Fueled by the vision of managing partners Angel Sanchez and Paul Brown, veterans with over 20 years of nightlife experience, Commonwealth offers a menu filled with locally sourced ingredients that are thoughtfully prepared by Chef Roy’s team. Pair your drinks with Mexican street corn napped in spicy mayo and cotija cheese or crispy duck fat fries topped with a hearty garlic aioli. Sample a charcuterie board with the chef’s favorite meats and cheeses or sink your teeth into one of the city’s best burgers topped with house made BBQ sauce and smoked gouda cheese.

The 2,300 square foot modern speakeasy features 13 rustic wooden tables and a central bar, plus authentic whiskey barrel wall decor. A semi-private room is available for group gatherings. Check out Commonwealth’s social media feed for musical guests plus great deals at Happy Hour, $2 Taco Nights and Whiskey Wednesdays.

Commonwealth Miami
1216 Washington Avenue
Miami Beach, FL

Owner Fabien Chalard got his start in Paris, working as a consultant at KPMG before returning home to Lyon to open restaurants Pléthore and Balthazar and launch a consulting group that trains catering professionals in the myriad tasks of running a successful culinary operation. He first brought his brand to South Beach’s Hilton Bentley Hotel before taking on the transformation of the Vagabond earlier this month. Chef Roberto Dubois raced to complete a soulful and affordable menu of bar bites and family style entrees that can satisfy late night tipplers and enchant area residents. Changing the name to Vagabond Kitchen and Bar is a deliberate effort to let guests know the eatery offers both approachable daily dining and an attractive cocktail scene. Prices are thoughtfully skewed to the Miami market, not to inspire the shock and awe of a South Beach lounge.

“We want to create a menu that isn’t complicated,” says Chef Dubois. “We’re not trying to confuse people with our food. We’re creating dishes that immediately connect with our customers.” The attractive space is built in the round with banks of windows providing a panoramic view of the delightfully appointed retro property adjoining busy Biscayne Boulevard. The chef and his team are in full view, going through their paces in the airy open kitchen. A sweeping open bar area offers signature cocktails and wine by the glass plus Dubois’ small plates and sharable bites. As the hour grows late, a well-dressed crowd gathers at cozy banquettes to sample tropical drinks like the Floradora, the Lychee Mojito and the Vagabond Club.

Chalard is cultivating an atmosphere that appeals to Miami’s sophisticated cocktail crowd with a jazzy lounge soundtrack and a welcoming vibe. “There are plenty of places catering to 20 year olds in Miami,” he explains. “I’m in my 40s and I want the Vagabond to attract guests who have outgrown the EDM scene.” At the bar, Chef Dubois’ serves fresh Tuna Poke on house made sesame crisps and supremely tender Grilled Octopus that is braised and then placed in a sous-vide immersion cooker to give it a supple texture. His addictive Croque Monsieur sandwich bites blend honey ham, truffle gouda and creamy bechamel sauce to great effect. Vagabond Bar hosts a daily happy hour from 6pm to 8pm.

The young chef started out at his father’s restaurant and after culinary school, traveled the world to help develop his palate. Settling in South Florida, he worked at upscale eateries like Juvia, Makoto, Klima and Azul at the Mandarin Oriental Hotel. As he builds his new menu, Dubois admits that he labors over the same dish for days on end until he finally reaches a point where he’s satisfied with the flavor. His new Cauliflower Steak arrives at the table with a deep golden finish, resting on a bed of whipped feta cheese puree topped with crispy garlic chips. A small ramekin of Creamy Polenta envelops a slow poached egg that adds a silky contrast to crispy Parmesan mushrooms.

Bringing a home style element to the menu, large plate entrees of whole roast organic chicken crisp from the rotisserie and a whole red snapper with seasonal veggies are served family style. Unlike many Miami eateries offering a whole fish, the chef deftly bones his snapper and presents it intact, making it much easier to enjoy. At meal’s end, Dubois updates his grandmother’s recipe for warm Bread Pudding with a bracing splash of cognac to add an extra kick to a family classic. While the transformation of Vagabond Kitchen & Bar is just getting underway, the energy and focus of this new culinary team shows great promise.

