Brio Italian Grille

Reviews

• RR

  Roger

  May 11, 2026
  3.0
  We (party of 4) had Mother’s Day brunch there on Sunday. My wife pointed out how dirty the floor was. You would think they could have run a vacuum cleaner before opening! My 22yr old daughter said the restroom was disgusting. 3 of us order Eggs Benedict. I request that our poached egg to be running. 2 of the 3 meal had had boil eggs. After hearing excuses from our server. The manage came to our table with properly runny poached eggs after we were done with our meal. Nice jester, but after the fact. I have to say we loved this place when they first opened, but over time they slipped on atmosphere and food quality.
• MR

  Mr. I’ll leave you a review

  May 10, 2026
  5.0
  Absolutely phenomenal dining experience at Brio Italian Grille! From the moment we walked in, everything felt warm, elegant, and authentically Italian. The food was beyond incredible — every dish tasted fresh, flavorful, and beautifully prepared. You can truly tell they take pride in authentic Italian cuisine. The pasta was perfectly cooked, the sauces were rich and delicious, and every bite felt like something straight out of Italy. What truly made the night unforgettable was our server, Anaese. She provided outstanding customer service from start to finish — attentive, friendly, knowledgeable, and genuinely caring. Anaese made us feel welcomed and valued the entire evening, and her recommendations were spot on. Her positive energy and professionalism elevated the whole experience and made our dinner absolutely delightful. If you’re looking for amazing Italian food, a beautiful atmosphere, and top-tier hospitality, Brio is a must-visit. Easily one of the best restaurant experiences we’ve had. Chef Danny runs an amazing kitchen staff and extremely professional and polite. Highly recommend — 5 stars all the way! ⭐⭐⭐⭐⭐
• BC

  BELKIS CONTRERAS

  May 9, 2026
  5.0
  I would like to express my sincerest gratitude for the wonderful experience we had during my son’s graduation dinner. It was a beautiful evening filled with special details, excellent service, and unforgettable moments. I am truly happy and satisfied with the attention we received. I want to congratulate the entire team who helped make this celebration so special, especially Chef Dany. Every dish was absolutely outstanding — delicious food, beautiful presentation, and exceptional quality. Thank you as well for the thoughtful gesture of gifting my son a special dessert on such an important day in his life. That detail made the evening even more meaningful and memorable for our family. Without a doubt, it was an experience we will always remember with great appreciation. Thank you so much for everything!
• ER

  Eric R

  Apr 30, 2026
  1.0
  I’m not sure what happened here, but something clearly went downhill. Either the quality dropped or they just can’t keep up with the competition anymore. Everything tasted like a frozen Italian TV dinner you grab from the supermarket aisle. The chicken was chewy, almost like it was cooked straight from frozen. The whole menu feels like a confused mix of trying to copy The Cheesecake Factory—just a massive, generic lineup instead of actual Italian food done well. They used to be a step above Olive Garden in both quality and taste, but now it honestly feels like bottom of the barrel. The bread was stale, the flavors were flat, and nothing felt fresh. And spinach dip… really? You’re an Italian restaurant. Stick to what you’re supposed to be good at. At $20–$25 per pasta, there’s no excuse for this. Look at what some of the even mediocre Italian spots in Miami, Fort Lauderdale, or New York are doing and take notes. Hire a real executive chef, fix the menu, and bring back actual flavor. Put a real pizza oven in there.Right now, it feels like reheated food pretending to be Italian. It’s a shame because you guys are in good locations
• EE

  Eduardo

  Apr 20, 2026
  5.0
  Allow me to introduce my daughter, Larissa. Larissa was born on July 1, 2005, and passed away on July 2, 2005. No, that is not a typo. I will spare you the difficulties of the nearly 21 years that followed. Larissa has always loved dining at Brio. As my primary goal in life has been to protect her and keep a smile on her face, we visited your restaurant located at 499 S. University Drive in Plantation on the afternoon of April 19th. Larissa’s customary order is penne pasta with butter and Parmigiano-Reggiano cheese only—no sauce or additional ingredients—accompanied by two meatballs on the side. This is the exact meal she has enjoyed at Brio on numerous occasions. Unfortunately, the original waitress made little effort to listen to Larissa’s order and appeared visibly annoyed. Although Larissa has a speech impediment, she is able to communicate clearly and prefers to place her own order. When Larissa requested her usual meal, the waitress immediately and rather brusquely informed us that the restaurant does not offer meatballs as a side order. I politely confirmed that meatballs are indeed on the menu, to which she replied, “Yes, but we don’t serve them as a side.” At that point, I stood up and told Larissa we would be leaving, as I was unwilling to have her treated in such a manner. As we prepared to depart, Mr. Parris approached our table. He had evidently observed the interaction and calmly said, “Sir, please sit down. I’m going to take care of both of you, and you are going to have a nice evening with your daughter.” Mr. Parris personally assumed responsibility for our table and ensured Larissa received her meal exactly as requested. When the initial pasta dish was not the penne she prefers, he attentively described the available pasta options to her. He then promptly returned the dish and replaced it with penne pasta. Larissa was delighted. I was moved to tears by his kindness and could not thank him enough. Mr. Parris continued to provide exceptional service throughout our meal. After Larissa finished her entrée, he brought her two scoops of vanilla ice cream with chocolate syrup—another of her favorites. He extended the same thoughtful attention to me as well. When I requested the check at the end of our meal, Mr. Parris informed me that dinner was on him. Though I insisted on paying, he graciously compromised by allowing me to cover a modest bill and leave a tip. No amount of money could adequately express my gratitude for what he did for my daughter that evening. Mr. Parris not only salvaged what could have been a deeply disappointing experience, but he transformed it into a truly wonderful evening. He did so with genuine warmth, sincerity, and a constant smile. He asked for nothing in return. I felt it important to personally share this experience with you, Mr. Basilo. Mr. Parris exemplified the very best of what Brio is supposed to represent. Respectfully, MAJ Eduardo Lichi, M.D.

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