Displaying items by tag: SouthBeach

Adding to its South of Fifth presence, Menin Hospitality’s sophisticated yet hip French brasserie will become a place for customers to immerse themselves in an approachable lifestyle experience. Bakehouse will offer a range of authentic European delights to wine tastings or the perfect "cup of Joe" brewed by Panther coffee. The menu, curated by Chef Bernie Matz, will offer brunch, dinner and late night offerings. Bakehouse’s main attraction is its unique artisan bread, baked daily on the premises, and a perfect companion to a selection of olive oils, regional French cheeses, charcuterie and global wines all culminating in an unparalleled experience of modern American with a French twist. Here is more information about Bakehouse Brasserie :


According to New Times :

"The cozy 87-seat eatery features an open kitchen and a bright and spacious dining area. Most seats are padded and snug, giving guests a relaxed neighborhood spot to wind down with food and drinks. Led by Menin corporate culinary director Bernie Matz, chef Steve Frank and pastry chef Tatiana Vernot are behind Bakehouse's day-to-day operations. Every day beginning at 7 a.m., the restaurant features grab-and-go baked goods, Panther Coffee drinks, freshly squeezed juice, and a selection of hot breakfast items. Expect an expansive pastry display counter packed with breads, croissants, pastelitos, cookies, brownies, cinnamon rolls, and cakes, all baked fresh in-house." written by Clarrisa Buch.


According to Eater :

"Starting at 11 a.m. each day, all day brunch is served with items like stuffed croissant French toast, Gravlox benedicts along with more traditional French items like Steak Tartare, Croque Madame, and Steak Frites served four ways. Like most Menin concepts, there is a strong bar component as well and Bakehouse is no different. Its French inspired program features drinks like a three martini brunch flight, frozen rosé, nitro coffee cocktails along with more traditional libations and French wine. The restaurant is now open Monday to Friday from 7 a.m. to 11 a.m., brunch from 11 a.m. to 10 p.m. and Saturday and Sunday, light breakfast from 7 a.m. to 10 a.m. and brunch 10 a.m. until midnight. " written by Olee Fowler.


Stay tuned at Miami City Social for more information.

At Lulu’s Nitrogen Ice Cream they take great pride in their work and by work it means creating some of the most outstandingly rich and creamy ice cream you’ve ever tasted. They lovingly craft each ice cream from scratch, using fresh, locally-sourced ingredients and finish them off with a splash of liquid nitrogen. While they love thrilling tastebuds, at Lulu’s ice cream, they believe that they have more to offer than an innovative and delicious way to make ice cream. At heart, they believe nothing is more important than friends and family. The customers are their friends, and together we’re one big family community. They want to give their customers a positive experience with each and every visit, and bring a lasting positive impact to the community. One way in which they are already helping our community is by supporting local businesses for their ingredients. They've opened their first location 2 years ago at Wynwood and now they open their second location at 1439 Alton Rd. Miami Beach, FL 33139. Here is more information about Lulu's Nitrogen Ice Cream :


According to New Times :

"50 Eggs founder John Kunkel is also looking forward to bringing on an additional tenant to join the new Miami Beach space: Lulu’s Nitrogen Ice Cream. This will be the second location of the Miami-based shop, best known for crafting its frozen treats from scratch using fresh, locally sourced ingredients." written by Nicole Danna.


According to Yelp :

"if you have a sweet tooth, you have to try this place. this has become a staple in my life and it is a bit of a problem. i think i visit this place close to once a month. First, there is plenty of street parking. this comes in handy when you are in the middle of an ice cream emergency where you need to get in and get out ASAP. the service is great. the staff is so helpful and give me as many samples as I want. now, saving the best part for last - THE ICE CREAM. if you've never had nitrogen ice cream before then you need to try it. it will change your life. it is so creamy and delicious. everything is made fresh and made to owner. they have an amazing oreo waffle bowl which i HAVE to order every time because it is THAT good. they change their special flavors every once in a while. if you are lucky and they have guava GET IT! it is amazing. if there isn't, i get the vanilla with tons of toppings because YOLO." written by Isabelle D (Rated 5 stars).


