On Tuesday, November 21st The Strand Bar & Grill will open its doors in a beautiful shorefront setting on Miami Beach. This new dining concept, located at Carillon Miami Wellness Resort, will deliver a seasonal, ingredient-driven menu of carefully considered new American fare infused with innovative touches.
Executive Chef Stephen Ullrich, a Miami native and industry veteran boasts a prestigious pedigree. He was executive sous chef at Seasonal in New York City when the restaurant was awarded a Michelin Star; most recently he oversaw operations at Tom Colicchio’s since-closed Beachcraft. With Ullrich in the kitchen and a seasoned management team in place, The Strand promises to be a truly exceptional, elevated dining experience with universal appeal that draws its clientele from visitors as well as members of the residential neighborhood it is located in.
The menu will feature an approachable assortment of dishes that highlight South Florida’s organic community, sourcing ingredients from local boutique farms. Suitable for all palates, highlights will include: Stracciatella with black Mission figs, basil and chicory; Sea Scallops with Jerusalem artichoke, pomegranate, Brussels sprouts and black truffle; Kampachi Crudo with asparagus, yuzu, radish and rice crisp; Lamb Trio – lamb loin, belly and merguez sausage, served with smoked yogurt, za’atar, confit tomato and cucumber gremolata; Squid Ink Tagliatelle with squid, olive, tomato and broccoli crema; and a selection of fresh, seasonal seafood from the raw bar including Caviar Pie with house-made buckwheat blini.
Inventive cocktails include A Beet Up Mule with beet-infused Veev Acai, lime juice and ginger beer; Gin It to Win It with Rutte celery gin, fresh green apple, basil and elderflower syrup; and No More Thyme with herbs de Provence-infused lemonade, High West double rye and egg white.
The restaurant and bar will reside in an open and natural contemporary space accented by warm woods and earth tones with hues of gold and blue, creating a refuge for guests and locals alike to gather, mingle and indulge. An expansive outdoor terrace can accommodate up to 106, while the welcoming main dining room will seat 98. A separate lounge and bar area will seat 38 for cocktails and bar bites. For a more intimate experience, the private dining room – The Tambourine Room – can be reserved to host the perfect party for up to 14; and The Wine Lounge, a contemporary option for private dining located adjacent to the outdoor terrace can accommodate groups up to 30.
The Strand Bar & Grill is located at Carillon Miami Wellness Resort on Miami Beach at 6801 Collins Avenue. The restaurant will serve breakfast, lunch and dinner daily. Telephone: (305) 514-7474; Reduced valet parking is available for $10.
About Carillon Miami Wellness Resort
Located along the white sand shores of Miami Beach, Carillon Miami Wellness Resort presents an authentic and specialized approach to health, wellness and complete well-being. Exuding the "luxury of wellness," the resort focuses on aligning physical, mental and spiritual health by offering a comprehensive retreat, the largest spa in the region (70,000 sq. ft.), a one-of-a-kind Thermal Experience and an integrative medical wellness center. The resort features 150 spacious one- and two-bedroom suites, ranging in size from 720 – 1,200 sq. ft. An array of recreational activities are at guests' fingertips, with over 200 fitness classes offered each week, access to the resort's two-story indoor rock wall and four pools located throughout the property: the Sunrise Pool, Cabana Pool, Sunset Pool and the adult-only rooftop Atlantic Pool. Serving fresh, locally-sourced, cuisine, the resort features three dining venues including The Strand Bar & Grill, Seaglass and The Corner Store. Carillon Miami Wellness Resort promotes a path to discovery and provides tools for a healthier lifestyle extending beyond each guest's stay. Carillon Miami Wellness Resort is a member of The Leading Hotels of the World. For more information, please visit carillonhotel.com.
Information provided by Brustman Carrino Public Relations