Vagabond Kitchen & Bar 7301 Biscayne Boulevard, Miami

Serving Tuesday through Thursday 6pm to midnight, Fridays and Saturdays until 2am and Sunday 11am until midnight. A Sunday brunch service includes a $29 buffet plus $18 unlimited mimosas from 11am – 4pm. Happy Hour 6pm – 8pm daily.

While most of Michael’s restaurants offer an ecclectic mix of entrees, snacks and small plates, the menu at The Cypress Tavern is more traditional in style with just a handful of appetizers, entrees and sides. Lunchtime favorites like the Cypress Burger topped with onion marmalade and the smoked shaved beets served with robiola are savory and satisfying and at dinner the roast lamb or duck are perfectly rendered and lightly sauced with just a hint of gaminess. Hedy Goldsmith’s desserts include a Florida citrus chess pie spiked with tarragon, huckleberries and white chocolate or a complex hazelnut parfait with puffed farro and tart pickled cherries. The Cypress Room is a more tailored and grown up presentation of Chef Schwartz’s innovative cuisine and a welcome addition to the Design District.

Name:	The Cypress Tavern
Rating:	/ 3.5 stars based on 49 reviews across the Web
Address:	3620 NE 2nd Ave, Miami, FL 33137
Phone:	(305) 520-5197
Cuisine:	American
Price:	$$$
Attire:	Casual
Payment:	Cash, All Major Credit Cards
Reservations:	Yes
Parking:	On-street parking
Chef:	Michael Schwartz
Website:	www.thecypressroom.com
Bar Service:	Full Bar
Hours:	Mo-Th 12:00pm-2:30pm, 6pm-11pm, Fr-Sa 6:00pm-12am, Su Closed

What followed that whirlwind of award-winning cooking and critical acclaim is something of a Miami legend because one of the city’s most successful chefs decided to roll up his sleeves and renovate a downtrodden motel on the Miami River where the only street traffic wore tight skirts and cheap shoes. Undaunted by the neighborhood, the chef opened Red Light Little River, named in homage to the notorious nightshift. The tiny storefront dining room gave way to a charming waterfront slip where manatees drifted by and the atmosphere only hinted at the magic stirring up in the kitchen. Using local produce and fish he selected from the drift boats, Chef Wessel brought a unique blend of Creole flavors to his randy roadhouse and the rave reviews soon followed. Even after the New York Times called the restaurant one of the Top Five Dining Destinations in Miami, when the adjacent motel was snapped up by real estate speculators, Red Light was forced to close.

If Miami is a city that loves second acts, Kris Wessel’s resilience in this fickle culinary cauldron is worthy of something much stronger than love. His fans and followers feel an intense loyalty to the chef who brought Florida Cookery to the James Royal Palm Hotel and now launches Oolite next to the New World Symphony Hall on South Beach. “Oolite?” we asked when South Beach Magazine took some of the busy chef’s time away from making his finishing touches. Oolite – the bedrock upon which South Florida is built. It is the tide worn limestone that is the essence of everything that makes up this quirky peninsula.

Sounds like the perfect choice …

We notice you’re getting more active on social media. How has your participation affected your relationships with area diners & local foodies?
I look at social media as a chat in the backyard, or at the bar with a friend who wants to try a new dish with a cold beer. I don’t overreach, I don’t advertise or blatantly promote. I try to always engage or have a conversation. I get pumped about things, a fish, mango, spiny lobsters, music, so there is that. Social media has brought the conversation of my family, friends, fans and foodies to my phone every minute; so I would say we are closer in our relationships.

While having a great team makes it possible to be a successful chef, is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach for you and your team?
Well I’m human and healthy all right (laughs) and South Beach has some amazing specimens. But I have a girlfriend; an incredible woman who began her own business from nothing into a huge success, beautiful, imaginative and strong. Then there are my daughters Natasha and Anise and I have to set an example, from my heart, for them. Then there is my partner who has invested millions of dollars in Oolite, (laughs) so I better be sure my focus is on the kitchen and the revenue platforms.

