Led by the zealous enthusiasm of Tara Trevethan, the new Tara Steak & Lobster House of 1430 S.E. 17th St. Fort Lauderdale, that bears her name, host a cornucopia of successful ingredients that are deeply ingrained in all the elements of the restaurants operation.

Trevethan has been working in the restaurant business with an intrinsic sense of adventure since the age of 12. From a bus girl at busy Marco Island restaurants in the early 90s she quickly worked her way up to an assistant manager at 16. Tara describes, "I fell in love with the restaurant business." Only college would intercede her from serving customers that became friends and a 2-day stint at real estate.

Upon graduating from Florida Gulf Coast University in Business & Restaurant Management her Dad Richard Trevethan, offered her the opportunity to be a partner of his fledging Andre's Steakhouse franchise in Marco Island, which opened its doors in 1997.

"I responded to him, don't joke with your daughter’s dream", and as sure as her Mother Jeannie's recipes were part of the restaurant’s success, now Tara's energy and skills would help nurture the future course. Fueled with family passion, the restaurant gathered numerous accolades with the young daughter at the helm of the restaurant. Her mother Jeannie was part of the business team introducing family recipes that became sought after favorites to the locals and tourists alike. One
item in particular, the Shabang™ sauce popularity grew to a volume that they forwarded to have it bottled and available for take out and Internet ordering. The tasteful sauce is revered for steak, chicken, and shrimp…

Operating as a family restaurant, Tara's responsibilities were whatever needed to get done for the business to run smoothly. "If it’s washing dishes, serving, bartending, or cooking that needed help on a certain evening—we're not pretentious…I'll do it all and—I enjoy it all", Tara expresses.

From the hiring of employees to choosing the freshest and heartiest choices displayed on the menu, a built in focal of treating the customer like they are a venerated family member provides a warmth and sincerity that makes them feel exceedingly welcome that carries over to looking
forward to coming back to a locale were they can relax and feel welcome like it’s home. One of the restaurant’s customers was so impressed with his dining experience at the restaurant with his wife that he wanted to invest.

Tara reveals. "He expressed to me, 'you know something kid; you've got something here. If you're looking to expand bring a business plan to me and I'll take care of the rest. A serious business plan was delivered as requested and the next phase was in motion.

Enter Michael H. Oesterle, a Lansing Michigan based financier and CEO of Michigan Avenue Ventures, that owns radio station groups, broadcast towers and fiber optic networks. "For us partnering was a great investment, partly a labor of love, and partly a dream accomplished" Oesterle said.

In early 2004 the company was reformed with Oesterle on the team and a bolder broader vision was set in place. But not before they met with consultants to make a change or two. The most notable to be revealed to the established customers was the restaurant would no longer be Andre's Steakhouse but one that would reflect the new team’s concept to a greater extent. In May of 2004, customers would be introduced to Tara Steak & Lobster House. Any reservations that a complete change over from the quality of food and service were instantly diminished after a single
dinning. The name on the menu was the only change and the staff and the quality they were accustomed to were intact.

The next step was to duplicate the success. "Often when restaurants duplicate themselves the run into trouble because the duplicate is not as good as the original-it is essential that the standards be maintained", Oesterle conveys. Trevethan has taken all precautions to
maintain the standards by which they are well regarded for.

The 17th Street Tara Steak & Lobster House is upscale without pretension. Boasting a 200 capacity, the restaurant is divided into three sectors with bistro tables of different styles providing different feels for each area. A large granite bar greets patrons, which is utilized for guest waiting for tables and as a destination in its own right.

The staff was trained at the Marco Island establishment with several employees opting to relocate, proving experienced service from

the start. There are Bi-lingual servers that the Host will try to match up with customers upon entering.

