The recent opening of The Braford Steakhouse in Fort Pierce has added a real spark to the redevelopment of the historic downtown area. The restaurant is a joint venture between the Adams family and the developer of The Galleria of Pierce Harbor, the upscale shopping center in which The Bradford is located.
The Braford features natural antibiotic- and hormone-free beef (Braford cattle) bred at the Adams Ranch, located just 20 miles from the restaurant.
The decor is eclectic, with colorful cowboy-themed pop-art-style murals, chandeliers crafted from wine bottles and a sleek bar adjacent to an open kitchen in the rear.
The menu is traditional, executed under the direction of talented executive chef Gregg DeAquair. We started with a classic shrimp cocktail served in a martini glass. The jumbo shrimp were crisp and succulent, and the cocktail sauce had just the right zing. Next, I ordered the 20-ounce dry-aged ribeye, medium-rare, with a side of bearnaise sauce. Dry aging, which concentrates the flavor of the meat, gave the steak a slightly nutty note. It was flavorful and juicy. My husband chose the 20-ounce Chateaubriand, which was tender and had a charred exterior and a rosy interior.
Entrees come with a choice of soup or salad. I tried the sweet potato crab bisque, which was loaded with crab meat and had a slight kick from the cayenne. For sides, we sampled the creamed spinach, made with a touch of pecorino cheese, and the home-style garlic mashed potatoes.
We indulged in a delicious house-made peanut butter pie for dessert, which was studded with chunks of Butterfinger bars.
Dining at the Braford is a delightful experience, and when an occasion warrants a visit, it’s well worth a splurge.
The Braford Steakhouse; 100 S. Second St., Fort Pierce; 772.882.9131; thebraford.com
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