According to Real Deal :

"t will be the second location for Lulu’s, which launched at 2001 Biscayne Boulevard in Miami in 2013. Luisa Santos, Lulu’s owner, said her 421-square-foot space will incorporate natural elements, like counters made of reclaimed wood, in line with her “cow-to-cone” theme. “This kind of nook in the middle of the Beach is very intimate, even though it’s on Alton Road,” she told TRD."


Stay tuned at Miami City Social for more information.

Anchored by a larger-than-life banyan tree, Campton Yard is an outdoor hangout that brings a unique food and beverage concept from Spike Mendelsohn, offering backyard bites, fresh, Florida-inspired cocktails, an impressive selection of Caribbean and local beer, and all-around chill vibes. An essential addition to the South Beach landscape, the laid-back, casual ambiance and friendly staff make for an ideal al fresco hangout, in the midst of all of the action. It is located at The Hall Hotel South Beach 1500 Collins Ave. Here is more information about Campton Yard :


According to Eater :

"Miami was made for backyard beer gardens and that’s exactly what you’ll find at Spike Mendelsohn’s new Campton Yard located at The Hall hotel on South Beach. The Top Chef alum already has a restaurant in that same hotel, with this new space promising to feature "all-around chill vibes" with bites and plenty of beverages. On the menu expect items like a "Big Ass Pretzel" topped with beer infused mustard and cheese sauce, chicarrons, poutine, and a variety of different hot dogs toped with everything from grilled mango to fried eggs." written by Olee Fowler.


According to Urban Daddy :

"You’re working with a 100% alfresco situation here. That’s important to know. Particularly for those days when nothing but leisuring in a banyan-tree-shaded yard with string lights, wicker chairs and a ping-pong table will do. Note the wide wooden bar. That’s where the taps filled with local beers and mojitos live. But perhaps you’ll pull up one of those bright-yellow stools and try a Batida de Maracuja with passion fruit, cachaça and condensed milk instead. And then, maybe you decide it’s time to hustle the group who fancy themselves Connect Four phenoms. Eventually, you’ll break for a tiki dog with smoked turkey sausage and grilled mango. Or a “Big Ass Pretzel” with mustard and chipotle cheese sauce. Or whatever, really. You’re hanging out in an adult playground. Do what feels right."


Stay tuned at Miami City Social for more information.

The Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE is a national, star-studded, four-day destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the Festival benefits FIU’s Chaplin School of Hospitality & Tourism Management and the Southern Wine & Spirits Beverage Management Center. To date, the Festival has raised more than $22 million for the School.

Headed into its 15th year, the Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE began as a one-day festival known as the Florida Extravaganza held at FIU’s Biscayne Bay Campus. For five years, from 1997-2001, the Florida Extravaganza showcased wines from national and international wineries paired with food from local restaurants and chefs working with students of FIU’s School of Hospitality & Tourism Management. In 2002, Lee Brian Schrager, then director of special events & media relations at Southern Wine & Spirits of America, took the reins of the one-day festival and brought his vision for the Festival to life by relocating it to South Beach. The renamed South Beach Wine & Food Festival® was held March 15 – 17, 2002 and attracted close to 7,000 guests to a series of dinners, seminars, a Grand Tasting Village and live Auction in its first year.

In 2006, the South Beach Wine & Food Festival celebrated its fifth anniversary and became one of the largest and most well-known festivals of its kind in the country. During the planning of the 2007 Festival Food Network entered into a partnership to become its title sponsor. The resulting Food Network South Beach Wine & Food Festival presented by FOOD & WINE combined the international appeal of top-quality libations from around the world, the national appeal of Food Network and its celebrity chefs and hosts, and the appeal of Latin and Caribbean-inspired regional cuisine.

In 2011, the Festival celebrated 10 years and released the Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs (Clarkson Potter), written by Lee Brian Schrager with Julie Mautner, featuring a foreword by Anthony Bourdain.

