The executive chef is Edgar Beas, who promises an un-fussy, ingredient-driven menu. “Sourcing local quality ingredients is key to creating delicious food, but high standards of execution are just as important,” Beas says in a press release. “With the Auberge name comes a benchmark for superb yet uncomplicated dining. I am excited for this new culinary adventure that will be inspired by the natural beauty of South Florida and continue raising Fort Lauderdale’s culinary bar.”