Delray Beach's El Camino Opening in Fort Lauderdale, Expanding to Miami
El Camino has plans to expand the brand across South Florida.
Courtesy of El Camino
Next winter, the team behind Delray Beach's Cut 432 and Park Tavern will bring its successful Mexican soul-food restaurant and tequila bar, El Camino, to Fort Lauderdale.
Owned and operated by partners Brandon Belluscio, Anthony Pizzo, and Brian Albe, El Camino's Broward County outpost will be one of several Florida locations the group plans to open in the coming years, including a possible Miami location.
The Fort Lauderdale El Camino will be located at 817 E. Las Olas Blvd., the space formerly home to Grill Republic and Voodka.
"We've been working on finding the right location for about two years, and the perfect space finally presented itself. Moving forward, we're looking to open at least five additional locations in the next few years," Albe says. "The menu and specials will be the same, from the tacos to the margaritas. The only thing that will be a little different is the amount of space we'll have — enough to expand our tequila offerings to include over 300 selections and about 100 different types of mezcal."
El Camino will open its second location, in Fort Lauderdale, this winter.
Courtesy of El Camino
The margaritas, available in more than a dozen specialty flavors including watermelon-jalapeño and strawberry-basil, have become El Camino's most popular bar menu item, made with house-made lime bitters and fresh-squeezed lime juice. On Margarita Monday, they're $3 all day long.
El Camino's Delray Beach location has also become well-known for its wildly popular late-night midnight-to-2 a.m. happy hour, which offers $2 tacos and $5 margaritas. The eatery also draws huge crowds for Taco Tuesday, when guests can order any of the menu's specialty tacos for $2 apiece.
When it opens in early December 2017, the 6,000-square-foot Fort Lauderdale location will be about three times the size of the Delray Beach El Camino.
"This will be our biggest restaurant to date," Albe says. "Plenty of room for all the extra tequila and mezcal we'll have available."
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