounge and cocktail bar.
Carline Jean/South Florida Sun Sentinel
An interior view of the new NAIA restaurant in downtown Fort Lauderdale. (Carline Jean/South Florida Sun Sentinel)
NAIA, at 904 E. Las Olas Blvd., Fort Lauderdale, opens to the public on Thursday, Oct. 22. Visit NAIALasOlas.com or call 954-775-8673.
Sun Sentinel senior features writer Phillip Valys can be reached at pvalys@sunsentinel.com or Twitter/X @philvalys.
Carline Jean/South Florida Sun Sentinel
The “Forbidden Fruit” cocktail at NAIA in Fort Lauderdale features reposado tequila, pomegranate, silk road spice and citrus. (Carline Jean/South Florida Sun Sentinel)
Dining and Cooking