When you have time to go out, where do you like to dine in South Florida?
I like to eat simple and usually ethnic so anything Asian hits the spot. I also like to eat healthy so I will go to small cafes and juice bars. Big dining spots are fun too sometimes. I was at Cypress Room a few months ago and really liked it.

When you are cooking at home for yourself, friends and family, what is your go-to dish?
Salads with lots of vinegar, my daughters love, pure proteins of steak and onions or fish with white wine and grapes. If I have time I will cook dishes from my mother’s native land and my high school cooking career in New Orleans, turtle soup, gumbo, jambalaya!

What are the dishes you remember from your childhood or your experiences as a young chef and how do these flavors influence your menu today?
That’s easy: my time in the kitchen with my Grandmother Esther at her house in Miami Beach is probably the most defining of my childhood experiences particular to food. Grandmother Esther pretty much ran the family gathering meals and holidays too. The showcase dish I will always remember is the whole red snapper. The ambrosia filling the house of the stuffed whole fish, olive oil, garlic and white wine roasting in the oven is with me to this day. It was a copy of a cookbook, used faithfully by my Grandmother Esther that gave me the inspiration for the Florida Cookery concept. Later, after I graduated from FIU with my degree in Hospitality Management, I toured Europe and talked my way into Michelin-starred restaurants in France and Austria. I apprenticed in those kitchens; a valuable experience. The impactful influence of those childhood experiences taught me that everyday food can create magic and the magic of high dining experiences is created from everyday foods. I remember to balance my menus with that simple lesson.

How has cooking in Florida changed and or inspired you as a chef? Do you find your menu is influenced by the great produce available in Florida?
Yes, yes, and of course! Florida and the region have influenced me tremendously. While at Elia (Bal Harbour), I created a complex, branded regional cuisine that melded into Elia’s leadership’s original concept. I set the tone to take a lead in local and regional cooking, first with Red Light and then Florida Cookery. Oolite is Kris Wessel’s Florida Regional 3.0. The menu is a map of Florida foods and culture. Local and regional flavor combinations in nutritious and healthy recipes are Oolite’s distinction.

Finally, tell us something you want diners to know about the menu at Oolite – perhaps your favorite recipe, an unexpected entree, or the inspiration behind some of the dishes on the menu …
The Oolite menu aspires to the way we will all one day eat; a labor of love and a concept that I spent a great deal of time to create. It continues to evolve and refine. But I would say eating from Oolite’s menu is nutritious, satisfying and flavorful. The protein balance and proportion is healthy for you. We don’t use any processed sugars and we are gluten free. I love every dish on Oolite’s menu … (laughs) …

Oolite is located at 1661 Pennsylvania Avenue, Miami Beach (305) 907-5535 and serves lunch daily from 12pm- 3pm and dinner Monday – Thursday from 6pm – 11pm, Friday & Saturday from 6pm – Midnight.

More about Oolite Restaurant & Bar

Image credit: Masha

The focal point of the dining room is a massive island of gleaming beer taps circled all the way around with comfortable bar seating. Food and drink service is available at the bar and at large high top tables lining the front of the restaurant with great views of all the high definition TVs. The back of the house feels cooler and more intimate with cozy booths and plenty of table space. As evening approaches, a shaded patio facing a quiet patch of Lenox Avenue comes alive with alfresco diners surrounded by their happy kids and leashed dogs.

Menu highlights include a variety of bar-friendly snacks like flavored fries and dips plus crispy flatbreads and tacos. Lunch specials offered from 11am-5pm feature a choice of half-sandwiches or pizzas to pair with soup or salad for under $10. The kitchen prepares vegetarian options, a meatless gardein patty to substitute on any entree as well as a number of dishes for gluten-free diets. Entrees range from sandwiches and large salads to steaks and seafood. Monday through Friday from 3pm-6pm and also Sunday through Wednesday from 10pm -1am, the happy hour menu boasts off-price cocktails, half-priced beer and an ample selection of popular appetizers, pizzas and sliders at half off.