The Festival and Southern Wine & Spirits celebrated the opening of the Wine Spectator Restaurant Management Laboratory and Mel Dick Wine Tower at FIU, the state-of-the-art educational facility built as a result of the funds raised from the Festival over the years, during the 2014 Festival. The Festival now attracts more than 60,000 guests annually to its 75+ events throughout the weekend. Looking forward, the 15th annual Festival will take place February 24 – 28, 2016 and will once again feature internationally renowned talent and leaders of the hospitality industry at uniquely crafted events showcasing world-class wine, spirits, food, and fun.


Popular returning events for the 15th year include:

Wine Spectator Wine Seminars, highlighting Heitz Wine Cellars, Joseph Phelps Winery, Opus One Winery, Stag’s Leap Wine Cellars, and more.
Bank of America Lifestyle Seminars
Paella & Tapas by the Pool hosted by José Andrés, featuring pours from Vibrant Rioja.
Tacos After Dark hosted by Aarón Sánchez
Oyster Bash hosted by Josh Capon, paired with samplings from HENRIOT Inc.
The Art of Tiki hosted by Guy Fieri
YogArt presents Buddhas & Bellinis, accompanied by Cavicchioli Prosecco.
Yappie Hour hosted by Rachael Ray, with sips from Chateau La Paws™ Wines.
Chicken Coupe hosted by Andrew Carmellini, including bubbles from Champagne Bligny, Pol Roger and more.
Goya Foods Swine & Wine hosted by Lorena Garcia, showcasing samplings from the Frederick Wildman and Sons, Ltd.


New Festival events in 2016 also include:

Grilled Cheese Happy Hour hosted by Laura Werlin & Ms. Cheezious
Midnight Breakfast hosted by Chrissy Teigen & Fireman Derek
Dessert Party hosted by Duff Goldman
Croquetamania hosted by Jean-Georges Vongerichten
Like Water for Chocolate Screening & Conversation with Screenwriter Laura Esquivel


Click HERE to get the tickets.

Driftwood Room inside the newly restored Nautilus South Beach is taking diners back to the city’s heyday from its midcentury decor to its coastal cuisine, it all feels quintessentially Miami Beach. Food Network chef Alex Guarnaschelli, a New Yorker who’s fully immersed herself in Miami’s local food scene for the task, has crafted a menu that reads beachy but still classic and upscale. Mezzes feature fun takes on classic Mediterranean dishes, such as eggplant dips, heirloom carrot fries with yogurt, and a light cobia crudo that’s perfect for the Miami heat. Mains, like the snapper en papillote and the roast chicken, showcase simple proteins elevated through expert technique. Here is more information about Driftwood Room :


According to Urban Daddy :

"Guarnaschelli’s shown NYC that she can do some pretty great things when armed with a local farmers’ market and a chef’s knife. But it’s our turn now. So she’s set up shop in a revived art deco retreat with polished white terrazzo floors, wood-paneled walls and oversize brass lamps. You’ll pass the curvy blue marble bar and settle into one of the cushioned semicircular booths. That’s where you’ll entertain a charming friend over a few Nautilus Royales made with lavender-infused vodka, champagne and blueberry jam. The citrusy cobia crudo and tender slabs of Colorado lamb: strong-to-very-strong next moves from there."


According to New Times :

"The kitchen, helmed by Guarnaschelli and executive sous chef Lucas Marino, is inspired by both the Mediterranean and Miami Beach. Meals start with a small loaf of good, crusty bread and a plate of olives. The menu is a straightforward, fresh seafood-centric menu, although carnivores will be sated with lamb skewers, an oven-roasted chicken, a seared prime filet, and an indulgent côte de boeuf for two. At $120, this is by far the most expensive item on the menu, with most other entrees in the affordable $20 to $30 range." written by Laine Doss.


According to Eater :

"Miami Beach officially has another Iron Chef in the mix. Over the weekend Alex Guarnaschelli, along with China Grill Management, opened up their latest restaurant, Driftwood Room, inside the new Nautilus South Beach Hotel. The menu for Driftwood is described as, "cuisine of South France with a Miami palate." Dishes like cobia crudo, whole roasted cauliflower and Florida head-on shrimp. Along with Driftwood, Guarnaschelli is also overseeing all the F&B for the hotel meaning she crafted the menus found at the pool, hotel lobby and in-room dining. The restaurant is now open daily for breakfast, lunch and dinner at 1825 Collins Ave." written by Olee Fowler.


