BRICKELL WELCOMES NEWEST HOTSPOT – BABY JANE
Adding to Brickell’s vibrant dining scene, a new concept will emerge in April 2016 with Baby Jane. Brought to you by Native Sons Hospitality, the beloved emerging hospitality group behind Ariete, helmed by Sidebar’s Jason Odio and Cyprus Room alum, Chef Michael Beltran, along with Odio’s longtime mentor, nightlife honcho Roman Jones, Baby Jane fills a void among Brickell’s high-priced eateries, providing a laid-back bungalow atmosphere for post-work craft cocktails and evening snacks like duck and foie gras croquettas and pastrami tacos.
Featuring remastered classics and tasty bar snacks, the menu at Baby Jane will incorporate Executive Chef Michael Beltran’s “New World American” approach to cooking, catering to cocktail enthusiasts, food insiders and late-night carousers. The interior is designed by Ghosthouse Design’s Mark Lehmkuhl, who also conceptualized wildly popular South Beach boite Bodega. Lehmkuhl now brings the same crowd-pleasing chic and tongue-in-cheek details to Baby Jane.
Boasting a proud pedigree consisting of impressive stints at revered eateries such as Cypress Room, Norman’s 180 and Tuyo, and most recently helming the kitchen at Ariete, Executive Chef Michael Beltran certainly knows his way around quality ingredients, diverse dishes and expert execution, and is proud to work with chef Chef de Cuisine Gio Fesser at Baby Jane on their uber fresh, impeccably prepared local and in-season dishes.
The moderately priced, frequently rotating collection of made-in-house snacks includes house grilled wings with a choice of jerk, soy caramel or buffalo sauce, duck and foie gras croquettas, tacos made with short rib pastrami, “pork and pickles” made with homemade pickles and grilled pork belly. The “Handheld Things” section of the menu encompasses the “Pig Stack” burger made with two pork patties, American cheese, and house made special sauce and the “Chug Burger,” a Beltran speciality with a double-patty, B&B pickles and cheddar cheese. Craveable pasture-raised meat and seafood entrees, include local fish with piperade and salsa verde and BBQ chicken thighs with corn, radish and black bean.
Artful desserts of lemon bars, turtle brownies and pie pockets are sure to please the most discerning of palates.
The beverage program at Baby Jane will include local beers on tap, a generous amount of beers by the bottle, and an array of wines, as well as a progressive cocktail program. With a focus on dozens of house-made bitters, tonics and shrubs, Baby Jane will also offer an ever-charnging Punch Board, and feature drinks like the “Jane and Juice” made with passionfruit, jalapeno, gin, honey and fresh mint.
The space is currently under construction, but when considering its final look and feel, enthusiastic diners and Brickell’s cocktail set can expect the restaurant’s décor, just like the food and drink, to celebrate the spirit and nostalgia American classics, juxtaposed with the casual sophistication of a Malibu bungalow. Lehmkuhl’s design of the airy 40-seat interior space welcomes with brick walls, cozy fireplace, church pew seats, elk horns on the walls, a tile bar and full-ceiling mural by celebrated artist, Juan Rojas.
The 20-seat outdoor café upholds the essence of the interior design and delivers the bliss of Miami’s year-round temperate climate, ideal for enjoying Brickell’s tastiest newcomer.