Tag: WISH Restaurant

Chef's Ferraro & Carter Create Beautiful New Dishes At Wish

Jessica Goldman Srebnick, Managing Partner of Goldman Properties’ hospitality division, has named Anastazia N.C. Carter the new pastry chef of Wish, the award-winning restaurant at The Hotel.  Carter is currently rolling out a new menu of vibrant, light desserts that complement Wish executive chef Marco Ferraro’s beautiful Mediterranean inspired contemporary cuisine, which includes several sumptuous new dishes, including a 3-course tasting menu, perfect for the cool days of winter and spring.

“It’s great to have Anastazia in the kitchen,” Goldman Srebnick says.  “She and Chef Marco share a similar sensibility when it comes to finding the very best ingredients for their dishes and really embrace detailed technique when it comes to cooking.  She brings a wonderful balance to the magical Wish culinary experience.”

A Summa Cum Laude graduate of Johnson & Wales University, Carter earned an Associates Degree in baking and pastry arts in November 2008. She previously served as pastry sous chef at Steak 954 at W Fort Lauderdale, from July – December 2009.  Prior to that, she was pastry chef at Casa Casuarina, formerly the Versace Mansion, where she was responsible for the production of all dessert items, from September 2008 – July 2009.  She also did a stint as pastry cook at Sandals Royal Bahamian Resort & Spa, in the summer of 2008.

Chef Ferraro, who describes his cuisine as "fresh, seasonal and vibrant,” says, “I really love Carter’s use of straightforward flavors combined with an element of surprise.”  Her sumptuous new desserts ($10 - $12) include spiced carrot cake with carrot-ginger puree, candied pecans, raisins and fresh whipped cream; Meyer lemon pie in an almond crust with torched meringue and a strawberry-star anise puree; and a guava yuzu cheesecake with cookie crust, almond crumble, macerated star fruit and elderflower-basil syrup.  Carter’s complete dessert menu, still in development, is expected to be in place March/April 2010.

Ferraro’s new dishes include an evolving selection of soothing hot soups ($12 - $14), such as sun choke soup with brioche croutons, caraway seeds, chive oil and micro greens, and cauliflower soup with bread crumbs, croutons and basil oil. New appetizers ($15 - $19) feature heirloom tomato gazpacho, with king crab meat, avocado, croutons and yuzu-aioli, an heirloom tomato salad with pickled shallots, feta and crispy multigrain bread in a watercress vinaigrette, and delicate ravioli with spiny lobster meat, green peas, pickled radish and cardamom-yuzu foam.  Also on offer, a new succulent grilled spiny lobster tail entrée with corn hash, bacon vinaigrette, basil oil and corn foam ($34) and a savory new 3-course prix fixe menu ($45, excluding tax and gratuity) that encompasses a mushroom tart with thyme and parmesan in a delicate puff pastry, served with micro greens; a hearty bouillabaisse with shrimp, scallop, mussels, clams, snapper and squid in a saffron-infused fish broth with red pepper puree, and Carter’s Meyer lemon pie for dessert.  These lovely dishes may be ordered separately at $12, $30 and $12, respectively.

Owned and operated by Goldman Properties, Wish is the Mobil 4 Star, AAA Four Diamond, 160-seat garden restaurant at The Hotel, the Todd Oldham designed Art Deco gem located at 801 Collins Avenue, Miami Beach.  Breakfast and lunch served daily, 7:00 a.m. to 11:00 a.m. and 11:30 a.m. – 3:00 p.m. respectively.   Dinner is served Tuesday – Sunday, 6:00 p.m. – 11:00 p.m.; Friday and Saturday, 6:00 p.m. – midnight.  Closed for dinner on Mondays.  Reservations suggested at (305) 531-2222

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