Stay tuned at Miami City Social for more information.

Chauffeur Driven, founded in 2012, is the industry’s most widely circulated publication and has become one of the most respected international trade shows for ground transportation. Their mission from day one has been to be the best and most relevant industry brand while representing the changing needs of operators worldwide. They're constantly pushing boundaries and broadening their horizons to thrust you outside your comfort zone. They're not your typical “how to” publication or event producer, they want to arm you with information so that you can make educated decisions for your business. They know that there aren’t one-size-fits-all solutions to your most pressing issues, so they delve into a variety of opinions and present several suggestions for well-rounded coverage. Regardless of how long you’ve been in business or the size of your fleet, it's their theory that any business can always be a little bit better, and the best ideas can come from anywhere. They are passionate about the betterment and advancement of luxury ground transportation, and it is the driving force behind everything they do.


Join October 11-14 at the spectacular Loews Miami Beach Hotel in the heart of South Beach as operators of all sizes and from all over the world come together at this premier destination for the 2015 Chauffeur Driven Show. For the first time in the industry’s history, you will experience a true hotel takeover with nonstop networking opportunities at every turn, whether you’re in an educational session or at a poolside event. The world-class workshops and seminars are once again packed with tools and tips you can apply to your business right away. The industry’s only Mentoring Program is back and better than ever, while the immensely popular Global Affiliate Forum and International Meet & Greet will help you broaden your global reach. A nearly sold-out and expanded! exhibit hall will not only keep the educational content coming with an array of micro-sessions and workshops, but also showcase the latest from the industry’s leading manufacturers and suppliers. And, of course, the legendary after-hours events will be right at home against the backdrop of South Beach’s irresistibly inviting vibe. Get your tickets now from HERE !


Here is the full schedule :


10:00am - 7:00pm ............ Show Registration

12:00pm - 1:30pm ............ Defining, Driving & Leveraging Your Company Culture Ponciana 1

1:45pm - 3:15pm ............ Chauffeur Recruiting Wars: Beat the TNCs at Their Own Game Ponciana 1

1:45pm - 3:15pm ............ Aligning Performance Management with Strategic Vision Cowrie 2

3:30pm - 5:00pm ............ Building an Affiliate Network from the Ground Up Ponciana 1

3:30pm - 5:00pm ............ Wage and Hour Laws and the Basics of Contractual Negotiations Cowrie 2

5:00pm - 5:30pm ............ Operator Mentoring Program Americana 2 (Pre-Registration/Seating)

5:30pm - 7:30pm ............ Operator Mentoring Program Americana 2

7:30pm - 9:00pm ............ Break

9:00pm - 11:30pm ............ Havana Nights Americana 3

11:30pm - ??? ............ Loews Lobby Bar Takeover Hemisphere Lounge


7:00am - 8:00am ............ Yoga on Beach Inclement Weather, Cowrie 2

7:30am - 6:30pm ............ Show Registration

8:30am - 9:30am ........... FLA Meeting Ponciana 1

9:00am - 10:00am ............ 13.5 Things You Won't Do to Grow Your Business Americana 2

10:30am - 11:30am ............ State of the Industry Americana 3

12:00pm - 1:30pm ............ Keynote with Terry Jones, Founder of Kayak and Travelocity Americana 3

2:15pm ............ Ribbon Cutting and Champagne Reception MBCC Hall B

2:30pm - 6:30pm ............ Show Floor Exhibit Hours MBCC Hall B

6:30pm - 8:00pm ............ Women in the Industry Networking Reception Americana 2

6:30pm - 8:00pm ............ Break

8:00pm - 10:30pm ............ Caribbean Sun Splash Americana Lawn

10:30pm - ??? ............ After-Hours Suite Parties Fourth Floor of the Loews Hotel


