The Dutch Opening November 14

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Telephone: 305-938-3111
Status: Reservations are now being accepted for The Dutch, the NYC import from chef Andrew Carmellini, Josh Pickard and Luke Ostrom, opening November 14 at the W South Beach and featuring "a roots-inspired menu for Miami Beach." On that menu: seafood and dishes "influenced by a range of flavors from the Caribbean to Morocco, the Gulf Coast to the West Coast and Cuba to Italy." An original marble counter at the center of the restaurant will be The Dutch’s oyster bar. “Miami is like a second home to me,” says Carmellini, whose childhood visits to his grandparents’ home in Little River inspired much of the menu. “We originally created The Dutch in SoHo as a place for New Yorkers to hangout and have a good time. The aim here is to do the same for Miami Beach.” [EaterWire]
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Oyster Bar: "The first of its kind on Miami Beach, the oyster bar will offer an array of seafood including East Coast and West Coast oysters ($3 ea.); stone crabs (MP) and spicy coconut lobster cocktail ($18). Seafood lovers can feast on two towering shellfish platters – The Biscayne Platter or The Collins Platter."

Snacks ($5-$9): include "little oyster sandwiches – cornmeal-dusted and fried oysters served on slider-size sesame brioche buns with pickled okra sauce and Asian white boy ribs, Carmellini’s riff on the late-night Chinese takeout dish – succulent St. Louis ribs with a hoisin-black bean glaze."

Appetizers ($13-$17) "feature salads such as roasted beets with grapefruit, pistachio and local goat cheese and Florida avocado with hearts of palm, orange and smoked pepper. Blue crab pizza with tomato and jalapeño will emerge from the fiery oven on display in the dining room."

Entrees (from $18) "pay homage to the local cafes, corner taverns, neighborhood bistros, seaside shacks, roadside joints and all the cultural riches of Miami. A diverse mix of entrees includes a nod to the Italian roots straight away with trofie in pesto with sweet peppers and pine nuts. There is also steamed yellowtail snapper in a Southeast Asian style ginger broth with peppers and mussels; spice-glazed pork chop with roasted apple and mustard greens. Prime meats, served with a slick salad of Swank Farms lettuces, include a 28 ounce veal porterhouse with gremolata; an 18 ounce dry-aged bone-in New York strip and the 40 ounce dry-aged beef ribeye for two. Side dishes include patatas bravas; root spinach with shallots and chili; and roasted Brussels sprouts with bacon and breadcrumbs."

Desserts: "Under pastry chef Josh Gripper, a friend and Café Boulud alum from Carmellini’s tenure there, the dessert menu ($8-$10) will feature a buttermilk panna cotta with caramelized citrus, soulful dulce de leche donuts, and the rotating selection of seasonal pies that made New York swoon."

Bar "will be dominated by an extensive American whiskey list."