Tonno Nero, a Mediterranean restaurant built around South Florida sourcing, is expected to open in Fort Lauderdale this fall, according to The Adventurist. The chef behind it is Joe Anthony, a Delray Beach native whose résumé includes stints at Daniel, Union Square Cafe, The Modern, and Gabriel Kreuther.

That roster of kitchens — each with a track record for sourcing discipline and classical European technique — carries weight for the concept Anthony is building: not a broad Mediterranean survey, but a restaurant with a specific point of view about where ingredients come from and how they are treated.

Anthony describes the framework as “Coast-to-Coast Cuisine” — Mediterranean inspiration from Italy, Spain, Southern France, Greece, and North Africa, filtered through South Florida's network of independent fishermen, farmers, and producers. Per The Adventurist, the kitchen will be built around handmade pasta, olive oil, citrus, and fire-forward cooking: a pantry-driven approach that maps directly to the coastlines the concept draws from.

The seafood focus is structural, not incidental. A menu described as seafood-driven, from a chef trained in rooms that treat sourcing as a kitchen discipline rather than a marketing point, suggests Anthony will work deliberately with whoever supplies his fish. No specific sourcing partners have been disclosed in the announcement.

No street address has been announced. The operator's Instagram post, reported by The Adventurist, does not include square footage, seat count, or a specific opening date beyond fall 2026. A location announcement may follow as the season approaches.

Anthony's return to South Florida as a chef-operator — rather than continuing in New York's restaurant market — reflects a pattern in which formally trained chefs have moved toward independently operated rooms in markets they know personally. Fort Lauderdale has attracted chef-driven independents in recent years, occupying ground between Miami's more saturated corridors and the quieter dining scenes further north.

An opening is expected this fall. Watch for a confirmed address and reservation details as the timeline firms up.