Yard House 1681 Lenox Avenue, Miami Beach 305.535.5660 (just north of Lincoln Road Mall).

Early risers can stop in for a quick pick-me-up continental breakfast before hitting the beach or indulge in a full buffet of freshly baked treats, cereals, eggs and pancakes. A la carte options include traditional eggs benedict as well as local favorites like grilled churrasco steak & eggs or fresh Florida shrimp scrambled into a fluffy omelet. On Sundays, the breakfast buffet expands to include made-to-order malt waffles, carved meats and fresh fish, pastas, sushi and wood stone oven-baked pizzas. Served from 11am-3pm, brunch at Vida is the most popular destination in the hotel.

Evenings at the Fontainebleau get pretty busy with Gotham Steak, Hakkasan, and Scarpetta each offering gourmet fare, but Vida holds it’s own with a tempting variety of Mediterranean inspired options including rich lobster bisque, tangy sofrito mussels, crispy seared Florida snapper with roast garlic sopresatta and a tender veal chop topped with cipollini onions in a mushroom ragout. Carnivores can feast on rotisserie grilled leg of lamb, mojo glazed chicken and churrasco steak topped with a spicy chimichurri sauce. Before guests drift off for cocktails at Bleau Bar or a night of dancing at LIV, a gooey chocolate fondue with fresh fruit, marshmallows and chunks of just-baked brownies offers the perfect ending to a truly memorable meal!

Vida at the Fontainebleau is located in the Chateau lobby level. Open seven days a week from 7am to 10 pm weeknights and 11pm Saturday and Sunday.

Popular with locals and their out of town guests, the restaurant recently hired innovative Irish Executive Chef Michael Gilligan (Atrio, Solea) to revamp the menu from traditional seafood favorites to more contemporary American fare. Bidding a fond farewell to the fried fisherman’s platters, the chef’s innovative starters include sushi & sashimi, scallop tiradito and sea bass ceviche plus an ahi tuna taco that packs a spicy punch. Landlubbers can sample Gilligans’ duck, foie gras and goat cheese empanadas, beef sliders with a side of fries and an ample and interesting charcuterie plate.

Popular entrees range from simple pastas to a few choice seafood dishes with the standout being a locally-sourced whole fried red snapper. Choose from shrimp, Maine and Florida lobster (in season), sea bass and salmon. Steak selections run the traditional gamut; 8-ounce filet mignon, 12-ounce NY strip and a 16 -ounce bone-in ribeye you may choose to share. Desserts for locals seldom veer far from the Key Lime Pie though the goat cheese cake and baked Alaska are also tempting rivals. Key Biscayne’s Rusty Pelican is all dressed up once again and definitely a scenic place to go.

Nexxt proprietor Bo Onur showed vision and courage when he opened his bustling 130-table European-style sidewalk cafe at the intersection of Euclid Avenue, opposite Euclid Circle, where Roller-bladers and skateboarders seem almost as commonplace as pedestrians. At Nexxt Cafe, a retro coffee shop ambience meets cool postmodern architecture in a sleek, savvy monument to people-watching and leisurely discourse. And the passersby here are not just any people — we’re talking models, media moguls and movie stars.

When it comes to food, Nexxt Cafe offers a vast array of reasonably-priced choices in a menu that reads like a magazine. Asian-influenced dishes co-mingle happily with hefty salads, fresh seafood and good old American favorites including scrumptious sandwiches. But no matter what you eat, save room for one of the delectable fresh French pastries Nexxt concocts daily.

As for now, just enjoy the setting and the great view. Eleven o’clock in the a.m. is a great time to be selecting your seat, but if all the good spots are taken, don’t despair, it’s a 24 and 7 operation – eleven o’clock in the p.m. is just as good!

