The Grill at The Setai

After suffering through a few identity crises, The Grill at The Setai has apparently sought counseling and is ready to emerge from its depression with a brand spanking new look and menu on December 9. Shedding its stuffy old steakhouse image with a debatably desirable mother-of-pearl communal table and interactive chef's counter, The Grill will now allow diners to create their own multi-course tapas menu from all sorts of dishes prepared by executive chef Jonathan Wright. Menu will be divided into small, medium and large plates and will include everything from 36-hour braised brisket, ballotine of oxtail, and seared tuna belly to quickie snacks and sides including escabeche of sardines, Serrano ham, chicken and sage croquettas and duck fat fries with truffle salt. All this coems in the wake of mixologist Paul Sevigny's savory new cocktail menu, which hasn't mixed vodka with duck fat fries---yet. [EaterWire]
·The Setai Website
·Bacon, Not Stirred [EaterMiami]