Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale
Menu Talk with Pat and Bret is a collaboration between Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News.
Menu Talk: With an influx of wealth in South Florida, the restaurant developer sees strong demand for luxury dining.
July 7, 2026
As founder and CEO of Falsetto Hospitality, Marc Falsetto has played a big part in shaping the dining scene in his home base of Fort Lauderdale, Florida. In his company’s former incarnation as Handcrafted Hospitality, the focus was on casual restaurants. He built a group of Mexican concepts called Tacocraft, as well as chef-driven gastropubs and sandwich shops. He also became a partner in the Italian-American restaurant Runway 84, reinvigorating the 40-year-old’s décor, music, and ambiance.
But during the pandemic, he pivoted into luxury dining, developing an upscale supper club model. Falsetto has seen an influx of wealth in South Florida, with customers seeking high-end experiences and more sophisticated food. So he is about to open the Caviar Club, an American steakhouse with a private membership component. The theme of the restaurant is 1980s indulgence.
Hospitality is in Falsetto’s blood. His family ran restaurants in Canada, and he began his career as a busboy in his early teens, moving into the role of nightclub promoter during his college days, years later purchasing his own restaurant, and eventually starting Handcrafted Hospitality followed by Falsetto Hospitality. A good portion of his team has been with him all along, including his longtime chef.
Listen to how Falsetto conceptualizes ideas for restaurants, why he loves the South Florida market, and what he’s thinking of doing next.
About the Author
Patricia Cobe
Senior Editor, Restaurant Business
Pat came to Informa Connect from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.
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