Now marketing agency owner, Emily Burchwell,# is ready to sway us with her pick. She says this delightful waterfront spot has become a# go-to for fresh seafood in a fresh location, with a

fantastic happy hour. It's located in Fort# Lauderdale, and it's called Even Keel Las Olas. My name is Chef David McClennan. I'm the chef# owner of Even Keel on Las Olas. So

this is actually our second location. We started# this concept about five or six years ago. I'm originally from Fort Lauderdale. I was living# in California at the time. I was looking

to move back home and we started discussing the idea of# the concept with one of my other partners. When we opened this location, I partnered with Mario# Delio, who was the founder of Canyon

space available, we're like, that's kind of perfect for us. We change the# menu as often as we want and we print them inhouse. So we see a lot of our guests kind of# resonate

towards that as well. And they like to come and try the things that we put on the menu# that are new. As soon as we put something on, the staff gets behind it and they're pushing in.#

And our regulars really love that. I think Even Keel, what it really means is, being steadfast,# steady, moving through it on a straight path. So tell me about the lowkey vibe in this place.

It's gray, it's nautical themed. It's a little bit elevated, but also approachable. [Michelle] Okay. Right off of Las Olas on the water, which is# great. A lot of seafood

dishes, but there are other things that people prefer. Awesome. Kristy, what was your first impression? Beautiful. It's really nice, on the river. Again, I felt like I was almost# in

Italy again and I'm right on the river, waterfront. Yeah, it's great. [Michelle] Venice. Yes, exactly. Or Las Vegas. There you go. Lucy, tell me about your first impressions as

well. You mentioned Venice, you felt like you were on the canal in Venice, and that was the# surprising thing to me because I knew it was sitting on the water, but you did# have to go past

that other restaurant to get to this one. So that was a little odd,# kind of walking through. I thought that was Even Keel. And then we went up to the restaurant# and said, "Oh, this is

beautiful." We're right on the canal. The outside was gorgeous. All right, Emily, let's jump into the food. What did you have this last time you went? So we had the ceviche,

both the conch ceviche and the shrimp ceviche. Both were great.# The chips have a little bit of old bay seasoning on them, so that's nice. And the# kimchi fried rice was my favorite. It

was so unexpected, but it was delicious. So good. [Michelle] Any proteins in it? Meat or seafood? [Emily] It did have some form of sausage thing. Okay. Usually it comes with pork. Like,

normally kimchi would have pork in it. Yes. So that was really, really good. We also had the hot lobster roll.# Can't really go wrong with that. [Michelle] No, you can't go# wrong

with a hot lobster roll. [Emily] Yes. [Michelle] What type was it? The kind with the mayonnaise or the kind with just butter? [Emily] Yes. A lit.. [Michelle] Okay. So lobster salad inside,

okay. [Emily] Yes. Just a little bit on the top. I just recently learned about the Connecticut# lobster roll, which is very different from the Maine lobster roll. Maine lobster roll is# the

salad. The Connecticut lobster roll is actually like sauteed in a little butter and then# filled into the bread. Yeah, equally delicious. Yes. It really was. And they're known for

their# dessert. The white chocolate bread pudding. [Michelle] Okay. [Emily] Very rich, but so good. So addicting. [Michelle] Kristy. It was like, I mean, elevated experience. When we went,

we got the conch beignets. We got# also the octopus. That was great. It was perfectly cooked. I loved how they paired it with raisins,# so it was kind of a little different. There were

potatoes. Traditionally, a lot of dishes that# are grilled octopus come with that. So that was nice. And then the grilled oysters, those were# by far my favorite. And then chicken liver. Oh.

Ooh. Chicken liver. Chicken liver, pate? Yes. I like you ladies. I like when people are not afraid of chicken liver. No, seriously. I had that. Hot or cold? [Kristy] So it was cold, but

actual.. very unique. They also had this berry jam on the# side, so it made it super unique. And yeah. [Michelle That sounds delicious. [Kristy] It was really good. [Lucy] That does sound

good. [Kristy] Yeah, I recommend it. Awesome. Yum. Lucy, tell me about# your experience. What'd you have? Okay, so we had the crispy rice with salmon on# top. It was like a beautiful,

like salmon. [Michelle] Like a tartar style? [Lucy] Well, it was more like a little mayonnaise-y based, [Michelle] Right. [Lucy] Salmon. [Michelle] Was it .. this delicious, crispy rice,

that was out of this# world. We loved that. We also had their house made fish dip, smoked fish dip. And that was delicious# with those delicious chips, which we loved. And I had the

blackened mahi sandwich. [Michelle] Okay. It was good. It wasn't as like flavorful,# you know, as I would have liked. Did you go for lunch? [Lucy] It was good. We went for dinner. I

just felt like having a sandwich with fries. I don't know why, I always think of sandwiches as lunch. I know, I know. True, yeah. [Michelle] I.. [Lucy] I had a glass of wine.# A nice

glass of white wine. How are prices there? Well, happy# hour, they have really decent prices, and honestly the regular menu too. It was# not bad for drinks and menu items as well. Well

Emily, Even Keel was your# choice. Sum it up for us, please. Yes. It can be your neighborhood local# seafood spot. A great ambiance, and you should check it out. Okay. Kristy. Location, it

is in the heart of Las Olas. They# have great elevated dishes, and great prices, great specials. You can't go wrong. Great. Lucy. A beautiful Las Olas setting on the# water, which is

unusual for being on Las Olas. I would definitely go back for# appetizers and drinks and sit outside. For a fantastic nautical atmosphere with one of# the best waterfront views, you can stop

by Even Keel Las Olas. They are open for dinner Monday to# Friday and for brunch on the weekends, starting at 11:30. No reservations needed where the average# price for dinner without

drinks is about $45.