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Restaurant Guide |
The Aventura Mall

Grand Lux is owned and operated by The Cheesecake Factory and therefore bears a striking resemblance in virtually every aspect. Grand Lux is owned and operated by The Cheesecake Factory and therefore bears a striking resemblance in virtually every aspect. (Photo courtesy of Jennifer Montgomery/ABM).

 
Grand Lux Café
QUICK FACTS:
Cuisine: American
Address: 19575 Biscayne Boulevard, Aventura
Telephone: 305.932.9113
Valet Parking: Yes
Forms of Payment: Cash, all major credit cards
Reservations Accepted: Yes
Dinner Entrées: $10 - $24
Hours of Operation:
Sunday: 10:00 a.m. - 11:00 p.m.
Monday: 11:30 a.m. - 11:00 p.m.
Tuesday: 11:30 a.m. - 11:00 p.m.
Wednesday: 11:30 a.m. - 11:00 p.m.
Thursday: 11:30 a.m. - 11:00 p.m.
Friday: 11:30 a.m. - Midnight
Saturday: 11:00 a.m. - 11:00 p.m.
Alcohol Service: Full bar
Delivery: No
Our Food Critic's Rating: 4.0 / 5 Stars

OVERVIEW:
Grand Lux is owned by The Cheesecake Factory, and as such, the differences between the two restaurants are nearly imperceptable. The dishes and the ingedients used in their preparation are virtually identical. In fact, I'd wager that if you blindfolded and sat me down with a plate of food at either one, I wouldn't be able to tell you where I was. If I succeeded in doing so, it would be out of sheer luck. Perhaps the ambience is a tad better at Grand Lux and the crowd therefore a wee bit more refined. But both restaurants have enormous menus loaded with calorie-rich offerings. Just like at The Cheesecake Factory, the staff genuinely tries its best to be helpful and quick, and all of the servers are professional in their appearance. The biggest difference is that Grand Lux features a list of bake-to-order desserts, whereas its sister restaurant has a dizzying multitude of, well, cheesecakes. The bake-to-order list includes homemade cookies and cupcakes as well as a dynamite molten chocolate cake. Just remember to order dessert at the same time you order dinner; they ask for head-start of at least 30 minutes for the process.

- Written by Alex Grayson
February 1, 2011
 
 
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