The resort’s Atlantico Restaurant handles early risers and J&G Grill picks up at Sunday Brunch and daily lunch service just before noon. Executive Chef Jordi Valles oversees all food and beverage operations including a full roster of Jean Georges’ most popular appetizers, sides and accompaniments served alongside freshly grilled seafood and meat at J&G seven nights a week. Valles will also dedicate his attention to Fresco, a poolside grill with tables along the lushly landscaped veranda.

Chef Valles hales from Barcelona Spain and learned to cook in his family’s kitchen where his mother and grandmother stirred his passion for the culinary arts. He went on to study at the Escola D’Hostaleria and worked with the holy trinity of Spain’s acclaimed chefs – Pedro Subijana, Juan Mari Arzak, and Ferrán Adrià. He credits these culinary icons for inspiring his passion and dedication to his craft. He served for a year at Chef Subijana’s Akelare Restaurant, learned Basque techniques and flavors under Arzak and was asked to be Chef de Cuisine at the elBulli fish station.

Bringing more than 20 years experience to the tables at the St. Regis Resort, Valles has lived and worked around the world in Mexico, China and Spain which imparts a broad range of culinary influences to his menus. J&G Grill will feature Asian and French inspired cuisine, Atlantico will showcase his expertise with seafood and the casual Fresco Oceanfront Grill will highlight the flavors of South America. The St. Regis Bar & Wine Vault, located in the hotel’s lobby, serves as an intimate gathering spot where guests can sample over 2,500 bottles from 450 vineyards in 14 different countries. Chef Valles offers a tapas menu designed to pair agreeably with every pour.

Harmonizing global menus with the thoughtfully-designed restaurants throughout the St. Regis Bal Harbour promises every diner a truly memorable culinary experience. Whether stopping in the lobby for a cocktail with friends or joining guests for a dinner inspired by celebrated Chef John-Georges Vongerichten, every meal enhances the luster of a South Florida holiday at one of the brightest new resorts in town!

Due to the Front Porch’s popularity the wait is sometimes excessive, but the food is definitely worth it, as are the conversations you might overhear in the ritzy cafe setting.

Best bets on the menu include a hearty order of granola pancakes, the fresh fruit salad and any of the just-squeezed juices. Later in the day, smart locals gather to enjoy home-style cooking in a laid back atmosphere at this quiet end of Ocean Drive. This might be the most impressive option for reliable dining on this tourist-driven strip.

Executive Chef Anthony Le Pape’s dinner menu includes some of his classic French favorites alongside plenty of lighter dishes inspired by Florida’s ample produce. Start with cheesy French Onion Soup or a bright Spinach Salad topped with roast mission figs, apples and crunchy pecans. Feast on an 18 ounce “Creekstone Farm” Bone-In Ribeye or the more delicate Pan Seared Scallops with sweet potato mash. Sunday brunch service is still one of the most popular meals served at the Ritz-Carlton with an abundantly laden buffet presentation plus traditional favorites from the raw bar, creamy shrimp and grits and Miami-inspired Cuban Eggs Benedict topped with 18-hour smoked pork shoulder.

Dine indoors or alfresco overlooking the pool terrace and the sea or stop in for an afternoon cocktail or Sunday brunch fueled with bottomless mimosas. When visiting South Beach, dining at the Ritz-Carlton is always a memorable experience.

Bistro One LR at the Ritz-Carlton South Beach, One Lincoln Road, Miami Beach

Nosh on voluptuous burgers, main-course salads and a variety of blue plate specials, from meatloaf and mashed potatoes to jumbo slices of banana cream pie.

Tourists, small groups of production teams on-break, and Miami mainlanders though there’s rarely a wait for a table. Most locals thank Pink for their abundance of umbrella covered outdoor seating in a quiet neighborhood, affordability and ease of parking—not to mention their swift-as-lightning delivery service.

Serving all day seven days a week, the restaurant area has been expanded to encompass the main dining room, lounge, veranda and lobby on the Delano’s ground floor.

Bianca isn’t the only dining option available at the Delano this season. Check out UMI Sushi & Sake Bar; modern sushi presented in a classic environment. Located in the center of the hotel’s breathtaking lobby, UMI serves guests at a communal dining table where they can sample a variety of Japanese seafood preparations, traditional and innovative cocktails and curated sakes.