7:00am - 8:00am ............ Yoga on Beach Inclement Weather, Cowrie 2

7:30am - 6:30pm ............ Show Registration

8:00am - 9:30am ............ MLOA Meeting Ponciana 1

9:00am - 10:30am ............ International Meet & Greet Americana 2

10:30am - 12:30pm ............ Affiliate Central Global Partner Forum Americana 3

12:15pm - 2:15pm ............ FASTTRAK Academy Open User Workshop Ponciana 1 FAST TRAK

1:00pm - 2:00pm ............ EmpireCLS and Music Express Worldwide Affiliate Meeting Americana 2

2:30pm - 6:30pm ............ Show Floor Exhibit Hours MBCC Hall B

2:30pm - 3:30pm ............ Lunch on the Show Floor MBCC

6:30pm - 8:00pm ............ Break

8:00pm - 11:00pm ............ Charity Dinner & Auction Benefitting the Ryan Seacrest Foundation Americana 3


7:30am - 3:00pm ............ Show Registration

8:30am - 10:30am ............ Association Summit Ponciana 1

10:30am - 12:00pm ............ Where Is Your Business Growing and How Are You Getting There? Americana 2

11:00am - 12:00pm ............ VIA Meeting Cowrie 2

12:30pm - 4:00pm ............ Show Floor Exhibit Hours MBCC Hall B

12:30pm - 1:30pm ............ Brunch on the Show Floor MBCC

1:30pm - 2:30pm ............ Fleet Diversification: What to Buy and When to Buy It MBCC Show Floor

3:00pm - 4:00pm ............ Are You Ready for a DOT Audit? MBCC Show Floor


Stay tuned at Miami City Social for more information.

Plethore & Balthazar is a place with its own special character which prides itself in offering a pleasurable experience and striving to satisfy every one of its customers. Whether it’s a girls’ afternoon tea break at 04.00 pm, an after-work drink with tapas, an original lunchtime meal or a romantic dinner for two, Plethore & Balthazar, South Beach will make sure the challenge to delight its clients is met. Customers will enjoy an exclusive, yet warm and welcoming atmosphere where they can feel at home. Designed as a real place of escape, Plethore & Balthazar sees their mission as giving everyone the chance to enjoy the small wonders of gastronomy thanks to their fine delicatessen and wine cellar, as well as their selection of a la carte dishes and wines. Here is more information about Plethore et Balthazar :


According to Urban Daddy :

"This place comes to you from a French maître restaurateur who opened the original in Lyon. And he’s transformed the old De Rodriguez dining room into an edgy bistro with leather walls. But they’ve got plans for black-and-white-houndstooth chairs and graffiti columns drawn up by local artists soon. Textbook Miami. Goes without saying, but you’ll want to come here for an impression-making meetup. Lunch. Dinner. Either one will work. First, situate yourself next to the glass-enclosed wine case. Then, order the “Casa Lucio” Revistados to share. That’s a 64-degree egg and warm ibérico ham served with mashed potato and chips. Followed by a 14-ounce prime New York strip steak and Maine lobster thermidor."


According to Eater :

"The menu features a mashup of classic French and Spanish-inspired cuisine from executive chef Diego Amat Lopez, who helped open the original location of P&B in Lyon. Expect to see dishes like steamed mussels, paella, lobster thermidor, steak and 'frites' and the Florida-inspired Key Lime Pie. The space has gotten a revamp since its De Rodriguez days, courtesy of French interior designer Raymond Morel, with leather walls, graffiti columns and whole lot of black and white houndstooth print." written by Olee Fowler.


Stay tuned at Miami City Social for more information.

