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Published: April 14 2012

FORT LAUDERDALE -- Pan roasted duck breast with grilled endive, jicama salad, sweet potato puree and blackberry maple gastrique; summer baby spinach salad with bushbaby green beans, hearts of palm, sweet and spicy pickled starfruit and a saffron-orange vinaigrette; grilled Okeechobee ostrich fillet with sautéed broccolini, crispy potato, thyme, garlic and shallot rosti and caramelized apricot. Welcome to Market 17 on the 17^th Street Causeway in Fort Lauderdale, where grass-fed meats and organic vegetables are paired with the perfect wines to offer delectable meals that tickle the tongue and satisfy the gourmet or adventurous diner.

Siblings Aaron and Krista Grauberger started the restaurant 18 months ago. Neither had much experience in the business, but their love for wines and pairing food with them led to opening the 214-seat Market 17. Krista, who attended Parsons School of Design, decorated the 6,700-square-foot space in “earthy chic.”

“We were very interested in wine country:  Sonoma, France and offering food that went along with the best wines,’’ says Aaron Grauberger. More than 425 labels of wine are offered and about 35 different kinds of wine are available by the glass, most from small, family-owned vineyards. All the meats they serve are grass-fed and antibiotic free, Grauberger boasts, and all their vegetables are organic and mostly from local farmers. “We get stuff from Loxahatchee and Okeechobee. We use only farm-fresh eggs. Proteins are more of a challenge,’’ Grauberger admits. “Our chickens and pork are from Florida. Our fish is bought fresh locally and is never frozen. But we get our beef from Kansas, bison from Wyoming and game from Texas.’’

The restaurant changes its menu slightly every day, so chances are that you may never eat the same exact meal twice. And, items offered change seasonally, mostly because of the availability of the vegetables. While a complete meal at Market 17 can average about $75 per person including wine, petite portions are offered. In addition, customers can go all out and try a four-, six-, eight- or 17-course tasting menu. There is even a “dining in the dark’’ experience where a private room is made completely dark, and it’s recommended that customers eat with their hands. Waiters use night-vision goggles to see what they are serving. “It’s a great experience because all the senses are heightened,’’ says Grauberger.

The restaurant serves dinner only at 5:30 p.m. daily. It closes at 10 p.m. on Sundays and Mondays and at 10:30 p.m. Tuesdays through Saturdays. Half-price drinks and appetizers are available from 5-7 p.m. daily. Brunch is often offered for special holidays. Vsit www.market17.net for more details.

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