Barton G’s reputation as master scene-maker continues on thanks to chef Ted Mendez neo-classic selections and innovative interpretations of traditional American culinary fare. And after dinner enjoy a Blue Sky Martini at the piano bar or a Warm Chocolate Truffle Tore with Mini Root Beer Float in the lush outside garden.

Shrubbed and contemporary, Balans is Lincoln Road’s most prestigious patio spot for watching Miami’s real people. The evenings find Balans packed to the rafters with those in search of an interesting light meal, a bottle of wine and interesting, light conversation. The exotically concocted salads are a favorite here, but their mile-high lobster club sandwich beats all the items on the menu combined. Balans is proof that simple, high-end food and a youthful environment don’t have to mean exorbitant prices.

1022 Lincoln Road
Miami Beach, FL
(305) 534-9191
Price: $$
Attire: Casual

Built by the Paramount Dining Car Company of Haledon, New Jersey, the original diner started out in Wilkes-Barre, Pennsylvania for its first 44 years before being carefully shipped to the vacant lot at 11 Street and Washington Avenue in the heart of South Beach’s Art Deco nightclub district. Originally opened in 1992, the diner now incorporates a full liquor lounge and a small alfresco patio where breakfast is available all day. Popular menu items also include juicy burgers, Thanksgiving-style turkey dinners, healthy salads and decadent desserts.

Weekends at the 11th Street Diner are particularly popular because the special brunch menu offers hearty classics like eggs benedict, sausage biscuits & gravy and fresh fruit-topped Belgian waffles until 3pm. Lunchtime treats like authentic Carolina style pulled pork BBQ sandwiches, toasted Croque Monsieur and over-stuffed roast beef French dip hoagies provide the deep satisfaction that only a true diner’s comfort food menu can offer. With friendly servers, quirky customers and round the clock feel-good food, it’s no wonder this diner is one of the most popular hang outs on South Beach!

Trained in classic French cooking techniques, Grant attended Chicago’s French Pastry School and was awarded two Michelin stars at RIA at the Waldorf Astoria where he was also dubbed Food & Wine Magazine’s 2012 Best New Chef. Sharing the secrets to his success, Grant told Food & Wine about his favorite Thanksgiving ritual – rolling meatballs with his mom, his grandmother and his uncle Richie when he was just 10 years old.

A native of Long Island New York, Grant started out washing dishes at a Mexican restaurant in junior high and worked his way up to cooking at a local bistro in high school. Serving as sous chef for four years alongside renowned Chef Bruce Sherman at Chicago’s North Pond made an enormous impact upon the young chef. “(Sherman’s) philosophy on food is amazing. And also his emphasis on the importance of reading, seeing other things, being outside your own kitchen.” Starting a new venture in South Beach offers Grant a vital culinary challenge. He is crafting a lighter menu with an emphasis on fresh seafood and plenty of local Florida produce. The restaurant’s industrial design features warm woods, brushed concrete and plenty of glass. A chic lounge space fills the third and fourth floors where guests can sample Chef Grant’s late night menu along with perfectly mixed cocktails.Executive

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Florida for you and your team?
Working in the restaurant industry, it’s always a fine line balancing fun and running a successful kitchen, but we’re able to do it. I’m looking forward to opening so we can get our kitchen and team running efficiently. Once we have created an amazing dining experience, our team can take full advantage of the South Beach lifestyle.

When you’re not at work, where do you like to dine in South Florida?
There’s two places I always look forward to – Pubbelly with Jose Mendin and Macchialina with Michael Pirolo. Both places consistently deliver a great dining experience.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
A fresh locally caught fish with some vegetables from the market, cooked en papillote No pans, keeps your kitchen from getting messy and lets you enjoy your company.

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
Growing up on Long Island, my favorite memories are summertime grilling with the family. When the weather is warm, it triggers my mind to do more grilling and using items that have a more fresh, outside feel. And in the wintertime, I like to focus more on roasting and braising with heartier ingredients. With my family, food and cooking was always a time of pleasure and I still continue that idea in the kitchen today.