The butler at one South Florida hotel is more than a workhorse. He's a machine, literally. The future of guest comfort is now in the hands of the robo-butler. Aloft South Beach is raising the bar when it comes to its guests. Just like the cartoon "The Jetsons," the hotel just rolled out the world's first robotic butler. Once Botlr arrives to the room, it calls you. Here is more information about Botlr :


According to Miami.com :

"The eager-to-please robot, who's utilized to make runs to guest rooms and deliver anything from a toothbrush to a beach towel, touched down in Miami this morning and will be staying at the newly opened Aloft South Beach for the next couple of weeks. Botlr, who's quite disarming in person, will be lighting up the hotel lobby in South Beach and surprising guests with special delivery items from the "Botlr Takes Miami" menu. He's also not averse to posing for selfies, so don't be shy. His onboard navigation system senses what's around him, so he can navigate the hotel's environment with ease and even stop to greet guests. "People love it from the perspective of it just being a childhood wonderment," says Brian McGuinness, SVP of Starwood Hotels & Resorts Specialty Select Brands, under whose umbrella the Aloft brand resides. "It's the whole R2D2 thing." written by Shayne Benowitz.


According to New Times :

"For six years, Aloft hotels have pushed the technological envelope. They’ve done away with classic key cards in favor of smartphone apps that open your door and control the A/C unit, but Aloft’s latest development, an adorable robot butler named Botlr, is by far the most fun. Developed by Savioke and perfected by Aloft staff, Botlr is a helpful hip-level attendant happy to run you whatever your heart desires. Need a toothbrush and toothpaste? Call the front desk and they’ll send Botlr right over. Maybe you’ve got a late night sweet tooth? Botlr can bring you the Kit Kat of your dreams." written by Kat Bein.


According to Urban Daddy :

"This guy started out in Cupertino. Then the powers that be decided that he should spend some much-needed vacation time in South Beach. Sadly for Botlr, “vacation” is entirely subjective here. Because if you happen to be checking into the Aloft for a bit, you’ll spot him navigating the elevators as he makes his way to deliver sundries to each room. You might even decide to summon him for a few beach towels before hitting the shore. He’s the R2-D2-looking fellow with a name tag that says “Botlr.” Also: he’s the only robot on the premises. So there’s that."


Stay tuned at Miami City Social for more information.

La Savina at Mondrian South Beach is ceasing only dinner service as of July 15 to make way for something perhaps more memorable,  the Brooklyn-based MoMo Sushi Shack, which will be collaborating with Mondrian's executive chef Dustin Atoigue to bring their clever menu that includes innovative sushi and extensive vegan/veggie options to the poolside venue. MoMo Sushi Shack specializes in Japanese tapas and sushi featuring extensive vegetarian and vegan options. They pops up starting yesterday and will go through till October at the Mondrian South Beach. Here is more information about MoMo Sushi Shack :


According to New Times :

"To carry out the philosophy of Momo Sushi Shack and re-create the menu, the team will collaborate with Mondrian's executive chef Dustin Atoigue. Atoigue was the opening chef at Katsuya, Hyde at the American Airlines Arena, and Hyde Beach. Our menu is pretty extensive, he says. "We get stuff flown in every day." In other words, you'll eat fish that woke up in Tokyo. After much back and forth, Gilmour has decided that at first they'll stick with signature items from the Brooklyn outpost. "I was going crazy in the beginning cause there's so many cool ingredients in South Florida and a big part of what we do is farm-to-table. But we want to do the core dishes from Momo." Since most of the menu is farm-to-table, however, Momo Sushi Shack will offer a limited menu that bridges the gap between fun, quirky sushi and the traditional stuff. "We have fun with our food, but we take it very seriously as far as where we source ingredients, even if it’s vegetables or ice." Indeed, a big part of Momo Sushi Shack's Brooklyn menu caters to vegetarians and vegans. " written by Carla Torres.


According to Urban Daddy :

"Momo Sushi Shack, a temporary residence for Japanese whiskey and sushi bombs (we’ll get to those in a minute) straight out of Brooklyn, open tomorrow through October at the Mondrian. Take a look around (this slideshow might help). Yep, still the same beautiful Sunset Lounge. Except upon closer inspection, there’s Japanese whiskey. A lot of it. Gracing the bar. If you’ve deduced that something’s afoot, well, you’re right. Because the guys behind Bushwick’s eclectic sushi hang have temporarily taken over the space with their sashimi and maki know-how. And they’ve brought a pretty magnificent Japanese whiskey bar and sake menu with them, too. You’ll be with a date out on the patio, right as the sun is setting. You’ll start with some fried soft-shell crab and seared salmon belly, among other things."


