Marky's Caviar Lounge - Davie

Discovered a cool place ???? absolutely amazing serving of dishes and very tasty. Excellent service and nice atmosphere. Decent selection of excellent wines. thank you we will definitely come back again

Beautiful atmosphere, incredible caviar with all the accoutrements! Service was fab and the Chandon was ice cold !

This place is sooo good. The food was amazing. I got the cheeseboard, the smoked salmon and the molten chocolate cake but what really made it a really nice experience was the waitress with the long black hair. I didn?t get her name but she had a Europeanaccent. She was super nice and super accommodating. When I couldn?t have the fruit loaf from the cheese board she brought me analternative. She also gave us a complimentary dessert for our anniversary. She made my boyfriend and I?s experience there supernice and our anniversary was super good because of her. :

We had the caviar fries. You could barely taste the caviar, so overall just salty flavored fries for $24. The Wagyu burger has good flavor but was greasy. The beet salad was weird, with whole hazelnuts, goat cheese, and radicchio. Not a good flavorcombination. Then I had the duck a l'orange.. I looked forward to this all day. The skin was not crispy, the orange sauce tastedtoo much of cloves, and the potatoes au gratin had a lot of what could have been allspice. I was disappointed overall. Ididn't really feel the cost was worth the meal. It felt very second rate.

We came here for dinner before a show at the Hard Rock because it was in the resort. We made reservations. We allotted 2 hours, just in case, and we needed it. The food was good. We enjoyed the oysters, the smoked salmon appetizer, the steak, and theburgers. The charcuterie board was incredibly tiny. Drinks took forever. They came out one at a time and it was 45 minutesbefore we had our first round. When we ordered a second round, our server apologized and said she wouldn?t have time to makethem for us. Our server was very nice and apologetic, but it looked as if there were only 3 people working the entirerestaurant. Our sever was seating people, waiting tables, and making drinks at the bar. It?s not her fault they were severelyunderstaffed, but at a certain point, it seems like a bad idea to keep seating walk-in customers when the staff is unable toprovide service to the customers in the restaurant.