How has cooking in Florida changed (&/or inspired) you as a chef? Do you find your menu is influenced by the great produce available in Florida?
Being in Florida with the warmer weather has inspired me to create more light and delicate dishes, which pairs great with the seasonal produce and local fish.

What’s one thing you want diners to know about the menu at your restaurant – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
What makes me excited is how we decided to break up the menu and how we are able to focus on the ingredients—Vegetables “The Harvest”, Fish “The Hook”, Meat “The Hunt”, and Dessert “The Finish.” Within each category, you’re able to start with finger food, move on to small bites and then to larger dishes that can be shared with the whole table. One dish that I’m really excited began when my team and I received an order from the farms with beautiful grapefruit and avocados. Then an amazing case of olive oil came in, which brought about a fresh grapefruit, avocado and hearts of palm salad that we topped with a citrus emulsion.

1826 Restaurant & Lounge
1826 Collins Avenue
Miami Beach, FL 33139
(305) 709-0000

Carmellini went on to open his own restaurant in Madison Square Park, to publish a deeply personal book of stories and recipes penned with his wife Gwen Hyman called “Urban Italian,” and to launch Locanda Verde at the Greenwich Hotel. His partners encouraged him to open The Dutch in trendy SoHo at a historic location at the corner of Prince and Sullivan Streets and the downtown bistro proved to be such a success that the second South Beach location at the W Hotel soon followed. Miami Restaurants caught up with chef Carmellini to chat about his experiences living and working in South Florida.

Is it tough to find a balance between the discipline of running a successful kitchen and the temptations of a fun location like South Beach?
I am lucky be able to have a little bit more balance in my life now than I have in the past in my kitchen career, so I make sure I find a little time to take my chefs out to dinner or get a little bit of sun here and there.

When you’re not at work, where do you like to dine in South Florida?
I like Mandolin in the Design District and My Ceviche.

When you are cooking at home (for yourself or your friends & family), what’s your go-to dish?
When I am cooking for myself at home I usually want something very healthy and fresh, I’ll roast a chicken and have it with a ton of market vegetables and lettuces, or steam a piece of fish with simple flavors.

What are the dishes you remember most from your childhood or your experiences as a young chef, and how do those flavors influence your menu?
My dad and I used to drive from our home in Cleveland to my grandparents’ house in Little River. They grew sour orange trees in the back yard and my grandmother would make sour orange pies for us. I love pie, it was one of the first things that I wrote down when I thought of what to make at The Dutch, everything else just kind of grew around that idea.

How has cooking in Florida changed (&/or inspired) you as a chef?
The best part is having access to awesome produce all year long. Tomatoes in February! Baby lettuces all year long! You can’t beat the growing season here.

Do you find your menu is influenced by the great produce available in Florida?
Absolutely. I love going to Homestead or Florida City and seeing what’s there. Having such a different seasonality of produce here is exciting.

What’s one thing you want diners to know about the menu at your restaurant, The Dutch – perhaps your favorite dish, an unexpected entree or the inspiration behind one of the dishes you decided to include on the menu?
I am so inspired by the mix of cultures in New York and Miami, and the whole point of The Dutch is to express those flavors – like an old kimchi recipe from my Korean sous chef’s family trove, or the best mole I’ve ever had from a South American prep cook. Those are the types of things that get us really motivated to approach American food in a different way and end up on the menu time after time.

Many chefs have commented that the SOBEWFF is a great opportunity to hang out with friends from the culinary world. Who are you looking forward to seeing in February?
Which events are you most looking forward to? I’m really looking forward to cooking with Anthony Bourdain, Daniel Boulud, Frederic Morin, Francois Payard, and Eric Ripert at the Ocean Liner Dinner on Friday, February 21st at The Wolfsonian.

The Dutch
2201 Collins Avenue
Miami Beach, FL 33139
(305) 938-3111

More about The Dutch