According to Hotel Chatter :

"Momo Sushi Shack, which opens this Thursday and will be open through October. New Yorkers may know Momo Sushi Shack from its location in cool-kid Bushwick. In addition to sushi, the Japanese restaurant serves a bunch of vegan and vegetarian dishes and, naturally, has a big focus on ingredients from indie and local purveyors. With arguably the best sunset views on the beach, thanks to its perch on the western side of South Beach, overlooking Biscayne Bay, Mondrian is a great spot for happy hour. So it makes sense that the Momo Sushi pop-up will be accompanied by a Japanese Whiskey Bar. Small plates will range from $6-$15 each, making this incredibly reasonable by Miami standards."


Stay tuned at Miami City Social for more information.

A New Mediterranean place has opened at South Beach called Byblos. Byblos brings the exciting flavours of the Eastern Mediterranean to diners in a progressively designed space. Byblos represents a marriage of Eastern Mediterranean cuisine with strong influences from both traditional and local ingredients. Using time-honored classic cooking techniques and modern methods the menu is a true coastal and cultural mosaic, served family style in a convivial atmosphere. Here is more information about Byblos Miami :


According to Urban Daddy :

"Thank you, Toronto is probably something you’ll be uttering soon. Because that’s where this place hails from. Maybe Canada’s making up for those ketchup chips. Who knows. Anyway, here are three things you’ll want to keep in mind before stepping inside.
1. The Mediterranean decor is strong with this one. Feels like you’re feasting in a Turkish boudoir. Plush blue cushioned couches, whitewashed oak, accordion-style art on the walls and silver lanterns.
2. Hope you like meze. Try the black-truffle pide, a wood-fired flatbread stuffed with halloumi. And the prime ribeye in za’atar butter. So, yes, you like meze.
3. Drinks. Allow us to suggest the cold-tea service. It’s Moroccan mint and spiced ginger tea spiked with the likes of gin and bourbon before being served on a silver platter."


According to Digest :

"Located adjacent to the Royal Palm South Beach Miami, Byblos is inspired by the Eastern Mediterranean region featuring a sophisticated lounge on the main floor and opulent 200-seat dining room upstairs. Executive Chef Stuart Cameron helms the kitchen and creatively integrates the flavors of Eastern Mediterranean cuisine with ingredients that are unique to Florida. Flavors are bold, yet subtle. Among our favorite dishes are the Lamb Ribs. They are prepared sous vide to yield deliciously tender meat and are then lightly glazed with carob molasses and coated with Dukkah (an Egyptian blend of herbs, nuts and spices). The ribs are served atop buttermilk sauce with a touch of red chili chug."


According to World Eye :

"This week, Toronto-based hospitality moguls Charles Khabouth and Hanif Harji hosted a series of private dinners at the highly anticipated Byblos Miami. Byblos with Executive Chef Stuart Cameron, which gained immediate success after its Toronto launch early last year, is set to officially open its doors Wednesday, July 22nd at 1545 Collins Avenue adjacent to The Royal Palm South Beach. The 200-seat restaurant is poised to bring diners the vibrant and exciting flavors of the Eastern Mediterranean and quickly become part of Miami’s blossoming culinary scene."


According to Ocean Drive :

"For a restaurant to cook rice to order is ambitious, but at the Eastern Mediterranean eatery Byblos (named after one of the oldest inhabited cities in the world), à la minute is the standard for every one of the six basmati rice dishes on the menu. Not a lot of kitchens want to do that, says Executive Chef Stuart Cameron. But part of Persian cuisine is all about rice and the way it’s done. What Cameron does at Byblos, which is now occupying the former Catch space in the Shorecrest building at The Royal Palm in South Beach, is marry old-world flavors with modern methods and some novel ingredients. Some things you can’t change because they’re so good, he says, referring to the jeweled basmati rice. In Middle Eastern cuisine, so many different regions do the exact same dish, and everyone says they created [it]." written by Carla Torres.


Stay tuned at Miami City Social for more information.

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