Seasonal Offerings, Bakery Counter and Barrel Aged Cocktail Program
Since opening in November 2011, The Dutch at W South Beach Hotel & Residences, has become the premier dining destination for foodies, locals and visitors alike, and is celebrating its first spring with an array of seasonal offerings; a take-away bakery counter and a brand new barrel aged cocktail program.
Chef/co-owner Andrew Carmellini (up for a 2012 James Beard Award for his second cookbook, American Flavor) and chef de cuisine Conor Hanlon have been working closely with local purveyors and growers, gathering the best of what Florida has to offer. According to Carmellini, “The seasons are basically opposite from what we have going on up in New York right now, it’s wild. I still can’t get over the beautiful heirloom tomatoes we were getting all winter long in Miami, so I’m really excited for spring.”
The new menu at The Dutch is reflective of these products including new appetizers such as roasted jumbo spring asparagus with a sunny side up Lake Meadow farm egg, house-smoked pork belly and a whole-grain mustard jus and poached lobster salad, with hearts of palm, Florida mango and Swank Farms cilantro. Mainplate additions include the grilled Florida swordfish with a sweet and spicy eggplant; crispy soft-shell crab with crushed Yukon Gold potato and house-pickled spring ramps; and homemade tagliatelle with sugarsnaps, morel mushrooms and ramps. Of course, menu staples remain, from the little oyster sandwiches and Teena’s tomatoes with burrata to the pappardelle with lamb ragu.
Lunch offerings have changed as well, and feature new sandwiches such as the B.E.L.T. – house-smoked pork belly, sunny-side up quail egg, lettuce and heirloom tomato served on an English muffin with a lime aioli; and a soft-shell crab kuroyaki sandwich with yuzu and tomato, as well as entrees including Maine sea scallops with Jae’s kimchee fried rice, a family heirloom recipe belonging to a member of the kitchen crew.
Dessert selections are also in-tune with the local season and pastry chef Josh Gripper has added dark rum donuts with vanilla cream and raspberry jam, as well as a rotating selection of pies including salted lime and sour cherry.
In a rush, but still hankering for Gripper’s sweet selections? Guests can indulge in an array of sumptuous freshly-baked treats to-go at the Bakery Counter, with items like key lime pound cake; passion fruit macaroons; pecan sticky buns and strawberry-glazed donuts, as well as Portland-based Stumptown coffee.
Blooming at The Dutch
The impressive cocktail list at The Dutch has also been given a spring makeover; enter the new barrel-aged cocktails. According to beverage director Josh Nadel, “We are only offering these barrel aged cocktails in Miami, as it requires a large amount of space which we don’t have in NYC, and time to age the drinks properly.” The Barrel-Aged Cocktail #3 starts with old whiskey aging barrels from Tutthilltown and a concoction of Original Moonshine (clear corn whiskey), Pimms #1, Dolin dry vermouth from Eastern France, Spanish brandy and Mandarine Napoleon orange liqueur. Aged in the barrel for 4-6 weeks and then settled in large glass jugs, the cocktail is mixed with artisanal bitters and served straight up or on the rocks with an orange twist. Other new cocktails include the Indigo Smash – Banks 5 Island rum, smashed local blueberries, citrus and an absinthe rinse and the First Word – jalapeño-infused Vida mezcal, Chartreuse, Maraschino liqueur and lime juice, served up.
The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139. Breakfast is served from 7 a.m. to 11:30 a.m., Monday – Friday, and from 7:30 a.m. to noon on Saturday and Sunday. Lunch is served daily from noon to
4 p.m. Dinner is served from 7 p.m. to 11:30 p.m., Sunday – Wednesday, and from 7 p.m. to midnight, Thursday – Saturday. The bakery counter is open from 7:30 a.m. to 4 p.m. For reservations, please call (305) 938-3111 or book online via www.thedutchmiami.com.