The Tara experience begins in the lounge, a transitory period from the outdoor world into the lap of luxury. An extensive selection of wine and champagne by the glass ($6-$15) and full menu of specialty drinks are made to order; including and ample list of Martinis ($10-$12) and Tara's
signature Moscow Mule, a refreshing blend of vodka and ginger beer with a squeeze of lime, served in a copper cup. Comfortable club seating welcomes guests a respite to congregate after work or before dinner while watching one of two flat screen TV's or indulging in a light bite.
Suggested offerings of Appetizers ($14-$18) from the dinner menu include; Mom's Secret Recipe Classic Lump Crab Cakes, Carpaccio of Filet Mignon served with proper accompaniments, Jumbo Shrimp Cocktail, "dive in the bowl" Lobster Bisque Senegalese, a cognac infused lobster stock loaded with chunks of fresh lobster meat, and Salads ($5-$9) ranging from a simple Sliced Tomatoes and Onions served with Tara's Shabang® Sauce to a wonderful Caesar Salad made with whole romaine leaves adorned with aged parmesan cheese, Mom's caesar dressing, and homemade croutons. The complete Dessert Menu ($7-$10), with a classic selection of Key Lime
Pie, Chocolate Souffle, Pear Crostata and "flown in fresh from NY," Carnegie Deli Cheese Cake are also available to complement the fine selection of after dinner drinks and specialty coffees ($9).

The main attraction at Tara Steak & Lobster House is however as the name suggests, Steak and Lobster. Noted in Zagat Survey as "the Peter Lugar of the South", after the legendary steak house in Brooklyn, Tara Steak & Lobster House incorporates passed down family recipes to complete the balanced menu. Sauces and dressings made fresh in-house daily, and meticulously hand-selected dry aged short-loins, in accordance with proprietary method, are used to prepare their signature Porterhouse for One, Two, Three or Four ($47-$128), which are served cut away from the bone on a sizzling platter, and at varying temperatures to meet each guests taste. New York Strip ($32) and an 8oz. or 12oz. Center Cut Filet Mignon ($34-$51) complete Tara's steak selections. Rounding out the Entrée selections are Double Cut Loin Lamb Chops ($32), Porterhouse of Veal ($37), Pork Rib Chop ($20), which can be broiled with Tara's Shabang
Sauce on request, and Free Range Chicken Breast ($21) with rosemary infused white wine sauce.

"Sweet and Tender" is the only way to describe the Lobster Collection at Tara's, which are maintained with TLC in spacious tanks fed by a bio-wheel. 3 to 6-pound Maine Lobsters (market price) are prepared steamed, broiled on request, or stuffed with lump crabmeat and are a compliment to any of the steak selections for the ultimate Surf and Turf. For special occasions, with a two days notice, treat yourself to The Diamond Jim Brady, a 10-15 pound flown in fresh succulent Maine Lobster. Chilean Seabass (mkt. Price), and Wild Atlantic Salmon ($20) complete
the seafood selection, with Mom's Classic Lump Crab Cakes ($28) also available as a dinner portion and Jumbo Stone Crab Claws served in season.

A hearty selection of family-style Accompaniments ($4-$9), individually portioned by request, include specialties such as Tara's Steakhouse Potato Platter and Damn Good Spinach, as well as a classic assortment of fresh vegetables and potatoes.

Vinophiles and novices alike will find the scrupulously maintained Wine Spectator Grand Award of Excellence 20 page Wine List ($30-$430) easy to navigate as both grape varieties, and the wines within each grape variety, are listed progressively from the lightest to the most full-bodied. American wines (average $60) are catalogued by varietals, and listings include region of origin, e.g. Napa Valley, while World wines (average $75) are catalogued in accordance of Country of origin. While the staff retains a comprehensive knowledge of each wine on the list, helpful tasting notes accompany each listing. The Tara Signature Collection composes the House Wine Selection ($36-$48 bottle; $9-12 stem), which was carefully selected, and taste tested, to complement the menu, then private labeled from renowned Napa Valley Rutherford Ranch - Roundhill Vineyards.

"We feel a personal responsibility to continue the legacy and preserve the memory of my father Richie Trevethan, (1942-2005), who founded Tara Steak & Lobster House. I think my father would be very proud, and that we couldn't have chosen a better location then Fort Lauderdale
to make our second home."