After hearing and reading much about the newly remodeled 1 Hotel and celebrity chef, Tom Collichio's Beachcraft restaurant, we looked forward to an evening that would surely excite the senses. We have been on Miami Beach long enough to watch the Gansevoort and then The Perry “come and go”, so were skeptical as to what “new” could have been done this time to make sure the old 1960’s Roney Palace Hotel would be a success. The 1 Hotel, created by the founder of Starwood Hotels, is completely redone and prides itself on being an eco-chic boutique hotel focusing on sustainability and using recycled woods and repurposed materials throughout.
However no evening can begin without also exploring a new bar experience and we chose the rooftop bar at 1 Hotel for its convenience and fantastic views. We remember it from the Gansevoort days and while the amazing view of the ocean and mid beach has not changed the décor and ambiance feels much more upscale and inviting.
Our post-cocktail stroll to the restaurant took us through the elegant and beautifully designed nature-inspired lobby designed by Meyer Davis Studio. The restaurant with its beach chic interior is centered around a large exhibition kitchen and features an open grill where abundant produce and fresh seafood can be seen. A large bar in the center of the dining room sits center stage.
After being seated, our extremely helpful and cordial waiter explained executive chef Michael Fiorello's farm to table menu, sourcing almost everything from Florida, and then took our order not only from the $39 3 course pre-fixe Miami Spice Menu but also a couple of extra apps from the main menu which we could not resist. This is a perfect example of using Miami Spice as a time to try out the new hot spots in town, and the Beachcraft menu was creative with multiple choices for both the first and second courses.
The Organic vegetables with grains and the Yellowfin tuna Crudo were our First Course choices. Both were visually impressive and equally delicious. The Scallop Ceviche that followed was a little on the miniscule size however very fresh and flavorful and accented with cherries, sumac and pink peppercorns, and the oysters with freshly shaved horseradish did not disappoint.
Our Second Course consisted of Wagyu Skirt Steak with snap peas, heirloom grains and balsamic onions and Roasted Local Fish with braised greens and a lemon rosemary vinaigrette. Although both were plated artistically we felt each dish was a bit dry and under seasoned.
Dessert was sublime! The Coconut Panna Cotta, mango, papaya and Coconut Lime Meringue was moist and a treat to the senses. And we are still talking about the Chocolate Semi-Freddo with macerated cherries and pistachios,
The highlight of our evening was our "after dinner" experiences at “Tom on Collins”, the lobby bar. We planned on staying 20 minutes for a quick digestive and ended up staying two hours. The Margarita style, “Kiss my Burro”, was our closing drink of choice. Style meets beach luxe comfort with the guests including yours truly enjoying the funky rhythms of a French jazz band.
Drinks, Dinner and more Drinks…a perfect night!
2341 Collins Ave, Miami Beach, FL 33139
305 604 1000